Penne Pasta with Tomato Cream Sauce

• 6 oz penne pasta, uncooked vegetable cooking spray
• 4 oz Canadian bacon, chopped
• 3/4 cup chopped sweet red pepper
• 1/4 cup chopped onion
• 1 clove garlic, minced
• 1 (14-1/2 oz) can whole peeled tomatoes (no-salt)
• 1 tsp sugar
• 1/2 tsp dried basil
• 1/4 tsp freshly ground pepper
• 1/4 tsp salt
• 2 tsp all-purpose flour
• 1/4 cup evaporated skimmed milk

Cook pasta according to package directions, omitting fat or salt, then drain and set aside.

Coat a large non-stick skillet with cooking spray and place over a medium-high heat until hot. Add the Canadian bacon and the next three ingredients, and saute until vegetables are tender.
Add tomato and the next four ingredients. Bring mixture to a boil. Cover, reduce heat, and simmer 10 more minutes.

Add pasta, stirring well. Cook over medium heat 2 to 3 minutes or until thoroughly heated. Transfer mixture to a serving bowl.

courtesy: mychurchrecipes.com

Tarragon Chicken Linguine

6 oz dried linguine or fettuccine
2 cups broccoli florets
1/2 cup chicken broth
2 tsp cornstarch
1/4 tsp lemon-pepper seasoning or ground black pepper
3 skinless, boneless chicken breast cut into bite size strips
2 tsp olive oil
1 tbs fresh tarragon or dill or 1/2 tsp dried tarragon or dill, crushed

1. Cook pasta according to directions, adding broccoli the last 4 minutes, drain. Keep warm.
2. Combine broth, cornstarch, and seasonings; set aside.
3. In a large skillet, cook chicken in hot oil for 4 minutes or until no longer pink.
4. Stir cornstarch mixture; add to skillet. Cook and stir until thickened. Stir in tarragon; cook for 2 minutes. Serve over pasta.
courtesy: www.diabeticlivingonline.com

Taco Pasta Sauce

8 oz ground beef
1 large onion, chopped
1 medium bell pepper, chopped
2 cloves garlic, minced
1 15 oz can tomato sauce
1 14-1/2 oz can diced tomatoes, undrained
1 1/2 tsp chili powder
1/4 tsp cumin
salt and pepper, to taste
10 oz dried pasta
2 tbs fresh cilantro
1/2 cup shredded cheese

1. In a large saucepan cook beef, onion, peppers, and garlic over medium heat until beef is browned. Drain off fat. Stir in tomato sauce, undrained tomatoes, chili powder and cumin. Bring to boiling, reduce heat. Simmer, uncovered, for 10-15 minutes or until desired consistency, stirring occasionally. Season to taste with salt and pepper.
2. Meanwhile, cook pasta to package directions; drain. Just before serving, stir cilantro into sauce. Serve over hot cooked pasta. Sprinkle with cheese.
Courtesy: hearthealthyonline.com

Spicy Sausage Shells

1 lb sausage cut into 1/2 inch slices (or ground sausage)
1 cup coarsley chopped green peppers
3/4 cup coarsley chopped onions
1 3/4 cup (16 oz) jar salsa
1 3/4 cup (15 oz) can tomato sauce
2/3 pkg (16 oz) large pasta shells
1/2 cup shredded cheddar cheese

Start a pot of water for cooking the pasta. In a large saucepan over medium heat, cook sausage until no longer pink. Drain. Add green peppers and onions to saucepan; cook, stirring frequently, 3-5 mins, or until tender. Add salsa and tomato sauce, heat to boiling. Reduce heat, simmer, uncovered 15 minutes or until sausage is thoroughly cooked. Cook pasta. Toss pasta and sausage. Sprinkle with cheese. Makes 8-10 servings.