1 pound bay scallops
4 medium green onions, sliced (1/4 cup)
1/4 teaspoon salt
1/8 teaspoon white pepper
1 garlic clove, finely chopped
1 package (9 ounces) frozen artichoke hearts, thawed and drained
1 cup cherry tomato, cut in fourths
1 cup shredded spinach or romaine
1 tablespoon lemon juice

1. Cook scallops, onions, salt, white pepper and garlic in 10-inch nonstick skillet over medium-high heat 4 minutes, stirring frequently, until scallops are white.
2. Stir in artichokes, tomatoes and spinach. Cook, stirring occasionally, until tomatoes are hot and spinach is wilted; drain. Sprinkle with lemon juice.

Grilled Chicken With Linguine and Pesto

Greek Isles Fettuccine

Ingredients
12 oz. fettuccine, uncooked

3 Tbsp. olive oil

1 pkg. (8 oz.) ATHENOS Feta Cheese with Basil & Tomato, crumbled

4 medium tomatoes, chopped (about 2 cups)

1/4 cup julienne-cut fresh basil

1/8 tsp. fresh ground black pepper

COOK fettuccine in large saucepan as directed on package; drain.
RETURN fettuccine to pan. Add oil; toss to coat.
ADD remaining ingredients; mix lightly.

The hubby and I were experimenting the other night for dinner and came up with this. It was very good. For those of you who do not like seafood you could easily substitute chicken for the shrimp just follow the recipe otherwise. I used thin spaghetti for the pasta but you can use whatever type of pasta you prefer.

Pasta with Fresh Tomatoes and Pine Nuts
From:
Everyday Food

1. Bring a large pot of salted water to a boil. Meanwhile, combine tomatoes, garlic, and oil in a medium bowl. Season with salt and pepper. Let stand at least 10 minutes.
2. Cook pasta in boiling water until al dente; drain, and return to pot. Add tomato mixture, and toss to combine. Serve sprinkled with pine nuts.

Beef Pasta and Mushroom Soup

Prep Time:35 min

Start to Finish:35 min

Makes:6 servings

Ingredients

1 lb lean (at least 80%) ground beef

1 medium onion, chopped (1/2 cup)

6 cups hot water

1 box Hamburger Helper® beef pasta

1/2 teaspoon dried basil leaves, crushed

1/2 teaspoon salt

1/8 teaspoon pepper

2 medium cloves garlic, finely chopped

1 can (4 oz) Green Giant® mushroom pieces and stems, drained

2 tablespoons dry red wine, if desired

2 tablespoons chopped fresh parsley

Directions

1. In 4-quart Dutch oven, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally,
until beef is brown; drain.

2. Stir in hot water, Sauce Mix, basil, salt, pepper and garlic. Heat to boiling, stirring constantly.

3. Reduce heat. Cover; simmer 10 minutes, stirring occasionally. Stir in uncooked Pasta, mushrooms and wine.
Cover; cook 10 minutes longer. Stir in parsley.

A very good friend of mine posted this on Facebook a few months ago.   I have made it at least a dozen times since then.   I think it gets better each time I make it.  Below is my version of the recipe.

Greek Orzo Stuffed Peppers

We steam brightly colored bell peppers in the microwave to save time and then stuff them with orzo, spinach, and feta. This basic recipe will work with almost any filling — try substituting different types of cheese, herbs, or beans. Serve with whole-wheat pita bread and cucumber salad.

Greek orzo stuffed peppers:
Total Time: 40 min

Prep Time: 40 min

Ingredients
    U.S.         Metric     Conversion chart

    * 4  yellow, orange, and/or red bell peppers
    * 1/2 cup(s) whole-wheat orzo
    * 1 can(s) (15-ounce) chickpeas, rinsed
    * 1 tablespoon(s) extra-virgin olive oil
    * 1  medium onion, chopped
    * 6 ounce(s) baby spinach, coarsely chopped
    * 1 tablespoon(s) chopped fresh oregano, or 1 teaspoon dried
    * 3/4 cup(s) crumbled sundried tomato basil feta cheese, divided
    * 1/4 cup(s) sun-dried tomatoes (not oil-packed), chopped
    * 1 tablespoon(s) roasted garlic red-wine vinegar
    * 1/4 teaspoon(s) garlic herb seasoning (no salt)

Directions

    * 1. Halve peppers lengthwise through the stems, leaving the stems attached.
     Remove the seeds and white membrane. Place the peppers cut-side down in a large microwave-safe dish.
     Add 1/2 inch water, cover, and microwave on high until the peppers are just softened, 7 to 9 minutes.
     Let cool slightly, drain, and set aside.
    * 2. Meanwhile, bring a large saucepan of water to a boil. Add orzo and cook until just tender,
    8 to 10 minutes or according to package directions. Drain and rinse with cold water.
    * 3. Mash chickpeas into a chunky paste with a fork, leaving some whole.
    * 4. Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until soft,
     about 4 minutes. Add spinach and oregano and cook, stirring, until the spinach is wilted, about 1 minute.
     Stir in the orzo, chickpeas, 1/2 cup feta, tomatoes, vinegar, and salt; cook until heated though,
    about 1 minute. Divide the filling among the pepper halves and sprinkle each pepper with some of the remaining
    1/4 cup feta.

Cajun Chicken with Peppers and Pasta

Ingredients

4 chicken breasts, boneless and skinless
1 stick butter
4-5 Tbsp. cajon poultry seasoning
1 red pepper cut into match sticks pieces
1 yellow pepper cut into match stick pieces
1 green pepper cut into match stick pieces
1 can chicken broth
1 serving angel hair pasta, pre cooked
Flour for coating chicken
Vegetable spray

Preparation

Spray large frying pan with vegetable spray.
Put stick of butter and poultry seasoning in pan.
Heat until melted.
Meanwhile, cut chicken into bite-sized pieces and coat with flour.
When butter has melted, add chicken to pan and cook until brown.
Move chicken to one side of the pan and add all the peppers.
Cook for about 2 minutes. Add chicken broth a little at a time and cook until
the juices thicken up a bit. Add the angel hair pasta (remember to pre cook it!).
Cook for one minute and serve.

Crispy Macaroni & Cheese

From: Campbell’s Kitchen

Prep Time: 20 minutes

Bake Time: 20 minutes

Serves: 4

Ingredients:

1 can (10 3/4 oz.) Campbell’s® Condensed Cream of Mushroom Soup
OR 98% Fat Free Cream of Mushroom Soup

1/2 cup milk

1/2 tsp. prepared mustard

Generous dash ground black pepper

3 cups hot cooked elbow pasta

2 cups shredded Cheddar cheese

1 can (2.8 oz.) French fried onions

Directions:

MIX soup, milk, mustard, pepper, pasta and 1 1/2 cups cheese in 1 1/2-qt. casserole.
BAKE at 400°F. for 20 min. or until hot. STIR . Sprinkle with onions and remaining cheese. Bake 1 min. more
or until onions are golden.

TIP: Recipe may be doubled. Double all ingredients and use 3-qt. shallow baking dish.
Serves 8 as a main dish or 12 as a side dish.

I discovered this recipe a number of years ago.  It is really easy to make and tastes good.

Creamy Pesto Chicken & Bow Ties
Prep/Cook Time: 20 minutes
Serves: 4

Ingredients:

3 cups uncooked bow tie pasta
2 tbsp. butter OR margarine
1
lb. boneless chicken breasts, cubed

1 can (10 3/4 oz.) Campbell’s® Condensed Cream of Chicken Soup OR 98% Fat Free Cream of Chicken Soup

1/2 cup pesto sauce

1/2 cup milk

Directions:

COOK pasta according to pkg. directions. Drain.
MEANWHILE , heat butter in skillet. Add chicken and cook until browned,
stirring often. ADD soup, pesto sauce and milk. Bring to a boil. Cook over low heat 5 min.
or until done. Stir in drained pasta and heat through.