Chicken Spaghetti

Ingredients:

4-5 chicken breasts

garlic powder (or 1 fresh garlic clove, minced)

onion powder

1 can cream of chicken

1 can evaporated milk

1/2 c. parmesan cheese

Saute chicken breasts in garlic and onion powder. When fully cooked, remove and shred, then return to pan. Add cream of chicken, evaporated milk, and parmesan cheese.

Serve over spaghetti.

Olive Garden Alredo Sauce

1 pint heavy cream or half and half
3-4 Tbs. butter
3 Tbs. cream cheese
1/2-3/4 c. parmesan cheese
1 tsp. garlic powder

Melt butter and cream cheese in saucepan. Add all other ingredients and simmer on med-low approx. 15 minutes. Add 8 oz. fettucini noodles. (I used angel hair pasta when I cooked it tonight and served it with a green salad and my focaccia bread.

Spaghetti Pie

Spaghetti Pie (from Kate)

Baked Spaghetti Pie

6 oz. Spaghetti
2 Tbls. Margarine
1/3 Cup Parmesan Cheese
2 Eggs, well beaten
1 lrg. Container of Cottage Cheese
1 lb. Ground Beef, browned
1 Bottle favorite Spaghetti Sauce
2 Cup. Mozzarella Cheese

Cook Spaghetti according to package. Combine hot drained spaghetti with margarine, parmesan cheese & eggs to form "crust" on bottom of 9x13 dish. Spread cottage cheese over crust. Put ground beef over cottage cheese & pour sauce over ground beef.

Bake uncovered @ 350 for 20 minutes. Sprinkle with Mozz. & bake for 5 more minutes.

Ravioli with Pine Nut Sage-butter sauce

1 lb. ravioli with cheese
1 stick butter
2 cloves garlic, minced
1 cup pinenuts (could also use walnuts)
1 cup fresh sage leaves, coarsely chopped
1/2 tsp. kosher salt
1 c. chicken or vegetable broth
grated Parmesan cheese to taste

Cook ravioli in slightly salted water, drain. (Once they come to the top, they are pretty much done, about 3 min.)
In a large skillet, heat the butter over med. heat until golden brown. Add garlic and pinenuts. Saute for 1 minute. Stir in the sage leaves, salt, and broth. Cook over medium heat for 1 minute. Stir the ravioli in the sauce, and cook just long enough to heat through. Place on serving platter; sprinkle with cheese and serve at once.

Recipe came from Marguerite Henderson, Thanksgiving Point cooking class "When Company Comes"

Ravioli Casserole

Ravioli Casserole

1 pkg. ravioli
1/2 jar Prego traditional sauce
mozarella cheese
pepperoni

Cook ravioli according to directions on package (use 1 whole package per casserole). Drain, and pour in casserole dish. Mix with 1/2 jar of spagetti sauce (I prefer Prego traditional). Cover with a layer of mozzarella cheese, and a layer of pepperoni. Bake at 350 until cheese melts, about 10-15 minutes. (This picture is before I baked it.) Easy! Easy! This would be a simple one to double and freeze a second one for later.

Chicken in Lemon Cream with Penne

Courtesy of Giada DeLaurentiis, from her new book, Everyday Pasta, with a few minor modifications from fromourkitchentoyours.blogspot.com

1 pound penne pasta

3 T. extra virgin olive oil

2 boneless, skinless chicken breast halves, diced into 1-inch cubes

1 t. herbes de Provence

pinch of salt, plus 1/2 t.

pinch of pepper, plus 1/4 t.

1 c. chicken broth

2 c. heavy cream

zest of 1 lemon

pinch of cayenne pepper

1/4 c. chopped fresh flat-leaf parsley

1 T. freshly squeezed lemon juice

Cook pasta until tender but still firm to the bite, stirring occasionally, 8-10 minutes. Drain.

Meanwhile, heat the oil in a large, heavy skillet over medium-high heat. Season the cubed chicken breast with herbes de Provence and a pinch of salt and pepper. Cook the chicken until golden brown, about 5 minutes. Using a slotted spoon, remove the chicken and set aside. (Here, I actually seasoned and baked the chicken ahead of time [to save time], and added the juices from the baked chicken to the finished sauce.)

Pour off any excess oil from the pan. Add the chicken broth to the pan and cook over medium-high heat, using a wooden spoon to scrape the brown bits off the bottom of the pan. Add the cream, lemon zest, and cayenne. (I let the lemon zest steep in the cream while I cooked the chicken.) Reduce the heat to medium-low and simmer for 10 minutes.

Add the pasta, chicken, 1/2 t. salt, 1/4 t. pepper, chopped parsley, and lemon juice. Toss to coat the pasta and chicken with the sauce and serve.