Chicken Pasta Soup
½ pound plain (no egg) pasta
2 chicken breasts or 2 chicken quarters
3 medium carrots
½ pound peas
1 med onion
2 garlic cloves
4 celery stalks
½ tsp salt, pepper to taste
½ tsp thyme
Sautee chopped onions, celery and minced garlic in 1 tbs of butter til tender. Add salt, pepper, thyme and chicken to 2 quarts of water. Cook til easy to remove from bones. Skim extra fat from stock. Chop carrots and cook til tender. Add peas and pasta and cook til pasta is desired tenderness (8 to 10 minutes). Enjoy with crusty bread!
Autumn Harvest Orzo
½ pound pasta
½ pound of mushrooms
1 pound of breakfast sausage
1 medium onion, chopped
1 clove garlic, minced
½ tsp salt
½ cup red wine
1 cup chicken stock
½ cup of cream
Sautee chopped onions and minced garlic in 1 tbs of butter til tender. Add mushrooms, salt and pepper and sautee til tender. Brown sausage in separate pan and drain. Add browned sausage to mushroom mixture and stir together. Add red wine and stir til wine evaporates. Add chicken stock and pasta. Cook til pasta is of desired tenderness (8 to 10 minutes). Stir in cream and heat thru.
Sweet Potato Pasta with Leeks, Sage and Pecans
½ pound pasta
2 large leeks
2 tbs butter
½ cup white wine
½ tsp sage
½ cup golden raisins
1/3 cup toasted pecans
Slice leeks in ¼” pieces and sauté in butter til softened. Add sage, golden raisins, and white wine. Stir together and cook til wine evaporates. Cook pasta in salted water til desired tenderness. Stir together with leeks and raisins. Add toasted pecans and serve.
Yellow Bell Pepper Pasta with Roasted Tomato Marinara
2 pounds tomatoes
3 cloves garlic
2 medium onions
1 red bell pepper
½ tsp dried basil
½ tsp thyme
½ tsp greek oregano
3 tbs olive oil
Place tomatoes, red bell pepper and onions on baking sheet along with olive oil. Coat surfaces of veggies and bake at 350 for 45 minutes. Mince garlic cloves in food processor. Add herbs and roasted tomatoes to food processor and mix. Cut roasted onions and bell peppers into bite size pieces. Stir processed tomatoes, onions and red bell peppers together. Cook over medium heat til of desired thickness. Serve over cooked pasta dusted with Parmigianino cheese.
Italian Pesto Pasta With Alfredo
½ pound of pasta
1 medium onion
2 cloves of garlic
2 tbs olive oil
½ cup of cream
2 cup of milk
8 oz of shredded Monterey jack cheese
8 oz sliced black olives
Add pasta to boiling water with ½ tsp of salt. Cook til desired tenderness. Sautee chopped onion and 2 minced garlic cloves in 2 tbs of olive oil til tender. Add cream and milk and stir til warmed thru. Add cheese and stir til melted. Mix pasta and black olives and pour sauce over prior to serving.
Penne Pasta with Spinach
½ pound of pasta, basil garlic or tomato basil
2 oz sun dried tomatoes
8 oz sliced black olives
1 lb of spinach
1 medium onion
¼ cup of rice wine vinegar
2 tbs pinot grigio
1/3 cup of olive oil
Add pasta to boiling water with ½ tsp of salt. Cook til desired tenderness. Dice medium onion and sun dried tomatoes. Place olive oil in blender on low speed, slowly add rice wine vinegar, followed by pinot grigio. Mix pasta, onions, sun dried tomatoes, black olives and spinach. Toss with dressing and enjoy.
Jalapeno Pasta with Taco Sauce
½ pound of pasta
1 medium onion, diced
2 cloves of garlic, minced
1 red bell pepper, diced
1 pound ground beef, browned
1 ½ tsp cumin
½ tsp dried chipotle pepper
1 can diced tomatoes (or lb of fresh)
Salt and pepper to taste
¼ cup sour cream or greek yogurt
8 oz of grated cheddar cheese
1 can sliced black olives
For extra spicy, add sliced jalapenos on top
Add pasta to boiling water with ½ tsp of salt. Cook til desired tenderness. Sautee onion, garlic and red bell pepper til tender. Add cooked ground beef, cumin, chipotle pepper, salt and fresh ground black pepper to taste. Stir together. Add tomatoes and cook 15 to 20 minutes til flavors are well mixed. Add sour cream and stir together. Mix pasta, black olives, and cheddar cheese and serve while cheese is melting. For those that like extra heat, add sliced jalapenos on top !
Southwest Pasta Enchilada Style
½ pound of southwest pasta
1 medium onion, diced
1 celery stalk, diced
1 clove of garlic, minced
1 bell pepper, diced
16 oz of chicken, cooked and shredded
¼ tsp cumin
¼ tsp greek oregano
¼ tsp black pepper
½ cup sour cream or greek yogurt
16 oz jar green salsa
8 oz shredded cheese, cheddar or Monterey Jack
Add pasta to boiling water with ½ tsp of salt. Cook til desired tenderness. Sautee onion, celery, garlic and bell pepper til tender. Add cumin, oregano and black pepper and stir til fragrant. Add chicken and heat through. Mix pasta, chicken mixture, sour cream, salsa and cheese together and place in casserole dish. Bake at 350 til heated thru and cheese is melted.
Chipotle Lime Malfadine Pico de Gallo Style
½ pound of pasta
1 medium onion, diced
1 clove of garlic, minced
1 bell pepper, diced
2 tomatoes diced
1 tsp cumin
10 to 12 sprigs of cilantro minced
1 jalapeno minced (adjust depending on heat desired)
¼ tsp black pepper
½ cup sour cream or greek yogurt
2 tbs of olive oil
4 oz monterey jack, in small cubes or pepper jack for more heat
Juice of one lime plus lime zest from half of lime
Add pasta to boiling water with ½ tsp of salt. Cook til desired tenderness and cool with running water. Stir olive oil in cooled pasta to keep from sticking. Add other ingredients and stir together. Add salt to taste.
Add pasta to boiling water with ½ tsp of salt. Cook til desired tenderness. Stir olive oil in pasta to keep from sticking. Sautee onion and red bell pepper in olive oil to desired tenderness. Add sliced mushrooms to sautee if you want extra mushroom flavor. When veggies are sauteed to desired tenderness, add half and half, browned sausage and heat through. Add shredded cheese, stir together with pasta and serve with warm buttered bread.
Porcini Mushroom
½ pound of pasta
1 pound of breakfast sausage, browned and drained
1 pound of breakfast sausage, browned and drained
1 medium onion, diced
1 red bell pepper, diced
1 tbsp olive oil
for more mushroom flavor, you can also sautee your favorite mushrooms and add to the recipe
½ cup of half and half
1 tbsp olive oil
for more mushroom flavor, you can also sautee your favorite mushrooms and add to the recipe
½ cup of half and half
4 oz monterey jack, shredded
