2 chicken breasts
1 Roma tomato
3 cloves of garlic
1 1/2 c. white wine
1 1/2 c. heavy cream
1 tbsp. basil
Salt & Pepper
1 1/2 c. Parmesan cheese

Boil chicken breasts in separate pan until done, then cut into chunks. In saucepan, combine garlic, cream, wine and spices and cook over low to medium heat. Once it begins to bubble, reduce heat to low and simmer. Slowly add cheese and continuously stir, then add in diced tomato. Mix in chicken and let simmer for three to five minutes.

Toss over some angel hair pasta and that’s it!

Post from: We Aren't Chefs

Pasta Primavera

Ricotta cheese mixture (see below)
Box of lasagna (I use the Barilla no-cook lasagna)
Sauce
Mozzarella cheese
Parmesan cheese

Cheese mixture:

1 15 oz. container low fat ricotta cheese
2 c mozzarella cheese
1/2 c Parmesan cheese
1 eggs
1 tbsp. parsley flakes

Mix together well.

In a 9 x 13 glass pan, spray the bottom lightly and then add a thin layer of sauce on the bottom. Take lasagna piece and spread the cheese mixture on top and lay on the sauce, do this three time to make the bottom layer. Pour sauce on top of the cheese mixture on each layer. Then start the second layer and spread the cheese mixture on top and place on top of sauce of the first layer. Once all three are covered add sauce to each piece of the second layer. Then create a third cheese layer and lay on top of second. This time you will want to use more sauce and cover the entire top of the lasagna. Spread two cups of mozzarella cheese and 1/4 cup of Parmesan cheese on top.

Bake at 375 for 30 minutes. If cheese begins to brown too quickly, add tinfoil to the top and continue baking.

Post from: We Aren't Chefs

Meat & Cheese Lasagna

1 package bow tie pasta
1/3 cup chopped green onion
1/3 cup light soy sauce
1/3 cup rice vinegar
1 teaspoon sesame oil
1/3 cup vegetable oil
2 tablespoons white sugar
1/2 teaspoon ground ginger
3 cups shredded chicken
Salt and pepper to taste.

Heat a skillet and cook stirring frequently until lightly toasted.
Bring a pot of lightly salted water to a boil. Add pasta, and cook until al dente. Drain pasta, and rinse under cold water until cool. Transfer to a large bowl.
Combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, ginger, and salt n pepper.
Pour dressing over pasta and chicken and green onions.

Post from: We Aren't Chefs

Chicken Pasta

1 cup uncooked pasta
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh dill
1/4 cup pitted green olives
1 cup diced feta cheese
1 ripe tomato, chopped
1/4 cup olive oil
1/8 cup lemon juice
1 pinch of garlic salt
1 pinch of italian herbs seasonings
Salt and pepper to taste

Bring a pot of lightly salted water to a boil. Cook pasta until al dente; drain, and rinse with cold water. In a bowl mix in olives, feta cheese, seasonings and tomatos. In another bowl whisk together oil and lemon juice and pour over pasta, add the salt and pepper to taste. Chill before serving.

Post from: We Aren't Chefs

Tomato Salad