Penne w/ Ricotta and Basil Sauce

This is a tasty low-fat pasta with ricotta cheese. I had never used ricotta cheese in a pasta other than in lasagna and I was really curious how the pasta would taste with it. It tasted really good. I liked it a lot. But I sprinkled just a little bit, about a tablespoon of Parmesan cheese on top of the pasta and it added a great flavor to it. (I added it after I took these photos.. so you can't see it in these photos. Sorry!) This pasta recipe calls for a little bit of bacon crumbles, but no other meat, which is why I was attracted to this recipe. In our family, we eat a lot of chicken. Sometimes, I just don't feel like eating chicken or any meat at all. A little bit of bacon crumbles were just perfect for me that night.

Penne with Ricotta and Basil Sauce

Adapted and changed from Tasty Low-fat Recipes

Printable Recipe

Ingredients:

2 tsp olive oil
2 tablespons bacon crumbles (I used Kirkland brand bacon crumbles but you sure can cook bacon strips and crumble it)
2-3 cloves garlic, crushed
1 onion, finely chopped *optional
8 oz ricotta cheese
1/2 cup finely chopped fresh basil
11 oz penne, cooked al dante *save about 1 cup of the pasta water
8 cherry tomatoes, halved
Salt and pepper

Directions:

Heat the oil in a pan, add the bacon, garlic and onion and stir over medium heat for 5 minutes, or until cooked. Remove from the heat, stir in the ricotta and chopped basil and beat until smooth. Add 1 cup of the pasta water to the ricotta mixture to thin the sauce. Add more water if you prefer an even thinner sauce. Season well with salt and pepper.

Drain the pasta and stir the sauce through with the tomato halves. Can be garnished with small basil leaves.

Penne w/ Ricotta and Basil Sauce

This is a tasty low-fat pasta with ricotta cheese. I had never used ricotta cheese in a pasta other than in lasagna and I was really curious how the pasta would taste with it. It tasted really good. I liked it a lot. But I sprinkled just a little bit, about a tablespoon of Parmesan cheese on top of the pasta and it added a great flavor to it. (I added it after I took these photos.. so you can't see it in these photos. Sorry!) This pasta recipe calls for a little bit of bacon crumbles, but no other meat, which is why I was attracted to this recipe. In our family, we eat a lot of chicken. Sometimes, I just don't feel like eating chicken or any meat at all. A little bit of bacon crumbles were just perfect for me that night.

Penne with Ricotta and Basil Sauce

Adapted and changed from Tasty Low-fat Recipes

Printable Recipe

Ingredients:

2 tsp olive oil
2 tablespons bacon crumbles (I used Kirkland brand bacon crumbles but you sure can cook bacon strips and crumble it)
2-3 cloves garlic, crushed
1 onion, finely chopped *optional
8 oz ricotta cheese
1/2 cup finely chopped fresh basil
11 oz penne, cooked al dante *save about 1 cup of the pasta water
8 cherry tomatoes, halved
Salt and pepper

Directions:

Heat the oil in a pan, add the bacon, garlic and onion and stir over medium heat for 5 minutes, or until cooked. Remove from the heat, stir in the ricotta and chopped basil and beat until smooth. Add 1 cup of the pasta water to the ricotta mixture to thin the sauce. Add more water if you prefer an even thinner sauce. Season well with salt and pepper.

Drain the pasta and stir the sauce through with the tomato halves. Can be garnished with small basil leaves.

Penne w/ Ricotta and Basil Sauce

This is a tasty low-fat pasta with ricotta cheese. I had never used ricotta cheese in a pasta other than in lasagna and I was really curious how the pasta would taste with it. It tasted really good. I liked it a lot. But I sprinkled just a little bit, about a tablespoon of Parmesan cheese on top of the pasta and it added a great flavor to it. (I added it after I took these photos.. so you can't see it in these photos. Sorry!) This pasta recipe calls for a little bit of bacon crumbles, but no other meat, which is why I was attracted to this recipe. In our family, we eat a lot of chicken. Sometimes, I just don't feel like eating chicken or any meat at all. A little bit of bacon crumbles were just perfect for me that night.

Penne with Ricotta and Basil Sauce

Adapted and changed from Tasty Low-fat Recipes

Printable Recipe

Ingredients:

2 tsp olive oil
2 tablespons bacon crumbles (I used Kirkland brand bacon crumbles but you sure can cook bacon strips and crumble it)
2-3 cloves garlic, crushed
1 onion, finely chopped *optional
8 oz ricotta cheese
1/2 cup finely chopped fresh basil
11 oz penne, cooked al dante *save about 1 cup of the pasta water
8 cherry tomatoes, halved
Salt and pepper

Directions:

Heat the oil in a pan, add the bacon, garlic and onion and stir over medium heat for 5 minutes, or until cooked. Remove from the heat, stir in the ricotta and chopped basil and beat until smooth. Add 1 cup of the pasta water to the ricotta mixture to thin the sauce. Add more water if you prefer an even thinner sauce. Season well with salt and pepper.

Drain the pasta and stir the sauce through with the tomato halves. Can be garnished with small basil leaves.

Warm Basil Tortellini Salad

Although I named this dish "Warn" basil tortellini salad, this dish can also be served cold. I personally like the warm version of this salad. I wish I could say I made the Tortellinis myself but I bought a refrigerated package. There are so many kinds of tortellinis out there. We bought whole wheat cheese tortellinis. They were very tasty and flavorful. I added different kinds of vegetables such as broccoli, tomatoes, artichoke hearts, red sweet peppers, and carrots. And the fresh basil makes this dish even more exciting! I used low fat Italian dressing for the sauce but you may use mayonnaise or other salad dressings.

Warm Basil Tortellini Salad

Printable Recipe

Ingredients:

1 9-oz package refrigerated cheese tortellini
1 teaspoon olive oil
2 cloves garlic, minced
1/3 cup bottled artichoke hearts, cut into bite sizes
2-3 small red or orange sweet pepper, cut into bite-size strips
1 cup broccoli florets, steamed
1 large carrot, thinly sliced
1/2 cup low fat Italian salad dressing
3 tablespoons snipped fresh basil
1 tablespoon milk
1/2 teaspoon freshly ground black pepper
1-2 tomatoes, seeded and diced
Milk (optional)

Directions:

1. Cook pasta according to package instructions: Drain pasta.
 
2. In a medium sized sauce pan, add the olive oil and heat over medium heat. Add the minced garlic, sweet peppers, carrots, and artichoke hearts and stir frequently until the garlic starts to brown. Add the Italian dressing, the basil, and milk and stir until the sauce almost comes to boil. Reduce the heat to simmer and add black pepper and stir.

3. In a large bowl, add the cooked, warm pasta and broccoli. Pour the sauce over the pasta mixture and stir gently to coat. Add the fresh tomatoes and stir until well mixed.

4. Before serving, you may add more milk to moisten. 

Variation:

-You may add 3 tablespoons fresh grated Parmesan cheese and 2 tablespoons pine nuts to the pasta salad.

-For cold tortellini salad, you may skip all the heating instructions and use raw vegetables. I had the left-over salad the next day and it was also very delicious when it was cold. :)

Warm Basil Tortellini Salad

Although I named this dish "Warn" basil tortellini salad, this dish can also be served cold. I personally like the warm version of this salad. I wish I could say I made the Tortellinis myself but I bought a refrigerated package. There are so many kinds of tortellinis out there. We bought whole wheat cheese tortellinis. They were very tasty and flavorful. I added different kinds of vegetables such as broccoli, tomatoes, artichoke hearts, red sweet peppers, and carrots. And the fresh basil makes this dish even more exciting! I used low fat Italian dressing for the sauce but you may use mayonnaise or other salad dressings.

Warm Basil Tortellini Salad

Printable Recipe

Ingredients:

1 9-oz package refrigerated cheese tortellini
1 teaspoon olive oil
2 cloves garlic, minced
1/3 cup bottled artichoke hearts, cut into bite sizes
2-3 small red or orange sweet pepper, cut into bite-size strips
1 cup broccoli florets, steamed
1 large carrot, thinly sliced
1/2 cup low fat Italian salad dressing
3 tablespoons snipped fresh basil
1 tablespoon milk
1/2 teaspoon freshly ground black pepper
1-2 tomatoes, seeded and diced
Milk (optional)

Directions:

1. Cook pasta according to package instructions: Drain pasta.
 
2. In a medium sized sauce pan, add the olive oil and heat over medium heat. Add the minced garlic, sweet peppers, carrots, and artichoke hearts and stir frequently until the garlic starts to brown. Add the Italian dressing, the basil, and milk and stir until the sauce almost comes to boil. Reduce the heat to simmer and add black pepper and stir.

3. In a large bowl, add the cooked, warm pasta and broccoli. Pour the sauce over the pasta mixture and stir gently to coat. Add the fresh tomatoes and stir until well mixed.

4. Before serving, you may add more milk to moisten. 

Variation:

-You may add 3 tablespoons fresh grated Parmesan cheese and 2 tablespoons pine nuts to the pasta salad.

-For cold tortellini salad, you may skip all the heating instructions and use raw vegetables. I had the left-over salad the next day and it was also very delicious when it was cold. :)

Warm Basil Tortellini Salad

Although I named this dish "Warn" basil tortellini salad, this dish can also be served cold. I personally like the warm version of this salad. I wish I could say I made the Tortellinis myself but I bought a refrigerated package. There are so many kinds of tortellinis out there. We bought whole wheat cheese tortellinis. They were very tasty and flavorful. I added different kinds of vegetables such as broccoli, tomatoes, artichoke hearts, red sweet peppers, and carrots. And the fresh basil makes this dish even more exciting! I used low fat Italian dressing for the sauce but you may use mayonnaise or other salad dressings.

Warm Basil Tortellini Salad

Printable Recipe

Ingredients:

1 9-oz package refrigerated cheese tortellini
1 teaspoon olive oil
2 cloves garlic, minced
1/3 cup bottled artichoke hearts, cut into bite sizes
2-3 small red or orange sweet pepper, cut into bite-size strips
1 cup broccoli florets, steamed
1 large carrot, thinly sliced
1/2 cup low fat Italian salad dressing
3 tablespoons snipped fresh basil
1 tablespoon milk
1/2 teaspoon freshly ground black pepper
1-2 tomatoes, seeded and diced
Milk (optional)

Directions:

1. Cook pasta according to package instructions: Drain pasta.
 
2. In a medium sized sauce pan, add the olive oil and heat over medium heat. Add the minced garlic, sweet peppers, carrots, and artichoke hearts and stir frequently until the garlic starts to brown. Add the Italian dressing, the basil, and milk and stir until the sauce almost comes to boil. Reduce the heat to simmer and add black pepper and stir.

3. In a large bowl, add the cooked, warm pasta and broccoli. Pour the sauce over the pasta mixture and stir gently to coat. Add the fresh tomatoes and stir until well mixed.

4. Before serving, you may add more milk to moisten. 

Variation:

-You may add 3 tablespoons fresh grated Parmesan cheese and 2 tablespoons pine nuts to the pasta salad.

-For cold tortellini salad, you may skip all the heating instructions and use raw vegetables. I had the left-over salad the next day and it was also very delicious when it was cold. :)

Chipotle Chicken Pasta

Have you ever tried chipotle pasta before? If you haven't, you must try it. Because life is too short and if you go on to the next life without having to try all these great, delicious foods that you missed out, it would be sad. Anyway, my first encounter with chipotle pasta was just about a month ago, when our family went out to eat at "The Cheesecake Factory". My husband ordered it and I thought "That sounds weird" When I tried a bite, I was in heaven. I was tempted to order one for myself. When I got home from the restaurant, I started browsing for a great chipotle pasta recipe on internet. I found one on Food Network, of Guy Feiri. He always has great pasta recipes. I love his restaurant "Johnny Garlic" in town. So I trust his recipes. I didn't use his actual pasta recipe but used his chipotle sauce recipe. The only thing I'd change in the recipe is the amount of bbq sauce. But other than that, it was fantastic. The flavor is definitely interesting... by "interesting" I mean "wonderful" and "delicious". If you have tortilla strips, go ahead and sprinkle that on top. If you're interested in Guy Fieri's original recipe, click HERE.


Chipotle Pasta

Ingredients

• 2 tablespoons olive oil + to drizzle
  
• 4 chicken tenders or 2 chicken breasts cut in half
• Santa Maria Seasoning and Pappy Seasoning for the chicken / Or use your favorite seasoning to season the chicken
  
• 4 ounces heavy cream
  
• 3 ounces Chipotle Sauce, recipe follows
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 9 ounces cooked penne pasta
  
• 2 ounces Parmesan, grated
• 1 tablespoon diced tomato
• 1 tablespoon diced scallion or 1/4 cup diced onions
• 1 cup frozen peas
  

Directions

Drizzle olive oil on the chicken on all sides. Season the chicken and let marinade for 10 minutes. In saute pan over high heat, add olive oil and the chicken. Cook the chicken until both sides are cooked thoroughly. Remove the chicken from the pan and slice them into 1/2 inch thick bites.

In the same pan you cooked the chicken, add onions, cream, chipotle sauce, frozen peas, salt and pepper over medium heat. When the cream starts to bubble, reduce the heat to low and add the sliced chicken and cooked pasta and the cheese. Toss to combine.

Serve in pasta bowl and garnish with diced tomato, and more grated Parmesan.Sprinkle tortilla strips if desired.

Chipotle Sauce:
Adapted from Guy Fieri's Recipe

1/2 cup BBQ sauce (I reduced from 1 cup to 1/2 cup)
1/2 cup canola oil
1/4 cup lemon juice
1/2 ounce Dijon mustard
2 ounces chipotle paste
1/2-ounce red chili flakes
1/4 teaspoon cayenne pepper
1/4 teaspoon ground black pepper

Combine all ingredients in blender, puree, cover and refrigerate until use.

Enjoy!!

Chipotle Chicken Pasta

Have you ever tried chipotle pasta before? If you haven't, you must try it. Because life is too short and if you go on to the next life without having to try all these great, delicious foods that you missed out, it would be sad. Anyway, my first encounter with chipotle pasta was just about a month ago, when our family went out to eat at "The Cheesecake Factory". My husband ordered it and I thought "That sounds weird" When I tried a bite, I was in heaven. I was tempted to order one for myself. When I got home from the restaurant, I started browsing for a great chipotle pasta recipe on internet. I found one on Food Network, of Guy Feiri. He always has great pasta recipes. I love his restaurant "Johnny Garlic" in town. So I trust his recipes. I didn't use his actual pasta recipe but used his chipotle sauce recipe. The only thing I'd change in the recipe is the amount of bbq sauce. But other than that, it was fantastic. The flavor is definitely interesting... by "interesting" I mean "wonderful" and "delicious". If you have tortilla strips, go ahead and sprinkle that on top. If you're interested in Guy Fieri's original recipe, click HERE.


Chipotle Pasta

Ingredients

• 2 tablespoons olive oil + to drizzle
  
• 4 chicken tenders or 2 chicken breasts cut in half
• Santa Maria Seasoning and Pappy Seasoning for the chicken / Or use your favorite seasoning to season the chicken
  
• 4 ounces heavy cream
  
• 3 ounces Chipotle Sauce, recipe follows
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 9 ounces cooked penne pasta
  
• 2 ounces Parmesan, grated
• 1 tablespoon diced tomato
• 1 tablespoon diced scallion or 1/4 cup diced onions
• 1 cup frozen peas
  

Directions

Drizzle olive oil on the chicken on all sides. Season the chicken and let marinade for 10 minutes. In saute pan over high heat, add olive oil and the chicken. Cook the chicken until both sides are cooked thoroughly. Remove the chicken from the pan and slice them into 1/2 inch thick bites.

In the same pan you cooked the chicken, add onions, cream, chipotle sauce, frozen peas, salt and pepper over medium heat. When the cream starts to bubble, reduce the heat to low and add the sliced chicken and cooked pasta and the cheese. Toss to combine.

Serve in pasta bowl and garnish with diced tomato, and more grated Parmesan.Sprinkle tortilla strips if desired.

Chipotle Sauce:
Adapted from Guy Fieri's Recipe

1/2 cup BBQ sauce (I reduced from 1 cup to 1/2 cup)
1/2 cup canola oil
1/4 cup lemon juice
1/2 ounce Dijon mustard
2 ounces chipotle paste
1/2-ounce red chili flakes
1/4 teaspoon cayenne pepper
1/4 teaspoon ground black pepper

Combine all ingredients in blender, puree, cover and refrigerate until use.

Enjoy!!

Chipotle Chicken Pasta

Have you ever tried chipotle pasta before? If you haven't, you must try it. Because life is too short and if you go on to the next life without having to try all these great, delicious foods that you missed out, it would be sad. Anyway, my first encounter with chipotle pasta was just about a month ago, when our family went out to eat at "The Cheesecake Factory". My husband ordered it and I thought "That sounds weird" When I tried a bite, I was in heaven. I was tempted to order one for myself. When I got home from the restaurant, I started browsing for a great chipotle pasta recipe on internet. I found one on Food Network, of Guy Feiri. He always has great pasta recipes. I love his restaurant "Johnny Garlic" in town. So I trust his recipes. I didn't use his actual pasta recipe but used his chipotle sauce recipe. The only thing I'd change in the recipe is the amount of bbq sauce. But other than that, it was fantastic. The flavor is definitely interesting... by "interesting" I mean "wonderful" and "delicious". If you have tortilla strips, go ahead and sprinkle that on top. If you're interested in Guy Fieri's original recipe, click HERE.


Chipotle Pasta

Ingredients

• 2 tablespoons olive oil + to drizzle
  
• 4 chicken tenders or 2 chicken breasts cut in half
• Santa Maria Seasoning and Pappy Seasoning for the chicken / Or use your favorite seasoning to season the chicken
  
• 4 ounces heavy cream
  
• 3 ounces Chipotle Sauce, recipe follows
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 9 ounces cooked penne pasta
  
• 2 ounces Parmesan, grated
• 1 tablespoon diced tomato
• 1 tablespoon diced scallion or 1/4 cup diced onions
• 1 cup frozen peas
  

Directions

Drizzle olive oil on the chicken on all sides. Season the chicken and let marinade for 10 minutes. In saute pan over high heat, add olive oil and the chicken. Cook the chicken until both sides are cooked thoroughly. Remove the chicken from the pan and slice them into 1/2 inch thick bites.

In the same pan you cooked the chicken, add onions, cream, chipotle sauce, frozen peas, salt and pepper over medium heat. When the cream starts to bubble, reduce the heat to low and add the sliced chicken and cooked pasta and the cheese. Toss to combine.

Serve in pasta bowl and garnish with diced tomato, and more grated Parmesan.Sprinkle tortilla strips if desired.

Chipotle Sauce:
Adapted from Guy Fieri's Recipe

1/2 cup BBQ sauce (I reduced from 1 cup to 1/2 cup)
1/2 cup canola oil
1/4 cup lemon juice
1/2 ounce Dijon mustard
2 ounces chipotle paste
1/2-ounce red chili flakes
1/4 teaspoon cayenne pepper
1/4 teaspoon ground black pepper

Combine all ingredients in blender, puree, cover and refrigerate until use.

Enjoy!!

Chicken Marsala with Mustard and Mascarpone

I wanted to make something incredible for my husband's birthday and found this great recipe! The sauce mixture of marsala wine and mascarpone cheese makes this dish sweet, tangy, and creamy. Try it sometime if you want to impress your loved ones with a better-than-any-restaurants-quality food!!

Chicken Marsala

Ingredients:

1 1/2 lbs boneless, skinless chicken breast fillets
Salt and freshly gound black pepper
2 tablespoons olive oil
5 tablespoons unsalted butter
3/4 cup chopped onions (I didn't use any but it still turned out great!)
1 lb cremini mushrooms, trimmed and slice (I used regular brown mushrooms)
3 tablespoons minced garlic
1 cup dry marsala wine
1 cup (8 ounces) mascarpone cheese
2 tablespoons dijon mustard
2 tablespoons chopped fresh flat leaf parsley
12 ounces dried fettucine

Direction:

Sprinkle the chicken with salt and pepper. Heat the oil in a large skillet over high heat. Add the chicken and cook just until brown, about 4 minutes per side. Set aside.

(While the chicken cools, melt 2 tablespoons of the butter in the same skillet over medium high heat, then add the onions and saute until it is tender, about 2 minutes.)

Add the musrooms and garlic and saute until the mushrooms are tender and the juices evaporate, about 10-12 minutes. Add the wine and simmer until it is reduced by half, about 4 minutes. Stir in the mascarpone and mustard.

Cut the chicken breasts crosswise into 1/3 inch thick slices. Return the chicken to the skillet. Simmer uncovered over medium-low heat until the chicen is just cooked through and the sauce thickens slightly, about 2 minutes. Stir in 1 tablespoon of the parsley and season the sauce to taste with salt and pepper.

Bring a large pot of salted water to a boil. Add the fettuccine and cook, stirring occasionally, until al dante, about 8 minutes. Drain. Toss with the remaining 3 tablespoons of butter and 1 tablespoon of parsley. Season with salt and pepper. (Do not skip this part. The butter and pasley make the pasta taste so yummy!) Serve the marsala chicken over the fettuccine and enjoy!

Adapted from Giada de Laurentiis' recipe

Chicken Marsala with Mustard and Mascarpone

I wanted to make something incredible for my husband's birthday and found this great recipe! The sauce mixture of marsala wine and mascarpone cheese makes this dish sweet, tangy, and creamy. Try it sometime if you want to impress your loved ones with a better-than-any-restaurants-quality food!!

Chicken Marsala

Ingredients:

1 1/2 lbs boneless, skinless chicken breast fillets
Salt and freshly gound black pepper
2 tablespoons olive oil
5 tablespoons unsalted butter
3/4 cup chopped onions (I didn't use any but it still turned out great!)
1 lb cremini mushrooms, trimmed and slice (I used regular brown mushrooms)
3 tablespoons minced garlic
1 cup dry marsala wine
1 cup (8 ounces) mascarpone cheese
2 tablespoons dijon mustard
2 tablespoons chopped fresh flat leaf parsley
12 ounces dried fettucine

Direction:

Sprinkle the chicken with salt and pepper. Heat the oil in a large skillet over high heat. Add the chicken and cook just until brown, about 4 minutes per side. Set aside.

(While the chicken cools, melt 2 tablespoons of the butter in the same skillet over medium high heat, then add the onions and saute until it is tender, about 2 minutes.)

Add the musrooms and garlic and saute until the mushrooms are tender and the juices evaporate, about 10-12 minutes. Add the wine and simmer until it is reduced by half, about 4 minutes. Stir in the mascarpone and mustard.

Cut the chicken breasts crosswise into 1/3 inch thick slices. Return the chicken to the skillet. Simmer uncovered over medium-low heat until the chicen is just cooked through and the sauce thickens slightly, about 2 minutes. Stir in 1 tablespoon of the parsley and season the sauce to taste with salt and pepper.

Bring a large pot of salted water to a boil. Add the fettuccine and cook, stirring occasionally, until al dante, about 8 minutes. Drain. Toss with the remaining 3 tablespoons of butter and 1 tablespoon of parsley. Season with salt and pepper. (Do not skip this part. The butter and pasley make the pasta taste so yummy!) Serve the marsala chicken over the fettuccine and enjoy!

Adapted from Giada de Laurentiis' recipe

Chicken Marsala with Mustard and Mascarpone

I wanted to make something incredible for my husband's birthday and found this great recipe! The sauce mixture of marsala wine and mascarpone cheese makes this dish sweet, tangy, and creamy. Try it sometime if you want to impress your loved ones with a better-than-any-restaurants-quality food!!

Chicken Marsala

Ingredients:

1 1/2 lbs boneless, skinless chicken breast fillets
Salt and freshly gound black pepper
2 tablespoons olive oil
5 tablespoons unsalted butter
3/4 cup chopped onions (I didn't use any but it still turned out great!)
1 lb cremini mushrooms, trimmed and slice (I used regular brown mushrooms)
3 tablespoons minced garlic
1 cup dry marsala wine
1 cup (8 ounces) mascarpone cheese
2 tablespoons dijon mustard
2 tablespoons chopped fresh flat leaf parsley
12 ounces dried fettucine

Direction:

Sprinkle the chicken with salt and pepper. Heat the oil in a large skillet over high heat. Add the chicken and cook just until brown, about 4 minutes per side. Set aside.

(While the chicken cools, melt 2 tablespoons of the butter in the same skillet over medium high heat, then add the onions and saute until it is tender, about 2 minutes.)

Add the musrooms and garlic and saute until the mushrooms are tender and the juices evaporate, about 10-12 minutes. Add the wine and simmer until it is reduced by half, about 4 minutes. Stir in the mascarpone and mustard.

Cut the chicken breasts crosswise into 1/3 inch thick slices. Return the chicken to the skillet. Simmer uncovered over medium-low heat until the chicen is just cooked through and the sauce thickens slightly, about 2 minutes. Stir in 1 tablespoon of the parsley and season the sauce to taste with salt and pepper.

Bring a large pot of salted water to a boil. Add the fettuccine and cook, stirring occasionally, until al dante, about 8 minutes. Drain. Toss with the remaining 3 tablespoons of butter and 1 tablespoon of parsley. Season with salt and pepper. (Do not skip this part. The butter and pasley make the pasta taste so yummy!) Serve the marsala chicken over the fettuccine and enjoy!

Adapted from Giada de Laurentiis' recipe

Super Easy Skillet Mac and Cheese

Mmm... homemade macaroni and cheese.... We make some type of macaroni and cheese, probably at least once a month. We love pasta and we love cheese. (For other mac and cheese recipes, see here and here.) This time, I added some ham and corn to this amazing easy macaroni and cheese recipe. But you can definitely make it without these ingredients. It doesn't have to baked so it's really super easy and fast to make.

Skillet Mac and Cheese

Ingredients:

2 cups uncooked small shell pasta or elbow macaroni (8 ounces)
4-5 slices ham, cubed
1 can whole kernel corn, drained
1 1/2 cups shredded Cheddar cheese (6 ounces)
1 cup milk
1 tablespoon hutter or margarine, if desired
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/4 teaspoon pepper

Direction:

Cook and drain pasta as directed on package.

In large pan, cook ham and corn in 1 tablespoon olive oil, about 4 minutes, stirring occasionally.

Stir pasta and remaining ingredients into ham and corn. Cook over low heat about 5 minutes, stirring occasionally, until cheese is melted and sauce is desired consistency.

Super Easy Skillet Mac and Cheese

Mmm... homemade macaroni and cheese.... We make some type of macaroni and cheese, probably at least once a month. We love pasta and we love cheese. (For other mac and cheese recipes, see here and here.) This time, I added some ham and corn to this amazing easy macaroni and cheese recipe. But you can definitely make it without these ingredients. It doesn't have to baked so it's really super easy and fast to make.

Skillet Mac and Cheese

Ingredients:

2 cups uncooked small shell pasta or elbow macaroni (8 ounces)
4-5 slices ham, cubed
1 can whole kernel corn, drained
1 1/2 cups shredded Cheddar cheese (6 ounces)
1 cup milk
1 tablespoon hutter or margarine, if desired
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/4 teaspoon pepper

Direction:

Cook and drain pasta as directed on package.

In large pan, cook ham and corn in 1 tablespoon olive oil, about 4 minutes, stirring occasionally.

Stir pasta and remaining ingredients into ham and corn. Cook over low heat about 5 minutes, stirring occasionally, until cheese is melted and sauce is desired consistency.

Super Easy Skillet Mac and Cheese

Mmm... homemade macaroni and cheese.... We make some type of macaroni and cheese, probably at least once a month. We love pasta and we love cheese. (For other mac and cheese recipes, see here and here.) This time, I added some ham and corn to this amazing easy macaroni and cheese recipe. But you can definitely make it without these ingredients. It doesn't have to baked so it's really super easy and fast to make.

Skillet Mac and Cheese

Ingredients:

2 cups uncooked small shell pasta or elbow macaroni (8 ounces)
4-5 slices ham, cubed
1 can whole kernel corn, drained
1 1/2 cups shredded Cheddar cheese (6 ounces)
1 cup milk
1 tablespoon hutter or margarine, if desired
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/4 teaspoon pepper

Direction:

Cook and drain pasta as directed on package.

In large pan, cook ham and corn in 1 tablespoon olive oil, about 4 minutes, stirring occasionally.

Stir pasta and remaining ingredients into ham and corn. Cook over low heat about 5 minutes, stirring occasionally, until cheese is melted and sauce is desired consistency.

Shrimp Alfredo with Sundried Tomatoes

Mmm... yummy... This wonderful semi homemade pasta is definitely a winner and we will try it again in the near future. I used a bottled Alfredo sauce but you can use your own Alfredo sauce recipe. What makes this dish so great is the seasonings that I added into the sauce. The penne pasta was cooked just right, too, not too hard, not overdone, just perfect, which added a great texture to this fabulous pasta dish. Oh the secret (maybe not so much of a secret; see the name of the dish) ingredient to this dish is the sundried tomatoes - it adds a nice smoky flavor to the dish. Enjoy!

Shrimp Alfredo with Sundried Tomatoes

Ingredients:

2 cups penne pasta, cooked al dante
1 tablespoon olive oil
2-3 cloves garlic, minced
1/2 - 1 teaspoon crushed red pepper
18-20 prawns, peeled and washed
1 bottled alfredo sauce, or your own alfredo recipe
1 teaspoon paprika
1/3 cup sundried tomatoes
1 cup Mozarella cheese
1/2 cup Parmesan cheese
salt and pepper to taste

Direction:

In large saute pan, heat oil over medium heat. Add garlic and saute until the garlic turns light brown. Add crushed red pepper and stir for about 30 seconds. Add prawns and stir occasionally until they turn pink. Add alfredo sauce, paprika, and sundried tomatoes. Bring it to a boil, stirring frequently, then reduce heat to low. Add cooked penne pasta to the pan and stir until the noodles are coated with the sauce evenly. Add Mozarella cheese and Parmesan cheese, and stir until the cheeses are melted. Add salt and pepper to taste. Remove from heat and serve.

Shrimp Alfredo with Sundried Tomatoes

Mmm... yummy... This wonderful semi homemade pasta is definitely a winner and we will try it again in the near future. I used a bottled Alfredo sauce but you can use your own Alfredo sauce recipe. What makes this dish so great is the seasonings that I added into the sauce. The penne pasta was cooked just right, too, not too hard, not overdone, just perfect, which added a great texture to this fabulous pasta dish. Oh the secret (maybe not so much of a secret; see the name of the dish) ingredient to this dish is the sundried tomatoes - it adds a nice smoky flavor to the dish. Enjoy!

Shrimp Alfredo with Sundried Tomatoes

Ingredients:

2 cups penne pasta, cooked al dante
1 tablespoon olive oil
2-3 cloves garlic, minced
1/2 - 1 teaspoon crushed red pepper
18-20 prawns, peeled and washed
1 bottled alfredo sauce, or your own alfredo recipe
1 teaspoon paprika
1/3 cup sundried tomatoes
1 cup Mozarella cheese
1/2 cup Parmesan cheese
salt and pepper to taste

Direction:

In large saute pan, heat oil over medium heat. Add garlic and saute until the garlic turns light brown. Add crushed red pepper and stir for about 30 seconds. Add prawns and stir occasionally until they turn pink. Add alfredo sauce, paprika, and sundried tomatoes. Bring it to a boil, stirring frequently, then reduce heat to low. Add cooked penne pasta to the pan and stir until the noodles are coated with the sauce evenly. Add Mozarella cheese and Parmesan cheese, and stir until the cheeses are melted. Add salt and pepper to taste. Remove from heat and serve.

Shrimp Alfredo with Sundried Tomatoes

Mmm... yummy... This wonderful semi homemade pasta is definitely a winner and we will try it again in the near future. I used a bottled Alfredo sauce but you can use your own Alfredo sauce recipe. What makes this dish so great is the seasonings that I added into the sauce. The penne pasta was cooked just right, too, not too hard, not overdone, just perfect, which added a great texture to this fabulous pasta dish. Oh the secret (maybe not so much of a secret; see the name of the dish) ingredient to this dish is the sundried tomatoes - it adds a nice smoky flavor to the dish. Enjoy!

Shrimp Alfredo with Sundried Tomatoes

Ingredients:

2 cups penne pasta, cooked al dante
1 tablespoon olive oil
2-3 cloves garlic, minced
1/2 - 1 teaspoon crushed red pepper
18-20 prawns, peeled and washed
1 bottled alfredo sauce, or your own alfredo recipe
1 teaspoon paprika
1/3 cup sundried tomatoes
1 cup Mozarella cheese
1/2 cup Parmesan cheese
salt and pepper to taste

Direction:

In large saute pan, heat oil over medium heat. Add garlic and saute until the garlic turns light brown. Add crushed red pepper and stir for about 30 seconds. Add prawns and stir occasionally until they turn pink. Add alfredo sauce, paprika, and sundried tomatoes. Bring it to a boil, stirring frequently, then reduce heat to low. Add cooked penne pasta to the pan and stir until the noodles are coated with the sauce evenly. Add Mozarella cheese and Parmesan cheese, and stir until the cheeses are melted. Add salt and pepper to taste. Remove from heat and serve.

Parmesan Chicken with Creamy Tomato Basil Sauce

This sounds fancy, I know, and it really is! I felt like I was eating at a fancy Italian restaurant. I had wonderful, warm, soft homemade bread with it, too. The Parmesan chicken is my specialty - it never fails or disappoints. This time, instead of deep frying the chicken, I pan-fried it instead - which is probably way healthier than deep frying it. And I decided that pan-frying it tastes so much better - also looks way better, too! The creamy tomato-basil sauce is so yummy, too, with a tiny kick.

Parmesan Chicken with Creamy Tomato Basil Sauce

Ingredients:

Linguini or your favorite pasta noodles
1 lb chicken breasts, pounded into 1/4 inch thick and cut in half
1/2 cup flour, for dredging
3 large eggs
2 cups panko (Available on most Asian aisles)
2 teaspoons seasoned salt (McCormick Season All is always good)
2 teaspoons parsley flakes
1/3 cup grated Parmesan cheese
Oil for pan-frying
Creamy Tomato Basil Sauce (Recipe follows)

Direction:

Cook linguini or your favorite pasta as directed in the package in 1 tablespoon olive oil and pinch of salt.
Prepare eggs (beaten) and flour in separate bowls. Then in a large bowl, mix panko, seasoned salt, parsley flakes, and parmesan cheese well.

Dredge chicken in flour. Shake off excess. Dip it in beaten eggs then cover with breading (the panko mixture). Heat olive oil, about 2-3 tablespoons, in a large skillet on medium-high heat. When the oil is hot, place the breaded chicken in the skillet and cook about 2-3 minutes on each side, or until golden brown. (The chicken is thin so it shouldn't take long to cook, but make sure that there is no pink in the middle.) Remove the chicken from heat and drain the oil by placing it on a paper toweled plate.

Stir linguini or your favorite pasta in the creamy tomato basil sauce. Serve the parmesan chicken over the pasta and pour the sauce over the chicken, if desired.

Creamy Tomato Basil Sauce

• 2 tablespoons olive oil
• 1 large red onion, chopped (I didn't use any onions but I'm sure it's really good with it if you're an onion lover!)
  
• 3 clove garlic, finely chopped
• 1/2 - 1 teaspoon crushed red pepper flakes
• 2 (14 ounce) cans diced tomatoes (Next time, I'd only use about 1 or 1 1/2 cans)
  
• 1 tablespoon balsamic vinegar (I used the sweet kind)
• (optional) 1 tablespoon dry red wine
  
• 1 teaspoon white sugar
• 1/3 cup fresh chopped basil
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2/3 cup mascarpone cheese

Direction:

Heat olive oil in a medium sized sauce pan over medium heat. Add onions, garlic, and red pepper flakes until they are carmelized, about 3 minutes, stirring occasionally. Stir in the tomatoes, balsamic vinegar, red wine, and sugar, and cook for another 10 minutes, stirring occasionally. Stir in the basil, salt, and black pepper, and simmer, about 10 minutes. Remove from heat, and stir in the mascarpone cheese, until the sauce becomes creamy.

This dish is fabulous with Garlic Loaves.