I really loved this and I can see this being the perfect summer meal! Great flavor too! I will be making this one a lot!
DeDe Smith
Awesome summer pasta meal!
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Ingredients
- 16 oz pasta
- 2 boneless, skinless chicken, cooked and diced
- 1 tsp salt
- 1 bottle Italian salad dressing
- 16 oz frozen (or fresh) vegetables of choice
- grated Parmesan
Instructions
Prepare pasta according to package directions. Warm salad dressing in a large skillet. Add vegetables and cook until heated through. Add chicken and pasta and warm until heated through. Serve with Parmesan cheese on top.
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On Recipe Thursdays, I am going to be sharing a recipe with you! I will pick a recipe from my collection and I will be sharing where I got the recipe and everything. But I am going to include my own photo of the finished food, the original recipe, and try and share the things I changed when I made it!
Recipe Thursday | Creamy Italian Pasta with Crunchy Chicken
I love the added crunch to the chicken! This had really great flavor!
DeDe Smith
Perfectly creamy dinner with added crunch!
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Ingredients
- 4 chicken breasts, cut up
- 2 1/2 cup corn flakes
- 1/2 cup flour
- 1/4 tsp salt
- 1/2 cup milk
- 6 tbsp olive oil
- 16 oz bowtie noodles
- 1 bag frozen vegetables
- 2 containers Philadelphia cream cheese spread
- 2 cups milk
- 2 tbsp italian seasoning
- 2 cups chicken broth
- 1 can cream of chicken soup
- 2 cups parmesean
Instructions
Crush the corn flakes into crumbs. In a bowl, mix the salt and flour. Stir to combine. Place the flour, milk, and crushed cornflakes into separate bowls. Dredge the chicken pieces in the flour (both sides), and then in the milk, and then in the cornflakes.
Add the olive oil to skillet and fry chicken pieces with salt and pepper. When cooked through, remove from pan and place on plate and cover with tin foil.
Cook your pasta.
Using the skillet you used to cook the chicken, put all your sauce ingredients and whisk together. Cook until warm and bubbly.
On each plate, put your pasta and chicken pieces and pour the sauce on top.
Notes
Adapted from The Daily Smash - http://thedailysmash101.blogspot.com/2012/02/creamy-italian-pasta-with-crunchy.html
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______________________________
On Recipe Thursdays, I am going to be sharing a recipe with you! I will pick a recipe from my collection and I will be sharing where I got the recipe and everything. But I am going to include my own photo of the finished food, the original recipe, and try and share the things I changed when I made it!
Recipe Thursday | Garlic Chicken Farfalle
I LOVED this recipe. It had amazing flavor and my kids loved it too! We will be making this a part of our regular family dinners!
DeDe Smith
Another perfect pasta dish!
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Ingredients
- 16 oz Farfalle pasta
- 2 cups heavy whipping cream
- 3-4 boneless, skinless chicken breasts
- 3 cloves garlic, crushed
- 1 tsp pepper
- 1 tsp salt
- 1/2 cup butter
- 1 lb bacon, crumpled
- 1/2 cup shredded Parmesan cheese
- 1 bottle Lawry’s mesquite marinade with lime juice
Instructions
Cook chicken and bottle of marinade in crockpot on low for 6 hours. Pull marinated chicken out of the juices, allow to cool a little bit, and shred.. Set this aside. About a half-hour before serving, boil the pasta. In a small saucepan, melt butter, add garlic, whipping cream, pepper, salt, parmesan cheese, and crumpled bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked, drained pasta, add chicken and stir through. Sprinkle a little bit more shredded parmesan cheese on top.
Notes
Adapted from Becky Higgins
Calories
Fat
Carbs
Protein
On Recipe Thursdays, I am going to be sharing a recipe with you! I will pick a recipe from my collection and I will be sharing where I got the recipe and everything. But I am going to include my own photo of the finished food, the original recipe, and try and share the things I changed when I made it!
Recipe Thursday | Manicotti
I love stuffed pasta and Manicotti is one of my favorites! Try it – you’ll love it! I still need practice actually stuffing the pasta, but – even if it doesn’t always look perfect, its good!
DeDe Smith
Stuffed Pasta rules!
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Ingredients
- 12 Manicotti Shells
- 4 cups shredded mozzarella cheese, divided
- 8 oz soft cream cheese with onions and chives
- 2 bottles of your favorite marinara sauce
- 1/2 cup grated parmesan cheese
Instructions
Cook manicotti in a large pot of boiling water according to package directions. Drain and rince with cold water; drain again. Preheat oven to 350 degrees. Spray a baking dish with cooking spray. Mix 3 cups of mozzarella with soft cream cheese. Stuff the manicotti; place in prepared baking dish. Spoon marinara sauce over manicotti. Sprinkle remaining mozzerella over the manicotti. Bake for 15 minutes. Sprinkle with Parmesan. Bake for 10 minutes longer.
Calories
Fat
Carbs
Protein
On Recipe Thursdays, I am going to be sharing a recipe with you! I will pick a recipe from my collection and I will be sharing where I got the recipe and everything. But I am going to include my own photo of the finished food, the original recipe, and try and share the things I changed when I made it!
Recipe Thursday | Chicken Penne
DeDe Smith
Divinely rich and delicious!
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Ingredients
- 6 tbsp butter, plus more for baking dishes
- kosher salt and black pepper
- 1 lb penne rigate
- 1 tsp olive oil
- 3 boneless, skinless chicken breasts, cut in chunks
- 1/2 cup plus 2 tablespoons flour
- 6 garlic cloves, finely minced
- 6 cups whole milk
- 10 ounces white mushrooms, sliced
- 2 cups shredded provolone or mozzarella
- 2 cups freshly grated Parmesan
Instructions
Preheat oven to 400. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta and set aside. While pasta is boiling, heat oil over medium-high heat in a large skillet. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Half each piece lengthwise, then thinly slice crosswise. While chicken pan is still hot, toss the mushrooms in and saute until golden brown (3-4 minutes). Use a little extra olive oil if needed.
In a 5-quart Dutch oven or heavy pot (I just use the pot I cooked my pasta in), melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking constantly, gradually add milk; bring to a simmer. Keep whisking frequently as sauce thickens, about 1 minute more. Add mushrooms and cook 1 minute. take the pan off the heat and and gradually stir in provolone and Parmesan.
Add chicken and pasta to pot; season with salt and pepper to taste. Divide pasta mixture between baking dishes. If cooking, sprinkle parmesan on top. Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.
Notes
Adapted from Our Best Bites - http://ourbestbites.com/2010/02/baked-chicken-penne-freezer-meal/
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______________________________
On Recipe Thursdays, I am going to be sharing a recipe with you! I will pick a recipe from my collection and I will be sharing where I got the recipe and everything. But I am going to include my own photo of the finished food, the original recipe, and try and share the things I changed when I made it!
Recipe Thursday | Cheesy Italian Chicken
This was a fun meal for the kids to help with! You can put it all in a ziploc bag and have the kids mix it! And its easy to clean up too!
DeDe Smith
Easy and so fun for kids to help make!
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Ingredients
- 3 boneless, skinless chicken breasts, cut into chunks
- 1 bottle of Italian salad dressing
- 8 oz cream cheese
- 1 can Cream of Chicken Soup
- 1/2 cup milk
- 1 red bell pepper
- 1 green bell pepper
- 1 cup grated parmesan cheese
- salt and pepper
- 16 oz pasta, cooked
- 1 gallon ziploc bag
Instructions
Gather all your ingredients and place in a ziploc bag.
Now for the fun! Let the kids mix, mash, and get everything combined.
Bake at 375 degrees for 45-55 minutes until chicken is tender and no longer pink.
Serve over pasta and top with extra parmesan cheese!
Calories
Fat
Carbs
Protein
On Recipe Thursdays, I am going to be sharing a recipe with you! I will pick a recipe from my collection and I will be sharing where I got the recipe and everything. But I am going to include my own photo of the finished food, the original recipe, and try and share the things I changed when I made it!
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