This is a combo recipe – a two for one! The basic recipe uses fresh or canned tomatoes – you get to choose whether you want the final pasta to be a creamy herb or red pepper with bacon.

I love it because it’s perfect to use any time of year. In the summer, I have fresh tomatoes. In winter, the frozen surplus from the garden is perfect too.

2T olive oil
2 clove garlic
1 medium onion
1 can (28 oz) diced tomato or about 3 fresh

Heat oil in large skillet, sauté garlic and onion for 3 minutes. Add tomatoes, breaking up with a fork Bring to a boil, simmer, stirring occasionally for 20 min. to thicken.

For creamy herb:
Choose canned diced tomatoes with herbs
½ t dried thyme
1t sugar
½ t salt
½ c half and half cream
3c dry penne pasta

Add thyme, sugar, and salt with tomatoes. Simmer as directed.
Meanwhile cook pasta. Stir cream into tomato mixture, heat through. Serve over or toss with pasta for 4.

For red pepper with bacon:
4 strips bacon, cooked until crisp, drained and chopped
1/2 red bell pepper, in strips
1/4 t black pepper
1/2 t salt
3c dry penne pasta

It is an option to saute the vegetable in the drippings from the bacon, but it’s a health choice. For this variation, add the red bell pepper to the onion and garlic and saute. With the tomatoes, sprinkle in the salt and black pepper, simmer. Cook pasta and serve sauce over or toss with pasta. Sprinkle bacon over top.

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Recipe from Ptelea

1 medium onion
2 cloves garlic
1 stalk celery
4 boneless skinless chicken breasts
1 & 1/2 cup water
1 package Knorr vegetable soup mix
1/2 cup sour cream

Chop and saute vegetables in olive oil until transparent.
Cut chicken into strips and add to the vegetables, cooking until no longer pink.
Add water and soup mix, simmer for 10 minutes. Remove from heat.
Stir in sour cream and serve over cooked rice or egg noodles.

Possible addition: If you’d like something even more substantial, add one cup frozen vegetables with water and soup mix.

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2 skinless, boneless chicken breast halves
4 slices bacon, fried and crumbled
½ c Ranch salad dressing
1c mozzarella cheese
1c Cheddar cheese
1c chopped tomatoes or salsa
¼ c green onions
1 – 12″ pizza crust

Preheat oven to 425 degrees F. Lightly grease a pizza pan. Cook bacon and drain on paper towels. Slice chicken breasts and cook in a large skillet over medium-high heat until no longer pink and juices run clear. Cool and set aside.

Prepare pizza crust (depending on if you purchase or make your own) and bake for 7 minutes in preheated oven until it begins to turn golden brown. Spread ranch dressing over partially baked crust. Sprinkle on mozzarella cheese. Place tomatoes, green onion and chicken on top of mozzarella cheese. Top lastly with Cheddar cheese. Return to the oven for 20 minutes, until cheese is melted and bubbly.

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