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.
Ingredients
- Servings: 2
- 1 bunch broccoli rabe, trimmed and cut into 1-inch pieces
- 1/2 cup uncooked fusilli pasta
- 3 tablespoons olive oil
- 2 cloves garlic, roughly chopped
- salt and ground black pepper to taste
- 1 sprig fresh rosemary (optional)
- 1/2 teaspoon dried italian herb mix, or to taste
- 1/4 teaspoon crushed red pepper flakes, or to taste
- 1/4 cup white
- 1 (14.5 ounce) can diced tomatoes
- 2 green onions, sliced
- 1 clove garlic, minced
- 2 teaspoons grated parmesan cheese, or to taste
Recipe
Preparation Time: 20 mins
Cook Time: 20 mins
Ready Time: 40 mins
- fill a saucepan with enough water to cover the broccoli rabe, sprinkle in some salt, and bring the salted water to a boil. stir in the broccoli rabe, and cook until bright green and just starting to become tender, about 2 minutes; drain the rabe, and cool in a bowl of ice water to stop the cooking process. drain well, and pat dry with paper towels.
- fill a pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the fusilli, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. drain well in a colander set in the sink.
- while the pasta is cooking, heat the olive oil in a saucepan over medium heat, and cook and stir the 2 roughly-chopped garlic cloves until they start to turn translucent, about 2 minutes; sprinkle with salt and black pepper, and stir in rosemary sprig, dried italian herb mix, and crushed red pepper flakes.
- stir in the blanched rabe, white , and tomatoes; remove rosemary sprig, and bring the mixture to a boil. mix in the cooked fusilli pasta, green onions, and 1 minced clove of garlic; simmer for 1 more minute, and serve topped with a sprinkle of parmesan cheese.
Ingredients
- Servings: 6
- 9 uncooked lasagna noodles
- 1 onion, sliced
- 1/2 cup butter
- 2 2/3 cups dry potato flakes
- 1 (8 ounce) package cream cheese
Recipe
Preparation Time: 20 mins
Cook Time: 20 mins
Ready Time: 40 mins
- preheat oven to 350 degrees f (175 degrees c).
- cook lasagna noodles according to package directions. drain, pat dry and interleave in a damp towel to keep moist or spray each noodle with cooking spray or lightly apply some oil.
- in a separate large skillet over medium heat, combine the onions with the butter and saute for 5 minutes.
- prepare the instant mashed potatoes according to package directions, but omit the milk. stir in the cream cheese until well blended.
- place 3 noodles in the bottom of a lightly greased 9x13-inch baking dish. spread 1/2 the potato mixture over the noodles in the dish. top this with 3 more noodles, followed by the other 1/2 of the potato mixture. finish by topping with the remaining 3 noodles, then top those with sauteed onions.
- bake at 350 degrees f (175 degrees c) for 20 minutes, or until bubbly. allow to cool for 5 minutes before cutting.
Ingredients
- Servings: 6
- 1 1/2 cups seashell pasta
- 1/4 cup cashews
- 3 boneless, chicken breast halves - cooked, skinned
- 3 ounces pineapple tidbits, juice reserved
- 2 small gravenstein apples, peeled, cored and diced
- 3/4 cup chopped celery
- 1 (3 ounce) can mandarin oranges, drained
- 1 cup mayonnaise
- 1/2 teaspoon almond extract
Recipe
Preparation Time: 10 mins
Cook Time: 20 mins
Ready Time: 30 mins
- cook macaroni in a large pan of boiling water until al dente. drain, and rinse. set aside.
- place nuts in a dry skillet. toast over medium heat, turning frequently, until nuts are fragrant and lightly browned.
- in a large bowl, combine pasta, chicken, pineapple, apples, celery, mandarin oranges, and toasted nuts.
- in a small bowl, mix together mayonnaise, reserved pineapple juice, and almond flavoring. stir into pasta mixture, and mix well. chill.
Ingredients
- Servings: 8
- 1 3/4 cups farfalle pasta
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons vinegar
- 1 1/2 tablespoons prepared dijon-style mustard
- 1 teaspoon white sugar
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon dried dill weed
- 1/4 teaspoon salt
- 2 cups seedless green grapes, halved
- 2 cups diced ham
- 1/2 cup chopped green onions
- 1 1/2 cups diced sharp cheddar cheese
Recipe
Preparation Time: 15 mins
Cook Time: 15 mins
Ready Time: 30 mins
- cook pasta in a large pot of boiling water until al dente. drain, and rinse in cold water.
- in a small bowl, mix together mayonnaise, sour cream, vinegar, mustard, sugar, black pepper, dill weed, and salt.
- in a large bowl, combine pasta, grapes, ham, green onions, and cheese. toss with dressing. cover, and chill overnight or for at least 6 hours.
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.
Ingredients
- Servings: 4
- 2 tablespoons olive oil
- 2 cloves garlic, finely chopped
- 4 skinless, boneless chicken breast halves - cut into strips
- 2 cups fresh spinach leaves
- 1 (4.5 ounce) package dry alfredo sauce mix
- 2 tablespoons pesto
- 1 (8 ounce) package dry penne pasta
- 1 tablespoon grated romano cheese
Recipe
Preparation Time: 20 mins
Cook Time: 35 mins
Ready Time: 55 mins
- heat oil in a large skillet over medium high heat. add garlic, saute for 1 minute; then add chicken and cook for 7 to 8 minutes on each side. when chicken is close to being cooked through (no longer pink inside), add spinach and saute all together for 3 to 4 minutes.
- meanwhile, prepare alfredo sauce according to package directions. when finished, stir in 2 tablespoons pesto; set aside.
- in a large pot of salted boiling water, cook pasta for 8 to 10 minutes or until al dente. rinse under cold water and drain.
- add chicken/spinach mixture to pasta, then stir in pesto/alfredo sauce. mix well, top with cheese and serve.
