Garlic Shrimp Alfredo

This delicious shrimp Alfredo casserole is surprisingly easy to prepare! It’s quick too so you can have dinner on the table in about 30 minutes. Thank you The Midnight Baker

1 lb peeled and deveined shrimp
8 oz uncooked penne or any tubular pasta
3 tbs butter divided
4 cloves garlic minced
3 tbs fresh chopped parsley divided
1 cup milk
1 tsp chicken bouillon granules OR 1 tsp concentrated chicken stock, like Better Than Bouillon
2 tbs flour
1 cup shredded mozzarella cheese divided
1/4 cup grated Parmesan or Romano cheese
2 small tomatoes seeded and diced
2 tbs Panko bread crumbs
salt and pepper to taste

• Prepare penne per package directions, cooking to al dente stage; drain and set aside.
• Preheat oven to 350℉.
• Melt 1 tbs of the butter in a large oven-proof skillet over medium heat. 
• Add the garlic, shrimp and 2 tbs of the parsley. 
• Cook shrimp until it’s pink on each side, about 4 minutes each side. 
• Remove the shrimp to a plate, keep warm.
• Melt the remaining 2 tbs butter in the same pan. 
• Stir in the flour being careful not to let it lump. 
• Cook until the butter/flour mixture is golden.
• Add the chicken granules/concentrated stock and stir well.
• Gradually add the milk, while stirring, until smooth.
• Add 3/4 cup of the mozzarella and the grated Parmesan or Romano.
• Stir until cheeses are melted and smooth. 
• Let this simmer for 5 minutes.
• Add the penne, tomato and shrimp to the pan and toss to combine.
• Top with the remaining mozzarella and the Panko crumbs.
• Bake for 5-8 minutes or until cheese is melted.
• Pop it under the broiler for about 3 minutes to brown the top. 
• Watch this carefully because it can easily burn.
• Garnish with remaining parsley.

Chicken Supreme Pasta Bake

This easy, cheesy pasta bake comes together in no time when you combine the toppings from a chicken supreme pizza with pasta and cheese. Thank you Inside BruCrew Life

16 ounces pasta, cooked al dente

½ cup diced onion

½ cup diced green pepper
½ cup diced mushrooms
1 Tablespoon minced garlic
3 Tablespoons unsalted butter
3 Tablespoons all purpose flour
2 cups chicken broth
1 cup plain Greek yogurt (or sour cream)
1 ½ cups shredded cheddar cheese
1 ½ cups shredded mozzarella cheese
1 - 14.5 ounce can diced tomatoes, drained
2 cups grilled chicken, cubed
Salt and Pepper
Oregano

• Preheat the oven to 350 degrees. Spray a 9x13 pan with nonstick spray.
• Place the onion, green pepper, mushrooms, and butter in a large skillet and sauté for 2-3 minutes.
• Stir in the garlic and flour and cook for another minute or two.
• Whisk in the chicken broth. Stir until the broth thickens slightly.
• Stir in the yogurt. 
• Add 1 cup cheddar cheese and 1 cup mozzarella cheese and stir until melted.
• Add the cooked pasta, chicken, and can of tomatoes and stir everything together.
• Season to taste with salt and pepper.
• Spoon the pasta into the prepared dish. 
• Top with the remaining cheese and sprinkle with oregano.
• Bake for 20-25 minutes, or until cheese is melted and browning. 
• Serve hot.

Chicken and Sausage Pasta Bake

 Quick easy and great for using leftover chicken. Ideal for a crowd, and easy to half the amount. Thank you Key Ingredient

2 pounds cooked chicken breasts, cut into bite size pieces
6 cooked Italian sausage links, cut into bite size pieces

2 jars of spaghetti sauce 
1 pound of pasta, penne, macaroni, shells or what ever you like
1 large package of pizza cheese
1 onion, diced
2 large bell peppers, diced

Handful of spinach

• Cut up chicken, onion, peppers and sausage.
• Boil pasta and drain (don't over cook)
• Mix pasta, sausage, onion, peppers, chicken, spinach and sauce.
• Put in a large deep dish. 
• If it won't all fit, make a little side dish to freeze for lunch later.
• Top heavily with cheese.
• Bake at 325 degrees for about 45 minutes or until golden and bubbly.

Buffalo Chicken Pasta Bake

An easy and delicious meal that can be on your dinner table in 30 minutes. Combining buffalo chicken dip and cheesy pasta in one pan creates a meal that everyone will love. Thank you Inside Bru Crew Life

2 cups (8 ounces) uncooked, penne pasta (or substitute cooked cauliflower)
1 (8 ounce) package cream cheese, softened
3/4 cup ranch dressing
1/3 cup hot sauce
2 cups shredded, cooked chicken (rotisserie or canned)
1 1/2 cups shredded mozzarella cheese
1/2 cup shredded cheddar cheese
green onions, for garnish

• Preheat the oven to 375 degrees. 
• Spray an 8-inch casserole dish with nonstick spray.
• Cook the pasta noodles, according to the package directions. 
• Drain and drizzle with a little bit of olive oil to keep them from sticking.
• Stir together the cream cheese, ranch, and hot sauce until creamy.
• Add the chicken, 1/2 cup mozzarella cheese, and cooked pasta noodles to the cream cheese mixture and stir to combine. 
• Spoon into the prepared dish.
• Combine the remaining two cheeses and sprinkle over the top of the pasta. 
• Bake for 20 minutes, or until cheese on top is melted.
• Remove and serve immediately with green onions, hot sauce, and ranch drizzles. Serves 6.

Smoked Sausage and Macaroni Chili Skillet

Another quick and easy skillet meal. Thank you Hillshire Farm

• 1 package Smoked Sausage
• 2 cups uncooked elbow macaroni
• 1 medium onion, chopped
• 1 small green bell pepper, chopped
• 2 garlic, minced
• 1 can (14.5 ounces) chili style diced tomatoes
• 1 cup frozen corn, thawed
• 1 1/2 teaspoon chili powder
• 1 teaspoon salt
• 1 can (15 ounces) pinto or kidney beans, drained
• 2 cups (8 ounces) shredded cheddar cheese

• Cut sausage into ¼” slices; set aside.  
• Cook macaroni according to package directions; drain and keep warm.
• While macaroni is cooking, heat a large non-stick skillet over medium-high heat for 3 minutes.  
• Add sausage, onion, pepper and garlic
• Cook 4-5 minutes, stirring occasionally or until sausage is browned.
• Stir in tomatoes, corn, chili powder and salt; bring to a boil.  
• Reduce heat to medium-low and cook 10 minutes. 
• Gently stir in cooked macaroni and drained beans  
• Heat through, about 3 minutes.  
• Sprinkle cheese over top, cover and cook over low heat until cheese melts, about 4 minutes.

Savory Italian Sausage & Vegetable Soup

Savory Italian Sausage & Vegetable Soup is a satisfying meal in itself! Thank you The Gooseberry Patch

1/2 lb. Italian ground pork sausage
1 onion, finely chopped
1 clove garlic, minced
3 14-oz. cans chicken broth
1/2 c. white wine or chicken broth
28-oz. can crushed tomatoes in tomato purée
2 zucchini, quartered lengthwise and sliced
2 carrots, peeled and diced
3 stalks celery, diced
1 green pepper, diced
1 t. dried basil
1/2 t. dried oregano
1/2 c. orzo pasta, uncooked
1/2 t. salt
1/2 t. pepper

• Brown sausage in a Dutch oven over medium heat. 
• Drain, leaving a small amount of drippings in pan. 
• Add onion and garlic 
• Cook just until tender. 
• Add broth, wine or broth, vegetables and herbs 
• Bring to a boil. 
• Add uncooked pasta 
• Reduce heat and simmer for 20 minutes, until vegetables and pasta are tender. 
• Add salt and pepper to taste. 

Beef and Spinach Pasta Bake

A simple pasta bake using fresh ingredients, full of flavour and oh so delicious! It is a very filling dish, so beware! What looks like a small portion on your plate is certainly going to fill your tummy! Thank you Love Foodies

2 Cups of your favorite pasta cooked and drained.
1 lb Ground beef pork, chicken or soya

1 Package of fresh or frozen spinach 
1 medium onion chopped
3 cloves garlic finely chopped
2 teaspoons Worcestershire Sauce or Balsamic Vinegar
2 Tablespoons Cornstarch
1 cup sliced mushrooms 
Salt & Pepper

Cheese Sauce

3 Tablespoons butter
1/3 cup All Purpose Flour
1 1/4 cups Milk
1 1/4 cups Chicken Broth
1 1/2 cups grated Cheddar cheese
Salt & Pepper

• Peel & chop onion, garlic and mushrooms   
• Add to a pan with 1 tablespoon olive oil.
• Lightly fry until the onions are soft and translucent 
• Add your meat and cornstarch and cook, stirring in the pan with the other ingredients. 
• Add the spinach and Worcestershire Sauce 
• Season with salt & pepper.
• Leave to simmer very low whilst you make the cheese sauce. 
• Melt butter in pan under gentle heat
• Add Flour and beat until smooth paste and take pan off the heat.
• Combine the milk and broth 
• Slowly add a little at a time and combine until smooth, 
• Add a little more of the milk / broth, combine. 
• Continue until all the milk / broth is used.
• Return to gentle heat, and keep stirring until thick ..about 5 minutes  
• Season with salt and pepper if you wish...your cheese may be salty so taste the sauce first
• Add 3/4 of the grated cheese and combine. 
• The remaining 1/4 of the cheese is for the top of the bake.
• Preheat oven to 170 C / 325 F / Gas 3
• Start with a layer of 1/3 of the meat sauce on the bottom of the pan
• Top with a layer of cooked pasta, then cheese sauce. 
• Repeat these layers, ending with the cheese sauce as the final top layer. 
• You should be able to make 3 layers altogether.
• Sprinkle the remaining grated cheese on top.
• Place in the oven for 45 minutes. 
• When done, remove and leave to set for 30 minutes or it will be  too slushy. 
• Allow to firm up a little then you can get the bake from the pan using a fish slice.

Philly Cheese Steak Spaghetti

A classic recipe with a new twist! This tastes just like a Philly Cheese Steak sandwich with spaghetti instead of a hero roll. Thank you My Recipe Journey

1 1/2 lbs. deli roast beef, sliced thin and cut into strips 
1 large white onion, sliced thin 
1/4 tsp. kosher salt 
1/4 tsp. black pepper 
3 tbls. corn oil 
1 lb spaghetti, cooked according to package directions 4 tbls. butter 
4 tbls. flour 
1/2 tsp. kosher salt, but taste the sauce before adding. 
1/4 tsp. black pepper
2 cups milk 
2 cups shredded sharp cheddar cheese

• In a medium sized saucepan over medium heat, melt the butter.
• Add the flour and stir while cooking the flour for about 2 minutes.
• Slowly add the milk, allowing it to thicken while constantly stirring.
• Add 1/2 tsp of kosher salt (if needed) and 1/4 tsp. black pepper.
• Stir and add in the shredded cheddar.
• Keep stirring until all the cheese is melted and smooth and until the sauce is thickened.
• Turn off heat, cover and keep warm.
• Cook the spaghetti according to the package directions.
• Meanwhile heat a large skillet with the corn oil on medium heat
• When oil is hot add the onions and cook until onions are very tender and fully cooked.
• Add in the sliced roast beef strips, 1/4 tsp kosher salt and 1/4 tsp black pepper
• Stir and saute until well incorporated.
• Remove from heat and keep warm.
• Serve cooked and drained spaghetti topped with the sauteed roast beef and onions and cheddar cheese sauce.

3/4 cup (1 1/2 sticks) butter
4 ounces bittersweet chocolate, chopped
2 eggs
3/4 cups sugar
1 teaspoon vanilla extract
1/4 teaspoon sea salt
1/4 cup all-purpose flour

1. In the microwave, melt butter and chocolate. Let cool a bit.
2. Beat in a mixer the eggs and sugar.  Add vanilla and salt.
3. Slowly add in the chocolate/butter mixture.
4. Fold in the flour.
5. Bake in an 8×8 pan lined with parchment or nonstick foil for about 30 minutes AT 350 DEGREES.  Let cool.

Peanut Butter Cheesecake Filling:
1 cup heavy whipping cream
1 teaspoon sugar
8 ounces cream cheese, at room temperature
1/2 cup creamy peanut butter

1. Beat heavy cream to soft peaks and add sugar. Transfer to a bowl.
2. Beat the cream cheese and peanut butter.
3. Fold whipped cream into the peanut butter mixture.
4. Spread on top of the thick brownie layer,

Ganache:  I had some difficulty with the original ganache recipe so I am posting the glaze I will be using the next time I make these as I use it often with great results.
Chocolate Glaze: (love this glaze!!!! Cuts awesome!!!!!)
2 & 1/4 ounces unsalted butter
4 ounces dark chocolate
1 & 1/2 teaspoons light corn syrup

1. Microwave the butter and chocolate until smooth.
2. Stir in the corn syrup.
3. Pour over bars and chill until firm.
4. Cut using a sharp knife and clean it in between cuts!

- See more at: http://hugsandcookiesxoxo.com/2013/09/peanut-butter-cheesecake-brownie-bars.html#sthash.5l1yKLdn.dpuf

3/4 cup (1 1/2 sticks) butter
4 ounces bittersweet chocolate, chopped
2 eggs
3/4 cups sugar
1 teaspoon vanilla extract
1/4 teaspoon sea salt
1/4 cup all-purpose flour

1. In the microwave, melt butter and chocolate. Let cool a bit.
2. Beat in a mixer the eggs and sugar.  Add vanilla and salt.
3. Slowly add in the chocolate/butter mixture.
4. Fold in the flour.
5. Bake in an 8×8 pan lined with parchment or nonstick foil for about 30 minutes AT 350 DEGREES.  Let cool.

Peanut Butter Cheesecake Filling:
1 cup heavy whipping cream
1 teaspoon sugar
8 ounces cream cheese, at room temperature
1/2 cup creamy peanut butter

1. Beat heavy cream to soft peaks and add sugar. Transfer to a bowl.
2. Beat the cream cheese and peanut butter.
3. Fold whipped cream into the peanut butter mixture.
4. Spread on top of the thick brownie layer,

Ganache:  I had some difficulty with the original ganache recipe so I am posting the glaze I will be using the next time I make these as I use it often with great results.
Chocolate Glaze: (love this glaze!!!! Cuts awesome!!!!!)
2 & 1/4 ounces unsalted butter
4 ounces dark chocolate
1 & 1/2 teaspoons light corn syrup

1. Microwave the butter and chocolate until smooth.
2. Stir in the corn syrup.
3. Pour over bars and chill until firm.
4. Cut using a sharp knife and clean it in between cuts!

- See more at: http://hugsandcookiesxoxo.com/2013/09/peanut-butter-cheesecake-brownie-bars.html#sthash.5l1yKLdn.dpuf

3/4 cup (1 1/2 sticks) butter
4 ounces bittersweet chocolate, chopped
2 eggs
3/4 cups sugar
1 teaspoon vanilla extract
1/4 teaspoon sea salt
1/4 cup all-purpose flour

1. In the microwave, melt butter and chocolate. Let cool a bit.
2. Beat in a mixer the eggs and sugar.  Add vanilla and salt.
3. Slowly add in the chocolate/butter mixture.
4. Fold in the flour.
5. Bake in an 8×8 pan lined with parchment or nonstick foil for about 30 minutes AT 350 DEGREES.  Let cool.

Peanut Butter Cheesecake Filling:
1 cup heavy whipping cream
1 teaspoon sugar
8 ounces cream cheese, at room temperature
1/2 cup creamy peanut butter

1. Beat heavy cream to soft peaks and add sugar. Transfer to a bowl.
2. Beat the cream cheese and peanut butter.
3. Fold whipped cream into the peanut butter mixture.
4. Spread on top of the thick brownie layer,

Ganache:  I had some difficulty with the original ganache recipe so I am posting the glaze I will be using the next time I make these as I use it often with great results.
Chocolate Glaze: (love this glaze!!!! Cuts awesome!!!!!)
2 & 1/4 ounces unsalted butter
4 ounces dark chocolate
1 & 1/2 teaspoons light corn syrup

1. Microwave the butter and chocolate until smooth.
2. Stir in the corn syrup.
3. Pour over bars and chill until firm.
4. Cut using a sharp knife and clean it in between cuts!

- See more at: http://hugsandcookiesxoxo.com/2013/09/peanut-butter-cheesecake-brownie-bars.html#sthash.5l1yKLdn.dpuf

Cheesey Chicken Spaghetti

A crowd pleasing casserole. Thank you  Melissa's Southern Style Kitchen

1 lb thin spaghetti
1 medium onion, finely diced
1 celery rib, finely diced
8 oz sliced baby bella mushrooms [or your preference]
olive oil
4 clove garlic, minced
1/2 cup [1 stick] butter or light butter
seasoned salt and black pepper to taste
1/3 cup AP flour
4 cup whole milk
2 tsp dry Italian seasoning
1 tsp seasoned salt
1/4 tsp black pepper
1/3 cup grated Parmesan cheese plus 2 Tbsp
4 oz jar pimentos, well drained
3 cup cooked chicken, roughly chopped
3 cup shredded white sharp cheddar cheese or Italian cheese blend, divided

• Preheat the oven to 350°F.  
• Coat a 9 x 13 inch baking dish with cooking spray.  
• Set aside.  
• Cook the spaghetti in salted water per the package directions until al dente.  
• Drain well.  
• On the stove top in a medium-size pot, cook the diced onion, mushrooms and celery in a couple of drizzles of olive oil.  
• Cook for 5 minutes until the vegetables soften and are beginning to brown. 
• Season with seasoned salt and black pepper to your taste. 
• Add the minced garlic and cook for 1 minute longer.  
• Remove to a large mixing bowl.
• In the same saucepan melt 1 stick of butter.  
• Add the flour stirring constantly over medium-high heat.  
• Begin to whisk in the milk.  
• Continue to cook, stirring continuously over medium heat until the sauce comes to a boil.  
• Lower the heat and simmer  for 3-5 minutes.  
• Add 2 tsp dry Italian seasoning, 1 tsp seasoned salt, and black pepper. 
• Adjust salt and pepper to your taste, if needed. 
• Remove from the heat and add 1/3 cup grated Parmesan cheese.
• Add the cooked spaghetti, cooked chicken, pimentos and 2 cups of shredded cheese to the large mixing bowl.  
• Pour the sauce over and stir until combined.
• Pour into the baking dish and top with the remaining 1 cup of shredded cheese.  
• Sprinkle with 2 Tbsp Parmesan cheese.
• Bake for 30 minutes until golden and bubbly. 

Chicken Alfredo Baked Ziti

Delicious chicken and ziti are tossed with a lighter alfredo sauce and baked up to cheesy perfection. Thank you Gimme Some Oven 

12 ounces ziti ..or any pasta shape
2 cups shredded, cooked chicken ..about 2 small chicken breasts
1 batch Alfredo sauce (see below)
1 1/2 cups shredded mozzarella cheese 
optional toppings: additional shredded Parmesan cheese, chopped fresh parsley

Alfredo Sauce:
1 Tbsp. olive oil
4 cloves garlic, minced
3 Tbsp. flour
1 cup chicken broth
1 cup low-fat milk (I used 1%)
3/4 cup freshly-grated Parmesan cheese
1/2 tsp. salt
1/4 tsp. black pepper

• Preheat oven to 375 degrees F.
• Cook the pasta al dente in a large stockpot of well-salted boiling water
• Drain.
• Meanwhile, heat olive oil in a large saute pan over medium-high heat. 
• Add garlic and saute one minute, stirring occasionally, until fragrant. 
• Sprinkle with flour, and stir to combine. 
• Saute for an additional minute to cook the flour, stirring occasionally.
• Slowly add chicken broth, whisking to combine until smooth. 
• Whisk in milk, and bring the mixture to a simmer. 
• Let cook for an additional minute until thickened 
• Stir in Parmesan cheese, salt and pepper until the cheese melted. 
• Remove from heat and set aside.
• Return pasta to the stockpot and add chicken and alfredo sauce. 
• Gently toss to combine until the pasta is evenly coated.
• Pour half of the pasta into a greased 11x7-inch or 9x13-inch baking dish. 
• Sprinkle evenly with 1 cup of cheese. 
• Layer the remaining half of the pasta evenly on top. 
• Sprinkle evenly with the remaining 1/2 cup of cheese.
• Bake for 20-25 minutes until the cheese is melted and just barely starts to turn golden. 
• Remove and serve immediately, sprinkled with additional toppings if desired.

Chicken Spinach Lasagne

This lasagne is easy to make and is loaded with lean chicken and spinach for a nutritional boast. Its delicious and stores well. Katalina over at Peas and Peonies says its the best.....and I tend to agree

1 onion, chopped
1 lb. ground chicken
1 garlic head (9-10 cloves), minced
1 bell pepper, chopped
1 tablespoon tomato paste
5 cups raw fresh spinach
½ cup oil + 3 tablespoons
16 oz / 4 cups mozzarella cheese, grated
15 oz marinara sauce
16 lasagna sheets
salt and pepper

• In a large saucepan over high-medium heat, bring 2 gallons of water to a boil.
• In the meantime, in a medium saucepan over medium heat 
• Add ½ cup of oil once the saucepan is hot. 
• Add the chopped onion and minced garlic 
• Cook until onion is tender, stirring occasionally, around 5 minutes. 
• Add the chopped bell pepper, stir and cook for another 5 minutes. 
• Add the tomato paste and ground chicken. 
• Mix well so the ingredients get combined, and cook for about 5 minutes. 
• Once the chicken is almost cooked add the spinach 
• Cook until the spinach has shrink in size and is tender, around 5-6 minutes. 
• Add salt and pepper to taste. 
• Turn off the heat.
• In the meantime, add some salt and 2 tablespoons of oil to the boiling water
• Add the lasagne sheets. 
• Cook based on box instructions, usually it takes 7-9 minutes . 
• Transfer lasagne sheets to a colander, give them a bath in cold water and drain.
• Start assembling the lasagna. trimming the length of the lasagna sheets to fit your pan. 
• Preheat oven to 400F.
• Start by greasing the lasagna pan with the remaining 1 tablespoon of oil.
• Lay 5 lasagna sheets on the bottom of the pan, 
• Top it with half of the chicken mixture 
• Follow by 5 ounces of marinara sauce 
• Add 1½ cups of grated mozzarella cheese. 
• Repeat this for the second layer of lasagna sheets, chicken mixture, marinara sauce and cheese. 
• Top with the final layer of 6 lasagna sheets, 
• You could also add the pieces from the trimmed sheets 
• Cover with the remaining 5 ounces of marinara sauce 
• Top with the remaining 1 cup of cheese.
• Place lasagne in the fridge for 24 hours, or bake it immediately for 30 - 40 minutes.
• Let lasagne cool down 15-20 minutes before serving, as this will help cutting it.
• Garnish with fresh herbs and serve

Tuscan Garlic Chicken

Forget about Olive Garden, and make this delicious copycat recipe instead. Its absolutely delicious. Thank you The Recipe Critic

¾ cup all purpose flour
½ Tablespoon salt
1 teaspoon pepper
½ tsp dried basil
½ teaspoon dried oregano
4 boneless skinless chicken breasts
5 Tablespoons extra virgin olive oil, divided
1 Tablespoon finely minced garlic
1 red bell pepper, cut into thin strips or chopped
½ cup low sodium chicken broth
6 ounces fresh spinach
½ cup heavy cream
2 Tablespoons cornstarch
1 cup lowfat milk
1 cup freshly grated parmesan cheese
1 pound fettucini noodles

• Preheat oven to 350. 
• Combine the flour, salt, pepper, basil, and oregano. 
• Dip each chicken breast in the flour mixture and coat well.
• In a large skillet, heat 3 Tablespoons oil until hot. 
• Carefully place the breaded chicken in the oil until each side is golden brown. Don't cook all the way through.
• On a cookie sheet, line with aluminum foil and spray with cooking spray. 
• Place the chicken breasts on the cookie sheet and bake for about 15 minutes until cooked through. 
• Set aside until ready to use.
• While the chicken is cooking, in a large pot cook the fettucini noodles according to package directions. 
• Wipe the skillet with some paper towels and add the remaining 2 T olive oil. 
• Cook the chopped red pepper and garlic for about 2-3 minutes. 
• Stir in 1 T of flour and stir constantly for one minute.
• Add the chicken broth and bring to a light simmer while whisking constantly until it is starting to thicken. This takes about 3-4 minutes.
• In a separate small bowl, whisk together the heavy cream and cornstarch. 
• Add the spinach, cream, and milk to the skillet. 
• Bring this to a simmer and continue to cook until spinach starts to wilt. 
• Stir in the parmesan cheese.
• Add half of the sauce to the coating the cooked and drained fettucini noodles. 
• Top with breaded chicken and spoon more of the sauce on top.

Chicken Parmesan Spinach Pasta Bake

An easy pasta dish thats a great twist on the traditional Chicken Parmesan. Thank you 365 Days of Baking

1 lb. pasta
2 boneless, skinless chicken breasts, cut up into 1-inch bite-sized pieces
1 egg, beaten
3/4 cup Italian seasoned bread crumbs
1/2 cup grated Parmesan cheese
2 cups shredded mozzarella cheese, divided
6 tablespoons olive oil, divided
6 ounce bag fresh spinach, chopped
2 24 ounce jars Pasta Sauce

• Preheat oven to 350 degrees F.
• Prepare a 9 X 13-inch baking dish by spraying it with cooking spray.
• Boil pasta for 2 minutes less than what is directed on package. 
• Drain and set aside.
• In a shallow dish, combine the bread crumbs and Parmesan cheese and mix well.
• Working in batches, coat the chicken pieces in egg and then coat completely in the bread/cheese mixture.
• Heat 3 tablespoons of olive oil in a large skillet over medium heat. 
• Place half the chicken pieces into the skillet and cook about 2 minutes on each side until golden brown.
• Remove and place on a plate covered with a paper towel. 
• Continue process with remaining chicken, adding remaining olive oil to the skillet.
• In a large bowl, combine cooked pasta, chopped spinach and 1 cup mozzarella cheese.
• Add both jars of pasta sauce. 
• Mix well.
• Add chicken pieces and mix to coat.
• Transfer mixture to the prepared baking dish.
• Sprinkle with remaining cup of shredded mozzarella.
• Bake for 30 minutes.

Chicken Cordon Bleu Pasta

Quick, easy and economical. Thank you $5 Dinners

 

1 lb. penne or small shell pasta

2 small chicken breasts, diced

1 tsp olive oil

1 cup ham, diced

4 slices bacon, chopped

Salt and pepper

2 cups heavy cream

8 oz. cream cheese

2 cups shredded Swiss cheese, divided

1 tsp garlic powder

1 tsp onion powder

Salt and pepper to taste

about 1 cup bread crumbs
 

• Preheat oven to 350 F.
• Cook the pasta according to package.
• Drain and add to 9×13-inch glass baking dish.
• While the pasta is cooking, saute the chicken in a small skillet in the olive oil, for about 6 to 8 minutes, or until cooked through.
• While the chicken is sauteing, chop the ham.
• Cook the bacon in another small skillet or in the microwave on a plate with paper towels.
• In a small saucepan, melt the cream cheese, stirring often, then stir in the cream,
• Add 1 cup of the Swiss cheese, the garlic powder and onion powder.
• Once creamy, add the cooked chicken, bacon and ham.
• Pour over the pasta in the dish and mix together, gently.
• Add the other 1 cup of Swiss cheese and the bread crumbs over the top
• Bake for 15 minutes, or until cheese has melted.



Chicken Broccoli Mac and Cheese with Bacon

Easy, delicious and ready in 25 minutes. Thank you My Recipes

6 ounces uncooked large or regular elbow macaroni

3 cups pre chopped broccoli florets    

3 bacon slices, coarsely chopped   

12 ounces skinless, boneless chicken breasts, cut into 1/2-inch pieces   

1 teaspoon kosher salt, divided    

1 tablespoon minced fresh garlic
1/8 teaspoon ground turmeric   

1 1/4 cups 1% low-fat milk

1 cup unsalted chicken stock
1/4 cup plus 1 teaspoon all-purpose flour

5 ounces sharp cheddar cheese, shredded (about 1 1/4 cups)

• Preheat broiler to high.
• Cook pasta according to package directions, omitting salt and fat.
• Add broccoli to pan during last 2 minutes of cooking.
• Drain.
• While pasta cooks, place bacon in a large ovenproof skillet over medium-high heat
• Cook 4 minutes or until browned, stirring occasionally.
• Remove bacon from pan with a slotted spoon
• Reserve 1 1/2 teaspoons drippings in pan.
• Sprinkle chicken with 1/4 teaspoon salt.
• Add chicken to drippings in pan; cook 4 minutes.
• Sprinkle with garlic; cook 2 minutes, stirring occasionally.
• Sprinkle with turmeric; cook 30 seconds, stirring frequently.
• Combine remaining 3/4 teaspoon salt, milk, stock, and flour, stirring with a whisk.
• Add milk mixture to pan; bring to a boil, stirring frequently.
• Cook 2 minutes or until thickened.
• Add pasta mixture and 2 ounces cheese; toss to coat.
• Sprinkle with remaining 3 ounces cheese and bacon.
• Broil 2 minutes or until cheese melts and just begins to brown.



One Pot Creamy Chicken and Noodles

Lots of lovely flavors melting together to create a rich, savory meal that the whole family will love. Thank you Yellow Bliss Road

2 large (or 3 small) boneless, skinless chicken breasts
2 Tbsp olive oil
2 cups of roughly chopped raw vegetables(I used equal amounts of onions, carrots, celery)
1 Tbsp minced garlic
Salt & Pepper
1 small can cream of chicken soup + 1 can milk
2 cups chicken broth
1 Tbsp dried parsley
1 tsp dried thyme
1 tsp garlic powder
1/2 pound dry fettuccine pasta
1 cup shredded cheddar cheese + 1/2 cup cheese for topping

• Heat olive oil in a 4-5 quart pot.
• Add chopped vegetables and minced garlic. 
• Saute over medium-high heat for about five minutes, or until vegetables are just becoming tender.
• Add chicken and season with a couple pinches of salt and a pinch of pepper. 
• Continue to saute over medium heat until chicken is no longer pink. 
• It does not have to be cooked through since it will continue to cook in the sauce.
• Add cream of chicken soup, milk, chicken broth, pasta and dry seasonings. 
• Stir.
• Bring to a boil and turn heat down to low. 
• Simmer for 20-25 minutes or until pasta is tender, stirring every five minutes to keep pasta from sticking together.
• Once pasta is cooked to your liking, remove from heat and stir in 1 cup of cheddar cheese. 
• Sprinkle with remaining cheese. 
• Cover pot and let rest for 5-10 minutes to thicken the sauce.
• Sprinkle with fresh chopped parsley for garnish.

Creamy Pumpkin Pasta Bake

This creamy pumpkin pasta bake would also be terrific with cooked crumbled sausage added for a spicier version, or with bacon added for a more smokey flavor.  Thank you A Family Feast

½ pound dry pasta
1 cup pumpkin puree
1 cup whole milk ricotta
1 egg, slightly beaten
½ cup grated parmesan cheese
½ teaspoon freshly ground nutmeg
½ teaspoon salt
Pinch of white pepper
1 tablespoon chopped fresh parsley

1/3 cup unsalted butter
1 tablespoon chopped fresh sage
3 tablespoons flour
1 cup whole milk
1 cup chicken stock
½ teaspoon salt
¼ teaspoon white pepper
Pinch of freshly ground nutmeg
¼ teaspoon Colman’s dry mustard powder
2 cups shredded mozzarella cheese

• Cook the pasta according to directions until al dente . 
• Drain well. 
• In a medium bowl, combine the pumpkin puree, ricotta, egg, Parmesan cheese, nutmeg, salt, white pepper and parsley. 
• Mix well and set aside.
• In a small pan, heat milk and stock, or combine and microwave. 
• In a small sauce pan melt the butter over medium heat and add the chopped sage. 
• Saute for 4 minutes. 
• Add the flour and cook for 3 more minutes. 
• Add the hot stock and milk to the butter and flour mixture one third at a time whisking each time. 
• Add salt, pepper, nutmeg and dry mustard. 
• Stir to combine and remove from heat.
• Heat oven to 375 degrees
• In a medium casserole dish, layer the ingredients as follows: 
• 1/4th of the prepared White Sauce, 
• 1/3rd of the cooked pasta, 
• 1/3rd of the Pumpkin filling
• 1/4th of the mozzarella.
• Repeat these same layers 2 additional times. 
• Then add one last layer of the remaining white sauce and top that with the remaining mozzarella.
• Bake uncovered in a 375 degree oven for approximately 30-40 minutes or until the top is golden and the dish is heated through and bubbly.

One Pot Spicy Sausage Skillet

Thank you Plain Chicken

1 Tbsp olive oil
1 lb smoked sausage, sliced into 1/4" slices
2 Tbsp dried minced onion flakes
1 tsp garlic powder
2 cups low-sodium chicken broth
1 (10 oz) can Rotel tomatoes
1/2 cup heavy cream
8 oz campanelle pasta (or penne)
1/4 tsp salt
1/2 tsp pepper
1 cup Monterey Jack cheese, shredded
1/3 cup thinly sliced scallions

• Heat olive oil over medium hight heat in a 12-inch oven safe skillet until hot.  
• Add sausage and cook until lightly browned.
• Add onion flakes, garlic powder, broth, tomatoes, cream, pasta, salt and pepper and stir. 
• Bring to a boil.  
• Reduce heat to low and cover skillet. 
• Simmer for 15-20 minutes, until pasta is tender.
• Remove skillet from heat and stir in half of the cheese. 
• Top with remaining cheese and sprinkle with scallions.  
• Broil until cheese is melted and bubbly.