Desi's Bacon Chicken Pasta

My friend Desi made this pasta for me one night when Jim was out of town.  It was SOOOO yummy and I craved it for weeks after  eating it.  So, I finally put it on my meal plan and bought the ingredients.  I made it on a night that I had to be somewhere when Jim got home so I wasn't around when Jim ate.  When I returned Jim told me how good it was.  He said when he went to dish some up he thought it looked like a normal pasta and chicken dish, then he tasted it and thought to himself "This is really good, what is that flavor?"  Then the lightbulb when one, "Bacon!"  He was so happy that he sent me a text message telling me how good it was!  Ha ha.  This dish is definitely an indulgence with lots of naughty ingredients, but it is very much worth it!

Desi's original post is on her awesome cooking blog Oh So Delicioso and can be found here.  

16 oz farfalle pasta (bow-tie)

4 chicken breasts

1 12 oz bottle of Lawry's Mesquite marinade with lime juice

3/4 cup butter

3-4 cloves garlic, minced

1 TBSP ground black pepper

1 1/2 cup heavy cream

3/4 cup shredded parmesan cheese (not the powdery stuff)

1 LB bacon (previously cooked and crumbled) **must be real bacon, not "bacon bits" or "real bacon"

(Optional)

1/2 cup chopped sundried tomatoes 

1 cup peas

1. In crock pot cook chicken in marinade on low for 6 hours.  Remove from marinade and cut into bite sized pieces.

2. Cook pasta according to package directions, drain and return to pot

3. In a small saucepan melt butter.  Add garlic, pepper, cream, cheese, and bacon.  Whisk for 3 to 4 minutes.  Stir in chicken and pour mixture over cooked pasta.  Stir to coat.  Top with a sprinkle of extra cheese.

Pasta Salad

There are so many variations on pasta salads.  I've said it before, but I'm not a fan of crunchy things in soft salads - so I hate raw onions or celery in pasta salads.  Believe it or not, I got this recipe from an old boyfriend - the flavors are perfect and the texture is just how I like it!

2 chicken breasts

McCormick Montreal Chicken seasoning

1 lb tri-color cork screw pasta

1 block of pepper jack cheese, cubed

2 cups broccoli, chopped steamed

1 cup cherry tomatoes, halved,

1 7oz jar of green olives, drained

3/4 bottle of store bought italian dressing

Cook pasta according to package directions, drain.

Meanwhile, generously season the chicken with the Montreal Chicken seasoning.  Grill chicken until juices run clear.  Cut chicken into half inch cubes.

Combine pasta, grilled chicken, cheese, broccoli, tomatoes, and olives.  Toss together with dressing.  Chill in the fridge until served.

Spinach Lasagna Rolls

Source: adapted slightly from Skinny Taste
1 Roll = 224 calories and 6 WW Points Plus (adjust if you add chicken)

9 lasagna noodles, cooked
1 (10 ounce) package frozen chopped spinach, thawed and completely drained
1 (15 ounce) container fat free ricotta cheese
1/2 cup grated Parmesan cheese
1 egg
1/2 teaspoon minced garlic
1/2 teaspoon dried Italian seasonings
salt and fresh pepper
(optional) 1 chicken breast, cooked and diced
32 oz tomato sauce (I used spaghetti sauce)
9 Tablespoons part skim mozzarella cheese, shredded

Preheat oven to 350°. Make sure you drain the spinach well. Combine spinach, ricotta, Parmesan cheese, egg, garlic, Italian seasonings, chicken, and salt and pepper in a medium bowl. Pour about 1 cup sauce on the bottom of a 9 x 13 baking dish.

Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry by patting them with a paper towel. Take 1/3 cup of ricotta mixture and spread evenly over a noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.

Ladle sauce over the noodles in the baking dish and top each one with 1 Tablespoon of mozzarella cheese. Cover baking dish tightly with aluminum foil and bake for 40 minutes, or until cheese melts. Makes 9 rolls.
To serve, ladle a little sauce on the plate and top with lasagna roll.

Pumpkin Pasta

My dear friend Marianna made this dish last year and now that fall is in the air I remembered how delicious it was and had to make it!

1 pound fettuccini

2 tablespoons olive oil

2 cups slice yellow onion

1/4 cup minced shallot

1 1/2 cups canned pumpkin

1 (14 ounce) can chicken broth

3 teaspoons chopped fresh thyme

2 bay leaves

1/2 teaspoon salt

1/2 teaspoon ground black pepper

2 cups shredded smoked Gouda cheese,divided

2 cups shredded Parmesan cheese, divided

Garnish: fresh thyme

1. In a large stock pot, bring 4 quarts salted water to a boil over high heat.

Add fettucini, and cook according to package. Drain well.

2. In a large nonstick skillet, heat olive oil over medium heat. Add

yellow onion and shallot. Cook, stirring frequently, for 5 -7 minutes,

or until onion is translucent.

3. Add pumpkin to pan, stirring to combine. Add chicken broth, thyme,

bay leaves, salt, and pepper, stir again. Simmer for 7-10

minutes, stirring frequently , or until sauce is thickened. Add 1 1/2

cups Gouda, 1 1/2 cups Parmesan, and pasta, stirring gently.

Remove bay leaves. Top with remaining 1/2 cup Gouda, 1/2 cup

Parmesan. Garnish with thyme leaves, if desired.