Greek pasta salad

Greek Pasta Salad

If you can't make it to the Greek isles this year, make the much shorter trip to the aisles of your supermarket to create this smart pasta salad studded with feta and vegetables.

The fresh herbs, vegetables, and olives that characterize Greek cuisine are tossed with pasta in this sprightly salad recipe. It is topped off with Feta cheese which gives it a tangy finish.

Click here for the recipe!

Tuscan chicken pasta

Tuscan Chicken Pasta

Looking for an easy but tasty dinner for two? Try this Tuscan Chicken Pasta recipe from Prevention Magazine.

Bring the savory aroma of Tuscany to your kitchen when you prepare this meal. The rich flavors of olive oil, rosemary, and garlic combined with fresh spinach, roasted red peppers, chicken, and cannellini beans, adding up to a delicious low-fat dinner rich in fiber, calcium, protein.

Click here for the recipe!

Recipe Friday: Baked Cheesy Chicken Penne

This week's recipe is for Baked Cheesy Chicken Penne, which is perfect on a cold autumn night. The recipe was developed by Our Best Bites that they adapted from Martha Stewart.

Baked Cheesy Chicken Penne

Ingredients:

6 tablespoons butter, plus more for baking dishes

kosher salt and black pepper

1 pound penne rigate

1 teaspoon olive oil

2 boneless, skinless chicken breast halves (about 8 ounces each), halved horizontally

1/2 cup plus 2 tablespoons flour

6 garlic cloves, finely minced

6 cups whole milk

10 ounces white or cremini mushrooms, trimmed and thinly sliced

1 cup sliced oil-packed sun-dried tomatoes, drained

1 1/2 cups shredded provolone (6 ounces)  (or Italian blend which contains provolone, mozzarella, and other white cheeses)

1 1/2 cup freshly grated Parmesan (about 6 ounces)

Directions:

• Preheat oven to 400. Butter two shallow 2-quart baking dishes.
• In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta and set aside.
• While pasta is boiling, heat oil over medium-high heat in a large skillet.
• Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise. 
• While chicken pan is still hot, toss the mushrooms in and saute until golden brown (3-4 minutes).  Use a little extra olive oil if needed.
• In a 5-quart Dutch oven or heavy pot (I just use the pot I cooked my pasta in), melt butter over medium. Add flour and garlic; cook, whisking for 1 minute. While whisking constantly, gradually add milk; bring to a simmer.  Keep whisking frequently as sauce thickens, about 1 minute more. Add mushrooms and tomatoes; cook 1 minute. Take the pan off the heat and gradually stir in shredded cheese and 1/2 cup Parmesan.
• Add chicken and pasta to pot; season with salt and pepper to taste.
• Divide pasta mixture between baking dishes.  Sprinkle remaining Parmesan on top.
• Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.

Have a wonderful weekend!
Creativity Bug ~ Sue