Red and green pasta for a crowd

Looking for something that tastes fancy, without the fuss? This is one of my favorite pasta recipes of the moment. It makes a LOT, so is perfect for a crowd. A simple salad, vegetable, and/or easy garlic bread makes a meal good enough to serve to friends. My mom brought this recipe to me from a church activity. I'm not sure whose it is, but thanks, whoever you are!

Sun Dried Tomato & Basil Pasta

1/2 c. sun dried tomatoes
1 1/2 cups chicken broth
6 chicken breasts, cut into strips (or chunks)
2 cloves garlic
1 T. olive oil
2 tsp cornstarch
3/4 c. basil pesto (a small jar of premade makes it easy)
1/4 c. toasted pine nuts
1/4 c. choped fresh basil
3/4 c. crumbled feta cheese
16 oz. pasta (bow ties are my favorite for this, but anything would work, even whole wheat)

Soak sun dried tomatoes in chicken broth. Saute chicken in the olive oil and garlic mixture over medium heat. Remove a few tablespoons of broth from the tomato mixture and stir cornstarch into broth. Stir broth, tomatoes, pesto, pine nuts and basil into a skillet with chicken. Mix cornstarch mixture into the above. Cook a few minutes until thickened. Cook pasta. Add feta cheese to the sauce and serve over pasta.

My notes:
I've adjusted this recipe depending on what I had on hand. I usually use much less chicken (2 or 3 breasts cut in chunks). I have done it without the fresh basil, although I prefer the fresh bite added in. You can add some fresh diced tomatoes at the last minute to give the pasta pretty red "decorations." You can leave out the pine nuts, or serve them on the side if someone is averse (but they add a delicious crunch, you won't want to miss). I would garnish with extra ribbons of basil that are fresh and green. There are enough delicious flavors here that leaving one thing out won't ruin the recipe, but my favorite is with EVERYTHING!

P.S. Sorry no picture again, I forgot to take one before we ate it all and figured it's better without than no post at all. Enjoy!

Soup for a Cold Day

I'm back! Laurel inspired me to start posting again. This is one of my mom's most delicious soup recipes. It is packed with vegetables and tastes delicious and creamy, even though it is only "creamed" with evaporated milk. My husband and girls all love this and eat it fresh AND left over. Here it is:

Winter Vegetable Chowder

Serves 4 ( I made a double batch last night since the leftovers are SO yummy)

1 chopped onion
½ c. sliced celery
2 T. butter
1 large potato (peeled)
1 c. sliced carrots
2 c. water
1 T. flour
1 tsp. beef bouillon
1 tsp. salt
½ tsp basil
¼ tsp pepper
1 ½ c. sliced zucchinis
1 can corn
2/3 c. evaporated milk
½ c. shredded cheddar cheese

Saute onion and celery in butter until tender. Cut potato into 1/2 inch cubes. Add potato, carrots, water, bouillon, salt, basil and pepper. Heat to boiling. Reduce heat, cover, and boil gently 30 min.

Stir in zucchini and corn with liquid. Boil gently 30 min.

Combine flour with small amount of evaporated milk. Stir in remaining milk and add to vegetable mixture. Cook and stir over medium heat until mixture just comes to a boil.

Remove from heat and stir in ½ c. cheese until melted. Garnish with more cheese.