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Thursday, December 31, 2015

Chicken Fettuccini Alfredo

Ingredients

  • Servings: 8
  • 6 skinless, boneless chicken breast halves - cut into cubes
  • 6 tablespoons butter, divided
  • 4 cloves garlic, minced, divided
  • 1 tablespoon italian seasoning
  • 1 pound fettuccini pasta
  • 1 onion, diced
  • 1 (8 ounce) package sliced mushrooms
  • 1/3 cup all-purpose flour
  • 1 tablespoon salt
  • 3/4 teaspoon ground white pepper
  • 3 cups milk
  • 1 cup half-and-half
  • 3/4 cup grated parmesan cheese
  • 8 ounces shredded colby-monterey jack cheese
  • 3 roma (plum) tomatoes, diced
  • 1/2 cup sour cream

Recipe

    Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr

  • in a large skillet over medium heat combine chicken, 2 tablespoons butter, 2 cloves garlic, and italian seasoning. cook until chicken is no longer pink inside. remove from skillet and set aside.
  • bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • meanwhile, melt 4 tablespoons butter in the skillet. saute onion, 2 cloves garlic, and mushrooms until onions are transparent. stir in flour, salt and pepper; cook 2 minutes. slowly add milk and half-and-half, stirring until smooth and creamy. stir in parmesan and colby-monterey jack cheeses; stir until cheese is melted. stir in chicken mixture, tomatoes and sour cream. serve over cooked fettuccini.

Creamy Bow Tie Pasta Salad With Prosciutto, Peas, Grapes, And Dried Cranberries

Ingredients

  • Servings: 12
  • 1 1/2 pounds farfalle (bow tie) pasta
  • 1/2 cup prosciutto, diced
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/3 cup 2% low-fat milk
  • 2 cloves garlic, minced, or more to taste
  • 1 lemon, zested and juiced
  • 1 pinch lemon pepper
  • 1 pinch paprika
  • 1 pinch red pepper flakes, or to taste
  • salt and ground black pepper to taste
  • 2 (6 ounce) packages frozen peas, thawed
  • 3/4 cup dried cranberries
  • 3/4 cup seedless grapes, halved
  • 1/2 cup green onions, chopped
  • 1 (5 ounce) can water chestnuts, drained and diced
  • 1/2 cup grated parmesan cheese
  • 1 tablespoon chopped fresh oregano
  • 1 1/2 teaspoons chopped fresh thyme

Recipe

    Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 1 hr 35 mins

  • fill a large pot with lightly-salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the bow tie pasta and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has nearly cooked through, but is still firm to the bite, about 10 minutes. drain well, and rinse with cold water in a colander set in the sink. while the pasta is boiling, cook the prosciutto in a small skillet over medium heat until crisp. drain on a paper towel-lined plate, and set aside.
  • make the dressing by whisking together the mayonnaise, sour cream, milk, garlic, lemon zest and juice, lemon pepper, paprika, and red pepper flakes; season to taste with salt and pepper. place the drained pasta into a large mixing bowl and pour 3/4 of the dressing overtop; reserve the remaining dressing. add the peas, cranberries, grapes, green onion, water chestnuts, and parmesan cheese; stir until the salad is evenly coated with the dressing. cover and refrigerate at least an hour, or until ready to serve.
  • toss the salad with the remaining dressing, oregano, and thyme to serve.

gorgonzola pear pasta

Ingredients

  • Servings: 2
  • 9 ounces penne pasta
  • 2 tablespoons butter
  • 1/2 cup grated parmesan cheese
  • 3 tablespoons crumbled gorgonzola cheese
  • 1/2 cup heavy whipping cream
  • 1 large pear, peeled and cubed
  • 1/2 cup chopped toasted walnuts
  • ground black pepper to taste

Recipe

    Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins

  • bring a large pot of lightly salted water to a rolling boil. cook the penne in the boiling water, stirring occasionally, until tender yet firm to the bite, about 11 minutes; drain.
  • return the drained pasta to the pot; stir the butter, parmesan cheese, and gorgonzola cheese into the pasta and place over medium heat; cook until the cheese is completely melted. pour the cream into the pasta mixture; stir. remove from heat and fold the pear into the pasta mixture. top with walnuts. season with pepper to serve.

fettuccine in creamy mushroom and sage sauce

Ingredients

  • Servings: 2
  • 8 ounces spinach fettuccine pasta
  • 1 tablespoon extra virgin olive oil
  • 1 shallot, chopped
  • 1 clove garlic, chopped
  • 4 ounces chopped fresh oyster mushrooms
  • 1/2 cup heavy cream
  • 1 tablespoon chopped fresh sage
  • salt and pepper to taste

Recipe

    Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins

  • bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes, or until al dente; drain.
  • heat olive oil a medium saucepan over medium heat, and cook shallots and garlic until transparent. stir in mushrooms, and cook until tender. mix in heavy cream and sage. cook and stir until thickened.
  • toss sauce with cooked fettucine, and season with salt and pepper to serve.

spaghetti with garlic, herbs, and tomatoes

Ingredients

  • Servings: 8
  • 1 pound spaghetti
  • 2 cloves garlic, minced
  • 4 tablespoons olive oil
  • salt to taste
  • ground black pepper to taste
  • 4 cups canned whole tomatoes, crushed
  • 1/4 cup dried basil
  • 1 tablespoon dried marjoram
  • 1/4 cup balsamic vinegar
  • 1/4 pound grated parmesan cheese

Recipe

  • in a large skillet over low heat saute the garlic in the olive oil. continue to simmer and stir for approximately 15 minutes, or until light brown. be careful to not burn the garlic. set pan aside to cool.
  • in a large pot with boiling salted water cook spaghetti until al dente. drain, reserving 1/2 cup of the cooking water and add it to the pan with the cooked garlic. season with salt and ground black pepper.
  • put drained pasta into garlic pan and incorporate tomatoes, dried basil, balsamic vinegar, and spice mixture.
  • transfer pasta dish to a heated serving platter. top with grated parmesan cheese and serve immediately.

Pesto Chicken Florentine

Ingredients

  • Servings: 4
  • 2 tablespoons olive oil
  • 2 cloves garlic, finely chopped
  • 4 skinless, boneless chicken breast halves - cut into strips
  • 2 cups fresh spinach leaves
  • 1 (4.5 ounce) package dry alfredo sauce mix
  • 2 tablespoons pesto
  • 1 (8 ounce) package dry penne pasta
  • 1 tablespoon grated romano cheese

Recipe

    Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins

  • heat oil in a large skillet over medium high heat. add garlic, saute for 1 minute; then add chicken and cook for 7 to 8 minutes on each side. when chicken is close to being cooked through (no longer pink inside), add spinach and saute all together for 3 to 4 minutes.
  • meanwhile, prepare alfredo sauce according to package directions. when finished, stir in 2 tablespoons pesto; set aside.
  • in a large pot of salted boiling water, cook pasta for 8 to 10 minutes or until al dente. rinse under cold water and drain.
  • add chicken/spinach mixture to pasta, then stir in pesto/alfredo sauce. mix well, top with cheese and serve.

Wednesday, December 30, 2015

Pesto Chicken Florentine

Ingredients

  • Servings: 4
  • 2 tablespoons olive oil
  • 2 cloves garlic, finely chopped
  • 4 skinless, boneless chicken breast halves - cut into strips
  • 2 cups fresh spinach leaves
  • 1 (4.5 ounce) package dry alfredo sauce mix
  • 2 tablespoons pesto
  • 1 (8 ounce) package dry penne pasta
  • 1 tablespoon grated romano cheese

Recipe

    Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins

  • heat oil in a large skillet over medium high heat. add garlic, saute for 1 minute; then add chicken and cook for 7 to 8 minutes on each side. when chicken is close to being cooked through (no longer pink inside), add spinach and saute all together for 3 to 4 minutes.
  • meanwhile, prepare alfredo sauce according to package directions. when finished, stir in 2 tablespoons pesto; set aside.
  • in a large pot of salted boiling water, cook pasta for 8 to 10 minutes or until al dente. rinse under cold water and drain.
  • add chicken/spinach mixture to pasta, then stir in pesto/alfredo sauce. mix well, top with cheese and serve.

Roasted Veggie Pasta

Ingredients

  • Servings: 3
  • 1/4 pound fresh asparagus
  • 2 red bell pepper, sliced
  • 1/4 pound crimini mushrooms, sliced
  • 10 cloves roasted garlic, chopped
  • 1/2 tomato, quartered
  • 1/2 teaspoon chopped fresh rosemary
  • 1/2 teaspoon chopped fresh oregano
  • 2 tablespoons olive oil
  • 8 ounces dry fettuccini noodles
  • 1/4 cup grated parmesan cheese
  • 2 tablespoons tapenade

Recipe

    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins

  • preheat oven to 350 degrees f (175 degrees c). prepare asparagus by trimming woody base and cutting diagonally into 4 inch pieces.
  • in a roasting pan, combine asparagus, bell pepper, mushrooms, roasted garlic and tomato. sprinkle with rosemary and oregano, then drizzle with olive oil. bake in preheated oven for 15 minutes.
  • bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain. toss with parmesan cheese, tapenade and roasted vegetables.

greek chicken pasta

Ingredients

  • Servings: 6
  • 1 (16 ounce) package linguine pasta
  • 1/2 cup chopped red onion
  • 1 tablespoon olive oil
  • 2 cloves garlic, crushed
  • 1 pound skinless, boneless chicken breast meat - cut into bite-size pieces
  • 1 (14 ounce) can marinated artichoke hearts, drained and chopped
  • 1 large tomato, chopped
  • 1/2 cup crumbled feta cheese
  • 3 tablespoons chopped fresh parsley
  • 2 tablespoons lemon juice
  • 2 teaspoons dried oregano
  • salt and pepper to taste
  • 2 lemons, wedged, for garnish

Recipe

    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins

  • bring a large pot of lightly salted water to a boil. cook pasta in boiling water until tender yet firm to the bit, 8 to 10 minutes; drain.
  • heat olive oil in a large skillet over medium-high heat. add onion and garlic; saute until fragrant, about 2 minutes. stir in the chicken and cook, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 5 to 6 minutes.
  • reduce heat to medium-low; add artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano, and cooked pasta. cook and stir until heated through, about 2 to 3 minutes. remove from heat, season with salt and pepper, and garnish with lemon wedges.

orcchiette pasta with broccoli rabe and sausage

Ingredients

  • Servings: 6
  • 1 (16 ounce) package orecchiette pasta
  • 2 bunches broccoli rabe, trimmed and chopped
  • 1/4 cup extra-virgin olive oil
  • 6 (4 ounce) links hot italian sausage
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon onion salt
  • 1/2 teaspoon garlic powder
  • ground black pepper
  • 1 (4 ounce) can sliced black olives

Recipe

    Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins

  • fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the orcchiette and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. drain well in a colander set in the sink.
  • at the same time, bring another large pot of lightly salted water to a boil. stir in the broccoli rabe, and cook uncovered until tender, about 6 minutes. drain, and return to the pot along with the orcchiette pasta.
  • meanwhile, heat the olive oil in a large skillet over medium heat. add the sausage, and cook until firm turning frequently, about 5 minutes. cut the sausage into 1/2 inch pieces, and sprinkle with the minced garlic, salt, onion salt, garlic powder, and black pepper. cook until the sausage is no longer pink in the center, and beginning to brown on the cut sides, about 5 minutes more. once done, stir the sausage mixture into the pasta along with the sliced black olives to serve.

alfredo blue

Ingredients

  • Servings: 8
  • 1 (16 ounce) package fettuccini pasta
  • 1 tablespoon olive oil
  • 1 clove garlic, sliced
  • 4 ounces blue cheese, crumbled
  • 1/4 cup grated parmesan cheese
  • 2 cups heavy cream
  • 1 tablespoon italian seasoning
  • salt and pepper to taste

Recipe

    Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins

  • bring a large pot of lightly salted water to a boil. cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
  • heat olive oil in a small skillet over medium heat. saute garlic in olive oil until golden. remove garlic, and reserve oil.
  • in a medium saucepan over medium-low heat, combine blue cheese, parmesan cheese, and cream. stir until cheeses are melted. stir in the oil from the garlic pan. season with italian seasoning, salt, and pepper.
  • toss sauce with hot pasta, and let stand 5 minutes before serving.

Bison Pepperoni Macaroni

Ingredients

  • Servings: 4
  • 2 cups dried elbow macaroni
  • 1/2 cup chopped green pepper or frozen peas
  • 2 tablespoons butter
  • 1/3 cup finely chopped onion
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt or to taste
  • 1/8 teaspoon black pepper
  • 2 cups milk
  • 1 1/2 cups shredded american and cheddar cheese blend
  • 1 cup shredded part-skim mozzarella cheese
  • 4 ounces bison sausage with pepperoni seasoning, chopped

Recipe

    Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins

  • cook macaroni according to package directions, adding green pepper or peas during the last 3 minutes of cooking; drain. cover and keep warm.
  • meanwhile, for sauce, melt butter over medium heat in a large skillet. cook onion in hot butter for 4 to 5 minutes or until onion is tender. stir in flour, salt, and black pepper. add milk all at once. whisk constantly until thick and bubbly. cook, whisking constantly, for 2 more minutes. reduce heat to low.
  • add american & cheddar cheese blend and mozzarella cheese, stirring until sauce is smooth and cheese is melted. stir the sauce and bison pepperoni into the pasta. heat through.

best marinara sauce yet

Ingredients

  • Servings: 4
  • 2 (14.5 ounce) cans stewed tomatoes
  • 1 (6 ounce) can tomato paste
  • 4 tablespoons chopped fresh parsley
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 6 tablespoons olive oil
  • 1/3 cup finely diced onion
  • 1/2 cup white

Recipe

    Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins

  • in a food processor place italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper. blend until smooth.
  • in a large skillet over medium heat saute the finely chopped onion in olive oil for 2 minutes. add the blended tomato sauce and white .
  • simmer for 30 minutes, stirring occasionally.

Tuesday, December 29, 2015

veal chop with portabello mushrooms

Ingredients

  • Servings: 2
  • 5 tablespoons olive oil, divided
  • 1 tablespoon butter
  • 2 veal chops
  • 1 portobello mushroom, sliced
  • 1 1/2 cups chicken broth
  • 1 1/2 teaspoons fresh rosemary, chopped
  • 1/2 cup red

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins

  • heat 4 tablespoons olive oil with butter in a skillet over medium-high heat. cook chops until browned, 2 to 3 minutes per side.
  • once browned, stir in mushrooms and cook for 1 minute. add chicken broth and rosemary; cover, and simmer 10 minutes. stir in red , increase heat, and cook, uncovered, until sauce is reduced by half. veal chops may be removed at any time to prevent over-cooking, then returned to the pan for the final minute.
  • drizzle with remaining 1 tablespoon olive oil, and serve.

spicy italian lamb cutlets

Ingredients

  • Servings: 4
  • 1/4 cup extra virgin olive oil, divided
  • 4 boneless lamb chops, pounded to 1/4 inch thick
  • salt and pepper to taste
  • 4 cloves garlic, thinly sliced
  • 1 large tomato, diced
  • 1/3 cup chicken broth
  • 1/4 cup dry white
  • 3 tablespoons minced fresh parsley
  • 1/4 teaspoon red pepper flakes

Recipe

    Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins

  • heat 2 tablespoons olive oil in a skillet over medium-high heat. season the lamb chops with salt and pepper, and quickly sear on both sides. remove from heat, and set aside.
  • heat the remaining olive oil in the skillet over medium-high heat, and saute the garlic about 30 seconds. mix in the tomato, chicken broth, , parsley, and red pepper flakes. cook and stir until thickened, about 2 minutes.
  • return the lamb chops to the skillet, and continue cooking 5 to 10 minutes, to an internal temperature of 145 degrees f (63 degrees c). serve lamb with the tomato and broth mixture from the skillet.

turkey bake with whole wheat pasta

Ingredients

  • Servings: 8
  • 1 (16 ounce) container low-fat ricotta cheese
  • 1 (8 ounce) package shredded low-fat mozzarella cheese
  • 2 cloves garlic, minced, or more to taste
  • salt and ground black pepper to taste
  • 1 (1 pound) package whole-wheat penne pasta
  • 1 pound ground turkey
  • 1 (13.5 ounce) jar spaghetti sauce

Recipe

    Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr

  • preheat an oven to 300 degrees f (150 degrees c).
  • stir the ricotta cheese, mozzarella cheese, garlic, salt, and pepper in a bowl; set aside on counter to allow to come to room temperature.
  • bring a pot of water to a boil; cook the penne in the boiling water until cooked through yet firm to the bite, about 11 minutes. drain and transfer to a large mixing bowl.
  • while the pasta cooks, place a skillet over medium heat. crumble the turkey into the skillet; cook and stir until the turkey is completely browned. drain and add to the pasta.
  • spread 2 tablespoons of the spaghetti sauce into the bottom of a 13x9-inch baking dish; stir the rest of the spaghetti sauce into the pasta and turkey mixture. spoon about half of the pasta mixture into the baking dish; top with the cheese mixture and spread into an even layer. spread the remaining pasta mixture over the cheese layer. cover with aluminum foil if desired.
  • bake in the preheated oven until slightly brown on top, about 30 minutes.

greek chicken pasta

Ingredients

  • Servings: 6
  • 1 (16 ounce) package linguine pasta
  • 1/2 cup chopped red onion
  • 1 tablespoon olive oil
  • 2 cloves garlic, crushed
  • 1 pound skinless, boneless chicken breast meat - cut into bite-size pieces
  • 1 (14 ounce) can marinated artichoke hearts, drained and chopped
  • 1 large tomato, chopped
  • 1/2 cup crumbled feta cheese
  • 3 tablespoons chopped fresh parsley
  • 2 tablespoons lemon juice
  • 2 teaspoons dried oregano
  • salt and pepper to taste
  • 2 lemons, wedged, for garnish

Recipe

    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins

  • bring a large pot of lightly salted water to a boil. cook pasta in boiling water until tender yet firm to the bit, 8 to 10 minutes; drain.
  • heat olive oil in a large skillet over medium-high heat. add onion and garlic; saute until fragrant, about 2 minutes. stir in the chicken and cook, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 5 to 6 minutes.
  • reduce heat to medium-low; add artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano, and cooked pasta. cook and stir until heated through, about 2 to 3 minutes. remove from heat, season with salt and pepper, and garnish with lemon wedges.

Lemon Mint Pasta Salad

Ingredients

  • Servings: 12
  • 1 (12 ounce) package farfalle (bow tie) pasta
  • 2 (6 ounce) containers lemon yogurt
  • 1/3 cup mayonnaise
  • 3 tablespoons chopped fresh mint
  • 1 bunch green onions, chopped
  • 3 cups seedless red grapes
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground black pepper

Recipe

    Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins

  • bring a large pot of lightly salted water to a boil. add pasta and cook for 8 minutes or until al dente; drain but no need to cool. transfer to a large bowl. add the lemon yogurt, mayonnaise, mint, green onion, grapes, salt and pepper. stir to coat the pasta evenly and distribute the grapes. this can be served warm or cold, but i prefer it cold during the summer because it makes such a refreshing treat.

spaghetti carbonara ii

Ingredients

  • Servings: 8
  • 1 pound spaghetti
  • 1 tablespoon olive oil
  • 8 slices bacon, diced
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1/4 cup dry white (optional)
  • 4 eggs
  • 1/2 cup grated parmesan cheese
  • 1 pinch salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons grated parmesan cheese

Recipe

    Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins

  • in a large pot of boiling salted water, cook spaghetti pasta until al dente. drain well. toss with 1 tablespoon of olive oil, and set aside.
  • meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain paper towels. reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. add chopped onion, and cook over medium heat until onion is translucent. add minced garlic, and cook 1 minute more. add if desired; cook one more minute.
  • return cooked bacon to pan; add cooked and drained spaghetti. toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. quickly add 1/2 cup parmesan cheese, and toss again. add salt and pepper to taste (remember that bacon and parmesan are very salty).
  • serve immediately with chopped parsley sprinkled on top, and extra parmesan cheese at table.

spaghetti aglio e olio

Ingredients

  • Servings: 2
  • 1 pound uncooked spaghetti
  • 6 cloves garlic, thinly sliced
  • 1/2 cup olive oil
  • 1/4 teaspoon red pepper flakes, or to taste
  • salt and freshly ground black pepper to taste
  • 1/4 cup chopped fresh italian parsley
  • 1 cup finely grated parmigiano-reggiano cheese

Recipe

    Preparation Time: 10 mins Cook Time: 22 mins Ready Time: 32 mins

  • bring a large pot of lightly salted water to a boil. cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. drain and transfer to a pasta bowl.
  • combine garlic and olive oil in a cold skillet. cook over medium heat to slowly toast garlic, about 10 minutes. reduce heat to medium-low when olive oil begins to bubble. cook and stir until garlic is golden brown, about another 5 minutes. remove from heat.
  • stir red pepper flakes, black pepper, and salt into the pasta. pour in olive oil and garlic, and sprinkle on italian parsley and half of the parmigiano-reggiano cheese; stir until combined.
  • serve pasta topped with the remaining parmigiano-reggiano cheese.

jackie's sauce

Ingredients

  • Servings: 6
  • 1 tablespoon olive oil
  • 1 onion, minced
  • 2 cloves garlic, minced
  • 1/2 (6 ounce) can tomato paste
  • 1 cup good quality
  • 2 (15 ounce) cans crushed tomatoes
  • 1 (14.25 ounce) can tomato puree
  • 1 teaspoon dried oregano
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried, ground rosemary
  • 1/4 cup water (optional)
  • 1 cup heavy cream, or as needed

Recipe

    Preparation Time: 10 mins Cook Time: 1 hr

    Ready Time: 1 hr 10 mins

  • heat the olive oil in a large saucepan over medium heat. stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. stir the tomato paste into the onion mixture, working all of the lumps out. pour in the and bring to a boil over medium-high heat; boil for 1 minute. add the crushed tomatoes and tomato puree. season with oregano, pepper, salt, thyme, parsley, and rosemary.
  • return to a simmer; reduce heat to medium-low, cover, and simmer 45 minutes, stirring occasionally. add water if the sauce becomes too thick as it cooks, but remember that you'll be adding the cream soon, so don't thin it too much. once the sauce has cooked, stir in the cream until the consistency and color are to your liking. cook another 5 to 10 minutes to reheat.

vegan lentil, kale, and red onion pasta

Ingredients

  • Servings: 4
  • 2 1/2 cups vegetable broth
  • 3/4 cup dry lentils
  • 1/2 teaspoon salt
  • 1 bay leaf
  • 1/4 cup olive oil
  • 1 large red onion, chopped
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon chopped fresh oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 8 ounces vegan sausage, cut into 1/4 inch slices (optional)
  • 1 bunch kale, stems removed and leaves coarsely chopped
  • 1 (12 ounce) package rotini pasta
  • 2 tablespoons nutritional yeast (optional)

Recipe

    Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 55 mins

  • bring the vegetable broth, lentils, 1/2 teaspoon of salt, and bay leaf to a boil in a saucepan over high heat. reduce heat to medium-low, cover, and cook until the lentils are tender, about 20 minutes. add additional broth if needed to keep the lentils moist. discard the bay leaf once done.
  • as the lentils simmer, heat the olive oil in a skillet over medium-high heat. stir in the onion, thyme, oregano, 1/2 teaspoon of salt, and pepper. cook and stir for 1 minute, then add the sausage. reduce the heat to medium-low, and cook until the onion has softened, about 10 minutes.
  • meanwhile, bring a large pot of lightly salted water to a boil over high heat. add the kale and rotini pasta. cook until the rotini is al dente, about 8 minutes. remove some of the cooking water, and set aside. drain the pasta, then return to the pot, and stir in the lentils, and onion mixture. use the reserved cooking liquid to adjust the moistness of the dish to your liking. sprinkle with nutritional yeast to serve.

Monday, December 28, 2015

greek chicken pasta

Ingredients

  • Servings: 6
  • 1 (16 ounce) package linguine pasta
  • 1/2 cup chopped red onion
  • 1 tablespoon olive oil
  • 2 cloves garlic, crushed
  • 1 pound skinless, boneless chicken breast meat - cut into bite-size pieces
  • 1 (14 ounce) can marinated artichoke hearts, drained and chopped
  • 1 large tomato, chopped
  • 1/2 cup crumbled feta cheese
  • 3 tablespoons chopped fresh parsley
  • 2 tablespoons lemon juice
  • 2 teaspoons dried oregano
  • salt and pepper to taste
  • 2 lemons, wedged, for garnish

Recipe

    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins

  • bring a large pot of lightly salted water to a boil. cook pasta in boiling water until tender yet firm to the bit, 8 to 10 minutes; drain.
  • heat olive oil in a large skillet over medium-high heat. add onion and garlic; saute until fragrant, about 2 minutes. stir in the chicken and cook, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 5 to 6 minutes.
  • reduce heat to medium-low; add artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano, and cooked pasta. cook and stir until heated through, about 2 to 3 minutes. remove from heat, season with salt and pepper, and garnish with lemon wedges.

Sicilian Homemade Ricotta Cheese

Ingredients

  • Servings: 5
  • 1 gallon whole milk
  • 1 quart buttermilk
  • 1 pint heavy cream
  • 1 tablespoon kosher salt
  • 18-inch squares cheesecloth

Recipe

    Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 55 mins

  • line a large colander or sieve with 4 layers of cheesecloth. set aside.
  • heat milk, buttermilk, heavy cream, and salt in a large, heavy, nonreactive saucepan over medium-low heat, stirring occasionally for the first 10 minutes. continue heating, without stirring, until the temperature reaches 190 degrees f. remove from heat and let stand for 1 hour. the mixture will be separated into white curds and clear whey.
  • using a slotted spoon, ladle approximately 1/4 of the curds into the cheesecloth-lined colander. gather up the corners of the top cheesecloth and secure closed with a zip tie. repeat with the rest of the curds, cheesecloth, and zip ties. use the last zip tie to thread all of the cheeses together. suspend the cheeses over a large wooden spoon over a large bowl, and let drain for 2 hours.
  • place the four cheeses, still in cloth, in a bowl in the refrigerator overnight. in the morning, cut zip ties, and transfer cheese to an airtight container.

Yia Yia's Avgolemono

Ingredients

  • Servings: 8
  • 1 (2.5 pound) whole chicken
  • 1 teaspoon kosher salt
  • 1 onion, quartered
  • 2 carrots, cut into 2-inch chunks
  • 3 stalks celery with leaves, cut into 2-inch pieces
  • 8 cups water
  • 3/4 cup uncooked orzo pasta
  • 2 eggs, separated
  • 2 lemons, juiced

Recipe

    Preparation Time: 10 mins Cook Time: 1 hr 50 mins

    Ready Time: 2 hrs

  • place the chicken, salt, onion, carrots, celery, and water into a stock pot. bring to a boil over high heat, then reduce heat to medium-low, and simmer until the chicken is tender, about 1 1/2 hours. skim away any scum that forms as the chicken simmers.
  • strain and reserve the broth in a clean pot. pick the meat from the chicken, discarding the bones, skin, and vegetables. cut the meat into small pieces, and set aside. bring the broth to a boil over medium heat and stir in the orzo pasta. let simmer 20 minutes.
  • while the orzo is cooking, beat the egg whites to stiff peaks, then whisk in the egg yolks until completely incorporated. measure out 2 cups of the simmering broth, and combine it with the lemon juice. slowly pour the lemon mixture into the eggs while whisking continuously until incorporated.
  • when the orzo is nearly done, return the chicken meat to the soup, and cook until reheated. stir in the egg mixture, stirring gently until incorporated into the soup. serve immediately.

Homemade Chicken Fettuccine

Ingredients

  • Servings: 4
  • 8 ounces fettuccini pasta
  • 2 tablespoons butter
  • 3 skinless, boneless chicken breast halves - cut into chunks
  • 8 ounces mushrooms, sliced
  • 1 teaspoon garlic salt
  • 1/8 teaspoon ground black pepper
  • 1 1/2 cups heavy cream
  • 1/4 cup grated parmesan cheese

Recipe

    Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins

  • bring a large pot of lightly salted water to a boil. add fettuccine and cook for 8 to 10 minutes or until al dente; drain.
  • in a large skillet, brown chicken and mushrooms in butter until chicken is cooked through. season with garlic salt and pepper. add whipping cream and cook until thick, stirring constantly. add parmesan cheese when at desired consistency. serve over noodles.

rocky road drops

Ingredients

  • Servings: 4
  • 1 (12 ounce) package semisweet chocolate chips
  • 2 cups butterscotch chips
  • 2 cups raisins
  • 2 cups peanuts
  • 2 cups miniature marshmallows
  • 4 cups chow mein noodles

Recipe

  • in the top of a double boiler, melt the chocolate and butterscotch chips.
  • in a large bowl, combine the raisins, peanuts, marshmallows and chow mein noodles. add melted chocolate mixture and quickly mix well.
  • drop by tablespoons wax paper; allow to sit until hardened.

chicken noodle casserole i

Ingredients

  • Servings: 6
  • 4 skinless, boneless chicken breast halves
  • 6 ounces egg noodles
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 cup sour cream
  • salt to taste
  • ground black pepper to taste
  • 1 cup crumbled buttery round crackers
  • 1/2 cup butter

Recipe

    Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr

  • poach chicken in a large pot of simmering water. cook until no longer pink in center, about 12 minutes. remove from pot and set aside. bring chicken cooking water to a boil and cook pasta in it. drain. cut chicken into small pieces, and mix with noodles.
  • in a separate bowl, mix together mushroom soup, chicken soup, and sour cream. season with salt and pepper. gently stir together cream soup mixture with the chicken mixture. place in a 2 quart baking dish.
  • melt butter in a small saucepan, and remove from heat. stir in crumbled crackers. top casserole with the buttery crackers.
  • bake at 350 degrees f (175 degrees c) for about 30 minutes, until heated through and browned on top.

silver's savory chicken and broccoli casserole

Ingredients

  • Servings: 6
  • 6 ounces egg noodles
  • 3 tablespoons butter
  • 1 yellow onion, chopped
  • 1/4 cup all-purpose flour
  • 1 1/2 cups chicken broth
  • 3/4 cup milk
  • salt and pepper to taste
  • 5 cups cooked, shredded chicken breast meat
  • 1 (10 ounce) package chopped frozen broccoli, thawed
  • 1 cup shredded cheddar cheese
  • 1 cup shredded provolone cheese

Recipe

    Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins

  • bring a large pot of lightly salted water to a boil. add pasta and cook for 6 to 8 minutes or until al dente; drain. preheat oven to 400 degrees f (200 degrees c.) grease a 9x13 inch casserole dish.
  • melt butter in a large saucepan over medium heat. saute onion until tender, about 3 minutes. mix in flour. gradually stir in chicken broth. slowly stir in milk, and cook, stirring, until sauce begins to thicken. season with salt and pepper.
  • place cooked noodles in the bottom of casserole dish. arrange cooked chicken in an even layer over noodles. place broccoli over the chicken. pour sauce evenly over the broccoli. combine cheeses, and sprinkle half over the casserole.
  • bake in preheated oven for 20 minutes, or until the cheese melts. remove from oven, and sprinkle with remaining cheese. allow to set for 5 minutes, until cheese melts.

Pesto Chicken Florentine

Ingredients

  • Servings: 4
  • 2 tablespoons olive oil
  • 2 cloves garlic, finely chopped
  • 4 skinless, boneless chicken breast halves - cut into strips
  • 2 cups fresh spinach leaves
  • 1 (4.5 ounce) package dry alfredo sauce mix
  • 2 tablespoons pesto
  • 1 (8 ounce) package dry penne pasta
  • 1 tablespoon grated romano cheese

Recipe

    Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins

  • heat oil in a large skillet over medium high heat. add garlic, saute for 1 minute; then add chicken and cook for 7 to 8 minutes on each side. when chicken is close to being cooked through (no longer pink inside), add spinach and saute all together for 3 to 4 minutes.
  • meanwhile, prepare alfredo sauce according to package directions. when finished, stir in 2 tablespoons pesto; set aside.
  • in a large pot of salted boiling water, cook pasta for 8 to 10 minutes or until al dente. rinse under cold water and drain.
  • add chicken/spinach mixture to pasta, then stir in pesto/alfredo sauce. mix well, top with cheese and serve.

Sunday, December 27, 2015

Homemade Chicken Fettuccine

Ingredients

  • Servings: 4
  • 8 ounces fettuccini pasta
  • 2 tablespoons butter
  • 3 skinless, boneless chicken breast halves - cut into chunks
  • 8 ounces mushrooms, sliced
  • 1 teaspoon garlic salt
  • 1/8 teaspoon ground black pepper
  • 1 1/2 cups heavy cream
  • 1/4 cup grated parmesan cheese

Recipe

    Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins

  • bring a large pot of lightly salted water to a boil. add fettuccine and cook for 8 to 10 minutes or until al dente; drain.
  • in a large skillet, brown chicken and mushrooms in butter until chicken is cooked through. season with garlic salt and pepper. add whipping cream and cook until thick, stirring constantly. add parmesan cheese when at desired consistency. serve over noodles.

savory sea scallops and angel hair pasta

Ingredients

  • Servings: 6
  • 1 (16 ounce) package angel hair pasta
  • 1/4 cup butter
  • 2 cloves garlic, minced
  • 2 pounds sea scallops, rinsed and patted dry
  • 3 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons fresh lemon juice
  • salt and freshly ground black pepper to taste
  • 1/2 cup heavy cream (optional)
  • 1 tablespoon grated parmesan cheese to taste (optional)

Recipe

    Preparation Time: 25 mins Cook Time: 5 mins Ready Time: 30 mins

  • fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the angel hair pasta, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. drain well in a colander set in the sink.
  • melt butter in a skillet over medium heat. stir in the garlic and cook just until fragrant and softened, about 1 minute. slice any scallops over 3/4-inch thick in half so they'll cook evenly; stir scallops, basil, and parsley into the skillet. cook and gently stir just until scallops feel slightly firm when pressed with a finger, 2 to 3 minutes. scallops will become tough and chewy if overcooked. stir in lemon juice, and season with salt and black pepper. pour in cream if you like a thicker sauce. bring the mixture just to a bare simmer.
  • serve over hot angel hair pasta; sprinkle to taste with parmesan cheese.

greek chicken pasta

Ingredients

  • Servings: 6
  • 1 (16 ounce) package linguine pasta
  • 1/2 cup chopped red onion
  • 1 tablespoon olive oil
  • 2 cloves garlic, crushed
  • 1 pound skinless, boneless chicken breast meat - cut into bite-size pieces
  • 1 (14 ounce) can marinated artichoke hearts, drained and chopped
  • 1 large tomato, chopped
  • 1/2 cup crumbled feta cheese
  • 3 tablespoons chopped fresh parsley
  • 2 tablespoons lemon juice
  • 2 teaspoons dried oregano
  • salt and pepper to taste
  • 2 lemons, wedged, for garnish

Recipe

    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins

  • bring a large pot of lightly salted water to a boil. cook pasta in boiling water until tender yet firm to the bit, 8 to 10 minutes; drain.
  • heat olive oil in a large skillet over medium-high heat. add onion and garlic; saute until fragrant, about 2 minutes. stir in the chicken and cook, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 5 to 6 minutes.
  • reduce heat to medium-low; add artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano, and cooked pasta. cook and stir until heated through, about 2 to 3 minutes. remove from heat, season with salt and pepper, and garnish with lemon wedges.

Next Day Turkey Soup

Ingredients

  • Servings: 6
  • 2 cloves garlic, crushed and finely chopped
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 carrot, finely chopped
  • 1 stalk celery, finely chopped
  • 1 tablespoon chopped fresh sage leaves (optional)
  • 2 (32 ounce) cartons progresso® chicken broth
  • 1 bay leaf
  • 2 cups green beans, cut into 1 inch pieces
  • 1 sweet potato, diced
  • 1/2 cup uncooked small pasta, such as orzo or pastina
  • 3 cups diced cooked dark turkey meat

Recipe

    Preparation Time: 15 mins Ready Time: 45 mins

  • in a large soup pot, heat garlic in the olive oil. allow to brown slightly and add onion, carrot and celery. cover; sweat over medium-low heat until softened, 7 or 8 minutes. add the chopped sage to the soup pot along with the broth and the bay leaf. bring to a simmer. when simmering, add the green beans, sweet potato and pasta to the soup. bring it back up to a simmer; lower heat and cook for about 10 minutes or until vegetables are tender and pasta is cooked. stir in turkey. turn the heat off. cover, and allow to sit and steam for 5 to 7 minutes.

splendicious slow cooker spaghetti sauce

Ingredients

  • Servings: 16
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 3 (14.5 ounce) cans stewed tomatoes
  • 1 cup red
  • 1 cup sliced green olives
  • 4 teaspoons sea salt
  • 2 tablespoons dried basil
  • 2 teaspoons dried oregano
  • 1/2 teaspoon hungarian paprika
  • 1/2 teaspoon cayenne pepper
  • 3 tablespoons olive oil
  • 1 cup finely chopped sweet onion, divided
  • 1 clove garlic, crushed and chopped
  • 2/3 cup chopped fresh parsley
  • 2/3 cup sliced fresh mushrooms
  • 1 teaspoon brown sugar
  • 3 tablespoons olive oil
  • 3 (4 ounce) links italian sausage links, casings removed
  • 2 cloves garlic, crushed and chopped
  • 1 teaspoon ground white pepper
  • 1/2 teaspoon ground cumin
  • 1 cup red , or more if needed

Recipe

    Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 9 hrs 15 mins

  • mix together the crushed tomatoes, tomato sauce, stewed tomatoes, 1 cup of red , green olives, 4 teaspoons of sea salt, basil, oregano, paprika, and cayenne pepper in a slow cooker. set the cooker to low.
  • while the cooker is warming up, place 3 tablespoons of olive oil in a skillet over medium heat, and cook 3/4 cup of sweet onion until the onion just begins to soften, about 2 minutes; stir in 1 clove of garlic. cook the mixture for 3 more minutes before mixing in parsley and mushrooms. reduce heat, and simmer the mixture for about 10 minutes. stir in the brown sugar, and mix to dissolve.
  • while the parsley and mushrooms are simmering, heat 3 more tablespoons of olive oil in a skillet over medium heat, and stir in the remaining onion and the sausage. brown the sausage, breaking the meat up into crumbles as it cooks, about 10 minutes; season the mixture with white pepper and cumin. pour 1 cup of red into the skillet, and scrape the pan with a wooden spoon to dissolve any brown flavor bits into the . simmer for about 10 minutes; pour the sausage mixture into the skillet with the parsley and mushrooms. bring to a simmer over medium-low heat just until all the ingredients have had time to introduce themselves to each other, about 10 minutes. pour the sausage mixture into the slow cooker.
  • cook on low for 8 hours to overnight. add more red or water if needed to prevent the sauce from getting too thick and burning on the bottom.

Pasta Melanzana

Ingredients

  • Servings: 4
  • 3/4 cup bow tie (farfalle) pasta
  • 1 medium eggplant, peeled and cubed
  • 4 tablespoons olive oil
  • 4 cloves garlic, finely chopped
  • 1 tablespoon butter
  • 3 cups fresh spinach, chopped
  • 3 tablespoons fresh lemon juice
  • salt and pepper
  • 3/4 cup grated parmesan cheese, divided
  • cracked black pepper to taste

Recipe

    Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins

  • bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain. keep warm.
  • meanwhile, heat the olive oil and butter in a skillet over medium heat. add the garlic; cook and stir until softened. mix in the eggplant. let the eggplant cook for 5 minutes without stirring. then stir and cook until tender, about 5 more minutes.
  • mix in the spinach and season with salt, and pepper. cook, stirring occasionally, for 3 minutes. stir in the drained pasta and lemon juice along with 1/2 cup parmesan cheese. transfer to a serving dish and top with remaining cheese and cracked black pepper.

Joel's Jerk Chicken Pineapple Pasta

Ingredients

  • Servings: 2
  • 1 tablespoon olive oil
  • 2 skinless, boneless chicken breast halves - cubed
  • 1 (8 ounce) can pineapple tidbits with juice
  • 1/4 cup shredded coconut
  • 2 tablespoons brown sugar
  • 1 teaspoon jerk seasoning mix
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon crushed red pepper flakes
  • salt and ground black pepper to taste
  • 4 ounces dry fettuccini noodles

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins

  • heat olive oil in a skillet over medium heat. cook and stir chicken until no longer pink and juices run clear, 7 to 10 minutes. stir in the pineapple and its juice, coconut, brown sugar, jerk seasoning, cinnamon, chili powder, red pepper flakes, salt and pepper. reduce heat to low and simmer 15 minutes.
  • bring a large pot of lightly salted water to a boil. add pasta and cook until al dente, 8 to 10 minutes; drain. toss chicken mixture with drained pasta.

Saturday, December 26, 2015

Tomatoed Lamb

Ingredients

  • Servings: 6
  • 2 tablespoons canola oil
  • 2 pounds lamb shoulder, cut into 1-inch chunks
  • 2 teaspoons salt
  • 2 teaspoons ground black pepper
  • 2 large fresh jalapeno peppers, stems removed
  • 1/4 cup sliced onion
  • 1 clove garlic, crushed
  • 1 (6 ounce) can mushroom stems and pieces, drained
  • 1 (12 ounce) can diced tomatoes
  • 1/2 teaspoon ground cumin

Recipe

    Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr

  • heat the oil in a large skillet over medium heat. season the lamb with salt and pepper. add the lamb to skillet and stir to coat with oil. place the jalapeno peppers into the pan and cover; allow to simmer 20 minutes. uncover and remove the jalapenos from the pan; chop roughly and set aside. continue cooking the lamb, uncovered, until it browns completely and the liquid evaporates, about 10 minutes.
  • mix in the onion and garlic; cook and stir about 2 minutes. add the mushrooms and cook 1 minute more. pour the tomatoes and chopped jalapenos into the pan and stir through the lamb. season with the cumin. stir, cover, and reduce heat to low; simmer another 10 minutes.

contadina® insalata minestrone

Ingredients

  • Servings: 6
  • 4 ounces dry rotini pasta
  • 1 (14.5 ounce) can contadina® petite diced tomatoes, drained
  • 1 (15 ounce) can white beans, rinsed and drained
  • 3/4 cup diced zucchini
  • 3/4 cup diced yellow bell pepper
  • 3/4 cup diced carrot
  • 1/2 cup frozen peas, thawed
  • 1/4 cup chopped fresh basil
  • 2 tablespoons finely diced red onion
  • grated parmesan cheese (optional)
  • dressing:
  • 1/4 cup olive oil
  • 1/4 cup red vinegar
  • 2 tablespoons contadina® tomato paste
  • 1 tablespoon chopped fresh oregano
  • 1 clove garlic, minced
  • salt and black pepper to taste

Recipe

    Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 30 mins

  • cook pasta according to package directions. drain and rinse with cold water.
  • combine pasta and remaining salad ingredients, except parmesan cheese, in a large serving bowl.
  • whisk together dressing ingredients in a small bowl. pour over salad and mix well. refrigerate at least 10 minutes for flavors to blend before serving. serve with grated parmesan cheese, if desired.

chef john's spaghetti alla carbonara

Ingredients

  • Servings: 2
  • 4 ounces guanciale, cut into 1/4-inch cubes
  • 1 tablespoon olive oil
  • 1 teaspoon ground black pepper, or to taste
  • 2 eggs
  • 3 tablespoons grated parmigiano-reggiano cheese
  • 3 tablespoons grated pecorino romano cheese
  • 1 teaspoon ground black pepper, or to taste
  • 6 ounces spaghetti
  • 1 cup reserved pasta water
  • 3 tablespoons grated parmigiano-reggiano cheese
  • 3 tablespoons grated pecorino romano cheese

Recipe

    Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins

  • cook guanciale with olive oil and 1 teaspoon ground black pepper in a dutch oven over medium-low heat until almost crisp, about 5 minutes. reduce heat to low.
  • whisk eggs, 3 tablespoons parmigiano-reggiano cheese, 3 tablespoons pecorino romano cheese, and 1 teaspoon ground black pepper in a bowl. set aside.
  • bring a large pot of lightly salted water to a boil. cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. drain, reserving 1 cup of the pasta water.
  • pour reserved pasta water and drained spaghetti into the bacon-pepper mixture; stir to combine.
  • slowly pour egg mixture into the pasta mixture; cook, stirring constantly until the egg mixture forms a thick sauce, 1 to 2 minutes. remove from heat.
  • stir remaining 3 tablespoons parmigiano-reggiano cheese and 3 tablespoons pecorino romano cheese into the pasta mixture and serve.

turkey bake with whole wheat pasta

Ingredients

  • Servings: 8
  • 1 (16 ounce) container low-fat ricotta cheese
  • 1 (8 ounce) package shredded low-fat mozzarella cheese
  • 2 cloves garlic, minced, or more to taste
  • salt and ground black pepper to taste
  • 1 (1 pound) package whole-wheat penne pasta
  • 1 pound ground turkey
  • 1 (13.5 ounce) jar spaghetti sauce

Recipe

    Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr

  • preheat an oven to 300 degrees f (150 degrees c).
  • stir the ricotta cheese, mozzarella cheese, garlic, salt, and pepper in a bowl; set aside on counter to allow to come to room temperature.
  • bring a pot of water to a boil; cook the penne in the boiling water until cooked through yet firm to the bite, about 11 minutes. drain and transfer to a large mixing bowl.
  • while the pasta cooks, place a skillet over medium heat. crumble the turkey into the skillet; cook and stir until the turkey is completely browned. drain and add to the pasta.
  • spread 2 tablespoons of the spaghetti sauce into the bottom of a 13x9-inch baking dish; stir the rest of the spaghetti sauce into the pasta and turkey mixture. spoon about half of the pasta mixture into the baking dish; top with the cheese mixture and spread into an even layer. spread the remaining pasta mixture over the cheese layer. cover with aluminum foil if desired.
  • bake in the preheated oven until slightly brown on top, about 30 minutes.

easy tortellini soup

Ingredients

  • Servings: 8
  • 1 tablespoon olive oil
  • 1 small red onion, chopped
  • 1 zucchini, chopped
  • 1 tablespoon minced garlic
  • 1 (28 ounce) can crushed tomatoes
  • 2 (14.5 ounce) cans chicken broth
  • 1 tablespoon white sugar
  • 1 tablespoon italian seasoning
  • 1/4 cup red
  • 1 dash hot pepper sauce
  • 1 (11 ounce) can white corn, undrained
  • 1/2 cup freshly grated parmesan cheese
  • 8 ounces cheese tortellini

Recipe

    Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr

  • in a large pot over medium heat, cook onion, zucchini and garlic in oil three minutes, until onion is translucent. stir in crushed tomatoes, broth, sugar, italian seasoning, and pepper sauce and bring to a boil.
  • reduce heat and stir in corn and parmesan. simmer 30 minutes.
  • stir in tortellini and simmer 10 minutes more, until pasta is tender.

jen's greek couscous salad

Ingredients

  • Servings: 8
  • 2 1/2 cups water
  • 2 cups israeli couscous
  • 1 red bell pepper, cut into 1/4-by-2-inch strips
  • 1 yellow bell pepper, cut into 1/4-by-2-inch strips
  • 1/2 cup olive oil
  • lemon, juiced
  • salt and ground black pepper to taste
  • 1 cup cherry tomatoes, halved
  • 1 cup kalamata olives, pitted and halved
  • 1/2 cup crumbled feta cheese

Recipe

    Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins

  • bring water to a boil in a saucepan; add couscous and return mixture to a boil. place a lid on the saucepan, reduce heat to low, and cook at a simmer until couscous is tender and the water is absorbed, about 10 minutes. transfer couscous to a bowl.
  • heat a skillet over medium heat. cook red bell pepper and yellow bell pepper strips in the hot skillet until soft and slightly charred, about 5 minutes; add to couscous and stir.
  • whisk olive oil and lemon juice together in a bowl; season with salt and pepper. drizzle oil mixture over the couscous mixture and stir to coat. gently stir tomatoes, olives, and feta cheese through the couscous.

Pesto Chicken Florentine

Ingredients

  • Servings: 4
  • 2 tablespoons olive oil
  • 2 cloves garlic, finely chopped
  • 4 skinless, boneless chicken breast halves - cut into strips
  • 2 cups fresh spinach leaves
  • 1 (4.5 ounce) package dry alfredo sauce mix
  • 2 tablespoons pesto
  • 1 (8 ounce) package dry penne pasta
  • 1 tablespoon grated romano cheese

Recipe

    Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins

  • heat oil in a large skillet over medium high heat. add garlic, saute for 1 minute; then add chicken and cook for 7 to 8 minutes on each side. when chicken is close to being cooked through (no longer pink inside), add spinach and saute all together for 3 to 4 minutes.
  • meanwhile, prepare alfredo sauce according to package directions. when finished, stir in 2 tablespoons pesto; set aside.
  • in a large pot of salted boiling water, cook pasta for 8 to 10 minutes or until al dente. rinse under cold water and drain.
  • add chicken/spinach mixture to pasta, then stir in pesto/alfredo sauce. mix well, top with cheese and serve.

greek chicken pasta

Ingredients

  • Servings: 6
  • 1 (16 ounce) package linguine pasta
  • 1/2 cup chopped red onion
  • 1 tablespoon olive oil
  • 2 cloves garlic, crushed
  • 1 pound skinless, boneless chicken breast meat - cut into bite-size pieces
  • 1 (14 ounce) can marinated artichoke hearts, drained and chopped
  • 1 large tomato, chopped
  • 1/2 cup crumbled feta cheese
  • 3 tablespoons chopped fresh parsley
  • 2 tablespoons lemon juice
  • 2 teaspoons dried oregano
  • salt and pepper to taste
  • 2 lemons, wedged, for garnish

Recipe

    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins

  • bring a large pot of lightly salted water to a boil. cook pasta in boiling water until tender yet firm to the bit, 8 to 10 minutes; drain.
  • heat olive oil in a large skillet over medium-high heat. add onion and garlic; saute until fragrant, about 2 minutes. stir in the chicken and cook, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 5 to 6 minutes.
  • reduce heat to medium-low; add artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano, and cooked pasta. cook and stir until heated through, about 2 to 3 minutes. remove from heat, season with salt and pepper, and garnish with lemon wedges.

Friday, December 25, 2015

spaghetti squash i

Ingredients

  • Servings: 6
  • 1 spaghetti squash, halved lengthwise and seeded
  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1 1/2 cups chopped tomatoes
  • 3/4 cup crumbled feta cheese
  • 3 tablespoons sliced black olives
  • 2 tablespoons chopped fresh basil

Recipe

    Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins

  • preheat oven to 350 degrees f (175 degrees c). lightly grease a baking sheet.
  • place spaghetti squash with cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. remove squash from oven and set aside to cool enough to be easily handled.
  • meanwhile, heat oil in a skillet over medium heat. cook and stir onion in oil until tender. add garlic; cook and stir until fragrant, 2 to 3 minutes. stir in tomatoes and cook until tomatoes are warmed through.
  • use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl. toss with the vegetables, feta cheese, olives, and basil. serve warm.

greek lazy lasagna

Ingredients

  • Servings: 8
  • 1 (16 ounce) package uncooked mafalda pasta (mini lasagne noodles)
  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup chopped onion
  • 3 cloves garlic, chopped
  • 2 (6 ounce) boneless, skinless chicken breasts, thinly sliced
  • 1 (10 ounce) bag chopped fresh spinach
  • 1 (8 ounce) can sliced black olives
  • 1 1/2 tablespoons fresh lemon juice
  • 2 cups crumbled feta cheese

Recipe

    Preparation Time: 20 mins Cook Time: 1 hr

    Ready Time: 1 hr 20 mins

  • fill a large pot with lightly salted water, and bring to a rolling boil over high heat. once the water is boiling, stir in the malfada pasta, and return to a boil. cook the pasta, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 10 minutes. drain well, and return pasta to the pot.
  • preheat an oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking dish.
  • combine olive oil, onion, and garlic in a large skillet. cook and stir over medium heat until soft, about 3 minutes. add the sliced chicken; cook, stirring, until chicken is lightly browned and no longer pink in the center, about 5 minutes. mix in the spinach, black olives, and lemon juice. cook until heated through, an additional 1 to 2 minutes. stir the chicken mixture into the pasta, add the feta cheese, and mix well. spoon into the prepared baking dish, and cover with aluminum foil.
  • bake in preheated oven until the pasta is hot and the cheese is melted, about 30 minutes.

15-year-old pesto sauce

Ingredients

  • Servings: 1
  • 2 cups fresh basil leaves
  • 1 cup olive oil
  • 1 cup grated parmesan cheese
  • 1/2 cup pine nuts
  • 2 cloves garlic, crushed
  • 1 teaspoon salt
  • 1 dash nutmeg

Recipe

    Preparation Time: 10 mins Ready Time: 10 mins

  • blend the basil, olive oil, parmesan cheese, pine nuts, garlic, salt, and nutmeg in a blender until smooth. use immediately or refrigerate until use.

greek lazy lasagna

Ingredients

  • Servings: 8
  • 1 (16 ounce) package uncooked mafalda pasta (mini lasagne noodles)
  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup chopped onion
  • 3 cloves garlic, chopped
  • 2 (6 ounce) boneless, skinless chicken breasts, thinly sliced
  • 1 (10 ounce) bag chopped fresh spinach
  • 1 (8 ounce) can sliced black olives
  • 1 1/2 tablespoons fresh lemon juice
  • 2 cups crumbled feta cheese

Recipe

    Preparation Time: 20 mins Cook Time: 1 hr

    Ready Time: 1 hr 20 mins

  • fill a large pot with lightly salted water, and bring to a rolling boil over high heat. once the water is boiling, stir in the malfada pasta, and return to a boil. cook the pasta, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 10 minutes. drain well, and return pasta to the pot.
  • preheat an oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking dish.
  • combine olive oil, onion, and garlic in a large skillet. cook and stir over medium heat until soft, about 3 minutes. add the sliced chicken; cook, stirring, until chicken is lightly browned and no longer pink in the center, about 5 minutes. mix in the spinach, black olives, and lemon juice. cook until heated through, an additional 1 to 2 minutes. stir the chicken mixture into the pasta, add the feta cheese, and mix well. spoon into the prepared baking dish, and cover with aluminum foil.
  • bake in preheated oven until the pasta is hot and the cheese is melted, about 30 minutes.

the fridge scavenger's tomato and cauliflower pasta

Ingredients

  • Servings: 4
  • 1 stalk celery, sliced
  • 3 tablespoons olive oil
  • 1 onion, quartered
  • 1 clove garlic, chopped
  • 1 head cauliflower, cut into small florets
  • 1 (28 ounce) can whole peeled tomatoes, drained and mashed
  • 1 teaspoon dried sage
  • salt and ground black pepper to taste
  • 2 tablespoons chicken broth, or as needed (optional)
  • 1 (8 ounce) package linguine pasta
  • 1 cup grated parmesan cheese

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins

  • put a celery slice in a deep skillet with a cover; add olive oil. heat olive oil over medium-high heat until celery slice is sizzling, 3 to 5 minutes. add remaining celery, onion, and garlic to olive oil; turn heat to medium. cook and stir onion mixture until slightly tender, about 5 minutes.
  • mix cauliflower, tomatoes, sage, salt, and pepper into onion mixture; cook and stir over medium-high heat until bubbling, about 5 minutes. cover skillet with lid, reduce heat to low, and cook until a knife slides easily into cauliflower, about 15 minutes. add chicken broth if tomato and cauliflower sauce begins to burn.
  • bring a large pot of lightly salted water to a boil. cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain and transfer to a serving bowl.
  • pour tomato and cauliflower sauce over pasta; add parmesan cheese. toss to coat.

Thursday, December 24, 2015

Habanero Pepper Cream Pasta

Ingredients

  • Servings: 4
  • 1 (8 ounce) package cavatappi pasta
  • 1 teaspoon olive oil
  • 1 teaspoon butter
  • 1 shallot, chopped
  • 2 cloves garlic, diced
  • 1 dried habanero pepper, chopped
  • 2 cups heavy cream
  • 1 large tomato, diced
  • 2 tablespoons all-purpose flour
  • 1 teaspoon black pepper
  • 1 cup grated parmesan cheese

Recipe

    Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins

  • bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • melt butter with olive oil in a skillet over medium heat. add shallots, garlic and habanero pepper, and cook until lightly browned. pour cream into a saucepan, and bring to a simmer over medium heat. stir in the ingredients from the skillet, along with the tomato. mix in the flour and black pepper, and simmer until thickened, 5 to 8 minutes. stir in parmesan cheese, and remove from heat. allow sauce to cool for a few minutes before serving over pasta.

italian stuffed zucchini

Ingredients

  • Servings: 1
  • 1 zucchini
  • 2 tablespoons italian-style dried bread crumbs
  • 2 tablespoons grated parmesan cheese
  • 2/3 cup frozen burger-style crumbles
  • 1/2 cup spaghetti sauce
  • 1/4 cup shredded mozzarella cheese

Recipe

  • preheat oven to 350 degrees f (175 degrees c).
  • slice each zucchini in half lengthwise. hollow out the zucchini. place the scraped out zucchini into a medium bowl. combine zucchini, bread crumbs, parmesan cheese, burger-style crumbles and pasta sauce. mix well.
  • place mixture into hollowed out zucchini. arrange zucchini in a baking dish, sprinkle with mozzarella cheese; bake for 40 minutes.

Roasted Garlic Peppercorn Sauce

Ingredients

  • Servings: 4
  • 1 whole head garlic
  • 1 teaspoon olive oil
  • 2 tablespoons butter
  • 1 1/2 tablespoons all-purpose flour
  • 1 1/2 cups milk
  • 1/2 teaspoon salt
  • 1 tablespoon ground mixed peppercorns
  • 1 pinch ground nutmeg

Recipe

    Preparation Time: 10 mins Cook Time: 55 mins Ready Time: 1 hr 5 mins

  • preheat the oven to 325 degrees f (165 degrees c). slice off the top third of the head of garlic so the tips of the cloves are exposed. place in a small baking dish, and add just enough water to cover the bottom of the dish. drizzle the olive oil over the top of the garlic, then cover with a lid or foil. bake for 45 minutes.
  • melt butter in a saucepan over medium heat. mix together the flour and milk so there are no lumps, and pour into the pan with the butter. bring to a boil, and cook, stirring constantly until thickened, about 5 minutes. squeeze the garlic cloves from their skin, and mash. stir garlic into the sauce, and season with salt, peppercorns, and nutmeg.

Sesame Asian Tofu Stir-fry

Ingredients

  • Servings: 6
  • 6 tablespoons vegetable oil
  • 2 cloves garlic, chopped
  • 6 tablespoons soy sauce
  • 6 tablespoons rice vinegar
  • 1 tablespoon thai chili sauce
  • 3 tablespoons honey
  • 8 ounces extra-firm tofu, cut into 1/4-inch cubes
  • 1/2 (16 ounce) package linguine pasta
  • 1 tablespoon sesame oil
  • 8 ounces bean sprouts
  • 8 ounces shredded carrots
  • 1 green bell pepper, thinly sliced
  • 8 green onions, halved lengthwise

Recipe

    Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins

  • heat the vegetable oil in a wok over medium-high heat; cook and stir the garlic until lightly browned, about 2 minutes. pour in the soy sauce, rice vinegar, chili sauce, and honey, stir to mix, and bring the mixture to a simmer. reduce heat to medium-low, and let the sauce simmer for 10 minutes. transfer the sauce to a bowl, and stir the tofu into the sauce. set the tofu mixture aside.
  • fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the linguine, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. drain well in a colander set in the sink.
  • while the pasta is boiling, heat the sesame oil in clean wok or large skillet; cook and stir the bean sprouts, carrots, green pepper, and green onions until the vegetables are bright in color and slightly wilted, about 5 minutes. pour in the tofu with sauce and linguine; stir to combine.

Sesame Asian Tofu Stir-fry

Ingredients

  • Servings: 6
  • 6 tablespoons vegetable oil
  • 2 cloves garlic, chopped
  • 6 tablespoons soy sauce
  • 6 tablespoons rice vinegar
  • 1 tablespoon thai chili sauce
  • 3 tablespoons honey
  • 8 ounces extra-firm tofu, cut into 1/4-inch cubes
  • 1/2 (16 ounce) package linguine pasta
  • 1 tablespoon sesame oil
  • 8 ounces bean sprouts
  • 8 ounces shredded carrots
  • 1 green bell pepper, thinly sliced
  • 8 green onions, halved lengthwise

Recipe

    Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins

  • heat the vegetable oil in a wok over medium-high heat; cook and stir the garlic until lightly browned, about 2 minutes. pour in the soy sauce, rice vinegar, chili sauce, and honey, stir to mix, and bring the mixture to a simmer. reduce heat to medium-low, and let the sauce simmer for 10 minutes. transfer the sauce to a bowl, and stir the tofu into the sauce. set the tofu mixture aside.
  • fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the linguine, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. drain well in a colander set in the sink.
  • while the pasta is boiling, heat the sesame oil in clean wok or large skillet; cook and stir the bean sprouts, carrots, green pepper, and green onions until the vegetables are bright in color and slightly wilted, about 5 minutes. pour in the tofu with sauce and linguine; stir to combine.

greek chicken pasta

Ingredients

  • Servings: 6
  • 1 (16 ounce) package linguine pasta
  • 1/2 cup chopped red onion
  • 1 tablespoon olive oil
  • 2 cloves garlic, crushed
  • 1 pound skinless, boneless chicken breast meat - cut into bite-size pieces
  • 1 (14 ounce) can marinated artichoke hearts, drained and chopped
  • 1 large tomato, chopped
  • 1/2 cup crumbled feta cheese
  • 3 tablespoons chopped fresh parsley
  • 2 tablespoons lemon juice
  • 2 teaspoons dried oregano
  • salt and pepper to taste
  • 2 lemons, wedged, for garnish

Recipe

    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins

  • bring a large pot of lightly salted water to a boil. cook pasta in boiling water until tender yet firm to the bit, 8 to 10 minutes; drain.
  • heat olive oil in a large skillet over medium-high heat. add onion and garlic; saute until fragrant, about 2 minutes. stir in the chicken and cook, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 5 to 6 minutes.
  • reduce heat to medium-low; add artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano, and cooked pasta. cook and stir until heated through, about 2 to 3 minutes. remove from heat, season with salt and pepper, and garnish with lemon wedges.

pasta with pesto and scallops

Ingredients

  • Servings: 4
  • 16 ounces dry fettuccine pasta
  • 1/4 cup pesto
  • 2 tablespoons olive oil
  • 3 tablespoons olive oil
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 1 green bell pepper, thinly sliced
  • 1/2 cup fresh sliced mushrooms
  • 2 tablespoons dry white
  • 2 tablespoons lemon juice
  • salt to taste
  • ground black pepper to taste
  • 1 pound scallops
  • 2 tablespoons grated parmesan cheese

Recipe

  • in a large pot with boiling salted water cook fettuccini pasta until al dente. drain. stir in pesto sauce and 2 tablespoons of olive oil.
  • meanwhile, in a large skillet, saute onion and garlic in 3 tablespoons olive oil until soft. add green bell pepper, mushrooms and cook until soft, about 3 minutes. stir in dry white , lemon juice, salt and pepper to taste, and bring to a boil. add scallops and toss for 2 minutes. take care not to overcook the scallops, as they will toughen when exposed to prolonged heat.
  • toss the pesto covered pasta with the scallop sauce. sprinkle with grated parmesan cheese. serve immediately.

Wednesday, December 23, 2015

best tuna casserole

Ingredients

  • Servings: 6
  • 1 (12 ounce) package egg noodles
  • 1/4 cup chopped onion
  • 2 cups shredded cheddar cheese
  • 1 cup frozen green peas
  • 2 (6 ounce) cans tuna, drained
  • 2 (10.75 ounce) cans condensed cream of mushroom soup
  • 1/2 (4.5 ounce) can sliced mushrooms
  • 1 cup crushed potato chips

Recipe

    Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins

  • bring a large pot of lightly salted water to a boil. cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
  • preheat oven to 425 degrees f (220 degrees c).
  • in a large bowl, thoroughly mix noodles, onion, 1 cup cheese, peas, tuna, soup and mushrooms. transfer to a 9x13 inch baking dish, and top with potato chip crumbs and remaining 1 cup cheese.
  • bake for 15 to 20 minutes in the preheated oven, or until cheese is bubbly.

cheesy salmon pasta

Ingredients

  • Servings: 4
  • 1 (8 ounce) package uncooked spaghetti
  • 1 1/2 tablespoons olive oil
  • 1 cup chopped sweet onions
  • 3 green onions, finely chopped
  • 2 tablespoons prepared basil pesto
  • 2 (6 ounce) cans salmon, drained and flaked
  • 1/2 cup parmesan cheese

Recipe

    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins

  • bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • heat olive oil in a skillet over medium heat. stir in the onions, green onions, and pesto. cook until tender. mix in salmon, and cook until heated through. stir in 1/2 the parmesan cheese, and continue cooking 5 minutes. toss with the cooked pasta, and sprinkle with remaining parmesan cheese to serve.

greek chicken pasta

Ingredients

  • Servings: 6
  • 1 (16 ounce) package linguine pasta
  • 1/2 cup chopped red onion
  • 1 tablespoon olive oil
  • 2 cloves garlic, crushed
  • 1 pound skinless, boneless chicken breast meat - cut into bite-size pieces
  • 1 (14 ounce) can marinated artichoke hearts, drained and chopped
  • 1 large tomato, chopped
  • 1/2 cup crumbled feta cheese
  • 3 tablespoons chopped fresh parsley
  • 2 tablespoons lemon juice
  • 2 teaspoons dried oregano
  • salt and pepper to taste
  • 2 lemons, wedged, for garnish

Recipe

    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins

  • bring a large pot of lightly salted water to a boil. cook pasta in boiling water until tender yet firm to the bit, 8 to 10 minutes; drain.
  • heat olive oil in a large skillet over medium-high heat. add onion and garlic; saute until fragrant, about 2 minutes. stir in the chicken and cook, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 5 to 6 minutes.
  • reduce heat to medium-low; add artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano, and cooked pasta. cook and stir until heated through, about 2 to 3 minutes. remove from heat, season with salt and pepper, and garnish with lemon wedges.