Pastas

Didnt have Grandma's recipe for spagheti and meatballs on this computer but I will post it soon. You can make it in bulk and use it for other recipes calling for "jar" sauce.

Angel Hair Pasta with Shrimp and Basil

• 1/4 cup olive oil, divided
• 1 (8 ounce) package angel hair pasta
• 1 teaspoon chopped garlic
• 1 pound large shrimp - peeled and deveined
• 2 (28 ounce) cans Italian-style diced tomatoes, drained
• 1/2 cup dry white wine
• 1/4 cup chopped parsley
• 3 tablespoons chopped fresh basil
• 3 tablespoons freshly grated Parmesan cheese
Directions
1. Bring a large pot of water to a boil, and add 1 tablespoon oil. Cook pasta in boiling water until al dente. Place pasta in a colander, and give it a quick rinse with cold water.
2. Heat remaining olive oil in a 10 inch skillet over medium heat. Cook garlic, stirring constantly, until the garlic is tender, about 1 minute. Do not let the garlic burn. Add shrimp, and cook for 3 to 5 minutes. Remove shrimp from the skillet, and set aside.
3. Stir tomatoes, wine, parsley, and basil into the skillet. Continue cooking, stirring occasionally, until liquid is reduced by half, 8 to 12 minutes. Add shrimp, and continue cooking until the shrimp are heated through, about 2 to 3 minutes. Serve the shrimp mixture over the pasta. Sprinkle with Parmesan cheese.

Broccoli Chicken Fettuccini Alfredo

About half a box of whole wheat pasta shells
1 cup fresh chopped broccoli
Olive oil
2-4 chicken breasts (use full box of pasta if you use 4 chicken breasts, the ½ box and 2 breasts fed my family with leftovers)
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup milk
1/2 cup grated Parmesan cheese
Mushrooms
Garlic
Red Bell pepper

Directions
1. Boil the chicken breasts until centers are no longer pink.
2. Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Also start steaming broccoli in separate pot for about 6 minutes.
3. In skillet, warm up the olive oil, add sliced fresh mushrooms, red bell pepper(and any other veggie you would like) and garlic. Let simmer for a few minutes until mushrooms and garlic look ready for business.
4. When chicken done cut chicken breast meat into bite size pieces, trimming any fat off in the process. In the skillet add soup, milk and cheese and stir all together. Add pasta, broccoli and chicken and heat through. Serve hot.

Chicken Tetrazzini
I finally had to breakdown and buy cooking sherry and stop borrowing from my neighbor because I made this so often.

• 1 (8 ounce) package spaghetti, broken into pieces
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 3/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cup chicken broth
• 1 cup heavy cream (may substitute with fat free half and half)
• 2 tablespoons sherry
• 1 lb fresh sliced mushrooms
• 2 cups chopped cooked chicken
• 1/2 cup grated Parmesan cheese
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes, or until al dente; drain.
3. Meanwhile, in a large saucepan, melt butter over low heat. Stir in flour, salt, and pepper. Cook, stirring, until smooth. Remove from heat, and gradually stir in chicken broth and cream.
4. Return to heat, and bring to a low boil for 1 minute, stirring constantly. Add sherry, then stir in cooked spaghetti, mushrooms, and chicken. Pour mixture into the prepared baking dish, and top with Parmesan cheese.
5. Bake 30 minutes in the preheated oven, until bubbly and lightly browned.

Spaghetti Pie

• 1 pound spaghetti
• 1 pound lean ground beef
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• garlic powder to taste
• 1/2 cup chopped green bell pepper
• 1 (26 ounce) jar pasta sauce
• 3/4 cup sour cream
• 1/2 cup chopped green onions
• 1/2 (8 ounce) package cream cheese
• 1 1/2 cups shredded Cheddar cheese(or mozzerella)
Directions
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Preheat oven to 350 degrees F (175 degrees C).
3. In a skillet over medium heat, brown the ground beef. Drain and crumble. Put crumbled beef in skillet. Stir in salt, pepper, garlic powder, bell pepper and pasta sauce. Bring to a boil; reduce heat and simmer for 20 minutes.
4. In a small bowl combine sour cream, green onions and cream cheese and set aside. Coat a 9x13 inch baking dish with cooking spray. Mix the cooked spaghetti and the cream cheese mixture, top with the meat mixture and sprinkle with Cheddar Cheese.
5. Cover and bake for 25 minutes. Uncover and bake for 5 more minutes until the cheese is bubbly.