Parmesan Garlic Noodles

I found this YUMMY recipe and picture at Happily Unprocessed.

3 teaspoons olive oil
5-6 cloves fresh garlic, minced
3 cups chicken broth
1/2 box angel hair pasta (small normal sized box)
1 cup freshly grated Parmesan cheese
3/4 cup half and half
1-2 Tbs. fresh parsley, chopped fine
Salt and Pepper to taste
In a large saucepan, heat the olive oil and butter over medium heat.  Add the garlic and stir for 1 minute.  Add the chicken broth.  Turn the heat up to high and let it come to a boil.  Add the pasta and cook according to directions.  Take the saucepan off the heat and add the Parmesan cheese and stir until completely melted. Add the half and half and parsley.  It will thicken as it cools.  Serve immediately.
*I made this will Barilla gluten free noodles and it was delicious!

Chicken Alfredo Lasagna Roll-Ups

2 large chicken breasts sliced (fajita style) or 1 can pre-cooked chicken
2 cloves garlic, minced
1 T Olive Oil
1 1/2 C. FRESH Spinach leaves, (I've also used fresh or dried parsley, in fact I think I like the fresh parsley the best. I just chop it up really small in my food processor.)
Heat oil in pan with garlic until the aroma builds... Do not burn or over brown. Medium-high until chicken is fully cooked then add the Spinach and stir until the leaves are wilted into it.

The Sauce:
4T Butter
1 clove fresh garlic, minced
2T flour
1 C. Cream
1 C. Sour Cream
1/2 C. milk
1 C Fresh grated parmesan

In a medium sauce pan heat butter and garlic and add flour once butter is melted and aroma of garlic is building. Add the Cream, milk& sour cream and stir then add the parmesan and bring to a boil and continue to stir frequently over a medium low heat as it boils and thickens. (I added a dash of pepper to it as well)

The Pasta/Filling:
24 oz cottage cheese
1 egg
1/4 C Parmesan cheese
1/4 - 1/2 C. Mozzarella cheese
Parsley
salt and pepper
12-14 lasagna noodles cooked al dente

Mix the cottage cheese, egg, parmesan, mozzarella, and a dash of salt and pepper and Parsley til it looks good. Spoon on the cooked noodles and roll up and place in 9X13 pan with a little sauce spread on the bottom.
Mix some sauce into the chicken... just enough to spoon on top of each roll up and then top with a little more parmesan and mozzarella cheese and diced tomatoes for color.

Cook in oven at 350 degrees for 20-30 minutes. Until Cheese is starting to golden and sauce is bubbling. Let sit for 10 minutes after removal from the oven. Serve and Enjoy!

Pesto Pasta Salad

1 12 oz. package rotini pasta, cooked and drained
3 roma tomatoes, diced
1 can black olives, sliced
1/4 cups red onion, finely diced
3/4 cup fresh Parmesan cheese
4 Tbsp. basil pesto (from the jar)
2/3 cup Caesar dressing (I use Cardini's)
2 tsp. sauté spice (equal parts black pepper, salt, and garlic powder)
1 cup toasted pine nuts

Cook pasta and coat with Caesar dressing while warm. Add the rest of the ingredients (minus the pine nuts) and toss. Top with toasted pine nuts. Chill in refrigerator for a few hours.

Chicken Caesar Pasta

16 oz. box rotini
2 boneless chicken breasts
1 bottle Cardini's original Caesar dressing
1 Tbsp. crushed garlic
1 Tbsp. olive oil
1 pint cherry tomatoes
2 Tbsp. Mrs. Dash seasoning
1/3 red onion, chopped

Cook pasta and drain. Cut chicken into bite-size pieces and stir-fry in garlic & oil. Mix chicken in with the pasta. Add dressing, onion, and Mrs. Dash. Garnish with cherry tomatoes (optional: cut them in half).

Cheesy Mac

4 tablespoons butter, cut into pieces

1/2 cup sour cream

2 cups grated cheddar cheese

3 eggs, beaten

4 cups cooked elbow macaroni, drained

1/2 teaspoon salt

1 cup milk

Preheat oven to 350 degrees.
Once you have the macaroni cooked and drained, place in a large bowl and while still hot and add the cheddar. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes. Top with additional cheese if desired

I doubled everything but the noodles. I also added a little extra salt and cheese.

Summer Tortellini Salad

This is a great salad to use up some of those fresh garden vegetables!

1 pkg (9 oz) uncooked refrigerated cheese-filled tortellini
1 medium zucchini, thinly sliced
1 large carrot, peeled and sliced
1 pint cherry tomatoes, halved
4 green onions, sliced
1/2 cup ranch dressing
2 T. freshly grated Parmesan cheese

Cook tortellini according to package directions, drain and rinse under cold water. Place tortellini in large bowl and set aside.

Meanwhile, slice zucchini, carrot, green onions and tomatoes and add them to the tortellini. Pour ranch dressing over mixture. Mix gently and add Parmesan cheese.

Lasagne

1 lb Italian Sausage
1 minced garlic clove
1 T basil
1 1/2 t salt
1 lb can tomatoes (14 oz can diced tomatoes)
2 6 oz can tomato paste
10 oz lasagne noodles
2 eggs
3 C Ricotta
1/2 C grated parmesean
2 T parsley flakes
1 t salt
1/2 t pepper
1 lb mozarella cheese

Brown meat and add next 5 ingredients and 1 C water. Simmer covered for 15 minutes stirring often. Meanwhile, cook noodles, drain, and rinse. Beat eggs, add rest of ingredients except mozarella. Spray 9 x 13 with Pam. Layer 1/2 noodles, 1/2 meat sauce, then 1/2 Ricotta and mozarella. Layer Rest. Bake 375 for 30 minutes.

Fiesta Pasta Salad

16 oz. Rotini pasta
Tomato
Avacado
1 can Shoe peg corn- drained
1 can Kidney beans- rinsed and drained
green onions
olives

Dressing:
1 C. Mayo
1 T. Chili powder
1/2 C. Milk
1 pkg. Hidden Valley Fiesta Dip

Bowtie Festival

Combine the following in a slow cooker:

• 6 skinless, boneless chicken breasts


• 1 jar four cheese alfredo sauce


• 1 can cream of chicken soup


• 1 can chicken broth


• 1 pkg. Real Bacon Pieces


• 1 pkg. fresh sliced mushrooms (opt.)


• 1/2 pkg. of dry Italian Dressing Mix


• 1 cup swiss cheese, cubed


• 1/4 stick of butter, melted


• Salt and pepper

Cook on low 6-7 hours, shredding chicken about 1 hour before finished. Serve over cooked bow tie pasta.

*This is Sherelle Christensen's Recipe and it tastes just like Bowtie Festival at Johnny Carino's.

Chicken Salad With a Twist

8 ounces spiral pasta
2 1/2 C. cubed cooked chicken
3-4 green onions
2 celery ribs, chopped
1 medium cucumber, seeded and chopped
1/2 C. sliced ripe olives (optional)
1/3 C. zesty Italian salad dressing
1/3 C. mayonnaise
2 t. spicy brown or horseradish mustard
1 t. lemon juice
1/2 t. salt
1.4 t. pepper
3 plum tomatoes, chopped
3 T. freshly grated Parmesan cheese

Cook pasta according to package directions; drain rinse in cold water. In a large bowl, combine the pasta, chicken, onion, celery, cucumber and olives.

In a small bowl, whisk the Italian dressing, mayonnaise, mustard, lemon juice, salt & pepper. Pour over salad and toss to coat. Cover and refrigerate for 2 hours or until chilled. Just before serving fold in tomatoes and sprinkle with Parmesan cheese.

Chicken Bowtie Pasta Salad

- 1 box bowtie pasta
- 3 boneless skinless chicken breasts
- 1 C grated Parmesean cheese (not powder)

Marinade

- 1 tsp. salt
- 1 tsp. olive oil
- 1 tsp pepper
- 1 tsp chili powder

Dressing

- 1 garlic clove, minced
- 2 tsp dried basil
- 2 tsp oregano flakes
- 1 tsp Dijon mustard
- 1/2 Tbsp cider vinegar
- 1/2 C olive oil

Cook pasta, rinse, and drain. Meanwhile, cut up chicken into bite sized pieces and cook in frying pan. (I cook mine in water and chili powder in the crockpot on high for 4 hours and then cut up into bite size pieces.) When chicken is no longer pink, add marinade and stir until chicken is well coated. Add chicken and cheese to pasta. Pour dressing over all of it, stir together and serve.

Spicy Romano Chicken Pasta

2 T. butter
2 boneless, skinless chicken breasts (cooked, thinly sliced)
1/2 C. sliced mushrooms
1/4 C. diced green onions
1/8 C. sliced sundried tomatoes
Alfredo sauce (made from recipe below or from a jar)
1/4 cup Grated Romano cheese
1 can artichoke hearts, drained and chopped
cayenne pepper to taste
bowtie pasta, cooked

In pan melt butter, saute chicken, mushrooms, green onions, and sudried tomatoes until hot.

Add Alfredo sauce and Romano cheese. Simmer.

Add cayenne pepper to taste. Serve over bowtie pasta. ENJOY!


Alfredo Sauce
1/2 C. butter
2 oz. cream cheese
2 C. heavy cream
3/4 tsp. garlic powder
salt
pepper
1/2 - 3/4 C. parmesan cheese

In saucepan, melt butter. Add cream cheese, heavy cream, garlic, salt, and pepper. Whisk constantly and bring to a boil. Simmer for 20 minutes, stir every few minutes. Remove from heat and stir in parmensan cheese. Cover and let it sit for 5 minutes.