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.

Olive Sauce

1 cup Kalamata olives diced
2 tbsp. olive oil
2 large garlic cloves minced
¾ cup walnuts
Parmesan Cheese
½ cup Basil chopped

Mix olives, olive oil and garlic and let sit for 1 hour to blend. Toss with fresh, hot pasta and top with parmesan cheese and basil.

Puttanesca Sauce

1/4 cup extra-virgin olive oil
2 large cloves garlic, minced
1 dried red chili pepper, crumbled
3/4 cup kalamata olives
1/2 tsp. dried oregano
1 1/2 lb. ripe tomatoes peeled and chopped or one 28 oz. can whole tomatoes with juice
3 tbsp. packed minced fresh parsley
2 tbsp. drained capers
Salt and pepper

Sauté garlic and chili pepper in oil for about 2 minutes. Stir in olives and oregano. Cook for another few minutes, then add tomatoes. Simmer, uncovered, until the sauce is thickened, about 5-10 minutes. Stir in parsley and capers. Salt and Pepper to taste.

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.

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.