Tag: Pasta

Bang Bang Shrimp or Chicken & Pasta

Post author By Sharon
Post date February 2, 2016
No Comments on Bang Bang Shrimp or Chicken & Pasta

Bang Bang Shrimp or Chicken & Pasta

Tonight I had a craving for something out of reach – Bang Bang Shrimp. So I decided to make something like it, at home. Since I didn’t have enough shrimp to make a decent meal for 3, I used chicken breast instead. The result was fabulous! Introducing my Bang Bang Shrimp or Chicken Pasta recipe!

Bang Bang Sauce Recipe

This sauce is so tasty, I’d love to have it on everything! Well, almost everything. It’s sweet, spicy, garlicky and citrusy (is that a word?), all rolled into one. It nicely coats the pasta and the shrimp or chicken, and brings this one dish wonder to a level of it’s own.

This is a quick meal to prepare, great for a weeknight dinner. Fast, easy clean up and delicious – a busy, working mom’s dream. This recipe is a keeper so be sure to pin it!

Here’s how you make my delicious Bang Bang Shrimp or Chicken Pasta Recipe:

First, prep your shrimp or chicken. Julienne 2 carrots and slice 2 green onions. Bring a pot of water to boil for cooking your pasta.

Mix together the Bang Bang Sauce ingredients in a bowl. Set aside.

Saute the chicken or shrimp, as instructed below. Add carrot and onion to frying pan and lower heat to low.

Boil pasta until al dente’. Drain. Add to cooked chicken or shrimp, top with Bang Bang sauce, stir and Enjoy!

Here is the recipe for Bang Bang Shrimp or Chicken Pasta:

INGREDIENTS

3/4 – 1 lb of fettuccine, linguine, thin spaghetti or angel hair pasta
1 1/2 lbs of diced chicken breast or shrimp, peeled and deveined
1 Tbsp – coconut oil
3 cloves garlic, minced
3 tsp Paprika
2 green onions, sliced
2 carrots, julienned
freshly ground black pepper to taste

Bang Bang Sauce Ingredients:

1/2 cup mayonnaise or light mayonnaise to lower calories
1/2 cup Thai sweet chili sauce
2 cloves garlic, minced
2 Tbsp of lime juice
1/8 tsp of crushed red pepper flakes (optional)

DIRECTIONS

Mix the sauce ingredients together in a bowl and set aside.

In a large pot of boiling water, cook the pasta and drain well.

Place the uncooked chicken or shrimp in a medium sized bowl and add the paprika, 3 cloves of garlic and pepper.

Heat the coconut oil on medium high heat and add the coated uncooked chicken or shrimp. Stir constantly while cooking until shrimp is pink for approx. 7- 10 minutes, or chicken is no longer pink inside.

Remove from heat and set aside if pasta is not ready.

In a large serving bowl, combine the pasta, shrimp and sauce mixture and toss.

Garnish with parsley and serve immediately.

[amd-yrecipe-recipe:11]

Bang Bang Shrimp / Chicken Pasta Recipe

PIN IT! Here’s the link: https://www.pinterest.com/pin/280278776787516684/

Sharon

Tags bang bang, Chicken, Pasta, sauce, shrimp

Casseroles Chicken Main Dish Pasta

Creamy Chicken Cavatelli

Here is a great recipe for an easy weeknight dinner – Creamy Chicken Cavatelli. This is what I like to call a One Pot Wonder. This recipe is great to use up leftover cooked chicken. I used a leftover rotisserie chicken and items found in my pantry. This goes together quick so you can have dinner ready in 20 minutes.

Creamy Chicken Cavetelli

Ingredients:

1 box cavatelli pasta, cooked & drained
2 cups diced cooked chicken
1 can fire roasted tomatoes, drained
1 jar garlic alfredo sauce
1 can cream of chicken soup
1 can mushrooms, drained
1/4 cup chicken broth

Stir together the ingredients listed above in a big pot on the stovetop. Heat on medium until sauce is hot.

This is good comfort food made from leftover roasted chicken and stuff from the pantry. If it’s easy, it’s for me! Hope you like it. 🙂

Chicken Cavatelli

Sharon Springfield

Tags Alfredo, casserole, cavatelli, Chicken, cream of chicken soup, fire roasted tomatoes, main dish, mushrooms, Pasta

Chicken Crockpot Main Dish

Crockpot Ranch Chicken

Here’s a delicious crockpot meal that’s simple to put together and is bursting with savory ranch flavor: Crockpot Ranch Chicken. Boil up your favorite pasta and stir it all together for a one pot wonder. This is a great crockpot recipe for a weeknight dinner.

Ingredients:

1 1/2 pound chicken breasts, cut into chunks
1 envelope ranch dressing mix
1 envelope chicken gravy mix
1 1/2 cups chicken stock
6 ounces cream cheese
1/4 cup julienned sun-dried tomatoes
1 cup lightly steamed broccoli florettes
1 small can sliced mushrooms (or 1/3 cup sliced, sauteed fresh mushrooms)

Directions:

Coat inside of crockpot with butter. Add next four ingredients, cover with lid and cook on low for 3 hours or until chicken breasts are cooked all the way through.

Stir in softened cream cheese. After it has had a chance to melt a bit, whisk to incorporate into sauce. Add the sun-dried tomatoes, broccoli and mushrooms. Cook for 20 minutes on low.

Meanwhile, boil a box of pasta according to package directions. (I used Bow-tie pasta.) Drain pasta and stir into the Crockpot Ranch Chicken, stirring to coat the pasta with the delicious sauce.

Serve with garlic bread and a salad.

Crockpot Ranch Chicken Recipe

If you like my recipes, do me a favor and share on Facebook,
Like my page “I Love To Cook” and Pin these yummy recipes on Pinterest.

Here’s the Pinterest link for this recipe: Crockpot Ranch Chicken

Sharon Springfield

Tags broccoli, Chicken, crockpot, main dish, Pasta, Ranch

Main Dish Pasta

Cajun Chicken Pasta

Creamy Cajun Chicken Pasta

2 boneless skinless chicken breasts, cut into thin strips

4 ounces linguine, cooked al dente

2 teaspoons Cajun seasoning

2 tablespoons butter

1 thinly sliced green onion

1-2 cup heavy whipping cream

2 tablespoons chopped sun-dried tomatoes

1/4 teaspoon salt

1/4 teaspoon dried basil

1/8 teaspoon ground black pepper

1/8 teaspoon garlic powder

1/4 cup grated Parmesan cheese

Place chicken and Cajun seasoning in a bowl and toss to coat. In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender, about 5 to 7 minutes. Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through. Pour over hot linguine and toss with Parmesan cheese.

2 Servings

If you like my recipes, be a sweetie pie and share on Facebook,
Like my page “I Love To Cook” and Pin these yummy recipes on Pinterest. 🙂

Sharon Springfield

[javascript src=”http://www.lduhtrp.net/widget-53493f68e4b091c1ddcff4ea-7496600?target=_top&mouseover=Y”]

Cajun Chicken Pasta

Tags Chicken, creamy, Pasta, spicy

Main Dish

Chicken Sonora

One of my favorite and fastest dinners. A copy-cat of Ruby Tuesday’s dish. Also great as a meatless dish if you omit the chicken.

1 pound chicken breasts, cooked and chopped
1/2 package penne or ziti
1 12 oz. jar Alfredo sauce with sun dried tomatoes
1 16 oz. can black beans
1 10 3/4 ounce can Rotel Tomatoes

Grill or broil chicken and cut into bite-sized pieces. Boil pasta according to pkg. directions. Drain Rotel Tomatoes and black beans – rinse beans. Combine all in a pan and warm through. Serve with garlic bread and a salad.

8 Servings

Chicken Sonora

Pin It! http://www.pinterest.com/pin/280278776783622170/

Sharon Springfield

Tags Chicken, Pasta

Main Dish

Chicken Marsala Spaghetti

Post author By Sharon
Post date August 25, 2013
No Comments on Chicken Marsala Spaghetti

This is a great, quick dinner recipe: Chicken Marsala Spaghetti. I whipped this up in under 30 minutes. Add some steamed broccoli and garlic bread and you’ve got a delicious, satisfying meal. Here’s what you need to make Chicken Marsala Spaghetti and how to put it together.

Chicken Marsala Spaghetti Ingredients:

1 pound boneless, skinless chicken breasts, sliced into 3/4″ thick cutlets
1 small onion, diced
1 small package fresh mushrooms, cleaned, sliced
1 tablespoon olive oil
1 tablespoon minced garlic
dash of poultry seasoning
1/2 cup Marsala cooking wine
envelope of mushroom gravy mix
2 tablespoons flour
2 cups chicken broth
1/2 cup evaporated milk
2 tablespoons diced sun-dried tomatoes (jarred in oil but drained)
1/4 cup Parmesan cheese (plus more for garnish)
8 oz dried spaghetti, broken in thirds and cooked according to pkg. directions

Chicken Marsala Spaghetti Instructions:

Heat olive oil in deep nonstick frying pan. Sprinkle poultry seasoning on chicken cutlets and place in heated frying pan. Add minced garlic and stir around chicken. Cook over med-high heat until both sides are lightly browned. Remove from pan. De-glaze pan with wine and add the onions and mushrooms. Simmer over medium heat until onions are tender. Sprinkle the dry mushroom gravy mix over the onions & mushrooms.

In a medium bowl, whisk together the flour and chicken broth. Stir this into the frying pan, turn up the heat and stir until mixture becomes thickened. Add the Parmesan cheese and sun-dried tomatoes. Add chicken and any juices from the chicken back into the pan. Stir in the evaporated milk and the cooked spaghetti. Taste it and if you want, add salt & pepper.

That’s it, an easy, delicious dinner that’s nice enough to serve to company yet simple enough to make for a weeknight dinner. To round out your Chicken Marsala Spaghetti dinner, serve with steamed broccoli and garlic bread.

Hope you enjoy the Chicken Marsala Spaghetti Recipe!

Remember to Like, Share, and Pin!

Sharon Springfield

Tags Chicken, Pasta

Ham Italian Main Dish Pasta Spinach

Pasta Florentine

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.

4 Servings

Tags Florentine, Pasta, spinach

Casseroles Chicken Ham Main Dish Make Ahead Pasta Turkey

Easy Day Before Casserole

Post author By Sharon
Post date September 24, 2011
No Comments on Easy Day Before Casserole

7 oz. macaroni (uncooked)

1 can celery soup

1 can mushroom soup

1 small jar pimentos (optional)

4 oz. mushroom pieces

1 small onion, chopped

2 c. milk

1/2 lb Velveeta cheese diced

1/4 c. green pepper diced

2 c. ham, chicken or turkey, cooked and chopped

1 can water chestnuts, sliced

Combine all ingredients. Place in buttered 3 quart or 9×13 inch pan. Refrigerate overnight. Remove from refrigerator 1 hour before baking. Preheat oven to 350. Bake one hour.

8 Servings

Tags casseroles, ham chicken, main dish, make ahead, Pasta, turkey

Casseroles Ham Mushrooms Pasta Peas

Ham, Peas & Portabellos in Smoked Cheddar sauce over Bowtie Pasta

Post author By Sharon
Post date September 12, 2011
No Comments on Ham, Peas & Portabellos in Smoked Cheddar sauce over Bowtie Pasta

1 (12 oz.) package bowtie or farfalle pasta

2 cups ham , cubed

1 cup frozen peas

1 1/2 cups mushrooms, portabella – cubed

1 cup onions, chopped.

4 ounces cheddar cheese, smoked – shredded

8 ounces cheddar cheese, shredded

2 cups milk

2 tablespoons flour, plain

4 tablespoons butter, melted

dash mustard, dry

dash salt

dash pepper
dash cayenne pepper

1 cup bread crumbs

Melt 2 tbs. butter in frying pan, saute onions in butter over med-high heat until transluscent. Add mushrooms and a splash of red wine, saute until mushrooms are softened. Meanwhile, boil pasta according to pkg. directions. Drain, and return pasta to pan. Add ham, peas and mushroom mixture to pasta – toss.

Pour into oiled casserole dish.

In a saucepan, melt 2 tbs. butter, add flour, dried mustard, salt, pepper, cayenne pepper. Slowly add in the milk with a whisk. Stir until slightly thickened. Whisk in the cheeses. Stir over low heat until smooth. Pour over pasta-ham-veg. mixture.

Bake for 20 minutes at 350º . Sprinkle bread crumbs on top and bake an additional 10 minutes.

8 Servings

Tags casserole, ham, mushrooms, Pasta, peas, portabello mushrooms, smoked cheddar

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