INGREDIENTS:
6 ea heads garlic
3/4 c olive oil
1/4 c fresh basil leaves
1 t rosemary
8 oz corkscrew pasta *
2 c cooked chicken **
1/2 c sliced green onion
1/2 c grated Parmesan
1 x Salt and pepper
2/3 c chopped walnuts
1 x Lettuce leaves
DIRECTIONS:
Cooked and drained.
Cut in strips.
Separate cloves of garlic and drop into boiling water for 1
minute. Drain and peel.
Place peeled cloves in small saucepan with oil and optional
rosemary sprigs. Cook gently, covered, stirring occasionally,
for about 25 minutes or until garlic is tender.
Discard rosemary sprigs and puree garlic with 1/2 cup of the
olive oil, basil, and the rosemary leaves.
Place pasta in large bowl and add garlic puree, chicken, Add
cooked, diced chicken (if you don’t have any leftovers just
drain a small can of cooked chicken) and add salsa (however
spicy you like) to taste.
INGREDIENTS:
1 ea knorr cream of chicken soup
2 c uncooked pasta
2 T corn oil
2 ea garlic cloves, crushed
2 c broccoli florets
1 ea red pepper, sliced
2 1/2 c water
1/2 t dried oregano
1 c grated Gruyere cheese
1/4 c grated Romano cheese
DIRECTIONS:
Preheat oven to 375F.
Cook pasta until tender yet firm. Heat oil in skillet; saute
garlic, broccoli and pepper 1-2 minutes. Set aside.
Empty Knorr cream of chicken soupmix into large saucepan. Add
water and bring to boil, stirring with whisk. Add cooked pasta,
vegetables and oregano.
Divide into 4 individual baking dishes or turn into 2 quart
baking dish. Top with the two cheeses.
Bake for 15-20 minutes.
INGREDIENTS:
5 c cooked chicken
1/2 c whole wheat flour
3 1/2 c chicken broth
1/4 t nutmeg
16 oz spaghetti
1 x paprika
1/4 c margarine
1/2 c dry sherry
1/2 lb mushrooms, sliced
1 c milk
1 t lemon juice
3 oz grated parmesan
1 ea small onion, chopped
DIRECTIONS:
Cook spaghetti according to package directions and place in
buttered 13×9 inch pan. Melt 2 T margarine. Add onion,
mushrooms and lemon juice and cook 5 minutes then remove
from pan.
Melt the remaining margarine and add flour, 1 T salt, nutmeg
and 1/2 tsp. paprika and cook until smooth. Add sherry and
broth and cook until thick.
Add half and half and mushroom/onion mixture and heat through.
Spread over spaghetti, sprinkle with parmesan and paprika and
cook for 20 minutes at 350 degrees.
