Creamy Chicken Pasta

Recipe Found HERE

2-3 large boneless skinless chicken breasts

Salt/pepper 

2 teaspoons Italian seasoning 

¼ cup flour 

1-2 Tablespoons olive oil 

½ cup dry white wine (can substitute chicken broth)

3 Tablespoons butter 

3 cloves garlic, minced 

3 Tablespoons flour 

1 ¼ cups half and half 

¾ cups chicken broth 

½-1 chicken bouillon cube 

2/3 cup Parmigiano Reggiano, grated (or Parmesan, Parmesan Romano cheese combo)

½ lb pasta any kind (shells preferred)  

1 cup pasta water, optional 

1 lemon, optional 

½ teaspoon onion powder

½ teaspoon garlic salt

½ teaspoon oregano 

½ teaspoon basil

½ teaspoon mustard powder 

½ teaspoon parsley 

1/8 teaspoon smoked paprika 

Combine the half and half, chicken broth, and seasonings in a large measuring cup with a spout and set aside. Measure out remaining ingredients before beginning. Place a measuring cup in the colander that you’ll use to drain the pasta so that you remember to reserve some pasta water when that step arrives. 

Slice the chicken breast in half, lengthwise, to create thinner slices. Place plastic wrap over the chicken and pound each side to about 1-inch thick. Pat each side dry. Season with salt, pepper, and Italian seasoning. Sprinkle each side of the chicken with flour and rub it over the surface. 

Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear until a golden crust develops, 3-4 minutes per side. Set aside and let rest for 10 minutes, then cut into strips. 

Start boiling water for the pasta. 

Add the wine to the skillet and then set the heat to medium. Use a silicone spatula to clean the bottom and sides of the skillet, the “fond” will add more flavor to the sauce. Bring to a gentle bubble and reduce by half, about 3-4 minutes. 

Add the butter and garlic to the skillet and cook for 1 minute. Add the flour and stir continuously for 2 minutes, until the raw flour smell is cooked off. 

Add the chicken broth/half and half mixture in small splashes, stirring continuously. Do this slowly to keep the roux intact and to maintain a thick consistency. 

Stir in the ½ chicken bouillon cube. Bring to a gentle bubble, then reduce heat to low and cover partially. Boil the Pasta 

Salt the boiling water and add the pasta. Cook until no more than al dente. Set a timer to avoid overcooking. Stir occasionally as it cooks. Drain once cooked and reserve 1 cup of pasta water. Finish the Dish 

Gradually sprinkle the cheese into the sauce, stirring continuously. 

Add the pasta and use a silicone spatula to gently toss to incorporate. Add the cooked chicken along with any juices from the plate and toss to combine. 

If desired, add pasta water, small splashes at a time, and gently toss until desired consistency is reached. (This can be very helpful when reheating leftovers as well, it smooths the sauce back out.) 

Optional: Squeeze fresh lemon over the pasta prior to serving. Garnish with parsley and serve 

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Notes 

Wine: Sauvignon Blanc is the best wine to use in this recipe, followed by Chardonnay, and then Pinot Grigio. Chicken broth can be used if you don’t cook with wine. 

Pasta: I used Colavita Shells for this recipe but a variety of pastas work well, including fettuccine, linguine, and farfalle pasta. 

Cheese: I use Belgioioso Parmesan and Romano cheese for this recipe. If needed, all Parmesan can be used instead of Parmesan and Romano. Grate the cheese from a wedge as it will melt and taste much better than packaged grated cheese. Ensure the base of the sauce isn't too hot when the cheese is added, otherwise the dairy can separate and create a grainy consistency. 

Bouillon: I use Better Than Bouillon for broth/bouillon in my recipes. It takes very little space and makes it easy to measure out customized amounts. If you don't have chicken bouillon for this recipe, it can be made without it. It just adds depth of flavor. 

Optional Flavor Enhancers: Worcestershire sauce, hot sauce, and honey (1 tsp of each) can be added to the chicken broth mixture in step 1, they can't be tasted outright but they make the other flavors pop! (I use Frank's hot sauce.) 

Optional additions include: Roasted broccoli, spinach, mushrooms, and cherry tomatoes. If adding mushrooms, I recommend that you sauté them separately and stir them into the sauce at the end. 

For a crunchy topping: Toast up some panko breadcrumbs and melted butter in a separate skillet and sprinkle them on top of the pasta at the end! 

Storage Store in an airtight container and refrigerate for up to 3 days or FREEZE for up to 3 months. 

Reheat leftovers in a makeshift double boiler to restore it back to its original consistency. Add reserved pasta water while reheating leftovers if possible, it helps to smooth the sauce back out. A little milk or chicken broth can also be used if you don't have pasta water. Frozen sauce should be thawed overnight in the fridge before reheating.

Classic Minestrone Soup

Oma J. 

Recipe Found HERE

1 Tablespoon olive oil

1 cup yellow onion, ½" dice 

1 cup celery, ½" dice

1 cup carrots, ½" dice

1 cup zucchini, ½" dice

1 cup yellow squash, ½" dice

1 Tablespoon, minced garlic

2 Tablespoons tomato paste

28 ounces diced tomatoes, canned with juice

4 cups unsalted vegetable stock, plus more to thin out soup

1 teaspoon (10 g) kosher salt

2 sprigs rosemary

1 bay leaf

1 teaspoon chopped oregano, or ½ teaspoon dried

15 ounces cannellini beans rinsed and drained

1 cup green beans, trimmed and cut ½" pieces 

black pepper, to taste

1 cup dried ditalini pasta, optional 

2 teaspoons chopped parsley 

Spinach, add handfuls of spinach to individuals servings if desired

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Heat a large Dutch oven or stockpot over medium-high heat and add oil. Once hot, add the onions, celery, and carrots, and sauté until lightly browned, 5 minutes. Add zucchini and yellow squash, and sauté for 2 minutes. Add garlic and sauté for 30 seconds. 

Add tomato paste and sauté for 30 seconds. Add diced tomatoes, vegetable stock, 1 teaspoon salt, rosemary, bay leaf, and oregano, and stir to combine. Turn the heat to medium and bring the liquid to a vigorous simmer. 

Add beans and pasta to the pot, and cook until pasta is al dente, about 10 minutes. Add green beans to the pot and cook until tender and bright green, about 3 minutes. 

Remove rosemary sprigs and add more vegetable broth to thin out the consistency, about 1 to 2 cups. Taste and season with more salt and pepper as desired. Garnish with parsley and serve hot.

Whole Wheat Oatmeal Chocolate Cookies

Recipe Found HERE

I typically will double this recipe and freeze extras for later. I buy Sunrise Flour Mill USDA Organic Heritage Whole Wheat Pastry Flour | Milled from White Sonora | Easier to Digest on Amazon. 

4 Tablespoons (50 grams) raw or turbinado sugar 

1/4 cup dark (95 grams) light or dark brown sugar (original recipe is 1/2 c sugar)

1/2 cup (115 grams) unsalted butter, at room temperature

1/2 teaspoon fine sea salt 

1 large egg 

3/4 teaspoon vanilla extract 

1/2 teaspoon baking soda 

3/4 teaspoon baking powder 

3/4 cup (95 grams) whole wheat flour 

1/4 cup (25 grams) wheat germ, wheat bran, oat bran, or finely chopped nuts (I like pecans) 

1 1/2 cups (120 grams) old-fashioned rolled oats

1 cup (6 ounces) dark chocolate, chopped into chunks 

Flaky sea salt, optional 

Heat oven to 350 degrees F and line a large baking sheet with parchment paper. 

In a large bowl, beat sugars, butter (if cold, in chunks), and salt together until fluffy. Add egg and vanilla, and beat until mixed. Sprinkle baking powder and baking soda over batter and beat until very well-combined, then a few more times around the bowl. Scrape bowl down. Add flour, wheat germ, oats, and chocolate and mix just until the flour disappears. 

Arrange 3-tablespoon mounds of cookies 3 inches apart on the baking sheet. Sprinkle each with a couple flakes of sea salt. I like to throw them in the freezer for 20-30 min so they don't spread as much when baking. 

Bake for 12 to 14 minutes. Cookies will be golden brown all over. Remove from oven and let set up on the baking sheet for 5 minutes before transferring them to a cooling rack. 

Extra dough will keep in fridge for 3 days, and longer in the freezer. I like to scoop then freeze it on a tray; once solid, I’ll pack them tightly in a freezer bag. You can bake them directly from the freezer; it usually only takes 1 to 2 minutes longer.

Shredded Chicken for Recipes

Recipe Found HERE

3-4 pounds chicken, about 4-6 large breasts

1 cup chicken broth

1 teaspoon salt

1 teaspoon pepper

1 teaspoon garlic powder

1 teaspoon onion powder 

Place chicken breasts in bottom of crockpot. Pour chicken broth and seasonings over chicken. Cook on low for 6-8 hours or high for 3-4 hours. Remove chicken from crockpot and shred with two forks or in KitchenAid mixer with the paddle attachment. Use the chicken right away in your favorite recipes. Or, allow chicken to cool and portion into zip-top bags and freeze for up to two months.

Greek Lemon Chicken Soup

Recipe Found HERE

I like to add 5-6 carrots and double the chicken.

3 Tablespoons extra-virgin olive oil, plus more for brushing 

2 carrots, chopped 

1 onion, chopped 

1/2 teaspoon Kosher salt

Freshly ground pepper 

1 cup farro 

4 cups low-sodium chicken broth

3 cups water

1 wide strip lemon zest (removed with a vegetable peeler), plus the juice of 2 lemons 

1 cup shredded rotisserie chicken breast, skin removed 

3 large eggs 

Optional Pita Bread with Feta:

1/2 cup crumbled feta cheese (about 2 ounces) 

1 tablespoon chopped fresh dill, plus more for topping 

2 pitas, halved 

Preheat the oven to 350 degrees F (for the pita bread). 

Heat the olive oil in a large pot over medium-high heat. Add the carrots, onion, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables soften, about 5 minutes. Add the farro and cook, stirring, until toasted, 1 minute. Add the chicken broth and 3 cups water; cover and bring to a boil. Add the lemon zest, reduce the heat to medium low and simmer, uncovered, until the farro is almost tender, about 15 minutes. Stir in the chicken. 

Whisk the eggs and lemon juice in a bowl; drizzle 1/2 cup of the hot broth into the eggs, whisking constantly. Gradually stir the hot egg mixture into the pot. Cook over medium-low heat, stirring constantly, until thickened, about 3 minutes. Season with 1/4 teaspoon salt. 

Pita Bread with Feta:

Combine the feta and dill in a small bowl; season with salt and pepper. Fill the pita halves with the feta mixture and lightly brush with olive oil. Transfer to a baking sheet and bake until the cheese melts, 2 to 3 minutes. Top each serving of soup with more dill; season with pepper. Serve with the stuffed pitas.

Creamy Herbed Chicken Noodle Soup

Recipe Found HERE

Egg noodles, frozen Reams noodles, or homemade noodles 

2 Tablespoons butter (divided) 

2 Tablespoons olive oil (divided) 

2-3 chicken breasts, seasoned 

Season chicken with: 

salt 

pepper 

Italian seasoning 

smoked paprika 

garlic powder 

onion powder 

1/2 large yellow onion, diced 

4 stalks celery, diced 

3-4 large carrots, diced 

1 Tablespoon Italian seasoning 

1 teaspoon red pepper flakes, to taste


8-10 cloves garlic, minced
 

1/2 cup dry white wine, optional 

6 cups chicken broth 

2-3 cups diced potatoes (optional) 

1 teaspoon chicken bullion 

1 Parmesan rind 

1 bay leaf 

1/2 - 1 cup heavy cream, to taste 

Juice of 1/2 lemon 

1/4 cup fresh parsley, to taste 

2 Tablespoons fresh dill, to taste 

1 Tablespoons fresh rosemary, to taste 

1 Tablespoons fresh thyme, to taste


1 lb egg noodles, cooked separately 

Cook egg noodles in salted water, drain, and set aside. 

In a large pot, heat 1 T butter and 1 T olive oil over medium-high heat. Sear chicken breasts until golden, about 3-4 minutes per side, then remove and set aside. 

Reduce heat to medium, and add remaining butter and olive oil. Sauté onion, celery, and carrot with salt, pepper, Italian seasoning, and red pepper flakes for 5-7 minutes. 

Add garlic and cook for 30 seconds, then pour in wine and simmer for 2 minutes. 

Add chicken broth, salt, and pepper. Stir in diced potatoes, chicken bouillon, Parmesan rind, and bay leaf, then return the chicken to the pot. Bring to a boil, then simmer for 15-20 minutes until potatoes are tender. 

Remove chicken, shred it, and set aside. 

Remove Parmesan rind and bay leaf. 

Stir in heavy cream, lemon juice, parsley, dill, rosemary, and thyme. Add the shredded chicken back to the pot, taste and adjust seasonings. Serve over the cooked noodles.

Pasta Salad

Nikki H.

1 box of tricolor fusilli

Red bell pepper

Baby cucumbers

Olives

Baby spinach

Little mozzarella balls

Carrots

Artichoke hearts

Sundried tomatoes

Newman's Own Family Italian dressing