Spinach and Feta Pasta

Ingredients
1 (8 ounce) package penne pasta
2 tablespoons olive oil
1/2 cup chopped onion
1 clove garlic, minced
3 cups chopped tomatoes
1 can sliced black olives
2 cups spinach leaves, packed
salt and pepper to taste
1 pinch red pepper flakes
8 ounces feta cheese, crumbled

Directions
1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente; drain.

2. Meanwhile, heat olive oil in a large skillet over medium-high heat; add onion and garlic, and cook until golden brown. Mix in tomatoes, olives, and spinach. Season with salt, pepper, and red pepper flakes. Cook 2 minutes more, until tomatoes are heated through and spinach is wilted. Reduce heat to medium, stir in pasta and feta cheese, and cook until heated through.

Baked Ziti with Chicken and Broccoli

1 lb pasta
1 jar pasta sauce
1 head of broccoli, cut in small florets
8 oz bag shredded mozzeralla and/or parmasean cheese
1 lb boneless chicken, cut in small pieces
2 garlic cloves
spices such as basil and oregano

Steam the broccoli.
Cook the pasta.
Cook the chicken in olive oil, garlic, salt and pepper.
Mix 1/2 of sauce, broccoli, 1/2 of cheese, and spices in bottom of casserole dish.
Pour drained pasta over sauce and mix. Mix in chicken and rest of the sauce.
Sprinkle the rest of the cheese on top.

Cover with aluminum foil and bake at 250 for 20 minutes. Remove cover and cook 15-25 minutes more.

Grilled Chicken and Orange Skewers With Zucchini Rice

Real Simple, May 2011


Ingredients
1 cup long-grain white rice
1 medium zucchini, coarsely grated
1 1/4 pounds boneless, skinless chicken thighs (6 to 7), cut into 1 1⁄2-inch pieces
1 small red onion, cut into 1 1⁄2-inch pieces
1 navel orange, cut into 16 pieces
1 tablespoon olive oil, plus more for the grill
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
kosher salt and black pepper

Directions
Cook the rice according to the package directions. Remove from heat, sprinkle the zucchini over the rice, cover, and let stand 5 minutes. Fluff the rice with a fork and fold in the zucchini.

Meanwhile, in a large bowl, toss the chicken, onion, and orange with the oil, cumin, cayenne, ¾ teaspoon salt, and ¼ teaspoon black pepper; thread onto the skewers. Heat a grill or grill pan to medium, lightly oil the grate, and grill the skewers, turning occasionally, until the chicken is cooked through and the onion is just tender, 15 to 18 minutes. Serve with the rice.