Chicken Pasta Primavera

INGREDIENTS:

1 red bell pepper, cut into 1 inch pieces
1 yellow bell pepper, cut into 1 inch pieces
1 green bell pepper, cut into 1 inch pieces
2 tablespoons olive oil
2 cloves garlic, minced
1 (14.5 ounce) can peeled and diced tomatoes
1 (10 ounce) can diced tomatoes with green chile peppers
1 pound angel hair pasta
2 tablespoons butter
2 tablespoons olive oil
4 skinless, boneless chicken breast halves – cut into bite size pieces
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1/4 cup grated Parmesan cheese

DIRECTIONS:

In a large skillet over medium heat, cook red, yellow and green bell peppers in 2 tablespoons olive oil with garlic until just tender. Stir in diced tomatoes and diced tomatoes with chiles, reduce heat to medium-low and simmer 10 minutes. Remove to a serving bowl.
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.
While pasta is cooking, heat 2 tablespoons oil and butter over medium heat in a large skillet. Cook chicken in butter mixture until juices run clear, 5 to 10 minutes. Place cooked chicken over tomato sauce and sprinkle with basil, rosemary, thyme, garlic powder and Parmesan. Serve with cooked pasta.
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Baked Three Cheese Pasta

INGREDIENTS:

8 oz. tubular pasta (such as rigatoni, penne or ziti), cooked
2 tbsp. butter
1/2 c. chopped onion
2 tbsp. all-purpose flour
1 3/4 c. milk
1 c. (4 oz.) shredded Gouda cheese
1 c. (4 oz.) shredded Swiss cheese
2 tbsp. grated Parmesan cheese
1/4 tsp. salt
1/4 tsp. grated black pepper

TOPPING:

1/2 c. dry bread crumbs
3 tbsp. grated Parmesan cheese
2 tbsp. chopped parsley
2 tbsp. butter, melted

DIRECTIONS:

1. Cook pasta in boiling salted water according to package directions; drain.
2. In a large saucepan, melt butter. Saute onion in butter over medium-low heat until soft and translucent.

3. Stir in flour. Cook 1 minute. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture comes to a boil.

4. Remove from heat. Add cheeses, salt and pepper. Stir until cheeses are melted. Spoon into greased 8 inch square baking dish.

5. To make crumb topping, combine crumbs, cheese, parsley and melted butter. Stir until all crumbs are coated with butter. Sprinkle over pasta and sauce.

6. Bake, uncovered, at 350 degrees for 10-15 minutes or until crumbs are lightly toasted.

Herbed Chicken Pasta

INGREDIENTS:

1 pound uncooked linguine
2 teaspoons vegetable oil
1 1/2 cups fresh sliced mushrooms
1/2 cup chopped onion
1 clove garlic, minced
1 pound skinless, boneless chicken breast halves – cut into 1 inch pieces
1/2 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon ground black pepper
2 cups chopped tomatoes
1/4 cup grated Parmesan cheese

DIRECTIONS:

Cook pasta in about 4 quarts of boiling salted water until al dente. Drain.
Meanwhile, heat oil in a large nonstick skillet over medium high heat until hot. Add mushrooms, onions, and garlic; saute 2 minutes. Add chicken, salt, basil, and pepper; saute 5 minutes, or until chicken is done. Add chopped tomato, and saute an additional 2 minutes.
Serve chicken herb sauce over pasta. Sprinkle with Parmesan cheese.
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