Italian Chicken Pasta Toss

Ingredients:
6 oz bow tie pasta
2 plum tomatoes, diced
1 small onion, chopped
1 medium zucchini, sliced
1 small red or yellow bell pepper, cut in thin strips
1/2 lb chicken breast, cut in 1 in. strips
1/2 c. frozen peas
2 t. olive oil
2 large garlic cloves, pressed
1 t. Italian seasoning
1 t. salt
1 oz grated Parmesan cheese

Directions:
1. Cook pasta according to directions, keep warm
2. diced tomatoes and chop onion, cut bell pepper and chicken into strips and zucchini with crinkle cutter
3. heat oil and saute garlic. Add chicken and stir fry for five minutes. Reduce head to medium and add onion, zucchini, bell pepper, peas, seasoning mix and salt. Stir fry two minutes. Add tomatoes, heat 1-2 minutes, stirring gently and remove from heat.
4. Stir in warm pasta, grate cheese over and serve immediately.

Courtesy of Pampered Chef

Vegetable Primavera

Ingredients:
3 c. broccoli florets
1/2 c. coarsely chopped red bell pepper
2 medium carrots, coined
1 can chicken broth
1 c. water
1 c. milk
2 T. butter
2 pkgs egg noodles Alfredo or fettuccine Alfredo (4 oz each Pasta Roni)
1 garlic clove, pressed
grated fresh Parmesan

Directions:
1. bring chicken broth, water an dmilk to a boil, stir in pasta and sauce mix. Reduce heat and boil uncovered for 5 minutes
2. Stir in chopped broccoli and bell pepper, carrots and garlic. Return to boil and continue cooking for 2 minutes. Sauce will be thin, do not overcook. Let stand 8 minutes for sauce to thicken.

Courtesy of Pampered Chef

Tortellini with Fresh Tomato Basil Sauce

This is a very fresh tasting Italian dish for those nights when you're not in the mood to make something super complicated (or you don't have any red sauce but happen to have fresh basil on hand...)

Ingredients:
1 pkg uncooked cheese-filled tortellini
6-8 medium tomatoes, coarsely chopped
3 T snipped fresh basil
1 t. balsamic vinegar
1/2 t salt
1/4 t. ground black pepper
2 T. olive oil
2 large garlic cloves, pressed
1/4 c. grated fresh parmesan cheese

Directions:
1. Cook tortellini according to pkg directions, drain
2. Meanwhile in saucepan, heat oil and saute pressed garlic.
3. Combine chopped tomatoes, basil, vinegar, salt and pepper with tomatoes
4. Once garlic is browned, remove from heat and add tortellini, and tomato mixture. Toss gently and spoon pasta into serving bowl. Grate Parmesan over top.

Courtesy of Pampered Chef

Southwest Cobb Salad

Another summer-ish meal, but it is light enough, but heavy enough to be a dinner.

Dressing:
1/4 c. milk
1/3 c. mayo
1/3 c. sour cream
1 T lime juice
1 T. southwestern seasoning mix (or taco mix)

Salad:
1 lb boneless, skinless chicken breasts (3-4)
salt and pepper
1 t. vegetable oil
3 hard-boiled eggs, sliced
1 avocado, peeled and cubed
1 large red bell pepper, seeded and diced
1 c. canned black beans, rinsed and drained
1 pkg torn romaine lettuce, (8 cups)
1/4 small red union, cut into thin wedges
6 slices bacon, crisply cooked and cut up

Directions: make dressing, pan fry chicken preses and cut into thin diagonal strips. Put lettuce and onion in serving bowl and arrange remaining ingredients onto a platter in rows and serve.

Courtesy of Pampered Chef

Strawberry Spinach Salad

Tasty and Easy, gotta love it!

Dressing:
2 T lemon juice
1/2 t. lemon zest
2 T. white wine vinager
1/3 c. sugar
1 T. vegetable oil
1 t. poppy seeds

Salad:
14. c. slided natural almonds, toasted
8 oz strawberries, hulled and quartered
1/2 medium cucumber, slided and cut in half
1/4 small red onion, sliced into thin wedges
1 pkg baby spinach

Directions:
combine dressing ingredients. Toast almonds, and combine into remaining salad ingredients. Toss with dressing and serve.

Courtesy of Pampered Chef