pasta carcione

Ingredients

• Servings: 4
• 10 ounces spinach, rinsed
• 1 (16 ounce) package bow tie pasta
• 1/4 cup olive oil
• salt and pepper to taste
• 2 1/2 cups cherry tomatoes, quartered
• 8 ounces crumbled goat cheese

Recipe

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


• remove stems from spinach and stack leaves together; chop thin longer strips instead of square chops and set aside.
• 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 and place in a large bowl.
• drizzle olive oil over pasta and add salt and pepper to taste, spinach and tomatoes; gently toss.
• add goat cheese and serve warm or room temperature.

orzo and octopus skillet

Ingredients

• Servings: 3
• 1 small octopus, at room temperature
• water to cover
• 1/4 cup red vinegar
• 2 cups whole wheat orzo pasta
• 1 (14.5 ounce) can chicken broth
• 1 teaspoon cooking oil, or as needed
• 1 cup chopped yellow bell pepper
• 1 cup chopped baby bella mushrooms
• 7 kalamata olives, pitted and chopped
• ground black pepper to taste
• 1 cup torn fresh spinach
• 1 lemon, juiced, or to taste
• 2 tablespoons crumbled feta cheese, or to taste

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• place octopus in a pot and add enough water to cover; add red vinegar. bring liquid to a boil, cover pot, reduce heat to medium, and simmer until a toothpick goes through the thickest part of the octopus smoothly, about 30 minutes. remove octopus from pot and chop into bite-size pieces. discard water-vinegar mixture.
• combine orzo and chicken broth in a small pot over medium heat; allow orzo to absorb the chicken broth, adding more water, about 1 tablespoon at a time, if orzo gets too dry. cook until orzo is tender yet firm to the bite, 5 to 8 minutes; drain.
• heat oil in a skillet over medium-high heat; saute yellow bell pepper, mushrooms, and olives until tender, 5 to 10 minutes. season bell pepper mixture with black pepper.
• mix orzo, spinach, and octopus into bell pepper mixture until spinach begins to wilt from the heat of the orzo. add lemon juice to orzo mixture; top with feta cheese.

grilled sweet italian chicken sausage with tomato cream sauce over linguine

Ingredients

• Servings: 4
• 1 (16 ounce) package al fresco® all natural sweet italian chicken sausage
• 2 teaspoons olive oil
• 1 cup chopped onion
• 1 teaspoon minced garlic
• 3/4 cup dry red
• 1 (14.5 ounce) can diced tomatoes with italian herbs, with juices
• 1 teaspoon dried oregano
• 1/2 cup light cream (table cream)
• 1/2 pound uncooked linguine
• 2 tablespoons shredded parmesan cheese
• fresh oregano leaves for garnish (optional)

Recipe

Preparation Time: 22 mins Cook Time: 20 mins Ready Time: 42 mins


• prepare grill for direct cooking and preheat grill to medium temperature range.
• grill sausage links over direct heat, turning every minute. remove from grill. cool slightly. cut sausage into 1/4-inch circles.
• meanwhile, over medium-high heat, heat oil in a large heavy skillet. add onions and saute for about 2 minutes, stirring occasionally. add garlic and cook, just until fragrant, about 30 seconds. reduce the heat to low and add , tomatoes, sausage, oregano and 1/4 tsp each salt and pepper. cook about 3 minutes. add cream and cook for one minute.
• meanwhile, cook linguine in boiling salted water according to package directions. cook until al dente. drain. portion cooked linguine 4 warm plates or pasta bowls. spoon sausage/sauce over pasta. sprinkle each with parmesan and garnish with fresh oregano.

Slow Cooker Chicken Stroganoff

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves - cubed
• 1/8 cup margarine
• 1 (.7 ounce) package dry italian-style salad dressing mix
• 1 (8 ounce) package cream cheese
• 1 (10.75 ounce) can condensed cream of chicken soup

Recipe

Preparation Time: 10 mins Cook Time: 5 hrs

Ready Time: 5 hrs 10 mins


• put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
• add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.

greek chicken pasta

Ingredients

• Servings: 6
• 1 (16 ounce) package linguine pasta
• 1/2 cup chopped red onion
• 1 tablespoon olive oil
• 2 cloves garlic, crushed
• 1 pound skinless, boneless chicken breast meat - cut into bite-size pieces
• 1 (14 ounce) can marinated artichoke hearts, drained and chopped
• 1 large tomato, chopped
• 1/2 cup crumbled feta cheese
• 3 tablespoons chopped fresh parsley
• 2 tablespoons lemon juice
• 2 teaspoons dried oregano
• salt and pepper to taste
• 2 lemons, wedged, for garnish

Recipe

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


• bring a large pot of lightly salted water to a boil. cook pasta in boiling water until tender yet firm to the bit, 8 to 10 minutes; drain.
• heat olive oil in a large skillet over medium-high heat. add onion and garlic; saute until fragrant, about 2 minutes. stir in the chicken and cook, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 5 to 6 minutes.
• reduce heat to medium-low; add artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano, and cooked pasta. cook and stir until heated through, about 2 to 3 minutes. remove from heat, season with salt and pepper, and garnish with lemon wedges.

Quick And Easy Alfredo Sauce

Ingredients

• Servings: 4
• 1/2 cup butter
• 1 (8 ounce) package cream cheese
• 2 teaspoons garlic powder
• 2 cups milk
• 6 ounces grated parmesan cheese
• 1/8 teaspoon ground black pepper

Recipe

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


• melt butter in a medium, non-stick saucepan over medium heat. add cream cheese and garlic powder, stirring with wire whisk until smooth. add milk, a little at a time, whisking to smooth out lumps. stir in parmesan and pepper. remove from heat when sauce reaches desired consistency. sauce will thicken rapidly, thin with milk if cooked too long. toss with hot pasta to 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.