Heart Pasta

INGREDIENTS
8 oz. bow tie pasta ($0.67)
8 oz. frozen broccoli florets ($1.00)
1 Tbsp olive oil ($0.12)
1 lb. boneless, skinless chicken breast ($2.49)
1/3 cup basil pesto ($0.73)
1/2 cup chicken broth ($0.07)
4 oz. cream cheese ($0.40)
INSTRUCTIONS
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.
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).
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.
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.

PIZZA PASTA SALAD

INGREDIENTS

HOMEMADE ITALIAN DRESSING
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 tsp Dijon mustard
- 1/4 tsp garlic powder
- 1 Tbsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 Tbsp grated Parmesan

PASTA SALAD
- 1 lb. rotini pasta
- 3 oz. pepperoni
- 4 oz. mozzarella
- 1 green bell pepper
- 1/4 cup red onion
- 1/2 12oz. jar banana pepper rings
- 1/2 4oz. can sliced black olives

INSTRUCTIONS
1. Make the Italian dressing first so the flavors have a few minutes to blend. Add the olive oil, red wine vinegar, Dijon, garlic powder, Italian seasoning, salt, pepper, and Parmesan to a bowl or jar. Whisk the ingredients together, or place a lid on the jar and shake until combined. Set the dressing aside.
2. Cook the rotini according to the package directions (boil for 7-10 minutes, or until tender). Drain the pasta in a colander and rinse briefly with cool water. Let the pasta drain well, shaking the colander every few minutes to remove excess water from the pasta.
3. While the pasta is cooking and draining, prepare the other pasta salad ingredients. Cut the pepperoni in half or into quarters, and chop the mozzarella into small cubes. Dice the bell pepper and red onion. Drain the banana pepper rings and black olives.
4. When the pasta is cooked, cooled, and drained well, transfer it to a large bowl. Add the rest of the prepared ingredients (pepperoni, mozzarella, bell pepper, red onion, banana peppers, and black olives). Toss the ingredients to combine.
5. Give the dressing another shake or stir before drizzling it over the pasta salad. Toss the pasta salad once again to coat everything in the dressing. Serve immediately or refrigerate until ready to eat.