Pasta With Broccoli And Sausage

This pasta dish is from *SOUTHERN LIVING CHRISTMAS EDITION* It's super delicious! I made it for my family a few Christmas's ago.. it was a huge hit! I use frozen brocoli and steam it on top of the boiling noodles. (yes, I finally found a use for the expensive pot from my wedding that has the fitted steamer inside :) Very yummy!

Ingredients

* 1 pound fresh broccoli, cut into flowerets
* 1 (9-ounce) package refrigerated fettuccine
* 2 tablespoons butter or margarine
* 1 cup sliced fresh mushrooms
* 1 garlic clove, minced
* 1 pound reduced-fat smoked sausage, sliced
* 3 large eggs
* 3/4 cup whipping cream
* 3/4 teaspoon pepper
* 1 cup grated Parmesan cheese

Preparation

Cook broccoli and fettuccine in boiling water to cover in a Dutch oven 4 minutes or until broccoli is crisp-tender; drain. Rinse with cold water; drain. Place in a large bowl.

Melt butter in a large heavy skillet; add mushrooms and garlic, and saute 3 minutes or until tender. Add to fettuccine mixture.

Brown sausage in skillet over medium-high heat, stirring occasionally, 5 minutes; drain and add to fettuccine mixture. Wipe skillet clean with a paper towel.

Stir together eggs, whipping cream, and pepper in skillet until blended. Add fettuccine mixture; toss well. Cook over low heat, stirring constantly, 3 to 5 minutes or until thickened. Sprinkle with Parmesan cheese, and toss. Serve immediately.

Creamy White Chili

If your in the mood for creamy yummy soup with just the right amount of spice.. look no further! This soup was outstanding and easy to make. Goes perfect with homemade bread :) I love soup on a cold day.. it just so hits the spot.

*Serves 6

1 pound boneless, skinless chicken breasts, coarsely shredded
1 medium onion, chopped
1 1/2 teaspoons garlic powder or 2 cloves fresh garlic, finely minced
1 tablespoon oil
2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
1 can (14 1/2 ounces) chicken broth
2 cans (4 ounces each) chopped green chilies (if you like less kick, add just one can)
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream
Fresh cilantro, for garnish (optional)

In a large saucepan, saute chicken, onion and garlic powder (or fresh garlic, if using) in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Garnish with fresh cilantro, if desired. Serve immediately. This is especially good served with tortilla chips.

Slow Cooker Option: In a medium round slow cooker, place 1 pound chicken breasts (fresh or frozen) without cubing them. Add the chopped onion, garlic powder, beans, green chiles and all of the spices. Do not add the sour cream or whipping cream yet! Reduce the chicken broth to 12 ounces (about 1 1/2 cups) and pour in over the other ingredients. Stir the mixture around a bit to incorporate the dry spices. Cook on low for 5-7 hours (if using frozen chicken you’ll cook on the longer end of that spectrum, fresh chicken will cook in less time). Remove the chicken to a cutting board and shred in bite-size pieces. Stir back into the slow cooker. In a small bowl or liquid measuring cup, whisk together the sour cream and whipping cream until smooth. Whisk the cream mixture into the crockpot with the other ingredients. Let the soup cook until heated through. Serve.