CHICKEN, BROCCOLI AND GARLIC PASTA CASSEROLE

CHICKEN, BROCCOLI AND GARLIC PASTA CASSEROLE

3 oz. cooked penne or small tube shaped noodles Salt and pepper 3 c. steamed, chopped broccoli 2 1/2 tbsp. butter 1 c. chopped onion 2 cloves chopped garlic 3 tbsp. flour 1 tsp. dried thyme 1 1/2 c. chicken broth 1 1/2 c. whole milk 1 bay leaf 3/4 lb. chicken breast tenders (I boiled a couple boneless thighs and then shredded them) Pinch nutmeg 2 tbsp. chopped parsley (I used some chopped swish chard from the garden) 1/2 c. cottage cheese (I didn't have any on hand) 3 tbsp. Parmesan cheese In large bowl put cooked pasta and broccoli. Heat oven to 350 degrees. In a sauce pan, heat the butter over medium heat. Add onion and cook for about 3 minutes until softened. Stir in garlic and flour; cook for 1 minute. Stir in thyme and then slowly whisk in the broth and milk. Add bay leaf, bring to boil, reduce heat and cook gently for 10 minutes. (Here is where I added the swish chard and let it cook for about 3-4 minutes) Add chicken and cook for 2 to 3 minutes until chicken is barely cooked through. Remove from heat and season with salt and pepper and nutmeg. Add to the bowl with the pasta and broccoli along with parsley and stir until mixed. Put casserole into oiled 11 1/2 x 8 inch baking dish. Dot with cottage cheese and sprinkle with Parmesan. Bake for about 20 minutes until heated through and the top is lightly browned. I made this today for lunch. It had good flavor. Great way to stretch your chicken. You might also like this chicken breast dinner or this chicken and stuffing dish.  I make them both about once every month or so.

Bacon, Spinach & Mushrooms with Pasta

I got this recipe from a magazine in which it boasted frugal recipes. This looks similar to the zucchini dish you just posted Angela.

Serves 6 (I usually cut the recipe in half)

1 lb Penne Pasta (you can really use any kind of pasta. I used bow tie this evening.)
1/2 lb bacon or about 10 slices
1 med onion chopped
1 pkg (8oz) mushrooms
2 cloves garlic
1/4 tsp crushed red pepper flakes
1 pkg (12oz) fresh baby spinach (I used swish chard from the garden tonight)
Grated Parmesan

(I bet grape tomatoes would be great in this too.)

1. Cook pasta as pkg directs.
2. Meanwhile, cook bacon so that it is crispy. Remove bacon to paper towels to drain. Remove all but 2 Tbsp fat from Skillet.
3. Add onion and mushrooms to skillet. Saute 5 min or until onion is tender/ golden. Add garlic and red pepper flakes for 30 seconds.
4. Add spinach; cover and cook, stirring occasionally until wilted (about 2 min)
5. Drain pasta, reserving 1 cup pasta water. Add pasta to skillet with some of the reserved pasta water; toss. Add more water as necessary. Crumble bacon on top of the pasta and serve with Parmesan.

I have left out the mushroom before just because I didn't have any on hand but I think the bacon is what makes this dish. I really should try it with tomatoes but John is not a fan.

Summer Zucchini Pasta

Zucchini is in season, and if it is growing like a weed in your garden like it is in mine, you might need something to do with it. Here is a good recipe for it from one of my favorite cookbooks: The Splendid Table's How to Eat Supper. Another great thing about this recipe is it can be cooked all in the same pot for easier cleanup.

5 quarts salted water
1 lb small zucchini (about 4-5 small) or 2 large
1 lb penne
4 T extra-virgin olive oil
1/4 tsp red pepper flakes (opt.)
4 large garlic cloves coarse chopped
2 cups grape tomatoes halved, or 2 cups other tomatoes coarse chopped
1-1 1/2 cups feta cheese crumbled
1/3 cup basil leaves coarse chopped

1. Bring salted water to boil
2. Trim off ends of zucchini. Cut squash into sticks about the size of the pasta
3. Drop pasta into boiling water. In the last 3 minutes of boiling drop zucchini into pot. Boil, stirring often. Scoop out 1 cup of pasta water and reserve it. Immediately drain the pasta and zucchini into a colander.
4. Return pasta pot to the heat, turning it down to low. Film bottom of the pot with olive oil. Add red pepper flakes and garlic, and gently saute until garlic is fragrant 30 sec -1 min.
5. Remove pot from heat, and add drained pasta and zucchini, tomatoes, feta, basil and as much of the reserved pasta water as necessary to lightly coat pasta. Toss gently, and serve.