2-3 tbs of butter
one spoon of flour
1/2 lb chicken breast, cut into thin strips
1 can artichoke hearts, drained and cut into quarters, not marinated
juice of 1/2 lemon
1 tsp. capers
1/4 cup white wine
1/8 tsp. white pepper
8-10 oz pasta, cooked
fresh dill

Directions

1. Mix Lemon Juice, wine, flour, and butter in pan, heat and stir until it stays together.
2. Add chicken, cook until mostly done, add artichokes (available in can at grocery store) and capers – when nearly done, add fresh dill, and pepper.
3. Add angel-hair pasta, and stir into the sauce.

1. Heat 1 tbsp olive oil in large skillet on medium heat. Saute chicken until lightly browned.
2. Add remaining oil, garlic, asparagus, tomatoes, bell pepper, pine nuts and red pepper flakes. Continue cooking until asparagus is tender and chicken is cooked all the way through. Add salt and pepper.
3. While chicken is cooking, prepare pasta according to package directions. Drain.
4. Combine pasta with chicken mixture. Sprinkle with Parmesan cheese.

Directions

1. Melt butter in large skillet. Add onion and garlic. Cook until onion is tender.
2. Add chicken broth and cornstarch. Mix until smooth.
3. Cook until sauce is thickened and translucent.
4. Add shrimp, parsley and lemon juice. Cook until shrimp turns pink.
5. Prepare fettuccine according to package directions.
6. Toss fettuccine with shrimp mixture. Garnish with Parmesan cheese.

1. For sauce, cook meat, onion, and garlic till meat is brown. Drain fat.
2. Stir in undrained tomatoes, tomato sauce, tomato paste, basil, oregano, and 1/4 tsp pepper bring to boiling, reduce heat, simmer 15 min, stirring occasionally.
3. Meanwhile, cook noodles for 10 to 12 min or till tender, drain and rinse with cold water.
4. For filling combine the egg, cottage cheese, parmesan cheese and the parsley.
5. Layer half the noodles, spread with half the cheese filling, half the mozzarella, half the meat sauce, repeat.
6. Bake at 375 for 30 to 35 min or till heated through. Let stand 10 min before serving.

Make ahead directions are as above except after assembling, cover and refrigerate for up to 24 hours. Bake covered at 375 for 40 min. Uncover, bake for 20 more min or till hot. Let stand 10 min.

Hints: For the parsley, a smaller amount of dried parsley works just as well. And I usually find it easier to make it before boiling the noodles so that assembly can begin right after the noodles are done. For the meat sauce, I like to simmer it covered for at least a couple hours if I’m feeling that ambitious.

Directions

1. Cook tortellini according to package directions. Drain.
2. Combine tortellini with broccoli, parsley, artichokes, and green onions in a large bowl; toss lightly to mix.
3. Pour salad dressing over tortellini mixture. Sprinkle with basil or cilantro and toss gently.
4. Cover and chill until ready to serve.

Toss salad again just before serving. Sprinkle with Parmesan and add tomatoes.

Directions

1. Cook pasta according to directions.
2. Cut chicken into bite-sized pieces. Cut asparagus into 1 inch pieces.
3. Heat 1 tbsp olive oil in large skillet over medium heat. Add chicken and sauté until lightly browned.
4. Add asparagus, tomatoes, bell pepper, pine nuts, garlic and red pepper flakes. Cook until chicken is done. Season with salt and pepper.
5. Toss with pasta. Sprinkle with Parmesan cheese.

Directions

1. Place oil, chicken, garlic, oregano, basil and thyme into frying pan.
2. Cook on high until chicken has changed color, then add chayote squash.
3. Lower heat to medium and continue cooking, stirring as needed.
4. When almost done, add other squash, bell pepper and spaghetti sauce. Serve over spaghetti.