Baked Chicken Rigatoni

This baked chicken rigatoni pasta dinner will let us know what Italians knew all along, that pasta is easy to prepare, versatile and good for you.

By having just a few basics, you can trow together a satisfying dinner ready to serve in less than a hour.

Virtually anything, yesterdays left over chicken, that’s what I used,  some fresh vegetables, a handful of cheese can be turned into a simple quick pasta dinner.

Pasta is an ideal main course it’s high in complex carbohydrates and low in fat, making it a staple in our house two to three times a week.

It’s not often you find a meal the whole family will like, when you do you’ll want to make it often. And because pasta is so versatile you can serve it two to threes a week, without repeating the same dish. What’s not to love? Nothing!!!!

Pass The Pasta

This chicken baked rigatoni recipe uses pantry and refrigerator staples, that I had on hand. Pasta is so versatile, you can change this recipe up by leaving the mushrooms or the spinach out, or changing the pasta shape, without changing the flavor much.

Talk about different shape pasta, did you know there are more than 500 distinct commercial pasta shapes.

Pastas are now made in a variety of flavors and made with many different flours. The most important thing to remember when selecting, cooking and serving dried  pasta is that they are interchangeable.

If you can’t find a particular type called for in the recipe, simply use a pasta of similar size and shape.

If you make this recipe please leave me a comment, let me know your experience with the recipe, and don’t forget to tag me on Instagram, Hearing from you is my favorite part.

Ingredients

• 1/2 Lbs. rigatoni
• 2 skinless, boneless, chicken breasts, cut into thin strips
• 1/2 Lbs. sliced mushrooms
• 2 cups chopped spinach
• 1/4 cup flour
• 2 cups low fat milk
• 1 cup  diced swiss cheese
• 1 cup parmesan cheese
• pinch of nutmeg
• Salt and pepper to taste

Instructions

1. Cook pasta el dente reserve 1 cup of pasta water
2. Preheat oven to 350 degrees
3. In a sauce pan in 2 tablespoons of butter and olive oil saute chicken until brown
4. Push chicken to side of pan, add Mushrooms and garlic saute until golden…..salt and pepper now.
5. Mix the flour with 1 cup of the milk whisk until smooth
6. Slowly add the flour/milk mixture to simmering pan
7. Add remaining milk, cheeses, spinach, nutmeg and drained pasta and re severed pasta water
8.  Transfer to a heat proof casserole dish, sprinkle with additional cheese and Italian Parsley
9. Bake covered for 20 minutes uncover and bake 10 minutes longer
10. Serve and ENJOY!!!!

Tuscan Bucatini

This  Tuscan bucatini is such a great recipe that uses few ingredients and comes together in less than 30 minutes, easy enough for weeknight family meals, and fancy enough for Saturday night dinners with friends.

It’s fast and full of rich  Italian flavors, sun dried tomatoes, spinach and garlic make this vegetarian pasta dinner mouth watering good.

Simple in nature, this recipe is made with ingredients you probably have on hand, but if you don’t my recipes are always customizable, to fit your lifestyle and taste.

You can change this Tuscan pasta recipe by adding, subtracting or changing the pasta shape to make it your own creation.

Bucatini Pasta

It’s no secret I love pasta!!  When I am stuck for dinner ideas it’s pasta to the rescue, and one of my favorite is bucatine.

Bucatini pasta is like a hollow thick spaghetti. Growing up my bother and I used the long hollow noodles like straws, it drove my mother crazy.

This dry pasta needs to simply be stirred in boiling water for 10 minutes, and dressed up with your favorite sauce. It taste ,

delicious in this vegetarian Tuscan Bucatini recipe but you can use any shape pasta you like.

Be sure the stock pot s big enough for the long noodles to move freely. The right size pots and pans are important in any well equipped kitchen,

I use a 6 quart stock pot it’s the prefect size for all around kitchen use. You don’t need a lot of different pots and pans, start with a basic set and build as needed .

If you make this recipe pleas leave me a comment and don’t forget to tag me on Instagram that’s my favorite part!!!!

Ingredients

• 1 lbs bucatini pasta
• 4 cups chopped spinach
• 1 cup chopped sun dried tomatoes
• 2 tablespoons chopped garlic
• 1 small  chopped onion
• 2 Tablespoons each butter and olive oil
• 2 cups resevered pasta water
• 1 cup parmesan cheese
• 2 tablespoons each Italian parsley, basil, and thyme

Instructions

1. Cook pasta according to package direction reserve two cups of pasta water
2. In a saute pan saute the garlic and onion until limp in 2 tablespoons of butter and 2 tablespoons of olive oil
3. Add the sun dried tomatoes and reserved pasta water
4. Simmer covered for 10 minutes
5. Add the spinach and parmesan cheese last 5 minutes
6. Toss the pasta in the sauce
7. Add herbs
8. Sprinkle with Additional parmesan and Italian parsley and ENJOY!!!

Pesto Broccoli Gnocchi

This Pesto, Broccoli , gnocchi, dinner , is as Irish as am going to get on this Saint Patrick’s Day.

I am 100% Italian my husband is Irish, so I do cook corn beef and cabbage once a year, even though he could take it, or leave it.

Well this year, we are going to leave it, since I can’t get to the store with the Corona virus, and if I could the shelves are bare. That’s all am going to say about the  times were living in.

This Pesto, broccoli, gnocchi recipe was inspired by me wanting to celebrate Saint Patrick’s Day even if it wasn’t traditional, with  ingredients I had on hand

So  here it is pesto, broccoli, gnocchi recipe that is easy and so quick it can be on your table in 30 minutes,  made in one pan and  your family and friends will love it.

It’s so easy it makes a great week night meal with family. Make it in a stove to table skillet and you have an easy gnocchi dinner, just fancy enough for Saturday night dinner with friends.

What Are  Gnocchi

Gnocchi is an Italian pasta, think small Italian dumplings. The most common is classic potato, the flavor  I used in this Pesto broccoli gnocchi recipe,

Homemade  are made of cooked mashed potatoes, flour and eggs. Some gnocchi recipes add ricotta to the dough. You can find these same flavors in store bought gnocchi.

Growing up, and in later years at the restaurants  I watched my Mama make gnocchi, on a floured broad using both hands, her skills never ceased to amaze me.

I was never as masterful  as my Mama, but in the restaurants before the prep cooks and after my  Mama passed, I make thousands of gnocchi, although I never learned how to use two hands.

Lucky for the home cook, in this pesto, broccoli, gnocchi recipe you don’t have to made homemade gnocchi. You can use store bought shelve or refrigerated gnocchi.

There are some good brands out there, experiment with different brands and flavors to find what fits your lifestyle and taste. I like, wait NO, I love one pan cooking, homemade

gnocchi don’t work as well for one pan cooking, you could up with mashed potatoes instead of little dumplings. In this pesto broccoli recipe I used classic refrigerated potato gnocchi.

Gnocchi cook quickly add them to the sauce the last 5 minutes of cooking, if at this point the sauce is to thick add a little chicken stock, if to liquid add 1 tablespoon of butter coated with butter.

When you make this recipe please leave me a comment and don’t forget to tag me on Instagram, that’s my favorite part!!!!

Ingredients

• 8 oz. store bought potato gnocchi
• 1 lbs. broccoli florets
• 1 cup chopped pancetta
• 1 cup prepared pesto sauce store bought or homemade
• 1 chopped onion
• 3 tablespoons chopped garlic
• 2 cups chicken stock
• 1 cup parmesan cheese
• 2 tablespoons each chopped Italian parsley, basil and thyme
• 3 tablespoons butter
• salt and pepper to taste

Instructions

1. In a large saute pan  with the butter render the pancetta until crisp
2. Don’t drain the pancetta fat
3. Add the chopped onion and garlic saute until limp
4. Add the broccoli and chicken stock simmer covered 5 minutes
5. Add the gnocchi simmer 5 minutes longer
6. Add the parmesan cheese and herbs…..ENJOY!!!

Steak Pappardella Pasta

This  lightened up steak and pappardella pasta recipe can be on your table in less than 30 minutes. That’s right a restaurant  quality meal without leaving home.

I lightened  this recipe,  by  not using cream. Instead I added starchy pasta water, chicken stock and one pad of butter coated with flour to produce a rich, creamy sauce without the cream or the guilt.

Not only is this meal delicious, it’s quick, easy, uses few ingredients, and your family and friends will love it.

When am stuck for dinner ideas it’s pasta to the rescue.

What Is Papparedella

Papperadella are large, broad flat pasta noodles, originating from the region of Tuscany, where I was born. Is that why I have a fondness for this shape pasta?

The name papperedella also originates from the Tuscan dialect the verb “pappare” means eating with childish joy and pleasure. I can still see my mother standing at the counter, rolling out the pasta dough by hand, on a board my father made for her.

I was joyous standing knee high next to my Mama as she rolled the pasta dough paper thin, then cut it into large long noodles.

Yes it was childish joy and the pleasure was, I knew that dinner was near and it was going to be delicious.

This recipe is  inspired from one of my Mama’s recipe, except you don’t have to make homemade pasta!!! No, you can use store bought papperedella.

In the restaurant this pasta is made by hand, by prep cooks using a commercial pasta machine. If you don’t have prep cooks or a commercial pasta machine store bought  papperdella works just fine.

I make homemade pasta when I have time using a pasta machine for the home kitchen. Making homemade pasta is not difficult, but it does require time, that we don’t always have.

The other thing is you can customize this recipe to fit your lifestyle and taste, by changing up the pasta. Whole wheat or gluten free pasta works it this recipe, if you want to go that route.

Let me know how this recipe works for you. Please leave me a comment and don’t forget to tag me on Instagram that’s my favorite part!!!

Ingredients

• 8 oz. dried pappardella pasta
• 16 oz. sirlion steak cut into strips
• 2 tablespoons butter and 2 tablespoons olive oil
• 1 red and 1 green bell pepper cut into strips
• 2 cups chopped spinach
• 1 medium onion chopped
• 3 tablespoons chopped garlic
• 2 cups reserved pasta water
• 2 cups chicken stock
• 1 cup parmesan cheese
• 2 tablespoons each chopped Italian parsley. thyme and basil
• salt and pepper to taste

Instructions

1. Cook pasta according to package directions reserving 2 cups of the pasta water
2. In a large skillet saute the onions and peppers until brown
3. Add garlic saute until limp
4. add the steak salt and pepper NOW
5. Saute steak until brown being sure not to overcook the meat
6. Add reserved pasta water and chicken broth
7. coat one 1 tablespoon of butter with flour add it to the pan
8. Simmer covered 10 minutes
9. Add spinach and herbs last 5 minutes
10. Toss Pappardella with steak sauce
11. Add in parmesan cheese….ENJOY!!!!

Transform Your Weeknight Blah Pasta into a Cheesesteak Pasta Casserole

Pasta is one of my favorite winter comfort foods, not to mention one of my top restaurant “luxury” meals. When I find it difficult to come up with a meal everyone at home will like, I turn to pasta. It’s delicious, plain and simple: think olive oil, garlic, Parmesan, and some herbs. When you add sirloin steak, and a medley of bell peppers, you have a guaranteed crowd pleaser! Steak can be expensive, but if you add it to pasta, it becomes an affordable meal that you can easily include on your weekly menu. Transform your ordinary weeknight pasta into a restaurant-quality meal with this cheesesteak pasta casserole recipe that’s quick, easy, inexpensive, and full of robust flavors.

How to save time and still make a filling meal

This cheesesteak pasta casserole can be on your table in less than an hour, but your family and friends will think it took much longer. How? This recipe calls for ingredients you probably already have on hand: butter, garlic, peppers, and marinara sauce, which together create a creamy, saucy, Italian dinner. It’s a perfect way to show off what a great home chef you are.

You can roast the steak along with the peppers,  instead of sautéing it. If I use this method —and I often do for a hands-free option— I use my toaster oven, instead of heating up my large oven to roast small amounts of meats.

I don’t drink alcohol, so I give you options in all of my recipes to use wine or stock; use whatever fits your lifestyle and taste. In some recipes, I do use wine; I’m okay with that, but if you’re not, use stock.

In this cheesesteak pasta casserole, I used my homemade marinara sauce.

Here’s the recipe for my homemade marinara sauce:

In a 5 quart dutch oven sauté 1 chopped onion, 2 tablespoons chopped garlic, and 1 bunch of Italian parsley until limp.

Add 2 cans (15 oz. ea) crushed tomatoes, 2 cans tomato sauce and 15 oz. of water. Simmer covered for 1 hour, then add 1 bunch basil.

That’s how easy making marinara sauce is: just a few ingredients and a little time. That’s right! You don’t need hours to make homemade marinara sauce.

About cooking pasta:

• When cooking pasta, salt the water before bringing it to a boil. The water should be boiling rapidly before dropping in the pasta.
• I used rigatoni, but you can use any shape or flavor pasta you like. Reserve a few cups of pasta water to add to your sauce if it’s too dry.
• It’s also easier if the pasta water pan is on the back burner and the sauté pan on the front one. I  like this 8 quart stock pot for pasta and soups.
• Use a large enough sauté pan  so you don’t crowd the ingredients.
• In the restaurant we precooked our pasta halfway and ran it under cold water to stop the cooking process; when we had an order, we put the pasta in a strainer, dropped in boiling water, and it tasted like it was just cooked. You can use the same process at home; if you cook too much, this method will help the pasta stay fresh for 1 to 2 days.

The whole idea behind food and creating recipes is to experiment and have fun doing it!

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

Ingredients

Serves 4

1 lbs. rigatoni

1 lb. Sirloin steak, cut in strips

2 red and 2 green bell peppers, diced

1 onion, chopped

2 Tbsp. chopped garlic

4 c. homemade or store-bought marinara sauce

2 c. fresh mozzarella

1 c. grated Parmesan cheese

1 c. chicken stock or white wine

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

2 Tbsp. each olive oil and butter

Instructions

1. Preheat oven to 375º F
2. Par boil the pasta
3. Cut the steak into strips
4. Heat oil and butter, and sauté the onion and garlic until opaque
5. Add peppers and sauté until golden, about 5 minutes
6. Add steak and season with salt and pepper NOW; sauté steak until golden brown
7. Deglaze the pan with chicken stock or white wine
8. Add prepared marinara sauce
9. Simmer until sauce thickens, about 10 minutes total
10. Add herbs in the last 5 minutes
11. Drain pasta and then toss in sauce
12. Transfer the pasta to an oven-proof covered casserole dish
13. Top cheesesteak rigatoni casserole with the fresh mozzarella and Parmesan cheese
14. Bake covered in a preheated 375º F oven for 20 minutes
15. Uncover and bake 10 minutes longer, or until top is golden brown and cheese is bubbly
16. Top with additional Italian parsley and Parmesan cheese, and salt and pepper to taste

ENJOY!

Looking for healthy vegetarian Italian? Try this Creamy Mushroom Rigatoni!

Here it is: this creamy mushroom rigatoni recipe starts off with a combination of cremini and shiitake mushrooms for a healthy, robust, Italian-inspired vegetarian meal your whole family 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 different mushrooms, and you have a guaranteed crowd pleaser!

That’s all it takes: adding mushrooms to this pasta 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.

Pasta prep can be fast and easy!

Rich and creamy, this vegetarian pasta is full of robust flavors. It can be on your table in less than 30 minutes, but your family and friends will think it took hours.

This recipe calls for ingredients you probably already have on hand: butter, garlic, cream, spinach, and mushrooms. Together, they create a creamy, saucy Italian-style dinner.I don’t drink alcohol, so I give you options in all of my recipes to use wine or stock; use whatever fits your lifestyle and taste. In some recipes I do use wine; I’m okay with that, but if you’re not, use stock.

When cooking pasta, salt the water before bringing the water to a boil. The water should be boiling rapidly before dropping in the pasta. I used rigatoni in this recipe, but you can use any shape or flavor pasta you like. You can even use gluten-free pasta, as well as any combination of mushrooms.

It’s easier if the pasta water pan is on the back burner and the sauté pan on the front one. I like this 8-quart stock pot for pasta and soups.

Use a large enough sauté pan  when sautéing the mushrooms to insure they brown rather than boil…yuck! Mushrooms are like a sponge when it comes to soaking up water, so clean them by wiping them clean rather than washing them in water.

In the restaurant, we precooked our pasta halfway and ran it under cold water to stop the cooking process. When we had an order in, we put the pasta in a strainer, dropped it in boiling water, and it tasted like it was just cooked. You can use the same process at home; if you cook too much it stays fresh for one to two days.

The whole idea behind food and creating recipes is to experiment and have fun doing it. If you make this recipe, let me know your experience, comments, feedback; whatever you feel like talking about. That’s my favorite part! Don’t forget to tag me on Instagram.

Ingredients

serves 4

• 1 lbs. rigatoni
• 1 c. reserved pasta water
• 1/2 lbs. each cremini and shiitake mushrooms
• 4 c. chopped spinach
• 1 c. heavy whipping cream
• 2 tbsp. chopped garlic
• 1/2 c. chopped onion
• 1 tbsp. each chopped Italian parsley, basil, and thyme
• 1 c. vegetable stock or white wine
• 2 tbsp. each butter and olive oil
• 1 c. Parmesan cheese

Instructions

1. Cook pasta according to package directions
2. Heat the butter and olive oil and sauté the mushrooms until they’re golden; season with salt and pepper
3. Add the onion and garlic, then sauté everything until opaque
4. De-glaze the pan with vegetable stock or white wine
5. Add heavy whipping cream and the reserved pasta water
6. Simmer until the sauce thickens, about 10 minutes
7. Add the spinach and herbs during the last five minutes
8. Drain the pasta and toss it in sauce
9. Finally, top with additional Italian parsley, then add salt and pepper to taste

Enjoy!

PUTTANESCA sauce might have a scandalous past, history has it was made by

prostitutes, for it’s powerful aroma,  used to drawn  customers. I don’t know how much is fact and how much is fiction, but I love the history behind the recipe.

I know growing up we referred to it as the sauce of the prostitutes. The combination of anchovies, olives and capers,

gives this Puttanesca sauce a robust rich flavor, with aroma that still draws people to  a different room,…. The  kitchen.

The sauce cooks quickly in this deep covered   saute pan, and it’s a deep enough pan you can toss the pasta in the same pan.

I like simple recipes, that come together in less than an hour, but from the looks of the meal we can tell our friends

it took hours. Make it special serve it on these pretty white dinner plates  

add some festive napkins and you have beautiful table and meal,

that comes together in 30 minutes, is quick and easy for family weekday dinners.just fancy enough for Saturday date night or Valentine dinner at home.

I used Penne rigatta , a short ridged pasta, you can use any type pasta  that’s fits your life style and taste, gluten free works with this recipe

If the sauce is too dry use a cup of the pasta water, it’s starchy from the pasta, and  great to add substance to the sauce, and because of it’s starchy it’s a thicken agent.

.I also used kalamata olives, I love their pungent taste. Traditionally the olives used my mother were picked on our

family farm in Tuscany, she would cure them in a salt and water solution she changed every few days,  for weeks.

until the bitterness was drawn out. They went from a shiny purple to a shriveled up olive, she marinated in olive oil,

garlic, orange rind, and red pepper flakes, they were delicious and time consuming. It is important in this recipe to use  flavorful olives.

It’s a simple sauce with bold flavors, created by strong flavored ingredients.

I hope you try this and the part I like  best…..Let me know how you liked it!!!! Enjoy restaurant style cooking at home

Ingredients

1 lbs. Penne pasta cooked according to package directions (el Dente)

1 medium eggplant peeled and cut in large cubes

1 small chopped onion

2 Tbs. chopped garlic

4 anchovy fillets

1/2 cup capers

! cup chopped kalamata olives

1 15 oz. can chopped tomatoes

1 15 oz. tomato sauce

1 Tbs. each chopped Italian parsley, basil,  thyme and red pepper flakes

1/4 cup parmesan

2 Tbs. each olive oil and butter

Instruction

Cook pasta according to package directions

Mean while prepare your sauce by heating oil and butter in a large deep saute pan, add eggplant cook until brown

Remove Eggplant

Add onion and garlic, sweat until translucent.

Add the anchovy fillets stir until anchovies disintegrate, then add both cans of tomatoes not drained.

Simmer covered for 20 minutes,  return eggplant to pan along with the olives, capers, red pepper flecks and herbs, simmer 10 minutes longer,

Always salt and pepper to taste

Toss with the drained penne pasta, sprinkle with parmesan………ENJOY

EASY quick  ITALIAN dinner on your table in 30 minutes.

This easy, creamy classic chicken fettuccine alfredo meal comes together in less than 30 minutes.  It’s packed with melt in your mouth chicken and tossed in a creamy

sauce, your whole family will love. This recipe  has few ingredients, I added  spinach and sun dried tomatoes, to add another depth of flavor, you don’t have too.

Frying the Chicken and  deglazing the pan with the chicken stock, and cream makes the sauce  creamy, and rich in  flavor.

You can use white wine in place of the chicken stock, because I don’t drink I give the non-alcoholic version.

I often use wine when cooking, Am okay with that, but for some who aren’t there are alternatives, use what feels and tastes good to you,

it doesn’t change the flavor enough where people notice. No matter what you use be sure to use the freshest and

best ingredients you can find. It takes the recipe from so-so to WOW!!!

often use wine when cooking, Am okay with that, but for some who aren’t there are alternatives, use what feels and tastes good to you.

To brown the chicken and hold the sauce it’s best to use a covered, deep, wide enough  saute pan.

I like simple recipes, that come together in less than an hour, but from the looks of the meal we can tell our friends it took hours.

Serve it up in pretty white dinner plates  add some festive napkins and you have a restaurant quality dinner, that comes together in 30 minutes, is quick and easy for family weekday dinners and just fancy enough for special occasions.

Serve this delicious restaurant inspired dinner with your favorite bubbly and a crisp green salad for a romantic Saturday night  dinner at home.

I  hope you try this and the part I like  best…..Let me know how you liked it!!!! And please don’t forget to tag me on Instagram

Enjoy restaurant style cooking at home!!!!!!

Ingredients

1 lbs. Fettuccine

4 boneless, skinless chicken breast

2 cups spinach chopped

1 cup Parmesan cheese

1/2 cup  chopped sun dried tomatoes

2 cups chicken stock or white wine

2 cups heavy cream

1 cups reserved pasta water

2 Tbs. chopped garlic

1/2 cup chopped onion

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

2  tablespoons butter

salt and pepper to taste

Instruction

Salt and pepper chicken

Heat butter in large deep saute pan over medium heat, add chicken saute until golden brown

Then add onion, garlic, and mushrooms saute until mushrooms are golden brown add chopped sun dried tomatoes,

Add chicken stock,  cream,  and re severed pasta water simmer  covered  15 minutes

Add Parmesan cheese and spinach, simmer 5 minutes longer add herbs

Drain Pasta resevering 2 cups of the water for the Alfredo sauce

Toss pasta in sauce adjust seasonings to taste

Top with additional parmesan and ENJOY!!!!

This easy, quick, chicken and mushroom pasta dinner can be on your table in 30 minutes. Bucatini pasta tossed in a Rose’ sauce, with chicken,

mushrooms and spinach, make this a pasta dinner your whole family will love.

This  pasta dinner is easy and quick and delicious,  it’s a prefect way to show off what a great “home chef” you are.

Simple yet impressive, this is a prefect recipe for a quite date night at home or louder time with family and friends.

This chicken, mushroom dinner looks pretty on any table, served on pretty plates or serve it family style in one bowl it’s decade enough for a celebration dinner.

This recipe was inspired by my love of  pasta, one of my top restaurant’ luxury’ meals, I simplified the recipe  for the” home chef”.

I don’t drink alcohol, so I give you options in all my recipes to use wine or stock, use whatever fits your lifestyle and taste.

In some recipes I do use wine, Am okay with that, if your not use stock, it doesn’t change the flavor much whether you use wine or stock.

Here’s a few  things to keep in mind when cooking pasta, salt the water and add 1 tablespoon of oil to flavor and keep the pasta from sticking.

The water should be boiling rapidly before dropping the pasta in it. I used Bucatini a long hollow noodle, you can use any shape pasta or flavor pasta you like.

It’s also easier if the pasta water pan is on the back burner and the saute pan on the front one. I  like this 8 quart stock pot for pasta and soups

The saute pan needs more tending to than the pasta water.

In the restaurant we precooked our pasta halfway and ran it under cold water to stop the cooking process,

when we had an order we put the pasta in a strainer, dropped it in boiling water and  it taste like it was just cooked .

You can use the same process at home, if you cooked to much it stays fresh for 1 to 2 days.

If you try this recipe don’t forget to leave me a comment and tag me on Instagram, That’s my favorite part!!!!

The whole idea behind food and creating recipes is to experiment and have fun doing it…..!!!!!Happy day

Ingredients serves 4

1 Lbs.  linguine

1 lb boneless, skinless chicken breast cut in strips

1/2 lbs. sliced white mushrooms

2 cups chopped spinach

1/2 cup chopped onion

2 tablespoons chopped garlic

2 tablespoons flour

2 cups prepared marinara sauce

1 cup heavy whipping cream

1 cup chicken stock or white wine

2 Tbs. chopped garlic

1/2 cup chopped onion

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

2 Tbs. each olive oil and butter

Salt and pepper to taste

Instruction

Cook pasta according to package directions

Mean while salt, pepper chicken

Heat oil and butter

Saute chicken until golden brown

Saute onion and garlic until opaque in same pan adding more oil if needed

De glaze pan with chicken stock or white wine

Add heavy whipping cream and marinara sauce

Simmer until sauce thickens about 10 minutes

Add spinach, ,  and herbs last 5 minutes

Drain pasta toss in sauce

Top parmesan and chopped Italian parsley…….ENJOY!!!!

Pasta Doesn’t Make You Fat

It’s no wonder pasta is so popular, and for good reason. Pasta is easy, versatile, delicious and cheap.

Rich in complex carbohydrates and protein, and low in fat, pasta can be a highly nutritious food.

If your watching your cholesterol, pasta is prefect for you, it’s low in sodium and cholesterol free

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 and some herbs, add some mushrooms

you have a guaranteed crowd pleaser!!!!

That’s all it takes, adding mushrooms to this pasta recipe, to make a meal that is cause for celebration.

Rich and creamy this  vegetarian, mushroom  pasta, is full of robust flavors, that can be on your table in less than 30 minutes,

but your family and friends will think it took hours.

This  recipe calls for ingredients you probably already have on hand, butter, garlic, cream,

mushrooms which together create a creamy, saucy Italian flavored dinner.

You won’t miss the meat, but if you do you can roast some chicken or fish and toss it in with the sauce just to heat through.

The best part it can be on your table in less than 30 minutes.

This pasta recipe is quick enough for busy weeknight family meals, but feels special enough for Saturday night dinner with friends. It’s a prefect 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, I simplified the recipe  for the” home chef”.

If  am  going to add  chicken of fish I use my  toaster oven, so I don’t have to heat up my large oven

I don’t drink alcohol, so I give you options in all my recipes to use wine or stock, use whatever fits your lifestyle and taste.

In some recipes I do use wine, Am okay with that, if your not use stock.

When cooking pasta salt the water before bringing the water to a boil. The water should be boiling rapidly before dropping the pasta.

I used  bucatini a long hollow noodle, you can use any  shape pasta or flavor pasta you like.

It’s also easier if the pasta water pan is on the back burner and the saute pan on the front one.

I  like this 8 quart stock pot for pasta and soups. Use a large enough saute pan  so you don’t crowd the pan.

In the restaurant we precooked our pasta halfway and ran it under cold water to stop the cooking process,

when we had an order we put the pasta in a strainer, dropped in boiling water, it taste like it was just cooked .

You can use the same process at home, if you cooked to much it stays fresh for 1 to 2 days.

.The whole idea behind food and creating recipes is to experiment and have fun doing it…..!!!!!Happy day

If you make this recipe let me know your experience, comments, feedback whatever you feel like talking about.

That’s my favorite part and don’t forget to tag me on Instagram…….

Ingredients serves 4

1 Lbs Bucatini Pasta

1 lb sliced mushrooms

1 cup parmesan cheese

1 small chopped onion

2 tablespoons chopped garlic

1 cup heavy whipping cream

1 cup chicken stock or white wine

2 cups reserved pasta water

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

2 Tbs.  each butter  and olive oil

Instruction

Cook pasta according to package directions

Mean while heat olive oil butter in large saute pan

Saute onion and garlic until opaque

Add mushrooms saute until mushrooms are golden brown about 10 minutes

Salt and pepper to taste

De glaze pan with chicken stock or white wine

Add heavy whipping cream and reserved pasta water

Simmer until sauce thickens about 10 minutes

And parmesan cheese and  herbs last 5 minutes

Toss drained pasta in the sauce

Top with  additional parmesan and  Italian parsley

Salt and pepper to taste

ENJOY!!!!