Penne with Chicken, Broccoli & Cheese

from Don't Panic, Dinner's in the Freezer by Suzie Martinez, Vanda Howell & Bonnie Garcia

Ingredients:
1 cup broccoli florets, divided into tiny sprigs
1/4 cup butter
2 skinless chicken breast halves, cut into thin strips
2 garlic cloves, minced
salt and pepper to taste
3 1/2 cups penne pasta
1/2 cup dry white wine
1 cup heavy cream
3 1/2 oz gorgonzola cheese, rind removed and diced small
parmesan cheese

Directions:
1.  Plunge broccoli in a saucepan of boiling salted water.  Return to a boil and boil for 2 minutes, then drain in colander under cold running water.  Shake to remove excess water & set aside.

2.  Melt butter in large skillet or saucepan.  Add chicken and garlic, with salt and pepper to taste; stir well.  Fry over medium heat for 3 minutes or until chicken becomes white.  Meanwhile begin cooking pasta according to package instructions.

3.  Pour wine and cream over chicken mixture in pan.  Stir to mix, then simmer stirring occasionally for 5 minutes until sauce has reduced and thickened. 

4.  Increase heat and add broccoli.  Toss to heat through.  Taste for seasoning and adjust if necessary.  Drain pasta, add it to sauce.  Add cheese and toss well.   

Caesar Chicken Pasta Salad

This recipe came from good friends of our family, and we tried it last night--it is awesome and would be perfect for a summer meal or potluck!

Ingredients:
3 cups cooked penne pasta (we did about 10 oz)
2 cups thinly sliced romaine lettuce
1 1/2 cups halved cherry tomatoes
1/2 cup thinly sliced fresh basil or 1 Tablespoon of minced basil from the refrigerated section of the grocery store
1/2 cup chopped green onions
1/3 cup Lite Caesar dressing
1/4 cup chopped fresh Parsley
1 4 oz package crumbled feta cheese
1 garlic clove, minced
3-4 roasted skinless boneless chicken breasts cooked and sliced
Option ingredients: avocado, chopped bell pepper, cucumber


Directions:
Combine the first 9 ingredients in a bowl.  Toss well to coat.  Place 1 1/4 cup pasta mixture on each plate and top with chicken breast.  (We chopped the chicken and mixed it in with the salad and then just used a bit of extra dressing).  You could omit the chicken for a vegetarian pasta salad.

Crock Pot Turkey Spinach Lasagna

My mom found this and raves about it, and everyone she's made it for raves about it, so it's on our menu for this month!

Ingredients:
1/2 pound ground turkey
1 large onion
1 TBSP olive oil
1 26 oz jar marinara sauce
1 14 oz can diced tomatoes
1 9 oz package oven ready lasagna noodles
2 cups part skim ricotta cheese
1 8 oz package grated part skim mozzarella cheese
1 10 oz package frozen chopped spinach, thawed and squeezed dry
4 TBSP grated parmesan cheese
1/2 tsp salt
1 TBSP oregano

Directions:
1.  In a large skillet over medium heat, saute turkey in oil until it is no longer pink and then drain.
2.  In a large bowl combine turkey, marinara sauce, and tomatoes.
3.  Coat a large slow cooker with cooking spray.  Pour 1 cup of the turkey tomato mixture into the cooker.  Layer noodles, ricotta, mozzarella, spinach and sauce.  Repeat layers twice, ending with the turkey-tomato sauce.  Use all the spinach in the first two layers, ending with sauce and then cheese.
4.  Cover and cook for 2 1/2 hours on low or until noodles are soft and cheese is melted.  Sprinkle with grated parmesan.

Mediterranean Orzo Salad

Oh my word, this is AMAZING!

Yield: 4 servings (serving size: 1 1/4 cups salad and about 1 tablespoon cheese)

Ingredients

• 1 cup uncooked orzo (rice-shaped pasta; about 8 ounces)
• 2 cups bagged prewashed baby spinach, chopped
• 1/2 cup chopped drained oil-packed sun-dried tomato halves
• 3 tablespoons chopped red onion
• 3 tablespoons chopped pitted kalamata olives
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 1 (6-ounce) jar marinated artichoke hearts, undrained
• 3/4 cup (3 ounces) feta cheese, crumbled and divided

Preparation

Cook the orzo according to package directions, omitting salt and fat. Drain; rinse with cold water. Combine orzo, spinach, and next 5 ingredients (through salt) in a large bowl.

Drain artichokes, reserving marinade. Coarsely chop artichokes, and add artichokes, reserved marinade, and 1/2 cup feta cheese to orzo mixture, tossing gently to coat. Sprinkle each serving with remaining feta cheese.

Stuffed Shells

from Real Simple

Ingredients:
20 jumbo pasta shells
1 24 oz jar marinara sauce
1 small container ricotta cheese
2 cups chopped baby spinach
broccoli floretts chopped and steamed
asparagus chopped and steamed (you can add any veggies to this!)
1/2 cup grated Parmesan
1 cup grated mozzarella (4 oz)
I have made these with the above ingredients so they are vegetarian, but they are also good if you add browned ground turkey or beef.

1. Heat oven to 400 degrees. Cook pasta according to package directions. Drain and run under cold water until cool.
2. Spread marinara in the bottom of a baking dish.
3. In a bowl combine cheese, 1/2 teaspoon salt, 1/4 teaspoon pepper, and veggies. Mix together, spoon into shells and sprinkle top of shells with mozzarella.
4. Bake about 10-12 minutes until shells are heated through. Increase heat to broil, broil shells until cheese begins to brown, 2-5 minutes.

Pasta With Tomatoes & Chickpeas

Ingredients:

1 pound ripe tomatoes, peeled if desired, and finely chopped
1 garlic clove minced
salt & black pepper
1 teaspoon balsamic vinegar
1 tablespoon chopped fresh basil
1 tablespoon EVOO
1 can chickpeas, rinsed and drained
3/4 pound fusilli
1/4 cup crumbled feta or grated Parmesan

Directions:
1. Combine the tomatoes, garlic, salt, black pepper, vinegar, basil, and oil in a wide bowl. Let sit for 15 to 30 minutes, or longer. Stir in the chickpeas. Taste and adjust the seasonings.

2. Meanwhile, bring a large pot of water to a rolling boil over high heat. Salt generously and add the pasta. Cook al dente, until the pasta is firm to the bite, following the directions on the package but checking 1 to 2 minutes before the suggested cooking time. Drain, toss with the tomatoes and chickpeas, sprinkle on the cheese, and serve.

Variation: Add 1/4 to 1/2 pound broccoli florets or green beans. Before adding the pasta to the boiling water, blanch the broccoli for 3 minutes, green beans for 4 to 5 minutes. Transfer to a bowl of ice water, then drain. Return the water to a boil and proceed with the recipe. Toss the vegetables with the pasta along with the tomatoes and chickpeas.

Ravioli with Red Peppers

Ingredients:

• 2 Tbs. extra virgin olive oil
• 1 onion, peeled and minced
• 1 Tbs. minced garlic
• 1 zucchini, diced
• 1 red pepper, seeded and diced
• 1 cup cubed eggplant
• 4 Tbs. chunky tomato sauce
• 1 tsp. dried oregano
• 1 tsp. crushed red pepper, optional
• Salt and freshly ground black pepper to taste
• 9 oz. fresh roasted-vegetable or other gourmet ravioli
• 1 cup shredded low-fat mozzarella

Directions:

1. Bring lightly salted water to boil over high heat.
2. Heat olive oil in large skillet over medium heat. When hot, sauté onion and garlic for 30 seconds. Add zucchini, red pepper and eggplant; cook 7 to 10 minutes, or until crisp-tender. Stir in tomato sauce, oregano, crushed red pepper, if using, and salt and pepper.
3. Meanwhile, cook ravioli for about 5 minutes. When tender, drain and set aside.
4. Divide the vegetable mixture into equal-sized portions, and place on serving plates or in large soup bowls. Top with ravioli and sprinkle with shredded cheese. Serve immediately.

Pasta Primavera

from Vegetarianism for Dummies

Ingredients:
1 tablespoon olive oil
1 medium onion, minced
1 clove minced garlic
1 pound asparagus, trimmed and sliced diagonally in 1/4 inch pieces
1 medium zucchini, sliced
1 medium carrot, sliced very thin
1/2 pound fresh mushrooms, sliced
1 cup lowfat milk
1/2 cup vegetable broth
3 tablespoons chopped fresh basil
1 cup frozen peas, thawed
2 green onions, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound hot cooked fettuccine
1/2 cup parmesan cheese
1/2 cup toasted pine nuts

Directions:
1. In a large skillet, heat olive oil. Cook onions and garlic over medium until onions are translucent.
2. Add asparagus, zucchini, carrot, and mushrooms, and cook over medium heat for 2 minutes.
3. Add milk, broth, basil, and cook over high until the liquid boils. Cook for 3 minutes and add peas, and green onions. Simmer for 1 minute.
4. Add salt and pepper, and then add the pasta, cheese, and pine nuts, tossing until ingredients are well mixed. Serve immediately.

Speedy Red Sauce

Ingredients:

• 1 Tbs. olive oil
• 1 12-oz. jar roasted red peppers, rinsed and drained
• 2 small onions, diced (2 cups)
• 2 Tbs. dried basil or 3 Tbs. finely chopped fresh basil
• 3 cloves garlic, minced (1 Tbs.)
• 1 28-oz. can fire-roasted crushed tomatoes

Directions

1. Purée roasted red peppers in food processor or blender until smooth. Set aside. 2. Heat oil in saucepan over medium heat. Add onions, and sauté 5 minutes, or until golden. Add basil and garlic, and sauté 1 minute more. Stir in tomatoes and roasted red pepper purée. Season with salt and pepper, if desired. Simmer 10 minutes, or until slightly thickened.

Honey Mustard Chicken Pasta

Note, this recipe only serves 2 but can easily be doubled

Ingredients:

1 cup uncooked bow tie pasta

2 bacon strips, diced

2 tablespoons chopped onion

1 garlic clove minced

1 cup cooked diced chicken

½ cup frozen peas, thawed

½ cup condensed cream of chicken soup

1/3 cup milk

1 tablespoon mustard

2 teaspoons honey

½ teaspoon dried parsley flakes

1/8 teaspoon salt

1/8 teaspoon pepper

2 teaspoons grated parmesan cheese

I am going to add extra veggies to make it a bit healthier--chopped broccoli and yellow peppers would be a great addition.

Directions:

1. Cook pasta according to directions on package.

2. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels and drain, reserving 1 tablespoon of the drippings.

3. In the bacon drippings, sauté onion until tender. Add garlic and sauté for 1 minute.

4. Stir in chicken, peas, soup, milk, honey, parsley, salt, pepper and bacon. Cook over medium heat til heated through, stirring.

5. Drain pasta, add to skillet and toss to coat.

6. Sprinkle with parmesan cheese.

Pesto Chicken Pasta

This is Chuck's famous dish--he made it on our first date, and its one of the main things he cooks when it's his turn to cook--it is actually very yummy!

Ingredients:
8 oz (4 cups) uncooked bowtie pasta
2 red or green bell peppers seeded and cut into slices
1 medium zucchini cut into slices
1/2 red onion cut into slices
3 boneless, skinless chicken breasts cut into cubes
1/2 cup Italian salad dressing
1/2 cup pesto sauce

Directions:
1. Cook pasta, drain, and keep covered to keep warm.
2. While pasta is cooking, combine veggies, chicken and dressing in a medium bowl and toss well. Place in a baking pan and cook for about 15 minutes on 350 or so (our oven is messed up so you'll have to play with temperature). Stir occasionally throughout the cooking and it's finished when chicken is no longer pink.
3. Add pasta and pesto to chicken and veggies pan and mix well.

Crock Pot Lasagna

I've never tried this before but I'm told crock pot lasagna works well, so we're going to give it a shot!

Ingredients:
1 pound ground beef
1 large onion finely chopped
2 cloves minced garlic
1 large jar spaghetti sauce
1 package (8 oz) no-boil lasagna noodles
16 oz shredded mozzarella cheese
1 pound ricotta cheese
1/4 cup milk
1 egg
1/2 cup shredded Parmesan cheese
salt and pepper to taste

Directions:
1. Brown the beef, onion, and garlic in a little oil in a frying pan. Drain off any grease.

2. Add the spaghetti sauce into the browned meat mixture. Mix well.

3. In a separate bowl, mix the ricotta cheese, milk, and egg. Beat until thoroughly mixed and smooth. Then mix in the mozzarella cheese and the grated cheese, so that all the cheeses are combined.

4. Grease the slow cooker/Crock Pot with some vegetable shortening on the bottom and sides.

5. Put about 1/4 of the meat and sauce mixture in the bottom of the slow cooker/Crock Pot. Put a layer of noodles on top of that (break or cut them if needed). Put about 1/3 of the cheese mixture on top of that. Then repeat with sauce, noodles, cheese for another 2 layers. Top with meat sauce. Cook on low for 4-6 hours or until noodles are tender.

Crock Pot Spaghetti

Ingredients:

• 1 1/2 pounds ground chuck or ground round
• 1 1/2 cups chopped onion
• 2 cloves garlic, minced
• 1 large can (28 ounces) tomatoes, broken up
• 2 cans (6 ounces each) tomato paste
• 2 ribs celery, chopped
• 2 teaspoons salt
• 2 teaspoons dried leaf oregano, crumbled
• 1 teaspoon dried leaf basil, crumbled
• 1 small bay leaf

Directions:
1. Brown meat and drain off excess fat.
2. Place all ingredients in a skillet and cook on low for 6-8 hours. Serve over pasta.

Parmesean Noodle Recipe

Ingredients:
1 package (8 ounces) medium egg noodles
3 tablespoons chopped green onions
2 tablespoons butter
1/2 cup grated Parmesan cheese
Garlic salt and pepper to taste

Directions:
Cook noodles according to package directions; drain. Toss with onions, butter, Parmesan cheese, garlic salt and pepper. Yield: 4 servings.

Vegetarian Spaghetti

Ingredients:

• 1 (16 ounce) package spaghetti
• 1 cup chopped onion
• 1/2 cup chopped celery
• 1 teaspoon garlic powder
• 3 tablespoons vegetable oil
• 1 (26 ounce) jar meatless spaghetti sauce
• 1 (16 ounce) can garbanzo beans or chickpeas, rinsed and drained
• 1 (14.5 ounce) can diced tomatoes with garlic and onion, undrained
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 1 bay leaf
• 1/4 cup grated Parmesan cheese

Directions:

1. Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute the onion, celery and garlic powder in oil until tender. Add the spaghetti sauce, beans, tomatoes, sugar, salt, oregano and bay leaf.
2. Bring to a boil; cover and simmer for 10 minutes. Discard bay leaf. Drain spaghetti; top with sauce and Parmesan cheese.

Chicken Parmesan Fingers Over Garlic Spaghetti

Ingredients:
for chicken fingers:
2 pounds chicken breasts cut into strips
1 cup flour
1 teaspoon salt
1/2 teaspoon pepper
2 eggs
2 Tablespoons water
1 1/2 cups breadcrumbs
1/2 cup Parmesan cheese
2 teaspoons Italian seasoning
1 teaspoon garlic powder
3 Tablespoons olive oil

for the marinara sauce:
1 8oz can tomato sauce
1 4 oz can tomato paste
2 Tablespoons water
1 bay leaf
2 teaspoons italian seasoning
1 teaspoon sugar
1 teaspoon garlic salt
1/4 teaspoon red pepper flakes

for garlic spaghetti:
1/2 pound spaghetti, cooked. Reserve 1/2 cup cooking water from the pot
2 Tablespoons butter
3 Tablespoons EVOO
6-8 cloves minced garlic
1 Tablespoon salt
1 teaspoon pepper
1/8 teaspoon crushed red pepper flakes

Directions:
1. For chicken fingers: mix together flour, salt, and pepper on a small plate. In a small bowl wisk together eggs and water. In a second bowl mix together breadcrumbs, parmesean and seasonings.
2. Roll chicken breast in flour mixture, coat with egg mixture, and then roll in breadcrumb mixture.
3. Cook in a large skillet with 3 Tablespoons olive oil for about 5 minutes each side (over medium high heat).
4. For sauce combine all sauce ingredients in a sauce pan and cook on low for about 30 minutes, or let it simmer for up to 6 hours. Stir occasionally and add a teaspoon of water if it gets too thick.
5. For spaghetti: Heat butter over medium heat, add garlic and seasonings and cook for about 5 minutes. Add a few splashes of reserved cooking water and bring to a slow boil. Let boil about 3 minutes. Add spaghetti and combine well, and heat thoroughly. Sometimes extra cooking water is needed--you don't want sauce too soupy but you do want it to coat all the noodles.

Pesto Chicken Packets with whole wheat penne

I got this recipe from last week's I'm an Organizing Junkie's post and it looks delicious!

Ingredients:
4 whole boneless, skinless chicken breasts
2 whole zucchinis sliced into half moon slices
2 whole shallots or small onions
4 cups cooked whole wheat penne pasta
1/2 cup pesto
2 tablespoons chopped tomatoes for garnish

Directions:
1. In a foil packet layer 1 tablespoon pesto, 1 chicken breast, 4-5 shallot slices, 6-8 zucchini slices, and top with 3 tablespoons of pesto.
2. Seal packets at the edges and bake in the oven for 30-40 minutes. Top with copped tomatoes for garnish. (I am guessing you serve the packet over the pasta, but that wasn't clear from the recipe!)

Pasta and Pesto, Shrimp and Sweet 100s

Serves 2

Ingredients:
Salt
Pepper
8 ounces angel hair pasta
1 tablespoon olive oil
8 ounces shrimp, peeled
2 teaspoons minced garlic
1/2 cup pesto
1 cup halved sweet 100s or other cherry tomatoes
grated parmesan
lemon wedges for garnishing

Directions:
1. Fill a large sauce pan 3/4 full of water. Bring to a boil over high heat and add salt (1 1/2 teaspoons salt per quart of water).
2. Add pasta and cook, stirring occasionally until barely tender--about 4 minutes. Drain the pasta and reserve 1 cup of cooking water.
3. Heat olive oil in the same pan over medium heat. Add shrimp and cook for about 1 minute.
4. Turn the shrimp and add garlic. Continue cooking until the shrimp is opaque in the center, about 1 minute more.
5. Add the reserved cooking water and the pesto and stir until well mixed.
6. Add the pasta and tomatoes, toss to combine. Season with salt and pepper to taste.
7. Top with cheese and garnish with a lemon wedge.

Summer Corn and Tomato Pasta

from Rachel Ray
4 servings

Ingredients:

• Salt
• 1 pound bow-tie pasta
• 2 tablespoons extra-virgin olive oil
• 2 garlic cloves, smashed
• 1 pint cherry tomatoes
• 3 ears fresh corn, kernels cut off
• 2 tablespoons unsalted butter
• 1/4 cup fresh basil leaves, torn into pieces

Directions:

1. Bring a large pot of salted water to a boil and cook the pasta until al dente; drain.

2. Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the garlic and tomatoes and cook, stirring occasionally, until the tomatoes are softened, about 5 minutes. Stir in the corn, raise the heat slightly and cook until the corn is heated through and golden, about 5 minutes. Season to taste with salt.

3. Add the vegetables, butter and basil to the pasta and toss.

Springtime Pasta

Makes 8 Servings
Prep: 15 minutes
Cook: 8 minutes

Ingredients
* 1 pound cavatappi or other corkscrew-shaped pasta
* 1 tablespoon olive oil
* 1-1/2 pounds boneless, skinless chicken breast halves, cut into
* 1-inch pieces
* 1 yellow pepper, cored diced
* 1 bunch (1 pound) asparagus, trimmed and cut into
* 2-inch pieces
* 1 pint cherry tomatoes, halved
* 1 package (5.2 ounces) spreadable herb cheese (such as Boursin)
* 1/4 teaspoon each salt and pepper

Directions:
1. Heat a large pot of lightly salted water to boiling. Add pasta and bring back to a boil. Cook 6 minutes.

2. Meanwhile, heat a large nonstick skillet over medium-high heat. Add olive oil and tilt pan to coat. Add chicken. Cook 6 minutes, stirring occasionally. During last minute of cooking, add yellow pepper to skillet. Remove from heat.

3. Once pasta has cooked for 6 minutes, add asparagus pieces and cook an additional 2 minutes. Scoop out 1/4 cup pasta water, then drain.

4. In a large bowl, toss together hot pasta and asparagus, chicken and pepper, tomatoes, herbed cheese, reserved pasta water, salt and pepper until well blended and cheese is melted.