Chicken Portobello Lasagna

I haven't tried this is was from that email exchange thing, and I don't have a printer.

Chicken Portobello Lasagna

Yield

Makes 6 servings

Ingredients

• 1 (10-oz.) package frozen chopped spinach, thawed
• 1 tablespoon butter
• 3 (6-oz.) PILGRIM'S PRIDE EatWellStayHealthy Boneless, Skinless Chicken Breasts, diced
• 1 (8-oz.) package sliced fresh baby portobello mushrooms
• 1 (10 3/4-oz.) can reduced-fat cream of mushroom soup
• 1 (8-oz.) container reduced-fat sour cream
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1 (8-oz.) block 2% reduced-fat sharp Cheddar cheese, shredded
• 6 no-boil lasagna noodles
• 3 tablespoons grated Parmesan cheese

Preparation

1. Preheat oven to 350°. Drain spinach well, pressing between paper towels.

2. Melt butter in a large Dutch oven over medium-high heat; add chicken and mushrooms, and sauté 10 minutes or until chicken is done and mushrooms are tender. Remove from heat. Stir in spinach, soup, and next 3 ingredients; fold in cheese.

3. Spoon one-fourth of chicken mixture in a lightly greased 8- x 8-inch baking dish. Arrange 2 noodles on top of mixture. Repeat layers twice; top with remaining chicken mixture. Sprinkle with Parmesan cheese.

4. Bake, covered, at 350° for 45 minutes; uncover and bake 15 minutes or until bubbly. Let stand 10 minutes before serving.

Note: To make ahead, prepare recipe as directed through Step 2. Cover and chill at least 8 hours or up to 24 hours. Let stand at room temperature 30 minutes; proceed with recipe as directed.

Pasta Primavera

Prep time: 15 min
Cook tome: less then 15 min
Yield: 6 servings

1 Tbl olive oil
1 med onion, minced
1 clove garlic, minced
1 lb asparagus, trimmed and sliced diagonally in 1/4 in pieces
1 med zucchini, sliced
1 med carrot, sliced very thin
1/2 lb fresh mushrooms, sliced
1 cup lowfat milk
1/2 cup vegetable broth
3 Tbl chopped fresh basil
1 cup frozen peas, thawed
2 green onions, chopped
1/2 tsp salt
1/2 tsp black pepper
1 lb hot cooked fettuccine
1/2 cup grated Parmesan Cheese (optional)
1/2 cup toasted pine nuts (optional)

In a large skillet,heat olive oil. Cook the onion and garlic in the oil over medium heat until the onions are translucent, about 7 minutes.

Add the asparagus, zucchini, carrot and mushrooms and cook over medium heat for 2 minutes.

Add the milk, broth, and basil and cook over high heat until the liquid boils. Cook for about 3 minutes and then add the peas and green onions. Simmer for 1 minute.

Add the salt and black pepper and then add the pasta, cheese and nuts, tossing until the ingredients are well mixed. Serve immediately.

Chicken Tetrazzini

16 oz. spaghetti
½ stick butter
1 small onion , chopped
1 green bell pepper, chopped
3 c. cooked chicken, cubed
8 oz. fresh mushrooms, sliced
2 cans Golden Cream-of-Mushroom soup
3 c. milk
2 c. Monterey Jack cheese, grated
salt and pepper to taste
Parmesan cheese
Break spaghetti in half and cook as directed in Executive 4 Qt. Casserole; drain. Melt butter in 8” Saute Pan and cook onion and bell pepper until tender. Toss all ingredients, except Parmesan cheese, in 6-qt. Stainless
Mixing Bowl. Place in casserole dish, cover (aluminum). Cook at 350 degrees for 45 minutes until bubbly. Grate Parmesan cheese over casserole. Serve with steamed vegetables.

Cheesy Chicken Tortellini Bake

(adapted from The Pampered Chef® Stoneware Inspirations Cookbook)

Double for Now and Later

½ c. finely chopped onion
1 clove garlic
1 t. olive oil
1 jar (16 oz.) white Alfredo pasta sauce
1 pkg. (20 oz.) refrigerated cheese-filled or spinach tortellini
1½ c. cooked chicken, cubed
1 c. milk
1 c. water
1 t. dried basil leaves
optional: 1 c. frozen peas, grated Parmesan cheese.
Press garlic using Garlic Press. Opener. In Executive 4-qt. Casserole, heat oil and cook onion and garlic until tender. Stir in remaining ingredients; (transfer to casserole dish or)cover with lid and bake at 400 degrees for 25 minutes. Cool completely and pour into freezer bag. Squeeze air out of bag and freeze. Defrost in refrigerator for 24 hours and heat, covered, at 375 degrees for 25 minutes. May top with grated Parmesan cheese.

Asiago Crisps

Ingredients:
1 1/2 cups coarsely grated fresh Asiago cheese

1/2 teaspoon coarsely ground black pepper


Directions:
1. Preheat oven to 375°F. Coarsely grate cheese using Deluxe Cheese Grater. On Rectangle Stone, divide cheese into six small piles, spreading evenly to form 4-inch disks. Sprinkle evenly with black pepper. Bake 14-15 minutes or until golden brown. Immediately remove disks one at a time from baking stone and fold into a taco shape using Large Spreader. Carefully place crisps, folded side up, onto Stackable Cooling Rack; cool completely. Serve with Vegetable Ribbon Salad, if desired.

Yield: 6 crisps

Nutrients per serving: (1 crisp): Calories 110, Total Fat 9 g, Saturated Fat 5 g, Cholesterol 25 mg, Carbohydrate 1 g, Protein 6 g, Sodium 270 mg, Fiber less than 1 g
Cook's Tip: The weight of 1 1/2 cups freshly grated hard cheese is between 3 and 4 ounces. Lightly pack cheese when measuring.


Crisps can be made up to 1 day in advance. store them in an airtight container or a large resealable plastic food storage bag.



Crisps can be make with grated fresh Parmesean or Romano cheese, if desired.

Variation: Large Asiago Crisp: Spread cheese onto Large Round Stone, forming a 12-inch circle. Bake 18-20 minutes or until golden brown. Cool completely and break into pieces. Serve with Quick Chicken Primavera Risotto, if desired.

Lemon Chicken Pasta Toss

Ingredients:
8 ounces uncooked radiatore pasta

1 medium onion, chopped

1 small carrot, peeled

3 garlic cloves, pressed

1 small red bell pepper

2 cups small broccoli florets

1/4 teaspoon salt

2 cups diced, cooked chicken breasts

1 cup prepared Alfredo sauce

1/2 cup hot water

1 lemon, cut in half crosswise

1/4 cup (1 ounce) grated fresh Parmesan cheese

Snipped parsley and coarsely ground black pepper (optional)


Directions:
1. Cook pasta in (4-qt.) Casserole for 2 minutes less than package directions; drain. Meanwhile, chop onion using Food Chopper. Slice carrot using Crinkle Cutter. Lightly spray Stir-Fry Skillet with oil using Kitchen Spritzer. Cook and stir onion, carrot and garlic pressed with Garlic Press over medium heat 4-5 minutes or until carrots are crisp-tender. Meanwhile, slice bell pepper into strips; cut strips in half. Combine bell pepper, broccoli and salt in Large Micro-Cooker(R). Microwave, covered, on HIGH 1-2 minutes or until vegetables are crisp-tender.

2. Add pasta, steamed vegetables, chicken, Alfredo sauce and water to skillet. Squeeze lemon halves over pasta using Citrus Press; cook and stir until heated through. Grate Parmesan cheese over pasta using Deluxe Cheese Grater; sprinkle with parsley and black pepper, if desired.

Yield: 6 servings

Nutrients per serving: Light: Calories 340, Total Fat 11 g, Saturated Fat 6 g, Cholesterol 80 mg, Carbohydrate 35 g, Protein 27 g, Sodium 530 mg, Fiber 3 g

Cook's Tip: For extra flavor, season chicken breasts with Pantry Citrus & Basil Rub or Pantry Crushed Peppercorn & Garlic Rub and grill. Proceed as recipe directs.

Quick Chicken Primavera Risotto

Ingredients:
2 boneless, skinless chicken breast halves (about 6 ounces each)

Salt and ground black pepper

Pantry Basil Oil or olive oil

1 lemon, cut in half crosswise

1 medium onion, chopped

1 large garlic clove, pressed

2 packages (8.8 ounces each) buttery or roasted chicken flavor pre-cooked rice

1 medium carrot, peeled and cut into julienne strips

1 medium zucchini

2 plum tomatoes, seeded and diced

2-2 1/2 cups chicken broth

1/2 cup (2 ounces) grated fresh Asiago cheese

1/4 cup snipped fresh basil leaves

2 ounces mascarpone cheese or cream cheese (optional)

Asiago Crisps (optional)


Directions:
1. Flatten chicken to 1/2-inch thickness using flat side of Meat Tenderizer. Season both sides with salt and black pepper. Heat (12-in.) Skillet over medium-high heat 5 minutes; lightly spray with oil using Kitchen Spritzer. Arrange chicken and lemon halves, cut sides down, in skillet; cook 6-8 minutes or until chicken is no longer pink, turning chicken once (do not turn lemon halves). Remove chicken and lemon from skillet. Cool slightly; slice chicken into 1/2-inch pieces using Chef's Knife and set aside.

2. Chop onion using Food Chopper. Lightly spray same skillet with oil. Cook onion and garlic pressed with Garlic Press over medium heat 4-6 minutes or until onion is tender.

3. Add rice and juice from caramelized lemon halves using Citrus Press. Cook and stir 3-4 minutes or until lemon juice is completely absorbed into rice. Cut carrot into julienne strips using Julienne Peeler. Slice zucchini using Crinkle Cutter. Seed tomatoes; dice using Utility Knife. Add vegetables and 2 cups of the broth to skillet; bring to a boil. Reduce heat to medium; simmer 4-5 minutes or until broth thickens slightly. Stir in chicken; cook until heated through.

4. Remove risotto from heat. Add Asiago cheese and basil; stir until cheese melts and sauce thickens (adjust sauce consistency with additional broth, if necessary). Stir in mascarpone cheese, if desired. Serve with Asiago Crisps, if desired.

Yield: 6 servings

Nutrients per serving: Light: Calories 260, Total Fat 6 g, Saturated Fat 2 g, Cholesterol 40 mg, Carbohydrate 31 g, Protein 19 g, Sodium 790 mg, Fiber 2 g
Cook's Tip: If desired, 3 cups hot cooked converted rice prepared in the Rice Cooker Plus can be substituted for the pre-cooked rice. For best flavor, prepare rice with chicken broth instead of water.



Mascarpone cheese is a rich Italian-style cream cheese that has a slightly sweet flavor. It can be found in ethnic grocery stores and large grocery stores.

Baked Cavatelli

This sausage and pasta dish is hearty, filling, and easy. If you want to sneak in some vegetables, just place fresh spinach in the sieve you'll use to drain your pasta -- the hot water will wilt it.

Prep: 25 minutes
Bake: 30 minutes

Ingredients

7 ounces dried cavatelli or wagon wheel macaroni
12 ounces uncooked Italian sausage links, sliced 1/2 inch thick, or lean ground beef
3/4 cup chopped onion (1 medium)
2 cloves garlic, minced
1 26-ounce jar pasta sauce
1 cup shredded mozzarella cheese (4 ounces)
1/4 teaspoon black pepper

Directions

1. Cook pasta according to package directions. Drain; set aside.
2. In a large skillet cook the sausage, onion, and garlic until sausage is brown; remove from skillet. Drain.
3. In a large bowl stir together pasta sauce, 3/4 cup of the mozzarella cheese, and the pepper. Add the cooked pasta and the drained sausage mixture. Stir gently to combine. Spoon the mixture into a 2-quart casserole.
4. Bake, covered, in a 375� oven for 25 to 30 minutes or until nearly heated through. Uncover; sprinkle with the remaining 1/4 cup mozzarella cheese. Bake about 5 minutes more or until cheese is melted. Makes 5 to 6 servings.

Super Easy Lasagna

1 lb. browned hamburger
30 oz. spaghetti sauce
1 pkg. dry lasagna noodles
1 lg. container of cottage cheese (I use 2)
½ - 1 lb. cheese, grated ( Colby jack or cheddar)
Parmesan cheese

Cook meat and add to sauce. Spread ½ of sauce and meat in casserole pan. Lay DRY lasagna noodles on top of sauce to cover. Spread ½ the cottage cheese on top of noodles, and sprinkle ½ grated cheese on top of cottage cheese. Repeat the layers with the rest of the ingredients. Then sprinkle parmesan on the top. Put pan in oven and bake at 375 for 15 min. uncovered, then cover with foil and bake an additional 45 min. Let stand for 10 minutes and then serve.