$10 Chef

Easy Low-cost Gourmet Recipes For You and Your Family

Pesto Pasta with Chicken and Broccoli

Ingredients:

• 8 oz. bow tie pasta
• 8 oz. frozen broccoli
• 1 tsp olive oil
• 1 lb boneless, skinless chicken breast
• 1/3 cup basil pesto
• 1/2 cup chicken broth

Instructions:

1. Bring a large pot of water to boil for the pasta. Once it reaches a full boil, add the pasta and continue to boil just until the pasta is tender, but still slightly firm in the center (7-8 minutes). Once the pasta is tender, add the frozen broccoli florets to the water with the pasta and continue to cook for 2-3 more minutes, or until the broccoli is tender. Drain the pasta and broccoli in a colander.
2. While the pasta is cooking, cut the chicken breast into ½-inch pieces. Heat one tablespoon of olive oil in a large skillet over medium heat. Once hot, add the chicken and continue to cook until the outside of the chicken pieces are white, but they’re still tender in the center (they will continue to cook as more ingredients are added).
3. Add the chicken broth to the skillet with the chicken and allow it to heat through. Once hot, add the cream cheese (cut into small pieces) and pesto. Continue to stir and cook until the cream cheese has melted and created a smooth, creamy sauce with the pesto and chicken broth.
4. Finally, add the cooked and drained pasta and broccoli to the skillet and stir to coat it in the cream sauce. If the sauce becomes too dry or thick, add another splash of chicken broth to loosen it up. Serve hot.

Homemade Mac N’ Cheese

Ingredients:

• 8 oz. macaroni or elbow pasta
• 3 tbs butter
• 3 tbs all-purpose flour
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 cup whole milk
• 1 cup shredded cheddar cheese or Monterey jack cheese

Instructions:

1. Cook the macaroni according to package directions.
2. Meanwhile, in a large saucepan, melt butter over medium-low heat.
3. Add the flour, salt and pepper; stir until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted.
4. Drain macaroni. Add to the cheese mixture; toss to coat.

Spinach Grilled Cheese

Ingredients:

• 1/4 lb. frozen chopped spinach
• 1 cup shredded mozzarella 
• 2 Tbsp grated Parmesan
• 2 Tbsp mayonnaise 
• 1/8 tsp garlic powder 
• 1/8 tsp crushed red pepper (optional) 
• 1/8 tsp salt
• Freshly cracked black pepper 
• 2 pieces sourdough bread 
• 2 tsp butter (optional) 

Instructions:

• Thaw the spinach, then squeeze out as much water as possible. You should have about 1 cup chopped spinach before squeezing the water out and about 1/2 cup after squeezing.
• Add the thawed spinach to a large bowl with the mozzarella, Parmesan, mayonnaise, garlic powder, crushed red pepper, salt, and pepper. Stir the ingredients until evenly combined.
• Spread about 1/2 tsp butter on each slice of bread. Pack about 1 cup of the cheese and vegetable mixture between two slices of bread, buttered sides facing out.
• Place the sandwiches in a large skillet and cook over medium-low heat until the outsides are golden brown and the filling has melted. Serve immediately.

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