Pesto Chicken Pasta

Ingredients

  • 1 (16-ounce) package uncooked penne pasta (or any shape) (I used penne pasta)
  • 2 boneless, skinless chicken breast halves
  • Montreal chicken seasoning (optional) (I used it)
  • Salt and ground black pepper (I used kosher salt and freshly ground black pepper)
  • 1 (7-ounce) container refrigerated basil pesto (I used Buitoni pesto with basil)
  • 1 cup finely shredded Parmesan cheese

Directions

  1. Cook the pasta to al dente based off the directions on the package they came in. Drain the pasta and transfer to a large mixing bowl.
  2. Season the chicken breasts with salt, pepper and the Montreal chicken seasoning (if you’re using the Montreal seasoning). Place the chicken in a hot nonstick skillet* and cook for 8 to 12 minutes or until the chicken is fully cooked (they recommend 170 degrees), flipping halfway through. Take the chicken out of the skillet and place it on a cutting board, slicing it into thin pieces.
  3. Add the peso, chicken and parmesan to the bowl with the pasta, tossing to combine. Serve immediately.

*I know the skillet is nonstick, but I still poured a tablespoon of vegetable oil into the skillet to get hot before the chicken went in and then I poured another tablespoon of oil in after I flipped the chicken.

Serves 4.

This was a fairly easy dish to put together ! You taste the pesto first and foremost but you can taste the Parmesan cheese in the background. The chicken helps this feel like a complete meal. My dad thought this tasted so good that he came back for seconds !

This recipe came from MixingBowl.

I wasn’t paid in any form to promote Buitoni or MixingBowl.

Take care everybody !

Valentine’s Day Compilation

Hey everybody, we thought out of all the recipes we’ve posted, these were the ones that’d be great to serve on Valentine’s Day:

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Crawfish Veronica

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Mushroom Ragoût with cheese ravioli

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Poblano Cream Pasta with Shrimp

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Raspberry Swirled Cheesecake Pie

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Red Velvet Hot Cocoa

These are just suggestions though for what to fix on Valentine’s Day. You never have to stick to the classic Valentine’s Day food. If you and your loved one want to eat something like pizza tomorrow, then you enjoy eating you some pizza !

Take care everybody !

Poblano Cream Pasta with Shrimp

Ingredients

  • Salt and pepper (we used table salt and freshly ground black pepper)
  • 1 lb. linguine
  • 6 tbsp. butter (we used unsalted butter)
  • 1 small poblano chile pepper, seeded and finely chopped
  • 1 small onion, finely chopped (we used a yellow onion)
  • 4 cloves garlic, finely chopped (we used a yellow onion)
  • 3 tbsp. flour (we used all-purpose flour)
  • 1 1/2 cups chicken stock
  • 1/2 cup crème fraîche or Mexican crema (we used Mexican crema)
  • 1 lb. medium shrimp (we bought raw medium shrimp that were already peeled and deveined and we took the tail shell off)
  • Finely chopped fresh thyme, for garnishing
  • Grated parmigiano-reggiano, for garnishing (optional) (we used it)

Directions

  1. Fill a large pot with water and set it over medium-high heat. Once boiling, salt the water, adding in the pasta next and letting it cook until it’s al dente. Drain (we left our pasta in a strainer until it was needed later on).
  2. While the pasta is cooking, take a medium-sized saucepan out and add 4 tablespoons of the butter to it, setting the saucepan over medium heat. Once the butter’s melted, stir in the poblano, onion and garlic, cooking it for 7 to 8 minutes or until they’ve softened. Whisk in the flour, continuing to whisk for one minute. Whisk the chicken stock in, bringing the sauce to a simmer. Stir constantly for 5 minutes.
  3. Take a small saucepan out and pour the crema into it, setting it over medium heat. Once it’s warm, whisk the crema into the sauce, stirring to combine. Pour the sauce into a food processor or blender (we used a blender), pureeing until “very smooth” (our blender’s strong enough that the sauce was completely smooth). Season the sauce with salt before moving onto the next step.
  4. Place the remaining butter in a large skillet, setting the skillet over medium-high heat. Once the butter’s melted, add the shrimp in, cooking them until they’re fully cooked (look pink and feel firm). Season the shrimp with salt and pepper before adding in the pasta and sauce, tossing to coat everything in the sauce. Take a taste before sprinkling on the thyme and parmigiano-reggiano to see if it needs any salt (ours did). Enjoy !

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You won’t want to stop eating this until you are so stuffed that you can’t eat anymore ! You taste the poblano in the sauce and the sauce itself has this wonderfully velvety, silky smooth texture to it. The shrimp adds a different texture to the meal and it helps this feel like a complete meal.

The parmigiano-reggiano and thyme do make this taste even better but we thought the dish tasted awesome even without them !

Recipe source unknown.

Take care everybody !

Spinach Alfredo Linguine

Ingredients

  • 1 tablespoon olive oil or ¼ cup water (we used Colavita extra-virgin olive oil)
  • 1 small yellow onion, chopped
  • 3 to 5 garlic cloves, chopped (we used 5 cloves)
  • 1 cup raw cashews, soaked for 30 minutes in hot water, then drained
  • 1 ½ cups vegetable broth (we used Swanson organic vegetable broth)
  • Salt and freshly ground black pepper (we used kosher salt and freshly ground black pepper)
  • 2 tablespoons freshly squeezed lemon juice
  • ¼ cup nutritional yeast
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried basil
  • ½ cup plain unsweetened nondairy milk (we used Silk plain soy milk)
  • 12 ounces linguine (we used Ronzonie Whole Grain Linguine)
  • 9 ounces spinach, thick stems removed, coarsely chopped

Directions

  1. Pour the oil into a large skillet and set the heat to medium. Once the oil’s hot, toss in the onion, stirring constantly for 4 minutes or until softened. Add the garlic in, continuing to stir for another 30 seconds. Pour the broth in, seasoning to taste with salt and pepper. Let the broth simmer for 5 minutes before taking the skillet off the heat.
  2. Take the mixture from the skillet and place it in a high-speed blender. Add the following ingredients to the blender, putting the lid on afterwards and processing until smooth: cashews, lemon juice, nutritional yeast, paprika, basil, and salt and pepper to taste. Add as much of the ½ cup of nondairy milk to the sauce as needed to reach your preferred sauce consistency (we poured ¼ cup in and blended it just to combine). Take a taste and see if you need to add any more salt and pepper (we did)
  3. Add the pasta to a large pot of salted water, stirring now and then until it reaches al dente. One minute prior to the pasta getting to the al dente phase, add in the spinach, stirring to combine. Drain the pasta and spinach, returning it to the pot afterwards. Pour the sauce in afterwards, tossing it gently to coat the pasta and spinach. Serve immediately, adding on a few grinds of pepper afterwards (we didn’t add the extra pepper).
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This is supposed to serve 4 but it tastes so good you may want to double this so you can get the portion size that you’ll really want ! It’s so important to season this, the salt really brings out the cheesy, slightly smoky flavor in the creamy sauce. Don’t know if the spinach adds a lot of flavor but the pop of color it brings to the dish is really nice. Hope you enjoy this as much as we did !

This recipe came from Robin Robertson.

We weren’t paid in any form to promote Colavita, Swanson, Silk, Ronzoni, or Robin Robertson.

Take care everybody !

Drunken Mushroom Spaghetti

Ingredients

  • ½ cup dried porcini mushrooms
  • 1-1 ½ cups chicken or vegetable stock (we used vegetable stock)
  • 2 Tbsp. olive oil (we used extra-virgin olive oil)
  • 2 Tbsp. butter (we used unsalted butter)
  • 1 ½ lb. mixed fresh mushrooms, such as cremini, hen-of-the-woods and stemmed shiitake, wiped clean, then sliced (we used stemmed shiitake)
  • 2 large shallots, chopped
  • 4 large cloves garlic, chopped or grated (we chopped our garlic cloves)
  • 8-10 sage leaves, thinly sliced (we used 10 leaves)
  • About 2 Tbsp. thyme, leaves stripped from stems and chopped
  • 1 lemon, zested (about 1 ½ tsp.) and juiced (about ¼ cup) (we used 2 lemons so we could get ¼ cup of lemon juice)
  • Salt and pepper (we used kosher salt and freshly ground black pepper)
  • 1 lb. spaghetti (we used Ronzoni whole grain spaghetti)
  • 1 bottle white wine, such as Pinot Grigio (we used Beringer Main & Vine Pinot Grigio)
  • About 1 cup of freshly grated Pecorino Romano, plus more for sprinkling onto your individual portions
  • EVOO (extra-virgin olive oil), for drizzling
  • 3-4 Tbsp. chives, finely chopped

Directions

  1. Take a small saucepan out and place the dried porcini mushrooms in it, adding just enough stock to cover* the mushrooms. Set the heat to high and wait for a low boil to occur. Once it is at a low boil, turn the heat down to medium-low and let it simmer for 2 to 5 minutes or until the mushrooms have softened. Take porcini mushrooms out using a slotted spoon, transferring them to a cutting board afterwards. Chop them up and leave them off to the side for now. Strain the stock so that any grit is removed, reserving the strained liquid for later.
  2. Take a large pot of water and bring it up to a boil to cook the pasta in later.
  3. Take a large skillet out and pour the two tablespoons of olive oil in, tilting the pan twice so the bottom is completely coated, setting the heat to medium-high afterwards. Once the oil’s hot, add the butter in, letting it completely melt. Add half of the mushrooms in, cooking them for 3 to 5 minutes or until they’re brown and fragrant. Take the mushrooms out of the skillet and repeat the process with the other half of the mushrooms**. Return all the cooked mushrooms to the skillet, adding in the shallots, garlic, herbs and lemon zest as well. Season with salt and pepper and pepper and stir constantly for 2 minutes or until the shallots have softened.
  4. Salt the boiling water (we used table salt), adding in the pasta afterwards. Cook the pasta a few minutes shy of al dente, about 5 minutes (we went with the 5 minutes).
  5. Add the chopped porcini and strained stock into the skillet, pouring the wine in next, waiting for the sauce to come to a boil afterwards. Turn the heat down to medium-low and let the sauce simmer for 3 minutes or until it’s reduced slightly.
  6. Drain the pasta and add it into the sauce, turning the heat down to medium-low afterwards. Toss the sauce for about 3 minutes or until the pasta is al dente and has absorbed some of the sauce. Take the skillet off of the heat and stir in the lemon juice and cup of cheese. Drizzle some extra-virgin olive oil over the pasta to marry the sauce with the pasta. Top with chives and enjoy !

*Our mushrooms started to float so we were never able to truly “cover” the mushrooms with the stock. We decided to pour in the whole 1 ½ cups.

**The first half of the mushrooms absorbed all the butter and oil so we decided to add another 2 tablespoons of oil and butter to the skillet before cooking the second half of the mushrooms.

Serves 4.

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With a name like “Drunken Mushroom Spaghetti”, we had to try this out and see what the dish was like ! Unfortunately you’re not going to get drunk off the finished sauce but this was still a delicious, bright dish. You definitely taste the acidity from the wine and lemon juice and it pairs wonderfully with the salty Pecorino Romano. The chives can add a nice pop of color but we didn’t think that it added any real flavor, whereas some extra cheese only made it even better tasting !

Recipe source unknown.

We weren’t paid in any form to promote Ronzoni or Beringer Main & Vine.

Take care everybody !

Lemon-Butter Sauce With Chiles

Ingredients

  • 1 chile de arbol, thinly sliced
  • ¼ cup olive oil (we used extra-virgin olive oil)
  • Zest of 1 lemon
  • 2 lemons, juiced (we got a little less than ½ cup of juice from our 2 lemons)
  • 6 tablespoons butter (we used unsalted butter)
  • 12 ounces cooked linguine (we used whole wheat spaghetti)
  • 1 cup pasta-cooking water
  • ½ cup grated parmesan
  • Salt, for seasoning to taste (we used kosher salt)
  • 1 chile de arbol, crumbled

Directions

  1. Pour the olive oil  into a large pot, setting the heat to medium. Once the oil’s hot, add in the sliced chile de arbol, stirring constantly for 2 to 3 minutes or until the chile is toasted. Now add in the lemon zest, lemon juice and butter, continuing to stir until the butter has melted. Add the linguine in, tossing to coat, adding in just enough pasta water to loosen up the sauce (if you need any water at all that is). Mix in the parmesan and season to taste with salt. Sprinkle the crumbled chile de arbol over the top and eat immediately.
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This is such a bright, delicious pasta dish ! You definitely taste the lemon but it isn’t pucker-inducing. Surprisingly this wasn’t spicy though, we definitely would need more chiles to feel any heat in the dish. We still loved the flavor that was in the dish though and loved how easy this dish was to make !

This recipe came from Food Network.

We weren’t paid in any form to promote Food Network.

Take care everybody !