Creamy Italian Chicken and Orzo Pasta

I tried this new recipe that I happened to love, but Cam was not quite a fan of (but said he still liked it).

It is SUPER simple and quick so I would recommend it alone for that – but will leave it up to you for your review

Creamy Italian Chicken and Orzo Pasta

Ingredients:

1 Lb (2-3) chicken breasts, cut into bite-size pieces

1 small zucchini chopped

½ tomato chopped

1 cup broccoli

1 (10 oz) tub Philadelphia Italian Cheese and Herb Cooking Crème

2 cups hot cooked orzo pasta

Directions:

*Cook chicken and zucchini in skillet (I used a touch of olive oil and even went as far as to cook the zucchini separately and season with salt and pepper) until chicken is no longer pink

*Steam broccoli (simple to do in the microwave with a bit of water)

*Add cooking crème, tomatoes, and zucchini, cook on medium heat for 2 minutes stirring frequently

*Serve over pasta

Tips/Ideas:

• I loved the veggies in this and that there was quite a bit of sauce. I’m usually not a fan of pre-prepared sauces from the store, but this one gets my approval.
• One of the reviews I read online said that this doesn’t have the “from scratch” taste – which I think is why Cam didn’t totally love it – but it is so nice how easy and quick this is and I think still tastes delicious.

Spicy Ginger Pasta

I LOVE this meal! It is definitely in the running to be my favorite - it's a current 3 way tie between this, taco's, and this yummy BBQ Sandwich. Not surprisingly - I got 2 of these 3 recipes from Jamie. Maybe she should be the one running a food blog.

This recipe is super easy and takes about 25 min start to finish (which are my favorite kind of recipes). The flavors of this dish are just the best - a bit of spice, peanuts, and veggies that actually taste good.

Try it. You'll like it.

Spicy Ginger Pasta

8 – 10 oz Angel hair spaghetti

1-2 chicken breasts cubed (if desired)

1 cup Broccoli florets

½ red pepper

½ green pepper

½ zucchini

½ cup chopped (or not) peanuts

Sauce:

1 cup Kraft Toasted Sesame dressing

3 Tb Soy Sauce

½ tsp Garlic powder

¼ - ½ tsp Red pepper flakes

½ tsp freshly grated ginger. (I add a lot more ginger than this - I love the taste of it so just add it to your liking)

Directions:

Cook pasta according to package. When there is 3 minutes left, add the broccoli. 

Meanwhile, in a fry pan add a bit of olive oil (or plain Veg oil). Brown chicken until you can't see any more pink (chicken is about 80% cooked at this point and it will finish cooking when you return it to the pan). Remove from pan and cover.

Fry peppers and zucchini . Add chicken to finish cooking (about 2 minutes). 

Turn down the head and add the sauce to the pan. Sauté until pasta is ready.

Put pasta in bowl. Pour sauce on top. Gently mix. Sprinkle peanuts on top. Enjoy!

Tips:

• You can adjust the heat/spiciness of this by using less (or no) red pepper flakes as well as limiting the ginger you use
• You can really use any veggies you might like in this. We have refined this to how we like it (the broccoli is my favorite since it soaks up the sauce, but then I love the zucchini for it's different texture, but then I love the peppers for their crunch... see what I mean? I love it!)
• You can also use any noodle you want - but long work's best for my taste
• I also use the Light version of the dressing - no difference in taste and saves some calories.
• These are hands down my favorite left-overs, I love to eat them cold right out of the fridge.

I hope I didn't talk this up too much - but it is honestly so good!

Enjoy!

Penne Rosa Knock Off

This is VERY similar to Noodle's & Company's Penne Rosa - my favorite dish there!

Courtesy of Cam's iphone - could I ask for a better photographer?

Penne Rosa

Cook/Prep time: approx 40 min

Skill level: easy peasy

Ingredients:
1 tablespoon olive or vegetable oil

1 pound boneless, skinless chicken breast halves, cut into 1-inch pieces
1 heaping tablespoon crushed garlic 

2 teaspoons dried basil leaves

2 teaspoons dried oregano leaves
2 cans (14 1/2 ounces each) diced tomatoes
2 cups whipping (heavy) cream
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon ground red pepper (cayenne)
2 1/2 cups rigatoni pasta (8 ounces)
1/2 green pepper
1/2 red pepper
1 zucchini
1 head broccoli

Feta or Shredded Parmesan cheese, if desired

Directions:

- Heat oil in skillet over medium-high heat. Cook chicken, garlic, basil and oregano in oil about 5 minutes, stirring frequently, until chicken is no longer pink in center.

- Start cooking pasta as directed on package

- Stir in tomatoes, whipping cream, salt, pepper and red pepper. Heat to boiling; reduce heat to low. Simmer uncovered about 10 minutes or until slightly thickened.

- With about 2 minutes left on the pasta, add broccoli. Drain pasta. Stir rigatoni and vegetables into chicken mixture; cook until hot.

- Serve and top with cheese.

Serves 8

Tips/Ideas:

• Continue the idea of N&C's dish and top with Parmesan crusted chicken instead of cooking it in.
• This can be very easily made vegetarian.
• The spice can be adjusted per your taste - I would do it spicier as Cam would do it less
• Add spinach near the end to wilt in
• I would also love garlic bread with this next time - when does bread not make a meal better?

I always love trying a new recipe and liking it, but also coming up with ways to make it better next time.

Art of True Italian Cooking

My dear friend Shannon came over the other night to share with me the art of making a truly Italian dish. I have been lucky enough to have her Carbonara in the past and was hoping she would share her knowledge with me.

It was a blast just to get to make dinner with her - but to come out a little more culinary rounded was an extra bonus.

True Italian Carbonara:

Cook/Prep Time: approx 50 mins Skill level: medium

Ingredients:

1 – 2 table spoons Olive Oil

1/3 onion

1 small zucchini

1/3- 1/2 cup diced bacon

1 ½ cups half & half

3 eggs

Parmesan cheese

1 package shell noodles

Basil, salt and pepper to taste

Directions:

- Mince onion to small pieces, cut zucchini and bacon to small cubes.

- Boil a pot of salted water and get noodles cooking.

- Heat olive oil and sauté onions until clear, add zucchini and sauté for a couple minutes and then add bacon.

- In a small sauce pan whisk 3 eggs and about a cup to a cup and ½ of half and half, add Parmesan cheese to your liking – heat on low just to warm a bit.

- Once the noodles are done, save about 3/4 cup of the cooking water, drain the rest and return to pan.

- While noodles are still hot pour your cream sauce over the noodles (put the pan on the burner that was just warming the sauce so it is on a low heat) the heat from the noodles should start to cook the eggs and your sauce will thicken and get more of a grainy, cheesy texture.

- Add in the onions, zucchini, and bacon.

- Season with basil and salt and pepper to taste.

- Top with extra Parmesan cheese if desired.

Tips/Ideas:

• This is kind of one of those recipes that you can eyeball most ingredients and make it to your liking
• You can't even tell the onion is in this (honestly and I am an onion hater) so if you are thinking of leaving that out - don't.
• Shannon brought these big shell noodles she got from World Market - they were the same kind she made this with in Italy - but any shell noodle works, but I liked that these were bigger than normal. They catch the sauce in the inside and biting into them is like a little present.

Our Personal Favorite: Tortellini Carbonara

Tortellini Carbonara 

Prep/cook time: approximately 30 min (with bacon and chopping time) 20 min if bacon is already prepared

Skill Level: Easy

 

Ingredients:

1 package (9 oz) refrigerated cheese tortellini 

8 bacon strips - cooked and crumbled 

1 cup heavy whipping cream

1/2 cup minced fresh parsley 

1/2 cup Parmesan Cheese 

Directions:

COOK the tortellini according to the package directions. 

COMBINE the bacon, cream, parsley and cheese in a saucepan; cook over medium heat until heated through.

DRAIN the tortellini; toss with the cream sauce

SERVE immediately.

Serves 4

Jill's Tips:

• I like to chop the bacon
• I only do about 1/4 cup or so of the fresh parsley
• You can use dried parsley as well - but just about 1 tablespoon crushed
• I use about 3/4 - 1 cup parmesan cheese - I like it thicker and cheesier
• The sauce can be pretty runny, so I have even doubled the pasta (the 20 oz package) and not doubled the sauce and it works out great
• We also find that this serves more around 2 1/2, but we usually just eat this with no side dishes