Creamy Pasta with Chicken, Mushrooms, Basil and Sun Dried Tomatoes in the Ninja Cooking System

My quads are still on fire. My son is quoted as saying to me  "If I had a nickle for every minute I waited for you I'd be rich".   Spending 3 days at Mt. Baker over a 9 day time frame is not for the timid. I'm not sure which is worse, the fact that I can't keep up with my kids on the slopes or that even if I could keep up my body laughs at me in rebellion for even trying. The Baker bug has infected this family. Any free day on the calendar is penciled in for the pilgrimage to "go east".

We pack our lunches & vita waters in the National Guard camo backpack & plan a dinner meal to be warm and ready upon return. A creamy pasta with chicken, mushrooms, basil and sun dried tomatoes in the Ninja Cooking System  it is. With the addition of Shiitake mushrooms this meal is earthy and nourishing.

• 1 pound of chicken, diced
• 1 pound of pasta, cooked and drained
• 1 tablespoon olive oil
• 2 cups chicken broth
• 1/2 cup of fresh basil
• 12 ounces fresh shiitake mushrooms
• 2 cups heavy cream or milk
• 4 garlic cloves, minced
• 1/2 cup sun dried tomatoes, diced
• 1/2 cup parmesan cheese
• 2 cups cheddar cheese, grated
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon onion powder
• salt and pepper

Cook pasta according to directions. Drain, rinse and toss in a tablespoon of olive oil. Place in a container in the fridge.

Place chicken, garlic, onion powder, chicken broth, salt and pepper in the Ninja Cooking system on Slow Cooker, Low for 8 hours. Once the 8 hours is up your Ninja will set to keep on warm.

About 30 minutes before dinner time, set the Ninja to stove top medium. Add fresh basil, mushrooms, red pepper flakes & sun dried tomatoes to the cooked chicken. Cover. Saute for about 10 minutes or so.

Add heavy cream, cheeses & cooked pasta. Toss well & cook for a few more minutes. 

Enjoy!

Serves: 6

Gluten Free Soy Chorizo & Veggies with Pasta

                               Try this fast & flavorful meal.

                                It's great for lunch, dinner or as a side dish.

I was reading labels and lingering far too long in the deli area at Trader Joe's when a kind employee suggested I try the soy chorizo.  I don't think I would have tried it without being suggested to do so.  There's something about animal fat that makes everything taste better & noticing that there isn't any animal fat I was concerned.  

He suggested I try the soy chorizo in a home made chili & insisted it was delicious. So I caved. 

I whipped up this spicy & healthy meal.  I thoroughly enjoyed the soy chorizo & 

                               I didn't miss the animal fat. 

     I hope you'll give it a try and tell me what you think.

• 12 ounces vegan/gluten free soy chorizo
• 12 ounces "Fiesta frozen vegetables"
• 2 cups uncooked pasta (Rice noodles, wheat noodles, egg noddles...whichever you prefer)  Today I used egg noodles.
• 1/3 cup vegetable oil
• 1/2 cup water

Remove soy chorizo from casing.  Place oil in a fry pan & add soy chorizo. Add frozen veggies & 1/2 cup water.  Cover and saute on medium for about 12 minutes.  Stir occasionally.

Cook pasta according to package directions.  Drain and add to the soy chorizo/veggie mixture. Toss to coat in the fry pan. Serve immediately.

Serves: 6 lunches