Chicken Lemon Pasta

Chicken Lemon Pasta:
Prep Time: 10 mins Cook Time: 35 mins

Ingredients:
1 pound dried Penne
2 Chicken Breasts (cut into fingers)
Salt and Black Pepper
2 cloves Garlic (sliced)
1/4 tsp Red Pepper Flakes
3 tbs Olive Oil
3 tbs roughly chopped fresh Parsley (for garnish)
2 Lemons (juiced)
1/2 C grated Parmesan

Directions:
1. Cook the pasta in a large pot of boiling salted water, until al dente. Drain well.
2. Season chicken with salt and pepper.
3. Heat a large grill pan over medium high and add chicken.
4. Grill until golden and completely cooked. Remove to a plate and slice.
5. Add the garlic slices and red pepper flakes to a saute pan with 3 tablespoons of olive oil and saute until fragrant.
6. Add the cooked pasta and turn heat off. Mix all together.
7. Remove pasta to a large bowl.
8. Add chicken to the warm pasta and season with salt and pepper.
9. Sprinkle in chopped parsley. Add the juice of 2 lemons and mix.
10. Before serving top with Parmesan (if you want add some zest from the lemon as well).


Happy Cooking!

Vegitable Primavera

Vegetable Primavera:
Prep Time: 15 mins Cook Time: 20 mins

Ingredients:
1 package of Bow-tie pasta
1 medium Yellow Squash (bias sliced into 1/2 inch pieces)
1 medium Zucchini (bias sliced into 1/2 inch pieces)
1 large Red Bell Pepper (cut into strips)
1 clove Garlic (finely minced)
1 C Cream
1 small can tomato sauce (optional)
1 tsp dried crushed Basil
1/8 tsp Black Pepper
Pinch of Cumin
1/2 C fresh Tomatoes (chopped)
Grated Parmesan cheese (to flavor)
**1-2 medium Chicken Breasts
Olive Oil


Directions:
1. Cook your pasta.
2. Cook the squash, zucchini, and bell pepper in a small amount of boiling, salted, water 5-8 minutes making sure that the vegetables are tender but still crisp.
3. Drain from water and put into sauteing pan with some olive oil, add your diced tomatoes at this point.
4. Allow zucchini/squash to caramelize slightly but not burn. Turn heat off and cover with a lid.
5. In a saucepan combine the cream, tomato sauce (optional), basil, and black pepper.
6. Bring to a gentle boil and allow it to cook 8-10 minutes until it has slightly thickened, stirring occasionally to prevent scorching.
7. Remove your sauce from the heat.
8. Mix the pasta, vegetables, and sauce together in a large bowl, allowing the sauce to coat the pasta.

**If you wish you can boil up a chicken breast and shred it up to put in the pasta as well.

Happy Cooking!

Ricotta Stuffed Shells

Ricotta Stuffed Cheese Shells
Prep Time: 15 mins Cook Time: 45 mins

Ingredients:
1- 12 oz package of Jumbo Shells
4 C Ricotta Cheese
2 C shredded Mozzarella Cheese
1 C shredded Parmesan Cheese
2 Eggs
1 tbs dried Parsley
¾ tsp dried oregano leaves
½ tsp salt
¼ tsp freshly ground black pepper
2 jars of sauce (or you can make your own)
Spinach (Optional)

Directions:
1. Cook the pasta according to package directions till they are al dente. Drain and set to the side.
2. In a large bowl combine your ricotta, mozzarella, Parmesan, eggs, and spices. Mix together thoroughly.
(If you want you can also add 1-2 C of wilted spinach to your cheese mixture. Some people may wish to add more.)
3. Spoon about 2 tbs of cheese filling into each of the cooked shells. (This will get messy)
4. Pour about ½ C marinara sauce in the bottom of TWO 9x13 pans so your shells do not stick to the bottom.
5. Place the stuffed shells over the top of the sauce and pour the remaining sauce over the top of the shells.
6. Cover one pan with foil and bake at 375 degrees for 45 minutes. You can either cook the other dish as well or cover it and freeze it for later use.



Happy Cooking!