Summer to Fall

The weather has turned cool, and I am so glad! I love fall, and all that comes with it. To bid it farewell, we made a summery meal that was really and truely fresh and delicious!

Pasta Primavera

8 oz rotini pasta

1/4 c olive oil

1 medium onion, chopped

1 red bell pepper, thinly sliced

3 cloves garlic, minced

1 carrot, sliced

1/3 c freshly grated Parmesan

1 small yellow squash, sliced

1 c broccoli florets

1/2 tsp pepper

1/4-1/2 tsp crushed red pepper (I used 1/4)

1 1/2 c shrimp (I substituted chicken)

1/2 c halved grape tomatoes

1.) Prepare pasta according to pasta directions. Drain and place in large serving bowl.

2.) Heat oil in large skillet over medium-high heat. Add onion, bell pepper, and garlic and cook, stirring occasionally, for 3 minutes or until lightly browned. Add carrot, squash, broccoli, pepper, and crushed red pepper. Cook, sitrring constantly, for 5 minutes longer or until crisp-tender.

3.) Stir in shrimp (or any other meat) and tomatoes and cook 3 minutes, or until heated through. Pour over the pasta and sprinkle with cheese.

To welcome in the fall, I made White Chicken Chili. This stuff is quite literally FABulous.

White Chicken Chili Soup

1-2 lbs cooked chicken breast

1 medium onion, chopped

1 1/2 tsp minced garlic

1 tbsp oil

2 cans Great Northern beans, drained

1 can chicken broth (about 2 cups)

1-2 cans green chilies (chopped and drained)

1 tsp salt

1 tsp cumin

1 tsp oregano

1/2 tsp pepper

1/4 tsp cayenne pepper

1/2 c whipping cream

1 c sour cream

Saute onion and garlic in oil and combine with cooked shredded chicken, beans, chicken broth, green chilis, salt, cumin, oregano, and pepper. After ingredients have simmered 30 minutes, stir in whipping cream and sour cream.

It's even better as leftovers, so don't worry about making it ahead of time!