Twelve Minute Pasta Toss

INGREDIENTS:

16 ounces rotini pasta
4 skinless, boneless chicken breast halves, cut into bite size pieces
4 tablespoons olive oil
3 cloves garlic, minced
1 1/4 teaspoons salt
1 1/4 teaspoons garlic powder
1 1/4 teaspoons dried basil
1 1/4 teaspoons dried oregano
1 cup chopped sun-dried tomatoes
1/4 cup grated Parmesan cheese

DIRECTIONS:

Cook and drain pasta as directed.
While pasta is cooking, in a 5-quart pot, heat olive oil and saute chicken, garlic, salt, garlic powder, basil, and oregano until chicken is cooked. Add sun-dried tomatoes and cook for two minutes.
Remove from heat and toss with pasta. Serve with grated Parmesan cheese if desired.
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Gizzard Stew

INGREDIENTS:

2 pounds chicken gizzards
water to cover
4 (3 ounce) packages chicken flavored ramen noodles
1 teaspoon all-purpose flour
water as needed
salt and pepper to taste

DIRECTIONS:

Rinse gizzards and place in a large pot. Add water to cover, cover pot with lid and boil over medium high heat until gizzards are tender, about 30 to 45 minutes.
Once gizzards are tender, drain 1/2 of the water out of the pot. In a small bowl, combine the ramen flavor packet mixes with the flour and add enough water to liquefy mixture. Pour into pot with gizzards and season with salt and pepper to taste. Reduce heat to low and simmer until sauce/gravy is thickened to taste.
Meanwhile, bring a large pot of lightly salted water to a boil. Add ramen noodles and cook for 5 to 6 minutes or until al dente; drain and serve hot with gizzards stew on top.
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Pasta E Fagioli 2

INGREDIENTS:

1 md onion, chopped
1 cl garilc, chopped
2 stalks celery, chopped
2 tb olive oil
1 16oz. can tomatoes, drained
1 and chopped
1 qt warm water
1/2 lb ditalini macaroni
1 41.5 oz. can of white
1 kidney beans
1 salt & pepper to taste

DIRECTIONS:

Saute onions, garlic and celery in olive oil until soft and transparent.
Add tomatoes, salt and water. Bring to a boil and cook approximately 30 –
45 minutes. Add the beans with their liquids. Cover and cook for another 5
minutes. In another pot cook the Ditalini macaroni according to directions.
Drain and cool pasta under running water. Add pasta to each dish of soup as
you serve it.
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