Chicken and Feta Cheese Sauce

8 oz. Esotico pasta (cook as directed on back of package)
2 tbsp. olive oil
1 small onion, chopped
3 garlic cloves, chopped
4 boneless skinless chicken breasts, cut into strips
1 cup low-sodium chicken or vegetable stock
Corn starch
1 cup crumbled feta cheese
Salt & Black pepper
2 tbsp. fresh parsley, chopped

Sauté onion and garlic over medium heat until soft, about 10 minutes. Add chicken and cook to a golden brown. Season with salt and pepper to taste. Mix stock with corn starch and bring to a boil. Pour sauce over the cooked pasta. Sprinkle with parsley and feta cheese.

Light Alfredo Sauce

2 cup 1% milk
1/3 cup fat free cream cheese
2-3 tsp. flour
1 tsp. butter
3 garlic cloves
1 cup parmesan cheese

Combine butter, garlic, and flour in saucepan over medium heat. Stir continuously and cook until bubbling. Add cream milk, cream cheese and parmesan cheese and stir until smooth and slightly thickened. Add salt and pepper to taste. Chicken or spicy Italian sausage may be added.

Clam Sauce

½ cup olive oil
1 large onion, chopped
6 cloves garlic, minced
1 pinch of red pepper flakes
1 ¾ cup half & half
3 cans (6.5 oz. ) of minced clams drain and reserve juice

Sauté onion and pepper flakes until tender.  Add garlic and cook until fragrant. Add reserve clam juice and simmer 6 minutes. Gradually stir in half & half and simmer 20 minutes. Do not boil. Add clams and cook just until heated through.   Stir into cooked pasta and serve.

Nancy D’s Marinara Sauce

10-12 tomatoes
1 ½ large yellow onions
1 large red pepper
1 ½ poblano or pasillo chiles (seeded)
1 head of garlic (peeled and halved)
Bunch of basil (stemmed)
½ lb. mushrooms

Cut everything into large chunks and mound on rimmed cookie sheet.  Sprinkle olive oil, salt and pepper.  Bake at 325 for 2 ½ hours.  Puree in blender.  This may be poured over hot pasta and/or frozen for a later meal.


Chicken Breast with Artichokes Sauce

4 tsp. olive oil
4 boneless, skinless chicken breasts cut into strips
1 onion chopped
4 cloves garlic, minced
2 tbsp. fresh thyme
1 ½ cups marinated artichoke hearts, drained
½ cup white wine
1 cup chicken broth, thickened with corn starch
1/4 cup parsley

Sauté chicken with olive oil over medium heat until golden.  Set aside.  Using same pan add onion, garlic and thyme.  Cook until brown and add artichokes to cook for 3 more minutes.  Add wine and broth and bring to a boil.  Add chicken and simmer until sauce thickens.  Season with salt and pepper to taste and pour over cooked pasta.

Seared Scallops Sauce

1 lb. scallops
1 tomato chopped
2-3 cloves garlic, minced
3 shallots, minced
Olive oil
½ cup white wine
Fresh basil for garnish
Salt and pepper to taste

Salt scallops on both sides.  Sear scallops in olive oil and remove from pan.  Add white wine , garlic and shallots and cook for 1 minute.  Add the scallops, tomato and cooked pasta to the pan.  Toss and serve with fresh basil.

Creamy Avocado Sauce


1 medium ripe avocado, peeled and pitted
½ lemon, juiced plus zested to garnish
2-3 cloves garlic
Sea salt to taste
¼ cup chopped basil
2 tbsp. olive oil
Pepper to taste

Place garlic, lemon juice and olive oil into a food processor.  Process until smooth.  Add avocado, basil and salt.  Process until smooth and creamy.  Mix thoroughly with cooked pasta, garnish with lemon zest and pepper.  Serve immediately.  You can also sauté shrimp and add to the platter.

Basil Cream Sauce

1 tbsp olive oil
1 Cup of Heavy Cream
6 oz Chopped Roma or Cherry Tomatoes
4 oz Asparagus
3 oz Prosciutto (Chopped)
1 tsp Crushed Garlic
2 tsp Chopped Basil or Pesto
1 oz Shredded Parmesan

Cook pasta to desired texture and then remove from heat and drain.  Usually 3 1/2 to 4 minutes.  Set pasta to the side.  In sauce pan, heat olive oil and saute prosciutto, asparagus, tomatoes, and crushed garlic.  Add cream, and chopped basil.  Stir until cream starts to thicken.  Add pasta to sauce and stir.   Top with shredded Parmesan and serve,  Makes four servings. 

Simple Italian Pasta Sauce

1 cup basil (cut stems then chiffonade leaves) 
1 cup cherry tomato cut in half 
1 cup mozzarella cheese cubed

¼ cup olive oil 
2 cloves garlic sliced very thin
Red pepper flakes to taste  

Heat water to boil in 8 quart pot. Cook Esotico pasta for 3-4 minutes. Drain and reserve ½ cup of pasta water.  
In large sauté pan heat olive oil. Add basil stems, sliced garlic, chili pepper and tomato. Cook until tomato softens.   Add ½ cup of pasta water and mozzarella cheese.  Add cooked pasta and top with basil leaves. Drizzle with 2 tablespoons of olive oil. Toss and enjoy!