INGREDIENTS:

HOW TO COOK:

1. Cook the penne pasta according to package instructions. Set aside
2. Flatten the chicken breast by gently pounding using a meat tenderizer. Rub salt and pepper on the chicken breast. Let it stay for 10 minutes.
3. Grill each side of the chicken breasts for 5 to 7 minutes. Let the meat rest for 5 to 8 minutes and then slice into thick strips.
4. Combine the cooked pasta, sliced chicken breast, pesto, sun-dried tomato, and Parmesan cheese in a large mixing bowl. Toss until all the ingredients are well incorporated.
5. Transfer to individual plates.
6. Serve with garlic bread. Share and enjoy!

SOURCE: panlasangpinoy.com
IMAGE: simplyfreshcooking.com

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INGREDIENTS:

• 600 g (1.3 lb) ground chicken
• 1 onion, finely diced
• 4 cloves garlic, crushed
• 1 cup button mushrooms, sliced
• 1 carrot, grated
• 1 cup spinach, chopped
• 1 650 g (23 oz) jar passata
• 1 tbsp Worcestershire sauce
• 1 tbsp basil, chopped
• 1 tbsp oregano, chopped
• 1 packet fresh lasagna sheets
• salt and pepper to taste

For the Cheese Sauce:

• 50 g (1.8 oz) butter
• 1/3 Cup flour
• 1/2 tsp ground nutmeg
• 1 tsp salt
• 3 cups skim milk
• 1 cup grated cheese (e.g. Edam, Cheddar, Noble)

HOW TO COOK:

1. Preheat oven to 200C (400F). Heat a dash of oil in a large fry pan or saucepan over a medium-high heat.
2. Fry the chicken until browned, Remove from the pan and set aside. Return the pan to the heat and fry the onion and garlic for 3 minutes, add the mushrooms and cook for a further 2 minutes. Return the chicken to the pan and add the carrot, spinach, passata, Worcestershire sauce, basil, and oregano. Bring to a simmer and simmer for about 15 minutes, until the mixture has thickened. Season with salt and pepper to taste.
3. Make the cheese sauce by melting the butter in a saucepan, whisking in the flour, and gradually whisking in the milk, whisking well to ensure a lump free sauce. Stir with a wooden spoon until the sauce is thick, but not boiling. Remove from the heat and mix in the nutmeg and cheese. Season with salt and pepper.
4. Place a lasagna sheet into the base of an oven proof dish. Spread 1/2 of the meat mixture over the top and a thin layer of cheese sauce. Add another layer of lasagna on top and the other half of of the meat. Top with a lasagna sheet and pour the cheese sauce over the top. Sprinkle over some extra cheese.
5. Place in the preheated oven and cook for about 20 minutes – until the pasta is cooked and the top is golden.

SOURCE: picnicnz.blogspot.com
IMAGE: pinoy-cooking.com

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INGREDIENTS:

• 8 ounces fettuccine or your favourite pasta
• 1 tablespoon butter
• 1 pound shrimp, peeled and deveined
• 1 tablespoon cajun seasoning
• 2 cloves garlic, chopped
• 1/4 cup dry white wine or chicken broth
• 1 cup heavy/whipping cream
• 1 cup parmigiano reggiano (parmesan), grated
• 1/2 tablespoon cajun seasoning or to taste – link this
• 1/4 cup green onion, sliced (optional)

HOW TO COOK:

1. Start cooking the pasta.
2. Melt the butter in a pan over medium-high heat, toss the shrimp in the cajun seasoning, add to pan and cook, about 2-3 minutes per side, and set aside.
3. Add the garlic to the pan and saute until fragrant, about a 30 seconds.
4. Deglaze the pan with the wine, add the heavy cream, parmesan and cajun seasoning and cook until it thickens a bit, about 3-5 minutes.
5. Toss the pasta in with the alfredo sauce along with the shrimp and serve garnished with green onions.

SOURCE: closetcooking.com

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INGREDIENTS:

• 1 pack (200g) Bacon sliced into strips
• 3 tbsps Olive oil
• 2-3 cloves garlic , minced
• 1 Onion peeled and chopped
• 2 packs Clara Olé Chunky tomato with Basil pasta sauce
• fresh basil leaves
• 2 eggs
• spaghetti noodles

HOW TO COOK:

1. Cook bacon in a non-stick pan, until fat renders and bacon gets crispy. Set aside.
2. In another wok, heat olive oil. sauté garlic, then onions, and cook until onions are soft.
3. Stir in the Clara Olé chunky Tomato with basil pasta sauce and simmer for another 10-15 minutes. Return the bacon to the pan. Snip some fresh basil and stir into the sauce.
4. Next, add eggs. If in a hurry, you may just beat the eggs and stir them into the simmering sauce to make ribbons of egg in the sauce. If you have more time, you may break the eggs whole into the sauce, cover the pan and let the eggs poach in the sauce for about 10-12 minutes until just done. Serve immediately over pasta with grated Parmesan cheese and crusty garlicbread on the side.

SOURCE: appetite.ph
IMAGE: noblepig.com

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INGREDIENTS:

• 10 oz. rotini, cooked and chilled
• 2 medium tomatos, cored, seeded and cut into ½ inch dice
• 1 small cucumber, cut into ½ inch dice
• 1 small onion, finely chopped
• 1 cup feta cheese, crumbled
• 3 tbsp. chopped fresh oregano
• 3 tbsp. chopped fresh parsley
• 3 tbsp. red wine vinegar
• ¼ cup olive oil
• Salt and freshly cracked black pepper, to taste

HOW TO COOK:

1. Toss all ingredients in a large bowl, season with salt and pepper and serve chilled.

IMAGE: recipehubs.com

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INGREDIENTS:

• Pasta – 1/2 pound, (about 2 1/2 Cups)
• Reserved pasta water – 1/3 Cup
• Belize Shrimp or medium sized shrimps – 14-15, cleaned and deveined
• Garlic – 1 tbsp, minced
• Cilantro – 2 tbsp, finely chopped tightly packed
• Lemon juice – a quick squeeze or two
• Chili Flakes – 1/2 tsp (or more)
• Oil – 1/2 tbsp
• Pepper – 1/4, freshly cracked
• Salt to taste + a generous amount for the pasta water

HOW TO COOK:

1. Cook the pasta as per package instruction. Do not forget to season the pasta water with salt. Drain (reserve 1/3 Cup pasta water) and keep aside.
2. While the pasta cooks, heat oil in a pan and fry the garlic in it till fragrant. Add the shrimps and cook till they turn pink on both the sides.
3. It is very easy to overcook shrimp, so do not keep the pan unattended or cook the shrimps for too long. Once the shrimps turn pink, season with salt and pepper.
4. Add the reserved pasta water and and the cilantro immediately. Let it stay on heat for half a minute more and then pour it over the cooked pasta.
5. Sprinkle the chili flakes and give it a good toss.

SOURCE: cocoawind.blogspot.com
IMAGE: kraftfoods.com

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INGREDIENTS:

• 26 oz can of pasta sauce
• 300 g pasta
• 1 pound of lean ground beef
• 1 small onion, chopped
• 3 cloves of garlic
• 1/4 cup of water
• 2 cups grated cheese (mozzarella, cheddar)
• salt and pepper to taste
• cooking oil

HOW TO COOK:

1. Add a little bit cooking oil in a preheated pan. Place the ground beef in and break into pieces. Fry it over medium high heat until it’s light brown. Drain off the excess oil.
2. Add in onion and garlic. Season with salt and pepper. Saute together until onions are translucent and fragrant.
3. Pour in your favorite pasta sauce and water. Stir until combined. Cover and allow it to simmer over low heat for at least 20 minutes.
4. Ten minutes before the sauce is finished, cook the pasta according to package instructions. Drain it well.
5. After 20 minutes, adjust the seasoning of the pasta sauce according to your taste. Turn off the heat and toss in the pasta until it’s coated and well incorporated.
6. Transfer it into your preferred casserole dish. Grate the cheeses over the top. You can add more cheeses of your choice and as much as you want.
7. Place it on the preheated oven set at 350 degrees F for at least 25 -30 minutes until the cheeses are nicely melted and everything is heated through.
8. Serve with garlic bread and sprinkle more cheese on top before serving. Enjoy!

SOURCE: filipinocooking.net
IMAGE: budgetbytes.com

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INGREDIENTS:

• 2 tablespoons olive oil
• 1lb ground ground beef
• 1 ½ cups grated parmesan cheese
• ½ cup chopped fresh parsley
• ¼ cup bread crumbs
• 1 egg
• salt and ground black pepper
• 1 large onion (chopped)
• 3 garlic cloves (minced)
• 6 cups crushed tomatoes (about 2 (28 ounce) cans)
• 3 bay leaves
• 1lb spaghetti noodles

HOW TO COOK:

1. Bring large stockpot of water to a boil. Cook the noodles according to package directions. Drain and set aside.
2. While the noodles are cooking, In a medium bowl combine ground beef, 1 cup parmesan cheese, ½ cup of the chopped parsley, breadcrumbs, egg, salt and pepper. Mix everything together until well combined. Roll the meat mixture into small meatballs.
3. Heat olive oil in a large-deep skillet over medium-high heat. Add the meatballs in a single layer so that they are not touching in the skillet. Cook until lightly browned on the bottom. Scatter the chopped onion and the minced garlic around the meatballs in the skillet.
4. When the meatballs are brown on the bottom and the onion begins to soften, add the crushed tomatoes and bay leaves. Season with salt and pepper. Bring to a simmer. Cover the skillet and cook until the meatballs are fully cooked (the internal temperature has reached 160 Degrees F.), about 8 minutes. Note: if using ground turkey instead of beef, the internal temperature must reach 165 degrees F.). Remove the lid and simmer for another 5-10 minutes to thicken the sauce a little. Serve over the noodles and top with additional parsley and parmesan cheese.

SOURCE: blogchef.net

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INGREDIENTS:

• 1 small head cauliflower, cut into florets
• 8 ounces mushrooms, quartered
• 1 tablespoon olive oil
• salt and pepper to taste
• 8 ounces fettuccine (or pasta of choice)
• 4 ounces pancetta, diced or 4 ounces bacon cut into 1 inch pieces
• 1 clove garlic, chopped
• 2 eggs
• 1/2 cup (2 ounces) parmigiano reggiano (parmesan), grated
• plenty of fresh cracked black pepper
• 1 tablespoon parsley, chopped

HOW TO COOK:

1. Toss the cauliflower and mushrooms in the oil, salt and pepper, place on a baking sheet in a single layer and roast in a preheated 400F oven until they start to caramelize, about 20-30 minutes, mixing half way through.
2. Start cooking the pasta as directed on the package.
3. Cook the pancetta in a pan, pour off all but a tablespoon of the grease from the pan, add the garlic, cook for 30 second and turn off the heat.
4. Mix the egg, cheese, pepper and salt and parsley in a bowl.
5. Drain the cooked pasta reserving some of the water.
6. Mix the pasta, egg mixture, cauliflower and mushrooms into the pan with the pancetta, adding reserved pasta water as needed.

SOURCE: closetcooking.com

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INGREDIENTS:

• 1 tablespoon extra virgin olive oil
• 1 (13 oz) Kielbasa, sliced on a diagonal into coins
• 1 red bell pepper, diced
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 cup halved grape or cherry tomatoes
• 2 cups chicken broth
• 1 cup whole milk
• ½ pound Rotini pasta
• ⅛ teaspoon cayenne pepper (optional)
• 1 teaspoon freshly ground black pepper
• 4 ounces Parmesan cheese, grated

HOW TO COOK:

1. Heat a large skillet over high heat. Once hot, add the olive oil and swirl to coat the pan.
2. Add the kielbasa, red pepper, and onion and saute until browned. Add garlic and tomatoes and saute 30 seconds.
3. Add the chicken broth, milk, pasta, cayenne pepper (if using), and black pepper. Stir well and bring to a boil.
4. Cover, reduce to low, and simmer 12-15 minutes or until pasta is al dente. Remove cover and turn off heat.
5. Stir in the grated Parmesan cheese and serve hot.

SOURCE: thewanderlustkitchen.com

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