Turkey Bacon Ranch Pasta Salad

Father's Day is this weekend.  Do you have any plans?  Maybe a BBQ with the family?  Ya know, this pasta salad goes perfect alongside some grilled chicken or a burger and it can feed quite a few people!  Just saying :)

  

My Dad gave me a Betty Crocker Healthy Cookbook and this recipe was inspired by a similar one in the book.  Rather than using Mayonnaise, it calls for Light Ranch Dressing.  I always buy Light Ranch Dressing.  With the brand that I buy, I really can't tell the difference.

This pasta salad is delicious and I love that it is lighter than traditional pasta salad.  

You might also like:
Mom's Macaroni Salad
Roasted Red Pepper Macaroni Salad
Mexican Corn Pasta Salad

Turkey Bacon Ranch Pasta Salad
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

16 oz. medium shell pasta
1/4 lb. deli ham, diced
1/4 lb. deli turkey, diced
2 green onions, chopped
1 tomato, diced
1/3 c. imitation bacon bits
3 c. fresh spinach, chopped
3/4 - 1 c. light ranch dressing, or more to taste
salt and pepper, to taste
1/2 c. Parmesan cheese, for garnish before serving

Cook pasta according to package directions; drain and rinse well with cold water.  Allow to dry completely before preparing the salad.  Once pasta is dry, add the remaining ingredients and stir to combine.  Taste and adjust any ingredients, if needed.  Keep refrigerated until ready to serve.  Garnish with Parmesan cheese just before serving.  Serves: 8-10. 

Idea from: Betty Crocker Healthy New Choices

Linked up at Saturday Night Fever!

Chicken Enchilada Stuffed Shells

I turned my favorite Chicken Enchilada Recipe into a pasta dish.  

Be sure to follow me on Bloglovin' and never miss a recipe.

These stuffed shells turned out SO GOOD.  

They are a nice twist on one of my favorite enchilada recipes.

Switching up tortillas for pasta is the perfect way to make an old dish feel like a completely new one.  

It all starts with a creamy chicken filling stuffed into jumbo pasta shells and it is covered in the best green chili flavored white enchilada sauce.  This sauce is so easy and it only takes a few minutes to make.

Top it off with some cheese and bake until it's warm and bubbly.  Make sure to broil it at the end.  Cheese has the best flavor when it gets browned and that is not a step you will want to skip.

They were a huge hit.  

Chicken Enchilada Stuffed Shells

From: Jenn@eatcakefordinner

(Printable Recipe) or (Printable with Picture)

2 c. cooked shredded chicken (rotisserie chicken works great)

1 Tbl. taco seasoning, or to taste

3/4 c. sour cream (I use light)

1 roasted red pepper, chopped

2 Tbl. chopped cilantro, plus more for garnish

1 Tbl. chopped green onion, plus more for garnish

1 large tomato, diced

2 c. grated Monterey or Pepper Jack cheese

18 jumbo pasta shells, cooked

White Enchilada Sauce

3 Tbl. unsalted butter

3-4 Tbl. flour

1 (14.5 oz.) can low-sodium chicken broth

1/3 c. green salsa

1/4 c. sour cream (I use light)

Preheat oven to 350 degrees.  In a medium bowl, combine shredded chicken, taco seasoning, sour cream, chopped red pepper, 2 Tablespoons chopped cilantro, 1 Tablespoon chopped green onion, 1/2 of the diced tomato and 1 cup of grated cheese.  Divide filling between the cooked jumbo shells and place in a greased 8x8-inch casserole dish; set aside.  

For the Enchilada Sauce: In a medium skillet over medium heat, melt the butter.  Whisk in the flour, one Tablespoon at a time, until a thick paste forms.  Cook for two minutes, stirring occasionally.  Gradually whisk in the chicken broth and continue whisking until smooth and sauce reaches desired creamy thickness.  Stir in the green salsa and sour cream.  Pour sauce over stuffed shells.  Top with remaining cheese.   

Bake for 20 minutes or until cheese is melted and bubbly.  Broil  for a few minutes until cheese is browned.  Garnish with additional chopped cilantro, chopped green onions and remaining chopped tomato.  Serves: 3-4, depending on how many shells each person can eat.       

Linked up at and Saturday Night Fever

Nicole's Baked Macaroni and Cheese

 

I never ever ever would have tried this recipe if it wasn't for my good friend, Nicole, raving about how good it is.

This is not your typical creamy mac & cheese.  This recipe, my friends, is all about the FLAVOR.   REAL GOOD FLAVOR.  I love the texture too, but it is more of the clumpy and creamy texture than  a smooth and creamy texture.

  This was one of the first "from scratch" recipes I learned to make when I first started cooking.  Which means it is as EASY as can be.  If you can boil pasta, then you can make this recipe.

My whole family loves it and I know yours will too.

Nicole's Baked Macaroni and Cheese

adapted from: Nicole W.
(Printable Recipe) or (Printable with Picture)

8 oz. elbow macaroni
1 (16 oz.) carton low-fat cottage cheese
3/4 c. sour cream
1 large egg, beaten
2 tsp. dried onion flakes
salt and pepper
8 oz. Sharp Cheddar cheese, grated

Garnish:
1/4 c. Italian seasoned bread crumbs
1 Tbl. butter, melted

Preheat oven to 350 degrees.  Cook pasta according to package directions.  Meanwhile, combine cottage cheese, sour cream, beaten egg, dried onion flakes, salt, pepper and grated Cheddar cheese.  Drain pasta when done and stir into cottage cheese mixture.  Pour into a greased 8x8-inch casserole dish.  Add bread crumbs to a small zip-top bag and add the melted butter (add just enough to barely moisten the bread crumbs).  Shake bag until crumbs are coated with butter and sprinkle evenly over casserole.  Bake, uncovered, for 40-45 minutes or until hot and bubbly.  Serves: 4

Jenn's Notes:  Italian seasoned bread crumbs taste great, but I also like to use Panko bread crumbs combined with dried parsley and Johnny's Garlic Seasoning.  I sprinkle it over my casserole and spray the top with butter spray.  

Bobby Deen's Baked Spaghetti

Tomorrow is Friday!!!  Any fun plans?

You should make this Baked Spaghetti for your family.

The first time I made this casserole, it blew my expectations out of the water.  I was so surprised how much I liked it.  One, because I thought I added too much pasta and two, because it was baked - I didn't know what to expect.  

I have made it countless times since and it turns out perfect every time.  It is now a family favorite recipe.  I love that you can cut it out of the pan, in squares, and it holds its shape.  It is even good leftover.

Definitely a keeper.  

Bobby Deen's Baked Spaghetti

adapted from: Bobby Deen
(Printable Recipe) or (Printable with Picture)

1 (8 oz.) can tomato sauce
1 (14.5 oz.) can diced tomatoes, undrained
1 c. low-sodium chicken broth
1 tsp. Worcestershire sauce
splash of white wine vinegar, opt.
1 c. onion, finely chopped
2 garlic cloves, minced
1/4 c. fresh parsley, chopped
salt and pepper, to taste
1/2 tsp. garlic powder, or to taste
2 tsp. Italian seasoning
1 1/2 tsp. sugar
1 bay leaf
1/2 Lb. lean ground beef
8 oz. angel hair pasta 
1 c. Cheddar cheese, grated
1 c. Mozzarella or Monterey cheese, grated

In a large saucepan, combine the tomato sauce, diced tomatoes, chicken broth, Worcestershire, white wine vinegar, onion, garlic, parsley, salt, pepper, garlic powder, Italian seasoning, sugar and bay leaf.  Bring to a boil, then reduce the heat and simmer, covered, for 1 hour.  When sauce is about done, in a nonstick skillet, cook the ground beef over medium-high heat until no pink remains.  Add the meat to the sauce.  

Preheat oven to 350 degrees.  Meanwhile, cook the pasta according to package directions and drain well.  Lightly grease an 8X8-inch casserole dish.  Combine the sauce mixture with the cooked pasta, 1/2 cup of Cheddar and 1/2 cup of Mozzarella or Monterey.  Pour into casserole dish.  Bake, uncovered, for 30 minutes.  Top with remaining cheese and continue to bake until melted and bubbly, about 5 minutes.  Serves: 5-6

Linked up at Weekend Potluck!

Mexi-Chicken

This whole dish is fabulous.  

Come on, just look at those ingredients.  Let's start with the chicken.  The secret to really good chicken is not overcooking it.  One of the best purchases I have made has been an instant-read thermometer.  I realized I had been way overcooking my meat.  Perfectly cooked chicken means tender and juicy and when you add an amazing rub like this one, it will have you begging for more.  This rub has become a go-to for me, because it adds so much flavor without having to marinate the chicken. 

The pasta portion of this dish is good enough you could eat it as your meal without any meat.  It is super creamy with a little heat and I added the same spices used in the chicken rub to tie the two together.    

So so good and easy enough for a weeknight.

Mexi-Chicken
(Printable Recipe) or (Printable with Picture)

Chicken
2 large boneless, skinless chicken breasts
1/2 tsp. ancho chili powder
1/2 tsp. smoked paprika
1/2 tsp. garlic powder
salt and pepper

Pasta
2 c. radiatore pasta (measure before it is cooked)
1 Tbl. extra virgin olive oil
1/2 c. onion, finely chopped
1/2 c. green or red bell pepper, chopped
1 1/2 c. half-and-half (I used fat-free)
1/2 c. mild salsa verde (green salsa)
1 c. petite diced tomatoes from a can, undrained
1/4 tsp. ancho chili powder
1/2 - 3/4 tsp. smoked paprika
1/4 c. fresh cilantro, chopped
1 Tbl. cornstarch dissolved in 1 Tbl. cold water

For the chicken: Combine ancho chili powder, smoked paprika, garlic powder, salt and pepper; season both sides of each chicken breast with the rub and set aside for a few minutes to allow the chicken to absorb some of the spices.  Then, grill on the George Foreman or cook in a skillet over medium heat until internal temperature registers 165 degrees on an instant-read thermometer.

For the pasta: Cook pasta according to package directions; drain.  Meanwhile, heat olive oil in a medium skillet over medium heat.  Add the onion and chopped peppers and saute for a few minutes or until tender.  Stir in the half-and-half, salsa verde, diced tomatoes, chili powder, smoked paprika and cilantro.  Allow to cook, stirring occasionally, until heated through.  Add the cornstarch/water mixture and continue cooking until thickened.  Stir in the cooked pasta.

To serve: Slice cooked chicken and serve over pasta.  Garnish with more cilantro, if desired.  Serves: 3-4    

Jenn's Notes:  This chicken rub has become one of my go-to rubs.  It goes great with many other dishes.  I have also made this pasta recipe and added cooked sausage and served without chicken and that was great too.

idea from: Picky Palate

Mexican Corn Pasta Salad

This salad was absolutely delicious.  "The Mr." made the best Mexican-style chicken marinade.  He is the "marinade master" and this was the best one he had come up with yet.  Too bad I didn't pay attention to what he did.  I'll see if I can get it out of him to share with you guys.  Anyway, we grilled some chicken on the George Foreman and served alongside this awesome salad and it was such a bright and fresh meal.  

This pasta salad is loaded with fresh corn, chopped cilantro, Feta cheese, Parmesan cheese and it is all lightly coated in a chili mayonnaise.  I used light Mayonnaise and it actually felt like I was eating a somewhat "healthy" meal.  It wasn't heavy at all.  

I enjoyed the leftovers for lunch the next day and it was even better!

Mexican Corn Pasta Salad

(Printable Recipe) or (Printable with Picture)

8 oz. radiatore pasta

Dressing 
2/3 c. Mayonnaise (I used light)
zest of 1/2 a lime
juice of 1/2 a lime
1 tsp. chili powder
1/8 tsp. smoked paprika, opt.

Salad
3 c. corn (3-4 ears corn)
1/2 c. Feta cheese, crumbled
1/4 c. freshly grated Parmesan cheese
1/4 c. green onions, chopped
2 Tbl. cilantro, chopped
1 avocado, diced, opt.
salt and pepper, to taste

Cook pasta according to package directions; drain and rinse.  Rinsing the pasta will keep the noodles from sticking together.  Set aside and allow to cool and dry completely.  Meanwhile, heat 1 teaspoon of olive oil in a medium skillet over medium heat.  Cut the kernals off the ears of corn and add to the hot skillet.  Saute for a few minutes or until tender; set aside to cool.  Mix together all of the dressing ingredients and refrigerate until ready to use.  

When the pasta is cool and dry, add the cooked corn, Feta cheese, grated Parmesan, chopped green onions, chopped cilantro and diced avocado.  Add the dressing and fold all of the ingredients together until everything is coated with sauce.  Season with salt and pepper, to taste.  Garnish with more chili powder and serve.  Serves: 4-6  

Jenn's Notes:  You could always use canned corn if you would like and skip the cooking part.  I did not add avocado to my salad.   

Slightly adapted from: Cinnamon Spice and Everything Nice

Linguine Carbonara Plus Mormon Mama Italian Cookbook Review and GIVEAWAY

*Giveaway has ended.  Click HERE to see the winner*

This Mormon Mama Italian Cookbook is Shannon Smurthwaite's first cookbook.   Her Mother's family came from Italy and she learned these authentic recipes from both her Grandmother and her Mother.  

This cookbook is divided up between Appetizers, Soup, Bread, Sides, Pasta, Main Dishes, Sauces and Dessert.

All of the sections have some yummy sounding food, but I am most excited about the bread section.  I want to make every single bread recipe in there, especially the Ciabatta bread that is made in a bread machine.  

I only found one "weird" ingredient in the whole book (anchovy paste).  The rest of the ingredients are all things I have eaten before and even have in my pantry and fridge at all times. 

At the bottom of each recipe she includes either a fun fact about Italians, an Italian word translation or a note about that particular recipe.  I learned a little more about the Italian culture just from reading all of those fun facts. 

I think there is something for everyone in this book and if you would like a chance to win a copy, enter down below.  

Linguine Carbonara

adapted from: Mormon Mama Italian Cookbook

(Printable Recipe) or (Printable with Picture)

8 oz. linguine pasta

3 strips bacon, cooked and crumbled

1/2 Lb. Italian sausage

1/2 red or green bell pepper, chopped

1 Tbl. all-purpose flour

1 egg

1 can evaporated milk (about 2 cups)

1/8 tsp. red pepper flakes

1/8 tsp. ground black pepper

1/2 tsp. garlic powder

1/2 tsp. Italian seasoning

1/2 c. canned artichoke hearts, chopped

1/2 c. grated Parmesan cheese

2 Tbl. cilantro, chopped

Cook pasta according to package directions.  In a large skillet over medium heat; cook the sausage.  Add the chopped bell pepper and saute until tender.  Sprinkle flour over the top and stir to combine.  In a separate dish whisk together the egg and evaporated milk; pour into hot skillet and stir to combine.  Season with red pepper flakes, pepper, garlic powder and Italian seasoning.  Stir in the chopped artichoke hearts.  Sauce will thicken very fast.  If it gets too thick, stir in some of the hot pasta water (or milk).  Stir in the grated cheese.  Serve sauce over cooked noodles and garnish with crumbled bacon and chopped cilantro.  Serves: 3-4

Jenn's Notes: I typed the recipe above with a few slight adjustments I made to the original recipe.  I know that kind of defeats the purpose of reviewing a recipe, but I rarely make a recipe exactly "as is".  

Serve alongside: 

Easy Bread Machine Breadsticks

Easy and Fabulous Focaccia Bread

Soft and Chewy French Bread

To ENTER the GIVEAWAY for one PDF copy of this cookbook:

1.  Simply leave me a comment on this blog post and tell me your favorite Italian food.

2.  For a bonus entry - Leave me a separate comment with a link to an Italian recipe you have tried and loved.  It can be from any site.   

I love this Skillet Chicken Parmesan and this Homemade Spaghetti Sauce

*If your name does not link me to a blog, be sure to leave me your email address, so I can contact you if you win.

Giveaway will end on on Tuesday, July 30th and I will announce the winner on Wednesday, July 31st.  Winner must contact me within 72 hours or a new winner will be selected.  Good luck.

The publisher provided me with a copy of this cookbook for the purpose of this review, but the opinions expressed herein are my own.

Roasted Red Pepper Macaroni Salad

Remember when I told you the only macaroni salad I like is my Mom's?  Well, I am trying to be more adventurous with my side dishes and macaroni salads are perfect for Summer.

My mom makes her salad with Miracle Whip, which I love, because I love that tang, but "The Mr." wanted to try Mayo with ours.  I know everyone is pretty particular with which one they use, so feel free to switch it up according to your taste.

The Sriracha might seem like an odd-ball ingredient, but I felt like it was missing something and the Sriracha gave us that missing flavor.  It does not make it spicy.  

Serve alongside:
My go-to Sloppy Joes
Smokey Mesquite BBQ Bacon Burgers
Cajun Sliders
Easy BBQ Pulled Pork Sandwiches
Buffalo Chicken Sandwiches

Roasted Red Pepper Macaroni Salad

From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1 1/2 c. elbow noodles (measure before it is cooked)
2 hard boiled eggs, chopped
1/2 c. celery, diced
1/4 c. green bell pepper, finely chopped
2 Tbl. green onions, chopped
1/4 c. jarred roasted red peppers, 
   patted dry and chopped
3/4 c. Mayonnaise (or Miracle Whip)
1 tsp. Sriracha hot sauce
1/2 Tbl. prepared yellow mustard
1 tsp. lemon pepper
1 tsp. garlic powder
salt and pepper, to taste

Cook noodles according to package directions; drain and rinse well.  Rinsing the noodles will prevent them from sticking together.  Set aside to cool and dry completely.  Meanwhile, stir together the Mayonnaise, Sriracha hot sauce, yellow mustard, lemon pepper, garlic powder, salt and pepper; set aside.  When noodles are cool and dry, add the chopped eggs, celery, green pepper, green onions and roasted red peppers.  Add the sauce mixture and fold together until everything is coated in sauce.  Taste and adjust seasonings, as needed.  Keep refrigerated until ready to serve.  Serves: 4-6

Jenn's Notes: If you like a super creamy macaroni salad, add more Mayo or Miracle Whip.  

Chicken, Bacon, Ham, Asparagus and Cheddar Parmesan Pasta

Is that title a mouthful or what?  Pretty much everything but the kitchen sink is in this pasta and it is SO GOOD!  

I'm not going to lie . . . this dish was quite a bit of work.  Definitely a Sunday dish and a dish you make when you have a helper in the kitchen.  All of the steps are super simple, nothing hard about it, but there is just a lot to do.

A warm bed of pasta is topped with a rich and creamy cheesy sauce, with shredded chicken, brown sugar ham, smoked peppery bacon, roasted asparagus and diced tomatoes.  It turned out amazing and tasted like a fancy Italian meal that will impress anyone who devours it.  I served it alongside some FABULOUS FOCACCIA and I savored each and every bite.

If you have any pasta loving Dad's, this would be awesome for Father's Day!

Chicken, Bacon, Ham, Asparagus Cheddar Parmesan Pasta
adapted from: Just Get Off Your Butt and Bake
(Printable Recipe) or (Printable with Picture)

1 c. cooked chicken, shredded (rotisserie)
3/4 c. ham, diced
1 Tbl. brown sugar
1/2 Lb. bacon
3/4 bunch of asparagus
olive oil
salt and pepper
1 roma tomato, diced
spaghetti noodles

Sauce:
2 Tbl. unsalted butter
3-4 Tbl. flour
1 garlic clove, minced
1 c. milk
1 c. low-sodium chicken broth
1 c. half-and-half (I used fat-free)
1/4 tsp. onion powder, or to taste
1/4 tsp. garlic powder, or to taste
1 tsp. white sugar
black pepper
1 1/2  c. Cheddar cheese, grated
1/2 c. Parmesan cheese, grated

Trim about an inch off the bottom of each asparagus spear and discard.  Toss asparagus with a little olive oil and sprinkle with salt and pepper.  Spread out onto a baking sheet and roast in a 400 degree oven for about 10-15 minutes, flipping halfway through.  When done, allow to cool for a few minutes, then chop into 1-inch pieces; set aside.   

Heat a large skillet over medium heat.  Add the bacon and cook until crispy and remove to a paper towel lined plate; set aside.  Discard all but a teaspoon of the bacon grease.  Add the diced ham and 1 Tablespoon of brown sugar.  Stir together and cook until the ham is golden and sugar is absorbed, about 1-2 minutes.  Remove to a bowl; set aside.

Meanwhile, bring a large pot of water to a boil and cook the pasta according to package directions.

For the Sauce: To the same skillet, melt the butter.  Add the minced garlic and saute for about 30 seconds.  Whisk in the flour, one Tablespoon at a time, until a paste forms.  Allow to cook for a few minutes, stirring occasionally.  Gradually whisk in the milk, then the broth and last the half-and-half.  Whisk until smooth.  Season with onion powder, garlic powder, sugar and black pepper.  Continue cooking until thickened.  Whisk in the Cheddar cheese and Parmesan cheese and stir until smooth.  Taste and adjust seasonings, if needed.    

Add the cooked shredded chicken, the fried ham and the chopped asparagus to the sauce and heat on low until everything is heated through.  

Serve sauce over noodles and top with diced tomato and cooked and crumbled bacon.     

Jenn's Notes:  I thought this was delicious, but I felt like the chicken could be omitted.  

Serve with:

Fabulous Focaccia Bread

Spaghetti a la Philly

Spaghetti sauce mixed with cream cheese?

Need I say more?

What doesn't taste better with cream cheese, I mean really?

This tasted great.  Nuff said.

Spaghetti a la Philly

adapted from: Mommy's Kitchen

(Printable Recipe) or (Printable with Picture)

1 Lb. ground beef or sausage
salt and pepper

1 (24-26 oz.) jar spaghetti sauce

4 oz. cream cheese, cut into cubes

8 oz. spaghetti noodles

Parmesan cheese, for topping

Cook ground beef or sausage in a large skillet over medium heat until browned and cooked through; season with salt and pepper.  Add the spaghetti sauce and cream cheese.  Heat until sauce is warmed and cream cheese is melted.  Meanwhile, cook the spaghetti noodles according to package directions; drain.  Serve sauce over noodles and garnish with Parmesan cheese.  Serve with a side of garlic bread.  Serves: 3-4    

Jenn's Notes: You could also add some chopped onions or peppers if you like.  I used a mixture of hamburger and sausage and it was delicious. 

Roasted Brussels Sprout and Bacon Carbonara

Whoa Nelly!

I REALLY REALLY liked this. 

I recently discovered brussels sprouts back when I made this One Pan Roast Chicken and Vegetable in an Hour recipe and I have been eating them non-stop ever since.  They are SO GOOD and I don't know why they get such a bad wrap.  

Believe it or not, this pasta dish did not leave me feeling weighed down and I ate a big serving.  I thought it was perfect for a weeknight, yet yummy enough for a Sunday night and I think it is a great Summer dish.  Although, brussels sprouts might be a Winter vegetable?  I'm going to have to look into that - anyone know?  I guess you could always throw in another vegetable like asparagus or broccoli.  Maybe even artichokes?

Roasted Brussels Sprout & Bacon Carbonara

adapted from: Closet Cooking
(Printable Recipe) or (Printable with Picture)

1 Lb. brussels sprouts, trimmed and quartered

1 Tbl. extra virgin olive oil

salt and pepper, to taste

1/2 Lb. bacon, cut into 1-inch pieces

1/2 red bell pepper, chopped

1/4 c. finely chopped onion

1-2 garlic cloves, minced

2 Tbl. whipping cream

2 egg yolks

1/2 c. freshly grated Parmesan cheese

1/2 Lb. pasta

1-2 Tbl. fresh parsley, chopped

Toss the brussels sprouts in olive oil and season with salt and pepper.  Spread onto a baking sheet, in a single layer, and roast in a preheated 425 degree oven for about 15-20 minutes, flipping halfway through.  Meanwhile, bring a pot of water to a boil and cook the pasta.  Meanwhile, cook the bacon in a large, deep skillet over medium heat.  Remove bacon to a paper-towel lined plate; set aside.  Discard all but 1 Tablespoon of the bacon grease.  Add the chopped bell pepper and onion to the hot skillet and saute until tender, about 3-4 minutes.  Add the garlic and saute for 30 more seconds.  Mix the whipping cream, egg yolks and grated Parmesan together in a bowl.  

Drain the cooked pasta, reserving some of the hot water.  Add the pasta, whipping cream mixture and brussels sprouts to the red pepper mixture in the pan, adding reserved pasta water, as needed, to reach desired creamy consistency.  Stir in the cooked bacon and season with salt and pepper, to taste.  Garnish with chopped parsley.  Serves: 2-3   

Note: The heat from the hot pasta and water will cook the egg yolks. 

Jenn's Notes:  This pasta tasted great.  I made it exactly as I typed it above and I will be making this again! 

Baked Penne with Italian Herb and Cheese Cooking Creme

This is a super fast and easy dish thanks to my homemade spaghetti sauce.  I always have some on hand, in the freezer, for quick meals like this.  Since my sauce already has the meat and vegetables in it, all I had to do was add the cooking creme, cheese and pasta and bake.  

Perfect for a weeknight or a lazy night!  It turned out great.

Baked Penne
adapted from: Plain Chicken
(Printable Recipe) or (Printable with Picture)

2 1/2 c. homemade spaghetti sauce
or 
1/2 lb. ground beef or Italian sausage
1/2 c. chopped onions
1/2 c. chopped green peppers
1 (24 oz.) jar spaghetti sauce

1 (10 oz.) tub Italian Cheese & Herb Cooking Creme
1 1/2 c. Mozzarella cheese, grated
3 c. penne pasta (measure before it is cooked), cooked

Preheat oven to 350 degrees.  If using my homemade spaghetti sauce, skip the next sentence.  Brown meat with vegetables in large nonstick skillet; drain grease.  Stir in spaghetti sauce, 3/4 of the carton cooking creme and 3/4 cup Mozzarella cheese.  Add the cooked pasta; mix lightly.  Spoon into a 2-quart casserole dish.  Top with remaining cooking creme and Mozzarella cheese.  Cover.  Bake 20 minutes or until heated through, uncover for the last 5 minutes of baking.  Serves: 4-5  

Jenn's Notes: I used my homemade spaghetti sauce and I also added some fresh chopped spinach since I had some hanging out in the fridge.  

Chicken Enchilada Pasta

Why is it that some days I have more of a tolerance for spice than other days?  I can make something the exact same way and one day it will seem super spicy and another day not very spicy.  

For some reason, I felt like this dish was pretty spicy.  Not burn your throat and make your eyes water spicy, but make your tongue and lips tingly spicy.  As I was eating it, I was flipping through a cookbook and came across a picture of frozen hot chocolate.  Never had a frozen drink sounded so good :)  

No, it really wasn't that bad.  I would have thought it was too spicy for kids, but Mel over at Mel's Kitchen Cafe said her family loved it and her friend's kids loved it too.  So, who knows, your kids might like it?

Despite my tingly lips, I thought it was yummy and easy to make.  Perfect for a weeknight.

Chicken Enchilada Pasta

(Printable Recipe) or (Printable with Picture)

3 chicken breasts, cooked and cubed

2 Tbl. oil

1 small onion, diced

1 red bell pepper, diced
2 garlic cloves, minced
1 (4 oz.) can diced green chiles (I didn't add)

2 tsp. chili powder

1 tsp. cumin

2 (10 oz.) cans mild green enchilada sauce

2/3 c. mild red enchilada sauce

1 (6 oz.) can black olives, cut in half (I didn't add)

1 1/2 c. shredded Cheddar cheese 

1 c. sour cream

chopped cilantro, opt.

1 (16 oz.) box pasta, cooked according 
     to package directions    

Heat oil in a large skillet over medium heat.  Add the onion and red pepper and cook until tender, about 3-5 minutes.  Add the garlic and cook 30 more seconds.  Add the the cooked chicken, green chiles, chili powder, cumin, both enchilada sauces and the olives.  Let the sauce simmer for 10 minutes.  Add the cheese and stir until melted.  Stir in the sour cream and some chopped cilantro.  Once that is heated through (don't let it boil), add the cooked and drained pasta.  Serves 6.    

Jenn's Notes: I made a half a batch.  I used 1 large chicken breast, big shell pasta and I added a mixture of Cheddar and Monterey Jack cheese.  I think this dish would also be yummy with ground beef instead of chicken.  

adapted from: The Royal Cook originally from: Mel's Kitchen Cafe

Tomato Alfredo Pasta with Grilled Chicken

This pasta dish is INCREDIBLE.  I see this dish becoming a family favorite.

It was a cinch to throw together.  I made a half a batch of this guiltless alfredo sauce which can be made in a matter of minutes.  I really don't see the point in buying store-bought alfredo sauce, when you can make a homemade one that is so much healthier and tastes so much better.  

Speaking of being healthier, store-bought marinade packets are loaded with sodium.  Definitely not something you are going to want to eat everyday.  I still used it and the chicken tasted AMAZING.  It was moist and juicy and the flavor went perfect with the alfredo sauce.  Next time, I want to try and create my own marinade.  The marinade packet ingredients included: salt, red pepper, thyme, onion, garlic, white wine and red bell pepper along with a whole bunch of weird things.  If you try a homemade version and it turns out great, let me know.    

Either way,  MAKE THIS - YOU WILL LOVE IT TOO!

Tomato Alfredo Pasta with Grilled Chicken

adapted from: Plain Chicken
(Printable Recipe) or (Printable with Picture)

1 pkg. Grill Mates Garlic Herb Wine Marinade packet

3 boneless chicken breasts

1 c. prepared alfredo sauce
  or recipe below for Guiltless Alfredo Sauce

1 (8 oz.) can tomato sauce (I only used 1/2 the can)

1 tsp. Italian seasoning

8 oz. penne pasta, cooked and drained

Prepare marinade according to package directions.  Add the chicken and allow to marinate for several hours.  Grill chicken until done (I grilled mine on the George Foreman) or you could bake in the oven, if you don't have a grill.  Slice into strips.  Meanwhile, cook pasta according to package directions, drain.  In a large pot, combine alfredo sauce, tomato sauce and Italian seasoning.  Stir in the pasta.  Serve with sliced chicken.  Serves 3-4.  

Guiltless Alfredo Sauce
adapted from: Our Best Bites
1 c. low-fat milk
2 oz. cream cheese
1 Tbl. flour
1/2. tsp. kosher salt
1/2 Tbl. butter
1 garlic clove, minced
1/2 c. freshly grated Parmesan cheese

Add milk, cream cheese, flour and salt to a blender.  Blend until smooth.  Heat 1/2 Tablespoon of butter in a medium skillet over medium heat.  Add 1 clove of minced garlic; saute 30 seconds.  Add the sauce mixture and whisk until thickened, about 5-10 minutes.  Add the Parmesan cheese and whisk until melted.  

Jenn's Notes: I made this with the Guiltless Alfredo Sauce and it was incredible.