Chicken Cutlets with Cheese Tortellini and Veggies

This dish is so tasty and of course simple to make with simple ingredients. 

You don't need a lot of ingredients to make an awesome meal.

INGREDIENTS

One package frozen cheese tortellini
1 lb asparagus, cut into 1 inch pieces
1 cup cherry tomatoes, halved
2-3 garlic cloves, diced
2 tablespoons olive oil
2 tablespoons butter
1/2 teaspoon red pepper flakes
Salt and pepper to taste
Fresh Grated Parmesan

DIRECTIONS

Prepare cheese tortellini according to package instructions.

While tortellini cooks; In a large skillet heat butter and olive oil together. Add garlic and cook for 1 to 2 minutes, then add asparagus, red pepper flakes & season with salt and pepper, cook until tender. Add tomatoes and cook for another 2 to 3 minutes. Once vegetables are done add tortellini to the mixture with enough pasta water to make a thin sauce, about 1/8 to 1/4 of a cup.
Top with freshly grated Parmesan cheese.

Get the recipe for easy chicken cutlets here; https://www.realsimple.com/food-recipes/browse-all-recipes/crispy-chicken-cutlets

Summer Pasta Salad

Simple and refreshing, you won't disappoint with this pasta salad. You can easily swap out or add your favorite pasta, cheese, veggie or dressing to this dish to make it your own.

INGREDIENTS

1 package pasta (I used farfalle/bow tie pasta)
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1 cup thin salami slices cut into small pieces
1 medium pepper, diced (I used a red pepper)
1/2 small red onion, diced
1 bottle/8 oz Italian salad dressing (I used Olive Garden Italian Dressing)
1/2 cup cubed cheese or grated Parmesan cheese (I used mozzarella sticks)
1/2 cup olives (I used kalamata and green olives)
1/2 tsp original Mrs.Dash seasoning

DIRECTIONS

Cook pasta according to package directions, usually 1 minute less for el dente. Drain and drizzle with dressing so pasta doesn't stick. Refrigerate until cooled.

While pasta cooks, place all other ingredients into a large bowl.

Once pasta has cooled add to remaining ingredients and toss to coat. Cover and refrigerate for a couple of hours before eating to let all the flavors blend. ENJOY!

Creamy Fontina Pasta

This is a creamy pasta dish with tons of veggies. 
It can be very versatile as well by using different pastas and vegetables.

INGREDIENTS:

•  10
  ounces
  dried pasta
  (I used linguine)
•  ½
  cup
  butter
  (divided)
•  8
  ounces sliced
  mushrooms
•  1 yellow zucchini,sliced
•  ½
  cup
  finely chopped red onion
•  ⅓
  cup broth (I used chicken)
•  1
  teaspoon
  salt
•  8
  ounces
  Fontina cheese
  (diced small)
•  ½
  cup
  chopped parsley
• Salt and freshly ground pepper
  (to taste)

DIRECTIONS:

1. Cook the pasta until al dente, according to the package directions. Drain and reserve ¾ cup of the cooking water.
2. Meanwhile, heat 4 tablespoons of the butter in a large skillet over medium-high heat. Sauté the veggies until tender about 5-7 minutes
3. 
   
   
4. Add the broth to the skillet; cook until the broth is reduced by half, about 3 minutes. Add the reserved cooking liquid and bring to a boil. Stir in the remaining 4 tablespoons butter and season with 1 teaspoon salt.
5. 
   
   
6. Reduce the heat to low and add the cooked pasta, cheese and parsley, tossing with the sauce until the pasta is coated and the cheese starts melting. Season with salt and pepper to taste. Serve immediately.
7.