Chicken Taco Pasta Salad

1 lb. box of Campanelle Pasta

1 red bell pepper, diced

1 green bell pepper, diced

1 medium sweet yellow onion, minced(reserve 1/4^th to blend with dressing)

2 cloves garlic, pressed

2 cups frozen yellow corn(try grilled)

1 can black beans, drained & rinsed

1 can kidney beans, drained & rinsed

3 grilled boneless, skinless chicken breasts, diced

Dressing:

1/3 cup white wine vinegar

1/3 cup olive oil

Zest and juice of one lime

¼ cup light mayonnaise prepared with olive oil(heart healthiest)

1 packet of Splenda or other zero calorie sweetener

1 Tbl. Chili powder

1 Tbl. Cumin powder

½-1 cup Pineapple-Peach Salsa

Kosher Salt & Fresh Ground Pepper to taste

Cilantro(dried or fresh, to taste)

Prepare vegetables while you are cooking the pasta according to directions.  Combine vegetables, beans, & chicken in large bowl.  In a blender puree dressing ingredients and 1/4^th cup minced onions, set aside.  When pasta is done, drain and rinse with cold water to stop cooking process and cool.  Add to veggie/chicken mix in large bowl.  Top with dressing, kosher salt, cilantro(I used freeze dried), pepper, and mix well, until all is coated.  Serve with optional toppings such as:  grated cheddar cheese, avocado, diced tomatoes, olives, sour cream, salsa, fresh cilantro, etc….

Makes 20 large servings = WW 5 points plus

Ravioli with Creamy Pumpkin Sauce

No fat grams were left out in this little impressive dish.  Don't hesitate to substitute fat free or lower fat versions though if you're trying to be reasonable.  This came from some leftover ingredients floating around in the fridge so even the amounts are eyeball estimates.

2 lbs. fresh or frozen jumbo ravioli, cooked and drained.
Bring large pot of water to boil, add about 2 tsp. kosher salt.  Boil according to package directions. Turn off heat when done, but do not drain.  Reserve a little pasta water for sauce.

Sauce:
2 Tbl. olive oil or butter
1/2 large sweet onion, diced
5 cloves garlic minced
kosher salt, fresh ground pepper to taste
1/8 tsp. ground nutmeg
1 tsp. ground cumin
1 tsp. dried parsley
1 Tbl. sugar
1/2 cup chicken stock
1 cup canned pumpkin puree(not pie mix)
1 cup whipped cream

Heat large sauce pan on medium-high heat, add olive oil to pan, diced onions, and spices.  Saute until onions are near translucent and then add sugar.  This will help caramelize the onions, just watch closely so they don't burn or it will make the sauce bitter.  Add garlic and a little broth until garlic is tender.  Whisk in remaining broth and pumpkin.  Simmer on low for a few minutes.  Strain raviolis from water and slip gently into pumpkin mixture.  Add pasta water if needed to coat all raviolis.

Serve with grated parmesan cheese and candied pecans.

Cheesy Gnocchi

This is the first time I've ever cooked with gnocchi(small potato dumplings) and I can't believe I've missed out on these little guys all my life. My best friend in high school used to rave about her Nana's gnocchi, and I've always wanted to try it and think of her and her Nana every time I see it on a menu. It's one of those comfort foods that reminds you of your childhood. In this case though I will always remember Shelly's Nana. This isn't her recipe, it's something I just whipped up. I believe Nana used to cook it with browned butter and salt & pepper.

While water is boiling, in a LARGE, DEEP skillet combine:

2 cups cooked diced chicken
1 Tbl. Bacon Bits
1 1/2 cups of frozen peas
2 tsp. chicken buillion(it's a paste in a jar)
3/4 cup of water
1/2 tsp. each dried tarragon, dried parsley, garlic & herb mix
salt and pepper to taste
1 jar of Alfredo sauce
2 pkgs. potato gnocchi(I used the large)

Bring first 7 ingredients to a light boil, reduce to a simmer and add jar of alfredo sauce.

Add gnocchi to boiling water, and boil approx. 4 minutes, until they rise to the top of the pot. Remove gnocchi from the starchy water using a slotted pasta spoon and add to the skillet. Continue to simmer until mixed well. Serve with grated parmesan cheese.

Chicken Riggies

Sharon Young submitted this to me for a Relief Society recipe exchange. I can't remember where she said it originated from. It is to DIE for good though!

4 Tbsp. butter
2 chicken breasts, skinless and boneless, cut into bite-size pieces
1 (8 oz.) pkg. fresh mushrooms, sliced
1 medium green bell pepper, coarsely chopped
1 medium onion, coarsely chopped
2 c. water
2 tsp. bouillon (or 2 cubes)
1 c. tomato sauce
½ pint heavy cream
1 tsp. paprika
1 Tbsp. dried parsley
½ tsp. salt
½ tsp. pepper
½ c. green (Spanish) olives
2 Tbsp. cornstarch
1 pound (16 oz.) Rigatoni, cooked and drained

In a large pan, over medium heat, melt butter. Add chicken and cook until tender, about 5-7 minutes, stirring frequently. Add mushrooms and cook 5 minutes more. Add peppers and onions and continue cooking until soft, about 5-7 minutes. Add water, bouillon, sauce, heavy cream, paprika, parsley, salt and pepper. Bring to a boil. Reduce heat, cover and simmer 20 minutes, stirring occasionally. Add olives and simmer 5 minutes more. Ina small bowl, mix cornstarch with 2 tablespoons of water until it dissolves. Add to the sauce, stirring continuously until it thickens. When thickened, mix sauce and Rigatoni together in a deep bowl. Serve immediately. May sprinkle with parmesan cheese and crushed red pepper on top, if desired.

Red Chili Linguine

Linguine with a kick! Red pepper, garlic and lime juice combine in this easy, zesty pasta.

6 ounces linguine pasta
1/4 cup olive oil
2 teaspoons minced garlic
1/2 teaspoon red pepper flakes
1/4 cup chopped fresh parsley
1 lime juiced

Cook pasta according to package directions; drain, set aside.
Heat olive oil in skillet. Add garlic. Sauté 1 minute. Add red pepper. Sauté 30 seconds. Add linguine. Stir well and cook over medium heat until hot and well coated. Add parsley; stir well. Add lime juice. Toss well.

Lemony Chicken Pasta Toss

This is really refreshing and light, even tastier and prettier with fun shapped pasta.

2 tbsp. cornstarch
1 3/4 cups SwansonR Chicken Broth (regular, Natural GoodnessT or
Certified Organic)
2 tbsp. lemon juice
1 tbsp. Dijon-style mustard
1 lb. skinless, boneless chicken breasts, cut into strips
2 cloves garlic, minced
3 tbsp. chopped fresh parsley OR 1 tbsp. dried parsley flakes
4 cups hot cooked thin spaghetti, cooked without salt

MIX cornstarch, broth, lemon juice and mustard.
COOK chicken and garlic in nonstick skillet until browned, stirring
often. Remove chicken.
ADD cornstarch mixture. Cook and stir until mixture boils and thickens.
Return chicken to skillet and heat through. Stir in parsley. Toss with
spaghetti. Serves 4.