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Easy Chicken and Pasta Parmesan - serves 5

1 tbsp butter or margarine
1 lb boneless skinless chicken breast, cut into 1/ 2-inch pieces
1 3/4 cups (14-1/ 2 oz can) chicken broth or reduced sodium chicken broth
1 1/2 cups (14 oz jar) spaghetti sauce
1/2 tsp dried basil
1/2 tsp oregano leaves
3 cups (8oz) Rotini or Penne Rigate, uncooked
3/4 cup Parmesan grated cheese

In 10 inch skillet over medium-high heat, melt butter; add chicken.
Cook, stirring occasionally, until no longer pink, about 3 minutes.
Add chicken broth, spaghetti sauce and seasonings; heat to boiling.
Add uncooked pasta, stirring to coat with liquid. Cover; reduce heat. Simmer 15 minutes, stirring every 2 minutes or until most liquid is absorbed. Remove from heat; stir in Parmesan cheese.

Macaroni and Shrimp Bake

3 cups dried short-cut macaroni
1 tbsp olive oil
6 tbsp butter,
2 small fennel bulbs, thinly sliced and fronds reserved
6 ounces mushrooms, thinly sliced
6 ounces peeled, cooked shrimp pinch of cayenne pepper
1 1/4 cups Bechamel sauce
2/3 cup freshly grated Parmesan cheese
2 large tomatoes, sliced
1 tsp dried oregano salt and pepper

Bring a saucepan of salted water to a boil, add the pasta and oil and cook until tender, but stil firm to the bite. Drain and return to the pan, add 2 tbsp of butter, cover, shake the pan, keep warm.
Melt the remaining butter in a pan. Saute the fennel for 3-4 minutes.Stir in the mushrooms and cook for 2 minutes. Stir in the shrimp, then remove the pan from the heat.
Stir the pasta, cayenne pepper and shrimp mixture into the bechamel sauce. Pour into a greased ovenproof dish. Sprinkle with the Parmesan cheese and arrange the tomato slices around the edge.
Brush the tomatoes with olive oil and sprinkle the oregano on top.
Bake in a preheated oven at 350 F for 25 minutes, until golden brown. Serve immediately.

Bechamel Sauce:
Melt 2 tbsp butter, stir in 1/4 cup flour. Cook, stirring for 2 minutes.
Gradually, stir in 1 1/4 cups warm milk. Add 2 tbsp finely chopped onion, 5 white peppercorns, and 2 parsley sprigs, and season with salt, dried thyme and grated nutmeg. Simmer, stirring for 15 minutes. Strain before using.

Pasta with Beef Steak and Cilantro - serves 4

2 pounds steak, cut into cubes
1 pound dried macaroni
1 1/4 cups heavy cream
1/2 tsp garam masala
Salt
Fresh cilantro, to garnish
Pasta:
1/2 cup blanched almonds
6 garlic cloves
1-inch piece fresh ginger root, chopped
6 tbsp beef stock
1 tsp ground cardamom
4 cloves, crushed
1 tsp cinnamon
2 large onion, chopped
1 tsp cilantro seeds
2 tsp ground cuminseeds
Pinch of cayenne pepper
6 tbsp of sunflower oil

Grind the almonds finely using a pestle and mortar. Put the ground almonds and the rest of the korma paste ingredients into a food processor or blender and process well to make a very smooth paste.
Put the steak in a shallow dish and spoon over the korma paste, turning to coat the steak well. Marinate in the refrigerator for 6 hours.
Transfer the steak to a large saucepan and simmer gently adding a little beef stock if required for 35 minutes.
Bring a large saucepan of salted water to a boil, add the macaroni and cook for 10 minutes, until tender.
Drain the pasta and transfer to a deep casserole, add the steak, heavy cream and garam masala.
Bake in a preheated oven at 400 F for 30 minutes. Remove from the oven and allow to stand for 10 minutes.
Garnish with fresh cilantro and serve with bread.

Pasta Omelet - serves 2

4 tbsp olive oil
1 small onion chopped
1 fennel bulb, thinly sliced
4 1/2 ouncees potato, diced
1 garlic clove, chopped
4 eggs
1 tbsp chopped fresh parsley
Pinch of chili powder
3 1/2 ounces cooked short pasta
2 tbsp stuffed green olives, halved
Salt and pepper
Fresh majoram sprigs, to garnish
Tomato salad, to serve

Heat half the oil in a skillet over a low heat and cook the onion, fennel, and potato, stirring, for 8-10 minutes, until the potato is just tender.
Add the garlic and fry for 1 minute, remove the pan from the heat, transfer the vegetable to a plate and set aside.
Beat the eggs until they are frothy, stir in the parsley and season with salt, pepper, and a pinch of chili powder.
Heat 1 tbsp of the remaining oil in a clean skillet, add half of the egg mixture to the pan, then add the cooked vegetables, pasta, and half of the olives.
Pour in the remaining egg mixture and cook until the sides begin to set. lift up the edges of the omelet with a spatula to allow the uncooked egg to spread underneath. Cook until the underside of the omelet is a light golden brown color. Slide the omelet out of the pan onto a plate. Wipe the pan with paper towels and heat the remaining oil. Invert the omelet into the pan and cook until the other side is golden brown.
Slide the omelet onto a warmed serving dish and garnish with the remaining olives and the majoram.
Serve cut into wedges, with a tomato salad.

American-Style Cheese-Ring Pizza - serves 4

Preparation - 25 minutes and 1 hour resting, cooking time - 20 minutes

3 cups white flour
1 tsp table salt
1 package instant yeast
2 tbsp olive oil
1 cup warm water
For the topping and crust:
5 oz ball mozzarella, drained
2 tbsp chopped fresh parsley
1 garlic clove, crushed
Salt and ground black pepper
1/2 cup tomato sauce
2 tomatoes, thinly sliced
1/4 lb thinly sliced pepperoni
4 green pickled chilies, sliced

Place the flour, salt, and yeast in a mixer equipped with a dough hook. With the motor running pour in the oil, and warm water and mix to form a soft, stretchy dough. Alternatively, make the dough by hand and knead on a floured board for 5 minutes.
Transfer the dough to a bowl, rub the surface with a little oil, and cover with a clean, damp dish towel. Set aside at room temperature for an hour or until the dough has roughly doubled in size.
Meanwhile, roughly chop the mozzarella and mix with the parsley, garlic and some seasoning.
Preheat the oven to 450 F. On a floured surface, roll the dough iinto a thin 16 inch circle.
Arrange the cheese around the edges of the dough, leaving a 1 1/2 inch border. Dampen the inner edges of the cheese ring, then pull the outer edges over to cover the cheese. Press down firmly to seal.
Carefully turn the pizza on to a large baking sheet the joins are underneath. Spoon the tomato sauce within the border, then scatter the toppings on top. Bake for 15 minutes until browned and crisp.
Cut into wedges and serve immediately with a lovely crisp, green salad sprinkled with olive oil and balsamic vinegar.

Seafood Lasagne - serves 4

1 pound finnan haddock, filleted, skin removed and flesh flaked
4 ounces shrimp
4 ounces sole fillet, skin removed and flesh sliced
Juice of 1 lemon 4 tbsp butter
3 leeks, very thinly sliced
2 1/3 cups milk
1/2 cup all-purpose flour
2 tbsp honey
1 3/4 cups grated mozzarella cheese
1 pound precooked lasagne
2/3 cup grated Parmesan cheese, black pepper

Put the haddock fillet, shrimp, and sole fillet into a large bowl and season with black pepper to taste and a little lemon juice. Set aside while you start to make the sauce.
Melt the butter in a large saucepan, add the leeks and cook, stirring for 8 minutes. Add the flour and cook, stirring for 1 minute. Gradually stir in enough milk to make a thick, creamy sauce.
Blend in the honey and mozzarella cheese and cook for 3 minutes longer. Remove the pan from the heat and mix in the fish and shrimp.
Make alternate layers of fish sauce and lasagne in an ovenproof dish, finishing with a layer of fish sauce on top.
Generously sprinkle the grated Parmesan cheese and bake in a preheated oven at 350 F for 30 minutes.
Serve immediately.

Chicken Cheddar Tortellini - serves 6

9 oz. fresh tortellini stuffed with three cheeses
1 cup or 4 oz. shredded Cheddar cheese
4 tbsp. margarine
4 boneless, skinless chicken breast halves
1/4 cup onion, chopped
1 tbsp. (2 cubes) granulated chicken bouillion
1 cup chicken broth
1 tsp. sugar
2 tbsp flour
4 oz. lowfat Velveeta cheese, cubed
1/4 cup lowfat sour cream
1 can (4 oz.) sliced mushrooms, drained (optional)

Cook tortellini according to directions on package, but only cook for 4 minutes. Drain and place in greased 8 by-11-inch baking pan.
Sprinkle cheddar cheese over pasta. Cut chicken into 1-inch pieces.
In skillet, melt margarine and lightly brown chicken pieces. With slotted spoon, remove chicken and layer over cheese and tortellini.
Saute onion until translucent. Dissolve bouillon in chicken broth and add to onion. Add sugar and whisk in flour. Simmer for 5 minutes. Add Velveeta cheese, stirring until melted. Blend in sour cream and mushrooms. Stir until mixture is well blended.
Pour over chicken and tortellini. Cover with foil. Bake at 400 degrees for 45 minutes. (Can also be refrigerated. If so, increase baking time to 1 hour.)

Tasty Tuna Pan Fried Pizza - serves 2

Preparation - 15 minutes, cooking time - 20 minutes

For the tomato sauce:
1 tbsp olive oil
2 garlic cloves, chopped
2 scallions, chopped
8 oz can chopped tomatoes
Handful of fresh basil, roughly torn
1 tbsp tomato ketchup

For the topping:
6 1/2 can tuna
1 red onion, thinly sliced
3/4 cup black olives
3 oz mozzarella or cheddar, diced

For the dough:
2 cups self-rising flour
Pinch of salt
2 tbsp freshly grated Parmesan
2/3 cup warm water
2 tbsp olive oil, plus extra for drizzing

Heat the oil in small pan and cook the garlic and onions for 3 minutes until softened. Stir in the tomatoes, basil, ketchup, and little seasoning. Bring to a boil and simmer for 5-10 minutes until pulpy.
Sift the flour and salt into a large bowl, then stir in the cheese. Make a well in the center and pour in the water and 1 tbsp of olive oil. Mix into a soft dough, then roll out into a 10 inch circle.
Heat 1 tbsp of olive oil in a 10 inch skillet and cook the dough for 5 minutes until the underside is golden brown. While the dough is cooking, spoon over the tomato sauce and scatter over the topping ingredients.
Drizzle over a little olive oil and place under a preheated broiler for 4 minutes until the top is golden and the base is cooked through.
Cut into wedges and serve with lots of leafy salad.

Pasta with Shrimp in Tomato Sauce

1/3 cup dried tomatoes packed in oil, drained, reserve oil and slivered
1 clove garlic, minced or pressed
1 lb large (31-35 lb)shrimp, shelled, deveined
1/4 cup thinly sliced green onions, including tops
1 1/2 Tbs chopped, fresh basil, or 1 tsp dried basil
1/4 tsp white pepper
1 cup chicken broth
3/4 cup dry vermouth
1 cup whipping cream
10 oz linguine (could substitute angel hair)

Garnish: grated parmesan cheese and/or fresh basil sprigs

Add 2 tbs oil from tomatoes, heat in wide frying pan over medium-high heat. Add garlic and shrimp when oil is hot. Cook, while stirring, until shrimp are opaque when cut (about 6 minutes). Remove from pan. Add onions, chopped basil, tomatoes, pepper, broth, vermouth and cream to pan. Boil over high heat, stirring occasionally until reduced to about 1 1/2 cups (about 10 minutes). Return shrimp to pan and stir until just heated through.
Meanwhile, cook linguine/angel hair in 3 Qts boiling water until just al dente (about 8 minutes for dired linguine). Drain, arrange on 4 plates and spoon sauce over. Garnish with basil, cheese to taste.

Pappardelle - serves 4

Preparation - 15 minutes, cooking time - 10 minutes

9 oz pasta ribbons, such as pappardelle, fettucine or lasagnette
3 tbsp olive oil
Large handful fresh basil leaves
2 garlic cloves, thinly sliced
1 red chili, thinly sliced
2 tbsp pickled capers, well rinsed and dried
Juice of 1 lime
Sea salt and ground black pepper
5 oz boconccini(baby mozzarella)

Cook the pasta in a large pan of boiling, two minutes before the pasta is ready, heat the oil in a frying pan and cook the basil, garlic, chili, and capers for 2 minutes. Squeeze in the lime juice and check the seasoning.
Drain the pasta well and return to the pan. Toss with the infused oil mixture and the mozzarella.
Divide between 4 bowls and serve with a grinding of black pepper.

Noodles with Lean Pork and Shrimp

1 pkg. Chow-mein noodles
1 tbsp. cooking oil
1 clove garlic, minced
1/2 lb. lean pork, sliced
1/4 lb. fresh shrimp, cleaned and sliced
1 tsp. salt.
Dash of pepper
1 small onion, sliced
1/4 cup dried fungus, soaked and sliced
1/4 cup chives, sliced
Lemon slices for garnish

Cook noodles according to package directions. Drain thoroughly.
Heal oil in skillet and add garlic. Add pork and cook until meat is tender and done. Add shrimp, salt, pepper, onions and fungus.
Add noodles to pork mixture. Stir in chives. Place on large plate and garnish with lemon slices.

Noodles with Smoked Pork and Rosemary - serves 4

1 pound egg noodles, uncooked
2 tsp vegetable oil
1 medium onion, chopped
1 pound mushrooms, quartered
2 tbsp flour
1 cup white wine
3 tbsp Dijon mustard
1 cup low sodium chicken broth
8 ounces smoked pork or lean cooked ham, cut into strips
2 tsp chopped fresh rosemary or 1/2 tsp dried rosemary
salt to taste
1/2 tsp black pepper
grated provolone

Cook noodles according to package directions. While noodles are cooking, warm the vegetable oil in a large saucepan over medium heat.
Add onion and saute until onion is transparent. Add mushrooms and stir. Let mushrooms cook for 6 to 8 minutes, stirring occasionally, until they are very tender.
If there is liquid remaining in the pan after the mushrooms are cooked, increase heat to high until liquid has reduced completely. Reduce heat to low and stir in flour. Stir over low heat for 2 to 3 minutes.
Stir in white wine, mustard and chicken broth. Over medium heat, bring sauce to a gentle boil. Stir in the smoked pork, rosemary, salt and pepper. Cover and simmer over very low heat.

Pasta Marinara with Chicken and Mushroom

4 boneless, skinless chicken breasts, cut into pieces
8 oz rotini, cooked and drained
4 cloves garlic, minced
2 cups sliced mushrooms
15 oz jar or container your favorite red pasta sauce
1 tomato, skinned and chopped
1/4 cup grated parmesan

Heat a little oil over medium heat. Add chicken and cook 3 minutes.
Add garlic and mushrooms and saute, stirring, about 3 minutes.
Add spaghetti sauce. Simmer 5 minutes or until chicken is heated through. Stir in tomatoes.
Serve chicken mixture over pasta. Sprinkle with parmesan.

Mustard Baked Chicken with Pasta - serves 4

8 chicken pieces
4 tbsp butter, melted
4 tbsp mild mustard
2 tbsp lemon juice
1 tbsp brown sugar
1 tsp paprika
3 tbsp poppoy seeds
14 ouncesfresh pasta
1 tbsp olive oil
Salt and pepper

Arrange the chicken, smooth side down, in an ovenproof dish.
Mix together the butter, mustard, lemon juice, sugar and paprika in a bowl and season to taste. Brush the mixture over the upper surfaces of the chicken pieces and bake in a preheated oven at 400 F for 15 minutes.
Remove the dish from the oven and carefully turn over the chicken pieces. Coat the upper surfaces of the chicken with the remaining mustard mixture, sprinkle with poppy seeds and return to the oven for 15 minutes longer.
Meanwhile, bring a large pan of lightly salted water to a boil, add the pasta and olive oil and cook until tender, but still firm to the bite. drain the pasta and arrange on a warmed serving dish.
Top with the chicken, pour over the sauce and serve immediately.

Pasta with Ricotta-Walnut Sauce - serves 4

8 oz Pasta vermicelli
1/4 cup grated Parmesan cheese
1/2 cup chopped fresh parsley
1 tbsp chopped fresh basil
1/2 tsp black pepper
Ricotta-Walnut Sauce:
1/2 cup Ricotta cheese
1/2 cup plain yogurt
1 tbsp margarine, softened
2 x cloves garlic, minced
1/2 cup chopped walnuts

GARNISH: cherry tomatoes or broccoli florets, more grated Parmesan cheese, and sprinkling of freshly ground black pepper, optional.
Boil a large pot of water; cook pasta until al dente. While pasta is cooking, in bowl of food processor, place ricotta, yogurt, margarine, garlic, walnuts, and chhese; process till smooth. Stir in remaining ingredients.
When pasta is done, drain well. Toss with sauce. Top with garnishes and serve immediately.

Rigatoni & Beef with Romano

l lb. beef chuck cut into 1/2" cubes
l cup chopped onions
3 cloves garlic, minced
1/2 cup chopped celery
1/3 cup snipped parsley
1 lb can whole tomatoes
1/2 lb. fresh Romano cheese, crumbled (1 1/2 cups)
8 oz can tomato sauce
1 cup catsup
l/2 tsp chile powder
l/2 tsp dried rosemary
1/4 tsp dried thyme
12 oz large shell macaroni or rigatoni

Brown the beef cubes, add and saute onions, garlic, celery, and parsley. Add rest of ingredients. Simmer, covered for 2 hours.
Refrigerate. Cook pasta, drain, rinse, place in bowl, cover with sauce, stir in Romano and serve.

Shrimp and Prosciutto Pizzinis - serves 4

Preparation - 15 minutes, cooking time - 35 minutes

5 oz package pizza-crust mix
1 tbsp olive oil
Flour, for kneading

For the tomato sauce:
2 medium ripe tomatoes, seeded and roughly chopped
2 garlic cloves, chopped
4 thyme sprigs
1 tbsp tomato puree
1 tbsp olive oil
Salt and ground black pepper

For the topping:
7 oz large cooked peeled shrimp
4 slices prosciutto, halved lengthwise
Handful of fresh basil leaves
Fresh Parmesan, to serve

Preheat the oven to 425 F. Place the pizza-crust mix in a large bowl and stir in the olive oil and enough warm water ( about 1/2 cup) to make a soft dough. Knead vigorously on a lightly floured surface for about 5 minutes until smooth and elastic.
Break the dough into 4 even pieces, then pat out between the hands to make rough 4 1/2 inch circles. Transfer to a large baking sheet and set aside in a warm place for 10 minutes or to rise.
Make the tomato sauce:
Place the tomatoes, garlic, thyme, tomato puree, and olive oil in a small pan. Simmer over a medium to high heat for 10-20 minutes, stirring until thickened and pulpy. Season to taste.
Spoon the sauce on to the dough circles, then scatter the shrimp on top. Place the strips of prosciutto across the top, then bake for 10 minutes until the pizza bases have risen and set.
Slip the pizzinis off the baking sheet and continue to cook directly on the oven rack for a further 5 minutes until the bottoms are crisp and golden.
Scatter a few basil leaves and some shaving of Parmesan over each pizzini and serve.

Pasta with Beef and Mozarella

1 pound Italian sweet sausage
1 pound ground beef
1 medium onion, chopped
2 16-oz cans tomato puree
6 oz can tomato paste
1 tsp sugar
1/2 tsp pepper
basil
salt
8 oz manicotti Shells
4 cups Ricotta cheese
8 oz Mozarella cheese, diced
2 tbsp chopped parsley
grated Parmesan cheese

In covered 5 quart Dutch oven over medium heat in 1/4 cup water, cook sausage links 5 minutes. Uncover, brown well, drain on paper towels
Spoon fat from Dutch oven, over medium heat, brown ground beef and onion well. Stir in tomato puree, tomato paste, sugar, pepper, 1 tsp basil, 1 tsp salt and 1 cup water. Simmer covered, 45 minutes.
Cut sausage into bite sized pieces. Add to mixture cook 15 minutes, stirring occasionally. Meanwhile cook manicotti as label directs, drain in colander. Preheat oven to 375 deg F.
In large bowl, combine ricotta and mozzarella cheese, parsley, 3/4 tsp basil and 1/2 tsp salt, stuff into shells.
Spoon half of meal sauce into a 13 x 9 inch baking dish. Place half the shells over sauce in one layer. Spoon remaining sauce except 1/4 cup over shells. Top with remaining shells one layer. Spoon reserved sauce over top. Sprinkle with parmesan. Bake 30 minutes.

Ziti with Sausage and Mushroom - serves 4

8 oz. ziti pasta
8 oz. regular or spicy bulk pork sausage
1 small onion, chopped ( 1/2 c.)
1 tbsp. chopped parsley
1 cup sliced fresh mushrooms or 4-ounce can sliced mushrooms, drained
1/4 cup chopped sun-dried tomatoes in oil, drained
1 cup plain low-fat yogurt
1/4 cup grated Parmesan cheese, optional

Cook pasta according to package directions, drain. Rinse with hot water, drain and set aside.
Saute sausage and onion in a large skillet, breaking meat into small pieces with back of fork. Cook until sausage is almost done, drain fat. Add parsley and mushrooms. Cook 2 to 3 minutes.
Stir in drained cooked pasta, dried tomatoes and yogurt. Heat but do not boil.
Sprinkle with Parmesan cheese, if using.

Pasta With Whipped Cream And Porcini - serves 4

1/2 oz dried porcini mushrooms
3 tbsp olive oil
1/2 cup chopped shallots
3/4 lb fresh mushrooms, chopped
1 cup whipping cream
3/4 cup Angel hair pasta
1/4 cup Parmesan cheese
Salt and pepper to taste

Place the porcini in a small bowl and and 1/2 cup warm water. Allow to soak 45 minutes. Drain, reserving the liquid. Heat a large frying pan. Add the oil and shallots, and saute a minute. Add the fresh mushrooms and saute until tender. Chop the porcini coarsely and add to the frying pan, along with the reserved liquid. Simmer until most of the liquid is evaporated.
Bring a large pot of water to a boil along with a pinch of salt. In a separate bowl, whip the cream until it holds soft peaks. Refrigerate the whipped cream until the pasta is cooked. Cook the pasta in the boiling water until al dente. Drain well, return the drained pasta to the pot and add the mushroom mixture, cheese, whipped cream and salt and pepper to taste.
Using a large spatula, fold all of the ingredients together. Do this quickly, yet carefully, so that the whipped cream doesn't collapse entirely. You may want to save a bit of the whipped cream to dollop on top of the pasta as a garnish.
Serve immediately.

Savory Meat Filled Manicotti - serves 6

8 ounces manicotti shells
1/4 tsp fennel
1/2 pound ground beef
1/2 pound ground pork
8 ounces mozzarella cheese, shredded
4 eggs, slightly beaten
1/4 cup seasoned dry bread crumbs
1/4 cup grated Parmesan cheese
3/4 tsp oregano
3/4 cup onion, finely chopped
1/2 tsp salt
1/8 tsp black pepper
14 ounces spaghetti sauce

Cook pasta according to package directions; drain. Cool in single layer on foil. Heat oven to 350 F. In large skillet, brown meat; drain.
Stir together meat, 1 cup mozzarella cheese, eggs, bread crumbs, Parmesan cheese, onion, oregano, salt and pepper. Fill each cooled pasta tube with about 1/4 cup meat filling. Spread thin layer of sauce on bottom of 13x9x2-inch glass baking dish. Place filled pasta in prepared baking dish; cover with remaining sauce. Sprinkle with remaining 1 cup mozzarella cheese and additional Parmesan cheese, if desired. Cover with foil.
Bake 45 minutes or until hot and bubbly.

Three-Cheese Bake - serves 4

Butter, for greasing
14 ounces dried penne
1 tbsp olive oil
2 eggs, beaten
1 1/2 cups ricotta cheese
4 fresh basil sprigs
1 cup grated mozzarella
4 tbsp fresly grated Parmesan cheese, salt and pepper
Fresh basil leaves, to garnish

Lightly grease an ovenproof dish.
Bring a large pan of lightly salted water to a boil. Add the penne and olive oil and cook until just tender, but still firm to the bite. Drain the pasta, set aside and keep warm.
Beat the eggs into the ricotta cheese and season to taste with salt and pepper.
Spoon half of the penne into the base the dish and cover with half of the basil leaves.
Spoon over half of the ricotta cheese mixture, sprinkle with the mozzarella cheese and then top with the remaining basil leaves. Cover with the remaining penne and then spoon over the remaining ricotta cheese mixture. Lightly sprinkle with the grated Parmesan cheese.
Bake in a preheated oven at 375 F for 30-40 minutes, until golden brown and the cheese topping is bubbling.
Garnish with basil leaves, if desired and serve hot.

Chicken Lasagne - serves 4

12 ounces fresh lasagne
1 tbsp olive oil
1 red onion, chopped
1 garlic clove, crushed
1 1/2 cup sliced mushrooms
12 ounces skinless chicken or turkey breasts, cut into chunks
2/3 cup red wine, diluted with 1/3 cup water
9 ounces tomato sauce
1 tsp sugar

Bechamel Sauce:
5 tbsp butter
1/2 cup all-purpose flour
2 1/2 cups milk
1 egg, beaten
1 cup grated Parmesan cheese salt and pepper

Cook lasagne in a pan of boiling water following the instructions on the packet. Lightly grease a deep ovenproof dish.
Heat the oil in a pan, add the onion and garlic and saute for 3-4 minutes. Add the mushrooms and chicken and stir fry for 4 minutes, or until the meat browns.
Add the wine, bring to a boil, then lower the heat and simmer for 5 minutes. Stir in the tomato sauce and sugar cook for 3-5 minutes, until the meat is tender and cooked through. The sauce should have thickened but still be quite runny.
To make the bechamel sauce, melt the butter in a pan, stir in the flour, and cook for 2 minutes.
Remove the pan from the heat and gradually add the milk, mixing to form a smooth sauce.
Return the pan to the heat and bring to a boil, stirring until thickened. Cool slightly, then beat in the egg and half the cheese. Season to taste.
Place 3 sheets of lasagne in the base of the dish and cover with half the chicken mixture. Repeat the layers. finish with the last 3 sheets of lasagne, pour the bechamel sauce on top, and sprinkle with the Parmesan.
Bake in a preheated oven at 375 F for 30 minutes, until golden.

Ribbon with Shrimp - serves 4

1/4 cup olive oil
4 cloves garlic, minced
2 cups broccoli florets
1 carrot, thinly sliced
1 lb. shrimp, peeled
1 large tomato, cubed and seeded
7-8 fresh basil leaves, chopped
1 cup chicken broth
Salt and pepper to taste
1 lb. cooked string or ribbon pasta

Sauté garlic in olive oil for 1-2 minutes until lightly golden.
Add broccoli, carrots, and shrimp. Sauté 3-4 minutes until shrimp are pink.
Add remaining ingredients and cook 1-2 minutes, just to heat through.
Salt and pepper to taste. Toss with cooked pasta.