Alfredo Sauce

I typed this recipe up and printed it out ~15 years ago.  I'm not sure where it came from....I think Martha Stewart, maybe.  It is super simple and super delicious!

We ate our Alfredo with Penne pasta, roasted asparagus and chicken marinated in Italian dressing then grilled with a generous amount of Cajun seasoning sprinkled on while grilling.

Alfredo Sauce

Ingredients:

4 T(1/2 cube) butter

1 cup grated Parmesan cheese

1 cup heavy cream or half-and-half

1 large egg yolk, lightly beaten

Directions:  Melt butter in a small saucepan over medium-low heat.  Add heavy cream and cheese.  When cheese is melted, add egg yolk(I add a little of the cream and cheese mixture to the egg and then add the egg back to the saucepan.  I do this so that the sauce doesn't 'scramble' the egg yolk when I add it.)  Cook, stirring constantly, until mixture thickens enough to coat the back of a spoon.  Remove from heat.  Serve immediately.

If you are serving this with pasta, place your water on the stove to boil and cook your pasta as you make the sauce. 

What we ate....Menu #4....and Macaroni and Tomato Juice

Another week....another menu :)

Monday:  Chicken Taquitos
Tuesday:  Crock Pot Cheese Tortellini Soup
Wednesday:  Macaroni and Tomato Juice (below) with homemade bread
Thursday:  Leftovers
Friday:  Grilled Steak, Pasta w/browned butter and Parm Cheese, and Fresh Veggies
Saturday:  New England Clam Chowder with Italian Bread Bowls

Sunday:  Biscuits and Gravy, Fruit Smoothie

I can't wait to eat some leftover clam chowder for lunch today!!  It was SO good and the bread bowl....mmmm!!!  

When I was a kid, I LOVED it when my mom would make macaroni and tomato juice!!  It was one of my favorite things and one of the first things I could cook.  In fact, I would make this for dinner every time I got to babysit my siblings.....they would all groan, because they didn't appreciate it as much as I did ;)

I usually season mine with Nature's Seasons seasoning blend and fresh ground pepper.  I LOVE this seasoning!!....on everything:)....but I was out.

Sometime if I don't have Nature's Seasons, I will just use celery salt and pepper.  This time I used Mrs. Dash Original Blend and pepper.  I love my macaroni and tomato with or without the ground beef....so if you don't have it, or just don't want it, leave it out....it will still be delicious!!

Adjust ingredients to fit your needs.  The measurements below fed my family of 6 with just a small amount of leftovers for one lunch the next day.

Macaroni and Tomato Juice

Ingredients:

~ 1/2-1 lb ground beef

~3/4 lb pasta... I like shells or elbow macaroni for this

1- 46 oz can/jar of tomato juice

seasonings to taste

Directions:  Brown your ground beef, drain off fat and set aside.  Prepare pasta according to directions.  Combine pasta, ground beef, tomato juice and seasonings.  Heat and serve.

Pasta Salad

I love pasta salad!!  It is SO easy and so versatile....you can add whichever veggies you like and leave out the ones you don't. 

 

Also, use whatever noodles you prefer.  I usually use the tri-colored noodles to add a little more color, but you can use anything.....whole grain, bow-tie, spiral....even spaghetti noodles if you want.

Pasta Salad

Ingredients:

Pasta, cooked according to directions

Sliced olives

Cubed cheese....I use Monterrey Jack

Sliced carrots

Grape or cherry tomatoes, whole or cut in half

Sliced/cubed cucumbers

Italian dressing

 

Directions:  Add as much of each ingredient as you like....according to taste and how many servings you are making.  Mix all ingredients together and enjoy.  

One Skillet Spicy Sausage Pasta

My family LOVED this dish!!  I found this recipe here at Kevin and Amanda's blog.  It is SO simple and I love that you only dirty one pan :)  The recipe calls for a can of Rotel tomatoes, but I just used a can of store brand petite diced tomatoes with green chili.  Because we LOVE green chili around here...I also added extra.

Mmmm...delish!!

One Skillet Spicy Sausage Pasta

Ingredients:

1 tbsp oil
1 lb smoked sausage, chopped
1 diced onion
2 cloves garlic, minced
2 cups low-sodium chicken broth
1 (10 oz) can Ro-Tel tomatoes and green chili, Mild (I used store brand diced tomatoes w/green chili)
1/4 cup chopped green chili, optional
1/2 cup heavy cream
8 oz Gemini pasta
1/2 teaspoon salt and pepper, each
1 cup Monterey Jack cheese, shredded

Directions:   Heat oil in an oven-safe skillet(I LOVE a good cast iron skillet) over medium high heat until HOT.  Add sausage and onions, cook until light brown, approx 4-5 minutes.  Add garlic and cook an additional 30ish seconds.  Add broth, tomatoes, green chili, cream, pasta, salt and pepper.  Stir together.  Bring to boil, cover skillet and reduce heat to medium-low.  Simmer until pasta is tender, approx. 15 minutes.  Remove from heat and stir in 1/2 cup cheese.  Top with remaining cheese and broil until cheese is melted, bubbly and beginning to brown.

Crock Pot Cheese Tortellini Soup

I saw this recipe on Pinterest and had to try it.  It comes from Little Fellows.  This is my new FAVORITE soup!!  I love how easy it is!  I am modifying the recipe by recommending adding the spinach during the last hour, so that it will stay green and not turn brown, but it tastes fine either way.  I actually added some at the beginning, but couldn't fit it all.  I added the rest during the last hour, that is why you can see some green spinach and some that is brown'ish'.

Crock Pot Cheese Tortellini Soup

Ingredients:

1 bag of frozen tortellini (10-12 oz)
1 small bag of fresh spinach
2 cans of Italian style diced tomatoes (14.5 oz)
1 box or 4 cups or chicken broth
1 block of cream cheese (8 oz), cut into cubes
1 lb. of roll(ground) sausage (I used hot)

Directions:  Brown the sausage and put all ingredients(except spinach, if you want it to stay green) in crock pot. Cook on low for 3-4 hrs.  If you don't add the spinach at the beginning, add it ~1 hour before serving.  If the 'sauce' is too thin, leave the lid off during the last 1/2 hour of cooking and it will thicken slightly.  I topped mine with some grated Parmesan cheese.

My favorite SIMPLE Spaghetti

I seriously LOVE this spaghetti!!  This recipe is slightly adapted from The Lettered Cottage.  This recipe has a few simple ingredients and I LOVE that I can use my tomatoes that I bottled during the fall.  I saw this recipe in October and have already made it several times:)  Usually when I make this, the sauce is a little on the thin side(probably because I never wait the full 30 for it to simmer), but I actually like it like that because I can soak it up so nicely with my garlic bread or bread sticks.

My favorite SIMPLE Spaghetti

Ingredients: 

5 c. water

1 env. dry Lipton onion soup

8 oz. package of spaghetti

1 lb. ground chuck or turkey (I love it with ground turkey)

garlic salt

2 tsp. oregano

1 tsp. basil

2 - 14.5 oz. cans diced tomatoes (I use 1 quart of bottled garden tomatoes)

Directions:   Brown meat, drain, and return to skillet.  Sprinkle with garlic salt and add oregano and sweet basil. Purée tomatoes in blender and add to meat mixture. Simmer for about 30 minutes.

While the sauce is simmering....bring water with Lipton onion soup to a boil.  Add spaghetti and cook uncovered according to package directions, until tender. Do not drain spaghetti.

Add meat sauce to spaghetti and mix well

Herbed Chicken Parmesan

I LOVE Chicken Parmesan and this recipe is REALLY good!!  It is also easy.  I found it at my recipes.com.  I used Italian breadcrumbs because that is what I had on hand.  I also had to skip the fresh parsley....all of the fresh parsley at my grocery store was moldy...yuck.



Herbed Chicken Parmesan

Ingredients:

• 1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese, divided
• 1/4 cup dry breadcrumbs 
• 1 Tablespoon minced fresh parsley  
• 1/2 teaspoon dried basil
• 1/4 teaspoon salt, divided
• 1 large egg white, lightly beaten (I used the whole egg)
• I pound chicken breast tenders
• 1 Tablespoon butter
• 1 1/2 cups bottled fat-free tomato-basil pasta sauce (such as Muir Glen Organic)
• 2 teaspoons balsamic vinegar
• 1/4 teaspoon black pepper
• 1/3 cup (1 1/2 ounces) shredded provolone cheese

Directions:  Preheat broiler. 

Combine 2 tablespoons of Parmesan, breadcrumbs, parsley, basil, and 1/8 teaspoon salt in a shallow dish. Place egg white in a shallow dish. Dip each chicken tender in egg white; dredge in the breadcrumb mixture. Melt butter in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until done. Set aside.

Combine 1/8 teaspoon salt, pasta sauce, vinegar, and pepper in a microwave-safe bowl. Cover with plastic wrap; vent. Microwave sauce mixture at HIGH 2 minutes or until thoroughly heated. Pour the sauce over chicken in pan. Sprinkle evenly with the remaining Parmesan and provolone cheese. Wrap handle of pan with foil, and broil 2 minutes or until the cheese melts. 

Serve over your favorite pasta.  I served mine with some Farfalle pasta w/browned butter and parm cheese.

Skillet Lasagna

Last year I posted a similar recipe for skillet lasagna.  We really LOVE lasagna around here and I especially like the skillet lasagna...SO good and SO much faster!!



Skillet Lasagna

Ingredients:

1 lb. ground beef

28 oz. crushed tomatoes

8 oz. tomato sauce

8 oz. water, I just use the tomato sauce can to measure water and get all the sauce out

1 t. dried basil

1-2 cloves garlic, minced

1 medium onion, minced

10 curly edged lasagna noodles, broken into 2 inch pieces

2 ounces mozzarella cheese, shredded (1/2 cup)

1/2 ounce Parmesan cheese, grated (1/4 cup)

 3/4 cup ricotta cheese, or small curd cottage cheese
salt and pepper to taste

Directions:   Heat the oil in a 12-inch nonstick skillet over medium heat until shimmering.  Add the onion and 1/2 t salt and cook, stirring often, until softened, 5 to 7 minutes.  Stir in the garlic and cook until fragrant, about 30 seconds. Add the ground beef and cook, breaking apart the meat, until lightly browned and no longer pink, 3 to 5 minutes. 

Scatter the pasta over the meat, then pour the crushed tomatoes, tomato sauce and water over the pasta. Cover, increase the heat to medium-high, and cook, stirring often and adjusting the heat to maintain a vigorous simmer, until the pasta is tender, about 20 minutes.

Remove from heat, stir in half of the mozzarella and half of the Parmesan. Season with salt and pepper to taste. Dot heaping tablespoons of the ricotta or cottage cheese over the noodles, then sprinkle with the remaining mozzarella and Parmesan. Cover and let stand off the heat until the cheese melts, 2 to 4 minutes.

Do not substitute no-boil lasagna noodles for the traditional, curly-edged lasagna noodles here.

Better Than Olive Garden Alfredo Sauce

So...yesterday I was craving Alfredo.  When I found this recipe online, I decided to try it.  I'm glad I did.  It was easy and YUMMY!!  I don't eat at Olive Garden very often (unfortunately)...so...I'm not really sure if this Alfredo sauce is better than Olive Garden, but I can say...that it is very good!!  I topped our pasta with some sauteed mushrooms and it was DELICIOUS, if you like mushrooms, I would definitely recommend adding them!!

Better Than Olive Garden Alfredo Sauce

Ingredients:

3 tablespoons sweet butter

2 tablespoons olive oil
2 garlic cloves , minced
2 cups heavy cream
¼ teaspoon white pepper (I used fresh ground black pepper)
½ cup grated Parmesan cheese
¾ cup mozzarella cheese
1 (12 ounce) box angel hair pasta

Directions:  Melt butter in medium saucepan with olive oil over medium/low heat.  Add the garlic, cream, white pepper and bring mixture to a simmer.  Stir often.  Add the Parmesan cheese and simmer sauce for 8-10 minutes or until sauce has thickened and is smooth.  When sauce has thickened add the Mozzarella cheese and stir until smooth. STIR FREQUENTLY.  While the sauce cooks, boil noodles for 3-5 minutes.  Place pasta on serving plates and spoon sauce over pasta.

Skillet Meaty Lasagna

I watched Chris Kimball make this on the Today Show last week. I had been trying to decide what to make for dinner that night and decided to try it. It was great!! My family loved it!! It was simple and easy clean up. I thought I had more lasagna noodles than I had, so I had to add some penne to it with the broken up lasagna noodles.

Skillet Meaty Lasagna

Ingredients:

• 3 (14.5-ounce) cans whole peeled tomatoes
• 1 T olive oil
• 1 medium onion, minced
• salt
• 3 medium garlic cloves, minced or pressed through a garlic press (about 1 Tablespoon)
• 1/8 t red pepper flakes
• 1 pound meatloaf mix (I just used ground beef)
• 10 curly-edged lasagna noodles (about 8 1/2 ounces), broken into 2-inch lengths
• 2 ounces mozzarella cheese, shredded (1/2 cup)
• 1/2 ounce Parmesan cheese, grated (1/4 cup)
• ground black pepper
• 3/4 cup ricotta cheese
• 3 T chopped fresh basil leaves

Directions:

1. Pulse the tomatoes with their juice in a food processor until coarsely groun and no large pieces reamin, about 12 pulses.
2. Heat teh oil in a 12-inch nonstick skillet over medium heat until shimmering. Add the onion and 1/2 t salt and cook, stirring often, until softened, 5 to 7 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add the ground meat and cook, breaking apart the meat, until lightly browned and no longer pink, 3 to 5 minutes.
3. Scatter the pasta over the meat, then pour the processed tomatoes over the pasta. Cover , increase the heat to medium-high, and cook, stirring often and adjusting the heat to maintain a vigorous simmer, until the pasta is tender, about 20 minutes.
4. Off teh heat, stir in half of the mozzerella and half of the Parmesan. Season with salt and pepper to taste. Dot heaping tablespoons of the ricotta over the noodles, then sprinkle with the remaining mozzerella and Parmesan. Cover and let stand off the heat until the cheese melts, 2 to 4 minutes. Sprinkle with the basil and serve.

Tips:

Do not substitute no-boil lasagna noodles for the traditional, curly-edged lasagna noodles here. Meatloaf mix is a combination of ground beef, pork and veal.

Baked Rigatoni

My sister told me about this recipe that she found at Real Mom Kitchen. I LOVE Laura's blog. She found the recipe at Recipes of a Cheapskate.

My family LOVED this pasta!! So yummy! I served a simple salad on the side. I will be making this again!!

Baked Rigatoni

Ingredients:

• 1 pkg (16 oz) rigatoni pasta
• 1/2 cup butter
• 1/2 cup flour
• 1 qt milk (4 cups)
• 2 cups grated mozzarella cheese(I used 1/2 mozzarella, and 1/2 provolone)
• about 1/2 lb thinly sliced ham
• seasonings (onion salt, pepper, cayenne pepper)
• small pads of butter for top

Directions: Preheat oven to 425 degrees. Melt butter over medium heat and start water boiling for pasta. Once butter is melted, whisk in flour. Add your milk, and continue to stir until the sauce is thick enough to coat the back of the spoon. When the water is boiling, add pasta and cook until just past the al-dente stage. Just starting to get soft. When the white sauce is done, add your seasoning, ham, and cheese. stir well, to get the cheese melted. Drain your pasta and add to the sauce. Pour mixture into a greased 9×13 pan, smooth the top and sprinkle with cheese. Dot the top with your pads of butter and bake for about 25 minutes, or until the top is bubbly and brown.

According to Recipes from a Cheapskate if you’re trying to freeze this recipe, let it cool completely after pouring it into the pan, then add your cheese on top and the butter. Cover securely and freeze. If cooking it frozen, add about 30 minutes on the time, and check the center before you take it out.

Fettuccine Alfredo and Garlic Butter Shrimp

I can't remember where I got this recipe for Alfredo, maybe Martha Stewart.? I don't usually make it with fettuccine noodles. We like short pasta at our house, penne or farfalle. Also, when I made the Alfredo sauce, I didn't have the heavy cream....SO I used whole milk instead and used two egg yolks instead of one.

The shrimp was SO yummy with the pasta. I had my nine year old helping me fix this meal. I asked him to 'toss' the shrimp together with the steamed pasta. He proceeded to mutilate the broccoli into itty bitty pieces as he was 'tossing' them together. He had a little TOO much fun. I guess he needs a lesson on 'tossing'. It was still SUPER yummy, just not quite as pretty:) or maybe more pretty...whichever you think.

Fettuccine Alfredo

Ingredients:

• 4 T. (1/2 stick) unsalted butter
• 1 cup grated Parmesan cheese
• 1 cup heavy cream or half-and-half
• 1 large egg yolk, lightly beaten
• 1 pound fresh fettuccine or best-quality dry fettuccine (I used whole grain penne)

Directions: Bring a large pot of salted water to a boil. While you are waiting for your water to boil, melt butter in a small saucepan over medium-low heat. Add heavy cream and cheese. When cheese is melted, add egg yolk(I add a little of the sauce to my egg yolk to temper it and then add it back to the warm sauce). Cook, stirring constantly, until mixture thickens enough to coat the back of a spoon. Remove from heat. Add fettuccine to boiling water, and cook until al dente, following package directions. Drain pasta, and transfer to a large serving platter. Pour sauce over fettuccine. Serve immediately.

Garlic butter shrimp

Ingredients:

• 2 pounds large shrimp
• 3 T softened butter
• 1 t. garlic powder or garlic salt. I used salted butter, so I went with the garlic powder
• 3/4 t. red pepper flakes
• 1 t. finely grated Parmesan cheese

Directions: Mix butter, garlic powder, red pepper flakes and parm cheese together well. Add mixed butter to a hot frying pan or cast-iron skillet(med heat). Add shrimp and cook ~2-3 minutes per side until cooked through.

Bayou Chicken or Shrimp Pasta.

I got this recipe from Emeril at Food Network. I substituted shrimp for chicken when I made it this time, but I have also made it with chicken and it is fabulous either way!!

The recipe calls for 1 T finely chopped habanero pepper. I only used one habanero(~1 t chopped) since I was making it for the kiddos. If you like it hot, add the full tablespoon. Ours was not hot at all. The first time I made this I used 2 habaneros with seeds and ribs and it was HOT. Anyway you make it...hot of mild, chicken or shrimp...this pasta dish is YUMMY!!

Bayou Chicken or Shrimp Pasta

Ingredients:

• 1 pound linguine (I used Farfalle(bow tie) pasta)
• 1/4 cup kosher salt
• 2 T unsalted butter
• 1 T olive oil
• 1 1/2 pound boneless, skinless chicken breast, cut into 1-inch pieces or equal amount shrimp
• 2 T Essence, recipe below
• 1 1/2 t salt
• 1 cup finely chopped yellow onion
• 1 T finely chopped habanero pepper
• 1 T minced garlic
• 1 1/2 cups heavy cream
• 1 cup diced tomatoes
• 1/2 cup reserved pasta cooking water
• 1/2 cup chopped green onion tops (I didn't use)
• 1/4 cup grated Parmesan
• 2 T chopped fresh parsley leaves (I didn't use)
  

Directions: Set a large 1-gallon stock pot of water to a boil and add the kosher salt. Place the pasta in the pot and stir until the water returns to a boil. Cook the pasta until al dente.

While the pasta cooks, prepare the sauce. set a 12-inch saute pan over medium-high heat. Add the butter and olive oil to the pan. Once the butter has melted, season the chicken or shrimp with 1 T of the Essence and 1/2 t of the salt and add to the saute pan. Sear the chicken/shrimp until well browned/pink(shrimp) on both sides, about 2 minutes. Remove from the pan and set aside. Add the onions and habaneros to the pan and saute until the onions are softened and lightly caramelized, about 4-5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the cream, remaining 1 T of the Essence, remaining 1 t of salt, and the chicken/shrimp to the pan and bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes. add the tomatoes, pasta and the reserved cooking water to the pan and cook tossing to incorporate for 3-5 minutes. Remove pan from heat and add the green onions, Parmesan and parsley and toss to blend(I added extra tomatoes here). Serve immediately.

ESSENCE:

2 1/2 T paprika

2 T salt

2 T garlic powder

1 T black pepper

1 T cayenne

1 T dried oregano

1 T dried Thyme

Pasta with browned butter and Mizithra cheese

When my husband and I lived in Beaverton, OR, we used to LOVE to eat this dish at The Old Spaghetti Factory. It is SO yummy!

First of all, I have made this a couple of times lately (it is SO good and SO simple), but haven't been able to get a decent picture! Second, I didn't use Mizithra cheese. I used to buy the Mizithra cheese at AJ's Fine Foods (I think that is the name), but now I live FAR from the city and am not sure where to buy it(to be honest, I haven't looked too hard). I substituted Sargento grated Parmesan cheese and it is still WONDERFUL!! Let me know if any of you that live here in the White Mountains of AZ know where to find Mizithra cheese.

This pasta is a wonderful and simple side dish! Mmmm and cook up some fresh green beans in some chicken stock and garlic salt. Cook the green beans uncovered and let the stock reduce.

Pasta with browned butter and Mizithra cheese (or Parmesan)

Ingredients:

• 1/2 pound of your favorite pasta
• ~3 T butter
• 2 generous handfuls or grated Mizithra or Parmesan cheese (give or take according to your taste)

Directions: Cook pasta as specified on the box. Brown butter large frying pan over medium heat, this will only take a couple of minutes, keep an eye on the butter so that it doesn't burn. Add the drained pasta to the frying pan with the butter and toss to coat the pasta. Add the cheese and toss again to coat the pasta. Serves 4.

Chicken Strips served 2 ways & Blog Award

I can't believe that it has been a week since I posted last, I have lots of great excuses:). Here are a couple quick and easy dinner ideas for you.

Cajun Chicken Strips

Ingredients:

• 2 boneless skinless chicken breasts
• 1 T. Cajun seasoning
• 2 eggs, beaten
• 1-2 t. hot pepper sauce (I use Frank's Red Hot)
• 1 cup bread crumbs
• 2 T. canola oil
• 3 T. butter

Directions: Rinse and dry chicken. Place chicken between two sheets of plastic wrap on a cutting board. Pound chicken breast until about 1/4 - 1/2 inch thick. Cut chicken into strips. Mix chicken with Cajun seasoning until coated. Heat oil and butter in large skillet. Dip chicken strips into the eggs beaten with the hot pepper sauce. Coat the chicken with bread crumbs. Cook chicken in the hot oil and butter until cooked through, about 5-6 minutes per side. Remove chicken and continue to the next recipes.

Pasta with Cajun Chicken Strips and Grape Tomatoes

Ingredients:

• Half of chicken from recipe above (1 chicken breast)
• drippings from cooking the chicken
• 1 pound angel hair spaghetti noodles
• 1/2 cup cooking liquid, reserve when you drain the pasta
• 3 cups grape tomatoes, cut in half
• 1/2 cup Parmesan cheese
• Mozzarella cheese to grate on top

Directions: Cook pasta according to directions. Add tomatoes to the drippings from the chicken and cook until the tomatoes are soft and beginning to brown. Add pasta and 1/2 cup pasta water. Add Parmesan cheese and heat through. Serve with the chicken and grated mozzarella cheese.

Cajun Chicken Salad

Ingredients:

• 1 head of your favorite lettuce (I used green leaf)
• leftover Cajun chicken strips, chopped and warm
• 1 pint strawberries, washed and sliced
• 1 cup chopped walnuts (almonds would also be great)
• grated mozzarella cheese
• your favorite dressing (I love this salad with Brianna's Home Style Poppy Seed Dressing)

Directions: Wash, dry and chop(or tear) lettuce. Top with the other ingredients.

One last thing we want to pass along the blog award that we got from Lisa last week! Thanks again Lisa!!

We are passing it on to the following blogs:

Candy at The Courageous Cook

AND

Aggie at Aggie's Kitchen

Check these blogs out for some delicious food:)!!

Cajun chicken pasta with blush sauce

I created this recipe with some leftover Cajun BBQ chicken that I had grilled for another yummy recipe(I'll post that soon). This is an easy recipe using things that you will probably already have in the fridge or pantry.

Cajun Chicken Pasta with Blush Sauce

Ingredients:

• 2 chicken breasts
• Cajun seasoning
• your favorite BBQ sauce(I like Bull's Eye original)
• 3-4 cloves garlic
• 2 T olive oil
• 1 slice bacon
• 2 T butter
• 3 T flour
• 2 1/2 cup milk(I use 1%)
• 3/4 cup parmesan cheese + some to sprinkle on top
• juice from one can of tomatoes and 1/2 of the tomatoes(I used tomatoes with gr. chili)
• handful of fresh chopped spinach
• box of Gemelli pasta(or whatever is your favorite)

Directions: Prepare pasta according to package directions. Pour approx. 2 T of olive oil into a large skillet. Add peeled smashed garlic. Cook over med. low heat until tender. Remove and smash or chop, then return to pan. When garlic is almost finished cooking add 1 slice of bacon to cook. While garlic and bacon are cooking, coat chicken breast with Cajun seasoning. Cook chicken on grill when almost finished cooking give chicken a light coat of your favorite BBQ sauce. When garlic and bacon are finished cooking add juice from the can of tomatoes. Let the juice cook and reduce. Add butter and flour to the skillet(w/garlic, bacon and tomato reduction) to make a roux. Add milk and stir continuously until it starts to thicken up, if it gets too thick add a little more milk. Slice the chicken and add the chicken and parmesan cheese to the sauce. When the cheese is melted add the tomatoes. Add the spinach and pasta, cook just until spinach starts to wilt. Serve with additional parmesan cheese on top.

For the Cajun season I mix up the following: 1/4 c salt, 3 T garlic powder, 3 T fresh ground black pepper, 1/4 t cayenne pepper, 1 T paprika. I put this in a jar and use it for all kinds of things.