“Incredible Hulk Leaf” Pasta

Lately, my big boy has LOVED helping me with dinner. When he sees me busy at work, he drags a chair into the kitchen so that he can reach the counter…and he’s always eager to help measure, pour and stir. It’s sweet. And, in those moments I talk up how GOOOODDD it’s going to taste and how HE cooked it! :) …So, yesterday, when he asked what the “green stuff” was, instead of responding with “spinach,” I told him that it was “Incredible Hulk Leaves!” Crazy enough, he bought it! And, when it came time to eat, he LOVED his Incredible Hulk Leaf Pasta! …But, even more ridiculous than the name was my Hulk voice as I encouraged him to eat it. Matt looked at me like I was crazy…and we all determined that I sounded more like a mad robot than Hulk! Oh well…it worked! And, he even asked for more! :)
 

Chicken & Spinach Pasta Bake
8  ounces  uncooked rigatoni
1  tablespoon  olive oil
1  cup  finely chopped onion (about 1 medium)
1  (10-oz.) package frozen chopped spinach, thawed
3  cups  cubed cooked chicken breasts
1  (14.5-oz.) can Italian-style diced tomatoes
1  (8-oz.) container chive-and-onion cream cheese
1/2  teaspoon  salt
1/2  teaspoon  pepper
1 1/2  cups  (6 oz.) shredded mozzarella cheese

1. Prepare rigatoni according to package directions.

2. Meanwhile, spread oil on bottom of an 11- x 7-inch baking dish; add onion in a single layer.

3. Bake at 375° for 15 minutes or just until tender. Transfer onion to a large bowl, and set aside.

4. Drain chopped spinach well, pressing between layers of paper towels.

5. Stir rigatoni, spinach, chicken, and next 4 ingredients into onion in bowl. Spoon mixture into baking dish, and sprinkle evenly with shredded mozzarella cheese.

6. Bake, covered, at 375° for 30 minutes; uncover and bake 15 more minutes or until bubbly.

Makes Our Throats Happy

When I found this recipe, I really think that my mouth started watering. This was MY kinda recipe! …Pasta, grilled chicken, avocado pesto!… It just sounded too good for words! And, when I made it the other night, Matt said it was one of the best things I’d ever made! … WOOO HOOO! That’ll make a wife happy! {Especially after the Swedish Meatball disaster!}

After Matt went back for seconds, Quinn asked him if it made his throat happy! Love it.
And, I can guarantee that it’ll make your throat happy too! Just try it!
Avocado Penne Pesto with Grilled Chicken

1 medium ripe avocado
3/4 c. firmly packed basil leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 tsp. minced garlic
3 Tbsp. pine nuts
1/3 c. extra virgin olive oil
1/2 c. freshly grated Parmesan cheese
12 oz. penne pasta
1 1/2 lbs. chicken breasts
Salt & Pepper, to taste (for chicken)

Cook and drain pasta according to package directions. While pasta is cooking, season chicken with salt and pepper and place on a grill (or grill pan) over medium-high heat for 6 minutes on each side, until center is no longer pink. {You can add other spices if you want, but don't over-season your chicken.}

Peel avocado and remove pit. Put avocado, basil, salt, pepper, garlic and pine nuts in a blender or food processor. (I used my Magic Bullet!)  Turn blender on and add olive oil in a slow, steady stream. Process until mixture becomes a smooth paste. Gently fold in parmesan cheese.

Toss with cooked pasta. Slice grilled chicken breasts and lay across top of pasta. Sprinkle with parmesan cheese.

Pro-shoe-what?!

The workers at Wal-Mart have never heard of prosciutto…have NO idea if they carry it…and, obviously, have NO chance of leading me to it. So I opted for Canadian Bacon instead! And even though I've never had this recipe with prosciutto, it was SUPER delicious with the Canadian bacon! And, if you happen to be grocery shopping at Wally World, good luck!

Chicken Tetrazzini With Prosciutto and Peas

3  ounces  finely chopped prosciutto (I used Canadian bacon instead)
2  teaspoons  vegetable oil
1  (7-oz.) package vermicelli
3  cups  chopped cooked chicken
1  cup  (4 oz.) shredded Parmesan cheese
1  (10 3/4-oz.) can cream of mushroom soup
1  (10-oz.) container refrigerated Alfredo sauce
1  (4-oz.) can sliced mushrooms, drained (I left this out)
1/2  cup  chicken broth
1/4  cup  dry dry white wine
1/4  teaspoon  freshly ground pepper
1  cup  frozen baby English peas, thawed
1/2  cup  slivered almonds

1. Sauté prosciutto in hot vegetable oil in a small skillet over medium-high heat 2 to 3 minutes or until crisp.

2. Preheat oven to 350°. Prepare pasta according to package directions.

3. Meanwhile, stir together chicken, 1/2 cup Parmesan cheese, and next 6 ingredients; stir in prosciutto, pasta, and peas. Spoon mixture into 6 lightly greased 8-oz. ramekins or a lightly greased 11- x 7-inch baking dish. Sprinkle with almonds and remaining 1/2 cup Parmesan cheese.

4. Bake at 350° for 35 minutes or until bubbly

Before the game...

Before Matt's basketball game the other night, I knew he'd need to eat, but he'd need something light! This new recipe was the perfect choice! We loved it!!! And, it's yummy leftover!

Quick Chicken-Parm Pasta
2 cups rotini pasta, uncooked
1 pkg. (10 oz.) frozen chopped broccoli
1 pkg. (6 oz.) OSCAR MAYER Deli Fresh Italian Style Chicken Breast Strips (or any type of pre-cooked fajita type strips)
2 Tbsp. olive oil
1/4 to 1 cup Grated Parmesan Cheese
1 tomato, coarsely chopped


Cook pasta as directed on package, omitting salt. Meanwhile, microwave broccoli in medium microwaveable bowl on HIGH 5 min. Stir in chicken. Microwave 2 min. or until heated through; drain.
Drain pasta; place in large bowl. Add oil and cheese; toss to coat. Add broccoli mixture and tomatoes; mix lightly.

A Little Misleading...{but, worth it!}...

When I saw this recipe in my Kraft magazine, I have to admit that my preggo self was pretty excited! It looked so yummy to me! So, when we had friends coming over, I felt ambitious enough to make it. But, the recipe was a LITTLE misleading. It said that it was 30 minutes prep time...BUT...that included cooked chicken and cooked manicotti shells. (which added an extra 30 minutes, at least!) Even though the whole process took longer than expected, it was SO yum, and was even yummier the next day as lunch AND dinner!!! MMMMM MMMMMM!

Chicken & Spinach Manicotti

1-1/2 cups finely chopped cooked chicken breasts
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 container (16 oz.) Cottage Cheese
2 egg whites
1 cup Shredded Mozzarella Cheese, divided
10 manicotti shells, cooked, drained
1-1/2 cups spaghetti sauce
1/4 cup chopped fresh basil (I used dried)

HEAT oven to 350°F.
COMBINE chicken and garlic in large bowl. Add spinach, cottage cheese, egg whites and 1/4 cup mozzarella; spoon into manicotti shells.
PLACE in 13x9-inch baking dish sprayed with cooking spray. Cover with spaghetti sauce.
BAKE 25 to 30 min. or until heated through. Top with remaining mozzarella; bake 5 min. or until melted. Sprinkle with basil.

Hot? Cold? You choose!

This recipe called for chicken, but when my chicken went past its due date, I opted to make it without. And, it was such a good accident! I LOVED this the day of and ate it cold for the next few days! Honestly, I think I liked it better cold...especially when I chopped up grapes and put them inside! It tasted like that yummy salad from Cafe Max! :) Enjoy! Creamy Pasta Primavera
3 cups penne pasta, uncooked
2 Tbsp. Zesty Italian Dressing
2 zucchini, cut into chunks
1 red pepper, chopped
1 cup fat-free reduced-sodium chicken broth
4 oz. (1/2 of 8-oz. pkg.) 1/3 Less Fat than Cream Cheese, cubed
1/4 cup Grated Parmesan Cheese

Cook pasta as directed on package. Meanwhile, heat dressing in large skillet on medium heat. Add chicken and vegetables; cook 10 to 12 min. or until chicken is cooked through, stirring frequently. Add broth and cream cheese; cook 1 min. or until cheese is melted, stirring constantly. Add Parmesan cheese; mix well.
Drain pasta; return to pot. Add chicken and vegetable mixture; toss lightly. Cook 1 min. or until heated through. (Sauce will thicken upon standing.)

You're on your way home from work?...

...Then, I'll start dinner!!!
And Matt only works about 10 minutes from our house! This was quick and easy and YUM! Enjoy!

Spinach Pasta Toss

1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
2 cups multi-grain penne pasta, uncooked
1 cup water
1 pkg. (9 oz.) baby spinach leaves (7 cups)
1 cup Shredded Three Cheese Blend
4 strips of bacon

Bring tomatoes, pasta and water to boil in large saucepan; stir. Cover; simmer on medium-low heat 10 min. or just until pasta is tender. Add 1/2 of spinach; simmer, covered, 2 min. or until wilted. Stir. Add 4 stripped of cooked, crumbled bacon. Repeat with remaining spinach. Serve topped with cheese.