pasta

Shells and Cheese

Shells and Cheese is a cheesy dinner made only 3 main ingredients! Enjoy this pasta made with evaporated milk, shredded cheddar cheese and pasta shells that is even easier than box macaroni and cheese.

Macaroni and cheese is LIFE. Seriously. It has been my favorite food since I can remember. My grandmother would actually make the boxed stuff for me when I visited and used TWO packets of cheese sauce instead of one because I am such a mac’n’cheese-aholic. No, that probably isn’t a real condition but it is the best way to explain my love for the dish. Macaroni and cheese doesn’t have to be fancy or complicated. Sometimes simplicity is best!

Shells and Cheese

Shells and Cheese are creamy (so deliciously creamy) and perfectly cheesy. Roasted Lemon Garlic Parmesan Broccoli is a great side dish to pair. If you are feeding a crowd, grilled chicken is also a great option.

Tips & Tricks

Pasta

You are not constricted to just use shells for pasta in this dish. You can make a more classic macaroni and cheese with elbow macaroni or try a penne or whatever pasta your family loves. This recipe will work with a pound of any dry pasta! So, yes you can totally just yank out whatever pasta is in the pantry today and cook this up.

Shells and Cheese

Shells and Cheese is a cheesy dinner made only 3 main ingredients! Enjoy this pasta made with evaporated milk, shredded cheddar cheese and pasta shells that is even easier than box macaroni and cheese.

Course dinner

Keyword cheese, Pasta, side

Prep Time 5 minutes

Cook Time 10 minutes

Servings 6 servings

Author Amber

Ingredients

12 ounces evaporated milk
2 cups cheddar cheese shredded
16 ounces pasta
4 cups water
salt

Instructions

Bring water, evaporated milk and a pinch of salt to a boil in a large skillet or pan.
Add pasta and let simmer uncovered until el dente. This should take about 10 minutes but will vary depending on pasta used.
Remove from heat and stir in cheese. Do not drain the pasta.
Serve.

Carbonara with Peas

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #ElevateYourMeal #CollectiveBias

Carbonara with Peas is a creamy pasta dish made with thick pieces of bacon, garlic, Parmesan cheese, egg and Barilla® Collezione Bucatini for a simple, yet elevated, weeknight meal.

Carbonara with Peas is a gourmet meal that isn’t too complex and requires just a few ingredients making it the perfect dish for busy nights or for a cook that is just dipping their toes into creating more artisanal foods at home. For myself, creating artisanal meals starts with family tradition. The best traditional meals are the ones that supply comfort in every bite and have the power to bring families together around the dinner table. A carbonara is THAT meal for my family.

Barilla® is my go-to pasta to create all kinds of delicious meals for my family from spaghetti and meatballs to tuna casserole. When I want to create a more gourmet pasta dish, I reach for Barilla® Collezione. Barilla® Collezione is made with non-GMO ingredients and crafted using traditional Italian bronze plates for a homemade texture. The bronze cut taste and texture perfectly holds sauce and you can really taste the Collezione difference.

You can find Barilla® Collezione pasta shapes at your local grocer. I found mine on the pasta aisle at Kroger on my weekly shopping trip while picking up my other Carbonara with Peas ingredients.

Try all six artisanal Barilla® Collezione pasta shapes:

Orecchiette
Bucatini
Penne
Spaghetti
Casarecce
Rigatoni

Click HERE to visit Saving Star to save on Barilla® !

Spend $15 on any Collezione products between 09/06/18 and 11/26/18 and receive a $5 reward.

Carbonara with Peas

Bring on the pasta! Carbonara with Peas is perfect when you want to put a great meal on the table quickly. Not many gourmet dishes have a 7 minute cook time and limited prep work needed like this carbonara. The rich, silky texture of this pasta dish with the garlicky peas and hint of bacon all over is going to put this recipe in your dinner line-up over and over again.

I feel that some people are intimidated by the egg in carbonara but don’t be. The trick to carbonara is to finish cooking the pasta and pan of bacon with peas at the exact same time so you can quickly drain the pasta and add all ingredients together while everything is hot. The hot ingredients is what cooks that raw egg well enough to consume. Make sure the eggs are pasteurized and fresh. After the first bite, your taste buds and tummy will be thanking you for making this dish!

Carbonara with Peas

Carbonara with Peas is a creamy dish made with thick bacon pieces, garlic, Parmesan cheese, egg and Barilla® Collezione Bucatini for a simple, yet elevated, weeknight meal.

12 ounce box Barilla® Collezione Bucatini
1 cup frozen peas, defrosted
1/2 pound thick cut bacon (pancetta can be used)
3 garlic cloves, minced
4 eggs, reccomend pasteurized
1/2 cup reserved pasta water
1 cup parmesan cheese, shredded plus more for serving
cracked pepper
salt

Chop bacon into 1 inch slices.
In a small bowl, mix 4 eggs and 1 cup shredded parmesan cheese together.
Finely mince the garlic cloves.
Bring 4-6 quarts of water to a boil. Add salt and pasta.
Boil pasta for 7 minutes.
Timing is important with Carbonara so right when you put the pasta in to cook, add the bacon into a large preheated saute pan on the stove top. Cook the bacon for 5 minutes.
Add the peas to the bacon for 1 minute.
Push the bacon and peas to the side while you add the garlic. Let the garlic cook until it is aromatic (about 1 minute). Mix the garlic with the peas and bacon.
Immediately drain the pasta as it finishes it 7 minute cook time reserving half a cup of the pasta water for later. Place the drained pasta into the bacon pan and stir ingredients together for 1 minute.
Remove the pan from heat and add the egg mixture. Stir well and quickly. Add in the reserved pasta water as needed until you get a creamy consistency.
Serve with some fresh ground pepper and parmesan cheese on top.

Have you ever made a carbonara at home? Let me know in the comments below and tell me how you elevate everyday dishes using Barilla® Collezione!

** This recipe may contain raw egg. I recommend pasteurized eggs to reduce risk of food-born illness.

Tuna Casserole

Tuna Casserole is a classic family dinner that is affordable, crazy simple and absolutely dish made with tuna, egg noodles, cream of mushroom, corn and green beans topped with breadcrumbs for some extra crunch.

School starts back up in less than 2 weeks and I am gathering up my arsenal of simple recipes for the fall. I love this Tuna Casserole as a go-to for many different reasons but it is a great dinner that feeds a lot of people for very little money and it just tastes good and comforting. Plus, the kids love this meal!

Tuna Casserole

Pasta, pasta, pasta! You can go never go wrong with pasta. I like to use green beans and corn int his dish but you can easily swap those out for whatever vegetables your kids eat (if they happen to be picky like most). Peas taste great or even mushrooms.

Here is the cost breakdown:

Can of corn- $0.79
Can of green beans- $0.79
2 can of condensed soup- $1.78
Can of tuna- $3.89
Egg noodles- $1.69
Milk, butter and bread crumbs cost hardly anything at about $0.30

Tuna Casserole Total

$9.33 which equals $1.16 per serving

We always make a big batch for our family of 4 and enjoy leftovers the next day!

Tuna Casserole

Tuna Casserole is a classic family dinner that is affordable, crazy simple and absolutely dish made with tuna, egg noodles, cream of mushroom, corn and green beans topped with breadcrumbs for some extra crunch.

Yields: 8 servinsg

2 10 ounce cans cream of mushroom
9 ounce can tuna, drained
1 pound egg noodles
15 ounce can corn, drained
15 ounce can french-style green beans, drained
1 cup milk
2 tablespoons butter, melted
4 tablespoons breadcrumbs
salt
pepper

Preheat oven to 400 degrees.
Boil a large pot of water on stove top and cook egg noodles according to package directions.
While the noodles cook, combine the cream of mushroom, tuna, corn, green beans, milk and a pinch of salt and pepper. Mix ingredients well and combine the drained pasta once finished cooking.
Place into a 3qt casserole dish.
Cook in the oven for 20 minutes.
Melt the butter and mix in breadcrumbs in a small bowl. Place the breadcrumb mixture on top of casserole.
Cook another 5 minutes.
Serve.

Preparation time: 15 minutes
Cook time: 25 minutes

What are some of your favorite affordable go-to dishes that your kids also love? Let me know in the comments below.

Cheesy Taco Pasta

This post is sponsored by Ricos Products. All opinions are mine alone. #RicosCheesePlease

Cheesy Taco Pasta is a quick weeknight meal for the family made with Ricos Gourmet Nacho Cheddar Cheese Sauce, spiral pasta, ground beef, taco seasoning and topped with olives, avocado, tortilla strips, serrano pepper and fresh tomato.

I love meals that can be on the table in less than 20 minutes. As a busy mom raising two young children, I just need recipes that are really quick with simple ingredients and easy instructions. This recipe was just something I threw together on a whim and it just works.

You are going to want to add this recipe to the dinner lineup this week because it has become one of our go-to dinners and I think your family will enjoy it as well!

Ricos Cheese Sauce is an important ingredient in this Cheesy Taco Pasta because let’s face it- cheese is life!

Why Ricos?

Ricos is trans Fat FREE and made with no hydrogenated oils. Plus, preparation is a cinch with heat and serve instructions. Find Ricos Cheese Sauces at participating Walmart stores near you.

Cheesy Taco Pasta

Cheesy Taco Pasta is an absolutely delicious switch up from your regular taco night. Start by boiling a pot of water for your pasta and cook according to package directions. As the pasta is cooking, brown some ground beef in a separate pan with some taco seasoning and add in some drained petite tomatoes.

We are seriously almost done with this dish- I told you it was easy!

Place the cooked meat on a plate to the side for a moment.

Put the pan back onto the stovetop and warm up the Ricos Gourmet Nacho Cheddar Cheese Sauce with a bit of milk stirring often.

Time to toss the meat back in with the cheese and add the drained pasta. Stir ingredients together and add all the toppings!

As dinner cooks, prep the toppings. We used tortilla chips, black olives, sliced serrano pepper, fresh diced tomato, chopped cilantro and an avocado. Dinner is on the table!

Cheesy Taco Pasta

Cheesy Taco Pasta is a quick weeknight meal for the family made with Ricos Gourmet Nacho Cheddar Cheese Sauce, spiral pasta, ground beef, taco seasoning and topped with olives, avocado, tortilla strips, serrano pepper and fresh tomato.

Cheesy Taco Pasta
1 pound box rotini pasta
15 ounce can Ricos Gourmet Nacho Cheddar Cheese Sauce
14.5 ounce can petite diced tomatoes, drained
.5 cup milk
1 packet taco seasoning
1 pound ground beef
Toppings-pick your favorites
3.8 ounce can sliced black olives, drained
1 tomato, diced
1 avocado, diced
4.5 ounce bag tortilla strips
cilantro, finely chopped
1 serrano, sliced
other optional topping ideas include: shredded lettuce, salsa, sour cream, guacamole, hot sauce, sliced jalapeno, diced onion, and black beans.

Cook pasta according to box directions in a medium pot and drain.
As the pasta cooks, brown ground beef in a large saute pan on a medium-high heat. Add the taco seasoning and finish cooking ground beef according to packaged seasoning directions. Add in the drained canned tomatoes and stir until begins to simmer. Move the meat to a plate.
Return saute pan to stove, turn down the heat slightly, and add your Ricos Gourmet Nacho Cheddar Cheese Sauce and half cup of milk. Stir frequently to avoid cheese burning or sticking until sauce is creamy.
Remove from heat. Add the meat back into pan and add the cooked pasta. Stir all ingredients together.
Add your favorite taco toppings. We used a diced avocado, tortilla strips, black olives, serrano pepper, a fresh diced tomato and some freshly chopped cilantro.
Serve.

Ricos Cheese Sauces have a full line of cheese sauce that make entertaining or family dinner quick and easy! Besides this Cheesy Taco Pasta, here is how my family loves their Ricos:

Chili cheese dogs with Ricos Premium Cheddar for game day.
Bean dip with warm refried beans on the bottom and topped with Ricos Queso Blanco.
Feed a crowd with Ricos Condensed Cheddar Cheese which has 50% more product once mixed correctly for a nacho bar that is perfect for parties or concession stands.

What are your personal favorite recipes or ideas for using Ricos Cheese Sauces? Let me know in the comments below!

Creamy Avocado Pasta

Creamy Avocado Pasta with fresh avocado, basil, lemon, garlic and Romano cheese with cherry tomatoes and linguine.

I, like many other people, start the New Year with the goal of eating healthier! This Creamy Avocado Pasta helps with that goal. I never participate in those “low carb” or “fat free” or trending diets. Instead, I stick to foods that make me feel good inside and out. This dish is one of those that gives you energy, feeds your body good fats and nutrients and also is wholesome keeping the tummy full.

Creamy Avocado Pasta

Avocados make a really great base for a pasta sauce. Its flavorful, creamy and a really simple ingredient to utilize. I have been getting lucky with my avocado picking lately. I have been grabbing ones that are really firm and letting them sit out a couple days before use. Avoid any soft/ “squishy” avocados because it will be too ripe.

Creamy Avocado Pasta also has a lot of garlic, just the right about of cheese, and juicy cherry tomatoes.

Garlic. Avocado. Pasta. Cheese. What else do you need in life?

Creamy Avocado Pasta

Creamy Avocado Pasta with fresh avocado, basil, lemon, garlic and Romano cheese with cherry tomatoes and linguine.

2 avocados
1 lemon, juiced
1 pound linguine
1 pint cherry tomatoes
4 garlic cloves
1/4 cup soy sauce
1/3 cup olive oil
1/3 cup Romano cheese, plus more for garnish
.5 cup fresh basil

Cook linguine according to box directions.
While the pasta cooks, add the avocados, juice from 1 lemon, 4 garlic cloves, soy sauce, olive oil, basil and 1/3 cup Romano cheese to food processor. Blend until creamy.
Chop your cherry tomatoes into halves.
Once the pasta is drained, add into a large bowl with the avocado sauce and cherry tomatoes. Mix together and serve.
Garnish with some more Romano cheese if you like.

Is your New Years resolution to also eat healthier? What steps do you take to start the New Year right? I want to hear your secrets! Comment below.

Chicken Bacon White Cheddar Pasta

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #LeaveBlandBehind #CollectiveBias

Chicken Bacon White Cheddar Pasta made with crispy bacon, chunks of chicken, fresh broccoli, rotini pasta and McCormick White Cheddar Mac ‘n’ Cheese Seasoning baked with a breadcrumb topping.

I love cooking dishes that don’t require a recipe. I can get in the kitchen and wing it- as a busy mom there is a whole lot of winging it. Chicken Bacon White Cheddar Pasta is one of those dishes! New McCormick Pasta Seasoning Blends take the guesswork out of recipe free cooking. Just add some cooked chicken and crispy bacon with a fresh vegetable to your Mac ‘n’ Cheese and dinner is complete! I went one step further today and also baked the dish into a casserole with a breadcrumb topping for an extra comforting taste in this cold weather.

Find the new McCormick Seasoning Blends in the spice aisle at your local Walmart. Available in flavors such as: White Cheddar Mac ‘n’ Cheese, Tomato Basil, and Parmesan Alfredo that will help you make your favorite pasta dishes with more versatility than existing box blends and sauces. Simply stir the McCormick Seasoning Blends in a bit of butter and milk, then toss with hot cooked pasta.

McCormick Seasoning Blends have no artificial flavors or colors so you can feel good about the meals you serve your family. You can whip up pastas, soups, pretzels dipped in cheese sauce, pour over vegetables or even sprinkle on popcorn!

Find out more about McCormick White Cheddar Mac ‘n’ Cheese Seasoning and get even more recipe inspiration!

Click HERE.

Chicken Bacon White Cheddar Pasta

Let’s get cooking our Chicken Bacon White Cheddar Pasta!

Start by chopping the bacon and cook on the stovetop until crispy. Drain the bacon grease and set the cooked bacon to the side while you cook the chicken for 10 minutes each side. Make sure to cover the chicken as it cooks. Let the chicken rest while you cut the bunch of broccoli. Dice the chicken and set to the side. While the chicken is cooking, cook your pasta according to box directions and drain.

I like my broccoli firm so I don’t pre-cook it before placing into the casserole. If you like your broccoli soft, steam the broccoli at this point for a few minutes.

Time to bring everything together in a delicious casserole dish! In the pot used to cook the rotini pasta, place the butter, milk and pasta back in. Stir ingredients well and add in the McCormick White Cheddar Pasta Seasoning. Stir until creamy and toss in the cooked chicken, half of the crispy bacon and the broccoli florets. Stir and pour into a casserole dish.

Melt a bit of butter and mix up the breadcrumbs to sprinkle over the top of the casserole. Toss in the remainder of the bacon and bake for 25 minutes. Dinner is ready!

Chicken Bacon White Cheddar Pasta

Chicken Bacon White Cheddar Pasta made with crispy bacon, chunks of chicken, fresh broccoli, rotini pasta and McCormick White Cheddar Mac ‘n’ Cheese Seasoning baked with a breadcrumb topping.

Chicken Bacon White Cheddar Pasta
1 pound chicken breast, thin cut
16 ounce rotini pasta
1 pound bacon, thick
1 bunch broccoli, florets
16 tablespoons butter, unsalted
1 cup milk
1 cup McCormick White Cheddar Mac 'n' Cheese Seasoning
Bread Crumb Topping
.5 cup bread crumbs
1.5 tablespoons butter, melted

Chop the bacon and place on a medium-high heat on the stovetop. Cook until crispy. Drain fat and place bacon pieces on the side.
Place the pan back on the stovetop on a medium heat. Cook the chicken breast for 20 minutes, flipping halfway through and keeping covered. There should be a little bit of bacon grease leftover in the pan so there shouldn't be a need to use any oil at this step.
Chop the chicken once it has sit for 5 minutes and place to the side.
Cut your broccoli florets into bite size pieces. I do not cook my broccoli since we are going to bake everything today and I like my broccoli still hard. If you like broccoli soft, you may steam your broccoli at this time for about 5 minutes.
As the chicken on the stove, cook the pasta in a large pot according to box directions and drain.
Preheat oven to 375 degrees.
In the large pot used to cook the pasta, add 16 tablespoons butter and 1 cup milk. Mix in the pasta now and stir.
Add the 1 cup McCormick White Cheddar Mac 'n' Cheese Seasoning and mix ingredients well.
Stir in the cooked chicken, half of the crispy bacon and broccoli. Place into a casserole dish.
Melt 1.5 tablespoons butter and mix in .5 cup of breadcrumbs. Mix and then sprinkle on top of casserole. Toss on the other half of the bacon.
Bake for 25 minutes.

What dish are you going to create with new McCormick Seasoning Blends?

Autumn Pasta Salad with Cranberry Vinaigrette

Autumn Pasta Salad

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #BarillaProteinPLUS #CollectiveBias

Autumn Pasta Salad with Cranberry Vinaigrette is a high-protein Fall inspired cold pasta made from Barilla ProteinPLUS Penne with fresh broccoli, red onion, pumpkin seeds, dried cranberry, feta cheese, roasted sweet potatoes and chicken with a delicious cranberry vinaigrette.

A recent visit to the doctor revealed that my son is underweight. I am a small person so I don’t expect my child to be built like a linebacker but we are working extra hard to ensure that the whole family is eating more nutrient dense foods and consuming lot’s of protein.

As a family full of pasta lovers, a protein packed pasta is as good as gold! Barilla ProteinPLUS has 17g of protein to fuel your body. Today, I am sharing a protein packed Autumn Pasta Salad that is perfect for lunchtime this Fall season.

On my weekly grocery trip to Kroger, I browsed the pasta aisle and picked up Barilla ProteinPLUS Penne for todays recipe and Barilla ProteinPLUS Spaghetti for later in the week. I was also able to grab some fresh broccoli, sweet potatoes, red onion, chicken and the other ingredients needed for my recipe.

Get more recipe inspiration from Barilla!

Click HERE.

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Autumn Pasta Salad

Pasta Salads are one of my families favorite lunches. I like to make a big batch on Sunday and portion it out into containers so everyone can grab one for school or work during the week.

I have made this Autumn Pasta Salad two different ways. One way is to roast the chicken and potatoes for 20 minutes and then add onion and broccoli to the oven for another 25 minutes. Today, the instructions are to just roast the chicken and potatoes and add the onion and broccoli raw in the pasta salad. Both ways turn out great!

Let’s get cooking!

Preheat the oven to 400 degrees and boil a large pot of water. Wash the vegetables well and dice the onion, sweet potatoes and cut the florets from a bunch of broccoli. On a baking sheet, add chicken and diced potatoes, then drizzle with olive oil, salt and pepper. Bake 45 minutes. I like to use organic, thinly sliced chicken for this recipe.

Cook the Barilla ProteinPLUS Penne according to box instructions and drain. Grab a large bowl and add all the pasta salad ingredients and mix up the cranberry vinaigrette. Add about 3/4 of the cranberry vinaigrette to start and you can add the remainder if you wish depending on how much you like.

You may want to add the pumpkin seeds when serving to keep crisp so keep that in mind when mixing all the ingredients together!

Autumn Pasta Salad

Autumn Pasta Salad with Cranberry Vinaigrette is a high-protein Fall inspired cold pasta made from Barilla ProteinPLUS Penne with fresh broccoli, red onion, pumpkin seeds, dried cranberry, feta cheese, roasted sweet potatoes and chicken with a delicious cranberry vinaigrette.

Yields: 7 servings

Autumn Pasta Salad
1 pound Barilla ProteinPLUS Penne
1 large sweet potato
1 pound chicken breast, thin sliced
.5 cup pumpkin seeds
1 bunch of broccoli, florets
.5 red onion
.5 cup dried cranberries
3/4 cup feta cheese
Olive Oil
Salt
Pepper
Cranberry Vinaigrette
1/4 cup red wine vinegar
1/4 cup olive oil
1 cup cranberry juice
3 teaspoons Dijon
2 tablespoons honey
Salt
Pepper

Preheat oven to 400 degrees.
In a large pot, boil water and cook the Barilla ProteinPLUS Penne according to box instructions.
Wash all the vegetables well and dice the sweet potato, red onion and cut the florets from the broccoli bunch.
Add chicken and diced sweet potatoes to a baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Cook for 45 minutes, turning half way through. Keep and eye on it in the last 10 minutes of roasting to ensure the potatoes aren't getting too crispy.
Make the cranberry vinaigrette. Whisk 1/4 cup red wine vinegar, 1/4 cup olive oil, 1 cup cranberry juice, 3 teaspoons Dijon, 2 tablespoons honey and a pinch of salt and pepper.
Dice the cooked chicken.
In a large bowl, add the cooked Barilla ProteinPLUS Penne, diced chicken, roasted potatoes, 1/2 cup dried cranberries, diced red onion, broccoli florets, 3/4 cup feta cheese and 3/4 of your cranberry vinaigrette. Stir all ingredients together.
You will have extra cranberry vinaigrette to add now or later depending on your personal taste.
Add the pumpkin seeds before serving.

Preparation time: 10 minutes
Cook time: 45 minutes

Comment below with what some of your favorite Autumn inspired recipes are!

Last Minute Pasta Dinner

Last Minute Pasta Dinner with bow tie pasta, freshly squeezed lemon juice, garlic, basil, parmesan cheese, olive oil and beans. Let’s face it. We all need a few great recipes that take under 20 minutes to prepare for busy weeknights.

April brings another recipe swap from Recipe Swap Club and I was tasked with my friends from Fizl Dizl. I had a long list of recipes I wanted to recreate but decided on the Last Minute Pasta Dinner because it is sport season and all you parents out there need some quick recipe inspiration. Make sure to check out Weekly Meal Plans from Fizl Dizl for more great recipe ideas!

I made this recipe twice in the last couple weeks because it’s that good and that easy. The first time I made it, I used thin spaghetti pasta with chickpeas. Second time around, I used bow tie pasta with Cannellini beans. For round three, I am going to go for bow tie pasta with chickpeas. You can really use whatever pasta you have on hand with any type of bean. I liked the chickpeas because they are hardy and easy to cook with.

Fizl Dizl also makes a Power Protein Frosty that I am dying to try over the summer.

To make last Minute Pasta Dinner, you need a pot, pan, cutting board, knife, garlic press, and strainer. Oh, and maybe a can opener for the beans. Cook your pasta of choice according to box directions. While the pasta cooks, steam your broccoli and set to the side. Drench your pan in olive oil, add the garlic, squeeze the lemon and add the beans. Once the pasta is strained, combine everything together. One change I made to the original recipe is that I added 1 cup of parmesan cheese into the mixture.

Get the original recipe from Fizl Dizl! Click HERE.

Last Minute Pasta Dinner

1 pound bow tie pasta (any pasta will do)
1 can Cannellini beans (any beans will do)
1 head of broccoli
2 cloves of garlic, minced
1 lemon, juiced
3 tablespoons olive oil
pinch of salt
1 cup grated Parmesan cheese, plus more to garnish on top
1 tablespoon freshly chopped basil (optional)

Cook pasta according to packaged directions.
While the pasta cooks, steam or saute broccoli, set aside. I cook my broccoli for about 5 minutes so it is still firm and nutritious.
Add olive oil to your pan on medium low.
Add the minced garlic cloves and saute to flavor the oil but not turn the garlic brown.
Add the lemon juice to the garlic along with a pinch of salt and a ladle full of the pasta water.
Add the beans and cooked broccoli. Give a good mix and remove from heat.
Drain pasta when it finishes cooking.
Add pasta, parmesan cheese and fresh basil in pan and give a good stir.
Garnish with more parmesan cheese.
Serve.

Chicken with Broccoli Tortellini Alfredo

Chicken with Broccoli Tortellini Alfredo made with chicken, cheese filled tortellini, fresh broccoli, and a creamy parmesan packed garlic alfredo sauce.

Pasta is a huge comfort food for me. Any type of pasta from spaghetti to carbonara to tortellini. Add in a great hearty alfredo sauce and I am in food heaven. I am picky about my alredo sauce though. I don’t like it bland or too watery so I made this alfredo sauce with loads of cheese and garlic and used some flour to thicken it slightly.

The broccoli is a nice addition to this dish. the broccoli adds a crispness and freshness to the dish. Plus, the alfredo sauce covers up the vegetable for any picky eaters in the family. We all have at least one of those in the family! Make sure not to cook the broccoli too long. Keep it bright green and crisp. I boiled them in a pot today for 4-5 minutes and they were just right for this dish.

Check out all that creamy goodness! Chicken with Broccoli Tortellini Alfredo is so creamy and delicious. When making your alfredo sauce, don’t be afraid to add in that parmesan and garlic to amp up the flavor factor. I also add in a little cream cheese to the recipe to help create a smooth sauce.

Today, I placed the chicken on the stove top with some extra virgin olive oil to get a nice brown on the outside and keep the juices all inside. Cook for 10 minutes on each side and done. No extra seasoning or anything special is needed. Keep the chicken simple. You can also grill the chicken which would be really nice to add in that hot off the grill charred flavor profile.

Chicken with Broccoli Tortellini Alfredo

2 tablespoons flour (flour is optional, use if you want a thick sauce)
3 tablespoons unsalted butter
4 ounces cream cheese
2 cups heavy whipping cream
1.5 cups shredded parmesan cheese
3 cloves garlic, minced
1 teaspoon Italian seasoning
.5 teaspoon salt
.5 teaspoon pepper
1 pound cheese tortellini
1 pound chicken breast
2 cups chopped broccoli
1 tablespoon olive oil

Fillet a large chicken breast (about 1 pound) into 2 pieces.
Heat a large pan on medium heat. Add olive oil and chicken breast fillets. Cook for 10 minutes or until the edges are white and flip for another 10 minutes. Cover the chicken with a lid.
As the chicken cooks, boil water in a large pot.
Add broccoli into boiling water and cook for 5 minutes. Strain broccoli from water and set to the side.
In your large pot, cook the tortellini according to the package directions and strain.
When the chicken is finished cooking, remove from pan and slice. Keep to the side.
In the pan, make your alfredo sauce. Add the flour and butter and whisk while slowly adding in the heavy cream. Add the cream cheese, minced garlic, salt, pepper, Italian seasoning and whisk until thickened and smooth. Add the 1.5 cups parmesan cheese and turn off heat. Whisk well until melted and creamy.
Add the broccoli, chicken slices and tortellini to stir together.
Serve with some extra parmesan cheese if you like.

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12 Must Try Pasta Salad Recipes

Round up time once again and we put together some of the best pasta salad recipes around! Pasta Salad is so simple to make and perfect for lunches, side dishes, main dishes from at work to neighborhood barbeques.

Mexican Pasta Salad from Savory Tooth with avocado, cheese, corn, beans, bacon and a spicy mayo.

[Click here for recipe]