Sausage and Spinach pasta

My Spinach in my garden this year is growing like crazy and I was looking for a new way to cook it. My friend Danielle gave me this we tried it tonight and it was yummy. It is a lot like my other recipe Pasta with sausage tomatoes and cream. P.S supper yummy for dinner last night eating leftovers for lunch today and not as good. Gobble it up :)

1 lb gemelli pasta (I used rotini I am sure anything would work)
1 Tbsp olive oil
1 small onion (chopped)
1 lb spicy Italian sausage
1 cup chicken broth
1 cup hvy. cream
1/2 tsp ground nutmeg
2 bags (5-6 oz each) baby spinach
Grated Parmesan

Bring salted water to a boil. Cook pasta.
Meanwhile, heat oil in skillet over med-high heat. Add onion; saute 2 min. or until just beginning to brown. Add sausage & cook, crumbling with spoon, until browned.
Stir in chicken broth. Stir in cream & nutmeg; simmer 1 minute. Remove from heat.
Place spinach in colander; drain pasta over the spinach (spinach will wilt). Return pasta & spinach to pot; toss with sausage mixture. Serve with grated Parmesan.

Chicken with Angel Hair Pasta

Ingredients:

1 tablespoon olive oil
2 teaspoons butter
3 boneless chicken breast halves cut into 1-inch cubes
1 carrot, sliced on diagonal into 1/4-inch thick pieces
1 1/2 cups frozen broccoli florets, thawed
2 cloves garlic, minced
12 ounces angel hair pasta or linguini
2/3 cup chicken broth
1 teaspoon dried leaf basil
salt and pepper, to taste
3 tablespoons Parmesan cheese

Preparation:

Heat 2 teaspoons olive oil and 1 teaspoon butter in skillet over medium heat; add chicken. Cook chicken, stirring, until chicken is cooked through, about 5 to 7 minutes. Remove chicken with slotted spoon to paper towels. Add remaining 1 teaspoon oil and 1 teaspoon butter to skillet; add carrot and cook, stirring, for 5 minutes. Add broccoli and garlic to the skillet and cook, stirring for about 2 minutes longer.
Cook pasta according to package directions. To the skillet add chicken broth, basil, and Parmesan cheese; stir to blend. Reduce heat; simmer 4 minutes. Drain pasta well; arrange in a serving dish and top with the chicken and vegetable mixture.
Serves 4

Baked Pasta

2 T olive oil
1/2 and onion chopped (or green onions)
2 garlic cloves
1 can tomatoes
1 t. sugar
2 t. basil
1/2 t. oregano
1/2 t. salt
1/4-1/2 t. pepper
1 c. mozzarella
1-2 chicken breasts (optional)
6 oz pasta

Cook pasta while sauté onions and garlic. Brown chicken if using chicken. Add all other ingredients BUT cheese including cooked pasta. Pour in baking dish and cover with cheese. Bake at 350 for 3-5 min or until cheese is melted.
* the nice thing about this recipe is I have added other veggies to it when I have them or taken the chicken out. It is really versatile.

Chicken Broccoli Pasta

My favorite thing about this one is it is all in one pan. I love that no big mess and it tastes great too.

Ingredients:

2-3 boneless skinless chicken breasts, cubed
Olive oil
1 medium onion, minced
4 cloves garlic, minced
½ tsp dried oregano
¼ tsp red pepper flakes, or paprika for a milder taste
12 oz package of penne pasta
4 ¼ cups chicken broth
4 cups broccoli
½ cup sun dried tomatoes
¾ cup heavy cream
¾ cup grated Parmesan cheese (Asiago works too)
1 ½ Tbsp fresh lemon juice

Heat some oil in a large skillet. Season the chicken with salt and pepper. Add chicken to skillet and cook until almost done, about 4-5 minutes. Remove from the skillet set aside in a bowl (don’t worry, it’ll finish cooking later). Heat a little more oil and add the chopped onion. Cook until onion is soft and transparent. Add the garlic, oregano, and red pepper flakes. Add the pasta, chicken broth, and 3 cups of the water and cover, stirring occasionally.

Cook the pasta for about 15 minutes, until the liquid is thick and almost gone. Add the broccoli, sun dried tomatoes, and the remaining water. Cover again, stirring occasionally. Cook until broccoli is tender. Uncover and stir in the cream, cheese, and chicken. Stir to combine. Cook uncovered for a few more minutes until the sauce has thickened. Remove from heat, add lemon juice and serve.

Rainbow Pasta

I was intrigued by the idea that you "roast" the veggies instead of sauté them.
I am sure you could use whatever veggies you want and tweak it to fit your tastes.

carrots
red/yellow/orange peppers
summer squash
red onions
Chicken
garlic
pasta
tomatoes
Parmesan cheese

Chop up all veggies BUT tomatoes julienne style put in little piles on a cookie sheet and drizzle olive oil on top and sprinkle with Italian seasoning. Bake at 375 for 10-15 min
Start cooking your favorite shape pasta and brown chicken with garlic while veggies roast. When all three are done toss together with tomatoes. (recipe called for fresh grape tomatoes I used half a can of diced tomatoes with garlic and olive oil. Sprinkle with Parmesan cheese and serve.

Pasta with sausage tomatoes and cream

Ingredients
1 (12 ounce) package bow tie pasta
2 tablespoons olive oil
1 pound sweet Italian sausage, casings removed and crumbled
1/2 teaspoon red pepper flakes
1/2 cup diced onion
3 cloves garlic, minced
1 (28 ounce) can Italian-style plum tomatoes, drained and coarsely chopped
1 1/2 cups heavy cream
1/2 teaspoon salt
3 tablespoons minced fresh parsley
Directions
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.Heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion and garlic, and cook until onion is tender. Stir in tomatoes, cream, and salt. Simmer until mixture thickens, 8 to 10 minutes.
3.Stir cooked pasta into sauce, and heat through. Sprinkle with parsley.

Angel hair chicken

Ingredients
2 tablespoons olive oil, divided
2 skinless, boneless chicken breast halves - cubed
12 ounces angel hair pasta
1 carrot, sliced diagonally into 1/4 inch thick slices
1 (10 ounce) package frozen broccoli florets, thawed
2 cloves garlic, minced
2/3 cup chicken broth
1 teaspoon dried basil
1/4 cup grated Parmesan cheese

Directions
1.Heat 1 tablespoon oil in a medium skillet over medium heat. Add chicken and saute for 5 to 7 minutes, or until chicken is cooked through (no longer pink). Remove from skillet and drain on paper towels.
2.Bring a large pot of lightly salted water to a boil. Add pasta and cook for 2 to 4 minutes, or until al dente; drain and set aside.
3.While pasta is cooking, heat 2nd tablespoon oil over medium heat in same skillet used for chicken. Stir fry carrots for about 4 minutes, then add broccoli and garlic and stir fry for another 2 minutes. Finally, stir in broth, basil and cheese and return chicken to skillet. Reduce heat to low and simmer for about 4 minutes.
4.Place drained pasta in a large serving bowl. Top with chicken/vegetable mixture and serve immediately.

Basil chicken and pasta

from allrecipies.com
Ingredients
1 (12 ounce) package rotini pasta
2 tablespoons butter
1 pound skinless, boneless chicken breast halves - cut into 1/2 inch cubes
3 cloves garlic, minced
1/2 teaspoon ground black pepper
2 teaspoons dried basil
1 cup heavy cream
1/4 cup grated Parmesan cheese

Directions
1.In a large pot with boiling salted water cook rotini pasta until al dente. Drain.
2.Meanwhile, in a large skillet melt the butter or margarine. Add the chopped chicken and garlic, saute until lightly brown and juices run clear. Stir in the ground black pepper, dried basil, heavy cream, and grated Parmesan cheese. Bring to a boil and simmer for 3 to 4 minutes.
3.Toss drained pasta with basil sauce and serve immediately.

Brooklyn girl's Arrabiaa

from Allrecipes.com
I have made this wihout the chicken and it was still good. This is spicy but I like it.

1/2 cup olive oil, divided
6 cloves garlic, sliced
1 teaspoon red pepper flakes
1 (28 ounce) can diced tomatoes with garlic and olive oil
1/2 cup tomato sauce
1 bunch fresh basil, chopped
1 (12 ounce) package dried penne pasta
2 eggs
2 cups bread crumbs
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
1 pound thin chicken breast cutlets
Directions
1.Heat 1/4 cup of olive oil in a large skillet over medium heat. Add the garlic, and saute for a few minutes. Sprinkle in the red pepper flakes, and saute for another minute. Pour in the diced tomatoes and tomato sauce, and add the basil. Simmer for about 20 minutes, stirring occasionally.
2.Meanwhile, bring a large pot of lightly salted water to a boil. Add penne pasta, and cook for 8 minutes, or until tender. Drain.
3.In a small bowl, whisk eggs with a fork. Place bread crumbs in a separate bowl. Stir the garlic powder, salt and pepper into the bread crumbs. Dip chicken cutlets into the egg, then press into the bread crumbs until completely coated.
4.Heat remaining olive oil in a large skillet over medium heat. Fry chicken for about 5 minutes per side, or until the coating is a nice dark brown color.
5.Remove chicken, and cut into slices. Toss the chicken slices into the sauce, and simmer for about 10 minutes. Stir in the cooked penne, simmer for a few more minutes to soak up the flavor, then serve.