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.

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