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Jennifer Davick/ Styling Lisa Powell Bailey/ Food Styling Marian Cooper Cairns
- Measure wet and dry ingredients for Chicken Scaloppine with Spinach and Linguine. Place in small bowls or zip-top plastic bags; cover or seal. If necessary, refrigerate ingredients. (Don't cook pasta.)
- Snap off and discard tough ends of asparagus; cut in half crosswise. Cover and chill.
- Thoroughly wash and pat spinach dry, and place in a zip-top plastic bag. Seal and chill.
- Place flowers in selected vases.
- Set table.