Pesto Pasta Salad

I made this for a BBQ on Saturday night... and I will be making it again soon. Sooo tasty. Recipe from good friend Ina.

Pesto Pasta Salad

• 3/4 pound fusilli pasta
• 3/4 pound bow tie pasta
• 1/4 cup good olive oil
• 1 1/2 cups pesto
• 1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
• 3 T. lemon juice
• 1 1/4 C. mayo
• 1/2 C. freshly grated Parmesan
• 1 1/2 C. frozen peas, defrosted
• 1/3 cup pine nuts
• 3/4 tsp. kosher salt
• 3/4 tsp. black pepper

Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente. Drain and toss into a bowl with the olive oil. Cool to room temperature.

In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayonnaise and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pine nuts, salt, and pepper. Mix well, season to taste, and serve at room temperature.

Lemon Cream Pasta with Veggies

I will always associate this dish with celebrating nephew Jonah's arrival, when we had it for Sunday dinner at Mase and Amanda's. Really, really delicious- and such a happy memory.

Lemon Cream Pasta with Veggies

1 T. olive oil

1 garlic clove

2 C. heavy cream

3 lemons

salt and pep

1 pound pasta of choice

2 medium zucchini

2 medium yellow squash

1/2 C. freshly grated parmesan cheese

1 pint grape tomatoes, halved

Heat olive oil in saucepan over medium heat. Add garlic and cook just for a few seconds- not more than 30, or it will burn, and burnt garlic is so bitter and nasty. Add cream, zest and juice of two of the lemons, 1 tsp. salt, and 1/2 tsp. pepper. Simmer sauce for about 20 minutes on medium-low.

Bring large pot of water to boil. Add 1 T. salt and pasta. Cook according to package directions. Drain and return to the pot. Immediately add cream mixture and cook for about three minutes. Steam zucchs and squash, and add to the pasta. Toss in parmesan and tomatoes. Slice the last lemon and add a few slices to the pasta, to make it purty. Toss well, season to taste, and serve hot.

* We've also made this with broccoli and it's yum too.

Manicotti with Spinach

This one's a family favorite. Yum yum.

Manicotti with Spinach

1 box (8 oz) uncooked manicotti shells
2 C shredded Italian cheese blend (8 oz)
1/4 tsp. crushed red pepper flakes
1 container (15 oz) ricotta cheese
1 box (10 oz) frozen spinach, thawed, drained, squeezed dry
2 cloves garlic, finely chopped
1 egg, slightly beaten
1 jar (25.5 oz) marinara sauce
1 C. grated parmesan cheese
1/2 c. half n half

1. Heat oven to 375°F. Cook manicotti as directed on box. Rinse and drain well.
2. In medium bowl, stir together 1 1/2 cups of the Italian cheese blend, the red pepper, ricotta cheese, spinach, garlic and egg.
3. In bottom of ungreased 13x9-inch (3-quart) glass baking dish, spread 1 cup of the pasta sauce. Spoon ricotta mixture into manicotti; place over sauce in dish. Mix remaining sauce with half n half then pour over manicotti.
4. Cover tightly with foil; bake about 30 minutes or until sauce is bubbling. Uncover dish; sprinkle with remaining 1/2 cup Italian cheese blend and 1 C. parmesan. Bake uncovered 5 minutes longer or until cheese is melted.

Garden Zucchini and Italian Sausage Penne

(sorry for the shadows...I think someone was hovering over the dish in anticipation, and cast a dark shadow upon the dish)

I found this recipe on Stephanie's Kitchen awhile back, but just barely got around to trying it. It was easy and delish!

Garden Zucchini and Italian Sausage Penne

Ingredients:

1 pound pasta of your choice, cooked to al dente

1 jar of your favorite pasta sauce

1 pound Italian sausage

2 cups zucchini, chopped

Parmesan cheese

Directions:

1. Brown the Italian sausage in a large skillet.
2. Add zucchini and cook until soft.
3. Pour pasta sauce over the sausage. Cook until sauce comes to a low boil.
4. Add cooked pasta to the skillet and mix well.
5. Sprinkle with Parmesan cheese.
6. Eat.

Baked Ziti and a Giveaway

I'm not sure how this hasn't gotten on the blog until now, but it's one of the best recipes EVER! It's from The Best 30 Minute Recipe (aka- our favorite cookbook). I made this easy recipe even easier by adding a jar of spaghetti sauce instead of making it. And since we think more people need this cookbook in their lives, we're giving one away, along with 2 of the cutest potholders from Urban Outfitters. Leave a comment by this Friday at 12:00 noon and we'll randomly select a winner after that. Good luck!

Skillet Baked Ziti

1 T. olive oil
1/4 t. red pepper flakes
salt and pepper
1 jar spaghetti sauce
3 cups water
12 ounces ziti- 3 3/4 cups (I used penne)
1/2 cup heavy cream
1/2 cup grated parmesan cheese
1/4 cup minced fresh basil
1 cup shredded mozzarella

1. Heat Oven: Adjust oven rack to middle position and heat oven to 475 degrees.
2. Simmer Ziti: Combine oil and red pepper flakes in 12 inch ovensafe nonstick skillet and saute over medium high heat about 30 seconds. Add spaghetti sauce, water, and ziti. Cover and cook, stirring often and adjusting heat as needed to maintain vigorous simmer, until ziti is almost tender, 15 to 18 minutes.
3. Add Cheese and Bake: Stir in cream, parmesan and basil. Sprinkle mozzarella evenly over ziti. Transfer skillet to oven (or if your skillet isn't ovenproof, transfer to a baking dish) and bake until cheese has melted and browned, about 10 minutes.

Lasagna Primavera

This is such a great recipe- I want to start making it often so I can master it- and be able to prepare it in my sleep. It has a white sauce, not tomato. It is so jam-packed with vegetables, I love serving it to my family who would otherwise turn their noses up at all the carrots, spinach and peas. Perfect springtime dinner. When I make this again, I will prep the veggies in the morning to save time during assembly, and I will divide the recipe in 1/2, baking one half for dinner that night and freezing the other half.

Lasagna Primavera

Serves 8

1/4 cup olive oil, plus more for foil
1/2 cup all-purpose flour
3 garlic cloves, minced
6 cups whole milk
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1 package (10 ounces) frozen peas
1/2 pound carrots (4 to 5), halved lengthwise and thinly sliced
Coarse salt and ground pepper
1 container (15 ounces) part-skim ricotta (about 2 cups)
1 large egg
1 package (9 ounces) no-boil lasagna noodles (12 to 16 noodles)
1 pound part-skim mozzarella, shredded
1 cup grated Parmesan

1. Preheat oven to 400 degrees. In a large saucepan, heat oil over medium; add flour and garlic. Cook, stirring constantly, 2 to 3 minutes (do not let flour mixture darken); whisk in milk. Bring to a boil; reduce to a simmer, and cook, whisking occasionally, until thickened, 3 to 5 minutes. Add spinach, peas, and carrots; season with salt and pepper. Set sauce aside.
2. In a medium bowl, combine ricotta, egg, 1/2 teaspoon salt, and teaspoon pepper.
In the bottom of a 9-by-13-inch baking dish, spread a thin layer of vegetable sauce. Layer noodles, half the remaining vegetable sauce, another noodles, half the ricotta mixture, half the mozzarella, and half the Parmesan; repeat.
3. Cover dish with lightly oiled aluminum foil, and place on a large rimmed baking sheet. Bake 45 minutes, uncover, and bake until bubbling and browned, about 20 minutes more. Let cool 10 to 15 minutes before serving.

To Freeze: Assemble lasagna but do not bake. Cover lasagna tightly with plastic wrap, then aluminum foil; freeze up to 3 months. To Bake From Frozen: Remove plastic wrap; cover baking dish with lightly oiled aluminum foil, and place on a large rimmed baking sheet. Bake at 400 degrees for 1 1/2 hours. Remove foil, and bake until bubbling and browned, about 30 minutes more. Let cool 10 to 15 minutes before serving.

Linguine with Spring Vegetables

This might be my new favorite pasta. Does anyone else subscribe to Everyday Food? The latest issue has 10 different pasta recipes which all look delicious, but this was first on my list to try. It's also a one pot meal- my favorite! I did add a little parmesan cheese because doesn't everything taste better with cheese?

Linguine with Spring Vegetables

• Coarse salt and ground pepper
• 3/4 pound linguine
• 1 pound asparagus (tough ends removed), cut into 1-inch lengths
• 1 medium zucchini, halved lengthwise (quartered if large) and thinly sliced
• 4 ounces sugar snap peas (stem ends trimmed), halved
• 1/2 cup heavy cream
• 1 tablespoon butter, cut into pieces
• 2 tablespoons fresh tarragon leaves

1. In a large pot of boiling salted water, cook pasta 4 minutes short of al dente; add asparagus, zucchini, and snap peas. Cook until vegetables are crisp-tender, about 3 minutes. Reserve 1/2 cup pasta water; drain pasta mixture, and set aside.
2. In the same pot, bring cream and butter to a simmer. Toss in pasta mixture and enough pasta water to create a thin sauce (it will thicken as it stands). Season with salt and pepper, and top with tarragon.

Spaghetti with Garlic, Olive Oil, and Broccoli

I wasn't sure how this dish would turn out because it calls for a lot of garlic and I'm not a huge garlic fan, but this was so good! It's light and healthy and has really good flavor. We had this with parmesan breadsticks that are super easy and delicious!

Spaghetti with Garlic, Olive Oil, and Broccoli

6 Tablespoons extra-virgin olive oil
12 garlic cloves, minced
Salt and ground black pepper
1 pound spaghetti
3 Tablespoons minced fresh parsley
2 teaspoons fresh lemon juice
1/4 teaspoon red pepper flakes
4 cups fresh broccoli florets
grated parmesan cheese (for serving)

1. Bring 4 quarts water to boil in large pot.
2. Cook 3 tablespoons of oil, 3 tablespoons of garlic, and 1/2 teaspoon salt in 10-inch nonstick skillet over low heat, stirring often, until garlic is sticky, foamy, and straw-colored, about 10 minutes. Transfer to small bowl.
3. To skillet, add 1/2 cup water and broccoli. Cover and cook over medium-high heat until broccoli is tender but still crisp at center, 5 to 7 minutes. Drain.
4. Add spaghetti and 1 tablespoon salt to boiling water and cook, stirring often, until al dente. Reserve 1/2 cup cooking water, then drain spaghetti and return to pot.
5. Stir parsley, lemon juice, red pepper flakes, 3 tablespoons oil, sauteed garlic, broccoli, and 2 tablespoons reserved pasta cooking water into spaghetti. Season with salt and pepper. Add reserved pasta cooking water as needed to loosen sauce. Serve, passing the Parmesan separately.


Parmesan Bread Sticks

Adjust oven rack to middle position and heat oven to 400 degrees. Roll out 1 pound pizza dough ( I used Fresh and Easy's whole wheat pizza dough) into 1/2 inch thick rectangle. Cut dough into 1-inch wide strips and lay on well-oiled baking sheet. Brush with 2 tablespoons olive oil and sprinkle with 1/2 cup grated parmesan cheese, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Bake until golden brown, about 15 minutes. Let cool slightly on wire rack and serve warm.

20-minute Chicken Parmesan

This, of course, isn't my photo, but I wish it were because it's so great (thanks Marth). This recipe comes from Tara Winward, my friend from dental school. It is so so good- I am so glad there are leftovers in our fridge at this moment. YUM.

20-minute Chicken Parmesan

4 boneless skinless chicken breast halves
1/2 cup all purpose flour
2 eggs, slightly beaten
1 c. seasoned bread crumbs (I use panko and then add a teaspoon of Italian seasoning)
2 T. olive oil
1 large jar spaghetti or marinara sauce (I like Trader Joes)
1/2 C. shredded mozzarella cheese
2 T. grated parmesan cheese
1/4 C. chopped fresh basil

Season chicken with salt and pepper, then coat with flour. Dip into eggs, then breadcrumbs to coat. In skillet over medium heat, in olive oil, brown chicken on both sides, 1 or 2 minutes. Add spaghetti sauce. Cover, simmer ten minutes, Sprinkle with cheese and basil. Cover, simmer for 5 more minutes til cheese melts. Yours won't look as pretty as the picture because it cooks in the sauce- but it is so tender and flavorful- a crowd pleaser. It pleased my crowd!

Roasted Butternut Squash Lasagna

A few things you must know before you begin reading through the recipe. This recipe does not fall into the quick or easy categories. It will dirty every dish you own. But I consider it worth every minute and every dirty dish. I put the kids to bed Saturday night, turned on a movie, and went to town. It was a fun cooking adventure. I had never cooked with butternut squash before- delicious! It was very aromatic preparation... butternut squash roasting in the oven, fresh chopped sage, freshly grated nutmeg... the house smelled heavenly. So this is probably more of a special occasion dish, for someone you love a whole lot. Chris loved it. And Maren said she thought it was better than the butternut squash ravioli at Wildflower Bread Co. Try it sometime this fall- and thank us later.


Roasted Butternut Squash Lasagna
(adapted from a Michael Chiarello recipe)

For the squash:
2 large butternut squash, about 3-5 pounds
3 T. extra-virgin olive oil
1 T. finely chopped fresh sage leaves
1 tsp. cinnamon
2 tsp. salt
1/2 tsp. freshly ground pepper
1 tsp. freshly grated nutmeg
2 C. ricotta cheese (1 15-oz. container)
1 C. grated Parmesan
2 large eggs

1 pound lasagna sheets
extra-virgin olive oil

For the sauce:
2 quarts whole milk
6 T. unsalted butter
1 T. sage, minced
1 tsp. minced garlic
1/2 c. all purpose flour
2 tsp. salt
fresh ground pepper
1/2 tsp. freshly grated nutmeg

To assemble the lasagna:

Butter for dish
1 pound mozzarella, grated
1 C. grated parmesan

Preheat oven to 400. Using a vegetable peeler, remove the squash's hard shell. Trim 1/2 inch off the top and bottom ends. Cut squash in half lengthwise. Scoop out the seeds with a spoon, and coarsely chop the squash into 1/2 inch chunks. Line a baking sheet with foil. In a bowl, toss squash ith oil, sage, cinnamon, and 1 tsp salt and 1/2 tsp fresh ground pepper. Spread squash in a single layer on the baking sheet. Roast squash in the oven until very soft and beginning to brown, 45- 50 minutes, stirring once. Remove the squash from the oven and puree in a food processor with fresh nutmeg.

In a large bowl, mix squash puree, ricotta, parmesan, eggs, 1 tsp salt, and 1/2 tsp pepper. Cover and refrigerate the mix til ready to use.

In a large pot of boiling salted water, cook lasagna noodles til al dente. Drain the sheets and spread them on a baking sheet. Drizzle lightly with olive oil and set aside.

Prepare the sauce: In a large saucepan, bring milk to a slow simmer over medium heat. In a large pot, melt the butter over medium-low heat. Add the sage and garlic to the butter, cook for 30 seconds, add the flour and stir. Add 3 cups of the milk, whisking vigorously to prevent lumps. Bring to a boil, while whisking continuously. Add the remaining milk and whisk again. Add salt, pepper, and nutmeg. Adjust heat to low to maintain a slow simmer, and cook til sauce coats the back of a spoon, about 5 minutes, whisking frequently. Remove the saucepan from the heat. Make about 8 cups.

Preheat the oven to 375. Butter a 9 by 13 baking dish. (I made one 9 by 13 pan and one small pan.) Spoon a ladle of sauce into sish and spread to coat the bottom. Place a single layer of lasagna sheets on top of the sauce. Spread some squash mixture evenly over the lasagna sheets and sprinkle mozzarella cheese and a couple Tablespoons parmesan on top. Repeat til all ingredients are used, starting with 2-3 ladles of sauce for each layer. Keep building til the pan is full to about 1/4 inch from top. Finish with cheese and sauce directly over the noodles. Cover with tin foil and bake in the middle of the oven for 1 hour. Remove foil and continue cooking for 15 minutes til golden brown and bubbling. Remove from oven and let rest a few minutes before slicing. Serve warm.

Serves 8-10

Cream Cheese Chicken

So, I realize this picture is terrible, but it's the best I can do in my circumstances, so deal with it. This is a great fall back recipe because it literally takes no effort at all, and it's actually quite tasty. Now for the recipe...

Cream Cheese Chicken and Pasta

1-2 lbs. chicken breasts or chicken tenders
2 pats of butter

1 packet Italian dressing mix

6 oz. cream cheese

1 can cream o chicken soup

1 can of milk

Cook chicken, butter and Italian dressing mix in crock-pot for 2-3 hours (depending on whether you've used chicken breasts or tenders). Shred the chicken using two forks then add cream cheese, cream of chicken soup and milk. Cook until everything is well combined and creamy. Serve over your favorite cooked pasta.

Torn Pasta with Zucchini and Arugula

This was our dinner tonight and it was really delicious! I got this recipe from Williams-Sonoma a long time ago, but just now got around to trying it. I'm wondering why I didn't make it sooner? I just tweaked a couple things- I used penne pasta instead of lasagna noodles (easier for the kids to eat) and instead of spooning the marinara over top I just mixed it all together.

Torn Pasta with Zucchini and Arugula

Ingredients:

4 zucchini

1/4 cup extra-virgin olive oil

Salt, to taste, plus 1 Tbs.

Freshly ground pepper, to taste

1/2 lb. lasagna noodles

1 cup tomato pasta sauce

2 cups arugula, washed and dried

1/2 cup grated Parmigiano-Reggiano cheese

Directions:

Using a mandoline or a knife, slice the zucchini lengthwise into 1/8-inch strips. Transfer to a large bowl. Drizzle with 2 Tbs. of the olive oil, season with salt and pepper and toss to coat evenly.

Preheat a grill pan over medium-high heat. Working in batches, arrange the zucchini strips on the pan and cook for 1 to 2 minutes. Turn the zucchini over and cook until tender but not too soft, 1 to 2 minutes more. Transfer to a plate and cover loosely with aluminum foil.

Bring a large saucepan three-fourths full of water to a boil over high heat. Break the lasagna noodles into large, uneven pieces. Add the 1 Tbs. salt and the noodles to the boiling water and cook according to the package instructions.

Meanwhile, in a small saucepan over medium heat, warm the tomato pasta sauce.

Drain the pasta and transfer to a large bowl. Drizzle with the remaining 2 Tbs. oil and toss to coat evenly. Add the zucchini, arugula and 1/4 cup of the cheese and gently toss together, being careful not to tear the zucchini strips. Transfer to individual pasta bowls, drizzle the tomato sauce over and around the pasta and sprinkle with the remaining 1/4 cup cheese. Serve immediately. Serves 4.

Penne with Roasted Vegetables

Penne with Roasted Vegetables

(recipe by Giada DeLaurentis, discovered by Kelli DeLaubradshaw)

2 red peppers, cored and cut into 1-inch wide strips

2 zucchini, quartered lengthwise and cut into 1-inch cubes

2 summer squash, quartered lengthwise and cut into 1-inch cubes

4 cremini mushrooms, halved

1 yellow onion, peeled and sliced into 1-inch strips

1/4 cup extra-virgin olive oil

1 teaspoon salt, divided

1 teaspoon freshly ground black pepper, divided

1 tablespoon dried Italian herb mix

1 pound penne pasta

3 cups marinara sauce

1 cup grated fontina cheese

1/2 cup grated smoked mozzarella

1 1/2 cups frozen peas, thawed

1/4 cup grated Parmesan, plus 1/3 cup for topping

2 tablespoons butter, cut into small pieces

Preheat the oven to 450 degrees F. On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander. In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined. Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.

You better believe I left the onions out.

(I'm still transferring recipes from my family blog over here... Chris just walked up and saw this pic and remarked, "OOoooh, let's have THAT again." I haven't made it for a while, but now that we're heading into fall I am really looking forward to making this again. Yu-u-u-um.)

Chicken Fettuccine with Pesto Cream Sauce

It had been a little while since I made this, and I had forgotten how delish it is. Chris LOVED it. Kids didn't. Can't win em all.

Chicken Fettuccine with Pesto Cream Sauce

3 boneless skinless chicken breasts
s and p
1 T. olive oil
1/2 lb. fettuccine
1/2 C. pesto (4 frozen cubes)
1/3 C. heavy cream

Between 2 pieces of plastic wrap, pound chicken into an even 3/4 inch thickness. Season with s and p. Heat oil on medium in large nonstick skillet. Cook chicken til golden brown and cooked through, about 5 minutes per side. Slice chicken into strips, cover to keep warm. Meanwhile, cook pasta according to pkg. directions. Reserve 1/4 C. cooking water. Drain pasta and return to pot. In small saucepan, heat pesto over low til liquefied. Stir in cream, heat til warm. Toss pasta with reserved cooking water and 1/2 the sauce. Divide among shallow bowls, top with chicken. Drizzle with remaining sauce. Serves 4.

Basil Pesto:
1 C. pine nuts
8 C. lightly packed fresh basil leaves (4 oz.)
2 garlic cloves, coarsely chopped
2/3 C. extra virgin olive oil

Preheat oven to 350. Spread nuts on a baking sheet. Toast in oven til golden and fragrant, tossing once, 8 minutes. Let cool completely. Meanwhile, bring 4 C. salted water to a boil. Add basil, submerge with spoon. Immediately drain in colander. Rinse with cold water til cool, then pat dry in paper towels. In food processor, combine nuts, basil and garlic; season generously with s and p. Process until nuts are finely chopped. With machine running, pour oil in steady stream through the feed tube; process til smooth. Use immediately, or freeze. To freeze, spoon pesto into an ice-cube tray (2 T. per cube); cover with plastic wrap. Freeze overnight, then transfer cubes to a re-sealable freezer bag; keep up to 6 months. Defrost pesto at room temp for about 20 min, or at 30 second intervals in micro.

Skillet Mac and Cheese

This is one of the recipes from "The Best 30-minute Recipe" that Maren and Kel gave me. It is perfection. I love homemade mac and cheese, but it has a tendency to turn out grainy, which Chris really hates. He is all about texture. This recipe calls for evaporated milk (from a can) which makes the difference from grainy to silky. It is a heavenly dish. Something I love about the pasta dishes in this book, are that they cook right in the liquid they will be eaten with, whether it is a red sauce, or water and milk as in this case. My only mistake was not serving it the instant it was ready- I went to get the camera, and not only had Adam started digging in, but it got a little cold and the sauce set up a little, and it is best eaten hot off the press.

Skillet Mac and Cheese

3 1/2 C water
1 (12-oz) can evaporated milk
12 oz elbow or small shell macaroni (3 Cups)
s and p
1 tsp cornstarch
1/4 tsp dry mustard
2 drops Tabasco
2 C shredded cheddar cheese
2 C shredded monterey jack
3 T unsalted butter

1. SIMMER MACARONI: Bring 3 1/2 C water, 1 C evaporated milk, macaroni, and 1/2 tsp salt to simmer in non-stick skillet over high heat, stirring often, til macaroni is tender, about 8-10 minutes.

2. THICKEN AND FLAVOR SAUCE: Whisk remaining 1/2 C evap milk, cornstarch, mustard and Tabasco together, then stir into skillet. Continue to simmer til slightly thickened, about 1 minute.

3. ADD CHEESE: Off heat, stir in cheeses, one handful at a time, adding additional water as needed to adjust consistency. Stir in butter and season with salt and pepper to taste. SERVE IMMEDIATELY!

Chicken Spaghetti

This recipe was one of my Grandma's favorites and it is delicious! It calls for canned chicken which I usually use, but I decided to get a rotisserie chicken from Costco and shredded it. I used half for the spaghetti and the rest I saved for the next night and made a yummy chicken caesar salad.

Chicken Spaghetti

2 cans (or cups) shredded chicken
1 clove garlic
1 can tomato puree
12 oz. spaghetti
1 red bell pepper, chopped (optional)
2 cups shredded cheddar cheese
1 cup heavy cream

Combine chicken, garlic, bell pepper, and tomato puree and simmer on stove top until thick. Cook spaghetti in half chicken broth, half water. Combine spaghetti and sauce in 9x13 pan and bake covered at 350 degrees for 1 hour. Uncover and mix in the cheese and heavy cream. Bake for 20 minutes or until cheese is melted.