Angel Chicken Pasta.

I've never understood how people do those low and no carb diets. To each his own, but I love bread, rice, and pasta entirely too much to ever be able to give them up for good. Not too long ago I happened upon an amazing chicken pasta recipe, and it was just too good not to share.

Ingredients: 

6 boneless, skinless chicken breasts

¼ cup/59ml butter

1 (.7 ounce) package dry Italian-style salad dressing mix

½ cup/120 ml cup white wine

1 (10.75 ounce) can condensed golden mushroom soup

4 ounces/113 grams cream cheese with chive and onion

1 pound/450 grams angel hair pasta

Directions: 

1. Preheat oven to 325°F (165°C)

2. In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in wine and golden mushroom soup. Mix in cream cheese, and stir until smooth. Heat through, but do not boil. Arrange chicken breasts in a single layer in a 9x13 inch baking dish. Pour sauce over. 

3. Bake for 60 minutes in the preheated oven. Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta until al dente, about 5 minutes. Drain. Serve chicken and sauce over pasta. 

This recipe is not only simple, it is delicious as well. I realized the only thing that could make this recipe better would be bacon bits (because bacon can make anything delicious). The flavors are wonderful and compliment each other beautifully. So grab a friend (or lover), light some candles, pop in a movie and enjoy a quiet night in for two. 

Rigatoni with Yellow & Green Zucchini

Seriously, Gordon Ramsay's Healthy Appetite is starting to become one of my favorite cookbooks. After last week's blueberry muffins I was eager to try out an entree. Not only are the recipes healthy and delicious, they're also super easy to make. I will admit some of the ingredients are a little hard to find, but if you can it's totally worth it. I made this zucchini rigatoni recipe and served it with a spiced pork chop, and honestly. . .I can't wait to make it again. This recipe makes about four to five servings, but since it's just me I cut in in half to have a serving that night and leftovers again for lunch.

Ingredients: 
8 ounces (250g) dried rigatoni or other pasta shapes
sea salt and black pepper
2 large green zucchini, trimmed
2 large yellow zucchini, trimmed
3-4 tablespoons (45-60ml) olive oil
1 garlic clove, peeled and finely crushed
handful or basil leaves
Parmesan, to grate

Directions: 
1. Add the pasta to a pot of boiling salted water and cook according to the package directions until al dente.
2. Meanwhile, halve the zucchini lengthwise and slice thickly. Heat a large skillet and add the olive oil. Tip in the crushed garlic and sauté for just less than a minute.

3. Add the zucchini with a pinch of salt and a grinding of pepper. (If your pan is not large enough, cook the zucchini in two batches.) Pan-fry over high heat for 3-4 minutes until the zucchini are just tender and lightly golden brown around the sides. Take off the heat.

4. When ready, drain the pasta and immediately toss with the zucchini and basil. Taste and adjust the seasonings as you please. Divide among warm plates and grate over Parmesan to serve. 

Spiced Pork Chop Ingredients: 
2 thin cut, boneless pork loin pork chops
½ teaspoon (2ml) mild chili powder, to taste
1 teaspoon (5ml) sweet paprika
sea salt and black pepper
1 tablespoon (15ml) olive oil
2 cloves garlic, minced
½ teaspoon (2ml) coriander seeds, crushed

Directions: 
1. Cut off excess fat around pork chop. Mix the chili powder, paprika, salt, pepper, garlic and coriander seeds in a small bowl. Using a basting brush, baste both sides of the pork chops. Put the pork chops in a wide baking dish, cover and let marinate for at least thirty minutes or in the refrigerator overnight.

2. Heat a large skillet over medium heat, add olive oil, and fry pork chops for 3-4 minutes on each side, or until the meat is just firm when lightly pressed.

The pasta was amazing, and the pork chop was its perfectly complimented counterpart. Paired with a crisp chardonnay, this would be the perfect dish to serve at a simple dinner gathering with close friends or family. 

And if you still haven't, pick up Gordon Ramsay's Healthy Appetite from your local bookstore now!

Chicken Fettuccine Alfredo

Have I ever told y'all how much I love doing my own twist to recipes? Well, if I haven't already now you know. I took a turn for the interesting when I turned a recipe for a simple fettuccine Alfredo into something completely extraordinary.

Ingredients:
1½ cups chopped cooked chicken
8 ounces dried fettuccine
2 tablespoons butter
1 cup whipping cream
8 ounces cream of mushroom
¼ cup drained oil-packed snipped dried tomatoes
½ teaspoon creole seasoning
⅛ teaspoon black pepper

½ cup freshly grated Parmesan cheese

Directions:
1. Cook chicken. Season with ⅛  teaspoon black pepper, garlic powder, and cayenne respectively.

2. Cook pasta according to package directions.
3. Meanwhile, in a large saucepan melt butter. Add cream, cream of mushroom, salt, and pepper. Bring to boiling; reduce heat. Boil gently, uncovered, for 3 to 5 minutes until mixture begins to thicken. Remove from heat. Stir in 1½ cups chopped cooked chicken and ¼ cup drained oil-packed snipped dried tomatoes. Add Parmesan cheese. Drain pasta. Add pasta to hot sauce. Toss to combine. Transfer to warm serving dish. Serve immediately. If desired, sprinkle with additional Parmesan cheese.


A classic Italian dish with a little Matilda flair! Hopefully I did Mr. Di Lelio proud.

Baked Penne

I came up with this little concoction after brainstorming a bit. I wanted something other than the stereotypical pasta dish and with the help of a little summer sausage I came up with a baked penne guaranteed to taste different than anything you've probably had before.

Ingredients: 

⅔ cup penne pasta

8 ounces summer sausage

¾ cup chopped onion

2 cloves garlic, minced

½ cup each of mozzarella and Parmesan cheeses

1 cup pasta sauce

¼ teaspoon black pepper

1. Cook pasta according to package directions; drain and set aside.

2. In a large skillet cook the sausage, onion, and garlic over medium heat until sausage is brown. Remove from skillet; drain off fat.

3.In a large bowl stir together pasta sauce, ¼ of both the mozzarella and Parmesan cheeses, and the pepper. Add the cooked pasta and drained sausage mixture. Stir gently to combine. Spoon the mixture into a 2 quart casserole

4. Bake, covered, in a 375° oven for 25 minutes or until nearly heated through. Uncover; sprinkle with the remaining mozzarella and Parmesan cheeses. Bake about 5 minutes more or until cheese melts. 

This dish is not only great tasting, but it's easy and fast. If you're looking for an Italian meal with lots of flavor, this dish is perfect!