Cheesy Chicken Pepper Pasta

INGREDIENTS:

• 1 Tbs olive oil
• 1 lb skinless, boneless chicken breast halves, cut into strips
• 1 red bell peppers, sliced
• 2 cups milk
• 1/2 cup butter
• 16 oz shredded Muenster cheese
• 1 clove garlic, minced
• 1/4 tsp garlic powder
• 2 Tbs cornstarch
• 1 lb linguine pasta

DIRECTIONS:

1. In a large skillet over medium heat, warm olive oil and add chicken. Saute until it begins to turn golden brown. Add red bell peppers and cook until they become limp, cover and simmer.
2. In a medium saucepan over high heat, combine milk, butter, cheese and garlic. Stir constantly for about 10 minutes to avoid burning.
3. Sauce should now have a thickened sauce-like consistency. If not, add cornstarch in 1 tsp increments until desired consistency is reached.
4. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes or until al dente. Drain.
5. Once the sauce is complete, combine it with the chicken and peppers mixture. Add garlic powder to taste.
6. Pour sauce over hot pasta and serve.

Pasta e Fagioli

INGREDIENTS:

• 2 Tbs olive oil
• 1 medium yellow onion
• 4 cloves garlic
• 4 medium carrots
• 3 stalks celery
• 1/2 Tbs dried parsley
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper
• 1 can (15 oz) kidney beans
• 1 can (15 oz) white beans
• 1 can (15 oz) diced tomatoes
• 1 can (8 oz) tomato sauce
• 1 cup frozen green beans
• 2 tsp chicken base
• 3 cups water
• 6 oz dry pasta
• Salt and pepper to taste
• 5 oz shredded Italian cheese

DIRECTIONS:

1. Chop the garlic, onion, celery and carrots. Place them in a large pot with 2 Tbs of olive oil and cook over medium heat until the onions become transparent (3-5 minutes).
2. Add the herbs (parsley, basil, oregano, red pepper), the canned items (beans, diced tomatoes, tomato sauce) and the frozen green beans. Drain the beans but not the tomatoes before adding the pot. Stir everything together and bring it up to a simmer.
3. Add the chicken (or vegetable) bouillon and 3 cups of water. Stir it up a bit to dissolve the bouillon. Add the dry pasta and bring the pot up to a simmer. Add a lid and let simmer for about 10 minutes or until the pasta is fully cooked. Stir the pot occasionally as it simmers to prevent the pasta from sticking to the bottom.
4. Give the dish a quick taste and adjust the seasoning to your liking. Ladle the Pasta e Fagioli into a bowl and top with shredded Italian cheese (parmesan, romano or asiago).

Cajun Chicken Pasta

INGREDIENTS:

• 4 oz linguine pasta
• 2 skinless, boneless chicken breast halves
• 2 tsp Cajun seasoning
• 2 Tbs butter
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 4 fresh mushrooms, sliced
• 1 green onion, chopped
• 1 cup heavy cream
• 1/2 tsp dried basil
• 1/4 tsp salt
• 1/8 tsp garlic powder
• 1/8 tsp ground black pepper
• 1/4 cup grated Parmesan cheese

DIRECTIONS:

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes or until al dente. Drain.
2. Place the chicken and the Cajun seasoning in a plastic bag. Shake to coat. In a large skillet over medium heat, saute the chicken in butter or margarine until almost tender (5-7 minutes).
3. Add the red bell pepper, green bell pepper, mushrooms and green onion. Saute and stir for 2-3 minutes. Reduce heat.
4. Add the cream, basil, lemon pepper, salt, garlic powder and ground black pepper. Heat through. Add the cooked linguine, toss and heat through. Sprinkle with grated Parmesan cheese and serve.

Bow Ties with Sausage, Tomatoes and Cream

INGREDIENTS:

• 1 (12 oz) package bow tie pasta
• 2 Tbs olive oil
• 1 lb sweet Italian sausage, casings removed and crumbled
• 1/2 tsp red pepper flakes
• 1/2 cup diced onion
• 3 cloves garlic, minced
• 1 (28 oz) can Italian style plum tomatoes, drained and coarsely chopped
• 1 1/2 cups heavy cream
• 1/2 tsp salt
• 2 Tbs minced fresh parsley

DIRECTIONS:

1. Bring a large pot of slightly salted water to a boil. Cook pasta in boiling water for 8-10 minutes, or until al dente; drain.
2. Heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion and garlic, and cook until onion is tender. Stir in tomatoes, cream and salt. Simmer until mixture thickens, 8-10 minutes.
3. Stir cooked pasta into sauce, and heat through. Sprinkle with parsley.

Spaghetti Casserole

INGREDIENTS:

• 1 (16 oz) package angel hair pasta
• 1 1/2 lbs ground beef
• 1 (26 oz) jar spaghetti sauce
• 2 (8 oz) cans tomato sauce
• 1 (10.75 oz) can condensed cream of mushroom soup, undiluted
• 1 (8 oz) cup sour cream
• 2 (8 oz) cups shredded Colby-Monterey jack cheese

DIRECTIONS:

1. Cook pasta according to package directions.
2. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink. Drain.
3. Stir in spaghetti sauce and tomato sauce. Remove from heat.
4. Drain pasta. Combine soup and sour cream.
5. In two 8 inch square baking dishes, layer half of the meat sauce, pasta, soup mixture and cheese. Repeat layers. 
6. Makes 2 casseroles. Cover and freeze one casserole for up to 3 months.
7. Cover and bake the other at 350° for 55-65 minutes or until cheese is melted. 
8. To use frozen casserole: thaw in refrigerator overnight. Remove 30 minutes before baking. Bake as directed.

Baked Mac and Cheese

INGREDIENTS:

• 2 cans cheddar soup
• 1 can milk
• 1 bag (2 cups) shredded cheddar cheese
• 1 bag (2 cups) shredded mozzarella cheese
• 1/2 small stick velveeta cheese
• 1 stick butter
• 1 box ziti noodles
• Bread crumbs

DIRECTIONS:

1. Boil ziti according to directions on box.
2. Mix soup, milk, 1/2 cheddar cheese and 1/2 mozzarella cheese, butter (cut into cubes), and velveeta (also cut into cubes). Add ziti and mix.
3. Spread into large casserole dish.. Cover with the rest of the cheese and bread crumbs to taste.
4. Cover with foil and bake for 30 minutes at 425°.
5. Uncover and bake for another 30 minutes.

BBQ Chicken Pasta

INGREDIENTS:

• 1 Tbs extra-virgin olive oil
• 2 boneless, skinless chicken breasts, cut into bite-size chunks
• 1 red onion, diced
• 3 cups water
• 2 1/2 cups chicken broth
• 1/2 tsp salt
• 12 oz penne pasta
• 2/3 cup barbecue sauce
• 1/3 cup sour cream
• 1/2 cup shredded mozzarella cheese
• 1/2 cup shredded sharp cheddar cheese

DIRECTIONS:

1. In a large 12-inch nonstick skillet, heat olive oil over medium heat. (you could also use a large pot if you don't have a skillet of this size)
2. Once hot, add the chicken & onions and saute, stirring occasionally, until the chicken is browned and cooked through. Remove chicken and onions onto a plate and set aside.
3. In the same skillet, add water, chicken brother, penne and salt. Bring to a boil and simmer for 12-15 minutes, until the liquid is almost absorbed, the pasta is tender, and the mixture is thick & syrupy.
4. Stir in the barbecue sauce and sour cream. Once mixed, add in the reserved chicken, onions, and shredded cheese. Stir to combine and cook until everything is heated through.
5. Serve immediately and garnish with additional red or green onions and shredded cheese.

Kielbasa with Pasta

INGREDIENTS:

• 1 lb smoked kielbasa sausage, cut into 1/4 inch slices
• 1/2 cup chopped green pepper
• 1/4 cup chopped onion
• 1/2 tsp minced garlic
• 2 Tbs vegetable oil
• 2 (14.5 oz) cans stewed tomatoes
• 1 (9 oz) package refrigerated angel hair pasta
• 1/2 cup grated Parmesan cheese
• 2 Tbs butter, melted

DIRECTIONS:

1. In a large skillet, saute the kielbasa, green pepper, onion & garlic in oil until sausage is lightly brown.
2. Stir in tomatoes. Bring to a boil. Reduce heat & simmer, uncovered, for 10 minutes.
3. Meanwhile, cook pasta according to package directions. Drain.
4. Stir in Parmesan cheese & butter. Serve with kielbasa mixture.

Balsamic Chicken Pasta with Fresh Cheese

INGREDIENTS:

• 2 Tbs balsamic vinegar
• 3 garlic cloves, minced
• 1/2 tsp salt
• 1/4 Tbs pepper
• 6 tbs extra virgin olive oil
• 1 cup fresh basil leaves, thinly sliced
• 2 cups shredded cooked chicken
• 1 red bell pepper, julienned
• 1 cup small fresh mozzarella balls, halved or cubed mozzarella (3/4 inch)
• 1/2 cup crumbled soft goat cheese
• 8 oz linguine

DIRECTIONS:

1. Cook linguine according to package directions; drain.
2. Saute bell pepper in a small skillet over medium heat until limp, about 10-12 minutes.
3. Meanwhile, whisk vinegar, garlic, salt & pepper in a small bowl. Slowly whisk in oil. Stir in 1/2 cup basil
4. Place pasta, chicken, cooked peppers, mozzarella, goat cheese and remaining basil in a large bowl. Pour dressing over top and toss to coat.

*Nikki said she thinks it would be better with 2 peppers instead of 1, so she would add a green one

Tomato Cream Penne

INGREDIENTS:

• 1/2 jar spaghetti sauce
• 1/4 cup Half & Half
• Cooked pasta
• Parmesan cheese (optional)

DIRECTIONS:

1. Combine & eat. Delicious when topped with Parmesan cheese.