Parmesan Chicken with Spaghetti Sauce

Picture Coming

Recipe from Jamie Cooks It Up!

Ingredients:

6 Chicken Breasts

2 1/2 C shredded Parmesan Cheese (for the best deal I get mine at Costco) 2 C Progresso Italian Bread Crumbs (I also buy this in bulk at Costco) Penne Pasta 1 jar Spaghetti Sauce

Directions:

1. Place your chicken breasts in a large gallon sized Ziploc bag. Pound the chicken flat with a meat mallet. If you don't have a meat mallet, never fear. Just use the end of any can from your pantry and you are good to go.

2. Cut the chicken into strips with a pair of kitchen scissors. No kitchen scissors? Round some up, guys and gals...you'll never scoff at a chicken recipe again. Your pair of kitchen scissors will save you a lot of time.

3. Roll your chicken strips around in the parmesan cheese, then in the bread crumbs. Then put them in a sprayed 9 x 13 pan. Cover with foil and bake at 350 degrees for about 25 minutes. Take the foil off and bake for for 10 more minutes.

4. Cook your pasta according to the package directions, heat up your sauce and you are ready to rumble.

Spaghetti Carbonara alla Amie

My kids LOVE this meal. They beg me to make. They all fight to have as many bacon pieces as they can, so I use more bacon than recipe calls for.

Found this great recipe and tweaked it a bit- it's our new family fav. - well for this week att least!

Ingredients:

8 oz. uncooked spaghetti

2 Eggs plus 2 egg yolks

8 strips of bacon or 4 strips pancetta (the cured kind, not smoked)

2 T Butter

1 Cup Milk

2 Garlic cloves

1 T Italian flat leaf parsley

Pinch of fresh ground nutmeg

1/2 tsp Salt and 1/4 tsp freshly ground pepper

1/2 Cup freshly grated parmigiano reggiano cheese

1/2 Cup Pecorino cheese-you can just use 1 cup all parm if you don't have this

Directions:

Cook Pasta

Beat eggs, parsley, salt, pepper and nutmeg in a bowl, set aside

Cook bacon in skillet over med heat until almost done. Remove bacon leaving the bacon fat in the pan.

Add butter and garlic to pan and let cook for about 30 seconds then place bacon back in pan

When the spaghetti is done lift out of water with tongs and place in the pan with bacon, also adding the milk.

Mix spaghetti around and then turn to low heat.

Add the egg mixture and stir until egg is cooked.

Add the cheeses and as soon as it's melted pull of stove and serve!

Cheesy Italian Pasta Bake

(super blurry pic- sorry, had to get it quick before they ate it all!)

Just grabbed this from Mira's house- trying to take all her good recipes before she leaves!

Ingredients:

3 Cups dry penne pasta

1 T Butter

2 T Flour

1 1/4 Cup Milk

1/2 tsp Dry basil

1/4 tsp Dry Oregano

1/4 tsp Dry Thyme

1-2 Cloves garlic

8oz Tomato sauce

1 Egg

1 Cup Mozzarella Cheese

2 T Parmesan Cheese

3 T Seasoned bread crumbs

Directions:

Cook Pasta in salted water till barely done. Don't overcook. Set aside. Melt Butter in a saucepan. Whisk in the flour, then the milk. Whisk and boil for at least 1 min. It will start to thicken up. Add the spices and garlic, stir in the tomato sauce. Remove from heat.

Add the egg to the pasta and stir around until it coats all the noodles. Stir in the sauce and mozzarella cheese. Pour in to a greased 2 1/2 QT casserole dish. Sprinkle with Parmesan cheese and breadcrumbs. Cover and bake for 20 min. Uncover and bake for additional 5-10 min to crisp up the bread crumbs!

Bowtie Chicken Pasta Salad

I wanted to add this to the file because this is one of my all time favorite pasta salads. I have also used a bottle of coleslaw dressing if you dont want to use the mayo dressing. It is SO good! I used whole wheat pasta and canned chicken from my food storage for this, turned out great.


From realmomkitchen.com

1 1/2 cups uncooked bow tie pasta
1 1/2 cups rotini pasta
1 1/2 cups diced cooked chicken
1 (20 oz can) pineapple, drained
1 cup red grapes, sliced in half
2 ribs of celery, diced
3 green onions, diced
1 cup craisins
1 cup cashews -or almonds, pecans etc.
1/2 cup sugar
1 cup mayonnaise

Cook pasta according to package directions. Drain and cool pasta. To large bowl, add pasta, chicken, pineapple, grapes, celery, onion, and craisins. In a separate bowl mix sugar and mayo. Pour over pasta mixture and toss. Refrigerate for 2 hours before serving. Mix in cashews

No Name Summer Pasta

I have no Idea what to call this- Maybe someone can give a suggestion! But it's supper yummy.

Ingredients:

1 Pkg. Radiatore' pasta- or whatever twirly pasta you want

1 link of Kielbasa, sliced

Baby tomatoes, sliced

Fresh Spinach

1/2 C Cream Mushroom

Olive Oil

Parmesan Cheese

pine nuts

Directions:

Cook pasta al dente'

Slice Kielbasa, tomatoes, and chop up the spinach. Place Kielbasa in skillet with olive oil for about 5 minutes. Add tomatoes, cook another 3 min or so, then add spinach.

Once spinach is wilted pour over pasta. Mix in cream of mushroom, if you want to add more to your liking go for it.

You can top with parm cheese and pine nuts if you want- I didn't this time.

Summer Vegetable Pasta

Ingredients


1 (16 ounce) package penne pasta
1/3 pound green bell peppers
1/3 pound red bell peppers
1/3 pound yellow bell peppers
2 tablespoons olive oil
1 zucchini, sliced
1 yellow squash, sliced
6 ounces mushrooms, chopped
1 clove garlic, minced
2 medium tomato, peeled, seeded and chopped
Salt and ground black pepper to taste


Directions

In a large pot cook penne pasta in boiling salted water until al dente;drain.
While pasta is cooking, wash the bell peppers and cut them into 1/4-inch strips.
For sauce, in a large skillet over medium heat saute peppers in olive oil until soft. Do not allow peppers to brown. To the skillet, add the sliced zucchini and yellow squash and saute for 2 minutes. Add the mushrooms and garlic and saute an additional 2 minutes, stirring frequently. Add the chopped tomatoes and remove from heat.
Spoon pasta onto warm plates; top with sauce. Sprinkle with salt and pepper.
I tended to add a little more olive oil over it to get more of a "sauce"- I am also thinking a light pesto would taste good- I'll try that next time.

Thai Chicken and Noodles

Love This! Quick, Easy, and Full of Food Storage!

4 ounces vermicelli or angel hair pasta
1/2 cup chicken broth- use broth from the canned chicken
1/4 cup chunky peanut butter
1-1/2 teaspoons soy sauce
1/4 teaspoon garlic powder
1/2 teaspoon ground ginger
1 can (5 ounces) chunk chicken, drained and shredded
*1/4 cup diced roasted red pepper
*Frozen/canned peas
Dried chives



Cook pasta. Drain and keep warm. In a small saucepan, heat and stir together broth, peanut butter, soy sauce, garlic powder and ginger until smooth. Add chicken and red pepper. Heat through but do not boil. Toss hot cooked pasta with peanut sauce in a serving bowl. Garnish with chives. Serves 2.

Baked Mac and Cheese

Ingredients:

½ Pound elbow Macaroni
3 T Butter
3 T Flour
1 T Powdered Mustard
3 C milk –powdered milk for food storage
½ C onion, finely diced
1 Bay Leaf
½ t. Paprika
1 Large Egg
12 ounces sharp cheddar cheese, shredded
1 t salt and fresh ground pepper

Topping:
3 T Butter
1 C *Panko bread crumbs

Directions:
Cook pasta. While that’s cooking, in separate pot melt butter and add flour and mustard and keep it moving so it doesn’t get lumps. Stir in milk, onion, bay, and paprika. Simmer for ten min and remove the bay leaf.
Temper in the egg. Stir in ¾ of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-qt casserole dish. Top with remaining cheese.
Topping:
Melt butter in saucepan and toss in breadcrumbs to coat. Top macaroni with bread crumbs. Bake 30 min. Let sit for 5 min. before serving.


*Panko Bread Crumbs

Ingredients


* 1 loaf white bread, or
* If you don't have white bread, use soda crackers, like Saltines and oyster crackers or melba toast, instead. Approx. 23 saltine crackers per cup

Directions
1
Push chunks of white bread through the shredding disk of a food processor to make coarse crumbs.
2
Spread the crumbs on a baking sheet and bake at 300 F degrees until the crumbs are dry but not toasted, about 6 to 8 minutes. Shake the sheet twice during baking. Be careful not to let the crumbs brown!
3
Immediately remove breadcrumbs from oven and allow them to cool.
4
Once cooled, crumbs may be stored in the freezer, in a resalable plastic bag for as long as several months.