Tuscan Roasted Tomato Pesto Pasta

from Heidi V.

3 cups of packed basil leaves (washed and stems removed)

2/3 cup pine nuts

2/3 cup grated parmesan cheese

3-4 cloves garlic, peeled

kosher salt and freshly ground pepper

olive oil - enough to allow it to blend freely, but not be soupy

Place all of these ingredients in a food processor and drizzle a generous amount of oil on top. Pulse several times until it is coarsely chopped, adding more oil as necessary. Pulse a few more times until it is finely chopped. Scoop into containers to freeze or refrigerate, covering with a very thin layer of oil to preserve the fresh green color, or use immediately.

Preheat the oven to 300 degrees.

Slice 1 dozen roma tomatoes in half lengthwise and scoop out the seedy pulp, leaving the core intact. Drizzle lightly in olive oil and toss to coat, then face them cut side up on a baking sheet. Sprinkle kosher salt, a few grinds of pepper and 1 T. raw sugar evenly over the top.

Bake for 2 1/2 - 3 hours, or until the bottoms are beginning to brown, the tops are soft and shriveled.

1/2 pound penne pasta, cooked to al dente

2 chicken breasts

kosher salt, freshly ground pepper, garlic powder

3 T. apple cider vinegar

2 T. honey

3 strips bacon, fried until crisp and crumbled (optional)

12 roasted roma tomatoes (24 halves), sliced into wide strips

1/2 cup fresh pesto (store bought or homemade)

1/4 parmesan cheese

fresh basil leaves for garnish

Add the pasta to the pot of boiling water. Butterfly the chicken breasts and sprinkle the salt, pepper and garlic on the cut sides. Grill on each side for about 8 minutes until cooked through, basting with a mixture of vinegar and honey. Set aside to let the juices rest for a few minutes, then slice into thin strips.

Once the pasta is done cooking, drain and pour into a large serving bowl. Add the pesto and toss until the pasta is evenly coated. Add the tomatoes, crumbled bacon and chicken, and carefully toss again until evenly distributed. Sprinkle parmesan cheese on top, add basil leaves for garnish and serve immediately.

Couscous Salad

1 2/3 cups couscous
2 1/2 cups boiling vegetable stock
small can sliced olives
2 small zucchini, sliced into matchsticks
1/4 sliced almonds, toasted
8 T olive oil
2 T lemon juice
2 T chopped fresh cilantro
2 T chopped fresh parsley
1/2 t ground cumin
1/4 t ground cayenne pepper
1/2 t salt

Place the couscous in a bowl and pour over boiling stock. Stir with a fork then set aside for 10 minutes for the stock to be absorbed. Fluff up with a fork.
Carefully mix the olives, zucchini, almonds and the couscous.
Mix together the olive oil, lemon juice, herbs and spices in a small bowl. Stir into the salad.

Cheesy Chicken & Salsa Skillet

2 c penne pasta, uncooked
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1-1/4 c chunky salsa
1 c frozen corn
1 large green pepper, cut into short thin strips
1 cup Shredded Four Cheese Mexican Style Cheese

Cook pasta as directed on package.
Meanwhile, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook and stir 2 min. Stir in salsa, corn and peppers. Bring to boil. Simmer on medium-low heat 10 min. or until chicken is cooked through, stirring occasionally.
Drainpasta. Add to chicken mixture; mix lightly. Sprinkle with cheese. Remove from heat; cover. Let stand 1 min. or until cheese is melted.

Creamy Fusilli with Yellow Squash

Coarse salt and ground pepper
8 ounces fusilli
4 slices bacon, sliced crosswise into 1/2-inch strips
4 medium yellow squash (8 ounces each), quartered lengthwise and thinly sliced crosswise
2 garlic cloves, thinly sliced
1/2 c heavy cream
1/4 c grated parmesan cheese

Bring a large pot of salted water to a boil. Add pasta, and cook until al dente, according to package instructions. Reserve 1 cup pasta water; drain pasta, and return to pot.
While pasta is cooking, heat a large skillet over medium. Add bacon, and cook until browned and crisp, 5 to 7 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate to drain (leave bacon fat in skillet).
Place skillet over medium-high heat. Add squash and garlic to fat in skillet; season with salt and pepper, and toss well. Cover, and cook, stirring occasionally, until squash begins to soften, 5 to 7 minutes. Uncover, and continue to cook until liquid is evaporated and squash is tender, 2 to 3 minutes more.
Add cream and cooked pasta to skillet; toss well, and cook until cream begins to thicken. Remove from heat; stir in parmesan, and add enough reserved pasta water to create a sauce that coats pasta. Serve topped with reserved bacon and more cheese.

Beef Noodle Casserole

1 lb ground beef
1 can cream mushroom soup
1/2 - 3/4 bag of egg noodles
1 small onion finely chopped
Salt & pepper to taste

Brown ground beef and onion in skillet. Drain. Meanwhile cook egg noodles to al dente or a little firmer. Drain noodles. Mix noodles, ground beef & onion mixture together with the can of Cream of Mushroom soup and salt & papper and pour into a lightly greased covered casserole dish about a 2 quart size. Place in oven with out a cover at 350F for 20 -30 minutes.

Italian Baked Chicken and Pastina

1 c pastina pasta (or any small pasta)
2 T olive oil
1/2 cup cubed chicken breast (1-inch cubes)
1/2 c diced onion (about 1/2 a small onion)
1 clove garlic, minced
1 (14.5-ounce) can diced tomatoes with juice
1 c shredded mozzarella
1/4 c chopped fresh flat-leaf parsley
1/4 t kosher salt
1/4 t freshly ground black pepper
1/4 c bread crumbs
1/4 c grated Parmesan
1 T butter, plus more for buttering the baking dish

Preheat the oven to 400 degrees F.
Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.
Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.

Skillet Penne and Sausage

1 T olive oil
3 cloves garlic, minced
1 lb. Italian sausage
1 can Italian style dice tomatoes
1 can chicken broth
6 oz. fresh baby spinach
1 onion, chopped finely
Salt
1/2 lb. penne pasta
1 c milk
1/2 c grated Parmesan cheese
Ground black pepper


Heat oil in skillet over medium heat. Add the onion & 1/2 t salt and cook until softened, about 5 min. Stir in the garlic and sausage and cook, breaking up the sausage with a spoon, until no longer pink, about 4 minutes.
Sprinkle the penne evenly over the sausage. Pour the broth & milk over the pasta. Bring to a simmer, then reduce the heat to medium-low and cover. Cook, stirring occasionally, until the pasta in tender, about 10-15 minutes. Stir in the spinach a handful at a time and cook until wilted, about 2 minutes. Stir in the cheese and tomatoes. Season with salt & pepper to taste.

Addicting Chicken Tetrazzini

8 oz. thin noodles, cooked
2 cups chicken, cubed
2 T butter
1 bunch green onions, sliced
8 oz. package of mushrooms, sliced
1 c milk, divided
1/4 c flour
1/2 t nutmeg
1/4 t white pepper
1/2 c grated parmesan cheese, divided
1/2 c sour cream
1 can chicken broth

Preheat oven 350 degrees.
cook chicken, add salt and pepper taste, until just crispy brown on the outside. Place in 8x11 casserole dish to reserve.
In same pan add butter, onion, and mushrooms. Saute until onions are soft. Add chicken broth, sherry, and 1/2 cup milk.
In seperate bowl combine the other 1/2 cup milk, flour, 1/4 c. cheese, nutmeg and pepper. Mix to combine.
Slowly add mixture to bubbling pot, stir constantly until thickened. Add Sour Cream.
Add in chicken and noodles. Place back in 8x11 baking dish, sprinkle with remaining cheese. Bake for 30 minutes or until bubbly hot.

Stuffed Shells Florentine

2 cups shredded mozzarella cheese
1/2 cup parmesan cheese
2 eggs
1/4 cup chopped fresh parsley, or 1 T dried parsley flakes
2 teaspoons dried oregano
1/4 teaspoon salt
2 cloves garlic, minced
1 - 10 ounce package frozen spinach, thawed
15 ounces ricotta cheese
24 large pasta shells
1 jar plain spaghetti sauce

Cook pasta shells Preheat the oven to 350 degrees.
Combine 1 cup mozzarella cheese, Parmesan, and the next eight ingredients in a large bowl.
Spoon cheese mixture evenly into cooked shells.
Arrange the stuffed shells in a 13x9 inch baking dish coated with cooking spray.
Pour the marinara sauce over the stuffed shells and sprinkle with one cup mozzarella.
Bake at 350 degrees for 30 minutes.

Beef & Parmesan Pasta

A favorite standby!

1 lb. lean ground beef
1 - 14 oz. can beef broth
1 - 14 oz. can Italian style diced tomatoes, drained
2 c uncooked bowtie pasta
2 c sliced zucchini
3/4 c grated parmesan cheese

Brown beef in a large skillet, breaking up into 3/4" pieces. Remove beef with a slotted spoon to a bowl. Pour off the drippings.
Return the skillet to the heat & add the beef broth, tomatoes & pasta. Bring to a boil & reduce heat to medium.
Cook uncovered, for 15 minutes, stirring frequently.
Add zucchini & continue cooking for an additional 5 minutes or until pasta is tender.
Return beef to skillet & stir in the cheese; heat through. Sprinkle each serving with more cheese.

Skillet Baked Ziti

1 T olive oil
6 cloves garlic, minced
1/4 t red pepper flakes
salt
fresh ground black pepper
28 oz. canned diced (or crushed) tomatoes
3 cups water
3 3/4 c dry ziti pasta (or penne)
1/2 c heavy whipping cream
1/2 c grated parmesan cheese
1/4 c minced fresh basil
1 c shredded mozzarella

Preheat oven to 475°F. Place oven rack in middle position. Measure out water and pasta.
Combine oil, garlic, pepper flakes, and ½ teaspoon salt in 12-inch ovensafe nonstick skillet and sauté over medium-high heat until fragrant, about 1 minute. Add crushed tomatoes, water, ziti, and ½ teaspoon salt. Cover and cook, stirring often and adjusting heat as needed to maintain a vigorous simmer, until ziti is almost tender, 15 to 18 minutes. While pasta is cooking, measure out cream, Parmesan and basil.
Stir in cream, Parmesan and basil. Season with salt and pepper to taste. Sprinkle mozzarella evenly over ziti. Transfer skillet to oven and bake until cheese has melted and browned, about 10 minutes. Serve.

Notes:
- If your skillet is not ovensafe, transfer the pasta mixture into a shallow 2-quart casserole dish before sprinkling with the cheese and baking.
- Be sure to preheat your oven before assembling the ingredients.

Macaroni and Cheese

1 lb. elbow macaroni
salt to taste
white pepper to taste
3 3/4 c. hot milk
8 T butter
6 T flour
1/2 t cayenne pepper
2 T dijon mustard
6 c grated cheddar cheese
1/2 c heavy cream
1/2 c bread crumbs

Preheat oven to 350F. Cook macaroni in salted, boiling water until al dente - about 10 minutes. Drain thoroughly.
Melt 6 T of butter in a saucepan over Med-Low heat. Add flour & cook, stirring constantly, for about 4 minutes. The flour mixture must foam as it cooks, and be careful not to burn the butter. Stir in the cayenne, white pepper & salt. Whisk in the hot milk one cup at a time & cook, whisking constantly, until the sauce thickens. Reduce heat to low & stir in the mustard and 4 cups of the cheese. Cook, stirring, until the cheese melts, about 2 minutes.
Combine the cheese sauce & macaroni in a large bowl & season with salt if needed. Sprinkle 1/2 cup of cheese over the bottom of a 8x11" buttered baking dish. Put 1/3 of the macaroni mixture in the dish, top with another 1/2 cup of cheese, then repeat the layering twice, ending with the cheese.
Pour cream over the assembled macaroni & cheese. Melt 2T of butter over medium heat. Add the bread crumbs & stir well to coat with the melted butter, then sprinkle over the macaroni and cheese. Bake until golden, about 30 minutes. Allow to rest 15 minutes before serving.

Olive Gardens Chicken Caprese

AT-HOME RECIPE FOR OLIVE GARDEN’S CHICKEN CAPRESE

FOR THE TOMATOES AND BASIL:
2 pounds (approximately 8-10) Roma (plum) tomatoes, cored* and cut into 1-inch pieces
30 medium fresh basil leaves (no stems), cut into 1-inch pieces
4 tablespoons of extra-virgin olive oil, divided use
3 tablespoons minced garlic, divided use
3 1/2 teaspoons Italian seasoning, divided use
1 1/2 teaspoons and 1 tablespoon salt, divided use
FOR THE CHICKEN:
1 1/2 cups and 1 tablespoon flour, divided use
2 teaspoons black pepper
6 boneless, skinless chicken breasts or breast fillets
vegetable oil
FOR THE PASTA:
1 pound dry capellini (angel hair) pasta
FOR THE SAUCE:
1/2 cup white wine
1 1/2 cups heavy cream
1 cup grated Parmesan cheese
2 cups shredded mozzarella cheese (for top)

TOMATOES AND BASIL PREPARATION:
Combine Roma tomatoes, basil, 2 tablespoons of extra virgin olive oil, 2 tablespoons of minced garlic, 1 1/2 teaspoons of Italian seasoning and 1 1/2 teaspoons of salt in a large bowl and blend thoroughly. Cover, set aside and refrigerate for at least 1 hour.

CHICKEN PREPARATION:
Preheat oven to 350 degrees F.

Combine 1 1/2 cups of flour, 1 tablespoon of salt, black pepper and the remaining 2 teaspoons of Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess.

Coat a large, nonstick skillet with vegetable oil and heat over medium-high heat.

Place chicken in skillet and saute for about two minutes on each side, or until just golden brown. If skillet is not large enough, saute the chicken in batches.

When finished, transfer chicken to a large baking dish and place in oven to cook for approximately 10 minutes or until chicken is cooked through and the internal temperature reaches 165 degrees F.

PASTA PREPARATION:
Cook pasta according to package directions. Drain and set aside until needed.

SAUCE PREPARATION:
While pasta is cooking, heat the remaining 2 tablespoons of extra-virgin olive oil in a medium sauce pan over medium heat. Add the remaining 1 tablespoon of minced garlic and saute for approximately 1 minute. Do not brown.

Slowly add the remaining 1 tablespoon of flour and stir to combine.

Add white wine and bring to a boil. Boil for approximately 1 minute.

Remove marinated tomato and basil mixture from refrigerator. Drain tomatoes and basil from liquid and set aside until needed. Add 1/2 cup of the marinade liquid and saute for approximately 1 minute.

Add heavy cream. Lower heat and bring to a simmer. Add grated Parmesan cheese.

ASSEMBLING CHICKEN CAPRESE:
Preheat broiler.

Remove chicken from baking dish and set aside until needed.

Transfer pasta to baking dish and partly coat with sauce.

Pour desired amount of the remaining sauce on pasta and evenly distribute tomatoes and basil over pasta. Place chicken on top of pasta. Sprinkle shredded mozzarella cheese evenly over chicken.

Place baking dish into broiler for approximately 2-3 minutes or until mozzarella cheese has melted.

*Chef’s Note: To preserve juices and seeds, use a pairing knife to remove just the top of the core on each tomato.