Grilled Chicken With Pasta

INGREDIENTS

8 oz. fettuccine

4 boneless, skinless, chicken breast halves

3 tbsp. olive oil

1 each medium red, green and yellow bell peppers, cut in strips

1 medium onion, cut in 8 wedges

1/2 tsp. dried rosemary

1/3 cup chicken broth

1/4 tsp. black pepper

2 tbsp. Parmesan cheese, grated

DIRECTIONS

Preheat the grill to medium.

Cook pasta according to package directions; drain well. Keep warm.

Grill the chicken 6 inches from heat until thermometer reads 180°F, about 8 minutes per side.

Heat olive oil in a large skillet over medium high heat. Saute bell peppers and onion in hot oil, stirring continually, until tender, about 4 minutes.

Add rosemary to onion mixture. Stir in broth. Cook, stirring continually, until heated through, about 3 minutes.

Divide pasta evenly among 4 individual serving plates. Place grilled chicken on top of pasta. Spoon pepper and onion mixture on top of chicken and pasta. Sprinkle with black pepper and Parmesan.

4 Servings

Cheesy Italian Tortellini

INGREDIENTS

1/2 pound ground beef
1/2 pound Italian sausage, casings removed
1 (16 ounce) jar marinara sauce
1 (4.5 ounce) can sliced mushrooms
1 (14.5 ounce) can Italian-style diced tomatoes, undrained
1 (9 ounce) package refrigerated or fresh cheese tortellini
1 cup shredded mozzarella cheese
1/2 cup shredded Cheddar cheese

DIRECTIONS

1. Crumble the ground beef and Italian sausage into a large skillet. Cook over medium-high heat until browned. Drain.

2. Combine the ground meats, marinara sauce, mushrooms, and tomatoes in a slow cooker. Cover, and cook on LOW heat for 7 to 8 hours.

3. Stir in the tortellini, and sprinkle the mozzarella and cheddar cheese over the top. Cover and cook for 15 more minutes on LOW, or until the tortellini is tender.

6 Servings

Tuna Twist Casserole

INGREDIENTS

8 ounce uncooked corkscrew pasta
2 tablespoons margarine or butter
2 cups (8 ounces) frozen mixed vegetables, thawed
1 large clove garlic, minced
1 can (10 3/4 ounces) condensed cream of mushroom soup
1 cup milk
1 1/2 cups (6 ounces) shredded mozzarella cheese
1/8 teaspoon pepper
1 can (12 ounces) tuna, drained

DIRECTIONS

Cook pasta according to package directions; drain. In a large saucepan or skillet, saute vegetables and garlic in melted margarine or butter until vegetables are crisp and tender. Stir in soup, milk, cheese and pepper and cook over medium heat, stirring frequently until cheese is melted. Stir in pasta and tuna. Cook until heated through. Makes 4 to 6 servings.

Sausage and Broccoli Skillet

INGREDIENTS

1 lb. sweet Italian pork sausages, casing removed
1 medium onion, chopped
2 cloves garlic, minced
1 can (10 3/4 ounces) Condensed Cream of Broccoli Soup
1/2 cup milk
1 bag (about 16 ounces) frozen broccoli cuts
1/2 cup shredded Parmesan cheese
4 1/2 cups corkscrew-shaped pasta, cooked and drained
Crushed red pepper

DIRECTIONS

Cook sausage in a large sauce pot over medium-high heat until sausage is browned, stirring frequently to break up meat.

Reduce heat to medium. Add onion and garlic to the sauce pot and cook until tender. Pour off fat.

Stir soup, milk, broccoli and 1/4 cup of the cheese into the sauce pot. Heat to boiling. Reduce heat to low. Cover and cook for 5 minutes or until broccoli is tender, stirring occasionally.

Put the pasta in a large bowl. Pour sausage mixture over the pasta. Toss to coat. Sprinkle with remaining cheese. Serve with red pepper, if desired.

Serves 6.

Source: Adapted from Campbell’s Kitchen

Mexican Bow Ties

INGREDIENTS

8 ounces Bow Ties, uncooked
8 ounces ground beef
1 16-ounce can kidney beans, drained
1/8 teaspoon ground cumin
1 teaspoon chili powder
2 medium tomatoes, chopped
2 8-ounce cans whole kernel corn, drained
1 small green bell pepper, chopped
1/2 cup shredded Cheddar cheese
1/2 cup sliced green onions
1 cup plain yogurt
1/2 cup medium salsa
1/2 cup broken tortilla chips

DIRECTIONS

Prepare pasta according to package directions; drain.
In a medium skillet, brown ground beef and drain. Add beans, cumin and
chili powder; heat through. In large bowl, combine pasta, meat mixture,
tomatoes, corn, green pepper, cheese and onions. In small bowl, combine
yogurt and salsa. Add to salad mixture and toss well. Serve warm or
cold. Garnish with tortilla chips and serve with additional salsa.

Serves 6

Shrimp and Chiles over Linguine

INGREDIENTS

1 lb. Linguine
24 Medium shrimp, peeled and deveined
3 tbsp. Olive oil, divided
6 Large cloves garlic, minced
4 Dried guajillo chiles, soaked in hot water for 30 minutes, seeded and
chopped
2 Ripe tomatoes, seeded and coarsely chopped
1/4 cup Black olives, chopped
1/4 cup Capers
3 T Minced fresh cilantro

DIRECTIONS

Cook the linguine according to package directions until al dente. Drain
and cool under cold running water, and toss
with 1 tablespoon of olive oil. Set aside. Bring a fresh pot of salted
water to a boil.
Heat the remaining 2 tablespoons of olive oil in a skillet over medium
heat. Add the shrimp and garlic; sauté for 1 minute.
Add the peppers, tomato, olives and capers, and continue cooking until
the shrimp lose their translucence and start to firm.
Sprinkle in the cilantro, and cook for another minute. Remove from heat.
Place the cooked pasta in the fresh boiling water long enough to reheat
it, about 1 minute. Drain, and divide among 4 plates.
Top with the shrimp.

Makes 4 servings

Tomato Chutney with Pasta

INGREDIENTS

1 lb. penne pasta
3 tbsp. extra virgin olive oil
2 cloves garlic, minced
7 medium tomatoes, peeled, seeded, and cut into 1/2 inch pieces
1 1/2 tbsp. balsamic vinegar
1 tsp. Worcestershire sauce
3/4 tsp salt
1/2 tsp black pepper
1/2 tsp tomato paste
1 tbsp. chopped basil
2 tbsp. grated Parmesan cheese, plus more for serving

DIRECTIONS

Cook pasta according to package directions. Drain and set aside. Heat 2 tbs oil in a saucepan. Add garlic and cook 2 min. or until fragrant. Add tomatoes and next 5 ingredients to pan and turn heat up.

Cook 10 min. or until tomatoes have begun to lose their shape. Stir in remaining oil and basil. Place pasta in bowl and stir in sauce and cheese. Serve immediately. MAKES 8 SERVINGS.