Kielbasa with Creamy Mustard Pasta

Kielbasa with Creamy Mustard Pasta2Ingredients

8 oz. penne or other short pasta

1 tablespoon cooking oil

14 oz. Kielbasa, sliced in ¼ inch disks

½ cup sliced green onions

¼ cup dry white wine or chicken broth

1 teaspoon chopped fresh thyme

¼ cup butter

½ cup half and half

2 teaspoons Dijon mustard

¼ cup grated Parmesan cheese



  1. Cook pasta according to packaged directions.
  2. Heat cooking oil over medium heat in a large skillet. Add the sliced kielbasa and cook until it starts to crisp up on each side.  Remove from the skillet onto a paper towel-lined plate.  Drain the extra grease from the skillet.
  3. Return the skillet to the stove. Add the onions and wine/broth, letting it bubble and loosen the brown bits from the bottom of the skillet.  Add the thyme and stir until the liquid is almost evaporated.
  4. Add the butter. Once it is melted, add the half and half and mustard.  Bring it to a simmer and let it thicken a little before adding the Parmesan cheese.  Stir until the cheese is melted and the mixture coats the back of a spoon.
  5. Add the cooked pasta to the sauce and stir to coat the pasta.
  6. To serve, either mix the kielbasa into the pasta or top each serving of pasta with some sausage


Yield:  4-6 servings

Baked Buffalo Chicken Pasta

Baked Buffalo Chicken PastaIngredients

8 oz. of  uncooked rotini noodles

¾-1 lb. chicken breast, cut into bite-sized pieces



Garlic powder

Italian seasoning

3 tablespoons cooking oil

1 15-oz. jar Alfredo sauce or make a white sauce using 2 tablespoons butter, 3 tablespoons flour, 15 oz. milk, and salt to taste.  If using a white sauce, add ¼ cup Parmesan cheese to the sauce.

½ bottle (approx. 6 oz.) buffalo sauce

1 cup shredded mozzarella cheese



  1. Cook noodles until al dente; drain.
  2. Preheat oven to 350º.
  3. While pasta is cooking, heat oil in a skillet. Season chicken pieces with salt, pepper, garlic powder, and Italian seasoning.  Cook in oil until no pink remains.
  4. Prepare white sauce if not using Alfredo sauce. In a 2-cup glass measuring cup, melt butter in the microwave.  Stir in the flour and salt.  Add milk and stir.  Cook in the microwave, stirring every 30 seconds until the sauce thickens and boils.  Stir in the Parmesan cheese.
  5. Add the chicken, white sauce, buffalo sauce, and ½ cup mozzarella cheese to the pasta. Stir to combine.  Pour into a 9”x9” baking dish.  Sprinkle remaining mozzarella cheese over the top.
  6. Bake for 20-25 minutes.


Yield:  6 servings

Chicken Mushroom Fettuccine

Pg A5 - Recipes- Chicken Mushroom FettuccineIngredients

2 teaspoons vegetable oil
8-10 ounces boneless skinless chicken breast
1 cup fresh sliced mushrooms
2 cloves garlic, minced
1 tablespoon flour
1 cup chicken broth
½ cup evaporated milk or half & half
2 oz. softened cream cheese
1 ½ cup freshly grated Parmesan cheese
salt and pepper to taste
8 oz. (dry weight) hot cooked fettuccine
chopped parsley for garnish



1. Cook fettuccine according to package directions.
2. Cut chicken breast into thin strips or bite-sized pieces. Heat oil in medium skillet. Cook chicken pieces just until juices run clear. Remove chicken from pan.
3. Add mushrooms and garlic to skillet; cook for 1-2 minutes, stirring frequently.
4. Sprinkle flour over the mushrooms, stirring quickly. Stir in broth and milk/half & half. Reduce heat and simmer 3 minutes until mixture thickens, stirring constantly.
5. Add cheeses, salt, and pepper. Stir until cheeses are melted.
6. Return chicken to skillet; cook until chicken warms up, stirring as needed.
7. Divide fettuccine among 4 pasta bowls. Top with meat sauce. Garnish with parsley.

Roasted Red Pepper Chicken Alfredo

A5 Recipes-Chicken alfredoIngredients
2 whole red peppers or equivalent canned roasted red peppers, diced
2 tablespoons olive oil
1 lb. boneless skinless chicken breasts, cut into bite-sized pieces
2 garlic cloves, minced
1 small onion, diced
1 cup chicken broth
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup milk
1/4 cup Greek yogurt
1 lb. medium shell pasta
2 cups shredded 6-cheese blend of Italian cheese, divided


1. If using fresh red peppers, roast in oven as follows: preheat oven to 500º, place red peppers on baking sheet, and bake 20-30 minutes or until peppers are charred. Remove from heat and cover with foil. Let rest 10 minutes. Uncover peppers, peel off skin, remove seeds and dice.
2. Meanwhile, prepare pasta according to package directions. Drain.
3. Heat oil in oven-proof skillet. Saute chicken, onion, and garlic in oil until chicken is cooked. Remove skillet from heat.
4. In saucepan, whisk together broth and flour until all lumps are gone. Add milk and yogurt and whisk until smooth. Heat until thickened, stirring constantly. Stir in salt and pepper. Add 1 cup of shredded cheese. Stir until melted.
5. Add diced red peppers to sauce and puree with immersion blender or food processor until nearly smooth. There will be some small chunks of pepper remaining.
6. In skillet, combine chicken, sauce, and pasta. Sprinkle remaining cheese over top. Broil on high 3-5 minutes or until cheese is golden brown.


Yield: 8 Servings

Lasagna Roll Ups

Pg A5 - lasgna roll upIngredients

1 package lasagna noodles (12)
1 pound ground beef
½ onion, chopped
15 oz. ricotta
3 cups shredded mozzarella cheese, divided
¼ cup grated Parmesan cheese
1 large egg
5 oz. package of fresh spinach
24 oz. can/jar marinara sauce
1 tablespoon oregano
salt and pepper to taste


1. Boil water in large pot. Cook lasagna noodles following directions on box. When finished cooking, drain and set aside.
2. Heat tablespoon of oil in a large skillet on medium heat. Brown the ground beef and onion together. Season with salt and pepper.
3. Turn down heat and add spinach, stirring until spinach is just wilted, about 2 minutes.
4. In large bowl, combine ricotta, 1 cup of mozzarella, Parmesan cheese, egg, oregano, salt and pepper. Mix until well combined.
5. Add meat mixture to cheese mixture. Stir to combine.
6. Preheat oven to 350º. Prepare a glass 9”x13” casserole dish by adding a thin layer of marinara sauce to the bottom.
7. On clean surface, lay out a few noodles at a time. Place about ¼ cup of filling on each noodle. Spread filling to cover the noodles from edge to edge. Roll the noodles up and place in the prepared casserole dish, seam side down. Repeat until all of filling is gone.
8. Pour remaining marinara sauce over the rolled noodles making sure to cover.
9. Cover dish with foil and bake for 30 minutes.
10. Remove foil and sprinkle remaining 2 cups of mozzarella cheese on top.
11. Return casserole to the oven until cheese is melted, about 5-10 minutes.


Serve immediately | Yield: 8-12 servings


Drifter Salad

Pg A5 - drifter saladIngredients

2 cups rotini noodles cooked and drained
1 small onion chopped
1 small cucumber chopped
1 small green pepper chopped
1 can sliced black olives
1/2 bottle of Dorothy Lynch dressing



1. Mix all ingredients together and chill


Recipe courtesy of High Plain Drifter of Dawes County

Chicken Cordon Bleu Casserole

Recipe - Chicken Cordon Bleu Casserole2This recipe uses leftover chicken and ham.


1 lb. pasta (penne is suggested; rotini was used in the photo)

1 cup cubed leftover cooked chicken breast

1 cup leftover cooked and cubed ham

1 1/2 cups milk

8 oz. cream cheese, softened

2 tablespoons dried minced onion

2 cups Swiss cheese, shredded

Salt and pepper to taste

A pinch of cayenne pepper

1 cup Panko bread crumbs

1/2 cup butter, melted



1. Cook pasta in salted water until al dente (follow package directions). Drain and return to pot.

2. Add chicken and ham. Toss to combine.

3. Preheat the broiler.

4. Meanwhile, in a medium saucepan, combine the milk, cream cheese and minced onion over low-medium heat. Cook, stirring frequently, until is becomes a smooth sauce (about 15 minutes).

5. Stir the milk mixture into the pasta.

6. Add the Swiss cheese. Stir. Season with salt, pepper and cayenne pepper.

7. Transfer the pasta mixture into a baking dish and top with Panko crumbs.

8. Pour melted butter over the crumbs.

9. Broil until golden brown ( approximately 4 minutes).