Tortellini ALfredo: Ann Maas

TORTELLINI ALFREDO
2 packages (9 ounces each) refrigerated cheese tortellini
½ cup chopped onion
1/3 cup butter or margarine
1 ½ cups frozen peas, thawed
1 cup thinly sliced fresh mushrooms
1 cup cubed fully cooked ham
1 3/4 cups whipping cream
1/4 teaspoon coarsely ground pepper
3/4 cup grated Parmesan cheese
Shredded Parmesan cheese, optional
Cook tortellini according to package directions. Meanwhile, in a skillet, saute the onion in butter until tender. Add the peas, mushrooms and ham; cook until mushrooms are tender. Stir in cream and pepper; heat through. Stir in grated Parmesan cheese until melted.
Drain tortellini and place in a serving dish; add the sauce and toss to coat. Sprinkle with the shredded Parmesan cheese if desired. Yield: 4-6 servings.

Pasta Salad: Tisha Finlay/Ann Maas

Pasta Salad

PREP TIME
15 Min
COOK TIME
15 Min
READY IN
30 Min
YIELDS
8 Servings



INGREDIENTS
1 (16 ounce) bag pasta
½ cup mayonnaise
½ cup sour cream
2 tablespoons cider vinegar
1 ½ tablespoons prepared Dijon-style mustard
2 teaspoons white sugar
½ teaspoon ground black pepper
¼ teaspoon dried dill weed (or relish)
¼ teaspoon salt
2 cups seedless green/red grapes, halved (red are sweeter)
2 cups diced ham (or bacon)
½ cup chopped green onions
1 ½ cups diced cheese
1 cup frozen corn (thawed)
½ cup grilled chicken


DIRECTIONS

Cook pasta in a large pot of boiling water until al dente. Drain, and rinse in cold water.

In a small bowl, mix together mayonnaise, sour cream, cider vinegar, mustard, sugar, black pepper, dill weed, and salt.

In a large bowl, combine pasta, grapes, ham, green onions, cheese, corn, and grilled chicken. Toss with dressing. Cover, and chill overnight or for at least 6 hours.

Angel Chicken Pasta:Tisha Finlay/Ann Maas

Angel Chicken Pasta

PREP TIME
30 Min
COOK TIME
1 Hr
READY IN
1 Hr 30 Min
YIELDS
6 Servings

INGREDIENTS
6 skinless, boneless chicken breast halves
¼ cup butter
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (10.75 ounce) can condensed golden mushroom soup
4 ounces cream cheese
1 Tbsp. chives
1 (16 ounce) bag pasta
¼ cup milk

DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C).

In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Whisk in milk and golden mushroom soup. Mix in cream cheese, and chives. Stir until smooth. Heat through, but do not boil. Arrange chicken breasts in a single layer in a 9x13 inch baking dish. Pour sauce over.

Bake for 60 minutes in the preheated oven. Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta until al dente, about 5 minutes. Drain. Serve chicken and sauce over pasta. Serve with a side of vegetables.
Fettuccine Alfredo
YIELDS 4 Servings, 1 cup each

INGREDIENTS
8 ounces fettuccine – uncooked
1 ¼ cups chicken broth
4 teaspoons flour
1/3 cup cream cheese – softened
3 Tbsp. Parmesan cheese – divided
¼ teaspoon ground nutmeg (optional)
1/8 teaspoon pepper
1/8 teaspoon garlic powder
2 Tbsp. chopped fresh parsley


DIRECTIONS

Cook pasta as directed on package.

Combine broth and flour in a medium saucepan. Stir in cream cheese, 2 Tbsp. of the parmesan cheese, nutmeg, pepper, and garlic powder. Cook for 2 minutes, stirring constantly with wire whisk until mixture boils and thickens.

Drain pasta. Toss with sauce. Sprinkle with remaining parmesan cheese and parsley.