Pesto, Sausage Pasta

Pesto, Sausage Pasta
From the Kitchen of Stephanie

Here is a recipe that is super simple that my kids have been gobbling up lately.

What you need:

Your favorite Pesto (I prefer the fresh one from Trader Joe's or homemade)
Your favorite Pasta (We have been enjoying the High Fiber, Mini Penne Pasta from Trader Joe's)
Your favorite Sausage (We like the chicken and sun-dried tomato sausage from Trader Joe's)
Your favorite veggies (We have used peas, broccoli, and brussel sprouts)

What you need to do:

***Before starting anything put water on stove to start boiling for pasta

1. Dice and cut your sausage (I have found that one link per adult and 1 link per 2 kids works out well) and then throw it in a non-stick pan and brown it (I don't put anything in the pan...don't want those extra calories).

2. Add pasta to boiling water and cook as directed. (I tend to do a 1/2 cup of pasta per person eating and then we end up with a little left over for the next day for a lunch or a quick meal the next night)

3. When the pasta has about 4-5 minutes left, throw in your veggies (if it's peas or broccoli) and cook until desire tenderness. (if you're making brussel sprouts, I prefer to sauté them in a non-stick pan with a little bit of diced onion and garlic to brown them).

4. Once everything is cooked, drain pasta and veggies and add back to the pot. Then take 1-2 tablespoon fulls of pesto and add to the pasta and stir, then add the sausage!

Enjoy!

Baked Ziti

Baked Ziti
From the kitchen of Diana Brewster

One pound of Ziti noodles (cook for 10 mins)

Ricotta Cheese Mixture:

16oz Ricotta Cheese

1 egg

Half jar of sauce or if your sauce is homemade about 1 ½ cups

Garlic Powder ½ Teaspoon

Italian Seasoning 1 Teaspoon

½ Cup of Grated Parmesan Cheese

1 Cup of Grated Mozzarella Cheese

½ teaspoon Salt

Mix Everything together, it should be very moist

Add to the cooked pasta and stir. Add more Mozzarella Cheese if needed up to 1 cup more.

Layer 9x13 pan with sauce and then pour pasta mixture in. Top with sauce, mozzarella cheese and a sprinkling of Parmesan Cheese.

Bake at 350 for 30 minutes
Note: ( you can double this recipe very easily, and if you like meat just add to the Ricotta Mixture)

Warm Pasta Salad

I love summer for so many reasons, one of them being that I love all of the fresh veggies. I have been making a lot of pasta dishes lately and throwing in whatever veggies I have on hand in the dish.

I also love pasta salad and so tonight I thought I'd try to make a warm pasta salad as a main course. Read the following to find out what I did:

Tonight, I have zucchini, asparagus, sweet onion, green onion, carrots, mushrooms, sweet yellow and red peppers, broccoli, and tomato (I know, it's technically a fruit). All of these are fresh and all of them are organic. While waiting for my pasta water to boil, I chopped these veggies up and set in them in a bowl for later.

I then added 2 cloves of minced garlic, 1/2 of a sweet onion (diced), and about 1-2 TBSP of Extra Virgin Olive Oil to my wok and sauteed until translucent. I then added all of the fresh cut veggies and sauteed until tender/crisp. While cooking the veggies, I added salt and fresh cracked pepper to taste, along with a pinch of cayenne pepper to give it just a little kick.

While the veggies were cooking, I added the pasta to the boiling water and cooked according the package.

When the pasta and veggies were done, I combined them and added, goat cheese (I told you I have been a little obsessed with it lately), just a little Italian dressing, and freshly grated parmesan cheese.

I mixed all together in the wok over low heat, so that the goat cheese would have a chance to get nice and melted. I then topped it all off with parm again!

Serve immediately....hoping the left overs are just as good cold as warm! :)

Recipe:

2 cloves minced garlic
1-2 tbsp EVOO
Salt and Pepper (to taste)
a pinch of Cayenne Pepper
Whatever veggies you have on hand (here is what I used):
Carrots
Sweet Onion
Zucchini
Green Onions (the whole thing)
Tomato
Red and Yellow Bell Peppers
Asparagus
Broccoli
Whole Wheat Penne Pasta
Goat Cheese (I like a lot...about 1/2 to 3/4 of a tub)
Freshly Grated Parmesan
Italian Dressing (I prefer Newman's Own Organic Tuscan Italian)

1. Cook Pasta according to directions
2. Dice/chop veggies and saute with EVOO, garlic, and seasonings
3. Mix pasta and veggies together in sautee pan, over low heat, and add goat cheese and Italian Dressing.
4. Heat until Goat Cheese is soft.
5. Top with Parm and serve

Grilled Corn Pasta Salad

Grilled Corn Pasta Salad
By: Taste of Home

8 Servings Prep: 20 min. + soaking Grill: 25 min. + cooling

Ingredients
4 large ears sweet corn in husks
1-1/2 cups uncooked penne pasta
2 cups cherry tomatoes
1 medium zucchini, thinly sliced
1 can (2-1/4 ounces) sliced ripe olives, drained
1/3 cup white wine vinegar
2 tablespoons olive oil
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon ground mustard
1/4 teaspoon garlic powder
1/4 teaspoon pepper

Directions
Carefully peel back corn husks to within 1 in. of bottom; remove silk. Rewrap corn in husks and secure with kitchen string. Place in a stockpot; cover with cold water. Soak for 20 minutes; drain.
Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning often.
Meanwhile, cook pasta according to package directions; drain and rinse in cold water. When corn is cool enough to handle, remove kernels from cobs and place in a large bowl. Add the pasta, tomatoes, zucchini and olives.
In a small bowl, whisk the remaining ingredients. Pour over salad and toss gently to coat. Cover and refrigerate until serving. Yield: 8 servings.

Nutritional Analysis:
One serving (1 cup) equals 164 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 382 mg sodium, 27 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges:

KFC Macaroni & Cheese

KFC Macaroni & Cheese
By: Todd Wilbur

Here's a clone for another of KFC's famous side dishes. We'll use easy-to-melt Velveeta as the main ingredient for the cheese sauce with its very smooth texture. Then a bit of cheddar cheese is added to give the sauce a sharp cheddary zing like the original. It's a very simple recipe that will take only 15 minutes to prepare. That's great news if you're a lazy cook like me who wants to dig right into the tasty vittles.

6 cups water
1 1/3 cups elbow macaroni
4 ounces Velveeta cheese
1/2 cup shredded cheddar cheese
2 tablespoons whole milk
1/4 teaspoon salt

1. Bring water to a boil over high heat in a medium saucepan. Add elbow macaroni to the water and cook it for 10 to 12 minutes or until tender, stirring occasionally.
2. While the macaroni is boiling, prepare the cheese sauce by combining the remaining ingredients in a small saucepan over low heat. Stir often as the cheese melts into a smooth consistency.
3. When the macaroni is done, strain it and then pour it back into the same pan, without the water. 4. Add the cheese sauce to the pan and stir gently until the macaroni is well-coated with the cheese. Serve immediately while hot. (http://www.topsecretrecipes.com)
Makes about 3 servings.

Chicken Spaghetti

Chicken Spaghetti
From the Kitchen of Jen Potter

1 can cream of mushroom soup
1 can cream of chicken soup
1 package thin spaghetti
boneless skinless chicken breasts
4 to 5 ounces Velveeta cheese
Shredded cheese

Boil chicken until done. Take chicken out and shred. Cook spaghetti noodles in the chicken broth/water. In another pan mix soups, velveeta and shredded chicken. Cook on low medium until cheese has melted. In a 9 x 13 pan put cooked spaghetti in first, then the soup and chicken mixture. Fold all together. Just slowly mix all in pan. Add just a bit of chicken broth. Cover with shredded cheese and foil and bake at 350 for 30 minutes. I usually take the foil off towards the end to brown the cheese. I like it a little crunchy. :)

This is one of Ben's moms recipes. I haven't found a sub for Velveeta. Nothing works in place of it that I have found. You can add different things in. Sometimes I use the chicken you can buy at the deli. Sometimes I add in mushrooms. I usually add Rotel tomatoes to give it a little kick. It's so easy to make. I make it while the kids are sleeping, and just put it in the fridge. Dinner time rolls around and I pop it in the oven for about 40 minutes, and done.

Spinach and Artichoke Casserole (this can be made with or without Chicken)

Spinach and Artichoke Casserole (this can be made with or without Chicken)
By: Stephanie

Ingredients:

1 Box Medium Shells (I use Barilla)
1 Pint Cottage Cheese (I use Knudsen 2% Lowfat)
2 Cups Shredded Mozzarella (divided into 1.5 cups and .5 cup)
2 Cups Finely Shredded Parmesan Cheese (divided)
1 (10oz) Box Frozen Chopped Spinach, thawed and drained
1 (14 oz) Can of Artichoke Hearts, diced)
1 8 oz Low Fat Cream Cheese (optional) at room temperature
Pepper (to taste)
2-4 TBSP Dried Basil
2 TSP Garlic Powder
4 Cheese sauce (you can make it from the season pkts, you can buy it in a jar, or you can make it from scratch)
***I buy 1 Alfredo pkt (Knor brand), 2 Creamy Garlic pkt (Knor brand) when I can't find their 4 cheese sauce pkt
and make the sauce (which usually requires butter and milk) on the stove top while cooking the pasta
IF YOU ARE MAKING THIS WITH CHICKEN:
1 Rotisserie Chicken (or the equivalent of 1.5 to 2.5 pounds of cooked chicken, depending on how much you want), shredded

Directions:

1. Cook pasta (according to box, minus 1 minute from lowest cooking time) and sauce (according to pkts)
2. While pasta and sauce are cooking, drain and dice artichokes, drain the spinach and shred the cheese
3. When pasta is done, drain and add back to the pot
4. Add Spinach, Artichokes, Seasonings, Sauce, Cottage Cheese, 1 cup Parm, 1.5 cups Mozzarella and the cream cheese and chicken (if using)
and stir together with a wooden spoon
5. Pour into a 13x9 Baking Dish (sprayed with non-stick spray) top with the rest of the two cheeses.
6. Cover with foil and cook at 375 for 30 minutes and then take the foil off and bake an additional 10 minutes uncovered

**If you are short on time, you can turn the broiler on after the first 30 minutes and melt/brown the cheese that way in about 2 minutes...just make sure you watch it closely

Chicken, Veggies and Penne Pasta

Chicken, Veggies and Penne Pasta
From the Kitchen of Amy Day

Rotisserie Chicken
Penne Pasta
White Sauce
Asparagus
Broccoli
Mozzarella
Romano


Buy a pre-cooked rotisserie chicken and throw the meat into penne pasta with a white sauce, asparagus and broccoli, and a few handfuls of shredded mozzarella and romano cheese. It freezes well too - you can get a few lunches and dinners made all at the same time! Good for you to get a little protein...

Asian Beef Pasta

Asian Beef Pasta
From the kitchen of Diana Brewster

8 oz of Linguine uncooked
2 cups of broccoli florets or frozen peas
3 med sized carrots
2 Tablespoons of oil
1 lb of Beef sirloin steak cut into to strips or Beef chunks used for stew
1/4 C Italian dressing
1/4 C of Teriyaki Sauce
1tsp ground ginger

Cook pasta as directed on the box, adding broccoli and carrots to the cooking water for the last 2 to 4 minutes of the pasta cook time. Drain pasta mixture.
While pasta is cooking, heat oil in a large skillet, add meat and cook until browned on all sides. Stir in dressing, teriyaki sauce and ginger. Cook until sauce thickens, stirring occasionally. Toss pasta and meat mixtures in a large serving bowl or in the pan.

Mediterranean Chicken Orzo

Mediterranean Chicken Orzo
From the Kitchen of Beth Vincent

1 can (2.25 oz) kalamata olives sliced
1/3 cup oil packed sundried tomatoes, plus 1 tablespoon of the oil
1 TBS balsamic vinegar
1 tsp dried basil
1lb chicken (sliced like tenders)
1 can chicken broth (14oz)
1 cup dried orzo
2 oz (1/2 cup) crumbled feta cheese

In medium bowl toss together olives, tomatoes, 1/2 tsp of basil- set aside

In large skillet heat 1 TBS of sundried tomato oil over high heat. add chicken sprinkle with remaining basil, cook until brown. Turn tenders, push aside.

Add broth and orzo. bring to boil. Reduce heat, cover, and simmer until liquid is absorbed. Remove chicken. Stir half olive mixture into orzo, Spoon orzo onto plates, top with chicken, feta, remaining olives/tomatoes mixture, and balsamic vinegar.

serves 4

Sugo Rosso

Sugo Rosso (Red Sauce. That is what it was always called where I served. I've heard it called Ragu, Sugo di Carne--Meat Sauce. Call it what you like, I'm not particular)
From the Kitchen of Cali Jo Hawkins

In large sauce pan, cook over medium-high heat until onions are soft:
2 TB olive oil
1-2 cloves of garlic, chopped fine
1/2 of medium onion or 1 small onion chopped fine

Add and cook until sausage is no longer pink:
1/2 package Johnsonville Brand Sweet Italian Sausage (It is made with Sweet Basil), push out of casings and break into small chunks (I have only seen this at Walmart or Winco. You can also use Mild or Hot Italian Sausage, but it will give your sauce a spicier flavor with a hint of licorice from the fennel in the sausage, which I really don't like. I prefer the sweet basil flavor)
2 finely chopped carrots
1 finely chopped celery stick

Stir in one 14 oz. can of petite diced tomatoes and 2 small cans of tomato sauce
Add 1 dried bay leaf, basil, parsley (If using fresh herbs add them at the end of cook time)

Simmer on low heat stirring occasionally for 3-5 hours
Remove bay leaf before serving. Serve with cooked pasta and freshly grated parmesan cheese.

Variations:
Add 1 small carton HEAVY whipping cream for a creamier pink sauce and heat through just before serving. This is one of my favorite ways to eat pasta!

Harvest Moon Macaroni

Harvest Moon Macaroni
Courtesy of: Rachael Ray, Fright Night
Shared by Brienna Drnec




1 pound macaroni such as cassarecci, strozzopretti or ziti with lines
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
3 cloves garlic, finely chopped
2 tablespoons fresh thyme, finely chopped
3 tablespoons butter
3 tablespoons all-purpose four
1 cup chicken stock
1 1/2 cups whole milk
Salt and freshly ground black pepper
Nutmeg, grated to taste
1 (10-ounce) box frozen butternut squash, defrosted
A few dashes hot sauce
1 cup grated Parmigiano-Reggiano
1 cup extra-sharp yellow Cheddar
A handful fresh parsley leaves, finely chopped
1 teaspoon sweet paprika
Bring water to a boil, season with salt and cook macaroni to al dente.

Preheat broiler and place rack in middle of the oven.

Heat the extra-virgin olive oil in a sauce pot over medium heat, saute onions and garlic until soft, 6 to 7 minutes and stir in the thyme.

Scoot onions off to side of pan and melt butter, whisk flour into butter and combine whisk 1 minute then whisk in stock and milk, season sauce with salt, pepper and nutmeg, and cook until thickened, about 3 to 4 minutes.

Stir in butternut squash and a few dashes hot sauce. Reduce heat. When sauce comes to a bubble, stir in Parmigiano. Combine the sauce and macaroni, transfer to a casserole dish and top with shredded yellow Cheddar, chopped parsley and paprika. Brown the macaroni under broiler, 4 to 5 minutes until brown and bubbly.

Lemon Parsley Cheese Pasta

Lemon Parsley Cheese Pasta
By: Stephanie

Serves about 4

Ingredients:

3/4 box of Penne Pasta
1 pkg of Chicken Breast Filets (4-5 filets)
2 TBSP Extra Virgin Olive Oil (for chicken), extra tsp for veggies
1/4 cup Lemon Juice Concentrate (for chicken)
1/2 of a Red Bell Pepper Chopped
1 1/2 cups steamed broccoli (you still want it to have some crunch)
1/4 cup chopped white onion
2 minced garlic cloves
1 medium zucchini chopped
2 TBSP butter
1 cup milk (any percent)
1/2 cup buttermilk)
1/2 shredded fresh parmesan
1 TBSP parsley
Juice from one lemon
1 pkt 4 cheese sauce mix

1. Cook Pasta according to box
2. Cube Chicken and cook in Extra Virgin Olive Oil and Lemon Juice Concentrate (about 8-10 minutes)
3. Sautee (in tsp oil) garlic, onion, red peppers, zucchini, and broccoli until desired tenderness (about 7 minutes
4. In a sauce pan, mix butter, milk, buttermilk, lemon juice (from lemon) parsley and parmesan until melted/blended.
5. Add cheese sauce pkt to sauce and stir until thick (about 4 minutes)
6. Mix Pasta, chicken, veggies, and sauce all together in a big bowl and serve

"Healthified" Mexican Pasta Skillet

"Healthified" Mexican Pasta Skillet
by: Eat Better America

72% less sat fat • 68% less fat • 26% fewer calories than the original recipe—see the comparison. This 30-minute sizzling skillet will have your family running to the table! From eatbetteramerica.
prep time:30 min
start to finish:30 min
makes:6 servings (about 1 1/3 cups each)

1 lb extra-lean (at least 93%) ground beef
1 jar (16 oz) Muir Glen® organic mild salsa
1 cup Muir Glen® organic tomato sauce (from 15-oz can)
1 1/2 cups water
2 cups uncooked regular or multigrain elbow macaroni
1 cup Green Giant® Niblets® frozen corn
1/2 cup shredded reduced-fat sharp Cheddar cheese (2 oz)

1. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
2. Stir in salsa, tomato sauce and water. Heat to boiling. Stir in macaroni and corn. Reduce heat; cover and simmer 12 to 15 minutes, stirring occasionally, until macaroni is tender.
3. Sprinkle with cheese. Cover; let stand 1 to 2 minutes or until cheese is melted.

Nutritional Information
1 Serving: Calories 370 (Calories from Fat 60); Total Fat 6g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 45mg; Sodium 650mg; Total Carbohydrate 53g (Dietary Fiber 3g, Sugars 5g); Protein 25g % Daily Value*: Vitamin A 10%; Vitamin C 15%; Calcium 8%; Iron 20% Exchanges: 3 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 2 Lean Meat Carbohydrate Choices: 3 1/2 MyPyramid Servings: 2 oz-equivalents Grains, 2 oz-equivalents Meat & Beans
*% Daily Values are based on a 2,000 calorie diet.

Olive and Feta Pasta

Olive and Feta Pasta
by: Allrecipes.com

Servings: 4

Ingredients:
8 ounces uncooked whole wheat spaghetti
1 tablespoon olive oil
2 cloves garlic, minced
8 ounces crimini mushrooms, sliced
2 small zucchini, sliced
dried oregano to taste
salt and pepper to taste
12 black olives, pitted and sliced
1 ounce crumbled feta cheese

Directions:
1. Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain.
2. Heat the olive oil in a skillet over medium heat, and saute the garlic 2 minutes. Mix in mushrooms and zucchini. Season with oregano, salt, and pepper. Stir in olives, and cook until heated through. Place pasta in the skillet, toss to coat, and continue cooking about 2 minutes. Top with feta cheese to serve

Can be served warm or cold.

Creamy Chicken and Rotini

Creamy Chicken and Rotini
by: Stephanie

Chicken

2 Boneless Skinless Chicken Breasts (about 4 oz each)
Mrs. Dash Garlic and Herb Seasoning (to taste)
Dill (to taste)
1 TBSP Extra Virgin Olive Oil

1. Place chicken breasts in bag or bowl and add seasonings and oil...let marinate for at least 10 minutes
2. Cook in a skillet for about 5 minutes on each side
3. Place chicken on a baking sheet (lined with foil) and place in preheated oven (375) for an additional 10 minutes
4. Take out and chop

Rest of the ingredients:

4 Mushrooms
1 1/4 cups broccoli
15 Artichoke Hearts (marinated in water, not oil) (cut)
2 cups (dry) Whole Grain Rotini
1/2 cup Bertoli Alfredo Sauce

While the chicken is cooking:

1a. Start water for pasta
1b. Steam broccoli. Put broccoli in a pot and cover with water. Cook for about 8-10 minutes or until fork tender
2. Add Mushrooms to the broccoli the last two minutes of cooking
3. Drain veggies and slice mushrooms
4. Water should be boiling at this point, add pasta to water and cook for 10-11 minutes, then drain
5. Cut up artichoke hearts
6. Once chicken and pasta are ready add everyone to the same pot, including sauce, and keep over medium heat until everything is heated...don't cook too long though because broccoli will become soggy

Nutrition:

Serving size: 1 cup

218.4 Calories and 8 grams of fat

Cugina Family Marinara

Cugina Family Marinara – Jen Pribaz

2 cans of tomatoes (Organic Muir Glen are the best!) -either diced or crushed
1 can of tomato paste and an equal amount of water
Olive oil (some people like "classico" versus extra virgin - I haven't decided) -a couple T's -?4
Basil, Parsley -(?palm-full of each)
Salt -(small palm-full)
Pepper
Garlic - 2 Cloves (either half and take out (optional) or mince and leave in - I leave it in)
1 t. of Sugar - to cut the acidity of the tomatoes

Put all ingredients in the crock pot and stir until paste blends. Set on high (with lid) for at least 4 hours or until thickened. At this point you can decide if it needs more oil, or spices. If the sauce tastes like "hot tomatoes" then you need to add accordingly. Set to low until dinner with lid cocked to let air out.
Optional: sauce generally comes out better when simmered with meat. My grandmother uses salt pork - not the healthiest choice.

Spinach-Stuffed Shells

Spinach-Stuffed Shells
by: Taste of Home
Here’s a creamy and delicious, vegetarian main dish from Debbie Herbert in Seymour, Indiana. It’s easy to assemble and looks like you really fussed. Serve with a leafy salad, crusty garlic bread and thirst-quenching iced tea.
SERVINGS: 5
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 25 min. Bake: 25 min.

Ingredients:
15 uncooked jumbo pasta shells
1 envelope white sauce mix
1 cup (8 ounces) 4% cottage cheese
1/2 cup shredded mozzarella cheese
1 egg white
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
Dash pepper
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 tablespoon shredded Parmesan cheese

Directions:
Cook pasta according to package directions. Meanwhile, prepare white sauce according to package directions; set aside.
In a small bowl, combine the cottage cheese, mozzarella, egg white, basil, garlic powder, pepper and half of the spinach (save remaining spinach for another use). Pour half of the white sauce into a greased 11-in. x 7-in. x 2-in. baking dish.
Drain pasta and rinse in cold water; stuff each shell with 2 tablespoons spinach mixture. Arrange over sauce. Top with remaining white sauce. Cover and bake at 375° for 25 minutes or until heated through. Sprinkle with Parmesan cheese. Yield: 5 servings.

***I made this recipe and added a half a can of artichoke hearts to the spinach mixture.....it was really tasty!

Mac-N-Cheese Deluxe

Mac-N-Cheese Deluxe
by: Deanne Hoff

2 cups elbow macaroni

2 cups small curd cottage cheese

1 cup sour cream

1 slightly beaten egg

¾ tsp salt

Dash pepper

8 oz cheddar cheese (I use almost 3 cups)



Cook mac, drain, mix all ingredients, 9 x 13 casserole dish, bake @ 350 degrees for 40-45 minutes.

I top with extra grated cheese


**My modifications: I also add garlic and onion powder and I use 2 cups of sour cream. The only other change I make is that I mix all of the cheese into the pasta instead of saving some for the top. :)

Chicken Farfalle Florentine

Chicken Farfalle Florentine
by: Stephanie

Ingredients:
3-4 boneless, skinless chicken breasts
1 box of Farfalle pasta
Extra Virgin Olive Oil
1 bunch fresh spinach (or 1 box of chopped frozen spinach, thawed and all excess water drained)
1-2 cloves garlic, finely minced
1/2 yellow onion, finely chopped (optional)
3-5 TBSP cream cheese
black pepper (to taste)
Milk (add to reach desired consistency for sauce, probably 1-2 tbsp)
1 jar of Bertolli Alfredo Sauce
Parmesean cheese ( use as desired)

Prep:
1. Grill Chicken, Chop, and set aside
2. Prepare pasta according to package.
3. In the pan add a little oil, garlic and onions. Saute until tender and onions are translucent. Add spinach (allow it to wilt, if fresh) and heat through.
4. Add cream cheese, mixture will be thick.
5. Add Alfredo Sauce and milk until desired consistency is reached
6. Stir chicken into the sauce add pepper.
7. Mix Pasta and sauce