Sunday, November 13, 2011

Pasta with Chicken and Squash

1 pkg. 16 oz. spiral pasta2 cups whipping cream
1 tbs. butter
2 cups shredded Mexican cheese blend or cheddar cheese
1 small onion, chopped
1 garlic clove, minced
5 tbs. olive oil
2 medium zucchini, julienned
2 medium yellow squash, julienned
1 ¼ tsp. salt, divided
1/8 tsp. pepper
1 pound boneless skinless chicken breasts, julienned
¼ tsp. each dried basil, marjoram, savory, and dried rosemary
1/8 tsp. rubbed sage

Cook pasta according to package directions.  Meanwhile, heat cream and butter in a large saucepan until butter melts.  Add cheese; cook and stir until melted.  Rinse and drain pasta; add to cheese mixture. Cover and keep warm. In a skillet over medium heat, sauté onion and garlic in 3 T. of oil until onion is tender.  Add squash; cook until tender.  Add 1 tsp. of salt and pepper; remove from the heat and keep warm.  Add remaining oil to skillet; stir-fry chicken with herbs and remaining salt until juices run clear.  Place pasta on a serving platter; top with chicken and squash.

Hot Artichoke and Spinach Dip

1 8oz. cream cheese, softened
1/4 c. mayonnaise
1/4 c. Parmesan cheese
1/4 c. Romano cheese
1 clove garlic, peeled and minced
1/2 t. dried basil
1/4 t. garlic salt
Salt and pepper to taste
1 14 oz. can artichoke hearts, drained and chopped
1/2 c. frozen chopped spinach, thawed and drained
1/4 c. shredded mozzarella cheese

Preheat oven to 350 degrees. Lightly grease a small baking dish.

In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper.  Gently stir in artichoke hearts and spinach. 

Transfer the mixture to the prepared baking dish.  Top with mozzarella cheese. Bake for 25 minutes, until bubbly and lightly browned.