Cheesy Chicken Pesto Pasta

2 chicken breast, cooked and chopped
8 oz spaghetti
6 oz pesto
8 oz ricotta cheese
1 1/2 cups shredded mozzarella or Italian cheese blend
1/2 cup grated parmesan cheese

Preheat oven to 400. 

Cook spaghetti for 2 minutes less than the package directions specify.  

Drain the spaghetti well and transfer it to a bowl.  

Stir in chicken, ricotta, pesto, 1/2 cup mozzarella and 1/4 cup of the parmesan cheese.  

Toss the mixture well and transfer it to a 9-inch square dish.  

Sprinkle with remaining mozzarella and parmesan cheese. 

Bake until the cheese is melted, about 20 minutes.  

Turn the oven to broil and broil for 1 minutes or until golden.

(originally from The Deen Family Cookbook, adapted by www.plainchicken.com)

Enchilada Pasta (Chicken or Vegetarian options)

~2 cups cooked, shredded chix (for vegetarian, substitute 1-2 cans black beans drained and rinsed)

2 tbsp. olive oil

2 garlic cloves, minced

1 medium onion, diced

1 red pepper, diced

1 {4 oz.} can diced green chilies

1/2 tsp. salt

2 tsp. chili powder

1 tsp. cumin

2 {10 oz.} cans green chili enchilada sauce

2/3 cups red enchilada sauce

2 cups shredded cheese

1 cup sour cream

1 pkg {~13oz} penne pasta

Optional toppings/garnish

Avocado

Green Onions

Black Olives

Tomatoes

Sour Cream

Prepare pasta according to package.

Meanwhile:

Heat 2Tbs olive oil in a deep skillet and cook diced onions for about 3-5 minutes. 

Add 2 cloves of minced garlic & diced red pepper and cook for another 3-5 minutes. 

Add cooked chicken, green chilies, 1tsp cumin, 2 tsp chili powder, 1/2 tsp salt, & enchilada sauces. 

Let sauce simmer for about 8-10 minutes.

Add 2 cups cheese and stir until the cheese is melted and heated through. 

Stir in 1 cup sour cream and heat through on low (high will make sour cream curdle)

Drain pasta & return to pot. 

Pour sauce over pasta and mix well. 

Serve (optional: garnish with avocado, tomato, green onion, and a dollop of sour cream).

(My husband came home from the church men's retreat raving about this. So I asked our friend for the recipe -- I was pointed to this link. I made it with family visiting and we all loved it, even my 3yo! Pretty easy and very yummy.)

Spaghetti and Meatballs

This recipe is from my friend Mega; it has been handed down through her family.
(I made these meatballs recently and found they fell apart when cooking. Maybe eliminate the water?)

Spring Vegetable Orzo Pasta Salad

(A friend made this recently, and we all LOVED it! From http://foodformyfamily.com/recipes/spring-orzo-pasta-salad-with-asparagus-and-artichokes)

12 ounces orzo pasta, cooked to al dente and cooled

1 bunch asparagus, about 3 cups diced
1 tablespoon olive oil
2 shallots, minced
2 cloves garlic, minced
15-ounce can artichoke hearts, drained and quartered
1-1/2 cups (7-oz jar) sun-dried tomatoes in olive oil, julienned
1 large lemon, zested and juiced
1/4 cup white wine vinegar
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/3 cup olive oil

Bring a medium saucepan full of water to a boil. Turn off the burner, add in asparagus pieces and blanch for 2-3 minutes. Drain the asparagus and rinse with cool water.

Heat one tablespoon olive oil in a small sauté pan. Add in shallots and garlic and sauté for 1-2 minutes, just until tender.

In a large bowl add cooked orzo pasta, asparagus pieces and sautéed shallots and garlic. Add artichoke hearts, sun-dried tomatoes with oil, and lemon zest. Stir to combine.

In a small bowl or container, whisk together lemon juice, white wine vinegar, salt and pepper. While continuously whisking, slowly pour olive oil into the vinegar. Once emulsified, stir the dressing into the salad. 

Refrigerate salad for at least 5 hours for flavors to combine. Serve cold.

Makes 12-15 servings.