Cook beef, and veg in a deep non-stick pan for 4 -6 minutes and then added last ingredients as a sauce. Cook pasta according to instuctions on box. Drain pasta and pour beef and broccoli over. Mix lightly. Makes 4 servings ***Chinese take out at home.

Pasta Ragout with Lobster Tails in Lemon Sauce

1 c Pasta
1 c Fresh mushrooms; halved
3/4 lb Lobster tails
3/4 pt Cream
1/2 Lemon
1 ds Sherry
Salt and pepper
Spice salt; (picanta)
Estragon
Garlic
Cornflour

Boil the pasta according to directions. Remove and run cold water over it. Fry the mushrooms in butter, then add the cream and bring to the boil. Thicken with cornflour. Season to taste. Add the pasta and lobster tails and simmer for a few minutes. Finally, add lemon juice, a little whipped cream and a dash of sherry. Serve with a selection of whole-wheat bread

   Creamy Salmon Pasta

1 x can of Salmon.
4 oz Smoked salmon, shredded.
2 tablespoons of Olive oil.
1 can 2% evaporated milk.
2 tablespoons of Lemon juice.
¾ cup of Sliced leek, no dark green parts.
1 x Clove garlic, minced.
4 teaspoons of Flour.
¼ cup of Fresh dill, chopped.
1 teaspoon of Grated lemon rind.
12 oz Pasta.

Instructions for Creamy Salmon Pasta:

1. Cook the leek and garlic in a saucepan in olive oil, over a low heat, for about 10 mins or until the leek is very soft.
2. Increase the heat to medium and stir in the flour. Gradually whisk in milk. Cook for about 5 mins or until thickened, stirring continuously.
3. Drain canned salmon, flake salmon and add to saucepan. Add the smoked salmon, dill, lemon juice and rind. Heat through.
4. Meanwhile cook the pasta and drain.
5. Toss the pasta and sauce together and serve.

Broccoli Basil Salad
serves 4

3 1/2 Cups broccoli flowerets
1/3 Cup fresh basil
3 Tbs. pine nuts (or walnuts)
1 tsp. garlic, minced
1/4 tsp. salt
1/2 Cup extra-virgin olive oil
1/2 Cup fresh Parmesan, grated
1 lb pasta

Boil pasta as it says on the directions.

Wash broccoli and place in a 1-quart casserole, cover with plastic wrap, and microwave 3-4 minutes, until tender.

Put broccoli, basil, nuts, garlic, salt and oil in food processor or blender. Process until mixture is smooth.

Add Parmesan and process several seconds.

In a large bowl mix pasta and Broccoli Basil sauce.

CHICKEN TETRAZZINI

1 lb. pasta, cooked 1/2 pound fresh mushrooms 1 stick butter 2/3 cup flour 1 large onion, sliced 5 cloves garlic, peeled and chopped 4 c. chicken broth 2 c. light cream 1/4 cup dry sherry 4 c. diced chicken, cooked 1 c. grated Parmesan cheese 1/3 teaspoon garlic powder Salt and pepper to taste Cook and drain pasta according to package directions. Slice the mushrooms 1/8 of an inch thick and sauté in 2-3 tablespoons of the butter, along with sliced onion, and chopped garlic until lightly browned. Combine the remaining butter with flour and add chicken broth, stirring over low heat until thickened. Add the cream, salt, pepper, sherry, and garlic powder. Divide the sauce in half. And one half of the chicken meat, and half of the mushrooms and cooked pasta. Butter a casserole dish and turn the pasta mixture into the casserole leaving a well in the center of the pasta. Turn remaining cooked chicken half into the center of the pasta mixture. Top with Parmesan cheese, and bake uncovered at 400 degrees Fahrenheit for 20 minutes. Optional: may also top with butter to breadcrumbs and grated cheddar or American cheese.

Chicken Parmesan

3 large, whole, boneless, skinless chicken breasts, split and trimmed
1/2 cup milk
1 cup all-purpose flour
2 large eggs, beaten
2 cups unseasoned dry bread crumbs
1/2 cup grated Parmesan cheese
1 pinch kosher salt
4 tablespoons unsalted butter
1/2 cup extra-virgin olive oil
2 cups Italian tomato sauce, warmed
1/2 pound fresh mozzarella cheese, thinly sliced

Pound chicken breasts between two sheets of plastic wrap until about 1/4 inch thick.

Place the milk, flour, beaten eggs and bread crumbs in separate shallow dishes. Add the Parmesan cheese to the bread crumbs and mix well. Season the eggs with a pinch of kosher salt.

Dip each breast in the following order: milk, flour, eggs, bread crumbs. Press down firmly while coating with bread crumbs.

In a large skillet, melt the butter with the olive oil over medium-high heat until sizzling. Arrange chicken breasts in the pan without crowding. Cook in batches if necessary. Reduce heat and cook chicken until golden brown and the juices run clear when pricked with a fork, approximately 3 to 5 minutes per side. Remove and pat off excess oil.

Place 1/2 cup of the warm tomato sauce in the bottom of a 9 x 13 x 2-inch baking dish. Add three of the cooked breasts to the baking dish; cover with 1/2 cup tomato sauce and half the mozzarella. Repeat with the remaining chicken breasts and sauce, and top with mozzarella.

Transfer to broiler and broil until the cheese is melted and golden brown, about 5 minutes. Remove and serve immediately over pasta al dente.

Makes 6 servings

Brussel Sprouts Pasta

3 c Brussel Sprouts
1 c Chopped leeks
1/2 c Chopped sweet red peppers
2 tb Butter
2 tb Safflower oil
1 tb Soy sauce
1/2 c Parsley
1 c Grated cheddar cheese

Trim the ends off the Brussel sprouts and steam the sprouts in boiling water until just tender. Drain. Heat butter and oil and saute leeks. Add peppers and Brussel sprouts, stirring until just golden on the edges. Add soy sauce and let stand covered while you cook the pasta. In a bowl, toss pasta with parsley and grated cheese. Add the cooked vegetables and serve immediately while hot.