Shrimp Penne

1 Pound Shrimp
3/4 Pound Penne Pasta
Butter'
Olive Oil
1 Small Onion
2 Cloves Garlic
1/2 Cup Chicken Broth
1 8 oz can Tomato Sauce
1 Cup Heavy Cream
Fresh Parsley
Fresh Basil
Salt & Pepper

Cook the Penne pasta until al dente.

Peel, devein and rinse (under cold water) 1 pound of extra large shrimp. Heat about 1 Tbsp. butter and olive oil in a skillet. Add shrimp and cook for a couple of minutes until just opaque. Do not overcook. Remove them to a plate to cool.

Finely dice one small onion. Mince 2 cloves of garlic.

In a large skillet heat 2 tbsp. butter and 2 tbsp. olive oil. Add the garlic and onion and saute, stirring occaisionally. Now, put the cooked shrimp on the cutting board and pull off the tails. Chop the shrimp into bite-sized pieces and set aside. After the garlic and onions have cooked a bit, add the chicken broth. let the broth saute a few minutes.

Now add an 8 oz can of plain tomato sauce. Stir well until combined. Then add 1 cup of heavy cream. Conitue stirring. Turn heat down to low and let simmer while you chop your herbs. About a tbsp of chopped fresh parsley and about the same of chopped basil.

Now add shrimp into sauce. Salt and pepper to taste. Add herbs. Finally, add cooked pasta and combine.

Brought to you by the Pioneer Woman

Chicken Spaghetti

INGREDIENTS:
2 cups cooked chicken
2 cans Cream of Mushroom soup
2 cups grated sharp cheddar cheese
1/4 cup finely diced green pepper
1/2 cup finely diced onion

1 4oz jar diced pimentos, drained
3 cups dry spaghetty, broken into 2 in pieces
2 cups reserved chicken broth from pot
1 teaspoon Lawry's Seasoned Salt
1/8 to 1/4 teaspoon cayenne pepper
Salt & Pepper to taste
1 additional cup grated sharp cheddar cheese

Boil 1 cut up fryer (or chicken thighs. Pick out meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional cup of cheddar.

Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to cook too much cover with foil)

Brought to you by The Pioneer Woman