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Recipe ThursdayZ | Chickey Pasta


This week’s recipe  |  CHICKEY PASTA
A delicious pasta dish that is light and yummy! The chicken pieces are heaven – in fact, you could just make the chicken and use as homemade chicken nuggets!
Chickey Pasta
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Ingredients

  • 2 lb boneless skinless chicken breast, cut into 1" cubes
  • 1 cup flour
  • 3 eggs, lightly beaten
  • 1 cup Panko Italian bread crumbs
  • 2 tbsp olive oil
  • 1 cup + 2 tbsp unsalted butter
  • 1 tbsp garlic powder
  • 3 cups Chicken Broth
  • 1 pkg Chicken Gravy
  • 1/2 cup Milk
  • 1 lemon, juiced
  • 1 lb of your favorite pasta
  • Parmesan cheese
  • Kosher salt
  • Black pepper
Find more recipes | www.designzbydede.com

Instructions

Add flour to a shallow bowl and season with salt and pepper. To a second shallow bowl, add lightly beaten eggs and season with salt and pepper. To a third shallow bowl, add Panko bread crumbs and season with salt and pepper.

Dredge chicken cubes in flour, shaking off excess. Coat with egg wash and then bread crumbs. Place on a dish and allow to sit for 10-15 minutes while you prepare the other ingredients.

Bring a large pot of salted water to a boil. Cook pasta until al dente.

In a large nonstick skillet, melt 2 tablespoon butter and 2 tablespoon olive oil over medium-high heat. Cook chicken cubes in batches for about 3-4 minutes per side. Remove each batch of chicken to a paper towel-lined plate to drain the excess oil. Add extra olive oil to the pan as necessary if it looks too dry.

Once chicken is finished, turn heat to medium and melt butter in the pan. Add garlic powderand sauté for 1 minute. Add chicken broth, chicken gravy, milk, and lemon juice. Allow to simmer for 8-10 minutes until slightly reduced. Turn heat to low and season with salt and pepper to taste. Add chicken back to pan and allow to simmer on low for 1-2 minutes. Serve over pasta with plenty of fresh grated parmesan cheese.

Nutrition

Calories

5519 cal

Fat

305 g

Carbs

340 g

Protein

354 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
101
https://www.designzbydede.com/2017/12/07/recipe-thursdayz-chickey-pasta/

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Thursdays

Recipe Thursday | Tuna Noodle Casserole

Tuna Noodle Casserole by DeDe Smith
This week’s Recipe | Tuna Noodle Casserole by DeDe Smith
This is my take on the traditional Tuna Noodle Casserole. I added a lot of veggies and it makes it so colorful and perfect for Fall. It also includes a unique topping (as you actually take 3 different types of crumbs and add them together)!I have a big fondness for casseroles. I know many people do not like “cream of” soups added to their casseroles and it is healthier for you to not use those – but I actually love the taste, so I do use it most of the time. I did add a can of cream of mushroom soup in this recipe to thicken it up a bit – but you could totally NOT use it and be fine. I loved this dish. It had a lot of flavor and I love all the added veggies. My kids even ate it after a little encouragement (because of the veggies.)

A Fancy Schmancy take on the traditional tuna casserole!
 

 

Tuna Noodle Casserole

A Fancy Schmancy take on the traditional tuna casserole!

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Ingredients

  • 2 tbsp olive oil
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • 8 oz mushrooms, diced
  • 2 stalks of celery, diced
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 16 oz egg noodles
  • 3 cups sharp cheddar/monterey jack, grated
  • 2 cups chicken broth
  • 1 cup half 'n half
  • 1 can cream of mushroom soup (optional)
  • 1 bag frozen peas
  • 1 bag frozen corn
  • 2 cans of tuna in water, drained and flaked
  • 4 tbsp butter, melted
  • 1 cup potato chips, crushed
  • 18 Ritz Crackers, crushed
  • 1 cup Italian Breadcrumbs
Find more recipes | www.designzbydede.com

Instructions

Add olive oil to a large skillet and add onions and garlic. Cook for a few minutes and then add mushrooms. Cook for a few more minutes and then add celery and peppers. Cook on Medium-Low until mushrooms are browned and all vegetables are tender.

To the skillet add chicken broth, half 'n half, and cream of mushroom soup. Heat until boiling and then stir in peas, corn, and tuna. Simmer for 10 minutes.

Meanwhile, cook your egg noodles according to package directions for al dente. Drain and then add to a large casserole dish. Immediately stir in 2 of the cups of grated cheese and stir so it melts all over the noodles.

Pour sauce over the noodles. Top with remainder of grated cheese.

Mix potato chips, ritz crackers, and bread crumbs and butter and spread over the top. Bake at 400 degrees for 30 minutes.

Nutrition

Calories

547 cal

Fat

21 g

Carbs

80 g

Protein

10 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
5
https://www.designzbydede.com/2014/09/18/recipe-thursday-tuna-noodle-casserole/

 

 

______________________________
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 | Bowtie Kielbasa Pasta

Bowtie Kielbasa Pasta by DeDe Smith
This week’s Recipe | Bowtie Kielbasa Pasta by DeDe Smith
We really like kielbasa (especially the beef kind) in my family. Up to this point we had just fried it up and ate it with potatoes and vegetables, but I have a love for pasta and so I wanted to create a pasta dish with it. I kind of just pulled things out of my pantry and this was the result. My family loved it (except for my daughter – who shunned the green onions, but liked the rest)! I really liked how it was all made in a skillet – only one pan to clean! This is definitely going into our list of go-to dinner meals.

A Creamy Pasta with Sausage that has lots of flavor that your whole family will love!
 

 

Bowtie Kielbasa Pasta

A Creamy Pasta with Sausage that has lots of flavor that your whole family will love!

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Ingredients

  • 2 tbsp Olive Oil
  • 2 lb Polska Kielbasa, sliced into chunks
  • 1 large Onion, diced
  • 2 cloves Garlic, minced
  • 4 cups Chicken Broth
  • 2 (10 oz) cans Ro-Tel Tomatoes and Green Chiles, Mild
  • 2 cups Heavy Cream
  • 16 oz Bowtie Pasta
  • 1 tsp Salt
  • 1 tsp Pepper, freshly ground
  • 2 cups Monterey Jack and Cheddar Cheese Blend, shredded
  • 1/2 cup Parmesan Cheese
  • 1/3 cup Green Onions
Find more recipes | www.designzbydede.com

Instructions

Add your olive oil to a skillet and heat. Add onions and garlic and cook until the onions are transparent and lightly browned. Add Kielbasa and cook until browned.

Add broth, tomatoes, cream, pasta, salt and pepper and stir. Bring to a boil, cover skillet, and reduce heat to medium-low. Simmer until pasta is tender.

Once pasta is tender, stir in cheese and sprinkle with green onions. Stir and cook until cheese is melted!

Nutrition

Calories

717 cal

Fat

28 g

Carbs

88 g

Protein

34 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
6
https://www.designzbydede.com/2014/09/04/recipe-thursday-bowtie-kielbasa-pasta/

 

 

______________________________
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 – Stuffed Taco Shells

Stuffed Taco Shells by DeDe Smith
This week’s Recipe | Stuffed Taco Shells by DeDe Smith
We have a taco night each week at our house – usually on Tuesdays. I like to serve a variety of mexican food on this night, so that its not always just tacos. This one is a really fun way to mix it up! Filling and tasty!

A great recipe to mix-it-up on Taco Night!

Stuffed Taco Shells

A great recipe to mix-it-up on Taco Night!

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Ingredients

  • 1 lb ground beef
  • 1 package taco seasoning
  • 8 oz package cream cheese
  • 2 cups sour cream
  • 1 pkg jumbo pasta shells
  • 1 cup salsa
  • 1 cup taco sauce
  • 2-4 cups cheese, grated
  • 2 cups tortilla chips, crushed
  • 3 green onions, chopped
Find more recipes | www.designzbydede.com

Instructions

Cook ground beef and add taco seasoning, sour cream, and cream cheese. Simmer until cheese is melted. Blend well. Set aside and allow to fully cool.

Cook shells according to package directions. Toss well with butter.

Pour salsa in the bottom of a 9x13 inch baking dish.

Stuff each shell with the meat mixture. Place the stuffed shells in the baking dish and cover the tops of the shells with taco sauce.

Cover and bake in the oven at 350 degrees for 30 minutes.

After 30 minutes, uncover, and sprinkle crushed chips and grated cheese on top. Cook for about 15 more minutes.

Nutrition

Calories

442 cal

Fat

24 g

Carbs

27 g

Protein

32 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
11
https://www.designzbydede.com/2013/06/13/recipe-thursday-stuffed-taco-shells/

______________________________
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 | Sausage Rigatoni

Sausage Rigatoni by DeDe Smith
This week’s Recipe | Sausage Rigatoni by DeDe Smith
You gotta love a good skillet meal. The pork sausage adds such a great flavor and this comes together really quickly!

A great, flavorful skillet meal!

Sausage Rigatoni

A great, flavorful skillet meal!

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Ingredients

  • 1 onion, sliced
  • 1 pound Mild Sausage
  • 16 oz rigatoni
  • 1 pkg frozen mixed vegetables
  • 1/4 cup Olive Oil
  • 2 garlic cloves, crushed
  • 1 tbsp lemon zest
  • 2 tbsp lemon juice
  • 1 tbsp Oregano
  • Parmesan cheese
  • Salt and Pepper
Find more recipes | www.designzbydede.com

Instructions

First, put a the box of pasta into boiling water that has been salted. 2-3 minutes before the pasta is done add the broccoli with the pasta and cook until tender. Make sure to save one cup of pasta water to help make the sauce.

While the pasta is cooking, cook the Italian sausage and red onion in a larger skillet until the sausage is completely cooked through. Make sure to break up the sausage with a wooden spoon.

For your sauce, whisk in a separate bowl: the crushed garlic, olive oil, lemon zest, lemon juice, salt, pepper, and oregano.

When your pasta and sausage is cooked through add the pasta and broccoli to the same pan as the sausage and pour your olive oil mix all over and mix well. Add some of the saved pasta water to scrape up all the yummy flavor that stuck to the bottom of the pan. Add some Parmesan cheese and you’re done!

Nutrition

Calories

34 cal

Carbs

6 g

Protein

1 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
23
https://www.designzbydede.com/2012/12/13/recipe-thursday-sausage-rigatoni/

______________________________
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 | Sour Cream Noodle Bake

Sour Cream Noodle Bake by DeDe Smith
This week’s Recipe | Sour Cream Noodle Bake by DeDe Smith
Loved this. It was very easy to make and came together really quickly. Plus it had great flavor. It was basically a Lasagna without having to layer noodles!

Lovely layered casserole!

Sour Cream Noodle Bake

Lovely layered casserole

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Ingredients

  • 1 1/2 lb ground beef
  • 1 can tomato sauce
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 16 oz egg noodles
  • 16 oz sour cream
  • 8 oz small curd cottage cheese
  • 2 cups cheddar cheese, grated
Find more recipes | www.designzbydede.com

Instructions

Brown ground beef in a large skillet. Drain fat, then add tomato sauce and season with salt and pepper. Stir, then simmer while you prepare the other ingredients.

Cook egg noodles until al dente. Drain and set aside.

In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir.

To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake at 350 degrees for 20 minutes, or until all cheese is melted.

Notes

Adapted from The Pioneer Woman - http://thepioneerwoman.com/cooking/sour-cream-noodle-bake/

Nutrition

Calories

491 cal

Fat

12 g

Carbs

72 g

Protein

22 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
32
https://www.designzbydede.com/2012/09/13/recipe-thursday-sour-cream-noodle-bake/

______________________________
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!