Parmesan pasta, Chicken penne pasta, Chocolate cookie dessert

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Here are two wonderful pasta recipes and one for a great dessert. The first one is from my friend Anne Seltzer. When she served it recently, I, of course, wanted the recipe to share with all of you. You will love it and it’s really easy.
Parmesan pasta
salt
1 lb. spaghetti
1 10-oz. pkg. frozen peas
4 TBS butter
1/2 lb. thinly sliced prosciutto, rolled up and cut in 1/4-inch-wide strips
2/3 C heavy cream
freshly ground black pepper
1/2 to 3/4 C grated Parmesan cheese; more as needed
Bring a large pot of lightly salted water to a boil. Add pasta, and cook until just tender. While pasta cooks, combine peas and 1 cup water in a small saucepan. Bring to a boil, and stir until peas are thoroughly heated. Drain and set aside. Drain pasta, return to pot and toss with butter. Add peas, prosciutto and cream. Toss to mix well and to separate prosciutto strips. Season with salt and pepper to taste. Add Parmesan to taste, and toss again. Serve piping hot, passing more Parmesan separately at the table.
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Chicken penne pasta (serves 2-4)
1 TBS olive oil
2 chicken breasts, cubed
3 garlic cloves, minced
14 oz. chicken broth
1 C heavy cream
1/2 lb. uncooked penne pasta
1-1/2 C grated Parmesan
parsley for garnish (optional)
In a pot, heat oil and brown chicken. Add garlic, and sauté for about a minute. Add broth, cream, and pasta, and bring to a boil. Cover and reduce heat to a simmer for 15-20 min. Turn off heat and stir in Parmesan cheese. Top with parsley if desired. Enjoy!
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Chocolate cookie dessert
3 oz. semi-sweet chocolate, divided
1 pkg. (8 oz.) Neufchatel cheese, softened
1/4 C sugar
1/2 C milk
2 C thawed Cool Whip Whipped Topping, divided
26 oblong milk chocolate-filled cookies
1/2 C brewed coffee, cooled
Melt 2 oz. chocolate as directed on package; cool slightly. Beat Neufchatel, sugar and melted chocolate in large bowl with mixer until blended. Gradually beat in milk. Gently stir in 1 cup Cool Whip. Arrange 13 cookies in single layer on bottom of 8-inch square pan; drizzle with half of coffee. Cover with half of Neufchatel mixture. Repeat all layers. Refrigerate 8 hours.
Meanwhile, prepare chocolate curls from remaining semi-sweet chocolate. Refrigerate until ready to use. Spread dessert with remaining Cool Whip and sprinkle with chocolate curls just before serving.
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She said – “On particularly bad days when I’m sure I can’t possibly endure, I remind myself that my track record for getting through bad days, so far, is 100 percent … and that’s pretty good!”
If you would like to share a recipe with me just send it to the J-T or email it to me.
(Melanie Behrens – (melb@marysvillejt.com)



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