Chicken Milano

2 cloves garlic, minced

4 boneless skinless chicken breast halves or a whole chicken cut in individual pieces

½ teaspoon basil, crushed

1/8 teaspoon crushed red pepper flakes (optional)

Salt and pepper to taste

1 tablespoon olive oil

1 can (14 ½ ounces) Italian Style Stewed Tomatoes

1 can (16 ounces) Cut Green Italian Beans or Blue Lake Cut Green Beans, drained. Or 2 cups of frozen green beans

¼ cup whipping cream

Rub garlic over chicken. Sprinkle chicken with basil, red pepper, salt and pepper. In skillet, brown chicken in oil. Stir in tomatoes. Cover and simmer for 5 minutes. Uncover and cook over medium heat, 8 to 10 minutes or until liquid is slightly thickened and chicken is tender. Stir in green beans and cream; heat through. Do not boil. Makes 4-6 servings.

Skilled Pasta Roma

1 lb. Italian sausage

1 medium onion, chopped

1 large clove garlic, minced

1 can (14 ounces) Chunky Pasta Style Stewed tomatoes

1 can of tomato sauce or marinara sauce

1 teaspoon of parsley (dry or fresh)

1 teaspoon of dry basil, crushed (optional)

3 cup of water

1 lb (16 ounces) uncooked rigatoni or spiral pasta

8 mushrooms, sliced (optional)

Some Grated Parmesan Chees

2 tablespoons of fresh celantro, chopped (for garnish)

In large skillet, brown sausage (drain fat). Add onion and garlic. Cook until onion is soft. Stir in stewed tomatoes, tomato sauce, parsley, basil, water and pasta. Cover and bring to boil; reduce heat. Simmer, covered, 25 to 30 minutes or until pasta is tender, stirring occasionally. Stir in mushrooms; simmer for 5 more minutes. Serve in skillet, garnish with cheese and fresh celantro.

Garlic Potatoes

1 lb. potatoes, cut in squares

3 tablespoons of olive oil

1 envelope of Italian dressing mix.

In a skillet stir-fry potatoes at medium heat for about 3 minutes. Place them in a cookie sheet and bake them for about 30-40 minutes at 375 degrees.

Fettuccine Alfredo

12 0z. uncooked fettuccine

Boiling salted water

3 tablespoons unsalted butter

1 big clove o f garlic, minced

1 cup whipping cream

½ teaspoon salt

Large pinch ground white or black pepper

Large pinch ground nutmeg

1 cup freshly grated Parmesan cheese

2 tablespoons chopped fresh parsley or 1 tablespoon of dry parsley

Cook fettuccini in large pot of boiling salted water just until al dente, 6 to 8 minutes; drain well.

While fettuccini is cooking, melt butter in skillet at medium-low heat. Add garlic, dry parsley, and add cream. Cook, stirring constantly, until blended, and mixture bubbles for 2 minutes. Stir in salt, pepper, and nutmeg. Remove from heat. Gradually stir in Parmesan cheese until thoroughly blended and fairly smooth. Return skillet briefly to heat if necessary to completely blend cheese, but do not let sauce bubble or cheese will become lumpy and tough. Pour sauce over fettuccini in pot. Place over low heat. Stir until toss with two forks until sauce is slightly coated, 2 to 3 minutes. Sprinkle with fresh parsley. Makes 4 servings.

Pan-Fry chicken breast

4 boneless skinless chicken breast

Some black pepper, garlic powder, salt (or Adobo)

2 teaspoons of Italian seasoning, crushed

1 teaspoon of dry basil, crushed

3 tablespoons of olive oil

Season chicken with black pepper, garlic powder, salt, Italian seasoning, and basil. Heat skillet at medium heat and add olive oil. Fry each side for about 3-4 minutes each side or until chicken is golden brown. Make sure that chicken is cook all the way. Remove and serve with a side dish of pasta, or green salad, or garlic potatoes.