Ingredients

• 1 (8-ounce) package linguine
• 1/2 cup butter
• 1/3 cup all-purpose flour
• 1 bunch green onions, finely chopped
• 1 small onion, minced
• 4 garlic cloves, minced
• 1/2 green bell pepper, minced
• 2 celery ribs, minced
• 1 chicken bouillon cube
• 1 pint whipping cream
• 1 (2-pound) package frozen crawfish tails, thawed*
• 1 (10-ounce) can diced tomatoes and green chilies, drained
• 1 tablespoon Creole seasoning
• 1 tablespoon chopped fresh parsley
• 1/4 teaspoon pepper
• 1/8 teaspoon salt
• Hot sauce (optional)
• Shredded Parmesan cheese
• Garnish: chopped fresh parsley

Directions

Cook linguine according to package directions; drain. Keep warm.

Melt butter in a Dutch oven over medium heat. Add flour, and cook, stirring constantly, 2 minutes or until blended. Add green onions and next 4 ingredients; sauté 5 minutes or until tender. Add bouillon cube and next 7 ingredients; cook 10 minutes or until thickened. Stir in hot sauce, if desired. Serve over linguine noodles; sprinkle with shredded Parmesan cheese. Garnish, if desired.

*2 pounds peeled, medium-size fresh or frozen shrimp can be substituted for crawfish tails.

Yield: Makes 6 to 8 servings

Source: Southern Living – December 2003 (Vivian Barilleaux)

Ingredients

• 8 oz. Penne Pasta
• 1 ½ lbs. Boneless Skinless Chicken Breasts (about 6)
• 2 tbsp. Olive Oil
• 10 oz. Fresh Mushrooms, sliced
• 1 large Onion, finely chopped
• 1 clove Garlic, minced
• 4 tbsp. White Wine, divided
• 1 oz. Pancetta (Italian bacon) or regular bacon, cooked & finely chopped
• 1 can Artichoke Hearts, drained & chopped
• ½ tsp. Dried Rosemary, crushed
• ¼ tsp. Black Pepper
• 1 c. Alfredo Sauce (from a jar)
• ½ c. Smoked Mozzarella, shredded
• 3 Sun Dried Tomatoes (packed in oil), drained & sliced
• 2 tbsp. Parsley

Directions

Cook pasta according to directions. Drain and set aside. Pound chicken very thin and cook until done. In a non-stick skillet sauté onion, mushrooms and garlic until lightly browned. Add to the chicken. Cook for about 3-4 minutes. Add 2 tablespoons of wine. Stir in bacon.

Add remaining ingredients and simmer on low to medium until thickened. Toss pasta in this mixture. Serve hot with garlic bread.

Ingredients

• 1 (8-ounce) package elbow macaroni
• 1 (10-ounce) container refrigerated Alfredo sauce
• 1/2 cup milk
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 1/4 teaspoon ground red pepper
• 1 (8-ounce) block Cheddar cheese, shredded

Directions

Prepare pasta according to package directions. Drain and keep warm.
Bring Alfredo sauce and next 4 ingredients to a boil in a large saucepan. Remove from heat. Stir in cheese until melted. Stir in cooked pasta. Serve immediately.

Yield: Makes 2 to 3 main-dish or 4 to 6 side-dish servings

Source: Southern Living, SEPTEMBER 2005

Ingredients

• 8 oz dry noodles
• 2 tbs. vegetable oil
• 1-1/2 cups sour cream, light or regular
• 1/3 cup all-purpose flour
• 1-1/2 cups cottage cheese, light or regular
• 4 green onions, minced
• 1-2 celery stalks, finely chopped and sauteed in olive oil or butter till they are tender
• Shredded cheddar cheese, light or regular
• OPTIONAL SPICES: Caraway seeds (go very lightly unless you are a big fan of these), dill weed, thyme)

Directions

Cook noodles in boiling water until just tender. Drain and toss with
vegetable oil. Saute celery.

Combine sour cream and flour in a large bowl, mixing well. Stir in
cottage cheese, celery, green onions, and spices of your choice (salt
to taste). Fold noodles into mixture until well combined.

Lightly spray the inside of a 2-qt. casserole dish with a non-stick
product. Pour in noodle mixture. Sprinkle top with shredded cheddar
(amount is up to you). Cover and cook at 350 degrees for 35 minutes.
Uncover and allow to cook 5 more minutes. Remove from oven and let
sit till bubbling subsides.

Ingredients

• 8 ounces tricolor rotini
• 2 cups small broccoli florets
• 2 cups chopped cooked chicken
• 1 cup crumbled feta cheese
• 1/2 cup Greek dressing (can be low-fat or fat-free, if you like)

Directions

Prepare pasta according to package directions. Three minutes before pasta finishes, add the broccoli. Drain and run under cold water until very cold, then drain well. Add chicken, cheese and dressing and stir to combine. Refrigerate for 15 or more minutes.

This tastes best if you make it in the morning and let it set all day.. or even the night before:)