Creamy Chicken Pasta With Spinach And Tomatoes Recipe
Child Magazine

2 cups uncooked pasta, preferable penne or ziti
4 boneless, skinless chicken breasts
1 10 3/4 oz. can chicken broth
1 9 oz pkg. cream cheese (I used the light kind)
1 9 oz pkg. frozen chopped spinach, thawed and drained
1 tsp. garlic, chopped
1 tsp. salt
1 tsp. pepper
15 cherry tomatoes, cut in half
1/2 cup grated parmesan cheese, optional

In a large saucepan, bring water to a boil, then cook pasta according to the directions on box.

Slice chicken breasts into approximately 1" cubes. In a large skillet, heat half the can of chicken broth and chicken cubes, turning pieces with a slotted spatula for 5 to 7 minutes until chicken is no longer pink.

Add cream cheese, spinach, remaining half can of chicken broth, garlic, salt and pepper. Heat for about 3 to 5 minutes, until cream cheese has melted. Add cherry tomato halves and cook for an additional 2 to 3 minutes, until tomatoes are soft.

Toss the drained pasta with chicken and vegetable mixture. If desired, sprinkle this dish with parmesan cheese, according to taste.
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Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and transfer to a large bowl. Add the garlic, extra-virgin olive oil, salt, and pepper. Toss to combine.

Meanwhile, warm the olive oil in a medium skillet over medium-high heat. Season the salmon with salt and pepper. Add the fish to the pan and cook until medium-rare, about 2 minutes per side, depending on the thickness of the fish. Remove the salmon from the pan.

Add the basil, capers, lemon zest, and lemon juice to the spaghetti mixture and toss to combine. Set out 4 serving plates or shallow bowls. Place 1/2 cup spinach in each bowl. Top with 1/4 of the pasta. Top each mound of pasta with a piece of salmon. Serve immediately.

Whole-Wheat Pasta with Broccolini and Feta
serves 4
* 1 medium shallot, thinly sliced
* 1 bunch broccolini (about 10 ounces), stems cut into 2-inch stems, and florets
* 1 medium bunch radishes, trimmed and very thinly sliced
* 12 ounces whole-wheat rigatoni
* 1 tablespoon sherry wine vinegar
* 1/2 teaspoon finely grated orange zest
* 3/4 teaspoon kosher salt, plus more as needed
* Freshly ground black pepper
* 3 tablespoons extra-virgin olive oil
* 7 ounces feta cheese, crumbled

Directions

Put the shallots in a bowl and cover with cold water. Soak for about 10 minutes; drain.

Bring a large pot of water to a boil and salt it generously. Fill a medium bowl with ice water and salt it as well. Add the broccolini to the boiling water and cook until crisp-tender, about 2 to 3 minutes. Stir in the radish slices, and cook 30 seconds, more. Use a slotted spoon or strainer to scoop out the vegetables and plunge them immediately into the ice water. Drain the vegetables, pat them very dry.

Add the pasta to the same pot of boiling water, and cook, stirring occasionally, until al dente, about 8 to 9 minutes. Drain and set aside.

Whisk the sherry vinegar, orange zest, the 3/4 teaspoon salt and pepper, to taste, in a large serving bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a dressing.

Toss the rigatoni, broccolini, radish and shallot with the dressing. Add the feta cheese and toss lightly. Serve warm or room temperature.

Whole-Grain Pasta with Chick Peas and Escarole
serves 4
* 2 cups whole-grain penne
* 1 head escarole, roughly chopped
* 4 tablespoons extra-virgin olive oil, plus more to taste
* 1/4 cup capers, drained and patted dry (optional)
* 5 cloves garlic, sliced
* 1/2 cup roughly chopped fresh parsley
* 1/4 teaspoon red pepper flakes
* 1 28-ounce can whole peeled tomatoes, crushed slightly,
* liquid reserved
* 1 15.5-ounce can chickpeas, drained, rinsed and patted dry
* Kosher salt and freshly ground pepper
* 2 bay leaves
* 1/2 cup freshly grated parmesan cheese, plus more for garnish

Directions

Cook the pasta according to the package directions; add the escarole during the last 2 minutes, cover and do not stir. Remove the escarole with tongs; set aside. Drain the pasta, reserving 1/2 cup cooking liquid. Meanwhile, if you’re using capers, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the capers and fry until crisp, about 2 minutes. Transfer to a paper-towel-lined plate.

Add the remaining 3 tablespoons oil to the skillet. Cook the garlic, parsley and red pepper flakes until the garlic toasts slightly, 1 minute. Add the tomatoes, chickpeas, a pinch of salt and the bay leaves. Cook until the tomatoes and chickpeas brown, about 6 minutes. Add the escarole and reserved tomato juice and cook until the sauce thickens slightly, about 4 more minutes. Remove and discard the bay leaves.

Add the cooked pasta to the skillet and toss with the sauce; season with salt and pepper. (If the sauce is thick, add some reserved pasta water.) Stir in the cheese and top with fried capers, if using, and more cheese.

Garlic Chicken with Orzo Noodles
serves 4
1 cup uncooked orzo pasta
2 tablespoons olive oil
2 cloves garlic
1/4 teaspoon crushed red pepper
2 skinless, boneless chicken breast halves – cut into bite-size pieces
salt to taste
1 tablespoon chopped fresh parsley
2 cups fresh spinach leaves
grated Parmesan cheese
References :
http://www.foodnetwork.com/healthy-eating/index.html
http://allrecipes.com/Recipe/Garlic-Chicken-with-Orzo-Noodles/Detail.aspx

cook th pasta ‘al dante’ (healthier)
fry the onions then add everything else to the pan and water saute’ (keep adding water to simmer) add any other vege’s u can think of

serve on top of pasta w/ spices and olive oil
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