"So as to walk in a manner worthy of the Lord, fully pleasing to him, bearing fruit in every good work and increasing in the knowledge of God. May you be strengthened with all power, according to his glorious might, for all endurance and patience with joy"
~Colossians 1:10-11

Friday, February 26, 2010

Pasta Florentine

This recipe is another one I make often, in some variation or another. It is very adaptable with what you have on hand. My husband loves chicken and pasta in any form, so he could eat this often without complaint. I like some variation in adding pesto or not and using different veggies or using lots of veggies or just one to kinda mix it up some.

This is the recipe I have kind of based off of if you want some more exact directions to start with!

Pasta Florentine

1 pound chicken or ham, cooked and diced or small strips
1 box pasta of your choice, cooked and drained
1 jar white pasta sauce or about 2 cups of white pasta sauce, homemade
2-3 TB pesto, if desired

Saute meat, until warm add 3-4 cloves of garlic at end of sauteing.
Saute any additional veggies to desired tenderness,
spinach only takes a couple minutes, add at very end of saute if you are mixing with other veggies!
We enjoy red onions, red peppers, zucchini and spinach - but go with veggies you love or that are on sale that week!

Add sauce to veggies until everything is warm through.
Combine pasta and sauce and serve topped with parmesan or Romano cheese

I usually serve the pasta on the plate and then top with sauce, keeping the 2 separate. We usually don't eat the entire batch in one evening, and the pasta keeps nicer on it's own rather then with the sauce.

In fact, a good way to store leftover cooked pasta is in a large container with the pasta covered in water - keeps wonderfully and doesn't get mushy or sticky!

This would serve 6-8, I would guess. We can easily eat 2 nights off it. Or dinner and several lunches.

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