Penne with Spinach Sauce

Recipe courtesy Giada De Laurentiis


Ingredients

• 1 pound whole wheat or multi grain penne

• 3 garlic cloves

• 2 ounces goat cheese

• 1 ounce reduced fat cream cheese

• 3/4 teaspoon salt

• 1/2 teaspoon freshly ground black pepper

• 6 ounces fresh baby spinach leaves

• 2 tablespoons freshly grated Parmesan

Directions

Bring a large pot of salted water to boil. Add the penne and cook until it is tender but still firm to the bite, stirring occasionally, about 12 minutes.

Mince the garlic in a food processor. Add the goat cheese, cream cheese, 3/4 teaspoon of salt, 1/2 teaspoon of pepper, and half of the spinach leaves. Blend until the mixture is smooth and creamy. Set the cheese and spinach mixture aside.

Meanwhile, place the remaining spinach leaves in a large bowl.

Drain the pasta, reserving 1 cup of the cooking liquid. Spoon the pasta atop the spinach leaves in the bowl. Scrape the cheese and spinach mixture over the pasta mixture and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper. Sprinkle the Parmesan over and serve.

Italian Baked Chicken and Pastina

Italian Baked Chicken and Pastina


Recipe courtesy Giada De Laurentiis



Ingredients

• 1 cup pastina pasta (or any small pasta)

• 2 tablespoons olive oil

• 1/2 cup cubed chicken breast (1-inch cubes)

• 2 t. Onion powder

• 1 t. garlic powder

• 1 (14.5-ounce) can diced tomatoes with juice

• 1 cup shredded mozzarella

• 1 T. parsley

• 1/4 teaspoon kosher salt

• 1/4 cup bread crumbs

• 1/4 cup grated Parmesan

• 1 tablespoon butter, plus more for buttering the baking dish

Directions

Preheat the oven to 400 degrees F.

Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.

Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.

Shortcut Chicken Cordon Bleu

Shortcut Chicken Cordon Bleu


From: Campbell's Kitchen

Prep: 10 minutes

Cook: 20 minutes



Serves: 4

Boneless chicken breasts are quickly sautéed and topped with a mouthwatering sauce starring cream of chicken soup, white wine, ham and Swiss cheese.



Ingredients:



1 tablespoon butter

4 skinless, boneless chicken breast halves (about 1 pound)

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

2 tablespoon water

2 tablespoon Chablis or other dry white wine

1/2 cup shredded Swiss cheese

1/2 cup chopped cooked ham

4 cups medium egg noodles, cooked and drained



Directions:



Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides.

Stir the soup, water, wine, cheese and ham in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Serve the chicken and sauce with the noodles.