The spinach can be pulled from the freezer and thawed on a plate in the refrigerator for about ten hours. Alternatively, the spinach can be thawed gently in the microwave. Once thawed, place the spinach in a strainer and press out the excess water.
Heat the olive oil in a ten-inch non-stick skillet over medium heat and add the minced garlic. Cook very slowly and stir frequently. Do not allow the garlic to brown or it will become bitter.
Add the spinach and then the flour slowly and cook for about one minute. Stir continuously to blend the spinach and flour. Cook gently so the mixture doesn’t brown.
Slowly add the cold milk, whisking to keep from forming clumps. Blend in all of the milk until the sauce is smooth and begins to thicken.
When the sauce is smooth, add the Parmigiano-Reggiano and whisk as it melts until the sauce is creamy. Reduce the heat to very low.
In a large pot heat the water to a boil. Add the fettuccine and cook until just tender (about 12 – 15 minutes for dried pasta). Drain well and then add the pasta to the sauce, tossing to coat thoroughly. Sprinkle the minced parsley over the top and serve.
Place the olive oil in a large skillet over medium-high heat.
Add the mushrooms and cook, tossing frequently, until the mushrooms are well browned.
Add the tarragon to the pan just as the mushrooms are finished browning and stir to blend.
Remove the mushrooms to a plate.
Place the water in a medium stock pot or large sauce pan over high heat.
When the water is boiling add the orzo.
While the orzo is cooking place a large skillet over medium high heat.
Add the chicken.
Cook for about 5 minutes until the chicken is browned on all sides. Stir frequently.
Add the pinenuts.
Add the vegetable stock and the salt.
Cover and cook over medium heat for about 7 minutes. Stir occasionally.
Add about 1/4 cup of the pasta water to the skillet along with the yellow squash, peas and the cooked mushrooms.
Cook for another 5 minutes. Stir occasionally.
Drain the orzo and add it to the skillet.
Toss well and serve.
Place the water in a saucepan over high heat. When the water boils, add the pasta and simmer for 12-15 minutes for whole wheat pasta and 20-25 minutes for most gluten-free pastas (Pastas vary; check the package instructions.)
Place 1 teaspoon olive oil in a large skillet over medium-high heat. Add the white part of the green onions and sauté for 2 minutes, tossing continuously. Remove the green onions from the pan and set aside.
Add 2 teaspoons olive oil to the pan and add the mushrooms. Cook, stirring frequently, about 15 minutes, or until well caramelized and reduced in volume about 50%.
Add the chicken and thyme and cook for about 2 minutes, until the chicken is lightly browned. Then add the stock, water, mustard, maple syrup, salt, and pepper.
Stir well and simmer for 20 minutes, stirring occasionally, until the sauce is reduced by about half.
Add all of the green onions (both cooked white parts and green uncooked tops) and the goat cheese, and toss well, until the cheese is almost all melted.
Drain the pasta and add the pasta to the sauce. Toss until the cheese is melted completely, then serve.
Place the water in a large stock pot over high heat. When the water boils add the fettuccine. Stir occasionally and adjust the heat so that the pasta does not boil over.
Place the olive oil in a medium skillet over medium high heat. Add the shallot and celery and cook, stirring frequently, for about 2 minutes.
Add the chicken, mustard, and tarragon. Cook for about five minutes until the chicken is browned on all sides.
Add 1/4 cup of the pasta water and the peas. Stir well.
Add the goat cheese, salt, and pepper, and reduce the heat to medium. Add more pasta water if the sauce is too thick. Cook for another 3 minutes until the chicken is cooked through.
Add the pasta and toss well. Serve.
Preheat the oven to 350°F.
Place the thighs, left whole, in the oven and roast for about 20 minutes, or until the temperature in the thickest part of the thigh(s) reaches 145°F.
Remove the chicken thighs to a plate and let them rest for about 3 – 5 minutes. When they are cool cut them into 1/2 inch cubes. Chill in the refrigerator for about 30 minutes.
While the chicken is roasting, place the water in a large saucepan over high heat.
When the water comes to a boil, add the pasta. Cook, stirring frequently, about 8-12 minutes or until just al dente (consult the package for timing).
Drain the pasta and rinse immediately under cold water. Place in the refrigerator to chill.
Place the garlic, cream cheese, yogurt, parmesan, and milk in a blender or mini-chopper and blend until smooth. Chill.
When the pasta is cool (it need not be completely cold), place the pasta in a large bowl and add the sauce. Fold together gently.
Add the diced chicken, celery, shallot, salt, and pepper. Fold the salad together gently and chill for at least another 15 minutes before serving.
