Chicken and Spinach Pasta Bake

Chicken and Spinach Pasta Bake

image and recipe from Joyously Domestic

INGREDIENTS:

10 ounces dry pasta- rotini, farfalle, or penne

2 TBS butter

1/2 onion, chopped

2 cloves garlic, minced

4 ounces chive and onion cream cheese

1 cup sour cream (or plain greek yogurt)

1 cup whole milk, heavy cream or half-and-half)

1/2 cup shredded or grated Parmesan cheese

2 cups shredded mozzarella cheese

1/2 tsp salt

1/2 tsp pepper

pinch crushed red pepper flakes

1-1 1/2 cups chopped fresh spinach

2 cups cooked chicken (cubed or shredded)

1/2 cup fresh tomatoes, cut into large chucks (I used grape tomatoes sliced in half)

fresh basil or parsley, for garnish

DIRECTIONS:

1. Preheat oven to 400 degrees.

2. Coat a medium casserole dish with non-stick spray.

3. While pasta is cooking, heat butter in a medium saute pan set to medium heat. Add in the onion and garlic. Cook for 3-4 minutes to slightly soften veggies. Do not brown.

4. Add in cream cheese and stir to melt. Reduce heat to low. Stir in sour cream, milk, Parmesan cheese, 1 cup of the mozzarella cheese, salt, pepper, and red pepper flakes. Stir until everything is well-combined and melted. Turn off heat. 

5. Combine the pasta, chicken, spinach and tomatoes in a large bowl. 

6. Add in the sauce and gently stir to coat.

7. Pour into the prepared baking dish. Top with the remaining mozzarella. 

8. Bake uncovered for about 20-25 minutes, or until casserole is bubbly and beginning to brown. Top with basil or parsley for garnish. 

Note: In order for the pasta bake to not dry out, place the baking dish on a sheet pan and add 1-2 cups of very hot water to the sheet pan once in the oven. This will create steam during the baking process and will help to keep everything moist. 

This was yummy! And I love something that cooks in the oven so I can clean up the kitchen! :)

Pesto Pasta with Sun Dried Tomatoes and Roasted Asparagus

Pesto Pasta with Sun Dried Tomatoes and Roasted Asparagus
recipe and image from "Dang" Delicious

INGREDIENTS:

8 ounces medium shell pasta
1 pound asparagus, trimmed
2 TBS olive oil
salt and black pepper, to taste
1/2 cup basil pesto
1/3 cup julienned sun dried tomatoes, drained
1/3 cup diced mozzarella cubes

DIRECTIONS:

1. Preheat oven to 450.
2. In a large pot of boiling salted water, cook pasta according to package instructions, drain well.
3. Place asparagus in a single layer onto the prepared baking sheet. Drizzle with olive oil, salt and pepper, to taste. Gently toss to combine. Place into oven and roast for 8-12 minutes, or until tender but crisp. Let cool before cutting into 1 inch pieces.
4. In a large bowl, combine pasta, asparagus, pesto, sun dried tomatoes and mozzarella.

My mom made this for us and it was so delicious! We added thinly sliced grilled chicken and oh man, so delicious! This pasta makes 4 servings and we barely had enough because my two year old devoured it!! Yum, that fresh pesto!

Cajun Chicken Fettuccine

Cajun Chicken Fettuccine
recipe from Comfortably Domestic

INGREDIENTS:
4 small boneless, skinless chicken breasts
1 1/2 TBS cajun blackening spice
2 TBS butter, divided
1 TBS olive oil
2 garlic cloves, minced
1 cup grape tomatoes, halved
1/4 cup dry white wine or chicken broth
1 1/2 cup heavy cream
1 1/2 cup good quality, freshly grated Italian cheese (blend of Asiago, Parmesan, and Fontina)
3 ounces herbed goat cheese, crumbled
1 tsp salt
1/2 tsp pepper
1 pound cooked fettuccine
pinch of ground nutmeg, for serving
chopped parsley, for serving

DIRECTIONS:

For Chicken:
The website gave detailed instructions on how to cook the chicken but I just pounded out, seasoned it with the cajun seasoning, and grilled it. :)

For Sauce:

1. If the skillet looks dry, add a bit more olive oil. Re-heat the skillet over medium heat.
2. Pour in the dry white wine (or chicken broth) into the skillet to deglaze the pan—whisk all of the delicious brown bits off the bottom of the pan. (1-2 minutes)
3. Add the garlic and tomatoes to the pan and sauté to soften and lightly caramelize, stirring occasionally. (1-2 minutes)
4. Reduce heat to medium-low and pour the heavy cream to the pan with the tomato mixture, stirring constantly for 1 minute. Add the salt, pepper, and the remaining tablespoon of butter. Continue to stir the cream mixture while it simmers for 3-4 minutes. The cream will reduce slightly.
5. Remove from heat. Add the grated cheeses, and goat cheese to the cream sauce. Stir constantly until all the cheese has melted, and sauce is smooth. Taste sauce and adjust seasonings.
6. Pour the fettuccine onto the sauce, and top with the sliced chicken. Toss the pasta and chicken into the sauce with tongs, until well combined. Turn tossed pasta into a large serving bowl. Sprinkle with a pinch of nutmeg, and a bit of chopped parsley.

Serve immediately.

*I had to make a few adjustments to this dinner but it still turned out great! I halved this recipe for our family and it was plenty. I actually grilled the chicken which was yummy! I used chopped roma tomatoes and omitted the goat cheese because I forgot to buy it. :) 

Tomato Basil Chicken

Tomato Basil Chicken
recipe and image from Menu Musings

INGREDIENTS:
2 chicken breasts, pounded
salt and pepper to taste
2 TBS extra virgin olive oil
Italian seasoning
2 cups chopped fresh tomatoes
2 tsp minced fresh garlic
4 TBS cold butter
1/2 cup fresh basil, chopped
freshly grated Parmigiano reggiano cheese, for garnish

DIRECTIONS:
1. Season chicken breasts with salt and pepper.
2. Add a couple TBS of extra virgin olive oil. It may seem like a lot, but it will form the base for the sauce.

3. While waiting for the oil to heat up, start boiling the water for the pasta. 

4. When the oil is HOT, add some Italian seasoning and the chicken breasts. If the oil does not start sizzling immediately, then its not hot enough. Adding the meat to cool oil will give you greasy meat!!

5. After about 4-5 minutes, the chicken breasts should be ready to turn. Cook the next side another 4-5 minutes or until juices run clear when pierced with a small knife. If pounded out thin, they will cook faster than this. 

6. After the second side has been cooking for about 4 minutes, add in the fresh chopped tomatoes. And then the basil. And then the cold butter. This will make the sauce silky. Then the minced garlic and some more salt and pepper. 

7. Now give it all a good stir so all those flavors will marry together. When your chicken is "done" turn the sauce down on the lowest setting to keep it all warm until the pasta is cooked. At this point, if you are still waiting for the pasta, you can remove the cooked chicken to a cutting board, and after resting a few minutes, cut the chicken into slices on the bias. 

8. Divide the pasta among individual bowls, and top each with half of a chicken breast, sliced into pieces, and equal portions of the tomato basil sauce. Top with more fresh basil and freshly grated Parmigiana reggiano cheese. 

*This was yummy and fresh! 

Cheesecake Factory Copycat: Sun-dried Tomato Fettucini

Cheesecake Factory Copycat: Sun-dried Tomato Fettuccine
recipe from Table for Two

INGREDIENTS:

3/4 pound dried fettuccine

1 cup reserved pasta water

4 tbsp. olive oil

5 cloves garlic, minced

1/2 cup sundried tomato halves, sliced

1 (14.5 ounce) can of petite diced tomatoes, drained

3 tbsp. tomato paste

1/2 tbsp. granulated sugar

1/2 cup plain non-fat Greek yogurt

1/4 cup light sour cream

1 1/2 cups baby spinach

Salt & pepper, to taste

Crushed red pepper flakes (optional)

DIRECTIONS:

1. In a large stockpot, bring water to a boil, add 1 tbsp. of olive oil then add your fettuccine. Cook according to direction on the box then drain (reserving 1 cup of the pasta water) and set aside.
2. In a small bowl, combine the plain Greek yogurt and light sour cream, mix together with a spoon and set aside.
3. While the pasta is cooking, in a large skillet, add the remaining 3 tbsp. of olive oil to the skillet over medium high heat. Once the oil is heated up, add garlic and sundried tomato halves. Sauté until fragrant, about 2 minutes.
4. Turn the heat down to medium low and gently add the diced tomatoes, tomato paste, and granulated sugar. Stir until well-incorporated.
5. Swiftly whisk in the Greek yogurt and sour cream mixture. You’ll want to slowly add it in but whisk fast to get it all incorporated well. After all of it has been added and combined, bring the heat up to medium high and let it simmer and thicken for about 5-7 minutes.
6. Season the sauce with salt and pepper, to taste, then add in the baby spinach. Once the spinach has wilted, you may add in the cooked pasta and turn off the heat.
7. Toss to coat the pasta. If the mixture seems too thick, this is where you can slowly add the reserved pasta water (DO NOT add the full cup all at once, pour slowly and stir and see if you need more).
8. You may top with crushed red pepper flakes, if desired.
9. Serve hot.

Note: you must NOT omit the sour cream in this recipe. I have already done the testing and failed with just Greek yogurt in the sauce. Since the Greek yogurt contains zero (or low) fat, it will curdle as soon as you add it to the hot mixture (since we aren’t taking the time to temper it). To ensure that it doesn’t curdle, you must mix the sour cream with the Greek yogurt. Sour cream contains fat and this fat will prevent the Greek yogurt from curdling and separating. If you have experience cooking with Greek yogurt and are comfortable with omitting the sour cream and replacing it with all Greek yogurt, by all means, go for it. However, I cannot promise you success as I have done this twice and my sauce has separated. The only success I got was when I mixed my Greek yogurt with sour cream.

*Joe grilled some chicken and we mixed that into the pasta as well. This was so yummy with excellent flavor! I didn't half this recipe because it said the dish served 3-4. I figured with the kids eating we would have just a little bit leftover. We had a lot leftover! I will try and half it next time. 

Spicy Chicken Rigatoni

Spicy Chicken Rigatoni
recipe from Six Sisters' Stuff


This is my favorite pasta dish to order at Bucca di Beppo so I was excited when I saw a recipe replicating it. The recipe was easy and the final product was delicious!!

INGREDIENTS:
2 boneless, skinless chicken breasts, cut into thin strips
1 TBS minced garlic
1 TBS crushed red pepper flakes
1/2 tsp coarse black pepper
1/4 tsp salt
3-4 TBS olive oil
2 cups alfredo sauce (I just used a jar store bought bought sauce)
2 cups marina sauce (I just used a jar store bought bought sauce)
1/2 cup cooked peas
1 lb rigatoni noodles, cooked al dente
2 TBS butter
sprinkle of fresh parmesan cheese and pinch of red pepper flakes for garnish

DIRECTIONS:
1. In a large skillet on medium-high hat, heat two TBS olive oil. Saute garlic, red pepper flakes, and coarse black pepper for 2-3 minutes. Add in thin strips of chicken breast, 1/4 tsp salt, and cook until chicken in cooked through. This should only take a few minutes because the chicken in cut thin.
2. Add in marinara sauce and stir. Add in Alfredo sauce. Let the sauce simmer for 10 minutes.
3. To the sauce/chicken, add 2 TBS butter and peas. Stir until the butter melts.
4. Combine chicken/sauce mixture with cooked pasta. Garnish with cheese and red pepper flakes.

Macaroni and Cheese

Macaroni and Cheese
recipe from Mommy I'm Hungry

INGREDIENTS:
16 oz macaroni pasta (any shape shape you like)
1/2 C butter
1 tsp salt
1/2 tsp pepper
1/2 C flour
3 1/2 C milk, warmed
1/4 C white wine (or sub w/chicken broth)
1/2 lb Velveeta cheese, cubed
1/2 lb cheddar, cubed
1/2 C panko bread crumbs
1 Tbl parsley
2 Tbl butter, melted

DIRECTIONS:
1. Heat 350' oven. Grease 9x13 glass dish ( 8x8 or round casserole, if making half the recipe).
2. Cook pasta for about 2-3 minutes less than called for, drain, set aside.
3. In a saucepan, melt 1/2 C butter, salt pepper, once melted add flour, stir until smooth. Let cook for 1 minute. Add milk, wine, bring to a boil, whisking. Add cheeses and stir until melted. 
4. Pour over cooked pasta and add to greased dish. 
5. Combine the panko, parsley and melted butter in a small bowl. Sprinkle macaroni with panko topping, bake uncovered 30 minutes.

This macaroni was so good and creamy!!! I loved the panko topping as well. 

Beef Stroganoff

Beef Stroganoff (Tomato Based)

from Mel's Kitchen Cafe

INGREDIENTS: 

1-2 teaspoons olive oil
6 ounces turkey bacon, diced
8 ounces sliced mushrooms
1/4 teaspoon salt
1 ½ pounds lean ground beef or ground turkey
1 medium red or yellow onion, chopped
2 cloves garlic, finely minced
1/2 teaspoon salt
1/2 teaspoon pepper
¼ cup flour
2 tablespoons tomato paste
1 cup low-sodium beef broth
1 tablespoon Worcestershire Sauce
½ teaspoon paprika
1 cup sour cream, light or regular
1/4 cup chopped fresh parsley or 1 tablespoon dried

Cooked egg noodles or rice, for serving

DIRECTIONS:

1. In a 12-inch nonstick skillet, heat 1-2 teaspoons olive oil and saute diced bacon over medium heat until crispy. Transfer bacon to a paper-towel lined plate and set aside, leaving any grease/oil in the pan. Add sliced mushrooms to the skillet and cook, stirring occasionally, for about one minute (if the pan is too dry, add a teaspoon of oil as needed). Add salt. Continue cooking until the mushrooms are softened and have given up most of their juices. Transfer them to the same plate as the bacon.

2. In the same skillet, brown the ground beef or turkey with the onion, garlic, salt and pepper. Cook until the meat is no longer pink. Drain the grease.

3. Stir in the flour and tomato paste to the meat mixture and mix to combine well. Cook over medium heat, stirring often, for 1 minute. Add the beef broth and bring the mixture to a simmer, whisking to combine all the ingredients. Simmer vigorously for 3-5 minutes until the mixture is slightly reduced and thickened. Stir in the Worcestershire sauce and paprika. Cook until flavors blend, about 5 minutes on medium heat. Add sautéed mushrooms and bacon back to the skillet. Remove the skillet from the heat and stir in the sour cream, mixing well to avoid lumps. Stir in the parsley. Serve over egg noodles or hot, cooked rice.

*I used normal normal bacon, omitted the mushrooms, and served it over egg noodles. This was a really yummy stroganoff that my entire family enjoyed! 

Pasta with Pesto Cream Sauce

Pasta with Pesto Cream Sauce
recipe and image from The Pioneer Woman

INGREDIENTS:
3/4 cups Fresh Basil Leaves
1/2 cup Grated Parmesan Cheese
3 Tablespoons Pine Nuts
2 cloves Garlic, Peeled
Salt And Pepper, to taste
1/3 cup Extra Virgin Olive Oil
1/2 cup Heavy Cream
2 Tablespoons Butter
1/4 cup Grated Parmesan (additional)
12 ounces, weight Pasta (cavitappi, Fusili, Etc.)
2 whole Tomatoes, Diced

DIRECTIONS:
1. Cook pasta until al dente.
2. Add basil leaves, 1/2 cup Parmesan, pine nuts, and salt and pepper to a food processor or blender. Turn machine on, then drizzle in olive oil while it mixes. Continue blending until combined, adding additional olive oil if needed. Set aside.
3. Heat cream and butter in a small saucepan over medium-low heat. Add pesto and stir.
4. Drain pasta and place in a serving bowl. Pour pesto cream over the top. Toss to combine. Add diced tomatoes and toss quickly. Serve immediately.

*I grilled chicken with lemon pepper and added it to the pasta and it was delicious! This time I actually used pesto from a jar instead of making the pesto because I had some that needed to be used. It was still so good but I would love to make the pesto next time. This was SO easy and really yummy! I only used about 8 ounces of pasta but made the same amount of sauce.

Chicken Florentine Bowtie Pasta

Chicken Florentine Bowtie Pasta
from Picky Palate

INGREDIENTS:

2 tablespoons extra virgin olive oil
1 cup finely chopped white onion
1 clove minced garlic
4 cups baby spinach leaves
2 cups cooked shredded chicken breast
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 Cups Philadelphia Cooking Creme
1 pound bowtie pasta or other small noodle
1 1/2 cups shredded mozzarella cheese

DIRECTIONS:

1. Preheat oven to 350 degrees F. and spray a 9×13 inch baking dish with non-stick cooking spray.

2. Place oil in Dutch oven or large pot over medium heat. Add onion and cook, stirring until tender, about 5 minutes. Add garlic and cook, stirring for 1 minute. Stir in spinach leaves, cook, stirring until wilted about 2 minutes. Add chicken, salt, and pepper, and cook until heated through, about 3 minutes. Add cooking cream, stirring to combine.

3. Cook pasta according to package directions, drain and run under cold water to stop cooking. Add pasta to chicken mixture stirring to combine. Transfer to prepared baking dish and top with cheese. Bake for 20 to 30 minutes, until cheese is melted.Makes 8 servings

*I didn't cut this in half and I totally should of. It was a great weeknight pasta dish and fairly easy!!

Mexi-Chicken Campanelle

Mexi-Chicken Campanelle
from The Picky Palate

INGREDIENTS:
1 lb campanelle pasta
1/4 teaspoon Ancho Chile Pepper
1/4 teaspoon Smoked Paprika
1/4 teaspoon Garlic Powder
1/4 teaspoon Sicilian Sea Salt
1/4 teaspoon Black Pepper
1 1/2 lbs (fryer) chicken breast with rib meat
2 tablespoons extra virgin olive oil
1 cup finely chopped white onion
1 tablespoon minced garlic
1 cup finely chopped sweet peppers
1 1/2 cups Salsa Verde, mild
1 cup petite diced tomatoes from can
1/2 cup heavy cream
1/4 cup fresh chopped cilantro

DIRECTIONS:

1. Preheat oven to 350 degrees F.

2. Cook pasta according to package directions, drain and run under cold water to stop cooking.

3. Place ancho pepper, smoked paprika, garlic powder, salt and pepper into a small bowl, stirring to combine. Sprinkle over both sides of chicken, then rub. Heat 2 tablespoons oil in Dutch oven or large pot over medium heat. Add chicken cooking until browned on both sides, about 6 minutes each side. Place pot in oven and continue cooking for 25 minutes.

4. While chicken is cooking heat 2 tablespoons oil in another Dutch oven or medium pot over medium heat. Add onions, garlic and sweet peppers, cooking and stirring until tender, about 5 minutes. Add salsa, tomatoes, cream and cilantro, stirring to combine. Add cooled pasta back to original large pot and pour sauce over top, stirring to combine. Reduce heat to low, stirring often.

5. When chicken is cooked through, remove and let rest for 5 minutes. Cut into slices. Spoon pasta in serving bowls and top with slices of chicken breast. Garnish with a sprig of cilantro if desired.

Makes 4 to 6 servings

*This was a wonderful, different pasta dish that was yummy and spicy! We grilled chicken breasts instead and it was great! I cut this recipe in half to serve just my husband and I, since I figured it would be too spicy for our girls. Although my youngest liked it! I didn't half the chicken spice rub or the cream though. :)

Tortellini Spinach Bake in Creamy Lemon Sauce

Tortellini Spinach Bake in Creamy Lemon Sauce
from Our Best Bites

INGREDIENTS:

12 oz bag Barilla Cheese & Spinach Tortelini (find them in the dry pasta aisle)
4 oz bacon or pancetta, (about 4 strips bacon)*
3 cloves garlic, pressed in garlic press or finely minced
2 Tbs flour
2 C milk
¾ tsp kosher salt
⅛ tsp black pepper
1 1/2 tsp dry basil
¼ tsp red pepper flakes (1/2 tsp or more if you like spicy)
1 medium lemon
2 C loosely packed fresh spinach, roughly chopped
¾ C grated mozzarella cheese, divided
¾ C grated Parmesan cheese, divided

DIRECTIONS:

1. Preheat oven to 350 degrees. Fill a large stock pot with water and bring to a boil. Add tortellini and cook according to package instructions.

2. Place bacon in a medium sized skillet on the stove-top at medium-high heat. Cook until crisp. Remove bacon from pan with slotted spoon and set on paper towels to drain. Reserve two tablespoons bacon drippings in pan and discard the rest.

3. Add garlic to pan and cook until fragrant and tender, about 1 minute. Add flour to pan and stir with a whisk for about 1 minute. Slowly add milk and continue to stir with whisk until smooth. Add salt, pepper, basil, and red pepper flakes and bring sauce to a simmer.

4. While sauce is heating, use a microplane grater or a fine-holed cheese grater to zest lemon. Then cut lemon in half and remove juice. Add 2 teaspoons zest and 1 tablespoon lemon juice to sauce. Continue to stir until thickened, 2-3 minutes. Remove from heat.

5. Drain tortellini and place back in stock pot. Reserve 1 tablespoon of the cooked bacon and add the rest to the pasta mixture. Add spinach, 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese. Add sauce and gently stir to combine. Place pasta mixture in an 8×8 or 9×9 baking dish and top with remaining 1/4 cup mozarella and 1/4 cup parmesan and also crumbled bacon.

6. Cover pan with foil and bake for 20 minutes. Remove foil and bake for an additional 5-10 minutes, until cheese on top is melted and pasta is bubbly throughout. Remove from oven and cool for 10 minutes before serving.

*I added some shredded rotisserie chicken to this dish. Next time I wouldn't add as much basil, it was a little too much.

Tuscan Garlic Chicken

Tuscan Garlic Chicken
from Mel's Kitchen Cafe

INGREDIENTS:
3/4 cup all-purpose flour
1/2 tablespoon salt
1 teaspoon pepper
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
4 boneless, skinless chicken breasts
5 tablespoons extra virgin olive oil, divided
1 tablespoon finely minced garlic (about 4-5 cloves)
1 red bell pepper, cut into thin strips or chopped
1/2 cup low-sodium chicken broth
6 ounces fresh spinach
1/2 cup heavy cream
2 teaspoons cornstarch
1 cup lowfat milk
1 cup freshly grated Parmesan cheese
1 pound fettuccine (I used whole wheat linguine)

DIRECTIONS:
1. Preheat the oven to 350 degrees F.
2. In a shallow pie plate or similar dish, combine the flour, salt, pepper, basil and oregano. Dip each chicken piece in the flour mixture until both sides are well coated.
3. In a large 12-inch nonstick skillet, heat 3 tablespoons of the olive oil over medium heat until the oil is hot and shimmering. Carefully place the chicken breasts in the pan, cooking them for 2-3 minutes on each side, until they are golden and browned but not cooked all the way through (they’ll finish up in the oven). Gently remove the chicken to a foil-lined, lightly greased baking sheet and bake in the preheated oven for about 15 minutes, until the chicken is cooked through. Set aside and tent with foil until ready to use.
4. While the chicken is cooking, heat a large pot of water to a boil and add the noodles, cooking until al dente.
5. Also, wipe out the skillet with a couple paper towels and return it to medium heat, adding the remaining 2 tablespoons olive oil. When the oil is hot, add the garlic and bell pepper, sauteing for 2-3 minutes.
6. Stir in one tablespoon flour and stir constantly while cooking for another minute. Add the chicken broth to the skillet and bring the mixture to a low simmer, whisking constantly, until slightly thickened, about 3-4 minutes.
7. In a small liquid measure, whisk together the cornstarch and cream. Add the spinach, milk and cream mixture to the skillet. Bring the mixture to a simmer and cook, stirring occasionally, until the spinach is wilted and sauce is slightly thickened, about 2-4 minutes. Stir in the Parmesan cheese.
8. When the pasta has finished cooking, drain and return it to the pot. Toss the pasta with half of the cheese sauce.
9. Place some of the coated pasta on each plate. Top with a breaded chicken breast and spoon some of the sauce over the top of the chicken and pasta. Serve immediately.

*We really enjoyed this chicken and pasta dish and we loved the sauce! I loved the cooked spinach and red peppers that were in the sauce. We served this with french bread and cooked broccoli.

Baked Penne with Chicken, Broccoli, and Smoked Mozzarella

Baked Penne with Chicken, Broccoli, and Smoked Mozzarella
from Mel's Kitchen Cafe

INGREDIENTS:

Topping:
3/4 cup bread crumbs (store-bought or make your own)
2 tablespoons butter, melted

Filling:
1 bunch broccoli (about 1 ½ pounds), stalks cut off, florets trimmed into 1-inch pieces
12 ounces penne pasta
2 tablespoons olive oil
1 medium onion, minced
6 medium garlic cloves, finely minced or pressed through a garlic press
1 teaspoon dried thyme
¼ cup all-purpose flour
2 cups low-sodium chicken broth
1 cup heavy cream
1 teaspoon salt
½ teaspoon pepper
1 ½ pounds boneless skinless chicken breasts (about 3), trimmed and cut into bite-size pieces
3 ounces smoked mozzarella, shredded
8 ounce jar oil-packed sun-dried tomatoes, drained and chopped into pieces

DIRECTIONS:

1. In a small bowl, combine the bread crumbs and butter and set aside. Lightly grease a 9X13-inch baking dish and set aside. Preheat the oven to 400 degrees.

2. In a large pot, bring the water for the pasta to a boil. Stir in one tablespoon salt and the broccoli. The broccoli cooks quickly so stay close! Cook the broccoli for 1 minute, until it is bright green. Quickly remove the broccoli with a slotted spoon to a plate. Return the water to a boil and add the pasta and cook until al dente, about 1-2 minutes less than how you would eat it normally (it will cook a bit more in the oven while baking). Drain the pasta in a colander and toss with 1 tablespoon olive oil. Leave it in the colander and set it aside.

3. Wipe the pot dry. Add the remaining 1 tablespoon oil and return to medium heat until shimmering. Add the onion and cook until softened and beginning to brown, about 5 minutes. Stir in the garlic and thyme; cook until fragrant, about 30 seconds, stirring constantly. Add the flour and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in the broth and cream; bring to a simmer, whisking often. Add the chicken and cook, stirring occasionally, until cooked through, about 6-7 minutes. Stir in the sun-dried tomatoes and smoked mozzarella.

4. Add the cooked pasta and broccoli to the sauce; stir to combine. Transfer the pasta mixture to the prepared baking dish and sprinkle with the bread crumb topping. Bake until the casserole is bubbling and the crumbs are lightly browned, about 15 minutes. Serve immediately.

*This was a really good pasta dish! I used just normal mozzarella since I couldn't find the smoked kind.

Cheesy Tortellini Bake

Cheesy Tortellini Bake
from Dinners for a Year and Beyond

INGREDIENTS:
4 chicken breasts, boneless and skinless, about 1 1/2 pounds total
salt, pepper
olive oil
4 cups broccoli florets
2 packages(about 10 ounces each); frozen or fresh cheese tortellini
2 tablespoons butter
3 tablespoons flour
2 cups milk
1 teaspoon dried mustard
1 and 1/2 cups shredded sharp Cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/2 cup grated Parmesan cheese
1/3 cup panko bread crumbs

DIRECTIONS:
1. Preheat the oven to 375 degrees. Grease a 9 x 13 inch backing pan. Set aside.
2. Place the chicken on a baking sheet and drizzle with olive oil and sprinkle with salt and pepper. Bake for 20 - 25 minutes or until cooked through. Let cool and then cut into 1-inch chunks. Set aside. Increase the oven to 425 degrees.
3. Fill a large pot with water and bring to a boil. Add the broccoli and cook for 3 - 5 minutes until it is still crisp but a little tender. Drain into a colander and set aside.
4. Prepare the tortellini according to package instructions cooking the pasta to al dente. Drain and set aside.
5. While the tortellini is cooking, make cheese sauce. In a saucepan, melt the butter. When it just begins to sizzle, whisk in the flour and cook for 1 minute. Gradually pour in the milk and whisk until smooth. Continue cooking for 3 - 4 minutes or until the sauce thickens. Off the heat, stir in the mustard powder, 1 and 1/4 cups of the cheddar cheese and the Parmesan cheese. Season to taste with salt and pepper.
6. In a large bowl, add the chicken and tortellini. Pour the cheese sauce over the pasta and stir to evenly distribute the sauce. Add the broccoli and gently stir to combine.
7. Pour mixture into the baking dish. Scatter remaining cheddar cheese over top and sprinkle with the panko. Bake for 10 - 15 minutes (uncovered) until hot and just bubbling. Remove from oven and serve.

*I cut this recipe in half, only filling an 8x8 dish. It was a pretty good weeknight meal. I feel like it needed a little more seasoning and flavor but we really enjoyed it and my girls loved it! I served breadsticks and corn with this meal.

BBQ Chicken Spaghetti

BBQ Chicken Spaghetti
from Picky Palate

INGREDIENTS:
1 lb thin spaghetti noodles
4 Tablespoons extra virgin olive oil
1/2 large red onion, peeled and finely chopped
2 Tablespoons dry Ranch Dressing Mix
3/4 Cup chopped fresh cilantro leaves
Shredded BBQ Chicken

DIRECTIONS:
1. Prepare BBQ shredded chicken. I boiled 4 chicken breasts, shredded it, then added the chicken and BBQ sauce to a pan to heat.
2. Cook spaghetti noodles according to package directions; drain and rinse with cold water to stop cooking.
3. Place olive oil into a large pot over medium heat. Saute red onions until softened and golden.
4. Add cooked spaghetti to onions; mix and add dry Ranch Dressing seasoning and cilantro leaves. Season with a pinch of salt and pepper to taste.
5. Place noodles onto serving plates and top with warm shredded BBQ chicken. Garnish with cilantro leaf and serve.

*I was a little skeptical of this dish- BBQ Chicken with Spaghetti? But it was absolutely delicious with great flavor! I will definitely be making this again! We had a few friends over for dinner to share this meal. If we had not, I would have split this in half.

Grilled Chicken Fajita Fettuccine

Grilled Chicken Fajita Fettuccine
from My Kitchen Cafe

INGREDIENTS:

Marinade Ingredients:
2 tablespoons fresh lime juice
1 tablespoon vegetable or canola oil
2 large cloves garlic, minced
1/2 teaspoon salt
1 tablespoon apple cider or red wine vinegar
2 teaspoons soy sauce
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon dried oregano
¼ teaspoon black pepper

Pasta Ingredients:
3 boneless, skinless chicken breasts cut into fajita-sized strips
1 tablespoon vegetable, canola or olive oil
1 large yellow onion, sliced into half moons
1 green pepper, sliced into thin strips
1 red pepper, sliced into thin strips
8 ounces white button mushrooms, quartered
4-6 ounces crumbled feta cheese
1 pound fettuccine
1/4 cup chopped fresh cilantro, plus more for serving
Sour cream for serving

DIRECTIONS:

1. In a small bowl, mix the marinade ingredients together. Place the chicken strips in a ziploc bag, pour the marinade over the chicken and seal the bag. Refrigerate and marinate for 4-8 hours.

2. Grill the chicken strips until they are tender and cooked through (alternately, you could saute the chicken in a hot skillet to cook or broil in the oven). Set aside and tent with foil to keep warm.

3. Start a large pot of water to boil. When boiling, add a tablespoon of salt and the fettuccine. Cook until the noodles are tender, according to package directions. Drain.

4. While the water is heating and the noodles are boiling, in a large nonstick skillet over medium heat, heat the 1 tablespoon oil and add the onions. Cook, stirring often, until they begin to soften, about 3-4 minutes. Add the mushrooms and cook until the mushrooms begin to give off their liquid and start to brown (by now, the onions should be nearly finished cooking). Add the bell peppers and saute until they are crisp tender. I like my bell peppers barely cooked so they retain their sweetness and crispness, but cook them however you like.

5. Return the noodles to the pot and toss with the chicken, vegetables, half of the cheese and cilantro. Serve the pasta with a dollop of sour cream, if desired, the remaining cheese and additional cilantro.

6. For a prettier presentation (rather than serving from the pot), after combining all the ingredients in the pot, dump the pasta onto a large serving platter or bowl.

*I was a little nervous about serving a Mexican dish usually served on tortillas over fettuccine instead but it turned out great. There isn't a sauce but the marinaded chicken has wonderful flavor and the dollop of sour cream and the feta cheese gives the pasta a little silky cream to it.

East West BBQ Crock Pot Chicken

East West BBQ Crock Pot Chicken
recipe and image from Dinners for a Year and Beyond

INGREDIENTS:
2 medium onions, sliced, about 2 cups
2 chicken breasts, bone-in and skin on
5 chicken drumsticks, bone-in and skin on
1 cup spicy barbecue sauce such as Sweet Baby Ray's Sweet n Spicy
1/4 cup soy sauce
3 tablespoons Worcestershire sauce
4 garlic cloves, smashed
1/4 cup orange juice
1 tablespoon cornstarch
hot sauce, for serving

DIRECTIONS:
1. Place sliced onions in the crock pot and top with the chicken.
2. In a small bowl, combine the barbecue sauce, soy sauce, Worcestershire sauce, garlic, and orange juice. Pour over the chicken.
3. Cover the crock pot and cook on high for 4 - 5 hours or low for 7 - 8 hours.
4. When the cooking time is complete, remove the chicken to a platter and tent with foil to keep warm.
5. In a small pot over medium high heat, add 1 cup of the sauce from the crock pot. In a small bowl combine the cornstarch with 2 tablespoons of cold water. Stir into the sauce in the pot and cook for 3 - 5 minutes until it is thickened. Pour the thickened sauce back into the crock pot and stir to combine. Spoon the sauce over the chicken and serve with extra hot sauce if desired.

Serve with a noodle salad:
INGREDIENTS:
half pound of cooked and drained linguine
3 tablespoons soy sauce
2 teaspoons sesame oil
1 tablespoon rice wine vinegar
1 cup each steamed broccoli, green beans, yellow pepper
a few shakes of sesame seeds and red pepper flakes

DIRECTIONS:
1. Toss all ingredients with cooked linguine noodles.

*This chicken was so moist and flavorful and went wonderful with the noodle salad!

Beef Rigatoni in Tomato Cream Sauce

Beef Rigatoni in Tomato Cream Sauce
from The Meat and Potatoes Foodie

INGREDIENTS:
1 tablespoon olive oil
1 tablespoon butter
1 medium sweet onion, diced
1/2 teaspoon kosher salt
fresh cracked pepper
2 fat cloves garlicminced
1 pound ground beef
1/8 teaspoon kosher salt
1/8 teaspoon red pepper flakes (or more if you really want that kick)
1/2 cup white wine or vermouth
4 oz canned tomato paste, preferably organic
1 (14 oz) can diced tomatoes, lightly drained
2 oz cream cheese
1/8 teaspoon kosher salt
1/2 teaspoon dried oregano
1 lb rigatoni
handful salt to flavor water
1/2 cup Parmesan cheese

DIRECTIONS:
1. Begin boiling water for pasta.
2. Add butter and olive oil to a large pan and put over medium heat. Add onions, 1/2 tsp salt, and pepper and stir. Cook for a couple of minutes and then stir in the garlic. Saute, stirring occasionally another 2-3 minutes until the onion is translucent.
3. Add the ground beef to the onions and garlic, breaking the meat up gently. Season with the additional salt and red pepper flakes then cook, stirring occasionally for about 8 minutes or just until the meat is browned.
4. Carefully pour in the wine and raise the heat to high. Once the wine is boiling, give everything a good stir then let simmer away until the majority of the liquid has evaporated and the mixture is almost dry again (about 10 minutes.)
5. Add pasta to boiling water. Cook only until al dente, about nine minutes.
6. Back to your beef/wine mixture - once the majority of the liquid has evaporated, lower the heat to low and stir in the tomato paste, diced tomatoes, cream cheese, salt, and oregano. Combine well and keep over low heat until your pasta is cooked.
7. Once the pasta is ready, use a spider or slotted spoon to strain the pasta from the water and add it into the meat/sauce along with a ladle full of pasta water (about 1/3 cup.)
8. Immediately stir in the parmesan cheese, mixing well so that it melds into the sauce.

This was a good pasta dish, nothing spectacular but something easy and yummy that I would make again.

Chicken Tortellini Bake

Chicken Tortellini Bake
from My Kitchen Cafe

INGREDIENTS:
16 ounce package of cheese tortellini (use the fresh not frozen kind)
1 tablespoon oil
2 cups (about 2 chicken breasts) chicken, cut up into bite size pieces
3 green onions finely chopped, white and green parts
2 tablespoons flour
8 ounces (1 cup) chicken broth
8 ounces sliced fresh mushrooms
3/4 cup sour cream
8 oz (2 cups) shredded Monterey jack cheese (I used mozzarella)

DIRECTIONS:
1. Bring a large pot of water to boil and cook tortellini for 2-3 minutes. Drain and set aside.
2. Heat the oil in a large non-stick skillet over medium heat. Brown the chicken for 1-2 minutes and add the fresh mushrooms and green onions, cooking until chicken is done and mushrooms are golden brown.
3. Sprinkle flour over mixture and stir to combine. Cook for 1-2 minutes.
4. Add chicken broth and stir until thickened. Mix in sour cream until mixture is creamy and slightly thickened.
5. Spray a 9X13 pan with cooking spray. Pour tortellini in bottom of 9X13 pan. Sprinkle half the cheese over tortellini. Put cooked chicken/sauce mixture on top and sprinkle remaining cheese over the top.
6. Bake covered with tin foil at 350 for 30 minutes, uncover and bake for additional 15 minutes until bubbly and golden brown around the edges.

*I cut this recipe in half for my little family. This was a yummy, just homey pasta casserole. I served it with broccoli and Asiago cheese bread.