Al Fredo Pasta

• Ingredients:
• 
  
• 1/2 cup butter (1 stick)
• 2 garlic cloves, minced (about 3 tsp)
• 2 cups heavy cream
• 1/4 tsp freshly cracked black pepper
• 1 1/2 cups Parmesan cheese, shredded (about 4 oz)
• 1/4 tsp salt

INSTRUCTIONS

1. In a medium sauce pan, melt the butter over medium heat.
2. Add the garlic, heavy cream and pepper.
3. Bring the sauce to a boil; then reduce to a simmer and cook for 5 minutes.
4. Add the cheese, stirring constantly until the cheese has fully melted.
5. Turn the heat to low. Taste and season with salt as desired. Sauce will thicken upon standing

Can add mushroom, roast chicken and even chopped tomatoes in the recipe

Creamy Chicken Pesto Pasta

Ingredients

• 1 pound boneless, skinless chicken breast, cut into bite sized pieces
• Salt and ground black pepper to taste
• 1/2 teaspoon Italian seasoning
• 1 tablespoon all-purpose flour
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 small onion, chopped
• 4 garlic cloves, minced
• 1 cup chicken broth
• 12 ounces basil pesto
• 1/2 cup Half and Half
• 1/2 teaspoon garlic powder
• 1/2 cup Parmesan cheese
• 8 ounces pasta *See notes
• Chopped basil for garnish (optional)

Instructions

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Reserve 1/2 cup cooking water, then drain.
2. While the pasta is cooking, season the chicken with salt, pepper and Italian seasoning. Add the flour and toss to coat.
3. Heat the oil in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, for about 5-7 minutes or until browned, Add extra oil, if needed. Remove from the skillet and reserve.
4. To the same skillet, add the butter and saute the onions for about 3 - 4 minutes or until they become translucent. Add the garlic and cook for a minute.
5. Deglaze the skillet by adding the chicken broth. Scrape the bottom of the pan to remove the brown bits. Bring to a boil. Stir in the pesto and lower the heat. Add the Half and Half and garlic powder. Simmer for about 2-3 minutes.
6. Return the chicken and any collected juices to the skillet and toss to coat. Simmer for 3-4 minutes. Stir in the Parmesan cheese and mix well.
7. Add the cooked pasta and toss gently. Add some of the cooking water only if a creamier consistency is desired. Serve warm garnished with chopped basil (optional)
8. .https://www.lemonblossoms.com/blog/creamy-chicken-pesto-pasta/

Chicken Mushroom Alfredo

NGREDIENTS

• 1chicken breast, skined and cut into 1/2 inch pieces
• 4 -8ounces mushrooms, sliced
• garlic, lots of it,peeled and minced (I use about 6 cloves, depends on size)
• 1⁄4cup butter, more if you like
• 1cup chicken broth
• 1 1⁄2cups cream, can use light cream for lower fat
• 1tablespooncornstarch, dissolved in
• 3tablespoons water or 3 tablespoons broth
• 3⁄4cup grated parmesan cheese (more or less)
• 4 -6ounces cooked penne pasta

DIRECTIONS

1. In a non-stick pan, cook chicken until opaque, about 5 minutes.
2. Remove to bowl.
3. In same pan melt 2 tablespoons butter.
4. Saute Mushrooms over medium heat for a couple of minutes.
5. Add some of the garlic and cook until mushrooms are done.
6. Remove to same bowl as chicken.
7. Melt the rest of the Butter and add the rest of the minced garlic.
8. Cook a couple of minutes,BUT DO NOT brown garlic.
9. Add chicken broth and bring to boil, cook 3 to 4 minutes.
10. Add cream and bring to boil, simmer for 5 minutes.
11. Add corn starch mixture to thicken a bit.
12. Add Parmesan cheese.
13. Salt and pepper to taste.

http://www.geniuskitchen.com/recipe/scarface-chicken-mushroom-alfredo-51088#activity-feed

- I put 2 carton of cooking cream and 4 cloves of garlic

- This recipe is enough for 2/3 of a pack of linguine

Potato Gnocchi with Sun-Dried Tomato Sauce

Ingredients

• 2 (17-oz.) package(s) Flora Potato Gnocchi
• 1 1/2 tablespoon(s) extra virgin olive oil
• 1/2 onion, chopped 
• 4 clove(s) garlic, chopped
• 1 (16 oz.) can(s) peeled Italian tomatoes, drained, chopped and juices reserved separately
• 2/3 cup(s) oil-packed sun-dried tomatoes, finely chopped
• 3/4 cup(s) chicken stock 
• 1/4 teaspoon(s) salt
• 1/4 teaspoon(s) black pepper 
• 2 tablespoon(s) fresh basil, chopped 
• 1/2 cup(s) pine nuts toasted
• 4 tablespoon(s) parmagiano reggiano, freshly grated+

Preparation

• Heat the olive oil in a large saute pan on medium-high heat until sizzling, about 2 minutes. Add the onion and garlic and cook for 2 minutes. Stir in the tomatoes and sun-dried tomatoes and cook for 3 minutes.

• Add the chicken stock, salt, pepper, basil, and reserved tomato juice. Bring to a boil and simmer 5-8 minutes.

• Cook the gnocchi as directed on the box, tossing them with the sauce. Sprinkle with the pine nuts and cheese and stir gently.

Italian Spaghetti Sauce with Meatball

Ingredients

• MEATBALLS
• 1 pound lean ground beef
• 1 cup fresh bread crumbs
• 1 tablespoon dried parsley
• 1 tablespoon grated Parmesan cheese
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon garlic powder
• 1 egg, beaten
•  
• SAUCE
• 3/4 cup chopped onion
• 5 cloves garlic, minced
• 1/4 cup olive oil
• 2 (28 ounce) cans whole peeled tomatoes (I use 7 fresh tomatoes, soak in hot water and peel of the skin, chop them into small cubes)
• 2 teaspoons salt
• 1 teaspoon white sugar
• 1 bay leaf
• 1 (6 ounce) can tomato paste
• 3/4 teaspoon dried basil
• 1/2 teaspoon ground black pepper

Directions

1. In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. Mix well and form into 12 balls. Store, covered, in refrigerator until needed.
2. In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes. Stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. Serve.