Pioneer Woman Chicken Spaghetti

The Pioneer Woman

www.thepioneerwoman.com

I made a couple of changes to this recipe.

3 cups spaghetti broken into 2 1/2 inch pieces, cook in salted water and drained (pasta has to be a little under-cooked).

2-3 cups cooked shredded chicken
2 cans (10 3/4 oz) cream of mushrooms, undiluted
2 cups low-sodium chicken broth
1/3 cup chopped yellow onions
1/3 cup chopped red bell pepper
1 tablespoon Canola oil
1/2 teaspoon seasoned salt
1/2 teaspoon garlic powder
1 1/2 cups shredded Cheddar cheese

Extra 3/4-1 cup shredded Cheddar cheese

Saute onion and bell pepper in the hot oil. Once the vegetables are tender, remove from the skillet and mix with the remaining ingredients except the extra cheese.

Place the pasta mixture in a greased 13 x 9 baking pan. Sprinkle with the extra cheese.

Bake in a preheated 350 F oven for 35 minutes. Remove from the oven and serve immediately.

Ham and veggie Alfredo Bow-tie pasta

Alfredo Sauce:

1/4 cup butter
2 garlic cloves, minced
2 cups heavy cream
1/2 teaspoon chicken bouillon
1/2 cup grated Parmesan cheese
1/3 cup Mozzarella cheese
Salt if needed
Freshly ground pepper to taste

Optional:

1 teaspoon dried parsley flakes
1/2 teaspoon Italian seasoning

Melt the butter in a big saucepan on low heat. Add the garlic and cook slowly stirring often. Do not let the garlic burn.

Add the cream and cook at medium-low until it thickens a bit, about 6-8 minutes stirring constantly. Do not let it boil or it will curdle. Add the cheeses and combine well. Season with salt and pepper if needed.

Stir in:

1/2 lb cooked hot pasta a little undercooked (it could be penne, bow-tie, linguine, fettuccine etc, etc, etc)
2 cups chopped fully cooked ham (or you can add cooked shrimp or chicken)
2 cups steamed or cook and tender mixed veggies

Add the meat, pasta and veggies to the pot with Alfredo sauce and combine well. Keep cooking on low and stirring.

Serve immediately.

Creamy Garlic Spaghetti

I really liked this recipe I found on Just a Pinch by Melissa Briggs but next time I will do a recipe makeover and cut some calories. I am a pasta fan!

www.justapinch.com

2 teaspoons olive oil
4 cloves garlic minced
1/4 teaspoon salt
1/2 teaspoon pepper
3 cups chicken stock
1/2 lb spaghetti
1 cu grated Parmesan cheese
3/4 cup heavy cream
2 tablespoons chopped fresh parsley ( I used 1 1/4 tablespoons dried)

On a pot, bring the olive oil to medium-low heat. Add the garlic and stir allowing to cook 1-2 minutes. Mix in butter until melted. Add the salt, pepper and chicken stock. Raise the heat to high and let it come to a boil.

Once it is at a rolling boil; add the pasta and cook for as long as box's directions indicate. Reduce the stove to medium heat and mix in the Parmesan until completely melted. Turn off the heat and stir in the cream and parsley. Serve immediately.

Makes 4 servings

Southwestern Mac and Cheese

I like this easy casserole. I can make it in the morning and keep it in the fridge and at dinner time just put it in the oven.

1/2 lb cellentani pasta, cooked al dente and drained
2 cups cooked cubed or shredded chicken breast
1 (10 3/4 oz) condensed cream of chicken, undiluted
1 1/4 cups mild chunky salsa
1 cup shredded sharp Cheddar cheese
1/2 cup chopped yellow onion
1 big garlic clove, minced
2 tablespoons butter
Salt and pepper to taste if needed
2 tablespoons chopped fresh cilantro (optional)

1 extra cup shredded Cheddar cheese for topping

In a big skillet, melt the butter, add the onion and cook for a couple of minutes. Stir in the garlic and cook for 1 minute or so. Mix all the casserole ingredients in the skillet with the cooked onion except the extra cup of Cheddar cheese. Pour the mixture in a oiled or sprayed with nonstick cooking spray 13 x 9-inch baking pan. Top with the cup of Cheddar cheese and bake covered at 350 F for 35 minutes.

Makes 6 servings

Broccoli Parmesan Linguini

Perfect for a meatless night. I usually serve it with a green salad and/or a fruit smoothie.

2 lb broccoli, cut into florets

1/3 cup extra virgin olive oil
1 tablespoon butter
5-6 garlic cloves thinly sliced
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes

8 oz cooked hot linguini or thin spaghetti, drained (whole wheat pasta is a great choice)
1/2 cup pasta water

1/2 cup grated Parmesan cheese or Romano cheese

In a big skillet on medium low heat, add oil and butter. Add the garlic and cook until lightly browned. Remove to a small bowl.

In the same fat, cook the broccoli with salt and black pepper. Cook until slightly tender. Add the hot pasta and combine. Add the garlic, red pepper flakes and hot pasta water. Combine thoroughly.

Finally, stir in the cheese, mix well. Drizzle with some extra-virgin olive oil and serve immediately.

Makes 4-6 servings

Asian Chicken Pasta Salad

www.nobiggie.net

1 box bow tie pasta
4 chicken breasts, cooked and shredded or all of the breast meat of a rotisserie chicken
1/4 cup green onions (sliced and diced into oblivion)
1/2 cup sliced almonds, toasted
1 bag spinach, stems removed
1 small bag pea pods
1 can mandarin oranges, drained

Dressing (double this into two batches)

1/4 cup sesame seeds, toasted
1/3 cup soy sauce
1/3 cup red wine vinegar
1/3 cup vegetable oil (sesame oil works great here, too)
2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon pepper

Cook the pasta al dente; drain. Mix with the cooked chicken. Marinade the chicken and pasta in the dressing in the fridge overnight.

Toss altogether right before serving with the round two of the dressing.

Tri-Color Pasta Salad

Mel's Kitchen Cafe
www.melskitchencafe.com

Great for potlucks, picnics and BBQs.

1 (12 oz) tri-color rotini pasta salad, cooked and drained
3 roma tomatoes, diced
1 can black olives sliced
1/4 cup red onion finely diced
3/4 cup Parmesan cheese
6 fresh basil leaves, cut into strips
4 tablespoons basil pesto
2/3 cup creamy Caesar dressing
2 teaspoons saute spice (equal parts of black pepper, salt and garlic powder)
1/2- 1 cup tasted pine nuts

Cook pasta and drained, coat with Caesar dressing while warm. Ass the rest of the ingredients minus the pine nuts and toss.

Top with toasted pine nuts. Refrigerate until ready to serve.

Creamy Orzotto Primavera

I came up with this recipe due to my love for orzo.

1 medium yellow onion, chopped
3 garlic cloves minced
1 tablespoon olive oil
1 1/2 cups uncooked orzo
2 (14 oz each) cans chicken broth
3/4 cup dry white wine
1 bunch fresh asparagus (thin stalks are better), tough part of the stalks trimmed and discarded and the remaining stalk chopped
1/2 cup frozen peas, thawed
8 sun-dried tomato halves, thinly sliced (optional)
2 tablespoons fat-free cream cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon dried parsley flakes
Salt
Ground black pepper
Extra chicken broth

In a big saucepan, heat up the oil at medium-high heat. Cook the onion until tender for about 3 minutes. Stir in the garlic and cook for 1 minute. Add the white wine and 1 can chicken broth and combine well. Stir in the orzo and bring to a boil, uncovered. Cook stirring frequently to avoid scorching. At minute 5 of cooking time, add the asparagus. Continue to add chicken broth as soon as the liquid evaporates, little by little until you use most of it. Add the frozen peas, thawed and tomato slices. and remaining chicken broth. Keep cooking until the pasta is tender.

Finally add the cream cheese, Parmesan cheese, parsley flakes,salt and pepper and combine well to melt the cream cheese. If it gets too dry, add some extra hot chicken broth little by little and mix well.

Serve immediately.

Makes 6-8 servings

Chicken Fajita Spaghetti

I saw a Chicken Fajita Spaghetti recipe on the Taste of Home website. Great idea.
I decided to make some changes since I know what my family likes.

1/2 lb chicken breast, cut into strips
1 tablespoon vegetable oil
1/2 small red bell pepper cut into strips
1/2 small green bell pepper cut into strips
1/2 small orange pepper, cut into strips
1/2 small orange pepper cut into strips
1/2 medium yellow onion, sliced
1 garlic clove, minced
1 cup Picante sauce
1/2 cup water
1 teaspoon fajita seasoning, divided in half
Fresh chopped cilantro

8 ounces spaghetti, cooked and drained (whole wheat or regular)

In a big skillet heat the oil. Cook the chicken sprinkling 1/2 teaspoon fajita seasoning and cooking until no longer pink. Add the onions and cook for 2 minutes, Add the garlic and peppers and cook for 1-2 minutes.

Stir in the Picante sauce, water and remaining fajita seasoning into the chicken mixture and combine well. Cook for a couple of minutes and sprinkle with cilantro before serving.

Serve over hot cooked spaghetti.

Makes 4 servings

Note: Sprinkle some shredded Cheddar cheese if desired

Low-Fat Alfredo Fettuccine with Grilled Lemon Chicken

8 oz fettuccine or penne pasta (whole-wheat type or regular)
Salt
Water

Cook the pasta in salted water following the package instructions. Drain and keep warm.

While the pasta is cooking, make the Alfredo Sauce and grill the chicken.

Alfredo Sauce:

1 tablespoons olive oil
1 tablespoon butter
1 teaspoon minced garlic
2 1/4 tablespoons all-purpose flour
1 cup warm 1 % milk
1 cup reduced-sodium chicken broth
1/4 teaspoon Italian seasoning
1/4 teaspoon ground black pepper
1/2 cup - 2/3 cup grated Parmesan cheese
4 cups fresh baby spinach
1 tablespoon shredded Parmesan cheese for topping when dish is done

Heat the oil and butter in a big skillet. Add the garlic and cook on low heat for 1-2 minutes. Add the flour and stir using a wire whisk to avoid lumps. Stir in the milk little by little mixing well to avoid lumps. Add the chicken broth and combine well. Cook to thicken the sauce. Add the black pepper and Italian seasoning. Finally add the spinach and let it wilt for 2 minutes. Stir in the Parmesan cheese and combine well.
Add the pasta and mix thoroughly.

Grilled Lemon Chicken:

3/4 lb chicken breast fillets
Salt to taste
Black pepper to taste
2 tablespoons fresh lemon juice
1 teaspoon Canola oil

Marinade chicken for 1 hour in the refrigerator. Then, grilled until no longer pink.

Top the pasta with the sliced grilled chicken breast and sprinkle some shredded Parmesan on top.

Makes 3-4 servings

Spaghetti and Meatballs

Meatballs:

1 lb lean ground beef
1 egg, beaten
1/4 cup Italian breadcrumbs
1/4 cup grated onion
1/4 cup grated Parmesan cheese
4 basil leaves, chopped
Salt and pepper to taste
Olive oil

Mix all the ingredients but the olive oil. Make balls the size of a walnut. Heat the oil in a big skillet and brown the meatballs on both sides at medium heat. Remove from the skillet.

Spaghetti Sauce:

 2 tablespoons olive oil
1 big garlic clove, minced
1/2 cup grated yellow onions
2 cans (14 oz each) Italian-Style ready-cut tomatoes
1 can (15 oz) tomato sauce
1/3 cup red wine or water
1/3 cup water
1/2 teaspoon each: dried parsley, Italian seasoning, crushed fennel seeds and celery flakes
1/4 teaspoon red pepper flakes
1/8 teaspoon each: dried oregano, freshly ground pepper and sugar
6 fresh basil leaves, chopped

1 package (12 oz) spaghetti, cooked according to package directions

Grated Parmesan cheese

Heat the olive oil in a wide saucepan. Cook the onions for 2 to 3 minutes, Add the garlic and cook for 1 minute.

Stir in the remaining sauce ingredients but the basil. When the mixture starts to boil, cover the saucepan and simmer on low heat for 25 minutes stirring occasionally. Finally, add the meatballs and cook for 5-7 minutes on low heat, partially covered. Make sure that you turn the meatballs over very carefully. Stir in the basil before serving.

Serve over hot cooked spaghetti or linguine. Sprinkle grated Parmesan cheese on top.

Serves 6-8

Note: Italian seasoning can be used instead of the spices.

Cheesy Orzo

Rachel Ray, Food Network Host: 30 Minute Meals.

www.foodnetwork.com

2 tablespoons extra virgin olive oil, 2 turns of the pan
1/2 small onion, chopped
2 cloves garlic, chopped
2 cans (14 oz each) chicken or vegetable broth or stock
2 cups orzo
1/2 cup grated Parmigiano or Romano
Salt and freshly ground black pepper

Preheat a 8-inch pot with a tight-fitting. Cover over moderate heat. Add oil, onion and garlic and saute for 2 or 3 minutes. Add broth to the an and bring to a boil. Stir in orzo and return broth to a boil. Cover pot and reduce heat to simmer. Cook 15 minutes stirring occasionally or until liquid is absorbed and pasta tender. Remove lid and stir in cheese. Season with salt and pepper to your taste.

Your favorite fresh herbs may also be stirred into the orzo to strengthen the flavor even more.

Yield: 4 servings

Note: I ended up adding 1/2 cup more chicken broth when cooking the orzo and I added the finely grated zest of 1 big lemon at the end.

No salt was necessary at the end. Peas can be added also as well as chopped basil or parsley.

Serve IMMEDIATELY or it will get sticky and will clumped together. If that is the case, a little amount of hot chicken broth can be added.

Corn and Tomato Pasta Salad

Better Homes and Gardens, Annual Recipes 1997
www.betterhomesandgardens.com

3 oz  ( 1 1/2 cups) farfalle pasta (bow ties)- I used campanelle
2 fresh ears of corn of 1 cup loose-pack frozen whole kernel corn
1 large tomato, seeded and chopped  (about 3/4 cup)
1 cup shredded cooked chicken
1/4 cup olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon water or chicken broth
2-3 tablespoons purchased Pesto Sauce
3 tablespoons vinegar

Romaine leaves
2 tablespoons shredded Parmesan Cheese
Snipped basil leaves

Cook pasta according to package directions, Drained pasta. Rinse with cold water; drain again.
Meanwhile, if using fresh corn, cut the kernels off the cob. Cook corn covered, in boiling water about 4 minutes or till tender; drain. If using frozen corn, cook according to package directions; drain. Let cool slightly.

In a large bowl, combine pasta, corn, chicken and tomato. In a screw-top jar combine the olive oil, vinegar, pesto, salt, pepper, chicken broth or water and vinegar. Cover and shake well. Put over pasta mixture. Toss gently to coat. Cover and chill 2 to 24 hours.

To serve, line a serving plate with romaine leaves. Arrange salad atop romaine. Sprinkle with Parmesan cheese and basil,

Note:  I omit the chicken sometimes like in the picture and add 1/4 c extra uncooked pasta.

Makes 8 side-dish servings

Baked Ziti and White Bean Casserole

Adapted from Betty Crocker Healthy New Choices

www.bettycrocker.com

1 can (28 oz) whole tomatoes, drained
1 cup Fat-Free Ricotta cheese (I used Fat-Free Sour Cream instead)
1/4 cup chopped onion
1 tablespoons chopped fresh parsley (I love basil instead)
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
4 cups hot cooked regular or whole wheat ziti or penne pasta (Cellentani was used for this picture)
1 can (15 oz) great northern beans or cannelini beans rinsed and drained
3 slices reduced-fat mozzarella cheese (61/2x4 inches)
Grated Parmesan if desired

I added 1 clove of garlic, minced

400 F Spray rectangular baking dish (11x7x1 1/2-inches) with cooking spray.

Break up tomatoes in a large bowl. Stir in ricotta, onion, parsley, thyme, garlic, salt and red pepper flakes. Carefully fold in pasta and beans.

Spread pasta mixture in baking dish. Arrange mozzarella cheese on top. Bake uncovered about 30 minutes or until hot and cheese is golden brown, Sprinkle with parmesan cheese.

Makes 6 servings

Creamy Tomato Chicken

I found this recipe of one of my favorite magazines, Quick-Cooking".
I made a small change and added a couple of extra ingredients.
www.quickcooking.com

6 boneless skinless chicken breasts
2 tablespoons vegetable oil
1 can (14 1/2 ounces) Italian diced tomatoes, undrained
1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted
1/2 teaspoon Italian seasoning
1/4 teaspoon dried red chili flakes
1/2 cup water
8 basil leaves, julienned
6 slices mozzarella cheese
Hot cooked noodles

In a large skillet cook the chicken in hot oil over medium heat to ligthly brown both sides. Remove and keep warm. Combine the tomatoes, soup, Italian seasoning, chili flakes and water. Add to the skillet. Cook and stir until heated through. Return the chicken to the skillet; simmer covered until no longer pink in the center, this will take 5-8 minutes depending on the thickness of the chicken breast; top with the cheese. Cover and heat until the cheese is melted.

Serve over noodles.

Yield: 6 servings

Lemon-Chive Linguini

I usually serve the "Angel Chicken" recipe over this pasta. My husband loves it.

Cook:

(8 oz) linguini pasta, uncooked
Water
Salt

Combine:

1/3 cup sour cream
3 tablespoons fresh lemon juice
1 tablespoon grated lemon zest
3-4 tablespoons fresh chives, snipped
2 tablespoons olive oil
1 teaspoon butter
1/4 teaspoon white pepper
1/2-1 teaspoon salt

Combine the sour cream mixture with the hot pasta. Serve immediately.

Makes 4-6 servings

Ecuadorian Chicken Spaghetti

1 lb chicken thighs, cut-up into small pieces or chicken breasts, cut into serving-size pieces
1/2 cup chopped onion
1/2 small green pepper
1 big garlic clove
1/2 teaspoon ground cumin
1/2 celery stick or 2 tablespoons chopped celery leaves
1 1/2 cups chicken broth
1/2 teaspoon dried sweet basil
1/4 teaspoon dried oregano
1/2 tablespoon chopped fresh cilantro
1/2 cup tomato sauce
4 tablespoons ketchup
2 tablespoons tomato paste
1 1/2 extra cups water
Salt
Pepper to taste
1/4 pound spaghetti, cooked
Grated Parmesan Cheese (optional)

Blend garlic, onion, green pepper and celery with 1 1/2 cups water. Pour this mixture in a medium saucepan, add cumin and let it boil at medium heat until it dries completely and becomes like a thick paste.
Add the chicken cook slowly at very low heat stirring frequently for about 3 to 5 minutes. Stir in 1 1/2 cups chicken broth, tomato paste, tomato sauce and ketchup. Cover and let it simmer at low temperature for about 15 to 20 minutes stirring occasionally.

Finally, add oregano, sweet basil, cilantro, more salt if necessary, black pepper and simmer until the spaghetti sauce has a desired consistency. Pour the hot sauce over the cooked spaghetti and mix thoroughly.

Serve very hot.  Sprinkle with Parmesan cheese if desired.

Serves 4

Spaghetti Salad

Thin spaghetti, cut in half, cook with plenty of salt until tender, drain and rinse with cold water.

Chopped tomatoes without seeds or cherry tomatoes
Chopped green or red bell pepper
Chopped yellow onions or green onions
Chopped cucumbers
Salad dressing to taste (I use half Tuscan House Italian dressing and Zesty Italian Dressing)
Paprika
Toasted sesame seeds
Grated Parmesan cheese
Chopped fresh basil

Add enough paprika to change the color of the pasta. Stir in some salad dressing and the vegetables. Mix well. Refrigerate until cold. Before serving, add some Parmesan cheese, basil and more dressing. Toss to combine.

Hawaiian Macaroni Salad

Recipe from American Test Kitchen www.americastestkitchen.com

I love this cooking show. Great recipes

2 cups whole milk
2 cups cups mayonaise
1 tablespoon brown sugar
salt and pepper
1 pound elbow macaroni
1/2 cup cider vinegar (I only add 1/4 cup)
4 scallions, sliced thin
1 large carrot, peeled and grated
1 celery rib, chopped fine

Make Dressing:

Whisk 1-1/2 cups milk, 1 cup mayonnaise, brown sugar, 1/2 teaspoon salt and 2 teaspoons black pepper in a bowl.

Cook Pasta:

Bring 4 quarts water to a boil in large pot. Add 1 tablespoon of salt and pasta and cook until very soft, about 15 minutes. Drain pasta and return to pot. Add vinegar and toss until absorbed. Transfer to a bowl. Cool pasta 10 minutes,then stir in dressing until pasta is well coated. Cool completely.

Make Salad:

Add scallions, carrot, celery, remaining 1/2 cup milk and remaining 1 cup of mayonaise to pasta mixture and stir to combine. Season with salt and pepper. Cover and refrigerate at least 1 hour or up to 2 days.

Garden Pasta Salad

1 lb tri-color rotini pasta, cooked, drained and rinsed
1 cup broccoli florets cut into small pieces
1/4 cup green pepper, chopped
1/4 cup red bell pepper, chopped
1/4 cup chopped green onions
1/2 cup thinly sliced carrots
1/3 cup chopped zucchini
1/3 cup chopped cucumber
1/4 cup chopped tomatoes or 1/2 cup grape or cherry tomatoes, halved
1 bottle (16 oz) Wish bone Mediterranean Italian salad Dressing (Use only a little over 1/2 bottle)
1/4-1/3 cup grated Parmesan cheese
Sliced black olives (optional)
Salt
Black pepper

Mix the pasta with come dressing, broccoli, zucchini, green onions, green and red bell pepper and carrots. Refrigerate for a few hours.

A couple fo hours before serving, add the tomatoes, cucumber, Parmesan cheese, salt, pepper and the remaining salad dressing. Refrigerate.