1/2 cup mozzarella cheese, shredded |
2 tablespoons parmesan cheese, grated |
1/2 cup smoked gouda cheese, chopped |
1/4 cup fontina cheese, shredded |
1/4 cup sun-dried tomato, chopped |
1/4 teaspoon ground black pepper |
1 tablespoon green onion, chopped |
1 teaspoon garlic, minced |
2 tablespoons fresh parsley, chopped |
1 egg |
2 tablespoons heavy cream |
4 boneless skinless chicken breasts (6-8 oz each) |
2 tablespoons extra virgin olive oil |
1 tablespoon garlic, chopped |
1/2 cup kalamata olive, chopped |
1/2 cup pimento stuffed olive, chopped |
1/4 cup small caper, rinsed |
1/2 cup red wine |
1 cup tomato, diced |
29 ounces tomato puree |
1/2 teaspoon salt |
1/4 teaspoon crushed red pepper flakes |
2 medium red bell peppers, cut in 1-inch pieces |
1 tablespoon sugar |
2 leaves sweet basil, chopped |
1 lb pasta (your choice) |