In a large skillet heated to medium high heat, add 2 Tablespoons of butter. Season both sides of the chicken breasts generously with Spiceology® Blackened Cajun Spice Blend. Place the chicken in the skillet and sauté for 5 minutes. Flip the chicken, and continue cooking for another 4-5 minutes or until internal temperature reaches 165°. Remove chicken from the skillet.
In a large skillet add the sausage and cook until it is no longer pink, breaking it up as it cooks into crumbles. Add the shallot and garlic and continue cooking for 2-3 minutes.
In a large bowl add the sausage mixture and both jars of pasta sauce. In another large bowl add 3 cups of mozzarella cheese, ricotta cheese and parmesan cheese, mixing to combine.
Cook pasta according to package instructions.
Preheat oven to 350 degrees.
Prepare pasta according to package instructions, pulling pasta before it is completely cooked. Drain and set aside.
In a large skillet, over medium high heat, cook the Italian sausage until brown and crumbly, about 5-7 minutes. Drain any remaining grease and add the pasta sauce to the sausage.
In a skillet, heat oil and cook bacon until fat has rendered and bacon has browned. Add onion and pepper flakes and cook until tender, about 5 minutes. Add wine and cook until it has reduced by half.
Cook noodles in boiling salted water one minute less than package instructions. Add kale to the noodles and cook 1 minute longer.
Heat noodles in microwave according to package instructions. Set aside.
In a medium skillet, coat with non-stick cooking spray and cook chicken over medium-high heat until cooked through or reaches 165 degrees.
Add ginger, garlic and water and stir. Add frozen vegetables and baby corn and cook to desired tenderness, adding more water, if needed.
Preheat oven to 350 degrees.
In a skillet, brown the meat, drain the fat, add the spaghetti sauce and set aside.
Place cooked spaghetti noodles in a large bowl. Add the cream cheese, Italian seasoning and garlic, stirring until cream cheese is melted and is well blended.
In a large skillet, cook bacon over medium-high heat until crisp. Remove from heat and dab grease off with a paper towel. Break into crumbles.
Cook pasta until al dente according to package directions. Drain pasta, shaking off excess water, and place in a large bowl.
Boil noodles until al dente. Strain and run under cold water until cooled through.
Chop salami, cheese and broccoli and put in a large bowl. Add artichokes, olives, tomatoes, and noodles.
Pour half the dressing and stir well.
Pour remaining dressing until desired taste is reached and stir until well combined. Salt and pepper to taste. Top with Parmesan cheese.
In a large bowl, add chilled pasta, tuna, onion, celery and peas and set aside.
In a small bowl, mix together the mayonnaise, Greek yogurt, red wine vinegar, salt, pepper and garlic powder. Pour over pasta mixture. Gently stir to combine.
Wine Pairing: American Sauv Blanc
