Ceasar Pasta Salad

- 16 oz bow tie pasta, cooked - 1 can black olives, sliced(optional) - 8 oz parmesan cheese, shredded  - 1 bunch green onions, sliced thin -including green

- 1/2 bottle paul newmanns ceaser salad dressing (regular not creamy) - 4 oz jar sun dried tomatoes, julienned and drained - 1 head romaine lettuce, chopped  _ Croutons (optional)

Directions

1.   In a large bowl combine cooked bow tie pasta, olives, sun dried tomatoes, Parmesan, green onions and salad dressing.
2.   Add chopped romaine. Stir to combine. Add more salad dressing if needed - top with croutons

Creamy Gourmet Chicken Cajun Pasta for Two

2 boneless skinless chicken breasts, cut into thin strips
4 ounces linguine, cooked al dente
2 teaspoons cajun seasoning
2 tablespoons butter
1 thinly sliced green onions
1 -2 cup heavy whipping cream or half and half
 2 tablespoons chopped sun-dried tomatoes or cherry tomatoes cut in half
1/4 teaspoon salt
 1/4 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon garlic powder
1/4 cup grated parmesan cheese


Place chicken. a couple TBSP of Flour  and Cajun seasoning in a bowl and toss to coat.

In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.

Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.

Pour over hot linguine and toss with Parmesan cheese.

Pasta With Tomato Cream Sauce

GOLDEN WHISK AWARDS
(Our top 10 recipes of the year)

5:30 Challenge

Ruth Finnegan of Powder Springs used the "5:30 Challenge" philosophy to adapt a cookbook recipe and came up with this winner. Finnegan writes: "I'm a registered dietitian and diabetes educator, so I'm always looking to make recipes healthier and less caloric. The original recipe sauteed tomatoes and garlic in olive oil before simmering them, plus had twice the amount of heavy cream. I cut out the oil and just simmered the tomatoes in the wine and reduced the amount of cream. Unfortunately, there's no substitute for heavy cream in a tomato cream sauce!"

Finnegan substituted grape tomatoes for Roma tomatoes, because their taste and quality are dependable year-round. She also eliminated extraneous ingredients to streamline the recipe.

The results are a fresh-tasting, vibrant sauce that can be served any season. She definitely knows her calling. She writes, "Call me a realistic dietitian who's in the field because I love food!"

Hands on time:   Total time: 30 minutes  Serves: 4

Ingredients:

8 ounces penne or other pasta 1 pint grape tomatoes 1/2 cup white wine 1 to 2 tablespoons chopped fresh basil 1/2 cup heavy cream

Instructions:

Prepare pasta according to package directions.

Meanwhile, in a large saucepan, combine tomatoes and wine and bring to a boil. Reduce heat and simmer for 4 to 5 minutes, or until the tomato skins begin to burst. Remove from heat and add chopped basil. Transfer tomato mixture to a blender or food processor and blend until smooth. Return sauce to the pan, add cream and season with salt and pepper. When sauce begins to simmer, add drained pasta and toss well to combine.

Notes:

Feel free to add minced garlic or crushed red pepper to the tomatoes and wine. For variety, you can top the pasta with shredded Parmesan cheese or, for special occasions, with grilled or pan-fried shrimp.

Nutrition:

Per serving: 349 calories (percent of calories from fat, 33), 8 grams protein, 47 grams carbohydrates, 2 grams fiber, 12 grams fat (7 grams saturated), 41 milligrams cholesterol, 23 milligrams sodium.

Italian Caesar Pasta Salad

8 oz (3 cups) uncooked pasta nuggets (radiatore)
2 c Shredded romaine lettuce
1/2 c Sliced marinated sun-dried tomatoes
1/3 c Shredded fresh Parmesan cheese
1 (2 1/4 oz.) can sliced ripe olives, drained
1 (8 oz.) bottle (3/4 cup) Caesar salad dressing

Cooking pasta to desired doneness as directed on package. Drain; rinse with cold water to cool.

In large bowl, combine cooked pasta and all remaining ingredients; mix well. Serve immediately. 6 ( 1 cup ) servings.