Chicken, red peppers, peas w/farfalle in a light and creamy sauce

This recipe was adapted from Taste of Home recipes to my cooking preference and taste.  Creamy pasta, chicken, red peppers and peas not only add color to this dish but give it a slight sweet flavor which delights and satisifies.

 The recipe called for canned cream soup but I don't care for canned cream soup because IMO it makes all dishes that you make have similar taste which defeats the purpose.

  I have no objection using canned or homemade broth and I use both depending on the circumstances.  Today I made a few adjustments and was very pleased at the outcome of this great meal.  It made a nice casserole dish that could easily serve 3 to 4 people along with a side salad.  Enjoy!

Top with a little extra Romano cheese

1-12 oz. Farfalle pasta
1 1/2 lb. boneless chicken breasts cut in cubes(I had less but I recommend you using the amount shown for more protein)
3/4 cup chopped sweet red and yellow peppers or all red peppers
1/4 cup butter
2-14.5 oz. cans chicken broth
1 cup whole or 2% milk
3 T cornstarch
1/2 tsp. garlic powder
1 pkg. frozen peas (10 oz.)
1/2 tsp. salt
pepper to taste
2/3 to **3/4 cup Romano cheese(for some to add when serving)

Prepare pasta according to direction. Drain and set aside (add a little butter to keep the pasta from sticking)

In a large bowl place broth, milk, garlic powder and cornstarch.  Whisk until cornstarch is blended.  Add peas.  

In a separate pot (Dutch oven) cook chicken and peppers in butter until chicken is no longer pink.

Add drained pasta(do not rinse) and 2/3 cup cheese stirring until all is coated. Place in large casserole dish and cover for 10 minutes to thicken slightly, stir and serve.

Note: the red peppers and peas give this dish a slight sweet taste which is very good.  Delicious and satisfying.

Peanut Butter and chocolate chip mini cakes

Our grandchildren love peanut butter so when I saw this recipe I immediately thought of them.  A definite peanut smell and taste for those who enjoy peanut butter will love this recipe. Easy to make and I added chocolate morsels to half the batter which was a bonus. The're an easy eat as is or frost with a light drizzle vanilla frosting.Enjoy!

1 1/2 cups flour
1/2 tsp. baking powder
pinch salt
1/2 cup creamy peanut butter
1/4 cup soft butter
1 cup sugar
3 large eggs
1 tsp. vanilla extract
1/2 cup mini chocolate chips(semi sweet)

Heat oven to 325 degrees.  Spray a muffin pan or a rectangular muffin pan with cooking spray.

Using a mixer place peanut butter and butter in the bowl and mix well for several minutes until well blended.
Add sugar, eggs and vanilla
Add flour, baking powder and pinch of salt.  Mix until all is blended and creamy in texture. With a large wooden spoon add semi sweet chocolate chips

Using a large tablespoon or a ice cream scooper divide batter evenly. Bake 325 for approximately 25 to 28 minutes depending of oven temperature.  Using a toothpick insert in center to check after 24 minutes. Do not over bake.

Remove from oven and allow to cool slightly before removing from pan.  I gently use a butter knife to loosen sides.

Note: I do not frost these cakes but you can easily do so using a mixture of powdered sugar, milk and vanilla thinning it to your desired consistency.  For added decoration you can top the frosting with a few peanut butter /chocolate chip morsels while frosting is still wet.

Cheesy Pasta and greens!

The "I like to bake and cook" lady shares this easy recipe courtesy of Woman's Day Magazine.  Enjoy

I enjoyed this.  I made it as the recipe called and I didn't care for the nutmeg.. so Next time I'm eliminated the nutmeg!

12 oz. medium pasta shells or any medium size pasta(I used occehiette pasta)
1 tablespoon unsalted butter
2 tablespoons all purpose flour
1 1/4 cups whole milk
1 tablespoon Dijon mustard
1/8 tsp. ground nutmeg(optional)
pinch cayenne(optional)
6 oz. extra sharp cheddar cheese grated (1 1/2 cups)
salt and pepper
1 bunch spinach, cleaned and stems discarded, roughly chopped

Cook pasta according to directions.
In a pot melt butter over medium heat, add flour and cook, stirring for 2 minutes, whisk in milk.
Cook stirring occasionally, until slightly thickened, 5 minutes.
Whisk in the mustard, nutmeg, cayenne if using, 1 cup cheddar, 1/2 tsp. salt and 1/4 tsp. pepper..Add the pasta and spinach..and toss to combine. Note:  If you don't like nutmeg..eliminate it!

Heat broiler..Transfer mixture to 1 1/2 qt. broiler proof baking dish..Sprinkle with remaining 1/2 cup cheddar and broil until golden brown..3 to 4 minutes.

11/20/11
1/14/13