Recipes to warm you up

We’re supposed to have some evenings/ overnights in the 30s this week. Here are three recipes to warm you up.

I think I have everything in my kitchen to make this first one except the fettuccine noodles and the spinach. I also don’t have marjoram which I’d probably leave out anyway.

Tuscan Chicken Pasta

3 tbsp olive oil 1-1/4 lbs boneless skinless chicken breast cut in bite size pieces 12 oz fettuccine noodles 2 cloves garlic minced 1/2 tsp dried oregano 1/2 tsp dried parsley 1/4 tsp dried basil 1/4 tsp dried marjoram 1/4 tsp red pepper flakes 1 cup chicken broth 1-1/2 cups heavy cream 3/4 cup grated Parmesan cheese

4 cups baby spinach 1 cup sun-dried tomatoes (packed in oil but drained and chopped) salt and pepper to taste Add 2 tablespoons olive oil to a large skillet over medium heat. Add the chicken and cook until browned on both sides and cooked through; approximately 3 minutes each side. Plate the cooked chicken. Meanwhile bring a large pot of water to boil.

Add remaining tablespoon olive oil to the skillet over low heat. Add the garlic, oregano, parsley, basil, marjoram, and red pepper flakes cooking for 1 minute while stirring constantly.

Raise the heat to medium low and add the chicken broth and heavy whipping cream. Simmer and reduce for about 8 minutes stirring frequently.

While it is simmering cook the pasta al dente (according to box directions) and drain well.

Reduce the heat as low as it goes and slowly add the Parmesan cheese stirring to melt. Add the spinach and continue cooking until wilted. Add the sun-dried tomatoes, cooked chicken, and cooked pasta stirring to warm. For best results serve promptly.

—kwc— Here’s a creamy version of chicken noodle soup which is sure to warm you up.

Creamy Chicken Noodle Soup

3 cups cooked shredded or chopped chicken breast You can also use rotisserie chicken 1 can cream of chicken soup 6 cups chicken stock 1 cup whole milk 1/2 cup chopped celery 2 medium carrots sliced 1 packet Ranch dressing mix 12 slices of thick cut bacon cooked and crumbled 1-1/2 cups shredded mild cheddar cheese 3/4 cup cream cheese softened 8 oz thin spaghetti or angel hair pasta, uncooked Cook the bacon, drain, crumble, set aside.

Combine chicken, condensed soup, chicken stock, milk, cream cheese, carrots, celery, ranch dressing mix, and crumbled bacon in a large Dutch oven over medium-high heat and bring to a boil.

Turn down heat to medium- low and simmer for 20 - 25 minutes.

Add noodles and cheese and simmer until noodles are fully cooked.

Top each serving with crumbled bacon.

—kwc—

Sausage and Rice Casserole

1 lb hot breakfast sausage 1 tbsp butter, softened (to grease the casserole dish) 1 can cream of mushroom soup 1 can cream of chicken soup 1 onion, diced 1/2 cup celery, diced 1 cup white long grain rice 1 red bell pepper, diced 1 cup sharp cheddar cheese, freshly grated cracked black pepper, to taste Cook the breakfast sausage in a skillet, crumble and drain well.

Preheat oven to 350. Grease a rectangle baking dish well with a tablespoon of softened butter.

In a mixing bowl, combine all of the ingredients together. Do not dilute the creamed soups. Pour the mixture into the prepared baking dish. Bake 1-1/2 hours.

Halfway through baking, carefully pull the oven rack out and gently turn the casserole mixture with a large spoon or spatula so all of the rice on top won’t be too crispy.