Chicken Alfredo Pasta

Our greatest weakness lies in giving up. The most certain way to succeed is always to try just one more time. Thomas A. Edison

This is a very easy chicken recipe for leftover cooked chicken or for using rotisserie chicken.  This recipe makes 6 to 8 servings.

Ingredients
  • 1 lb. penne pasta, cooked
  • 2-3 cups cooked chicken
  • 2 jars (15 oz each) Alfredo sauce
  • provolone cheese slices

Instructions

  1. Grease a casserole dish.
  2. Stir pasta, chicken, and Alfredo sauce together in large bowl.
  3. Pour the ingredients into your casserole dish.
  4. Top with provolone cheese.
  5. Bake at 350 degrees for 25 minutes.

You could add some steamed broccoli to the recipe before baking.

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Cacio e pepe

The One Pasta Recipe You Need to Know

I’ve always wanted a delicious, simple sauce recipe for pasta.  Here it is:

Recipe source: http://www.purewow.com/recipes/cacio-e-pepe-pasta?utm_source=zergnet&utm_medium=syndication

The One Pasta Recipe You Need to Know

PHOTO: LIZ ANDREW/STYLING: ERIN MCDOWELL

MAKES 4 SERVINGS
START TO FINISH: 20 MINUTES

INGREDIENTS

  • 12 ounces spaghetti
  • 4 tablespoons unsalted butter, at room temperature
  • 1 tablespoon extra-virgin olive oil
  • cup grated Pecorino Romano cheese
  • Salt, to taste
  • Freshly ground black pepper (lots of it), to taste

DIRECTIONS

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, 8 to 10 minutes.

2. While the pasta cooks, mash the soft butter with the olive oil and pecorino cheese in a large bowl to form a paste.

3. When the pasta is tender, drain it, reserving ½ cup of the pasta cooking water. Add the spaghetti directly to the bowl with the butter mixture. Toss well to coat, adding the pasta water as needed to make a thick, creamy sauce that coats the pasta strands. Season with salt and lots of freshly ground black pepper.

4. Divide the pasta among four plates; serve immediately.

Yummy Chicken Pasta

 

Ingredients:

2 cups cooked chicken, shredded
1-16 oz. box pasta
1 lb. Velveeta
1 can diced tomatoes (with or without green chilies)
1 can cream of chicken soup
1/2-1 tsp. pepper
1/8 tsp. garlic powder

Cook the pasta and grease a 9×13 inch pan.  Lay the cut up Velveeta cheese in the greased pan.  When the pasta is done and drained, add it to the cheese mixture in the pan to melt the cheese. Add the cooked chicken and stir to mix well.

Bake at 400 degrees for 20 minutes.

One Pot Pasta Primavera

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Cite source:  https://www.buzzfeed.com/hannahwilliams/heres-an-easy-dinner-recipe-for-a-one-pot-pasta-primavera?bffbtasty&utm_term=.fkM3aeekm#.xiMldzzKx

INGREDIENTS

Servings: 4

4 cups broth of your choice
10 oz uncooked linguine
10 oz broccoli florets
1 pound asparagus, chopped into 1-inch pieces
1 small onion, diced
4 cloves garlic, minced
½ tsp red pepper flakes
Salt & pepper to taste
1 tsp olive oil
4 oz mushrooms, sliced
¼ cup heavy whipping cream
½ cup grated Parmesan cheese
3 Tbsp. fresh parsley, finely chopped

PREPARATION

1. In a pot over high heat, combine broth, linguine, broccoli, asparagus, onion, garlic, red pepper flakes, salt, pepper, and olive oil. Stir.
2. Add the mushrooms and bring to a boil.
3. Once at a boil, reduce heat to medium and cook the pasta for 10 minutes, continuously tossing with tongs.
4. Add the heavy cream, Parmesan, and parsley, and toss for an additional 3 minutes.
5. If the liquid hasn’t been completely absorbed, let the pasta sit off the heat for an additional few minutes.

Panda Express Chow Mein Copycat

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I love this recipe from Panda Express and was so happy to find this version of it from Favoritefamilyrecipes — click here for source cite.

INGREDIENTS

  • Ingredients

    • 1/4 c. soy sauce
    • 1 Tbsp. brown sugar
    • 2 cloves garlic, minced
    • 1 tsp. fresh ginger, grated
    • ground black pepper, to taste
    • 2-3 Tbsp. vegetable oil
    • 3 (5.6 oz) packages refrigerated Yaki Soba noodles (from produce section of the grocery store)
    • 2/3 c. chopped celery (chopped diagonally)
    • 1 medium-sized onion, thinly sliced
    • 2 c. chopped cabbage

    Instructions

    • In a small bowl combine soy sauce, brown sugar, garlic, ginger and black pepper.  Then set it aside.
    • Remove Yaki Soba from packages and discard the flavoring packets. Rinse noodles well, drain, and set aside.
    • Heat the oil in a large wok or skillet.  Add the celery and onion and saute for about 1-2 minutes or until onions start to become soft and transparent. Add cabbage and saute an additional minute or so.
    • Toss Yaki Soba noodles and soy sauce mixture with the vegetables over medium-high heat for an additional 2-3 minutes or until noodles are heated through.

 

Creamy Noodles and Malibu Chicken

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“Kindred spirits alone do not change with the changing years.” –L. M. Montgomery, Anne of the Island

Recipe source, click here

Creamy Noodles

• 8 ounces Neufchatel cream cheese (room temp)
• ¼–½ cup fresh basil leaves, finely chopped
• 1/8–¼ cup fresh parsley leaves, chopped
• ½ cup grated Parmesan cheese
• ¼ cup butter or margarine (room temp)
• 1 medium clove garlic, crushed
• ¼ cup olive oil
• ½ teaspoon pepper
• 1 teaspoon salt
• cup boiling water
• 16 ounces vermicelli or thin spaghetti, cooked and drained

Make ahead: Using a mixer, beat together first 7 ingredients. Place this mixture in a freezer-safe container and freeze for future use.

Day of: Thaw cream cheese mixture and add in final 3 ingredients. Toss with hot noodles. Serve immediately or noodles will clump.

Serves 6-8.

Malibu Chicken

• Boneless, skinless chicken breasts
• Sliced deli ham
• Sliced Swiss cheese

Make ahead: Cut each chicken breast horizontally into two flat pieces and cook as desired. (I like to sauté my chicken in garlic and olive oil and season with salt and pepper.) Cool and freeze in Ziploc freezer bags. Use within two weeks.

Day of: Allow chicken to defrost in fridge overnight. Place the chicken in a single layer close together on a foil-lined cookie sheet. Top each piece with a slice of deli ham, then Swiss cheese. Bake at 350 F just until chicken is heated through and cheese is melted, or heat on the stove top using a frying pan with a lid. Serve with honey mustard.

½ chicken breast (about 5 ounces) per person.

Onion Bread

• 1½ sticks (3/4 cup) margarine or butter, melted
• One envelope onion soup mix
• 2 loaves French or Italian bread, sliced ¾-inch thick

Make ahead: Mix together melted butter and dry onion soup mix. Spread onion butter generously on each slice. Wrap each loaf in foil, then plastic, and freeze. Can be refrozen if necessary upon arrival at reunion to maintain freshness.

Day of: Allow bread to thaw at room temperature. After removing plastic, heat in 350 F oven for 20-30 minutes until heated through.

Variation: For a small group, try laying out buttered side up on a cookie sheet and broil (about 1 minute) until edges are crisp brown. Serve immediately.

Serves 16.

Caesar Salad

This salad goes fast at every gathering because it has simple ingredients to suit those picky eaters and the dressing is tossed throughout it, making for fast dish up lines. If you want something more unique, try the Greek salad instead. It’s perfect for a summertime meal.

• Romaine lettuce
• Caesar salad dressing
• Caesar croutons
• Shredded parmesan cheese

Make ahead: Rinse the romaine lettuce and allow it to dry spread out on dishtowels. Tear or slice lettuce with plastic knife into bite-size pieces. Put into Ziploc bags (make sure lettuce is completely dry first or it will go bad quickly). Bring along your favorite Caesar dressing (ours is Girard’s), Caesar croutons, and shredded parmesan.

Day of: Just before serving, toss lettuce and dressing in large serving bowl. Sprinkle croutons and parmesan on top.

One large Romaine will need about ½ cup dressing and serves 12+.

Creamy Garlic Spaghetti

 

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“Tomorrow is the first blank page of a 365 page book.  Write a good one.” — Brad Paisley

Ingredients:
2 teaspoon olive oil
4 cloves garlic, minced
2 tablespoons butter
1/4 teaspoon salt
1/2 teaspoon pepper
3 cups chicken broth, plus a little extra
1/2 pound spaghetti
1 cup grated Parmesan cheese
3/4 cup heavy cream
1 1/2 tablespoons dried parsley

In a medium pan, heat olive oil over medium heat.  Add the garlic and stir for about 1-2 minutes.  Then add your butter and stir constantly while it melts.  Add salt, pepper, and 3 cups of chicken broth.  Bring to a boil.  Then add the pasta and cook according to box directions until noodles are as tender as you want them.  Add a little more chicken broth if the noodles start to stick to the bottom.  Don’t let the noodles burn.  Add the cheese, cream, and parsley and mix thoroughly.  Serve immediately.

Layered Cheese Ravioli “Lasagna”


Layered cheese ravioli lasagne

“Listen to the mustn’ts, child. Listen to the don’ts. Listen to the shouldn’ts, the impossibles, the won’ts. Listen to the never haves, then listen close to me… Anything can happen, child. Anything can be.” –Shel Silverstein

This recipe/photo is from LDS Living Magazine.

Serves 6–8; Prep Time: 10 minutes

For a meaty version, use purchased tomato and sausage pasta sauce.

•    2 (24-ounce) bottle purchased tomato and basil pasta sauce
•    1 (27.5-ounce) bag of frozen cheese ravioli, unthawed
•    optional: 1 (10-ounce) box frozen spinach, thawed, drained, and chopped fine
•    2 ounces finely grated Parmesan cheese

Coat a 9×13-inch casserole dish with no-stick cooking spray. Pour half of the pasta sauce into dish (about 2 cups). Layer half of the ravioli and half of the spinach, if using. Repeat with 2 cups of sauce, remaining ravioli, remaining spinach, and remaining 2 cups of sauce. Sprinkle top with Parmesan cheese. Top with foil and bake for 40 minutes at 350º F. Remove foil and bake an additional 10 minutes. Let rest for 10 minutes before serving.

Three Cheese Stuffed Shells

 

 

 

 

 

 

 

 

 

This isn’t the best photo but these were sure delicious!  I got this recipe from my friend Ilene after she brought some over to me for dinner.

Ingredients

  • 1 (16 ounce) package jumbo pasta shells
  • 4 cups large curd cottage cheese
  • 12 ounces mozzarella cheese, shredded
  • 1/2 cup grated Parmesan cheese
  • 2 eggs, lightly beaten
  • 1 pinch garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 26 ounces Classico® Tomato and Basil Sauce (or Bertolli)
  • 1/4 cup grated Parmesan cheese

Directions

Cook shells according to package directions. Place in cold water to stop cooking. Drain.

Mix together cottage cheese, mozzarella cheese, 1/2 cup Parmesan cheese, eggs, and garlic powder. Rub the dried herbs in the palms of your hands to pulverize them, and stir into the cheese mixture. Stuff mixture into the shells.

Spread 1/3 of pasta sauce in the bottom of a 15 x 10 inch pan. Place shells open side up, and close together in pan. Spread remaining sauce over top, and sprinkle with remaining 1/4 cup Parmesan cheese.

Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or until bubbly. Let stand 10 minutes before serving.