Penne with Chicken and Asparagus

Penne with Chicken and Asparagus

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This light pasta dish was just the ticket for a healthy and tasty dinner.

Ingredients:

  • 1 (16 ounces) package dried penne pasta (1)
  • 5 tablespoons olive oil, divided
  • 2 skinless, boneless chicken breast halves – cut into cubes
  • salt & pepper, to taste
  • garlic powder, to taste
  • ½ cup chicken broth
  • 1 bunch slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
  • 1 clove garlic, thinly sliced (2)
  • ¼ cup Parmesan cheese

Directions:

Bring a large pot of lightly salted water to boil.  Add pasta and cook until al dente, about 8 to 10 minutes.  Drain and set aside.

Warm 3 tablespoons of olive oil in a large skillet over medium-high heat.  Stir in chicken and season with salt, pepper and garlic powder (3).  Cook until chicken is cooked through and browned, about 5 minutes.  Remove chicken to paper towels

Pour chicken broth into the skillet.  Stir in asparagus, garlic, a pinch more garlic powder, salt and pepper.  Cover and steam until the asparagus is just tender, 5 to 10 minutes.  Return chicken to the skillet and warm through.

Stir chicken mixture into pasta and mix well.  Let sit about 5 minutes.  Drizzle with 2 tablespoons olive oil.  Stir again and then sprinkle with Parmesan cheese (4).

Notes:

(1)     I only had 8 ounces but it worked fine.

(2)     Or just use jarred garlic.

(3)     I also added 1 teaspoon of Italian seasoning and 1/8 teaspoon of red pepper flakes.

(4)     Whatever kind of Parmesan cheese you have is fine but I used shredded Parmesan instead of canned Parmesan.

Penne with Chicken and Asparagus

recipe from allrecipes.com

Chicken Mac & Cheese

Chicken Mac & Cheese

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I made this dish the other night when Danny and Ashley (my son and daughter-in-law) came over to have dinner with us and pick up the kids.  I wanted something gluten free for David but something everyone else would like, too.  I used gluten free pasta, flour and bread crumbs which made this gluten free.  It was very good and we all liked it a lot, but next time I’m going to make it without the tomato paste.  I’m not sure why it’s in there but I would rather it wasn’t.

Don’t be put off by the long ingredient list.  It’s not as bad as it looks.

Ingredients:

  • 8 ounces dried penne pasta
  • 1 pound skinless, boneless, chicken breast halves
  • 1 tablespoon vegetable oil
  • 1 to 2 teaspoons dried Italian seasoning or desired herb blend, crushed
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 3 tablespoons butter
  • ½ cup chopped onion (1 medium)
  • 2 gloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 2 tablespoons tomato paste
  • 3 cups milk
  • 2 cups shredded cheddar or Swiss cheese (8 ounces)
  • Salt
  • Black pepper
  • 2 cups bread crumbs
  • ½ cup finely shredded Parmesan cheese (2 ounces)
  • 3 tablespoons butter, melted

Directions:

Preheat oven to 350 degrees.

Cook pasta according to package directions.  Drain; return pasta to pan.

Meanwhile, cut chicken into bite-sized pieces.  In a large skillet, heat oil over medium heat.  Add chicken and Italian seasoning; sprinkle with the 1/8 teaspoon salt and the 1/8 teaspoon pepper.  Cook and stir until chicken is no longer pink.  Remove chicken from skillet; set aside.

In the same skillet melt 3 tablespoons butter over medium heat.  Add onion and garlic; cook and stir until tender.  Stir in flour.  Stir in tomato paste.  Add milk.  Cook and stir until mixture is thickened and bubbly; reduce heat.  Add shredded cheese, stirring until cheese is almost melted.  Remove from heat; season to taste with additional salt and pepper.  Add cheese mixture and chicken to cooked pasta in pan, stirring to coat.

Spoon pasta mixture into a greased 2-quart baking dish.  In a small bowl stir together bread crumbs, Parmesan cheese and 3 tablespoons melted butter.

Bake, covered, for 20 minutes.  Remove cover.  Sprinkle crumb mixture over pasta mixture.  Bake, uncovered, for 35 to 40 minutes until crumb mixture is golden and edges are bubbly.  Let stand 10 minutes before serving.  Makes 6 servings.

Notes:

(1)     The recipe says this dish makes 6 servings but I was serving 4 adults so I wanted more.  I ended up increasing the recipe by half and baking it in a 9×13 pan.  I had more bread crumbs than I needed so next time I’ll just use the original amount for that.

(2)     I made this dish gluten free by using gluten free pasta, bread crumbs and flour.

(3)     I didn’t care for the tomato paste flavor in the casserole so next time I’ll try making this without the tomato paste.  It wasn’t a dominant flavor but I prefer my cheese not to be tainted with tomato.

from Dinner on a Dollar magazine

Turkey Lasagna Roll-Ups

Turkey Lasagna Roll-Ups

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We don’t eat much pasta anymore since David’s gluten free, but I did give this recipe a try using gluten free lasagna noodles.  It was a keeper.

Ingredients:

  • 4 lasagna noodles (1)
  • 6 ounces lean ground turkey (2)
  • 1 small onion, chopped (3)
  • 1 cup chopped fresh broccoli (4)
  • ¼ cup water
  • 1 cup (8 ounces) ricotta cheese (5)
  • 1 egg, beaten
  • 1 tablespoon milk
  • ½ teaspoon dried thyme
  • ¼ teaspoon salt
  • 2 cups meatless spaghetti sauce, divided (6)
  • ¼ cup shredded Parmesan cheese

Directions:

Cook the noodles according to package directions; rinse and drain.

In a nonstick skillet, cook the turkey and onions over medium heat until turkey is no longer pink.  Meanwhile, in a small saucepan, bring broccoli and water to a boil.  Reduce heat; cover and simmer for 5 minutes or until crisp-tender; drain.

Add the broccoli, ricotta, egg, milk, thyme and salt to the turkey mixture.  Spread over each noodle; drizzle each with ¼ cup spaghetti sauce.  Carefully roll up jelly-roll style. (7)  Place seam side down in an 8-inch square baking dish coated with non-stick cooking spray.  Drizzle with remaining spaghetti sauce.

Cover and bake at 375 for 45 to 50 minutes or until heated through.  Sprinkle with parmesan cheese. (8)

Turkey Lasagna Roll-Ups

Notes:

(1)     I used gluten free lasagna noodles.

(2)     I doubled the recipe and used 16 ounces of ground turkey.

(3)     I omitted the onion because of the low FODMAP diet.

(4)     I used frozen broccoli.

(5)     I did not double the ricotta cheese.

(6)     Most spaghetti sauce doesn’t adhere to the low FODMAP diet so I used a recipe David’s grandma gave me years ago that uses tomato sauce and spices.  I omitted the garlic and onion and it worked great.  It probably wouldn’t work over spaghetti, but in this dish, it worked fine.

(7)     These were tricky to roll up because the filling wants to fall out.  I found the best way was to cradle the noodle as I rolled it so the filling stayed put.

(8)     I had filling left over and some torn noodles so I used a ramekin and made lasagna – sort of!

Turkey Lasagna Roll-Ups

 


 

from Light & Tasty Magazine
June/July 2003


 

Quick Chicken Noodle Soup

Quick Chicken Noodle Soup

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It’s COLD here in the Midwest so I thought some soup sounded good.  I don’t have as many choices as I used to since I have to avoid dairy, gluten, onion and garlic.  But I found this one and it hit the spot.

Ingredients:

  • 2 cups water
  • 1 (32-ounce) carton chicken broth (check for gluten)
  • 1 tablespoon olive oil
  • ½ cup chopped onion (1)
  • ½ cup chopped celery (1)
  • 1 medium carrot, chopped (2)
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 6 ounces gluten-free fusilli (short twisted spaghetti) (3)
  • 2-1/2 cups shredded skinless, boneless rotisserie chicken breast (check for gluten) (4)
  • 2 tablespoons chopped fresh flat-leaf parsley

Directions:

Combine 2 cups water and chicken broth in a microwave-save dish and microwave at HIGH 5 minutes. (5)

While broth mixture heats, heat a large saucepan over medium-high heat.  Add oil to pan; swirl to coat.  Add onion, celery, carrot, salt and pepper; sauté 3 minutes or until almost tender.  Add hot broth mixture and pasta; bring to a boil.  Cook 7 minutes or until pasta is almost al dente.  Stir in chicken; cook 1 minute or until thoroughly heated.  Stir in parsley.

Notes:

(1)     I omitted.

(2)     I used about four carrots.  I also added a whole zucchini, chopped and some fresh spinach.

(3)     I didn’t have fusilli so I used penne.

(4)     I cooked my own chicken and seasoned it with just salt and pepper.

(5)     I wasn’t in a hurry so I skipped the microwave step.  I sautéed the vegetables (except spinach), added broth, brought to a boil and then added pasta.  Once pasta was nearly cooked, I added chicken and spinach.

recipe from myrecipes.com

Chicken Fettuccine with Asparagus & Peas

Chicken Fettuccine with Asparagus & Peas

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This pasta dish was delicious and so easy!  I purchased the rotisserie chicken on grocery store day, removed the meat and put it in the freezer until I was ready to make this dish.  Delicious!  I’ll definitely be making it again.

Ingredients:

  • 2 tablespoons olive oil
  • 1 (1-pound) bunch fresh asparagus, trimmed & chopped
  • 3 cloves garlic, sliced
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 (15-ounce) jar Alfredo sauce (1)
  • 1 cup shredded Parmesan Cheese
  • ½ cup water
  • 3-1/2 cups shredded rotisserie chicken
  • 1 cup frozen peas, thawed
  • ½ (16-ounce) package fettuccine, cooked according to package directions (2)
  • Garnish:  shaved Parmesan cheese, chopped fresh parsley

Directions:

In a large skillet, heat olive oil over medium-high heat.  Add asparagus and next 3 ingredients.  Cook, stirring frequently, for 5 minutes or until tender.  Add Alfredo sauce, cheese and ½ cup water.  Bring to a boil, reduce heat and simmer for 10 minutes or until slightly thickened.  Stir in chicken and peas.  Add pasta, stirring to combine.  Garnish with Parmesan and parsley, if desired.

Makes 4 servings.

Notes:

(1)     If you want to make it yourself, you can find a recipe here.

(2)     I used linguini instead of fettuccine.  I don’t have good luck cooking fettuccine.

(3)     You could easily omit the vegetables if you wanted to or just use one of the two.  If you prefer a different vegetable, like broccoli, that would work, too.

from Cooking with Paula Deen Magazine, March/April 2014

Baked Ziti

Baked Ziti

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This recipe was a big hit at my house.  Everybody loved it.  I served it with garlic bread and a salad.  You could easily make it ahead and pop it in the oven later.  It would freeze well, too.

Ingredients: (1)

  • 1 tablespoon butter
  • 1 onion, chopped
  • 1 tablespoon minced garlic
  • 2 (25-ounce) jars marinara sauce
  • 1 tablespoon Italian seasoning
  • 1 cup ricotta cheese
  • 1 cup sour cream
  • 1 (16-ounce) package ziti, cooked according to package directions (2)
  • 2 (8-ounce) packages shredded mozzarella cheese

Directions:

In a large skillet, melt butter over medium heat.  Add onion and garlic; cook for 6 minutes or until tender.  Stir in marinara sauce and Italian seasoning.  Remove from heat.

In a small bowl, stir together ricotta and sour cream.

Preheat oven to 350.  Spray a 13×9-inch baking dish with cooking spray.  Spread half of pasta in prepared dish.  Top with half of marinara mixture, all of ricotta mixture, and half of mozzarella.  Top with remaining pasta, marinara, and mozzarella.  Bake for 30 minutes or until hot and bubbly.  Let stand 10 minutes before serving.

Notes:

(1)    To make this a heartier dish, you can add 1 pound ground beef, Italian sausage or ground turkey.  Add meat to the pan with the onion and garlic; drain before adding marinara sauce.  I added ½ pound ground beef (it was all I had).

(2)     I couldn’t get ziti so I used penne.

dinner table

Spinach Artichoke Rigatoni

Spinach Artichoke Rigatoni

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Yes, another artichoke recipe.  My husband loves artichokes so I make them a lot.  He really enjoyed this combination, especially the way I modified it!

Ingredients:

  • 3 cups uncooked rigatoni or large tube pasta
  • 1 package (10 ounces) frozen creamed spinach
  • 1 can (14-ounce) water-packed artichoke hearts, rinsed, drained & quartered (1)
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
  • ¼ cup grated parmesan cheese (2)
  • ½ teaspoon salt (3)
  • ¼ teaspoon pepper (3)

Directions:

Preheat broiler.  Prepare rigatoni and spinach according to package directions.

Drain pasta, reserving ½ cup pasta water; return to pan.  Stir in artichokes, ½ cup mozzarella, parmesan, salt, pepper, and cooked spinach, adding some of the reserved pasta water to thin, if desired.

Transfer to a greased 2-quart broiler safe baking dish; top with remaining mozzarella. Broil 4-6 inches from heat 2 minutes or until cheese is melted. (4)

Notes:

(1)     I used two cans and it was perfect.

(2)     I omitted.  It had plenty of cheese without it.

(3)     I omitted.  It didn’t need salt and I figured David could add pepper if it needed it.  He didn’t add any.

(4)     I did not broil this dish.  I put everything in a greased 13×9 pan and heated it at 350 for about 20 minutes, until heated through.

(5)     I added 2 cups of shredded chicken to make it a compete meal.

Spinach Artichoke Rigatoni

from Taste of Home Magazine, February/March 2014