Creamy Garlic Pasta

This is one of those recipe that almost everyone has pinned on Pinterest.  Every time I'm on the site, I see a new pin for Creamy Garlic Pasta.  Well, there is a reason that everyone and their mother's dog has pinned this recipe.  Because it's fantastic!

Since I'm a sucker for garlic, this makes regular appearances at meal times.  It is super easy to put together and is great if I'm making a last minute kind of meal.  The fact that the kiddos love it is great too!

Creamy Garlic Pasta
Serves 4-6

2 tsp olive oil
4 cloves garlic, minced
2 tbsp butter
¼  tsp salt
½ tsp pepper
3 cups chicken stock
½ lb spaghetti or angel hair pasta
1 cup grated Parmesan cheese
¾ cup half and half (You could use heavy cream to make it really creamy, but I wanted to save a few calories)
2 tbsp chopped fresh parsley

In a pot, bring the olive oil to medium-low heat. Add the garlic and stir, allowing it to cook for 1-2 minutes. Mix in the butter until melted. Add the salt, pepper and chicken stock. Raise the heat to high and let it come to a boil. 

Once it is at a rolling boil, add the pasta and cook for as long as the box’s directions indicate. Reduce the stove to medium heat and mix in the Parmesan until completely melted. Turn off the heat and stir in the cream and parsley. Serve immediately.

Source:  The Cheese Pusher via Pinterest

Herbed Chicken Fettucini

 

This pasta dish has been a favorite of our for at least 15 years.  It is one of my old standbys.  I can count on my family loving every bite and there are never any leftovers.  But the best part about it is that it's a one pot meal.  No need to dirty every dish in the house to cook dinner.  Serve with steamed veggies or a green salad and you've got dinner!

Herbed Chicken Fettucini
Serves 4
  
1 to 2 teaspoons salt-free seasoning blend 
1 teaspoon poultry seasoning 
1 pound boneless skinless chicken breast, cut into 1-inch strips 
2 tablespoons olive oil 
4 tablespoons butter, divided  
2/3 cup water 
2 tablespoons teriyaki sauce 
2 tablespoons onion soup mix 
1 envelope Lipton savory herb and garlic soup mix, divided 
8 ounces uncooked fettuccine or pasta of your choice 
2 tablespoons grated Parmesan cheese 
1 tablespoon Worcestershire sauce

Combine seasoning blend and poultry seasoning; sprinkle over chicken. In a large skillet, saute chicken in oil and 2 tablespoons butter for 5 minutes or until chicken is no longer pink. Add the water, teriyaki sauce, onion soup mix and 2 tablespoons herb and garlic soup mix. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.

Meanwhile, cook fettuccine according to package directions. Drain; add to chicken mixture. Stir in the cheese, Worcestershire sauce, remaining butter, and remaining herb and garlic soup mix; toss to coat.


Source:  Taste of Home

Broccoli, Grape and Pasta Salad

Have you ever found a recipe you love so much that you make it over and over and over?  Well this is that kind of recipe for me.  I've made it no less than 6 times in the last month.  And I doubled it every time.  I've eaten pounds and pounds of the stuff and I still love it.  When I make it my kiddos beg for it.  How many kids beg for broccoli?  It is that good!

I've taken this to a half a dozen potluck over the last couple of months and every time I come home with an empty bowl and multiple recipe requests.  I've even started taking copies of the recipe to hand out.  So remember this for your Fourth of July bbq or your next backyard weenie roast.  You won't be disappointed!

Broccoli, Grape and Pasta Salad

Serves 6-8 

1 cup slivered almonds

1/3-1/2 cup sugar

1 (16-oz.) package bow-tie pasta 

1 pound fresh broccoli  

1 cup mayonnaise  

1/3 cup sugar

1/3 cup diced red onion

1/3 cup red wine vinegar 

1 teaspoon salt

2 cups seedless red grapes, halved 

8 cooked bacon slices, crumbled  

Stir together the almonds and sugar in a skillet over medium heat.  Stir often until the sugar begins to melt, then stir constantly until the almonds are coated and the sugar is completely dissolved.  Spread on a piece of foil that has been coated with cooking spray and allow to cool.

Prepare the pasta according to the package directions. 

Meanwhile, cut the broccoli into florets.  

Whisk together the mayonnaise and the next 4 ingredients in a bowl.  Combine the broccoli, hot cooked pasta and grapes.  Stir in the mayonnaise mixture and stir to coat.  Cover and chill for 3 hours.  Stir in bacon and candied almonds just before serving. 

Source:  Adapted from Southern Living September 2011

BBQ Chicken Pasta Salad with Lime and Sour Cream

Its no secret, I really like pasta.  Sometimes, much to Mr. Mommy's chagrin, I go a little overboard with it.  Every week, I have to check my menu to make sure we aren't having pasta every day.  There are so many  ways to present it that its hard to get bored with. 

Pasta salad is one of my favorite ways to serve it, but I get tired of the same old mayo or Italian dressing versions that seem to show up at every potluck dinner or BBQ.  Enter THIS pasta salad.  There's not a teaspoon of mayo to be seen, and the tangy bite comes from BBQ sauce.  Its refreshingly different!  The fact that its chock full of all different kinds of veggies takes away from some of the guilt associated with pasta salad.  Now this isn't light by any stretch of the imagination, but it is light-er.  (At least that's what I keep telling myself.)  This will become a staple at all your family gatherings and BBQs, trust me!

BBQ Chicken Pasta Salad with Lime and Sour Cream

Serves 12-15

1 lb. bow tie or spiral pasta

2 cups frozen peas

1 cup frozen corn kernels

2 1/2 lbs. chicken, cooked and cut into bite sized pieces (Rotisserie chicken works great!)

1 1/2 cups BBQ sauce (I used Sweet Baby Ray's)

1 tsp. hot sauce

2 Tbs. Fresh lime juice (Did I mention is NEEDS to be fresh?)

1/2 cup sour cream

2 stalks celery, diced

1 medium red onion, diced

1 medium carrot, peeled and coarsely shredded

4 tomatillos, chopped

1/4 cup fresh cilantro

Salt and fresh ground pepper to taste

Bring a pot of salted water to a boil.  Add the pasta and cook according to package directions.  During the final 2 minutes of cooking, add the frozen peas and corn, stirring to make sure they don't stick together.  Drain and rinse under cool water.  Transfer the pasta mixture to a baking sheet to dry while you prepare the remaining ingredients.

In a bowl, whisk together the BBQ sauce, hot sauce and lime juice.  Add the chicken and toss to coat.

In another large bowl, combine the sour cream, pasta and veggie mixture, celery, red onion, carrot and tomatillos.  Toss well to coat.  Fold in the chicken/BBQ mixture and cilantro, mixing until just combined.  Season with salt and pepper.

Source:  Taken from The Daily Herald newspaper many years ago

Rasta Pasta

I think I have (temporarily) found my new favorite meal.  I really love pasta dishes, but this one takes the cake.  The flavor is fabulous!  My kids took one look at it and said (and I quote) "Oh!  This is going to be good!"  And they were absolutely right.  Not only was it delicious, but it was quick and easy too.

Now I cooked my own chicken and made fresh Alfredo sauce, but you don't have to.  Rotisserie chicken would work great, and you can use jarred Alfredo sauce (although I wouldn't recommend it).  If you do use the Alfredo sauce recipe below, be sure to double it so you will have enough.

As for the pesto, don't leave it out.  It is the reason this dish is so great.  If you've never used pesto before, don't worry, you are in for a real treat.  Pesto is a sauce that is usually made with crushed basil, pine nuts, garlic, olive oil and Parmesan cheese (Sometimes there are other herbs thrown in.  My favorite variety has sundried tomatoes.).  It can be used in pasta dishes, as a sandwich spread, on Bruschetta, and in soups.  Once you taste it you'll be looking for ways to use it.  I've found it in the canned tomato section of the grocery store and in the deli section near the gourmet cheeses.

Rasta Pasta
Serves 6-8
1 14 oz box farfalle (bow tie) pasta
2 cloves of garlic, minced
1 T butter
2 cups broccoli florets
2 cups packed spinach leaves
1 large roasted red pepper (jarred is fine)
2 cups cooked chicken, cut into bite size pieces
3 cups prepared Alfredo sauce  (recipe below)
1/4 cup prepared basil pesto

Cook pasta according to package directions, and with 3 minutes remaining for the pasta cooking time, add the broccoli florets to the pasta pot to cook.

While pasta is cooking, saute the garlic in olive oil in a large skillet over medium heat for 30 seconds. Add spinach and broccoli, red pepper and grilled chicken and toss to combine. Stir in Alfredo sauce and pesto and cook until warm, about 5 minutes.

Drain pasta and add to the skillet. Toss to combine everything and serve.

Alfredo Sauce
Makes about 1 1/2-2 cups

1/3 cup butter
1 Tablespoon flour
1 2/3 cup whipping cream
1/3 cup skim milk
1/4 teaspoon oregano
1/2 teaspoon garlic powder
1/4 teaspoon salt
pepper
1/3 cup shredded Parmesan cheese

In sauce pan, melt butter. Then add flour and mix until smooth. Mix in cream, milk, oregano, garlic powder, salt, and pepper. Bring to boil and then simmer until sauce is decreased by half and thickened. Stir in Parmesan cheese until melted. Pour sauce over cooked fettuccine and toss

Source: An original recipe

Buffalo Chicken Spaghetti

In my house, time is at a premium!  On busy weeknights I don't have time to mess around with cooking dinner.  I need to get in and get done.  This spaghetti is great because it is quick and easy and it tastes great.  Don't worry about it being super spicy.  It was perfect for even my little ones.

Buffalo Chicken Spaghetti
Serves 8

16 ounces spaghetti
2 cups cooked, cubed chicken
1-2 cups chicken stock
8 ounces cream cheese
1/4 c. hot sauce
3/4 cup Ranch or Bleu cheese dressing
Salt and pepper, to taste
2 green onions, chopped
1 cup shredded cheddar cheese

Cook spaghetti according to package directions; drain. Meanwhile, in a large saute pan over medium heat, combine cream cheese, 1 cup chicken stock and hot sauce. Cook, stirring occasionally, until cream cheese is melted and mixture is smooth. Add dressing and stir to combine. Add cooked spaghetti and chicken and toss to coat with cream cheese mixture. Season with salt and pepper, to taste. Add up to an additional cup of chicken stock, as needed, until sauce reaches desired consistency. Pour spaghetti into a large serving dish and top with shredded cheddar cheese and chopped green onions.

Source:  I got this off another food blog, but I can't remember where. 

Macaroni Grill Penne Rustica

I love Macaroni Grill.  Its one of my favorite restaurants.  But its quite a drive from my house, and like everyone else in America, our eating out budget has been drastically slashed.  Because of the size of our family and the costs involved, we only go out to a real restaurant (as opposed to going to Wendy's) once a year.  So instead of going out to restaurants, we bring the restaurants home.  We put on the fancy tablecloth, use the nice dishes and eat by candlelight.  It makes "restaurant night" really fun for the kids.  Its a great time for them to practice using good manners and sometimes they even get to be the servers, tips and all!

As for the menu on restaurant night, the Internet is full of knock off restaurant recipes.  No matter what they say, nothing I make at home tastes exactly like the restaurant version.  But a lot of them are really close.  And even if they aren't, they're still delicious.  This version of Penne Rustica was a huge hit with all my kiddos.  We served it with crusty garlic bread, a Caesar salad and chocolate cheesecake for dessert.

Macaroni Grill Penne Rustica
Serves 10-12

3 boneless, skinless chicken breasts cooked and cubed (I grilled mine)
6 slices bacon, cooked and broken into pieces
1 (16 oz.) box penne pasta
1/2 red bell pepper, diced
1/2 cup grated Parmesan cheese
1/4 tsp. paprika
Additional chopped rosemary (for the topping)
Shredded Mozzarella cheese

Gratinata Sauce

1 Tbs. butter
2 large cloves minced garlic
1/3 cup Marsala wine (I used 2 Tbs. apple juice, 2 tsp. red wine vinegar and enough chicken broth to equal 1/3 cup)
1/2 tsp. dry mustard
Scant 1/2 tsp. salt
1 tsp. chopped rosemary
pinch of cayenne pepper
2 cups heavy cream

Saute the garlic in butter.  Add the Marsala wine, mustard, salt, rosemary, cayenne pepper and heavy cream.  Cook the pasta according to package directions.  Cook the bacon (I baked mine).  Combine the sauce, cooked pasta, diced chicken, cooked bacon, bell peppers, Parmesan cheese and paprika and mix well.  Spread into a 9 x 13 inch baking pan.  Top with more chopped rosemary and shredded Mozzarella cheese.  Bake at 475° for 10-15 minutes or until the cheese is melted and it is heated through.

Source:  Adapted from Your Homebased Mom

Cajun Chicken Pasta

If you need a change from the usual chicken and pasta then you need to try this.  It is absolutely delicious.  The Cajun seasoning gives it a nice little kick, but it isn't too spicy for the whole family to enjoy.  My kids devoured this.  There were only 2 things I would change about this recipe.  First, I wouldn't even add the mushrooms in the ingredient list.  Fungus is something I can hardly stand to look at.  Every once in a while I'll use them just because the rest of my family likes them, but not very often.  Yuck! 

Second, next time I'll thicken the sauce just a little bit.  My preferred method is to add a little of the roux I keep in my fridge.  A roux is a mixture of a fat (usually butter or bacon grease-my favorite) and flour in equal parts.  Whenever I make bacon (which is pretty often since its my food of choice) I mix in some flour until its fairly thick, let it cool and store it in a container in the fridge.  When I need to thicken a sauce or soup I add it to the dish a teaspoon or so at a time until its the consistency I want it.  Its really easy!

Cajun Chicken Pasta
Serves 4-6

4 boneless, skinless chicken breasts cut into thin strips
4 tsp. Cajun seasoning (I used Tony Chachere's)
4 Tbs. butter or margarine
1/2 sweet red pepper cut into strips
1/2 sweet green pepper cut into strips
2 green onions, sliced
2 cups whipping cream
1/2 tsp. dried basil
1/2 tsp. lemon pepper
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. pepper
12 oz. linguine,cooked and drained
Grated Parmesan cheese

Place the chicken and Cajun seasoning in a resealable plastic bag and toss to coat.  In a skillet over medium, saute the chicken in butter until almost cooked.  Add the peppers, mushrooms and onion.  Cook and stir for about 5 minutes.  Reduce the heat and add the cream and seasonings and heat through.  Add the linguine and heat through.  Sprinkle with Parmesan cheese.

Source:  Adapted from Taste of Home