Pasta Primavera Salad

1 16 oz package dry pasta

1 16 oz package frozen veggies (california blend and stir fry are the best)

1 cup Italian salad dressing

Grated Parmesan cheese
Cooked chicken (optional)

Cook pasta according to package directions, rinse in cold water and drain well.  Place drained pasta in a large bowl.  Run cold water over vegetables in a colander to thaw completely; drain well.  Add vegetables, chicken, and salad dressing to pasta and toss lightly.  Cover and refrigerate for at least 1 hour before serving.  Garnish with grated Parmesan cheese.  Serves 8.

Chicken Fettuccini Alfredo

Got this recipe from my neighbor Kate Meiners.

1 lb chicken

8 oz cream cheese

3/4 cup parmesan cheese

1/2 cup butter

1/2 cup milk

fettuccini noodles

salt, pepper and nutmeg to taste

vegetables: broccoli, carrots, peas, etc

Cut up chicken into bite size pieces. Season with salt and pepper. Cook over medium heat on stove top. Set on paper towel to drain oil. Start water boiling for fettuccini and cook pasta with tsp of salt. Drain pasta. Melt butter in a medium pan on low heat. Add cream cheese and milk. Stir together. Add parmesan cheese. Keep stirring until smooth consistency. If it is too thick add a little more milk. Add pasta, chicken, and any vegetables you would like. Frozen peas and carrots or fresh broccoli go great. Check seasonings and add any salt or pepper as needed. I also add nutmeg and garlic powder. Cook until warmed through, about 5-7 minutes.

* you can also use leftover cooked chicken, which makes this even faster

Chicken Bow tie Pasta

Another recipe from Jennifer Meyer that I love!

4 tbsp extra virgin olive oil
2 tsp dried basil (crush in hand first)
6 cloves garlic, minced
salt and pepper to taste
1 cup chopped tomatoes (at least!  I like more...)
1/2 cup chopped green onions
2 pkg grilled chicken strips
1 box (12 oz) bow tie pasta, cooked and drained
1/3 cup grated Romano or Parmesan cheese

Cook pasta per directions on box, drain.  In large skillet heat oil, basil and garlic for 2 minutes.  Stir in chicken and heat approximately 4 minutes.  Add pasta, onion and tomato.  Stir and heat 2 minutes.  Stir in cheese, season with salt and pepper.  Serve immediately so it doesn't dry out.

Low-carb option: I tried this with zucchini noodles instead of the pasta and it was delicious.

Bow Tie Festival

My favorite recipe from Johnny Carino's restaurant.  

**I generally 2-3x the sauce for a 16oz. box of pasta.

**If you’re watching your carb intake, this also tastes fantastic (and is more filling) if you substitute the pasta with cooked, frozen cauliflower, cut into bite size chunks.

Saute these together:
1 oz melted butter (2 tbsp)
1 tsp garlic
1/8 cup diced red onion
1/8 cup diced roma tomatoes (or more)
2 slices diced cooked bacon (approx 1/8 cup)
3 oz sliced cooked chicken
1/2 tsp salt
1/4 tsp pepper
garlic salt

When onions begin to turn translucent, add 1 oz (1/8 cup) heavy cream (milk works OK as a substitute) and 1/8 cup asiago cheese.  Once cheese and cream have reduced by half, add 3/8 cup Alfredo sauce (3 oz) and 10 oz cooked bowtie pasta.  Toss well, then allow to cool and thicken.

**If you want to make your own alfredo sauce, combine 1 quart heavy cream, 1/4 cup whole milk, and 1 tsp pepper and saute to a consistent boil.  Remove from heat and fold in 1 cup parmesan cheese.  Can be stored in fridge until ready to use.

Skinny Alfredo Sauce

2 Cups milk
1/3 Cups (3 oz) cream cheese
2 T flour
1 t salt
Blend milk, cream cheese, flour, and salt until smooth (I used a blender; I wonder if beaters would work?). In a nonstick sauce pan over med-high heat, melt 1 T butter and add 3 cloves garlic. Saute for 30 seconds. Add milk mixture. Stir constantly for 5-7 minutes until thicker. Remove from heat. Add 1 cup grated Parmesan, stir, then cover immediately. Let it stand at least 10 minutes.
*want to try adding pepper and/or nutmeg next time!

Creamy Bacon Carbonara

CREAMY BACON CARBONARA

Beat the following ingredients in a bowl with a fork:
4 eggs
1/2 cup Cream (I used fat free evaporated milk)
2/3 cup Parmesan
Fresh diced Parsley or dried flakes
1/2 tsp. Salt
1/2 tsp Red Pepper flakes (optional -- the kids preferred it without)


Fry 1/2 lb. bacon until crisp, then crumble and set aside.

With 1 -2 Tbsp. bacon grease, saute the onion (1 small, chopped, opt.) and the mushrooms (3 sliced, opt.) until the onions are translucent and golden.

Drain 1/2 lb pasta and while still warm, add to the onions and mushrooms.  Pour cream mixture into the pasta, and stir over low heat for one to two minutes.  Don’t do this on high heat, or you will make scrambled eggs.  Serve with additional Parmesan, and a loaf of Crusty French bread and a salad.  So Good!