fusilli alla caprese

1 pound fusilli pasta
3 tablespoons olive oil
2 cloves garlic, minced
3 cups cherry tomatoes, quartered (about 1 1/2 pints)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup packed fresh basil leaves, torn

8 ounces fresh mozzarella, diced (about 1 1/4 cups)
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 1/2 cup of the cooking liquid.
In a medium skillet heat the olive oil over medium heat. Add the garlic and saute until fragrant, about 2 minutes. Add the tomatoes, salt, and pepper. As the tomatoes cook and soften, smash them with a fork. Continue to cook until the tomatoes make a chunky style sauce, about 4 minutes. Transfer the tomato sauce to the bowl with the pasta. Toss to combine. Add the basil leaves and mozzarella. Stir to combine. Add the reserved pasta water, 1/4 cup at a time, until the pasta is moist. Serve.

Spaghetti with Chicken

We need to come up with a better name for this recipe-one that conveys how delicious it really is!

Serves 4-6

8 oz. spaghetti
2 chicken breasts cut into strips
3 T oil
2 c. thinly sliced zucchini
3 medium carrots, thinly sliced
2 cloves garlic, minced
1 T flour
1 ½ c. milk
2/3 c. parmesan cheese
1 t salt
½ t basil

Stir fry chicken in oil. Stir in vegetables and garlic. Fry till crisp tender. Stir in flour and milk all at once. Cook till thickened slightly, stirring constantly. Stir in parmesan, salt, and basil. Carefully fold in cooked spaghetti.

macaroni grill's penne rustica

Ingredients:

12 oz. grilled chicken breast (marinate in olive oil and garlic salt overnight, then grill on barbecue for best flavor)

½ pack thick bacon

48 oz. (3 boxes) penne pasta

2 large red bell peppers-diced

1 cup grated parmesan cheese

½ tsp paprika

Gratinata Sauce:

2 tsp butter

2 tsp chopped garlic

1 cup marsala wine OR 1/3 cup apple juice + 2 tbsp red wine vinegar +enough chicken broth to equal 1 cup

1 tsp dijon or dry mustard

1 tsp salt

1 tsp chopped rosemary

¼ tsp cayenne pepper

8 cups heavy cream

Directions:

Sauté garlic in butter in large pan. Add marsala wine, mustard, salt, rosemary, cayenne pepper, and heavy cream.Cook pasta according to directions. Cook bacon. Slice chicken into medium-bite size pieces.Combine sauce, cooked pasta, diced chicken, cooked bacon, bell peppers, parmesan cheese, and paprika and mix thoroughly. Spread in pans. Top with chopped rosemary and mozzarella cheese.

Bake @ 475 for 10 minutes. If frozen, thaw in refrigerator the day of. Cover with foil and bake @ 375 for 1 hour. Remove foil during the last 15 minutes.

Number Of Servings: Yields one 8x8 and two 9x13 casserole dishes.

Preparation Time: More than an hour, but well worth it!