Creamy Chicken Pasta

Now here is a delectable and easy pasta. I sometimes try and make a healthy pasta but I always end up adding a ton of butter, cream and cheese. I wouldn't call this pasta healthy but at least it doesn't have any butter or cheese in it, just a little cream :). I hope you will give it a try, it is really simple and delicious.

Ingredients
1 lb fusilli pasta (or your favorite short pasta)
2 cups heavy cream
4 TBSP dijon mustard
2 1/2 cups chicken breast, cooked and chopped
2 cups mushrooms, sliced
3 cups fresh spinach, chopped
1 tsp salt
1/8 tsp black pepper

Directions
1. Cook pasta according to package directions
2. In a large skillet, heat cream and mustard. Add salt & pepper
3. Add chicken and mushrooms and heat thoroughly
4. Add pasta and spinach, toss well

Serves 6-8

Shells and Tuna Pasta Salad

This pasta salad is full of flavors - it is sweet, tangy, a little spicy and oh so good. It is great for picnics, pot lucks or just to take to work for lunch. If you are not a fan of capers you can substitute with pickles and depending on how spicy you can go, just adjust the curry by using mild, medium or the real hot stuff. I used mild because I am a wimp but it still adds a little kick.

Ingredients
1/2 lb small shell macaroni
1 can tuna in water, drained
1/2 cup celery, chopped
1 small carrot, shredded
2 TBSP capers, roughly chopped
1/4 cup dried cranberries or raisins, roughly chopped
For Dressing
1/3 cup mayonnaise
1/2 cup milk
1 cup yogurt, plain
2 TBSP curry powder
2 TBSP lemon juice
1 tsp dry mustard
1 TBSP poppy seeds
2 TBSP parsley or cilantro, minced

Directions
1. Cook the pasta according to package directions; set aside and let cool
2. For the dressing combine all the ingredients in a bowl
3. In a large bowl add the tuna and flake well
4. Add the celery, carrot, capers, cranberries and mix well
5. Add the pasta and the dressing and gently combine until well blended
6. Place in the refrigerator for at least 1 hour to allow flavors to blend.

Tip : If the pasta dries out too much add more yogurt until it is moist. Serve over a few romaine lettuce leaves.
(optional: Add a diced apple, peas, or broccoli florettes)

Servings 4

Chicken Lasagna

As you can tell from my past recipes, I am a big fan of comfort foods and lasagna is no exception. A plate full of pasta, chicken, spinach and bubbling cheese, sooo good. This lasagna is one of my favorites, it is much lighter than the regular meat lasagna but just as comforting. I first tried this at a restaurant in Colombia and have been perfecting it for a while, I think I got it, give it a try and let me know what you think.

Ingredients For The Sauce
6 TBSP butter
4 TBSP flour
4 cups milk
2 tsp dry sherry
1/2 tsp dry mustard
1/2 tsp salt
1/4 tsp black pepper

Ingredients For 'The Stuffing'
2 TBSP butter
1 1/4 cup onion, finely chopped
2 cups tomatoes, peeled, seeded and finely chopped
2 (10oz) pkgs. frozen chopped spinach, thawed and drained
4 chicken breasts, cooked and shredded
1 tsp oregano
1/2 tsp salt
1/8 tsp black pepper

Remaining Ingredients
1 lb mozzarella cheese, shredded
1 cup gouda cheese, shredded
1 cup parmesan cheese, shredded
9 pre-cooked lasagna noodles
6 pimento stuffed olives
2 TBSP fresh parsley, chopped

Directions For the Sauce
1. Melt the butter in a medium pan; add the flour stirring constantly for 1 minute
2. Remove from heat and slowly add milk stirring constantly so that no clumps form. Place on heat again and continue to cook until thickened, stirring constantly.
3. Add the sherry, dry mustard, salt and pepper; set aside

Directions For 'Stuffing'
1. Melt the butter in a large pan; Add onion and cook until translucent about 5 minutes
2. Add the tomatoes and continue cooking 3-5 minutes
3. Add the spinach, chicken, oregano salt and pepper; set aside

To Assemble
1. Combine the mozzarella, gouda and parmesan in a bowl
2. Preheat oven to 375º
3. Grease a 9x13 baking dish. Spread 1/3 of the sauce mixture in the bottom of the dish. Top with 1/3 of the noodles, sauce, chicken mixture and cheeses. Repeat the layering (noodles, sauce, chicken mixture and cheeses) twice leaving enough cheese to evenly cover the top layer.
4. Arrange olives on top and sprinkle with parsley
5. Bake for 35-45 minutes or until brown & bubbly. Let stand 5 minutes.

Servings 8

Fettuccine Alfredo

This is not a dish for anybody on a healthy diet or attempting to lose weight but if you can cheat once in a while or as a special treat I recommend it highly. It is a delicious classic. Our brunch menu, years ago before the health craze was:
Eggs Benedict with extra Hollandaise sauce, Fettuccine Alfredo, Waldorf Salad, Cinnamon Rolls and Mimosas, Coffee, Tea or Hot Chocolate. Now I can eat, but I still can't imagine eating all that in one meal - at the time it was great. It wasn't at a restaurant either it was all home-made. Enjoy.

Ingredients
1 lb fettuccine, cooked and drained
3/4 cup butter
2 cups heavy cream
2 TBSP lemon juice
1 teaspoon garlic powder
1/8 tsp nutmeg, ground
salt & black pepper to taste
2 cups grated parmesan cheese
1/4 cup fresh parsley, chopped

Directions
1. In a medium saucepan, melt butter; add heavy cream and lemon juice.
2. Season with garlic powder, nutmeg, salt, and pepper.
3. Simmer for 5-8 minutes over low heat, stirring constantly.
4. Remove from heat and stir in parmesan. Add parsley, blend well.
5. Serve over the fettuccine. Sprinkle a bit more parmesan on top.

Tip: I prefer to mix the sauce and fettuccine all together, so I add it in with the parmesan and mix well.

Serves 6