Chicken Enchilada Spaghetti

I was extremely intrigued when I saw this recipe because I'm pretty sure noodles and Mexican food don't necessarily go together.  However, the ingredient list was simple and I knew the flavor combination would be great, so I gave it a try.  The good news is that this is like eating real enchiladas, but with no rolling of tortillas or waiting for it to bake...kind of like a cheat sheet for Mexican food.   I hope the rest of the Mexican food addicts out there enjoy!

Chicken Enchilada Spaghetti
adapted from How Sweet Eats

1 tbl. olive oil
1/2 onion, chopped
1 green bell pepper
2 garlic cloves, minced
1/4 tsp. salt
1/4 tsp. pepper
1 tsp. cumin
1/2 tsp. chili powder
1/2 tsp. smoked paprika
pinch of cayenne pepper*
2 boneless, skinless chicken breasts, cooked and chopped
1/2 lb. spaghetti
1 10 oz. can enchilada sauce
1/2 c. sour cream
1 c. shredded cheddar cheese

*We used the hot enchilada sauce and about three shakes of cayenne pepper, it was kiiiiiiiiiiiiind of spicy, so beware!

In a large pot boil water and prepare the spaghetti according to the directions

In a skillet heat the olive oil over medium heat, once hot add the onion, green pepper, salt, and pepper and cook until they are tender.  Add the garlic and cook until fragrant, about 2 minutes.  Add the chili powder, paprika, cayenne, chicken, enchilada sauce, and sour cream.  Add the drained pasta and use the tongs to completely cover the pasta.  Fold in the cheese right before serving.  Enjoy!

-D

Cheesy Tomato Chicken Pasta

This recipe is one of those comfy recipes that make you feel like you could curl up by a fire and read a book.  Unfortunately it's 106 degrees outside, so I curled up in front of the fridge and sweat through my pajamas, kind of the same thing.  The good thing about this recipe is that it doesn't require any oven time and all of the ingredients are easy things you might have around your house already.

 

Cheesy Tomato Chicken Pasta

2 cups chicken, cooked and cubed

2 cloves garlic, chopped

1 (28 oz) can italian-style diced tomatoes

8 oz. rotini pasta

5 oz. fresh spinach, chopped

1 c. mozzarella cheese

In a large skiller cook the garlic until it becomes fragant, being careful not to burn, this should take a bout a minute.  Add the chicken and tomatoes (along with their juice) into the pan and bring to a boil.  Stir in the pasta and return to a boil.  Cook uncovered about ten minutes or until the shells have been cooked through, stirring occassionally.  Stir in the spinach and cook for about 5 minutes or until the spinach leaves are cooked.  Sprinkle the cheese on the top of the pasta and serve when melted.

-D

Tortellini with Prosciutto and Peas

Lately I've been trying to avoid my oven at all costs and have been looking for recipes that don't require me to sweat in front of my stovetop... I mean stand in front of my stove.  This recipe has minimal ingredients and can be ready in under 30 minutes, perfect for a week night.  I used a prepared tortellini that wasn't frozen so it only took about 9 minutes to boil, perfect timing to get the sauce ready in a skillet. 

Tortellini with Prosciutto and Peas

Adapted from Food.com

12 oz. cheese tortellini

1/4 c. water, reserved from pasta

2 tbl butter

2 garlic cloves, minced

1/4 lb prosciutto, sliced into thin strips

1 c. heavy cream

1/4 c. parmesan cheese, grated

1 c. frozen peas, thawed

Begin by cooking the tortellini according to the instructions on the package, while boiling prepare the sauce.  Melt the butter in a skillet and cook the garlic for approximately 1 minute.  Add the prosciutto and cook for approximately two minutes more, just to get some flavor.  Add the heavy cream and simmer until the sauce is thickened and reduced by half, between 5-10 minutes.  Meanwhile, drain the tortellini when fully cooked, remembering to save the 1/4 c. of water.  Remove from the heat and stir in the parmesan, peas, and reserved water from pasta.  Toss the pasta in the sauce and serve immediately.

Enjoy!

-D

Florentine Pasta Salad

Guess what America, it is hot outside.  Like way hot.  Like don't leave your house without four swipes of deodorant and a towel to dry yourself off with hot.  And that's just for the walk from the car to your house.  This pasta salad is served at room temperature or cold.  It doesn't require an oven and nothing in the world could make me happier these days, except maybe Blue Bell ice cream.

Florentine Pasta Salad

1 (7 oz) pkg basil and pesto sauce

1 (9 oz) pkg fresh fettuccine

2 tbl. lemon juice

2 c. fresh spinach, in bite size pieces

1 c. grape tomatoes

Sliced red onions to taste

1 can artichoke hearts, quartered

2 chicken breasts, cooked and cut into bite size pieces

Parmesan cheese

Cook the fettuccine according to the package directions.  Drain thoroughly under cool water, set aside. 

In a large mixing bowl, combine pesto sauce and lemon juice.  Add the fettuccine and toss well.  Add all the remaining ingredietns and toss until well coated.

Top with parmesan cheese and either serve immediately at room temperature or store in the fridge and serve cold.

-D

Creamy Italian Chicken & Orzo

This recipe is kind of feels like cheating.  Maybe something that Sandra Lee from the Food Network would crank out.  Honestly, that couldn't bother me one bit.  This recipe is very simple, perfect for a weeknight preparation, and doesn't have tons of crazy ingredients.  I had walked by the cream cheese section and wondered what in the world the new Philadelphia cooking cremes were, and apparently they are little tubs of deliciousness. 

Creamy Italian Chicken & Orzo
Adapted from Roberson Recipes


1 lb chicken breast, cut into bite size pieces
1 small zucchini, chopped
1 c. diced tomatoes
1 tub Philadelphia Italian Cheese and Herb Cooking Creme
2 c. hot cooked orzo pasta (It only takes a little over a cup uncooked to make 2 cups cooked)

In a skillet cook the chicken breast and the zucchini until the chicken is cooked through.  Add the cooking creme and the diced tomatoes and let heat through for about 2-3 minutes.  Serve over the cooked orzo pasta, sprinkle with some parmesan cheese to serve.

-D

Creamy Sausage Pasta

Some days I am pretty sure my husband has some sort of Italian heritage hiding behind all the German.  Half of his favorite recipes contain pasta, tomato sauce, and cheese....lots of cheese.  This recipe delivers as a family favorite, using Italian sausage links in a creamy tomato sauce. 

Creamy Sausage Pasta
from food,com

1 tbl. olive oil
1/2 lb. Italian Sausage link, casings removed
1/4 tsp cushed dried red pepper flakes
1/4 c. diced onion
1 1/2 cloves garlic, minced
1 (14 1/2 oz) can Italian plum tomatoes, drained and coarsely chopped
3/4 c. whipping cream
1/4 tsp. salt
6 oz pasta
1 1/2 tbl minced parsley
grated parmesan cheese

Heat the oil in a large skillet over medium heat.  Add the sausage and crushed red pepper and cook until no longer pink.  Add the onion and the garlic (could this smell any better???) and cook until the onion is tender and sausage is brown.  Add the tomatoes, cream, and salt and simmer until the mixture thickens slightly, about 4-6 minutes.  Cook the pasta in a large pot of boiling water, drain.  Combine the pasta and the sauce, sprinkle with parsley and parmesan.  (The directions on the website say that this can be made ahead of time, just stop after the mixture is thickened and before you cook the pasta.  When you're ready to cook, boil the pasta and simmer the sauce until thick).

Enjoy!
-D

Creamy Cajun Pasta

My best friend Hayley has mentioned this recipe multiple times, and I can't believe it has taken this long for me to make it. Let me go over some of the ingredients so you can get an idea what's going on here. Butter, heavy cream, parmesan cheese, and sun-dried tomatoes, what's not to love? This pasta dish isn't for someone on a diet (I feel like we say that a lot on this blog), but it is super easy and very tasty.

Creamy Cajun Pasta

adapted from food.com

Serves: 2

2 boneless skinless chicken breasts, cut into bite-size pieces
4 oz. linguine, cooked
2 tsp cajun seasoning (I used Tony Chachere's)
2 tbl butter
1 thinly diced green onion
1 c. heavy whipping cream
2 tbl chopped sun-dried tomatoes (I used about 4 tomatoes and broke them into small pieces)
1/4 tsp salt*
1/4 tsp dried basil
1/8 tsp black pepper
1/8 tsp garlic powder
1/4 c. grated parmesan cheese

*If you use a seasoning like Tony Chachere's make sure it see if there is already salt in the seasoning and salt to taste.

Just a word to the wise: Hayley mentioned that it is best to first cook the chicken and sauce before you begin to cook the pasta. This way the sauce and chicken have awhile to simmer and get thick before you pour it over the pasta, otherwise the sauce will be too thin.

Place the diced chicken breast pieces into a bowl along with the cajun seasonings. Toss to coat the pieces. In a large skillet melt the butter then add the chicken and cook for about 5-7 minutes. Reduce heat to low and add the green onion, whipping cream sun-dried tomatoes, salt, dried basil, black pepper, and garlic powder. Let simmer on low heat while the pasta is cooking.

Pour the chicken with sauce and parmesan cheese over linguine, toss before serving. Enjoy!

-D