BASIL CHICKEN OVER
ANGLE HAIR PASTA
INGREDIENTS

• 1 (8 ounce) package angel hair pasta
• 2 teaspoons olive oil
• 1/2 cup finely chopped onion
• 1 clove garlic, chopped
• 2 1/2 cups chopped tomatoes
• 2 cups boneless chicken breast halves, cooked and cubed
• 1/4 cup chopped fresh basil
• 1/2 teaspoon salt
• 1/8 teaspoon hot pepper sauce
• 1/4 cup Parmesan cheese

Directions

1. In a large pot of salted boiling water, cook angel hair pasta until it is al dente, about 8 to 10 minutes. Drain, and set aside.
2. In a large skillet, heat oil over medium-high heat. Saute the onions and garlic. Stir in the tomatoes, chicken, basil, salt and hot pepper sauce. Reduce heat to medium, and cover skillet. Simmer for about 5 minutes, stirring frequently, until mixture is hot and tomatoes are soft.
3. Toss sauce with hot cooked angel hair pasta to coat. Serve with Parmesan cheese.
   • 1 (8 ounce) package angel hair pasta
   • 2 teaspoons olive oil
   • 1/2 cup finely chopped onion
   • 1 clove garlic, chopped
   • 2 1/2 cups chopped tomatoes
   • 2 cups boneless chicken breast halves, cooked and cubed
   • 1/4 cup chopped fresh basil
   • 1/2 teaspoon salt
   • 1/8 teaspoon hot pepper sauce
   • 1/4 cup Parmesan cheese
    

ROSTED TOMATO SOUP
INGREDIENTS~

• 2 tablespoons light olive oil
• 2 onions, diced
• 3 stalks celery, diced
• 2 carrots, diced
• 5 garlic cloves, whole
• 10 tomatoes, whole
• 1/2 head cauliflower, diced
• 1 (16-ounce) can crushed tomatoes
• 2 teaspoons dried basil
• 2 cups water
• 1 cups heavy cream
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 pinch sugar

Directions

Heat the olive oil in a soup pot over high heat. Add the onions, celery, carrots, garlic, tomatoes and cauliflower and cook until all the vegetables are soft, about 5 minutes.

Add the crushed tomatoes, dried basil and water and then bring to a boil. Let the mixture simmer for 5 minutes.

Next, add the heavy cream, salt, pepper, and a pinch of sugar. Bring to a boil again, and let simmer for another 5 minutes. Adjust seasonings with salt and pepper, as needed. The soup is now ready to serve. Enjoy!

• Ingredients
• 
  1/4 cup Italian-style bread crumbs
• 1 large eggplant, peeled if desired
• PAM® Original No-Stick Cooking Spray
• 1 cup shredded part-skim mozzarella cheese
• 1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, undrained
• 1 can (8 oz each) Hunt's® Tomato Sauce with Basil, Garlic and Oregano

 

Nutrition Information*

Serving Size	4 servings (3 slices eggplant with 1/2 cup sauce each)
Calories	202

 

Nutrition Information*

Serving Size	4 servings (3 slices eggplant with 1/2 cup sauce each)
Calories	202

View complete nutrition information

Directions

1. Preheat oven to 425°F. Place bread crumbs in shallow dish; set aside.
2. Cut eggplant into 12 slices, about 1/2-inch thick. Spray each side of slices with cooking spray. Coat with bread crumbs on both sides and place on baking sheet. Bake 10 minutes or until tender, turning once. Top slices evenly with cheese; bake 1 minute more or until cheese has softened.
3. Meanwhile, combine undrained tomatoes and sauce in small saucepan. Bring to a boil over medium-high heat. Reduce heat to medium-low; simmer 10 minutes or until slightly thickened. Spoon tomato mixture evenly into 4 shallow bowls. Place 3 eggplant slices over sauce in each bowl.

.

•  ABC VEGETABLE SOUP
• INGREDIENTS
• 1/2 cup uncooked alphabet pasta
• 3 (14.5 ounce) cans beef broth
• 1 (16 ounce) package frozen mixed vegetables
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1/4 teaspoon pepper

Directions

1. Cook pasta according to package directions. in a large saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until vegetables are tender. Drain pasta; stir into soup.

Here is a fantastic recipe, I think you will enjoy making it! Now since there are no holidays in this month or so I think there are no holidays I just though of doing recipes since I love cooking, hope its great!!