Delicious Pasta Dish

You've all got to try this recipe!!  I got this from pinterest.

The things I did different was only used 1 pint of heavy cream total.  Use about 3/4 of it in the first cream sauce, then use the rest in the 2nd sauce.  And I only used 1 tsp cayanne pepper.  I wanted my kids to eat it and eat they did!!  There was enough that we ate it all the next day too! 

Spicy Romano Chicken With Artichoke Hearts and Sundried Tomatoes

by bosssanders on March 3, 2012 with 23 comments

This recipe is one of our new family FAVORITES!!

Ingredients

The Sauce:

• 1 pint heavy cream
• 4 T butter
• 2 t  salt
• 1 – 2 tsp pepper
• 1/4 cup romano cheese
• 1/4 cup parmesan cheese
• 2 t cayenne pepper

The Rest:

• 10 ounce package of bowtie pasta cooked and drained according to package directions – al dente.
• 1 1/2 T melted butter
• 1/2 cup sliced mushrooms
• 1 small jar artichoke hearts, drained
• 1 7-8 ounce precooked sliced grilled chicken (we also add equal amounts of sausage to ours…although shrimp, beef, and crab would be great too!)
• 1/8 cup sundried tomatoes, chopped
• 1 oz heavy cream

How To Make It:

Sauce:

• Melt butter in saute pan or skillet. Add cream, salt and pepper, heat to a boil. Remove from heat and fold in cheeses and cayenne pepper. Set aside.

The Rest:

• In a large skillet over medium heat, melt butter, then add mushrooms, and sundried tomatoes. Stir for one minute. Next add artichokes and chicken (and cooked sausage or other meat). Stir. Stir in 1 ounce heavy cream and 1/2 of the sauce. Add bowtie pasta followed by rest of the sauce. Stir gently. Serve.

Pasta Primavera (aka Kevin's Pasta)

Kevin brought this beauty back from Italy, and when he revealed it to me when we were dating, I was immediately in love (with Kevin and the Pasta ha). This is very simple recipe, but very delicious. You can use it as a side salad, or if you make a lot it can be your main dish (which is what we usually do).

Ingredients 

• A box or package of pasta- we prefer penne or rigatoni 
• 1/4 pound of salami- we like genoa  
• 1 container of cherry tomatoes (can use any kind but these work the best)
• 1 12oz. package of Fresh mozzarella Cherry size- the stuff in the water 
• Fresh basil or dried basil 
• Salt
• 1/4c- 1/2c Olive oil

Directions

Cook your pasta as directed and let cool. While you are cooking the pasta and letting it cool cut your tomatoes in half, salami into small squares, and mozzarella balls in half.  

When the pasta is cool add in the cheese, tomatoes and salami. Then add the Olive oil. Add a little at a time and stir, keep adding until the pasta is all covered in Olive oil and smooth. 

Then add about a 1 Tbs. of dried basil or 6-10 leaves of fresh. You can always add more depending on your preferences.  Then add salt (you probably need a lot, but it sometimes is easier just to salt your own serving).  

mmm... This is making me hungry! 

Tomato Parmesan Soup

Made this last night for dinner and it is quite possible that Kevin and I both licked our bowls clean. It was delicious! I got the recipe off of pinterest, but I changed it a little bit so I will put the original recipe and my changes on as well. Hope you enjoy! (It kind of reminded me slightly of Grandma Dials Hamburger Carrot soup.

INGREDIENTS

2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced Celery (I didn't have celery so I didn't add it)
1 cup zucchini 1 cup finely diced carrots
1 cup finely diced onions (Try em' I dare you Annalee ha ha)
1 tsp dried oregano or 1 T fresh oregano
1 T dried basil or 1/4 cup fresh basil
4 cups chicken broth
½ bay leaf
½ cup flour
1 cup Parmesan cheese
½ cup butter
2 cups half and half, warmed (I would go with only a cup and a half though)
1 tsp salt
¼ tsp black pepper
2 Tbs brown sugar (Kevin had to add it, and it is always good with anything tomato) 

DIRECTIONS

1. Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker. (If you want a thinner soup, without chunks I could suggest grating the carrots or someone on pinterest said they blended all the vegetables up. We like the chunks so I just kept the carrots as slices and zucchini as slices as well. Also you can add whatever vegetables you want) 

2. Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.

3. About 30 minutes before serving prepare a roux. Melt butter over low heat (I only used 1/4 cup of butter so it was somewhat healthier) in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half (I used half and half because I had already bought it but i bet you could use Greek yogurt for a healthier version), salt and pepper. Add additional basil and oregano if needed (the slow cooker does a number on spices and they get bland over time, so don't be afraid to always season to taste at the end). 

4. Cover and cook on LOW for another 30 minutes or so until ready to serve.

Serve with bread or rolls :) 

Enjoy!