Chicken Basil Penne Pasta

The kids wanted pasta tonight and I just was not in the mood for traditional Spaghetti so here's my invention...a hit...yay!

Chicken Basil Penne Pasta

3 Chicken Breasts cut into bite-size chunks

1/2 white onion sliced

1 garlic clove crushed/minced or 1 teaspoon garlic powder

3-4 tablespoons Grapeseed Oil (found at Smiths, great for high heat sauteing)

1-2 cups fresh or frozen broccoli

1 red bell pepper sliced

1 tablespoon dried basil (I wish I had fresh on hand, that would be yummier)

1 teaspoon salt

1/2 teaspoon onion powder

1 13.25 oz box whole wheat penne pasta

Prepare Penne as directed on the box. In a large wok or skillet saute chicken for 4-5 minutes in Grapeseed Oil. Then add onion, broccoli, red bell pepper and spices. Saute for an additional 3-4 minutes, adding water if it seems dry. Add drained penne pasta to the chicken mixture. Add another tablespoon or two of grapeseed oil, and saute with the noodles for another few minutes. Sprinkle Parmesan cheese on top if you so desire and serve.

Mac & Cheese

This is so yummy! I can't really claim it as my own though. I did make a few variations from the original. My inspiration came from Chef Brad and this meal he made during one of his classes during Education Week at BYU.

Mac & Cheese

2-4 tablespoons butter

1 small onion, finely chopped

1 garlic clove minced

1/3 cup spelt flour

1 cup vegetable or chicken stock

1 1/2 cups milk

1/2 to 1 cup cooked Quinoa (optional)

2 lbs Pinwheel Pasta

2-3 cups Mexican Cheese Shredded

salt

pepper

Cook pasta as directed on the package. Saute Onion and Garlic in a large skillet or Wok. Whisk in spelt flour, creating a paste. Add more butter if it is too dry. Let it simmer for a minute or so. Whisk in vegetable or chicken stock until well blended, as it thickens add milk, salt and pepper to taste. Add more milk if you'd like the sauce thinner. Add quinoa and pasta. sprinkle cheese on top and cover. Let simmer on low for 5 minutes or until cheese has melted. Sprinkle with salt and pepper and serve.

*The original called for half n half instead of milk and vegetable broth and a little more quinoa. I liked using regular milk because I just didn't have the creamier stuff in my fridge and I like the flavor of the broth.