One Skillet Lemon and Shrimp Pasta

Ingredients:

Shrimp

3/4 lb shrimp, peeled, deveined and (preferably) butterflied

Tony Chachere's Spice N' Herbs seasoning

3 Tblsp. olive oil

2 Tblsp. butter

1 Tblsp. minced garlic

Juice of one large lemon

Parsley 

Pasta

2 Tblsp. minced garlic

2 Tblsp. butter

3 cups chicken stock

12 oz angel hair pasta, uncooked

2/3 cup heavy cream

1/4 cup fresh lemon juice

1 1/2 cups fresh grated Parmesan

Parsley

Salt and pepper, to taste

Preparation:

1. Put shrimp in a bowl and season shrimp liberally with Tony Chachere's seasoning.

2. Heat oil in skillet over medium heat. Cook shrimp until opaque (do not overcook), flipping after about 2 minutes. Push shrimp to the side of the skillet.

3. Turn heat to low. Add butter and garlic, and sauté til fragrant. Stir shrimp into garlic and butter. 

4. Add lemon juice and parsley, and stir.

5. Remove shrimp from skillet. In the same skillet, sauté garlic in butter until fragrant.

6. Add chicken stock to skillet. Turn heat to medium high and stir in pasta.

7. Let stock come to a low boil, then turn heat down to medium and stir in cream. 

8. Cover skillet and continue letting pasta cook, stirring frequently, until pasta is tender and sauce thickens, about 15-20 minutes. If pasta needs more liquid, add additional chicken stock.

9. When pasta is tender, stir in lemon juice, and mix thoroughly.

10. Add parmesan and parsley, and mix gently into noodles. Add salt and pepper, to taste.

11. To serve, either stir shrimp evenly into pasta, or dish pasta into bowls and top with shrimp. If desired, sprinkle the top with parmesan and parsley.

Farfalle Al Sugo Bianco (Macaroni Grill Copycat)

Ingredients:

4 cups heavy (whipping) cream

1/8 tsp chicken base

1 1/4 cups asiago cheese

1 Tblsp. cornstarch

2 oz. water

1/4 cup butter

1/2 cup red onion, diced

1/2 cup pancetta, chopped

1 Tblsp. garlic, chopped

3/4 cup green onion, tops only (optional)

3/4 lb chicken, grilled and sliced

2 lbs. farfalle (bowtie) pasta, cooked

8 oz. heavy cream

1 Tblsp. parsley, chopped

Preparation:

Make the sauce:

1. Heat cream (slowly) on medium  heat to very hot and just bubbly (DO NOT BOIL). Stir regularly, so the cream doesn't scorch.

2. Add chicken base and cheese.

3. Stir constantly with a wire whisk, and bring temperature back to just lightly bubbling.

4. Dissolve cornstarch in the cold water and stir into sauce.

5. Turn sauce off and set aside.

Make the pasta:

1. Boil pasta to al dente, then drain.

2. Grill chicken and slice into bite-sized pieces. Set aside.

3. In a large, deep skillet, saute red onion in the butter until starting to get soft.

4. Add pancetta and garlic to skillet and sauté until beginning to get lightly brown/carmelized.

5. Add chicken and green onions to the skillet, and gently mix thoroughly with the pancetta and onion. Turn heat down to medium-low.

6. Deglaze the pan with the remaining 8 oz. of cream.

7. Add pasta to skillet, and mix gently with a silicone spatula to incorporate pancetta mixture evenly through pasta. Do not overstir and break the pasta.

8. Gently fold asiago cream sauce into the pasta mixture.

9. If needed (if you want the pasta hotter), increase heat slightly to heat pasta thoroughly.

10. Garnish with parsley and serve.

• 
  

Dill Pickle Pasta Salad

Ingredients:

1 lb. pasta, rotini or other

8 oz. bacon, cooked and crumbled

½ cup cheddar cheese, shredded in thick pieces

2 cups dill pickles, chopped

1/3 cup mayonnaise

1/3 cup sour cream

1/3 cup pickle juice

2 tsp. dried dill

½ tsp. black pepper

1 tsp. onion powder

1 tsp. garlic powder

2 Tblsp. fresh dill, chopped

 

Preparation:

1. Cook pasta according to package (al dente). 

 

2.In a medium size bowl, mix together mayonnaise, sour cream, all seasonings, pickle juice and fresh dill. Set aside.

 

3. Once the pasta is done, drain and rinse under ice cold water to get the heat out. 

 

4. In a large serving bowl, add pasta, cheese, bacon and dressing (reserve 1/4 cup of dressing for serving), and toss together well. 

 

NOTE: If pasta soaks up all of the dressing, mix in reserved dressing before serving.

Southwest Chicken Pasta

Ingredients:

1 lb elbow pasta (3 1/2 cups dry)

1 can chicken (this can be browned in a skillet before using, if desired)

1 can black beans

1 can yellow corn (or Southwest/Fiesta corn)

1 cup mayonnaise

1 cup milk

3 Tblsp Hidden Valley Ranch dry seasoning mix

2 Tblsp. taco seasoning

2 Tblsp. salt

Preparation:

1. Cook pasta to just beyond al dente.

2. While pasta is cooking, whisk together mayonnaise, milk, Ranch seasoning mix, taco seasoning and salt.

3. Drain and rinse pasta, and let it cool for 5-10 minutes.

4. In a large bowl, combine pasta, chicken, corn and beans.

5. Add dressing mix to pasta mixture, and stir until everything is well coated.

6. Keep refrigerated, and serve cold.

Buffalo Chicken Pasta

Ingredients:

2 lb. chicken breast, diced
2 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1 tsp salt
1 tsp pepper
2 Tblsp. oil
1 medium onion, diced
2 Tblsp. minced garlic
1 oz. tomato paste
1 ¾ cup chicken stock
7 oz. cream cheese
2 Tblsp. unsalted butter
¼ cup buffalo sauce
12 oz. penne pasta
¼ cup reserved pasta water
¼ cup grated cheddar cheese
¼ cup grated mozzarella
Drizzle of ranch dressing
Drizzle of buffalo sauce
 
Preparation:
1. Boil pasta, reserving ¼ cup of pasta water when done.
 
2. While pasta is cooking, toss chicken in garlic powder, onion powder, paprika, salt and pepper.
 
3. Cook chicken in olive oil in skillet until a little over halfway done.
 
4. Add onion and garlic to skillet and continue cooking until onion is almost clear.
 
5. Add tomato paste and chicken stock, then bring to a bubble/low boil.
 
6. Reduce heat to low and simmer for 10 minutes.
 
7. Add cream cheese, butter and buffalo sauce. Stir until creamy.
 
8. Add pasta and pasta water, and mix thoroughly.
 
9. Mix in grated cheese.
 
10. Top with drizzles of ranch and buffalo sauce, as desired.

Baked Feta Pasta

Ingredients:
2 boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup plain Greek yogurt
4 Tblsp. Italian herb seasoning (NOT spaghetti seasoning), divided
½ cup extra virgin olive oil, divided
4 Tblsp. butter
16 ounces cavatappi pasta or pasta of choice
2 pints cherry tomatoes
8-oz. block of feta cheese
1 Tblsp. salt, divided
½ tsp black or red pepper
2 garlic cloves minced
¼ cup packed chopped fresh basil, if desired
½ cup shredded parmesan cheese, if desired for topping
 
Preparation:
1. Mix yogurt and 2 Tblsp. Italian herb seasoning and ¼ Tblsp. salt.
 
2. Put chicken pieces into yogurt mixture, then place in fridge to marinate for at least 30 minutes.
 
3. Once chicken is finished marinating, heat 2 Tblsp. olive oil and 2 Tblsp. butter in large skillet.
 
4. Add half of the chicken pieces, and cook until browned on all sides and cooked throughout.
 
5. Remove cooked chicken from skillet, and keep warm.
 
6. Repeat with remaining chicken.
 
7. While chicken is cooking, bring a large pot of salted water to boil, then cook pasta until al dente stage.
 
8. Also while chicken is cooking, heat oven to 400 degrees.
 
9. Mix 4 Tblsp. olive oil with 2 Tblsp. Italian herb seasoning, ¾ Tblsp. salt and pepper.
 
10. Dip feta block in olive oil mixture on both sides, then place in the middle of a 9x13” baking dish.
 
11. Mix tomatoes and garlic in olive oil mixture, then pout over feta. Add more olive oil and seasonings, if needed.
 
12. Bake feta and tomatoes, covered, in the preheated oven for 25 minutes, then remove foil and cook for 10 minutes longer, or until the tomatoes burst and the feta cheese melts.
 
13. When the pasta is al dente, drain, reserving ½ cup of the cooking liquid.
 
14. When feta and tomatoes are done, add fresh basil and toss to combine.
 
15. Gently fold feta, tomatoes and basil, chicken and pasta together in a large bowl. If more “sauce” is needed, add cooking liquid slowly, until desired sauce level is reached.
 
16. Top with parmesean before serving, if desired.
 
 

Shrimp Scampi

Ingredients:
2 Tblsp. olive oil
4 Tblsp. butter
1 ½ Tblsp. minced garlic
1 lb. large shrimp, shelled, with tails on or off
Salt and freshly ground black pepper to taste
½ cup dry white wine or chicken broth
½ tsp crushed red pepper flakes, or to taste (optional)
Juice of 2 lemons, or ¼ cup bottled lemon juice
3 Tblsp. dried parsley (can use fresh, if desired)
8 oz. angel hair pasta
(Optional) Fresh parmesan cheese can be used as a topping before serving. 
 
 
Preparation:
1. Cook angel hair pasta, then drain, reserving 1 to 2 cups of the pasta water.
 
2. Heat olive oil and 2 Tblsp. of butter in a large pan or skillet. 
 
3. Add garlic and sauté until fragrant, about 30 seconds to one minute. 
 
4. Add the shrimp, season with salt and pepper to taste, and sauté for 1-2 minutes on one side (until just beginning to turn pink), then flip. 
 
5. Pour in wine (or broth) and add red pepper flakes (if using).
 
6. Bring to a simmer for 1-2 minutes, or until wine reduces by about half and the shrimp is cooked through (don't overcook the shrimp, or it will get tough).
 
7. Stir in the remaining butter, lemon juice and parsley, and remove from heat immediately.
 
8. Put the pasta in the skillet and toss with the sauce and shrimp, adding a splash of reserved pasta water if it needs to be thinned.
 
9. Top with grated parmesan cheese, if desired.

Elote Pasta Salad

Ingredients

16 oz box rotini (cooked and drained)

1 can Mexicorn

1 cup cotiia cheese, or other crumbled Mexican cheese

1/3 cup fresh cilantro, or 2 Tblsp. dried cilantro

1 cup diced purple onion

1 1/2 cups sour cream

1 cup mayonnaise 

2 Tblsp. olive oil

1 Tblsp. elote seasoning (see recipe below)

1 tsp chili powder

1 tsp cumin

1/2 tsp garlic powder

3 Tblsp. lime juice

Salt

Pepper

Cayenne pepper (optional)

Lime wedges, cilantro and cotija cheese for garnish

 

Elote seasoning (makes extra):

2 Tblsp. chili powder

½ Tblsp. smoked paprika

2 tsp granulated sugar

1 tsp cumin

1 tsp garlic powder

1 tsp onion powder

1 tsp fine sea salt

½ tsp dried lemon peel

 

Preparation:

1. Cook and drain pasta, then put in large bowl. Let cool.

2. Add corn, cheese, onion and cilantro.

3. In a small separate bowl, whisk together sour cream, mayonnaise, oil and seasonings. NOTE: The chili powder, cumin and garlic powder are needed IN ADDITION to the elote seasoning.

4. Pour dressing mixture over pasta. Squirt with lime juice, and stir until combined.

5. Chill until ready to serve. 

6. Garnish with lime wedges, cilantro and cotija, if desired.

Chicken Chow Mein

Ingredients:
Chicken Marinade:
1 ½ lbs chicken breast, cut into thin strips
2 tsp paprika
1 tsp black pepper
2 tsp garlic powder
4 tsp low sodium soy sauce 
2 tsp sesame oil
 
Noodles and Vegetables:
2 cups uncooked chow mein egg noodles
1 Tblsp. minced garlic
1 medium red onion, sliced
1 medium red bell pepper, sliced
1 cup green onion, chopped
3 ½ Tblsp.  low sodium soy sauce
3 ½ Tblsp. oyster sauce
1 Tblsp. rice vinegar
Sesame seeds and chili flakes for garnish
Cooking spray or olive oil for sautéing
 
Preparation:
1.     Marinate the chicken for 30 minutes or longer.

2.     Cook noodles according to package instructions and drain.

3.     Cook chicken in skillet, then remove from pan and keep warm.

4.     Sauté vegetables in skillet.

5.     When vegetables are slightly soft, add garlic, soy sauce and vinegar. Mix to coat vegetables.

6.     Add cooked noodles to vegetables in skillet, and toss to coat.

7.     Top with cooked chicken and serve with sesame seeds and chili flakes.

NOTE: If there’s not enough sauce/noodles aren’t dark, add extra soy or oyster sauce after mixing until desired color/sauce amount is reached.

 

 

Ann's Macaroni Salad

Ingredients:
3 cups elbow macaroni, cooked and drained

2 Tblsp. oil

1/2 green pepper, chopped

3 boiled eggs, diced

3 Tblsp. mayonnaise

1/4 tsp. garlic powder

1/8 tsp. celery seed

1/8 tsp. dry mustard

Salt and pepper

Preparation:

1. Mix oil into cooked pasta, then add remaining ingredients.

2. Refrigerate to cool before serving.

Ninja Foodi Italian Chicken Pasta

Ingredients:
4 cups penne noodles (12 oz.)
2 cups chicken broth
1 lb chicken (about 2 boneless, skinless breasts) - can be precooked, fresh or frozen breasts or thighs, cut into bite-sized pieces
2 Tblsp. olive oil
1/2 cup Italian dressing
1 cup shredded (fresh) Parmesan cheese
8 oz. (1 package) cream cheese, room temperature
Salt and pepper, to taste

Preparation:

NOTE: If chicken is frozen but not cut into pieces:

+ Lay chicken in bottom of cooking pot. 

+ Add 3/4 cup water or broth. 

+ Place the pressure lid on the Ninja Foodi, and lock the lid in place. 

+ Turn the pressure valve to SEAL. 

+ Turn on the Ninja Foodi, and press the PRESSURE button (leave temperature on HIGH). 

+ Set the TIME to 10 minutes, then press START. 

+ The Ninja Foodi will take several minutes to pressurize, then will cook for 10 minutes. 

+ Once finished, release the pressure, remove the chicken, and chop it into bite-sized pieces. 

+ Drain the pot, then continue with recipe.

NOTE: If chicken is already cooked, skip to step 5.

NOTE: If chicken is frozen but already cut into bite-sized pieces, continue with recipe.

1. Turn on the Ninja Foodi, and press the SEAR/SAUTE button.

2. Put olive oil in cooking pot, then add chicken pieces.

3. Sauce the chicken, cooking until the outsides are no longer pink. Turn off the Ninja Foodi.

4. Scrape any stuck meat off the bottom of the pot with a bit of broth and a wooden spatula.

5. Place (or leave) meat on the bottom of the cooking pot.

6. Cut the cream cheese into chunks and place chunks on top of chicken (sautéed, frozen or fresh).

7. Pour 1/2 cup of broth over the top, and sprinkle with salt and pepper.

8. Pour in uncooked penne pasta on top. Leave ingredients in layers -- do not stir.

9. Pour remaining 1 1/2 cups of broth over the top of the noodles.

10. Pour Italian dressing over noodles.

11. Make sure noodles are as submerged into broth as possible.

12. Place the pressure lid on the Ninja Foodi, and lock the lid in place.

13. Turn the pressure valve to SEAL.

14. Turn on the Ninja Foodie, and press the PRESSURE button.

15. Set the TIME to 5 minutes, then press START.

16. The Ninja Foodi will take several minutes to pressurize, then will cook for 5 minutes. Let the pressure natural release for 2 additional minutes, once the 5 minutes of cooking is completed.

17. After the 2 minutes of natural release, open the pressure valve to release the remaining pressure.

18. Once the lid unlocks, open and stir the pasta, meat and cream cheese together.

19. Sprinkle in Parmesan cheese, and gently fold noodles and meat together again. 

20. Set/close lid on pot (no need to seal). Let pasta sit for 5 minutes to allow cheese to melt, sauce to thicken and noodles to continue to soften, then serve.

Ninja Foodi Spaghetti and Meat Sauce

Ingredients:

12 oz spaghetti or angel hair noodles, broken in half

1 (43-45 oz) jar spaghetti sauce

2 lbs (or less) ground beef, thawed

3 cups beef broth or water

Preparation:

1. Place the ground beef in the cooking pot.

2. Turn on the Ninja Foodi, and press the SEAR/SAUTE button.

3. Press START.

4. Cook the ground beef, breaking it up while cooking.

5. When beef is almost fully cooked, turn off the Ninja Foodi.

6. If there is a substantial (visible) amount of grease in the bottom of the cooking pot, blot it up with paper towels; or remove the beef, drain the grease, and then put the beef back in the pot.

7. Spread the broken noodles over the beef, making sure to have them crossed up and separated, not in a big clump.

8. Add water/broth, then pour spaghetti sauce over the noodles.

9. Gently "stir" the spaghetti, meat and sauce, in an attempt to mix some sauce and meat in between some of the noodles. Try to make sure the noodles are mostly covered by either sauce or broth.

10. Place the pressure lid on the Ninja Foodi, and lock the lid in place.

11. Turn the pressure valve to SEAL.

12. Turn on the Ninja Foodi, and press the PRESSURE button (leave temperature on HIGH).

13. Set the TIME to 5 minutes, then press START.

14. The Ninja Foodi will take several minutes to pressurize, then will cook for 5 minutes. Let the pressure natural release for 5 additional minutes, once the 5 minutes of cooking is completed.

15. After the 5 minutes of natural release, open the pressure valve to release the remaining pressure.

16. Once the lid unlocks, open and stir the pasta and meat together, then serve.

Ninja Foodi Quick Alfredo Noodles

Ingredients:

12 oz. dry pasta

1 16-22 oz. jar alfredo sauce

3 cups chicken broth

1 Tblsp. dried parsley

Preparation:

1. Pour chicken broth into cooking pot.

2. If using long pasta (full-length fettuccine, angel hair, spaghetti, etc.), break pasta in half.

3. Place pasta in cooking pot.

4. Pour entire jar of sauce over noodles.

5. Sprinkle dried parsley over the top of the sauce, then lightly stir. If using long noodles, make sure they are separated and not in a big clump.

6. Place the pressure lid on the Ninja Foodi, and lock lid in place.

7. Turn pressure valve to SEAL.

8. Turn on the Ninja Foodi, and press the PRESSURE button (leave temperate on HIGH).

9. Set the TIME to 3 minutes. then press START.

10. The Ninja Foodi will take several minutes to pressurize, then will cook for 3 minutes. Let the pressure natural release for 5 minutes once the 3 minutes of cooking is completed.

11. After the 5 minutes of natural release, open the pressure valve to release the remaining pressure.

12. Once the lid unlocks, open and stir the pasta. Allow it to thicken for 5-10 minutes, then serve.

NOTE: Rotisserie or cooked chicken can be stirred in before serving, once all cooking is complete. Chicken can also be cooked ahead of the above process using the SEAR/SAUTE functions of the Ninja Foodi and a little oil to sear bite-sized pieces of fresh chicken. Once chicken pieces are seared, begin with step 1 above. Leave seared (not fully cooked) chicken in the cooking pot, and stir it into the uncooked pasta, broth and sauce. It will continue cooking along with the noodles.

Jack's (Video) Mac and Cheese

Ingredients:

1 lb. elbow macaroni

1/2 stick butter

1/2 block Velveeta cheese, cubed

~2 cups milk

2 cups canned Parmesan cheese

4 Tblsp. granulated garlic

Pepper

3 cups shredded cheddar cheese

3 cups shredded Monterey Jack cheese

3 cups shredded Gouda cheese

Preparation:

1. Preheat oven to 350 degrees.

2. Cook macaroni in salted water.

3. Mix together shredded cheeses in a large bowl.

4. While macaroni is cooking, melt butter and Velveeta with 1/2 cup milk in heavy saucepan over medium heat, stirring constantly to keep milk and cheese from scorching.

5. When Velveeta is melted, add 3 cups of the shredded cheese mixture. Continue stirring to melt cheese. Add another 1/2 cup of milk (as needed) to get the cheese sauce to a consistency that will pour off of a spoon, then remove from heat.

6. Drain cooked pasta, then put it into a 13"x9" baking dish.

7. Add Parmesan cheese, garlic and pepper (to taste), and stir to mix evenly.

8. Add 3 cups of the shredded cheese mixture to the pasta, and stir to distribute.

9. Add 1 cup of milk to the pasta and stir, then pour in the cheese sauce and combine.

10. Top pasta with remaining 3 cups of shredded cheese mixture.

11. If there are not 6 to 8 Tblsp. of milk visible in the pasta, add a little more milk.

12. Cover casserole dish with foil and bake for approximately 30 minutes, or until cheese on top is slightly brown.

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.