spicy chicken spaghetti

Ingredients

• Servings: 8
• 3 tablespoons extra virgin olive oil, divided
• 10 chicken tenderloins
• salt and pepper to taste
• 1 (26 ounce) jar spaghetti sauce with mushrooms
• 1 (14.5 ounce) can italian diced tomatoes, undrained
• 1 red bell pepper, diced
• 1 (15 ounce) can whole kernel corn, drained
• 1 (10 ounce) can whole black olives, drained
• 1/4 cup canned jalapeno pepper slices, undrained
• 1 1/2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground black pepper
• 1 (16 ounce) package angel hair pasta
• 1 tablespoon butter

Recipe

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


• heat 2 tablespoons olive oil in a skillet over medium-high heat. place chicken in the skillet, season with salt and pepper, and cook 6 minutes on each side, until juices run clear. set aside, and keep warm.
• in a large pot, mix spaghetti sauce, tomatoes with liquid, red bell pepper, corn, olives, and jalapenos. bring to a boil, and season with garlic powder, onion powder, and 1 teaspoon pepper. place chicken in the pot. reduce heat to low, cover, and simmer 15 minutes.
• bring a large pot of lightly salted water to a boil. place pasta in the pot, and cook 2 to 4 minutes, until al dente. drain, transfer to a bowl, and toss with remaining olive oil and butter. spoon the sauce over the pasta to serve.

Chicken And Bow Tie Pasta

Ingredients

• Servings: 4
• 4 boneless, skinless chicken breast halves
• 1 (12 ounce) package farfalle (bow tie) pasta
• 1 (14 ounce) can chicken broth
• 1 head broccoli, cut into florets
• 1 medium red bell pepper, thinly sliced
• 2 cloves garlic, minced
• salt and pepper to taste
• 2 (8 ounce) containers chive and onion cream cheese
• 1/4 cup freshly grated parmesan cheese

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• place chicken in a saucepan, and add water to cover. boil 20 minutes. allow to cool, then pull meat into shreds.
• bring a large pot of lightly salted water to a boil. add pasta, and cook for 8 to 10 minutes, or until al dente; drain.
• in a large skillet over medium-high heat, combine chicken broth, red pepper, garlic, broccoli, salt and pepper. cover, and simmer for 8 to 10 minutes, until broccoli is crisp-tender. stir in cream cheese until smooth. mix in chicken and pasta until evenly coated. garnish with parmesan cheese.

greek chicken pasta

Ingredients

• Servings: 6
• 1 (16 ounce) package linguine pasta
• 1/2 cup chopped red onion
• 1 tablespoon olive oil
• 2 cloves garlic, crushed
• 1 pound skinless, boneless chicken breast meat - cut into bite-size pieces
• 1 (14 ounce) can marinated artichoke hearts, drained and chopped
• 1 large tomato, chopped
• 1/2 cup crumbled feta cheese
• 3 tablespoons chopped fresh parsley
• 2 tablespoons lemon juice
• 2 teaspoons dried oregano
• salt and pepper to taste
• 2 lemons, wedged, for garnish

Recipe

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


• bring a large pot of lightly salted water to a boil. cook pasta in boiling water until tender yet firm to the bit, 8 to 10 minutes; drain.
• heat olive oil in a large skillet over medium-high heat. add onion and garlic; saute until fragrant, about 2 minutes. stir in the chicken and cook, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 5 to 6 minutes.
• reduce heat to medium-low; add artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano, and cooked pasta. cook and stir until heated through, about 2 to 3 minutes. remove from heat, season with salt and pepper, and garnish with lemon wedges.

pizza pasta bake

Ingredients

• Servings: 8
• 1 (12 ounce) package uncooked elbow macaroni
• 1/2 pound mild italian sausage
• 1/2 cup chopped onion
• 1 (14 ounce) can pizza sauce
• 1 (8 ounce) can tomato sauce
• 1/2 cup milk
• 1 (3.25 ounce) package sliced pepperoni, cut in half
• 1/4 cup sliced fresh mushrooms
• 1/4 cup sliced black olives
• 1/4 cup chopped canadian bacon
• 1 cup shredded mozzarella cheese

Recipe

Preparation Time: 30 mins Cook Time: 55 mins Ready Time: 1 hr 25 mins


• preheat oven to 350 degrees f (175 degrees c).
• bring a large pot of lightly salted water to a boil. stir in macaroni, cook for 8 to 10 minutes, until al dente, and drain.
• in a skillet over medium heat, cook the italian sausage and onion until sausage is evenly brown and onion is tender. drain grease.
• in a bowl, mix the pizza sauce, tomato sauce, and milk. stir in the sausage and onion, pepperoni, mushrooms, olives, and canadian bacon. gently mix in the cooked macaroni until evenly coated. transfer to the prepared baking dish.
• cover, and bake 30 minutes in the preheated oven. remove cover, top with cheese, and continue baking 15 minutes, until cheese is melted and bubbly.

quick angel hair with basil cream for one

Ingredients

• Servings: 1
• 2 ounces angel hair pasta
• 2 tablespoons butter
• 3 tablespoons chopped sweet onion
• 1 clove garlic, minced
• 2/3 cup heavy cream
• 1/4 cup grated parmesan cheese
• 1/4 cup chopped fresh basil
• 1 pinch salt and ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• bring a large pot of lightly salted water to a boil. add the angel hair pasta and cook for 8 to 10 minutes or until al dente. once done, set aside 1/2 cup of the pasta water, then drain the pasta in a colander in the sink. keep warm.
• while the pasta is cooking, melt the butter in a saucepan over medium heat. stir in the onion, and cook for 3 minutes, then stir in the garlic, and continue cooking until the onion has softened and turned translucent, 1 to 2 minutes more.
• pour in the heavy cream, and stir in the parmesan cheese, basil, salt, and pepper. bring to a simmer, then reduce heat to medium-low, and simmer for 2 minutes. dilute with the reserved pasta water if the sauce is too thick for your taste. pour the sauce over the angel hair pasta to serve.

Vermicelli Pudding

Ingredients

• Servings: 4
• 1 quart milk
• 5 tablespoons white sugar
• 8 cardamom seeds, or to taste (optional)
• 1 (8 ounce) package vermicelli pasta, broken into 4-inch lengths
• 8 raisins, or more to taste (optional)

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 40 mins


• bring milk, sugar, and cardamom seeds to a boil in a saucepan; reduce heat to medium-low and simmer for 5 minutes. stir broken vermicelli pasta and raisins into milk mixture and simmer until pasta is tender and the cream sauce has thickened, about 5 more minutes. remove from heat and let stand until warm, about 15 minutes. if pudding is too thick, stir in a little milk.

Daddy's Sausage And Peppers

Ingredients

• Servings: 6
• 8 (4 ounce) links italian sausage
• 1 tablespoon garlic flavored olive oil
• 3 green bell pepper, seeded and cut into strips
• 2 red bell peppers, seeded and cut into strips
• 1 yellow bell pepper, seeded and cut into strips
• 1 (14.5 ounce) can diced tomatoes, drained
• 2 tablespoons italian seasoning
• 6 cloves garlic, chopped
• 1 large onion, cut into wedges
• 1/4 cup grated parmesan cheese
• 1/4 cup shredded mozzarella cheese
• 2 tablespoons garlic flavored olive oil

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• slice each sausage link into 5 pieces. heat 1 tablespoon of oil in a large skillet over medium-high heat. add the sausage, and cook until browned, turning as needed.
• drain excess grease, then add the green, red and yellow peppers, tomatoes, and italian seasoning. drizzle the remaining olive oil over all, and reduce the heat to medium-low. cover, and let simmer for 15 minutes.
• remove the lid, and stir. add the garlic and onion to the pan. sprinkle with parmesan cheese. cover, and simmer for 15 more minutes. stir, then top with mozzarella cheese. cover and cook for 5 minutes to melt the cheese. remove from the heat and enjoy.

quick artichoke pasta salad

Ingredients

• Servings: 5
• 1 cup salad macaroni, or other medium-size pasta
• 1 (6.5 ounce) jar marinated artichoke hearts
• 1/2 cup mushrooms, quartered
• 1 cup cherry tomatoes, halved
• 1 cup pitted black olives
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon dried basil
• 1/2 tablespoon dried oregano
• 2 cloves garlic, minced
• salt and pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 4 hrs

Ready Time: 4 hrs 20 mins


• bring a large pot of salted water to boil; add pasta and boil until al dente. drain well and rinse with cold water.
• in a large mixing bowl, combine pasta, artichoke hearts, mushrooms, tomatoes, olives, parsley, basil, oregano, garlic, salt and pepper; toss well. refrigerate for at least 4 hours. before serving, season the pasta dish with salt and pepper to taste.

Linguine With -spiced Shrimp And Corn

Ingredients

• Servings: 6
• 1 (16 ounce) package linguine pasta
• 1 pound peeled and deveined medium shrimp
• 1 tablespoon liquid shrimp and crab boil seasoning
• 1/2 cup butter
• 1 teaspoon minced garlic
• 1/3 cup diced red onion
• 1/3 cup diced sweet red bell pepper
• 1/2 cup canned whole kernel corn, drained
• 1 1/2 tablespoons fresh lime juice
• 2 tablespoons chopped fresh cilantro
• 1 teaspoon dried oregano
• 1 teaspoon canned chipotle chile peppers in adobo sauce, finely chopped
• 1 teaspoon sea salt
• 1/2 cup half-and-half

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• bring a large pot of lightly salted water to a boil. add linguine and cook until al dente, 8 to 10 minutes; drain.
• place shrimp and crab boil into a large saucepan. fill with water to 1 inch above the shrimp, and bring to a boil over high heat. boil for 3 minutes until shrimp turn pink, then drain.
• meanwhile, melt butter in a large skillet over medium-high heat. stir in garlic, and red onion, cook until the onion softens and turns translucent, about 4 minutes. stir in bell pepper, corn, lime juice, cilantro, oregano, chipotle pepper, and salt. stir in the half-and-half, and bring to a simmer. once the mixture is simmering, stir in shrimp, and toss with the drained pasta.

mama's best ever spaghetti and mozzarella meatballs

Ingredients

• Servings: 6
• olive oil for greasing pan
• 1 pound lean ground beef
• 1/3 cup italian seasoned dry bread crumbs
• 1 cup shredded mozzarella cheese
• 1 egg
• 2 cloves garlic, minced
• 1 (24 ounce) jar ragu® old world style® traditional pasta sauce
• 12 ounces spaghetti, cooked and drained
• 2 tablespoons grated parmesan cheese, plus extra for serving

Recipe

• preheat oven to 400 degrees f (200 degrees c). lightly grease a large rimmed baking sheet with olive oil.
• combine ground beef, bread crumbs, egg, mozzarella cheese, and garlic in a medium bowl. use a 1/4 cup measure or ice cream scoop to portion into 12 to 13 meatballs. place on prepared baking sheet.
• baked until browned and cooked through, about 15 minutes.
• bring the ragu® sauce to a simmer in a 12-inch skillet. gently place the cooked meatballs into the sauce. simmer 10 minutes.
• ladle some of the sauce over hot pasta and toss to coat. serve with more sauce and the meatballs with a sprinkle of parmesan cheese.

primo pasta salad

Ingredients

• Servings: 16
• salad:
• 1 (16 ounce) package rotini pasta
• 3 hard-boiled eggs, chopped
• 1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped (reserve marinade)
• 1/2 cup diced celery
• 1/2 cup diced red bell pepper
• 1/2 cup diced red onion
• 1/2 cup diced fully cooked ham
• 1/2 cup diced cooked shrimp
• 1/2 cup frozen green peas, thawed
• 1/2 cup small cheddar cheese cubes
• 1/2 cup small monterey jack cheese cubes
• 1/3 cup diced dill pickle
• 1 (2.25 ounce) can sliced black olives, drained
• dressing:
• 1 cup sour cream
• 1 cup mayonnaise
• 2 tablespoons apple vinegar
• 2 tablespoons white sugar
• 1/2 (1 ounce) package ranch dressing mix, or to taste (optional)
• 1 tablespoon mustard
• 1 dash hot pepper sauce (such as tabasco®), or to taste
• salt and ground black pepper to taste

Recipe

Preparation Time: 45 mins Cook Time: 10 mins Ready Time: 3 hrs 55 mins


• bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. rinse with cold water until completely cooled; drain.
• mix pasta, eggs, artichoke hearts, celery, bell pepper, onion, ham, shrimp, peas, cheddar cheese, monterey jack cheese, pickle, and olive together in a large bowl.
• whisk sour cream, mayonnaise, apple vinegar, sugar, ranch dressing mix, mustard, and hot pepper sauce together in a separate bowl; season with salt and black pepper.
• drizzle dressing over salad and toss to coat. cover bowl with plastic wrap and chill in refrigerator 3 hours to overnight. stir enough of the reserved artichoke marinade into the salad so it is just moistened before serving.

lena's pasta fazul

Ingredients

• Servings: 4
• 4 tablespoons olive oil
• 4 cloves garlic, minced
• 1 onion, chopped
• 2 carrots, chopped
• 1/4 cup chopped parsley
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes
• 3 cups whole peeled tomatoes, sliced
• 2 cups drained canned cannellini beans
• 1 pound uncooked pasta
• 2 tablespoons olive oil
• 1/4 cup grated parmesan cheese
• salt and pepper to taste

Recipe

• heat 2 tablespoons olive oil until hot in a large skillet over medium heat. add garlic, onion, carrot, parsley, basil, oregano and red pepper. saute until onions become tender.
• stir in the tomatoes plus 1/2 cup of their can juices. season to taste with salt and pepper. reduce heat to medium-low. cover and stir frequently for 10 minutes or until the carrots are tender. stir in the cannellini beans, cover and simmer for 20 minutes.
• cook pasta in 4 quarts of boiling salted water until al dente. drain and toss pasta with 2 tablespoons olive oil and parmesan cheese. add pasta to cannellini bean mixture and toss to combine. serve immediately.

Cheezy Chicken Spaghetti Bake

Ingredients

• Servings: 4
• 8 ounces spaghetti
• 4 skinless, boneless chicken breasts
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 1 (5 ounce) jar processed cheese spread
• 1 (5 ounce) bottle processed cheese spread with jalapenos

Recipe

• boil spaghetti as directed on package. drain.
• meanwhile, brown chicken breast until tender and done all the way through. shred chicken into bite-size pieces.
• melt processed cheese spread in a microwave oven as directed on jar.
• pour drained spaghetti in a large baking dish. add melted cheese spread and soup; mix well. stir in chicken, and mix well. cover with foil.
• bake at 425 degrees f (220 degrees c) for 25 minutes.

jim's macaroni salad

Ingredients

• Servings: 8
• 1 (16 ounce) package macaroni
• 1 tablespoon vinegar
• 1 cup mayonnaise
• 1/2 cup chopped white onion
• 1 (4 ounce) jar sliced pimento peppers, drained
• 1/2 cup chopped dill pickles
• 1/2 cup chopped green bell pepper
• 6 slices american processed cheese, cut into 1/2-inch piece
• 1 (6 ounce) can pitted ripe olives, drained
• 4 hard-cooked eggs, chopped
• salt and ground black pepper to taste

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 40 mins


• cook the macaroni in a large pot of lightly salted boiling water until tender, 6-8 minutes depending on size. drain, and set aside.
• stir the vinegar and mayonnaise together in a bowl until thoroughly blended.
• combine the cooked noodles, onions, pimentos, pickles, bell peppers, cheese, olives, and eggs in a large bowl. add the mayonnaise mixture, and toss gently to coat ingredients. season with salt and pepper to taste. refrigerate until ready to serve.

flash-blasted broccoli and feta pasta

Ingredients

• Servings: 8
• 1 (8 ounce) package broccoli florets
• 1 (16 ounce) package uncooked linguine pasta
• 5 tablespoons olive oil, divided
• 1/2 teaspoon salt
• 1 medium onion, chopped
• 1 clove garlic, minced
• 1/2 teaspoon crushed red pepper flakes
• 1/4 cup chopped sun-dried tomatoes (packed in oil)
• 3/4 cup dry white
• 1 (15 ounce) can whole peeled tomatoes, drained and chopped
• 3 cups baby spinach
• 1 1/2 tablespoons fresh lemon juice
• 4 ounces feta cheese, crumbled
• 1/4 cup pine nuts, toasted

Recipe

Preparation Time: 25 mins Cook Time: 25 mins Ready Time: 50 mins


• preheat oven to 500 degrees f (260 degrees c). place a baking sheet in the oven until hot.
• place broccoli florets in a large bowl. stir in olive oil and salt. using oven mitts, remove the hot baking sheet from the oven. pour broccoli florets baking sheet and spread out.
• bake in preheated oven about 5 minutes; turn and cook about 5 minutes more. (the florets should be somewhat browned and crunchy.) remove from oven, and set aside.
• meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. stir in onions, garlic, and red pepper flakes. cook until onion is soft and translucent. stir in sun-dried tomatoes.
• turn heat up to medium high. pour in white , and cook about 3 minutes. stir in chopped tomatoes. cook about 2 minutes, then stir in spinach, lemon juice, and feta. turn the heat down to low, and cover until pasta is done.
• while the onions are cooking, bring a large pot of lightly salted water to boil. add linguini, and cook until al dente, about 8 to 10 minutes. drain, and stir into broccoli mixture. top with toasted pine nuts.

eggless pasta

Ingredients

• Servings: 4
• 2 cups semolina flour
• 1/2 teaspoon salt
• 1/2 cup warm water

Recipe

• in a large bowl, mix flour and salt. add warm water and stir to make a stiff dough. increase water if dough seems too dry.
• pat the dough into a ball and turn out a lightly floured surface. knead for 10 to 15 minutes. cover. let dough rest for 20 minutes.
• roll out dough using rolling pin or pasta machine. work with a 1/4 of the dough at one time. keep the rest covered, to prevent from drying out. roll by hand to 1/16 of an inch thick. by machine, stop at the third to last setting.
• cut pasta into desired shapes.
• cook fresh noodles in boiling salted water for 3 to 5 minutes. drain.

Artichoke Spinach Pasta Sauce

Ingredients

• Servings: 8
• 1/2 (13.5 ounce) can chopped spinach
• 1 (16 ounce) jar alfredo sauce
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1/2 cup shredded mozzarella cheese
• 1/3 cup shredded parmesan cheese
• 1/4 (8 ounce) package cream cheese, softened
• 2 cloves garlic, chopped
• 1 roma tomato, diced (optional)
• 1/2 cup water

Recipe

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


• puree spinach in food processor until smooth.
• whisk spinach, alfredo sauce, artichoke hearts, mozzarella cheese, parmesan cheese, cream cheese, garlic, and tomato together in a pot.
• pour water into alfredo sauce jar and top with lid. shake water in jar to release last remnants of alfredo sauce, and stir into pot with alfredo sauce mixture.
• cook alfredo sauce mixture over medium heat, stirring occasionally, until cheeses have melted and sauce is bubbling, 10 to 15 minutes.

Pasta With Tuna Sauce

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves crushed garlic
• 1 tablespoon capers
• 1 (14.5 ounce) can crushed tomatoes
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh parsley
• 1/4 teaspoon red pepper flakes
• 2 (6 ounce) cans tuna, drained
• 1 (16 ounce) package dry pasta

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• in a large saute pan, heat oil over low heat. add onion and garlic; cook and stir until onion is tender. stir in capers, tomatoes, lemon juice, and parsley. season with red pepper flakes to taste. simmer gently for 3 minutes to thicken sauce. fold in tuna, and heat through.
• while sauce is cooking, add pasta to a large pot of rapidly boiling water; cook till just tender. drain well.
• toss pasta with sauce, and serve.

roasted red pepper soup

Ingredients

• Servings: 8
• 2 (16 ounce) jars roasted red peppers
• 2 (14.5 ounce) cans chicken broth
• 1 (8 ounce) package sliced fresh mushrooms
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 (9 ounce) packages fresh cheese tortellini, uncooked

Recipe

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


• place roasted red peppers in a blender or food processor, and blend until smooth.
• in a large saucepan, mix roasted red peppers, chicken broth, and mushrooms. season with basil, oregano, garlic powder, salt, and pepper. bring the mixture to a boil. stir in tortellini, and continue cooking 8 to 10 minutes, or until pasta is al dente.

Lazy Pierogi

Ingredients

• Servings: 8
• 3 pounds sauerkraut
• 1 onion, chopped
• 1 pound uncooked rotini pasta
• 1 pound fresh mushrooms, chopped
• 1/2 pound butter
• 2 (10.75 ounce) cans condensed cream of mushroom soup

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 20 mins

Ready Time: 1 hr 30 mins


• place the sauerkraut and onion in a large skillet over medium-low heat with enough water to cover. simmer 1 hour, or until most of the water has cooked off.
• bring a large pot of lightly salted water to a boil. add rotini and cook for 8 to 10 minutes or until al dente; drain.
• in a medium skillet over medium heat, saute the mushrooms in 2 tablespoons of the butter for about 5 minutes.
• stir the remaining butter, cooked pasta, and cream of mushroom soup into the sauerkraut mixture. cook and stir 15 minutes, or until heated through.