Cheesy Lemon Chicken Pasta

Pecorino Romano and Parmesan give cheesy flavor to this easy lemon-chicken pasta dish that's sure to please the whole family!

Ingredients

• 1 (16 ounce) package linguine pasta

• 1 cup frozen peas

• 2 tablespoons butter

• 2 tablespoons olive oil

• 1 (8 ounce) package button mushrooms, sliced

• ½ cup diced onion

• 1 pound skinless, boneless chicken breasts, cut into 1-inch chunks

• kosher salt and ground black pepper to taste

• ½ (8 ounce) package reduced-fat cream cheese, cubed and softened

• ¼ cup fresh lemon juice

• 2 teaspoons lemon zest

• ½ cup grated Parmesan cheese

• ¼ cup grated Pecorino Romano cheese

• ¼ cup chopped flat-leaf (Italian) parsley

Directions

• Step 1

  Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes, adding frozen peas during the last 2 minutes of cooking time. Drain pasta and peas, reserving 1 cup cooking liquid.

• Step 2

  While the pasta is cooking, heat butter and olive oil in a large skillet over medium-high heat. Add mushrooms and onion; cook until mushrooms are brown, 5 to 7 minutes.

• Step 3

  Season chicken with salt and pepper. Cook in the same skillet over medium-high heat until browned and no longer pink, 7 to 10 minutes. Add the mushrooms back to the skillet. Add cream cheese, lemon juice, and lemon zest; stir until cream cheese is melted. Remove from heat.

• Step 4

  Fold in Parmesan and Pecorino Romano cheeses, then parsley. Toss with pasta and peas, adding reserved cooking liquid as necessary to make a sauce.

Pizza Pasta

This is an easy and quick dish that the kids are sure to love.

Ingredients

• 8 ounces rotini pasta

• 1 pound lean ground beef

• 1 small onion, diced

• 1 (28 ounce) jar spaghetti sauce

• 4 ounces sliced pepperoni sausage

• 2 cups shredded mozzarella cheese

Directions

• Step 1

  Preheat oven to 350 degrees F.

• Step 2

  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.

• Step 3

  In a medium skillet over medium-high heat, cook beef with onion until beef is brown. Drain. Combine beef mixture with spaghetti sauce, pepperoni and cooked pasta and pour into a 9x13 inch baking dish. Top with mozzarella.

• Step 4

  Bake in preheated oven for 30 minutes, until cheese is melted and golden.

Tuna Macaroni Salad

Great for summer nights when you just want to relax, this recipe is quick and easy!

Ingredients

• 3 cups uncooked macaroni

• 1/3 cup Italian-style salad dressing

• 1/2 cup sour cream

• 1 cup mayonnaise

• 1 onion, chopped

• 2 stalks celery, chopped

• 1/2 teaspoon garlic powder

• 1 teaspoon salt

• 1/2 teaspoon ground black pepper

• 1 (5 ounce) can tuna, drained

Directions

1. Cook macaroni in a large pot of boiling salted water until done. Drain.

2. Marinate macaroni in Italian dressing for 2 to 3 hours or overnight.

3. Mix sour cream, mayonnaise, onion, celery, garlic powder, tuna, and salt and pepper into macaroni. Chill before serving.

Linguine with Clams

Ingredients

• 1 (16 ounce) package linguine pasta

• 8 tablespoons unsalted butter

• 1 medium white onion, chopped

• 8 ounces fresh mushrooms, sliced

• 4 cloves garlic, pressed

• 1 cup dry white wine

• 4 (6.5 ounce) cans chopped clams, drained and rinsed with juices reserved

• 2 tablespoons sour cream

• freshly ground black pepper

• 1/4 cup chopped flat leaf parsley

Directions

1. 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 and set aside.

2. Melt butter over medium-high heat in a large skillet. Add onions, mushrooms, and garlic, and saute until tender. Pour in wine and simmer for 10 minutes, reducing heat if necessary.

3. Stir in clams, reserved clam juice, sour cream, pepper, and parsley, and simmer another 20 minutes. Toss with linguine, and serve. Enjoy!

Cajun Chicken Pasta

Cajun cooking is a combination of French and Southern cuisine. It is robust, country style cookery - and so is this dish!

Ingredients

• 4 ounces linguine pasta

• 2 skinless, boneless chicken breast halves

• 2 teaspoons Cajun seasoning

• 2 tablespoons butter

• 1 red bell pepper, sliced

• 1 green bell pepper, sliced

• 4 fresh mushrooms, sliced

• 1 green onion, chopped

• 1 cup heavy cream

• 1/4 teaspoon dried basil

• 1/4 teaspoon lemon pepper

• 1/4 teaspoon salt

• 1/8 teaspoon garlic powder

• 1/8 teaspoon ground black pepper

• 1/4 cup grated Parmesan cheese

Directions

1. 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.

2. Place the chicken and the Cajun seasoning in a plastic bag. Shake to coat. In a large skillet over medium heat, saute the chicken in butter or margarine until almost tender (5 to 7 minutes).

3. Add the red bell pepper, green bell pepper, mushrooms and green onion. Saute and stir for 2 to 3 minutes. Reduce heat.

4. Add the cream, basil, lemon pepper, salt, garlic powder and ground black pepper. Heat through. Add the cooked linguine, toss and heat through. Sprinkle with grated Parmesan cheese and serve.

Chicken Milano

A delicious pasta and chicken dish with garlic, sun-dried tomatoes and fresh basil. Use the dry packaged sun-dried tomatoes instead of the tomatoes packed in olive oil. The sauce can be kept, covered, for one day in the refrigerator; heat again over low heat. Try it with some crusty bread if desired.

Ingredients

• 1 tablespoon butter
• 2 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup chicken broth, divided
• 1 cup heavy cream
• 1 pound skinless, boneless chicken breast halves
• salt and pepper to taste
• 2 tablespoons vegetable oil
• 2 tablespoons chopped fresh basil
• 8 ounces dry fettuccini pasta

Directions

1. In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. Add the tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream and bring to a boil; stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon.
2. Sprinkle the chicken with salt and pepper on both sides. In a large skillet over medium heat, warm oil and saute chicken. Press on chicken occasionally with a slotted spatula. Cook for about 4 minutes per side or until the meat feels springy and is no longer pink inside. Transfer to a board; cover and keep warm. Discard the fat from the skillet.
3. In the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices. Reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste.
4. Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.
5. Cut each chicken breast into 2 to 3 diagonal slices. Reheat the sauce gently if needed. Transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve.