Pasta & Asparagus with Chicken
1lb pasta, such as penne, ziti
1 bunch asparagus (washed, ends snapped and cut into 2 inches)
4 Boneless skinless chicken breasts cut in strips
2 teaspoons olive oil
1/2 teaspoon basil
Salt and pepper to taste
1/2 cup Parmesan cheese
In a large pot of salted boiling water cook pasta according to package directions. Add the asparagus to the pasta during the last 4 minutes of cooking.In a large skillet heat oil over medium heat. Add chicken. Stir often until cooked thoroughly, about 3-4 mins. Add the wine and the seasonings, mix well. Drain pasta and asparagus toss in with chicken.
Creamy pasta primavera
1lb. penne pasta
2 Tbsp. Italian Dressing
1/2 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1 zucchini, cut into bite size pieces
1 yellow squash cut into bite size pieces
1 cup cut-up fresh asparagus (1-inch lengths)
1 cup chicken broth
4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, cubed
1/4 cup grated Parmesan Cheese
COOK pasta as directed on package and drain then return to pan.
In large skillet heat dressing . Add chicken and vegetables; cook 10 to 12 min. or until chicken is done, stirring frequently. Add broth and cream cheese until cheese is melted stirring constantly then add Parmesan cheese.
Add chicken mixture into pasta and mix lightly.
Baked Pasta (Pasta al forno)
1 large can tomato puree
1 medium onion chopped
1/2 lb ground beef
2 Tbsp extra virgin olive oil
4 clove garlic, crushed
1 lb pasta, penne or ziti
1 cup peas
1 bag of mozzarella cheese
1 cup grated parmesan cheese
1 Tbsp dried oregano
1 Tbsp dried basil
1 cup of water
Cook pasta according to package directions cook it a little bit al dente.In a medium sauce pan heat olive oil over medium heat. Sautee' onion and garlic until lightly browned. Then add ground beef breaking it up with a fork or wooden spoon. Cook until browned. Add tomato puree, oregano and basil. Simmer and cook for 10-15 minutes over low heat. Add peas and cook for another 5 minutes.Preheat oven to 400 degrees.In a large bowl combine pasta, sauce and half of the mozzarella cheese arrange pasta in a casserole dish and top with grated cheese and the rest of the mozzarella cheese. Cover and bake for 40 minutes or until heated through.
Baked Penne with Roasted Vegetables
1lb Penne or Ziti
1 cup Marinara Sauce
2 small zucchini, halved and cut into strips
2 small summer squash, cut into strips
1 cup mushrooms, halved
1 medium onion sliced
1/4 cup extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon Italian seasoning
1- 8 oz bag of mozzarella cheese
1 cup parmesan grated cheese
1-1/2 cups /or a bunch asparagus cut
2 tablespoons butter, cut into small pieces
Preheat the oven to 450 degrees F.
In a large bowl mix zucchini, squash, mushrooms, onions,olive oil, salt, pepper, and italian seasoning. Arrange vegetables in a baking sheet and bake until tender, about 15-20 minutes.
Bring a large pot of water to a boil over high heat.
Add the pasta and cook for about 5 minutes it should be a little al dente. Drain pasta.
In a large bowl combine the pasta with the vegetables, Marinara Sauce and cheeses. Mix well, until all the pasta is coated with the sauce and all the ingredients are combined.
Pour the pasta into a greased pan ( 9-inch by 13-inch ). Top with butter.
Bake until top is golden and bubbly and cheese is melted, about 25-30 minutes.