Basalmic Chicken Pasta

Sorry, no pics for this recipe because my two year old accidentally deleted them! But, this is delicious and easy to make.

1 lb. pasta of choice (I use penne because it's easier for my little guy to eat)
4 chicken breast cubed
1 carton of cherry tomatoes
2/3 cup olive oil
2/3 to 1 cup Balsamic vinegar
2 cups minced fresh basil
1 tsp garlic
1 tsp red pepper flakes (optional)
2 tbl capers (optional)
Parmesan cheese

Prepare pasta according to package directions and set aside. Meanwhile toss chicken, tomatoes, and all other ingredients except Parmesan cheese together in a big bowl. Spread the mixture onto a cookie sheet, or baking sheet with a 1 inch lip. Broil for 7-10 minutes or until chicken is cooked through. Toss the mixture with the pasta! Use a rubber scraper to get every bit of the yummy seasoning from the baking sheet. Sprinkle with Parmesan cheese and serve!

I also add yellow squash, mushrooms, zucchini, and eggplant to mine. I saute the veggies with a little olive oil and garlic and then add them to the mix before broiling!

From the kitchen of Megan

Homemade Mac and Cheese

Homemade Mac & Cheese

1 1/2 cups uncooked elbow macaroni

3 T. butter

2 T. all-purpose flour

1/2 tsp. salt

1/8 tsp. pepper

2 cups milk

1 cup shredded cheddar cheese

1 cup Colby cheese

Preheat oven to 350 and grease baking dish. Cook macaroni according to package directions. Drain and set aside. Melt butter in saucepan over medium heat. Blend in flour, salt, and pepper. Add milk;. Stir until mixture is thick and bubbly. Decrease heat to low and add cheese. Stir until cheese is melted. Combine cheese mixture with macaroni and place in baking dish. Bake for 35-40 minutes until heated through.

Chicken Tetrazzini

This is a combination of ideas from several recipes found at allrecipes.com.

Chicken Tetrazzini

Ingredients:

8 oz. spaghetti noodles (substitute other pasta if desired)
1/2-1 lb chicken
1 can cream of mushroom soup
1 can cream of chicken soup (or two cans cream of mushroom)
salt and pepper to taste
1-2 cups shredded cheddar

Directions:

Preheat oven to 350 degrees.

1. Break spaghetti in half. Cook according to package directions.

2. Cube chicken and brown on stovetop. Season as desired. I used a little olive oil and fresh garlic.

3. Drain spaghetti. Combine noodles, chicken, and both cans of soup into a cassarole dish. If you want it to be a little more juicy, add 1/4 cup water.

4. Top with shredded cheddar.

5. Bake at 350 degrees for 20-25 minutes, until cheese is bubbly and slightly browned.

from the kitchen and imagination of laura w.

Angel Hair Pasta

I got this recipe from a ward cookbook. It is originally from the kitchen of Wendy Neeley.
Super yummy!

1/2 cup olive oil
1/3 cup sliced green onions
2 T chopped basil
1/4 t pepper
1 t salt
2 cloves garlic
3 large tomatoes peeled and diced (or 1 large can)
1/2 lb angel hair pasta
2 cups cooked chopped chicken (optional)
parmesan cheese

Cook pasta according to directions. While the pasta is cooking begin cooking the sauce. Add oil to a sauce pan and heat to a medium temperature. Add garlic and green onions. Cook for 1 minute then add basil, salt, pepper, tomatoes and chicken. Cook until everything is hot, then mix with pasta. Serve immediately. Top with parmesan cheese.

From the kitchen of Kelly.

Shrimp Alfredo

(adapted from Secret Recipes)

I love Olive Garden's Alfredo sauce, so I looked up the recipe online.  I added a few changes to make it my own, so here is my version

Ingredients:

1 pint half and half

1 stick plus 2 tablespoons butter

2 TB cream cheese (I was out of cream cheese, but a good substitute for cream cheese is blended up cottage cheese, which I have used in a pinch many times)

1 cup grated Parmesan cheese

2-3 cloves minced garlic

shrimp - optional

In a pan melt one stick of butter.  Add shrimp.  I use frozen cooked shrimp, which is easy to overcook so I just make sure it's warmed through.  Remove shrimp from the pan and add extra butter. (If you are not adding shrimp, skip that step and don't use the extra butter)  Add garlic and cook for one about 30 seconds to one minute.  Add half and half, cream cheese, and parmesan cheese and stir until all is melted. Simmer for a few minutes.  If the sauce is still too runny, mix in a separate cup a little cornstarch and water and add to sauce to thicken.  Add the shrimp back in until all is combined and warmed.  Pour over pasta.