#3813 - Chicken Bacon Spaghetti

(by Shirley McNevich)

1lb. raw spaghetti
1 TBSP olive oil
1lb. boneless/skinless chicken breasts
salt
pepper
6-8 slices bacon
2 cloves garlic (minced)
2 cups diced tomatoes
3 cups baby spinach
1/2 cup heavy cream
1/3 cup fresh grated Parmesan cheese

Cook spaghetti in salted water according to box directions--drain but DO NOT RINSE and save 1 cup of the pasta water. In a Dutch oven over medium heat add the olive oil--add the bacon and cook until bacon is crispy. Place the bacon on paper towels but leave the drippings in the Dutch oven. Salt/pepper both sides of the chicken--place it in the bacon drippings and cook chicken on both sides until no longer pink inside. Remove chicken, place it on a cutting board and cut it into bite sized pieces. Add the minced garlic, diced tomatoes and baby spinach to the Dutch oven (and add salt/pepper to your taste). Add the heavy cream, grated Parmesan cheese and the reserved 1 cup pasta water--stir to mix and turn heat back to simmer and let the mixture simmer until mixture thickens (while stirring). Turn heat back to medium and add the drained pasta to the sauce mixture--toss to coat/stir until hot. Crumble the bacon. Add the crumbled bacon and chicken pieces to the spaghetti mixture--toss to coat/stir until hot enough to serve.

#3682 - Italian Sausage Soup

(by Shirley McNevich)

1lb. Italian sausage (sliced into coin shaped pieces)
1 onion (chopped)
2 garlic cloves (minced)
1 tsp. olive oil
2 - 14.5oz. cans chicken broth
1 soup can of water (use of of the empty chicken broth cans to measure)
1 - 15oz. can cannellini beans (rinsed and drained)
1 - 14.5oz. can stewed tomatoes
1 cup raw rotini pasta
1 1/2 cups baby spinach leaves (washed)
1/2 cup shredded mozzarella cheese

In a Dutch oven over medium heat add olive oil, sausage pieces, chopped onions and minced garlic--cook/stir until sausage is browned and onions are softened. Add chicken broth, water, cannellini beans and stewed tomatoes--stir well. Bring mixture to a boil--add the pasta and cook for 8 minutes. Remove from heat--add baby spinach, stir, then put the lid on the Dutch oven. Let it stand covered for 5 minutes. Sprinkle the shredded mozzarella cheese over the top, then serve.

#3526 - Spinach Roasted Potatoes

(by Shirley McNevich)

6 red potatoes (washed and quartered)
2 TBSP butter
2 garlic cloves (minced)
1 TBSP fresh chopped parsley
salt and pepper (to your taste)
1 cup fresh baby spinach leaves (washed; more if you wish)

Place the quartered potatoes in a greased casserole dish. In a skillet over medium low heat add the butter--melt. Add the minced garlic--cook/stir until garlic is browned. Add fresh chopped parsley--stir well. Pour the butter mixture evenly over the potatoes, then toss the potatoes to coat. Sprinkle salt and pepper over the top (to your taste). Bake at 400 degrees (UNcovered) for 30-40 minutes or until tender. Remove from oven--add the spinach--toss to mix. Return to oven and bake 3-5 minutes longer or just until spinach becomes wilted.

#3445 - Tortellini Salad

(by Shirley McNevich)

1 - 9oz. package cheese tortellini
10oz. fresh baby spinach
1/3 cup fresh grated Parmesan cheese (more if you wish)
2 cups cherry tomatoes
1 small can sliced black olives (drained)
1 - 8oz. bottle robust Italian dressing
1 bag Italian style croutons
fresh ground black pepper (optional)

Prepare cheese tortellini according to package directions--drain but DO NOT rinse. Wash the baby spinach with cold water, then drain the spinach. Slice each cherry tomato in half. In a large bowl add drained cheese tortellini, drained baby spinach, drained olives, sliced cherry tomatoes, Parmesan cheese and HALF of the Italian dressing--toss to coat. Add more dressing to suit your taste, then toss again. Top with Italian style croutons and fresh ground black pepper.

#3285 - Italian Tortellini Soup

(by Shirley McNevich)

12oz. Italian sausage (removed from casings and crumbled--more if you wish)
1 chopped onion
6 cloves of garlic (minced)
2 - 15oz. cans chicken broth
1 3/4 cups water
1 - 15oz. can Italian style diced tomatoes
1 - 9oz. package fresh cheese tortellini (found in the refrigerated aisle)
6oz. fresh baby spinach (torn into bite sized pieces where necessary)
3/4 tsp. dried basil
1/4 tsp. fresh ground black pepper
fresh shredded Parmesan cheese

In a Dutch oven add crumbled Italian sausage and chopped onions--cook/stir until meat is browned. Add minced garlic--cook/stir for another minute or two. Add chicken broth, water and diced tomatoes--cook/stir until boiling. Once boiling, add the tortellini a few pieces at a time--cook/stir for 8-10 minutes. Turn heat back to simmer--add baby spinach, dried basil and pepper--cook/stir for 3-4 minutes or until spinach is droopy. Serve in bowls and top with fresh grated Parmesan cheese.

#1425 - Spinach Pasta Salad

(by Shirley McNevich)

3 cups bowtie pasta (cooked and drained according to box directions)
2 cups fresh baby spinach (washed and drained)
1 cup shredded sharp cheese
1 cup cherry tomatoes (each sliced in half)
3/4 cup drained chick peas
1/2 cup Italian dressing
1/4 to 1/2 cup drained sliced olives

In a bowl add drained pasta, spinach, chick peas, and sliced olives--toss until mixed. Add sliced cherry tomatoes, Italian dressing, and shredded cheese--toss. If too dry add a little more Italian dressing.

#1355 - Spinach Meatball Soup

(by Donna [Miller] Unger - friend)

8oz. frozen/precooked Italian meatballs
2 - 14.5oz. cans diced tomatoes with Italian herbs
1 - 15oz. can cannellini beans
1/2 cup water
1/4 cup reduced fat basil pesto
2 cups baby spinach
1/4 cup fresh shredded Parmesan cheese

In a pot add the meatballs, both cans diced tomatoes, beans, water and pesto--stir and bring to a boil. Once boiling, cover the pot, turn heat to simmer, and simmer for 10 minutes. Remove lid and add spinach and Parmesan cheese--stir and serve.