Chicken and Bow Tie Pasta
Shrimp and Pasta With Creole Cream Sauce
Linguine With White Clam Sauce


Chicken and Bow Tie Pasta

Prep: 10 min., Cook: 30 min. Cooking the pasta in the same water that the
chicken was cooked in gives the noodles extra flavor--and using just one
pot
makes for easy cleanup.

1 quart water
4 skinned and boned chicken breasts, cut into bite-size pieces
8 ounces uncooked bow tie pasta
1 cup chicken broth
1 celery rib, chopped (about 1/2 cup)
1 small onion, chopped (about 1/2 cup)
1 (10 3/4-ounce) can cream of mushroom soup
1 (8-ounce) package pasteurized prepared cheese product, cubed
Garnish: chopped fresh parsley

Bring 1 quart salted water to a boil in a Dutch oven. Add chicken, and
cook
12 minutes or until done. Remove chicken from water with a slotted spoon.
Add
pasta to water in Dutch oven, and cook 10 minutes or until tender; drain.
Keep warm.
Heat 1/4 cup broth over medium-high heat in a Dutch oven; add celery and
onion, and cook 5 minutes or until tender. Stir in chicken, soup, cheese,
and
remaining 3/4 cup chicken broth, stirring until cheese is melted. Toss
with
pasta; garnish, if desired. Serve immediately.

Yield: Makes 4 servings





Shrimp and Pasta With Creole Cream Sauce

Prep: 10 min., Cook: 18 min.

1 1/2 pounds unpeeled, medium-size fresh shrimp*
2 teaspoons Creole seasoning
12 ounces uncooked penne pasta
2 tablespoons butter or margarine
4 green onions, sliced
2 garlic cloves, minced
1 1/2 cups whipping cream
1 teaspoon hot sauce
1/4 cup fresh parsley, chopped
1/2 cup (2 ounces) freshly grated Parmesan cheese

Peel shrimp, and devein, if desired. Toss shrimp with Creole seasoning;
set
aside. Prepare pasta according to package directions; drain. Keep warm.
Melt butter in a large skillet over medium-high heat; add shrimp, and
cook,
stirring constantly, 5 minutes or just until shrimp turn pink. Remove
shrimp
from skillet. Add green onions and garlic to skillet; saute 2 to 3 minutes
or
until tender. Reduce heat to medium; stir in cream and hot sauce. Bring to
a
boil; reduce heat, and simmer, stirring constantly, 8 to 10 minutes or
until
sauce is slightly thickened. Stir in shrimp and parsley. Toss with pasta.
Sprinkle evenly with cheese. Serve immediately.

*1 1/2 pounds frozen shrimp, thawed, may be substituted.

Yield: Makes 4 to 6 servings





Linguine With White Clam Sauce

Prep: 10 min., Cook: 10 min.

8 ounces uncooked linguine
3 garlic cloves, minced
2 tablespoons olive oil
1 (8-ounce) bottle clam juice
1/2 teaspoon dried crushed red pepper
3 (6.5-ounce) cans chopped clams, drained
1/2 cup dry white wine
1/2 cup chopped fresh parsley
1/4 cup chopped fresh basil
2 teaspoons fresh lemon juice
1 tablespoon butter or margarine (optional)

Prepare linguine according to package directions; drain. Keep warm.
Saute garlic in hot oil in a large skillet over medium-high heat 1 to 2
minutes. Add clam juice and crushed red pepper; bring to a boil, reduce
heat, and
simmer 5 minutes. Stir in clams and next 4 ingredients; simmer 3 minutes.
Toss with pasta and, if desired, 1 tablespoon butter. Serve immediately.


Yield: Makes 4 servings


SOURCE: Southern Living

FROM ANN IN FLA


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