CREAMY CHICKEN MUSHROOM FLORENTINE

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Creamy Chicken Mushroom Florentine is ready in about 30 minutes! It is filled with sun dried tomatoes, green pepper, spinach, mushrooms and the creamiest pasta!

What you Need:

1 pound boneless skinless chicken breasts cut into one inch pieces
1 tablespoon butter
1 teaspoon olive oil
2 cloves garlic minced
1/4 cup sun dried tomatoes

1 small green pepper diced(optional)
4 ounce small mushrooms sliced
1 tablespoon flour
2 cups chicken broth
1 1/2 cup half and half
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder
8 ounces linguine broken in half and cooked
1/4 cup grated parmesan cheese
2 cups fresh baby spinach

The sauce for the Pasta gets nice and thick serve over pasta

How to Make it:

Cook pasta as you are cooking the chicken to get it ready to mix in the end.

In a large skillet over medium high heat add the butter and cook the chicken until golden brown and no longer pink. Add the olive oil and cook the garlic, sun dried tomatoes, and mushrooms until tender. Add in the flour and cook for another minute.

Slowly add the chicken broth, half and half, salt, pepper, and garlic powder and whisk until incorporated. Add the cooked pasta and bring just to a simmer. 

Remove from the heat and add the parmesan cheese and spinach and stir until the spinach starts to wilt. Serve immediately.

Creamy Rotini

 

Delicious pasta and meat made with two types of sauce, a white sauce and a meat sauce with ground beef and Italian sausage, lots of cheese and rotini pasta.

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8 Servings

CALORIES

1074 kcal

INGREDIENTS

 

For the Meat Sauce

1 pound ground beef

1 pound ground Italian sausage

1 onion, diced

1 teaspoon garlic powder

1 teaspoon slap ya mama

1 teaspoon black pepper

½ teaspoon red pepper flakes

(2) 15 ounce cans tomato sauce

12 ounce can tomato paste

1 teaspoon oregano

1 teaspoon basil

For the Creamy White Sauce

½ cup butter

1 tablespoon flour

16 ounce heavy cream

6 ounce shredded Parmesan cheese

Salt and pepper, to taste

½ cup pasta water

16 ounce box Rotini pasta(any pasta will work)

2 cups mozzarella cheese, shredded

How to Make it:

Preheat oven to 350° and spray a 9 x 13 baking dish with non-stick cooking spray. Set aside.

Bring a large pot of water to a boil and cook pasta per package directions for al dente. Reserve ½ cup of pasta water, then drain pasta and set aside.

In a large skillet or frying pan, over medium high heat, cook ground beef, Italian sausage and onions until meat is not longer pink and onions are tender. Drain and return to pan.

Sprinkle with seasonings, stir.

Pour tomato sauce and tomato paste into the meat mixture. Stir to combine, cover and let simmer, stirring occasionally.

In a medium saucepan, over medium heat, melt butter and then stir in flour.

Pour heavy whipping cream and stir until combine.

Add Parmesan cheese, stir until melted and add salt and pepper.

Add pasta water to cheese sauce, stir.

Add cooked pasta to cheese sauce, stir to combine.

Pour pasta and cheese sauce into prepared baking dish followed by ground beef mixture on top.

Sprinkle with shredded cheese and bake uncovered for 20 minutes or until the cheese is hot and bubbly.

Serve with a side salad and garlic bread.

 

Calories: 1074kcal

Italian Sausage Spaghetti

 

This spaghetti has some good veggies, sauce, Italian Sausage and really good spices and herbs, over whole wheat spaghetti noodles. You can change the veggies if you like. Fresh and delicious Goes well with some Cheesy Italian bread.

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Serves 3-4 people(use less amounts if you want less servings)

What you Need:

2-4 Italian Sausages(sliced about 1/2" slices)
1/2-1 onion diced
4-5 garlic cloves minced
1 zucchini diced
4-8 oz mushrooms quartered

1 28 oz can crushed tomatoes or tomato sauce
1tsp each garlic powder, onion powder, thyme, oregano, basil, pepper
dash of salt if you like
whole wheat pasta to serve as many as you need, (I use about a dimes size per person)

How to make it:

First dice or chop your ingredients, bring a large pot of water to boil for pasta

Heat a large pot with about 3-4 turns of the olive oil bottle, when hot toss in the onions and sauté 2 minutes, then add garlic cook another minute, add  your sausage and cook till no longer pink in centers, add zucchini and cook for about 4 minutes, then add mushrooms cook another 4 minutes. Now cook pasta Once everything is cooked, next add 1 can of crushed tomatoes and stir. Then add spices and stir in, bring up just till it starts to bubble then turn down heat to low simmer about 15 minutes but don't let it stick to bottom. 

Drain pasta and serve with sauce. Fresh and delicious 

prepare the veggies and sausage

Next add sauce and spices and simmer the flavors

Garlic Parmesan Pasta with Mushroom and Spinach

Here is a vegetarian dish that is really creamy full of flavors of garlic, parmesan, Italian seasonings, red pepper flakes if you like them, and mushrooms and spinach. If you want you may add chicken or beef just cook it ahead and add in to the sauce with the rest and serve.

#recipeideas #Ilovetocook #comfortfoods #cooking #goodfoods #pastarecipes #vegetarianrecipes

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4 SERVINGS   

What you Need:

14 oz pasta(your choice)
3 tablespoons olive oil
2 medium onions, sliced
3 or 4 cloves garlic, minced
14 oz mushrooms, sliced
10 oz fresh spinach
1/2 cup low-sodium vegetable broth
Fresh cracked pepper, to taste
1 teaspoon Italian seasoning
1/2 cup parmesan cheese, grated
1/2 cup heavy whipping cream
1 teaspoon red chili pepper flakes, optional

How to make it:

To make the creamy parmesan spinach mushroom pasta skillet: Cook the pasta in salted water until al dente, according to the package instructions.

Heat 1 tablespoon olive oil in a large skillet. Add the onion and saute for 2-3 minutes until translucent and slightly browned. Remove from the skillet and transfer to a plate.

In the same skillet, add the mushrooms and sauté for about 3 minutes until browned. Add a bit of oil if necessary. Remove mushrooms to the plate with onion and set aside.

In the same skillet, add the spinach and cook for 2 minutes until just wilted. Adjust seasoning with salt and pepper. Remove spinach and drain excess water. Transfer to another plate.

Still in the same skillet, heat a little oil, add the chopped garlic and cook for about 30 seconds, then deglaze with vegetable broth. Add cream, grated parmesan, chili pepper flakes, and Italian seasoning and cook for 2 minutes, stirring until combined and the cream gets some color.

Once the pasta is ready, add mushrooms, onion, and spinach back to the skillet, then put drained pasta and toss to combine. Add more parmesan and Italian seasoning and give a quick stir. Serve the creamy parmesan spinach mushroom pasta with red chili pepper flakes and more parmesan, if you like. Enjoy!

CHEESY SMOKED SAUSAGE ONE POT PASTA

Easy dish to make and it tastes so good, I used peas today but you can use any veggie you like, fresh or frozen. 

serves 6

Ingredients
1 Tablespoon Olive Oil
1 Onion, Diced
2 Cloves Minced Garlic
1 13 Ounce Package Smoked Sausage, Sliced into rounds, then in half
2 Cups Chicken Broth
½ Cup Milk
Salt and Pepper, To Taste
8 Ounces Egg Noodles
1 ½ Cups frozen peas
1 Cup Shredded Cheddar Cheese
¼ Cup Shredded or Grated Parmesan Cheese

Instructions

Heat the olive oil in a large skillet over medium high heat. Add the onion, garlic, and sausage to the pan and cook for 3-4 minutes, until the sausage is lightly browned.

Stir the chicken broth, milk, salt, pepper, egg noodles, and broccoli.

Bring to a boil, then cover, reduce heat to low and simmer for 10-12 minutes until the liquid has reduced and the broccoli and noodles are cooked through.

Stir in the cheddar cheese.

Top with parmesan and parsley as desired

Tuscan Chicken Mac And Cheese

Tuscan Chicken Mac And 3 Cheese is a delicious change over regular mac and cheese
 will be hard to go back to regular Mac and Cheese after this! You can change the flavor by the tomatoes and cheeses you use, keep in mind.

Servings: 6
Ingredients
2 large skinless boneless chicken breasts pounded to 1-inch thickness (or 4 boneless and skinless chicken thigh fillets)
Salt and pepper, to season
1/2 teaspoon paprika (sweet or smokey)
1/2 teaspoon dried parsley
1 tablespoon oil, divided (use olive or canola oil)
2 tablespoons butter
1 small onion chopped
4-6 cloves garlic finely diced
1/3 cup white wine OPTIONAL (use chicken broth instead if you wish)
1 can fire roasted, rotel or stewed tomatoes
3 level tablespoons flour
2 cups chicken broth
1-2 cups milk OR light cream* or half and half, divided
2 teaspoons dried Italian herbs
10 ounces elbow macaroni uncooked (3 cups)
3 cups baby spinach leaves
1 cup fresh grated Parmesan cheese
3/4 cup mozzarella cheese shredded
1/2 cup grated cheese Cheddar or your choice of cheese
2 tablespoons fresh parsley chopped

How to make it:
Cut chicken in bite size pieces then get your 2 tsp of oil hot in large pot
Season chicken with salt, pepper, paprika, dried parsley Heat the remaining oil in a large pot or pan over medium-high heat. Add the chicken and sear on both sides until golden brown, cooked through and no longer pink in the middle. Transfer chicken to a plate,  and set aside.
To the same pan, add the butter and fry the onion and garlic until the onion turns transparent, stirring occasionally (about 2 minutes). Pour in the white wine and allow to simmer for 5 minutes, or until beginning to reduce down.
In another pot get water boiling to cook 3 cups macaroni then while waiting for water to boil
Add the  tomatoes and cook for 1-2 minutes
Stir the flour into the pot and allow to cook for a further minute. Then, add the broth, 2 1/2 cups of milks (or cream/half and half), herbs, salt and pepper, and bring to a very low simmer (lower the heat if you need to).
Add the spinach and stir through until wilted.
Cook macaroni 8 minutes after water boils, when done, drain and add to pot of sauce stir
Take the pot off the stove and stir all of the cheese in quickly. Adjust salt and pepper to taste. If the sauce it too thick, add the 1/2 cup milk (or cream) in 1/4 cup increments, until reaching desired thickness. The sauce will continue to thicken as it cools.
Sprinkle with parsley, and stir through. Serve immediately

Recipe Notes
*low fat milk is ok. You can also use a light cream, heavy cream or evaporated milk. Depending on your choice of calories or flavor.
**For added cream flavor, add in 1/2 cup light cream (or heavy cream if you wish), right before right before adding in the spinach. Allow it to get hot but do not let boil before adding in the spinach!

CREAMY TOMATO and Roasted Chicken SPINACH PASTA

So savory so zesty it's a delicious meal with a whole lotta flavor oh so

cheesy good and you get a good serving of vegetables too.

INGREDIENTS
1/2 lb penne pasta
1 small onion
1lb baby bella mushrooms
2 cloves garlic
1 Tbsp olive oil
15 oz can diced tomatoes
1 can of rotel spiced tomatoes
1 jar of roasted red tomatoes
1 jar of roasted green peppers*(any color will work)
1/2 tsp dried oregano
1/2 tsp dried basil
1 pack of Lipton onion  soup*(I make my own using chicken broth minced dried onions and poultry season)
pinch red pepper flakes (optional)
1/2 tsp salt
freshly cracked pepper to taste
2 Tbsp tomato paste
2 oz cream cheese
1/4 cup grated Parmesan
1/4 cup grated Asiago Cheese
1/2 9 oz. bag fresh spinach
1 rotisserie herb chicken

INSTRUCTIONS
Bring a large pot of water plus onion soup to a boil over high heat. Add the pasta and cook until tender (7-10) minutes. Drain the pasta in a colander. Keep 1 cup of pasta water to add to the recipe.

While waiting for the pasta to cook, dice the onion and mince the garlic. Cook both in a large skillet with the olive oil over medium-low heat until softened and transparent add mushrooms last cook till soften (about 5 minutes).

Add the diced tomatoes (with juices), pasta water, and the Rotel tomatoes, oregano, basil, red pepper flakes, salt, and some freshly cracked pepper to the skillet with the onions and garlic. Stir to combine. Add the tomato paste and a 1/2 cup of water to the skillet and stir until the tomato paste is dissolved into the sauce.

Turn the heat down to low. Cut the cream cheese into a few pieces and then add them to the skillet with the tomato sauce. Use a whisk to stir the sauce until the cream cheese has fully melted in and the sauce is creamy. Add half of the Parmesan to the skillet and whisk until it is melted in. Add the remainder of the parmesan and whisk until melted in again.

Add the fresh spinach and gently stir it into the sauce until it has wilted (3-5 minutes). Add the pasta and stir until it is well coated in the creamy tomato sauce. Taste and adjust the salt and pepper as needed. Add the 4 cups of the rotisserie herbed chicken, than Add the roasted red peppers , and the roasted dried tomatoes, fold in. Serve warm.

Hint you can use store bought rotisserie or make your own. I make my own,  recipe follows.

HERB ROASTED CHICKEN
  1 Whole chicken
INGREDIENTS
4 Tbsp butter, room temperature
1 tsp dried parsley
1/2 tsp dried oregano
2 tbs kosher salt
2 tbs high quality  smoked paprika
3 tsp onion powder
1½ tsp garlic powder
3 tsp thyme
1½ tsp black pepper
3 tsp white pepper
1½ tsp cayenne pepper
1 tsp crushed dry rosemary
crushed dried tarragon
3 sprigs of thyme
1/2 tsp dried basil
1/4 tsp garlic powder
1/4 tsp onion powder
1 pack of onion soup powder
1/4 tsp salt
freshly cracked pepper
1 whole fryer chicken
1/2 cup oil
2 tablespoons honey
2 tablespoons lime juice
bottle Sam Adams Boston Lager

INSTRUCTIONS
Prepare the Chicken by washing and tap drying completely

Ahead of time prepare rub. parsley, oregano, basil, garlic powder, onion powder, onion soup powder salt, and some freshly cracked pepper (about 15 cranks of a pepper mill) add until well combined add all the other dry spices listed in ingredients mix together.  rub well  on chicken completely
Inside and out.

Combine remaining ingredients in a saucepan over medium heat. Mix until honey is completely melted and mixture is smooth.Stir in the  the butter,

Preheat the oven to 400ºF.
prepare roasting pan with dripping rack
place chicken on the wire rack

Spread the honey, ail larger garlic thyme butter over the surface of prepare chicken

Cook for about 45 to 50 minutes at a temperature around 400 F, basting occasionally with sauce.

When done (internal temperature of 165

remove from grill and wrap tightly in foil. Let sit for about 15 minutes.
Then carve, serve, and enjoy!

**
You could cook your chicken in an Air Fryer or Smoker for this recipe too.

Tortellini with Creamy Mushrooms and Asparagus

I made this for Meatless Monday, it's Cheesy good with Mushrooms and Asparagus
and a creamy sauce over all. I drizzle some fine shredded Parm-Asiago cheese all over the top before serving too., Mmmmm Yum

SERVES 4
What you need:
1 20-oz pkg. cheese Tortellini
2 Tbsp olive oil, divided
1 lb  mushrooms,trimmed and quartered
8 oz asparagus, trimmed and thinly sliced
2 shallots, finely chopped
Kosher salt and pepper
½ cup dry white wine
⅔ cup crème fraîche or sour cream
2 Tbsp chopped chives
Fine Shredded Parm and Asiago Cheese for topping

How to make it:

Cook tortellini per pkg. directions.

Heat 1 Tbsp oil in a large skillet on medium-high. Add the mushrooms and cook, tossing once,

until golden brown and crisp, about 5 minutes. Transfer to a bowl

Return skillet to medium-high, add asparagus and remaining Tbsp oil,

if necessary, and cook, tossing until just tender, about 2 minutes; transfer

to bowl with mushrooms.

Add shallots to pan, season with ½ tsp each salt and pepper, and cook on medium, stirring occasionally until translucent, about 2 minutes.

Add wine and simmer until reduced to 2 Tbsp, 2 minutes more. 

Stir in 1 cup half and half stirred up with 1 tb corn starch and heat up over low heat so it will

not curdle once it begins to thicken, add crème fraîche and stir till mixed in nice and creamy but don't let it curdle so keep heat turned down, simmer slowly till thick then; toss with vegetables. 

Spoon over tortellini and sprinkle with chives and the finely shredded cheese.

A salad goes well with this.

Sauteed onions with garlic and green onions