Pasta
This is a simple dish that does take a little time, but the end result was very good. I really like the contrast of the pasta and the crispy chicken.
INGREDIENTS
16 ounces bow tie pasta
2 pounds boneless skinless chicken, cut into bite size pieces
1/4 cup of butter, cubed
2 cans condensed cream of chicken soup (undiluted)
2 cups frozen peas
1 red pepper sliced
1 1/2 cups milk (any you have)
Salt to taste
Pepper to taste
2/3 cup grated parmesan cheese
1 cup dijon mustard
2 cups Panko crumbs
Vegetable oil (enough to shallow fry)
DIRECTIONS
Boil your water. In a large frying pan add enough oil to shallow fry your chicken, heat on medium. You will be able to tell when the oil is ready when you place the handle side of a wooden spoon into the oil and the oil bubbles around the spoon. While the water is coming to a boil and your oil is heating up, put the mustard in one bowl and Panko crumbs in another bowl. Add the chicken to the mustard to coat each piece, once coated add the chicken to the Panko and thoroughly coat each piece. When the oil is ready add the chicken to the pan and cook through turning and browning the chicken until thoroughly cooked. Cook pasta according to package directions. In another large pan on medium heat add soup, peas, pepper, milk, salt and pepper. Heat through. Stir in cheese. drain pasta and add to sauce. Top each plate with the crispy chicken pieces and serve warm.
Enjoy,
I can’t even begin to tell you how delicious this was! I used store bought “fresh ” ravioli from my local store and made this sweet and creamy sauce using fresh tomatoes as well as sun dried tomatoes. This dish was LOVED by all of us and is now a family favorite that I will be making again VERY soon!
INGREDIENTS
1 (20 ounce) package of refrigerated four cheese ravioli
2 large Roma tomatoes
3/4 cup sun dried tomatoes in oil (drained)
2 tablespoons butter
4 cloves of garlic, minced
2 1/2 tablespoons flour
1 3/4 cup milk (I used 1%)
1/3 cup heavy cream
Salt
Pepper
1 pinch of red pepper flakes (or more if you like spicy)
1/3 cup shredded Parmesan cheese
1/2 cup fresh basil
DIRECTIONS
Bring a large pot of water to a boil. Once boiling, add ravioli and Roma tomatoes. Boil Pasta according to package directions and cook tomatoes until the skins burst. Remove tomatoes and allow to rest until cool enough to handle. Then peel , seed and dice tomatoes. Drain pasta when cooked through. While the pasta is boiling prepare your sauce. Place sun dried tomatoes in a food processor and pulse until finely minced. In a large deep skillet, melt butter over medium heat and add garlic and sauté for 30 seconds. Then add flour and cook whisking constantly about 1 1/2 minutes. Slowly add milk and cream. Add sun dried tomatoes and whisk to separate clumps. Season with salt and pepper to taste and add red pepper flakes. Cook sauce until thickened, bringing to a light boil while stirring constantly. Reduce heat and add Roma tomatoes and Parmesan cheese Cook until cheese is melted stirring frequently. Add additional 1/4 c. milk if needed. Add cooked ravioli to sauce coating evenly. Add basil and stir. Serve warm.
Enjoy,
I have really been enjoying the one pot dishes lately and this recipe is no exception. This comes together easily after a long day at work! IT was also very well received by everyone who ate it that night!
INGREDIENTS
4 slices of bacon , diced
1 boneless skinless chicken breast, cut into bite size pieces
2 cloves of garlic , minced
1 onion diced
2 cups chicken broth
1 (14.5 ounce) can diced tomatoes
1/2 cup milk (I used 1%)
1/4 teaspoon red pepper flakes
3 cups rotini pasta
1/4 cup BBQ sauce (use your favorite)
1 cup shredded cheddar cheese
salt
pepper
DIRECTIONS
Heat a large stockpot over medium high heat. Add bacon and cook until crispy. (6-7 minutes). Stir in your diced chicken and cooked until golden brown. Add garlic and onion continue cooking until onions are translucent. Stir in chicken broth, tomatoes, milk, red pepper flakes, pasta and salt and pepper to taste. Bring to a boil , cover and reduce heat and simmer until pasta is cooked through (about 12-14 minutes). Stir in BBQ sauce and cheese, cook 2-3 more minutes until heated through.
Enjoy,
recipe adapted from Damn delicious
This recipe comes from Giada DeLaurentiis. I saw her make this quick and easy dinner made from leftover buttered pasta. She used wagon wheel pasta for her daughter, but I used a small round pasta but ANY pasta will work fine in this! This dinner took almost no time and I did not have to turn my oven on. That is a huge bonus on a hot day! I should add it is also meatless, which I was happy about but we all agreed this would be great with any leftover ham you might have!
INGREDIENTS
3/4 cup grated Parmesan
1/4 milk (I used 1%)
Salt
Pepper
4 eggs at room temperature , beaten
2 cups Rotelle pasta, cooked or any pasta you have
1 cup frozen peas, thawed
1 cup spinach finely chopped
1/4 cup extra virgin olive oil
2 cups tomato basil pasta sauce to serve on the side.
DIRECTIONS
In a large bowl combine cheese, milk,salt, pepper and eggs. Stir in the cooked pasta, peas and spinach. In a ten inch nonstick skillet heat two tablespoons of the oil over medium heat. Add the egg mixture, using a flat spatula gently press the vegetables and pasta down to form an even layer. Cook until golden brown on the underside (mine took almost ten minutes). Place a plate that is slightly larger than the skillet over the pan, using an oven mitt invert the pan placing the “pizza” on the plate. Add the remaining two tablespoons of oil to the skillet and slide the “pizza” and cook for five more minutes until golden brown on the underside.
Warm the pasta sauce in microwave or stove top to serve along side the “pizza”. Transfer your “pizza” to a serving platter and cut into wedges and serve warm.
Enjoy,
With Summer heating up and all the farmer’s markets in full swing this recipe that is adapted from Parade Magazine is just the thing for a meatless summer dinner. This dish is sweet from the tomato’s, and rich and creamy from the cheese sauce. Serve with a side salad and your dinner is done! This is a make again recipe for us as we all went back for seconds!
INGREDIENTS
5 Tablespoons of unsalted butter, divided
1/4 cup all purpose flour
1 Tablespoon Italian seasoning
1/4 teaspoon ground nutmeg
3 cups milk (I used 1%)
Salt
1 pound spiral pasta
5 ounces shredded Parmesan cheese plus 1/2 cup for topping
8 ounces Italian cheese blend
6 ounces grape tomatoes (about 1 cup)
1 jar (8.5 ounces) sun dried tomatoes julienne cut in olive oil, drained
1/4 cup Italian panko crumbs
DIRECTIONS
Preheat the oven to 350 degrees. Fill a large pot with water cover and bring to a boil. In a medium sauce pan over medium heat melt 4 tablespoons of butter, add flour, Italian seasoning and nutmeg.Whisk for 2 minutes to get the “floury” taste out. Add milk whisking to combine. Add salt and your pasta to your boiling water. Cook about 7 minutes or until pasta is cooked Al Dante.
Add the 5 ounces of Parmesan cheese to sauce and stir, add Italian cheese stirring until cheese is melted and smooth. Reduce heat to simmer. Meanwhile slice your grape tomatoes in half and drain the sun dried tomatoes. In a microwave safe bowl, add the last bit of butter and microwave until melted. Add the breadcrumbs and 1/2 cup of Parmesan cheese stir with a fork until combined. set aside. When the pasta is done drain and return to pot. Add sun dried tomatoes and grape tomatoes. Stir in all but about one cup of cheese sauce and stir until combined. Pour pasta into baking dish and smooth out with a spoon Pour remaining cheese sauce over the top. Sprinkle with the panko topping and bake for 20 minutes. Turn the oven to broil for about two minutes to brown the topping. Remove from oven.
NOTE: This recipe can be made early in the day and stored in the fridge until you are ready to bake. Follow the directions until it goes in the oven, then store in fridge. When you bake it, just bake covered with foil for 35 minutes or until warmed through then uncover and broil for just a couple minutes to brown the topping.
Enjoy,
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