Category: Italian

Apr 27

Baked Caprese Chicken Skillet

6 servings

4 boneless, skinless chicken breasts

1 cup pesto

6 ounces fresh mozzarella cheese, sliced into 12 pieces

3 tomatoes, thickly sliced

1 pint cherry tomatoes

2 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper

12 ounces spaghetti

2 tablespoons balsamic vinegar

Chopped fresh basil, as needed for finishing

1. Preheat the oven to 350°F. Grease an oven-safe skillet generously with nonstick cooking spray.

2. Place the chicken breasts in the prepared skillet. Dollop 1 tablespoon pesto onto each piece and then rub it all over to fully coat the chicken.

3. Top each chicken breast with 3 mozzarella slices and a few tomato slices. Arrange the cherry tomatoes in the skillet around the chicken. Drizzle with olive oil and season with salt and pepper.

4. Transfer the skillet to the oven and bake until the cheese is melted, the tomatoes are soft and the chicken is fully cooked, 20 to 22 minutes.

5. While the chicken cooks, bring a large pot of salted water to a boil. Add the spaghetti and cook according to the instructions on the package. Drain the pasta and then toss with the remaining pesto.

6. To serve, divide the pasta among four plates and top each serving with a piece of chicken. Drizzle each plate with ½ tablespoon balsamic vinegar and garnish with fresh basil. Serve immediately.

 

https://www.purewow.com/recipes/baked-caprese-chicken-skillet

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Posted in Chicken, Italian, Main

Apr 27

Chicken Parmesan Baked Pasta

Ingredients

  •  16 oz. penne pasta
  •  2 cups cooked bite-size chicken pieces or shredded chicken
  •  4 cups marinara sauce  can use store bought sauce
  •  3 cups shredded mozzarella cheese divided
  •  1 cup Parmesan cheese divided
  •  Salt and pepper to taste
  •  3 tablespoons butter
  •  2 cloves garlic minced
  •  1 cup panko bread crumbs
  •  1/4 cup chopped fresh basil optional

Instructions

    1. Preheat the oven to 350 degrees F.
    2. Bring a large pot of water to a boil. Salt the water and cook the pasta according to package directions. Rinse and drain the pasta in a colander.
    3. Pour pasta back into the pot and add the cooked chicken, marinara sauce, 1 1/2 cups mozzarella cheese, and 1/2 cup parmesan cheese. Season with salt and black pepper, to taste.
    4. In a medium skillet, melt the butter over medium heat. Add the garlic and panko bread crumbs and cook for 3-4 minutes, stirring occasionally. Remove from heat and let cool.
    5. Spray a 9×13-inch baking dish with nonstick cooking spray. Pour the pasta mixture evenly into the pan. Top with the remaining 1 1/2 cups of mozzarella cheese. Mix the remaining 1/2 cup parmesan cheese into the panko bread crumbs. Sprinkle panko mixture over the top of the pasta. Spray a large piece of foil with nonstick cooking spray and cover the pasta dish.
    6. Bake for 30 minutes. Carefully remove the foil from the pan and bake until the pasta is bubbly and panko topping is golden brown, about 5-10 minutes. Garnish with fresh basil, if desired.
    7. Note-if you don’t have leftover cooked chicken or shredded chicken, cut 2 boneless, skinless chicken breasts into bite size pieces and cook in olive oil until cooked through. Season with salt and pepper.
https://www.twopeasandtheirpod.com/chicken-parmesan-baked-pasta/

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Posted in Chicken, Italian, Main

Apr 27

Roasted Vegetable Lasagna Rolls

MAKES 12 rolls

Ingredients

  • 1 (8 oz.) zucchini, cut into 1/4-inch circles
  • 1 (1 lb.) eggplant, cut into 1/4-inch circles
  • 8 oz. Portobello mushrooms, gills scraped out & stems removed, thinly sliced
  • 1/2 tsp salt
  • 3 tbsp + 1 tsp olive oil, divided
  • 15 whole wheat lasagna noodles*
  • 1/2 onion, chopped
  • 3 garlic cloves, minced
  • 3/4 cup whole milk ricotta cheese
  • 3 tbsp minced flat-leaf parsley
  • 1/4 tsp ground pepper
  • 1/8 tsp salt
  • 2 1/2 cups marinara sauce (your favorite kind)
  • 1/4 cup grated Parmesan sauce (rennet-free for vegetarian)

Directions

  1. Preheat the oven to 450 degrees F. Lightly coat two baking sheets with cooking spray.
  2. Arrange the zucchini and eggplant slices on a large piece of paper towel. Sprinkle on both sides with ½ teaspoon of salt. Gently press another piece of paper towel on top of the vegetables and let sit for 20 minutes to draw out the extra liquid.
  3. Rinse the salt off of the zucchini and eggplant slices and pat dry. Combine in a bowl with the portobello mushroom slices and toss with 3 tablepoons of olive oil.
  4. Arrange the vegetables on the prepared baking sheets. Cook until the vegetables are tender and starting to brown on the underside, switching position of the baking sheets halfway through, about 20 minutes. Let cool, then roughly chop the vegetables.
  5. While the vegetables are cooking, bring a large pot of salted water to a boil. Add the lasagna noodles and cook until just tender. Drain the noodles, gently rinse with cold water and lay on a kitchen towel, separated from each other.
  6. Heat ½ teaspoon olive oil in a medium skillet set over medium heat. Cook the onion until tender, 4 to 5 minutes. Add the garlic and cook for 30 seconds.
  7. In a medium bowl, stir together the onion mixture, ricotta cheese, parsley, pepper and ⅛ teaspoon salt.
  8. Arrange a few lasagna noodles on a cutting board. Spread a heaping tablespoon of the ricotta mixture along the length of each noodle. Top with a generous ¼ cup of the chopped roasted vegetables.
  9. Starting at one short end, tightly roll up the lasagna noodle and filling.
  10. Turn the oven to 400 degrees F.
  11. Prepare a 9- by 13-inch baking dish by spreading 1 cup of marinara sauce on the bottom. Arrange the lasagna rolls, seam side down. Repeat with the remaining lasagna noodles and filling.
  12. Spread the remaining 1 ½ cups tomato sauce on top, and sprinkle with the Parmesan cheese.
  13. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 5 to 10 minutes, or until the cheese is melted. Remove from the oven and let cool for 5 minutes before serving.

https://www.cookincanuck.com/roasted-vegetable-lasagna-rolls-recipe/

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Posted in Italian, Kid friendly, Main

Apr 27

Cauliflower cashew alfredo pasta sauce

Ingredients
  • 3 cups of cauliflower florets
  • 4 cups low sodium chicken broth or water
  • 1 cup raw, unsalted cashews (soaked overnight)
  • 1 tablespoon unsalted butter
  • 1 teaspoon teaspoon garlic powder
  • ½ teaspoon cumin
  • ¼ teaspoon turmeric
  • ¼ cup grated parmesan (can add less if you wish)
Instructions
  1. Place cauliflower and broth (or water) in a large pot and bring to a boil. Reduce heat to low and simmer, covered, until cauliflower is fork tender and very soft, about 8-10 minutes. Don’t drain.
  2. Using a slotted soon, transfer cauliflower to a blender and add cashews, butter, cumin, and turmeric. Add about 1 cup of reserved cooking liquid to blender and blend on high until completely smooth and creamy. Add more liquid if thinner consistency desired.

http://www.mjandhungryman.com/kid-friendly-cauliflower-cashew-alfredo-pasta/

 

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Posted in Italian, Kid friendly, Main

Apr 23

Chicken Pesto Pizza Rolls

SERVES 12

Ingredients
  • 1 package Pillsbury Classic Crust Pizza Dough
  • 1 tablespoon olive oil
  • 1/2 medium onion, sliced
  • 1/2 red bell pepper, sliced
  • 1 (7-ounce) container refrigerated pesto
  • 1 cup chopped cooked chicken
  • 1 (8-ounce) package shredded mozzarella
  • 1/4 cup freshly grated Parmesan cheese
  • marinara sauce, for serving
Instructions

  1. Preheat oven to 400 degrees.

  2. Heat oil in a a medium pan and cook the onion and bell pepper until crisp tender. Set aside.

  3. Unroll pizza dough on a lightly floured surface. Roll dough out to flatten it some.

  4. Spread dough with pesto.

  5. Sprinkle with onions, peppers, chicken, and both cheeses.

  6. Starting at a long side, tightly roll the dough up jelly-roll style.

  7. Slice into 12 slices. Place cut side down in a lightly greased 12-inch cast iron pan. Alternately, you can put them on a lightly greased baking sheet.

  8. Bake for 18 to 20 minutes, or until golden. Serve with marinara sauce

     

Chicken Pesto Pizza Rolls

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Posted in Chicken, Italian, Kid friendly, Main

Apr 23

Zucchini Noodles

INGREDIENTS

  1. 1/2 teaspoon coconut oil
  2. Pinch of salt
  3. 1 tablespoon almond flour or almond meal
  4. 4 large zucchinis, sliced with a julienne peeler (1/4″)
  5. 2 tablespoons extra-virgin olive oil
  6. 2 cloves garlic, minced
  7. 1/2 teaspoon red pepper flakes (or more to taste)
  8. 1 tablespoon minced parsley
  9. 1/4 teaspoon black pepper

DIRECTIONS

  1. Heat a large skillet over medium-high heat, about two minutes. Add the coconut oil, and once it’s melted, add the almond flour and a pinch of salt.
  2. Stir often with a wooden spoon, until it’s toasty brown, about two minutes. Remove crumbs from the pan and save for garnish.
  3. In the same skillet, add the julienned zucchini noodles. Sauté them until just tender, about one to two minutes. Turn heat to low.
  4. In a new pan on low heat, combine olive oil, garlic, and red pepper flakes, stirring with a spoon until fragrant, about 20 seconds.
  5. Transfer the zucchini noodles to garlic and oil mixture. Toss and stir until they’re coated.
  6. Turn off the heat and add parsley, salt, and black pepper. Sprinkle with almond flour crumbs before serving!

https://www.popsugar.com/fitness/Paleo-Zucchini-Pasta-Recipe-30533896

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Posted in Italian, Main, Vegan

Apr 21

Carrot Fettuccine with Mushrooms and Red Pepper (paleo)

SERVES

INGREDIENTS

  1. 1 1/2 tablespoons olive oil
  2. 1 garlic clove, minced
  3. 1/2 cup baby bella mushrooms, sliced
  4. 1/2 cup diced red bell pepper
  5. 2 tablespoons fresh basil, chopped
  6. 1/2 cup cherry tomatoes, quartered
  7. 3/4 cup marinara sauce
  8. 3 large carrots, peeled
  9. Salt and pepper to taste
  10. 1/2 tablespoon fresh basil, chopped, for garnish

DIRECTIONS

  1. Pour oil in a large pan, and heat on medium low.
  2. Add the garlic, mushrooms, red pepper, and two tablespoons of the fresh basil. Sauté for five minutes.
  3. Add the tomatoes, and cook for another eight minutes.
  4. While that’s cooking, use a vegetable peeler to cut the carrots into ribbons.
  5. Add the marinara and carrots to the pan. Cook for another eight to ten minutes or until the carrots are cooked to the firmness you prefer.
  6. Pour into a bowl, sprinkle with the last half-tablespoon of fresh basil, and enjoy!

https://www.popsugar.com/fitness/Paleo-Pasta-Recipe-Carrot-Fettuccine-32291365

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Posted in Italian, Main, Vegan

Mar 14

Fettuccine Alfredo

SERVES 4

INGREDIENTS
kosher salt
1 lb. fettuccine
1/2 c. heavy cream
1/2 c. butter
1/2 c. freshly grated Parmesan, plus more for sprinkling

Freshly ground black pepper

2 tbsp. chopped parsley
DIRECTIONS
  1. In a large pot of boiling salted water, cook pasta according to package instructions. Reserve about 1 cup of pasta water then drain.
  2. Meanwhile, in a large skillet over medium heat, add cream and butter. Cook until the butter is melted and the cream is heated through. Whisk in Parmesan and season with salt and pepper.
  3. Add cooked pasta and toss until coated in sauce. If the sauce is too thick, add reserved pasta water, 1 tablespoon at a time. Garnish with parsley and serve immediately.

https://www.delish.com/cooking/recipe-ideas/a55312/best-homemade-fettuccine-alfredo-recipe/

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Posted in Italian, Main

Mar 14

Italian Chicken Skillet

SERVES 4

INGREDIENTS
2 tbsp. extra-virgin olive oil
1 lb. boneless skinless chicken breasts

Kosher salt

Freshly ground black pepper

1/2 onion, thinly sliced
2 bell peppers, thinly sliced
2 medium zucchini, sliced into half moons
2 cloves garlic, minced
1/2 tsp. dried oregano
1 c. low-sodium chicken broth
1 oz. (14-oz.) can crushed tomatoes
1/4 c. freshly torn basil
DIRECTIONS
  1. In a large skillet over medium-high heat, heat oil. Season chicken with salt and pepper and cook until golden and cooked through, about 8 minutes per side. Transfer to a plate.
  2. Add onion and peppers to skillet and cook until soft, 5 minutes. Add zucchini and cook until slightly charred, 3 minutes more, then add garlic and cook until fragrant, 1 minute more. Season with oregano.
  3. Add broth and crushed tomatoes and simmer 10 minutes. Return chicken to skillet and top with sauce and vegetables.
  4. Garnish with basil before serving.

https://www.delish.com/cooking/recipe-ideas/recipes/a47442/italian-chicken-skillet-recipe/

 

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Posted in Italian, Main

Mar 14

Tomato Butter Spaghetti

SERVES 4

INGREDIENTS
1 tbsp. extra-virgin olive oil
1 onion, chopped
kosher salt
Freshly ground black pepper
2 cloves garlic, minced
3 lb. fresh tomatoes, chopped
1 tbsp. dried oregano
4 tbsp. butter
8 oz. Cooked spaghetti
1/4 c. Fresh basil leaves, torn
Finely grated Parmesan, for serving (optional)
DIRECTIONS
  1. In a large skillet over medium heat, heat oil. Add onions and season with salt and pepper. Sauté until beginning to soften, then stir in garlic and cook until fragrant, about 1 minute. Add tomatoes and stir to combine. Continue to cook over medium heat to let the tomatoes start to break down.
  2. When the mixture reaches a simmer, reduce heat slightly and and stir in butter. Season again with salt and pepper, add oregano, and let simmer about 15 minutes more to allow the flavors to develop. Taste and season as necessary. Serve over cooked pasta and top with basil and Parmesan, if desired.

https://www.delish.com/cooking/recipe-ideas/recipes/a49063/tomato-butter-spaghetti-recipe/

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Posted in Italian, Main

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