Rigatoni with broccoli and bread crumbs

1 1/2 pounds dried rigatoni, or other large tubular pasta
3 cups broccoli florets
1/2 cup olive oil
2 large garlic cloves, chopped
1 tablespoon crushed red pepper flakes
2 tablespoons chopped fresh flat-leaf parsley
1/4 stick salted butter
Salt to taste
3/4 cup toasted fine bread crumbs

Bring a large pot of lightly salted water to a boil and cook the pasta and broccoli florets for about 6 minutes, until both are barely al dente.

Drain, reserving 1 cup of the cooking water.

In large sauté pan, heat the olive oil over medium heat.

Add the garlic and sauté for about 1 minute, until golden.

Add the red pepper flakes, parsley, and butter; season with salt.

Add the pasta, broccoli, and reserved pasta cooking water to the pan and cook over medium to high heat for about 3 minutes, until the water is reduced by half and the pasta and cauliflower are al dente.

Remove pan from heat, add 1/2 cup of the toasted bread crumbs, and toss.

Transfer to a serving platter and garnish with the remaining 1/4 cup of bread crumbs.

Chicken Penne with Vodka Sauce

3 tbsp butter or margarine
1 tbsp olive oil
2 cloves garlic, finely chopped
1 small onion, chopped
1/4 cup chopped prosciutto
2 boneless, skinless chicken breasts, cut into 1 inch pieces
1/2 cup vodka (or chicken broth)
1/2 cup whipping cream
1/2 cup sliced large pitted ripe olives
1 tbsp chopped parsley
1/2 tsp pepper
1 pkg uncooked penne pasta
1/4 cup grated parmesan cheese

Heat butter and oil in skillet over medium-high heat.
Cook garlic and onion in butter mixture for about 5 minutes, stirring occasionally, until onion is tender.

Stir in prosciutto and chicken.

Cook 5 minutes, stirring occasionally, until chicken is brown.

Stir in vodka. Cook until liquid has evaporated.

Stir in whipping cream, olives, parsley and pepper.

Heat until boiling, reduce heat. Simmer uncovered for 30 minutes stirring frequently, until thickened.

While sauce is simmering, cook and drain pasta.

Add pasta to sauce; toss gently until pasta is evenly coated.

sprinkle with parmesan cheese and seerve.

Honey Dijon Fettuccine and Chicken

1 (9-oz.) package fettuccine
4 chicken breast halves
1 (14.5-oz.) can chicken broth
2 tablespoons Dijon mustard
2 tablespoons honey
2 tablespoons cornstarch
1 cup yellow bell pepper
1/2 cup red bell pepper strips
1/2 cup red onion strips

Combine broth, mustard, honey and cornstarch in small bowl; mix until smooth. Transfer to medium skillet; add chicken breasts, bell peppers and onion. Heat to a gentle boil; reduce heat to low.

Cook, covered for 10 minutes or until sauce is thickened, vegetables are tender-crisp and chicken is heated through. Serve over hot fettuccine.

Margarita Chicken Pasta Salad

10 oz. (4 cups) uncooked rainbow rotini (spiral pasta)
1 lb. boneless skinless chicken strips for stir-frying
1 (1-oz.) pkg. taco seasoning mix
1 tablespoon olive or vegetable oil
1 (11-oz.) can Green Giant Mexicorn Whole Kernel Corn, Red and Green Peppers, drained
1 can (15 oz) black beans, drained, rinsed

Dressing

1/2 cup fresh orange juice
1/4 cup olive or vegetable oil
1/4 cup sour cream
3 tablespoons fresh lime juice
1 teaspoon sugar
1/4 teaspoon cumin
1/8 teaspoon salt
4 teaspoons tequila, if desired
1 cup loosely packed fresh cilantro leaves
1 can(4.5-oz.) chopped green chiles


Cook pasta to desired doneness as directed on package. Drain; rinse with cold water to cool.

Meanwhile, in resealable food storage plastic bag, combine chicken and taco seasoning mix; shake to coat. In large nonstick skillet, heat 1 tablespoon oil over medium heat until hot. Add chicken; cook and stir 8 to 10 minutes or until golden brown and no longer pink in center. Remove from heat.

In blender container or food processor bowl with metal blade, combine all dressing ingredients. Blend 30 seconds or until well blended.

In large serving bowl, combine cooked rotini, corn, beans and dressing; toss to coat. Fold in cooked chicken. Serve warm or cold.

Penne Pasta with Spinich & Bacon

1 (12 ounce) package penne pasta
2 tablespoons olive oil, divided
6 slices bacon, chopped
2 tablespoons minced garlic
1 (14.5 ounce) can diced tomatoes
1 bunch fresh spinach, rinsed and torn into bite-size pieces

Bring a large pot of lightly salted water to a boil.

Add the penne pasta, and cook until tender, 8 to 10 minutes.

Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat.

Place bacon in the skillet, and cook until browned and crisp.

Add garlic, and cook for about 1 minute. Stir in the tomatoes, and cook until heated through.

Place the spinach into a colander, and drain the hot pasta over it so it is wilted. Transfer to a large serving bowl, and toss with the remaining olive oil, and the bacon and tomato mixture.

Angel Hair Pasta With Lemon and Chicken

1 pkg. (9 oz.) Refrigerated Angel Hair Pasta, or boil to cook your own
1 1/2 cup cooked diced chicken
1/3 cup butter
2 tablespoon lemon juice
2 tablespoon chopped fresh parsley
1/4 teaspoon marjoram
1/4 teaspoon garlic powder

After pasta is prepared, toss with remaining ingredients.

Season with black pepper.

Cajun Chicken Pasta

3/4 pound rotini, cooked according to pkg
2 tablespoons butter
2 skinless boneless chicken breast halves, sliced 1/2" thick
3 cloves garlic, minced
1 bunch green onion, chopped
2 tablespoons Cajun seasoning, or to taste
1 teaspoon freshly ground black pepper
1 teaspoon ground red pepper (cayenne)
8 ounces heavy cream
1 green bell pepper, julienned
1 red bell pepper, julienned
8 ounces fresh mushrooms, quartered
1/2 cup parmesan cheese, grated

Cook rotini (or similar pasta) according to package directions.

Drain; set aside.

Melt butter in a large skillet over medium heat.

Add chicken; cook, stirring frequently, until browned, about 6 to 8 minutes.

Add garlic, onions, Cajun seasoning and ground black and red peppers.

Add bell peppers and mushrooms; stir to combine.

Cover and cook for 5 minutes.

Uncover; stir in cream and let simmer another 2 minutes.

Stir in parmesan cheese.

Remove sauce from heat, stir in cooked pasta and serve immediately.