Cooking Demonstration with Eugene Robinson Find him at Hill City House Grille Pesto Chicken Carbonara ½ Cup Pesto In a large pot of boiling salted water, cook pasta according 1 Red Bell Pepper, Diced to directions; drain well and set aside. Season chicken breast 1 Medium Red Onion, Diced with Montreal seasoning. Heat large skillet over medium 2 Cup Fresh Spinach heat; add seasoned chicken breast and cook until golden 2 Garlic Gloves, Finely Minced brown on both sides – set aside for 10 minutes to cool. Cut 3 Tbsp Sundried Tomatoes, Finely Diced chicken into cubes, return to sauté pan. Add onions and red Montreal Chicken Seasoning peppers; cook for two minutes. Add spinach for another 2 Boneless Chicken Breasts (8 oz each) minute. Add garlic and pasta to the sauté pan. Add pesto 1 Pound Bowtie Pasta and water; let simmer for 10 minutes. Beat egg and add 1 Egg cheese, salt and pepper. Add egg and cheese mixture to ½ Cup Shaved Parmesan Cheese sauté pan. Toss all ingredients and serve. 1/8 Tsp Salt 1/8 Tsp Pepper ¼ Cup Water Enjoy and come back next week for more recipes! Featured Jonathan Gonzalez of Uprooted. Cooking Demonstrations At the Lynchburg Community Market AM Every Saturday inside the Market 10 with a local chef: October 1 Jonathan Gonzalez of Uprooted October 8 Brenda Peregoy of Crooked Creek October 15 Ivy Taylor October 22 Jon Crotsley Visit our Blog to download weekly recipes! www.LynchburgCommunityMarket.com.