Creamy Penne Chicken Marsala

Creamy Penne Chicken Marsala

About 6 servings

Ingredients:

2 plump chicken breasts

Flour (for dredging the chicken)

1 stick of unsalted butter

1 lb of sliced mushrooms

1 onion (sliced or diced)

5 cloves of garlic (diced)

2.5 cups of marsala wine

1 cup of beef broth (or chicken broth)

1 cup of heavy whipping cream

1 packet of mushroom gravy/sauce

1 lb of penne pasta

6 oz container of freshly shaved parmesan cheese

1/2 tbsp of cornstarch

Steps: 

1. Cut each (2) chicken breast in half, pound out thin, and season with salt and pepper, then dredge in flour. 

2. Melt 2 tbsp of butter (medium low) in a pan and brown the chicken on each side (until cooked thru). Remove the chicken from the pan, dice, and set aside. 

3. Add 1 tbsp of butter into the same pan and saute the onion until cooked/softened. 

4. Add another tbsp of butter and mushrooms (1lb) - cook together with onion until the onion is caramelized and mushrooms are cooked. Add diced garlic the last 2 minutes. Do not overcook the garlic. 

5. Remove onion/garlic/mushroom mixture from the pan and set aside. 

6. Add the marsala (1.5 cups) to the same pan, bring to a boil and scrape the browned bits from the bottom of the pan. After a few minutes add the beef broth (1 cup) and heavy cream (1 cup) and bring back to a boil, then reduce to a simmer and let it reduce for about 20 minutes. Add 1/2 tbsp of cornstarch (dissolved in cold water) and bring the mixture back to a boil once more (for a minute) and return back down to simmer - helps thicken the sauce.

7. Cook pasta according to package and drain. 

8. In a separate sauce pan, make your mushroom gravy (packet), but instead of water, use marsala (1 cup). Once the gravy is beginning to thicken - add to the marsala sauce. 

9. Add the chicken and onion/mush mixture into the marsala sauce. Add 6 oz. of shaved parmesan cheese and stir. 

***Don't forget to taste the marsala sauce at this point and season with salt and pepper to taste!

10. Add the drained pasta back into the pot (over LOW heat) with 3 tbsp of butter....then add the marsala mixture to the pasta, stir and cook for a minute until the pasta absorbs some of the sauce. 

Enjoy!

Spaghetti Squash Aglio e Olio

I think I might be late in the game...but WOW, spaghetti squash is amazing! 

My first time ever making it was tonight, to serve with some leftover pasta sauce. I was so anxious to try it, once it was out of the oven I didn't even heat up the leftover sauce. I whipped out the olive oil, crushed red pepper, Parmesan cheese and few other odds and ends and created a masterpiece. Simple, and not masking the flavor of the squash, aglio e olio was a great idea. 

I never want to go back to traditional pasta, I am in love! 

Spaghetti Squash Aglio e Olio

Servings: 3-4

Prep time: 5 minutes

Cook time: 1 hour

Ingredients:

2 spaghetti squash

2 tablespoons of olive oil

1 tablespoon of diced garlic (or substitute garlic powder)

Crushed red pepper

Salt

Parmesan cheese

Steps:

1. Preheat the oven to 375f.

2. Prepare the squash: cut edges off first, then cut lengthwise. Seed the squash and place face down on a baking sheet. Bake for about 50-60 minutes. After the time is up, remove from oven, turn the squash over and allow to cool. Once you're able to handle it (I rushed and used an oven mitt), gently scrape a fork along the inside of the squash until all of the squash is removed (this is my favorite part). 

3. Heat the olive oil over medium heat. Once heated add garlic and a few dashes of crushed red pepper until the garlic is fragrant. 

4. Add the spaghetti squash to the pan, salt (to your liking) while tossing in the olive oil and top with Parmesan cheese.

5. Serve and enjoy, immediately!

Stuffed Shell & Mini Bell Pepper Medley with Turkey Meatballs

There's a first for everything...

Stuffed Shells & Mini Peppers! Yum.

Servings: 8-12
Ingredients:

Ground Turkey

2 eggs

3-4 cups of ricotta

2 cups of shredded cheese

1 cup of shaved Parmesan

2.5 cups of grated Parmesan

1/2 onion, chopped

1 green pepper, chopped

1 package of sliced baby bella mushrooms

1 large can of crushed tomatoes

24-32 oz of your favorite tomato sauce

1-2 cups of bread crumbs

10-12 mini bell peppers

1 package of jumbo pasta shells

Spices: garlic, oregano, salt, pepper, garlic salt, crushed red peppers

Steps:

1. Combine: turkey, 1 egg, 1 cup of breadcrumbs, oregano, salt & pepper. Mix well and form mini meatballs. *If the mixture is too sticky, add more bread crumbs.

2. Pan fry on a higher heat to brown the outsides and set aside.

3. Saute chopped mushrooms, green peppers and onions for 5-10 minutes. Once the onion is translucent add the sauce, crushed tomatoes, 1/2 cup of grated Parmesan, and spices: garlic salt, crushed red pepper (a lot), and oregano. Simmer on low.

4. Cut stems and remove the seeds from the mini bell peppers.

5. Coat the bottom of a large lasagna pan with the veggie sauce. 

6. Mix the ricotta, the remaining grated Parmesan, shredded cheese, 1 egg, 1/2 cup of bread crumbs and spices (garlic salt, pepper, oregano). Pipe the mixture into the mini peppers and cooked shells using a ziploc bag.

7. Arrange the stuffed shells (seam side down) and peppers in the dish on top of the sauce.

8. Add the sauce on top; just enough to cover the peppers and shells. 

9. Place dish in a preheated oven (375 degrees) for 40-45 minutes. Top rack, uncovered.

*Add the meatballs about 15-20 minutes into the cooking.

10. Add the shaved Parmesan cheese during the last few minutes and enjoy!

Next time I am adding:

1. Spinach to the ricotta mixture

2. Minced garlic to the turkey meatballs

3. Whole mushrooms to the baking step at the end

4. Other/more veggies to the sauce!

Spicy Shrimp Cacciatore

Spicy Shrimp Cacciatore

Servings: 4

Prep: 20 minutes

Cook: 30 minutes

Ingredients:

12 oz. shrimp (frozen, cooked, small or medium) - fresh shrimp is even better!

1 jar of Classico pasta sauce (we used the triple mushroom)

4 bell peppers (multiple colors, medium to large)

16 oz. of whole mushrooms (white or baby bella)

1 medium spanish onion

5 cloves of garlic

1 teaspoon Oregano 

1/2 teaspoon Crushed red pepper 

1/2 teaspoon of garlic salt or your favorite seasoning salt (we used Italian seasoning w/parmesan cheese used for dipping oils).

Optional: 

Pasta (vermicelli, angel hair, spaghetti)

Grated parmesan cheese

Garlic bread

Steps:

1. Preheat oven to 400 degrees F. and prep mushrooms by rinsing, trimming stems, tossing in olive oil and your favorite seasoning salt.

2. Prep onions and peppers by chopping into bite-sized squares.

3. Spread whole mushrooms on a foiled baking sheet and cook for 15 minutes. When finished, set aside.

4. Heat a tablespoon of coconut oil (or olive oil) on MEDIUM heat in a 12" or larger skillet (make sure it's deep). 

5. Saute chopped peppers, onions, crushed red pepper, oregano, and seasoning salt until they become tender. 

6. Next add minced garlic and allow to cook for one minute.

7. Now add the sauce to the peppers and onions, turn heat to MEDIUM LOW, and cook for five minutes stirring occasionally.

8. Thaw your shrimp by running cool water over them in a colander. If you are using fresh shrimp, peel and devein. 

9. Stir thawed shrimp and baked mushrooms into the sauce and cook for an additional 5 minutes until everything is heated through. If using uncooked shrimp, cook the shrimp separately before adding to sauce (pan fried works fine. Be careful of overcooking.).

You're ready to eat your Spicy Shrimp Cacciatore over a bed of pasta, with garlic bread, or on it's own - just top your serving with grated parmesan cheese and VOILA!

Enjoy!

Simple Shrimp Pasta

Simple Shrimp Pasta

Ingredients:

1 bag of small shrimp (frozen, cooked)

6-8 multi-colored mini bell peppers (onions, tomatoe, mushroom work as well...really any vegetable you have around)

5 cloves of garlic

Olive oil

Parmesan cheese

Crushed red pepper

Garlic salt

Angel hair pasta

Steps:

1. Cook pasta al dente. Toss in olive oil when cooked to prevent sticking.

2. Heat 2 tablespoons of olive oil over MEDIUM heat and cook chopped peppers (or vegetables until tender).

3. Add 2 additional tablespoons of olive oil and wait until hot.

4. Add garlic, crushed red pepper, and a few dashes of garlic salt; cook for one minute.

5. Next, add thawed shrimp, and cook until hot.

6. Lastly, transfer cooked pasta to the pan with shrimp and veggies and toss in the olive oil based mixture (add parmesan cheese now).

*If your pasta seems too dry, don't be scared to add more olive oil.

Bon Apetit!

Publix Parmesan Crusted Chicken with Garlic and Herb Pasta

Thank you Publix!

Followed this recipe pretty closely (had to make up for having plain breadcrumbs).

Link: http://ww2.publix.com/aprons/meals/AllRecipes/SimpleMeal.do?mealId=7431&mealGroupId=1000

This is most definitely not a 'light' meal, however we enjoyed the heck out this when paired with a fresh garden salad! Simple + Savory = Satisfied!!!!!

P.S. you can see how patient I was...couldn't wait to take a bite before snapping a photo!

Blackened Chicken Alfredo

Blackened Chicken Fettucini Alfredo

with mushrooms, multi-colored mini bell peppers, sun dried tomatoes, & scallions
 

 

(serves 3-4)

Ingredients:

1. Pasta
2. 1 pint of heavy whipping cream
3. 4 tbs parmesan cheese (maybe more...)
4. 2 thick chicken breasts
5. 4 tbs butter (unsalted)
6. blackening seasoning (you can make your own)
7. Baby bella mushrooms sliced (one small container)
8. 5-7 multi colored mini bell peppers diced
9. Scallions (3-4 stalks)
10. 2 tbs olive oil
11. 1/2 cup of sun dried tomatoes (small peices)

 

Steps:

1. Slice each breast in half lenthwise to create a total of 4 thinner cutlets.
2. Brush each peice of chicken with 2tbs of melted butter
3. Sprinkle each slice with blackening seasoning, pat/rub each to make sure it sticks.
4. Heat skillet over medium heat, spray with Pam, and place two breasts in the center.
5. After a few minutes of blackening, turn the chicken over (don't forget to spray the Pam before the other side of the chicken touches the skillet; prevents burning/smoking).
6. Repeat with the 2nd two  breasts.
7. In the mean time begin boiling water for pasta (follow instructions on the box).
8. Heat oven to about 400 degrees F (for garlic bread* and also chicken).
9. Once each cutlet is seared and blackened just enough, place on an aluminum lined baking sheet in the over for about 5-8 minutes until cooked through. Flip once, once you see the juices flowing, the chicken should be ready. It never hurts to cut through and double check.
10. Now we begin the veggies; heat two tbs olive oil in the same pan (I washed mine).
11. Add mushroom, scallion and sundried tomato. Cook for about 3-4 minutes, until softened.
12. OPTIONAL: Add sliced chicken (I did this; however when I make this again, I will add the chicken as the final step before serving).
13. Stir in heavy 2 tbs butter, whipping cream and parmesan cheese. Heat should be at medium. Allow to cook for about 5 minutes and patiently wait as it thickens...(I was becoming worries, so I added a few dashes of corn starch to thicken...and maybe a few extra dashes of parmesan cheese).
14. Once thickened, you're ready to serve over pasta!

Tips & Recommendations

• Serve with side salad and garlic bread.
• Crushed red pepper flakes OR fresh ground black pepper is always a plus.
• Trust me, you DON'T need any more parmesan cheese.
• Go crazy with the veggies, broccoli would have been an awesome addition!
• Why not add a splash of your favorite red sauce; everyone loves PINK SAUCE!

What a comforting meal :)

 

Enjoy.

 

Chicken Veggie Penne

Post Dog-Beach Day Dinner…

Healthy, hearty & delicious! This is a perfect meal to store for leftovers as well!

Serves 4-6
Ingredients:

3-4 Chicken breasts

Mojo marinade

1 box of penne

2 jars or large cans of your favorite pasta sauce

1 can of diced tomatoes

1 onion (chopped)

2 green peppers (chopped/sliced)

Parmesan cheese

Crushed red pepper flakes
Italian seasonings

Garlic salt

Black pepper

Steps:

1. Marinade chicken for at least 30 minutes.
2. Cook pasta according to box (when finished, toss with a teaspoon of olive oil to avoid sticking).
3. Grill the chicken (you can always bake, pan fry, whatever, but this tastes the best!).
4. In a LARGE pan heat olive oil (Medium High)and throw in chopped onion and green pepper. Cook until onion becomes translucent and green pepper is soft.
5. Add minced garlic and crushed red pepper.
6. Stir with veggies for about two minutes on Medium.
7. Stir in pasta sauce. Sometimes I add 1/2 cup of alfredo sauce to make it a bit creamy :)
8. You can now add diced tomatoes, oregano or Italian seasonings, garlic salt, pepper, & parmesan cheese, to taste. Stir occasionally until you are ready to toss in the chicken.
9. Once chicken is done, remove from grill, slice, and add to the sauce.
10. Heat for a remaining few minutes.
11. Serve with garlic bread and salad!

*Feel free to add veggies like mushrooms, sundried tomatoes, zuchini, ect...ALL OF THESE are great!

Pasta bake!!!!

This was the first time I made this recipe, and it was bomb! 

Perfect for feeding up 6 people, easy to store, and yummy left overs!

I'll be making this again...

Ingredients:

1 box of mini penne rigate pasta (wheat)

1lb of ground turkey

Medium container of ricotta (reduced fat)

1 cup mozzarella/italian cheese medley

1/2 cup cottage cheese (low fat)

1.5 jars of your favorite tomato sauce

1/2 large white onion diced

lots of garlic

seasoning: garlic powder/garlic salt, salt, pepper, oregano, crushed red pepper, onion powder

Instructions:

PASTA 

1. Follow instructions on box. Drain, toss with a spoonful of olive oil (to avoid sticking together) and set aside.

SAUCE

1. In a LARGE pan, heat up (medium high) a bit of olive oil and toss in the ground turkey and diced onion (feel free to add green peppers, mushroom, whatever)

2. Brown meat and and make sure onions are translucent.

3. Add garlic and crushed red pepper, simmer for about two minutes.

4. Add sauce and oregano and mix

5. Set heat on low and cover while you start the cheese mixture.

CHEESE

1. Empty entire contents of ricotta, the mozzarella and cottage cheese into a bowl.

2. Add pepper (fresh ground is best), garlic powder (about a teaspoon) and several dashes on onion powder.

3. Mix and leave out until it reaches close to room temperature.

*Taste and make sure you like it...sometimes I add some parmesan/romano grated cheese to enhance flavor*

PREP

1. Once sauce is tasty, spicy, and flavorful enough to your liking, toss in the pasta and MIX WELL

(this is why we need a LARGE pan, wok, or whatever you will be using)

2. Spray dish with Pam or just oil it.

3. Scoop about half of the pasta+sauce into pan and flatten out with a spatula.

4. Use that spatula to spread the entire contents of the cheese mixture over the pasta.

5. Scoop remaining pasta+sauce onto the ricotta cheese mixture.

6. Use your favorite cheese to cover the top!

BAKE

1. Cover with foil and bake at 375 degrees fahrenheit for about 25 minutes

2. Uncover, change temperature to 400 degrees and bake until golden brown (10-15 minutes)

3. Enjoy! (normally they say to "cool", but anyone who knows me understands that I cannot "wait and allow to cool")