Tuscan Chicken with Penne Pasta

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Ready in under 30 minutes, this delicious Tuscan Chicken with Penne Pasta is flavorful and easy to make. Perfect dish for a busy weeknight meal!
Tuscan Chicken with Penne Pasta

Tuscan Chicken with Penne Pasta

I was thrilled to get a Dutch Oven for Christmas, I’ve wanted one for so long! We try to have at least one new dish each week in our home, to help stay out of the rut that’s easy to fall into, where we eat the same things over and over, especially on busy weeknights! I’ve been trying to test out recipes using just one or two pots, so there is less to clean up, and find things that are ready in 30 minutes or less. This works out great after sports practice, because the kids can go shower while I prepare dinner, then we can all eat together when it’s done.

My boys are tween/teenagers and I think they are ALL going through growth spurts right now, because they are eating everything in sight. I need meals that are hearty and filling, with plenty of leftovers for them to devour the next afternoon when they get home from school. They are close in age, and I feel like the “Growth Spurt” phase is never ending, so the recipes that workout well for us get added to the Meal Plan Rotation quite frequently.

To begin, gather all ingredients, and take a couple of minutes to dice, chop, and mince, so everything is ready to be added when it’s time. Honestly, I do this on my grocery shopping day, and store in reusable containers in the refrigerator, to save time on busy nights. To save additional time and money, I’ll often freeze leftover broth when I make chicken in 1/2 cup portion sizes, as well as diced or shred the extra chicken to freeze for recipes too. Otherwise, I’ll pick up some boxed Chicken Broth and a Rotisserie Chicken at the Supermarket.

Tuscan Chicken with Penne Pasta

Look how delicious! Sorry the lighting over the stove-top isn’t the greatest :)

Place Olive Oil & Butter in 5.5 Qt Dutch Oven (or large Pot) with minced garlic, diced onion, and Spinach. Saute over medium heat for about 5 minutes, until onions are cooked through and clear. Stir to make sure garlic doesn’t burn while cooking. Boil Pasta according to package directions. I used Barilla Gluten Free Penne Pasta, but any variety would work fine. Add Basil, Italian Seasoning, Oregano, Salt & Pepper, Thyme, Diced Tomatoes, and Chicken Broth to the Dutch Oven. Once it reaches a boil, add in the shredded or diced chicken. Reduce to Medium Low heat, and allow to simmer. Mix Flour with Half & Half in a small bowl to make sure it isn’t lumpy, then add to the Dutch Oven. Simmer about 10 minutes or until pasta is done. Drain Pasta once it is Al Dente, then add to the Dutch Oven. Simmer until ready to serve. Once plated, top with Shredded Parmesan Cheese. Garnish with additional diced tomatoes, basil, or parsley if desired.

Tuscan Chicken w Penne Pasta

Tuscan Chicken with Penne Pasta
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • 2 Tbsp Olive Oil
  • 2 Tbsp Butter
  • 5 garlic cloves, minced
  • 1 medium onion, diced
  • 2 cups spinach (I used frozen)
  • 1 tsp Basil
  • 1 tsp Italian Seasoning
  • 1 tsp Oregano
  • ¼ tsp Pepper
  • ¼ tsp Salt (I used Sea Salt)
  • ½ tsp Thyme
  • 2 cans Diced Tomatoes (I used Hunt's with Basil, Garlic & Oregano)
  • 2 cups Chicken Broth
  • 2 cups Diced or Shredded Cooked Chicken (I used a Rotisserie Chicken)
  • ½ Cup Half & Half (I used Fat Free because it's what I had on hand)
  • 4 tbsp Flour
  • 1 Box Penne Pasta (I used a 12 oz box of Barilla Gluten Free Pasta)
  • ½ cup Shredded Parmesan Cheese
Instructions
  1. Place Olive Oil & Butter in 5.5 Qt Dutch Oven (or large Pot) with minced garlic, diced onion, and Spinach. Saute over medium heat for about 5 minutes, until onions are cooked through and clear. Stir to make sure garlic doesn't burn while cooking.
  2. Boil Pasta according to package directions.
  3. Add Basil, Italian Seasoning, Oregano, Salt & Pepper, Thyme, Diced Tomatoes, and Chicken Broth to the Dutch Oven. Once it reaches a boil, add in the shredded or diced chicken.
  4. Reduce to Medium Low heat, and allow to simmer.
  5. Mix Flour with Half & Half in a small bowl to make sure it isn't lumpy, then add to the Dutch Oven.
  6. Simmer about 10 minutes or until pasta is done.
  7. Drain Pasta once it is Al Dente, then add to the Dutch Oven.
  8. Simmer until ready to serve.
  9. Once plated, top with Shredded Parmesan Cheese
  10. Garnish with additional diced tomatoes, basil, or parsley if desired.

 

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One Pot Italian Sausage Pasta

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One Pot Italian Sausage Pasta may be the easiest, most amazing pasta you will ever make, and is ready in under 30 minutes!
One Pot Italian Sausage PastaA couple of weeks ago, I shared about how I bought some Barilla Pasta at my local BJ’s Wholesale store in bulk. Y’all know we love to try at least one new recipe per week at our house, and since I have a ton of pasta to use (and hungry, growing boys to feed), new pasta recipes have been taking place. For the record, this One Pot Italian Sausage Pasta Recipe isn’t sponsored or endorsed by the brands mentioned, they’re just what I selected :)

It’s also worth mentioning that despite the numerous requests to try new recipes because the guys get tired of eating the same thing ALL THE TIME (it’s not that often, I keep a calendar and try not to repeat more than once every 3-4 months…), and me begging them to give me suggestions about what it is they want to try, they rarely offer up ideas. Instead, I scour recipe books, websites, pinterest, and the food network to get ideas that I try to change up to make it my own, using ingredients I know my crew will enjoy. However. They have this really bad habit of not wanting to try the new recipes. They all say, “That doesn’t look good”, “I don’t want to eat that”, etc. Then they try it. LOVE IT. DEVOUR IT. And BEG FOR MORE. This is one of those recipes :)

To begin, gather all of your ingredients so everything is handy. Go ahead and do the prep work as well. Leave the sausage in links, you can chop it after it cooks a bit. Slice your onion, chop the basil, dice the garlic, and you’re ready to go. I used a large stock pot on medium high heat to brown the sausage.

Johnsonville Italian SausageI used Johnsonville Hot Sausage (as seen above), but any of the varieties or other brands would work just as well.

One Pot Cheeseburger Pasta {Gluten Free}

I also used Barilla Gluten Free Pasta, just like in my One Pot Cheeseburger Pasta Recipe. They seriously don’t notice any difference in this and regular pasta, though regular pasta would work fine too.

One Pot Italian Sausage Pasta

Start by browning Italian Sausage in the stockpot over medium high heat. Let it cook, turn it, cook some more, turn it, etc. until it’s cooked mostly through. Remove it, and slice it thinly on a cutting board. You can slice it first, whatever works for you. Next, add onion slices, diced tomatoes, diced garlic, and chopped basil. Add salt and pepper to taste, and let it cook a few minutes. Pour in 4 1/2 cups chicken broth and penne pasta. Bring it to a boil, reduce heat to med-low (still slow simmer) and let it cook until the pasta is cooked and the liquid has reduced. Mine took 11 minutes.

Serve immediately, sprinkle grated Parmesan Cheese on top, if desired.

One Pot Italian Sausage Penne Pasta

 

One Pot Italian Sausage Pasta
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 1 lb Penne Pasta
  • 1 pkg Italian Sausage
  • 1 large onion, thinly sliced
  • 1 can diced tomatoes
  • 2 cups fresh basil leaves, loosely chopped
  • 4½ cups Chicken Broth
  • 4 cloves garlic, diced
  • Salt & Pepper to taste
  • 1 cup grated Parmesan
Instructions
  1. Brown Italian Sausage in the stockpot over medium high heat.
  2. Let it cook, turn it, cook some more, turn it, etc. until it's cooked mostly through.
  3. Remove it, and slice it thinly on a cutting board. You can slice it first, whatever works for you.
  4. Next, add onion slices, diced tomatoes, diced garlic, and chopped basil.
  5. Add salt and pepper to taste, and let it cook a few minutes.
  6. Pour in 4½ cups chicken broth and penne pasta. Bring it to a boil, reduce heat to med-low (still slow simmer) and let it cook until the pasta is cooked and the liquid has reduced. Mine took 11 minutes.

 

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One Pot Cheeseburger Pasta {Gluten Free}

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This post and recipe for One Pot Cheeseburger Pasta is part of a social shopper marketing insight campaign with Pollinate Media Group®, Barilla®, but all my opinions are my own. #pmedia #GlutenFreeBarilla http://my-disclosur.es/OBsstV.

This delicious One Pot Cheeseburger Pasta Recipe is delicious, easy to make, Gluten Free, and ready to eat in just 30 minutes!

One Pot Cheeseburger Pasta {Gluten Free} Many people suffer from an allergy or intolerance to Gluten (a protein found in some wheat products), and for health reasons, need to avoid foods containing Gluten. I am thrilled to announce that I recently found Barilla Gluten Free Pasta on sale at my local BJ’s Wholesale Club! As someone who suffers from food allergies, I know first hand how important it is to avoid foods that cause an issue. I keep a running list of recipes that I’d like to try, so we grabbed a multi-pack of Barilla Gluten Free Pasta, brought it home, and have made 2 recipes with it so far. I am pleased to share that they were both delicious!

Gluten Free Barilla at BJ's

When we entered our local BJ’s Wholesale Club, we were looking for the Pasta Section, and found it on Aisle 25, at the beginning of the aisle. While I am fortunate that my food allergies do not include Gluten, we do have close friends that are intolerant, so I like to know I have some tested and approved recipes in my arsenal that I can safely serve to them when they are guests in our home. I can honestly say that the guys did not notice any difference in this pasta vs the regular kind, the taste and texture are just like regular pasta. This was definitely a dish the entire family enjoyed, they raved about the dish, devoured it all, and aside from the one lunch I packed before letting them have seconds (and thirds), there were no leftovers. They voted this one a “Keeper” to add to our recipe rotation.

Gluten Free Barilla at BJ's

The Barilla Gluten Free Pasta section was clearly marked, quite affordable with 4 boxes of pasta per package, and I found a coupon on the BJ’s website to print out before we went shopping to save even more on my purchase.

One Pot Cheeseburger Pasta {Gluten Free}

With three boys ages 10, 12, and 13 to feed, we often buy in bulk, because these boys can EAT! Having Italian heritage, pasta dishes are usually their favorite things to eat. I could probably buy a whole pallet and use it before it expired, if I had a place to store it all!

One Pot Cheeseburger Pasta {Gluten Free}

Today, I’ll be sharing the first dish I made using the Barilla Gluten Free Pasta, One Pot Cheeseburger Pasta. Because the boys are so active in many sports, clubs, and organizations, we find ourselves on the go most nights of the week. I try to plan ahead, around their activities, for our meals. I need meals that are quick and easy, and love when I’m able to use just one dish, because it’s less to clean up! Barilla Gluten Free is made with corn and rice. It’s Certified Gluten Free, Non-GMO ingredients and those who must follow a gluten free diet will appreciate that Barilla Gluten Free is produced on dedicated gluten free production lines.

This delicious One Pot Cheeseburger Pasta Recipe is delicious, easy to make, Gluten Free, and ready to eat in just 30 minutes! Check out the other Barilla Gluten Free Recipes on Pinterest; I know I have found some great ones there to try!

One Pot Cheeseburger Pasta

One Pot Cheeseburger Pasta {Gluten Free}
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Pasta
Serves: 6
Ingredients
  • 2 lbs. Ground Beef
  • 1 Onion, diced
  • 1 28 oz can diced tomatoes, I used the kind with Basil & Oregano included
  • 1 8 oz can tomato sauce, I used the kind with Basil & Oregano included
  • 2 c Chicken Broth
  • 2 c Water
  • ¼ c Ketchup
  • 2 tsp yellow mustard
  • 1 box Barilla Penne Pasta (I used Gluten Free)
  • 3 c Shredded Cheddar Cheese, divided
  • 3 green onions, diced
  • Salt & Pepper to taste
Instructions
  1. Crumble Ground Beef and brown with diced Onion in Dutch Oven or Stockpot (make sure you use one with a lid, you'll need it later) over medium high heat. I season with a bit of salt and pepper while it's cooking. Mine was done in about 4 minutes, cooking time may vary according to stove.
  2. Strain excess fat (I use a small colander over a bowl).
  3. Pour in diced tomatoes, tomato sauce, chicken broth, water, ketchup, mustard, pasta, and 2 c shredded cheese. Bring to a boil, reduce heat to med and let it simmer until pasta is cooked. Mine was al dente around 14 minutes, my crew likes it softer, so I let it cook 3 more minutes.
  4. Remove from heat.
  5. Serve immediately, and add additional shredded cheese and green onions as desired to each plate.

 

One Pot Cheeseburger Pasta

Visit BJ’s Wholesale Clubs on December 22nd and 23rd to see an in store Barilla Gluten Free pasta demo at select clubs.

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Chicken Alfredo Recipe, featuring Ragu Classic Alfredo Sauce

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Chicken Alfredo Recipe:

This Chicken Alfredo Recipe, featuring Ragu Classic Alfredo Sauce, is delicious and easy to make in about 30 minutes, using 5 main ingredients, plus a few seasonings you likely already have on hand. While today’s recipe post is sponsored by Ragu Pasta Sauce, my love for their products is all my own! I hope you enjoy this meal as much as my family does.

Chicken Alfredo

My children are of Italian Heritage. Their great grandfather immigrated from Italy, and arrived at Ellis Island just a few decades ago. The remainder of the family remains in Italy to this day. Their grandfather lived with us for a while many years ago, and he really enjoyed having pasta dishes as often as possible. He would frequently give me Italian themed cookbooks (and let me know which recipes were as close as possible to authentic dishes ). From those cookbooks, and dozens of meal preparations where we changed a few things here and there over the years, the Italian dishes I now prepare have evolved to suit the taste preferences of my family. For example, certain meat and spices are not available at an affordable price that fits within my budget. I am also under time constraints on many weeknights, because we are always on the go with the kids and their activities. There are some fantastic shortcut’s you can take, with Ragu Pasta Sauce, for example, to make it easy and affordable to serve a hot meal in a reasonable amount of time, to your own family.

Assunta Cantisano is the founder of Ragu Pasta Sauce, was an immigrant from Italian heritage as well. To this day, Ragu remains committed to her high standards of affordability, fresh farm grown ingredients, and no artificial flavors, no artificial flavors and no high fructose corn syrup. Just like the homemade sauce I make when time allows, Ragu Pasta Sauce is slowly simmered to add layers of flavor, and stems from an old family recipe.

Immigrants arrive in New York from Ellis Island circa 1912. (National Library of France/Public Domain)

Immigrants arrive in New York from Ellis Island circa 1912. (National Library of France/Public Domain)

To begin, I gather all my ingredients, so everything is ready to go as I begin preparing the food. You will also need a skillet, with a lid, later on in the recipe, so make sure you are using a skillet with a lid to cook the chicken in. I start with boneless, skinless chicken breasts. I place them in between two sheets of plastic wrap, on a cutting board, and pound them thin. This also helps tenderize them. I sprinkle salt & pepper, garlic powder, and poultry seasoning to your taste preferences, on the top side.

Chicken Alfredo
Next, I melt some butter in my skillet to brown the chicken in. I place the chicken in the skillet, seasoned side down, on Medium High Heat. Sprinkle the top side with salt & pepper, garlic powder, and poultry seasoning to your taste preferences. In about 3-4 minutes, once the chicken is browned on one side, flip it over and let it cook another 3-4 minutes until the second side is browned, and the breast is cooked through.Ragu Classic Alfredo Sauce

Depending on the size of your skillet, you may be able to cook all of the chicken in one batch. If not, remove the cooked chicken to a cutting board, and repeat the above steps with the second batch of chicken, and so on, until it’s all cooked.

I also use this time to start boiling the water for the pasta. Once the water is boiling for the pasta, drop it in, and set a timer according to the package instructions, so you can drain it with a colander when it’s done.

Chicken Alfredo

Once the chicken is on the cutting board, use a sharp chef’s knife to dice it into bite sized pieces.

Ragu Chicken Alfredo

Add all of the chicken back into the skillet once it’s diced, and pour in your jar of Ragu Classic Alfredo Sauce. Place a lid on your skillet, and let it simmer about 20 minutes on medium low heat.

chicken alfredo

Remove the lid, and give it a good stir. Add in the cooked and strained pasta, and 1 cup of the shredded Italian Cheeses.

chicken alfredo

Mix it up, and let it simmer together about 5 minutes. Serve on your favorite dinnerware. You can also top with the remaining shredded Italian Cheese, if desired.

chicken alfredo

Chicken Alfredo
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 1 lb Boneless Skinless Chicken Breasts
  • 4 tablespoons butter (Amount may vary depending on size of skillet, and # of batches of chicken cooked)
  • Salt, Pepper, Garlic Powder , Poultry Seasoning to taste. I lightly sprinkle.
  • 1 box (12 oz) pasta of choice. I used Bow Tie (also known as Farfalle). Penne, Ziti, etc would work fine as well.
  • 1 jar Ragu Classic Alfredo Sauce
  • 1 cup shredded Italian Cheese (I use a Parmesan/Mozzarella mixture)
Instructions
  1. Pound chicken breasts between plastic wrap to tenderize and flatten
  2. Sprinkle top side with salt & pepper, garlic powder, and poultry seasoning to your taste
  3. Melt 2 tbsp butter in skillet over medium high
  4. Start water boiling for pasta
  5. Place chicken seasoned side down and saute until brown, about 3-4 minutes.
  6. Season top of chicken
  7. Flip chicken and saute other side, about 3-4 minutes.
  8. *Cooking time may vary depending on size of burner, skillet, and other conditions. Please make sure chicken is completely cooked through.
  9. Remove from heat, and cook next batch, if needed
  10. Dice cooked chicken on a cutting board
  11. Return chicken to skillet and add jar of Ragu Classic Alfredo Sauce and 1 cup of shredded Italian Cheese. Stir well.
  12. Lower to med low heat
  13. Cover and cook for 20 minutes
  14. Cook pasta according to package instructions, drain, and set aside
  15. Stir chicken and sauce well, then add in pasta
  16. Let the pasta, chicken, and sauce simmer for about 5 minutes.
  17. Plate the food, and top with leftover shredded Italian cheese, if desired.

chicken alfredo

SWEEPSTAKES ALERT: The Ready. Set. Cook! Sweepstakes challenges home cooks to create new and unique recipes featuring Ragu sauce plus a set list of other ingredients.

You can enter up to THREE original recipes, that feature FOUR of the listed ingredients by November 30. The Grand Prize is $3,000! Plus, there is a Runner-up that will win $1,250 and a People’s Choice who will win $750. You can get more details, including the list of FOUR ingredients, the FAQ Page, and the Rules by visiting the Ready. Set. Cook! Sweepstakes Page.

***I am ALWAYS looking for new recipes to make for my family. In fact, we try to test a new recipe at least once or twice each week, to keep variety in our menu. I’d love for you to share your favorite Ragu recipes in the comments so we can try them out and/or I can add them to my Pinterest Board. I love to help support my fellow bloggers by pinning your delicious recipes.***

Like this Chicken Alfredo recipe? Be sure to PIN IT and Follow me on Pinterest! Karen Puleski – Kdkaren. Subscribe via Email, RSS Feed, or Follow me on Bloglovin so you don’t miss out on any delicious recipes!

 

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Chicken Fajita Pasta

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This post is part of a social shopper marketing insight campaign with Pollinate Media Group®, Barilla®, but all my opinions are my own. #pmedia #AnytimePasta http://my-disclosur.es/OBsstV
Chicken Fajita Pasta
Chicken Fajita Pasta

I have to tell you. My family was really hesitant to try this Chicken Fajita Pasta recipe. For whatever reason, they did not think the combination of Chicken Fajita Ingredients and Pasta would be a good combination. However, I saw this dish at a party not too long ago, and all of the people in attendance were raving about it, so I put it on my list of recipes to try. Once my family tasted the first bite, they were begging for more, and can’t wait for me to make this again. Next time I might even substitute the chicken for fajita steak, just to change it up a bit. This was definitely a hit with my crew! We love eating pasta in our home, and I usually make 2-3 pasta dishes per week, so it’s a staple in our pantry. I am also a big fan of Stop & Shop Grocery stores, and even though they closed all the locations in my state, we are fortunate to have a location in a Chelmsford, MA that is only 10 – 15 miles away. One of my kids has regular doctor appointments in Chelmsford, so we always stop in on our way home, and shop (pun intended :)) This past week, they had Barilla pasta on sale, so I stocked up on several varieties.

Barilla Pronto Penne Pasta

Make sure you grab some New Barilla Pronto Pasta next time you shop at Stop & Shop, Giant Food Stores, or Martin’s Food Markets.  Barilla Pronto Pasta is also available through Peapod! (Do you have Peapod in your area? I LOVE IT! They don’t deliver to my area just yet, but I’m able to order the groceries I need, and drive up to a designated area at the store and have my items brought right out to my car. It is fantastic during the miserable winter months!

Chicken Fajita Pasta

If you haven’t tried the Pronto Pasta from Barilla, I highly recommend it. It features one pan preparation (as seen in this recipe), you do not have to wait for the water or liquid to boil before you add the pasta, and best of all, you do not have to drain the pasta water before adding it to a recipe! This is such a great feature for those of us whose weeknights are packed with kids activities, PTO meetings, etc. I adapted the recipe my friend gave me to work with the Pronto Pasta, and it took 15 minutes off the cook time since I didn’t have to wait for the water to boil, pasta to cook, and then add to the dish. It ended up taking me 32 minutes from start to finish, because we like the chicken to be very well done, and the vegetables to be cooked until soft and the onions are completely clear and transparent. I was able to help the kids with their homework while it cooked since all of the prep work was done for me, and only had one pan to wash when I was done. It’s so nice not to be stuck in the kitchen for an extended amount of time in the evening!

First, gather all of your ingredients so everything is handy as you prepare the dish. If you are chopping your own vegetables, do that before you begin preparation, so you are ready to add them in when the time comes. I was able to get pre-sliced vegetables on sale with a coupon for less than I would’ve paid for whole vegetables. The combination of pre-sliced vegetables and Barilla Pronto Pasta that doesn’t require pre-cooking and draining saves me so much time on busy weeknights!

These are the items I picked up at Stop & Shop, and the prices. The other ingredients I had on hand already. It served our family of 5, and had leftovers for Nick to take to work the following day for lunch, so there were 6 adult sized servings in this recipe. He said it was even better the second day!
1 pound boneless, skinless chicken breasts $5.34
1 envelope fajita seasoning $0.79
2 cups each sliced onions & peppers $1.99
3-4 cloves garlic, minced $0.50
1 14oz can chicken broth $0.89
1 pint heavy cream $1.79
1 10oz can Diced Tomatoes and Green Chiles $1.25
8 oz (about 3 cups) Barilla Pronto penne pasta $1.25

Total Cost: $13.80 or just $2.30 per serving.

Chicken Fajita Pasta

Chicken Fajita Pasta
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken breasts, sliced into bite size pieces
  • 1 envelope fajita seasoning
  • 2 cups each sliced onions and peppers
  • 3-4 cloves garlic, minced
  • 1 (14-oz) can chicken broth
  • 1 pint heavy cream
  • 1 (10-oz) can Diced Tomatoes and Green Chiles
  • 8 oz (about 3 cups) penne pasta
  • ½ teaspoon salt
  • *Top with shredded cheese, sour cream, and guacamole, if desired when serving.
Instructions
  1. Slice the chicken into bite size pieces.
  2. In a large skillet, heat 1 tablespoon olive oil over medium high heat. When the oil is very hot, carefully add the chicken in a single layer and add ½ of the Chicken Fajita Seasoning Packet. Stir the chicken around until it is fully cooked, about 7-8 minutes. Remove the chicken to a plate and set aside.
  3. Add the remaining 1 tablespoon of olive oil to the skillet with the heat still on medium high. When the oil is hot again, add the onions, bell peppers, and remaining ½ fajita seasoning packet. Cook, stirring occasionally, until the veggies are cooked through, about 5-6 minutes. Add minced garlic and cook about another 1-2 minutes.Remove the veggies to the plate with the chicken.
  4. In the same skillet, add the broth, cream, diced tomatoes, uncooked Barilla Pronto pasta, and salt.
  5. Stir to combine and bring to a boil, then cover, reduce heat to medium-low, and cook for 15 minutes until pasta is tender and liquid is mostly absorbed.
  6. Add the chicken and veggies back into the skillet with the pasta and stir to combine until heated through, about 4 minutes.
  7. *Top with shredded cheese, sour cream, and guacamole, if desired when serving.

Chicken Fajita Pasta

Like this recipe? Be sure to PIN IT and Follow me on Pinterest! Karen Puleski – Kdkaren. Subscribe via Email, RSS Feed, or Follow me on Bloglovin so you don’t miss out on any delicious recipes!

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Turkey Lasagna

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Turkey lasagnaWe live in New England, and we got a BRUTAL storm last Wednesday that left us without power for several days, and it was C-O-L-D! We were fortunate to be able to join another family that had power for their Thanksgiving meal, but that meant no leftovers! The kids keep asking me when I’m going to make a turkey here for them, and I don’t know if they’ll have the patience to wait for Christmas Dinner, so I may be cooking one soon. However, I got an email today with a recipe for Turkey Lasagna (Turkeysagna) featuring leftover turkey. I know that in a typical year I’m always scouring the internet for new and creative ways to use up all that leftover turkey, so I thought I’d share this one with you :)

The best part of Thanksgiving, many would argue, is not the before or the during… it’s the after. We’re talking leftovers!

Top Atlanta caterer, Chef Shane, of Ocean Market shows us that there is more to our leftovers than the classic “All-in-One Sandwich” we’ve come to know and love. Meet: Chef’s Leftover Turkeysagna. The best parts of the bird, mixed with a little Alfredo and… well, let’s just say this one speaks for itself. Go ahead, try it out (you won’t be disappointed!).

Turkey Lasagna:

  • 1lb. Lasagna noodles
  • 16 oz. Ricotta
  • Parmesan cheese
  • 3 cups Mozzarella cheese
  • 1 large onions
  • 2 tbls. Fresh garlic
  • 2 tbls. Italian seasoning
  • 1 lb. Portabella mushrooms – diced
  • 1 lb. mushrooms – quartered
  • 1 lb. fresh spinach
  • 3 lbs. leftover Turkey
  • 1/2 gal Alfredo sauce (recipe below)
  1. Dice turkey in medium pieces.
  2. In a large pot sauté turkey until browned on all sides (approx. 5 min).
  3. Add onions, mushrooms, garlic and seasoning. Cook until onions are translucent.
  4. Chop then add spinach – cover pot and let cook 4-5 minutes until all spinach is wilted.
  5. Drain mix into colander
  6. Return mix back to pan and add ricotta cheese and Alfredo sauce. Mix well.
  7. Build lasagna by layering dry pasta in bottom of deep sided pan then ladle on the Alfred, chix, spinach, mushroom sauce. Top each layer with a handful of shredded mozzarella and parmesan cheese until you reach top of pan.
  8. Cook 350 degrees for about 45-min to an hour or until done.
  9. Let cool for approximately 10-15 minutes before cutting.
  10. Enjoy with simple Caesar salad!

Alfredo Sauce (makes 1/2 gal)

  • 1 1/2 quart chicken stock
  • 3 tbls. Fresh garlic
  • 1 1/2 quart heavy cream
  • 6 oz. parmesan cheese
  • 3 tbls. Italian seasoning
  • salt & pepper
  • 3-4 tablespoons corn starch in water
  1. Combine chicken stock, Italian seasoning and garlic in pot and bring to a boil
  2. Add heavy crème and reduce by 1/2
  3. Add corn starch, let thicken and simmer for at least 10 minutes
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Asiago Pasta

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Asiago Pasta

Asiago Pasta

Asiago Pasta
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • A quarter thick amount of whole wheat pasta
  • 3 table spoons of Garlic salt
  • 1 cup of shredded asiago aged cheese
  • 1 table spoon of parsley
  • 2 table spoons of butter
  • 1½ cups of milk and 1 cup of water
Instructions
  1. First start by adding your pasta and layer all the other ingredients on top of it. Then add in the milk and water. Turn the burner on high until you get a boil going. then turn it down to low. Stand next to it and keep mixing the noodles around. once the noodles are tender and most of the water gone, It is done! Takes about 10 minutes for the noodles to be done. Then mix it around and dish it out. Can also sprinkle with more cheese if you just love cheese!
  2. It literally takes seconds to throw together and minutes to cook! A-MA-ZING!
  3. SIDE NOTE(This is enough for two people) Cooking times may vary, Can add salt & pepper to taste

 

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Sunday Spaghetti Sauce #Recipe paired with @BarillaUS PLUS Angel Hair Pasta #PMedia #PastaNight

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Disclosure: This post is part of a social shopper marketing insight campaign with Pollinate Media Group™ and Barilla, but all my opinions are my own. #pmedia #pastanight  http://cmp.ly/3/8vNxcO.
Sunday Spaghetti Sauce RecipeI have mentioned before that Nick is Italian, and that’s a huge reason why we eat so many Italian themed meals with pasta in our house. Having a few family members that need special elements in each meal can sometimes be challenging, but I have found unique ways to meet their nutritional needs with some family favorite meals. I make a “Secret Recipe” Sunday Sauce (Spaghetti Sauce) that I use as the base for several meals. Some people just call this spaghetti sauce or marinara, but when Nick’s dad lived with us many years ago, he said his family always called it Sunday Sauce (because they prepared it every Sunday for the big family meal).

This recipe makes a huge sauce pot, so there is extra that I can freeze. Some of you know me well, and know how far out I have my menu plan on my Google Calendar, and it makes it easy to work recipes using this sauce into rotation about once a week. Today, I am going to finally reveal the “Secret Recipe” as I pair it with some Barilla PLUS Angel Hair Pasta for Sunday Spaghetti Sauce.

Barilla Plus Angel Hair PastaI start by making a trip to Stop & Shop Grocery Store to stock up on ingredients. I like using the PLUS (yellow box) Barilla Pastas whenever possible, because it adds needed protein, ALA Omega 3, and extra fiber. For this recipe, I’m featuring the PLUS Angel Hair Pasta.

When I’m ready to prepare the meal, I start by browning 1 pound of lean ground beef with 1 pound of Maple Flavored Breakfast Sausage in a skillet. I chop up an onion, and add it to the meat mixture. Cook it until the meat is completely done and the onions are clear. Then, add it to your sauce pot.

Meat Mix w Onions

 

Now, pour in 2  large cans of Tomato Sauce, 2 small cans of Tomato Paste (I prefer the kind with Basil, Oregano, and Garlic already in it), and minced garlic. If you want a larger batch, just add additional cans of tomato sauce and paste, or feel free to add a jar of Barilla Marinara Sauce to bulk it up. Next, I add my spices. This part is a little tricky, because I don’t measure them out, I just pour until it “looks” right. I’ll add more later, if needed. Since I was planning to share the recipe, I measured today, and it’s about 1 tablespoon of each. Some needed more added later on and I forgot to measure. Honestly though, it’s personal preference. This simmers for hours on low, so you can taste a spoonful and decide if it’s just right for you, or if one or more spices need some extra help. Just like with my meatloaf recipe, the maple flavored breakfast sausage gives it a unique and delicious flavor that will keep people guessing. You can see in the picture above that it’s difficult to tell the beef and sausage apart once it’s cooked together anyway.

Secret Sauce w Spices

 

Now, the final secret is how I sneak vegetables into the sauce. We have picky eaters, and a son on the Autism Spectrum with texture issues. There are certain vegetables he just won’t eat. So, when I make batches of “Sunday Sauce” I add some veggies, such as broccoli, spinach, cauliflower, etc into the blender and puree them. I add them to the sauce and no one but me knows they are in there. Everyone gets extra servings of vegetables and the stronger spices in the sauce disguise any “yucky” flavor kids think vegetables might have.

Finally, I store the leftover sauce in freezer safe containers. This makes it so easy to use again. The day before I plan to use it, I move the container from the freezer to the fridge to unthaw overnight. The next afternoon, I pour the sauce into a smaller sauce pot on low, and allow it to re-heat. When it’s dinnertime, I simply prepare a box of Barilla pasta, top it with freshly grated Parmesan cheese, a slice of garlic toast, and dinner is served!

Spaghetti with Barilla PLUS Angel Hair Pasta

Sunday Spaghetti Sauce #Recipe paired with @BarillaUS PLUS Angel Hair Pasta #PMedia #PastaNight
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • 1 lb lean ground beef
  • 1 lb maple flavored breakfast sausage
  • 2 29 oz cans of tomato sauce
  • 2 6 oz cans of tomato paste ( I prefer the Basil, Garlic, and Oregano flavored)
  • 1 med onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp basil
  • 1 tbsp cilantro
  • 1 tbsp garlic powder
  • 1 tbsp Italian Seasoning
  • 1 tbsp oregano
  • 1 tsp sugar
  • *may need to add more of each spice, depending on taste preference. Start taste testing at the 1 hr mark)
  • Can also add a jar of Barilla Marinara Sauce. If you want to make a larger batch of sauce, just add a can of tomato sauce and a can of tomato paste, then increase spices as preferred.
Instructions
  1. Brown meat and sausage, and add diced onions until meat is browned and onions are clear.
  2. Combine tomato sauce, tomato paste, and all seasonings/spices in a large saucepot on the stove.
  3. Start the heat on medium until it bubbles, and reduce heat to low/medium low. Keep covered, except when stirring.
  4. About every 30 minutes, I remove the lid and stir, to prevent burning/sticking to my sauce pot. I usually let it simmer on low for about 4 hours.
  5. When the sauce is ready, I start boiling my water to make the PLUS Angel Hair Pasta.
  6. While waiting for the water to boil, I butter some Italian Bread, and sprinkle garlic salt on top. I bake it in the oven while the pasta is boiling, so they're ready to serve at the same time.
  7. When I plate the spaghetti, I add some freshly grated Parmesan Cheese on top, then serve!

 

Since Barilla Pasta has so generously sponsored this post, and I’ve used their products for years anyway, I thought I’d take a moment to mention the different varieties of pasta they offer. They do have the traditional line (Classic Blue Box) of pastas in an assortment of shapes and sizes, but they also offer Whole Grain, PLUS, Veggie, White Fiber, Tortellini & Tortelloni, Gluten Free Pastas, and Sauce (also Gluten Free). Additionally, they also have some delicious pasta recipes on their website, if you’re looking for some to add to your menu rotation.

Be sure to “LIKE” the Barilla US Facebook Page!

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Chicken Carbonara @WhenIsDinner1

Chicken Carbonara

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Chicken Carbonara:

I will tell you that this recipe got mixed reviews in our house. Surprisingly, all three kids LOVED IT, and there were no leftovers, they each had thirds! Nick, not so much. He ate it, but said, he didn’t care to have it again. I think it was too much red pepper. So, if you make this, and you’re not a huge red pepper fan, consider cutting way back or even leaving that out.  Continue reading »

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