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.

Italian Wedding Soup

INGREDIENTS:

• 1 lb extra-lean ground beef
• 2 eggs, beaten
• 1/4 cup dried bread crumbs
• 2 Tbs grated Parmesan cheese
• 1 tsp dried basil
• 3 Tbs minced onion
• 2 1/2 quarts chicken broth
• 2 cups spinach - packed, rinsed & thinly sliced)
• 1 cup seashell pasta
• 3/4 cup diced carrots

DIRECTIONS:

1. In a medium bowl, combine the beef, egg, bread crumbs, cheese, basil and onion. Shape mixture into 3/4-inch balls and set aside.
2. In a large stockpot, heat chicken broth to boiling. Stir in the spinach, pasta, carrots and meatballs.
3. Return to boil. Reduce heat to medium. Cook at a slow boil, stirring frequently, for 10 minutes or until pasta is "al dente", and the meatballs are no longer pink inside.
4. Serve hot with Parmesan cheese sprinkled on top.