Spinach Pasta Salad

So I came across this recipe on Pinterest. It originally came from the site, Barefeet in the Kitchen. I like pasta salad, I like spinach, I like tomatoes: so I thought this would be a great recipe to try.

Ingredients:

  • 1 8-oz Package of Bowtie Pasta Noodles (Farfalle)
  • 1/2 of a Small Red Onion, thinly sliced and cut into 1-inch pieces (about 1/4 cup)
  • 3 Large Cloves of Garlic, minced
  • 6 Tablespoons of Olive Oil
  • 1/4 Cup of Red Wine Vinegar (I didn’t have any so I substituted with Balsamic Vinegar)
  • 1 Teaspoon of Salt
  • 1 Teaspoon of Pepper
  • 4 Cups of Baby Spinach (About one 6-oz package)
  • 2 Cups of Grape Tomatoes, Halved
  • Grated Fresh Parmesan Cheese

Directions:

  1. Bring a large pot of water to boil.
  2. Cook according to the directions on the box.
  3. When finished cooking, drain but do not rinse the noodles.
  4. While the pasta is cooking place the onions and garlic in a large mixing bowl.
  5. Add the olive oil and vinegar to cover the onions and garlic.
  6. When the pasta has been drained add it to the mixing bowl and toss well.
  7. Add tomatoes and spinach.
  8. Toss well.
  9. Serve with a sprinkle of salt, pepper, and Parmesan Cheese.

Thoughts After Cooking:

I loved it! I didn’t want to stop!

It was that good.

Definitely, try this recipe out.

For more pasta salad recipes, go to Pasta with Prosciutto, Cherry Tomatoes, and Asiago

For more salad recipes, go to Arugula Salad with Olive Oil, Lemon, and Parmesan Cheese

For more Pinterest recipes, go to Irish Apple Cake with Custard Sauce

For more recipes, go to Baked Potato Soup

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Kielbasa Bowtie Pasta

Thoughts Before Cooking:

Sometimes you need something that is fast to make, cheap, and be able to serve a large group of people. When that happens, I like to pull this recipe out.

Ingredients:

  • 1 Box of Bowtie Pasta Noodles (You can substitute with any pasta noodles)
  • 1 Kielbasa Sausage, cut into 1/4-inch slices
  • 1 Cup of Chopped Red Bell Pepper
  • 1 Cup of Chopped Green Bell Pepper
  • 4 Tablespoons of Chopped Red Onion (Can substitute with yellow onion)
  • 3 Teaspoons of Butter
  • 1/4 Teaspoon of Salt
  • 1/4 Teaspoon of Pepper

Directions:

  1. Cook pasta according to the package directions.
  2. Meanwhile, in a large skillet, saute the peppers and onion in the butter, until tender.
  3. Add the sausage, salt, and pepper; cook and stir until sausage is heated through.
  4. Drain pasta and add to the skillet.
  5. Toss to coat.

Thoughts After Cooking:

I love this recipe. Delicious, fast, and great.

I recommend it!

For more pasta recipes, go to Two-Cheese Roasted-Veggie Pasta

For more recipes, go to Nature’s Own Cocktail

Two-Cheese Roasted-Veggie Pasta

Pasta Noodles

I wanted to pair Paper Roses with this chili recipe I have, but I can’t find the recipe book ANYWHERE. Oh well, when I find the cookbook, I’ll post it. Until then, I have a different recipe for you all.

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Thoughts Before Cooking:

I found this recipe out of a Good Housekeeping magazine, August 2016 issue. It is low-calorie, healthy, and vegetarian. I had to tweak the recipe a bit as I didn’t like some of the ingredients.

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Ingredients:

  • 1 Pint of Grape Tomatoes
  • 2 Large Summer Squash
  • 1 Small Red Onion
  • 3 Tablespoons of Olive Oil
  • 1/2 Teaspoon of Salt
  • 8 oz of Whole-Wheat Fusilli (Or a pasta of your choice: I used Campanelle)
  • 1/4 Cup of Pecorino Cheese (Can be substituted by Parmesan)
  • 1/2 Cup of Part-Skim Ricotta or Cottage Cheese (I did cottage as I hate ricotta cheese)
  • Basil

Directions:

  1. Prepare the pasta according to package directions.
  2. While the pasta is cooking, slice the grape tomatoes in half.
  3. Chop the squash into 1/4 an inch pieces
  4. Slice the onion.
  5. Toss the vegetables, olive oil, and salt in a bowl; then arrange on a rimmed baking sheet.
  6. Bake at 450 degrees F for ten minutes
  7. Remove the sheet and rotate, baking for ten more minutes.
  8. Toss vegetables, pasta, and 1/4 cup of the Pecorino or Parmesan cheese.
  9. Dollop with ricotta or cottage cheese and garnish with basil. Serves ~ 4

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Thoughts After Cooking:

I loved it!

fantastic

In fact just reading this makes me want to make it again…and eat it all.

Rachel_pasta_ooh_mine_eating_stuff

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For more pasta recipes, go to Orecchiette with Red Onions, Almonds, and Green Bell Pepper

For more Good Housekeeping recipes, go to Arugula Salad with Olive Oil, Lemon, and Parmesan Cheese

For more vegetarian recipes, go to White Bean and Barley Soup with Tomatoes and Greens

For more low calorie recipes, go to Lemon Scones

Arugula-Walnut Pesto

 

Spaghetti with green pesto

Thoughts Before Cooking:

So I found this in a Good Housekeeping magazine, I can’t remember what issue. You all know how much I love Pesto:

Rachel_pasta_ooh_mine_eating_stuff

So I thought I would try a new recipe. I’ve never had arugula, so we will see how it turns out.

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Ingredients:

  • 3-4 Cups of Arugula
  • 1/3 Cup of Olive Oil
  • 1/2 Cup of Toasted Walnuts
  • 1 Tbsp of Lemon Juice

Directions:

  1. Combine all the ingredients in blender or food processor.

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6e89e5ee-713e-449a-a2ba-38a828fb2c04

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Thoughts After Reading:

IDon'tlikeit

I tried it on bread and pasta, it just was not that good.

creepyew

It just felt like it was missing something. I would not make this again.

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For more Pesto recipes, go to Pesto Parmesan Popcorn

For more recipe reviews, go to Happy Trail Mix

Orecchiette with Red Onions, Almonds, and Green Bell Pepper

RealSimple

Thoughts Before Cooking:

I had made the Brussels Sprouts Turkey Sausage & Pesto Pizza Casserole from this magazine and thought that was all I wanted. However, months later I decided to review it before donating it for an art project. There I found this recipe.

oooh 101 Dalmations

Now I had to change it up as I am not a fan of two ingredients they used: green olives and ricotta cheese.

Hate him.

Hate him.

Like the White Bean and Barley Soup with Tomatoes and Greens, this recipe also came with a rating system.

[X] Quick Cooking

[  ] Healthy Pick

[  ] Freezable

[  ] Big Batch

[  ] Slow Cooker

[ ] One Pot

[  ] Whole-Grain

[X] Vegetarian

[  ] Gluten Free

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Ingredients:

  • 12 ounces of Orecchiette (or small pasta)
  • 2 Tablespoons of Olive Oil, plus more for later
  • 2 Medium Red Onions, Chopped
  • Salt
  • Pepper
  • 2/3 Cup of Chopped Green Bell Pepper
  • 2/3 Cup of Roasted Almonds, roughly chopped
  • 2 Tablespoons of Fresh Lemon Juice
  • 1/2 Cup of grated Parmesan Cheese, plus more for later
  • 1 Cup of Cottage Cheese

Directions:

  1. Prepare pasta according to package directions.
  2. While that is cooking chop the vegetables and the almonds.
  3. Heat the two tablespoons of oil in a pan.
  4. Once heated add the red onion, 1/2 teaspoon of pepper, and 1/2 teaspoon of salt.
  5. Cook until tender (~8-10 mins).
  6. Drain the cooked pasta and put it back in the pot.
  7. Add the red onion,the lemon juice, bell pepper, almonds, Parmesan cheese, 1/4 teaspoon of pepper, and a 1/2 teaspoon of salt. Stir.
  8. When well mixed, transfer to a serving bowl or platter.
  9. Dollop with the cottage cheese, drizzle olive oil, and sprinkle with pepper and cheese.

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Thoughts After Cooking:

I had a photograph, but I’m not sure what happened to it as I can’t find it anywhere. This recipe was very delicious as the cottage cheese and bell pepper perfectly complimented the rest of the dish. I will definitely be making this again!

joker-yum

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For more Real Simple Magazine recipes, go to Basil Spaghetti with Cheesy Broiled Tomatoes

For more pasta dishes, go to Pasta with Prosciutto, Cherry Tomatoes, and Asiago

 For more vegetarian recipes, go to White Bean and Barley Soup with Tomatoes and Greens

For more recipes, go to Lemon Scones

Pasta with Prosciutto, Cherry Tomatoes, and Asiago

Pasta Noodles

Thoughts Before Cooking:

I was on my break and flipping through the magazine Cooking Light when I found this recipe. I found a lot more that sound incredibly tasty, so those will be coming in the future.

This recipe is supposed to be healthy and isn’t too expensive, the only thing being the prosciutto. But the way to get around that is to just go to the deli and have the amount needed cut for you instead of buying an expensive package.

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Ingredients:

  • 8-oz of Uncooked Whole-Grain Penne or Rotini
  • 3 Tablespoons of Olive Oil, divided
  • 1 Ounce of thinly prepared Prosciutto, coarsely chopped
  • 1 Cup of chopped Red Onion
  • 8 Garlic Cloves, thinly sliced
  • 1/8 Teaspoon of Crushed Red Pepper
  • 1 Medium Zucchini, quartered lengthwise and sliced
  • 3 Cups of Multicolored Cherry Tomatoes, Halved (If you can find them.)
  • 1/2 Teaspoon of Kosher Salt (I used regular)
  • 2 Teaspoons of Balsamic Vinegar
  • 1/3 Cup of Chopped Fresh Flat-Leaf Parsley
  • 2-oz (1/2 Cup) of Asiago Cheese, Grated and divided

Directions:

  1. Cook pasta according to package directions.
  2. Heat one tablespoon of oil in a large skillet over medium-high heat.
  3. Add prosciutto; cook for three minutes or until crisp.
  4. Remove prosciutto from pan.
  5. Add onion, garlic, and pepper; sauté 4 mins.
  6. Add zucchini, cook 1 min.
  7. Add tomatoes and salt, cook 3 mins.
  8. Stir in pasta and vinegar; cook for 30 seconds.
  9. Remove pan from heat; stir in parsley and one ounce of the cheese.
  10. Divide the pasta mixture among four bowls; top with prosciutto and remaining ounce of cheese.

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9cec2b05-e417-4150-a0f5-c19d80f6a4be

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Thoughts After Cooking:

I can never find multicolored cherry tomatoes anywhere when a recipe calls for them. Can you believe that?

seriously

So this was absolutely delicious. I definitely recommend making it.

loveitSupernatural

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For more pasta salad, go to Simple Pasta Salad

For more low calorie dishes, go to Ratatouille

For more recipe reviews, go to 1-2-3-4 Peanut Butter Cookies

Basil Spaghetti with Cheesy Broiled Tomatoes

Pasta Noodles

Thoughts Before Cooking:

This recipe comes from Real Simple magazine, issue June 2011.

It sounded fantastic so I couldn’t wait to make it.

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Ingredients:

  • 12 oz Spaghetti
  • 3 Large Beefsteak Tomatoes (about 1.5 lbs), each cut into 4 slices
  • 3 Tablespoons Olive Oil, plus more for the baking sheet
  • Salt
  • Black Pepper
  • 8 oz fresh Mozzarella cheese, grated
  • 1/4 Cup of grated Parmesan (1 oz), plus more for serving
  • 2 Cloves Garlic, Chopped
  • 1/4 to 1/2 Teaspoon of Crushed Red Pepper
  • 3/4 Cup of torn Fresh Basil Leaves, plus more for serving

Directions:

  1. Heat broiler.
  2. Cook the pasta according to the package directions; drain and return it to pot.
  3. Meanwhile, arrange the tomato slices in a single layer on a lightly oiled rimmed baking sheet.
  4. Season with the salt and black pepper.
  5. Dividing evenly, sprinkle the slices with the mozzarella and Parmesan.
  6. Broil until cheese is bubbly and golden, 3-5 mins.
  7. In a small saucepan, warm the oil with the garlic and red pepper over medium heat, until fragrant (about 1-2 mins.)
  8. Add the contents of the saucepan; along with the basil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the pasta and toss to combine.
  9. Serve topped with the tomatoes, basil, and shaved Parmesan cheese.

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Basil Spaghetti with Cheesy Broiled Tomatoes

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Thoughts After Cooking:

I loved it. I thought it was absolutely delicious with just the right taste of spice.

fantastic

My parents thought it was too spicy and would prefer no red pepper. But I thought it was just perfect and can’t wait to make it again.

Rachel_pasta_ooh_mine_eating_stuff

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For more pasta recipes, go to Broken Lasagna with Zucchini-Tomato Sauce

For more Real Simple Magazine recipes, go to White Bean and Barley Soup with Tomatoes and Greens

For more recipes, go to No Bake Chocolate Oatmeal Peanut Butter Cookies

Broken Lasagna with Zucchini-Tomato Sauce

foodie

Thoughts Before Cooking:

I got this recipe out of Food Network Magazine July/August 2012 issue. That pasta on the cover looked so good, I just had to make it.

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Ingredients:

  • Salt
  • 2 Large Zucchini, coarsely grated
  • 12 oz of Lasagna Noodles, broken into bite sized pieces
  • 3 Tablespoons of Unsalted Butter
  • 2 Cups of Cherry Tomatoes
  • 1/2 Teaspoon of Grated Lemon Zest
  • Pepper
  • 1/2 Cup of Parmesan Cheese

Directions:

  1. Grate the zucchini
  2. Break up the lasagna noodles
  3. Bring a large pot of water to boil.
  4. Toss the zucchini with 1/2 a teaspoon of salt in a colander set over a bowl. Let it stand 10 minutes, then squeeze out the excess moisture.
  5. While the water is boiling, cut the cherry tomatoes in half.
  6. Heat the butter in a skillet, tossing in the tomatoes. Let the tomatoes cook until blistered and slightly softened, (about 4 minutes).
  7. Stir the zucchini and lemon zest into the tomatoes. Lightly crush the tomatoes with a wooden spoon, and cook until zucchini is crisp-tender, (about 4 minutes).
  8. When the water is boiling, add the pasta. Stir to keep it from sticking.
  9. Let the pasta cook for 12 minutes, then drain the pasta. Reserve 1/2 cup of the pasta water.
  10. Transfer the zucchini-tomato mixture into a large bowl. Add the pasta and cheese.
  11. Add about 1/4 cup of pasta water and toss, adding more water if needed.
  12. Season with salt, pepper, and extra cheese.

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brokenlasagna

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Thoughts After Cooking:

Sorry no picture. I completely forgot to take one, but will add one when I remake it. Yes, remake. I just Loved This.

fantastic

That I have made it quite a few times, and will continue to do so.

Rachel_pasta_ooh_mine_eating_stuff

One time I ran out of noodles and made it with regular pasta which worked just as well as the lasagna.

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For more recipes from this Food Network Magazine, go to Oven-Crispy Creole Seasoned French Fries

For more pasta recipes, go to Spaghetti Limone Parmeggiano

For more recipes, go to Chocolate Cherry Delights

Spaghetti Limone Parmeggiano

My-Fathers-Daughter-by-Gwyneth-Paltrow

Thoughts Before Cooking:

I really wanted to make this recipe as it is super hard to find recipes that use actual lemon juice from a lemon and not just the lemon zest.

Of course I don’t have as much money or resources as her so I had to do a few things differently.

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Ingredients:

  • 3/4 lbs of Spaghetti
  • Coarse Salt (I just used regular)
  • 1 Lemon
  • 1 1/2 Cups of finely grated fresh Parmesan Cheese + some for later
  • 1/2 Teaspoon of Ground Black Pepper
  • 2 1/2 Tablespoons of Extra Virgin Olive Oil
  • 3-5 Tablespoons of Pasta Water
  • Handful of Basil Leaves (~4 Leafy Stems)

Directions:

  1. Shred Parmesan cheese.
  2. Boil the spaghetti in boiling water according to package directions.
  3. Grate the zest from the lemon (the lemon peel), and place it in a large mixing bowl.
  4. Cut the lemon in half and juice it. Add juice to the bowl.
  5. Add the parmesan cheese, pepper, salt, and olive oil to the bowl.
  6. Mix until it forms a wet paste.
  7. When the spaghetti is cooked, drain it BUT save your water.
  8. Add 2-3 tablespoons of pasta water to the large mixing bowl.
  9. Add the spaghetti and toss throughly, coating all the noodles. Add more pasta water if needed.
  10. Roughly tear in the basil leaves.
  11. Serve each portion with salt, pepper, and parmesan cheese.

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pasta

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Thoughts after cooking:

So in the preamble to the recipe Paltrow says [direct quote]:

“Again, easy peasy. Not only can this be made while the pasta is cooking, you have plenty of time to make a lovely salad and assemble a cheese plate for after dinner.”

Yes it is easy, but uh no you cannot have this done by the time the pasta is cooking. Parmesan cheese takes forever to grate, especially that much. Do it first as it will make everything a lot easier.

thatwasclose

I also hated how there were no pictures of this pasta in her book, instead all we have is a picture of a lemon. That’s not helpful when I am trying to gage whether my sauce is thick enough.

I doesn't work

I doesn’t work

However, this was amazingly delicious and I will definitely make it again.

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For more pasta recipes, go to Broccoli and Tortellini Salad with Pesto

For more recipes, go to Dark Choco Almond Butter Cookies

Broccoli & Tortellini Salad with Pesto

tortellini

So I collect old magazines. I cut the pictures out and make collage cards. So as I was thumbing through one of these magazines I found a recipe for Broccoli & Tortellini Salad with Pesto, it sounded good so I thought I would try it out.

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Ingredients:

Pesto:

  • 2 cups of basil leaves, packed
  • 3 to 4 Garlic cloves, coarsely chopped
  • 2/3 Cup of Olive Oil
  • 4 Tablespoons of toasted pine nuts
  • 1/4 cup of freshly grated Parmesan cheese

Pasta:

  • 16-oz Package of Cheese Tortellini
  • Frozen Broccoli Florets
  • 1 Tomato

Directions:

  1. Put on a large pot of water to boil.
  2. While water is heating, prepare the pesto.
  3. Remove basil leaves from stems.
  4. Wash leaves and dry them on paper towels. (Make sure the leaves are dry or the recipe will not work.)
  5. In a blender or food processor, mix leaves with chopped garlic, 1/3 cup of olive oil and blend.
  6. Add nuts and cheese, mix again, adding another 1/3 cup of oil. Sauce should be smooth.
  7. Refrigerate until needed.
  8. Cook tortellini in water according to package instructions.
  9. Cook broccoli according to package instructions.
  10. Transfer broccoli and tortellini to a large bowl.
  11. Toss with pesto.
  12. Serve.
  13. Slice one tomato and serve on the side.

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broccolitotelinisalad

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Thoughts after cooking:

I thought this meal was good, but not great. I didn’t care for the broccoli in the salad and thought it needed an extra umph. I’ll have to work on it and post if I come up with a good recipe.

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For more pasta dishes, go to Chicken, Asparagus, and Tomato Pesto Pasta

For more on cooking with pesto, go to Pasta with Roasted Asparagus, Artichokes, and Pesto

For more mysterious recipes, go to Butter Berry Cookies

Chicken, Asparagus, and Tomato Pesto Pasta

KnitPurlDie

Thoughts prior to cooking:

This was a re-imagining of the Pasta with Roasted Asparagus, Artichokes, and Pesto recipe from Knit. Purl. Die.

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Ingredients:

Pesto:

  • 2 cups of basil leaves, packed
  • 3 to 4 Garlic cloves, coarsely chopped
  • 2/3 Cup of Olive Oil
  • 4 Tablespoons of toasted pine nuts
  • 1/4 cup of freshly grated Parmesan cheese

Pasta:

  • 1 lb of pasta
  • Olive oil
  • Salt & pepper
  • Large bunch (1 lb or more) of asparagus
  • 2 Chicken breasts, chopped into 1-inch pieces
  • 1 Medium onion, chopped
  • 2 Garlic cloves, diced
  • 1 Cup of Cherry tomatoes
  • Pesto sauce
  • Freshly grated Parmesan cheese

 

Directions:

  1. Start with pesto sauce. Remove basil leaves from stems.
  2. Wash leaves and dry them on paper towels. (Make sure the leaves are dry or the recipe will not work.)
  3. In a blender or food processor, mix leaves with chopped garlic, 1/3 cup of olive oil and blend.
  4. Add nuts and cheese, mix again, adding another 1/3 cup of oil. Sauce should be smooth.
  5. Refrigerate until needed.
  6. Heat oven to 425°.
  7. Cook pasta to package directions. Set aside.
  8. Wash asparagus and trim ends about 2-3 inches.
  9. Set them in a single layer on a cookie sheet. Drizzle one tablespoon of olive oil and shake pan to coat spears. Bake in oven 7-10 mins.
  10. Let it cool and cut into pieces.
  11. While asparagus is cooking, in a large heavy pan, large enough to hold the pasta, heat 2 tablespoons of olive oil.
  12. Place chicken in the heated oil. When cooked, remove and set aside.
  13. Add two more tablespoons of oil to pan and heat. Add onion and garlic.
  14. Cook onion until clear and soft. Add asparagus, toss lightly. Lower heat so vegetables don’t overcook.
  15. Cut cherry tomatoes in halves and add to mixture.
  16. Add chicken.
  17. Add cooked pasta.
  18. Add the pesto sauce and turn.
  19. Serve with Parmesan cheese.

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Chicken Asparagus and Tomato Pesto Pasta

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Thoughts after cooking:

This was absolutely delicious and way better then the recipe from the book. I could eat this and eat it until I explode.

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For more pasta recipes, go to Angel Hair Pasta with Chicken

For more recipes, go to With the 4th of July Comes Apple Pie

Pasta with Roasted Asparagus, Artichokes, and Pesto

KnitPurlDie

Thoughts prior to cooking:

This recipe comes from the book, Knit. Purl. Die. I’ve always wanted to make it and now I finally have

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Ingredients:

Pasta:

  • 1 lb of pasta
  • 4 Tablespoons of olive oil
  • Salt & pepper
  • Large bunch (1 lb or more) of asparagus
  • 1 Can of artichoke hearts packed in water
  • 1 Medium onion, chopped
  • 2 Garlic cloves, diced
  • 4 Tablespoons olive oil
  • 1/4 cup of pesto sauce
  • Freshly grated Parmesan cheese

Pesto:

  • 1 Large bunch of fresh basil, about 2 cups of leaves loosely packed
  • 3 to 4 Garlic cloves, coarsely chopped
  • Olive Oil
  • 4 Tablespoons of toasted pine nuts
  • 1/4 cup of freshly grated Parmesan cheese

Directions:

  1. Start with pesto sauce. Remove basil leaves from stems.
  2. Wash leaves and dry them on paper towels. (Make sure the leaves are dry or the recipe will not work.)
  3. In a blender or food processor, mix leaves with chopped garlic and blend.
  4. Drizzle in olive oil.
  5. Add nuts and cheese, mix again, adding more oil if necessary. Sauce should have a pasta consistency.
  6. Refrigerate until needed.
  7. Heat oven to 425°.
  8. Cook pasta to package directions. Set aside.
  9. Wash asparagus and trim ends about 2-3 inches.
  10. Set them in a single layer on a cookie sheet. Drizzle one tablespoon of olive oil and shake pan to coat spears.
  11. Bake in oven 7-10 mins. Sprinkle with salt and pepper.
  12. Let it cool and cut into pieces.
  13. In a large heavy pan, large enough to hold the pasta, heat a tablespoon of oil.
  14. Drain the artichoke hearts and lay them flat in heated oil. Cook until golden brown and turn once. Heat briefly and set aside.
  15. Add two more tablespoons of oil to pan and heat. Add onion and garlic.
  16. Cook onion until clear and soft. Add asparagus, toss lightly. Lower heat so vegetables don’t overcook.
  17. Add cooked pasta in thirds.
  18. Add about 1/4 cup of pesto sauce and turn.
  19. Add artichokes on top and any other extras.
  20. Serve with Parmesan cheese.

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Pasta with Roasted Asparagus Artichokes and Pesto

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Thoughts after cooking:

I thought it was good, but I didn’t care for the artichoke hearts. I thought it also could be improved with tomatoes and chicken.

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For more pasta recipes  go to Angel Hair Pasta with Chicken

For more recipes, go to On the 4th of July Comes Apple Pie

Angel Hair Pasta with Chicken

Pasta Noodles

Thoughts prior to cooking:

This is a recipe I absolutely love and thought I would share with you all. It kinda fits with the previous book, Glazed Murderas Suzanne and Jake go out to eat at an Italian restaurant, but that’s all the connection. Be sure to give this recipe a try as I’m not kidding. It is delish!

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Ingredients:

  • 2 Tablespoons of Olive Oil
  • 4 Skinless, boneless Chicken Breasts, cut into 1 inch cubes
  • 3 Carrots, sliced into 1/4 inch pieces
  • 1 10-oz package of frozen broccoli florets
  • 2 Cloves of garlic, minced
  • 12-oz package of Angel Hair pasta
  • 2/3 Cup of Chicken Broth
  • 1 Teaspoon of Dried Basil
  • 1/4 Cup of Grated Parmesan Cheese

Heat 1 tablespoon of olive oil in a skillet over medium heat; add chicken. Cook, stirring until chicken is cooked through. Remove from skillet

Begin heating water for pasta. Heat another tablespoon of olive oil in the skillet. Add carrots to skillet, cooking for 4 minutes. Add broccoli and garlic to skillet, cooking for two minutes.

Cook pasta according to package directions. Add chicken broth, basil, and Parmesan to skillet. Stir the skillet. Return chicken to skillet. Reduce heat and simmer for 4 minutes.

Drain pasta. Place in a large serving bowl. Top with chicken and vegetables. Serve with added parmesan cheese if you so desire.

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Thoughts after cooking:

Love this recipe and could eat this pasta until I burst!

Rachel_pasta_ooh_mine_eating_stuff

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For more recipes, go to Italian Flavor Fused Popcorn