Chili's Cajun Chicken Pasta

Ingredients:
4 Boneless, skinless chicken breast halves
4 tsp Cajun seasoning
4 tbsp Butter, divided
3 cups Heavy cream
1/2 tsp Lemon pepper seasoning
1 tsp Salt
1 tsp Black pepper
1/4 tsp Garlic powder OR 2 garlic cloves, crushed
8 ounces Penne pasta, cooked
2 Roma tomatoes, diced
Fresh shredded Parmesan cheese

Directions:

1. Slightly moisten chicken with water. In a large bag, shake the chicken with the Cajun seasoning until the chicken is evenly coated.
2. Saute the chicken in 2 tbsp butter.
3. When the chicken is halfway done, combine the cream 2 tbsp butter, and seasonings in a separate skillet over medium heat. Watch carefully to prevent it from boiling over.
4. When the sauce bubbles, remove it from the heat and toss with the pasta, stirring well.
5. When the chicken is cooked thoroughly, slice into strips and add to the pasta. Add the tomatoes and garnish with cheese.

Spicy Ginger Pasta

Spicy Ginger Pasta -
When I found this recipe, it originally called for chicken and broccoli - no peppers. But since we're not big meat eaters around here and I can never have enough veggies, I nixed the chicken and added the peppers. I think it's 100 times better (any veggies would be great in this dish). Also, careful with the ginger and red pepper flakes. This dish can get super spicy in hurry if you're too generous with either.

8 – 10 oz Angel hair spaghetti
1 cup Broccoli florets
1/2 Red pepper
1/2 Green pepper
1/2 Yellow pepper
½ cup chopped peanuts

Sauce:1 cup Kraft Toasted Sesame dressing (I have always used the low-fat version of this dressing to make it a bit healthier and it's still packed with flavor).
3 Tb Soy Sauce
½ tsp Garlic powder
¼ - ½ tsp Red pepper flakes
½ tsp freshly grated ginger. I really love the ginger, so I never measure. I do WAY more than ½ tsp. I just keep adding and adding.

Directions: Cook pasta according to package. When there is 3 minutes left, add the broccoli. Meanwhile, in a fry pan add a bit of olive oil (or plain Veg oil). Fry peppers. (When frying, I turn the heat way up to get the pan super hot before adding the peppers. It browns the peppers a bit, while keeping them a bit crunchy). Add the sauce to the pan. Turn down heat and saute until pasta is ready - makes a nice reduction sauce.
Put pasta in bowl. Pour sauce on top. Gently mix. Sprinkle peanuts on top.

Chicken Pesto Pasta

Ingredients:
11 ounces dry Fettucini pasta
1 TB butter
2 tsp balsalmic vinegar
1 cup sliced mushrooms
1/4 cup pine nuts
1 cup chopped, cooked chicken
5 ounces Pesto sauce (I use Classico Traditional Basil Pesto)

Directions:
Cook pasta according to package directions. Drain.

Meanwhile, melt the butter in a pan, add the vinegar, and sautee the mushrooms and pine nuts. Add the chicken when mushrooms become tender. Heat until the chicken becomes warm.

Toss the pasta, pesto sauce, and mushroom/chicken mixture together and serve.

Makes two large servings.

Fettuccine Alfredo

Ingredients:
24 ounces dry fettuccini pasta
1 cup butter
3/4 pint heavy cream
salt and pepper to taste
1 dash garlic salt
3/4 cup grated Romano cheese
1/2 cup grated Parmesan cheese


Directions:

Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.


In a large saucepan, melt butter into cream over low heat. Add salt, pepper and garlic salt. Stir in cheese over medium heat until melted; this will thicken the sauce.


Add pasta to sauce. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated. Serve immediately. Serves 6.



This is a recipe I found on http://www.allrecipes.com/; it was submitted by ErinMarie