Chicken Sausage, Beans, and Arugula over Pasta

Chicken Sausage, Beans, and Arugula over pasta
elemenoPee

2 tblsp olive oil
2 cloves garlic, chopped
1 pkg precooked chicken sausages, cut into 1/2 in rounds
1 can black eyed peas (or white beans), rinsed and drained
1/2 cup chicken broth
1 bunch arugula, washed, trimmed, roughly chopped or torn

1/2 lb pasta

parmigiano reggiano cheese for serving

Heat the oil, add the garlic, cook for 1 min. Add the chicken sausage and brown for a several minutes. Add the beans and chicken broth, heat for a several more min, until the broth reduces a bit. Add the arugula, heat until it's wilted, stirring several times.

Meanwhile, cook the pasta and when it's done, drain it, return it to the pot, stir in 1 tblsp olive oil. Plate the pasta and top each serving with the sausage mixture. Grate cheese over each plate.

White Chili

White Chili
Sharon --GatorGrrrl
1 teaspoon Garlic Powder
1 teaspoon Cumin
1/2 teaspoon Oregano
1 table fresh Cilantro Leaves
1/8 teaspoon Ground Red Pepper
1 tablespoon olive oil
1 1/2 pounds boneless skinless chicken breast halves, cut into 1/2-inch cubes

(or leftover Thanksgiving turkey)
1/4 cup chopped onion
1 cup chicken broth
1 can (4.5 ounces) chopped green chiles
1 can (19 ounces) white kidney beans (cannellini)
1 cup shredded Monterey Jack cheese (optional)
2 sliced green onions (optional)
Tortilla chips (optional)

Mix garlic powder, cumin, oregano, cilantro and red pepper in small bowl; set aside. Heat oil in large skillet on medium-high heat. Add chicken and onions; cook and stir 4 to 5 minutes. Stir in chicken broth, chiles and spices; bring to boil. Reduce heat to low; simmer 15 minutes. Stir in beans; simmer, uncovered, 5 minutes. Top with cheese, chips and sliced green onions, if desired.

Quick Southern-Style Baked Beans

Quick Southern-Style Baked Beans
recipe by Pam Anderson

Serves up to 18

8 slices bacon, halved

1 medium onion, cut into small dice

1/2 medium green pepper, cut into small dice

3 large cans (28 ounces each) pork and beans

3/4 cup barbecue sauce

1/2 cup brown sugar

1/4 cup distilled or cider vinegar

2 teaspoons dry mustard or 2 tablespoons Dijon

Adjust oven rack to lower-middle position and heat oven to 325 degrees. Fry bacon in large, deep sauté pan skillet until bacon has partially cooked and released about 1/4 cup drippings. Remove bacon from pan and drain on paper towels. Add onions and peppers to drippings in pan and sauté until tender, about 5 minutes. Add beans and remaining ingredients bring to a simmer. (If skillet is not large enough, add beans and heat to a simmer then transfer to a large bowl and stir in remaining ingredients). Pour flavored beans into a greased 13-by 9-inch (or similar size) ovenproof pan. Top with bacon, then bake until beans are bubbly and sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve.