Chicken and Fettuccine in Tomato "Cream" Sauce

I have a confession...I have made it a habit to shy away from any recipe that uses cream cheese or heavy cream unless it is some I HAVE TO try. I don't know what it is about cream...maybe the thought of using cream gives me an instant flashback to the Devil Wears Prada when Nigel says to Andy: "Corn chowder? That's an interesting choice. You do know that cellulite is one of the main ingredients in corn chowder." Since that movie moment, I try to stay away from anything that has a ton of empty calories when I'm cooking...

So now, I have a new love! I use Greek yogurt as a replacement to cream cheese and heavy cream!!! WOO HOO! Now, I cannot say this will serve as a true replacement to everything...but I will try it first to say the least.

Today's recipe is one that I have used this replacement. I already know that when I tried this recipe, I used too much "starchy" water, because my fettuccine noodles immediately sucked up too much of the sauce...so, I will have to watch next time I attempt this one. That being said, this recipe is FULL of flavor! And, of course it uses two of my kitchen loves...garlic and red pepper flakes! Serve this with garlic bread and it is a garlic lovers meal!

Chicken and Fettuccine with Tomato "Cream" Sauce
(adapted from Cooking Light, August 2012)
Ingredients
fresh chicken breasts (2-4 pieces), diced
8 oz. uncooked fettuccine noodles
1 T. extra virgin olive oil
4 T. chopped garlic
1 (28oz) can whole peeled tomatoes, drained and crushed (low sodium!)
3 oz. plain greek yogurt
1/2 t. red pepper flakes (or more)
1/4 cup fresh basil leaves
1/2 c. mozzarella cheese, shredded
salt and pepper

Step by Step Directions
1. Cook chicken breasts in either water or chicken stock (for extra flavor), set aside.
2. Cook pasta in 4 quarts of salty water according to box directions. Drain. Keep about 1/2 c. starchy water aside.
3. Heat a large skillet over medium-low heat. Add extra virgin olive oil to pan. Coat the pan. Add garlic. Cook for a few minutes then stir in tomatoes. Cook for 3 minutes. Add in starchy water and bring to a boil.  Add in the chicken.

4. Add in greek yogurt and stir until smooth. Add in red pepper flakes and basil. Pour over noodles. Toss to coat. Add in cheese. Toss again.

A Spin on Penne with Spinach Sauce

I found this recipe the other day on the Food Network website. I was looking for something easy and quick. As I was scrolling through all of the recipes, I came across this one: Penne with Spinach Sauce

This is a Giada recipe and I did love it, but I wanted to add a little bit more of my own individual flair to it. So, I added sundried tomatoes, shrimp, and red pepper flakes. Also, I increased the amount of garlic by 1 clove. And, instead of goat cheese, I used ricotta cheese. All in all, I am very happy with the outcome. It is VERY garlicky, but quite tasty.

Another perk to this recipe, I got to use my brand new food processor. I LOVE IT (Barkley, on the other hand, isn't a fan...he barked the WHOLE time I used it. Oh well.)

A MAJOR DOWNFALL....don't make it and keep it for later..I made that mistake!!!! After I made it, I tried it and it was AMAZING, but then I had to put into the refrigerator because I had to go to spin class...I thought about this dish the ENTIRE TIME I was at the gym...well lo and behold...the sauce was soaked into the pasta when I reheated it and.....it wasn't as good...it was very tasty, but the creaminess wasn't there...and that was what made it so tasty when I tried it...oh well..you live and learn!

Shrimp & Penne with Spicy Spinach Sauce
Ingredients
1 pound penne pasta
3 sauteed garlic cloves
2 oz. ricotta cheese
1 oz. reduced fat cream cheese
1/2 t. sea salt
1/2 t. pepper
1 package of fresh spinach
2 T. mozzarella cheese
2 t. red pepper flakes
4 sundried tomatoes
2 c. raw shrimp

Step by Step Directions
1. Saute the garlic. Cook for a few minutes (enough to cook it down a bit) half of the spinach in a pan with a bit of extra virgin olive oil.
2. Put the following into the food processor, sauteed garlic, ricotta cheese, sun dried tomatoes, cream cheese, salt, pepper, red pepper flakes, mozzarella cheese and half of the spinach leaves. Blend until the mixture is smooth and creamy. Set aside.

3. Cook the pasta according to the package directions. Cook the shrimp until they are no longer pink.
4. Drain the pasta (keep 1 cup of the starchy water aside). Spoon the pasta over the slightly cooked spinach leaves. Then, scrape the cheese mixture over the pasta. Mix together. Pour the starchy water in (you might not need the entire cup of water, but you want to keep the pasta moist) Finally, toss the cooked shrimp in with pasta.

Serve with garlic bread for the true garlic lover!

Shrimp Scampi with Linguini

Not sure where I found this recipe, but it was in with all of the recipes I copied from my Mom's recipe box....the reason why I don't know where this recipe came from...my mom doesn't really make seafood dishes, so why would I have copied this recipe from her recipe box?

Nonetheless, I tried this recipe the other night and it was scrumptious! (And, the leftovers were probably amazing...but Ryan got to enjoy those)

The recipe I used called for dry white wine...I didn't have any, so I omitted it. Not sure how it would have changed the outcome, but if you want to add it to this recipe add 1/2 a cup.

Shrimp Scampi w/ Linguini
Ingredients
1 lb. linguini
4 T. unsalted butter
4 T. extra virgin olive oil
2 shallots, finely diced
1/2 red pepper, diced
4 cloves garlic, minced
1/2 onion, diced
1 T. red pepper flakes
1 pound shrimp
Juice from 1 lemon
1/4 cup finely chopped parsley leaves
salt and pepper, to taste
1/2 c. mozzarella cheese, shredded

Step by Step Directions
1. Cook the linguini according to the package directions.
2. In a large skillet, melt 2 T. butter and 2 T. EVOO over medium-high heat. Saute the onions, shallots, garlic, red pepper and red pepper flakes. (approximately 3-4 minutes)

3. Season the shrimp with salt and pepper. (I also sprinkled with garlic salt) Add them to the pan and cook until the shrimp are pink. Then, add lemon juice. Remove from heat.

4. In the skillet, add the remaining 2 T. of butter and the 2 T. EVOO and the parsley. When the butter has melted, return the shrimp and shallot mixture to the pan.

5. Reserve 1/4 c. of noodle water and then drain the pasta. Return the pasta to the pot. Pour the shallot/shrimp mixture over the noodles and add the starchy noodle water as well. Stir.

6. Sprinkle with cheese and serve!

Tilapia Pasta

This recipe is my husband's FAVORITE! I am sure I have said this before, but this truly is one of his favorites...he especially likes it because I make enough so he has leftovers for lunch. (and it is one of those recipes that the next day, the dish is EVEN better)

It isn't a favorite of mine, because there is a lot of chopping...however, that aside it is a flavorful and HEALTHY fish dish! So, if you don't mind chopping....and you like fish, this dish is for you!

Tilapia Pasta
Ingredients
*1 zucchini
*1 yellow squash
*1 small yellow onion, diced
*1 pint of cherry tomatoes
*2 T. cilantro or Italian parsley
*4-5 minced garlic cloves
*whole wheat pasta (enough for the amount of people you are cooking for)
*tilapia filets (I used 2)
*1/2 c. extra virgin olive oil
*salt and pepper
*tomato and garlic seasoning (if you don't have this...use garlic salt and chili powder)
*1 c. mozzarella, shredded
(if you have spinach or other vegetables you can substitute those. I have used peppers, vidalia onion or asparagus...use what you like!)

Step By Step Directions
1. Over medium-low heat, heat olive oil, onion, garlic and cilantro. Bring to a low simmer.

(see my mangled spatula...nice, right?)

2. Add in zucchini and squash. Cook for approximately 5 minutes. Add tomatoes. Meanwhile, heat water for pasta.

3. Once zucchini and squash begin to soften, remove mixture from heat. Pour into another bowl. Use same pan to cook the tilapia. The drippings will soak into the tilapia. Season the fish with the salt, pepper and tomato/garlic seasoning.

4. Cook pasta according to the package directions. Flake the fish as it cooks.

5. Add the vegetables back in with the fish. Mix the fish in with the vegetables. Season with more salt and pepper if desired.

6. Drain the pasta. Pour back into the large pot. Pour veggies and fish over the pasta. Mix together.
Top with cheese.

Warm or Cold, you decide with this Pasta Dish!

At Wegman's, they sell a delicious pasta salad in their deli section. I love it, but it took me a few times to actually wonder why I was buying it when I was a pretty good cook and could make it myself. So, I did my best guessing as to what was in it (for the most part it was pretty easy, but I also had to think of how I would make it better)...of course, I used red pepper flakes to make it even better (in my mind)

"Pughman's" Pasta Salad

Ingredients

*5 garlic cloves, minced
*1/2 Extra Virgin Olive Oil (EVOO)
*1 ball of mozzarella cheese, cubed
*1 c. fresh basil leaves
*1 pint cherry tomatoes, halved
*1/2 (and a pinch or two more) red pepper flakes
*sea salt and pepper
*pasta (about a pound)...I used the "leftover" pasta I had in the cabinet

Step by Step

1. Combine garlic, tomatoes, sea salt, red pepper flakes and a few leaves of basil in with the EVOO in a pan. Heat over very low heat. Bring to a simmer. Make sure the garlic doesn't burn. You may want to wait a bit before adding the garlic to ensure it doesn't burn.

2. Cook the pasta according to package directions. (I had to do a bit of creative cooking due to the different noodles I used)

3. Drain the pasta. Put into a large bowl. Pour the contents of the pan over the pasta. Add cheese and rest of the basil. Season with salt, pepper, and a sprinkle of red pepper flakes. Stir.

This recipe is EVEN BETTER the next day. So, refrigerate. Serve cold or warm. (Side effect of warming....the cheese will clump with the noodles)

Another possibility...add some chicken or shrimp to add in the protein component!

Roasted Red Pepper Pesto

This meal turned out to be a meatless meal...much to the dismay of my husband (and I have to say I do enjoy my protein...so I have a feeling I will be hungry in a bit)...however, Ryan did eat a bowl and three quarters...as he puts it...

Anyway, I had to pull my food processor out of its' box and out of the garage for that matter. I'm not big into lots of food prep...but I do love a good pesto. So, rather than buy one and use one out of a jar...I thought I would take a stab at making my own.

I already know of some changes I would make...I would top the pasta with fresh tomatoes and mozzarella melted over the top...but more about that later...the original recipe was one I found (of course) on Pinterest: Annie's Eats

Roasted Red Pepper Pesto

Ingredients

*1/2 small onion
*1 c. fresh basil
*6 cloves garlic
*1/4 c. pine nuts (in hindsight, I would have toasted them prior to processing)
*1 c. roasted red peppers (mine were from Wegman's olive bar)
*shredded mozzarella cheese (about 1 cup)
*1 tsp sea salt
*1 tsp pepper
*EVOO
(Next time I make this...cooked chicken, 1 c. diced tomatoes, 1 c. cubed mozzarella)
*penne pasta

Step by Step

1. In the food processor combine the following: garlic, onion, basil, pine nuts, peppers, cheese, salt and pepper.

2. Once those are all look like mush....add in the EVOO (about 1/4-1/2 cup).
3. Cook the pasta according to the directions on the package. Set aside 1 c. of starchy water before draining.
4. Combine the pesto with the drained pasta. Add cup of starchy water. (and the cooked chicken)

5. Let the pasta sit for a few minutes. Then, top with tomatoes and mozzarella.

*Honestly, I think this would be a great topping for chicken alone. If you aren't in the mood for pasta, this on some chicken with a nice green veggie would also make for a great meal!

Two Tomato Pasta with Mozzarella (and chx)

Tonight's Dinner!

Adapted from: The Italian Dish

Overall, the ingredient list is very simple....the directions...not going to lie...they take time...and a bunch of dishes...at least in my case they did...and it is not a recipe that can be thrown together after a long day at work...maybe made on the weekend and then warmed up the day you want to serve it...

That being said...here it goes (the changes I made to the recipe are bolded and underlined)

Ingredients:

10 ounces of grape tomatoes (I used 3/4 of a container I got from Wegman's...1/4 of it was spoiled...argh!)

4 large garlic cloves, minced or grated

6 tablespoons extra virgin olive oil, divided (EVOO)

salt & pepper

1/3 cup pine nuts

10 ounces spaghetti (fettuccine)

14 ounces very small tomatoes (about 8 to 10), cut into chunks (2 large tomatoes from a local farm, diced)

4 ounces mozzarella, cubed

about 10 basil leaves, julienned

2 chicken breasts

1 small shallot, grated

Instructions:
1. Slow roast the grape tomatoes:
     Preheat the oven to 300 degrees F. Cover the baking sheet with foil. (I did this, but you might be able to get away with just using some PAM spray) Slice grape tomatoes in half and put on baking sheet. (I WOULD) Mince the garlic and sprinkle on top of the tomatoes. Drizzle with EVOO and salt and pepper. Roast for LESS THAN 2 hours...I went with the recommended 2 hours and the tomatoes were burnt...

Sliced grape tomatoes

Drizzled with salt and pepper and EVOO (notice the chunks of garlic...don't do that)

In the picture you can also see I used a few slices of larger tomatoes, just to see...yeah, stick with the grape tomatoes.

2. Toast the pine nuts: Spray a pan with PAM and heat over med/high heat. Once the pan is warm, put the pine nuts in the pan and cook for a few minutes. MAYBE 2-3 minutes.

3. Take the pine nuts and roasted tomatoes and put into a bowl. Cook the chicken with the shallots in the same pan as the pine nuts were in. I would add in a little bit of water, so the chicken doesn't dry out. ALSO, cook your spaghetti. By the way, the wooden spoon over a boiling pot doesn't let the pot boil over!!! Save your stove top!! Dice your large tomatoes, chop your basil, cube your cheese.

4. BEFORE YOU DRAIN THE PASTA, keep about 1/2 cup of the noodle water!!!!

5. Add the pasta to the bowl with the pine nuts and roasted tomatoes. Add the basil, tomatoes, cheese, chicken, and noodle water. Add approximately 4 T. of EVOO. Sprinkle generously with salt and pepper. Toss everything together.

Enjoy!