Recipes from this morning's show :)

TUSCAN CHICKEN PASTA

ITALIAN LAYERED SALAD

WHITE WINE CAKE

TUSCAN CHICKEN PASTA

This is truly a 1-pot wonder!  You don’t even have to cook the pasta beforehand!

1 (16-ounce) package rigatoni or penne pasta (uncooked)

2 tablespoons olive oil

½ cup onion, chopped

2 tablespoons minced garlic

1-½ lbs. uncooked chicken tenders cut into bite-size pieces

2 (22-ounce) jars Alfredo sauce (I use Bertolli)

3 cups chicken broth

½ cup of your favorite red sauce

½ cup minced sun-dried tomatoes

2 cups fresh baby spinach

1 cup shredded mozzarella

Fresh chopped basil and Parmesan cheese for garnish

Preheat the oven to 375.  In a large ovenproof pot with a tight-fitting lid, sauté the onion in the olive oil for about 5 minutes.  Next add the chicken and sauté just a few minutes—only until no longer pink.  Add the minced garlic, Alfredo sauce, broth, red sauce, and sun-dried tomatoes.  Stir well and place the lid on the pot and bake at 375 for 40 minutes or until pasta is cooked.  Carefully remove from the oven and stir.   Add the spinach and cheese and stir well.   Bake an additional 7-10 minutes or until cheese melts.  Garnish with fresh chopped basil and Parmesan cheese.  Delicious!

ITALIAN LAYERED SALAD

1 head of iceberg lettuce, washed and drained well

1 (16-ounce) bag broccoli coleslaw mix)

1 (15-ounce) can garbanzo beans, rinsed and drained well

½ cup chopped red onion

 1 small bell pepper, chopped

1 cup mayo

½ cup creamy Italian dressing

1 cup parmesan cheese

Fresh basil

In a large bowl, layer the chopped lettuce, then the broccoli slaw, beans, onions, and bell pepper.  Mix the dressing and mayo together and spread over the salad mixture.  Top with Parmesan cheese and refrigerate at least 2 hours or overnight.  Sprinkle with fresh basil just before serving.

WHITE WINE CAKE

Everyone should make this cake…I promise you will be amazed at how delicious it is! 

1 box yellow cake mix

1 small box instant vanilla pudding

¾ water

¾ cup vegetable oil

¼ cup brown sugar

2 teaspoons ground cinnamon

4 large eggs

1 ¼ cup sugar

¾ cup Chardonnay (only use Chardonnay)

1 stick real butter

Preheat the oven to 350.  Beat the cake mix, pudding, water, oil, brown sugar, cinnamon, eggs, ¼ cup sugar and ½ cup of the wine for about 2 minutes.  Pour into a well-greased Bundt pan.  Bake for 1 hour.

In a small pan, melt the butter and add the remaining ¼ cup wine and 1 cup sugar.  Cook over medium heat, stirring often until the sugar dissolves.  As soon as you remove the cake from the oven, carefully pour the butter mixture evenly over the cake.  Let it cool for 1 hour then transfer the cake to a cake platter.