tortellini picnic salad

Ingredients

• Servings: 10
• 2 (9 ounce) packages cheese tortellini
• 1 (8 ounce) package crumbled feta cheese
• 3 roma tomatoes, diced
• 1 (6 ounce) can black olives
• 1/2 cup chopped walnuts
• 1 bunch green onions, sliced
• 5 cloves garlic, chopped
• 1 cup vinegar
• 1/2 cup olive oil, or as needed
• 1 teaspoon dried basil
• salt to taste

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 1 hr 25 mins


• bring a large pot of lightly salted water to a boil. cook tortellini in the boiling water, stirring occasionally until pasta floats to the surface, about 5 minutes. drain.
• mix tortellini, feta cheese, tomatoes, olives, walnuts, green onions, and garlic together in a large bowl.
• whisk vinegar, olive oil, and basil together in a separate small bowl. pour dressing over tortellini mixture; toss to coat. sprinkle with salt. chill in refrigerator for 1 hour before serving.

chicken tetrazzini

Ingredients

• Servings: 8
• 8 chicken tenderloins
• salt and pepper to taste
• 3/4 cup fresh sliced mushrooms
• 1 red bell pepper, chopped
• 1/2 yellow bell pepper, chopped
• 1 (8 ounce) package uncooked spaghetti
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1 cup chicken broth
• 1 cup half-and-half
• 1 teaspoon garlic salt
• ground black pepper to taste
• 1/2 cup shredded swiss cheese
• 1/3 cup grated parmesan cheese
• 1/4 cup grated parmesan cheese for topping (optional)

Recipe

• in a large non-skillet, saute the tenderloins. salt and pepper to taste. add the mushrooms, red bell peppers and yellow bell peppers and cook until vegetables are tender.
• cook the spaghetti according to package directions. drain and set aside.
• in a large saucepan, melt the butter or margarine and blend in flour. gradually stir in the chicken broth and half-and-half. cook over medium low heat, stirring constantly, until the sauce begins to thicken. add garlic salt and ground black pepper to taste. blend in the swiss and parmesan cheeses and continue heating, stirring constantly, until the cheeses melt.
• stir in the chicken/vegetable mixture and heat thoroughly. toss with the cooked pasta and top with grated parmesan cheese, if desired.

Penne With Chicken And Asparagus

Ingredients

• Servings: 8
• 1 (16 ounce) package dried penne pasta
• 5 tablespoons olive oil, divided
• 2 skinless, boneless chicken breast halves - cut into cubes
• salt and pepper to taste
• garlic powder to taste
• 1/2 cup low-sodium chicken broth
• 1 bunch slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
• 1 clove garlic, thinly sliced
• 1/4 cup parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• bring a large pot of lightly salted water to boil. add pasta, and cook until al dente, about 8 to 10 minutes. drain, and set aside.
• warm 3 tablespoons olive oil in a large skillet over medium-high heat. stir in chicken, and season with salt, pepper, and garlic powder. cook until chicken is cooked through and browned, about 5 minutes. remove chicken to paper towels.
• pour chicken broth into the skillet. then stir in asparagus, garlic, and a pinch more garlic powder, salt, and pepper. cover, and steam until the asparagus is just tender, about 5 to 10 minutes. return chicken to the skillet, and warm through.
• stir chicken mixture into pasta, and mix well. let sit about 5 minutes. drizzle with 2 tablespoons olive oil, stir again, then sprinkle with parmesan cheese.

Penne With Chicken And Asparagus

Ingredients

• Servings: 8
• 1 (16 ounce) package dried penne pasta
• 5 tablespoons olive oil, divided
• 2 skinless, boneless chicken breast halves - cut into cubes
• salt and pepper to taste
• garlic powder to taste
• 1/2 cup low-sodium chicken broth
• 1 bunch slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
• 1 clove garlic, thinly sliced
• 1/4 cup parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• bring a large pot of lightly salted water to boil. add pasta, and cook until al dente, about 8 to 10 minutes. drain, and set aside.
• warm 3 tablespoons olive oil in a large skillet over medium-high heat. stir in chicken, and season with salt, pepper, and garlic powder. cook until chicken is cooked through and browned, about 5 minutes. remove chicken to paper towels.
• pour chicken broth into the skillet. then stir in asparagus, garlic, and a pinch more garlic powder, salt, and pepper. cover, and steam until the asparagus is just tender, about 5 to 10 minutes. return chicken to the skillet, and warm through.
• stir chicken mixture into pasta, and mix well. let sit about 5 minutes. drizzle with 2 tablespoons olive oil, stir again, then sprinkle with parmesan cheese.

Gnocchi With Chicken, Pesto And Fresh Mozzarella

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 skinless, boneless chicken breast half - cut into 1 1/2-inch cubes
• salt and ground black pepper to taste
• 2 tablespoons chicken broth
• 1 (8 ounce) jar prepared pesto
• 1 (12 ounce) package potato gnocchi
• 4 ounces small fresh mozzarella balls

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• heat olive oil in a saucepan. season chicken pieces with salt and pepper; cook and stir in the hot oil until no longer pink in the middle, 7 to 10 minutes. remove chicken to a bowl using a slotted spoon, retaining drippings in the pan.
• pour chicken broth into the saucepan. bring broth to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue cooking until the broth reduces in volume by about half, 7 to 10 minutes. return cooked chicken to the saucepan. stir pesto through the chicken mixture; remove from heat.
• bring a large pot of lightly salted water to a rolling boil. cook gnocchi at a boil until they float to the top, about 3 minutes. remove gnocchi from the water to a large bowl using a slotted spoon, retaining water in the pot.
• place the saucepan with the chicken and pesto over the boiling water; cook and stir over the boiling water until warmed completely, about 5 minutes. pour chicken and pesto mixture over the gnocchi; add mozzarella and stir until evenly mixed.

easy ham and swiss casserole

Ingredients

• Servings: 6
• 2 1/2 cups uncooked egg noodles
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/2 cup
• 1/4 cup water
• 2 cups chopped cooked ham
• 1/2 cup shredded swiss cheese
• 1 cup seasoned stuffing mix (coarse-crumb style)

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins


• preheat an oven to 375 degrees f (190 degrees c). lightly grease a 9x13 inch baking dish.
• fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the egg noodles, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. drain well in a colander set in the sink.
• combine the cream of mushroom soup, , and water in a large bowl. stir in the cooked egg noodles, ham, and swiss cheese. pour the mixture into the prepared baking dish. sprinkle the dry stuffing mix over the dish. bake uncovered until the casserole is bubbling and browned, about 30 minutes.

Penne With Chicken And Asparagus

Ingredients

• Servings: 8
• 1 (16 ounce) package dried penne pasta
• 5 tablespoons olive oil, divided
• 2 skinless, boneless chicken breast halves - cut into cubes
• salt and pepper to taste
• garlic powder to taste
• 1/2 cup low-sodium chicken broth
• 1 bunch slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
• 1 clove garlic, thinly sliced
• 1/4 cup parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• bring a large pot of lightly salted water to boil. add pasta, and cook until al dente, about 8 to 10 minutes. drain, and set aside.
• warm 3 tablespoons olive oil in a large skillet over medium-high heat. stir in chicken, and season with salt, pepper, and garlic powder. cook until chicken is cooked through and browned, about 5 minutes. remove chicken to paper towels.
• pour chicken broth into the skillet. then stir in asparagus, garlic, and a pinch more garlic powder, salt, and pepper. cover, and steam until the asparagus is just tender, about 5 to 10 minutes. return chicken to the skillet, and warm through.
• stir chicken mixture into pasta, and mix well. let sit about 5 minutes. drizzle with 2 tablespoons olive oil, stir again, then sprinkle with parmesan cheese.

mussels provencal

Ingredients

• Servings: 6
• 1 (12 ounce) package fettuccini pasta
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (16 ounce) can diced tomatoes
• 1 teaspoon tomato paste
• 5 fresh mushrooms, chopped
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1 teaspoon dried tarragon
• 36 raw green-lipped mussels
• 1/2 cup olives (optional)
• 2 fresh tomatoes, chopped

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• bring a large pot of water to boiling. cook pasta in boiling water until al dente, about 8 to 10 minutes. drain.
• meanwhile, heat olive oil in a large saucepan over medium heat. cook onion and garlic in oil until soft. stir in diced tomatoes, tomato paste, and mushrooms, and add the mussels. season with basil, oregano, and tarragon. cover, and simmer for 10 minutes.
• stir in olives and fresh tomatoes. cover, and simmer 5 minutes.
• serve mussels and sauce over pasta.

Corn Casserole I

Ingredients

• Servings: 6
• 1 (15.25 ounce) can whole kernel corn, with liquid
• 1 (14.75 ounce) can cream style corn
• 1 cup small uncooked seashell pasta
• 1/2 cup butter, cut into pieces
• 1 cup cubed processed cheese

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a medium baking dish, mix the whole kernel corn, cream style corn, uncooked pasta, butter, and processed cheese.
• bake, covered, for 30 minutes in the preheated oven. remove cover, stir, and continue baking 30 minutes, or until the pasta is tender but firm.

Macaroni And Tomatoes

Ingredients

• Servings: 6
• 1 (8 ounce) package macaroni
• 1 tablespoon butter
• 1 teaspoon bacon grease
• 1 (8 ounce) can tomato sauce
• 1 (14.5 ounce) can chopped stewed tomatoes, with juice
• 1/2 teaspoon sugar
• salt and ground black pepper to taste

Recipe

Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 40 mins


• fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the macaroni, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. drain well in a colander set in the sink.
• pour the macaroni into a saucepan and place over medium heat; stir in the butter, bacon grease, tomato sauce, stewed tomatoes with juice, and sugar; season with salt and pepper. stir while cooking until butter and bacon grease has melted and incorporated completely, 5 to 10 minutes; remove from heat, cover, and allow to sit about 20 minutes before serving.

Sicilian Lentil Pasta Sauce

Ingredients

• Servings: 8
• 2 teaspoons olive oil
• 1 cup chopped onion
• 2 cups fresh sliced mushrooms
• 1 small zucchini, chopped
• 3 cloves garlic, minced
• 1 cup dry lentils
• 3 cups water
• 2 (8 ounce) cans tomato sauce
• 1 (6 ounce) can tomato paste
• 1 1/2 teaspoons sugar
• 1/2 cup water

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 20 mins

Ready Time: 1 hr 40 mins


• in a large saucepan, heat oil over medium heat. add onions, mushrooms, zucchini, and garlic. cook and stir until tender, about 5 minutes.
• add lentils and 3 cups water to vegetables. bring to a rolling boil, stirring occasionally. reduce heat to low, cover, and cook 45 to 60 minutes.
• stir in tomato sauce, tomato paste, sugar, and 1/2 cup water. bring to a boil. reduce heat, cover, and simmer for 20 minutes. if necessary, add more water to keep the sauce from sticking. be careful not to dilute; the sauce should be quite thick.

Penne With Chicken And Asparagus

Ingredients

• Servings: 8
• 1 (16 ounce) package dried penne pasta
• 5 tablespoons olive oil, divided
• 2 skinless, boneless chicken breast halves - cut into cubes
• salt and pepper to taste
• garlic powder to taste
• 1/2 cup low-sodium chicken broth
• 1 bunch slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
• 1 clove garlic, thinly sliced
• 1/4 cup parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• bring a large pot of lightly salted water to boil. add pasta, and cook until al dente, about 8 to 10 minutes. drain, and set aside.
• warm 3 tablespoons olive oil in a large skillet over medium-high heat. stir in chicken, and season with salt, pepper, and garlic powder. cook until chicken is cooked through and browned, about 5 minutes. remove chicken to paper towels.
• pour chicken broth into the skillet. then stir in asparagus, garlic, and a pinch more garlic powder, salt, and pepper. cover, and steam until the asparagus is just tender, about 5 to 10 minutes. return chicken to the skillet, and warm through.
• stir chicken mixture into pasta, and mix well. let sit about 5 minutes. drizzle with 2 tablespoons olive oil, stir again, then sprinkle with parmesan cheese.

Penne With Chicken And Asparagus

Ingredients

• Servings: 8
• 1 (16 ounce) package dried penne pasta
• 5 tablespoons olive oil, divided
• 2 skinless, boneless chicken breast halves - cut into cubes
• salt and pepper to taste
• garlic powder to taste
• 1/2 cup low-sodium chicken broth
• 1 bunch slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
• 1 clove garlic, thinly sliced
• 1/4 cup parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• bring a large pot of lightly salted water to boil. add pasta, and cook until al dente, about 8 to 10 minutes. drain, and set aside.
• warm 3 tablespoons olive oil in a large skillet over medium-high heat. stir in chicken, and season with salt, pepper, and garlic powder. cook until chicken is cooked through and browned, about 5 minutes. remove chicken to paper towels.
• pour chicken broth into the skillet. then stir in asparagus, garlic, and a pinch more garlic powder, salt, and pepper. cover, and steam until the asparagus is just tender, about 5 to 10 minutes. return chicken to the skillet, and warm through.
• stir chicken mixture into pasta, and mix well. let sit about 5 minutes. drizzle with 2 tablespoons olive oil, stir again, then sprinkle with parmesan cheese.

Penne With Chicken And Asparagus

Ingredients

• Servings: 8
• 1 (16 ounce) package dried penne pasta
• 5 tablespoons olive oil, divided
• 2 skinless, boneless chicken breast halves - cut into cubes
• salt and pepper to taste
• garlic powder to taste
• 1/2 cup low-sodium chicken broth
• 1 bunch slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
• 1 clove garlic, thinly sliced
• 1/4 cup parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• bring a large pot of lightly salted water to boil. add pasta, and cook until al dente, about 8 to 10 minutes. drain, and set aside.
• warm 3 tablespoons olive oil in a large skillet over medium-high heat. stir in chicken, and season with salt, pepper, and garlic powder. cook until chicken is cooked through and browned, about 5 minutes. remove chicken to paper towels.
• pour chicken broth into the skillet. then stir in asparagus, garlic, and a pinch more garlic powder, salt, and pepper. cover, and steam until the asparagus is just tender, about 5 to 10 minutes. return chicken to the skillet, and warm through.
• stir chicken mixture into pasta, and mix well. let sit about 5 minutes. drizzle with 2 tablespoons olive oil, stir again, then sprinkle with parmesan cheese.

Carol's Baked Ziti Casserole

Ingredients

• Servings: 12
• 1 (16 ounce) package ziti pasta
• 1 egg, lightly beaten
• 1 (15 ounce) container ricotta cheese
• 1/4 cup grated parmesan cheese
• 1 (28 ounce) jar meatless spaghetti sauce, divided
• 2 cups shredded part-skim mozzarella cheese, divided
• 1/4 cup grated parmesan cheese, divided

Recipe

Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 1 hr 10 mins


• preheat oven to 375 degrees f (190 degrees c). lightly grease a 9x13-inch baking dish.
• fill a large pot with lightly salted water and bring to a boil. stir in ziti pasta and return to a boil. cook pasta, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes; drain.
• combine egg, ricotta cheese, and 1/4 cup parmesan cheese in a bowl. spread 1/3 the spaghetti sauce in prepared baking dish. top with 1/2 the pasta, 1/2 the ricotta mixture, 1/3 the spaghetti sauce, 1/2 the mozzarella cheese, and 1/2 the parmesan cheese; repeat layers. top with remaining spaghetti sauce and parmesan cheese; cover baking dish with aluminum foil.
• bake in preheated oven until heated through, 45 to 50 minutes.

Gnocchi With Chicken, Pesto And Fresh Mozzarella

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 skinless, boneless chicken breast half - cut into 1 1/2-inch cubes
• salt and ground black pepper to taste
• 2 tablespoons chicken broth
• 1 (8 ounce) jar prepared pesto
• 1 (12 ounce) package potato gnocchi
• 4 ounces small fresh mozzarella balls

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• heat olive oil in a saucepan. season chicken pieces with salt and pepper; cook and stir in the hot oil until no longer pink in the middle, 7 to 10 minutes. remove chicken to a bowl using a slotted spoon, retaining drippings in the pan.
• pour chicken broth into the saucepan. bring broth to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue cooking until the broth reduces in volume by about half, 7 to 10 minutes. return cooked chicken to the saucepan. stir pesto through the chicken mixture; remove from heat.
• bring a large pot of lightly salted water to a rolling boil. cook gnocchi at a boil until they float to the top, about 3 minutes. remove gnocchi from the water to a large bowl using a slotted spoon, retaining water in the pot.
• place the saucepan with the chicken and pesto over the boiling water; cook and stir over the boiling water until warmed completely, about 5 minutes. pour chicken and pesto mixture over the gnocchi; add mozzarella and stir until evenly mixed.

Penne With Chicken And Asparagus

Ingredients

• Servings: 8
• 1 (16 ounce) package dried penne pasta
• 5 tablespoons olive oil, divided
• 2 skinless, boneless chicken breast halves - cut into cubes
• salt and pepper to taste
• garlic powder to taste
• 1/2 cup low-sodium chicken broth
• 1 bunch slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
• 1 clove garlic, thinly sliced
• 1/4 cup parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• bring a large pot of lightly salted water to boil. add pasta, and cook until al dente, about 8 to 10 minutes. drain, and set aside.
• warm 3 tablespoons olive oil in a large skillet over medium-high heat. stir in chicken, and season with salt, pepper, and garlic powder. cook until chicken is cooked through and browned, about 5 minutes. remove chicken to paper towels.
• pour chicken broth into the skillet. then stir in asparagus, garlic, and a pinch more garlic powder, salt, and pepper. cover, and steam until the asparagus is just tender, about 5 to 10 minutes. return chicken to the skillet, and warm through.
• stir chicken mixture into pasta, and mix well. let sit about 5 minutes. drizzle with 2 tablespoons olive oil, stir again, then sprinkle with parmesan cheese.

Calamari In A Creamy Sauce

Ingredients

• Servings: 2
• 1/2 pound linguine pasta
• 2 tablespoons olive oil
• 3 cloves garlic, crushed
• 8 ounces squid, cleaned and cut into rings and tentacles
• 3/4 cup
• 3 cherry peppers, thinly sliced
• 2 tablespoons cornstarch
• 1 cup cream
• crushed red pepper flakes to taste
• salt and pepper to taste
• 1/2 cup shredded fresh basil
• 1/4 cup freshly grated parmesan cheese

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
• heat olive oil in a large skillet over medium-high heat. add crushed garlic, and cook for a few seconds until it turns golden brown. stir in the squid, and cook until it turns . pour in and cherry pepper slices; bring to a simmer, and cook until the is reduced by half, about 3 minutes.
• stir cornstarch into the cream, and add to the simmering calamari. season with red pepper flakes, basil, salt, and pepper; stir until thickened. to serve, toss pasta with sauce, and sprinkle with parmesan cheese.

Penne With Chicken And Asparagus

Ingredients

• Servings: 8
• 1 (16 ounce) package dried penne pasta
• 5 tablespoons olive oil, divided
• 2 skinless, boneless chicken breast halves - cut into cubes
• salt and pepper to taste
• garlic powder to taste
• 1/2 cup low-sodium chicken broth
• 1 bunch slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
• 1 clove garlic, thinly sliced
• 1/4 cup parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• bring a large pot of lightly salted water to boil. add pasta, and cook until al dente, about 8 to 10 minutes. drain, and set aside.
• warm 3 tablespoons olive oil in a large skillet over medium-high heat. stir in chicken, and season with salt, pepper, and garlic powder. cook until chicken is cooked through and browned, about 5 minutes. remove chicken to paper towels.
• pour chicken broth into the skillet. then stir in asparagus, garlic, and a pinch more garlic powder, salt, and pepper. cover, and steam until the asparagus is just tender, about 5 to 10 minutes. return chicken to the skillet, and warm through.
• stir chicken mixture into pasta, and mix well. let sit about 5 minutes. drizzle with 2 tablespoons olive oil, stir again, then sprinkle with parmesan cheese.

Ultimate Pasta

Ingredients

• Servings: 5
• 1 (16 ounce) package egg noodles
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 cup cubed processed cheese
• 2 tablespoons butter
• 1/4 cup milk
• 1 teaspoon garlic powder
• salt and pepper to taste

Recipe

Preparation Time: 3 mins Cook Time: 12 mins Ready Time: 15 mins


• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
• in large saucepan over medium heat, combine mushroom soup, processed cheese, butter, milk, garlic powder, salt and pepper. stir until cheese is melted. stir in noodles and heat through.

Gnocchi With Chicken, Pesto And Fresh Mozzarella

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 skinless, boneless chicken breast half - cut into 1 1/2-inch cubes
• salt and ground black pepper to taste
• 2 tablespoons chicken broth
• 1 (8 ounce) jar prepared pesto
• 1 (12 ounce) package potato gnocchi
• 4 ounces small fresh mozzarella balls

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• heat olive oil in a saucepan. season chicken pieces with salt and pepper; cook and stir in the hot oil until no longer pink in the middle, 7 to 10 minutes. remove chicken to a bowl using a slotted spoon, retaining drippings in the pan.
• pour chicken broth into the saucepan. bring broth to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue cooking until the broth reduces in volume by about half, 7 to 10 minutes. return cooked chicken to the saucepan. stir pesto through the chicken mixture; remove from heat.
• bring a large pot of lightly salted water to a rolling boil. cook gnocchi at a boil until they float to the top, about 3 minutes. remove gnocchi from the water to a large bowl using a slotted spoon, retaining water in the pot.
• place the saucepan with the chicken and pesto over the boiling water; cook and stir over the boiling water until warmed completely, about 5 minutes. pour chicken and pesto mixture over the gnocchi; add mozzarella and stir until evenly mixed.

Gnocchi With Chicken, Pesto And Fresh Mozzarella

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 skinless, boneless chicken breast half - cut into 1 1/2-inch cubes
• salt and ground black pepper to taste
• 2 tablespoons chicken broth
• 1 (8 ounce) jar prepared pesto
• 1 (12 ounce) package potato gnocchi
• 4 ounces small fresh mozzarella balls

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• heat olive oil in a saucepan. season chicken pieces with salt and pepper; cook and stir in the hot oil until no longer pink in the middle, 7 to 10 minutes. remove chicken to a bowl using a slotted spoon, retaining drippings in the pan.
• pour chicken broth into the saucepan. bring broth to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue cooking until the broth reduces in volume by about half, 7 to 10 minutes. return cooked chicken to the saucepan. stir pesto through the chicken mixture; remove from heat.
• bring a large pot of lightly salted water to a rolling boil. cook gnocchi at a boil until they float to the top, about 3 minutes. remove gnocchi from the water to a large bowl using a slotted spoon, retaining water in the pot.
• place the saucepan with the chicken and pesto over the boiling water; cook and stir over the boiling water until warmed completely, about 5 minutes. pour chicken and pesto mixture over the gnocchi; add mozzarella and stir until evenly mixed.

asian carryout noodles

Ingredients

• Servings: 2
• 1 (8 ounce) package angel hair pasta
• 1 teaspoon canola oil
• 1 teaspoon sesame oil
• 1/2 onion, chopped
• 1 clove garlic, minced
• 1 skinless, boneless chicken breast half - cut into bite-size pieces
• 1 tablespoon grated fresh ginger
• 2 leaves bok choy, diced
• 1/4 cup chicken broth
• 2 tablespoons dry
• 1 tablespoon soy sauce
• 1 1/2 tablespoons hoisin sauce
• 1/8 teaspoon salt
• 2 green onions, minced

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• in a large pot with boiling salted water cook angel hair pasta until al dente. drain.
• meanwhile, in a large nonstick skillet heat canola and sesame oil over medium high heat. saute onion and garlic until softened. stir in chopped chicken, and cook until chicken browns and juices run clear. stir in ginger, bok choy, chicken stock, , soy sauce, and hoisin sauce. reduce heat, and continue cooking for 10 minutes.
• toss pasta with chicken mixture until well coated. season with salt. serve warm sprinkled with minced green onions.

Penne With Chicken And Asparagus

Ingredients

• Servings: 8
• 1 (16 ounce) package dried penne pasta
• 5 tablespoons olive oil, divided
• 2 skinless, boneless chicken breast halves - cut into cubes
• salt and pepper to taste
• garlic powder to taste
• 1/2 cup low-sodium chicken broth
• 1 bunch slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
• 1 clove garlic, thinly sliced
• 1/4 cup parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• bring a large pot of lightly salted water to boil. add pasta, and cook until al dente, about 8 to 10 minutes. drain, and set aside.
• warm 3 tablespoons olive oil in a large skillet over medium-high heat. stir in chicken, and season with salt, pepper, and garlic powder. cook until chicken is cooked through and browned, about 5 minutes. remove chicken to paper towels.
• pour chicken broth into the skillet. then stir in asparagus, garlic, and a pinch more garlic powder, salt, and pepper. cover, and steam until the asparagus is just tender, about 5 to 10 minutes. return chicken to the skillet, and warm through.
• stir chicken mixture into pasta, and mix well. let sit about 5 minutes. drizzle with 2 tablespoons olive oil, stir again, then sprinkle with parmesan cheese.

Penne With Chicken And Asparagus

Ingredients

• Servings: 8
• 1 (16 ounce) package dried penne pasta
• 5 tablespoons olive oil, divided
• 2 skinless, boneless chicken breast halves - cut into cubes
• salt and pepper to taste
• garlic powder to taste
• 1/2 cup low-sodium chicken broth
• 1 bunch slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
• 1 clove garlic, thinly sliced
• 1/4 cup parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• bring a large pot of lightly salted water to boil. add pasta, and cook until al dente, about 8 to 10 minutes. drain, and set aside.
• warm 3 tablespoons olive oil in a large skillet over medium-high heat. stir in chicken, and season with salt, pepper, and garlic powder. cook until chicken is cooked through and browned, about 5 minutes. remove chicken to paper towels.
• pour chicken broth into the skillet. then stir in asparagus, garlic, and a pinch more garlic powder, salt, and pepper. cover, and steam until the asparagus is just tender, about 5 to 10 minutes. return chicken to the skillet, and warm through.
• stir chicken mixture into pasta, and mix well. let sit about 5 minutes. drizzle with 2 tablespoons olive oil, stir again, then sprinkle with parmesan cheese.

Penne With Chicken And Asparagus

Ingredients

• Servings: 8
• 1 (16 ounce) package dried penne pasta
• 5 tablespoons olive oil, divided
• 2 skinless, boneless chicken breast halves - cut into cubes
• salt and pepper to taste
• garlic powder to taste
• 1/2 cup low-sodium chicken broth
• 1 bunch slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
• 1 clove garlic, thinly sliced
• 1/4 cup parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• bring a large pot of lightly salted water to boil. add pasta, and cook until al dente, about 8 to 10 minutes. drain, and set aside.
• warm 3 tablespoons olive oil in a large skillet over medium-high heat. stir in chicken, and season with salt, pepper, and garlic powder. cook until chicken is cooked through and browned, about 5 minutes. remove chicken to paper towels.
• pour chicken broth into the skillet. then stir in asparagus, garlic, and a pinch more garlic powder, salt, and pepper. cover, and steam until the asparagus is just tender, about 5 to 10 minutes. return chicken to the skillet, and warm through.
• stir chicken mixture into pasta, and mix well. let sit about 5 minutes. drizzle with 2 tablespoons olive oil, stir again, then sprinkle with parmesan cheese.

basic bechamel sauce

Ingredients

• Servings: 1
• 5 tablespoons butter
• 1/4 cup all-purpose flour
• 1 quart milk
• 2 teaspoons salt
• 1/4 teaspoon freshly grated nutmeg

Recipe

Preparation Time: 5 mins Cook Time: 35 mins Ready Time: 40 mins


• melt butter in a large saucepan over medium heat. once melted, stir in the flour until smooth. continue stirring as the flour cooks to a light, golden, sandy color, about 7 minutes.
• increase heat to medium-high and slowly whisk in milk until thickened by the roux. bring to a gentle simmer, then reduce heat to medium-low and continue simmering until the flour has softened and not longer tastes gritty, 10 to 20 minutes, then season with salt and nutmeg.

chicken riggies ii

Ingredients

• Servings: 8
• 4 tablespoons olive oil
• 1/4 cup butter
• 5 cloves garlic, minced
• 10 tablespoons minced shallot
• 2 pounds skinless, boneless chicken breast meat - cubed
• salt and pepper to taste
• 1 (4 ounce) jar sweet red peppers, drained and julienned
• 1/2 cup fresh tomato sauce
• 1/4 cup dry
• 1 pint heavy cream
• 1 (8 ounce) package uncooked rigatoni pasta

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• in a large saucepan, heat oil and melt butter over medium heat. add garlic and shallots and saute until soft, then add chicken, season with salt and pepper to taste and saute for 8 to 10 minutes, or until halfway cooked.
• add peppers and stir in tomato sauce, reduce heat to low and simmer about 10 minutes. add and simmer for another 10 minutes, then stir in cream and simmer for 10 minutes more. toss all with hot, cooked pasta and serve.

wilted spinach with cherries and goat cheese

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 small onion, chopped
• 1/4 cup dried cherries
• 1 cup sliced fresh mushrooms
• 1 (10 ounce) bag fresh baby spinach
• 2 tablespoons crumbled goat cheese

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• heat olive oil in a large skillet over very low heat. add garlic, onion, cherries, and mushrooms; cook and stir, without browning garlic, until onion is tender, about 5 minutes. toss in spinach, and cook and stir until spinach is just wilted, about 3 minutes.
• remove from heat. top with crumbled goat cheese just before serving.

Penne With Chicken And Asparagus

Ingredients

• Servings: 8
• 1 (16 ounce) package dried penne pasta
• 5 tablespoons olive oil, divided
• 2 skinless, boneless chicken breast halves - cut into cubes
• salt and pepper to taste
• garlic powder to taste
• 1/2 cup low-sodium chicken broth
• 1 bunch slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
• 1 clove garlic, thinly sliced
• 1/4 cup parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• bring a large pot of lightly salted water to boil. add pasta, and cook until al dente, about 8 to 10 minutes. drain, and set aside.
• warm 3 tablespoons olive oil in a large skillet over medium-high heat. stir in chicken, and season with salt, pepper, and garlic powder. cook until chicken is cooked through and browned, about 5 minutes. remove chicken to paper towels.
• pour chicken broth into the skillet. then stir in asparagus, garlic, and a pinch more garlic powder, salt, and pepper. cover, and steam until the asparagus is just tender, about 5 to 10 minutes. return chicken to the skillet, and warm through.
• stir chicken mixture into pasta, and mix well. let sit about 5 minutes. drizzle with 2 tablespoons olive oil, stir again, then sprinkle with parmesan cheese.

Penne With Chicken And Asparagus

Ingredients

• Servings: 8
• 1 (16 ounce) package dried penne pasta
• 5 tablespoons olive oil, divided
• 2 skinless, boneless chicken breast halves - cut into cubes
• salt and pepper to taste
• garlic powder to taste
• 1/2 cup low-sodium chicken broth
• 1 bunch slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
• 1 clove garlic, thinly sliced
• 1/4 cup parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• bring a large pot of lightly salted water to boil. add pasta, and cook until al dente, about 8 to 10 minutes. drain, and set aside.
• warm 3 tablespoons olive oil in a large skillet over medium-high heat. stir in chicken, and season with salt, pepper, and garlic powder. cook until chicken is cooked through and browned, about 5 minutes. remove chicken to paper towels.
• pour chicken broth into the skillet. then stir in asparagus, garlic, and a pinch more garlic powder, salt, and pepper. cover, and steam until the asparagus is just tender, about 5 to 10 minutes. return chicken to the skillet, and warm through.
• stir chicken mixture into pasta, and mix well. let sit about 5 minutes. drizzle with 2 tablespoons olive oil, stir again, then sprinkle with parmesan cheese.

Gnocchi With Chicken, Pesto And Fresh Mozzarella

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 skinless, boneless chicken breast half - cut into 1 1/2-inch cubes
• salt and ground black pepper to taste
• 2 tablespoons chicken broth
• 1 (8 ounce) jar prepared pesto
• 1 (12 ounce) package potato gnocchi
• 4 ounces small fresh mozzarella balls

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• heat olive oil in a saucepan. season chicken pieces with salt and pepper; cook and stir in the hot oil until no longer pink in the middle, 7 to 10 minutes. remove chicken to a bowl using a slotted spoon, retaining drippings in the pan.
• pour chicken broth into the saucepan. bring broth to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue cooking until the broth reduces in volume by about half, 7 to 10 minutes. return cooked chicken to the saucepan. stir pesto through the chicken mixture; remove from heat.
• bring a large pot of lightly salted water to a rolling boil. cook gnocchi at a boil until they float to the top, about 3 minutes. remove gnocchi from the water to a large bowl using a slotted spoon, retaining water in the pot.
• place the saucepan with the chicken and pesto over the boiling water; cook and stir over the boiling water until warmed completely, about 5 minutes. pour chicken and pesto mixture over the gnocchi; add mozzarella and stir until evenly mixed.

Gnocchi With Chicken, Pesto And Fresh Mozzarella

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 skinless, boneless chicken breast half - cut into 1 1/2-inch cubes
• salt and ground black pepper to taste
• 2 tablespoons chicken broth
• 1 (8 ounce) jar prepared pesto
• 1 (12 ounce) package potato gnocchi
• 4 ounces small fresh mozzarella balls

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• heat olive oil in a saucepan. season chicken pieces with salt and pepper; cook and stir in the hot oil until no longer pink in the middle, 7 to 10 minutes. remove chicken to a bowl using a slotted spoon, retaining drippings in the pan.
• pour chicken broth into the saucepan. bring broth to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue cooking until the broth reduces in volume by about half, 7 to 10 minutes. return cooked chicken to the saucepan. stir pesto through the chicken mixture; remove from heat.
• bring a large pot of lightly salted water to a rolling boil. cook gnocchi at a boil until they float to the top, about 3 minutes. remove gnocchi from the water to a large bowl using a slotted spoon, retaining water in the pot.
• place the saucepan with the chicken and pesto over the boiling water; cook and stir over the boiling water until warmed completely, about 5 minutes. pour chicken and pesto mixture over the gnocchi; add mozzarella and stir until evenly mixed.

Penne With Chicken And Asparagus

Ingredients

• Servings: 8
• 1 (16 ounce) package dried penne pasta
• 5 tablespoons olive oil, divided
• 2 skinless, boneless chicken breast halves - cut into cubes
• salt and pepper to taste
• garlic powder to taste
• 1/2 cup low-sodium chicken broth
• 1 bunch slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
• 1 clove garlic, thinly sliced
• 1/4 cup parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• bring a large pot of lightly salted water to boil. add pasta, and cook until al dente, about 8 to 10 minutes. drain, and set aside.
• warm 3 tablespoons olive oil in a large skillet over medium-high heat. stir in chicken, and season with salt, pepper, and garlic powder. cook until chicken is cooked through and browned, about 5 minutes. remove chicken to paper towels.
• pour chicken broth into the skillet. then stir in asparagus, garlic, and a pinch more garlic powder, salt, and pepper. cover, and steam until the asparagus is just tender, about 5 to 10 minutes. return chicken to the skillet, and warm through.
• stir chicken mixture into pasta, and mix well. let sit about 5 minutes. drizzle with 2 tablespoons olive oil, stir again, then sprinkle with parmesan cheese.

chef john's spaghetti alla carbonara

Ingredients

• Servings: 2
• 4 ounces guanciale, cut into 1/4-inch cubes
• 1 tablespoon olive oil
• 1 teaspoon ground black pepper, or to taste
• 2 eggs
• 3 tablespoons grated parmigiano-reggiano cheese
• 3 tablespoons grated pecorino romano cheese
• 1 teaspoon ground black pepper, or to taste
• 6 ounces spaghetti
• 1 cup reserved pasta water
• 3 tablespoons grated parmigiano-reggiano cheese
• 3 tablespoons grated pecorino romano cheese

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• cook guanciale with olive oil and 1 teaspoon ground black pepper in a dutch oven over medium-low heat until almost crisp, about 5 minutes. reduce heat to low.
• whisk eggs, 3 tablespoons parmigiano-reggiano cheese, 3 tablespoons pecorino romano cheese, and 1 teaspoon ground black pepper in a bowl. set aside.
• bring a large pot of lightly salted water to a boil. cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. drain, reserving 1 cup of the pasta water.
• pour reserved pasta water and drained spaghetti into the bacon-pepper mixture; stir to combine.
• slowly pour egg mixture into the pasta mixture; cook, stirring constantly until the egg mixture forms a thick sauce, 1 to 2 minutes. remove from heat.
• stir remaining 3 tablespoons parmigiano-reggiano cheese and 3 tablespoons pecorino romano cheese into the pasta mixture and serve.

Penne With Chicken And Asparagus

Ingredients

• Servings: 8
• 1 (16 ounce) package dried penne pasta
• 5 tablespoons olive oil, divided
• 2 skinless, boneless chicken breast halves - cut into cubes
• salt and pepper to taste
• garlic powder to taste
• 1/2 cup low-sodium chicken broth
• 1 bunch slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
• 1 clove garlic, thinly sliced
• 1/4 cup parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• bring a large pot of lightly salted water to boil. add pasta, and cook until al dente, about 8 to 10 minutes. drain, and set aside.
• warm 3 tablespoons olive oil in a large skillet over medium-high heat. stir in chicken, and season with salt, pepper, and garlic powder. cook until chicken is cooked through and browned, about 5 minutes. remove chicken to paper towels.
• pour chicken broth into the skillet. then stir in asparagus, garlic, and a pinch more garlic powder, salt, and pepper. cover, and steam until the asparagus is just tender, about 5 to 10 minutes. return chicken to the skillet, and warm through.
• stir chicken mixture into pasta, and mix well. let sit about 5 minutes. drizzle with 2 tablespoons olive oil, stir again, then sprinkle with parmesan cheese.

Penne With Chicken And Asparagus

Ingredients

• Servings: 8
• 1 (16 ounce) package dried penne pasta
• 5 tablespoons olive oil, divided
• 2 skinless, boneless chicken breast halves - cut into cubes
• salt and pepper to taste
• garlic powder to taste
• 1/2 cup low-sodium chicken broth
• 1 bunch slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
• 1 clove garlic, thinly sliced
• 1/4 cup parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• bring a large pot of lightly salted water to boil. add pasta, and cook until al dente, about 8 to 10 minutes. drain, and set aside.
• warm 3 tablespoons olive oil in a large skillet over medium-high heat. stir in chicken, and season with salt, pepper, and garlic powder. cook until chicken is cooked through and browned, about 5 minutes. remove chicken to paper towels.
• pour chicken broth into the skillet. then stir in asparagus, garlic, and a pinch more garlic powder, salt, and pepper. cover, and steam until the asparagus is just tender, about 5 to 10 minutes. return chicken to the skillet, and warm through.
• stir chicken mixture into pasta, and mix well. let sit about 5 minutes. drizzle with 2 tablespoons olive oil, stir again, then sprinkle with parmesan cheese.

linguine with clams and spicy marinara sauce

Ingredients

• Servings: 6
• 1 (16 ounce) box barilla® linguine
• 1 (26 ounce) jar barilla® spicy marinara sauce
• 2 cloves garlic, crushed
• 4 tablespoons extra-virgin olive oil
• 3/4 cup dry
• 2 pounds fresh littleneck clams, well rinsed and scrubbed
• 2 tablespoons chopped fresh parsley

Recipe

Preparation Time: 10 mins Cook Time: 34 mins Ready Time: 44 mins


• bring a large pot of water to a boil.
• saute garlic in olive oil for 1-2 minutes or until slightly yellow in color. add and clams. cover and cook over high heat until clams are opened. discard any unopened clams. let cool and discard the clam shells leaving the meat.
• filter clam juice by draining through a cheesecloth, reserving juice. return clams and juice to skillet.
• add spicy marinara sauce and simmer for an additional 2-3 minutes.
• cook linguine for 4 minutes. drain reserving 2-3 cup of pasta cooking water.
• add linguine to clam sauce and continue cooking pasta in sauce, adding additional reserved pasta cooking water until desired thickness.
• top with chopped parsley and drizzle with additional olive oil if desired

Gnocchi With Chicken, Pesto And Fresh Mozzarella

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 skinless, boneless chicken breast half - cut into 1 1/2-inch cubes
• salt and ground black pepper to taste
• 2 tablespoons chicken broth
• 1 (8 ounce) jar prepared pesto
• 1 (12 ounce) package potato gnocchi
• 4 ounces small fresh mozzarella balls

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• heat olive oil in a saucepan. season chicken pieces with salt and pepper; cook and stir in the hot oil until no longer pink in the middle, 7 to 10 minutes. remove chicken to a bowl using a slotted spoon, retaining drippings in the pan.
• pour chicken broth into the saucepan. bring broth to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue cooking until the broth reduces in volume by about half, 7 to 10 minutes. return cooked chicken to the saucepan. stir pesto through the chicken mixture; remove from heat.
• bring a large pot of lightly salted water to a rolling boil. cook gnocchi at a boil until they float to the top, about 3 minutes. remove gnocchi from the water to a large bowl using a slotted spoon, retaining water in the pot.
• place the saucepan with the chicken and pesto over the boiling water; cook and stir over the boiling water until warmed completely, about 5 minutes. pour chicken and pesto mixture over the gnocchi; add mozzarella and stir until evenly mixed.

Penne With Chicken And Asparagus

Ingredients

• Servings: 8
• 1 (16 ounce) package dried penne pasta
• 5 tablespoons olive oil, divided
• 2 skinless, boneless chicken breast halves - cut into cubes
• salt and pepper to taste
• garlic powder to taste
• 1/2 cup low-sodium chicken broth
• 1 bunch slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
• 1 clove garlic, thinly sliced
• 1/4 cup parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• bring a large pot of lightly salted water to boil. add pasta, and cook until al dente, about 8 to 10 minutes. drain, and set aside.
• warm 3 tablespoons olive oil in a large skillet over medium-high heat. stir in chicken, and season with salt, pepper, and garlic powder. cook until chicken is cooked through and browned, about 5 minutes. remove chicken to paper towels.
• pour chicken broth into the skillet. then stir in asparagus, garlic, and a pinch more garlic powder, salt, and pepper. cover, and steam until the asparagus is just tender, about 5 to 10 minutes. return chicken to the skillet, and warm through.
• stir chicken mixture into pasta, and mix well. let sit about 5 minutes. drizzle with 2 tablespoons olive oil, stir again, then sprinkle with parmesan cheese.

Penne With Chicken And Asparagus

Ingredients

• Servings: 8
• 1 (16 ounce) package dried penne pasta
• 5 tablespoons olive oil, divided
• 2 skinless, boneless chicken breast halves - cut into cubes
• salt and pepper to taste
• garlic powder to taste
• 1/2 cup low-sodium chicken broth
• 1 bunch slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
• 1 clove garlic, thinly sliced
• 1/4 cup parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• bring a large pot of lightly salted water to boil. add pasta, and cook until al dente, about 8 to 10 minutes. drain, and set aside.
• warm 3 tablespoons olive oil in a large skillet over medium-high heat. stir in chicken, and season with salt, pepper, and garlic powder. cook until chicken is cooked through and browned, about 5 minutes. remove chicken to paper towels.
• pour chicken broth into the skillet. then stir in asparagus, garlic, and a pinch more garlic powder, salt, and pepper. cover, and steam until the asparagus is just tender, about 5 to 10 minutes. return chicken to the skillet, and warm through.
• stir chicken mixture into pasta, and mix well. let sit about 5 minutes. drizzle with 2 tablespoons olive oil, stir again, then sprinkle with parmesan cheese.

chef john's spaghetti alla carbonara

Ingredients

• Servings: 2
• 4 ounces guanciale, cut into 1/4-inch cubes
• 1 tablespoon olive oil
• 1 teaspoon ground black pepper, or to taste
• 2 eggs
• 3 tablespoons grated parmigiano-reggiano cheese
• 3 tablespoons grated pecorino romano cheese
• 1 teaspoon ground black pepper, or to taste
• 6 ounces spaghetti
• 1 cup reserved pasta water
• 3 tablespoons grated parmigiano-reggiano cheese
• 3 tablespoons grated pecorino romano cheese

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• cook guanciale with olive oil and 1 teaspoon ground black pepper in a dutch oven over medium-low heat until almost crisp, about 5 minutes. reduce heat to low.
• whisk eggs, 3 tablespoons parmigiano-reggiano cheese, 3 tablespoons pecorino romano cheese, and 1 teaspoon ground black pepper in a bowl. set aside.
• bring a large pot of lightly salted water to a boil. cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. drain, reserving 1 cup of the pasta water.
• pour reserved pasta water and drained spaghetti into the bacon-pepper mixture; stir to combine.
• slowly pour egg mixture into the pasta mixture; cook, stirring constantly until the egg mixture forms a thick sauce, 1 to 2 minutes. remove from heat.
• stir remaining 3 tablespoons parmigiano-reggiano cheese and 3 tablespoons pecorino romano cheese into the pasta mixture and serve.

Penne With Chicken And Asparagus

Ingredients

• Servings: 8
• 1 (16 ounce) package dried penne pasta
• 5 tablespoons olive oil, divided
• 2 skinless, boneless chicken breast halves - cut into cubes
• salt and pepper to taste
• garlic powder to taste
• 1/2 cup low-sodium chicken broth
• 1 bunch slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
• 1 clove garlic, thinly sliced
• 1/4 cup parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• bring a large pot of lightly salted water to boil. add pasta, and cook until al dente, about 8 to 10 minutes. drain, and set aside.
• warm 3 tablespoons olive oil in a large skillet over medium-high heat. stir in chicken, and season with salt, pepper, and garlic powder. cook until chicken is cooked through and browned, about 5 minutes. remove chicken to paper towels.
• pour chicken broth into the skillet. then stir in asparagus, garlic, and a pinch more garlic powder, salt, and pepper. cover, and steam until the asparagus is just tender, about 5 to 10 minutes. return chicken to the skillet, and warm through.
• stir chicken mixture into pasta, and mix well. let sit about 5 minutes. drizzle with 2 tablespoons olive oil, stir again, then sprinkle with parmesan cheese.

linguine with clams and spicy marinara sauce

Ingredients

• Servings: 6
• 1 (16 ounce) box barilla® linguine
• 1 (26 ounce) jar barilla® spicy marinara sauce
• 2 cloves garlic, crushed
• 4 tablespoons extra-virgin olive oil
• 3/4 cup dry
• 2 pounds fresh littleneck clams, well rinsed and scrubbed
• 2 tablespoons chopped fresh parsley

Recipe

Preparation Time: 10 mins Cook Time: 34 mins Ready Time: 44 mins


• bring a large pot of water to a boil.
• saute garlic in olive oil for 1-2 minutes or until slightly yellow in color. add and clams. cover and cook over high heat until clams are opened. discard any unopened clams. let cool and discard the clam shells leaving the meat.
• filter clam juice by draining through a cheesecloth, reserving juice. return clams and juice to skillet.
• add spicy marinara sauce and simmer for an additional 2-3 minutes.
• cook linguine for 4 minutes. drain reserving 2-3 cup of pasta cooking water.
• add linguine to clam sauce and continue cooking pasta in sauce, adding additional reserved pasta cooking water until desired thickness.
• top with chopped parsley and drizzle with additional olive oil if desired

Penne With Chicken And Asparagus

Ingredients

• Servings: 8
• 1 (16 ounce) package dried penne pasta
• 5 tablespoons olive oil, divided
• 2 skinless, boneless chicken breast halves - cut into cubes
• salt and pepper to taste
• garlic powder to taste
• 1/2 cup low-sodium chicken broth
• 1 bunch slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
• 1 clove garlic, thinly sliced
• 1/4 cup parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• bring a large pot of lightly salted water to boil. add pasta, and cook until al dente, about 8 to 10 minutes. drain, and set aside.
• warm 3 tablespoons olive oil in a large skillet over medium-high heat. stir in chicken, and season with salt, pepper, and garlic powder. cook until chicken is cooked through and browned, about 5 minutes. remove chicken to paper towels.
• pour chicken broth into the skillet. then stir in asparagus, garlic, and a pinch more garlic powder, salt, and pepper. cover, and steam until the asparagus is just tender, about 5 to 10 minutes. return chicken to the skillet, and warm through.
• stir chicken mixture into pasta, and mix well. let sit about 5 minutes. drizzle with 2 tablespoons olive oil, stir again, then sprinkle with parmesan cheese.

Chili With Ziti

Ingredients

• Servings: 6
• 1 1/2 pounds lean ground beef
• 1 onion, finely chopped
• 1 clove garlic, minced
• 1 (8 ounce) can tomato sauce
• 2 tablespoons chili powder
• 1/2 teaspoon dried oregano, crushed
• 1/2 teaspoon ground cinnamon
• 1 (15 ounce) can kidney beans, drained
• 1/2 cup water
• salt and pepper to taste
• 16 ounces dry ziti pasta
• 1 cup shredded cheddar cheese

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• in a medium pot over medium heat, brown the ground beef, onion and garlic until the meat is no longer pink; drain fat.
• pour in tomato sauce, chili powder, oregano and cinnamon; mix thoroughly. pour in kidney beans and water; stir well. salt and pepper to taste. simmer on low for 30 minutes.
• bring a medium pot of lightly salted water to a boil. pour in the ziti pasta and cook for 8 to 10 minutes or until al dente; drain.
• serve the chili over the ziti and top with cheddar cheese.

Gnocchi With Chicken, Pesto And Fresh Mozzarella

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 skinless, boneless chicken breast half - cut into 1 1/2-inch cubes
• salt and ground black pepper to taste
• 2 tablespoons chicken broth
• 1 (8 ounce) jar prepared pesto
• 1 (12 ounce) package potato gnocchi
• 4 ounces small fresh mozzarella balls

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• heat olive oil in a saucepan. season chicken pieces with salt and pepper; cook and stir in the hot oil until no longer pink in the middle, 7 to 10 minutes. remove chicken to a bowl using a slotted spoon, retaining drippings in the pan.
• pour chicken broth into the saucepan. bring broth to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue cooking until the broth reduces in volume by about half, 7 to 10 minutes. return cooked chicken to the saucepan. stir pesto through the chicken mixture; remove from heat.
• bring a large pot of lightly salted water to a rolling boil. cook gnocchi at a boil until they float to the top, about 3 minutes. remove gnocchi from the water to a large bowl using a slotted spoon, retaining water in the pot.
• place the saucepan with the chicken and pesto over the boiling water; cook and stir over the boiling water until warmed completely, about 5 minutes. pour chicken and pesto mixture over the gnocchi; add mozzarella and stir until evenly mixed.

Chili With Ziti

Ingredients

• Servings: 6
• 1 1/2 pounds lean ground beef
• 1 onion, finely chopped
• 1 clove garlic, minced
• 1 (8 ounce) can tomato sauce
• 2 tablespoons chili powder
• 1/2 teaspoon dried oregano, crushed
• 1/2 teaspoon ground cinnamon
• 1 (15 ounce) can kidney beans, drained
• 1/2 cup water
• salt and pepper to taste
• 16 ounces dry ziti pasta
• 1 cup shredded cheddar cheese

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• in a medium pot over medium heat, brown the ground beef, onion and garlic until the meat is no longer pink; drain fat.
• pour in tomato sauce, chili powder, oregano and cinnamon; mix thoroughly. pour in kidney beans and water; stir well. salt and pepper to taste. simmer on low for 30 minutes.
• bring a medium pot of lightly salted water to a boil. pour in the ziti pasta and cook for 8 to 10 minutes or until al dente; drain.
• serve the chili over the ziti and top with cheddar cheese.

linguine with clams and spicy marinara sauce

Ingredients

• Servings: 6
• 1 (16 ounce) box barilla® linguine
• 1 (26 ounce) jar barilla® spicy marinara sauce
• 2 cloves garlic, crushed
• 4 tablespoons extra-virgin olive oil
• 3/4 cup dry
• 2 pounds fresh littleneck clams, well rinsed and scrubbed
• 2 tablespoons chopped fresh parsley

Recipe

Preparation Time: 10 mins Cook Time: 34 mins Ready Time: 44 mins


• bring a large pot of water to a boil.
• saute garlic in olive oil for 1-2 minutes or until slightly yellow in color. add and clams. cover and cook over high heat until clams are opened. discard any unopened clams. let cool and discard the clam shells leaving the meat.
• filter clam juice by draining through a cheesecloth, reserving juice. return clams and juice to skillet.
• add spicy marinara sauce and simmer for an additional 2-3 minutes.
• cook linguine for 4 minutes. drain reserving 2-3 cup of pasta cooking water.
• add linguine to clam sauce and continue cooking pasta in sauce, adding additional reserved pasta cooking water until desired thickness.
• top with chopped parsley and drizzle with additional olive oil if desired

Penne With Chicken And Asparagus

Ingredients

• Servings: 8
• 1 (16 ounce) package dried penne pasta
• 5 tablespoons olive oil, divided
• 2 skinless, boneless chicken breast halves - cut into cubes
• salt and pepper to taste
• garlic powder to taste
• 1/2 cup low-sodium chicken broth
• 1 bunch slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
• 1 clove garlic, thinly sliced
• 1/4 cup parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• bring a large pot of lightly salted water to boil. add pasta, and cook until al dente, about 8 to 10 minutes. drain, and set aside.
• warm 3 tablespoons olive oil in a large skillet over medium-high heat. stir in chicken, and season with salt, pepper, and garlic powder. cook until chicken is cooked through and browned, about 5 minutes. remove chicken to paper towels.
• pour chicken broth into the skillet. then stir in asparagus, garlic, and a pinch more garlic powder, salt, and pepper. cover, and steam until the asparagus is just tender, about 5 to 10 minutes. return chicken to the skillet, and warm through.
• stir chicken mixture into pasta, and mix well. let sit about 5 minutes. drizzle with 2 tablespoons olive oil, stir again, then sprinkle with parmesan cheese.

chef john's spaghetti alla carbonara

Ingredients

• Servings: 2
• 4 ounces guanciale, cut into 1/4-inch cubes
• 1 tablespoon olive oil
• 1 teaspoon ground black pepper, or to taste
• 2 eggs
• 3 tablespoons grated parmigiano-reggiano cheese
• 3 tablespoons grated pecorino romano cheese
• 1 teaspoon ground black pepper, or to taste
• 6 ounces spaghetti
• 1 cup reserved pasta water
• 3 tablespoons grated parmigiano-reggiano cheese
• 3 tablespoons grated pecorino romano cheese

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• cook guanciale with olive oil and 1 teaspoon ground black pepper in a dutch oven over medium-low heat until almost crisp, about 5 minutes. reduce heat to low.
• whisk eggs, 3 tablespoons parmigiano-reggiano cheese, 3 tablespoons pecorino romano cheese, and 1 teaspoon ground black pepper in a bowl. set aside.
• bring a large pot of lightly salted water to a boil. cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. drain, reserving 1 cup of the pasta water.
• pour reserved pasta water and drained spaghetti into the bacon-pepper mixture; stir to combine.
• slowly pour egg mixture into the pasta mixture; cook, stirring constantly until the egg mixture forms a thick sauce, 1 to 2 minutes. remove from heat.
• stir remaining 3 tablespoons parmigiano-reggiano cheese and 3 tablespoons pecorino romano cheese into the pasta mixture and serve.

Gnocchi With Chicken, Pesto And Fresh Mozzarella

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 skinless, boneless chicken breast half - cut into 1 1/2-inch cubes
• salt and ground black pepper to taste
• 2 tablespoons chicken broth
• 1 (8 ounce) jar prepared pesto
• 1 (12 ounce) package potato gnocchi
• 4 ounces small fresh mozzarella balls

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• heat olive oil in a saucepan. season chicken pieces with salt and pepper; cook and stir in the hot oil until no longer pink in the middle, 7 to 10 minutes. remove chicken to a bowl using a slotted spoon, retaining drippings in the pan.
• pour chicken broth into the saucepan. bring broth to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue cooking until the broth reduces in volume by about half, 7 to 10 minutes. return cooked chicken to the saucepan. stir pesto through the chicken mixture; remove from heat.
• bring a large pot of lightly salted water to a rolling boil. cook gnocchi at a boil until they float to the top, about 3 minutes. remove gnocchi from the water to a large bowl using a slotted spoon, retaining water in the pot.
• place the saucepan with the chicken and pesto over the boiling water; cook and stir over the boiling water until warmed completely, about 5 minutes. pour chicken and pesto mixture over the gnocchi; add mozzarella and stir until evenly mixed.

sicilian spaghetti

Ingredients

• Servings: 8
• 1 pound spaghetti
• 4 tablespoons olive oil
• 3 cloves garlic, crushed
• 1 (2 ounce) can anchovy fillets, chopped
• 1 cup fine bread crumbs
• 1 cup chopped fresh parsley
• ground black pepper to taste
• 4 tablespoons freshly grated parmesan cheese

Recipe

Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 15 mins


• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
• meanwhile, in a medium skillet, heat olive oil over medium heat and add garlic and anchovies to cook for about 2 minutes; stir constantly.
• stir in breadcrumbs and turn off heat. add parsley and black ground pepper; mix together.
• toss anchovy sauce with hot pasta and sprinkle with cheese; serve.

Penne With Chicken And Asparagus

Ingredients

• Servings: 8
• 1 (16 ounce) package dried penne pasta
• 5 tablespoons olive oil, divided
• 2 skinless, boneless chicken breast halves - cut into cubes
• salt and pepper to taste
• garlic powder to taste
• 1/2 cup low-sodium chicken broth
• 1 bunch slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
• 1 clove garlic, thinly sliced
• 1/4 cup parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• bring a large pot of lightly salted water to boil. add pasta, and cook until al dente, about 8 to 10 minutes. drain, and set aside.
• warm 3 tablespoons olive oil in a large skillet over medium-high heat. stir in chicken, and season with salt, pepper, and garlic powder. cook until chicken is cooked through and browned, about 5 minutes. remove chicken to paper towels.
• pour chicken broth into the skillet. then stir in asparagus, garlic, and a pinch more garlic powder, salt, and pepper. cover, and steam until the asparagus is just tender, about 5 to 10 minutes. return chicken to the skillet, and warm through.
• stir chicken mixture into pasta, and mix well. let sit about 5 minutes. drizzle with 2 tablespoons olive oil, stir again, then sprinkle with parmesan cheese.

manicotti shells

Ingredients

• Servings: 4
• 2 cups all-purpose flour
• 2 cups water
• 6 eggs
• 1/4 teaspoon salt

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• mix together: flour, water, eggs and salt to make a thin, smooth batter. pour about 1/4 cup batter lightly greased griddle. cook until top forms film.

Gnocchi With Chicken, Pesto And Fresh Mozzarella

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 skinless, boneless chicken breast half - cut into 1 1/2-inch cubes
• salt and ground black pepper to taste
• 2 tablespoons chicken broth
• 1 (8 ounce) jar prepared pesto
• 1 (12 ounce) package potato gnocchi
• 4 ounces small fresh mozzarella balls

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• heat olive oil in a saucepan. season chicken pieces with salt and pepper; cook and stir in the hot oil until no longer pink in the middle, 7 to 10 minutes. remove chicken to a bowl using a slotted spoon, retaining drippings in the pan.
• pour chicken broth into the saucepan. bring broth to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue cooking until the broth reduces in volume by about half, 7 to 10 minutes. return cooked chicken to the saucepan. stir pesto through the chicken mixture; remove from heat.
• bring a large pot of lightly salted water to a rolling boil. cook gnocchi at a boil until they float to the top, about 3 minutes. remove gnocchi from the water to a large bowl using a slotted spoon, retaining water in the pot.
• place the saucepan with the chicken and pesto over the boiling water; cook and stir over the boiling water until warmed completely, about 5 minutes. pour chicken and pesto mixture over the gnocchi; add mozzarella and stir until evenly mixed.

Penne With Chicken And Asparagus

Ingredients

• Servings: 8
• 1 (16 ounce) package dried penne pasta
• 5 tablespoons olive oil, divided
• 2 skinless, boneless chicken breast halves - cut into cubes
• salt and pepper to taste
• garlic powder to taste
• 1/2 cup low-sodium chicken broth
• 1 bunch slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
• 1 clove garlic, thinly sliced
• 1/4 cup parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• bring a large pot of lightly salted water to boil. add pasta, and cook until al dente, about 8 to 10 minutes. drain, and set aside.
• warm 3 tablespoons olive oil in a large skillet over medium-high heat. stir in chicken, and season with salt, pepper, and garlic powder. cook until chicken is cooked through and browned, about 5 minutes. remove chicken to paper towels.
• pour chicken broth into the skillet. then stir in asparagus, garlic, and a pinch more garlic powder, salt, and pepper. cover, and steam until the asparagus is just tender, about 5 to 10 minutes. return chicken to the skillet, and warm through.
• stir chicken mixture into pasta, and mix well. let sit about 5 minutes. drizzle with 2 tablespoons olive oil, stir again, then sprinkle with parmesan cheese.

German Lasagna

Ingredients

• Servings: 1
• 9 lasagna noodles
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (10.75 ounce) can condensed cream of chicken soup
• 2 cups milk
• 1 pound kielbasa
• 1 (20 ounce) can sauerkraut, drained
• 8 ounces shredded mozzarella cheese

Recipe

Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr


• preheat oven to 375 degrees f (190 degrees c).
• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
• in a blender or with an electric mixer, blend mushroom soup, cream of chicken soup and milk until smooth. cut sausage in half lengthwise and slice thinly.
• in a 9x13 inch dish, layer 1 cup soup mixture, 3 noodles, half the sauerkraut, half the sausage and a third of the cheese. repeat. top with remaining 3 noodles and remaining soup mixture. cover with foil.
• bake in preheated oven 25 minutes, then uncover and bake 15 minutes more. sprinkle with remaining cheese when still hot.

Gnocchi With Chicken, Pesto And Fresh Mozzarella

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 skinless, boneless chicken breast half - cut into 1 1/2-inch cubes
• salt and ground black pepper to taste
• 2 tablespoons chicken broth
• 1 (8 ounce) jar prepared pesto
• 1 (12 ounce) package potato gnocchi
• 4 ounces small fresh mozzarella balls

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• heat olive oil in a saucepan. season chicken pieces with salt and pepper; cook and stir in the hot oil until no longer pink in the middle, 7 to 10 minutes. remove chicken to a bowl using a slotted spoon, retaining drippings in the pan.
• pour chicken broth into the saucepan. bring broth to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue cooking until the broth reduces in volume by about half, 7 to 10 minutes. return cooked chicken to the saucepan. stir pesto through the chicken mixture; remove from heat.
• bring a large pot of lightly salted water to a rolling boil. cook gnocchi at a boil until they float to the top, about 3 minutes. remove gnocchi from the water to a large bowl using a slotted spoon, retaining water in the pot.
• place the saucepan with the chicken and pesto over the boiling water; cook and stir over the boiling water until warmed completely, about 5 minutes. pour chicken and pesto mixture over the gnocchi; add mozzarella and stir until evenly mixed.

mendi's favorite orzo

Ingredients

• Servings: 4
• 3/4 cup orzo pasta
• 1 1/2 tablespoons extra-virgin olive oil
• 1 (8 ounce) package sliced fresh mushrooms
• 1/4 teaspoon onion powder
• salt and pepper to taste
• 1 1/2 tablespoons melted butter
• 1/2 cup frozen corn kernels, thawed
• 1/2 cup frozen green peas, thawed
• 2 tablespoons chopped fresh flat-leaf parsley

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• bring a large pot of lightly salted water to a boil over high heat. add the orzo pasta, and cook until al dente, 6 to 7 minutes; drain.
• heat the olive oil in a large skillet over medium-high heat. add the mushrooms, and season with onion powder, salt, and pepper. cook and stir until the mushrooms have softened and released their liquid, about 5 minutes. stir in the butter, corn, peas, parsley, and cooked orzo pasta. season to taste with salt and pepper, and serve immediately.