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Posts Tagged ‘pasta’

  1. Smoky Chicken Pasta

    July 11, 2014 by AmazinglyWonderful

    8 oz. Farfalle pasta
    1 – 1 1/2 c. heavy whipping cream (I used half & half and 1 Tbsp of flour)
    2 chicken breasts (boneless, skinless)
    3 cloves garlic, crushed
    1 tsp pepper
    1/2 tsp basil
    1/2 c. butter (I used 3 Tbsp)
    1/2 lb. bacon, crumpled
    1/2 c. shredded Parmesan cheese
    1/2 bottle (12 oz) Lawry’s mesquite marinade with lime juice

    Put chicken and marinade in the crock pot on low for 6 hours. Pull marinated chicken out of the juices, allow to cool a little bit, and shred. Set this aside. About a half-hour before serving, boil the pasta. In a small saucepan, melt butter (and flour), add garlic, whipping cream, basil, pepper, parmesan cheese, and crumpled bacon. Whisk together on low heat for 5-6 minutes. In a large bowl, pour over cooked, drained pasta, add chicken and stir through. Sprinkle a little bit more shredded parmesan cheese on top.

    Recipe –

  2. Creamy Cajun Chicken Pasta

    July 11, 2014 by AmazinglyWonderful

    2 boneless skinless chicken breasts, cut into thin strips or chunks
    4 ounces linguine, cooked al dente (I used whole wheat linguine)
    2 tsp cajun seasoning
    2 Tbsp butter
    1-2 cup heavy whipping cream (I used half 1% milk and half whipping cream)
    2 Tbsp chopped sun-dried tomatoes
    1/4 tsp salt
    1/4 tsp dried basil
    1/8 tsp ground black pepper
    1 garlic clove, minced
    1/4 cup grated parmesan cheese

    Place chicken and Cajun seasoning in a bowl and toss to coat.

    In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.

    Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.

    Pour over hot linguine and toss with Parmesan cheese.

    Recipe found here –

  3. Creamy Grilled Chicken Piccata

    July 11, 2014 by AmazinglyWonderful

    Juice of 1 lemon (3Tbsp)
    3 Tbsp olive oil
    1 Tbsp minced garlic
    1 tsp salt
    1/4 tsp black pepper
    1/2 tsp basil or oregano
    2 boneless, skinless chicken breasts

    2 cups dried penne pasta
    2 Tbsp butter
    Juice of 2 lemons (6 Tbsp)
    1 Tbsp minced garlic
    1/2 cup half and half (or heavy cream)
    2 tsp dried basil
    2 Tbps capers
    1/2 cup grated parmesan cheese

    Combine first 6 ingredients and mix well.  Place chicken in a ziplock bag and pour marinade over chicken.  Marinate overnight in the refrigerator.  When ready, grill until done.  Allow chicken to rest for a few minutes and then slice into strips to serve over pasta.

    While chicken is grilling.  Cook pasta according to directions (10-12 minutes).  Reserve 1/2 cup of pasta water and drain.  In same sauce pan, melt butter over medium heat.  Whisk in garlic and lemon juice.  Pour in half and half and whisk until hot.  Add some salt and pepper to taste.  Add the parmesan cheese, basil and capers, and heat until cheese is melted.  Check the consistency of the sauce and add some of the reserved pasta water to loosen the sauce if necessary.  Toss in pasta.

    Serve in pasta bowls with grilled chicken on top.  Sprinkle with more parmesan if desired.

    Recipe found here –

  4. Creamy Chicken Rosa Bake

    July 11, 2014 by AmazinglyWonderful

    2 cups penne pasta
    1/4 cup pasta water.
    2 large chicken breast, cooked and chopped (I seasoned the chicken with some garlic seasoning)
    1 jar (15oz) Bertolli Four Cheese Rosa sauce
    1 cup frozen green peas
    2 oz Asiago cheese, grated (or Parmesan)

    Preheat oven to 375.

    In large saucepan, cook the penne pasta for 7-9 minutes (al dente).  Reserve 1/4 cup pasta water. Drain the pasta and return to pan.  Add chicken, peas, sauce and pasta water.  (I dumped the sauce into the pan and added the pasta water to the sauce jar and shook it to get the remaining sauce out of the jar).  Mix well.

    Transfer mixture to 9×13 pan.  Top with grated cheese and bake for 25 minutes.

    Recipe –

  5. King Ranch Mac & Cheese

    July 11, 2014 by AmazinglyWonderful

    • 8-oz corkscrew pasta
    • 1 Tbsp dried minced onion flakes
    • 1 (10-oz.) can Rotel tomatoes (undrained)
    • 8 oz Velveeta cheese
    • 3 cups chopped cooked chicken (about one rotisserie chicken)
    • 1 (10 3/4-oz.) can cream of chicken soup
    • 1/2 cup sour cream
    • 1 tsp chili powder
    • 1/2 tsp ground cumin
    • 1 1/2 cups shredded Cheddar cheese

    Preheat oven to 350°.

    Prepare pasta according to package directions. Drain, set aside.

    In a large Dutch oven over medium-high heat, combine dried minced onion flakes, Rotel tomatoes, and Velveeta. Stir constantly for 2 minutes, or until cheese is melted. Stir in chicken, cream of chicken soup, sour cream, chili powder and cumin. Add cooked pasta and stir to combine. Spoon mixture into a lightly greased 10-in iron skillet or 9×13-inch pan. Top with shredded cheddar cheese.

    Bake for 25-30 minutes or until bubbly.

    Recipe found here –

  6. Cream of Mushroom Italian Sausage Pasta

    October 11, 2011 by AmazinglyWonderful


    Italian sausage (cut out of the casing)

    1/2 teaspoon red pepper flakes

    1 tablespoon olive oil


    an onion

    3 cloves garlic, minced

    1 (28 oz) can Italian-style plum tomatoes, drained and coarsely chopped

    can of cream of mushroom soup

    half can of milk


    The Doing

    In a large skillet heat oil over medium heat.

    Add sausage, stirring occasionally to break up large clumps. Cook until completely browned.

    Stir in onion, garlic and red pepper, cooking until tender.

    Stir in tomatoes, soup and milk. Simmer until mixture thickens, 5 minutes.

    Stir cooked pasta into sauce and heat through.


    Other ways to try it:

    Add some chopped carrots or zucchini with the onions.

    Add kale or spinach with the tomatoes.

    Substitute Bulgar wheat, barley, potatoes or roasted vegetables in place of the pasta.

  7. Italian Sausage Meatballs (the lazy way to make balls of meat)

    August 18, 2011 by AmazinglyWonderful

    See title to figure out why this recipe exists 🙂



    uncooked Italian Sausage links

    olive oil


    The Doing

    Keeping the shape of the link intact, remove from casing. (I do it by carefully cutting down the length of the link with a sharp knife)

    cut links into chuncks so that the length is proportional to the width

    pan fry

    add to your fave dish!