Easy Roasted Lobster

Easy Roasted Lobster

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You won’t believe how easy this Easy Roasted Lobster recipe is. Few ingredients and few steps will leave you wanting to make it more often.

Sure lobster is a decant meal and can be pricey, but if you want to impress family and friends this is the meal to make this holiday season.

If you want to stretch the lobster further you can serve it along with a side of freshly butter pasta for a unforgettable meal everyone will love !!!!!

What Kind of Lobster to use In this Easy roasted Lobster Recipe

I used frozen Maine lobsters for this Easy Roasted lobster recipe. There are two main groups of lobsters clawed lobsters and spiny or rock lobster.

The difference between the two??? Maine lobsters are found not only in Maine, but also else where on the cold North Atlantic coast, as well as the Canada coast.

Red lobster buys  live Maine lobsters tails, which is how they are almost always sold.

Rock lobsters are found in warmer waters and they don’t have large edible claws like the Maine Lobster, but only tiny claws, which don’t have any edible meat.

This is why rock lobsters  only come in tails.

Red lobster buys Rock lobster tails frozen which is how they are usually purchased. That’s what I used in this Easy Roasted Lobster recipe.

This is a restaurant quality recipe that is easy and delicious, if you make it please leave me a comment, and please don’t forget to tag me on Instagram with your creations. I love hearing from you!!!!

Easy Roasted Lobster

Tender lobster tails are roasted with garlic, butter, lemon, and fresh parsley for an easy, elegant seafood dish served with extra melted butter for dipping.

  • 5 oz. lobster tails (4 of these)
  • ¼ cup melted butter
  • 1 tbsp finely chopped garlic
  • 2 tbsp chopped Italian parsley
  • 2 tbsp lemon juice
  1. Defrost Lobster tails if frozen cut in half and pat dry
  2. Melt butter mix in the rest of ingredients
  3. Brush the lobster tails with the melted butter reserving the left over for dipping
  4. Roast the lobster 7 to 10 minutes

  5. Serve with lemon wedges and melted butter sprinkle with additional Italian parsley



Meaty Unstuffed Pasta Shells

Meaty Unstuffed Pasta Shells

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

Hi Friends, I know it’s the most wonderful time of the year for most people, but It can also be the most busy and stressful time of the year too.

So I am sharing this easy, stress free one pot Meaty Unstuffed Pasta Shell Recipe. Essentially  this is a take on stuffed pasta shells without the fuss of stuffing each shell individually.

This recipe is cooked in one pot on top of the stove and the best part, it uses few ingredients, you probably have on hand. Lean ground beef and healthy ground turkey seasoned with Italian flavors and covered with a tomato sauce make this  recipe delicious and will  make you happy serving it.

That’s all you need one stock pot and 30 minutes to have this Italian inspired meal on your table.

Customize This Meaty Unstuffed Pasta Shells recipe

Just like most of my recipes this Meaty Unstuffed Pasta shells recipe can be customized to fit your lifestyle and taste. For instance if

you want to eliminate the ground beef just double the amount of ground turkey. And if you don’t like ground turkey just double the ground beef.

Another thing, if you don’t like jumbo pasta shells you can use smaller pasta shapes, adding then 5 minutes before finishing the cooking process.

In this recipe I used canned tomatoes, you can use my  real easy marinara sauce instead if you have it on hand. ( I always do) You can also vary the cheeses and the amount according to your taste preference.

Just keep it easy and delicious and if you make this Meaty Unstuffed Pasta Shell recipe please leave me a comment and please don’t forget to tag me on Instagram with your creations. I love hearing from you. It’s my favorite Part!!!!

Meaty Unstuffed Pasta Shells

Tender pasta shells simmer with savory beef, turkey, spinach, tomatoes, and Italian herbs, then are finished with melted Parmesan and mozzarella for a hearty one-pot meal.

  • ½ lb large shells
  • ½ lb lean ground beef
  • ½ lb ground turkey
  • 2 cups chopped spinach
  • 1 chopped onion
  • 2 tbsp chopped garlic
  • 15 oz crushed tomatoes
  • 15 oz tomato sauce
  • 1 cup water
  • 1 tbsp each chopped Italian parsley, thyme, oregano, and basil
  • 1 cup grated parmesan
  • 1 cup shredded mozzarella
  • Salt and pepper to taste

  1. In a medium stock pot bring oil and butter to medium high

  2. Saute onion and garlic until tender and just beginning to brown

  3. Add the ground beef and ground turkey saute until browned

  4. Salt and pepper to taste now and add the herbs now

  5. Add the tomatoes and water simmer 10 minutes

  6. Add the pasta simmer covered for 15 minutes

  7. Add the cheese and spinach the last 5 minutes

  8. Serve topped with additional parmesan and Italian parsley



Bechamel Sauce Chicken Lasagna

Bechamel Sauce Chicken Lasagna

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

This Bechamel Sauce Chicken Lasagna layered with roasted chicken breast and oozing with cheese is prefect, if your in line to bring a dish to a holiday potluck or you need to feed a crowd, this is the dish to make!!!!!!

Keeping it comforting, and just a touch healthier using lean chicken breast and low fat milk for the sauce, if your gluten free you can use gluten free flour to make the roux, and gluten free lasagna noodles.

In this recipe lasagna sheets are layered with creamy Bechamel sauce, chicken, spinach and cheese, that all comes together to create beautiful layers, in this crowd pleasing lasagna.

All you need is a casserole dish, 45 minutes, a prep plan and you can feed as many people as you need to a delicious restaurant quality meal your whole family will love

Things to know about Bechamel Sauce Chicken Lasagna

First Bechamel sauce , is one of the classic French white mother sauces. a velvety, buttery, creamy white sauce perfect for this Bechamel Sauce Chicken lasagna.

The sauce is not difficult to make, but you do need to pay attention, for  success don’t leave the stove unattended. The sauce burns quickly. Stir continuously while sauce is simmering.

If the sauce is too thick add more milk, if too thin coat 1 pad of butter with flour and drop it in sauce while simmering. Remember to dip the lasagna noodles in the hot bechamel sauce before layering.

There never seems to be any left overs, but if there are you can freeze it for a ready made meal prefect for holiday entertaining, or you need a hurry-up dinner for unexpected guest.

All you need is a casserole dish, 45 minutes, a prep plan and you can feed as many people as you need to, and the white color looks pretty on almost any table ant goes from oven to table to freeze, to dish washer,13 x 9 covered white casserole.

The extra bonus with casserole meals, your quest can serve themselves, set out this festive dinner napkins  to set a holiday mood. add a simple salad for a dinner everyone will love

If you make this Bechamel Sauce Chicken Lasagna, be sure to leave me a comment and please don’t forget to tag me on Instagram with your creations.

Above all I love hearing from you guys, and do my best to respond.

Bechamel Sauce Chicken Lasagna

Tender roasted chicken, spinach, and melted mozzarella and Parmesan are layered with no-cook lasagna sheets and creamy nutmeg béchamel for a rich, comforting baked pasta.

  • 2 chicken breast
  • 1 box store bought no-cook lasagna sheets
  • 1 stick of butter
  • 2 tbsp olive oil
  • ½ cup flour
  • 1 quart milk
  • 2 cups grated parmesan
  • 2 cups shredded mozzarella
  • 1 cup chopped spinach
  • 1 cup chicken stock
  • 2 tbsp chopped Italian parsley
  • 1 tsp nutmeg
  • Salt and pepper to taste

  1. Heat oven to 400 degrees

  2. Coat chicken with olive oil salt and pepper to taste

  3. Roast chicken breast 15 minutes cool and shred

  4. Melt  butter in medium stock pot

  5. Stir in flour whisking continuously

  6. Slowly whisk in milk, chicken stock, salt, pepper and nutmeg

  7. Simmer on low heat 10 minutes stir to prevent browning

  8. Line 9 x 12 inch casserole dish with bechamel sauce

  9. Dip the lasagna noodles in hot sauce

  10. Start layering the lasagna noodles beginning with the bechamel sauce

  11. Top with 1/3 the amount of chicken, spinach, cheeses and bechamel sauce

  12. Repeat for three layers ending with lasagna noodles, bechamel and cheeses

  13. Bake in a 400 degree oven 45 minutes to 1 hour or until golden and bubbly

  14. Let rest 15 minutes before cutting



Creamy Chicken Broccoli And Spinach Pasta

Creamy Chicken Broccoli And Spinach Pasta

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

Looking for a quick and easy pasta dinner? This Creamy Chicken Broccoli and Spinach Pasta is your answer!

Ready in under 30 minutes, it’s the perfect weeknight meal when you’re short on time but craving something comforting and full of Italian flavor. Tender chicken, crisp-tender broccoli, fresh spinach, and a touch of tomato come together in a light garlic cream sauce that tastes like it came from your favorite Italian restaurant. This easy pasta recipe is sure to become a go-to family favorite!

Things to know about this Creamy Chicken Broccoli and spinach Fettuccini

One: when your cooking the chicken for this Creamy Chicken Broccoli Fettuccini don’t overcook it, and be sure the saute pan is big enough to brown the chicken . Okay I know that was two. Next, always under cook the pasta just a bit this allows for the reheat. And finally always save some pasta water, this step is easily missed.  And let me tell you, the pasta water with all it’s starch is a magical ingredient that thickens the sauce and adds more flavor. I always save more than I need just in case.

Get in the habit of always saving some of the pasta water if your boiling pasta!!

Oh one more thing be sure to deglaze the saute pan. That’s another important step, there’s a lot of flavor in the bottom of the saute pan be sure to scrape all those brown bits up using a large spoon

If you make this recipe please leave me a comment and please don’t forget to tag me on Instagram. Hearing from you is my favorite part!!!

Creamy Chicken Broccoli and Spinach Pasta

Tender chicken, broccoli, spinach, and tomatoes are tossed with fettuccine in a creamy Parmesan sauce brightened with white wine for a satisfying pasta dinner.

  • ½ lb fettuccini
  • 2 boneless skinless chicken breast cut in medium chunks
  • 1 lb broccoli flowerets
  • 2 cups diced tomatoes
  • 2 cups chopped spinach
  • 2 tbsp each butter and extra virgin olive oil
  • ½ cup chopped onion
  • 1 tbsp minced garlic
  • 2 tbsp chopped Italian parsley
  • ½ cup white wine
  • 1 cup reserved pasta water
  • 1 cup chicken stock
  • 1 cup heavy cream
  • 1 cup parmesan
  • Salt and pepper to taste

  1. Cook  the pasta according to package directions adding the broccoli the last 3 minutes. And reserve two cups of the pasta water before draining

  2. Salt and pepper chicken chunks

  3. In a large saute pan cook over medium high heat in the olive oil and butter cook  the Chicken until golden brown and cooked through about 5-7 minutes remove and set aside

  4. In the same pan add the  tomatoes, garlic and onion cook until the tomatoes burst and the garlic and onion are tender and just beginning to brown

  5. Deglaze the pan with  white wine scraping up all the brown bits at the bottom simmer a few minutes

  6. Add the chicken stock,  cream, and  reserved pasta water simmer 10 minutes or until sauce thickens. then add in the parmesan cheese

  7. Return the chicken to the pan add the chopped spinach, broccoli and drained fettuccini cook for 1-2 minutes to combine the flavors and the spinach is wilted

  8. Sprinkle with Italian parsley and additional parmesan cheese.



Braised Short Rib Fettuccine Pasta

Braised Short Rib Fettuccine Pasta

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

It’s that time of year when I bring out my Dutch Oven for slow cooked braised recipes. Your going to love this hearty braised Short Rib Fettuccini pasta recipe. Succulent short ribs slow cooked in a wine and beef broth and severed over a bed of fettuccini.

The combination of flavors is addicting and will have family and friends craving more!!! Even now days later am still craving the flavor bliss of this stick to your ribs meal!!!

Things to know about this braised short rib fettuccine pasta recipe

First and foremost use good quality Short ribs since the main ingredient in this Short Rib Fettuccini recipe is the short ribs, they should be the best.

Second and just as important be sure the heat is high enough, to sear the meat before adding the wine. And last but not least this recipe takes time to cook, so allow enough time for the three hours it takes to have the meat fork tender.

On a side note, you don’t have to use Fettuccini or pasta. This recipe is delicious on it’s own or over creamy polenta.

You don’t have to use pancetta either, you can use bacon. I had pancetta so that’s what I used. If you love slow cooked comfort food that’s easy to make try my Italian chicken and sausage scarpariello

If you make this braised short rib fettuccine pasta recipe please leave me comment here, and don’t forget to tag me on Instagram with your creations.

I love hearing from you, it’s my favorite part!!!

Braised Short Rib Fettuccine Pasta

Tender short ribs are braised with pancetta, vegetables, red wine, and herbs, then tossed with fettuccine for a rich, hearty pasta dish packed with deep savory flavor.

  • 8 pcs boneless short ribs cut in large dice
  • 1 lb fettuccine
  • ½ cup flour
  • 6 pcs pancetta diced
  • 1 onion chopped
  • 2 stalks chopped celery
  • 3 peeled sliced carrots
  • 1 cup red wine
  • 2 cups beef broth
  • 8 sprigs of thyme and rosemary
  • 1 cup peas
  • Salt and pepper to taste
  • 2 tbsp chopped Italian parsley

  1. Salt and pepper the meat coat with the flour

  2. In a Dutch oven fry the pancetta in 2 tablespoons of olive oil until crispy

  3. Add the short ribs and cook until browned

  4. Deglaze the pan with the red wine scrapping up the browned bits at the bottom of the pan

  5. Now add the beef broth, thyme and rosemary

  6. Simmer covered for 2 1/2 hours

  7. Add the carrots, peas and celery simmer 1/2 longer

  8. Mean while cook the fettuccini according to package directions

  9. Toss the fettuccini with the short rib sauce

  10. Sprinkle with Italian Parsley



One Pan Ravioli Recipe

One Pan Ravioli Recipe

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

This One Pan Ravioli recipe is so easy when you use store bought ravioli. Sure there’s nothing better than homemade, but if your craving Italian and also want quick and easy, than store bought is the way to go.There are so many varieties and good quality commercial ravioli brands you won’t have have problem finding a brand that fits your lifestyle and taste.

What could be easier than a delicious Italian dinner that comes together in less than 30 minutes? Oh I know what’s even better it’s all made in one pan!!!!

For one pan cooking, there’s one important thing the pan needs to be big and deep enough to hold all the ingredients.

Here is a link to my most used deep saute pan when I use the one pan method.

If you make this recipe please leave me a comment and please don’t forget to tag me on Instagram with your creations. I love hearing from you!!!!

One Pan Ravioli Recipe

Cheese and spinach ravioli simmer in a creamy Parmesan sauce with golden mushrooms, spinach, garlic, and herbs for an easy, comforting one-pan meal.

  • 1 package store bought cheese and spinach ravioli
  • 2 cups vegetable stock
  • 2 cups heavy cream
  • 2 cups chopped spinach
  • 8 oz sliced cremini mushrooms
  • 1 cup grated parmesan cheese
  • 2 tbsp butter
  • 2 tbsp chopped garlic
  • ½ chopped onion
  • 2 tbsp chopped Italian parsley
  • Salt and pepper to taste

  1. In a large saute pan melt the butter over medium heat

  2. Saute the onion and garlic until tender and just beginning to brown

  3. Add the mushrooms saute until golden salt and pepper now

  4. Deglaze the pan with the vegetable stock scraping up the brown bits at the bottom of the pan

  5. Add the cream and half of the parmesan cheese simmer covered on low heat until sauce thickens about 10 minutes

  6. Add the raviolis and spinach cook 10 minutes longer

  7. Sprinkle with additional parmesan and Italian parsley



Roasted Butternut Squash Rigatoni

Roasted Butternut Squash Rigatoni

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

One of my favorite Fall pasta recipes is this Roasted Butternut Squash Rigatoni recipe. The butternut squash is roasted to a golden caramel color, then  pureed to a smooth constancy.

Loaded with toasted walnuts, sage, bacon and the pungent taste of gorgonzola. this recipe is easy enough for weeknight family meals  and fancy enough for weekend dinners with friends.

I’ve done all kinds of butternut squash recipes. changing from sautéing the butternut squash to roasting it. I have to say I like the roasted version better.

You don’t even have to use your large oven to roast the butternut squash, I don’t. I use my Cuisinart toaster oven/air fryer. 

Customize Roasted Butternut Squash Rigatoni

You can make this Roasted Butternut Squash Rigatoni recipe fit your lifestyle and taste. For instance if you don’t like rigatoni use

any shape pasta you like. If you want to go the vegetarian route leave out the bacon. And if you don’t like gorgonzola use blue cheese.

My recipes are customizable, It’s more about technique. If you learn the technique in cooking you wouldn’t need to look at recipes every time you cook.

IF you make this recipe please leave me a comment and don’t forget to tag me on Instagram. I love hearing from you , It’s my favorite part!!!!

Roasted Butternut Squash Rigatoni

Roasted butternut squash is blended into a creamy sauce with bacon, spinach, Gorgonzola, walnuts, and sage for a rich, savory pasta full of fall flavors.

  • 1 lb Rigatoni
  • 1 small butternut squash peeled and cut into cubes
  • 4 slices chopped bacon
  • 2 cups chopped spinach
  • 2 cups reserved pasta water
  • 1 cup chicken stock
  • 1 cup heavy cream
  • ½ cup milk
  • 1 cup gorgonzola cheese
  • 1 cup chopped walnuts
  • ¼ cup chopped sage
  • ½ chopped onion
  • 2 tbsp chopped garlic
  • 5 sprigs thyme

  1. Heat oven to 375°

  2. Drizzle the butternut squash with 2 tablespoons olive oil, 1 tablespoon of the chopped, thyme, salt and pepper

  3. Roast butternut squash and walnuts until squash is tender and walnuts are tosted about 20 minutes

  4. Meanwhile cook pasta according to package directions resevering 2 cups of the pasta water before draining

  5. While the pasta is cooking in a large saute pan cook the bacon in 1 tablespoon of butter until crispy

  6. Add the onion and garlic continue cooking until tender and just beginning to brown

  7. Add the chicken broth, cream and reserved pasta water simmer covered 15 minutes

  8. Add 3/4 of the butternut  squash to a blender with 1/2 cup milk blend until smooth

  9. Add the butternut squash puree, sage, thyme, walnuts, spinach and gorgonzola cheese to the pan simmer 10 minutes longer

  10. Toss the cooked rigatoni to the butternut squash sauce top with additional gorgonzola



Saucy Pesto Pasta with Sun-Dried Tomatoes and Spinach,

Saucy Pesto Pasta with Sun-Dried Tomatoes and Spinach,This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

This 30-minute creamy pesto pasta with sun-dried tomatoes and spinach is an easy, flavorful dinner for those nights when you’re craving Italian food but want something meat-free. Tossed in a creamy basil pesto sauce with sweet sun-dried tomatoes and fresh spinach, this pasta dish comes together quickly with simple ingredients and plenty of flavor.

I’ve said it before, and I’ll say it again: I’m not a vegetarian, but I find that we eat meat-free meals three to four times a week. Pasta is one of my favorite ways to do that because it’s so versatile. You can make it with meat, seafood, or vegetables, and there are endless ways to change up the flavors.

I know I share a lot of pasta recipes, but there’s a reason for that! Pasta is easy to make, endlessly adaptable, and always delicious. From creamy sauces to simple tomato-based dishes, there’s a pasta recipe for just about every craving.

And really, who doesn’t love pasta?

The secret to this Saucy Pesto Pasta is a flavorful basil pesto sauce that brings together fresh basil, garlic, Parmesan cheese, and extra-virgin olive oil. I love making homemade pesto because it’s fresh, easy to prepare, and adds so much flavor to pasta. You can use store-bought pesto to save time, but if you have a few extra minutes, homemade is always worth it!

How to Make Homemade Basil Pesto

Making your own basil pesto is so easy! In a food processor, combine 4 cups of fresh basil, 2 tablespoons of garlic, 1 cup of pine nuts, and 1 cup of Parmesan cheese. Process until everything is finely blended.

With the food processor running, slowly drizzle in 2 cups of extra-virgin olive oil until the pesto is well combined. That’s it! Homemade basil pesto, ready to use in this pasta or save for another meal.

A few tips: You can make the pesto ahead of time and refrigerate it in an airtight container, or freeze extra portions for later. It’s delicious tossed with pasta, spread on sandwiches, or added to roasted vegetables.

If you love easy Italian pasta dinners, be sure to check out my other pasta recipes.

How to Store and Reheat Saucy Pesto Pasta

Refrigerator: Store leftover saucy pesto pasta in an airtight container in the refrigerator for up to 3–4 days.

Reheating: Reheat gently in a skillet over medium-low heat with a splash of cream, milk, or chicken or vegetable broth to loosen the pesto sauce and bring back its creamy consistency. You can also reheat individual portions in the microwave, stirring halfway through.

Freezing: I don’t recommend freezing the finished pasta, since the creamy pesto sauce may separate and the spinach can become watery. If you want to get ahead, make the pesto sauce separately and freeze it for up to 3 months. Thaw it in the refrigerator before using.

If you make this Saucy Pesto Pasta, please tag me on Instagram with your creations! And don’t forget to leave me a comment. I love hearing from you—it’s my favorite part! 

Saucy Pesto Pasta with Sun-Dried Tomatoes and Spinach,

This creamy Saucy Pesto Pasta with sun-dried tomatoes and spinach is an easy 30-minute Italian-inspired dinner. Tossed in a rich basil pesto cream sauce with Parmesan cheese and tender spinach, this flavorful vegetarian pasta is perfect for busy weeknights when you want a comforting meal without the meat.

  • 1 lbs penne pasta
  • 1 cup sundried tomatoes chopped
  • 2 cups chopped spinach
  • 2 cups reserved pasta water
  • 2 cups heavy cream
  • 2 cups prepared pesto
  • 1 cup grated parmesan cheese
  • ½ chopped onion
  • 2 tbsp chopped garlic
  • 2 tbsp each olive oil and butter

  1. Cook pasta according to package directions reserving 1 cup of the pasta water

  2. In a large sauté pan heat the oil and butter to medium

  3. Add the onion and garlic sauté until tender and just beginning to brown

  4. Add the sundried tomatoes sauté 5 minutes longer

  5. Add the cream and 1 cup of the resevered pasta water simmer covered on low for 15 minutes or until sauce thickens.

  6. Add the spinach, pesto sauce and parmesan cheese simmer 10 minutes longer

  7. Toss the drained penne with the sauce sprinkle with additional parmesan and fresh chopped Italian Parsley

Reserve a cup of pasta water before draining the pasta. Add a splash to the pesto cream sauce as needed to help it cling to the pasta and create a silky consistency. Use freshly grated Parmesan for the best flavor.

Main Course
Italian
Pesto Pasta



Peppers And Pasta

Peppers And Pasta

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

This Peppers and pasta  is a prefect definition of a comforting family meal everyone will love. It’s a beautiful, vegetarian delicious pasta bowl   with a trilogy of beautiful garden peppers, and onions tossed in a delicious creamy sauce full of Italian flavors.

It’s a easy recipe that comes together in less than 30 minutes and the best part you can customize it to fit your tastes.

In case you haven’t notice I love pasta. It’s my favorite go to ingredient, when am stuck for dinner ideas it’s pasta to the rescue.  Italians truly love pasta so much so that it ranks first in pasta consumption, with Americans close behind. Really what’s not to love? Pasta is versatile, quick, easy, delicious.  And with all the shapes and flavors you could have pasta often without repeating the same meal for awhile.

I love recipes that come together quick, like this one. While the pasta is cooking on the back burner the sauce is coming together on the front burner. Recipes like this are ones you’ll fall back again and again, when you want Italian and easy too.

Customize Peppers and  Pasta

This Peppers And Pasta recipe works well with chicken and  shrimp too. If you use shrimp saute them 3 minutes per side them remove them from the pan to prevent overcooking, adding them back in at the end just to heat through.

And of course you can use steak and made it a true Philly steak pasta meal. If you keep following  along pretty soon you wouldn’t be looking at recipes as often, you’ll be able to add and subtract ingredients to fit your lifestyle and taste.

Whatever ingredients you use keep it simple and fresh, and remember when sauteing large quantities  the saute pan needs to be deep enough to hold the ingredients. one pan of this size is all you need. This is the one I use from Target, it’s the prefect size for one pan cooking and not too expensive.

One more good thing about this recipe, it stay’s fresh in the fridge for 2 to 3 days, for quick meal reheats and it’s freezer friendly for ready made meals.

Let me know if you made this recipe. Please leave me a  comment and don’t forget to tag me on Instagram, I love  hearing from you !!!!

Peppers and Pasta

Sweet bell peppers, spinach, and penne are tossed in a creamy tomato Parmesan sauce for a simple Italian pasta that's colorful, comforting, and full of fresh flavor.

  • ½ lb penne rigata
  • 2 tbsp olive oil
  • 1 yellow onion chopped
  • 1 each red, yellow and green pepper cut in thin strips
  • 2 cups spinach chopped
  • 2 cups milk
  • 1 tbsp flour
  • 1 cup prepared marinara sauce
  • 1 cup water or vegetable stock
  • 1 cup grated parmesan cheese
  • 1 tbsp each chopped Italian parsley, basil, and thyme
  • Salt and pepper to taste

  1. Heat oil  add onion and saute until tender

  2. Add peppers and saute until crisp tender about 15 minutes add garlic last 5 minutes

  3. Sprinkle 1 Tablespoon flour over peppers Salt and Pepper Now

  4. Add the milk, marinara sauce, water or vegetable shock

  5. Simmer until sauce thickens about 15 minutes

  6. Add spinach and parmesan Simmer 5 minutes more……. Enjoy!!!!



Chicken Piccata Pasta with Linguine

Chicken Piccata Pasta with Linguine

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

Happy July!!! For my first post of the month Am sharing one of the most ordered meal at the restaurant Chicken Piccata Pasta with Linguine

Looking for a restaurant quality meal you can make in your own kitchen in less than 30 minutes? Here it is this creamy, lemony chicken  recipe starts off with chicken breast coated in flour then sauteed in a mixture of olive oil and butter to a golden brown.

Add in lemon, capers and artichokes toss in all together with linguine and you have a meal everyone will love.

When you need dinner quick on those busy weeknights or when you have last-minute guests coming: pasta to the rescue!

Pasta is delicious, plain and simple: think olive oil, garlic, Parmesan, and some herbs; add in chicken and a creamy, lemony sauce, and you have a guaranteed crowd pleaser!

That’s all it takes: adding pasta to this Chicken piccata recipe makes for a meal that is cause for celebration. Plus it’s a perfect way to show off what a great “home chef” you are. This recipe was inspired by my love of pasta, one of my top restaurant “luxury” meals, but I’ve made it easy for the home cook.

Things to know about this  Chicken Piccata Pasta with Linguine

Chicken Piccata Pasta with Linguine is nothing  more than chicken cutlets, dredged in flour, browned, cooked in a sauce of butter, lemon juice, cream and chicken stock, then tossed with linguine.It can be prepared in 30 minutes or less and it’s so easy and delicious it should be part of  every home cooks repertoire.

Traditionally it doesn’t use cream in the recipe and because I don’t drink I’ve replaced the customary white wine with chicken stock. I’ve talked here before, about the importance of saving some of the pasta water before draining, it really is the magic ingredient that thickens  and adds flavor to your pasta sauces. It’s a step that can be easily forgot, I  save more than I need just in case i need it.

I served it with pasta for an easy weeknight family meal. If you want a special occasion dressed up dinner serve it with garlic mashed potatoes and snap fresh green beans.

Don’t forget to leave me comment if you make this, and please don’t forget to tag me on Instagram, hearing from you is my favorite part!!!!

Chicken Piccata Pasta with Linguine

Golden chicken, tender linguine, capers, and artichokes are coated in a creamy lemon sauce for a bright, comforting Italian pasta that's rich and full of fresh flavor.

  • ½ lb Linguine
  • 4 (6 oz) chicken breast
  • ¼ cup flour
  • Salt and pepper to taste
  • 2 tbsp each butter and olive oil
  • juice and zest  from two lemons
  • 1 cup heavy whipping cream
  • 1 cup chicken stock
  • 1 cup resevered pasta water
  • ½ cup capers
  • 1 cup chopped artichokes
  • 2 tbsp chopped garlic
  • ½ cup chopped onion
  • 1 tbsp each chopped Italian parsley, and basil

  1. Salt and pepper chicken

  2. Coat with flour

  3. Heat oil and butter Add the chicken brown on both sides (3-4 minutes per side)remove from skillet and set aside

  4. In the same pan add onion and garlic saute until tender and just beginning to brown

  5. Add heavy whipping cream, chicken stock, resevered pasta water, lemon juice and rind

  6. Simmer until thickens about 15 minutes

  7. Return chicken to pan

  8. Add capers and artichokes

  9. Simmer 5 minutes more

  10. Toss linguine with sauce top with chicken, sprinkle generously with Parmesan and Italian parsley