Tag: Italian

Chicken Gnocchi Soup

2 chicken breasts, diced
200g box of mushrooms, sliced
1 teaspoon minced garlic
1 teaspoon dried minced onion
3 cups chicken broth
1 cup milk
3 oz cream cheese
3 cubes frozen spinach
fresh basil, thinly sliced
grated Parmesan cheese

Saute mushrooms in 1 tablespoon coconut oil.
Remove to a bowl.
In same pan, saute chicken in 1 tablespoon coconut oil.
Add garlic and onion and saute one minute.
Add mushrooms back to pot.
Pour in broth and milk and bring to a boil.
Add Gnocci.
Simmer for 10 minutes.
Stir in basil.
Add cream cheese and stir until melted.
Serve with grated Parmesan cheese.

[amd-yrecipe-recipe:9]

Tags Chicken, gnocchi, Italian, mushrooms, soup, spinach

Sauces

Easy Marinara Sauce

Never buy Spaghetti sauce again! Try my super easy marinara sauce which has only 5 ingredients and tastes just as good as you’d get at an Italian restaurant!

1 (28 oz) can crushed tomatoes
1 heaping tablespoon minced garlic
2 heaping tablespoons pesto sauce (Classico)
2 teaspoons sugar
1 teaspoon fresh ground pepper

Combine all ingredients in a saucepan and simmer for 20 minutes.

*You can add frozen meatballs if you like Spaghetti with Meatballs.

This is my own personal recipe and it’s my easiest dinner to throw together.
I hope you enjoy this super easy Marinara Sauce recipe! Share this with your friends on facebook and Pinterest!

Easy Marinara Sauce

Sharon Springfield

Tags Italian, sauces

Ethnic - Regional Italian Pasta

Spaghetti Pepperoni Pie

1/2 pound spaghetti, broken up into thirds
1/3 cup seasoned bread crumbs
2 cups bottled spaghetti sauce
1 cup mozzarella cheese, shredded
4 ounces pepperoni, chopped
4 eggs, large, lightly beaten
3 tablespoons grated Parmesan cheese

In large saucepan of lightly salted water, cook spaghetti one minute less than directed on package. Drain.
Heat oven to 350. Coat 10 inch skillet with nonstick cooking spray. If handle is not ovenproof, wrap with foil.
Coat with crumbs. In bowl, combine spaghetti, pasta sauce, mozzarella and pepperoni. Stir in beaten eggs. Spoon mixture into prepared skillet. Bake in 350 degree oven 30 minutes.
Sprinkle with parmesean, bake until cheese is golden brown, 10 minutes. Let cool 10 minutes. Cut into 6 wedges.

6 Servings

Tags casserole, Italian, Pasta, pepperoni, spaghetti

Ham Italian Mushrooms Pasta Spinach

Pasta Florentine Olive Garden Recipe

Post author By Sharon
Post date May 26, 2009
No Comments on Pasta Florentine Olive Garden Recipe

1 cup heavy cream
1/2 cup chicken broth
12 oz sliced mushrooms
1 1/2 cups frozen peas
3 cloves garlic
1/4 cup extra virgin olive oil
4 oz ham (Black Forest if possible), julienned
1/4 cup chopped parsley
8 oz pasta (your favorite shape), cooked according to package directions
Grated Parmesan cheese for garnish
Salt and pepper to taste
Fresh parsley, chopped

Heat extra virgin olive oil and garlic in a sauté pan over medium-low heat. Once garlic starts to sizzle, add mushrooms. Sauté 2-3 minutes. Add heavy cream and chicken broth and bring to a boil. Allow to slightly reduce, for about 10 minutes. Add ham, peas and parsley and cook 4 minutes.
Return cooked, drained pasta to pot and add sauce. Cook until sauce simmers and coats the pasta.
Remove pot from heat and stir in grated Parmesan. Toss gently to combine.
Transfer to large serving platter. Garnish with chopped parsley and serve.

Chef’s Tip: Use a small amount of salt. The parmesan cheese naturally contains salt.

Tags Florentine, ham, Italian, mushroom, olive garden, Pasta, spinach

Casseroles Chicken Italian Main Dish Make Ahead Pasta Poultry Spinach Vegetables

Chicken Lasagna Florentine

Post author By Sharon
Post date May 25, 2009
No Comments on Chicken Lasagna Florentine

From Southern Living

2 cups chopped cooked chicken
1 (10 3/4-ounce) can cream of mushroom soup, undiluted
1 (10-ounce) package frozen chopped spinach, thawed and well drained
2 cups (8 ounces) shredded Cheddar cheese
1 (6-ounce) jar sliced mushrooms, drained
1/4 teaspoon pepper
1 cup sour cream
6 lasagna noodles, cooked and drained
1 cup grated Parmesan cheese
3/4 cup to 1 cup chopped pecans

Stir together chicken and next 6 ingredients.
Arrange 3 noodles in a lightly greased 11- x 7-inch baking dish; top with half of chicken mixture. Repeat layers with remaining noodles and chicken mixture. Sprinkle with Parmesan cheese and pecans.

Bake, covered, at 350° for 45 minutes; uncover, and bake 15 minutes or until bubbly. Let lasagna stand 15 minutes before serving.

To Make Ahead: Cover and chill. Let stand at room temperature 30 minutes before baking; proceed as directed.

To lighten: Substitute reduced-fat cream of mushroom soup, 2% reduced-fat Cheddar cheese, and reduced-fat sour cream.

Yield: Makes 6 servings

Tags casserole, Cheese, Chicken, chicken lasagna florentine, Italian, lasagna, spinach