Chicken Spinach Parmesan

1 tbsp olive oil

1 boneless, skinless chicken breast

1 tbsp italian seasoned bread crumbs

1 tsp grated parmesan

1/4 cup marinara

1 small clove garlic, crushed

3 handfuls baby spinach leaves

Salt and pepper to taste

Heat the oil in a nonstick skillet over medium heat. As the oil is heating, pound the chicken to 1/4 inch thickness, then sprinkle with bread crumbs, cheese, salt, and pepper, pressing so the crumbs stick. Place in the pan with the garlic and saute for 2 to 3 minutes per side. Top with hot marinara. Add the spinach, turning frequently with tongs until it wilts (about 6 minutes).

Found online (30 day meal plan)

Penne with Chicken Marengo

 8 ounces penne

1/2 cup dry-packed sun-dried tomatoes 

1/2 pound boneless, skinless chicken breasts, cut into 1/2" cubes

1 tablespoon all-purpose flour

1/2 teaspoon dried thyme

1/4 teaspoon ground black pepper

1 tablespoon olive oil

3 cups sliced mushrooms

1/2 cup chicken broth

1 can (15 ounces) crushed tomatoes in puree

1/2 cup orange juice

1 teaspoon grated orange zest

1 teaspoon brown sugar

1/8 teaspoon salt

1.

Bring a large pot of water to a boil. Cook the pasta according to package directions until al dente. Drain in a colander and transfer to a warmed serving bowl.

2.

Meanwhile, in a small bowl, cover the sun-dried tomatoes with boiling water and soak for 5 minutes. When softened, drain and chop coarsely. Set aside.

3.

Toss the chicken with the flour, thyme, and pepper. In a large, heavy skillet, heat the oil over high heat until hot but not smoking. Add the chicken and cook, stirring occasionally, for 2 to 3 minutes, or until golden brown. Add the mushrooms and 2 tablespoons of the broth. Cook, stirring occasionally, for 2 to 3 minutes, or until the mushrooms are barely softened and have begun to release their juices.

4.

Add the crushed tomatoes (with puree), orange juice, orange zest, sugar, salt, the sun-dried tomatoes, and the remaining broth. Bring to a boil, scraping the bottom of the pan with a wooden spoon to release the browned bits. Reduce the heat to medium-low and simmer for 8 minutes, or until the sauce is thickened and the flavors are blended.

5.

Pour the mixture over the pasta and toss to coat well.

Found online (30 day meal plan)

Whole Wheat Pasta with Vegetables

6 ounces whole wheat spaghetti

2 tablespoons canola oil

1 clove garlic, chopped

1 cup thinly sliced carrots (2 medium) 

1 cup thinly sliced onions (1 medium)

1 cup frozen baby peas, rinsed and drained

1 cup frozen artichoke hearts, thawed

1/4 cup reduced-sodium vegetable broth

1/2 cup slivered fresh basil

1/4 cup grated parmesan or romano cheese

freshly ground black pepper

Prepare the pasta al dente according to package directions for. Reserve 1/2 cup of the cooking water before draining.

Heat the oil in a deep, wide nonstick skillet over medium-high heat for 1 minute. Add the garlic, carrots, and onions. Cook, stirring frequently, for 5 minutes or until the vegetables start to soften. Add the peas and artichokes. Cook, stirring frequently, for 2 minutes, just until heated. Add the broth. Keep warm over low heat.

Add the pasta and the basil to the skillet and toss to combine. Add some of the reserved pasta water to moisten if necessary. Allow to sit for 1 minute so flavors will blend. Add the cheese and toss. Serve right away. Season with pepper at the table.

Found online (30 day meals)

Grilled Chicken Bow Tie Pasta Salad

Ingredients:
1 (12 oz) package bow tie (farfalle) pasta, uncooked
2 cups fresh broccoli florets
2-3 grilled chicken breasts, cut into bite-size pieces (or you could use a rotisserie chicken or any kind of cooked chicken you have available)
1 cup halved cherry tomatoes OR 1 large tomato cut into chunks
1 green pepper, cut into small pieces 
1/2 of a 16 oz bottle of Italian salad dressing (we love Wishbone Robusto Italian)
4 oz of Colby Jack cheese, cut into tiny bite size pieces
1 small can of sliced black olives
1/4 cup grated Parmesan cheese

(You could also add any other fresh vegetables that you have on hand. Anything goes!) 

Directions:
Cook pasta as directed on package, adding broccoli to the cooking water to the last 2 minutes. Drain water. Toss chicken, tomatoes, pepper, cheese, dressing, and olives together in a large bowl. Add pasta and broccoli, toss lightly. Sprinkle with Parmesan cheese and serve.

I found this on http://www.sixsistersstuff.com they have great recipes:)

Cheese Stuffed Pasta Shells

Cheese filling:

1 egg

1 cup ricotta cheese

1 Tbsp parmesan cheese

1/2 tsp minced garlic

1/2 tsp dried basil

1/2 tsp dried oregano

1/4 tsp pepper

1 cup pasta sauce

2 Tbsp grated parmesan cheese

Cook pasta one day ahead. Refrigerate. Beat egg, add cheese filling ingredients. Pour 1 cup pasta sauce in 7-by-11 baking pan. Fill pasta shells with 2 Tbsp filling. Arrange in pan, Drizzle remaining sauce over shells and sprinkle with cheese. Microwave on high 4 min or until shells are warm and sauce is bubbly.

Chicken Curry

pasta (any kind you like I like to use rotini or penne)
Chicken cooked and diced
30 oz. cream of chicken
1 cup mayo
1/3 cup lemon juice
1/2 tsp curry
thin out with chicken broth

Preheat oven 375 degrees

Mix all ingredients except the veggies, pasta, and chicken.

In a 9*13 pan lay the pasta down first then the veggies of your choice then the chicken.

Next pour the sauce on top.

Cook for 30-40 min.

(With the last 5 min add cheese if desired)

Chicken-Thyme Penne

3 cups penne pasta
4 cups chicken (cooked and cubed)
2 cups red grapes (halved)
2 medium stalks (sliced)
1/3 cup onion (chopped)
3 Tbsp olive oil
2 tsp dried thyme
1 1/4 cup mayo
1 Tbsp milk
1 Tbsp honey
1 Tbsp ground mustard
1 tsp salt
1 cup chopped toasted walnuts

Cook and drain pasta then rinse with cold water.

In a large bowl mix pasta, chicken, grapes, celery and onions.

In a small bowl mix oil and 1 tsp of thyme.

Pour oil mixture over chicken mixture-toss to coat.

In small bowl mix mayo, milk, honey, mustard, salt and remaining thyme.

Add to chicken mixture refrigerate for 2 hours-add nuts before serving.

Greek Salad Pasta

8 oz. rotini pasta
1/2 cup olive oil
1/2 cup red wine vinegar
1 1/2 tsp garlic powder
1 1/2 tsp dried oregano
3 cups sliced mushrooms
15 halved cherry tomatoes
3/4 cup crumbled feta cheese
1/2 cup chopped green onions
1 can chopped olives (4 oz.)

Combine all ingredients and refrigerate 2 hours.

Easy Pesto

I liked this but it wasn't my favorite. I think it needed some Parmesan cheese.

1/4 cup almonds
3 cloves garlic
1 1/2 cups fresh basil leaves
1/2 cup olive oil
1 pinch ground nutmeg
salt and pepper to taste

Preheat oven 450 degrees. Place almonds on a cookie sheet and bake for 10 minutes or until lightly toasted.

In a food processor, combine all ingredients. Process until coarse paste is formed.

Enjoy!

Alfredo Sauce

1/2 cup butter
1 (8 oz) pkg cream cheese
2 tsp garlic powder
2 cups milk
6 ounces grated Parmesan cheese
1/8 tsp pepper

Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time whisking to smooth out the lumps. Stir in Parmesan cheese and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.

Mac and Cheese

This recipe was given to me by a good friend of mine. This is definitely a comfort food.

1 Pound of Rigatoni or Penne Pasta
1 pkg of Havarti Cheese (shred)
4 cups Milk
Salt
Pepper
Thick deli ham sliced into 1/2" squares
1/2 cup butter
1/2 cup and 2Tbsp of flour

Preheat oven 425
Bring water to boil. Add pasta. Cook for 4 minutes, drain and then set aside. On medium heat melt butter in sauce pan add flour and whisk until creamy (1-2 min). Alternate adding milk and whisking until creamy. Add 3/4 of the Havarti cheese whisk until creamy. Add ham. Combine sauce and pasta in a large bowl. Put in a greased 9*13 pan. Sprinkle the rest of cheese and bake in the oven for 25 minutes.

Pasta Toss (Mom's recipe)

16 oz. rotini or penne pasta

4 boneless chicken breasts, cut into bite size pieces

4 tbsp. olive oil

3 cloves garlic, minced

1 ¼ tsp. salt

1 ¼ tsp. garlic powder

1 ¼ tsp. dried basil

1 ¼ tsp. dried oregano

1 cup chopped sun-dried tomatoes

½ cup grated Parmesan cheese

Cook pasta according to directions on package. Sauté chicken, garlic and spices in olive oil. Add sun-dried tomatoes. Cook for 2 minutes. Add pasta and toss to combine. Add cheese.

Sausage Primavera (lite)

This is my mother-in-laws recipe! YUMMY

1/2 pound spaghetti, uncooked

3 Tbsp. olive oil

1 lb. lite sausage

1 small red bell pepper (optional)

1 small onion cut in wedges (optional)

2 cups of Broccoli (optional)

1 clove garlic (minced)

2 tsp chicken bouillon

1 tsp basil leaves, dried

1 tsp salt

dash of pepper