Spaghetti in Garlic Gravy with Herbs and Lemon Marinated Chicken

So this was a recipe that I found on pinterest and it's from this woman's website Goddess of Scrumptiousness. I tried it out and WOW is it ever good. Right now is the time when I'm trying to dream up ways to eat all my delicious sun sugar tomatoes and this recipe was perfect.  My husband is not a fan of tomatoes and he commented that it would also be amazing with broccoli or asparagus.  Will do!  I will be making this again and again. It was easy and the flavors were fresh and family friendly.  I definite keeper!

Photo courtesy of her website....

Ingredients:

500 grams spaghetti pasta (cooked al dente)

1 pound chicken breast fillets (sliced into 1 inch chunks)

For the chicken marinade:

2 teaspoons fresh rosemary, chopped (if using dried, use half of the amount)

Juice of 1  lemon

2 Tablespoons extra virgin olive oil

1 teaspoon coarse salt (not table salt)

½ teaspoon fresh cracked black pepper

2 Tablespoons extra virgin olive oil (to sauté the marinated chicken)

-  Add all the marinade ingredients into the chicken and marinade for 20 minutes (if making this dish in pronto) or over night (if making this dish the next day… much better).

-  Saute the marinated chicken in extra virgin olive oil until cooked (about 4-5 minutes) then set aside.

For the garlic gravy:

½ stick (1/4 cup) unsalted butter

2 Tablespoons extra virgin olive oil

4 large cloves garlic, finely minced

2 Tablespoons all-purpose flour

2 ½ cups chicken stock

1 Tablespoon fresh basil, chopped

salt and pepper to taste

¼ cup parsley, chopped (to sprinkle/finish the pasta)

½ cup grated parmesan cheese

2 cups whole cherry tomatoes

-  Place sauté pan over medium heat and add butter and olive oil.

-  Saute garlic until fragrant and soft.

-  Add the flour and cook for a minute.

-  Add chicken stock and simmer gravy until thickened then add the chopped basil.

-  Season with salt and pepper.

-  Add the sauteed chicken in the gravy then toss the cooked spaghetti into this sauce.

-  Add the cherry tomatoes and finish the dish with the chopped parsley and grated parmesan cheese (serve extra on the side).

Makes 5-6 servings

Roast Chicken and Artichoke Pasta Dinner

If you are a fan of ordering the famed Spinach and Artichoke Dip when you go out to eat, here is the meal for you. Although it's not the healthiest meal I've ever made, it's really not to bad with the light mayo and is great paired with a salad! We tried this meal recently and everyone in the house gobbled it up. Roast Chicken Artichoke Pasta 1 lb roast chicken, chopped 24 oz. artichoke hearts, cooked, drained, quartered 1 lb. penne, cooked and drained 2 c spinach (optional) 1 clove garlic, crushed 1/2 cups Parmesan, grated (to taste) 1/2 cups, olive oil or light mayonnaise 4 oz light cream cheese Splash of milk if needed to thin out sauce Juice from 1 lemon Salt and pepper to taste 1/4 cup fresh parsley, chopped Cook pasta according to directions on package. If you want to add spinach, toss fresh spinach in the boiling pasta water the last 2 minutes of cooking time. Drain pasta and toss with all other ingredients. Serve warm!

Browned Butter and Mizithra Cheese Pasta

Photo and Recipe from BigOven.com

4 tablespoons Butter
1/2 cup Mizithra cheese; shredded
6 ounces Spaghetti
Cracked pepper

Cook pasta in salted water according to package directions.
While the spaghetti is cooking, heat the butter over medium heat; the butter will froth a bit, and then start to turn a nice golden brown. Let the butter cook until it is a light caramel color. Set aside.
Drain the pasta.
Carefully pour off the butter into a small dish, being careful to leave behind the solids that have settled to the bottom of the pan.
Mix the butter, spaghetti, and most of the cheese (save some to sprinkle on top).
Garnish with remaining cheese and Cracked pepper to taste. YUMMY!

Crockpot Marinara

Photo courtesy of Budget Bites

I've always wanted to try marinara sauce in my crock pot and I surfed around looking for the perfect recipe. This one caught my eye because it included two of my favorite ingredients that many of the other sauces did not include. Balsamic Vinegar and Brown Sugar! I was not disappointed, this sauce will darken and caramelize the flavors as you cook it over a long period of time. It was excellent. I served mine with a browned butter and mizithra cheese pasta kind of like my own "Managers Special" at Spaghetti Factory. It was AMAZING! Enjoy this recipe from Budget Bites with my notes.

INGREDIENTS
2 (28 oz.) cans crushed tomatoes (I used whole and then pureed my sauce at the end)
1 (6 oz.) can tomato paste
1 medium yellow onion
1/2 Tbsp minced garlic (3 cloves fresh)
2 whole bay leaves
1 Tbsp dried basil
1/2 Tbsp dried oregano
1 Tbsp brown sugar
1 Tbsp balsamic vinegar
to taste salt & pepper

STEP 1: Cut the onion into a small dice and mince the garlic (or use pre-minced garlic from a jar). Place both in the slow cooker. Also add the crushed tomatoes, tomato paste, brown sugar, balsamic vinegar, bay leaves, basil, oregano, and freshly cracked pepper. Stir well to combine. If your slow cooker tends to lose moisture and dry things out, add 1/2 to 1 cup of water as well.

STEP 2: Secure the lid on your slow cooker and cook on low for 8 hrs. (I read from other websites that some people prefer to cook their marinara with the lid off, so I did about half and half. I guess when you leave the lid on, the marinara can get watery.)

STEP 3: Remove the lid on the slow cooker, stir the sauce, and remove the bay leaves. Season with salt to taste (I added about 1 tsp). Enjoy over your favorite pasta! (I also pureed my sauced at the end with an immersion blender to give it that smooth consistency.)

Now how easy was that? You can also try adding other ingredients like sliced mushrooms, Italian sausage (cook separately and add to the sauce after it has cooked), crushed red pepper, olive oil (for a richer sauce), bell peppers... the sky is the limit.

Linguine Carbonara Pasta

(picture from cooking light website)
This recipe whips up in a flash and is one that you might just have everything already on hand. Precook the chicken and bacon before hand and everything can come together in 15 minutes. Although this is a healthier, dumbed down version of the Italian classic, it's tasty and will satisfy your family audience. The recipe is adapted from cooking light.
Serves 4

8 ounces uncooked linguine
1/2 lb cooked chicken cut into bite size pieces (optional)
1/2 cup 1% low-fat milk
1/4 c grated fresh Parmesan cheese
1 tablespoon chopped fresh parsley (2 t dried)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup chopped pancetta (I used bacon)
1 garlic clove, minced
2 large eggs

Preparation
1.Precook chicken and bacon
2. Cook pasta according to the package directions. Drain pasta in a colander over a bowl, reserving 1/3 cup cooking liquid.
3. Combine milk, parmesan, parsley and s&p in a small bowl; set milk mixture aside.
4. Place egg in a small bowl; stir with a whisk. Gradually add 1/3 cup reserved hot cooking liquid, stirring constantly with a whisk. Gradually add egg mixture to pan, stirring constantly. Add milk/cheese mixture. cook on low heat 2 minutes or until sauce is thick and creamy. Add milk or more pasta water to sauce until desired consistency is reached.

Veggie Lasagna

Mix together:

30 oz container part skim ricotta cheese
1 c Parmesan cheese
1 egg
1 handful fresh parsley (1 T dried)
1 clove garlic

Prepare:

2-3 peeled and shredded zucchini
2-3 peeled and shredded carrot
10 oz fresh spinach washed
1/2 c mushrooms chopped (optional)

You can mix all the veggies together once prepared, or just put them in layers on the lasagna...doesn't matter.


Additional Ingredients:
1 box Lasagna noodles*** (see note)
1/2 c additional Parmesan for top
2 c shredded mozzarella
2 containers of your favorite pasta sauce

Directions:

You can make this dish into 2 small 8x8 pans (one for now, one to freeze) or one large 9x13 pan. Begin by spraying your pan with cooking spray. Then pour a small amount of tomato sauce on the bottom just enough to cover the bottom of the pan. Then layer uncooked REGULAR (you DON'T need the no boil kind) lasagna noodles, 1/2 cheese mixture, 1/2 veggies, sauce, then repeat....noodles, cheese mixture, veggies, sauce and noodles. This is the top of your lasagna and you should cover the noodles with any additional sauce you may have. Then sprinkle with mozzarella cheese and additional Parmesan. Bake at 375 for 1 hour.

***This lasagna is very moist due to all the veggies and so do not feel tempted to precook your noodles, otherwise it might turn into lasagna soup. When the lasagna comes out of the oven your pasta will be cooked perfectly al dente....prego!

Marinara My Way

Not to toot my own horn or anything, but my marinara is drinkable!!! I love love love this recipe and I think it has a few unique twists that make it a step above the rest. It's super easy to throw together and can be done in start to finish 30 minutes! I like my marinara a tad sweet a tad creamy, and not to chunky. I am not a measure-er on this kind of stuff so my recipe is an estimate of how much I think I am adding. So if it needs fine tuning please comment and let me know. Try it, and I think you'll be kissing those cans of sauce at the store goodbye.

1 T olive oil
3/4 c of a large red onion chopped (1 medium, or 2/3 of a large onion)
2 cloves garlic
1/2 c shredded carrot
1 16oz can diced tomato
1 16oz can tomato sauce
1/2 t salt
1/4 t fresh cracked pepper
1 t oregano
2 t basil
1 T sugar
2 "shakes" Worcestershire sauce (1 T?)
1/2 c water
1/2 c half and half

Start by sweating out your onions and garlic in the olive oil. Add the carrot and allow to cook another minute or two. Pour in your diced tomato/tomato sauce and stir. Add spices, sugar, water, and Worcestershire. Allow to simmer on low heat for at least 20, but up to 30 minutes. At this point I remove from heat and blend with an immersion blender. If you don't have an immersion blender you can blend 2/3 of the mixture in a blender or food processor. (watch out blending too many ounces of hot liquids can make a huge mess!) Stir in half and half and serve. Yum!

Tortellini with Salmon, Peas and Red Bell Pepper Sauce

I am a huge fan of one pot meals. Meaning, I can get the veggie, meat and carb all in one dish. I wouldn't say I am huge fan of casseroles, but stir frys and dishes like this turn my crank. Especially if it includes things like fish, which I want my family to eat more of. Enjoy!

2 cups roasted red-bell pepper soup (Pacific has a nice roasted red bell pepper and tomato soup)

1/2 teaspoon garlic salt

1 teaspoon black pepper

1/2 cup plain yogurt (the recipe called for 1/2 cup of cream, you can make your substitutions as desired)

1/2 lb. salmon, roasted, grilled or pan seared and cubed

1 cup peas, frozen

1 lb. cheese tortellini

pinch of kosher salt

2 teaspoons grated Parmesan cheese

4 tablespoons pine nuts, toasted

Place soup, garlic salt, pepper and yogurt in a wide skillet. Heat over low to simmer, and add salmon and peas. Meanwhile, cook tortellini according to package directions. Drain well. Add tortellini and salt to sauce and heat one to two minutes. I always add the peas right before I am ready to serve so it cools down the kids dish and cooks the peas all in one! Serve with Parmesan and pine nuts as garnish.

4 servings.

Asian Noodles and Peanut Sauce

I have been making this recipe for a long time, but for some reason, never have gotten it from my Cooking Light Cookbook to the food blog! Again, I have adapted it for my own needs. . It is a huge hit with ALL the kids and me and Peter too!

8 oz. uncooked Udon or spaghetti noodles
6 Tbls. Water
1/4 cup peanut butter
2 Tbls. brown sugar
2 Tbls. low-sodium (or not) soy sauce
2 Tbls. rice vinegar
1 1/2 tsp. minced peeled fresh ginger
1 1/2 tsp. sesame oil.
1/2 tsp. cornstarch
1/2 tsp. chile paste with garlic
2 garlic cloves, minced
2 cups snow peas
1 red pepper chopped
1 cup shredded carrot
3 chicken breasts, diced

Cook chicken breasts dice and set aside. Bring water to a boil and cook noodles according to package directions, drain. Stir fry peppers, and carrots for 3 minutes until soft set aside.

Combine 6 tablespoons of water, and next 7 ingredients and chile paste if desired and garlic in a small sauce pan. Stir with a wisk until blended. Bring mixture to a boil and cook for 1 minute stirring constantly.

Combine noodles, peanut sauce, peas, carrots and peppers and chicken all together in a large bowl and toss to coat.

Spinach Bowtie Salad

I found this recipe on a food blog (Sorry, I can't remember where!) But I was on the hunt after I had a fabulous Spinach-Bowtie pasta salad at a church event. . I think this is pretty much it, but I am adapting it a bit. So yum. ENJOY!




SALAD:

2 cups cooked chicken (diced or shredded)
1 - 16oz. bag bow tie pasta, aka farfalle (cooked)
1 1/2 bag spinach, I use LOTS of spinach
1 - 6oz. bag craisins
3 - 11oz. cans mandarin oranges (drained)
2 - 8oz. cans water chestnuts1/2 cup chopped parsley
1 bunch green onions (chopped)
1/3 cup sunflower seeds (toasted in oven) - this is optional.
6oz. honey roasted peanuts


DRESSING:
1/2 cup oil
2/3 cup teriyaki sauce
1/3 cup vinegar
6 Tbs sugar
1/2 tsp salt
1/2 tsp pepper


DIRECTIONS: Cook the pasta. Set aside.Mix the ingredients for the dressing together.Pour the dressing over cooked, drained bow tie pasta and marinate. I tried adding the cooked chicken in this marnade, but it was really just too overpowering. Put the rest of the salad ingredients in bowl (except peanuts because they will go soggy).Add pasta mix. Stir until all the salad is coated with the dressing.Add peanuts last, right before serving.

Giada's No Cook Spaghetti Sauce

This is one of my FAVORITE summertime recipes. Giada calls it Checca sauce. You don't have to cook anything (except the pasta I guess) and the end product is fresh and bursts in your mouth. I grow grape tomatoes every year for the sole purpose of making this dish. I promise if you try it, you will be hooked!

Ingredients
8 ounces spaghettini or angel hair pasta
4 scallions (white and pale green parts only), coarsely chopped
3 garlic cloves, crushed
1 (12-ounce container) cherry tomatoes, halved
1 (1-ounce) piece Parmesan, coarsely chopped
8 to 10 fresh basil leaves
Salt and freshly ground black pepper
3 tablespoons olive oil
4 ounces fresh mozzarella cheese, cut into 1/2-inch cubes
Salt and freshly ground black pepper
Directions
Cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring often, about 8 minutes.

Meanwhile, combine the next 7 ingredients in a food processor. Pulse just until the tomatoes are coarsely chopped (do not puree).

Drain the pasta, reserving some of the pasta water. Toss the pasta with the tomato mixture and fresh mozzarella in a large bowl. Add some of the reserved pasta water (about 1/4 cup) if the sauce looks dry. Serve immediately.

Giada's Basil Pesto

My basil in my garden is going crazy! I am looking constantly for ways to use my basil. Here is one of my favorites. This can also be made and frozen. I make as directed except for cheese (it doesn't freeze well), and put it into ice cube trays. Once frozen I pop out the individual squares and store in a freezer bag. Then I can defrost and use as much as I need. I add the cheese in after it has thawed.

2 c packed fresh basil
1/4 c toasted pine nuts
1 garlic clove
1/2 t salt, more to taste
1/4 t freshly ground black pepper
about 2/3 c extra virgin olive oil
1/2 c grated Parmesan cheese

In a food processor pulse basil, pine nuts, garlic, salt, and pepper until finely chopped. With food processor running add oil to smooth consistency, transfer to a bowl and stir in cheese.

Bowtie and Black Eyed Peas Pasta Salad

This is a great, summery pasta salad. Whip it up for your next summer get together.

8 oz bow tie pasta cooked according to package directions
1 28 oz can diced tomatoes I used a pre-seasoned variety
1 16 oz can black eyed peas drained and rinsed
1 small jar artichoke hearts coarsely chopped
2 T olive oil
2 cloves garlic
1/2 c pre-crumbled feta cheese
1/2 c cooked and crumbled bacon
3 T fresh parsley chopped

Drain cooked pasta. Drizzle with olive oil. Stir in all other ingredients. Serve room temp or chilled.

Alpine Pasta

This is my own version of a yummy pasta dish served at a local café.
Everyone always loves it.

1 cup cream
4 tbsp. butter
½ cup milk
½ tsp. salt
1/8 tsp. grated nutmeg
pinch of cayenne
¼ cup grated Parmesan cheese
1 tsp. each of dried basil, mint, dill, and parsley
1 cup cooked, chopped chicken meat (I use 2-3 breasts)
½ cup crisp bits of real bacon
1 T. capers
½ can of artichoke hearts, drained & chopped (I’ve even used marinated)
1 can of mushrooms, drained
½ package angel hair pasta, cooked

1. Combine cream, butter, salt, nutmeg and cayenne in a heavy saucepan and simmer for 15 minutes, until sauce is slightly reduced and thickened.

2. Whisk in Parmesan cheese and herbs and simmer for another 5 minutes. Stir in chicken, bacon, capers, artichoke hearts and mushrooms and heat through. Serve immediately, over pasta. [Sauce will not be especially thick.]

3. Serves approximately 6.

Vegetarian Mexican-Style Lasagna

Mexican-Style Lasagna
Serves 4 | Prep Time: 20 minutes | Total Time: 1 hour and 20 minutes



1 cup fresh cilantro leaves
4 scallions, coarsely chopped
Coarse salt and ground pepper
10 ounces fresh baby spinach
Nonstick cooking spray
8 corn tortillas (6-inch)
1 can (15.5 ounces) pinto beans, drained and rinsed
1 cup prepared salsa (mild or medium)
8 ounces pepper Jack cheese, grated (about 2 cups)



Preheat oven to 425°. In a food processor, combine cilantro, scallions, 1 teaspoon salt, and 1/4 teaspoon pepper with as much spinach as will fit; pulse, adding remaining spinach in batches, until coarsely chopped.
Coat an 8-inch square baking dish with cooking spray. Lay 4 tortillas in bottom of dish (they will overlap slightly). Layer with half of beans, salsa, spinach mixture, and cheese; repeat with remaining ingredients, ending with cheese and pressing in gently.
Cover dish with foil; place on a rimmed baking sheet. Bake until bubbling, 25 to 30 minutes; remove foil, and continue baking until golden, 15 to 20 minutes more. Cool 5 to 10 minutes before serving.


Per serving: 446 calories; 21 grams fat; 21.6 grams protein; 48.2 grams carbohydrates; 10.4 grams fiber

Zia Via's Chicken Linguine

This recipe came from my friend Brooke who's Grandma is Italian. It is great for families and comes together in a snap

12-16oz cooked linguine
1 lb chicken cooked,cubed or shredder
1/2 c chopped pecans
1 14 oz jar marinated artichoke hearts, chopped
1 small bunch asparagus spears cut into bite sized pieces
1/4 c finely grated Parmesan
1/4 c fresh basil or 1 T dry

Dressing:
1 c Bernstein's original Italian Dressing
1/4 olive oil
(you can play with these proportions to get the desired flavor you want)

Instructions:
cook linguine
cube chicken and add to pasta
mix in pecans, cheese, salt, pepper and basil
mix in artichokes and asparagus
mix in dressing
Toss and serve warm or cold

Pasta and Vegetarian Dishes

Acorn Squash Lasagna
Chicken Tenders Parmesan with Penne
Farfalle with Smoked Salmon and Cream Cheese (Omit the Kapers!)
Fettuccine with Spinach Pesto
Broccoli Calzones
Whole Wheat Spaghetti with Turkey Meatballs
Home Made Mac and Cheese
Scallops Florentine
Thai Peanut Sauce with Chicken and Noodles
Healthy Colorful Frittata
Zia Via's Chicken Linguine
Vegetarian Mexican Style Lasagna
Awesome Vegetable Chili
Bean and Cheese Burritos
Alpine Pasta