Tag Archives: pasta

One Pot Creamy Chicken Pot Pie Noodles

Yield: 6-8 servings


2 tbsp. unsalted butter
1 lb. chicken breasts, filleted and seasoned with salt and pepper*
4 oz. crimini mushrooms, sliced (optional)
1/2 small yellow onion, diced
2 stalks celery, diced
2 carrots, diced
4 cloves garlic, minced
4 c. low-sodium chicken broth, divided
2 c. half and half
2 tsp. kosher sea salt
1 tsp. freshly ground pepper
1/2 tsp. garlic powder
1/2 tsp. dried thyme
1/2 tsp. ground sage
1/4 tsp. cayenne pepper
1/4 tsp. paprika
8 oz. egg noodles or other pasta
1 c. frozen corn, thawed
1 c. frozen peas, thawed
2 tbsp. fresh parsley, roughly chopped
Pie crust crumbles (optional)**


In a large pot over medium heat, add the butter. Once the butter has melted, add the prepared chicken and cook until golden brown on each side/reaches an internal temperature of 160 degrees. Remove from the pot and transfer to a cutting board. Allow to rest for 5 minutes.

Meanwhile, add the mushrooms, onion, celery and carrots, saute until tender, about 5-7 minutes. Add the garlic and cook until fragrant. Pour in the chicken stock along with the half and half, whisk, scraping up any browned bits from the bottom of the pan. Turn the heat up to medium-high and bring the mixture to a boil.

Cut the chicken into small bite-size chunks and return it to the pot. Add the salt, pepper, garlic powder, thyme, sage, cayenne and paprika. When the mixture begins to boil, add the pasta and reduce heat to medium. Cook for 10-15 minutes, then add the corn, peas and parsley. Cook until the pasta is tender and the sauce is thick, about 6-8 minutes

(note: the sauce with thicken as it cools). Remove from the heat and serve with pie crust crumbles, if desired.


*You can use rotisserie chicken too, shred about 2 cups. Add it in step 3.

**I used frozen pie crust, crumbled about 1/3 cup of it and baked it at 350 degrees until it was golden brown. This is totally OPTIONAL! Toasted panko breadcrumbs would be delicious too


Feta Chicken Salad

4 servings


2 cups shredded cooked chicken breasts
1/2 cup cherry tomatoes, halved
1/2 cup finely chopped red onion
1/2 cup chopped seedless cucumber
1/2 cup chopped sweet yellow pepper
4 teaspoons lemon juice
4 teaspoons olive oil
1/2 teaspoon Greek seasoning
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup crumbled feta cheese


In a large bowl, combine the first five ingredients.

In a small bowl, whisk the lemon juice, oil, Greek seasoning, salt and pepper.

Pour over chicken mixture; toss to coat.

Refrigerate for at least 1 hour.

Just before serving, sprinkle with cheese.

Green Mac and Cheese


1 pound elbow macaroni (you can also use campanelle, cavatappi, or shells)
3 cups whole milk
1 cups packed fresh spinach
3 tablespoons unsalted butter
3 tablespoons Flour
4 cups grated white cheddar cheese
1 teaspoon kosher salt
2 cups chopped broccoli florets
1 cup peas


Preheat oven to 350 F.

Cook pasta in salted water for about 3 minutes less than package directions call for, until al dente. Reserve half a cup of the pasta water and strain.

While the pasta is cooking. Place the milk and spinach in a blender and blend on high speed until smooth.

In a large pot melt the butter and then add the flour, whisking continuously over low-medium heat for 2-3 minutes to make a roux. Slowly whisk in the milk mixture and bring to a boil.

Reduce heat and simmer, whisking occasionally, 3 to 4 minutes, or until sauce is gently bubbling and starting to thicken.

Add reserved pasta water and cheese and whisk until melted. Stir in the pasta, salt, broccoli and peas.

Transfer to a greased 13″ x 9″ baking dish and bake for 20 minutes, or until cheese is bubbling and the pasta is set.

Crazy Rich Linguine Alfredo

Servings: 4 to 6


1 lb linguine (1 package)
2 tbsp unsalted butter
1 garlic clove, minced
1/4 cup good chardonnay wine
1 1/2 cups half & half
3/4 cup finely grated Parmigiano
1/4 cup minced flat-leaf parsley + extra for garnish
Sea salt & freshly ground black pepper, to taste


Cook the pasta in a large pot of boiling salted water until al dente. Drain.

Heat the unsalted butter in a large saucepan over medium high heat. Sauté the garlic in the butter for 1 minute, until golden and fragrant. Deglaze the saucepan with the chardonnay, and cook off the liquid for a few minutes until it’s almost dry.

Add the half-and-half, and reduce the heat to medium low. Stir often, making sure the half-and-half doesn’t boil. If it looks like it’s about to start boiling, take the pan off the heat for a few seconds and lower the temperature. Cook the half-and-half for about 5 minutes, until slightly thickened.

Add the Parmigiano, and stir until the cheese has completely melted. Cook for another 3 to 5 minutes, until the sauce is thick, creamy, and smooth. Again, be careful not to boil the sauce. Once the sauce is done, remove it from the heat, and add the minced parsley, sea salt, and freshly ground pepper. Mix and cover.

Toss the linguine with the alfredo sauce. Garnish with more minced parsley. Serve immediately.

Chicken-Penne Florentine Bake

makes 6 cups


2 cups multi-grain penne pasta, uncooked
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 Tbsp. flour
2 Tbsp. Sun Dried Tomato Vinaigrette Dressing
1 cup fat-free reduced-sodium chicken broth
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 cup Shredded Mozzarella Cheese
2 Tbsp. Grated Parmesan Cheese


Heat oven to 375F.

Cook pasta as directed on package, omitting salt.

Meanwhile, toss chicken with flour. Heat dressing in large skillet on medium heat. Add chicken; cook and stir 3 min. or until evenly browned.

Add broth and Neufchatel; cook 3 min. or until Neufchatel is melted, stirring frequently. Stir in spinach.

Drain pasta. Add to chicken mixture; mix lightly. Spoon half into 2-qt. casserole sprayed with cooking spray; top with 1/2 cup mozzarella. Repeat layers; sprinkle with Parmesan.

Bake 16 to 18 min. or until mozzarella is melted and casserole is heated through.

Mediterranean Chicken and Pasta


2 cups uncooked multigrain penne pasta (6 oz)
2 teaspoons olive or canola oil
1 small onion, chopped (1/3 cup)
2 medium zucchini, cut in half lengthwise, then cut crosswise into 1/4-inch slices
2 cloves garlic, finely chopped
2 cups 3/4-inch pieces cooked chicken breast
1 can (14.5 oz) Muir Glen™ organic no salt added diced tomatoes, undrained
1 can (8 oz) Muir Glen™ organic tomato sauce
1/2 teaspoon dried oregano leaves
1 teaspoon dried basil leaves
1/4 cup pitted Kalamata olives, quartered lengthwise
3/4 cup crumbled reduced-fat feta cheese (3 oz)


In 4-quart Dutch oven, cook and drain pasta as directed on package, omitting salt. Return to Dutch oven; cover to keep warm.

Meanwhile, in 12-inch nonstick skillet, heat oil over medium heat. Add onion; cook 3 to 4 minutes, stirring occasionally, until crisp-tender. Add zucchini and garlic; cook 2 minutes. Stir in chicken, tomatoes, tomato sauce, oregano and basil. Reduce heat to medium-low; simmer 5 to 7 minutes, stirring occasionally, until zucchini is tender and mixture is hot. Stir in olives.

Pour chicken mixture over pasta. Top with feta cheese; toss to coat.

White Cheddar Shells with Spinach and Bacon

Yields: About 6 servings


8 ounces small pasta shells
4 slices bacon (or more)
1 tablespoon butter
2 cloves garlic, minced
1 tablespoon all-purpose flour
1 + 3/4 cups milk
1/4 cup heavy cream
2 cups freshly shredded sharp white cheddar cheese
1/2 teaspoon salt
1/4 teaspoon pepper
3 packed cups baby spinach, stacked and cut into thin ribbons
1/3 cup grated Parmesan cheese


Cook pasta to al dente according to package directions.

Meanwhile, in a large saucepan cook bacon until crispy. Set aside to cool.

Drain the grease from the pan. Add the butter and melt over medium low heat. Add the garlic and cook until fragrant, about 2 minutes.

Add the flour and cook 1 minute stirring. Slowly add the milk and heavy cream. Turn the heat up and bring to a simmer. Simmer 3 – 4 minutes, stirring often.

Turn the heat down to low and add the cheddar, salt, and pepper. Stir until the cheese is melted and then remove from heat.

Stir in the spinach, Parmesan and drained pasta.

Crumble bacon and mix in (reserving some to sprinkle on top). Season with more salt and pepper if needed.