Brigitte Sealing's Sausage Pasta Supper Recipe

INGREDIENTS:
3 tb Margarine
1/4 cup of Chopped onions
1/2 lb Sliced mushrooms
1 lb Turkey sausage, cut in bite
.size pieces
1/4 cup of Parmesan cheese
1/4 cup of Chopped peppers
2 cup of Vegetables, canned or frozen
1 teaspoon of Oregano
DIRECTIONS:
Heat margarine in a baking dish. Saute onions and peppers and
mushrooms. Add vegetables and sausage. Heat well and season with
seasonings. Stir in cheese. Serve over noodles with additional
parmesan cheese.

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Chicken And Pasta With Oraange-Basil Sauce Recipe

INGREDIENTS:
3/4 cup of Frozen orange juice
-concentrate; thawed
1/2 cup of Chicken broth
4 teaspoon of Cornstarch
6 oz Dried gemelli pasta; rotini,
-or corkscrew
16 oz Italian blend mixed
-vegetables
2 cup of Cooked chicken; or turkey,
-cubed
1/4 cup of Fresh basil; snipped
DIRECTIONS:
For sauce, in a small saucepan, combine thawed concentrate, chicken broth,
and cornstarch. Cook and stir until thickened and bubbly; cook and stir 2
minutes more.eanwhile, in a large saucepan cook pasta in boiling, slightly salted water
for 5 minutes. add frozen vegetables; return to boiling. cook, uncovered, 5
minutes more or until pasta and vegetables are tender. Drain; return to
saucepan. Add sauce, chicken, basil, and 1/8 teaspoon pepper. Heat and toss
until hot
Source: Special Advertising Section for Florida Citrus
NOTES : For this quick, one-dish meal, purchase a deli-roasted chicken or a
cooked turkey breast
Recipe by: Meredith Corporation 1998
DIRECTIONS:
Posted to MC-Recipe Digest by Barb at PK on Apr 21, 1998

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Risotto with Prawns and Nuts

INGREDIENTS

* 30 ml olive oil
* 1 onion, finely chopped
* 335 g medium shrimp, peeled and deveined, tails left on
* 455 g Arborio rice
* 945 ml reduced-sodium chicken broth, warmed
* 120 ml white wine
* 60 ml chile-garlic flavored butter
* 1 carrot, cut into thin strips
* 45 g pine nuts
* 35 g sliced black olives
* 1 large red chile pepper, minced
* ground black pepper to taste

DIRECTIONS

* Heat olive oil in a large saucepan over medium heat.
* Stir in the onion and cook until softened and translucent, about 3 minutes. Stir in Arborio rice until well coated in oil; continue cooking until both the onion and rice begin to turn golden-brown, about 8 minutes.
* Pour in white wine and stir until evaporated. Pour in 1/3 of the hot chicken broth; stir constantly as the risotto simmers and slowly absorbs the broth, about 8 minutes. Add half of the remaining broth, and continue stirring until absorbed, about another 8 minutes.
* Stir in chile-garlic butter, shrimp, carrot, pine nuts, black olives, and red chile pepper until the butter has melted. Stir in the remaining chicken broth, and again stir constantly until absorbed, about 8 minutes. Season to taste with black pepper.
*.Taste rice and check it is slightly firm and totally delicious. If it is still a little crunchy, stir in some hot water and continue cooking until it reaches the desired tenderness.

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Chicken Pasta Greek Style

INGREDIENTS

* 455 g uncooked pasta
* 15 ml olive oil
* 2 cloves crushed garlic
* 455 g skinless, boneless chicken breast meat - cut into bite-size pieces
* 1 (14 ounce) can marinated artichoke hearts, drained and chopped
* 85 g chopped red onion
* 10 g chopped fresh parsley
* 1 large tomato, chopped
* 75 g crumbled feta cheese
* 30 ml lemon juice
* 3 g dried oregano
* salt and pepper to taste
* 2 lemons, wedged, for garnish


DIRECTIONS

* Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 10 minutes. Drain.
* Meanwhile, heat olive oil in a large skillet over medium-high heat. Add garlic and onion, and saute for 2 mins. Stir in the chicken. Cook, stirring occasionally, until chicken is no longer pink and the juices run clear, about 5 to 6 minutes.
* 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.

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Sausage Soup Italian Style

INGREDIENTS

* 2 (14 ounce) cans beef broth
* 1 (14.5 ounce) can Italian-style stewed tomatoes
* 1 pound Italian sausage
* 2 small zucchini, cubed
* 1 clove garlic, minced
* 1 cup sliced carrots
* 1 (14.5 ounce) can great Northern beans, undrained
* 2 cups spinach - packed, rinsed and torn
* 1/4 teaspoon ground black pepper
* 1/4 teaspoon salt

DIRECTIONS

* In pot, brown sausage with garlic.
* Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer for 15 mins.
* Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.
* Remove from heat, and add spinach.
* Replace the lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 mins.

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Pasta with Spinach Pesto Sauce

INGREDIENTS

* 1 tablespoon minced garlic
* 16 ounces fresh spinach, washed & chopped
* 6 ounces low-fat, firm silken tofu
* 2 tablespoons fresh lemon juice
* 1/8 cup low-sodium chicken broth
* 1/2 cup grated Parmesan cheese
* 1/2 teaspoon ground black pepper
* 1/2 cup diced red onion
* 1 teaspoon Italian seasoning
* 10 ounces fresh mushrooms, thinly sliced
* 6 ounces fresh sliced shiitake mushrooms
* 1/4 cup bacon bits
* 1 pound penne pasta


DIRECTIONS

* Cook the pasta according to package directions.
* While pasta is cooking, in food processor or blender, combine spinach, tofu, lemon juice, garlic, broth, cheese, pepper, and Italian seasoning, process until smooth. Set aside.
* Spray a large non-stick saute pan with cooking spray. Over medium heat, cook onions and mushrooms until tender. Reduce heat to low, add pesto mixture and heat until hot.
* Toss pasta with sauce &bacon bits. Serve with additional Parmesan cheese, if desired. Note that if sauce seems very thick, thin to desired consistency with pasta cooking water or broth.

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