#pastadinner

Roasted Tomato Puttanesca

Cherry tomatoes roast down into a tangy, briny sauce while mushrooms soften and absorb all those salty olive flavors. The whole thing comes together in about thirty minutes and tastes like something that took actual effort to make.

(via Easy Pasta with Sausage & Peppers Recipe - try it tonight!)

Experience the fusion of Tex-Mex flavors with Italian pasta in this delicious dish. Tender chicken, colorful bell peppers, and onions are simmered in a creamy salsa sauce, then tossed with penne pasta and melted cheddar cheese. It's a hearty and satisfying meal that combines the best of both worlds!

Ingredients: 8 oz penne pasta. 2 chicken breasts, sliced thinly. 1 red bell pepper, thinly sliced. 1 green bell pepper, thinly sliced. 1 onion, thinly sliced. 2 cloves garlic, minced. 1 cup salsa. 1 cup heavy cream. 1 cup shredded cheddar cheese. 2 tbsp olive oil. 1 tbsp taco seasoning. Salt and pepper to taste. Fresh cilantro for garnish optional.

Instructions: Cook penne pasta according to package instructions. Drain and set aside. In a large skillet, heat olive oil over medium-high heat. Add chicken slices and cook until no longer pink, about 5-7 minutes. Add sliced bell peppers, onion, and minced garlic. Cook until vegetables are tender, about 5 minutes. Stir in salsa, heavy cream, and taco seasoning. Bring to a simmer. Add cooked pasta to the skillet and toss until well coated with the sauce. Sprinkle shredded cheddar cheese over the top and stir until melted and incorporated. Season with salt and pepper to taste. Garnish with fresh cilantro if desired. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

Enjoy the rich, creamy chicken and broccoli Alfredo that is stuffed inside big pasta shells and baked to perfection with a cheese topping.

Ingredients: 1 lb jumbo pasta shells. 2 cups cooked shredded chicken. 2 cups broccoli florets, steamed. 2 cups Alfredo sauce. 1 cup shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. 1/4 cup chopped fresh parsley. Salt and pepper to taste.

Instructions: Warm the oven up to 190C 375F. Follow the directions on the package to cook the jumbo pasta shells until they are al dente. Remove the water and set it aside. Put steamed broccoli florets, Alfredo sauce, shredded mozzarella cheese, grated Parmesan cheese, chopped fresh parsley, salt, and pepper in a large bowl. Mix the ingredients together. Combine well. Put some of the chicken and broccoli Alfredo into each cooked pasta shell. Put the stuffed shells in a baking dish so that they are all in one layer. Put the baking dish in a preheated oven and cover it with foil. Bake for 25 to 30 minutes, or until the shells are hot and the cheese is melted and bubbling. Take off the foil and bake for five more minutes to give the cheese on top a little browning. Take it out of the oven when it's done and let it cool down a bit before serving. If you want, you can add more chopped parsley as a garnish. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 35 minutes

Indulge in a comforting and flavorful dish of slow cooker creamy lemon chicken served over al dente spaghetti. The creamy sauce infused with lemon adds a refreshing tang to tender chicken, creating a delightful harmony of flavors. Perfect for a cozy dinner with loved ones!

Ingredients: 4 boneless, skinless chicken breasts. 1 cup chicken broth. 1/2 cup heavy cream. 1/4 cup grated Parmesan cheese. 2 tablespoons lemon juice. 1 teaspoon lemon zest. 2 cloves garlic, minced. 1/2 teaspoon dried thyme. Salt and pepper to taste. 8 oz spaghetti noodles, cooked according to package instructions. Chopped fresh parsley for garnish.

Instructions: Put chicken breasts in the crock pot. Heavy cream, lemon juice, lemon zest, minced garlic, dried thyme, salt, and pepper should all be mixed together in a bowl with a whisk. Add the mix to the slow cooker with the chicken breasts. Put the lid on top and set the heat to low. Cook for four to five hours, or until the chicken is tender and cooked all the way through. Take the chicken out of the slow cooker and use two forks to shred it. Add the shredded chicken back to the slow cooker and stir it in with the creamy sauce. Put it on top of cooked spaghetti noodles. Before serving, sprinkle with chopped fresh parsley.

Prep Time: 15 minutes

Cook Time: 240 minutes