Category: pasta

Chicken & Sun-Dried Tomato Orzo

orzo
If you’re looking for something healthy AND tasty, look no further than this chicken and sun-dried tomato orzo dish. Matt and I both loved it and the dish is actually pretty simply to make!
The sun-dried tomatoes combined with Parmesan cheese pack a flavorful punch along with the Italian aroma  of the fresh marjoram and mushrooms. Serve with a side a green vegetables or salad and you’ve got a complete meal. Enjoy!
orzo 2
Chicken & Sun-Dried Tomato Orzo
Serves: 4
Adapted fro Eating Well
Ingredients
  • 8 oz orzo, preferably whole wheat
  • 1 cup water
  • 1/2 cup chopped sun-dried tomatoes, (not oil-packed), divided
  • 1 plum tomato, diced
  • 1 clove garlic, peeled
  • 3 tsp. chopped fresh marjoram, divided
  • 1 Tbs. red-wine vinegar
  • 2 tsp. plus 1 Tbsp. extra virgin olive oil, divided
  • 4 boneless, skinless chicken breasts, trimmed (1 – 1 1/4 pounds)
  • 1/4 tsp. salt
  • 1/4 tsp. freshly ground pepper
  • 8 oz. mushrooms
  • 1/2 cup finely shredded Parmesan cheese, divided
Instructions
  1. Cook orzo in a large saucepan of boiling water until just tender, 8-10 minutes or according to package directions. Drain and rinse.
  2. Meanwhile, place 1 cup water, 1/4 cup sun-dried tomatoes, plum tomato, garlic, 2 teaspoons marjoram, vinegar and 2 teaspoons oil in a blender. Blend until just a few chunks remain.
  3. Season chicken with salt and pepper on both sides. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken and cook, adjusting heat as necessary to prevent burning, until golden outside and no longer pink in the middle, 3-5 minutes per side. Transfer to a plate; tent with foil to keep warm.
  4. Pour the tomato sauce into the pan and bring to a boil. Measure out 1/2 cup sauce to a small bowl. Add the remaining 1/4 cup sun-dried tomatoes to the pan along with the orzo, mushrooms and 6 tablespoons of cheese. Cook, stirring, until heated through, 1-2 minutes. Divide among 4 plates.
  5. Slice the chicken. Top each portion of pasta with sliced chicken, 2 tablespoons of the reserved tomato sauce and a sprinkling of the remaining cheese and marjoram.

 

Penne alla Betsy

If you’ve never had Penne alla Betsy, then this is a recipe that you need to try! (By the way, this is a repeat from my blog, and it has been too long since I’ve eaten it…since August 2010!)  I made it for dinner tonight because it was quick and easy, and one of my favorites.  In addition, last night I had my sister and mom over for dinner and fixed Grilled Tomato Basil Chicken (to be blogged soon) and I had leftover fresh basil, which this recipe calls for.

Penne alla Betsy incorporates some of my favorite ingredients: pasta, shrimp, a creamy tomato sauce, and tons of fresh basil.  It is so flavorful, and can be prepared and served up within 20 minute.  Note: the recipe calls for raw shrimp, but I used cooked shrimp, and did not saute it in the pan for as long…I simply warmed it up.

The Penne alla Betsy recipe comes from Ree Drummond’s cookbook, The Pioneer Woman Cooks: Recipes from an Accidental Country Girl.  I really like this cookbook, not just for the recipes, but for the step-by-step picture instructions she shows, and the interesting stories behind each recipe.  (Sorry, but I don’t have a really interesting story relating to making Penne alla Betsy.  All I can remember is making this recipe for the first time for my husband, Matt.  I also remember being shocked with how good this dish was!)

For those of you who have not heard of Pioneer Woman, she is a city girl that married a cowboy, who is referred to as the Marlboro Man, from Oklahoma.  The Pioneer Woman has attracted millions of followers to her blog, and she is extremely popular in the cooking world.

Enjoy Penne alla Betsy!

Saute shrimp over medium-high heat in 1 tbsp butter and olive oil for about 2 minutes, or until opaque.

Remove shrimp and saute onion and garlic in remaining 1 tbsp butter and olive oil over medium heat for about 3 minutes, or until onion is translucent.

Add tomato sauce and heavy cream and stir until combined.

Add shrimp to sauce.

Add herbs and cooked, drained pasta.  Sprinkle with salt and pepper.

Serve and garnish with Parmesan cheese, if desired.

 

Penne alla Betsy
Serves: 4-6
Ingredients
  • 1 lb. penne pasta
  • 1 lb. large shrimp
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1/2 cup dry white wine (I omitted)
  • 1 (14.5 oz.) can tomato sauce
  • 1 cup heavy cream
  • Milk for thinning
  • 1/4 cup chopped flat-leaf parsley
  • 6 basil leaves, cut in chiffonade
  • Salt
  • Freshly ground black pepper
Instructions
  1. Bring pot of water to a boil. Cook the penne until al dente (firm yet tender). Drain and set aside.
  2. Begin by peeling and deveining shrimp and rising them under cold water.
  3. In a small skillet over medium-heat, add 1 tablespoon of butter and 1 tablespoon of olive oil. When the pan is hot, add the shrimp. Stir and cook on both sides until it is just starting to turn opaque, about 2 minutes. Remove to a plate and allow to cool slightly.
  4. In a large skillet over medium heat, add the remaining butter and olive oil. Add the garlic and onion. Stir to combine and cook, stirring occasionally, until the onion is translucent, about 3 minutes.
  5. If using wine, pour into pan and allow to evaporate, about 45 seconds. Pour in the tomato sauce and stir to combine. Reduce the heat to low.
  6. Pour in the cream. Stir well to combine; reduce heat to simmer.
  7. Add the shrimp to the sauce and stir gently to combine. Next add the herbs and cooked, drained pasta. Stir gently to coat. If the sauce is too thick, add a little milk to get it to the right consistency. Add salt and pepper. Serve.
Notes
Source: The Pioneer Woman

Fettuccine Alfredo

My husband almost didn’t believe me when I told him that this Fettuccine Alfredo was low fat.  With no heavy cream, and only 1 tablespoon of butter, you may be wondering how this Alfredo sauce can taste so good?  Well, the secret is 1/3 less-fat cream cheese.  Cream cheese, combined, with a little flour, minced garlic, skim milk, and Parmesan cheese makes for a wonderful, low-fat sauce with only 13.5g of fat and 399 calories versus a whopping 65g of fat and nearly 1,000 calories in traditional Fettuccine Alfredo.
As a little kid, I was the biggest fan of Fettuccine Alfredo and would order it every time I ate at The Olive Garden, Macaroni Grill, or Carrabba’s (my favorite Italian food restaurants growing up).  Once I realized how many calories were in Fettuccine Alfredo, which wasn’t until I was a senior in high school, I ceased to order my favorite Italian dish for fear that I would “get fat”!
Just last week, my sister informed me that she made this low-fat Fettuccine Alfredo recipe from Cooking Light for her boyfriend, Colby.  I was shocked because my sister had never ordered Fettuccine Alfredo from a restaurant in her life, and she told me that her recipe happened to be very good!   Well, I had to give it a try, and a few days later my husband and I sat down to an old Italian classic that was “good for us.”  I added grilled chicken to the recipe by sauteing the chicken in a cast iron skillet with olive oil and a little rosemary.  Simple, and a perfect addition of protein to my favorite pasta recipe.
Enjoy!
Optional:  grill or saute’ chicken in olive oil and a little rosemary until chicken is done, and no longer pink.

Meanwhile, melt butter in a medium saucepan.  Add garlic; stir for one minute, and then stir in flour.  Next, whisk in the milk, and cook for 6 minutes, stirring constantly until mixture thickens.  Add Parmesan cheese, cream cheese, and salt, and whisk together until cheese melts.

Toss sauce, with hot, cooked pasta.

Serve, topped with extra Parmesan cheese, parsley for garnish, and sliced grilled chicken.



Fettuccine Alfredo
Ingredients
1 Tbsp butter
2 garlic cloves, minced
1 Tbsp all-purpose flour
1 1/3 cups 1% low-fat milk (I used skim)
1 1/4 cups (5 ounces) grated fresh Parmigiano-Reggiano cheese, divided
2 Tbsp 1/3-less-fat cream cheese
1/2 tsp salt
4 cups hot cooked fetttuccine (8 ounces uncooked pasta)
2 tsp chopped fresh flat-leaf parsley
Cracked black pepper

Directions
1.  Melt butter in a medium saucepan over medium heat.  Add garlic; cook 1 minute, stirring frequently. Stir in flour.  Gradually add milk, stirring with a whisk.  Cook 6 minutes or until mixture thickens, stirring constantly.
2.  Add 1 cup Parmigiano-Reggiano, cream cheese, and salt, stirring with a whisk until cheeses melt.
3.  Toss sauce with hot pasta.  Sprinkle remaining 1/4 cups Parmigiano-Reggiano cheese and chopped parsley.  Garnish with black pepper, if desired.  Serve immediately.

Yield:  4 servings (serving size:  1 cup)
Cooking Light, January 2007

Nutrition
Calories:  399
Fat:  13.5g
Protein: 21.3g
Carbohydrate 48.9g
Fiber: 2g
Cholesterol: 34mg
Iron: 2.1mg
Sodium: 822mg
Calcium: 451 mg

Colby’s Quick Spaghetti

 

This past weekend, as you may know, I traveled to Stillwater, Oklahoma to run in the Remember the Ten Run with my sister.  This event honors ten men (mostly players and coaches) from the Oklahoma State University Basketball Team that perished in a plane crash on January 27, 2001 in Colorado.  The Remember the Ten Run has now become an annual tradition held on the third Saturday in April each year.  My sister and I decided to race in the 10k. I placed 4th in my age division with at time of 45:19 and my sister placed 2nd with a time of 42:01!  Apparently it pays to be the girlfriend of an outstanding OSU cross country and track runner (Colby).  He is considered as one of our country’s fastest collegiate runners. Maybe his speed has rubbed off on my sister because she sure ran a fast time!  I on the other hand did well for having not trained.  Maybe my husband’s collegiate football talent from Texas A&M will rub off on me!  However, I don’t know of any women football leagues out there… plus at barely 5’1 tall and 90 pounds, football would not be a sport I could picture myself being good at!
      

As part of the “carbo-loading” we do before a big cross country race, my sister’s boyfriend, Colby made us his “quick spaghetti” recipe that his mom has made him over the years, and it was delicious!

This is definitely not your typical “spaghetti with meat sauce” recipe with the red, marinara sauce you would typically expect.  Instead it has more of a creamy, mushroom and tomato flavor you would expect from a tomato-cream sauce like in Penne alla Betsy.  The simple ingredients include ground beef, a can of mushroom soup, a can of tomato soup, and seasonings.  You probably already have all you need sitting in your pantry at home!

Colby’s spaghetti is quick, easy, tasty, and fool-proof.  It also fulfilled my sister and my need for “carbo-loading” before our big race the next day.  It paid off and we each ran our best.  Enjoy and try this new twist on spaghetti!


Colby’s Quick Spaghetti
Ingredients
1 pound hamburger meat
1 can mushroom soup
1 can tomato soup
Italian seasoning, oregano, and garlic salt to taste
salt and pepper

Directions
1.  For the Meat Sauce:  Brown 1 pound of hamburger meat and drain.  Put meat back in skillet and add 1 can mushroom soup and 1 can of tomato soup, mix together (you might need to add a little water, maybe 1/4 cup).
2.  Add Italian seasoning, oregano, garlic salt, salt and pepper.  Heat this mixture.
3.  To Cook Spaghetti:  Heat water in large pan, add some salt before water boils, then add spaghetti.  Cook spaghetti according to package directions, about 12 minutes.

Yield: 4 servings
recipe from Karen Lowe (Colby’s mom)

Bow-Tie Lasagna

This Bow-Tie Lasagna is a recipe you can make when you don’t have a lot of time.  It is extremely easy, and you probably will have all the ingredients on hand.  Simply boil your pasta, cook your meat, and mix it all together with spaghetti sauce, Mozzarella and Parmesan cheese, Italian seasoning, and a little sour cream and you have a pipping hot, delicious meal right in front of you in less than 20 minutes.  
My husband has been craving lasagna, but I’ve yet to make one since they normally serve 8-10 servings, and it is just the two of us here at home.  My husband, Matt, is not big on leftovers either.  Thus, I usually halve every recipe I make.  This Bow-Tie Lasagna impressed Matt, sometimes a picky eater, in the fact that he does not like the “classics” altered in any way.  We both loved this, and will definitely make it again.  I used ground turkey instead of ground meat to save on fat and calories.  Matt, if you’re reading this…yes, it was ground turkey, not ground beef! haha 🙂  I can’t taste a difference between the two meats.  This recipe comes from the The Tasty Kitchen, a compilation of recipes set up and hosted by The Pioneer Woman.  Enjoy!
Boil your pasta according to package directions.



Brown your meat until it is no longer pink.

Add in spaghetti sauce, fresh mozzarella, sour cream, and Italian seasonings.
Simmer for about 5 minutes or until cheese is melted.

Bow-Tie Lasagna
Ingredients
1 pound ground beef (I used ground turkey)
5 cups bow tie pasta
3 cups spaghetti sauce (I used Newman’s Own Marinara)
1 Tbsp olive oil
1 tsp salt
1/2 tsp garlic powder
1 tsp Italian seasoning (adjust to your liking)
1/2 cup Mozzarella cheese
1/2 cup sour cream

Directions
1.  Fry the ground beef in a small pan.  Meanwhile, cook the pasta according to package directions.
2.  After the pasta is cooked, drain and drizzle with olive oil.  Mix in your spaghetti sauce.  Add the cooked beef, seasonings, cheese, and sour cream.  Fold together and allow it to all combine and melt together over low heat for about 5 minutes, or until cheese is melted.

Yield:  6 servings
The Tasty Kitchen

Three-Cheese Baked Macaroni and Cheese

Oh, my… I’ve found yet another mac and cheese recipe that is out of this world!  It is called “Three-Cheese Baked Macaroni and Cheese” and I found it from the Brown Eyed Baker blog.  Compared to the other two recipes I’ve made, (Cadillac Mac and Cheese and Alton Brown’s Macaroni and Cheese), this one is by far the creamiest!  Unlike the other two, it does not have a bread crumb/Panko topping, but it does not need it.  My husband, Matt, actually prefers not to have a crumb topping…he likes only the most creamy macaroni and cheese you can make!  Therefore, this is Matt’s favorite recipe (and my favorite too)!
I love this recipe, and the flavors of red pepper and the three-cheese mix of Monterey Jack, Cheddar, and Parmesan and to die for.  The original recipe calls for 6 ounces of Cheddar, and 2 ounces of Monterey Jack, but I used equal amounts (4 ounces) of each, and loved it that way!  I also used shell pasta instead of elbow macaroni, so the type of pasts you buy is something you can experiment with as well!
From now on, this will be my go-to recipe for mac and cheese.  Did I mention, it is the easiest macaroni and cheese recipe aside from making Easy Mac?  It sure is… you only use the stove top to melt the butter and garlic.  This is good news for me, because half of the time, I end up curdling my cheese because the milk mixture is way too hot for the cheese!  In this Three-Cheese Baked Macaroni, all you do is beat the eggs, add the milk, salt and pepper, and cheese, and mix in the pasta-garlic mixture.  Finally, get this… it only takes 10-12 minutes to bake!  That’s it!  Again, this is the easiest, fastest mac and cheese you’ll ever make!  Enjoy, and try not to eat the whole thing like I almost did!
Whisk together eggs, salt, pepper, milk and cheeses.
Stir in pasta.
Bake in a 475 degree F oven for 12 minutes, or until sauce bubbles around the edges.
Let sit 10 minutes before serving.

Three-Cheese Baked Macaroni and Cheese
Ingredients
1/2 pound elbow macaroni (I used shell pasta)
1 tablespoon butter
2 cloves garlic, minced
3 eggs
1 can (12 ounces) evaporated milk
1/2 teaspoon salt
1/4 teaspoon cayenne pepper (I used red pepper)
2 cups (8 ounces) shredded Monterey Jack and Cheddar Cheese
1/2 cup (1 ounce) grated Parmesan Cheese

Directions
1.  Preheat oven to 475 degrees F.  In a large pot of boiling water, cook the macaroni for 6 minutes (it will be cooked to al dente).  Drain.
2.  Meanwhile, heat a small skillet over medium heat and melt the butter.  Add the garlic and cook until fragrant, about 1 minute.  With a slotted spoon, remove the garlic to a medium bowl.  Add the macaroni to the bowl and stir to combine.
3.  In a large bowl, whisk together the eggs and evaporated milk.  Add the salt, cayenne pepper and cheeses; mix well.  Add the macaroni mixture and stir well to combine.
4.  Transfer mixture to an 8 or 9-inch square baking dish or 2-quart gratin dish.  With a spoon, gently spread mixture to form an even layer.  Bake just until sauce bubbles at edges, about 12 minutes.  Let rest for 10 minutes before serving.

Yield:  6 servings
Adapted from Brown Eyed Baker

Baked Macaroni and Cheese

Lately, every recipe I have posted has been my “favorite of all-time”.  Well, this mac and cheese recipe is no exception.  It is called “Baked Macaroni and Cheese” and is a recipe from the famous Food Network star, Alton Brown.  My husband has complained in the past that my homemade macaroni and cheese is dry and not cheesy enough.  I’ve even curdled the milk and cheese before, so it made the dish grainy.  Well, this recipe is an exception…my husband LOVED Alton Brown’s mac and cheese and did not even mind the crispy panko bread crumb topping (he usually hates breadcrumbs on his macaroni).  He had three servings and loved how saucy, cheesy, and flavorful this was.
Alton Brown is one of my favorite Food Network Chefs.  Since I fell in love with his Vanilla Ice Cream recipe, I thought he might have a good mac and cheese recipe… he sure does!  Alton Brown is scientific in his baking, and knows precisely what the correct ingredients are, the amounts, and how to bring out the best flavors in each dish.  Baked Macaroni and Cheese is a winner, and I definitely recommend trying it!  Enjoy!

 

Baked Macaroni and Cheese
Serves: 6-8
Ingredients
  • 1/2 pound elbow macaroni
  • 6 tbsp butter, divided
  • 3 tbsp flour
  • 1 tbsp powdered mustard
  • 3 cups milk (I used 2 cups whole milk, and 1 cup skim milk)
  • 1/2 cup yellow onion, finely diced
  • 1 bay leaf (I omitted)
  • 1/2 tsp paprika
  • 1 large egg
  • 12 ounces sharp cheddar, shredded
  • 1 tsp kosher salt
  • Fresh black pepper
  • 3 tbsp butter
  • 1 cup panko bread crumbs
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large pot of boiling, salted water cook the pasta to al dente.
  3. While the pasta is cooking, in a separate pot, melt 3 tablespoons of butter. Whisk in the flour and mustard and keep it moving for about 5 minutes. Make sure it’s free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer 10 minutes and remove bay leaf.
  4. Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
  5. Melt remaining 3 tablespoons of butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs.
  6. Bake for 30 minutes. Remove from oven and rest for 5 minutes before serving.
Notes
Source: Alton Brown

Penne alla Betsy

This is a super fast and super easy pasta dish.  I got the recipe from the Ree Drummond’s newest cookbook, “The Pioneer Woman Cooks:  Recipes from an Accidental Country Girl”.  She named this dish after her sister, Betsy.  Essentially, “Penne alla Betsy” is just another name for Penne alla Vodka, which is an Italian dish made with penne pasta, vodka, heavy cream, crushed tomatoes, and diced onions.  I love shrimp, and the sauce and herbs with the pasta are outstanding.  Enjoy!

Saute shrimp over medium-high heat in 1 tbsp butter and olive oil for about 2 minutes, or until opaque.

Remove shrimp and saute onion and garlic in remaining 1 tbsp butter and olive oil over medium heat for about 3 minutes, or until onion is translucent.

Add tomato sauce and heavy cream and stir until combined.

Add shrimp to sauce.

Add herbs and cooked, drained pasta.  Sprinkle with salt and pepper.

Penne alla Betsy
Ingredients
1 lb. penne pasta
1 lb. large shrimp
2 tbsp butter
2 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, finely chopped
1/2 cup dry white wine (I omitted)
1 (14.5 oz.) can tomato sauce
1 cup heavy cream
Milk for thinning
1/4 cup chopped flat-leaf parsley
6 basil leaves, cut in chiffonade
Salt
Freshly ground black pepper

Directions
1.  Bring pot of water to a boil.  Cook the penne until al dente (firm yet tender).  Drain and set aside.
2.  Begin by peeling and deveining shrimp and rising them under cold water.
3.  In a small skillet over medium-heat, add 1 tablespoon of butter and 1 tablespoon of olive oil.  When the pan is hot, add the shrimp.  Stir and cook on both sides until it is just starting to turn opaque, about 2 minutes.  Remove to a plate and allow to cool slightly.
4.  In a large skillet over medium heat, add the remaining butter and olive oil.  Add the garlic and onion.  Stir to combine and cook, stirring occasionally, until the onion is translucent, about 3 minutes.
5.  If using wine, pour into pan and allow to evaporate, about 45 seconds.  Pour in the tomato sauce and stir to combine.  Reduce the heat to low.
6.  Pour in the cream.  Stir well to combine; reduce heat to simmer.
7.  Add the shrimp to the sauce and stir gently to combine.  Next add the herbs and cooked, drained pasta.  Stir gently to coat.  If the sauce is too thick, add a little milk to get it to the right consistency.  Add salt and pepper.  Serve.

Yield:  4-6 servings

Chicken Spaghetti


This was the first time I’ve made chicken spaghetti, let alone try it! I had my in-laws over for dinner, and this recipe was a hit! It is great for a lot of people, very easy to make, and delicious. I used Ree Drummond’s Chicken Spaghetti recipe from her blog, The Pioneer Woman Cooks.

Cook chicken on stovetop in water over medium-low heat for about 30-40 minutes, covered. Cut chicken into cubes.

Measure out 3 cups of dry pasta, broken into 2 inch pieces. Cook pasta in same chicken broth until al dente.

In a large bowl combine all the ingredients except for the 1 cup additional cheese.
Add bell peppers and onions.

Add chicken and pimentos.

Add cheese.

Add can of mushroom and can of chicken soup.

Add Lawry’s seasoning, salt, pepper, and cayenne pepper.

Pour into casserole dish, top with remaining cheese, and bake at 350 degrees for 45 minutes until bubbly.

Serve hot. Enjoy!

Chicken Spaghetti
Ingredients
2 cups Cooked Chicken
3 cups Dry Spaghetti, broken into 2 inch pieces
1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
2 cups Grated Sharp Cheddar Cheese
1/4 cup Finely Diced Green Pepper
1/4 cup Finely Diced Onion
1 jar (4 oz) Diced Pimentos, drained
2 cups reserved chicken broth from pot
1 tsp Lawry’s Seasoned Salt
1/8 tsp (to 1/4 tsp) Cayenne Pepper
Salt and Pepper, to taste
1 cup additional Grated Sharp Cheddar

Directions
1. Cook chicken in dutch oven on stovetop over medium-low until chicken is done, about 30-40 minutes.
2. Cook spaghetti in same chicken broth until al dente. Do not overcook.
3. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar. Don’t forget to add the 2 cups of reserved chicken broth from pot.
4. Preheat oven to 350 degrees.
5. Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze for up to 6 months, cover and refrigerate up to 2 days, or bake immediately at 350 degrees for 45 minutes until bubbly.

Serves: 8

Chicken Tortellini with Asparagus


This is the best pasta I have ever eaten!!!! It is so easy to make and the flavors are just amazing! If you have a hard time finding chicken tortellini, use chicken ravioli instead or a three-cheese tortellini or ravioli blend. This recipe comes from the “Southern Living Farmers Market” cookbook. Everything we have tried in this cookbook has turned out perfectly. I would strongly recommend buying it. Enjoy!

Prepare tortellini according to package directions.

Saute onions over medium heat for 1 to 2 minutes.

Increase heat to medium-high, add asparagus and bell pepper, and saute 5 to 6 minutes.

Stir in pesto. Cook, stirring occasionally, 2 to 3 minutes or until thoroughly heated.

Remove from heat; stir in pasta, sprinkle with Parmesan cheese, and top with sliced black olives.

This is the ravioli.

Here I am using tortellini.

Serve immediately.  (This picture is with ravioli).

This picture is with tortellini.

Chicken Tortellini with Asparagus
Ingredients
1 (20 oz) package refrigerated herb-and-chicken tortellini (I used Buitoni Chicken and Four Cheese Ravioli)
1 lb. fresh asparagus
1/4 cup chopped green onions (about 2 onions)
2 tbsp olive oil
1 medium-size red bell pepper, cut into thin strips
1 (10 oz) jar sun-dried tomato pesto
1/4 cup (1 oz) shredded Parmesan cheese
2 to 3 tbsp ripe black olives (optional)

Directions
1. Prepare tortellini according to package directions
2. Meanwhile, snap off and discard tough ends of asparagus. Cut asparagus into 2-inch pieces.
3. Saute’ onions in hot oil in a large skillet over medium heat 1 to 2 minutes or until softened.
4. Increase heat to medium-high, add asparagus and bell pepper, and saute’ 5 to 6 minutes.
5. Stir in pesto. Cook, stirring occasionally, 2 to 3 minutes or until thoroughly heated.
6. Remove from heat; stir in pasta, and sprinkle with Parmesan cheese and if desired, sliced black olives. Serve immediately.

Yield: 4 to 6 servings