Cheesy Spinach Pesto on Spaghetti

Pesto:
2 cups fresh baby spinach
1 clove garlic
1/2 mozzarella, shredded
1/2 parmesan, grated
2 Tbsp. lemon juice
1/4 cup olive oil
3 tsp. dried basil
salt and pepper to taste

Pasta/chicken/veggie portion:
1 box spaghetti noodles
1 1/2 lbs. uncooked chicken, cut into bite size pieces
2 Tbsp. olive oil
salt and pepper to taste
1 1/2 cups grape or cherry tomatoes, sliced in half
1 14oz. can artichoke hearts, drained, rinsed quartered
1/4 cup olive oil

Heat oven to 400 degrees F.  Prepare pasta according to package.  In a large skillet put olive oil and chicken and cook on medium heat.  Salt and pepper to taste.  Continue to cook and stir chicken until it is fully cooked.  On a large cookie sheet place tomatoes and artichoke hearts.  Drizzle with olive oil and salt and pepper to taste.  Place in the oven for 15-20 minutes or until artichoke hearts are lightly browned.
In a food processor put in all pesto ingredients except for spinach.  Gradually pulse and add spinach until pesto is smooth.  In a large bowl, completely coat spaghetti with pesto.  Once veggies and chicken are finished mix those in as well.  Sprinkle with parmesan and serve.

Cajun Coconut Chicken Pasta

1 1/2 lbs. of chicken breasts, cut into bite-size pieces, uncooked
2 Tbsp. olive oil
1 Tbsp. Cajun seasoning of your choice
2 Tbsp. butter
2 cups coconut milk
1 cup heavy whipping cream
1/4 tsp. garlic powder
1 Tbsp. corn starch
1 tsp. black pepper
1 package or box of rotini pasta
2 roma tomatoes, chopped
3/4 cup green onion, chopped
Shredded parmesan

Cook pasta according to directions.  In a skillet on medium high heat add olive oil to the pan and chicken.  Sprinkle the cajun seasoning over the chicken as it cooks.  Cook for about 5-7 minutes or until chicken is fully cooked.  While chicken is cooking, in a medium sauce pan combine butter, cream, coconut milk, garlic powder and pepper.  Remove about a cup of the sauce and whisk in the cornstarch and then pour it all into the sauce.  Heat until boiling, stirring frequently.  Once the sauce is done combine it with the drained pasta and chicken.  Serve and top with tomatoes, green onion and parmesan.

Fiesta Chicken Pasta

2 cups of shell(or rotini) pasta, uncooked
1 Tbsp. of oil
1 1/2 lbs. of chicken cut into small bite-size pieces
1/4 cup of zesty Italian dressing
1 Tbsp. of chili powder
3/4 cup sour cream
3/4 cup of your favorite salsa
3/4-1 cup of shredded mexican style cheese

Cook pasta according to the package.  While pasta is cooking put the oil in a large skillet and cook the chicken in it on med. heat.  Cook for about 4 minutes, then add the Italian dressing.  Cook until chicken is done and add the rest of the ingredients, except for the cheese.  Mix until everything is fully combined and let it simmer for about 3-4 min.  Next, drain the pasta and put it in a very large serving bowl.  Put all the cheese on top of that then dump your skillet mixture on top of that.  Mix everything until it is fully combined and serve!

Creamy Spinach Artichoke Meatball Pasta

14-16 oz. of shell pasta
1 Tbsp. of olive oil
1 medium yellow onion, chopped
3 cloves of garlic, minced
8 oz. of neufchatel cream cheese(1/3 less fat cream cheese), softened
1 cup of sour cream
3/4 cup of shredded Parmesan cheese
1 Tbsp. of lemon juice and lemon zest
10 oz. of frozen spinach, thawed with excess water squeezed off or about 2 1/2 cup of fresh microwaved for about 45sec with 3 Tbsp. of water, chopped
1 14oz. can of artichoke hearts, drained, rinsed and chopped
18-20 Turkey Italian Meatballs, roughly chopped
1 1/2 cups of Mozarella cheese
1/4 cup of pasta water
Salt and Pepper to taste

Heat oven to 425 degrees F.
Prepare pasta according to package instructions. Save 1/4 cup of the pasta water BEFORE you drain it.  Heat oil in the pan on medium-low.  Add onions and cook until translucent.  Add garlic and cook for another minute.  In a large bowl mix cream cheese, sour cream, Parmesan, lemon juice and zest.  Once onions and garlic are finished, add those to the cream mix.  Then add the pasta and mix.  Then add spinach, artichoke hearts, pasta water and meatballs.  Mix until everything is fully combined.  Pour into a 9x13 dish.  Salt and pepper to taste.  Sprinkle mozzarella over the top.  Place in the oven(uncovered) and bake for 10-15 minutes or until golden brown on the top.

Mediterranean Pasta Salad

2 cups of Cellentini or Penne Pasta(uncooked)

3 large chicken breasts

1 14 oz. can of Kalamata or Burgundy Pearls olives, sliced

1 14 oz. can of artichoke hearts, chopped

1 14 oz. can of Cannelini beans, rinsed and drained

1 cup(8oz.) Caesar Dressing

1 1/2 cups Feta cheese

1 8oz. bag of fresh baby spinach

Cook up pasta. Meanwhile, chop chicken into bite sized peices and cook them in a skillet with some salt and pepper or other seasoning, until cooked through. Set aside and let cool.

When pasta is done, drain and rinse with cold water.

In a large bowl put your chicken, pasta, olives, beans and artichoke hearts. Mix up. Add Caesar dressing and mix until well blended. Then add feta and mix in. Then add the baby spinach and mix in. Top with a little more feta, serve.

Chicken Sausage Pasta Toss

2 Tbsp of olive oil
2 cups rotini or penne pasta, uncooked
1/2 lb. of chicken sausage(this can be changed to Italian sausage)
2 Tbsp. Roasted Red Pepper vinegarette

1 pkg. (6 oz.) baby spinach leaves (7 cups)
1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1 cup Shredded Low-Moisture Part-Skim Mozzarella Cheese
2 Tbsp. Grated Parmesan Cheese

COOK pasta as directed on package.
MEANWHILE, heat up oil in skillet and then brown chicken sausage on medium high heat. Add dressing, spinach and tomatoes; cook 2 min. or until spinach is wilted, stirring occasionally. Remove from heat; cover to keep warm.
DRAIN pasta. Add to skillet along with the cheeses; toss lightly.

Mediterranean-Style Chicken

4 small boneless skinless chicken breast halves (1 lb.)
2 Tbsp. of Roasted Red Pepper vinegarette

1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1/2 cup black olives, chopped
1 Tbsp. lemon zest
1 cup Finely Shredded Italian Five Cheese Blend
3 cups hot cooked rotini pasta
HEAT large nonstick skillet on medium-high heat. Add chicken; cover. Cook 5 to 7 min. on each side or until done (165ºF). Remove chicken from skillet.
ADD tomatoes, olives and lemon zest to skillet. Cook 4 min. or until hot, stirring frequently.
RETURN chicken to skillet; cook 1 min. or until hot. Top with cheese, cover and cook until cheese is melted. Serve over pasta.

Bacon Cheeseburger Pasta

1 Jar of Cheesy Ragu sauce

1 lb. of ground beef

1 small onion chopped or 1/2 of green onion chopped

10 slices of bacon chopped(precooked for quick and easy version)

2 c. of rotini pasta(uncooked)

Quick and Easy version:

Boil pasta. Brown and drain your ground beef. Turn heat down to medium. Add 10 slices of chopped bacon to skillet with ground beef. Add cheese sauce and green onions. Heat sauce through then add drained pasta and mix together. Cook for about 5 more minutes. Serve!

Longer, but more tasty version:

Boil pasta. Cook up bacon and set aside. Brown hamburger, drain and set aside. On medium heat, cook up onion for about 7 min. Add bacon(chopped) and hamburger to onions. Cook to combine flavors. Add cheese sauce and cook until heated through. Drain pasta and stir into skillet. Cook about 5 more minutes. Serve! Yay!