Caprese Pasta Salad

 Here's another great recipe I got from the Two Peas & Their Pod blog! This is a great side dish, or add some meat to make it a main dish for lunch or dinner. I like to make a big bowl of it and put it in the fridge to eat for a couple days. I have to adjust it a bit to make it work here in Chaosville but I can add all the fun stuff to my personal bowl with each serving!

THE INGREDIENTS:

2 cups grape tomatoes, halved

8 oz bocconcini

2 TBSP olive oil

1 TBSP balsamic vinegar

1 clove garlic, minced

4 TBSP chopped basil, divided *

1/2 tsp dried oregano

dash of crushed red pepper flakes

salt and pepper to taste

8 oz pasta **

balsamic glaze

* I use 4 tsp dried basil so there isn't anything that looks like *gasp* SALAD in it

** I have used a few different types of pasta. This time I used Ditalini and think it is perfect!

In a large bowl, mix together the oil, vinegar, half the basil, the oregano, red pepper flakes, salt and pepper. Add in the tomatoes and mozzarella balls and allow them to marinate while the pasta cooks.

When the pasta is al dente, drain it and rinse with cold water to cool it down. Add it to the tomato mixture and stir it all together.

To my personal bowl I added some cucumber, Kalamata olive, artichoke hearts and Parmesan cheese along with the garnish of the balsamic glaze and a bit more of the basil.

Chicken Alfredo Pasta

About 4 years ago now, I found an amazing pasta recipe that has been a huge hit here in Chaosville. It's called Garlic Parmesan Noodles and you can see it if you click that link. I would occasionally make it as a side dish but then I found this very similar recipe on Betty Crocker that turned it into a main! We love it! I always at least double it for our family.

THE INGREDIENTS

2 TBSP butter
2 tsp minced garlic
3 cups chicken broth or stock
8 oz uncooked pasta of your choice
1/4 tsp salt
1/4 tsp pepper
1 1/2 cups heavy cream
1 cup grated Parmesan cheese
2 cups shredded rotisserie chicken
1 cup frozen veggies of choice (not pictured because I skip them)

A relatively new development here in Chaosville is we have a new sous chef! She is getting the hang of how to help in the kitchen and she really enjoys being in there with me. Meet Ellie:

On to the cooking! In a skillet or stockpot (if you double the recipe you will need more than a skillet size) melt the butter. Add in the garlic and cook and stir until fragrant. It only takes a minute or so.
Add in the broth, salt, pepper and pasta. This time I used gemelli pasta but I have used many different kinds from angel hair to cavatappi.

Bring to a boil and then lower the heat to medium. Cook uncovered until pasta is al dente. It will depend on your pasta choice, so look on the box. Most of the liquid will have been absorbed by the pasta.

Stir in the cream and Parmesan.

Cook over medium heat for 2 to 3 more minutes, stirring frequently. Stir in the chicken. You can also stir in a cup or so of frozen veggies, if your family would still eat it that way. As mine will not, I usually make a side of mixed veggies that can be added in to my bowl! Cook for a couple minutes more to warm through the chicken and any veggies you may have added.

Let it stand for a few minutes and the sauce will further absorb/thicken in that time. I like it to have some liquid in my personal serving but my husband likes it to be thicker. My favorite thing about this is that it does not take a long time to prepare but it is hearty and lovely and creamy and so, so good!



 

Chicken Tetrazzini

Well, here we are again! I will skip the part where we talk about how long it has been and just jump in to the recipe!! This is one that I found online, probably on Facebook. I am not sure the original poster but I am very grateful to them. It's fairly easy to make as well.

THE INGREDIENTS

16 ounces of pasta, cooked
1/2 cup (one stick) butter, softened
3 cups cooked chicken, diced
2 cans cream of chicken soup *or make your own
2 cups sour cream
1 tsp salt
1/2 tsp ground black pepper
1/2 cup chicken broth
2 TBSP Parmesan cheese
2 cups shredded mozzarella cheese

You can use whatever noodles you like. The original recipe called for linguine but I happened to have fettuccine the night I made this so I used that. I also used a rotisserie chicken that I had shredded up. Mix the soup, sour cream, seasonings and chicken broth in a large bowl.

Add in the chicken and mix thoroughly.

Mix in the cooked pasta

Pour into a 9x13 dish that has been sprayed with non-stick cooking spray. Sprinkle the cheeses on top and cover with foil. I wish I had remembered to take a picture! Put into a preheated 300 degree oven.

Bake at 300 for 45 minutes. Remove the foil and continue to bake for 15 minutes longer. Remove from oven and serve. In the time it took me to turn and grab the camera for a final picture, my kitchen mice and already helped themselves! Oh well, at least they like it :)

Salsa Verde Chicken

Another great recipe I found on Facebook. The website I found it on is called kevinandamanda.com but I think it was posted by a food blogger I follow. It is a nice change from Italian pasta flavors and I throw it in the mix once in a while.

THE INGREDIENTS

1 pound boneless, skinless chicken breast
2 Tbsp olive oil
2 cups chicken broth
1 cup salsa verde
1 cup heavy cream
3 cups dry penne pasta
salt and pepper to taste
1 1/2 cups shredded monterrey jack cheese (or pepper jack)

Cut chicken into bite-size pieces and cook in olive oil until golden. Remove from pan and set aside.

Add broth, salsa, cream, pasta and seasoning to pot and bring to a boil. Cover and reduce heat to low. Simmer for 15 minutes.

Turn off the heat and add chicken plus one cup of cheese to the pasta and sauce. Stir until smooth and creamy. Top with remaining cheese and serve!

Garlic Parmesan Noodles

This is another recipe I can thank Facebook for! It came from this blog and I am so glad to have found it. It's a very nice side dish for many different meals, or you could add some grilled chicken or shrimp to it and it would be a meal in itself.

THE INGREDIENTS:

2 tsp olive oil
4 cloves garlic, minced
2 Tbsp butter
1/4 tsp salt
1/2 tsp pepper
3 cups chicken broth
1/2 pound dry pasta
1 cup grated Parmesan cheese
3/4 cup heavy cream

I make a double recipe, so if in the pictures it looks like more than the amounts listed, it is! Recipe amounts above are for a single recipe. Add the olive oil to a saucepan or stockpot and saute the garlic for 1-2 minutes.

Add the butter and stir to melt. Then add seasonings and chicken broth.

Bring to a boil, then add pasta. I used angel hair this time, but have used spaghetti, linguini and fettucine as well. Use what you like!

Cook pasta for the time listed on packaging. If the noodles start to stick together or the liquid seems to be cooking out, you can add a little more. When the noodles are done to your liking, add the cream.

Then add the Parmesan cheese.

Stir to combine and serve!

We had it last night with some baked fish. It was wonderful!

One Pot Creamy Spaghetti

A big favorite around Chaosville is Spaghetti. Plain and simple, store bought sauce or homemade doesn't seem to make much difference to the crew here. So I don't really take note of spaghetti recipes when I see them. This one caught my eye when I saw it in an e-mail from Pillsbury, because it said one pot. So glad I kept it and made it! It's delicious, easy and always a big hit around here!

INGREDIENTS

1 pound ground beef or Italian sausage or turkey
3/4 pound uncooked spaghetti
1 (28 oz) can of crushed tomatoes with basil, undrained
32 ounces chicken broth or stock
1/2 cup heavy cream


Brown meat in a large pot and drain any grease. Add remaining ingredients to pot and stir to combine. I like to break up the noodles just a bit.

Heat to a boil and cook for 15-20 minutes or until noodles are done to your liking. Turn the noodles a few times to prevent them from sticking to the bottom of the pot. Top with Parmesan cheese, fresh basil or whatever you like. If you like things on the spicy side you can add crushed red pepper flakes with the other ingredients.

I forgot to take a picture when it was done so this one is after we had all gotten our servings. It makes plenty for my family of 5 but we usually do not have leftovers.

Cheeseburger Skillet Pasta

Here's a great recipe from Taste of home! It's like hamburger helper without all the preservatives and salt. I always double this recipe for my family but the listed ingredients are for a single recipe size.

INGREDIENTS:

1 1/2 cups uncooked penne pasta
3/4 pound ground beef or turkey
2 Tbsp finely chopped onion
1 can diced tomatoes
2 Tbsp dill pickle relish
2 Tbsp mustard
2 Tbsp ketchup
1 tsp steak seasoning
1/4 tsp seasoned salt
3/4 cup shredded cheese

Cook pasta according to package directions. While pasta cooks, brown meat and onion over medium heat until no longer pink.

Add seasonings and condiments to a small bowl and blend together.

Add tomatoes to meat and stir.

Add pasta and seasonings blend. Bring to a boil. Reduce heat and simmer for 5 minutes.

Top with cheese and remove from heat.

Put lid on skillet and allow cheese to melt.

Serve to hungry minions.

Alfredo Sauce #2

Well, I don't know why I didn't just go with this one to begin with. Pioneer Woman is pretty much a go-to site around here. In any case, I finally tried another Alfredo sauce recipe last night and it was straight off the PW website. Pretty tasty, even though it completely lacks garlic!

The Ingredients

1 pound fettuccine noodles
1 stick butter
1 cup heavy cream
Salt and pepper to taste
Dash of nutmeg
2 cups grated Parmesan cheese

You may also want to gather a few other items. For example, do you have a beautiful serving dish like this?

Good! now, you may need some assistance with this recipe. Do you have a sous chef?

Super! now, if you have a spill, do you have a floor cleaner (or two)?

Alrighty then, you are ready to proceed! Cook the pasta according to the package instructions. Melt the butter in a saucepan and add the cream to warm through.

Put a cup of the Parmesan in the serving bowl.

When the cream and butter are warmed, pour it over the Parm.

Take a sip of wine.

Let the cream mix and the cheese get cozy on their own. Is the pasta ready? Drain it and add it directly to the fray.

Give it a toss.

Put the rest of the Parm on top.

Check in with the kitchen staff:

Mix the pasta together adding in a bit of hot water if needed. I cooked some chicken to add to the mix as well.

I think they liked it!!!

Quick, easy and delicious. A trifecta indeed :)