Chicken and Veggie Pasta

1 package (16 ounces) angel hair pasta (I used leftover pasta)
2 cups heavy whipping cream
1 tablespoon butter
2 cups (8 ounces) shredded Mexican cheese blend
1 bunch green onions, sliced
1 garlic clove, minced
5 tablespoons olive oil, divided
2 medium yellow summer squash, julienned
1 red pepper, julienned
5 to 10 stalks of asparagus
1 handful of fresh mushrooms, sliced
1-1/4 teaspoons salt, divided
1/8 teaspoon pepper
1 pound boneless skinless chicken breasts, sliced

Cook pasta according to package directions (or heat leftover pasta). Meanwhile, in a large saucepan, add cream and butter; cook until butter is melted.  Add cheese; cook and stir until cheese is melted. Rinse and drain pasta; add to cheese mixture. Cover and keep warm.

In a large skillet, saute onion and garlic in 3 tablespoons oil until onion is tender. Add chicken and brown. 1/4 teaspoon salt. Remove chicken from pan.

Add squash and red pepper to skillet; cook until not quite tender, then add mushrooms and asparagus. Cook for just a few minutes (too long and asparagus will over cook). Add 1 teaspoon of salt and pepper. Add Chicken and stir.

Place pasta to pasta bowls; top with chicken and veggies and serve.

Baked Ham and Cheese Egg Rolls

Ham and cheese in an egg roll? You’re probably thinking “this woman is crazy”.  Don’t knock it till you try it.  I had a bunch of left over coleslaw mix. You know those big bags you buy at Sam’s Club. I also had some pasta wraps left and decided to come up with something to use them. I’m a huge fan of hot ham and cheese subs (specifically from Annelio’s in Corning, NY) so this wasn’t a far stretch for me. I didn’t use normal ham but it would probably be good too if it was sliced very thin.  Let me know what you think and if you’ve tried anything else in your egg rolls.

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