Cajun Chicken Pasta

Oh ya'll know my love of all things Pioneer Woman (well almost all things) and she did not disappoint with this recipe. It makes a lot if you're a small family like ours. I think we had it for lunch and dinner twice and ended up throwing a little out, so be warned unless ya'll are some big eaters! I followed the recipe exactly as written. Enjoy!

Ingredients

• 3 whole Boneless, Skinless Chicken Breasts, Cut Into Cubes
• 3 teaspoons Cajun Spice Mix, More To Taste
• 1 pound Fettuccine
• 2 Tablespoons Olive Oil
• 2 Tablespoons Butter
• 1 whole Green Bell Pepper, Seeded And Sliced
• 1 whole Red Bell Pepper, Seeded And Sliced
• 1/2 whole Large Red Onion, Sliced
• 3 cloves Garlic, Minced
• 4 whole Roma Tomatoes, Diced
• 2 cups Low Sodium Chicken Broth
• 1/2 cup White Wine
• 1 cup Heavy Cream
• Cayenne Pepper To Taste
• Freshly Ground Black Pepper, To Taste
• Salt To Taste
• Chopped Fresh Parsley, To Taste

Preparation Instructions

Cook pasta according to package directions. Drain when pasta is still al dente; do not overcook!

Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces. Toss around to coat. Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat. Add half the chicken in a single layer; do not stir. Allow chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate.

Repeat with remaining chicken. Remove chicken, leaving pan on high heat.

Add remaining olive oil and butter. When heated, add peppers, onions, and garlic. Sprinkle on remaining Cajun spice, and add salt if needed. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan.

With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in cream, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. Sauce should be spicy!

Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained fettuccine and toss to combine.

Top with chopped fresh parsley and chow down!

Mexican Stuff Shells

Yup I had to try these and yup they were pretty darn yummy and will make their appearance in our menu rotation every now and then :) I found these at The Way to His Heart....
I make my own taco seasoning and if you do too use that instead of the packaged stuff :)

Mexican Stuffed Shells

Ingredients:
1 lb. ground beef
1 package low-sodium taco seasoning
4 oz. cream cheese
14-16 jumbo pasta shells
1.5 cup salsa
1 cup taco sauce
1 cup cheddar cheese
1 cup monterey jack cheese
3 green onions
Sour cream

Preheat oven to 350°.
In a frying pan cook ground beef; add taco seasoning and prepare according to package directions. Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely. While ground beef is cooking, cook the pasta shells according to directions; drain. Set shells out individually on cutting board/baking sheet so that they don’t stick together.
Pour salsa on bottom of 9×13 baking dish. Stuff each shell with the meat mixture. Place shells in 9×13 pan open side up. Cover shells with taco sauce. Cover with foil and bake for 30 minutes.
After 30 minutes, add shredded cheese and bake for 10-15 more minutes, with the foil removed. Top with any condiments you’d like (green onions, black olives, etc.) Serve with sour cream and/or more salsa.

Fettuccine Alfredo

Another must try that is so easy from the Pioneer Woman. It is super rich and I bet oh so good if you add some grilled chicken, brocoli and carrots, which is something I plan on trying in the near future!

Ingredients

• 1 pound Fettuccine Noodles
• 1 stick Butter
• 1 cup Heavy Cream
• Salt and Pepper, to taste
• 2 cups Freshly Grated Parmesan Cheese

Preparation Instructions

Cook pasta according to package directions.
In a saucepan or skillet, warm butter and cream. Season with salt and freshly ground black pepper.
Grate Parmesan cheese and place half of it into a large serving bowl. Pour warm butter/cream mixture over the top.
Drain pasta and immediately pour it into the bowl.
Toss a couple of times, then sprinkle in the other half of the Parmesan.
Toss to combine, thinning with pasta water if necessary.
Serve immediately as a main course or accompaniment to meat or salad.
Delicious!

Pasta alla Vodka

Oh if you know me you know my love of the Pioneer Woman and I've started making some of her recipes. Although not all of them are what I'd call amazing she does have a quite a few that are amazing!! This is one of those recipes that is oh so good and if you would like to add some chicken to it yum!

Ingredients:


■1 pound Pasta
■2 Tablespoons Olive Oil
■2 Tablespoons Butter
■1 whole Medium Onion, Chopped Finely
■2 cloves (to 3 Cloves) Garlic, Chopped
■¾ cups (to 1 Cup) Vodka
■1 can (About 14 Oz.) Tomato Puree
■1 cup Heavy Cream
■1 pinch Red Pepper Flakes
■¼ teaspoons (to 1/2 Teaspoon) Salt
■Freshly Ground Black Pepper, To Taste
■1 cup Grated Parmesan Cheese

Preparation Instructions

Cook pasta according to package directions, being careful not to overcook.

In a large skillet over medium heat, add olive oil and butter. When butter is melted, add in chopped onion and garlic. Stir and allow to cook for two minutes. Pour in vodka. Stir and cook for three minutes. Add in tomato puree and stir.

Reduce heat to low and stir in cream. Allow to simmer, being careful not to overheat. Stir in red pepper flakes, salt and pepper.

Drain the pasta, reserving 1 cup of pasta water in case sauce is too thick. Add cooked pasta to the sauce, tossing to combine. Splash in a little water if it needs it. Stir in Parmesan cheese.

Pour mixture into large serving bowl. Garnish with more Parmesan cheese.

Manicotti

This is super simple to make and oh so yummy :)

 

Ingriendents:

• 12 LG manicotti shells
• 4cups shredded mozzarella cheese (divided)
• 2 cups ricotta (or one container)
• 1 jar spaghetti sauce (26oz) (I buy the kind with the meat in it for this...I think it's by Ragu)
• 1/2 c grated Parmesan or Romano cheese

Directions:

 

Preheated oven to 350. Spray a 13X9 inch baking pan with nonstick cooking spray.

 

Cook pasta according to directions on pkg. Rinse, drain (be careful they tend to split open but you can still use them. Place them seam down in pan once you stuff them). Lay them out on paper towels to dry.

 

Mix 3 cups mozzerella with the ricotta. Use a teaspoon (or I make small balls) and stuff the shells.

 

Pour 2 cups (or 1/2 the jar) of sauce into bottom of pan. Lay stuffed shells on top. Cover with remaining sauce. Sprinkle remaining mozzerella over top.

Bake 15 mins. Add parmesan and bake additional 10 mins. Serve immediately.

Taco Pasta Casserole

We tried a new recipe last night. I didn't care for it. I personally thought it was kinda bland, but the hubby enjoyed, so maybe next time I'll mix in some green chiles and maybe a can of tomatoes? I'm not sure yet I just know it needs something, but who knows maybe you'll enjoy it as is.
Taco Twist Casserole
•1lb ground beef

•1 packet taco seasoning

•1 jar taco sauce

•1 16oz box rotini noodles

•bag of shredded cheddar cheese

•sm thing of sour cream

brown the ground beef, drain, add the taco seasoning and 1 cup of water.. let simmer.. also cook your noodles.. when all thats done. mix sour cream and a cup of shredded cheese in with your noodles.. then line a casserole dish with the noodles. put a layer of taco sauce.. add the ground beef, do another layer of sauce. top with cheese, bake until cheese is melted.

so I'm not sure if I didn't put down a temp or if there just wasn't one at all but I stuck it in the oven at about 350 degrees and waited for everything to melt together and it was fine....

Roasted Pepper Chicken Penne

1 pound boneless skinless chicken breasts, cut into 1 inch strips
1/4 balsamic vinegar
1 package (16 oz) penne pasta
1 medium onion, sliced
3 garlic cloves, sliced
1/4 cup olive oil
1 can (28 oz) crushed tomatoes
1 cup roasted sweet red peppers, drained and sliced
1 cup chicken broth
3 teaspoon Italian seasoning
1/4 teaspoon salt
1 cup shredded Parmesan cheese

1. Place chicken in a large resealable plastic bag add vinegar. Seal bag and turn to coat, refrigerate for 15 minutes.
2. Cook pasta according to pacakage directions. Meanwhile, in a large skillet, saute onion and garlic in oil for 1 minute. Drain and discard vinegar. Add chicken to skillet; cook 4-5 minutes or until meat is no longer pink.
3. Stir in tomatoes, red peppers, broth, Italian seasoning, and salt. Bring to a boil over medium heat; cook and stir for 4-5 minutes or until heated through. Drain pasta, toss with chicken mixture. Sprinkle with Parmesan cheese.


This is a pretty good recipe. Def one I'll make again but when we have company because it makes a lot! I think we had it like two or three days in a row including for a lunch a couple times!

Herbed chicken & Tomatoes

Herbed Chicken & Tomatoes

1 pound boneless skinless chicken breasts, cut into 1 1/2 inch pieces
2 cans (14.5 oz each) Italian diced tomatoes
1 envelope savory herb with garlic soup mix (I ended up using a salad dressing one and it worked fine)
1/4 teaspoon sugar
Hot cooked pasta
Shredded Parmesan cheese

(I cooked this on the stove and it came out fine but its a recipe for the crockpot)
In a 3 qt slow cooker, combine the chicken, tomatoes, soup mix, and sugar. cover and cook on low for 5-6 hours or until chicken juices run clear. Serve with pasta; sprinkle with Parmesan cheese.

This was super yummy and like I stated above I cooked it on the stove because I forgot to start it in the morning and I haven't had good luck with my crockpot lately! We served it over bowtie pasta and it was so good. The hubby took the left overs for lunch the next day.

Greek Chicken with Angel Hair Pasta

Greek Chicken with Angel Hair Pasta

1 pound uncooked angel hair pasta
1 tablespoon olive oil
4 (6 ounce) skinless, boneless chicken breast halved
2 cups chopped red onion (I think I used about a cup)
1 cup chopped yellow bell pepper
6 tablespoons lemon juice
1 teaspoon dried basil
1/2 dried oregano
2 (14.5 oz) cans diced tomatoes with basil garlic and oregano
3/4 cup (3 oz) feta cheese crumbled

1. cooke pasta according to package
2. heat oil in large nonstick skillet over medium high heat. Add chicken to pan; saute 3 min on each side. Add onion and next five ingredients; stire well. Cover, reduce heat, simmer 25 minutes or until chicken is done. Remove from heat; sprinkel with cheese. Serve with pasta.

Pizza Pasta Casserole

Pizza Casserole

Ingredients

2 cups uncooked egg noodles
1/2 pound lean ground beef
1 onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 cup sliced pepperoni sausage
16 ounces pizza sauce
4 tablespoons milk
1 cup shredded mozzarella cheese

Directions

1.Preheat oven to 350 degrees F (175 degrees C).
2.Cook noodles according to package directions.
3.In a medium skillet over medium-high heat, brown the ground beef with the onion, garlic and green bell pepper. Drain excess fat. Stir in the noodles, pepperoni, pizza sauce and milk, and mix well. Pour this mixture into a 2-quart casserole dish.
4.Bake at 350 degrees F (175 degrees C) for 20 minutes, top with the cheese, then bake for 5 to 10 more minutes.

This was pretty yummy. I followed the recipe exactly although I would add a bit more sauce. I think next time I might even add some mushrooms. Well any pizza topping would be good!

The Neglected Blog

I have been neglecting all my blogs but this one by far is the most neglected. I have tried a few new recipes lately and some have been super yum and some not so yum, but I figured I'd post them and let you determine which are the best of the best!

Sicilian Sausage & Peppers Rigatoni

What You Need!

1 lb. turkey Italian sausage links, cut into 1/2-inch-thick slices

2 large green peppers, cut into strips

3 cups rigatoni, uncooked

1 jar (24 oz.) chunky spaghetti sauce

1 cup KRAFT Shredded Italian* Mozzarella-Parmesan Cheese Blend

Make It!

HEAT oven to 375°F.

PLACE sausage and peppers in 13x9-inch baking dish sprayed with cooking spray.

BAKE 15 to 20 min. or until sausage is done. Meanwhile, cook pasta as directed on package.

DRAIN pasta. Add to baking dish with spaghetti sauce; stir. Bake 15 to 20 min. or until heated through. Top with cheese; bake 2 to 3 min. or until melted.

I followed this recipe exactly. I wasn't too crazy about it but the hubby did and he took it to work and the guys loved it there as well too. I guess this is def a man dish!

Super Easy Cereal Bars



INGREDIENTS:


*1/2 cup peanut butter
*1/2 cup sugar
*1/2 cup honey
*3 cups Cheerios cereal
*1/2 cup chocolate chips (optional)
*1/2 cup salted peanuts (optional)

DIRECTIONS:

1.) In a small sauce pan, bring the honey & sugar to a boil over med heat. As soon as the sugar is dissolved remove from heat.

2.) Stir in the peanut butter until well blended.

3.) In a separate bowl, combine Cheerios, peanuts & chocolate chips.

4.) Pour the peanut butter & honey mixture over the cereal mixture… Stir until well coated.

5.) Spread into a buttered 9×9 pan

6.) Let cool, cut into squares and enjoy!

Another thing I didn't care, but the boys I sit for get wic and lots of peanut butter and cheerios. I was looking for a way to use the cereal without it going to stale because its a giant box and they don't eat enough of it by the time the next box comes, so I figured cereal bars would be super fun. Although I didn't care for the cereal bars that much the kids just LOVED them. I actually doubled this recipe and put it in a 13 x 9 pan and it was great. I made them again and added chocolate the second time (semi sweet chocolate chips).

I have a few more to add, but I'll do it in another post. Hope you enjoy these two so far!

Weeknight Italian Pasta Bake

Weeknight Italian Pasta Bake

1 pkg. (9 oz.) refrigerated three cheese tortellini, uncooked
1/2 cup boiling water
1 green pepper, chopped
1 zucchini, sliced
1-3/4 cups marinara sauce
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese


PREHEAT oven to 375°F. Combine all ingredients except cheese in 13x9-inch baking dish; cover with foil.
BAKE 30 min.; remove foil. Stir. Sprinkle with cheese.
BAKE, uncovered, an additional 10 min. Let stand 5 min. before serving.


**this one is super easy and yummy if you need a quick meal

Weeknight Lasagna Toss

This was actually pretty good.

Weeknight Lasagna Toss

What You Need!

1 lb. lean ground beef
2 green peppers, chopped
3 cloves garlic, minced
1 jar (26 oz.) spaghetti sauce
1-2/3 cups water
1/4 cup KRAFT Zesty Italian Dressing
12 oven-ready lasagna noodles, broken into quarters
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

Make It!

BROWN meat in large saucepan; drain.
ADD peppers, garlic, spaghetti sauce, water and dressing; bring to boil. Stir in noodles; cover.
COOK on medium-low heat 10 to 15 min. or until noodles are tender, stirring occasionally. Remove from heat. Sprinkle with cheese; cover. Let stand 5 min. or until cheese is melted.

Cheesy Chicken & Salsa Skillet

Cheesy Chicken & Salsa Skillet



2 c. multi grain penne pasta
1 lb. boneless skinless chicken breast, bite size pieces
1 1/4 c. Thick & Chunky salsa
1 c. frozen corn, thawed
1 large green pepper, cut into short thin strips
1 c. mexican style shredded four cheeses

cook pasta
heat large non stick skillet sprayed with cooking spray on med.-hi heat
add chicken; cook & stir for 2 min.
Stir in salsa, corn, and peppers
bring to boil. simmer med.-lo for 10 min or until chicken is cooked
Drain pasta Add chicken; mix lightly
Sprinkle with cheese
Remove from heat let stand until cheese is melted


This one was super yummy! Like really good! The hubby ate almost the whole pan!