Easy pasta (Just got this one from a friend. Thanks, AA!):
*Cook 1-1/2 lbs. Rigatoni, Penne or Fusilli pasta as directed.
*Drain pasta and place in the bottom of a 9"X9" or 9"X13" casserole dish.
*Toss with olive oil.
*Add one jar (about 1 1/2 cups) of pesto and mix with pasta.
*Top with 2 cups cooked (and diced or shredded) chicken (to make it really easy, I use a Rotisserie chicken).
*At this point there's flexibility. Add cooked onions, roasted red peppers, artichoke hearts, zucchini (all chopped) or whatever you have on hand.
*Top with mozzarella cheese (cover lightly or dump a mound on, your choice) and bake at 350 degrees for 30 minutes.
Butternut and Acorn Squash Soup:
*Cut butternut and acorn squash in half and place on foil lined baking sheet, scoop out seeds and pulp, and top with olive oil or butter, honey, salt and pepper.
*Bake at 350 degrees for 45 minutes or until a knife easily slides through the thickest part of the squash.
*Let cool and cut off skins. Dice the squash into one-inch chunks.
*Pour four cups of chicken broth into a big pot. Add squash, one medium sized onion (diced), two or three cloves garlic (crushed), 1 t. nutmeg, 1 t. cinnamon, and salt and pepper to taste.
*Cook on medium heat for an hour.
*If desired, put soup in a blender and puree for creamy consistency.
*Tips: make the squash the day before. For the chicken broth, take all of the chicken that you can off a Rotisserie chicken and throw the remaining carcass (sorry, couldn't think of a better description) into a large pot. Cover with water, add half an onion, two cloves garlic and celery if you have it on hand. Boil for an hour and drain, reserving the liquid for your broth. You will probably also find small pieces of chicken in the pot and you can certainly add those to your soup as well -delish!
I'm planning on including an easy recipe every week or so. Please feel free to leave recipes in the comments section if you have some you'd like to share!
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