Creamy Pesto Penne

Oh, this is delicious! I was inspired after having something similar at The Old Spaghetti Factory. And this reheats in the microwave really nicely. Yum!

1 package (454g) penne pasta
2 tbsp olive oil
2 boneless skinless chicken breasts, cut into strips
1 small onion, chopped
4 cloves garlic, minced
2 tbsp all-purpose flour
2 cups milk
1 pinch salt
1 pinch pepper
1 1/2 cups grated Romano cheese (I used a combo of Parmesan & Feta instead)
1 cup prepared basil pesto
1/2 cup mushrooms, chopped
1 cup cherry tomatoes

Bring a large pot of lightly salted water to a boil. Add pasta and cook according to package directions.

Heat olive oil in a large skillet over medium heat. Add chicken pieces and cook until no longer pink. Add onion and garlic and saute until translucent. Dissolve flour in milk, then stir in. Season with salt and pepper, and simmer until sauce starts to thicken, stirring constantly. Add cheese and stir until melted. Stir in pesto, mushrooms and tomatoes. Cook 4 minutes or until heated through. Toss with pasta until evenly coated.

Butter Chickpea Curry

This is a pretty good veggie version of butter chicken, but I've had the real thing many times and I'm not sure this would replace it.

4 medium potatoes, cubed
2 tbsps canola oil
1 medium yellow onion, diced
1 tsp minced garlic
2 tsps curry powder
2 tsps garam masala (I used tandori masala)
1 tsp ground ginger
1 tsp cumin
1 tsp salt
1 can condensed tomato soup
1/2 cup cream or milk
1 can chickpeas, rinsed & drained
Cooked rice

Place potatoes in a pot, cover with water, and bring to a boil over high heat; simmer until the potatoes are tender. Drain and set aside.

Saute onions and garlic in oil over medium heat until onions are soft and translucent. Stir in curry powder, garam masala, ginger, cumin, and salt. Cook for 1 or 2 minutes, stirring. Pour in soup, cream and chickpeas. Stir in potatoes. Simmer 5 minutes. Serve over rice.