CREAMY GARLIC PENNE PASTA WITH CHICKEN

Ingredients

• 12 ounces penne pasta cooked to al dente
• 2 tablespoons olive oil
• 1 1/2 pounds boneless skinless chicken breast cut into small pieces
• 5-6 cloves garlic minced
• 4 tablespoons all-purpose flour
• 3 tablespoons butter
• 2 cups nonfat milk
• 1 cup chicken broth
• 1 teaspoon Italian seasoning
• 1 cup Parmesan cheese divided
• 1/4 cup fresh chopped parsley plus some for garnish
• Olive oil
• Salt and pepper

Instructions

1. Cook pasta to al dente according to package directions. Drain and set aside until ready to use.
2. In a large, deep skillet, heat olive oil. Add chicken and season with a pinch or two of salt and pepper. Cook until chicken is no longer pink, about 5 minutes. Transfer to a plate and set aside with the pasta.
3. Add 3 tablespoons of butter to the skillet and melt, then stir in garlic and cook for 1 minute. Stir in flour and italian seasoning cook for about 1 minute or until golden. Whisk in milk and chicken broth and simmer for several minutes until thickened. Remove from heat and stir in half of the Parmesan cheese until melted.
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20-Minute BLT Easy Pasta Salad

Ingredients

• 1 pound bow tie pasta
• 1 cup zesty Italian salad dressing
• 1/2 cup creamy Ranch salad dressing
• 1 pound thick cut bacon, fried until crispy then cut into strips or crumbled (I think strips looks prettier, but it's a little more work)
• 2 large ripe tomatoes, diced (heirlooms work great here if you can get your hands on them)
• 10 leaves of crispy romaine lettuce, washed, dried, and chopped into bite sized pieces
• 1/3 cup red onion, diced
• Salt and pepper, to taste

Instructions

1. Bring a large pot of salted water to boil. Add pasta and cook until al dente, about 10 minutes.
2. Drain pasta and rinse under cold water until cool.
3. While the water is coming to a boil, heat a skillet over medium heat; add bacon strips, and cook until crispy, about 4 minutes on each side. Transfer bacon to a paper towel lined plate.
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TUSCAN PASTA SALAD

INGREDIENTS

• 16 ounce bowtie pasta, cooked and drained in cold water
• 1 7 ounce jar sun-dried tomatoes in oil, drained
• 1 red bell pepper, diced
• 1 6.5 ounce can sliced olives,
• 1 cup spinach
• ¼ cup basil, chopped
• ½ cup grated parmesan cheese
• Dressing:
• ¾ cup olive oil
• 2 tablespoons white vinegar
• 2 tablespoons water
• 1 teaspoon salt
• 1 teaspoons sugar
• 1 teaspoon dry oregano
• 1 teaspoon dry basil
• 1 clove garlic
• black pepper to taste

INSTRUCTIONS

1. In a large bowl combine pasta, sundried tomatoes, bell pepper, olives, spinach, basil, and parmesan cheese. Toss until combined
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Caprese Pasta Salad

Ingredients

• 16 ounce box of pasta (I like to use bowties)
• 1 pint cherry tomatoes (cut into 1/4 inch slices)
• 8 ounce mozzarella cheese ball (not shredded) (sliced into 1/2 inch pieces)
• 1/4 cup store-bought pesto
• 1/4 cup extra virgin olive oil
• 2 tbsp balsamic vinegar
• 1 tsp garlic powder
• 1 tsp salt (plus more for salting the pasta water)
• 1 tsp black pepper
• 1 tbsp fresh chopped basil for garnish (optional)

Instructions

1. Fill a large pot with water and 1 tbsp of salt and boil your pasta according to the package directions. 
2. While the pasta is cooking, slice your tomatoes into 1/4 inch slices and cut your mozzarella into 1/2 inch cubes. These sizes are just my preference so if you like them smaller or bigger, go for it! 
3. Once your pasta is done, drain it and rinse it with cold water. You do NOT want your mozzarella to get melty. 
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5. Read more instructions >> Click Here

One-Pan Veggie Fajita Pasta

An incredibly easy one-pan veggie fajita pasta sure to please even the pickiest of eaters! Add shrimp or chicken for a heartier meal!

Ingredients

• 16 ounces linguine
• (1) 28 oz can crushed tomatoes
• (1) 8 oz container vegetable stock
• 2 tablespoons Sriracha hot sauce (plus more for serving)
• 1 large (or two small) red onion, thinly sliced
• 8 cloves garlic, thinly sliced
• 1 large red bell pepper, thinly sliced
• 1 green pepper, thinly sliced
• 1/2 teaspoon red-pepper flakes
• 1 tablespoon salt
• 1 teaspoon cumin
• 3/4 teaspoon chili powder
• 1/4 teaspoon ground oregano
• 2 sprigs cilantro, plus extra for garnish
• 3 tablespoons extra-virgin olive oil
• Freshly ground pepper, to taste
• 2 1/2 cups water
• 1/3 cup Full-Fat Greek yogurt (optional, makes it creamy)
• Limes, for serving

Instructions

1. In a VERY large pot (preferably heavy bottomed) combine linguini, tomatoes, stock, hot sauce, onion, garlic, red and green peppers, red-pepper flakes, cilantro, oil, salt, cumin, chili powder, oregano, pepper, and water. Bring to a boil over high heat.
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