creamy pesto chicken

Ingredients

• Servings: 4
• 1 tablespoon extra virgin olive oil
• 4 skinless, boneless chicken breast halves - cut into strips
• 4 large cloves garlic, sliced
• 3 1/2 tablespoons
• 1/4 cup pine nuts
• 1/2 cup chopped fresh basil
• 1 (8 ounce) container reduced fat sour cream
• 3 tablespoons grated parmesan cheese
• ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• heat the olive oil in a skillet over medium heat, and cook the chicken for about 5 minutes, until lightly browned. mix the garlic and into the skillet. cook and stir until all the liquid has been reduced and the chicken is no longer pink and juices run clear.
• mix the pine nuts into the skillet, and cook 2 to 3 minutes over medium heat. reduce the heat to low, and mix in the basil, sour cream, parmesan cheese, and pepper. continue cooking until heated through.

Chicken And Spaghetti

Ingredients

• Servings: 4
• 1 pound spaghetti
• 1 pound boneless chicken breast halves, cooked and chopped
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (4.5 ounce) can sliced mushrooms
• 1 onion, chopped
• 4 cups frozen cauliflower and carrots
• 1 (10 ounce) can diced tomatoes with green chile peppers (optional)
• 1 pound cubed processed cheese food

Recipe

• cook pasta in a large pot of boiling, salted water until al dente.
• in a large bowl, mix together cooked spaghetti, chopped chicken, cream of mushroom soup, canned mushrooms, onion, and vegetables. mix in tomatoes with chilies, if desired. pour mixture into a greased 2 quart casserole dish. place cubed processed cheese food on top of dish.
• bake in a preheated 350 degree f (175 degrees c) for 30 minutes, or until cheese is bubbly and melted.

zesty penne, sausage and peppers

Ingredients

• Servings: 4
• 3 cups penne pasta, uncooked
• 1 pound italian sausage
• 1 green bell pepper, cut into thin strips
• 1 red bell pepper, cut into thin strips
• 1 (26 ounce) jar spaghetti sauce
• 1 teaspoon fennel seed
• dash crushed red pepper
• 4 ounces philadelphia cream cheese, cubed
• 1/4 cup kraft shredded parmesan cheese

Recipe

Preparation Time: 10 mins Ready Time: 30 mins


• cook pasta as directed on package.
• meanwhile, crumble sausage into large skillet; cook and stir on medium heat 8 min. or until done. drain. add bell peppers; cook and stir 5 min. or until crisp-tender. stir in next 3 ingredients; cook 5 min. or until heated through. add cream cheese; cook 2 min. or until melted, stirring frequently.
• drain pasta. add to sausage mixture; mix lightly. top with parmesan.

lemony chicken with artichoke hearts

Ingredients

• Servings: 4
• 1 tablespoon unsalted butter
• 1/3 cup all-purpose flour
• 1/4 teaspoon salt
• 4 skinless, boneless chicken breast halves
• 2 lemons, juiced
• 1 cup chicken broth
• 2 tablespoons worcestershire sauce
• 1/4 cup
• 1/2 teaspoon minced garlic
• 1 bay leaf
• 1 teaspoon dried basil
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1 tablespoon cornstarch
• 1/4 cup water

Recipe

Preparation Time: 5 mins Cook Time: 45 mins Ready Time: 50 mins


• melt butter in a large skillet over medium heat. combine the flour and salt on a plate, then gently press the chicken breasts into the flour mixture to coat. shake off the excess flour. arrange the chicken in the skillet and cook until browned on each side, about 10 minutes. add the lemon juice, chicken broth, worcestershire sauce, , garlic, bay leaf, and basil. bring to a boil, then cover and simmer on low heat for 15 minutes. stir in the artichoke hearts, and continue simmering until the chicken is no longer pink in the center, about 15 minutes more.
• mix the cornstarch and water in a small bowl. stir the mixture into the chicken, and continue cooking until thickened, about 5 minutes.

gnocchi with cherry tomato sauce

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 large red onion, finely chopped
• 1 clove garlic, minced
• 1/2 minced red chile pepper
• 2 pints cherry tomatoes, quartered
• 1 1/2 cups canned crushed tomatoes
• 1 cup chopped fresh basil
• 2/3 cup kalamata olives, sliced
• 1 (16 ounce) package fresh gnocchi
• 1/4 cup grated parmesan cheese

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 50 mins


• heat olive oil in a large saucepan over medium heat. stir in the onion, garlic, and chile pepper; cook until the onion has softened and turned translucent, about 5 minutes. increase heat to medium-high, and stir in the cherry tomatoes. cook until the tomatoes have lost their form and are beginning to make a sauce, about 5 minutes. stir in the crushed tomatoes, bring to a simmer, then reduce heat to medium-low and cook for 10 minutes.
• while the sauce is simmering, bring a large pot of lightly salted water to a boil over high heat. add the fresh gnocchi, and cook until the gnocchi float to the surface, 2 to 3 minutes. gently strain out the gnocchi and place into a serving dish.
• stir the basil and olives into the simmering sauce, and cook for one minute. pour the sauce over the drained gnocchi and sprinkle with parmesan cheese to serve.

everything in the fridge pasta sauce

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 4 roma (plum) tomato
• 1 green bell pepper, chopped
• 1 tablespoon chopped fresh cilantro
• 4 cloves garlic, chopped
• 1/4 cup chopped white onion
• 1 (15 ounce) can tomato sauce
• 2 tablespoons grated parmesan cheese
• 1 (6 ounce) can black olives, drained and sliced

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• heat olive oil in a large skillet and saute tomato, green peppers, cilantro, garlic and onion for 5 minutes or so to retain crispness. add tomato sauce and simmer for 10 to 15 minutes. mix in olives, parmesan cheese.

Sun Dried Tomato Chicken

Ingredients

• Servings: 8
• 8 (6 ounce) skinless, boneless chicken breast halves
• 1 tablespoon italian seasoning
• salt and pepper to taste
• 3/4 cup sun-dried tomatoes
• 2 tablespoons olive oil
• 2 tablespoons butter
• 4 cloves garlic clove, minced
• 1 (10 ounce) can cream of chicken soup
• 1/2 cup milk
• 1 tablespoon italian seasoning
• salt and pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat oven to 375 degrees f (190 degrees c).
• season chicken with italian seasoning, salt, and pepper. place chicken in a baking dish and cook in preheated oven for about 20 minutes.
• meanwhile, fill a small saucepan halfway with water and bring to a boil. cook sun-dried tomatoes in the boiling water until soft, 7 to 10 minutes. remove the tomatoes from the water and puree in a food processor until smooth.
• heat olive oil and butter in a skillet over medium heat. cook garlic in butter and oil until garlic turns brown, 3 to 5 minutes. stir in the cream of chicken soup and milk. cook 5 to 7 minutes, stirring frequently. season with italian seasoning, salt, and pepper. stir in the pureed tomato and simmer 5 minutes. add baked chicken breasts to the pan and simmer until chicken is completely cooked through and juices run clear, about 5 minutes.