Italian Tomato and Bacon

8 oz. Esotico pasta (cook as directed on back of package)
3 tablespoons Italian dressing
2 cups halved cherry tomatoes
1 small onion, chopped fine
6 slices cooked and crumbled bacon
1/4 cup chicken broth
2 cups arugula

Heat dressing in a skillet. Add tomato and onion. Cook approx. 5 minutes until onions are tender.

Add bacon and broth then continue to cook until sauce comes to a boil (3-5 min). Add cooked pasta and arugula then toss to coat.

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.

Proscuitto and Pea Sauce

8 slices prosciutto cut into ½ inch pieces
3 cups green peas, fresh or frozen
2-3 shallots, diced
1 cup white wine
2 cups vegetable stock
Heavy cream as needed
¼ cup Italian parsley

Sauté prosciutto and shallots until prosciutto is just crisp. Add white wine and allow to cook down. Add stock and allow to reduce some. Add peas just long enough to cook. Salt to taste and add heavy cream removing pan from heat. Toss with cooked pasta, garnish with parsley and serve with parmesan cheese.

Italian Tomato and Bacon

3 tablespoons Italian dressing
2 cups halved cherry tomatoes
1 small onion, chopped fine
6 slices cooked and crumbled bacon
1/4 cup chicken broth
2 cups arugula

Heat dressing in a skillet. Add tomato and onion. Cook approx. 5 minutes until onions are tender.

Add bacon and broth then continue to cook until sauce comes to a boil ( 3-5 min).  Add cooked pasta and arugula then toss to coat.

Steak Au Poivre

2 lb. Sirloin Steak
Butter
Coarsely cracked Black Pepper
3 Shallots (chopped)
4 Garlic cloves (minced)
Olive Oil
1/2 cup Bourbon
2 tbsp. Dijon Mustard
1 cup Half & Half

Season steak with pepper and place in a hot skillet with butter and olive oil. Fry quickly until seared on both sides (medium rare).  Place steak on platter to rest. Using the same pan add 1 tbsp. butter, shallots, garlic and Dijon mustard. Cook until shallots are soft.  Add bourbon and half & half. Heat until sauce thickens slightly. Cut meat into thin strips, place over cooked pasta and top with sauce.

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.