Chicken Marsala Tetrazzini

Total: 45 minutes
Yield: Makes 6 to 8 servings

Ingredients

• 1 (8-oz.) package vermicelli
• 2 tablespoons butter
• 1 (8-oz.) package sliced fresh mushrooms
• 3 ounces finely chopped prosciutto
• 3 cups chopped cooked chicken
• 1 cup frozen baby English peas, thawed
• 1 (10 3/4-oz.) can reduced-fat cream of mushroom soup
• 1 (10-oz.) container refrigerated light Alfredo sauce
• 1/2 cup chicken broth
• 1/4 cup Marsala
• 1 cup (4-oz.) shredded Parmesan cheese

Preparation

1. Preheat oven to 350°. Prepare pasta according to package directions. Meanwhile, melt butter in a large skillet over medium-high heat; add mushrooms and prosciutto, and sauté 5 minutes.

2. Stir together mushroom mixture, chicken, next 5 ingredients, and 1/2 cup cheese; stir in pasta. Spoon mixture into a lightly greased 11- x 7-inch baking dish; sprinkle with remaining 1/2 cup cheese.

3. Bake at 350° for 35 minutes or until bubbly.

Cheesy Asparagus Rigatoni Bake

Ingredients:

• 1 pkg rigatoni pasta
• 2 c sliced baby portobello mushrooms
• 2 tbsp butter
• 3/4 lb asparagu spears, cut into 3 inch pieces
• 1 can quartered artichokes, drained
• 2 tsp minced garlic
• 2 cup low-fat ricotta cheese
• 1 1/4 c shredded italian style cheese (5oz)
• 1/4 cup chopped fresh basil
• 1/4 cup milk

Directions:

1. Preheat oven to 425. Coat 13x9 inch baking dish with cooking spray.

2. Cook rigatoni in large pot of boiling water 8-10 minutes, drain. Meanwhile, melt butter in large skillet. Add mushrooms, cook and stir until soft. Add asparagus, artichoke hearts and 1 tsp of the garlic; cook 2 minutes until asparagus is crisp-tender. Remove from heat; stir in uncooked pasta. Pour into unprepared baking dish.

3. In medium bowl combine ricotta, 1 cup of shredded cheese, basil, milk, remaining 1 tsp of garlic and salt and pepper to taste; mix into pasta mixture. Sprinkle with remaining 1/4 cup shredded cheese. Bake 20 minutes or until cheese melts and turns golden.

Alex's Penne Amatriciana

Ingredients for Amatriciana Sauce: (for use with any type of pasta):

• 1/2 lb. Diced Pancetta
• 1/2 lb. Bacon (take the strips and cut them into squares)
• 1 Can of Tomato Puree
• 3-4 Leaves of fresh Basil
• 1 Meduim-Large Onion -- cut into small pieces
• 3 Cloves of Garlic -- crush and cut into small pieces
• Olive Oil
• Salt
• Pepper

Directions:

-- Put olive oil in a pot.
-- Add the pancetta and bacon and turn to high heat.
-- Season with some salt and pepper. (Optional, add some red pepper flakes for some spice).
-- Let the meat brown (approx. 10 mins).
-- Once the meat is golden brown, add the onion and garlic.
-- Cook till the onion becomes translucent (approx. 6 mins).
-- After that, add the tomato puree.
-- Once it starts bubbling a bit, reduce heat and let simmer to thicken the sauce.
-- Before you serve, stir in some fresh basil for added flavor.

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Chicken Puttanesca with Angel Hair Pasta

Ingredients

• 8 ounces uncooked angel hair pasta
• 2 teaspoons olive oil
• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/2 teaspoon salt
• 2 cups tomato-basil pasta sauce (such as Muir Glen Organic)
• 1/4 cup pitted and coarsely chopped kalamata olives
• 1 tablespoon capers
• 1/4 teaspoon crushed red pepper
• 1/4 cup (1 ounce) preshredded Parmesan cheese
• Chopped fresh basil or basil sprigs (optional)

Preparation

Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.

Heat oil in a large nonstick skillet over medium-high heat. Cut chicken into 1-inch pieces. Add chicken to pan; sprinkle evenly with salt. Cook chicken 5 minutes or until lightly browned, stirring occasionally. Stir in pasta sauce, olives, capers, and pepper; bring to a simmer.

Cook 5 minutes or until chicken is done, stirring frequently. Arrange 1 cup pasta on each of 4 plates; top with 1 1/2 cups chicken mixture. Sprinkle each serving with 1 tablespoon cheese. Garnish with chopped basil or basil sprigs, if desired.

Shrimp, Broccoli, and Sun-Dried Tomatoes with Pasta

Ingredients

• * 1/2 cup sun-dried tomatoes, packed without oil
• * 1/2 cup boiling water
• * 3 cups uncooked farfalle (bow tie pasta)
• * 1 1/2 cups chopped broccoli
• * Cooking spray
• * 1 garlic clove, minced
• * 1 pound large shrimp, peeled and deveined
• * 1/2 cup fat-free, less-sodium chicken broth
• * 1/2 cup (4 ounces) 1/3-less-fat cream cheese
• * 1/2 teaspoon dried basil
• * 1/4 cup (1 ounce) grated fresh Parmesan cheese
• * 2 teaspoons fresh lemon juice

Preparation

Place tomatoes and boiling water in a bowl. Cover and let stand 30 minutes or until tender; drain and chop.

While tomatoes steep, cook pasta according to package directions, omitting salt and fat. Drain.

Steam broccoli, covered, 4 minutes or until crisp-tender. Set aside.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add garlic to pan; sauté 30 seconds. Add shrimp; cook 4 minutes. Add broth and cream cheese, stirring to combine; bring to a boil. Reduce heat, and simmer 2 minutes. Add tomatoes, broccoli, and basil; stir well. Cook 2 minutes or until thoroughly heated, stirring frequently. Remove from heat. Stir in pasta, Parmesan cheese, and juice. Serve immediately.

Shrimp Scampi

Ingredients

• * 2 teaspoons olive oil
• * 28 large shrimp, peeled and deveined (about 1 1/2 pounds)
• * 3 garlic cloves, minced
• * 1/3 cup Sauvignon Blanc or other dry white wine
• * 1/2 teaspoon salt
• * 1/4 teaspoon freshly ground black pepper
• * 1/4 cup chopped fresh flat-leaf parsley
• * 1 tablespoon fresh lemon juice

Preparation

Heat oil in a large skillet over medium-high heat. Add shrimp; sauté 1 minute. Add garlic; sauté 1 minute. Stir in wine, salt, and pepper; bring mixture to a boil. Reduce heat to medium; cook 30 seconds. Add parsley and juice; toss well to coat. Cook 1 minute or until shrimp are done.

Confetti Pasta Salad w/ Lemon Vinaigrette

Prep: 20 min.

This salad tastes great the minute it's made but will become more strongly flavored if allowed to chill a few hours before serving. When making ahead, add the cheese just before serving.

Yield: Makes 4 to 6 servings

Ingredients:

• 8 ounces uncooked small shell pasta
• 1 pint grape tomatoes, halved
• 2 cups coarsely chopped fresh spinach
• 1 yellow bell pepper, chopped
• 1/4 cup finely chopped red onion
• 3 tablespoons chopped fresh dill Fresh Lemon Vinaigrette
• 1 (4-ounce) package crumbled feta cheese

Preparation:

Cook pasta according to package directions; drain. Toss pasta with tomatoes and remaining ingredients. Serve immediately, or cover and chill up to 8 hours.

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1108338

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Fresh Lemon Vinaigrette

Yield: Makes about 3/4 cup

Also recipe goes with Lemon-Basil Shrimp Salad

Ingredients:

• 1/4 cup fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 large garlic clove, pressed
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup vegetable oil

Preparation:

Whisk together first 5 ingredients.

Gradually add oil in a slow, steady stream, whisking until blended.

Note: To prepare ahead, store in an airtight container in the refrigerator up to 1 week. Bring to room temperature, and whisk before serving.

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1108206