Lowfat Chicken Pasta

INGREDIENTS:

2 chicken breasts with all skin and visible fat removed
3 c. cooked extra wide egg noodles
1 can whole tomatoes
1 (6 oz.) can tomato paste with oil drained
3 cloves garlic
1 tbsp. basil
1/2 tbsp. oregano
1 tsp. thyme
1 tsp. rosemary
10-12 fresh mushrooms, sliced
1 med. green pepper, chopped
1/2 med. red onion, chopped
3/4 c. lowfat skim ricotta cheese
1/3 c. lowfat Parmesan cheese

DIRECTIONS:

Cover chicken breast with water and add 1 garlic clove. Bring to boil and simmer 20-25 minutes until breasts are done.

In saucepan, add chopped tomatoes, tomato paste and 2 cloves of minced garlic. Add seasonings and onion and green pepper. Stir and simmer at least 30 minutes.

When chicken has cooled, remove from bones and chop. Add chicken and mushrooms to tomato mixture. Drain fat from reserved chicken stock. Add a few tablespoons to tomato mixture to adjust consistency. Simmer tomato mixture 15 minutes. Add cooked noodles to tomato mixture and stir thoroughly.

Pour into casserole and add ricotta cheese. Mix well. Top with Parmesan. Cover and bake at 375 degrees for 25-30 minutes.

Chicken Pepper Pasta

INGREDIENTS:

6 tbsp. butter
1 med. onion, cut in thin wedges
1 med. red bell pepper, cut in strips
1 med. yellow bell pepper, cut in strips
1 tsp. minced garlic
3 skinless boneless chicken breast halves, cut into strips
3/4 tsp. salt
1/4 tsp. cracked black pepper
1 (7 oz.) pkg. vermicelli
3/4 c. half & half
1 c. shredded Mozzarella cheese
1/2 c. Parmesan cheese

DIRECTIONS:

Stir in onions, peppers and garlic in melted butter in skillet. Cook 2-3 minutes. Remove from pan with slotted spoon, leaving behind juices. Add chicken, salt and pepper. Stir until chicken is browned, 7-9 minutes.

Prepare vermicelli according to package directions. Drain. Add vegetables, half & half, cheeses to chicken mixture. Reduce heat to medium until cheese melts, 3-5 minutes. Add vermicelli, toss to coat. 4-6 servings.

Pasta Salad With Chicken

INGREDIENTS:

3/4 lb. vermicelli, broken in half
3 c. cooked chicken breasts
2 c. chopped tomatoes
3/4 lb. fresh mushrooms, sliced
1 can artichoke hearts
1 pkg. frozen snow pea pods
1 1/2 c. Italian dressing
1/4 lb. pine nuts
3 tsp. basil

DIRECTIONS:

Cook vermicelli as per directions and while still hot, toss with 1/2 cup of Italian dressing. Refrigerate and let marinate. Cook chicken, chop and marinate for at least 2 hours in 1 cup Italian dressing the following: mushrooms, artichokes hearts, snow peas, thawed, pine nuts, basil.

Before serving, combine vermicelli with chopped ingredients. Add tomatoes and chicken. Toss well. Sprinkle with Parmesan cheese, if desired.

Pasta Shells With Chicken And Broccoli

INGREDIENTS:

1 c. chopped broccoli
1/3 c. chopped onion
2 cloves garlic, finely chopped
1 carrot, cut in very thin strips
3 tbsp. vegetable oil
2 c. cut up cooked chicken
3/4 tsp. salt
2 med. tomatoes, chopped
4 c. hot cooked shell macaroni
Grated Parmesan cheese

DIRECTIONS:

Cook and stir broccoli, onion, garlic and carrot in oil in 10 inch skillet over medium heat until broccoli is crisp-tender. Stir in chicken, salt, and tomatoes. Heat until chicken is hot. Spoon over macaroni. Sprinkle with cheese.

Sweet Garlic With Chicken Pasta

INGREDIENTS:

8 oz. garlic, minced
5 1/2 tbsp. olive oil
1 1/2 lbs. shitake mushrooms, sliced
2 c. fresh plum tomatoes, diced
1 c. green onions, chopped
1 tsp. crushed red pepper
2 c. chicken broth
1 1/2 lbs. chicken breasts, grilled, skinned, boned & diced
1 (16 oz.) pkg. bow tie noodles, cooked, rinsed & drained
4 oz. cilantro, chopped & divided

DIRECTIONS:

Cook and stir garlic in hot oil in large skillet over medium-high heat until lightly browned. Add mushrooms, tomatoes, green onions and crushed red pepper. Cook and stir 2 minutes more. Add broth; simmer mixture to reduce slightly. Add chicken, noodles and 1/2 of the cilantro; heat through. Garnish with remaining cilantro.

Vegetable Pasta Bake

INGREIDENTS:

1 box vegetable pasta, cook as directed on box
2 lb. Oriental vegetables or mixed vegetables, cooked as directed
1 1/2 lb. cheddar cheese, sliced
1/2 lb. pepper cheese, sliced
1 1/2 Monterey Jack cheese, sliced
2 c. Mozzarella cheese
1 c. onions
1/2 c. olive oil
1/2 c. green pepper
2 tbsp. sugar
1 lb. mushrooms
Salt and pepper to taste
1/2 c. celery
1 clove garlic
1 (16 oz.) can tomato sauce or pasta

DIRECTIONS:

Cook pasta and vegetables. Set aside and let cool.

To make a red sauce, use last 9 ingredients; mix and cook slowly.

Spray Pam in 9 x 13 inch pan. Layer pasta, vegetables, cheese, and pour sauce over and repeat until you have three layers. On the very top, sprinkle Mozzarella cheese. This is best serve with garlic bread.

Whole-Wheat Pasta And Mushroom Bake

INGREDIENTS:

1/4 lb. sm. whole wheat pasta shapes such as leaves or rings
2 onions, peeled and chopped
1 tbsp. oil
1/4 lb. mushrooms, washed and chopped
1/2 lb. tomatoes, peeled and chopped
1 egg, beaten
1 c. grated Cheddar cheese
Freshly ground black pepper
Butter for greasing
A few whole wheat bread crumbs mixed with chopped parsley for topping

DIRECTIONS:

1. Preheat the oven to 375 degrees F. Grease an ovenproof dish.

2. Cook the pasta in a large saucepan until al dente. Drain.

3. While the pasta is cooking, saute the onions in the oil for 7 minute, then add the mushrooms and tomatoes and cook for a further 3 minutes.

4. Stir in the egg and stir over the heat for a moment or two longer until the egg begins to set. Remove from the heat and add the drained pasta, two-thirds of the cheese, and salt and pepper to taste.

Herbed Pasta-Tuna Bake

INGREDIENTS:

8 oz. (2 c.) macaroni shells, cooked and drained
2 (6 1/2 oz.) cans tuna, drained and chunked
1/2 c. chopped celery
1/2 c. mayonnaise
1/2 c. milk
3 c. loosely packed parsley (1 bunch), thick stems removed
2/3 c. coarsely chopped green onions

DIRECTIONS:

In greased deep 2-quart baking dish toss shells, tuna and celery. In blender or food processor process mayonnaise, milk, parsley and green onions until smooth. Pour over tuna mixture; toss to coat. Bake in preheated 400 degree oven 15 minutes or until bubbly. Stir before serving. Makes 4 servings.

Pasta - Chicken Bake

INGREDIENTS:

2 c. cooked elbow macaroni
1 1/2 c. cooked cubed chicken
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 c. chopped onions
1 stick melted butter
1/4 c. milk
Salt & pepper to taste
1/2 c. green pepper, chopped
1 c. Velveeta cheese, cubed
1 1/2 c. crushed Ritz crackers

DIRECTIONS:

Mix all ingredients except crackers in large bowl. Put 1/2 of crushed crackers in bottom of 2 quart casserole dish. Put mixture on top, sprinkle the rest of remaining crackers on top. Bake at 350 degrees for 30-45 minutes or until onions and green peppers are soft. This is also very good with tuna or leftover turkey.

Oven Baked Pasta

INGREDIENTS:

1 box shell macaroni
1 lb. hamburger
1 lg. jar spaghetti sauce
8 oz. grated cheddar cheese
8 oz. grated mozzarella cheese
1/2 c. chopped green pepper
1/2 c. chopped onion
1 c. mushrooms

DIRECTIONS:

Cook macaroni until tender. Brown hamburger. In 9 x 13 pan mix macaroni, hamburger, spaghetti sauce, peppers, onions and mushrooms. Sprinkle cheese over top. Bake at 350 degrees until cheese is melted and slightly brown.

Can be made ahead and reheated.