Cook Time; 50-60 mins

Ingredients;

4 thin chicken cutlets

1-1 lb bag Fusilli Pasta

3-tbsp. canola oi

1/2 cup bread crumbs

2-tbsp. black pepper

2-tbsp. fresh basil chopped

2-eggs

4- bay leaves

1- 8 oz can mushroom

1- 15 oz can peas

1- slice bacon (diced)

2- tbsp. rosemary

For The Pasta- ( cook time: 45 min low heat)

Masala Marinara Ingredients:

2- cans tomato sauce, 1/2 cup-coconut milk, 3-tbsp. canola oil, 1-tsp. ginger, 3-4 cloves garlic, 2-tbsp. lime juice, 2-tsp.rice vinegar, 1/2 cup minced onions, 1- can peas, 1/2 cup sliced mushroom, 1- slice bacon chopped 1-tsp.salt , lemon grass, (optional)

Directions;

In a large skillet coat the pan with canola oil, add peas, mushrooms, bacon let simmer for half an hour, now for the chicken I dipped each piece in egg, bread crumb, Rosemary, black pepper,parsley place in pan over olive oil and fresh basil cook in oven for 20 minutes till golden brown. Place sauce in skillet and mix all ingredients well for about 10 minutes drain pasta place on platter add sauce from skillet and chicken. Enjoy Catherine

Cook pasta as directed: