Pasta, Red Bean, and Parsley Toss

Pasta, Red Bean, and Parsley Toss (From BHG magazine)

Notes: haven't tried it yet

8 oz. dried medium shell pasta or desired pasta
3 c. broccoli florets
1 tbsp. olive oil
1 1/2 c. chopped onion
1 15oz can red beans, drained, reserving 1/4 c. of liquid
1/2 c. chicken broth
1 1/2 tsp. chili powder
1/2 c. finely shredded pecorino or Parmesan cheese
1/4 c. snipped Italian (flat leave) parsley

Cook pasta according to package instructions, adding broccoli the last 3 minutes; drain.

Mean while, in a 12-inch skillet heat olive oil over medium-high heat. Add onion and 1/2 tsp. salt. Reduce heat to medium; cook about 5 minutes more or until onion is tender.

Increase heat to high; add pasta, broccoli, beans, chicken broth, reserved bean liquid, and chili powder to pan. Cook over high heat for 2 minutes, stirring occasionally. Add cheese and parsley. Cook and stir until cheese is melted. Serves 4.

Spaghetti Fiesta - from Sue

12 oz. fully cooked turkey smoked sausage cut into 1/2" pieces
4 tsp. margarine (Sue uses olive oil)
2 cups shredded cabbage
1 red or green pepper, sliced into strips
2 cups zucchini, cut into 1" strips
1 onion, sliced into rings
1 clove garlic, minced or 1/8 tsp. minced garlic
2 tsp. chicken flavor instant bouillon
3/4 cup water
1 tsp. thyme leaves
1/2 tsp. salt
1/2 tsp. pepper
2 cups cooked spaghetti (3 oz. dry)

Brown sausage in skillet briefly and then stir-fry cabbage in margarine. Add red pepper, zucchini, onion and garlic. Stir fry approximately 5 minutes. Stir in bouillon, water and seasonings and simmer 5 minutes. Drain cooked spaghetti and toss with sausage mixture. Serve immediately.

Grandma Werner's Homemade Noodles

1 cup flour
1/2 tsp. salt
2 tbsp. top milk (can substitute evaporated milk)
1 egg, beaten
hot broth

Combine egg, salt & milk. Add flour gradually. Roll very thin. Cut and let dry for a couple of hours. Drop into hot broth and cook very slowly - 30 - 45 minutes.

Cajun Chicken Pasta

Cajun Chicken Pasta

Ingredients

• 3 whole Boneless, Skinless Chicken Breasts, Cut Into Cubes
• 3 teaspoons Cajun Spice Mix, More To Taste
• 1 pound Fettuccine
• 2 Tablespoons Olive Oil
• 2 Tablespoons Butter
• 1 whole Green Bell Pepper, Seeded And Sliced
• 1 whole Red Bell Pepper, Seeded And Sliced
• ½ whole Large Red Onion, Sliced
• 3 cloves Garlic, Minced
• 4 whole Roma Tomatoes, Diced
• 2 cups Low Sodium Chicken Broth
• ½ cups White Wine
• 1 cup Heavy Cream
• Cayenne Pepper To Taste
• Freshly Ground Black Pepper, To Taste
• Salt To Taste
• Chopped Fresh Parsley, To Taste

Preparation Instructions

Cook pasta according to package directions. Drain when pasta is still al dente; do not overcook!

Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces. Toss around to coat. Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat. Add half the chicken in a single layer; do not stir. Allow chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate.

Repeat with remaining chicken. Remove chicken, leaving pan on high heat.

Add remaining olive oil and butter. When heated, add peppers, onions, and garlic. Sprinkle on remaining Cajun spice, and add salt if needed. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan.

With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in cream, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. Sauce should be spicy!

Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained fettuccine and toss to combine.

Top with chopped fresh parsley and chow down!

From the Pioneer Woman Cooks: http://thepioneerwoman.com/cooking/2010/04/cajun-chicken-pasta/

Noodles Marzetti from Grandma B.

1 lb. sausage
1 medium onion, chopped
3/4 cup green pepper
1 cup chopped celery
1 8 oz. can tomato sauce
1 8 oz. can tomatoes
2 tsp. worcestershire sauce
1 tbsp. packed brown sugar
8 oz. medium noodles, cooked

Brown sausage & onion, peppers & celery. Drain. Add tomato sauce & tomatoes, worcestershire sauce & brown sugar. Simmer 10 minutes. Add noodles. Heat through & serve.