Baked Cheesy Chicken Pasta

Creamy Baked Cheesy Chicken Pasta that is so easy to make. Made with two types of cheeses, this is the ultimate comfort food casserole for dinner. 

INGREDIENTS

• 1/2 lb pasta (I used rotini)
• 1 tsp olive oil
• 2 large boneless, skinless chicken breasts
• salt and pepper to taste
• 5 Tbsp butter
• 5 Tbsp all-purpose flour
• 3 cloves garlic, minced
• 3 cups milk
• 3/4 cup cheddar cheese, shredded
• 3/4 cup Parmesan cheese, grated

INSTRUCTION

1. Preheat the oven to 400˚F. Lightly grease a baking dish.
2. In a medium saucepan, boil the pasta until al dente. Set aside.
3. Meanwhile, on a skillet, heat the olive oil. Season the chicken with salt and pepper, and cook until the insides are no longer pink. Remove from the skillet, and slice into small pieces. Set aside.
4. In a medium saucepan, melt the butter. Add in the flour and garlic, and mix together for about 1 minute. Gradually add in the milk, whisking constantly. Bring the sauce to a simmer, whisking constantly until the sauce thickens.

Full read at https://www.atasteofmadness.com/2014/09/baked-cheesy-chicken-pasta.html

CHEESY TACO PASTA RECIPE

Cheesy Taco Pasta is my nod to the hamburger helper I grew up consuming as a child. at the same time as this isn’t precisely the “crunchy taco hamburger helper” because I skipped adding the tortilla chips on top, the ooey gooey meat and cheese sauce continues to be the equal and with only a few substances.

INGREDIENTS

• 1/2 pound large shells pasta
• 1 pound ground beef
• 2 tablespoons taco seasoning (or 1 packet)
• 3/4 cup water
• 1 cup jarred salsa
• 1 cup shredded cheddar cheese

INSTRUCTIONS

1. Cook the shelled pasta in step with the guidelines at the container and drain.
2. Add the ground pork to the pan and brown well.
3. Drain the fats.
4. Add the taco seasoning and three/4 cup of water, stir and prepare dinner till water is long gone.

Full read at http://www.easykraftrecipe.com/2019/01/cheesy-taco-pasta-recipe.html

Pasta Pomodoro

This Pasta Pomodoro Recipe features real San Marzano Tomatoes, tons of basil and a touch of butter for the most velvety sauce ever. This is one you don’t want to miss.

INGREDIENTS

• 2 tablespoons extra virgin olive oil
• 1 medium onion, diced
• 5 cloves garlic, minced
• 1 28-oz. can whole San Marzano tomatoes
• 4 large sprigs fresh basil
• 1 cup grated parmesan reggiano cheese, divided
• 1 to 2 tablespoons sugar (as needed)
• 2 tablespoons butter
• salt & pepper to taste
• 1 lb. best-quality imported spaghetti or bucatini

INSTRUCTIONS

1. Heat olive oil over medium heat in a large skillet. Add onion and garlic and sauté over medium heat for about 10 minutes, until soft. Add tomatoes and reduce heat to low. Simmer for 10 minutes. Turn off heat and add basil. Allow basil to steep in tomato sauce for about 15 minutes.
2. Transfer sauce to a blender. Add a half cup of parmesan cheese and 1 tablespoon of sugar and puree until smooth. Taste and add more sugar if needed.
3. Meanwhile, bring a pot of water to boil. Add salt and spaghetti and cook until about 2 minutes before tender. Reserve 1 cup of pasta cooking water before draining.

Full read at http://www.homemakershabitat.com/homemakershabitat.com/2017/04/04/pasta-pomodoro-will-make-cry-tears-joy/

One-pot Swedish Meatball Pasta

INGREDIENTS

• for 4 servings
• 1 lb  ground beef (455 g)
• ½ cup  seasoned bread crumbs (55 g)
• ½ onion, finely minced
• 1 egg
• ½ tablespoon  salt, for meatballs
• ½ tablespoon  pepper, for meatballs
• 2 tablespoons  canola oil
• 2 cups  beef broth (480 mL)
• 2 cups  milk (480 mL)
• ½ tablespoon  salt, for sauce
• ½ tablespoon  pepper, for souce
• 1 tablespoon worcestershire sauce
• 4 cups  egg noodle (400 g)
• 1 cup  shredded parmesan cheese (110 g)
• ½ cup  fresh parsley, chopped (15 g)

PREPARATION

1. In a large bowl, combine the ground beef, breadcrumbs, onion, egg, salt, and pepper, mixing until evenly combined.
2. Heat the canola oil in a pot over medium-high heat. Take about a golf-ball size of the meatball mixture and roll it into balls. Place the meatballs into the pot, cooking for one minute. Flip the meatballs.
3. Add the beef broth, milk, salt, pepper, and Worcestershire sauce and give it a stir.

Full read at https://tasty.co/recipe/one-pot-swedish-meatball-pasta

Pasta Carbonara

This easy Pasta Carbonara comes together in about 30 minutes and is the perfect weeknight dinner! Packed with crispy bacon and mixed with the creamiest carbonara sauce, this recipe is a total knockout. 

INGREDIENTS

• 8 - 10 slices bacon , cut into 1/2-inch pieces
• 8 1/2 cups water , divided
• 4 cloves garlic , minced
• 1 lb linguine or spaghetti
• 1 1/4 cups finely grated parmesan cheese , plus more for serving
• 3 large eggs
• 1 large egg yolk
• 1 tsp each salt and pepper
• Chopped fresh parsley , for garnish

INSTRUCTION

1. Add bacon and 1/2 cup of the water to a large non-stick skillet and bring to a simmer over medium-high heat.
2. Allow to simmer until water evaporates about 6 - 7 minutes, then reduce heat to medium-low and continue to cook until bacon is brown and crisp, about 6 - 8 minutes longer. 
3. Place a fine mesh strainer over a bowl then pour bacon into strainer while reserving about 1 tsp of the rendered fat in pan. Return pan to heat and saute garlic about 30 seconds, until fragrant and lightly golden.
4. Pour into a medium mixing bowl then add 1 Tbsp rendered bacon fat (drippings in bowl set under strainer) to mixing bowl with garlic. Add eggs, egg yolk, parmesan and pepper to garlic mixture and whisk until well combined.

Full read at https://www.cookingclassy.com/pasta-carbonara/

Instant Pot Creamy Garlic Parmesan Pasta

Instant Pot Creamy Garlic Parmesan Pasta - Instant Pot pasta in a jiffy! This recipe takes only 8 minutes pressure cooking and the end result is creamy, cheesy and garlicky pasta that will become an instant hit with your family!

Creamy pasta cooked in an Instant Pot pressure cooker, ready to be served.

HOW TO MAKE PASTA IN INSTANT POT OR PRESSURE COOKER?
Making pasta in a pressure cooker or Instant Pot is very easy and I am going to teach you the step-by-step method and instruction.

This Instant Pot (Pressure Cooker) pasta takes only 8 minutes of pressure cooking and dinner is ready. What’s more, you will have the creamiest, most delicious pasta ever!

This creamy garlic Parmesan pasta is absolutely mouthwatering. It calls for only a few ingredients that you already have in your pantry and refrigerator: garlic, Parmesan cheese, heavy whipping cream, chicken broth, garlic and lemon.

That’s all you need, and practically 5 minutes prep time, and 8 minutes in the Instant Pot and dinner is ready.

INGREDIENTS

• 8 oz linguine I used Barilla brand
• 2 tablespoons olive oil
• 3 cloves garlic minced
• 2 1/4 cups chicken broth
• 1 cup heavy whipping cream
• 1 teaspoon garlic powder
• 2 tablespoons lemon juice
• 1 scant teaspoon salt or to taste
• 3 dashes ground black pepper
• 1/4 heaping cup shredded Parmesan cheese
• 1 tablespoon chopped Italian parsley

INSTRUCTION

1. Break the linguine pasta into half lengths.
2. Set the Instant Pot to Saute mode, add the olive oil. When the oil is fully heated, saute the garlic for 10 seconds. Add the chicken broth, garlic powder, lemon juice, salt, black pepper, linguine and Parmesan cheese.

Full read at https://rasamalaysia.com/instant-pot-creamy-garlic-parmesan-pasta/

Spaghetti Squash Pad Thai

This Spaghetti Squash Pad Thai recipe is one everyone is going to love! It has such an amazing combination of flavors and textures. This healthier version of the classic take-out dish is lower carb thanks to the spaghetti squash swap. We included extra veggies here for some added nutrients, but you can feel free to omit or swap with what you have on hand.

This recipe is a breeze to make once you have the spaghetti squash, so if you’re planning to make this for a quick weeknight dinner you can roast the spaghetti squash ahead of time (or try it in the instant pot, instructions below) to have this healthy dinner on the table quick.

INGREDIENTS

• 1 medium-sized spaghetti squash (about 3-4 lbs)
• 1 tablespoon avocado oil
• 1 lb. chicken breasts (about 2), diced
• 12 large shrimps, cleaned and deveined
• 2 cloves garlic, crushed
• 1 small red onion, diced
• 2 mushrooms, thinly sliced
• 1 carrot, diced
• 1/2 cup bean sprouts
• 4 scallions, thinly sliced
• 3 eggs, scrambled
• 2 tablespoons coconut aminos
• 3 tablespoons rice vinegar
• 2 tablespoons coconut sugar (optional, omit for Whole30 or keto)
• 1 teaspoon red pepper flakes
• 1/2 teaspoon garlic powder
• chopped peanuts, for garnish
• lime, for garnish

DIRECTION

1. Preheat oven to 350°F.
2. Roast spaghetti squash: Cut spaghetti squash in half, lengthwise. Scoop out seeds. Brush inside with oil. Place facedown on baking sheet and bake for 40-50 minutes, or until you can pierce with a fork. Simply scrape out “spaghetti” with a fork.
3. When the squash is about 15 minutes away from finishing in the oven, heat a large pan over medium-high heat. Once hot add chicken, and a pinch of salt and pepper. Brown chicken on both sides, about 8 minutes total. Remove from pan.

Full read at https://lexiscleankitchen.com/spaghetti-squash-pad-thai/

Dairy Free Pesto

Dairy free pesto that doesn’t have any parmesan cheese in it, making it paleo, whole30 and vegan. But still so delicious, you won’t even miss the cheese!

I use toasted pecans in my pesto, because I love the flavor of pecans and they are much more affordable than pine nuts. But you could substitute pine nuts or almonds or even walnuts! Use whichever you have on hand.

I do add in more salt than I would if this pesto did have parmesan, but since it doesn’t have parmesan it can use the extra saltiness.

I love this dairy free pesto served on whole grain pasta, zucchini pasta, grilled meats, and vegetables.

Also, this pesto freezes BEAUTIFULLY! I store all my homemade dairy free pesto in wide mouth pint mason jars, which are freezer safe. In the summer when I have an abundance of basil in my garden, I make lots of pesto and freeze it so I can enjoy it all winter long!

INGREDIENTS

• 2 packed cups basil leaves
• 1/2 cup roasted, unsalted pecans (or pinenuts, almonds or walnuts!)
• 3 cloves of garlic
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup olive oil (may need 1 to 2 tablespoons more to reach consistency you desire)

INSTRUCTIONS

1. In a food processor, combine the basil, pecans, garlic, salt and pepper. Pulse until all the ingredients are finely chopped. Add in the olive oil, and pulse another 10-15 times until combined. Makes about 2 cups.d. Makes about 2 cups.

Full read at https://www.tasteslovely.com/dairy-free-pesto/