Chicken & Spinach Pasta Bake

Chicken & Spinach Pasta Bake

• 8 oz uncooked rigatoni
• 1 T olive oil
• 1 c chopped onion
• 1 (10 oz) pack frozen spinach, thawed
• 3 c cubed, cooked chicken breasts
• 1 (14 oz) can Italian-style diced tomatoes, undrained
• 1 (8 oz) container Philadelphia chive & onion cream cheese
• ½ t salt, ½ t pepper
• 1½ c shredded mozzarella cheese

Prepare rigatoni according to pkg directions.  Spread oil on bottom of 11×7 in baking dish; add onion in a single layer.  Bake at 375 for 15 minutes or just until tender.  Transfer onion to large bowl, set aside.

Drain chopped spinach well, pressing between paper towels.  Stir in rigatoni, spinach, chicken, & next 4 ingredients into onion in bowl.  Spoon mixture into dish & sprinkle evenly with shredded mozzarella cheese.  Bake covered at 375 for 30 minutes; uncover & bake 15 more minutes or until bubbly.

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Creamy Grilled Chicken Piccata

ChickenJuice of 1 lemon (3Tbsp)
3 Tbsp olive oil
1 Tbsp minced garlic
1 tsp salt
1/4 tsp black pepper
1/2 tsp basil or oregano
2 boneless, skinless chicken breasts

Pasta2 cups dried penne pasta
2 Tbsp butter
Juice of 2 lemons (6 Tbsp)
1 Tbsp minced garlic
1/2 cup half and half (or heavy cream)
2 tsp dried basil
2 Tbps capers
1/2 cup grated parmesan cheese

ChickenCombine first 6 ingredients and mix well.  Place chicken in a ziplock bag and pour marinade over chicken.  Marinate overnight in the refrigerator.  When ready, grill until done.  Allow chicken to rest for a few minutes and then slice into strips to serve over pasta.

PastaWhile chicken is grilling.  Cook pasta according to directions (10-12 minutes).  Reserve 1/2 cup of pasta water and drain.  In same sauce pan, melt butter over medium heat.  Whisk in garlic and lemon juice.  Pour in half and half and whisk until hot.  Add some salt and pepper to taste.  Add the parmesan cheese, basil and capers, and heat until cheese is melted.  Check the consistency of the sauce and add some of the reserved pasta water to loosen the sauce if necessary.  Toss in pasta.

Serve in pasta bowls with grilled chicken on top.  Sprinkle with more parmesan if desired.

http://www.plainchicken.com

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Baked Penne

1/2 lb. extra-lean ground beef or Italian Sausage
1/2 cup chopped onions 
1/2 cup green peppers (I left this out b/c I don't like green peppers)
1 jar(24 oz.) spaghetti sauce
1 tub(10 oz.) Philadelphia Italian Cheese and Herb Cooking Creme, divided (I used reduced fat)
1 cup Kraft Shredded Mozzarella Cheese, divided
3 cups cooked penne pasta

Heat oven to 350°F. 

Brown meat with vegetables in large nonstick skillet. Stir in spaghetti sauce, 3/4 cup cooking creme and 1/2 cup mozzarella; cook and stir 2 to 3 min. or until mozzarella is melted. Add pasta; mix lightly. Spoon into 2-qt. casserole; top with remaining cooking creme and mozzarella. Cover. Bake 20 min. or until heated through, uncovering after 15 min.

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Revolutionary Mac & Cheese

Revolutionary Mac & CheeseSource: Cate’s World Kitchen  adapted from White on Rice

Ingredients:
2 cups dried pasta
2 1/2 cups skim milk**
1 cup loosely packed cheddar cheese, shredded by hand
1 tsp salt
1/4 tsp dijon mustard, can omit and substitute nutmeg instead (for either, start with a little and add more to taste)
1/4 tsp. cayenne pepper (optional)

Directions:

In a small saucepan, add pasta and milk.  Bring to simmer, then reduce heat to low and cook for 20 to 25 minutes, until pasta is soft, stirring frequently and ensuring milk does not boil.

Turn heat off, add cheese & salt & and stir to combine.  Stir in the mustard or nutmeg & cayenne a little at a time, to taste. Cover and let stand for a couple of minutes, then stir again and serve. If not creamy enough, add milk a little at a time, and gently stir.

If you would like to bake it at this point, place in a baking dish and top with a generous sprinkling of cheese. Bake at 375 degrees for approximately 10 minutes until cheese has melted.

As a side dish this makes enough for 4 people with no leftovers (can easily be doubled).

Source: http://www.macaroniandcheesecake.com

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Spicy Sausage Pasta

1 tablespoon olive oil
1 14-ounce package smoked turkey sausage, sliced into rounds (I used Butterball brand) 
1 1/2 cup diced onion
2 cloves garlic, minced
2 cups low-sodium chicken broth
1 10-ounce can Ro-Tel Tomatoes and Green Chiles, Original Style
1/2 cup heavy cream
8 ounces uncooked penne pasta (about 2 1/2 cups)
1/2 teaspoon pepper
1 1/2 cups Monterey Jack cheese, shredded
Thinly sliced scallions
Salt, to taste

Heat oil over medium-high heat in a cast iron skillet (or other oven-safe skillet) until smoking.  

Add the sausage and onion, and cook until lightly browned, about 4 minutes. Add in the garlic, and cook for 30 seconds.

Add the broth, Ro-Tel, heavy cream, uncooked pasta, and pepper, and give the mixture a good stir. Bring to a boil, cover the skillet, and reduce heat to medium-low. Simmer until the pasta is tender, about 15 minutes, stirring once or twice while cooking. Preheat the broiler while the pasta is cooking. 

Remove the skillet from the heat, and stir in 1 cup of the cheese. Taste, and add salt as needed. Top with the scallions and remaining cheese. Broil until the cheese is melted and lightly browned - about 3 minutes.

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Fettucini Al Fredo

Fettucini Al Fredo

Prep time:  10 mins

Cook time:  15 mins

Total time:  25 mins

Serves: 4

 

Ingredients

• 250g (8.82 ounces) portobellini mushrooms, thinly sliced
• 2 garlic cloves, minced
• 400g (14.11 ounces) gypsy ham
• 250ml (8.45 fluid ounces) cream
• handful fresh parsley, finely chopped
• salt & pepper to serve
• juice of 1 lemon

to serve

• 500g (17.64 ounces) fettucini, cooked

Instructions

1. To make the sauce, fry the mushrooms in a large pan for 5 minutes.
2. Add the garlic and ham and fry for another minute.
3. Pour the cream and allow to simmer on low heat for 10 minutes while you cook the pasta.
4. When the pasta is cooked, add the parsley to the sauce. Season to taste and add the lemon juice.
5. When draining the pasta, reserve 1 cup of the cooking water.
6. Toss the pasta in the sauce and add some of the reserved pasta water if the sauce looks too thick.
7. Serve immediately.

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Layered Italian Casserole

INGREDIENTS

• 1 14.5 oz. Contadina^® Diced Tomatoes with Italian Herbs
• 6 oz. Contadina^® Tomato Paste with Roasted Garlic
• 2 Tbsp. Contadina^® Italian Style Bread Crumbs
• 6 oz. rotini pasta dried
• 12 oz. sweet Italian sausage casings removed or ground beef
• 1 14.5 oz. green beans cut and drained
• 1/2 tsp. rosemary dried and crushed
• 15 oz. ricotta cheese
• 1 cup mozzarella cheese shredded
• 1 egg beaten
• 1 Tbsp. butter melted

INSTRUCTIONS

1. Cook pasta according to package directions; drain.
2. Meanwhile, cook sausage in skillet until browned; drain off fat. Stir in tomato paste, undrained tomatoes, beans, rosemary and cooked pasta; heat through.
3. Spread half the mixture in 2-quart casserole. Combine ricotta, 1/2 cup mozzarella and egg; spoon over sausage mixture. Spread remaining sausage mixture on top.
4. Bake, covered, at 350F, 30 minutes. Combine bread crumbs and butter. Uncover and sprinkle with remaining mozzarella; top with bread crumbs. Bake 5 minutes more to melt cheese. Let stand 5 minutes.

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