A new favorite.  I loved the sauce so much in my Mac & Chorizo that I wanted to adapt it to a new Chicken and Pasta dish.  This fits the bill.  Enjoy! Diane 

Creamy Spicy Chicken and Pasta 

Ingredients
2 cups cooked chicken
1 chopped onion 
1-2 chopped poblano chilies
1 chopped jalapeno *optional 
4 garlic cloves, minced
3 cups chicken broth
1 (14.5 ounce) can fire roasted diced tomatoes
1 cup heavy cream
12 ounces pasta, I prefer cellentani or whatever I have on hand.   
1/2 tsp Kosher salt
1/4 tsp ground black pepper
3/4 cup cheddar cheese, finely shredded 
chopped green onion for garnish, *optional 

Directions

• Brown/Saute onion, poblano and jalapeno in large oven-safe pot with a bit of olive oil added (I use my 4 quart dutch oven), over medium-high heat until onion is lightly browned, about 8 minutes.  
• Add in the garlic and cook until fragrant, about 30 seconds. Stir in broth, tomatoes, half of the cream, pasta, salt, and pepper and bring to boil.
• ​Cover pot and reduce heat to medium-low. Simmer, stirring frequently, until pasta is tender, about 10 minutes.  Add in cooked chicken and cook 5 minutes more. 
• Uncover pan and add remaining cream, check on liquid level, you want the broth to be cooked down enough that it starts creating a creamy 'sauce'.  If it is too thin, let entire dish cook another 5 minutes,  I like the sauce a bit runny as it will thicken a bit as it cools. 
• Once the sauce is to your liking, stir in 3/4 cup cheese, heat through, garnish with chopped green onion and Serve Hot. 

Serves 4.
Recipe & Photo by: Diane Baker for Canning and Cooking at Home 

        Remember me canning whole strawberries?  It was time to put some to good use.  One of the reason I can whole fruits is to extend their use into the Winter months but, Summer calls for Homemade Ice Cream!!  What better way to flavor my homemade ice creams then with home canned fruits!  Enjoy! Diane 

Homemade Strawberry Ice Cream
*using electric ice cream maker 

Ingredients:

1. 1 cup whole milk 
2. 3/4 cup granulated sugar 
3. pinch salt 
4. 2 cups heavy cream
5. 1/2 Tablespoon  Rodelle vanilla bean paste 
6. 1/2 teaspoon Rodelle Lemon extract 
7. 1 1/2 cups Strawberries mashed or pureed. (I use my home canned whole strawberries, cutting and crushing them in a bowl, and I also add just a splash of the strawberry juice from the jar.) ​

Process: 

1. In a medium bowl, use a whisk to combine the milk, sugar and salt until the sugar is dissolved. Stir in the heavy cream and extracts.  
2. Turn on the Cuisinart ice cream maker; pour the base mixture into the frozen freezer bowl and let mix a few minutes then add in the strawberries and let mix until thickened, about 20 minutes. The ice cream will have a soft, creamy texture. Transfer the ice cream to an airtight container and place in freezer for about 2 hours for a more traditional hard ice cream. 
3. For easier scooping, remove from freezer about 15 minutes before serving.

How To Can Whole Strawberries: ​https://www.canningandcookingathome.com/dianes-blog/canning-whole-strawberries

    Just a reminder that as everyone's gardens are maturing, canning is just around the corner or may have even started for some!   If you ever need help, make sure to check out Facebook as I have a Group there where we share safe, tried and true recipes and directions on canning!!   The top posts are usually regarding tomatoes, pickling cucs, green beans and squash.  The name of my Group is Canning Help & Tips.  I have three wonderful and well versed Admins that help me oversee the Group.  We try to answer questions as soon as we see them.  Please stop on by and join us!  Every conversation is a value-added learning experience.  As always, I also post my food recipes along with canning, to my main Business page on Facebook - Canning and Cooking at Home.  

Stay Safe, Happy Canning!!!!  Diane Baker