Pizza in a Pot

1 lb sausage
1 tsp oregano
1/2 tsp garlic salt
1 onion chopped
1 green pepper chopped
16 oz rigatoni cooked
small can mushr**ms drained
3 oz pepperoni chopped
1-2 jars spaghetti sauce (or pizza if you prefer)
16 oz grated mozzarella cheese
16 oz grated cheddar cheese

Brown sausage with onion, garlic salt and oregano. In a crock pot layer ingredients (use 1/2) - sausage mixture, green peppers, rigatoni, mushr**ms, pepperoni, spaghetti sauce, cheese. Repeat layers. Cook on low 3-4 hours.

We had this at the ward "Break the Fast" potluck and fell in love with it. It's EASY and who doesn't love walking in the house to the aromas of italian food!

Another yummy pasta!

Creamy Chicken Fettuccine

INGREDIENTS:
3 boneless, skinless chicken breast, cut into 1/4 inch strips
salt and pepper
2 Tbsp. butter
2 garlic cloves, minced
1 cup heavy cream
1 tsp. grated lemon zest
2 Tbsp. lemon juice (1 lemon)
1 pound fettucine (fresh or dried, I use my homemade pasta)
2 cups frozen peas
1 cup grated Parmesan cheese
1 cup chopped fresh basil
1/2 cup yellow squash puree (you can leave this out)

PROCEDURE:

1. Pat chicken dry, season with salt and pepper. Melt butter in large skillet over medium high. Cook chicken, about 3 minutes. Transfer to plate.

2. Add garlic to skillet and cook until fragrant, about 30 seconds. Add cream, lemon zest, and lemon juice and simmer until sauce is slightly thickened (3-5 min), then add squash puree. Remove from heat, cover and keep warm.

3. Boil water in large pot and cook pasta. Add peas to pot and cook for 1 minute (the last minute the pasta has to cook). Drain pasta and peas and return to pot. Toss with sauce, cheese, and basil. Season with salt and pepper.

Tuscan Garlic Chicken Pasta

Ingredients:

6 garlic cloves, minced

1/4 tsp. red pepper flakes

6 Tbsp. olive oil

4 boneless skinless chicken breast

salt & pepper

1 pound pasta (I use homemade pasta)

1 bag baby spinach (or arugula)

1/2 cup chopped fresh basil

6 Tbsp. lemon juice (from 2 lemons)

1 cup grated Parmesan cheese

Procedure:

1. Combine garlic, red pepper flakes, and oil in glass bowl and microwave until garlic is golden and fragrant, about 1 minute.

2. Pat chicken dry and season with salt and pepper. Transfer 1 tablespoon of oil (from step 1) to large skillet and heat to medium-high. Add chicken and cook until well browned and cooked through, about 5 minutes per side. Transfer to cutting board and tent with foil. Let rest 5 minutes, then slice thin and set aside.

3. Add 1 tablespoon salt to a pot of boiling water and cook pasta. Drain pasta and return to pot. Stir in sliced chicken, spinach, basil, lemon juice, Parmesan, and remaining garlic/oil mixture. Season with salt and pepper.

I got this recipe from Cook's Country magazine. This is the best pasta I have ever made!

Homemade Pasta

INGREDIENTS:

2 cups wheat flour

1 cup all purpose flour

1/2 tsp. salt

1 egg, 4 egg yolks

1/2 cup pureed vegetables (4 food cubes)

*You can add another whole egg if you do not want to use pureed vegetables.

PROCEDURE:

1. In a large bowl mix all ingredients together (use your hands until it forms a ball).

2. Wrap in plastic wrap and let sit an hour (or refrigerate up to a day).

3. Roll out the dough on a flour dusted counter until paper-thin.

4. Cut with a knife into strips any width you like.

5. Cook the noodles in boiling water for about 7-10 minutes.

Chicken Cajun Pasta

This is one of my favorite pastas, it has great flavor!

INGREDIENTS
3-4 boneless skinless chicken breast, cut into bite size pieces
1 Tbsp. Cajun seasoning
1 Tbsp. olive oil
1 red pepper, cut into thin strips
1 1/2 cups sliced mushrooms
3/4 cup chopped onion
3/4 cup diced yellow squash
2 Tbsp. flour
3 cloves garlic finely minced
1/8 tsp. pepper
1 (12 oz) can evaporated skim milk
15 fresh basil leaves, finely minced
8 ounces penne or bow tie pasta, cooked, drained
1/2 cup grated Parmesan cheese
2 Tbsp. chopped flat leaf parsley

PROCEDURE
1. Toss chicken in 2 tsp. Cajun seasoning. Heat oil in large skillet over medium high heat. Add chicken and cook until nearly done, about 5 minutes. Add pepper, mushroom, onion and squash; cover and cook 5 minutes more.
2. In a bowl, whisk flour with remaining 1 tsp. Cajun seasoning, garlic, pepper and milk. Add flour mixture to chicken. Add basil. Bring to a boil and reduce to a simmer, and cook 4 minutes or until sauce thickens, stirring occasionally. (If sauce is too thick, thin with hot water.)
3. Toss pasta and cheese with sauce. Garnish with parsley. Serves 6.