Tag Archives: pasta

Pasta with chicken, artichokes, kalamata olives and tomato sauce

So after my big personal success last week, I was feeling confident about my ability to go with the flow in the kitchen. I was going out of town for the weekend, so before I left, I decided to use some of the ingredients I had sitting around the house. It was a gigantic, enormous success! If I do say so, I am very proud of myself! Not only was this dish amazing, but I made it up! You should definitely try it.

Pasta with lots of nummies

  • 1 box of pasta, around 14 ounces
  • 1 can of diced tomatoes, 14 ounces
  • about 12 ounces of tomato sauce
  • 1 box of frozen artichoke hearts
  • 1/2 cup of white wine
  • 15-20 kalamata olives, sliced in half
  • 1/2-1 onion, chopped
  • a few cloves of garlic, diced
  • 2 tablespoons of olive oil
  • 1.5-2 chicken breasts
I started by cooking the chopped chicken breast in olive oil until the pieces were browned and cooked through. I then removed the chicken to a plate and heated up the other tablespoon of olive oil in the pan.
I then added the onion and cooked for a minute or two before adding the artichoke hearts. I continued to cook the onion until it was just slightly browned. Oh, and about this time I started cooking the pasta.
I then added the garlic and cooked for about 30 seconds before adding the white wine. I then let the whole mix simmer for a few minutes in the wine.
I then added the tomatoes, sauce, olives, and chicken and let the whole thing simmer for another 5-10 minutes.
I then served the sauce over the pasta and boy was it delicious!!!
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Repeats

I do have a few new recipe to share with you, which I’m really excited about, but they will have to wait until tomorrow. I want to do the dish justice and tonight my creative juices simply aren’t flowing. More importantly, if I don’t discuss my repeats, I will forget that I made them!

At bf’s request, I made linguine with asparagus, peas, pancetta and a light cream sauce. To see the original post, go here.

Also, at bf’s request, I made bread pudding with chocolate. To see that recipe, go here. I added a little more chocolate this time and used chocolate chips rather than just chopped baking chocolate. It was (actually is, since we are still enjoying it) delicious!

Finally, I made Chicken Divan (but forgot to take a picture, oops!).

What are you favorite repeats?

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Pasta with Baby Spinach, Herbs and Ricotta

In the spirit of honesty and showing my successes, failures and everything in between, I am going to document this recipe. I hated this dish. I couldn’t even finish my bowl. I didn’t like the spinach in the pasta. I love fresh spinach in salads, but there wasn’t enough of a sauce or dressing to go with the spinach. The herbs were also way too much. The dill especially was totally overpowering. Finally, the ricotta was way to bland to go with everything else. If I was to recreate the dish, I would do goat cheese and some spinach, maybe less or steam it first, and a sprinkling of parsley. So, essentially this dish without the chicken.

I was especially disappointed by the outcome, because the recipe was from Cooking Light, and usually their dishes are so tasty. But, nonetheless, I documented the process.

First, I rinsed the spinach and patted it dry with a paper towel.

Then, while the pasta was cooking, I chopped up all of the herbs.

Once the pasta finished cooking, I reserved about a cup of the cooking liquid, although in the end, I really only need about a 1/2 cup.

In my mini-cuisinart, I blended the ricotta cheese and a half cup of the cooking liquid until smooth.

Next, I mixed everything together in a large bowl.

Finally, I served up two bowls. Bf ate his because he didn’t want to hurt my feelings, but I could barely eat half before I gave up. Yucky!

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Pasta with chicken, goat cheese and spinach

I made this dinner last night, but  if I were to do it again (which I will), it will definitely be a weeknight dinner. It’s so easy, fast and delicious and a great go-to when you don’t have time to stress over what to put on the table.

Pasta with chicken, goat cheese and spinach

Adapted from Tasty Kitchen

  • 2 Tablespoons Extra Virgin Olive Oil, Divided
  • 1 small onion, Chopped Finely
  • 1 cup Dry White Wine, Like Chardonnay
  • 5 ounces, weight Goat Cheese
  • 3 Chicken Breasts
  • 2 dashes Sea Salt And Pepper
  • 1 box Whole Grain Or Whole Wheat Pasta (mine was 13.5 oz)
  • 14 oz. canned Spinach

First, I chopped up the small onion and then cooked it in a bit of olive oil until it was soft.

 

 

 

 

Then I added the wine and simmered for a few minutes until the wine was reduced by about half.

 

 

 

 

Meanwhile, I cooked the chicken in another two tablespoons of olive oil. Next time, I would cut the chicken into thirds to ensure it cooked faster and finished around the same time as the sauce. I also boiled the pasta while the chicken was cooking.

 

 

 

Once the wine was reduced, I added the goat cheese and stirred until the sauce looked like….

 

 

 

 

this. I then set the sauce aside to cool while the chicken finished. In retrospect I would have begun the sauce a little later so that every finished at the same time and was all hot when it went into the bowl.

 

 

 

 

I then combined the pasta, the spinach (which I had drained and rinsed), the chicken and the sauce. It was super yummy, it almost tasted like spinach dip.

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This week’s repeats

I love trying new recipes. In fact, it’s sort of crucial to keep this blog going. However, I have some old favorites that are simply too delicious to not make again. Plus, by nature, they are much easier and less stressful to make. I know what step comes next, there are no surprises and there is no anxiety about whether the final product will disappoint. Here are a couple of the repeats I’ve made over the last week or so…

Noodles and chicken with peanut sauce. Recipe and original post here. I like peanut sauce, but my bf loves it. For me, it’s one of those dishes where you can have a serving, but can’t stomach leftovers. I can’t even smell the sauce after I eat one bowl. It’s not that it’s gross, in fact it’s delicious. I just have a very small quota each time I make it and once I fill the quota, I’m done. But bf doesn’t mind because that leaves plenty of leftovers for him. You can use any kind of noodle with this dish, but I think rotini works the best.

 

Chinese chicken salad. Recipe and original post here. This dish is such a great dinner for spring and summer. It tastes amazing any time of the year, but it’s so light and refreshing that it really works well during the hotter months. It’s also super healthy so it coincides nicely with any efforts to get bathing suit ready.

 

 

 

And tomorrow, I’m planning on making Chicken Divan (recipe and original post here) as a way to use up all of that extra brown rice in my fridge. (To better understand brown rice reference, go here).

Do you guys have any go-to repeat dinners? Please share! I am always trying to add to my repertoire!

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Spanish Spaghetti

Since I’m in no-sweet land, I needed to find some new recipes for dinner! I found a bunch of great pasta recipes on cookinglight.com. Since they are all pretty healthy (no cream, butter, etc.) and I use whole wheat pasta, I figure it is in line with my diet. No? Well shhh, don’t tell me. No sweets is hard enough, I can’t do no pasta. So anyway, here is the recipe: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001940998

This dish got some seriously high praise in my house. When bf and I were in Italy this summer, we stumbled upon this appetizer called olive ascolane. Basically, it’s giant green olives stuffed with sausage meat, then the whole thing is fried. We were a bit skeptical, but we figured we like meat, we like olives…and it’s fried, how bad can it be? The answer: unfreakingbelievable. We ended up ordering them all over Rome almost every night because we couldn’t stop eating them! So tonight, bf said “it reminds me of olive ascolane”. There is almost nothing nicer he could say. Clearly you should try it! Anyway, enough of my chatter, here’s how I did it:

In my gorgeous new skillet (isn’t this gigantic baby amazing?!?!?!), I cooked the onion for about 4 minutes, then I added the garlic and cooked for another minute.

 

 

 

 

Then, I added the celery salt, the oregano, the pepper and the meat. I then cooked it for about five minutes. I broke up the meat as it cooked and stirred everything together.

 

 

 

 

After the meat cooked, I added the sauce, the sliced olives, the capers, the sherry, and some parsley.

 

 

 

 

After the sauce simmered for 15 minutes, I added the cooked pasta and cooked for two more minutes until the pasta was hot.

 

 

 

 

Finally, I spooned some pasta into two bowls and sprinkled some Parmesan on top. It was amazing! What a delicious dinner!

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This week’s repeats

Tomorrow I will have a new recipe (I promise!) but tonight I thought I would share a few repeats I’ve made this week.

On Monday I made risotto with butternut squash and sugared walnuts. It is so unbelievably delicious and really really healthy (other than the risotto part).

If you haven’t tried this recipe yet, please do while squash is in season! You won’t regret it!

Last night I made pasta with butternut squash and sage (it was the last of my squash, I swear, no more squash recipes for a bit). My bf loves this recipe, although I prefer the risotto. Although, the first time I made it I remember loving it, so maybe it was just a fluke.

What were your repeats this week? I really want to know!

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