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.