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.

Mushroom and Boursin Sauce

2 tablespoon butter or olive oil
1 lb. Portobello mushrooms sliced
1 cup stock
1 5oz. pkg. Boursin cheese (red pepper flavor or flavor of choice)

Heat butter or oil in saucepan and add sliced mushrooms. Add a dash of salt, cook over medium heat until tender (6-8 min.) Cook Esotico pasta until al dente drain and set aside.  Add stock and cheese to saucepan when mushrooms are tender.  Simmer and stir until combined. Toss with pasta and add salt and pepper to taste. May be topped with grated parmesan and parsley.

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.

Cheesy Chicken Sauce

1 -2 large chicken breast cubed
2 tablespoons oil
1 medium onion minced
1 jalapeno minced
2 cloves garlic minced
¾ cup chicken stock
½ cup milk
1 teaspoon Worcestershire sauce
1 cup jack or cheddar cheese
¼ cup sour cream
8 oz Esotico 3 Pepper Pasta

In large skillet heat oil and cook cubed chicken. Remove chicken from pan and set aside. Add onion, jalapeno and garlic to pan and cook until tender. (You may need to add oil to pan.) Stir in flour for 1-2 minutes. Add milk, stock and Worcestershire; stir and cook until smooth and bubbly. Add cheese and stir until melted. Stir 1 cup of sauce into sour cream. Mix and return to skillet with remaining sauce. Add chicken to sauce and serve over cooked Esotico Three Pepper Pasta.  Enjoy!

Mushroom Sauce

3 cups crimini mushrooms
1 tbsp. thyme
3 cloves garlic, finely chopped
½ cup chicken broth
¼ cup white wine
¼ cup olive oil
1 tbsp. Corn starch
Salt and Pepper to taste

Add olive oil, mushrooms and thyme to a skillet and sauté until mushrooms are becoming tender, about 4 minutes. Add the garlic and sauté for another 2 minutes. Add ¼ cup chicken broth and white wine, simmer for a few minutes.  Combine the remaining chicken broth with the corn starch. Stir into sauce and heat until thickened, stirring constantly.  Add salt and pepper to taste. Pour over cooked pasta.