Bruschetta Chicken Pasta

2 pounds boneless skinless chicken breasts
1 (28 ounce) can no salt added diced tomatoes
1/4 cup The Enchanted Olive 25 Star Balsamic Vinegar
1/2 teaspoon black pepper
4 tablespoons The Enchanted Olive Guido’ Roasting Mix
2 tablespoons The Enchanted Olive Italian Herb with Garlic Olive Oil
8 ounces spaghetti
1/2 cup shredded mozzarella cheese

Add chicken, diced tomato, balsamic vinegar, black pepper, Guido’s Seasoning, and Olive Oil to a freezer bag and seal. Squeeze bag to combine ingredients. Add all ingredients in freezer bag into a slow cooker. Cook on low for 4-6 hours. Prepare spaghetti according to package directions. Remove chicken from the slow cooker and chop into bite-sized pieces. Return chicken to the slow cooker and stir in prepared spaghetti. Serve topped with shredded mozzarella cheese.

Shrimp Scampi with Garlic Parsley Linguine

1 pound Valente’s Garlic Parsley Linguine (available at The Enchanted Olive)
4 tablespoons butter
4 tablespoons The Enchanted Olive Persian Lime Olive Oil plus more for drizzling
2 shallots, finely diced
2 cloves garlic, minced
Pinch The Enchanted Olive red pepper flakes, optional
1 pound shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
Juice of 1 lime
1/4 cup finely chopped parsley leaves

For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguine. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta. Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lime juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.

Pasta Salad

1 (12 ounce) package penne pasta (Can use any pasta or Gluten Free Pasta)
1/2 red bell peppers, chopped 
1/2 pint grape tomatoes 
1 can of sliced black olives
1/4 cup The Enchanted Olive Tuscan Herbs Olive Oil
1 tablespoon The Enchanted Olive Greek Seasoning 
1/4 teaspoon salt 
1/4 teaspoon coarsely ground black pepper 
1/2 teaspoon garlic
1/3 cup chopped basil leaves 
1/3 cup chopped parsley 
3 tablespoons The Enchanted Olive Greek Seasoning Balsamic Vinegar 
1/2 cup grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add penne pasta and cook until tender yet firm to the bite, 10 to 12 minutes; drain. Toss bell pepper, tomatoes, sliced olives, olive oil, balsamic vinegar, salt, pepper, and Greek Seasoning. Mix cooked pasta, basil and parmesan cheese and toss with other ingredients. Serve immediately or chill and serve later.