Chicken Asparagus Pasta

This is one of my all-time favorite impromptu concoctions, that I just kind of throw together with whatever I can find in my pantry and fridge. I loved this one so much that I figured I'd better write it down :)

One box (1pound) penne, bow tie, or your favorite pasta

1 12 ounce bottle greek salad dressing (I use Cardini's light Greek dressing)

1 chicken breast, cooked and diced

About 8 - 10 ounces grape or cherry tomatoes, washed and dried well

About 10 stalks asparagus

1/2 yellow bell pepper, cut into 1" slices

Feta cheese, crumbled

Kosher salt and fresh ground pepper to taste

Cook pasta according to package directions. (I usually cook my pasta about 1 to 2 minutes less than directions specify.) Drain pasta and run cool water over for about 1 minute.

Prepare asparagus by cutting off bottoms (about 2 - 3 inches up). Add stalks to boiling water and boil for 1 1/2 to 2 minutes. Remove from boiling water and immediately submerge in a bowl of ice water. Remove from cold water and dry well. Cut into 1 inch segments.

Add pasta, diced chicken, tomatoes, asparagus and peppers to a large bowl. Add about 1/4 cup crumbled feta cheese. Add a little salt and pepper. Toss everything with the Greek dressing. Serve. Will store in fridge for up to 4 days.

minestrone soup

Who doesn't like Minestrone Soup on a cold day with a fresh loaf of hearty bread? 

Well, you're crazy if you don't!

I seem to be making a lot of soups lately. Maybe a winter thing? They completely warm me up on a cold day--and this soup is no exception. It is so good--and it's pretty healthy too! 

This recipe has been slightly adapted. . .original recipe comes from my sweet mother-in-law. 

This recipe serves about 6 - 8 large servings.

In a large pot brown:

1 pound mild Italian sausage

Add and cook on medium heat for about 5 minutes:

2 medium onions, diced

2 cloves garlic, chopped

2 celery stalks, diced

3 large carrots, diced

Add:

6 cups beef broth

1 (15 oz) can tomato sauce

3 (15 oz) cans diced tomatoes

1 1/2 teaspoon dried basil

1 teaspoon dried oregano

3/4 tablespoon dried parsely

Bring to a boil. Reduce heat and simmer for about 2 hours.

In the meantime, cut about 1/2 pound fresh green French beans into 1/2 inch pieces. Add to boiling water and cook for 5 - 7 minutes. Drain and set aside.  *If you don't want to use fresh beans, add 1 can green beans at time of garbanzo beans and pasta. 

After soup has simmered, add:

1 can garbanzo beans, drained

1 cup small pasta (I use Chifferi or elbow pasta)

Cook for about 7 - 8 minutes, or until pasta is tender. Add cooked green beans and serve.

roasted acorn squash with creamy pasta

Another one of my favorites that only pops out during the holidays. You will be amazed at how simple yet delicious this dish is! And who would've thought, Acorn Squash?

Ingredients (serves 4)

2 acorn squash, cut in half and seeded

4 tablespoons olive oil

Kosher salt

Fresh ground pepper

Cut squash in half, lengthwise. Scoop out seeds with a large spoon. Slice off a small piece on the botton so squash will sit flat. Add about 1 tablespoon olive oil to each well. Brush up sides and on top so entire flesh of squash is covered with oil. Generously season with salt and pepper. Bake at 425 degrees for 60 minutes, or until fork tender.

With about 25 minutes remaining, start your sauce.

Sauce

2 cups heavy cream

1/2 teaspoon garlic powder

Pinch of nutmeg

Pinch of dried thyme (or a sprig of fresh)

1/2 cup fine grated Parmesan cheese

About 1 or 2 pinches of kosher salt (to taste)

In a small sauce pan, heat and combine cream, garlic, nutmeg and thyme. Heat just to a small simmer. Reduce heat to medium low and add cheese. Cook and stir often for about 15 minutes.

Cook your favorite pasta, about 8 - 10 oz. 

Combine pasta and sauce. Spoon into cooked squash. Top with fresh grated Parmesan cheese and fresh ground pepper.

For another favorite recipe with my creamy pasta sauce, go HERE.

creamy pasta sauce

On nights that I can't think of what to make and I need a last minute (seriously last minute) meal, I often turn to my tried and true creamy pasta sauce. It can virtually go with just about any variation of pasta dishes from just plain pasta to pasta mixed with veggies and/or chicken, shrimp, etc.

The sauce:
2 cups heavy cream
1/2 teaspoon garlic powder
pinch of nutmeg
pinch of dried thyme (or a sprig of fresh)
1/2 cup fine grated parmesan cheese
About 1 or 2 pinches of kosher salt (to taste)

In a small sauce pan, heat and combine cream, garlic, nutmeg and thyme. Heat just to a small simmer. Reduce heat to medium low and add cheese. Cook and stir often for about 15 minutes.

Tonight, I added sautéed veggies.
1 zucchini, chopped
1 yellow squash, chopped
8 oz package button mushrooms
About 5 or 6 petite tomatoes, quartered (or about 1 1/2 cups any tomatoes, cut)
2 teaspoons minced garlic
1 tablespoon olive oil
Fresh ground pepper
Kosher salt

Sauté the squash, mushrooms and garlic in the olive oil for about 5 - 6 minutes, or until mushrooms are tender. Add tomatoes and cook for an additional 1 - 2 minutes. Add fresh ground pepper and salt to taste. Top pasta with sauce and veggies.