Chicken pesto penne Toss

1/2 boneless, skinless chicken breasts 1/4 tsp salt 1/4 tsp pepper 1 1/2 cups whole grain penne pasta 1/4 c creamy pesto 2 cups arugula 2 tsp glaze Instuctions 1. preheat oven to 425°F. Sprinkle chicken with salt and pepper. Arrange in a lightly greased pan bake 20 to 25 minutes or until done cool slightly and shredded with two forks. 2. Meanwhile, Cook pasta according to package directions drain and stir in pesto. 3. Toss pasta with arugula and shredded chicken. Drizzle with glaze. alternate: when I made this, I used canned chicken, put a little extra-virgin olive oil in a cast-iron skillet and sautéed the chicken. Then I added the arugula creamy pesto the cooked pasta some Mediterranean seasoning and the balsamic glaze last and then stirred it all together. I also shredded some Parmesan cheese to sprinkle on top.

Orzo Florentine Soup

2 Tbsp butter 2 Tblsp all purpose flour 1 onion, chopped 2 tsp Italian seasoning 1/2 tsp pepper 6 cups vegetable or chicken broth 2 cups whole milk 1 1/2 cups orzo 1/2 cup thinly slice sun dried tomatoes in oil 1 cup whike milk ricotta cheese 1/2 cup freshly gratef Parmesan cheese 1/4 tsp salt 1/4 tsp pepper 1 (5 oz) pkg baby spinach, coursely choppe Instructions 1. Melt butter in a Dutch oven over medium heat. Add flour, cook 2 minutes, stirring constantly. Add onion, italian seasonging,and pepper. cook 3 to 4 minutes or until onion is browned and tender. 2. Stir in broth and milk. Bring to a simmer. Add pasta and tomatoes, cook 10 minutes or until pasta is done. 3. Stir in cheeses, salt and pepper. Simmer 1 to 2 minutes or until thouroughly heated. Gradually stir in spinach until wilted.