Tag Archives: pasta

RECIPES: Bow Tie Pasta Salad

This salad is refreshing, healthy, and simple to make with just four ingredients. Its wonderful to serve with grilled chicken which is what I do or just alone as a side dish if you are a vegetarian. You can serve this warm or cold, whichever you please. I find this colorful salad kid friendly too. Not a fan of feta, simply just use goat cheese or cubed cheese of your choice.

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What you need:

2 cups of bow tie pasta

4 teaspoon of olive oil

1 teaspoon of minced garlic

1 cup of tomato, chopped

salt & pepper

1 cup of feta cheese

1/2 cup chopped basil

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1. In a saucepan over medium heat, combine oil, garlic and tomatoes. Cook tomatoes for about 3 minutes until the juices start to be released. Season with salt and pepper. While this is cooking boil your water and cook pasta accordingly to box directions.

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2. Combine pasta and tomatoes. Mix well.

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2. Add in cheese and basil. Toss. Sprinkle on some Parmesan cheese for a little extra flavor. Serve hot or cold!

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RECIPES: Creamy Mushroom Chicken & Pasta

Here is my take (a little modified) on the recipe chicken a la gloria. Similar to a Marsala sauce but minus the marsala wine. Creamy, cheesey and hearty this dish is perfect alone with a side salad or served over pasta! This is comfort food not your typical healthy baked chicken dish! Also first time cooking with Muenster Cheese. Very tasty! I had a few nibbles after I sliced it up before I put it on the chicken. Its a very soft cheese with a mild nutty flavor, very comparable to a Gouda.

Here is the recipe I got my inspiration from…Enjoy ūüôā

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Only thing is I would have probably done different is  cooked mine longer so the cheese got a little brown. Still very tasty!

What you need:

3 skinless boneless chicken breasts, trimmed and filleted in half lengthwise
1/3 cup of flour
3 tablespoons vegetable oil
2 tablespoons of butter
1 (8 oz) container of sliced fresh mushrooms
1/2 cup of sherry wine
1 small can of condenced cream of mushroom soup
1/2 cup whole milk
6 slices of Muenster cheese
3 tablespoons chopped fresh parsley for garnish
Salt and pepper to taste


1. Preheat oven to 350¬įF

2. Season both sides of the chicken with salt and pepper, dredge lightly in flour to coat both sides. Shake off excess.

3. Add the butter to the frying pan and let it melt over medium high heat. Add mushrooms, season with salt and pepper and brown mushrooms until golden.  Then add the sherry wine and cook for another minute or two. Add the creamy mushroom soup and milk and mix well.

4. Pour sauce over the chicken breasts, cover with foil and bake in oven for about 30 minutes. Remove from oven and top each piece of chicken with one slice of Muenster cheese.

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Spicy Sausage & Pasta Bake

Acquired this recipe from the lovely, Emily Bites. Her recipes are geared towards individuals who are on weight watchers or are just looking for easy ways to cut the calories on simple meals. This recipe cost me under 10 bucks and was simple to make. Its spicy, cheesy and creamy. Whats convenient about this meal is you don’t even have to boil and cook the pasta! One pot meal! Any type of pasta noodle will do for this meal.

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What you need:

1 t extra virgin olive oil
1 cup chopped onion
13 oz Smoked Turkey Sausage, sliced (I used Hillshire Farms)
garlic minced
2 ¬ľ cups low sodium fat free chicken broth
10 oz can Ro-Tel tomatoes & green chiles, original
¬Ĺ cup fat free half and half
¬Ĺ t salt
¬Ĺ t black pepper
10 oz uncooked wheat pasta
4 oz reduced fat Pepper jack cheese, shredded


1.    In a large skillet or sauté pan add the olive oil and bring over medium heat. Add the onions and sausage to the pan and cook for 5-6 minutes until sausage is browned and onions are tender. Add the garlic and stir.
2.    Add the broth, Ro-Tel, half and half, salt and pepper and mix together. Add the uncooked pasta and stir together until the liquid covers the pasta. Cover the skillet and bring the mixture to a boil. Reduce the heat to medium-low and keep covered. Simmer for 15 minutes or until the pasta is cooked.
3.¬†¬†¬† Transfer to a 7×11 baking dish. Sprinkle with shredded cheese. Cover with tin foil and bake at 350 for 10 minutes.

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Chicken Saltimbocca with Pasta

With the new season of The Next Food Network Star ending this past weekend, my family decided to try out Stacy’s Dish this weekend at our Family Reunion! TWO THUMBS UP FROM ME! Phenomenal Taste!


Photo Courtesy of Food Network

I have never had brown butter before and let me tell you the flavor is out of this world! It is definitely not for someone that is looking to watch their figure or has high cholesterol!¬† You think that it wouldn’t make sense to cook butter to a brown color but the nutty, aroma with a salty taste pairs so well drizzled over top pasta! NOTE- YOU ARE NOT BURNING THE BUTTER!¬† For a sweeter taste, I added in a few chopped onions. Brown butter is a perfect way to toss pasta with veggies too!

Here is the recipe for Stacy’s Chicken Saltimbocca with Brown Butter Pasta

What you need:

1 stick butter
10 fresh sage leaves
2 chicken breasts
Kosher salt and freshly ground black pepper
4 to 6 pieces prosciutto
Olive oil
1 pound fresh angel hair pasta
Grated Parmesan
2 cloves garlic, minced
2 lemons, zested and juiced
Heat the butter and fry the sage leaves. Remove the sage leaves and continue to cook the butter until brown. Reserve.Pound out the chicken breasts and sprinkle with salt and pepper.Lay 5 sage leaves across each chicken breast and wrap in prosciutto. Cook in a pan over medium-high heat with olive oil. Flip once cooked through. Remove from the heat and let rest.

Cook the pasta according to package directions. Remove from the water and toss with Parmesan, the reserved brown butter, garlic, lemon zest and lemon juice.

Slice the chicken saltimbocca and place on top of the pasta.

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Cut the Calories: Roasted Veggie Alfredo Penne

Simple,Healthy,and still delicious! Great for a vegetarian! Just simply penne pasta packed with  roasted veggies tossed with a light , homemade version of Alfredo sauce! Key is using skim milk and sour cream instead of heavy cream! This alternative is low on salt and preservatives compared to those canned Alfredo sauces.

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What you need:

4 cups of cooked penne pasta

1/2 cup chopped red, yellow or orange bell pepper

1 cup slice zucchini

1 tomato  diced

parsley for garnish

1 tablespoon butter

1 teaspoon extra virgin olive oil
1 small onion, chopped finely
2 cups skim milk
1 container of light sour cream
1/4 cup shredded parm. cheese
2 tablespoon of flour
Cook pasta according to package directions. Meanwhile in the oven roast zucchini and peppers, tomato in pan. Drizzle with olive oil.
In a saucepan melt butter. Add onion and some garlic. Saute 3-4 minutes till soft. Remove from pan onto a plate, reserve. Add a tablespoon of butter to the pan with the onions. Stir in flour, and salt. Gradually stir in milk. Cook until mixture starts to bubble and thicken, stirring constantly stirring with a slotted spatula.
Stir in all veggies, sour cream and Parmesan cheese. Cook until thoroughly heated,  about 2 minutes stirring constantly. Do Not let boil!
Add pasta to veggie mixture and stir. Add parsley for garnish!
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