BROCCOLI TOMATO CHICKEN WITH PASTA
This was an experiment to use up stuff I had in the fridge before we left on vacation.
It turned out to be scrumptious!
4 skinless, boneless chicken breast halves, cut crosswise into 1/2 inch strips
salt and pepper
garlic powder
cayenne pepper
2 Tbs. margarine
1/4 C. chopped onion
2 C. broccoli florets
1/2tsp. dried thyme
2 or 3 medium tomatoes, cut into wedges
1 C. mozzarella cheese
1/4 C heavy cream
2. Add broccoli, thyme, salt and pepper to taste, garlic to taste. (a light spinkling of each is
good.)
3. Simmer a couple minutes. Add tomatoes and simmer a few more minutes, stirring constantly.
4. Add cream and stir until well blended and sauce is slightly thickened. Sprinkly lightly with
cayenne pepper, and sprinkle mozzarella cheese over all. Turn off heat, cover and let sit
for cheese to melt.
5. Serve over buttered, dilled spagetti noodles.
HOMEMADE PASTA
2 C. flour
1 Tbs. salt
3-4 Eggs
Additional flour or water if needed
2. Turn machine on. Add eggs one at a time until a dough is formed and leaves
the sides of the bowl.
3. Use a pasta machine to roll out the dough and make the noodles. Use lots of
flour so dough doesn't stick to your fingers. You can also roll the dough out
real thin with a rolling pin and cut strips with a knife but a pasta machine is
much faster and easier.
4. Add noodles one at a time to boiling water so they don't stick together. Cook
until desired tenderness is reached.
PASTA WITH BROCCOLI & MUSHROOMS
1/2 batch Noodles
1 C. milk
2 oz. cream cheese
1 Tbs. butter or margarine
1/2 tsp. chopped garlic
4 oz. tomato sauce
4 oz. fresh broccoli
4 oz. fresh mushrooms
1/4 C. parmesan cheese
1 Tbs. flour
salt and pepper to taste
2. While noodles are cooking, cut mushrooms in half. Sauté mushrooms and garlic in
butter or margarine until mushrooms are lightly browned. Remove mushrooms from
margarine and set aside.
3. Add flour to margarine in pan and stir. Add milk gradually. Add tomato sauce,
cream cheese, and parmesan cheese. Add salt and pepper to taste.
4. Add cooked noodles, broccoli, and mushrooms to liquid in pan. Warm through.
VEGETABLE LASAGNA
1 pound fresh spinach or broccoli
1 pound fresh mushrooms
1 C. chopped onions
2 Tbs. olive oil
2 tsp. chopped garlic
3 C. cottage cheese
2 C. Parmesan cheese
1 egg
1/2 tsp. salt
1/2 tsp. back pepper
3/4 tsp. dried basil
1/2 tsp. ground oregano
12 lasagna noodles
4 1/2 C. shredded mozzarella cheese
Marinara Sauce (see Sauces)
Chop coarsely.
2. Cook chopped mushrooms, onions, garlic and olive oil over medium heat until onions are tender.
Drain off liquid and cool.
3. Mix cottage cheese , 2/3 C. parmesan cheese, egg, salt, pepper, basil, and oregano
in large bowl. Add cooled spinach and mushroom/onion mixture. Stir well. Lightly
grease bottom of deep 9 X 13 pan or equivalent.
3. Spread 1 and 1/2 C. spinach mixture over bottom of pan. Sprinkle with 1 C. mozzarella
cheese and 1/3 C. parmesan cheese. Place 4 strips of uncooked lasagna noodles over
bottom of pan. Repeat layers until all ingredients are used up. Top with Marinara Sauce.
Cover with foil.
4. Bake at 350 degrees for 1 hour. Let sit for 30 minutes before cutting.
