Tag Archives: Pasta Recipes

No Draining Needed Pasta

Hello everyone 🙂

I hope you are having a great week.
This week in Cooking with Court I chose to cook only two dinners. I wanted a day to myself so I could clean the house and do some other things. I am sure some of you can relate to this as well. Life sometimes can get really crazy so always remember to take the time to occasionally give yourself a break.

If you currently still find it difficult to transfer a pot filled with hot water to your sink to drain your pasta then may I suggest to you to cook this One Pot Pasta recipe. It's the easiest, most amazing dish you will ever make. Even the pasta gets cooked right in the pot. How simple is that?

One Pot Pasta

INGREDIENTS:

1 lb Barilla spaghetti
1 (12.8-oz) package smoked andouille sausage, thinly sliced
1 large onion, thinly sliced
3 C halved grape tomatoes
2 C fresh or dried basil
4 cloves garlic, minced
4 1/2 C. Water
1/2 tsp salt
1 tsp black pepper
1 C grated Parmesan

DIRECTIONS:

1. In a large stockpot or Dutch oven over medium high heat, add spaghetti, sausage, onion, tomatoes, basil, garlic and
4 1/2 cups water; season with salt and pepper, to taste. Stir constantly.

2. Bring to a boil; reduce heat and simmer, uncovered, until pasta is cooked through and liquid has reduced, approximately eight-ten minutes. Stir in Parmesan. Serve immediately.

Source Damn Delicious

Cook. Learn. Relax.

It’s amazing how what you can learn when you are cooking. Whenever I learn something new when I am cooking I get really excited. For me, it was no different because when I was preparing this Cajun Chicken Alfredo Pasta I learned how to make my own chicken broth. I was very proud of myself. I didn’t realize how easy it was to make. I have the full directions in the recipe but all you have to do is boil the chicken in a large pot filled with water for a certain amount of time. There! You have it. You just made yourself chicken broth. Congratulations!!! 😊 You can either pour it into an airtight container and freeze it for six months or use it to cook the pasta.

Back to the recipe

The night I made this my brother’s friend came over to spend the night. To my amazement, both my brother and his friend not only ate it but they too LOVED IT!!! It was practically gone the next day. This Cajun Chicken Alfredo makes an excellent 30-minute-meal for a busy weeknight! I promise that it will become a new favorite in your family.

Cajun Chicken Alfredo Pasta

Ingredients

8 oz. bowtie pasta (or your favorite type)
1 head of broccoli, cut into pieces
2 Tbsp butter
3 cloves garlic, minced
1 lb boneless, skinless chicken breast
2 – 3 tsp Cajun seasoning, to taste
4 oz cream cheese, softened and cut into small pieces
1 C milk
3/4 C freshly grated Parmesan cheese
1/2 tsp ground black pepper
1/2 tsp salt, more to taste, if needed

Directions

1. Place raw chicken breast in a large pot. Fill the pot with water until the chicken is covered. Place the pot on the stove and cook on medium/high heat for fifteen to twenty-five minutes or until it’s cooked through. When the chicken is finished remove from the heat. Place a colander on top of a large bowl carefully pour the chicken into the colander to let it drain. Then cut the cooked chicken into bite size pieces. Set the chicken aside.

2. Meanwhile, pour the chicken broth back into the pot.  When it comes to a full boil add the uncooked pasta to the large pot of boiling water/broth. Cook until noodles are tender, but add the broccoli to the pot of boiling pasta water/broth about one minute before the noodles are done. Drain and set aside.

3. In the same large pot, melt the butter over medium heat. Add the garlic and cook for about two minutes, stirring constantly. Add the cooked chicken pieces and season with cajun seasoning. Cook for two-three minutes.

4. Add the cream cheese, stirring well until melted and smooth, two-three minutes. Gradually add milk and stir until it’s fully incorporated into the sauce. Stir in the Parmesan cheese, salt, and pepper. Stir until the cheese is melted and the sauce is the desired consistency. Add broccoli and hot cooked pasta and stir to combine.

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Source Tastes Better From Scratch

Court’s Cooking Notes: If you’re not quite yet comfortable cooking on the stove you can also bake your chicken. But, this time I am not going to tell you what to do because I want to challenge yourself to figure out what to do and how to do it.

Comfort Food Made Healthy

Chicken Spaghetti is my latest comfort food favorite. I have already eaten it twice on two separate occasions. The first one was at a friend’s Birthday party. The second one was when I stayed with my Grandparents. During my visit I went with my Grandmother to a ladies luncheon. After eating Chicken Spaghetti for the second time I was in love with the dish.

I enjoyed it so much that I wanted to make it too except with half the calories. I searched for one and came across this Healthier Chicken Spaghetti Recipe that is honestly full of flavor. It too is a healthier alternative of the Pioneer Woman’s classic — entirely homemade with no cream soups! It’s a simple make-ahead and freezer friendly meal.

I’m certain that your family will love this dish so much that they will probably even forget it’s healthy.

Healthier Creamy Chicken Spaghetti Bake

INGREDIENTS

3-4 C. cooked, cubed chicken breast (approximately 3 breasts)
2 Tbsp. canola oil
½ C. medium onion, chopped
½ C. green bell pepper, chopped
½ C. red bell pepper, chopped
3¾ C. Barilla whole wheat spaghetti, broken into 1.5″ pieces
1 large carrot, peeled and shredded
1 tsp. salt
½ tsp. paprika
¼ tsp. black pepper
1 tsp. minced garlic
3 tsp. all-purpose flour
3 C. 1% milk
2 C. low-fat cheddar cheese, divided

Directions

Preheat oven to 400 degrees F and lightly grease a 9×13″ baking dish with cooking spray.

1. In a large skillet, heat oil over medium-high heat. Combine the onion, green pepper, and red pepper and cook until softened. Meanwhile, cook the spaghetti according to package directions until just al dente. Drain and transfer the pasta to a large pot. Then add the onion and bell pepper mixture to the pasta. Stir until well combined.

2. Next, add the carrot, salt, paprika, pepper, garlic and cook for one-two minutes. Stir in flour until completely absorbed. Add milk and cook, stirring often, until thickened. Stir in the cooked chicken, and one cup cheddar cheese.

3. Spread the mixture into the baking dish, top with remaining one cup cheese and bake twenty-thirty minutes, until hot and bubbly. Serve.

Source The Recipe Rebel

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Sloppy Joes in a bowl

One-Pot Sloppy Joe Noodle Skillet

1 Tbsp butter
1 large onion, peeled and chopped
1 red bell pepper, seeded and chopped
3 cloves garlic, minced
1 1/2 lbs lean ground beef (or ground turkey)
2 – 15-oz cans diced fire roasted tomatoes
15 oz can tomato sauce
1/3 C. packed brown sugar
1/4 C. Worcestershire sauce
2 Tbsp apple cider vinegar
2 Tbsp hot sauce or more to taste (I used Franks RedHot Buffalo Sauce.)
12 oz wide egg noodles (could be gluten free)
1-2 C shredded Mexican blend cheese

Directions:

1. Place a large deep saute pan over medium heat. Combine the butter, onion, bell pepper, and garlic. Saute for three-four minutes to soften. Then push the veggies to the edges of the pan and add the ground beef. Break the ground beef into small chunks with a spoon. Cook the meat until it has browned and no longer pink. Discard the fat.

2. Combine two cans of diced tomatoes and one can tomato sauce to the pan. Use an empty can to add fifteen ounces of water to the pan. Then mix in the brown sugar, Worcestershire sauce, vinegar, and hot sauce. Stir in the noodles and make sure they are well submerged. Then cover the pan and simmer for five-nine minutes until the pasta is cooked through. Taste, then salt and pepper as needed. Sprinkle cheese over the top and serve warm!

Source A Spicy Perspective

 

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