Chicken Milano

1 Tblsp. butter
3 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped
1 cup chicken broth, divided
1 cup heavy cream
1 pound boneless, skinless chicken breasts
salt and pepper to taste
2 Tblsp. olive oil
2 Tblsp. chopped fresh basil
8 oz. dry pasta

In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. Add the tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream and bring to t boil; stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon. Do not over thicken the sauce because you will not have enough if you do.

Sprinkle the chicken with chicken seasoning or seasoning salt. In a large skillet over medium heat, warm oil and saute chicken. Press on chicken occasionally with a slotted spatula. Cook for about 4 minutes per side or until no longer pink inside. Transfer to a board; cover and keep warm. Discard the fat from the skillet.

In the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices. Reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste.

Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain and rinse.

Transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve.

Lasagna Rolls

I got this recipe from Good Things Utah. It is delicious, but it takes forever to make, so I doubt I'll be making it often.

Ingredients:
18 lasagna noodles (about 1 pkg), cooked al dente
1 (16 oz.) jar Alfredo sauce
1 (16 oz.) jar Spaghetti sauce
1 packet creamy pesto sauce, prepared with all milk
1/2 cup Parmesan cheese

Filling Ingredients:
1 lb. ground turkey
1/2 large onion, diced
4 slices bacon, chopped
1 (2 lb.) container Ricotta cheese
1/2 box frozen chopped spinach, thawed, squeezed dry
Heaping 1/4 cup sun-dried tomatoes, chopped
1 1/2 cups grated cheese (Mozzarella or Italian blend)
1 large egg, lightly beaten
salt and pepper
garlic powder
Italian seasoning
ground nutmeg

Cook lasagna noodles until al dente. Do not overcook.

Combine chopped bacon and onion in a skillet over medium heat. Saute until onions are translucent. Drain bacon grease.

Add ground turkey to the bacon and onion. Season with salt and pepper to taste, 1/2 tsp. garlic powder, 1/4 tsp. nutmeg, and 1 tsp. Italian seasoning, or to taste. Cook through, and drain any grease

Place meat/onion mixture in large bowl along with remaining filling ingredients. Season with 1/4 tsp. garlic powder, 1/4 tsp. salt, 1/8 tsp. black pepper, and 1/2 tsp. Italian seasoning. Combine thoroughly.

Spoon 1/3 cup filling along entire noodle then roll up. Continue with remaining noodles.

Spread 1/2 the jar of Alfredo sauce on the bottom of a 9 x 13 inch baking pan. Place lasagna rolls, seam side down in the pan. Pour remaining Alfredo sauce, then marinara and finally the pesto sauce atop rolls. Sprinkle with Parmesan cheese.

Bake at 400 degrees for about 20 minutes or until parmesan is golden and lasagna rolls are cooked through.

Chicken Pasta with Sun-Dried Tomatoes

1/2 - 1 lb. chicken

1/2 - 1 tsp. Italian seasoning

1 jar alfredo pasta sauce

1/2 cup milk

3/4 - 1 cup chopped sun-dried tomatoes

4 oz. can of sliced mushrooms (optional)

sprinkle of parmesan cheese (if desired)

pasta of your choice

Cut chicken into small pieces (or shred after cooking) and brown in 1 Tblsp. hot oil. Add all other ingredients and mix to make creamy sauce. Serve over pasta. Sprinkle with extra cheese if desired at the table.