Chicken And Sausage Pasta

If you love pasta your going to love this  Chicken And Sausage Pasta recipe. Penne pasta tossed  in a creamy pesto sauce, with chunks of juicy chicken breast and Italian sausage, make this a restaurant quality dinner.

In most Italian kitchens pasta is a staple, it was in my house growing up and it still is today. Growing up most of the pasta was made by hand. I can still see my Mom rolling out the dough by hand, on a wooden board my father made for her.

There’s no doubt homemade pasta is the best, but with so many delicious commercial brands store bought is a good alternative. Pasta is still one of my go to staples when I need dinner quick, or I have unexpected company. it’s quick, easy, and so versatile it’s easy to please the pickiest eater.

Ever wonder why most restaurants have pasta on the menu??  Well the answer may be it’s too imitating for the home cook, IT”S NOT . You need dinner quick, on those busy weeknights, you have unexpected guests coming Pasta to the rescue.

Pasta is delicious plain and simple. Think olive oil, garlic, parmesan, cream,  herbs,  chicken and sausage and  you have a meal fancy enough for weekend dinners with friends.Customize  Chicken And Sausage Pasta

This  Chicken And Sausage Pasta recipe calls for easy ingredients you probably already have on hand, butter, garlic, cream, tomatoes,  chicken and Italian chicken sausage which together create a creamy, saucy Italian flavored dinner. And the best part is that you can mix and match ingredients to customize this recipe to your tastes.

You can substitute the chicken for tofu if your going the vegetarian route, using the same process. You don’t like chicken or sausage? Then  use shrimp adding it the last 5 minutes of cooking.

If your gluten free there are a lot of good gluten free pastas too. Use ingredients that fit your lifestyle and taste. I used my homemade pesto sauce, you don’t have too, store bought works just as well.

Here is the recipe  to make basil pesto, combine one bunch of basil, 1 cup parmesan cheese,  2 cups toasted walnuts

with 1 cup extra virgin olive oil pulse  blender   pouring the olive oil in last in a slow stream while pulsing. 

Please let me know your experience if you make this recipe, comments, feedback whatever you feel like talking about. That’s my favorite part and don’t forget to tag me on Instagram…….

Ingredients

• 1 lb penne pasta
• 2 boneless skinless chicken breast
• 2 links chicken Italian sausage
• 2 Tablespoons each olive oil and butter
• 2 cups chopped spinach
• 2 cups cherry tomatoes
• 1 cup parmesan cheese
• 1 small chopped onion
• 2 tablespoons chopped garlic
• 1 cup heavy whipping cream
• 2 cups pesto sauce
• 1 cup chicken stock
• 1 cup reserved pasta water
• 1 Tbs. each chopped Italian parsley, basil, and thyme
• Salt and pepper to taste

Instructions

1. Cook pasta according to package directions reserving 2 cups of the water before draining
2. Mean while heat olive oil and butter in large saute pan
3. salt and pepper chicken to taste
4. Cut sausage into thick diagonal slices
5. Add  chicken and sausage saute until golden
6. Saute onion and garlic until tender
7. Add tomatoes saute until  blistered about 10 minutes
8. De glaze pan with chicken stock
9. Add heavy whipping cream, pesto sauce and reserved pasta water
10. Simmer until sauce thickens about 10 minutes
11. And parmesan cheese, spinach, and  herbs last 5 minutes
12. Toss drained pasta in the sauce
13. Top with  the additional  parmesan and  Italian parsley
14. Salt and pepper to taste

Peppers And Pasta

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 !!!!Ingredients

• • 1/2 Lbs. penne rigata
  • 2 Tablespoons 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 Tablespoons flour
  • 1 cup prepared marinara sauce
  • 1 cup water or vegetable stock
  • 1 cup grated parmesan cheese
  • 1 Tbs. each chopped Italian parsley, basil, and thyme
  • Salt and pepper to taste

Instructions

• Heat oil  add onion and saute until tender
• Add peppers and saute until crisp tender about 15 minutes add garlic last 5 minutes
• Sprinkle 1 Tablespoon flour over peppers Salt and Pepper Now
• Add the milk,  marinara sauce, water or vegetable shock
• Simmer until sauce thickens about 15 minutes
• Add spinach and parmesan Simmer 5 minutes more……. Enjoy!!!!

Chicken Piccata Linguine

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

What Is Chicken Piccata Linguine

Chicken Piccata 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!!!!

Ingredients

• 1/2 lb. Linguine
• 4 6 oz chicken breast
• 1/4 cup flour
• Salt and pepper to taste
• 2 tablespoons each butter and olive oil
• Rind from two lemons
• Lemon juice from two lemons
• 1 cup heavy whipping cream
• 1 cup chicken stock
• 1 cup resevered pasta water
• 1/2 cup  capers
• 1 cup chopped artichokes
• 2 Tbs. chopped garlic
• 1/2 cup chopped onion
• 1 Tbs. each chopped Italian parsley, basil, and thyme
• Instruction
• Salt and pepper chicken
• Coat with flour
• Heat oil and butter  add onion and garlic saute until tender and just beginning to brown
• Add chicken brown on both sides remove from skillet
• Add heavy whipping cream, chicken stock, resevered pasta water, lemon juice and rind
• Simmer until thickens about 15 minutes
• Return chicken to pan
• Add capers and artichokes
• Simmer 5 minutes more
• Toss linguine with sauce top with chicken, sprinkle generously with Parmesan and Italian parsley……. Enjoy

 Chicken Philly Pasta

I can’t believe it’s almost July, and the temperatures are rising in California, where I live. So am always looking for easy, quick recipes that get me out of the kitchen fast.

Seriously, this  Chicken Philly Pasta  is what  dreams are made of. quick, easy, and delicious it’s a meal the whole family loves. And it’s ready in less than 30 minutes.

We need recipes like this, that don’t take hours to prepare and the whole family loves. This creamy, cheesy meal has ingredients even picky eaters will like. Who doesn’t like cream and cheese?

Another great thing about this recipe, it uses  few ingredients you probably have in your kitchen, and the best part it’s made in one pan. It’s a quick and easy recipe that doesn’t have to be saved for special occasions, it’s a prefect meal any night of the night.

It comes together in 30 minutes, doesn’t use ingredients you can’t pronounce,  let alone know what they are and my favorite way of cooking it’s make all in one pan YIPEEEE!!!!

Customize Chicken Philly Pasta

You can customize this Chicken Philly Pasta recipe to make it your own, by changing the protein and your choice of pasta. If possible try to use ingredients you have on hand in different recipes.

In my kitchen I use the same ingredients in many different recipes. It saves trips to the store and cuts down on waste. For instance, this pasta dish uses the same ingredients I would use to make a chicken Philly sandwich or a Philly style pizza, cooking this way makes meal easier.

If you keep following  along pretty soon you wouldn’t be looking at recipes as often. You’ll easily be able to add, change or subtract ingredients to fit your lifestyle and taste.

This recipe works well with shrimp too. If you use shrimp saute them 3 minutes per side them remove them from 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.

Whatever ingredients you use keep it simple and fresh, and remember in one pan cooking the saute pan needs to be deep enough to hold the pasta. 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, it’s my favorite part!!!!

Ingredients

• 1/2 lbs. gemille shaped pasta
• 2 skinless boneless chicken breast
• 2 tablespoons each butter and olive oil
• 1 red cubed bell pepper
• 2 cups sliced mushrooms
• 1/2 cup chopped onions
• 1 Tablespoon chopped garlic
• 1 cup heavy whipping cream
• 1 cup chicken stock
• 1 cup water
• 1 cup grated parmesan cheese
• 1 Tbs. each chopped Italian parsley, basil, and thyme

Instruction

• Heat oil and butter  add onion and garlic saute until tender
• Add peppers and mushrooms saute until crisp tender about 5 minutes Push to one side of saute pan
• Add chicken brown on both sides remove from skillet
• Add heavy whipping cream, chicken stock, water and pasta
• Simmer until thickens about 10 minutes
• Add spinach and parmesan Simmer 5 minutes more……. Enjoy!!!!

Baked Pasta Florentine

Nothing is better than this Gemille shaped baked pasta casserole, smothered in creamy, cheesy bechamel sauce.

It really is one of those pasta recipes that you’ll want to make often. Not only is it easy and delicious it’s a pasta dish prefect for busy weeknight dinners or makes a great make ahead  meal when you want to feed a crowd.

I love casserole pasta bakes, there easy if you want a hands free dinner and they’re freezer friendly for ready made meals.

Growing up in the hills of Tuscany any baked pasta was my favorite. My Mom’s pasta bakes were simple and delicious. This dish brings back memories, from when I was a kidhanging around the kitchen counter, tasting whatever Mom was cooking.

No offense Mom, but I’ve gourmet it up a bit. I love my creamy, cheese filled, bechamel smothered  casserole, a little more than Mom’s. Sometimes you have to put a new twist on an old classic, to fit your lifestyle and taste. I kick up a notch by using Bechamel sauce instead of Moms’ classic marinara sauce.

How to make the Sauce for baked pasta Florentine

The cheesy sauce for this baked pasta florentine is basically a glorified Bechamel sauce, traditionally bechamel sauce is a mixture of milk. flour and butter.

This recipe started like that with butter, flour and milk  than I added  the cheeses. Bechamel 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 one pad of butter with flour and drop it in sauce while simmering. Add the cheeses after the sauce thickens a bit.

There never seems to be any left overs, but if there are you can freeze it for a ready made meal prefect for 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, I like to use this it’s big enough for 6  portion,

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 dishJust be sure to use a casserole dish that goes from oven to table, to limit the pots and pans in the sink.

The extra bonus with casserole meals, your quest can serve themselves, set out these pretty dinner napkins  to set a festive mood and serve this pasta bake with a simple salad and crusty bread for a special dinner everyone will love.

If you make this  baked past Florentine ,   please be sure to leave me a comment, and don’t forget to tag me on Instagram, Above all I love hearing from you guys, and do my best to respond.

Ingredients

• 1/2 lbs Gemille shaped pasta
• 3 cups chopped spinach
• 1 cup chopped sun dried tomatoes
• 2 tablespoons each butter and olive oil
• 1/2 chopped onion
• 1 tablespoon chopped garlic
• 1/4 cup flour
• 2 cups  milk
• 1 cup grated parmesan
• 1 cup shredded mozzarella
• 1 cup shredded sharp cheddar
• 2 slices chopped prosciutto
• 1 cup chicken stock
• 2 tablespoons chopped Italian parsley
• 1 teaspoon nutmeg
• Salt and pepper to taste

Instructions

• Heat oven to 375
•  Cook pasta el dente
• Heat the olive oil in a deep saute pan
• Add onion and garlic saute until tender and just beginning to brown
• Add 2 tablespoons of butter to the pan sprinkle the flour over the onions and garlic
• Slowly whisk in milk, chicken stock, salt, pepper and nutmeg
• Add in all the cheeses saving 1/4 cup of each for topping
• Add sun dried tomatoes and Simmer on low heat 10 minutes stir to prevent browning
• Add chopped spinach  pour into a 9 x 13 casserole dish Top with the resevered cheeses and chopped proscuitto
• Bake in a 375 degree oven until golden and bubbly about 30 minutes…….ENJOY

One Pan Spaghetti Primavera

This One Pan Spaghetti Permavera is a prefect definition of a comforting family meal everyone will love. It’s a beautiful, vegetarian delicious pasta bowl of  mushroom, asparagus,broccoli, and tomatoes 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 only need one pan.

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 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 one pan meals just about as much as pasta, put those two things together and it’s a Win-Win. Add to that that it’s a vegetarian meal, prefect any night of the week, even Saturday night dinner with friends.

Three Tips when making One pan Spaghetti Primavera

Number one…..if the sauce is too liquid coat a pat of butter with flour and trow it into the sauce to thicken it more. if it’s too dry add more liquid. another tip if you want crisper vegetables you can add them in stages depending on your taste. Also important is the size saute pan you use when cooking pasta in one pan meals.

This is were size matters, you can find my favorite large saute pan here. A well functioning  kitchen should at the very least have three different size saute pans large, medium and small.

One more thing add salt and pepper to the vegetables in the saute pan,  salt brings out the flavor in food,  but use it sparsely you can add more to adjust flavors according to your taste.

This is a great satisfying  vegetarian  pasta recipe if you make it please leave me a comment and don’t forget to tag me on Instagram, I love hearing from you, that’s my favorite part!!

Ingredients

• 1/2 lb. spaghetti
• 1/2 lb. broccoli florets
• 2 cups trimmed asparagus
• 2 cups sliced mushrooms
• 2 cups cherry tomatoes
• 2 cups water or vegetable stock
• 1 cup heavy cream
• 1 cup parmesan cheese
• 1/2 cup chopped onion
• 2 tablespoons chopped garlic
• 2 Tablespoons each Italian Parsley, basil and thyme
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. In a large deep saute pan heat the oil to medium
2. Add the onion and garlic saute until tender and just beginning to brown
3. Add The water or vegetable stock and cream
4. Break the spaghetti in half and add to the pan
5. Add the broccoli, mushrooms, tomatoes and asparagus salt and pepper to taste
6. Simmer covered 10 minutes
7. Add the parmesan cheese and herbs simmer 5 minutes  longer
8. Mix well  top with more parmesan cheese and herbs

Shrimp Broccoli Penne

This Shrimp Broccoli Penne can be on your table in less then thirty minutes, and it’s perfect for last minute dinner or when unexpected company is coming.

I have made a lot of pasta dishes in my life,  in the restaurants  and in my home kitchen, this is definitely up there in my favorites list, it’s healthy and easy to make.

This recipe takes as long to cook as it takes to boil the pasta, The cheesy sauce is a restaurant quality Mac N Cheese. The key to making this not your average cheesy pasta is using three different kinds of cheese and adding broccoli, spinach and jumbo shrimp.

Make It Your Own

Like most of my recipes this Shrimp Broccoli Penne is customizable to fit your lifestyle and taste. If you don’t like shrimp you can use chicken, if using chicken leave  the chicken in the pan to simmer along with the sauce. I used whole milk for a creamer sauce, you don’t have to, low fat works. I don’t recommend  using nonfat. You can also change up the broccoli and spinach or leave it out and add something else, like mushrooms.

My family likes penne rigata pasta so that’s what I used in this recipe. plus I like the way the cheesy sauce hangs on to  lines in the pasta. (Penne rigata is penne shaped pasta with lines).

Use whatever short shape you like. It’s also a good idea to get in the habit of reserving a cup or two of pasta water. Pasta water is the magic ingredient to change the consistency of your pasta sauce, without adding more milk or cream.

If you make this recipe please leave me a comment and don’t forget to tag me on Instagram, I love hearing for you!!!!

Ingredients

• 1 lb. Penne pasta
• 1 cup each shredded sharp cheddar, Parmesan, and  mozzarella
• 1/3 cup flour
• 2 cups milk
• 1/3 stick of butter
• 2 Tablespoons olive oil
• 1 lbs large shrimp
• 2 cups chopped broccoli florets
• 2 cups chopped spinach
• 1 cup each shredded mozzarella, parmesan, and sharp cheddar
• 1/2 cup chopped onion
• 2 Tb’s. chopped garlic
• 1 Tablespoon each Italian parsley and thyme
• 1 tsp nutmeg
• salt and pepper to taste

Instructions

1. Cook pasta according to package directions
2. In a saute pan heat the oil and butter
3. Salt and Saute the shrimp just until cooked through  3 to 5 minutes remove
4. Add chopped onions and garlic saute until tender and just beginning to brown
5. Whisk flour, milk, nutmeg  salt and pepper together until smooth
6. Add to saute pan
7. Add cheese simmer for 10 minutes
8. Add broccoli and spinach
9. Simmer 10 more minutes or until sauce is thicken
10. Return shrimp to sauce heat through
11. Add drained pasta toss to blend

Seared Scallop Fettuccine

If you  love scallops your going to love this Seared Scallop Fettuccine. This decant meal is for sea food lovers but even non lovers like it.

The scallops are tender, sweet and packed with delicate flavor,and easy to prepare.Scallops are  a highly  prized shell fish for their delicate texture and taste. when cooked properly they are sweet and tender and turn a weeknight meal into a celebration.

Whether using large sea scallops or the small bay scallops, just a few on a plate, turns a meal into a special occasion.

This is a prefect dinner when your craving Italian but want easy too. Scallops, bacon and pasta tossed in a light creamy sauce full of Italian flavors. It’s a restaurant quality recipe made easy for the home cook.

Perfectly Seared Scallops

In this Seared Scallop Fettuccine the scallops are perfectly seared for my taste. Here’s how to get perfectly seared scallops. Start by patting the scallops dry with paper towels.

Next salt and pepper the scallops, meanwhile in a large saute pan bring the olive oil and butter to medium high heat. Saute the scallops being sure they are not crowded in the pan three minutes on each side turning once.

The combination of butter and olive oil produce a seared crust without burning the delicate scallops. Not crowding the pan also helps the scallops to sear and not be colorless.

In this recipe I used large 16 – 20 scallops sea scallops you can use the smaller bay scallops and your also not tried down to using fettuccine, use any long shape pasta you like.

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

Ingredients

• 1 lbs Fettuccine
• I Lbs large scallops
• 2 cups spinach chopped
• 4 slices bacon
• 1 cup parmesan cheese
• 1 cup heavy whipping cream
• 1 cup reserved pasta water
• 1 cup chicken stock
• 2 Tbs. chopped garlic
• 1/2 cup chopped onion
• 1 Tbs. each chopped Italian parsley, basil, and thyme
• 2 Tbs. each olive oil and butter
• Salt and pepper to taste

Instruction

1. Cook Fettuccine according to package directions
2.  Heat oil and butter add cubed bacon fry until crispy remove set aside
3.  Add onion and garlic saute until tender and just beginning to brown
4. Pat scallops dry and salt and pepper according to taste
5. Sear scallops turning once to brown both sides
6. Remove scallops Add heavy whipping cream, chicken stock, resevered pasta water and parmesan cheese
7. Simmer until thickens about 10 minutes
8. Add  spinach  simmer 10 minutes longer
9. Return scallops and bacon  to pan just to heat through
10. Toss cooked fettuccine in sauce adjust salt and pepper to your taste
11. Top with additional parmesan……. Enjoy!!!!!

Tuscan Chicken Penne

You need to add this Tuscan Chicken Penne to your weekly pasta night menu. It’s a creamy pan sauce filled with sun dried tomatoes, spinach and mushrooms and goes prefect with the chicken and pasta. This is a delicious base sauce to add any shape pasta to, it doesn’t have to be penne, use what you have on hand.

My recipes and the way I cook is to use what  I have on hand, or what is on sale and the freshest seasonal  ingredients.  This meal came about because on a shopping trip I bought whole, skinless. boneless chicken breast, they were on sale.

I like to cut them into different shapes to use in different recipes. For this penne pasta I cut the chicken into strips.

The rest I cut into fillets for grilling or baking, lay it flat in baggies and freeze it.

It’s great when all you have to do is take the chicken out of the freezer and it’s pan ready for your recipe, for those busy night , when commitments are long and time is short.

This quick dinner can be on your table in about thirty minutes and has few ingredients so you don’t have to go to the store as often, because you forgot something, and leaving with more than you came for, plus a little extra frustration you didn’t have to pay for in this crazy times.

Lets Talk Pasta Water

In this Tuscan Chicken Penne recipe I used pasta water in the sauce, like I do in 75% of my recipes. Pasta water is the magical ingredient to add to your pan sauces.

Add 1 cup or a couple ladle fulls to your sauce before adding the pasta.The salty, starchy water not only adds flavor but helps to glue the sauce and pasta together, it will also help thicken the sauce.

Save the pasta water before you drain the pasta, this is an easy step to forget. I like to save more of the pasta water then I need to adjust for the consistency am looking for.

If you want to thicken any pan sauce a little pour do this, coat a pat or two of butter with flour and drop it in the sauce. Be sure to cook the sauce at least 5 minutes after adding floured butter so there is no flour taste.

This is a delicious restaurant quality base sauce  you can customize to fit your lifestyle and taste and your family will love it. If you make this recipe please leave me a comment and  don’t forget to tag me on Instagram with your creations, hearing from you is my favorite part.

Ingredients

1 lbs. penne

1/2 Lbs. chicken sliced into strips

4 cups spinach chopped

4 oz, sun dried tomatoes

1 cup parmesan cheese

1 cup heavy whipping cream

1 cup chicken stock

1 cup reserved pasta water

2 Tbs. chopped garlic

1/2 cup chopped onion

1 Tbs. each chopped Italian parsley, basil, and thyme

2 Tbs. each olive oil and butter

Salt and pepper to taste

Instruction

1.Heat oil and butter  add onion and garlic saute until opaque

2. Salt and pepper chicken

3. Add s chicken saute on high heat till golden

4.  Add heavy whipping cream, chicken stock, pasta water and parmesan cheese

5. Simmer  covered until thickens about 15 minutes

6. Add  spinach and sun dried tomatoes simmer 5 minutes longer

7. Toss cooked penne in sauce

8. Top with additional parmesan……. Enjoy!!!

Jumbo Shrimp Linguine

This Jumbo Shrimp Linguine recipe is one that’s sure to impress family and friends. It comes together quickly, in less than 30 minutes, is decant enough for Saturday night dinner with friends, and easy enough for family dinners any night of the week.

Jumbo shrimp in a creamy sauce with spinach, garlic, and sun dried tomatoes produce the most delicious sauce prefect for the linguine I used in this recipe.  This is one of best pasta dish to add to your weekly pasta night. We need this pasta right now, a very simple, delicious recipe, one your whole family will love.

With everything going on in the world and everyone’s lives being affected in some way, there is still so much joy and comfort in cooking.

And I’m really wanting to share comforting recipe inspirations with you that uses minimal ingredients and delivers big flavors.

Lets Talk Shrimp

In this Jumbo Shrimp linguine recipe I used frozen jumbo shrimp. It’s preferable to buy shrimp frozen as fresh is rare, most are sold in five- pound blocks or they come individually frozen.

I recommend opting for the for the second. Individually frozen shrimp tend to show less damage during freezing. They also make it easy to thaw out only the shrimp you need for a single meal.

Of course you can buy smaller qualities that a have been previously frozen but you have to use them within one to two days. I prefer buying the five pound frozen individual ones, and taking out what I need for what Am making, also buying in larger quantities usually means less expensive.

Something else there are ways of describing shrimp size such as jumbo, large or medium in this recipe I used Jumbo which means there are 16-20 shrimp per pound. The smaller the shrimp the more per pound, if all possible buy jumbo with the shells on.

Only defrost what you need,  you can defrost them two ways overnight in the fridge or for quick defrost in a bowl of cold water. Shrimp will keep fresh in the fridge for 2 to three days and frozen up to 4 months.

Shell and devien the shrimp just before cooking, keeping the shell on retains flavor. Most importantly shrimp cook quickly overcook them and you end up with dried out shrimp.

One more thing if you ever wondered what the difference is between Shrimp and Prawns there really isn’t any except size, this jumbo shrimp can be classified as prawns.

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

Ingredients

1 lb linguine

1 lb large shrimp cleaned

1 Lbs bag spinach chopped

4 oz, sun dried tomatoes chopped

1 cup parmesan cheese

1 cup heavy whipping cream

1 cup chicken stock

2 Tbs. chopped garlic

1/2 cup chopped onion

1 Tbs. each chopped Italian parsley, basil, and thyme

2 Tbs. each olive oil and butter

Salt and pepper to taste

Instruction

1. Cook pasta according to package direction  reserving 2 cups of the water

2. Heat oil and butter  add onion and garlic saute until tender and just beginning to brown

3. Add heavy whipping cream, chicken stock, and 1 cup reserved pasta water and parmesan cheese

4. Simmer until thickens about 10 minutes

5. Add  spinach and sun dried tomatoes simmer 15 minutes longer add shrimp last 5 minutes

6.Toss cooked Linguine in sauce

7.Top with additional parmesan……. Enjoy!!!!!