Charity Faddis

Chicken and Spinach Pasta Bake

Steamed Cabbage

Roll

Sparkling Ginger Lemonade

Blueberry Danish Pastry

Chicken and Spinach Pasta Bake

10 ounces dry pasta (I used a combination of rotini, farfalle and penne. Any similar size would work.)
2 tablespoons butter
1/2 onion, chopped
2 cloves garlic, minced
4 ounces chive and onion cream cheese
1 cup sour cream (or plain Greek yogurt)
1 cup whole milk, heavy cream or half-and-half (I used half-and-half)
1/2 cup shredded or grated Parmesan cheese
2 cups shredded mozzarella cheese
1/2 teaspoon salt
1/2 teaspoon black pepper
Pinch crushed red pepper flakes (optional)
1 - 1 1/2 cups chopped fresh spinach
2 cups cooked chicken (cubed or shredded)
1/2 cup fresh tomatoes, cut into large chunks (I used grape tomatoes sliced in half)
Fresh basil or parsley, for garnish

Preheat oven to 400 degrees.  Coat a medium casserole dish with non-stick spray. Cook pasta in salted, boiling water to al dente. Drain and set aside.  While pasta is cooking, heat butter in a medium saute pan set to medium heat. Add in the onion and garlic. Cook for 3 - 4 minutes to slightly soften veggies. Do not brown.  Add in cream cheese and stir to melt. Reduce heat to low. Stir in sour cream, milk, Parmesan cheese, 1 cup of the mozzarella cheese, salt, black pepper and red pepper flakes (if using). Stir until everything is well-combined and melted. Turn off heat.  Combine the pasta, chicken, spinach and tomatoes in a large bowl.  Add in the sauce and gently stir to coat.  Pour into the prepared baking dish. Top with the remaining mozzarella.  Bake uncovered for about 20 -25 minutes, or until casserole is bubbly and beginning to brown. Top with basil or parsley for garnish.

Sparkling Ginger Lemonade

2 cups water

1 cup honey

dash ginger

2 cups lemon-lime soda, chilled

1 cup lemon juice

In a small saucepan, warm water, honey and ginger, long enough to dissolve honey.  Cool.  Transfer to a pitcher; stir in lemon-lime soda and lemon juice.  Serve immediately over ice.  

Danish Pastry

Dough

1 ½ oz. cream cheese
1 tablespoon firm butter
1 cup Bisquick baking mix
1/4 cup milk
1 egg yolk
1 egg white, slightly beaten
Heat oven to 425.  Cut cream cheese and butter into baking mix, using pastry blender or fork until mixture looks like fine crumbs. Stir in milk and egg yolk.  Turn onto surface well dusted with baking mix; gently roll in baking mix to coat.  Knead 10 times. Roll dough into 8x9 inch rectangle.

Lemon Ricotta Filling

8 ounces cream cheese, at room temperature
1/3 cup sugar
2 egg yolks, at room temperature
2 tablespoons ricotta cheese
1 teaspoon vanilla
1/4 teaspoon salt
1 tablespoon grated lemon zest (2 lemons)

Fresh or frozen blueberries

Place the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment and cream them together on low speed until smooth. With the mixer still on low, add the egg yolks, ricotta, vanilla, salt, and lemon zest and mix until just combined. Don’t whip!

Place filling down the middle of dough rectangle.  Sprinkle with blueberries.   Make slits on both sides of dough to form a braid over filling.  Bake at 425 for 15 minutes.