Penne with Chicken & Asparagus

Courtesy of Teri Masello

3 Tbsp olive oil
1 bunch asparagus (about 1 1/4 lb), cut diagonally in 2-in. pieces
12 oz fully cooked chicken cut into bite size chucnks
3/4 tsp salt
1 lb whole grain penne pasta
1 cup fresh or frozen green peas
1 medium onion, finely chopped
1 cup shredded carrots
1 can (141/2 oz) diced tomatoes (Drain juice into small bowl and add 1tsp cornstarch to thicken)
1 tbsp Mrs. Dash original seasoning
3/4 cup half-and-half
1/2 cup grated Parmesan cheese

1. Bring a large pot of lightly salted water to boil.

2. Meanwhile heat 2 Tbsp oil in large skillet over medium-high heat. Add asparagus, chicken and 1/4 tsp salt. Cook, stirring often, 5 to 6 minutes until asparagus are crisp-tender. Remove to a plate.

3. Stir pasta into boiling water; cook as package directs, stirring in peas for last 4 minutes of cooking time.

4. Meanwhile add remaining 1 Tbsp oil, the onion and carrots to skillet. Sauté over medium heat 3 minutes or until onion softens. Add tomatoes & juice mixture, seasoning blend and remaining 1/2 tsp salt. Add 1/2 cup cooking water from pasta pot to skillet. Cover and simmer 8 minutes.

5. Drain pasta. Add asparagus mixture and half-and-half to skillet. Simmer 2 minutes or until hot. Return pasta to pot. Add sauce and cheese; toss to mix.

Spicy Salsa Mac & Beef

Courtesy of Danielle Hoffman-Puleo

Ingredients:

1lb ground beef
1 can CONDENSED beef broth
1 1/3 cups water
2 cups uncooked medium shell or elbow macaroni
1 can condensed cheddar cheese soup
1 1/4 cup salsa (doesn't matter if it's mild,medium or hot)

1) Brown beef over medium high heat. Drain.

2) Add broth and water. Heat to boil. Stir in macaroni. Reduce heat to medium. Cook 10 minutes or until macaroni is done.

3) Stir in soup and salsa and heat through.

Artichoke Pasta Sauce

This is my own varient where I use the slow cooker. It's SO tasty and easy and goes amazing with any kind of pasta.

Ingredients:

3 14oz cans diced tomatoes (with or without basil, oregano, and garlic)
2 14oz cans artichoke hearts drained and quartered
4-6 cloves garlic (minced)
1/2 cup whipping cream
Italian seasonings (basil, oregano, parsley ect) and salt and pepper to taste
a drizzle of olive oil

Add oil and garlic to the slow cooker (on high) and stir until heated. Add two cans of tomatoes (drained), the remaining can (undrained), the artichoke hearts, and the seasonings/ s+p.

Cover and cook on low (6-8 hrs) or high (3-4 hrs).

Stir in whipping cream and let heat through.

While it's heating, cook pasta, then dish up. It goes really well with a little parm on top! :)

Chicken & Bow Tie Pasta

Ingredients:

1 1/2 boxes bow tie pasta, cooked
5 chicken breasts, cut into small pieces & cooked
2 8 oz pkgs cream cheese, softened
1/3 cup milk
1/4 cup Parmesan cheese
3 tsp Pesto Sauce (heaping)
1/2 tsp pepper
1 tsp salt
1/4 to 1/2 cup bread crumbs

Directions:

Preheat oven to 350.

Mix milk and cream cheese until well blended. Add Parmesan cheese & Pesto Sauce, blending well. Add salt & pepper and blend well.

Put cooked chicken and bow tie pasta in a very large bowl or a stock pot. Add cream cheese mixture and blend well. Add bread crumbs a little at a time and mix in until the consistency is to your taste. Everything should still be a little bit "wet".

Spray a large baking pan with non-stick cooking spray. Pour chicken & pasta into baking dish. Sprinkle bread crumbs and Parmesan cheese on top.

Bake, uncovered on middle rack at 350 for 1/2 hour to 45 minutes.

Feeds 6 to 7

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