Chicken Penne Pesto

I found this jewel on www.thestayathomechef.com (Creamy Chicken Pesto Pasta)
There are definitely many good ones on this lady's blog! I made this for a guy on a date and he took a bite and was very impressed. It was good!! 

Pesto:

Place all pesto ingredients into a food processor or blender and blend until smooth. Set aside.

2 cups fresh basil leaves, loosely packed

3 garlic cloves

½ cup parmesan cheese, freshly grated

1/3 cup virgin olive oil

¼ cup pine nuts

 

Chicken and Penne:

2 lbs. boneless, skinless chicken breasts, cut into one inch pieces

2 Tbsp. Olive oil or cooking oil

2 tsp. salt

2 tsp. black pepper

2 tsp. garlic powder

12 oz. penne pasta

3 cups low sodium chicken broth

1 cup heavy cream

1 cup freshly shredded parmesan cheese

 

Heat oil in large skillet on medium-high heat. Add chicken and season with salt, pepper and garlic powder. When chicken begins to brown, add in uncooked pasta and broth. Bring to boil, then lower to medium heat and cover the pan with a lid. Cook pasta in the broth until al dente, according to the time on the package. Reduce heat to simmer and add cream and pesto. Stir until mixed. Remove from stove and sprinkle with parmesan cheese. Serve warm.

Creamy Chicken Pasta

12 oz. angel hair pasta (or you can use spaghetti or Linguine)

1 Tbsp. olive oil
2 Tbsp. butter
1 medium onion, chopped
1 (4 oz.) can green chiles
1 tsp. creole seasoning, divided

2 Tbsp. flour
1 can chicken broth

2 large chicken breasts, cubed (or 4 chicken strips cubed into 1 inch cubes)

1/2 cup sour cream
1 1/2 cups shredded cheddar cheese, divided (I love sharp!)


Boil water for pasta in a large pot on stove top.
Heat olive oil and butter in a large skillet on medium-high and add chopped onion, green chiles and 1/2 tsp. creole seasoning. Saute about 5-7 minutes until onions are clear. Add flour and stir about one minute. Stir in chicken broth and bring to a boil. Season chicken with remaining 1/2 tsp. creole seasoning and add to the skillet. Cook over medium heat about 10-12 minutes, until chicken is cooked through and sauce has thickened, keeping at a simmer. Cook pasta according to package directions while chicken is simmering. When chicken is cooked, add sour cream and 1 cup shredded cheese and simmer another 5 minutes. Add pasta to the skillet and coat with creamy chicken sauce. Serve with a little cheese sprinkled on top of each serving (the other 1/2 cup). This would be really good with some chopped broccoli added in about half way through the chicken simmering. Just a thought...I love broccoli!! Olives would be a nice addition towards the end too...oh the possibilities are endless!

Fettuccine Alfredo II

I got this recipe from my brother who makes the best food! 

¾ lb. dried fettuccine

7 Tbsp. butter, divided

½-1 cup finely grated Parmigiano-Reggiano cheese

2/3 cups heavy cream

¼ tsp. salt

¼ tsp. pepper

Cook fettuccine according to package directions with salt, reserving ¼ cup of liquid when finished cooking. Drain pasta. Thinly slice 3 Tbsp. of butter and set aside. When pasta is cooked, melt 4 Tbsp. butter in a frying pan over low heat. Add pasta and toss to coat, lifting strands with tongs. Add cheese, reserved pasta water, cream, the 3 Tbsp. of set-aside butter, salt and pepper. Toss to combine well. Sprinkle with cheese and serve immediately.

I love adding crumbled bacon to this, or broccoli. Yum!

Southwest Macaroni

Okay, this isn't the best pic...I was so hungry that I was busy eating while the leftovers were cooling on the stove top so I could portion it out for lunches. I looks more aesthetically appealing when it's fresh and hasn't sat for 20 minutes!

3 cups uncooked macaroni shells
1 can chopped green chiles (4 oz.)
1 jar pimientos (2 oz.) They often come in 4 oz. jars so use half if this is the case.
1 cup canned milk
1/2 cup shredded sharp cheddar cheese (I usually use 1 1/2 cups because I love cheese!)
1/2 cup sliced olives (about one small can)
1/2 tsp. salt

Cook macaroni shells in a sauce pan according to package directions and drain. Return pasta to saucepan. Stir in remaining ingredients, cooking on med-low heat until cheese is melted and sauce has thickened and is hot, about 5 minutes. makes about 6 (smallish) servings.

Parmesan Noodles

I kind of made this up...I basically used a white sauce and added Parmesan cheese and garlic.

8 oz. egg noddles
2 T. butter
1 clove garlic, minced
2 T. flour
dash of pepper
1 1/4 cup milk
1 cup Parmesan cheese
Italian Seasoning (optional)

Boil water and cook the egg noddles 5-7 minutes. Drain in colander and set aside.
In a saucepan, saute the garlic in the butter on medium heat. Add the flour and make a roux (I sift in the flour so it doesn't clump up).

Stir about 1-2 minutes. Add pepper. (You can add the Italian Seasoning now or sprinkle on top at the end.) Add the milk all at once and stir until thick and bubbly. Add the Parmesan cheese and stir until melted. Serve over the hot, cooked egg noodles.

This can also be modified by adding chicken, broccoli, or other yummy additions! Makes about 4 servings.

My Pasta Salad

I made this recipe up, so the measurements are estimates!

4 cups uncooked pasta (I choose shells, bowties, etc. to be more fun)
1 large can of chicken (13 oz.)
1 cup mayonnaise
1/4 cup prepared mustard
1/4 cup dill relish
1 small can sliced olives (2.25 oz.)

Cook pasta according to package directions. Strain and set aside. Empty chicken into a bowl and separate with a fork. Add remaining ingredients, and mix together. Pour mayonnaise mixture over the pasta and toss to coat. Enjoy!

Fettuccini Alfredo

1 cube butter
1 clove garlic
1 cup whipping cream
1 1/2 Tbs. flour to thicken
1/8 tsp. pepper
1/8 tsp. nutmeg
1 cup freshly shredded parmesan cheese


Melt butter and garlic over medium heat in a saucepan; stir in whipping cream. Stir in flour to thicken. Stir in spices and cheese until melted. Stir into prepared fettuccini pasta.

I got this recipe from my neighbor Emily in Tucson.