Creamy Bacon Carbonara

This was described as simple ~ it was!!

This was described as yummy ~ it definitely was!!

This was a very good meal that the entire family loved!  I did add peas to add some veggies to it!

My kids thought it was a little spicy, so I will probably use a little less red pepper flakes next time!  I 1 1/2 the sauce, she doubled the sauce.  I thought it was plenty, but next time I will 1 1/2 the sauce but not add more pepper flakes!

Definitely an add to my recipes!!

Creamy Bacon Carbonara

(www.justgetoffyourbuttand via pinterest)bake.com

• 2 eggs
• 1/4 cup cream
• 1/3 cup grated parmesan cheese
• sprinkle dried parsley flakes
• 1/4 tsp salt
• 1/2 tsp red pepper flakes
• (she doubled the sauce, I 1 1/2 the sauce-but wont add more red pepper flakes next time)
• 1/2 lb bacon
• 1 small onion, chopped ~ optional
• 3 mushrooms sliced ~ optional
• cooked peas ~ which I added to the recipe

Beat the eggs, cream, parmesan, parsley, salt and red pepper flakes in a bowl.  Use a whisk or fork, whatever you like!

Fry the bacon until crisp.  I like to use my kitchen scissors and cut up the bacon before it is cooked.  Once crisp, set it aside (I like to put it on a paper towel to get some of the grease out!).

While you are cooking your bacon, cook your pasta according to pkg directions.

If you are going to add onions and mushrooms, set aside about 1-2 tbsp bacon grease and saute your onions and mushrooms in it.  Cook until translucent and golden.  Also cook your peas and then set them aside.

Drain your pasta when done and while still warm, add to the onions and mushrooms.  Pour the cream mixture over the top and stir over LOW heat for 1-2 minutes.  Make sure it is on low so you don't scramble the eggs!  Add your bacon and peas and mix.

Serve with additional Parmesan cheese and some yummy french bread and salad!  Enjoy!!

Spicy Thai Noodles

This was another find on pinterest.  I made this and even made the less spicy version and about burned up my kids chapped lips!  It has great flavor, but was very spicy.  I am planning on  adjusting the red pepper.  The noodles were way less spicy the next day and my kids even said they were better.  The first night I made them they didn't want to stop eating them, but their little mouths were on fire!  So try with my adjustments and see what you think.

Spicy Thai Noodles

(www.asmallsnippet.blogspot.com)

• 1 box linguine or angel hair pasta
• 1-2 tbsp crushed red pepper (even 1 tbsp was too spicy, going to try 1/2 tbsp)
• 1/4 cup vegetable oil
• 1/2 cup sesame oil
• 6 tbsp honey
• 6 tbsp soy sauce
• any additional add ins you like, chicken, peas, sprouts, peanuts, green onions, etc.

Boil Noodles and drain.

Have all your add ins you want ready to go!

Heat the vegetable and sesame oils and crushed red pepper over medium heat in a small pan.  Heat til very warm and then strain the red peppers out and reserve the oil.

Add to the oil the honey and soy sauce.  Whisk together.  Toss mixture with noodles and any add ins you wanted.

Serve and enjoy!

Sara's Favorite Pasta Salad

I don't know the real name of this salad or where we found it.  We have named it this after my sister, who shared this many years ago as her favorite summer pasta salad!  I share her like of this salad too!  It is one of those salads you can really add anything you want and just pour over the yummy dressing.  It is easy, and doesn't require a lot of prep and no oven!!

Enjoy!!

Pasta Salad

Dressing:

• 1/4 cup herbed white wine vinegar - tarragon or sweet basil (I didn't have this on hand and found you could substitute rice vinegar)
• 3-4 cloves minced garlic
• 1 tbsp dijon mustard
• 1 tsp tarragon or sweet basil leaves (if you use the herbed white wine vinegar, match the spice to the vinegar.  If you use rice vinegar, just pick whichever you have - I used basil)
• 1 tsp sweet Hungarian Paprika (I didn't have this on hand and used regular paprika, 1/2 tsp)
• 1 cup olive oil
• salt and pepper to taste

Mix all ingredients together until well blended.  Set aside until salad is ready.

Salad:

• 3 cups cooked chicken breast, diced
• 2 jars (6 oz) marinated artichoke hearts
• 12 oz pasta (your choice) cooked and well drained
• 1 can sliced black olives, drained
• 1/2 cup chopped green onions
• 1/2 large red onion, thinly sliced
• 1 large avocado, sliced
• cherry tomatoes, sliced in half - adding as much as you like!
• Optional add ins I have added - chopped red peppers, carrots, cucumbers, or whatever else you might like!  I added Feta cheese this time too!

Place all your salad ingredients in a bowl and pour your dressing on top.  Eat with french bread and enjoy!!

Simple Sesame Noodles

We like the restaurant Hu Hot! I think the flavors they use in there sauces and all the vegies you can add to your noodles!

We are trying to do a little Hu Hot at our house!

I found this recipe and decided here was a beginning. You don't cook it up on a skillet, but I think next time I will add vegies to the sauce and cook them up on a skillet with some meat!

The flavors are good and I loved the easiness of this!

Zach even added some of the Garlic-Balsamic Asparagus to his noodles! Simple Sesame Noodles (www.thepioneerwoman.com)

• 
  
  12 ounces thin noodles, cooked and drained


• 
  
  1/4 cup soy sauce


• 
  
  2 tbsp sugar


• 
  
  4 cloves garlic, minced


• 
  
  2 tbsp rice vinegar


• 
  
  3 tbsp pure sesame oil


• 
  
  1/2 tsp hot chili oil ( I couldn't find this exact name, but used Mongolian Fire Oil from Blairs) ~ don't be nervous was NOT too spicy!


• 
  
  4 tbsp canola oil


• 
  
  2 tbsp hot water


• 
  
  4 whole green onions, sliced thin (forgot to buy these!)

Whisk all the ingredients (except noodles and green onions) together in a bowl. Cook some yummy vegies in some of the sauce if desired!

Pour sauce over warm noodles and toss to coat.

Sprinkle with green onions and serve it up!

Creamy Chicken Spaghetti Casserole

I really liked how this recipe turned out! I changed it a little, because I didn't add the mushrooms, due to children who would turn there little noses up if they even spied those!

This was a yummy recipe that wasn't as heavy as the other chicken spaghetti recipe posted. I thought this was lighter feeling and just as good!

Next time I make this I am going to add other veggies~zucchini would be good, squash, broccoli, or any of your favorite veggies you like with pasta!~

Creamy Chicken Spaghetti Casserole

(the pioneer woman)

• 1 whole cut up fryer chicken~I used a couple chicken breasts that I cooked in a saute pan with salt and pepper
• 1 stick (1/2 cup) butter
• 16 ounces mushrooms~or another veggie of your choosing!
• 1/4 cups dry white wine~I substituted chicken broth
• salt and pepper
• 1/4 cups flour
• 2 cups chicken broth~I ended up needing way more broth than this, so have more on hand
• 1 1/2 cups whole milk
• 1/4 cups (additional) dry white wine~again substituted chicken broth
• 1 cup Parmesan cheese
• 1 cup chopped black olives
• 1 tsp salt, or to taste
• black pepper
• extra cheese for sprinkling
• 1 lb thin spaghetti

Cook your chicken. If using a whole chicken~place in a pot of water and boil on med-low heat for 30-40 minutes. Remove chicken from pot and allow to cool slightly and keep broth in pot.

Melt 2 tbsp butter in a large skillet. Throw in mushrooms (or other veggie), add 1/4 cup dry white wine (or substituted chicken broth), and sprinkle with salt and pepper. Cook over medium heat for 8-10 minutes, or until liquid has totally evaporated. Remove mushrooms from skillet (or other veggies) and set aside.

Bring broth to a boil. This broth you are using to cook your thin spaghetti. You need enough to cover your pasta and cook. Break spaghetti into thirds (shorted pieces). Add spaghetti pieces to boiling broth and cook. Drain when al dente.

While spaghetti is cooking, shred your chicken. You need about 2 plus cups of chicken.

Return large skillet (the one for the mushrooms) to med-low heat. Add 6 tbsp butter. Sprinkle flour over butter, whisking to combine. Cook for 1-2 minutes.

Pour in 2 cups of broth and whisk to combine. Pour in milk, additional 1/4 cups dry white wine (or chicken broth0, salt and pepper to taste. Cook and bubble until thick.

Turn off heat, add Parmesan cheese and stir.

Add mushrooms (or other veggies), chicken, chopped olives. Stir to combine and check seasonings. Add cooked spaghetti and stir.

Turn into a 9 x 13 pan. Bake at 350 degrees for about 15 minutes or golden brown and bubbly.

Enjoy!

Chicken Spaghetti

I found this recipe on Jack and Jill's Kitchen! It was really good and everyone loved it! My family has been kind of tired of regular spaghetti and this was a great change!

You make it in the crock pot which was a big bonus for me!

I halved the recipe for my family and it made a lot even halved!!

Make sure that you add an hour to your when you start! Once the chicken is done and shredded it needs another hour with the saucy stuff!

Chicken Spaghetti

(found on Jack and Jill's Kitchen)

6 chicken breasts (I added more just because I was planning on feeding more than just my family) ~ I even used frozen chicken
1 onion chopped (I always use a sweet variety)
1 pkg. sliced mushrooms ~I didn't add these because of the boys
2 pkgs dry spaghetti sauce mix - use McCormick
1/2 cup water
1/2 cup butter (can substitute with chicken broth. I used 1/4 cup each butter/broth)


Cook in crock pot 4-6 hours on high or 8-10 hours on low. I found my chicken was done sooner, so watch!

When done shred the chicken with a fork then add:

2 8 oz pkg. cream cheese
2 cans of cream of chicken soup

Stir. Cook on low for 1 hour longer. Serve over angel hair pasta.

Slow Cooker Beef Stroganoff

I found this recipe on Jack and Jills kitchen and had to try it! It took me a while to do it, but it was a complete success! Todd loves Beef Stroganoff and I hate to make it! It seems to be a lot of standing at the stove, so when Jill posted this recipe and said how good it was at her house I had to try it!

Even better was when I got mushrooms from Bountiful Basket this last week and had a recipe ready to use them! This was a simple recipe with great flavor and best of all I used my crock pot! I next time will use the low fat cream cheese, not to say it wasn't great with the real deal, but I kept thinking about that whole thing of cream cheese in there!

All I can say is I got a big thumbs up from the hubby and that makes it a keeper for me!

Slow Cooker Beef Stroganoff

• 2 lbs cubed stew meat, cut into smaller pieces
• 2 (10.75 oz) cans cream of mushroom soup
• 1 chopped onion (I cheated and used dry chopped onions)
• 1 tbsp worcestershire sauce
• 1/2 cup water
• 1 packet lipton onion soup mix

Spray your crock pot with non-stick spray and add all the above ingredients. Combine together and cook on LOW for 8 hours or HIGH for 5 hours. (mine seemed to be done about 1 1/2 hours early cooked on low, keep an eye on it in the end)

Just before serving add:

• 8 oz cream cheese (regular or low fat works)
• 1/2 to 1 cup sour cream
• fresh mushrooms - sauted in butter before adding

Serve over wide egg noodles or rice! We did the noodles and really like it that way! The beef came out shredded and I really really liked it that way! YUMMY!

Grillled tomato linguine

Another Martha Stewart tomato recipe. It was simple, quick and yummy. Just my style! Hope you like it to.

Serves 4o 6

• grilled tomatoes

• 1 pound linguine (I just used regular noodles)

• Salt
• 2 tablespoons extra-virgin olive oil
• 1/2 cup finely grated Parmesan cheese, plus more for serving

Directions

1. While preparing grilled tomatoes, cook linguine in a large pot of boiling salted water until al dente, according to package instructions. Drain; return to pot.
2. Add olive oil, 1/2 cup Parmesan, and grilled tomatoes. Divide among bowls, and serve immediately with more grated Parmesan, as desired

Pepperoni Pasta Salad

I found this on Jamie Cooks it Up and it turned out really good! Sometimes I think pasta salads lack flavor, but this one had good flavor and was a great summer meal. My kids ate hot dogs, but I think they would have liked this if they tried it!

Pepperoni Pasta Salad

(www.jamiecooksitup.blogspot.com)

• 1 16oz pkg multicolored pasta
• 1 small can olives
• 3 large carrots
• 1 green pepper (I didn't have one so I cut up a cucumber)
• 1/2 bunch green onions (I didn't add these because I didn't have any)
• 2 tomatoes (or 1/2 cup sun-dried tomatoes)
• 3/4 cup pepperoni
• 1/2 cup shredded parmesan cheese
• 2 tbsp olive oil
• 1 tbsp Johnny's Garlic Seasoning (I just minced 1 clove of garlic)
• 1 tsp sugar
• salt and pepper to taste
• 1/2 bottle Kraft Zesty Italian Dressing (I just used the Italian I had on hand)

Boil up your pasta and cook according to directions. Rinse in cool water and set it aside in a large bowl.

Chop up your vegies and pepperoni and add to your pasta bowl.

Add all other ingredients except your Italian dressing to the pasta and mix well.

Refrigerate for at least an hour.

Just before serving, pour the Italian dressing on to taste! (I sprinkled mozzarella cheese on top of the individual bowls too!)

Chicken Lo Mein

I found this recipe on the Pioneer Womans site, Tasty kitchen. I didn't get a picture when I made it a while ago, but I really liked it! It was a great leftover for lunch too! I didn't use as much cabbage mix, simply because I bought 1 bag and it wasn't exactly 3 cups. It was fine for me though! I will use less chicken next time, I like more noodles than chicken in my pasta!

Chicken Lo Mein

www.thepioneerwoman.com/tasty-kitchen

• 1 pound Boneless Chicken Breasts
• 2 Tablespoons Soy Sauce
• 1 teaspoon Ground Ginger
• 2 teaspoons Corn Starch
• 3 teaspoons White Sugar
• 8 ounces, weight Thin Spaghetti
• 4 Tablespoons Peanut Oil, Divided Use
• 3 cups Bagged Cabbage Mix
• 2 whole Green Onions, Sliced

Preparation Instructions
Remove all fat from chicken breasts, and fillet them if they are very thick. Cut each breast into equally sized small cubes and place in a large bowl.
In a small, separate bowl, mix together the soy sauce, ginger, sugar and cornstarch until fully blended. Pour this over the chicken, stir well to combine and allow to marinate in the refrigerator for up to an hour.
When the chicken is marinated, remove it from the refrigerator and place to the side.
In a large stock pot, bring 2 quarts of well salted water to a boil. Break the spaghetti in half and place into the boiling water, stirring often to prevent it sticking together.
You can use a wok if you have one, or do like I did and use a large and deep non-stick frying pan. Set the temperature on the stove to high, and heat up 2 Tablespoons of peanut oil.
Dump in the chicken and immediately being stir frying it and moving it around constantly. It should get browned, but not overdone. Once done, remove it to a plate, cover and set it to the side to keep warm.
Once the pasta is cooked to al dente, immediately drain it and rinse well under cool water. Drain and place to the side.
Add the other 2 Tablespoons of peanut oil to the hot pan and pour in the shredded cabbage and the sliced green onion. Again, moving constantly, sauté until the cabbage softens and browns slightly. Once this is achieved, add the chicken and the drained spaghetti back to the pan and toss until heated through and evenly coated.
Immediately place in a serving platter and enjoy with some sweet and sour sauce or additional soy sauce.

Beach Street Lemon Chicken Linguini

I found this on My Kitchen Cafe. It was a little lemony for me and my family, although I did eat it all gone (leftovers that is). I think next time I will do the marinade for the chicken but leave out the extra lemon part you put the pasta in at the end (the lemon juice, lemon zest, olive oil, green onions and parsley). I really liked the chicken marinade and the flavors it gave the chicken and pasta! So my advice is to do the marinade, cook the chicken in the marinade and then just add the pasta to this and not add the extra! You decide, but I am definitely going to try this again!!

Beach Street Lemon Chicken Linguini

***This requires marinating the chicken for 3-12 hours, so plan ahead!!!

• 1 lb linguine
• 2 tbsp olive oil
• zest from one lemon
• juice from one lemon
• 3 green onions, chopped (white and green parts)
• 1/4 cup chopped fresh parsley
• salt and pepper to taste
• 1/2 cup grated parmesan cheese

Marinade

• 1/2 cup olive oil
• 2 cloves garlic, crushed or minced
• 1 tbsp cajun seasoning (cut this down to 1 1/2 tsp if you want less heat but don't omit entirely or you will lose great flavor)
• juice of one lemon
• 2 tbsp minced fresh parsley
• 2 tbsp brown sugar
• 2 tbsp soy sauce
• 2 chicken breasts, sliced

Combine the marinade ingredients in a bowl and whisk lightly before pouring into a ziploc bag. Place chicken in marinade and toss to coat. Refrigerate 3-12 hours.

When ready to cook, preheat skillet over medium heat and pour contents of plastic bag (both marinade and chicken) into the skillet. Saute over medium-high heat until chicken is cooked.

Combine juice of one lemon, lemon zest, olive oil, green onions and fresh parsley together in a small bowl. Set aside. (This is what I will omit next time)

While the chicken is sauteing, cook linguine in boiling salted water until done; drain and return to warm pot. Pour lemon juice/olive oil/green onion mixture over pasta and mix lightly (or omit). When chicken is finished cooking, add hot pasta mixture to the skillet with the chicken and toss well. Sprinkle with salt and pepper to taste and toss in parmesan cheese. Serve warm.

Skillet Lasagna

I found this on a blog I love to read, in fact I probably blog stalk it everyday! It is called Sisters Stuff and they have great craft ideas, recipes and lots of other fun stuff!

I had to try this and it was an instant hit! It was super simple and if you often times don't have lasagna noodles, but everything else this is a winner! It was quick too!

Skillet Lasagna

• 1 lb ground beef
• 1 small onion, chopped
• 1 clove minced garlic
• 1 1/2 cups diced tomatoes, undrained
• 1 1/4 cups water
• 1 8 ounce can tomato sauce
• 1 tbsp dried parsley flakes (she only adds 1 tsp)
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp salt
• 2 1/2 cups bow tie pasta, UNCOOKED (I probably used 3 cups)
• 1 cup cottage cheese (strain first)
• 1/4 cup grated parmesan cheese
• dash basil and pepper

In a large skillet, brown beef with onions and garlic; drain.

Add tomatoes, water, tomato sauce, parsley, basil, oregano and salt. Mix well.

Stir in uncooked pasta. Bring to a boil, stirring occasionally. Reduce heat; cover, simmer for 20 minutes or until pasta is tender, stirring once.

Stir in cottage cheese. Cover with the parmesan cheese, and sprinkle with basil and pepper to taste if desired. Cover and cook for 5 minutes.

Slow-cooker Lasagna

Totally bad pictures, but it turned out good! I think next time I will do it the 4 hours instead of 5 and then add some more spaghetti sauce. It may have been a little dry because I cooked it a little long too! It was perfect for my day yesterday! We had soccer games at 5:00, and it was wonderful to have lasagna waiting and ready when we got home!

Super simple too!

Slow-Cooker Lasagna
from Kraft food and family magazine
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1 lb ground beef ( I added 2 cloves garlic to this)

1 jar (26 oz) spaghetti sauce (next time I am going to add 1 can of tomato sauce with this)

1 cup water

1 container ricotta cheese (15 oz)

1 pkg (7 oz) mozzarella cheese, shredded

1/4 cup parmesan cheese, grated

1 egg

2 tbsp, chopped fresh parsley (I just sprinkled the dry stuff)

6 lasagna noodles, uncooked

Make it:

Brown the meat in large skillet; drain and add garlic if you want. Stir in spaghetti sauce and water. Mix ricotta, 1 1/2 cups mozzarella, 2 tbsp parmesan, egg and parsley.

SPOON 1 cup meat sauce into slow cooker; top with layers of half noodles, broken to fit, and half cheese mixture on top of noodles. Cover with 2 cups meat sauce. Top with remaining noodles, broken to fit, cheese mixture and meat sauce.

Cover with lid.

COOK on LOW for 4-6 hours (try 4 first) or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 minutes or until melted.

Greek Pasta Salad

My Sister gave me this recipe and it has become an instant favorite!!

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Greek Pasta Salad

3 cups uncooked rotini pasta

1 med. tomato cut into wedges (I substitute with cucumbers)

1 small sweet red pepper

1 small green pepper

4 oz crumbled feta cheese

1/2 cup sliced olives

optional: add cut up chicken

Dressing:

2/3 cup olive oil

1/4 cup fresh basil chopped up (I substitute some dry)

3 tbsp rice vinegar

2 tbsp green onions

2 tbsp parmesan cheese

1/2 tsp salt

1/4 tsp pepper

1/4 tsp oregano

Mix dressing in your blender until fairly smooth.

Pour over above ingredients and mix together and enjoy!!

Taos Chicken and Pasta

I found this on a blog and tried it the other night! It turned out really good, next time I think I will use a little less oil and add some vegies to it!!

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Taos Chicken and Pasta

1/4 cup soy sauce

1/4 tsp garlic powder

1/3 cup vegetable oil

1 large bell pepper, cubed

1/2 cup chicken broth (I substitute 1/2 cup water mixed with 1/2 tsp bouillon)

1 tbsp dried basil leaves

1/2 tsp ginger

1 tbsp cornstarch

1 lb chicken breasts, raw

1 lb pasta of choice (bow tie is our favorite)

_________________________

~~Combine soy sauce, broth, oil, basil, ginger and garlic powder. Marinate this mixture with the chicken (cubed) for 2-3 hours in the refrigerator. Stir or mix occasionally.

~~Pour off marinade and save. In large skillet, coated with non-stick spray, cook chicken until lightly browned and no longer pink in the center. Add bell pepper or any other vegies you may want and saute 5 minutes.

~~Remove from skillet and add marinade to skillet. Stir in cornstarch and cook until thickened. Add back chicken and vegies.

~~Cook pasta according to package directions. Serve over cooked pasta.

Serves 8.

Cheesy Broccoli Pasta Bake

1/2 pound whole wheat pasta
8 c fresh broccoli florets
2 T all purpose flour
1 tsp dry mustard
1 2/3 c fat free milk
1/2 tsp salt
1 cup shredded fat free cheddar cheese
1 clove garlic minced

preheat oven to 350. spray pan.
bring a large pot of water to a boil. Add the pasta and cook 5 min. Add the broccoli and cook stirring occasionally, until the pasta and broccoli are tender. Drain and put in pan.
In another pot cook the milk, garlic, mustard, salt, and flour until thick.
Mix all together and sprinkle the top with cheese.
Bake for 15 to 20 min.

Fresh Angel Hair Pasta with Peas and Bacon

I love this stuff! This recipe came from Everyday Food. It is so simple but so yum and full of flavor. One of those dishes that you'd rather not share--even the leftovers! It is also very easy to add variation to.

Coarse salt and ground pepper
4 slices bacon, sliced crosswise into ½ inch pieces
2 shallots, halved and thinly sliced (I just used onion)
10 oz. frozen peas, thawed (I used a carrot/pea mix)
1 cup half and half
18 oz. fresh angel hair pasta

Cook bacon over medium heat until crisp, 5 to 7 minutes. Transfer to paper towel lined plate to drain. Do not drain skillet. Add shallot/onion to skillet (that's right, you are actually going to cook in the bacon grease and that is the secret to the yumminess of this recipe). Season with salt and pepper. Cook over medium, stirring occasionally, until they begin to soften. Add peas and half and half, seasoning with salt and pepper as needed. Simmer until thickened, 2 to 3 minutes. Meanwhile, cook pasta according to package directions. Reserve 1/2 cup pasta water, drain pasta, return to pot. Pour sauce over pasta, toss to combine, adding some reserved pasta water a little at a time to coat. Sprinkle with bacon, serve immediately.....and I have really no idea why this whole post is in italics...but at least you have another good recipe!!

Olive Garden Fettuccine Alfredo

Michelle gave me this recipe and it turned out great!! She has had great reviews from her family too!!!

Olive Garden Fettuccine Alfredo

8 oz. cream cheese-cut up

3/4 cup parmesan cheese, grated

1/2 cup butter or margarine

1/2 cup milk

8 oz. fettuccine; cooked and drained

Optional to add: chicken, cooked broccoli, favorite vegetables

In large saucepan combine cheeses, butter, and milk! Stir constantly until smooth. Toss pasta lightly with sauce to coat. Leftovers freeze well!!

Pasta with Cream Sauce

This recipe comes from a Taste of Home magazine! The recipe doesn't add chicken, but I added it to mine and I think next time I will add a vegetable too! My kids really liked this!!

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1 pkg pasta (16 ounces)

1 small red onion, chopped

4 large garlic cloves, minced

3 tbsp olive oil

3/4 cup chicken broth

1 1/2 tsp minced fresh basil (I used dry)

1 1/2 tsp minced fresh oregano (used dry)

1/4 tsp salt

1/4 tsp pepper

1 cup heavy whipping cream

__________________________

Cook pasta according to package directions.

Meanwhile, in a large skillet, saute onion and garlic in oil until tender. Stir in broth, basil, oregano, salt and pepper. Bring to a boil, cook for 8 minutes or until reduced by about half. Stir in cream. Cook, uncovered, 8-10 minutes longer or until sauce is reduced to 1 1/4 cups.

Drain pasta, toss with sauce. (add chicken and vegies if desired!) Yield 8 servings!

Fettucine Alfredo

My Sister gave me this recipe a long time ago and I have loved how easy it was and it has great flavor!

I always add chicken and then whatever vegetables I have around! Last night we had zucchini in it and it was really good!!

Alfredo Sauce

1/4 cube butter (her recipe calls for 1/2 cube butter, but I always add less)

1 clove minced garlic

3/4 cup heavy cream

1/2 cup grated parmesan cheese

1/2 tsp pepper

1/2 tsp salt

Melt butter and saute garlic. Add other ingredients and simmer for 5 minutes. Serve over your favorite pasta with chicken or favorite veggies!