Shrimp Alfredo

The broken Lasagna noodles came from one New Years long ago when I scrambled together to make a 'special' meal from what I had on hand. The Alfredo sauce has changed from year to year, but the broken lasagna noodles have remained a tradition for many years now. As for the sauce for this dish, this is our newest and most favorite to date. And I do believe a new tradition. Enjoy

INGREDIENTS: serves 6-8
1 1/2lb shrimp tail off, deveined and rinsed
6 tablespoons butter
4 cloves garlic, minced, divided
1 tablespoon Italian seasoning
1 pound broken lasagna noodles
1 onion, diced
1 (8 ounce) package sliced mushrooms
1/3 cup all-purpose flour
1 tablespoon salt
3/4 teaspoon ground white pepper
2 1/2 cups milk
1 cup half-and-half
3/4 cup grated Parmesan cheese
8 ounces shredded Colby-Monterey Jack
cheese

DIRECTIONS:
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10+ minutes or until al dente; drain.
2. Meanwhile, melt 6 tablespoons butter and Italian Seasoning in the skillet. Saute onion, 4 cloves garlic, and mushrooms until onions are transparent. Stir in flour, salt and pepper; cook 2 minutes. Slowly add milk and half-and-half, stirring until smooth and creamy. Then add rinsed shrimp and simmer until shrimp turns pink. Then stir in Parmesan and Colby-Monterey Jack cheeses; stir until cheese is melted. Serve over cooked Lasagna noodles. Add red pepper flakes and a light dusting of Parmesan for added flavor.

Pesto Chicken Stuffed Shells

12-16 jumbo pasta shells
water for boiling pasta
4oz cream cheese, softened
1 cup freshly grated Parmesan or Asiago cheese + 1/4 cup for topping
3 tablespoons prepared pesto (homemade or store bought)
2 cups shredded cooked chicken
2 cloves garlic, minced
salt and pepper to taste


In a large pot over high heat, boil water and prepare pasta shells as directed on package. Cook pasta shells only until al dente. The pasta will finish cooking when the dish is baked. Drain the pasta shells and set aside.

In a large bowl, combine the rest of the ingredients, except the 1/4 cup of cheese for the topping. Fill the pasta shells with the filling and place in a baking dish. Sprinkle the remaining 1/4 cup of cheese over filled shells.

Preheat oven to 350 degrees and bake shells uncovered for 30 minutes or until shells are bubbling hot and cheese melts.

original Joelen recipe- http://joelens.blogspot.com/2010/05/pesto-chicken-stuffed-shells.html?m=1

Baked Italian Chicken

Ingredients

4- Chicken Breasts
4-5 Roma tomatoes
2 Garlic cloves
Small jar of Artichoke Hearts
Few Tablespoons Extra Virgin Olive Oil
Salt
Pepper
1 tsp sugar
2 Tbs flour
1 1/2-2 c. Mozzarella shredded cheese
Veggie Fettuccine Pasta

Directions

Core and chop about 4-5 roma tomatoes.
Thinly slice two cloves of garlic.
Drain a small jar of artichoke hearts.
Place all ingredients in a bowl and pour in a few tablespoons of extra virgin olive oil, a generous amount of S&P, a teaspoon of sugar, a couple tablespoons of flour {since the chicken will produce so much liquid}.Place the tomato mixture in with the boneless skinless chicken breasts {that are generously seasoned with S&P}. Place in a 350 degree oven and bake until the chicken is almost done. Boil Pasta. Take the almost done chicken out of the oven and sprinkle mozzarella cheese over the top. Place the chicken under the broiler for a few minutes {keep an eye on it!} until the cheese is golden brown and the vegetables are caramelized.When you pull the chicken out of the oven, sprinkle some fresh basil on top and the heat of the dish will wilt the basil. Serve over pasta.

Source- http://aaronandjillw.blogspot.com/2011/08/italian-chicken.html?m=1

Cajun Chicken Fettuccine Alfredo

This was restaurant worthy it was so good!

http://comfortablydomestic.com

Serves 6

4 small boneless skinless chicken breasts (about 1 ¼ lbs.)

1 ½ Tbs. Cajun blackening spice (like Paul Prudhomme’s brand)

2 Tbs. butter, divided

1 Tbs. olive oil (or more if needed)

2 garlic cloves, minced

1 C. (1/2 pint) grape tomatoes, halved

¼ C. dry white wine (or chicken broth)

1 ½ C. heavy cream (or half-and-half)

1 ½ C. good quality, freshly grated Italian cheeses (I like a blend of Asiago, Parmesan, and Fontina.)

3 oz. herbed goat cheese, crumbled

1 tsp. kosher salt (or more, to taste)

1/2 tsp. ground black pepper (or more, to taste)

1 pound cooked fettuccine

Pinch of ground nutmeg, for serving

Chopped parsley, for serving

Cook fettuccine “al-dente” according to package directions, stirring often. Drain, and rinse with hot tap water, to keep pasta from sticking. Drain again.
For Chicken:

Rinse chicken breast in cool water, and pat dry.
Pound each chicken breast flat with a flat meat mallet or rolling pin, between two sheets of plastic wrap. Set flattened breasts on a clean plate.
Sprinkle a heavy amount of blackening spice on both sides of each chicken breast, pressing to adhere.
Preheat oven to 350 degrees F.
Heat 1 Tbs. of the butter, and the olive oil in a large skillet over medium high heat, until butter begins to brown.
Place chicken in the pan, and sear on one side, until it is very brown, about 3 minutes. Flip chicken and sear the other side until very brown, about another 1 ½ minutes. Work in batches so as not to crowd the pan.
Place browned chicken onto a rimmed baking sheet, and bake for 10 minutes, or until chicken is cooked through and no longer pink inside.
Remove chicken from the oven and thinly slice against the grain; set aside.
For Sauce:

10. If the skillet looks dry, add a bit more olive oil. Re-heat the skillet over medium heat.

11. Pour in the dry white wine (or chicken broth) into the skillet to deglaze the pan—whisk all of the delicious brown bits off the bottom of the pan. (1-2 minutes)

12. Add the garlic and tomatoes to the pan and sauté to soften and lightly caramelize, stirring occasionally. (1-2 minutes)

13. Reduce heat to medium-low and pour the heavy cream to the pan with the tomato mixture, stirring constantly for 1 minute.

14. Add the salt, pepper, and the remaining tablespoon of butter.

15. Continue to stir the cream mixture while it simmers for 3-4 minutes. The cream will reduce slightly.

16. Remove from heat. Add the grated cheeses, and goat cheese to the cream sauce. Stir constantly until all the cheese has melted, and sauce is smooth. Taste sauce and adjust seasonings.

17. Pour the fettuccine onto the sauce, and top with the sliced chicken.

18. Toss the pasta and chicken into the sauce with tongs, until well combined.


19. Turn tossed pasta into a large serving bowl.

20. Sprinkle with a pinch of nutmeg, and a bit of chopped parsley.

21. Serve immediately.

My Homemade Baked Mac and Cheese Recipe

After trying many recipes I decided to come up with my own. I hope you enjoy:)

Original Recipe Yield  5 to 8 servings

 

Ingredients

• 1 (8oz) package macaroni
• 8 oz  grated sharp white cheddar cheese 
• 1 lb grated cheddar cheese
• 1/3 c. grated parmesan cheese
• 1 can cream mushroom soup ( cream of celery or cheddar cheese also works)
• 1/3- 1/2 c. mayo
• little grated onion
• pepper to taste
•  1 sleeve of Ritz cracker crumbs
• 3 Tbs melted butter

Directions

1. Preheat the oven to 235 degrees F. Lightly grease a 9x 13 baking dish.
2. In a large pot of salted water, lightly boil the macaroni for about 5 minutes-7 min. Don't over cook.
3.  Drain water then put back into pot and add cheeses, cream of mushroom soup, mayo,grated onion pepper. Then mix and pour into 9x13 pan.
4. Taking that same pot UNWASHED add melted butter and crackers and mix. You want all the flavors from the cheese mixture in the cracker crumb topping. Then top macaroni with cracker mixture.
5. Bake uncovered, for 25-35 minutes, or until everything is melted really good.

Baked Ziti

Original Recipe Yield 12 servings

 

Ingredients

• 1 pound dry ziti pasta
• 1 1/2 tablespoons olive oil
• 1 onion, sliced
• 1 teaspoon minced fresh rosemary
• 4 cloves garlic, chopped
• 1 pound ground pork sausage
• 1 1/2 (26 ounce) jars spaghetti sauce
• salt to taste
• 1 (6 ounce) package smoked provolone cheese, sliced
• 3/4 cup sour cream
• 1 (6 ounce) package mozzarella cheese, shredded
• 2 tablespoons freshly grated Parmesan cheese

Directions

1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
2. Meanwhile, heat olive oil in large, heavy skillet over medium heat. Cook onion in oil until tender. Stir in rosemary and garlic. Transfer to a small bowl.
3. Place ground sausage in the skillet. Cook over medium-high heat until evenly brown. Stir in the onion mixture and the spaghetti sauce. Season with salt. Reduce heat to low, and simmer for 10 minutes.
4. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. In the prepared dish, layer 1/2 of the cooked pasta, provolone cheese, sour cream, and a little less than 1/2 of the meat mixture. Then layer the rest of the pasta, mozzarella cheese, remaining meat mixture, and Parmesan cheese.
5. Bake in the preheated oven for 20 to 30 minutes, or until heated through and cheeses are melted.

Shrimp Tortellini Marinara

I've been making this recipe for a few years now. My husband would prefer it if I didn't add the sliced cherry tomatoes, but I think they add fresh taste to this recipe and added health benefits so they will stay. Hey, he can always pick them out! One my favorite things about this recipe is how quickly it can be prepared. Make sure to use the white wine as it compliments this dish wonderfully. I've found that when I add a little wine to my pasta dishes the flavors are more in line with what you would find at a nice Italian restaurant. Enjoy!


Ingredients
1/2 pint cherry tomatoes or 2 med tomatoes
1 tablespoon extra-virgin olive oil
1 lb large peeled/deveined shrimp
19–20 oz refrigerated (or frozen) cheese tortellini
1 3/4 cups tomato pasta sauce (marinara)
1/2 cup white wine
4 oz fresh pre-sliced mushrooms
1 teaspoon dried Italian seasoning
1/4 teaspoon kosher salt
1/4 teaspoon pepper

Prep

• Bring water to boil for tortellini.
• Cut tomatoes into halves or quarters.

Steps

1. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add shrimp; cook 1–2 minutes or just until shrimp turn pink and opaque.
2. Cook tortellini following package instructions.
3. Stir marinara sauce into shrimp, then stir in remaining ingredients (including tomatoes). Cook 1–2 more minutes or until thoroughly heated.
4. Drain tortellini; then stir into marinara sauce. Serve. (Makes 6 servings.)Publix Recipe

Cajun Seafood Pasta

A few years back my husband and I started a new tradition of having seafood on Christmas Eve. I have had a number of friends that were Italian and made the traditional Seven Seas dishes. After spending countless hours researching recipes I  could never find anything that attracted me enough to want to make it. So,  since neither myself or my husband are Italian I didn't feel the need to stay true to the traditional recipes. Instead we decided to have Lobster as our main course and try different sides or other dishes to go with it.  Our reason for lobster fell into two categories one it is a real treat and almost a delicacy for us and two it is always on sale around the holidays. So in search of something that would complement the lobster perfectly I found this recipe for Cajun Seafood Pasta. It has a little bit of a kick hence the name but I've halved the pepper from the original, but if you prefer less of a kick then go ahead and half it again. You can always add more pepper at the table.
 One sweet little fact I learned later after sharing with my Grandmother that my husband and I had started this new tradition was that she and my Grandfather used to make lobster together every New Years Day. I believe even up until the year he passed on. It brings me so much warmth and joy to know that even though this has become a newer tradition for my husband and me it is a tradition we have carried on during the holiday season from my Grandparents.

Ingredients

• 2 cups heavy whipping cream
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh thyme
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 3/4 teaspoon crushed red pepper flakes
• 1/2 teaspoon ground white pepper
• 1 cup chopped green onions
• 1 cup chopped parsley
• 1/2 pound shrimp, peeled and deveined
• 1/2 pound  of bay scallops
• 1/2 cup shredded Swiss cheese
• 1/2 cup grated Parmesan cheese
• 1 pound dry fettuccine pasta

Directions

1. Cook pasta in a large pot of boiling salted water until al dente.
2. Meanwhile, pour cream into large skillet. Cook over medium heat, stirring constantly, until just about boiling. Reduce heat, and add herbs, salt, peppers, onions, and parsley. Simmer 7 to 8 minutes, or until thickened.
3. Stir in seafood, cooking until shrimp is no longer transparent. Stir in cheeses, blending well.
4. Drain pasta. Serve sauce over noodles.

Italian Chicken Cheesy Pasta

This may sound silly but I'm really excited to post this recipe you see my sweet sister in law Jesse gave it to me. It's such a treat because we have such a blast when we are together. We always plan fun things to do with the kids and without fail some mommy away time too. Which usually includes shopping or in the past a late night full of girl talk and cheesecake at the Cheesecake Factory ;) As the story goes for this delicious recipe my sister in law’s husband had an idea of what he wanted for dinner and together they came up with this tasty pasta dish. When she told me about it I was excited yet for some reason life happens and I had forgotten where I placed her list of ingredients for this dish. So when I made it I made sure to write everything down including the measurements twice!! The first time I made it my family liked it so much I made it twice that same week! Hey when you find a winner that the little peapods gobble right up with no complaints you make it again. Thanks Jesse for sharing your yummy recipe!

Ingredients

1 pkg. of Angel Hair Pasta

1lb Cubed Chicken Breast

 1/3 c. Italian Dressing

1/4 tsp of salt

1/4 tsp pepper

1/4 tsp crushed red pepper flakes

1/2 tsp basil

1/2 tsp oregano

2 tsp parsley

2 garlic cloves minced

 Lime (tastes good yet even without lime)

1 c. shredded white cheddar cheese

1 c. shredded pepper jack cheese

Directions

Bring a pot of water to a boil, and then add pasta boil until al dente. Sauté Chicken in dressing and season with salt, pepper crushed red pepper, basil, oregano, parsley, and lime. When chicken is fully cooked mix pasta and 1/4 c. each of white cheddar cheese and pepper jack cheese in with chicken and sauce. Once plated then finish by adding extra Italian dressing and cheese over top.

Seafood Lasagna

Ok so this is sinfully good yet not the most healthy. With that warning this recipe came from a long quest to find the recipe for my favorite dish on earth. Yes, you heard me right! I probably spent 2 weeks looking often for anything with the ingredients of that priceless Fettuccini with Lobster from Biaggi's Ristorante Italiano. If your ever given such a blessing as to be in one of the cities that has a location please go if not for yourself but for me.  I tell you the truth you won't regret it. Never the less I was very pleased with this Seafood Lasagna dish. It's perfect for any special occasion when you want to have unique dinner. This dish is ideal for dinner parties and or holidays. My personal preference and thought is that to really do this dish justice you should make the Alfredo sauce from scratch. Also, I should note that is was extremely difficult to keep my husband’s fingers out of the sauce! So much so that I had to give him a little cup full to dip his bread into.

Ingredients


1 (15 ounce) container ricotta cheese

2 eggs

2 cups shredded  White Cheddar cheese

1 cup shredded mozzarella cheese

1 cup grated Parmesan cheese

1 medium onion, minced

1 tablespoon minced garlic

2 tablespoons chopped fresh parsley

1 teaspoon freshly ground black pepper

2 (16 ounce) jars Alfredo pasta sauce  ( If making form scratch us recipe below and double it)

16 no-boil lasagna noodles


2 pounds cooked and cubed Lobster meat, Crab and or Shrimp (if using Crab and Shrimp decreasing the amount to 1 1/2 pounds of seafood.

1 (10 ounce) package baby spinach leaves

Directions

1.Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.

2.In a large bowl, stir together the ricotta cheese, eggs, half of the Cheddar, half of the mozzarella cheese and half of the Parmesan cheese. Mix in the onion, garlic, parsley and pepper.

3.Spread 1 1/2 cups of Alfredo sauce in the bottom of the prepared baking dish. Top with a layer of lasagna noodles. Arrange 1/3 of the lobster meat over the noodles, cover with 1/3 of the ricotta cheese mixture, then 1/3 of the spinach and then another layer of Alfredo sauce. Repeat this process two more times ending with sauce on top. Sprinkle the remainder of the Cheddar, mozzarella and Parmesan cheeses over the top. Give the whole pan a gentle shake to get everything settled in.

4.Bake, covered loosely with aluminum foil, for 45 minutes in the preheated oven. Remove the foil and continue baking for an additional 10 minutes or until the top is browned. Let stand for 10 minutes before serving

ALFREDO SAUCE  Double it for Seafood Lasagna

Original Recipe Yield 4 servings


Ingredients

1/2 cup butter

1 (8 ounce) package cream cheese

1 tsp of  minced garlic

1 1/3 cups milk

4 ounces grated Parmesan cheese

1/4teaspoon ground white pepper

Directions

1.Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic , stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan 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.

Shrimp Scampi Pasta

There is just something about this dish that makes me think of the times when the temp outside was hot and the sun was beaming down on me. The windows down  and radio cranked up driving along the Atlantic Ocean with the salty fragrance of the wind blowing my long blonde hair. I believe this is just one of the many joys of Summer. In any case if your desiring a seafood dish restaurant worthy, but just can't give up the air conditioning...haha this dish is more than perfect for you.





active time: 10 min
total time: 20 min


Ingredients


1/4 cup olive oil

1 lb peeled and deveined large shrimp (raw; 20 to 25 per lb)  ( I like to purchase the shrimp that the tails have been removed)

4 large garlic cloves, left unpeeled and forced through a garlic press

1/2 teaspoon dried hot red-pepper flakes

1/2 cup dry white wine

1 teaspoon salt

1/2 teaspoon black pepper

5 tablespoons unsalted butter

3/4 lb angel-hair pasta

1/2 cup chopped fresh flat-leaf parsley





Preparation

• Bring a 6- to 8-quart pot of salted water to a boil.

• Meanwhile, heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté shrimp, turning over once, until just cooked through, about 2 minutes, and transfer with a slotted spoon to a large bowl. Add garlic to oil remaining in skillet along with red pepper flakes, wine, salt, and pepper and cook over high heat, stirring occasionally, 1 minute. Add butter to skillet, stirring until melted, and stir in shrimp. Remove skillet from heat.

• Cook pasta in boiling water until just tender, about 3 minutes. Reserve 1 cup pasta-cooking water, then drain pasta in a colander. Toss pasta well with shrimp mixture and parsley in large bowl, adding some of reserved cooking water if necessary to keep moist. makes 4 servings A Gourmet recipe

Chicken in a Fresh Tomato and Eggplant Sauce With Spaghetti

My friend Sharin introduced me to this recipe last year. We all really enjoyed the flavors of this dish it has a hot kick your not expecting but are pleasantly surprised with. I don't know about you but for some reason I gravitate toward  fresh pasta dishes in the Spring. I plan to use this recipe also as a base for another pasta dish. My husband has a great love for mushrooms so think I will try that next time. Any thoughts on what other vegetable I could add with it?

Ingredients

• coarse salt
• 1 lb spaghetti ( I like it best with fettuccine)
• 5 tablespoons extra virgin olive oil
• 3 baby eggplants, cut into 1/2 inch dice (or 1 small firm eggplant)
• 1 1/3 lbs chicken tenders, cut into small bite-size pieces
• 1 medium yellow onion, chopped
• 4 garlic cloves, chopped
• coarse black pepper
• 1 teaspoon crushed red pepper flakes
• 1/2 cup dry white wine
• 1 1/2 cups chicken stock
• 1 pint cherry tomatoes or grape tomatoes
• 1 cup fresh flat-leaf parsley, chopped
• 1 cup grated parmigiano-reggiano cheese
• crusty bread

Directions

1. Bring a large pot of water to a boil; when boiling, salt the water and cook pasta al dente; drain pasta, but reserve ½ cup pasta cooking liquid.
2. Preheat a large nonstick skillet over medium-high heat with 3 tablespoons oil; add in eggplant; cook, stirring occasionally, until brown, about 5-6 minutes.
3. Remove the eggplant from the skillet to a plate and cover with foil to keep warm.
4. Return the skillet to the stove; add in the remaining 2 tablespoons oil; add in the chicken and cook to lightly brown, about 4-5 minutes.
5. Add in the onions and garlic; return the eggplant to the skillet, season with salt, pepper, and crushed red pepper flakes; continue to cook 3-4 minutes.
6. Add in white wine and chicken stock; bring to a simmer; cook for 3-4 minutes.
7. Add in the cherry tomatoes and pasta water; cook until the tomatoes begin to burst.
8. Add in the parsley and cooked pasta; toss to coat, and cook for 1-2 minutes or until the sauce tightens up around the pasta.
9. Turn off the heat; add in grated Parmigiano-Reggiano; toss to coat the spaghetti.Serve warm with crusty bread.  A Rachel Ray Recipe

Ravioli with Balsamic Brown Butter

Ok so this is the last meal for Pantry Cooking for awhile or at least until I just can't stand the idea of going to the store again. I found this recipe a few years back while babysitting ( don't worry the kids were in their beds fast asleep). One of my favorite things to do is read through my friends and families cookbooks. By the way many if not all the recipes I make I feed blended up for kids when they're babies. I have found that they respond better to food with flavor...shocker huh?! Now I wouldn't serve something really spicy to an infant but some taste is a good thing plus by the time they're toddler age they are already used to the food you make ( and maybe even prefer it LOL) So let me just say my littlest one couldn't get enough of this dish! ( I always add a little water in with anything I blend up for him). By the way you can half this recipe.

Ingredients

18-20 oz store bought ravioli ( cheese , mushroom ,squash etc)
6 Tbs butter unsalted
2 Tbs Balsamic Vinegar
1/2 tsp salt
1/4 toasted , chopped walnuts ( didn't use them this time)
1/4 c of grated Parmesan


Directions

Bring large pot of salted water to a boil. Add ravioli and cook for 4-5 min then drain water. Meanwhile, in a sauce pan on med heat melt butter stirring it occasionally . When foam subsides and the butter begins to turn a golden brown color ( about 3 min) turn off heat and let cool for a min. Then stir in balsamic vinegar, salt and pepper. Transfer the ravioli to the saucepan with the Balsamic brown butter. Sprinkle with walnuts and Parmesan over top and serve immediately.

Spaghetti in Meat Sauce

So, this week is a little different... I don't feel like going to the grocery store! Can you believe it?! Normally it's one of my favorite gateways( sad but true). When you have two little ones at home you take any and every opportunely to get out of the house. Not to mention the discovery of new foods and my favorite part crating something truly fabulous. Well, this week is different. Every few months I go through a week I make whatever i have on hand. This goes on until I have no choice but to go to the store. I call it Pantry Cooking. Now I'm not saying that I'm going to go all week, but I thought that if anyone was reading this they might be amused at least.



Last night as I rummaged through my pantry I remembered my husband saying how much he would love to have just a simple plate of spaghetti. Crazy I know but I realized I hadn't made it in probably 6 months at least! I thought for sure I find a jar of sauce in there...nope. What I did find was cans of whole tomatoes , crushed tomatoes, paste etc.I like to stock up on caned goods when their on sale at the store. Then I remembered that a couple weeks ago I bought pork sausage on sale for a recipe I thought I would make and never did. ( I can't even remember what it was for...hmm).


Ingredients

1 pkg ground pork sausage
1 28oz can of whole tomatoes
1 28 oz crushed tomatoes
1 6oz can tomato paste
1 large onion
2 garlic cloves
1 cup water
2 Tbs sugar
1 1/2 tsp basil
1/2 tsp fennel seed
1 tsp Italian seasoning
1/2 Tbs salt
1/4 tsp pepper
2 Tbs parsley

Directions

Brown the meat( which by the way you can use ground turkey or beef too. If using one of these meats add just the herbs, dash of salt and pepper to meat while browning to add flavor). In a nice big pot sautéed the onions then add garlic just until it's little soft but not mushy. Don't worry to much about it because it's going to simmer awhile. Add all the cans of tomato products. Think chunky and liquids for tomatoes. If you have more chunk add more water. Always add thinner liquids a little at a time. Once meat is browned add it to the big pot plus seasoning If you have already added seasonings in with the meat just add the salt and sugar.If you need more seasoning add basil start with 1/2tsp and taste. Simmer for an 1-2 hrs on low heat.If to salty add sugar if to sweet add salt. They counter act each other. This probably would do very nicely in the slow cooker hmm... a thought for the future. Once your within 20-25 min of eating boil some water and add your noodles. Many times you can use other recipes as a foundation and then build your own from there. The amount for seasonings came from a Lasagna recipe I have. I hope this inspires you to have some fun!

Chicken Fettuccine With Lima Beans, Peas, and Leeks

This is a delightful spring pasta dish. The garden fresh onion taste of the leeks will make you feel as if you grew them yourself.


Ingredients
2 chicken breasts cut into cubes
12 ounces fettuccine (3/4 box)
1 10-ounce package frozen lima beans (about 1 1/2 cups)
1 cup frozen peas
2 tablespoons olive oil
2 leeks (white and light green parts), cut into half-moons
salt and black pepper
1/2 cup white wine (opt)
3/4 cup heavy cream
1 1/2 tsp of marjoram
1/4 cup grated Parmesan (1 ounce)


Directions
1.Drizzle olive oil over skillet on med to med high heat and cook salt and peppered ( just a dash or so of each) cubed chicken until done. ( no longer pink outside or inside)
2.Meanwhile cook the pasta according to the package directions, adding the beans and peas during the last 2 minutes of cooking. Drain.
3.Then add the leeks to chicken and season with ½ teaspoon salt, ¼ teaspoon pepper,and 1 1/2 tsp marjoram . Cook, stirring occasionally, until tender (but not brown), 8 to 10 minutes. Add the cream and cook until slightly thickened, 3 to 4 minutes.
4.Add the pasta to the skillet and toss to combine. Sprinkle with the cheese before serving. The original recipe came from real simple march 2010 issue