Easy Pasta Carbonara

I saw a recipe from Food.com for Pasta Carbonara and wanted to try it, but decided to add a couple of my own things.  I used thick cut bacon, because that happened to be what I had, and  I added some red onion, garlic, and  peas (I only had canned, but I bet frozen would be even better).  It turned out really tasty and from start to finish it was less than 25 minutes.  I did cut the recipe in half since it was just the two of us, and that was the perfect amount.   

Easy Pasta Carbonara
Adapted from: Food.com
Prep Time: 10 min
Cooking Time: 10 min

Ingredients:
1 lb angel hair pasta
2 cups fresh grated parmesan cheese
5 large eggs
1/2 lb lean bacon or 1/3 lb pancetta
1/2 red onion, chopped
1 clove of garlic, minced
1 cup canned or frozen peas
salt & pepper

Directions:
1. Boil large pot of water for the pasta.

2. While water comes to a boil, heat a large skillet and cook bacon on medium.  But do not overcook bacon (it should NOT be crunchy/burnt).

3. When bacon is finished cooking use a slotted spoon and place on a plate.  Add onions to grease and cook for 1-2 minutes.  Add garlic and cook for an additional 1-2 minutes. Remove with slotted spoon to plate with bacon.  Discard bacon grease.

4. Break eggs into a large bowl and whisk until smooth.  Add grated cheese to eggs and mix until a paste.  Meanwhile, Cook Pasta until al dente.

5.  When Pasta is cooked, remove from water and drain.  Immediately add pasta to egg/cheese mixture and use tongs to rapidly toss, coating the pasta (don't worry about the raw egg, the hot pasta will cook it)

6.  Add the bacon and onions.  Add a teaspoon of bacon grease if needed (I didn't need it) to pasta and toss until a creamy sauce evenly coats the pasta.

7. Add peas and season with salt and pepper.  Serve immediately.

Pasta with Toasted Garlic, Dried Cranberries, Kale, Kalamata Olives, & Feta

When I saw this recipe it was said that this is the "best pasta dish ever." So I had to try it.  Plus I have been trying to find recipes to use Kale in besides just making Kale Chips.

I liked it a LOT, maybe not the best pasta ever but it was very good and pretty darn easy.  I knew this recipe might not be Bill's favorite though, because he isn't big on sweet stuff like cranberries in his main dish and because it didn't have meat.  So I bought a rotisserie chicken to have on the side (I didn't have any because the pasta was all I needed, but he cut it up and mixed it in with the pasta) and hoped for the best.

As predicted, Bill didn't love it like I did. He said if I changed the kale to spinach and got rid of the cranberries, it would be a home-run,  without the changes he said it was still a delicious meal.  I liked the Kale, but could live without the cranberries so I may try leaving out the cranberries next time and see how it tastes.

Pasta with Toasted Garlic, Dried Cranberries, Kale, Kalamata Olives, and Feta
From: Iowa Girl Eats
Prep Time: 10 min
Cook Time: 15 - 20 min

Ingredients:
2 Tbsp Extra Virgin Olive Oil
6 cloves garlic, thinly sliced
1/2 small red onion, minced
salt & pepper
1/4 cup dried cranberries
4 cups torn kale (I removed the stem-vein almost all the way up)
1/4 cup water
4 -6 oz spaghetti
1/4 cup sliced pitted kalamata olives
2 Tbsp crumbled feta cheese.

Directions:
1. Cook spaghetti according to directions until al dente.

2. Heat olive oil over medium-high heat in a large skillet.  Add garlic slices then cook, stirring almost constantly, until slices are pale golden brown.  Remove to a plate and set aside.

2.  Turn heat down to medium, then add red onion.  Season with salt and pepper then cook until golden-brown and tender, about 3 minutes.

3. Add cranberries and kale, season with more salt and pepper, then add water, place lid on top of the skillet and cook for 4-5 minutes, or until kale is tender.

4. Add kalamata olives to cooked kale and cranberry mixture. Transfer cooked spaghetti to skillet, then toss to combine all ingredients.  Add up to 1/4 cup pasta cooking water if needed.  Divide between planes and top with feta cheese and cooked garlic slices.

Spicy Chicken Rigatoni with Peas

This recipe is a copy cat of one from Bucca di Beppo which is one of Bill's Dad's favorite places to eat.  Their Spicy Chicken Rigatoni is quite tasty, but with the family style eating, I feel like there are so many other things to try that I don't usually end up with much of this.  This is similar to the one I posted a while ago for the Noodles and Co Penne Pasta, but a little spicier and a little creamier - plus I love peas in pasta!  It was delicious, although I didn't have Rigatoni pasta, so I used Penne and it was just as good.  I will make this again (although not to often as it isn't light on calories) since it is a meal in a bowl and is very quick to make!

Spicy Chicken Rigatoni with Peas
From: Tastebook
Prep time: 10 min
Cook time: 15 min

Ingredients:
1/4 cup oil
1/2 Tbsp crushed red pepper
1/8 tsp salt
1/8 tsp ground black pepper
1 Tbsp chopped garlic
6 oz chicken, sliced
3/4 cup Marinara sauce
1/2 cup Alfredo sauce
2 tsp butter
1/4 cup peas
1 lb rigatoni pasta, cooked according to package directions (I used Penne obviously)
additional 1/2 tsp crushed red pepper (for garnish)

Directions:
1. In a saute pan, heat oil over medium heat.  Add crushed red pepper, salt, black pepper and garlic and saute just long enough for garlic to caramelize and red pepper to release flavor into the oil.  Add sliced chicken and saute briefly to coat in spices and garlic.

2.  Add marinara sauce first and then Alfredo sauce and bring to a simmer.  Cook until sauce thickens slightly and chicken has cooked through (6-10 min). Turn off flame, add butter and peas and incorporate into sauce.

3.  Meanwhile, cook pasta according to package but cut cook time 1-3 minutes short.  Toss with sauce.  Place pasta, chicken, and sauce in bowl. Garnish with red pepper if desired and serve.

Noodles and Company Penne Rosa

 

I'm a fan of the Penne Rosa from Noodles and Company.  Bill usually gets the Pasta Fresca.  It seemed easy enough to make so I wanted to try to make it at home.  I found a recipe through pinterest and decided to give it a try.  I added more mushrooms and spinach than it called for because it didn't seem like enough and because I always feel like I could use more of both when I'm eating at Noodles and Co. It turned out great.  Not exactly the same, but close enough and so easy!  Next time I think I will add even more mushrooms and spinach as they kind of shrink up.  Below is the recipe with the few changes to the amounts that I used.  I also added some chicken (optional at Noodles and Co) since Bill usually likes meat in his meals.

 

Copy Cat Noodles and Company Penne Rosa
From: What's Cooking at the Love's
Prep: 5 min
Cook time: 15 min

Ingredients:
1 lb. box Penne Pasta
2 Tbsp white wine (can use chicken broth)
2 Tbsp Olive Oil
1/2 tsp crushed red pepper
1/4-1/3 cup heavy whipping cream
1/2 - 3/4 cup marinara or spaghetti sauce
1/2 -3/4 cup sliced mushrooms
1/2 - 3/4 cup baby spinach
1 (14o) can Italian style diced tomatoes
Slices of cooked chicken (optional)
Freshly grated Parmesan cheese

Directions:
1. Boil pasta according to package directions

2. while pasta boiling prepare spinach and mushrooms.  In a large skillet, heat wine, oil, marinara, mushrooms, tomatoes and red pepper over medium heat.  Stir liberally for 5 minutes.

3. Turn tomato mixture to low, stir in cream and spinach.  Then add pasta and mix well until spinach is wilted.  Stir in strips of cooked chicken if adding chicken.  Serve with sprinkle of Parmesan cheese.

Southwest Pasta Salad

I needed to bring a pasta salad to our small group and I was tired of always making the one pasta salad I always make.  It is tasty and all, but variety is the spice of life!  A southwest pasta salad sounds right up my alley and this turned out just perfect.  Plenty of veggies (though I think next time I may use more corn) and the dressing was very flavorful and light.  Bill, who will try anything I make but doesn't necessarily mean he likes everything, said he LOVED it more than once.  Which I definitely took as a sign to make this a standby.

Southwest Pasta Salad
From: Our Best Bites
Prep Time: 30 min

Ingredients:
1 box bowtie pasta
1 14oz can black beans, drained and rinsed
2 roma tomatoes, diced (or 3/4 cup halved cherry tomatoes)
1 Large bell pepper, diced (red, yellow, or orange)
1/2 cup sliced green onions
1/2 cup frozen corn
zest from 2 limes
1/2 cup Queso Fresco or Cotija Cheese
Optional: 8oz diced cooked chicken

Dressing:
6 Tbsp fresh lime juice (about 3 juicy limes)
1/4 cup white wine vinegar or rice vinegar
4-5 cloves garlic, roughly chopped
1 1/2 tsp chili powder
1 tsp cumin
1/2 tsp coriander
1/2 tsp kosher or sea salt
2 tsp sugar
3/4 cup canola oil
1/2 cup roughly chopped cilantro

Directions:
1.  Boil Pasta in Salted water according to directions.

2. Zest limes and place zest in a large salad bowl.

3. To prepare dressing:  Place the lime juice, vinegar, garlic, chili powder, cumin, coriander, salt, and sugar in blender or food processor.  Process until smooth.  With motor running slowly, add oil in a steady stream until incorporated.  Add cilantro and pulse so it gets broken up, but some pieces still remain in tact.

4. When pasta is done cooking, drain and rinse immediately with cold water to cool.  Place pasta in the large bowl with lime zest.  Add black beans, tomatoes, diced pepper, green onions, corn (no need to thaw corn), and chicken if desired.  Toss with dressing.  Taste, add additional salt and pepper to taste.  For best results, chill fro 1 hour before serving.  Right before serving, sprinkle cheese on top.  Serve with extra lime wedges if desired.

Creamy Baked Chicken and Broccoli

This is a recipe I saw on my friend Jacki's blog.  She cooks a lot of great things and seems to have similar tastes to what we like and this one just jumped out at me.  Bill likes broccoli so I am always looking for new ways to incorporate it and this sounded like a great recipe with some different flavors.  It turned out delicious and very easy.  I didn't have the same spices as Jacki but I used a Curry Vindaloo that tasted great.  I think this could taste great with a variety of spices so I may have to play around with it!

Creamy Baked Chicken and Broccoli
From: Jacki & John Ate This

Ingredients:
2 chicken breasts (boneless, skinless)
3 Tbsp butter
3 Tbsp olive oil
4 cloves of garlic, minced
1/4 cup of flour
1 can of chicken broth
1 1/2 cups half & half
1 can (14 oz) diced tomatoes, drained
1 tsp of Italian seasoning
2 Tbsp of Bangkok Blend spice (I actually used 1 Tbsp Curry Vindaloo, and 1/2 tsp smoked paprika)
1 tsp kosher salt
1/4 tsp of fresh black pepper
1/4 cup fresh cilantro, chopped
12 oz of pasta (I used penne)
3 cups broccoli

Directions:
1.  Cut chicken into pieces about one or two inches in size.  Grease 9x13 pan and place chicken in pan. Preheat oven to 400 degrees.

2.  In a large saucepan, melt 3 Tbsp butter and 3 Tbsp olive oil together over medium-low heat.  Add 4 cloves of minced garlic and saute for a couple minutes

3.  Add 1/4 cup of flour and whisk 2-3 minutes.  Slowly whisk in can of chicken broth, then 1.5 cups of half.  Turn heat up and bring to a simmer.  Simmer slowly for 3 to 4 minutes.

4. Add a teaspoon of Italian seasoning,  2 Tbsp of Bangkok spice (or whatever yo use), salt and pepper.

5. Add can of diced tomatoes bring back to simmer for 3-4 more minutes.  Remove from heat.  Stir in cilantro

6. Pour sauce over chicken in the casserole pan. Bake in 400 degree oven for about 30 minutes, until bubbly all over and chicken is cooked through.

7. While chicken and sauce is baking, boil a large pot of water, and cook pasta and broccoli together until pasta is al dente and broccoli is tender.

8. Serve chicken and sauce on top of broccoli and pasta

Penne with Roasted Asparagus and Balsamic Butter

This is another Pinterest Recipe (what did I do before Pinterest!) that was originally from Food and Wine.  This was really easy to make, although I used a bunch of pans. I ended up cooking some chicken to cut and go with this because Bill always says my veggie pasta dishes can always use chicken.  This was really lite and super delicious. I really liked the flavor or the oven roasted asparagus with pasta.  I preferred it without chicken and Bill liked it with Chicken.  I will definitely make this again!

Penne with Roasted Asparagus and Balsamic Butter
From: Food and Wine via Pinterest
Prep Time: 15 min
Cook Time: 15 min


Ingredients:
1 lb asparagus
1 Tbsp olive oil
2 tsp salt
1/2 tsp fresh ground black pepper
1/2 cup balsamic vinegar
1/2 tsp brown sugar
1 pound penne pasta
1/4 pound butter, cut into pieces
1/3 cup grated Parmesan cheese, plus more for serving

Directions:
1. Heat oven to 400 degrees. Take the ends off the asparagus and cut into 1 inch pieces.  Put the asparagus on a baking sheet and toss with the oil and 1/4 tsp each of salt and pepper.  Roast until tender, about 10 minutes.

2. Cook the penne according to directions on box.  drain pasta.

3. Meanwhile, put the vinegar in a small saucepan.  Simmer until 3 Tbsp remain.  Stir in brown sugar and remaining 1/4 tsp pepper. Remove from heat.

4. Toss pasta with butter, vinegar, asparagus, Parmesan and remaining 1 3/4 tsp salt.  Serve with additional Parmesan.

Artichoke & Roasted Red Pepper Linguine

 

At the farmers market recently I bought some homemade pasta.  I bought a couple kinds and both came with recipes.  This is the first one I tried.  I think it would be delicious with regular Linguine as well.  Bill and I both really liked it, but Bill said (like he does with all veggie pasta dishes I make) that it would be better with chicken.  I do agree though, chicken would be a delicious add!

Artichoke and Roasted Red Pepper Linguine
From: Pasta Pappone

Ingredients:
12 - 16 oz Artichoke Linguine Pasta (or plain Linguine)
2 cups artichoke hearts
1 cup roasted red bell peppers
2 cups heavy cream
1/4 cup fresh lemon juice
1/2 cup parmesan cheese
2 Tbsp dill

Directions:
Can use roasted peppers in a jar, but if you want to make your own roasted peppers like I did, place the whole peppers on a cookie sheet and bake them at 450 degrees for 30 minutes, or until charred on all sides (turning halfway through).  Then place in a paper bag to cool for at least 15 minutes.  Then gently remove skin by sliding off. Cut off tops and de-seed.

1. Boil pasta according to instructions

2. In Saute pan, heat 2 Tbsp olive oil and add artichoke hearts and bell peppers.  Saute on high heat for 2 minutes. Reduce heat

3.  Add lemon juice, dill, and heavy cream. Heat until cream starts to boil.  Add cheese and stir thoroughly to mix.

4. When water is boiling, add pasta and cook to package directions.  When al-dente, strain and toss with sauce.  Serve piping hot with additional parmesan cheese.

Chicken with Olives

I LOVE any kind of olives, so when I saw this recipe for Chicken with Green Olives on the Pioneer Woman, I knew I had to try it.  Plus I got to use my Dutch Oven which I adore using.  This was darn easy and really hearty. I will definitely be making this again!

Chicken with Olives
From: Pioneer Woman

Ingredients:
4 Tbsp Butter
4 Tbsp Olive Oil
6 pieces Chicken (I used Legs only) with skin
1 whole Medium Onion, Diced
5 cloves Garlic, Minced
2 whole Green peppers, seeded and chopped into large pieces
1 28oz can whole tomatoes, completely drained and juice squeezed out, chopped (I only had a 15 oz can, so I added a couple fresh tomatoes)
1 cup white wine (or Chicken broth)
salt
freshly ground black pepper
1/4 cups Heavy Cream
1 cup Whole Green Olives
12 oz weight Linguine, cooked All Dente and Drained (I used whole wheat noodles)

Directions:
1. Preheat oven to 375 degrees.  In a large ovenproof skillet or dutch oven, melt butter and olive oil over medium-high heat.  Add chicken and brown on both sides.  Remove chicken to clean plate.

2. Reduce heat to medium.  Add onions, garlic, and green bell pepper to the pan.  Stir and cook for a couple of minutes.  Add tomatoes and cook for a minute or two.  Season with salt and pepper.  Pour in wine and stir.  Add Chicken pieces back to pan, cover with lid, and place into the oven for 45 min.

3. Remove pan  from oven and remove lid.  Add whole green olives and heavy cream (drizzle evenly over the top).  Put on lid and shake the pan to 'stir' in the cream.  Return to the oven for 15-20 minutes to thicken the sauce.  Remove from oven and keep lid on until ready to serve.

4. Place pasta into a large serving bowl or onto a large serving platter. Arrange chicken pieces on top of the pasta, then pour all of the sauce over the top.  Can sprinkle with minced fresh parsley and parmesan, if desired (I didn't have any, so I didn't sprinkle anything on top and it was still delicious)!

Tuna Pasta Salad

This salad is a recipe from my grandma Mimi.  She used to make this every Christmas and served it in the exact same bowl every year.  The same bowl I serve it in now. I like it most of all because it reminds me of her, but also because it is so tasty and a change of pace from all the heavy holiday foods.  It is also great for several days after when you have had it up to your ears in sweets!  Mimi was very special to me and I'm glad that every year at Christmas this recipe (and bowl!) reminds me of her.

Tuna Pasta Salad
From: Mimi


Ingredients:
1 large can tuna (drained)
3 - 4 celery stalks (diced)
1/2 onion (diced)
1/2 green pepper (diced)
radishes for color (optional - I didn''t use them)
6-8 hard boiled eggs (chopped)
1 box small shells (boiled and drained)
1 small can baby peas
Mayo (to taste and consistency)
Salt and pepper to taste

Directions:
1. Mix together all ingredients adding the boiled eggs and peas last.

2. Refrigerate for several hours. Sprinkle paprika on the top if desired and serve!

Spicy Chicken Peanut Noodles

I saw this recipe on Tasty Kitchen a long time ago and have always thought it looked delicious.  I have wanted to try it, but the long list of ingredients deterred me (even though the recipe says not to be).  After I realized that, yes it was a long list, but most of the ingredients I had on hand on almost any given week - I decided to give it a shot. She also said that sometimes she uses rotisserie chicken if running short on time - that sold me, since I often use that same short cut. 

Last week I finally made it, and not only was it just as delicious as I expected it was really quick to make! Once I got all the ingredients out, it probably only took me about 30 minutes, and I think I could probably make it faster once I get the hang of what things need to be done first - I always seem to be a bit clumsy the first time through a recipe, especially one with a big list of ingredients.  I didn't end up using rotisserie chicken this time, but I will definitely keep it in mind for next time!  It was really good, and I will definitely be making this again soon!

Spicy Chicken Peanut Noodles
From: gitskt via Tasty Kitchen

Ingredients:
4 whole Boneless, Skinless Chicken Breast
8 ounces, weight Dry Spaghetti (I used wheat angel hair)
¼ cups Dry Roasted Peanuts, Chopped (for Garnish)

FOR MARINADE
1 Tablespoon Soy Sauce
1 Tablespoon Brown Sugar
1 Tablespoon Peanut Oil
½ teaspoons Kosher Salt

FOR PEANUT SAUCE:
½ cups Chicken Broth
¼ cups Creamy Peanut Butter
2 Tablespoons Brown Sugar
2 Tablespoons Rice Vinegar
2 Tablespoons Fresh Lime Juice
1 Tablespoon Soy Sauce
1 Tablespoon Fresh Ginger, Minced
1 Tablespoon Chili Garlic Sauce
½ cups Fresh Cilantro, Minced

FOR CUCUMBER SAMBAL:
1 cup Cucumber, Seeded, Diced
½ cups Scallions, Thinly Sliced
¼ cups Red Bell Pepper, Diced
3 Tablespoons Rice Vinegar
1 Tablespoon Sugar
1 teaspoon Crushed Red Pepper Flakes
½ Tablespoons Kosher Salt


Directions:

1. Prepare the cucumber sambal by tossing together the sambal ingredients. Set aside till serving. Bring a large pot of salted water to a boil for the spaghetti.

2. Preheat grill to medium-high.

3. Combine the marinade ingredients in a bowl. Toss with chicken and grill for 3-4 minutes per side, or until cooked through. Remove chicken from grill (or grill pan), and tent with foil while preparing the other ingredients.

4. Cook the pasta according to the package; drain and return to the pot. Meanwhile, prepare peanut sauce. Heat broth, peanut butter, brown sugar, vinegar, lime juice, soy sauce, ginger, and chili garlic sauce in a saucepan over medium heat to combine. Bring to a simmer and cook for 1-2 minutes.

5.  Take off heat, stir in cilantro and salt, then pour sauce over pasta and toss to coat.

6. Top each chicken breast with pasta and cucumber sambal. Garnish with peanuts.

Checca Sauce

I found this recipe in the Everyday Italian cookbook. I was looking for something light and healthy, but still wanted a pasta.  This was perfect.  The sauce is not a warm sauce, but is more like a fresh Italian salsa for your pasta. Bill said he thought it tasted like bruschetta but on top of pasta instead of bread - and that is a pretty accurate description.  It is perfect for the hot summer nights we have been having and best of all it doesn't take very long to make!

Checca Sauce
From: Everyday Italian


Ingredients:
1 (12oz) bag of cherry tomatoes, halved
3 scallions (white and pale green parts only), coarsely chopped
3 garlic cloves
1 (1oz) piece of Parmesan Cheese, coarsely chopped
8 fresh basil leaves
3 Tbsp olive oil
4 Oz fresh mozzarella cheese, cut into 1/4 - 1/2 inch cubes
1/2 tsp salt
1/2 tsp freshly ground black pepper

Directions:
1.  Pulse cherry tomatoes, scallions, garlic, Parmesan, basil, and oil in food processor until the tomatoes are coarsely chopped (Do not puree).

2.  Transfer sauce into a large bowl.  Stir in mozzarella cheese and 1/2 tsp each of salt and pepper.

3. Toss sauce immediately with your choice of cooked pasta (I used whole wheat angel hair pasta).

(as you can see I may have pulsed one or two more times than I should have, but I liked the consistency!)

Italian Pasta Salad

This is a recipe I got from my mom and it is a great salad to bring to a summertime bbq.  It is easy to make, refreshing, light, and even the pickiest eaters usually like the salad. If you are looking to try a new pasta salad to bring to your 4th of July festivities, give this a try!

Italian Pasta Salad
From: My Mom

Ingredients:
1 16oz shell pasta
1 12 oz tri-colored spiral pasta
16oz cubed cheese (sharp cheddar)
1 3 oz pepperoni
1 can sliced black olives
1/2 cup Parmesan cheese
other veggies if you want (I usually include green pepper)
16oz zesty Italian dressing.

Directions:
1. Cook pasta according to the directions on the box

2. Mix cooked pasta with all other ingredients (add 1/2 of the Dressing when you make the salad, and the other half right before serving).

Rainforest Chicken and Pasta

This recipe for Rainforest Chicken and Pasta from Souffle Bombay caught my eye because it looked so light and fresh, plus it included pasta!  It turned out really good, and made quite a bit that we had the left overs for dinner the following night.   It is a great quick, easy, and light meal for a summer night!

Rain-forest Chicken and Pasta
From Souffle Bombay

Ingredients:
1 box fettuccine
4 boneless chicken breasts (I used thin cut)
1 cup corn (off the cob is best)
1 cup grape tomatoes, halved
2 scallions, chopped
olive oil
2 Tbsp Paprika
1 Tbsp garlic powder
1 tsp onion salt
Dash of red pepper (optional)
1 Tbsp cajun spices

Directions:
1.  In a small bowl combine paprika, garlic powder, onion salt and red pepper.  coat chicken breasts in seasoning, set aside.

2. In a medium bowl combine corn (if fresh corn, saute with butter/oil and Cajun seasoning until tender crisp), scallions, and tomatoes, set aside.

3.  Grill chicken breasts (on grill or grill pan on stove) for 8-10 minutes, flipping once.  let chicken rest for a couple of minutes, then slice it into smaller sections.

4. Meanwhile cook fettuccine according to directions.

5.  Toss fettuccine with olive oil and Cajun seasoning to taste and plate.  place chicken slices across the pasta, cover the chicken with vegetable salsa and serve.

**** I did not have Cajun spices or onion salt, so I ended up experimenting with some Chesapeake bay seasoning, blackening spices, and smoked paprika.  I also used the same mix of all the spaces for both the chicken and pasta.  Still tasted delish****

Pasta alla Vodka

I have always enjoyed Pasta with Vodka sauce, but have never tried it at home.  When I came across this recipe from the Pioneer Woman, I new I had to try it.  It uses quite a lot of vodka, more than I thought it would, but was very tasty and had a very smooth finish.  Bill liked it also, however, like most things I make without meat, he said it would be good with chicken. I'm sure it would be good with Chicken, but I really enjoyed it without as well!

Pasta alla Vodka
From: The Pioneer Woman

Ingredients:
1 medium onion, chopped finely
2 cloves of garlic, chopped
2 Tbsp olive oil
2 Tbsp butter
3/4 - 1 cup vodka
1 can tomato puree (as you can see mine is a large can, I couldn't find anything smaller so I used about half of it but a little more wouldn't have hurt)
1 cup heavy cream
pinch of red pepper flakes
1/2 tsp salt
pepper
1 lb penne pasta
1 cup grated Parmesan Cheese

Directions:
1. Cook Penne past according to package directions, being careful not to overcook.

2. In a large skillet over medium heat, add olive oil and butter.  When butter is melted, add in chopped onions and garlic. Stir and allow to cook for 2 min.

3. Pour in vodka.  Stir and cook for 3 min.

4. Add tomato puree and stir.  Reduce heat to low and stir in cream.  Allow to simmer, being careful not to overheat.

6. Stir in red pepper flakes, salt, and pepper.

7.  Drain the pasta (reserve 1 cup pasta water in case sauce is to thick),.

8.  Add cooked pasta to the sauce and toss to combine.  Splash in a little water if needed.  Stir in Parmesan cheese.

Spicy Chicken with Creamy Chipotle Orzo

When I make chicken tacos, I always have a punch of chipotle peppers left since I buy a can of them and only use on or two.  I found this recipe from Home Cook Superstar and thought I would give it a try since I could use a little bit more from  the can of peppers.  It was very easy and tasty, but it ended up being a LOT spicier than I that it would be.  I would definitely make this again, but I would cut back on the spice.  However, if your motto is 'the hotter, the better,' then this recipe is for you.
 

Spicy Chicken with Creamy Chipotle Orzo
From: Home Cook Superstar

Ingredients:
For the Spicy Chicken:
2 boneless, skinless chicken Breasts (I actually used several Chicken tenders)
2 cups salsa
1 Tbsp Dijon mustard
1 Tbsp Honey

For the Creamy Chipotle Orzo:
1 Cup orzo, cooked according to package directions
1 clove garlic, minced
2 Tbsp nonfat Greek yogurt
1 chipotle pepper, minced plus 1 Tbsp adobo sauce

Directions:
Directions for Chicken
1. Preheat oven to 400. combine salsa, mustard, and honey in a small saucepan until thoroughly blended.  Bring to a boil, simmer over medium heat until reduced by 1/3

2. Meanwhile sprinkle chicken with salt and pepper.  Heat a non-stick skillet over high heat.  Once hot, saute the chicken about 2-3 min per side until crispy.

3. Place Chicken in a pie plate and cover with salsa mixture.  Bake fore 20 minutes.  While Chicken is cooking, prepare Creamy Chipotle Orzo.


Directions For Creamy Chipotle Orzo:
1.Cook Orzo According to package.

2. Mix garlic, yogurt, pepper, and adobo sauce together in a medium bowl.

3. Add cooked orzo into sauce and stir until fully coated, salt and pepper to taste.

4.  Serve Chicken on top of Creamy Orzo. Top with Cilantro if desired.