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.

Kale Mushroom Sauce

1/2 lb. Crimini mushrooms, quartered
2-3 shallots. sliced
2 cloves garlic, chopped
1/8 teaspoon red pepper flake, or to taste
1 bunch kale, washed, stemmed and chopped
2 tablespoons olive oil
1/4 cup white wine
1/2 teaspoon White Truffle Oil (optional)

Sauté shallots, garlic, and red pepper flakes in olive oil until soft. Add mushrooms and lightly brown. Add kale, cover and cook until wilted, stirring occasionally. Stir in white wine and cooked pasta. Remove from heat and add truffle oil. Serve with Parmesan cheese.

Goat Cheese Sauce

2 tablespoons olive oil
1 onion, chopped
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried thyme
2 cloves garlic, chopped
2 tablespoons soft goat cheese
Grated Parmesan and chopped chives, for garnish

Saute onions and garlic over medium heat until soft. Add thyme, salt and pepper and cook for 4 minutes. Add the goat cheese and stir until melted. Drain cooked pasta, reserving ½ cup of pasta water. Add pasta and water to sauce and remove from heat. Serve with parmesan cheese and chives.

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.