ALFREDO SAUCE (The Recipe Critic)

This alfredo sauce comes out perfect every time! Can be used over pasta, chicken, veggies, etc. We make it ahead and keep in a mason jar in the fridge for quick weeknight meals and school lunches. Add a little milk when reheating.

1 stick butter
2c heavy cream or half and half
4oz cream cheese
1t minced garlic
1t garlic powder
1t italian seasoning
salt and pepper
1c grated parm cheese (we use half fresh, half powdered)

In a med saucepan ass butter, cream, and cream cheese. Cook over med heat whisking until melted. Add seasonings. Add parmesan and whisk until smooth. Simmer for 3-5min until it thickens.
 

BOWTIE SKILLET ALFREDO (Pioneer Woman)

12oz bowtie (farfalle) pasta, cooked
2 chix breasts, cut into thin strips
1T butter
1T olive oil
2 cloves garlic, minced
1/2c chicken broth
1/2c half-and-half
1/4c heavy cream
(you may use any combo of milk, cream, etc to total 3/4c)
1c fresh parmesan, grated
1c grape tomatoes, halved
6oz baby spinach leaves
fresh parsely

Heat large skillet over med-high heat with butter and olive oil. Season chicken with salt and pepper and saute until cooked through and golden brown. Remove to bowl and add garlic to pan- saute 1min. Add broth and reduce for 2min. Reduce heat to med and add half-and-half, cream, and salt/pepper. Add parmesan and whisk until combined and thickened. Add tomatoes, spinach, chicken, and pasta. Cook until spinach wilts, add parsley and serve.  

ASIAN PB PASTA

This recipe is great as a simple side dish or can be dressed up to be a one-dish meal.

1/4c peanut butter
8t red wine vinegar
2T soy sauce
4t sesame oil
4c pasta, cooked (ex. spaghetti)

Optional: diced cooked chicken, peanuts, shredded veggies

Whisk together first 4 ingredients. Cook and drain pasta, then add to sauce. Add desired additions.

SALMON & ASPARAGUS PASTA

1T olive oil
2c. sliced mushrooms
3 cloves garlic
1/2c. milk
1/3c. cottage cheese
3T basil
2T flour
1t oregano
1/3c. parmesan/asiago cheese
salmon, cooked
asparagus, pieces
4c. pasta, cooked

Heat oil. Add mushrooms, garlic, and asparagus. Cook for 4-5min. Puree milk, cottage cheese, basil, parsley, flour, and oregano. Add to mushroom mixture, stir in cheese and cook. Break salmon over pasta and top with mushroom sauce.

ROTINI WITH SALSA LIMONE (Giada de Laurentis)

1lb rotini pasta
1 1/4 lb Roma tomatoes, seeded and diced
1/4 c extra-virgin olive oil
1 large lemon, zested and juiced
1 c crumbled ricotta salata cheese or feta cheese
1 t salt
1/2 t freshly ground black pepper

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1 c of the pasta water. Place the hot pasta in a large bowl. Add the tomatoes, olive oil, lemon zest and juice, ricotta salata or feta cheese, salt, pepper, and 1/2 cup of the pasta water. Toss to combine, adding the remaining pasta water, if desired. Serve.

CHICKEN FETTUCINI WITH GREENS (Giada de Laurentis)

This is an excellent one dish meal for spring and summer. The fresh lemon taste cannot be beat! The simple flavors come together so well...

1 lb broccoli rabe or broccolini, rough chopped
1/2lb fettucine
1 can (2c) chicken broth
juice of 2 lemons (3-4T)
3c shredded, cooked chicken (rotisserie works well)
3/4c parmesan cheese (fresh if possible)
1/2c pine nuts (optional)
2T fresh parsley
2T olive oil
1T lemon zest

Boil water in a med pot. Add broccoli rabe and cook for 2 min. Remove and add fettucine noodles to the water. Cook for 8 min (save 1/2c of pasta water to add later if needed). In a large skillet over med-high heat, boil chicken broth and lemon juice for 5 min. Add chicken and cook for 2 min. Add broccoli rabe, parmesan, pine nuts, parsley, olive oil, and lemon zest. Stir cooked noodles into skillet. Sprinkle with salt and parmesan cheese and serve.

CHICKEN CANNELONI (Shana)

8 manicotti or large shells
2c. cooked chicken, dice in food processor
8oz chive and onion cream cheese
1/2 pkg chopped spinach, thawed
1 pkg sliced mushrooms (optional)
4oz shredded mozzarella cheese
2oz parmesan cheese
1t garlic salt
1t pepper
1/2 jar spaghetti sauce

Preheat oven to 350*.  Cook pasta as directed.  Saute mushrooms in olive oil, breaking them into small pieces with a spoon.  Combine chicken, cream cheese, spinach, mushrooms, mozzarella, 1oz of parmesan, garlic salt, and pepper.  Stir together and spoon into a large ziploc bag.  Snip off the corner and squeeze to fill shells.  Lay in a dish and pour sauce over top.  Sprinkle with remaining parmesan cheese and bake uncovered for 30 min.

SAUTEED SCALLOP LINGUINE

I love to make this on nights when I have to eat solo. It's so fast and easy. (Just 4-5 scallops will do for one, just half the measurements of the other ingredients). You can make it Italian or Asian style.

1lb scallops (or less)
linguine, cooked

ITALIAN:
4T olive oil
4t garlic
grape tomatoes
greens, optional
2 T fresh basil

ASIAN:
4T sesame oil
4t ginger
grape tomatoes
greens, optional

Heat oil and garlic/ginger. Add scallops and tomatoes and saute until cooked. Serve over pasta.

RED PEPPER CHICKEN

12oz angel hair pasta, cooked
1/4c olive oil
2t garlic
1 jar roasted red peppers
1 small can diced tomatoes
1c. chicken, diced (can use Short-Cuts Chicken)
2T parsley
1 jar roasted red peppers, cut into strips

• (For less sodium roast your own: put peppers under broiler in oven and cook until skin blackens. Place in airtight container for 10-15min and carefully peel of skin.)

Over med heat, heat oil and garlic. Stir in red peppers, tomatoes, chicken, and parsley. Cook 2-4 min. Serve over pasta.

BLACK BEAN LASAGNA

2 eggs
15oz ricotta cheese (cottage cheese works, too)
10oz frozen spinach, thawed (6c fresh spinach)
¼ c. cilantro, diced (optional)
Salt
4c. shredded monterrey jack cheese
(2) 16oz cans black beans, drained and rinsed
1 jar tomato/spaghetti sauce
1 t. cumin
lasagna noodles

Stir first 5 ingredients and 1c. cheese. Mash beans with fork and stir into tomato sauce and then add cumin. In a 9x13 pan (or two 8x8 pans), layer 1/3 bean mix, 3 noodles, ½ spinach mix, 1c.cheese, 1/3 beans, 3 noodles, ½ spinach, 1c. cheese, 1/3 beans, 3 noodles, 1c. cheese.

Bake at 350* covered for one hour, uncovered for 5 more min.

SCALLOP LINGUINE

Linguine, cooked (reserve 1/4 c of pasta water)
5T olive oil
4t garlic
1/2 t red pepper flakes (optional)
1 lb scallops
1 pint grape tomatoes
2T parsley
1T butter

Heat oil, garlic, and red pepper. Then saute scallops and tomatoes in pan. Add pasta, water, parsley, and butter.

CHICKEN CANNELONI OR SHELLS (Shana)

1 8oz pkg manicotti shells
4c cooked chicken, finely diced or food processed
16oz chive & onion cream cheese
10oz chopped spinach
8oz shredded mozzarella
1t garlic powder
1t pepper
1 jar spaghetti sauce

Preheat oven to 350* Boil pasta. Combine chicken, cream cheese, spinach, mozzarella, and seasoning. Put filling in a Ziploc bag and cut off corner. Fill shells and place in greased 9x18 pan. Pour sauce over top and bake 30 min.

CREAMY CHICKEN SPAGHETTI (Annmarie)

½ lb spaghetti, cooked
¼ c light Italian dressing
1 lb chicken breasts, cut into bite sized pieces
2 zucchini, chopped
1 jar spaghetti sauce
4oz cream cheese
2T parmesan cheese

Heat Italian dressing in large skillet on med-high heat. Add chicken, cook and stir 2 min. Add zucchini and cook 2 min. Stir in spag sauce. Bring just to a boil, stirring occasionally. Reduce heat to med-low; simmer 5 min to cook chix. Add cream cheese and cook 1 min until blended and smooth, stirring occasionally. Serve over spaghetti and sprinkle with parmesan cheese.

ASIAN PEANUT BUTTER PASTA

4 c spaghetti, cooked

SAUCE:
¼ c peanut butter
2 ½ T red wine vinegar
2T soy sauce
4t sesame oil

Stir together sauce and add noodles. Add desired ingredients: diced chicken, grated carrots, etc.

SEAFOOD LINGUINE

6-8 oz. linguine
8oz crab
(can also add cooked shrimp or other seafood if desired)
2t garlic
2T butter
1t. oregano
½ c. milk
½ c. swiss cheese
1 med tomato, chopped
½ c. green onion, diced
½ c. parmesan cheese

Cook pasta. Saute butter, garlic, and oregano. Add tomatoes, cook 3 min. Add remaining ingredients and cook over med heat until cheese melts. Toss with linguine.