Fettuccine with Creamy Red Pepper-Feta Sauce

Sah's pick 2 of the day! Yummy fettuccine and sauce mmmm!!!

Prep Time:

12 min

Inactive Prep Time:

--

Cook Time:

25 min

Level:

Easy

Serves:

6 (1 cup) servings

Ingredients

• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 to 3 garlic cloves, peeled and chopped
• 1 (16-ounce) jar roasted red peppers, drained and chopped
• 1/2 cup low-sodium chicken stock or vegetable stock
• 1 cup crumbled feta cheese or a 6-ounce block
• 1 pound whole-wheat fettuccine
• Salt
• Freshly ground black pepper
• 2 tablespoons chopped fresh parsley leaves

Directions

Heat the oil in a heavy skillet over medium-high heat. Saute onion and garlic until soft, about 10 minutes. Add roasted peppers and saute until heated through. Remove from heat and let cool slightly. Place mixture in the bowl of a food processor with stock and all but 2 tablespoons of the feta. Process until combined and smooth, about 30 seconds. Cook pasta according to package directions. Drain, reserving 1/2 cup pasta water. Toss pasta with sauce, adding pasta water by the tablespoon, if needed. Sauce should cling nicely to pasta. Season with salt and pepper, to taste. Divide among pasta bowls. Sprinkle with parsley and remaining feta cheese.

Thanks to Food Network for the recipe and picture!!!

Farfalle with Broccoli

Sah's pick 2 of the day!! Looks delicious!!

Prep Time:

15 min

Inactive Prep Time:

--

Cook Time:

20 min

Level:

Easy

Serves:

4 to 6 servings

Ingredients

• 1 pound farfalle pasta
• 2 heads broccoli, trimmed to florets (about 4 cups)
• 1/4 cup extra-virgin olive oil
• 4 tablespoons butter
• 3 garlic cloves, chopped
• 5 anchovy fillets, diced
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup grated Parmesan

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally. After 5 minutes, add the broccoli florets to the pasta and stir and cook for another 4 minutes. Drain pasta and broccoli, reserving 1 cup of the pasta water.

Meanwhile, in a large skillet, heat the olive oil and butter over medium heat. Add the garlic, anchovies, and red pepper flakes and cook for 5 minutes. Add the broccoli, pasta, salt and pepper and toss. Add some of the reserved pasta water, if necessary, to make a light sauce. Transfer to a serving platter and sprinkle with Parmesan.

Thanks to Food Network for the recipe and picture!!!

Addictive Chicken

This is a recipe that Trina created herself one night when cooking dinner and we both fell in love with it, it's personally one of my favorites, she named it Addictive Chicken, we tried to think of another name for it but we didn't have any luck haha. It's a very easy meal to prepare and very cheap as far as cost goes and it's very filling as well.

- Preheat oven to 375*
- 1 Can -Cream of Chicken or Cream of Mushroom(as long as it's cream of chicken)
- 1/2 can water
- Chicken(depending on how many people, boneless or bone it doesn't matter)
- Pasta (egg noodles, rice, pasta, ramen noodles, it's your choice)

In a casserole dish/baking pan place chicken in pan. I use a 8x8 brownie pan for four pieces of chicken.

In a bowl mix 1 can of Cream of Chicken with 1/2 can of water
Add spices to taste. I usually use Adobo seasoning and Grill Masters Mesquite to taste.

After sauce is mixed pour over chicken. Make sure chicken is covered. If need more sauce whip some up. That's why I use a brownie 8x8 pan. 1 can of sauce covers nicely.

Place in oven for approximately 1/2 hour. After 1/2 hour cut into chicken making sure chicken isn't pink. Once cooked leave in oven and shut off to keep chicken warm while getting pasta ready.

Prepare pasta/rice/noodles accordingly. After pasta is done take chicken out and place over pasta. Pour sauce over and enjoy!

Tip - It's also good with Spinach between the chicken and rice or if you chose some sort of pasta. Sarah personally loves it with the Spinach but it's totally optional.