Chicken Mozzarella Pasta

• 1 pound Penne Or Rigatoni
• 2 Tablespoons Olive Oil, Plus More For Drizzling
• 2 whole Boneless, Skinless Chicken Breasts, Cut Into Small Bite-sized Pieces
• Salt And Pepper
• 1 whole Large Onion, Finely Diced
• 2 cloves Garlic, Minced
• 1 jar (25 Ounce) Good Quality Marinara Sauce
• 1/2 teaspoon Crushed Red Pepper Flakes (more To Taste)
• 1/2 cup Water
• 2 Tablespoons Minced Fresh Parsley
• 8 ounces, weight Fresh Mozzarella, Cut Into Medium Cubes
• 1/4 cup Parmesan Shavings
• Extra Parmesan, For Serving
• 12 whole Basil Leaves (chiffonade)

INSTRUCTIONS

Cook pasta according to package directions.

Heat olive oil over medium-high heat. Add chicken pieces in a single layer and sprinkle with salt and pepper. Allow to cook without stirring for 2 minutes, or until golden. Stir chicken around to brown on all sides. Remove to a plate.

In the same skillet over medium-high heat, add the onions and garlic and stir immediately to start cooking. Cook for 2 to 3 minutes, stirring occasionally, until the onions are deep golden. 

Reduce the heat to low and pour in the marinara sauce, red pepper flakes, and the water. Stir until the onions and garlic are mixed in, then add the chicken back into the pan. Add the parsley, stir to combine, then allow to simmer, stirring occasionally, for about 7-8 minutes. 

Make sure the sauce is bubbly and very hot, then gently stir in the mozzarella. Let it sit, undisturbed, for 2 to 3 minutes, until you can see that the mozzarella is very soft. 

Drain the pasta and pour it onto a platter. Drizzle with a little olive oil. Immediately sprinkle on 1/4 cup Parmesan shavings (or grated Parmesan.) Pour on the sauce, sprinkle with extra Parmesan and the chiffonade of Basil, and serve immediately!

* NOTE: The mozzarella should be very soft but should still be in visible chunks rather than distributed throughout the sauce. It's better for the chunks to be on the firm side than the falling-apart side! You can always heat it a little more to get the cheese to the consistency you want.

via: Pioneer Woman

Chicken Bow Tie Pasta Salad

1. Bake 3 or 4 chicken breasts in the oven until done.  Cool and cut into bite size pieces.

2. Heat water to boiling and cook one 1lb. pkg. of bow tie pasta according to pkg. directions.

          Drain in colander and rinse with cold water.

3.While chicken and pasta cook, assemble the dressing.

          Blend in blender or food processor:

          2 cups (4oz.) of basil (stems removed)

          1/2 C. white vinegar

          1 C. olive oil

          2 cloves garlic

          2 Tbsp. packed brown sugar

          1/2 tsp. sea salt

          1/2 tsp. pepper

    There is no need to chop the basil or garlic before blending.  Just remove the stems from the basil and husks from the garlic.

4.      In a large mixing bowl, mix together chicken, pasta and dressing.  Put mixture in a Ziploc bag and allow to marinate overnight in the refrigerator. 

 Assembling the Salad

1. Wash 1 lb. spinach and remove the stems. 

2. Chop 4-5 green onions.

3. Cut 3oz. or about 20 salami rounds into strips.

4. Chop 2 C. (approx. 1-2) Fuji apples, with skin on, into bite size pieces.

5. Measure 1 C. Craisins, 1/2 C. Pine nuts (or sliced almonds), 4oz. Feta Cheese.

6. Wash 1 pint small grape tomatoes.

In a large bowl mix together the spinach, pasta/chicken mix, green onions, salami strips, apples, Craisins, pine nuts, cheese and tomatoes.  Stir well.

Fresh Herb Penne With Chicken & Tomatoes

16 oz penne noodles
3 T. olive oil
1 tsp. fresh chopped garlic
1 can (16.5oz) diced tomatoes
1/3 cup fresh basil leaves, chopped or cut into thin strips
cooked chicken breast strips
2 cups shredded mozzarella cheese
salt & pepper to taste

Cook & drain pasta according to package directions.
Heat olive oil in large skillet over medium-high heat. Add garlic & cook for 1 minute. Add tomatoes & basil; cook for 2 minutes. Add chicken; simmer for 5 minutes. Toss with penne & mozzarella cheese. Season to taste with salt & pepper. Serve immediately.

Mandarin Pasta Salad

Dressing:

- 1 tsp. finely chopped, peeled, fresh ginger root

- 1 garlic clove, pressed

- 1/3 cup rice vinegar or white wine vinegar

- ¼ cup orange juice

- ¼ cup vegetable oil

- 1 tsp. sesame oil

- 1 envelope Lipton onion soup mix

- 2 teaspoons sugar

Salad:

- 8 oz. bow tie pasta

- ½ cucumber, scored, seeded and sliced

- ½ cup diced red bell pepper

- ½ cup coarsely chopped red onion

- 1 package (6 oz) fresh baby spinach leaves

- 1 can (11 oz) mandarin orange segments, drained

- 2 cups diced, cooked chicken

- ½ cup sliced almonds, toasted

1. For fresh dressing, finely chop ginger root. In small bowl, whisk ginger root, garlic, vinegar, OJ, vegetable oil, sesame oil, soup mix, and sugar. Cover, refrigerate until ready to use.

2. For Salad, cook pasta according to package directions. Drain and rinse under cold, running water. Place pasta in large bowl.

3. Meanwhile, score cucumber, remove seeds and cut slices in half. Dice bell pepper, coarsely chop onion. Add cucumber, bell pepper, onion, spinach, mandarin oranges, chicken and almonds to pasta. Pour dressing over salad and toss. Serve immediately.

RAVIOLI’S OR PENNE PASTA WITH BUTTERNUT SQUASH OR PUMPKIN

1 (2 pound) butter nut squash peeled and seeded and cut into 1 inch pieces
1 lb. penne pasta or 1 1/2 lbs mushroom or cheese ravioli’s
4 Tablespoons extra virgin olive oil
1/3 pound pancetta or bacon, cut into a fine dice
2 shallots, thinly sliced crosswise
10 sage leaves chopped or torn
½ cup Romano cheese grated
Salt and Pepper
Grated nutmeg and 2 Tblsp. butter

Preheat oven to 400 degrees. Place squash on a baking sheet and tossed with 1
tablespoon of EVOO. Season with salt. Roast in the oven for about 15-20 minutes, or till tender.
Bring a large pot of salted water to a boil over high heat. Add pasta and cook al dente.
Do not over cook pasta. Drain pasta and reserve ½ cup pasta water. Set Aside.

Heat a large skillet over medium heat. Add the pancetta and cook until crisp. Add
shallots and sage. Cook until the shallots are soft. Add the pasta and squash and some
grated nutmeg and 2 tablespoon butter, grated cheese and black pepper. Gently toss
everything together. If using bacon instead of pancetta drain the fat before adding the
shallots and sage.

Sweet & Sour Pasta Salad

1 pkg. (16oz) tricolor spiral pasta

1 medium red onion, chopped

1 medium tomato, chopped

1 medium cucumber, peeled, seeded & chopped

1 medium green pepper, chopped

2 T. minced fresh parsley

Dressing:

1 & 1/2 cups sugar

1/2 cup vinegar

1 T. ground mustard

1 tsp. salt, optional

1 tsp. garlic powder

Cook pasta according to package directions, drain & rinse with cold water. Place in a large serving bowl. Add the onion, tomato, cucumber, green pepper & parsley; set aside. In a saucepan, combine the dressing ingredients. Cook over medium-low heat for 10 minutes or until sugar is dissolved. Pour over salad & toss to coat. Cover & refrigerate for 2 hours. Serve with a slotted spoon.

Creamy Tortellini with Ham and Asparagus

1 pkg. frozen or refrigerated cheese tortellini

2 cups 1" long pieces fresh asparagus (about 1lb.)

1 1/2 cups thin julienne strips ham

2 (10 oz.) containers light Alfredo sauce (or make Alfredo sauce from recipe below)

2 T. refrigerated pesto sauce

shredded Parmesan cheese

Cook tortellini according to package directions. Add asparagus the last 203 minutes of cook time. Drain well & add ham, Alfredo sauce and pesto to the pot. Cook over low heat for 2-3 minutes or until all ingredients are warmed. Serve with Parmesan cheese.

Homemade Alfredo Sauce

1 cup half & half or heavy cream

4 T. butter

1 cup Parmesan cheese

3 cloves garlic, pressed

Melt butter in saucepan over medium high heat. Add the garlic & saute' for a minute. Add the half & half or heavy cream. Heat thoroughly, but do not boil. Gradually add Parmesan cheese. Stir continuously until cheese is melted. Salt to taste, if desired.

Serves 4

Recipe from Kathy Jensen

Chicken Pesto Pasta

• 3/4 cup heavy cream
• 1/4 cup pesto
• 1/4 cup grated Parmesan
• salt and pepper to taste
• 1/2 box cooked pasta
• 3 cups cooked chicken, shredded or cubed

Method:
Cook and prep your chicken and pasta to your liking and combine in a bowl. Set aside.
For the sauce, bring your heavy cream to a boil, stirring constantly, it will come to a boil fast. Let this boil on medium heat for 4-5 minutes until it thickens up. Add your pesto and stir. Add your Parmesan and stir until most of the cheese is melted in the sauce. Add your salt and pepper, not too much as the pesto and cheese have a lot of flavor by themselves.
Pour your pesto cream sauce over the chicken and pasta, and stir to combine.
makes 4 servings

Orzo Salad

Vinaigrette

Whisk:

1/4 cup red wine vinegar

2 T fresh lemon juice

1 tsp. honey

Gradually whisk in 1/2 cup olive oil

add salt & pepper

Cover & chill.

May be made 2 days prior.

Bring 6 cups chicken broth to a boil. Stir in 1 lb. Orzo, reduce heat to medium. Cover pan partially. Cook until tender, stirring occasionally. Drain, then transfer to a large, wide bowl. Toss. Once cool add:

1 cup grape tomatoes, halved

7 oz. crumbled feta cheese

1 cup chopped, fresh basil

1 cup chopped green onions

Toss all together, add vinaigrette. May need more salt & pepper.

Serve at room temperature.

** May add 1/2 cup nuts (pine nuts or slivered almonds)

Chicken & Spinach Alfredo

1/2 lb. fettuccine noodles

1 lb. chicken breasts, baked & cut into bite-size strips

2 (10 oz.) containers refrigerated Alfredo sauce or make Alfredo sauce from recipe below

1/4 cup chopped sun-dried tomatoes, drained well between paper towels

3 cups lightly packed baby spinach

1/2 cup Parmesan cheese (omit if using Alfredo sauce recipe below)

Cook fettuccine according to package directions. Place chicken in a skillet with Alfredo sauce & tomatoes. Cover & cook over low heat for 10 minutes or until hot & bubbly. Stir in spinach & cheese (if using containers of Alfredo sauce) and cook until spinach is wilted & cheese is melted, 2 to 3 minutes. Serve over cooked fettuccine noodles with additional cheese, if desired.

Homemade Alfredo Sauce

1 cup half and half or heavy cream

4 T. butter

1 cup Parmesan cheese

3 cloves garlic, pressed

Melt butter in saucepan over medium high heat. Add the garlic & saute' for a minute. Add the half & half or heave cream. Heat thoroughly, but do not boil. Gradually ad Parmesan cheese. Stir continuously until cheese is melted. Salt to taste, if desired.

Recipe from Kathy Jensen

Farfalle with Herb-Marinated Grilled Chicken

1/4 cup olive oil

2 T. balsamic vinegar

1 T. lemon juice

1 T. finely chopped fresh basil leaves

1 T. finely chopped fresh flat leaf parsley

1 tsp. finely chopped fresh oregano leaves (optional)

Pinch of crushed red pepper flakes

1 lb. boneless, skinless chicken breast halves

1 box (16oz.) farfalle or penne pasta, cooked & drained

1 jar (26oz.) Bertolli Tomato & Basil pasta sauce

in shallow bowl, combine olive oil, vinegar, lemon juice, basil, parsley, oregano and red pepper flakes. Add chicken & toss to coat. Cover & marinate in fridge for 30 minutes.

Remove chicken from marinade & discard. Grill or broil chicken until thoroughly cooks.

Spoon pasta sauce on to hot farfalle & top with sliced chicken. Garnish, if desired, with additional parsley.

**We love this recipe! If I don't have fresh herbs I just use dried. And you can use whatever pasta sauce you like.

Macaroni & Cheese

2 cups elbow macaroni

3 T. margarine

3 T. flour

2 cups milk

1/2 tsp. salt

dash of pepper

2 cups shredded cheese

Cook macaroni in boiling, salted water until tender. In a separate pan melt butter, blend in flour, add milk. Cook & stir until thick. Add seasonings. Add 1 1/2 cups of cheese, stir until melted. Place cooked macaroni in a 10" x 6" x 1 1/2" baking dish.

Pour sauce over macaroni, top with remaining cheese.

Bake at 350 degrees for 30 minutes.

*Recipe from Deborah Wilderman

Chicken Fettucini

1 T. butter or margarine

1 T. flour

1 can evaporated milk

1/8 tsp. nutmeg

1 tsp. garlic powder

1/8 tsp. pepper

3/4 cup parmesan cheese

12 oz. pasta

2 cooked chicken breasts

Make roux from flour & butter. Slowly add milk & stir to prevent clumps. Add spices & heat to simmer. Cook pasta to "al dente" and drain. Add parmesan to sauce & pour over pasta. Slice chicken & arrange on top. Add more parsley for color.

Macaroni Salad

1 package macaroni noodles (I like to use the "salad" noodles), cooked to package directions

red onion, finely chopped

white onion, finely chopped

mayonnaise

chopped olives

sweet relish

hard boiled eggs, chopped

celery, chopped

salt & pepper, to taste

paprika

Combine as much of each ingredient as you like.