Goodies from Scratch

• 1 package (12 ounces) whole wheat penne pasta
• 4 cups cubed cooked chicken breast
• 1 can (29 ounces) diced tomatoes, drained
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 2 cans (2-1/4 ounces each) sliced riped olives (drained)
• 1/4 cup chopped red onion
• 2 tablesppons chopped green pepper
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 cup shredded part-skin mozzarella cheese
• 1/2 cup crumbled feta cheese

Directions:

1. Cook pasta accoding to package directions. drain. In a large bowl, combine the pasta, chicken, tomato sauce, tomatoes, spinach, olives, onion, green pepper, basil and oregano.
2. Transfer to a 13-in x 9-in x2-in baking dish coated with cooking spray. Sprinkle with cheese. Bake, uncovered at 400 degrees for 25-30 minutes or until heated through and cheese is melted.

Preheat the oven to 375 degrees. Spray the bottom of a baking pan. Dip the chicken breast in the egg and roll in the bread crumbs. Put the breast in the pan and bake uncovered for 20 to 25 minutes. Remove from the oven and top each chicken breast with one slice of mozarella cheese. Cover with the spaghetti sauce and sprinkle with Parmesan. Bake for another 15 to 20minutes or until heated through.

-= Ingredients =-

12 oz Buitoni Penne
4 oz Broccoli; broken into small
4 oz Fine green beans; trimmed &
4 oz Asparagus tips; trimmed
2 oz Butter
(3 fl oz white wine
2 tb Caster sugar
Finely grated rind and juice
2 ts Cornflour
Salt and freshly ground
10 oz Fresh salmon; skinned, boned
~~ TO SERVE ~~
Fresh chervil leaves

-= Instructions =-

Cook pasta according to package instructions, adding vegetables halfway through cooking. Meanwhile, melt butter in a small saucepan and stir in wine, sugar, lemon rind and juice. Cook over a low heat stirring occasionally until the sugar has dissolved. Mix cornflour with 75ml (3fl oz) cold water and stir into the lemon mixture. Bring to the boil stirring continuously until thickened slightly. Season to taste. Stir in salmon, cover and simmer for 5-6 minutes. Drain pasta and vegetables then toss with lemon butter mixture and salmon. Heat through, sprinkle with chervil and serve hot or cold.

-= Ingredients =-

8 oz Fresh salmon
1 tb Butter
6 Asparagus spears; (boil 3 minutes )
1 tb Fine diced onion
1 Lemon juice only
1 tb N parsley
Salt and pepper to taste
2 tb Butter
2 oz White wine; (cooking wine)

-= Instructions =-

• In 10" saute pan, melt butter. When hot add salmon and sear on both sides. Remove to 350 degree oven.
• Into saute pan add diced onion, lemon juice, chopped parsley, salt and pepper and white wine.
• Reduce liquid a little, then swirl pan and add 2 tablespoons butter (to form a light sauce).
• Place salmon on plate and arrange asparagus around salmon, put sauce over the top of salmon.