One-Pot Roasted Red Pepper Pasta with Chicken

Ingredients

1 jar (12-ounce) roasted red peppers, drained

1 1/2 cups cherry tomatoes (can use more or less)

2 Tblsp crushed garlic

2 Tblsp parsley

1/2 cup olive oil

2 Tblsp seasoned rice vinegar or other flavored vinegar

2 tsp honey

2 tsp smoked paprika

1 tsp cayenne pepper

1 lb boneless chicken, cubed

3 Tblsp olive oil

3 tsp Italian seasoning 

red pepper flakes

1 lb penne or other sturdy pasta

2 Tblsp basil

3 ½ cups water

1 cup grated parmesan cheese

½ cup grated mozzarella cheese (or can use fresh)

Preparation

1. Combine the red peppers, tomatoes, garlic, parsley, olive oil, vinegar, honey, 1 teaspoon paprika, cayenne, and a generous amount of salt in a food processer. 

 

2. Blend until smooth, about 1 minute. 

 

3. Heat 3 tablespoons of olive oil in a large skillet. Add the chicken, Italian seasoning, 1 teaspoon paprika, and a pinch each of red pepper flakes, salt, and pepper. Cook on medium-high heat until golden brown. 

 

4. When the chicken is fully cooked, remove it from the skillet to a bowl. DO NOT WASH THE SKILLET.

 

5. Add 3 ½ cups water to the skillet. Bring water to a boil.

 

6. Add the pasta to the boiling water and cook, stirring often, until pasta is cooked to desired texture. Do not drain the pasta water. If needed, add more water as necessary to help the pasta cook, but not an excessive amount.

 

7. Once pasta is cooked, stir red pepper sauce into the skillet with the pasta.

 

8. Add parmesan and mozzarella cheeses and basil to the pasta. Stir until cheese is melted and sauce is creamy.

 

9. Add chicken and any juices to the skillet and stir to combine before serving.

One Skillet Cajun Chicken Pasta

Ingredients:

2 tsp smoked paprika

1 tsp oregano

1 tsp thyme

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp cayenne pepper

1/4 tsp black pepper

1/4 tsp salt

1 Tbsp olive oil 

1 Tbsp butter 

1 lb. boneless, skinless chicken breast 

1/2 lb. penne pasta (uncooked) 

15 oz. fire roasted diced tomatoes OR ¼ cup diced fresh tomatoes

2 cups chicken broth 

4+ oz. cream cheese 

3 green onions, sliced 

 

Preparation:

1.     Combine the first eight ingredients (spices) in a small bowl. 

2.     Cut the chicken into 1/2 to 3/4-inch cubes. 

3.     Place the cubed chicken in a bowl, pour the spice mix over the top, and stir to coat the chicken in spices.

4.     Add the olive oil and butter to a large, deep skillet. Heat the oil and butter over medium-high until the skillet is very hot and the butter is melted and foamy. 

5.     Add the seasoned chicken to the skillet and cook for a couple of minutes on each side, or until the outside gets some color. The chicken does not need to be cooked through at this point.

6.     Add the pasta, tomatoes (with juices), and chicken broth to the skillet. Stir slightly until everything is evenly combined.

7.     Allow the broth to come to a boil at medium-high heat.

8.     Reduce heat to medium-low and cover skillet with a lid.

9.     Let pasta simmer for 10-12 minutes, stirring frequently, until the pasta is tender and the liquid is thick and saucy.

10.  Add the cream cheese to the skillet in chunks, then stir until it has melted into the sauce. 

11.  Top the pasta with sliced green onions and serve.

 

NOTE: Recipe can be made with different flavors by changing the spices, and chicken can be marinated to increase flavor saturation, as well.

Chocolate Bundt Cake (Nothing Bundt Cakes Copycat)

Cake Ingredients:

1 devils food or dark chocolate fudge cake mix
1 large package instant chocolate pudding 
4 Tblsp dark chocolate cocoa powder
1 cup sour cream 
2 tsp vanilla
5 eggs
¾ cup buttermilk
½ cup melted butter
2 Tblsp mayonnaise
1 ½ cups semi-sweet chocolate chips and/or chunks

 
Preparation (for cake):

1. Preheat oven to 350°.

2. Spray bundt cake pan or cupcake pans generously with floured cooking spray (or grease and flour pan).

3. Combine all ingredients except chocolate chips in large mixing bowl.

4. Mix ingredients on low speed to combine, then scrape sides and increase speed to medium-high for 2-3 minutes.

5. Stir in chocolate chips/chunks.

6. Pour batter into prepared pan (or pans), and smooth top.

7. Bake for 30-40 minutes until toothpick comes out mostly clean, preferably with a crumb. Be careful when testing to make sure that toothpick is testing the batter and not a melted chocolate chip. When done, cake should not be jiggly, be starting to dry at the edges and should spring back lightly when touched.

8. Remove cake from oven, and set pan on elevated cooling rack set over a large cookie sheet or foil.

9. Cool for 10 minutes in pan, then gently remove cake from pan and place right side up on cooling rack.

10.  Slowly spoon or drizzle chocolate simple syrup over hot cake, going slowly to allow it to seep into cake.

11.  Continue cooling cake for 15-20 minutes before frosting.

12.  For best flavor, store cake in fridge after frosting.

 
Cream Cheese Frosting Ingredients
8 oz cream cheese, softened 
½ cup butter, softened
⅔ cup light brown sugar, packed
2 tsp. vanilla
Dash of salt
2+ cups powdered sugar
 
Preparation (for frosting):

1. Beat cream cheese and butter with whisk attachment until light and fluffy, usually about 2 minutes.

2. Add brown sugar.

3. Mix on medium-high speed for 2-3 minutes. 

4. Allow frosting to sit for 10-15 minutes for the brown sugar to "melt" into the butter and cream cheese, so your frosting isn’t gritty.

5. Add vanilla, salt and powdered sugar, and mix on low to combine, then on medium-high until creamy, about 3-4 minutes.

6. Pipe icing onto cake, or spread/frost as desired.

 
Chocolate Simple Syrup Ingredients:
2 Tblsp. unsweetened cocoa
3/4 cup white sugar
1/2 cup water

½ tsp vanilla
 
Preparation (for Simple Syrup):
1.  Heat all ingredients in saucepan over medium heat, stirring constantly with a whisk.

2.  Allow the simple syrup to come to a boil, about 3-4 minutes.

3.  Remove from heat and let syrup cool to room temperature.

4.  Pour or spoon over cakes, as needed.

5.  Store remainder in fridge for up to one week.