Peter's Favorite Pasta

The following recipe was given to me by my friend Sandy over 5 years ago when our girls were still babies.  At the time, it was her husband Peter's favorite dish and has remained a family favorite of ours ever since.  Since the original recipe Sandy wrote out for me is now water stained and almost illegible, I decided that it was time to preserve it and share.  Enjoy!!!

{original recipe given to me by Sandy}

Penne Pasta (1/2 to 3/4 box)

Chicken Breast Tenderloins

1 Pack Sliced Mushrooms

1 Package Sliced Mushrooms

1 Package (or less) Sun Dried Tomatoes

1 Packet Knorr Alfredo Mix (per directions)

Parmesan Cheese

Butter

Olive Oil

Salt and Pepper

1. Saute chicken seasoned with salt and pepper in olive oil (set aside).
2. In same pan, melt 2 Tablespoons of butter and saute mushrooms until cooked, add sun dried tomatoes and drizzle with olive oil.
3. Cook pasta al dente drain / don't rinse.
4. In pan pasta was cooked, prepare Alfredo mix per directions, then add pasta until coated with sauce.  Mix in mushrooms, tomatoes, chicken (sliced thin), and lots of parmesan cheese!!!
5. Season with salt and pepper and drizzle with more olive oil.

Very Very Very Yummy!!!!

Mo's Noodle-Rama

My MIL made this for a family dinner last weekend...I had 3 helpings (not sure if I'm proud). This would be a great one for school lunch in a thermos.

2 lbs lean ground beef

2 large onions, chopped (12 oz each)

3 cloves garlic, chopped

3 cups water

2 14 oz. cans diced tomatoes

2 15 oz cans tomato sauce

3 tablespoons soy sauce

2 tablespoons Italian Seasoning

3 bay leaves

1 tsp salt

2 cups elbow macaroni uncooked

Use 6 qt Dutch oven

Med-high cook beef

Add onions translucent 10 min

Add garlic

Add water

Tomato sauce

Diced tomatoes

Soy sauce

Italian seasoning

Salt

Heat to boiling

Reduce heat cover simmer 20 minutes

Cook macaroni ONLY 5 minutes

Add to beef mixture simmer cover 20 minutes

Ready to serves if noodles are done to likeness

SECRET: Do day before and everyone will ask for recipe.

Serves 8

From the Kitchen of: Mary, Goodyear, AZ

Sandy's Mac & Cheese

1 box shell pasta

butter

colby jack cheese, shredded

cheddar cheese, shredded

1 small velveeta cheese, shredded

4-5 eggs

4-5 cups milk

salt

pepper

Cook pasta until al dente, then strain. Coat a 13 x 9 baking dish with cooking spray. Layer pasta in baking dish so bottom is covered. Place four slices of butter on pasta layer (one slice = approx.1/2 tbsp). Layer a little of each of the cheeses until pasta is covered (I used a lot more colby and cheddar compared to the velveeta). Repeat layers (pasta, butter, cheeses), ending with cheese. I had three layers (my third layer was pretty thin though).

Beat 5 eggs well with a fork, add salt and pepper to taste, add milk until mixture equals 5 cups (you might have to start with 2 or 3 eggs if you don't have a liquid measuring cup equaling 5 cups). Pour egg and milk mixture over pasta layers. Start at the edges and work in. You may not have to use all of the milk mixture, I did. Use just enough so that when you push down gently on the pasta you can see milk, but it's not soaking in it (Interpret the above direction however you can).

Cover with foil and bake at 350 degrees for 35 minutes. Then uncover and bake for an additional 5 minutes to brown to your liking.

From the kitchen of: Sandy, Washington D.C.