Spaghetti Four Ways

FULL RECIPE

Chicken Bacon Broccoli Alfredo
Serves 2-3

INGREDIENTS
2 tablespoons canola oil
2 boneless, skinless chicken breasts, diced
½ teaspoon salt
½ teaspoon pepper
2 cloves garlic, chopped
2 cups broccoli florets
2 cups milk
1 cup parmesan, shredded
¼ cup parsley, chopped
4 strips cooked bacon, crumbled
½ pound cooked spaghetti

PREPARATION
Heat oil in a pot over medium-high heat.
Cook the chicken with the salt and pepper.
Add the garlic and broccoli, cooking for 1-2 minutes.
Add the milk, Parmesan, parsley, and bacon, bringing to a boil.
Add the spaghetti, and toss until evenly coated and sauce sticks to the noodles.
Serve!

Garlic Shrimp Scampi
Serves 2-3

INGREDIENTS
3 tablespoons butter
3 cloves garlic, chopped
1 pound shrimp, peeled and deveined
1 teaspoon salt
1 teaspoon pepper
Juice of ½ lemon
1 teaspoon red chili flakes
¼ cup parsley, chopped
½ pound cooked spaghetti

PREPARATION
Melt the butter in a pot over medium heat.
Cook the garlic until it starts to brown.
Add the shrimp, salt, and pepper, cooking until shrimp is pink all the way through.
Add the lemon juice, chili flakes, and parsley.
Add the spaghetti, and toss until evenly coated.
Serve!

Spinach Mushroom Pesto Spaghetti
Serves 2-3

INGREDIENTS
1 tablespoon canola oil
5 ounces spinach
2 cups mushrooms, sliced
1 teaspoon salt
1 teaspoon pepper
1 cup pesto
½ cup Parmesan
½ pound cooked spaghetti

PREPARATION
Heat oil in a pot over medium-high heat
Cook the spinach until wilted.
Add the mushrooms, salt, and pepper cooking until most of the water is gone.
Add the pesto and Parmesan.
Add the spaghetti, and toss until evenly coated, with the sauce sticking to the noodles.
Serve!

Tomato Basil Sausage Spaghetti
Serves 2-3

INGREDIENTS
½ pound ground sausage
½ onion, diced
1 teaspoon salt
1 teaspoon pepper
2 cups marinara sauce
1 cup milk
½ cup basil, chopped
½ pound cooked spaghetti

PREPARATION
Cook the sausage in a pot over medium-high heat.
Add the onions, salt, and pepper, cooking until the onions are translucent and sausage is starting to brown.
Add the marinara, milk, and basil, cooking until sauce has thickened slightly.
Add the spaghetti, and toss until evenly coated and sauce sticks to the noodles.
Serve!

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