Angel Chicken (Crock Pot)

This is a recipe that I was given many years ago. I tried it and loved it, and then passed it on to a few friends. It soon became a favorite of their families, too. It's fun to hear, 10 years later, that it's still one of their favorite dishes to make for their families.

1 1/2 lb boneless, skinless chicken breasts
1/4 cup butter
1 0.7 oz pkg. dry Italian salad dressing mix
1 10 1/4 oz can cream of mushroom soup
1/4 cup chicken broth
1/2 of 8 0z tub of cream cheese with chives and onion

Hot, cooked angel hair pasta

Place chicken in crock pot. In medium saucepan, melt butter. Stir in dressing mix. Stir in soup, broth, and cream cheese until combined. Pour over chicken. Cover and cook on low heat for 4-6 hours. Serve over hot cooked pasta. Makes about 6 servings.

Greek Chicken Pasta

I found this recipe on allrecipes.com when I was searching for ways to use my enormous jar of artichoke hearts. It was a huge success. I can't wait to have it again!

* 1 pound uncooked pasta
* 1 tablespoon olive oil
* 2 cloves garlic, crushed
* 1/2 cup chopped red onion
* 1 pound skinless, boneless chicken breast meat - cut into bite-size pieces
* 1 (14 ounce) can marinated artichoke hearts, drained and chopped
* 1 large tomato, chopped
* 1/2 cup crumbled feta cheese
* 3 tablespoons chopped fresh parsley
* 2 tablespoons lemon juice
* 2 teaspoons dried oregano
* salt and pepper to taste
* 2 lemons, wedged, for garnish

1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.

2. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add garlic and onion, and saute for 2 minutes. Stir in the chicken. Cook, stirring occasionally, until chicken is no longer pink and the juices run clear, about 5 to 6 minutes.

3. Reduce heat to medium-low, and add the artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano and cooked pasta. Stir until heated through, about 2 to 3 minutes. Remove from heat, season to taste with salt and pepper, and garnish with lemon wedges.

Three-Cheese Pasta

2 Tbsp butter
2 Tbsp flour
½ tsp salt
1/8 tsp pepper
2 cups milk
1 cup shredded Fontina or mozzarella cheese (4 oz)
1 cup shredded Gruyere or Swiss cheese (4 oz)
½ cup grated Parmesan cheese
6 cups uncooked egg noodles
3 Tbsp dry bread crumbs
1 Tbsp butter

1. Melt 2 Tbsp butter in 2-qt saucepan over medium heat. Stir in flour, salt, pepper until blended. Cook, stirring constantly, until smooth and bubbly; remove from heat.

2. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheeses; keep warm over low heat.

3. Heat oven to 350°.

4. Meanwhile, cook and drain noodles as directed on package.

5. Alternate layers of noodles and cheese mixture, ending with noodles, in ungreased 2-qt casserole dish.

6. Heat bread crumbs and 1 Tbsp butter over medium heat, stirring frequently, until crumbs are toasted. Sprinkle over noodles.

7. Bake uncovered about 20 minutes or until hot and bubbly.

Creamy Herbed Pasta

Start-to-finish: 30 minutes

4 cups dried rigatoni or other dried pasta (10 ounces)
¼ cup snipped fresh basil or 1 Tbsp dried basil
4 cloves garlic, minced
1 Tbsp olive oil
½ of an 8-oz package reduced fat cream cheese (Neufchatel)
½ cup low fat cottage cheese
1/3 cup Parmesan cheese
¾ cup milk
¼ cup snipped fresh parsley
¼ tsp salt
2 Tbsp dry white wine or milk
Meat or veggies can be added to give this pasta some variety!

1. Cook pasta according to package directions; drain and keep warm.

2. Meanwhile, for sauce, in a heavy saucepan cook basil and garlic in hot oil about 30 seconds. Reduce eat. Add cheeses. Cook and stir until nearly smooth. Stir in milk, parsley, and salt until combined; and wine or milk. Bring to a gentle boil; reduce heat. Cook and stir for 2-3 minutes or until slightly thickened. Serve sauce over hot pasta.

Fresh Tomato and Spinach Pasta

I can't recommend this meal enough! It will now be on my all-time favorite list. I felt like I was eating at an Italian restaurant, and I never feel that way when I'm eating food I cooked. :)

8 oz. (2 2/3 cups) dried ziti or mostaccioli
1 medium onion, thinly sliced
2 cloves garlic, minced
1 Tbps olive oil
3 cups coarsely chopped, seeded tomato (6 medium)
1/8 to ¼ tsp crushed red pepper
4 cups spinach, coarsely chopped
¼ cup pine nuts, toasted
¼ cup Parmesan or Gorgonzola cheese

1. Cook pasta according to package directions; drain and keep warm.

2. Meanwhile, in a large skillet cook onion and garlic in hot olive oil over medium heat until onion is tender. Add tomato, ½ tsp salt, ¼ tsp black pepper, and red pepper. Cook and stir over medium-high heat about 2 minutes or until tomato is warm and releases some of its juices. Stir in spinach; heat just until greens wilt.

3. To serve, top pasta with tomato mixture; sprinkle with toasted pine nuts and cheese.

Necco’s famous Spaghetti Pie

Please excuse the end-of-the-day hair-do!

Prep: 30 minutes
Bake: 20 minutes
Oven: 350°
Makes: 6 servings

4 ounces dried spaghetti
1 Tbsp butter or margarine
1 egg, beaten
¼ cup grated parmesan cheese
8 ounces ground beef
½ cup chopped onion
½ cup chopped green pepper
1 clove garlic, minced
1 8-oz can tomato sauce
1 tsp dried oregano
1 cup cottage cheese
½ cup shredded mozzarella cheese

1. Cook spaghetti according to package directions; drain. Return to pot and keep warm.
2. Stir butter into hot pasta until melted. Stir in egg and parmesan cheese; Set aside.
3. Meanwhile, in a medium skillet, cook ground beef, onion, pepper, and garlic over med-high heat until meat is brown. Drain. Stir in tomato sauce and oregano. Heat through.


4. Coat a 9-inch pie plate with non-stick cooking spray. Press spaghetti onto bottom and sides, forming a pasta crust. Spread cottage cheese on top. Spread meat mixture on top of cottage cheese. Sprinkle with mozzarella.
5. Bake in a 350° oven for 20-25 minutes until bubbly and heated through. To serve, cut into wedges.

Variation: Instead of tomato sauce and oregano, use pre-made spaghetti sauce. We always double this recipe. It can be made in a 9x13 baking dish when doubled. We also like to go a little heavier on the sauce.

Penne Rigate with Creamy Garlic Sauce

Prep and cook time: 15 minutes

5 1/3 cups (16 oz) penne rigate
2 Tbls butter
2 large clove garlic, minced (I add a little more)
2 Tbls flour
3/4 cup chicken broth
3/4 cup milk
2 tsp dried parsley flakes
salt and pepper to taste
1/3 cup grated parmesan cheese

Cook pasta according to package directions; drain. Meanwhile, in a small saucepan, melt butter; add garlic. Cook over medium heat 1 minute. Add flour; cook 1 minute, stirring constantly. Stir in broth and milk. Cook, stirring frequently, until sauce boils and thickens. Add parsley, salt, pepper, and cheese; stir until cheese is melted. Toss hot pasta with sauce; serve immediately.