Chicken Bacon Zucchini Pasta

Chicken Bacon Zucchini Pasta with Cherry (or Grape) Tomatoes is a colorful dish that will be a joy to your eyes! This easy and delicious recipe is a well-balanced weeknight meal combining protein (chicken), vegetables (zucchini and tomatoes), and carbs (fettuccine).  This pasta is then finished with basil pesto, freshly chopped basil leaves, and toasted pine nuts!  And who doesn’t love bacon?!  It’s a great family-friendly dinner that is easy to make and looks beautiful on a plate!

chicken bacon zucchini pasta with cherry tomatoes, basil, and pine nuts on a white pasta plate

Well-balanced pasta dish

This delicious and colorful pasta was inspired by my popular recipe, chicken zucchini pasta with cherry tomatoes.  Here, I added bacon, pine nuts, and used a different kind of pasta (fettuccine).   The resulting dish is not your average pasta.  It features lots of ingredients and combines veggies with pasta and protein in a tasty way that a whole family can enjoy!  There is no heavy cream, no half-and-half.   The ingredients are combined together with simple basil pesto (I used store-bought).  If you like refreshing dinner recipes, you might also enjoy this chicken tomato spinach pasta.

sections of food in a stainless steel pan: cooked sliced zucchini, cooked fettuccine, cooked chopped bacon, cherry tomatoes, cooked sliced chicken

What type of pasta to use

I used fettuccine pasta, as its wide strands are perfect for absorbing basil pesto sauce. You can also use spaghetti or bucatini. Angel hair pasta will work well, as well. You can even use spaghetti squash instead of pasta.

How to make chicken bacon zucchini pasta

Start by cooking sliced zucchini (use 2 medium-size zucchini) in a large skillet with olive oil and a pinch of salt until slightly browned and soft.

cooked sliced zucchini in a stainless steel pan

Then, remove the cooked zucchini to a bowl or a plate.

sliced cooked zucchini on a white plate

Add chicken tenders seasoned with salt and red pepper flakes in the same skillet, and cook with olive oil.

raw chicken tenders on a white plate

Cook the bacon and drain it from the fat.

cooked bacon strips on a baking sheet

Cook fettuccine according to the package instructions, and combine all ingredients together in the skillet: cooked fettuccine, cooked chicken tenders (sliced), cooked zucchini, sliced and cooked bacon, and cherry (or grape) tomatoes. I used 2 colors of tomatoes, yellow and red, and I sliced each tomato in half.

stainless steel skillet with sections of fettuccine, sliced zucchini, red and yellow grape tomatoes, cooked bacon, and cooked chicken

Finally, finish the pasta by adding basil pesto, chopped fresh basil leaves, and toasted pine nuts!

chicken bacon zucchini pasta with cherry tomatoes and pine nuts on a white pasta plate

Cooking Tips

  • Toast the pine nuts in the preheated oven at 350 F for only 5 minutes.  Watch the oven carefully – the nuts can burn quickly.  Toasted pine nuts acquire a beautiful color and crunch.
  • Cook bacon in advance, drain it and chop it.  I usually cook the bacon in the preheated oven at 350 F for 20 minutes, then lay it on paper towels to remove extra grease.

What to serve with chicken pesto pasta

Other refreshing pasta recipes

If you like refreshing pasta dinners that feature no cream and have plenty of veggies, try these next:

chicken bacon zucchini pasta with tomatoes and pine nuts on a white plate

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Chicken Bacon Zucchini Pasta

Chicken Bacon Zucchini Pasta with Cherry (or Grape) Tomatoes is a colorful dish that will be a joy to your eyes!   This easy and delicious recipe is a well-balanced weeknight meal combining protein (chicken), vegetables (zucchini and tomatoes), and carbs (fettuccine).  This pasta is then finished with basil pesto, freshly chopped basil leaves, and toasted pine nuts!  And who doesn’t love bacon?!  It’s a great family-friendly dinner that is easy to make and looks beautiful on a plate!
Course Main Course
Cuisine American, Mediterranean
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 servings
Calories 819kcal
Author Julia

Ingredients

  • 1 tablespoon olive oil
  • 2 zucchini (medium size) sliced
  • 1 tablespoon olive oil
  • 1 lb chicken tenders uncooked, sliced
  • ¼ tablespoon red pepper flakes
  • 8 oz fettuccine
  • ½ cup basil pesto
  • 5 oz red grape tomatoes sliced in half
  • 5 oz yellow grape tomatoes sliced in half
  • 8 strips bacon cooked and drained from fat
  • ¼ cup fresh basil leaves chopped
  • cup pine nuts lightly toasted
  • salt to taste

Instructions

  • Heat a large high-sided skillet over medium-hot heat. Add 1 tablespoon olive oil, sliced zucchini, sprinkle with salt, and cook, for about 5 minutes, flipping once, until the zucchini is soft and slightly browned. Remove zucchini from the skillet to a large bowl.
  • To the same skillet, add 1 tablespoon olive oil and chicken tenders. Sprinkle the chicken with salt and red pepper flakes. Cook on medium-high heat for about 5-7 minutes, flipping chicken tenders a couple of times, until the chicken is slightly browned, cooked through, and no longer pink in the center. Remove the cooked chicken to the same bowl with zucchini and slice it into thin strips.
  • Bring a large pot of water to boil, add the fettuccine, and cook until al dente, according to the package instructions. Drain pasta.
  • Add cooked and drained pasta to the skillet where you cooked chicken. Add basil pesto and stir. Add red and yellow grape (or cherry) tomatoes (each one sliced in half). Add chopped cooked bacon. Add cooked zucchini and sliced cooked chicken. Stir everything together, and reheat gently on low-medium heat.
  • Taste and add extra basil pesto (if desired) and extra salt, if needed. Remove from heat.
  • Sprinkle chopped fresh basil leaves and toasted pine nuts over the pasta in the skillet.

Notes

  • Toast the pine nuts in the preheated oven at 350 F for only 5 minutes.  Watch the oven carefully – the nuts can burn quickly.  Toasted pine nuts acquire a beautiful color and crunch.
  • Cook bacon in advance, drain it and chop it.  I usually cook the bacon in the preheated oven at 350 F for 20 minutes, then lay it on paper towels to remove extra grease. 

Nutrition

Calories: 819kcal | Carbohydrates: 51g | Protein: 43g | Fat: 50g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 745mg | Potassium: 1150mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1727IU | Vitamin C: 29mg | Calcium: 107mg | Iron: 3mg

The post Chicken Bacon Zucchini Pasta appeared first on Julia’s Album.

Originally posted at Julias

Cheeseburger Casserole

This Cheeseburger Casserole is a great family-friendly meal that will fill tummies and make your kitchen smell great. Similar to my Homemade Hamburger Helper recipe but cheesier (yum)!

cheeseburger casserole

Cheeseburger Casserole | Cheesy + Delicious

You might have seen this kind of recipe float around the internet for some time. Well, I made this Cheeseburger Casserole recipe back in 2015 and decided it needed some updating. This recipe is a one-pan, done in 30 minutes from start to finish, type of recipe. Super similar to my Homemade Hamburger Helper recipe but cheesier and a lot better than the boxed stuff. Plus it makes for a great freezer meal, perfect for meal prep! Ok, let’s get into this.

Main Ingredients Needed

This ingredients list is long but I promise you it is so worth it! Everything comes together and in the end, you get a cheesy and tasty meal. Here’s what you’ll need:

  • Olive Oil – this is used to cook the ground beef and onion. It’s a healthier option than butter and has a higher smoke point.
  • Ground Beef + Onion – I used a 93/7 blend of ground beef and yellow onion, but you could just as easily use a white onion or ground turkey for a healthier choice.
  • Elbow Macaroni – you can use whatever shape of pasta you’d like (rotini or shells work great), I just kept it classic by using macaroni. Also note that your cooking time with vary based on what type of pasta you use.
  • Beef Broth – this helps cook the pasta while still providing that cheeseburger flavor.
  • Tomato Sauce – in the original recipe I used crushed tomatoes. This time around I went for a smoother sauce while still maintaining tasty flavor.
  • Milk – this also helps cook the pasta while keeping things creamy. I used low-fat but feel free to use whole.
  • Garlic Powder, Chili Powder + Ground Mustard – some seasonings to give it a classic cheeseburger taste.
  • Worcestershire Sauce – another flavoring agent, a little goes a long way! Don’t skip out on this one people.
  • Salt + Pepper – and don’t forget to season as you go, these make everything better.
  • Cheddar Cheese – you can make this as cheesy (or not) as you’d like. I highly suggest using freshly grated cheese as opposed to preshredded cheese. The preshredded stuff is usually covered in starch and doesn’t melt as nicely as the fresh stuff.
  • Half & Half – or use heavy cream. This really makes the sauce creamy and dreamy. If you’re really in a pinch you could also use sour cream, just expect a slight tang.
  • Parsley – this is a garnish and is optional.
cooked round beef in pan

How to Make Cheeseburger Casserole

For full details on how to make Cheeseburger Casserole, see the recipe card down below 🙂

Cook Ground Beef + Onions

In a skillet with deep sides, heat olive oil. Brown onions and ground beef, breaking apart as it cooks.

Add Other Ingredients

After onions are tender and ground beef is completely cooked, add in macaroni, beef broth, tomato sauce, and milk.

Add in spices, Worcestershire sauce, and plenty of salt and pepper.

Cook Pasta in Sauce

Stir well and cover. Bring to boil and then reduce heat to simmer, stirring every 5 minutes or so to help prevent sticking and scorching.

After about 12 minutes your pasta should be completely cooked through and the sauce mostly absorbed (cooking time varies on the type of pasta you use).

Add Cheese + Half & Half

Finally, stir in half & half and freshly grated cheddar cheese. Taste and adjust seasonings to your liking.

Top with parsley (optional) and serve hot.

Storing + Reheating Cheeseburger Casserole

You can store any leftover Cheeseburger Casserole in an airtight container in the fridge for up to 5 days. To reheat simply microwave until heated through. This recipe makes a total of 6 servings, so you can enjoy it all week long if you have a small family.

Freezing Instructions

You can also freeze this recipe for up to 3 months! I’d recommend storing it in one of those disposable aluminum baking dishes. Be sure to cover well with a couple of layers of plastic wrap and aluminum foil. Then when you are ready to reheat, pop that sucker into a 350 degree F oven until heated through

cheeseburger casserole with cheese

What to Serve with Cheeseburger Casserole

There are two routes you can go with side dishes for this recipe. Bread or veggies. Here are some recipes that pair well with Cheeseburger Casserole:

More Casserole Recipes to Try!

Voila! A super-delicious family-friendly meal in about 30 minutes. Yum!!!

The printable recipe card is down below. Enjoy, friends!

cheeseburger casserole

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Cheeseburger Casserole

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This Cheeseburger Casserole is a great family-friendly meal that will fill tummies and make your kitchen smell great.
Course Dinner
Cuisine American
Keyword Cheeseburger Casserole
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 servings
Calories 520kcal
Author Lauren

Ingredients

  • 1 tablespoon olive oil
  • 1 pound ground beef 93/7
  • 1 1/2 cups onion diced
  • 1 pound elbow macaroni
  • 3 cups beef broth
  • 8 oz tomato sauce
  • 1 cup low fat milk
  • 2 teaspoons garlic powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground mustard
  • 1 tablespoon worcestershire sauce
  • salt & pepper to taste
  • 1 1/2 cup grated cheddar cheese or more
  • 3/4 cup half and half or heavy cream
  • chopped fresh parsley or chives for garnish optional

Instructions

  • In a large skillet with deep sides, heat olive oil over medium heat. Brown onions and ground beef, breaking apart as it cooks.
    cooked round beef in pan
  • After onions are tender and ground beef is completely cooked, add in macaroni, beef broth, tomato sauce and milk.
    raw macaroni and tomato sauce in pan
  • Add in spices, Worcestershire sauce and plenty of salt and pepper. Stir well and cover. Bring to boil and then reduce heat to simmer, stirring every 5 minutes or so to help prevent sticking and scorching.
    beef and sauce in pan
  • After 12 minutes*, your noodles should be completely cooked through and sauce mostly absorbed.
  • Stir in half & half and grated cheddar cheese. Taste and adjust seasonings.
    cheeseburger casserole with cheese
  • Top with parsley (optional) and serve hot.

Nutrition

Calories: 520kcal | Carbohydrates: 68g | Protein: 33g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 838mg | Potassium: 843mg | Fiber: 4g | Sugar: 9g | Vitamin A: 363IU | Vitamin C: 6mg | Calcium: 192mg | Iron: 4mg

The post Cheeseburger Casserole appeared first on Lauren’s Latest.

Originally posted at Laurens Latest

Pasta with Broccoli, Mushrooms, Tomatoes and Parmesan Cheese

Fresh and filled with garden flavors, this Pasta with Broccoli, Mushrooms, Tomatoes and Parmesan Cheese is one of our favorites!

Pasta with Broccoli, Tomato, Mushrooms, and Parmesan Cheese Served with Chicken on a White Plate with Lemon Garnish

I originally posted this recipe for Pasta with Broccoli, Mushrooms, Tomatoes and Parmesan Cheese on the first recipe site I started in 1995. It wasn’t just a favorite recipe but one that came from a very old cookbook of my mom’s and I wanted to make sure I had it saved on my new online site…I have loved this dish for forever…seriously!

When I switched from that site to a WordPress blog, I made sure to bring this one over too and it’s been on the blog for years. Lost way back in the archives with horrid photos too, so I was happy this year to combine my love of this dish enough to make it again with some new photos that better relay to you how good it is, and how simple.

A pasta recipe combining broccoli, mushrooms and tomatoes seems in line with current trends that have seen pasta (and pizza) move from the realm of red sauce and meats to a variety of combinations that favor vegetables and what I consider a white sauce (typically made with olive oil and/or butter).

So it was surprising to find even 20 years ago a recipe in a cookbook that was my mother’s and is most likely from the late 50’s. Titled Pasta con Broccoli in the cookbook, it’s one of my all time favorites and I love that it’s SO old yet so current too! Most of the other recipes fall in line with expectations…lots of casseroles, jello desserts, and too many with canned ingredients; so this was special.

I now have the cookbook from Sacred Heart Parish in Florissant, MO in my library; it’s one of the few mementos from my childhood and I love that I actually love a dish made from it. It’s tattered and certainly worn and is typical of cookbooks put together by church groups. I think I must have ‘borrowed’ this from my mother many, many years ago and never returned it…oops!

It has seen better days too; bound with a red plastic spiral binder there are several pages missing from the back. But it’s one of those books you can neither give away or pitch in the trash…my kids can do that when I’m gone…but I still love seeing it in my cookbook library.

What’s amusing even to me is that I have never used it but for two recipes; both of which I love. This pasta and another one for this zucchini bread which I make every summer too.

The pasta is most fabulous during the summer with the freshest of ingredients from the garden. I had a nice head of broccoli from a neighbor and FINALLY some of my own cherry tomatoes had ripened on the vine, so it was time. Luckily I had just purchased a big box of mushrooms that I needed to use so I made it for dinner one night last week.

And I mean dinner…I didn’t serve it as a side, nope, just a big bowlful of what might be my favorite pasta. I’ll be honest, there is one ingredient not mentioned in that title that plays a big part. Butter. Lots and lots of butter. And more honestly…I LOVE it with all of that butter; it is the only sauce for this dish. But sometimes I will cut it in half and supplement the butter with an equal amount of olive oil, still delicious and I feel like it’s healthier but you know…it’s still fat and fat is flavor!

Pasta with Broccoli, Tomato, Mushrooms, and Parmesan Cheese in a Large White, Blue and Yellow Pasta Bowl

I’ve made one modification from the original recipe though. It calls for 1 pound of pasta and I think that is an LOT; I like a higher veggie to pasta ratio when I make it. As mentioned I’ll also cut back on the butter; the original recipe calls for 8 Tablespoons of butter which is a lot…delicious but a lot. So sometimes I’ll sub some butter out for olive oil, and sometimes I won’t, it all depends on the mood I’m in or if I’m having company and feel like indulging.

The only ingredients cooked in this pasta are the spaghetti and the broccoli. The mushrooms and tomatoes are layered in the bottom of the bowl and topped with the hot pasta and broccoli. Let them sit for a couple of minutes and you get warm tomatoes and barely cooked mushrooms; we don’t want them mushy despite their name! Add the butter, some lemon juice, and Parmesan and you’re done.

I simply love this combination of ingredients; you must try it while garden tomatoes are so prolific!

Yield: 6 Servings

Pasta with Broccoli, Mushrooms, Tomatoes and Parmesan Cheese

Closeup of Pasta with Broccoli, Tomato, Mushrooms, and Parmesan Cheese

A simple yet fabulous dish with fresh vegetables and pasta served with a buttery sauce and Parmesan cheese.

Prep Time
25 minutes
Cook Time
10 minutes
Total Time
35 minutes

Ingredients

  • 2-3 cups broccoli florets
  • 12 oz thin spaghetti noodles
  • 2 cups sliced fresh mushrooms
  • 1 cup chopped fresh tomato, Original recipe calls for peeled tomatoes but truth is, I just don’t do that, ever!
  • 1 cup grated Parmesan cheese
  • 8 Tbsp butter, melted
  • 1 Tbsp fresh lemon juice
  • Salt and pepper to taste
  • More Parmesan to sprinkle on top
  • Garnish with Lemon Sections (optional)

Instructions

  1. Simmer broccoli in approximately 2 quarts of salted hot water for a few seconds.
  2. Add uncooked spaghetti and cook for 8 minutes.
  3. Put mushrooms and tomatoes in the bottom of a large serving bowl.
  4. Drain broccoli and spaghetti in colander and put on top of vegetables in bowl and let them sit for a minute or two.
  5. Add Parmesan, butter,, lemon juice, salt and pepper; toss together and serve with some additional Parmesan grated on top and fresh lemon sections.

Notes

I prefer thin spaghetti noodles. If you use regular spaghetti, it will have to cook longer, so hold off on adding the broccoli until the spaghetti has cooked for a few minutes. The broccoli needs no more than 6-8 minutes to be done.

If you want to cut back on the butter, substitute half of it with olive oil.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving:

Calories: 373Total Fat: 22gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 56mgSodium: 557mgCarbohydrates: 36gFiber: 8gSugar: 5gProtein: 13g

The nutritional information is computer-generated and only an estimate. If you need to use nutrition information we suggest you confirm these totals with your own program.

Originally posted at Creative Culinary

Spinach Pasta With Summer Vegetables

Spinach Pasta

Serve with garlic bread

Ingredients

8 oz spinach spaghetti or regular spaghetti
¼ cup olive oil2 garlic cloves, minced
1 small red onion, sliced
1 large zucchini, quartered and sliced
3 plum tomatoes, diced
½ teaspoon dried Italian seasoning
¼ teaspoon red pepper flakes
Salt to taste
8 oz jar pitted Kalamata Olives, drained
1 ½ cups grated Parmesan cheese

Directions

Heat the oil in a skillet and add the onion and zucchini. Saute until soft, about 10 minutes. Add the garlic, Italian seasoning, red pepper flakes, and tomatoes. Stir well and add salt to taste. Cook until the tomatoes soften, about 5 minutes. Stir in the olives and keep warm.

Cook the spaghetti al dente and drain, reserving ½ cup of pasta water.

Add the sauce to the drained pasta along with the pasta water and cheese. Stir well and serve in individual pasta bowls with garlic bread.

Originally posted at Jovina Cooks Italian

Creamy Chicken Pesto Pasta

Creamy Chicken Pesto Pasta is a great choice for a simple weeknight dinner.  The recipe uses basic everyday ingredients and is perfect for family meals.  You can use homemade or store-bought basil pesto.

Chicken Pesto Bow-Tie Pasta with Roasted Tomatoes and Pine Nuts on a plate

Pesto Chicken Pasta

Chicken Pesto Pasta – versatile and easily adjustable recipe

This chicken pesto pasta is one of those recipes that you can easily adapt to what you have on hand.  The main ingredients, of course, include the basil pesto, chicken breasts (seared and thinly sliced), and pasta.  Basil pesto always goes well with tomatoes, so I highly recommend that you incorporate fresh tomatoes in this recipe.  I used cherry tomatoes that I roasted in olive oil and garlic at the same time I prepared the pasta – they were a wonderful addition!  You can also add sliced fresh tomatoes without roasting them, use sun-dried tomatoes, or skip them altogether.

You might also like this pesto chicken pasta with mushrooms or pesto chicken tortellini.

Pesto Chicken Pasta

What type of pasta to use

Because this recipe uses small-size ingredients, such as sliced chicken and roasted tomatoes, I recommend that you use short pasta, such as farfalle (bow-tie pasta), fusilli (spiral pasta), penne, or rigatoni.

How to make Chicken Pesto Pasta

  • Prepare the chicken by seasoning it with paprika, salt, and pepper.  Use thinly sliced chicken breasts – this will shorten the cooking time considerably.  This recipe uses 1.5 lb chicken which usually equates to 2 large chicken breasts.  Slice each one in half horizontally before searing.
  • Sear the chicken in olive oil, seasoned with paprika, salt, and pepper, on medium-high heat until it’s no longer pink in the center.  When the chicken is done, remove it to a plate and slice it thinly.
  • Cook the pasta in boiling water according to package instructions.  That usually means 10 or 15 minutes.  Drain.
  • Make the sauce by adding basil pesto and cream, to the pan.  Add cooked and drained pasta.  Toss and reheat gently.
  • Roast cherry tomatoes tossed in olive oil and minced garlic while you prepare the chicken pesto pasta.
  • Assemble the pasta adding sliced cooked chicken and roasted cherry tomatoes on top of pasta with pesto sauce.

Below are some photos illustrating the cooking process:

cooked chicken breasts, roasted tomatoes, and cooked bow-tie pasta in a large skillet

sliced cooked chicken breasts, roasted tomatoes, and cooked bow-tie pasta in a large skillet

sliced cooked chicken, roasted tomatoes on top of bow tie pasta

What to serve with chicken pesto pasta

Creamy Chicken Pesto Pasta

Cooking Tips and Recipe Notes

  • This is a great recipe to use leftover chicken or rotisserie chicken.  Just throw it together with the pasta, heat it through, and serve!
  • The cream is optional.  The heavy cream adds creaminess to the sauce and also balances out the basil pesto flavor which can be quite strong.  However, you can omit the cream altogether. Either version of the pasta will be delicious!
  • Add cheese.  You can add freshly grated Parmesan cheese on top of chicken pesto pasta.
  • Add pine nuts as a topping. Since basil pesto is usually made with pine nuts, it’s only logical to use whole pine nuts as topping for the pesto pasta, if you wish.  I did, and they added an amazing extra flavor touch!
  • Add veggies.  Tomatoes roasted in olive oil and garlic are a great addition to chicken pesto pasta.  You can also use regular tomatoes (without roasting them first), sun-dried tomatoes, or mushrooms.
  • Make it spicy. Add red pepper flakes if you would like to make your pasta spicy.
  • Serving size. The recipe uses 8 ounces of pasta which makes a total of 4 servings.

Chicken Pesto Pasta

Other chicken pesto pasta recipes

Pesto Chicken Pasta

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Creamy Chicken Pesto Pasta

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This delicious Creamy Chicken Pesto Pasta is a great choice for a simple weeknight dinner.  The recipe uses basic everyday ingredients and is perfect for family meals.  You can use store-bought basil pesto or make your own.
Course Main Course
Cuisine American, Italian
Keyword chicken pesto pasta
Prep Time 20 minutes
Cook Time 20 minutes
Servings 4 people
Calories 764kcal
Author Julia

Ingredients

Roasted Tomatoes

  • 10 oz cherry tomatoes (sliced in half)
  • 2 tablespoons olive oil
  • 3 cloves garlic minced

Chicken Pesto Pasta

  • 2 tablespoons olive oil
  • 1.5 lb chicken breast (2 skinless, boneless chicken breasts)
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon paprika
  • 8 oz pasta (bow-tie, penne, or fusilli)
  • ¼ cup basil pesto
  • ½ cup heavy cream
  • ¼ cup pine nuts (optional)

Instructions

  • Preheat oven to 400 F. Toss cherry tomatoes, sliced in half, with 2 tablespoons of olive oil and minced garlic. Spread in a casserole dish. Roast for about 20 minutes while you prepare the pasta.
  • Prepare the chicken. This recipe uses 1.5 lb of chicken breasts which usually means 2 large chicken breasts. Make sure to use thinly sliced chicken breasts. Slice each chicken breast in half horizontally. Season them with salt, pepper, and paprika.
  • Heat 2 tablespoons of olive oil on medium-high heat in a large skillet until hot. Add chicken and cook for about 5 minutes per each side until it’s cooked through. Remove chicken to a plate. Slice it thinly.
  • Bring a pot of water to boil. Cook pasta according to package instructions. Drain.
  • Add cooked and drained pasta, basil pesto, and cream to the same skillet that you used to sear chicken. Stir gently and bring to simmer to coat pasta with sauce.
  • Top with sliced cooked chicken, roasted tomatoes and pine nuts (optional). Season with extra salt and pepper or add crushed red pepper flakes, if desired.

Notes

  • Adjust the amount of basil pesto.  This recipe uses ¼ cup of pesto.  Feel free to add extra tablespoons of pesto to your taste.
  • Add extra toppings. Lightly toasted pine nuts and freshly grated Parmesan cheese add extra flavor and texture.   
  • Use extra veggies.  If you want to add more vegetables, add sliced fresh tomatoes, sliced cooked asparagus, sun-dried tomatoes, or mushrooms.
  • Add spiciness. Add red pepper flakes if you would like to make your pasta spicy.
  • Adjust seasonings. Even though the basil pesto tends to be salty, do taste the final dish before serving and season it with extra salt and pepper, if needed.

Nutrition

Calories: 764kcal | Carbohydrates: 49g | Protein: 47g | Fat: 42g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 511mg | Potassium: 997mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1212IU | Vitamin C: 19mg | Calcium: 79mg | Iron: 3mg

The post Creamy Chicken Pesto Pasta appeared first on Julia’s Album.

Originally posted at Julias

Italian Sunday Dinner For Two

While this post is about dinner for two, I am posting my traditional meatball recipe because when I make the entire recipe. That way I can freeze them in small batches for the future. Add a Garden Salad to round out the menu.

Italian Meatballs

Makes 18 to 20 meatballs. Make the meatball mixture early in the day.

Ingredients

1 pound ground beef
1 pound ground veal
1 pound ground pork
3 cloves garlic, minced
3 eggs
1 cup freshly grated parmesan or Pecorino Romano cheese
3 tablespoons chopped Italian flat-leaf parsley
Salt and ground black pepper to taste
3cups stale Italian bread, crumbled
1 ½ cups lukewarm water
Olive oil

Directions

Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt, and pepper.

Blend bread crumbs into the meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still, hold its shape. Refrigerate for several hours.
Shape the meat mixture into 3-inch balls.

Heat enough olive oil to cover the bottom of a large skillet. Fry meatballs in batches.

When the meatball is very brown and slightly crisp, remove it from the heat and drain on a paper towel. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.)
For dinner for two;
Place a ladle of sauce in a small baking dish. Place 4 meatballs in the dish. Cover with sauce. Cover the dish and bake in the oven with the ravioli.


Marinara Sauce

Ingredients

2 tablespoons of extra virgin olive oil
2 large cloves of garlic
¼ cup chopped onion
¼ cup tomato paste
¼ cup of chopped fresh basil leaves
½ teaspoon of crushed red pepper (optional)
Two 26 oz containers can of finely chopped Italian tomatoes
Salt and pepper to taste

Directions

In a large saucepan, heat the olive oil. Add the remaining sauce ingredients and stir until well mixed. Bring the sauce to a simmer and cook partially covered for 1 hour.

Ravioli Bake

I love that ravioli; i can be cooked this. No more breaking apart in boiling water. If you double the recipe use two baking dishes that can go into the dishwasher. The ravioli need to be in a single layer to cook properly.

Ingredients

2 cups marinara sauce
Half a package of frozen cheese-filled ravioli (25 to 27 1/2 ounces)
2 tablespoons grated Parmesan cheese

Directions

Defrost the ravioli on a plate in a single layer covered with plastic wrap and refrigerated overnight.
Heat oven to 350 degrees F. Spray bottom and sides of rectangular baking dish 13x9x2-inches, with cooking spray.

Spread 1 cup of the pasta sauce in a baking dish. Arrange the ravioli in a single layer over the sauce; top with half of the remaining pasta sauce. Sprinkle with Parmesan cheese.

Cover with aluminum foil and bake for 30 minutes. Remove foil; bake uncovered 15 minutes longer or until bubbly and hot in center.

Originally posted at Jovina Cooks Italian

Spicy and Creamy Cajun Chicken Pasta

This spicy and creamy Cajun Chicken Pasta features bell peppers, perfectly seasoned flavorful chicken breasts, and luscious cream sauce.  It’s a simple and quick dinner recipe packed with vegetables and loaded with flavor!

Creamy and spicy Cajun Chicken Pasta with Bell Peppers in a large stainless steel skillet

If you’re looking for a family-friendly weeknight meal or an easy-to-make romantic dinner for two, look no further.  This cajun chicken pasta is pure comfort food that can be customized to be as spicy (or not spicy at all) and as creamy (or not creamy) as you want while still retaining its distinctive Cajun flavor.  Read on to review all the ways you can change and customize this recipe to fit your taste.

Of course, rich pasta dishes like this are best accompanied by a simple and healthy salad.  I recommend Arugula Salad with Pine Nuts or simple Spinach Salad with Parmesan.

If you enjoy Cajun flavors, my other absolute favorite and super-simple Cajun-inspired recipe is Cajun Chicken Bake with Bell Peppers.

Creamy and spicy Cajun Chicken Pasta with Bell Peppers and homemade Cajun seasoning

Variations

  • Protein. This is a great recipe to use skinless and boneless chicken breasts.  I recommend using thinly sliced chicken breasts.  If you bought large ones be sure to slice each one in half horizontally.   This will simplify the cooking process and make it much quicker.   You can also use skinless and boneless chicken thighs, as well as chicken tenderloins. You can even add some shrimp or sausage.
  • Carbs. I prefer a short type of pasta for this cajun chicken pasta. Use penne, rigatoni, farfalle (bow-tie pasta), fusilli (spiral pasta), pasta shells, or any other type of short pasta you have available.
  • Vegetables. In addition to bell pepper, you can add chopped asparagus, sliced tomatoes, mushrooms, broccoli, or sliced zucchini.
  • Extra toppings. Add chopped cooked bacon or bacon bits.  Sprinkle the pasta with chopped green onions if you like.
  • Substitution for cream.  If you don’t have heavy cream, use half-and-half.  You can also use coconut milk.

How to reduce fat and make this recipe healthier

  • Omit heavy cream, Parmesan Cheese, and add EVOO.  While I absolutely love this cajun chicken pasta with cream and Parmesan cheese, you can omit both to make it healthier.  Instead, add a tablespoon or two of extra virgin olive oil to combine all cooked ingredients together.
  • Add more veggies.  This recipe features bell peppers, but you can load up this cajun chicken pasta with all sorts of vegetables: zucchini, broccoli, asparagus, mushrooms, and tomatoes.

Creamy and spicy Cajun Chicken Pasta with Bell Peppers and homemade Cajun seasoning in a stainless steel skillet

How to make Cajun seasoning

Ingredients list

  • 2 teaspoons Smoked Paprika
  • 1 teaspoon Chili Powder
  • 1 teaspoon Cumin
  • 1 teaspoon Thyme (dried)
  • 1 teaspoon Marjoram (dried)
  • 1 teaspoon Garlic Powder
  • ¼ teaspoon Cayenne pepper
  • ¼ teaspoon salt

Stir together the above ingredients in a small bowl. Your homemade Cajun seasoning is ready to use in accordance with the recipe. In this recipe, you apply some of it over the chicken breasts, and then use the remaining amount to season the pasta.

My favorite store-bought Cajun Seasoning

I’ve tried many Cajun spice mixes offered by my local store, and my absolute favorite is Frontier Cajun Seasoning.   This Cajun seasoning is not overly spicy, and the flavor is much better than other brands I’ve tried.  My local store recently ran out of this particular seasoning mix, but gladly Amazon carries it, too.

While I do provide the recipe for the homemade Cajun seasoning mix in the recipe card, you can use any store-bought Cajun spice.  I wholeheartedly recommend Frontier Cajun Seasoning.

How to adjust the spiciness

  • Homemade Cajun seasoning.  If you use my homemade recipe for the Cajun seasoning mix, you can easily adjust the spiciness of the mix by reducing the amount of Cayenne pepper in half or removing it from the mix altogether.
  • Store-bought Cajun spice.  I find that a lot of the store-bought Cajun seasonings are pretty mellow as far as the spiciness, but it’s always best to taste it and judge for yourself.  My absolute favorite is Frontier Cajun Seasoning.  They sell it in my local store, and you can also find it on Amazon.

Equipment to use

I prefer to make this type of pasta in an 11-inch deep skillet.  I used stainless steel skillet, a cast-iron skillet works, too.

What to serve with cajun chicken pasta

Recipe Notes

  • This creamy cajun chicken pasta recipe can easily feed 4 people, especially if served with a side salad or a slice of garlic bread.
  • Grate your own Parmesan cheese.  I buy wedges of Parmesan cheese and grate it myself right before using it.  Freshly grated Parmesan cheese melts and blends better in the sauce.
  • Before serving, sprinkle the pasta with extra grated Parmesan cheese and chopped fresh parsley (or chopped green onions).
  • Adjust the spiciness of the dish by reducing or eliminating the amount of Cayenne pepper and red pepper flakes.

Creamy and spicy Cajun Chicken Pasta with Bell Peppers and homemade Cajun seasoning

How to store, freeze, and reheat cajun chicken pasta

  • Refrigerate. Store leftover pasta in an airtight container in the refrigerator for up to 4 days.
  • Freeze. Freeze the pasta in an airtight container for up to 2 months.  Allow the pasta to thaw overnight in the refrigerator before reheating.
  • Reheat. Reheat cajun chicken pasta gently on the stovetop in the skillet over low heat, stirring halfway through.  Be sure to reheat on low heat otherwise the cream sauce can separate and drastically change texture if reheated on higher heat.  Add a small amount of chicken stock, extra milk, or heavy cream to thin out the sauce and to keep the pasta from drying out.

Other Chicken Pasta Recipes

Cajun Chicken Pasta with Bell Peppers

Print

Spicy and Creamy Cajun Chicken Pasta

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Spicy and creamy Cajun Chicken Pasta is packed with vegetables and loaded with flavor! This simple and quick dinner recipe features bell peppers, perfectly seasoned flavorful chicken breasts, and luscious cream sauce.
Course Main Course
Cuisine American, Cajun
Keyword cajun chicken pasta
Prep Time 20 minutes
Cook Time 20 minutes
Servings 4 people
Author Julia

Ingredients

Cajun Seasoning

  • 2 teaspoons smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon thyme
  • 1 teaspoon marjoram
  • 1 teaspoon garlic powder
  • ¼ teaspoon Cayenne pepper
  • ¼ teaspoon salt

Cajun Chicken Pasta

  • 2 tablespoons olive oil
  • 1.5 pounds boneless skinless chicken breasts , thinly sliced
  • 10 ounces pasta
  • 1 red bell pepper , diced
  • 1 yellow bell pepper , diced
  • 1 cup heavy cream
  • ¼ cup Parmesan cheese freshly shredded
  • ¼ teaspoon red pepper flakes
  • salt to taste

Instructions

  • Combine ingredients for Cajun seasoning in a small bowl. Or, alternatively, use 2 tablespoons of your favorite Cajun seasoning. My recommendation is Frontier Cajun seasoning.
  • Place 2 chicken breasts in a shallow bowl and coat on both sides with ½ of the Cajun seasoning. Save the remaining ½ of the seasoning for pasta. Note: be sure to use thinly sliced chicken breasts. That means if you bought large chicken breasts, slice each one in half horizontally.
  • Heat 2 tablespoons of olive oil in a large skillet on medium-high heat. Add the chicken breasts seasoned with Cajun spice and cook for about 4 minutes on each side. Turn off the heat, cover the skillet with the lid, and let the chicken sit, covered, off heat for about 10 minutes until it’s completely cooked through. Remove the chicken to a plate and slice chicken thinly.
  • In the meantime, bring a large pot of water to boil. Add pasta and cook according to the package instructions (that usually means somewhere between 10 or 15 minutes). Drain pasta.
  • Add diced bell peppers to the same, now empty, skillet that you just used to cook chicken. Cook on medium heat for about 4 minutes until bell peppers are slightly softened. Remove ½ of the cooked bell peppers to a plate, leaving the remaing ½ in the skillet.
  • To the same skillet with ½ of the cooked bell peppers, add the cream, the remaining ½ of the Cajun seasoning, and freshly shredded Parmesan cheese. Bring to a brief boil, reduce to simmer, and cook, constantly stirring, until the cheese starts to melt, for several minutes.
  • Add drained cooked pasta to the skillet with the cream sauce and heat through on low heat. Season with red pepper flakes, more salt and extra cayenne pepper, if desired. Top with sliced cooked chicken and the remaining ½ of cooked bell peppers.

Notes

  • Adjust the amount of Cajun spice.  This recipe uses a rich amount of Cajun seasoning.  You can adjust this amount to your liking reducing it in half, for example.  I use half of the amount to season the chicken, and then the remaining half to add to the sauce.   Use your best judgement and taste to adjust the amount of seasoning at either step.
  • Red Pepper Flakes.  I also use red pepper flakes to spice up the pasta even more at the end.  You can omit them or reduce the amount if you don’t like your pasta to be too spicy.
  • Salt.  In the last step, make sure to taste the pasta and add more salt if it tastes too bland.  
  • Final touches. Sprinkle the pasta with finely chopped fresh parsley or chopped green onions, and with freshly grated Parmesan cheese, if desired.

The post Spicy and Creamy Cajun Chicken Pasta appeared first on Julia’s Album.

Originally posted at Julias

Caprese Orzo Pasta

Caprese Orzo Pasta

Caprese orzo pasta is loaded with juicy tomatoes, creamy mozzarella and chopped fresh basil. It is light, fresh and perfect for spring!

Adding orzo pasta to the classic caprese ingredients makes this a great side dish or a delectable light lunch. I’m always looking to liven things up when it comes to lunch time! Plus, we are all about caprese flavors — see our caprese sandwich or our balsamic caprese chicken.

A serving bowl of orzo caprese salad. It is loaded with tomatoes, fresh basil and mozzarella cheese. Parmesan cheese, salt, and tomatoes are next to the bowl of orzo.

Our kids love helping us in the kitchen and this is a great recipe to get the whole family involved. Even our 5-year-old can cook up a batch of orzo. We put our oldest on the basil and our second on the tomatoes and mozzarella and this caprese salad is done in no time! It is simple, healthy and the flavors are flawless!

What Ingredients Go in Caprese Orzo Pasta?

When you hear caprese, you know your usual suspects, but there are couple of other ingredients that go into this pasta dish. Here is your shopping list:

  • Orzo
  • Olive Oil
  • Garlic
  • Chicken Broth
  • Thyme (fresh)
  • Basil (fresh)
  • Mozzarella (buffalo or pearls)
  • Tomatoes
  • Parmesan
  • Pepper
  • Salt

A bowl of caprese orzo salad. There are tomatoes and mozzarella chunks and fresh green basil in the salad.

How to Make Caprese Orzo Pasta

We have gone through the basic steps, but here is the whole process in a little more detail. For the complete recipe, see the recipe card below.

  1. Orzo – This recipe starts by toasting the dry orzo. We’ve found this really takes the flavor over the top. Then add the garlic and thyme. The orzo is cooked in chicken broth for even more flavor.
    • PRO TIP: Thyme isn’t a typical caprese flavor, but it adds a flavor that we love in this pasta salad!
  2. Caprese – Once the orzo has absorbed most of the water and it is tender, its time to add all the caprese stars – cheese, tomatoes and basil. Then salt and pepper to taste and dig in!

Caprese orzo salad packed with tomatoes, mozzarella chunks and fresh basil.

What is Caprese?

Caprese is an Italian dish made from fresh mozzarella, tomatoes, and sweet basil, seasoned with salt and olive oil, occasionally paired with arugula. It can be eaten as a salad or on a sandwich.

A serving bowl of caprese orzo salad. The salad contains tomatoes, mozzarella chuncks and fresh basil. A few basil leaves, tomatoes and a small container of oil are sitting by the salad.

Is Orzo Pasta Or Rice?

I feel like orzo isn’t as well know as it should be. Orzo is a rice-shaped pasta. So it is a pasta that eats like rice but takes substantially less time to cook. It’s a winner that should be used more in my humble opinion!

Caprese orzo salad in a larch serving bowl. There are bright red tomatoes, fresh green basil and chunks of mozzarella cheese. A few tomatoes, a brick of parmesan cheese, and a container of salt are on the table by the salad.

How to Cook Orzo Pasta?

We like to toast the dry orzo first to really heighten the flavor of the cooked pasta. After toasting it for a minute or so in olive oil, add your liquid (water works great, but use a broth for even more flavor). Let it come to a boil and then turn the heat down and let it simmer for 8-10 minutes.
 

A bowl of caprese orzo salad. The salad has tomatoes, mozzarella chunks and fresh basil leave in it. A container of fresh ground pepper and a few parsley leaves are next to the salad.

How Do You Know When Orzo Is Done?

Orzo takes about 10 minutes to cook.

It is done when it has a firm, chewy texture.

How Long Will Orzo Keep?

Cooked orzo will keep for 3-4 days in the refrigerator.

A close-up of caprese orzo salad. It has red tomatoes, fresh green basil, and chunks of mozzarella cheese.

Are Tomatoes Good For You?

I am obsessed with tomatoes, especially tomatoes fresh from the garden. We don’t have a spot in our backyard for a garden which makes me the saddest, but my parents have a huge garden. When we go to visit in the summer, we always return with tons of fresh produce including all kinds of tomatoes.

Tomatoes are a great source of vitamin C, potassium, folate, and vitamin K. They are also high in antioxidants.

A bowl of caprese orzo salad with fresh tomatoes, mozzarella chunks and fresh basil. A few basil leaves are on the table next to the pasta.

Caprese orzo pasta is going to be your new favorite dish this spring! I’m having it for lunch this week. My kids are whipping it up. We will have it for dinner, and then I’ll be eating the leftovers for lunch. It keeps great in the refrigerator too, so I can eat it several days in a row! Three cheers for CAPRESE!

A serving bowl of caprese orzo salad. There are tomatoes, mozzarella chunks and fresh basil leaves in the salad. Another bowl of salad, a container of ground pepper, and a few parsley leaves are on the table next to the bowl.

Looking for more delicious ORZO RECIPES?

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A bowl of caprese orzo salad. The salad has tomatoes, mozzarella chunks and fresh basil leave in it. A container of fresh ground pepper and a few parsley leaves are next to the salad.

Print

Caprese Orzo Pasta

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This easy caprese orzo pasta recipe is light, fresh and perfect for spring.
Course 100 Family Favorite Easy Healthy Recipes
Prep Time 2 minutes
Cook Time 12 minutes
Total Time 14 minutes
Servings 4
Calories 408kcal

Ingredients

  • 1 1/2 Cups Orzo Pasta
  • 1 Tablespoon Olive oil
  • 2 Cloves Garlic minced
  • 3 Cups Chicken Broth
  • 1 teaspoon Thyme leaves fresh
  • 1/4 Cup Basil Fresh, chopped
  • 1 Cup Mozzarella buffalo, or mozzarella pearls
  • 1 Cup Tomatoes
  • 2/3 Cup Parmesan Cheese grated, plus more for garnish
  • Cracked Pepper fresh, to taste
  • Salt to taste

Instructions

  • In a skillet over medium heat, add the olive oil and pasta.
  • Cook, stirring occasionally until toasted, about 30-60 seconds.
  • Add garlic and stir it in followed by thyme.
  • Add the broth, a small amount at a time.
  • Bring to a boil, cover the skillet with a lid and turn down to a simmer for 8-10 minutes or until the pasta has absorbed most of the water and is tender.
  • Add the cheeses, tomatoes, basil and salt and pepper to taste and serve immediately.

Notes

Left overs can be stored in the refrigerator for 2-3 days.

Nutrition

Serving: 1g | Calories: 408kcal | Carbohydrates: 46g | Protein: 21g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 33mg | Sodium: 1093mg | Potassium: 391mg | Fiber: 2g | Sugar: 3g | Vitamin A: 733IU | Vitamin C: 19mg | Calcium: 370mg | Iron: 2mg

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A serving bowl of orzo caprese salad. It is loaded with tomatoes, fresh basil and mozzarella cheese. Parmesan cheese, salt, and tomatoes are next to the bowl of orzo.

READ: Caprese Orzo Pasta

Originally posted at Oh Sweet Basil

Alfredo Pasta With Scallops & Ham 带子火腿白酱意大利面

My son and I love creamy pasta! Sharing an easy and quick way to cook pasta with homemade Alfredo Sauce using Ninja Foodi multi-cooker.

Ingredients: 2 servings 
中文食谱:请在网页的右边点击Translate,然后选择中文翻译

2 cloves Garlic, chopped

1 tbsp Butter plus some oil for cooking

8 Swiss Brown Mushroom, sliced

70g Ham, diced

10-12 Scallops

Some Salt & Pepper, add to taste

Water

120g Pasta – Fettuccine/ Spaghetti 

Garnish: Fresh Parsley

Appliance: Ninja Foodi Multi-Cooker OP300. 

The Ninja Foodi that I’m using is a combination of a pressure cooker and air fryer in one appliance, it’s super-efficient and time-saving. Ever since I’ve got my Ninja Foodi multi-cooker, I’ve cooked almost everything using this wonder-pot. Besides pressure cook and air frying, there are other functions such as steam, slow cook, sear/ saute, bake/ roast, grill, and keep warm. I would highly recommend to everyone who loves easy and hassle-free cooking with lesser pots and pans to wash.<< Read more about the Ninja Foodi OP300 >>

If you’re interested to purchase Ninja Foodi, you can use this Discount Codemfa_dingoozatfood to buy at the lowest price 👉$374.25 (UP: $599). This discount is valid for orders from Singapore and Malaysia via Ninja Kitchen SG Website + 1 year warranty + home delivery (usually takes about 4 working days). I’ve attached link below👇

Follow these steps to redeem the offer:

2. Tap “ADD TO CART”, select quantity.


3. Tap “CHECKOUT.$499“, key in the discount code: mfa_dingoozatfood. The price after discount is $374.25. Fill in the delivery details and proceed.



Watch the video below  to find out more about Ninja Foodi functions and how it works:

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 如果您要分享此食谱/内容,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!

Method:

1. Turn on Ninja Foodi, set SAUTE/SEAR (HI) mode heat some oil, sear the scallops, season with salt and pepper, set aside. Add in butter and garlic, stir fry until fragrant. Add in mushroom and ham, stir fry to soften the mushrooms. Season with some salt and pepper, set aside.



2. Add some warm water into the pot – 2 cups level. Add a pinch of salt and the raw pasta (break-half as shown in the pic below). Close the pressure lid, set PRESSURE COOK (HI) – 1 minute.



3. When the cooking has completed, quick-release pressure. Discard the water. Switch to SAUTE/SEAR mode, add in all ingredients. Simmer and toss to combine the ingredients. Garnish with parsley, serve right away. Note: The pasta is al dente after 1 min pressure cook. If you’re not cooking for young children or the elderly (who usually preferred softer texture pasta), just toss in sauce and serve. Adjust the cooking time if you’re not using spaghetti.

若喜欢我的食谱,可以LIKE和追随我的面书专页,不要错过最新食谱发布。If you like my recipe, click hereLIKE & follow Miki’s Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don’t forget to change the setting to ‘SEE FIRST’ if you wish to see my post on your Facebook news feed. 
<< Click HERE >> to view more Ninja Foodi recipes and cooking videos, includes easy one-pot-meal, chicken curry, roast chicken, roast pork ribs, crispy chicken, porridge, fish recipes, bread, kid-friendly snacks and many more…

Originally posted at Dingooz at Food