Makes: 1 serving

1/2 pack fettuccine
Water to boil
1 large shallot, minced
2 tbsp olive oil
1 tbsp butter
1 large clove garlic, crushed
1/4 cup white wine
1/4 cup chicken stock
1 can Artichoke hearts (16 oz), drained well
2 tbsp capers
1/2 cup Parmesan cheese, grated
salt
white pepper
Parmesan cheese to top
parsley, chopped to garnish

1. Cook fettuccine to package directions.
2. When almost al dente, cook the shallots in the butter and oil until translucent.
3. Add garlic and cook until soft.
4. Deglaze pan away from heat with wine.
5. Add stock, artichokes, and capers and let the sauce reduce by half.
6. Add cheese, and taste sauce.
7. Add salt and pepper to taste. Keep warm.
8. Drain fettuccine.
9. Spoon a little sauce over fettuccine, sprinkle Parmesan and garnish with parsley.

Makes: 4 Servings

1 lb Ziti, Mostaccioli, or other medium pasta shape, uncooked
12oz cooked chicken, chopped
2 tsp butter or margarine
1 medium onion, chopped
1 tbsp Dijon mustard
2 tbsps all-purpose flour
2 cups low-sodium chicken broth
1/4 cup lemon juice
1 10oz package frozen peas, defrosted and drained
1/4 cup fresh parsley, chopped
salt and pepper to taste

1. Prepare pasta according to package directions.
2. While pasta is cooking, warm the butter or margarine over medium heat in a large skillet.
3. Add the onion and cook for 3 minutes.
4. Stir in the Dijon mustard and flour.
5. Very gradually whisk in chicken broth.
6. Bring the broth to a boil and stir in the lemon juice, peas and parsley.
7. When pasta is done, drain it well.
8. Toss pasta and cooked chicken with sauce, season with salt and pepper and serve.

Makes: 6 Servings

1 lb Rotini, Twists or Spirals, uncooked
8oz Italian-style turkey sausage, casings removed
1 large onion, chopped
1 medium green bell pepper, ribs and seeds removed, chopped
2 cloves garlic, minced
1 28oz can tomatoes, chopped with liquid
1 8oz can tomato sauce
1 4oz can mushrooms, drained
1 1/2 tsp dried basil
1 tsp chili powder
1/2 cup part-skim mozzarella cheese, shredded

1. Prepare pasta according to package directions; drain.
2. In a Dutch oven or a large skillet, cook sausage, onion, green pepper, and garlic over medium
heat until sausage is no longer pink. Drain.
3. Stir in tomatoes, tomato sauce, mushrooms, basil, thyme and chili powder.
4. Simmer uncovered 10 minutes.
5. Pour sauce over pasta and top with cheese.