Spicy Chicken Peanut Noodles with Cucumber Sambal

Okay, I know this probably looks kind of weird. It's not often that you see hot noodles and chicken paired with a cold salad. It probably sounds even weirder than it looks. And I know you're thinking that the ingredient list seems really long. But basically, you're just gonna have to trust me on this one. Have I ever steered you wrong before?

My kids are huge fans of both peanut butter noodles and cucumbers, so when I spotted this recipe I immediately had them in mind. Not surprisingly, they absolutely loved this meal, and so did Joe and I. There's something about the silkiness of the noodles paired with the cool, refreshing salad and crunchy peanuts that is just amazing. All of the ingredients work together in perfect balance. We loved, loved, loved this meal. 

Spicy Chicken Peanut Noodles with Cucumber Sambal
slightly adapted from Tasty Kitchen

4 boneless skinless chicken breasts
8 ounces dry spaghetti
1/4 cup dry-roasted peanuts, chopped, for garnish

For the marinade:

1 tablespoon low-sodium soy sauce
1 tablespoon sweet red chili sauce
1 tablespoon brown sugar
1 tablespoon peanut oil
1/2 teaspoon salt 

For the peanut sauce:

1/2 cup chicken broth
1/4 cup creamy peanut butter
2 tablespoons  brown sugar
2 tablespoons rice vinegar
2 tablespoons fresh lime juice
2 tablespoons sweet red chili sauce
1 tablespoon soy sauce
1 tablespoon fresh ginger, grated or minced 

For the cucumber sambal:

1 cup cucumber, seeded and diced
1/4 cup scallions, thinly sliced
1/4 cup red bell pepper, diced
3 tablespoons rice vinegar
1 tablespoon sugar
1/2 tablespoon salt

1. Preheat grill to medium-high. Bring a large pot of salted water to a boil for the spaghetti.

2. Combine the marinade ingredients in a bowl. Toss with chicken and grill for 3 to 4 minutes per side, or until cooked through. Remove chicken from grill (or grill pan), and tent with foil while preparing the other ingredients.

3. Prepare the cucumber sambal by tossing together the sambal ingredients. Set aside till serving.

4. Cook the pasta according to the package; drain and return to the pot. Meanwhile, prepare peanut sauce. Heat broth, peanut butter, brown sugar, vinegar, lime juice, sweet chili sauce, soy sauce, and ginger in a saucepan over medium heat to combine. Bring to a simmer and cook for 1 to 2 minutes. Off heat, stir in salt, then pour sauce over pasta and toss to coat.

5. Top each serving of pasta with a chicken breast and cucumber sambal. Garnish with peanuts.

Recipe Rewind: Rigatoni with Grilled Peppers and Onions

Memorial Day cook-outs are all about The Meat. We know this. BBQ chicken, brats, burgers, hot dogs...We load the grill up with all of it, and we go for it. 

But may I suggest that, this year, you leave a tiny bit of space open for some bell peppers and onions, and make this pasta dish to go alongside all of The Meat? I promise you won't be sorry.

I first made this pasta years ago, and it was long overdue for a reappearance here. This is one dish that's every bit as delicious as it is gorgeous. It's hearty enough to serve as a vegetarian main dish, but it's also a perfect side dish. The flavor of the grilled peppers and onions, especially in combination with the basil, is just fantastic. 

This is perfect summer food: It's healthy, simple, and oh-so-satisfying.

Rigatoni with Grilled Peppers and Onions
from Real Simple
  
2 medium red onions, sliced into rings
2 large sweet bell peppers, cut into quarters
Olive oil
Kosher salt and pepper
12 ounces (4 to 5 cups) rigatoni
1 bunch spinach, stems trimmed, or one 5-ounce package
1 cup (about 3 1/2 ounces) grated Parmesan
3/4 cup basil leaves, thinly sliced

1. Bring a large pot of water to a boil. Heat a grill or grill pan to medium-high. In a large bowl, toss the onions, bell peppers, oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Grill, turning occasionally, until tender, 8 to 10 minutes. Transfer to a cutting board and cut into bite-size pieces.

2. Cook the pasta according to the package directions. Reserve 1 cup of the cooking water, drain the pasta, and return the pasta to the pot. Add the grilled vegetables, spinach, the reserved pasta water, and 3/4 cup of the Parmesan to the pasta and toss to combine. Top with the basil and the remaining Parmesan before serving.

Chicken Parmesan Ravioli

It's just a fact that some of the best meals I make are afterthoughts -- things that I throw together only with ingredients I happen to have on hand. Inevitably, those meals are uncomplicated and prepared with straightforward ingredients, and my family always loves them. 

This chicken parmesan ravioli is a perfect example of that type of meal. I had a bunch of random ingredients on hand that I'd purchased for a dish I never got around to making -- so I made this with them instead. Breaded chicken nuggets, cheese ravioli, tomato sauce, and some chunks of fresh mozzarella and chopped basil tossed in at the end...I think I liked this version better than classic chicken parm, and judging by the way my family inhaled it, I don't think they had any complaints either.

Chicken Parmesan Ravioli

1 pound chicken tenders, cut into chunks

1 cup Italian-seasoned breadcrumbs

1/2 cup flour

1/4 cup grated parmesan cheese

1 egg, beaten

Vegetable or canola oil for frying

1 jar of your favorite spaghetti sauce

1 package frozen cheese ravioli

8 ounces fresh mozzarella cheese, cut into chunks

1/4 cup fresh basil leaves, cut into a chiffonade

Shredded parmesan cheese

1. Place the breadcrumbs, flour, and 1/4 cup parmesan cheese in a plastic freezer bag. Dip the chicken chunks in egg, then add to the bag and shake to evenly coat. 

2. Heat the oil over medium-high heat in a large pot. Fry the chicken in batches until crisp and cooked through. Remove to a baking sheet and place in a warm oven while you prepare the rest of the meal.

3. Meanwhile, heat the spaghetti sauce over gentle heat in a medium pot. Cook the ravioli according to package directions; drain.

4. Return the ravioli to the hot pot. Add the heated sauce, the reserved chicken pieces, the chopped mozzarella, and most of the basil. Stir gently to combine.

5. Sprinkle each serving with additional basil and parmesan cheese.

Linguine with Crispy Chicken, Roasted Tomatoes, and Caramelized Onion Cream Sauce

I can't believe it's been almost three weeks since the last time I posted! I guess I've been keeping myself busy in other ways, like playing 1 million games of Hungry Hungry Hippos, cursing the snow that just won't stop, and praying for spring to arrive sooner rather than later. Yes, all of those things are directly related to being cooped up in the house for too long. This winter has sapped my energy for everything; I can count on two hands the times I actually cooked dinner during the entire month of February. It's desperate times around here, folks. Spring needs to get here STAT.

But finally, I found a recipe to pull me out of my blogging funk -- one that I just had to share with you right away. This was our dinner on Saturday night, and I'm already looking forward to making it again. And again...and again...and again. This pasta dish is so fantastic. Basically, you boil some pasta and you roast some tomatoes. You bread some chicken in panko and fry it. You caramelize some onions and toss them with some cream. Then you stir it all together and devour it. Oh yeah.

This pasta has it all. The sweetness of the onions, apple juice and cream are balanced out by black pepper to make a luxurious, velvety sauce. The soft, bursting roasted tomatoes are counterbalanced by the crispy nuggets of chicken. It does use a few pans, but it's more than worth it. It's so perfect that, when we sat down to dinner last night, Will was near tears because he wanted to eat this pasta for dinner for a second night in a row. And these days Will doesn't really want to eat anything, so this was a huge development. If my picky four-year-old loves it, then it will probably taste transcendent to you.

Linguine with Crispy Chicken, Roasted Tomatoes, and Caramelized Onion Cream Sauce
heavily adapted from Everyday Reading

For the pasta:

8 ounces linguine
Parmesan cheese

For the roasted tomatoes:

1 pint cherry tomatoes
1 tablespoon olive oil
Salt and pepper to taste

For the chicken:

1 large chicken breast, cut into bite-sized chunks
1 egg, beaten
1 cup panko breadcrumbs
1/2 cup Italian-style breadcrumbs
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon each salt and black pepper
Vegetable oil for frying

For the sauce:

1 large onion, thinly sliced
2 tablespoons butter
1 tablespoon olive oil
3 cloves garlic, minced
1/2 cup apple juice
1 cup heavy cream
Salt and pepper to taste

1. Preheat the oven to 400 degrees. Arrange tomatoes on a foil-lined baking sheet; drizzle with olive oil, sprinkle with salt and pepper, and toss to combine. Cook for 20 minutes or until browned and bursting.
 
2. Meanwhile, add the beaten egg to a large bowl. Mix together the panko, Italian breadcrumbs, Italian seasoning, garlic powder, and salt and pepper in a separate bowl. Heat vegetable oil in a medium saucepan (enough to shallow-fry the chicken). Dip the chicken pieces in the egg, then in the breadcrumb mixture. Fry in batches until golden and crispy; remove to a paper-towel-lined plate and sprinkle with coarse salt.

3. Meanwhile, melt the butter and olive oil in a large skillet. Add the onions, season with salt and pepper, and cook over medium-low heat, stirring frequently, until onions are fragrant and caramelized.  

4. While the onions are caramelizing, cook the pasta to al dente according to package directions; drain. 

5. Add the garlic to the caramelized onions; cook and stir for 30 seconds. Raise heat to medium-high and stir in the apple juice, scraping the bottom of the pan with a wooden spoon to pick up any browned bits. Let the apple juice reduce slightly, then stir in the cream. Reduce heat back to medium-low and heat gently until thickened; taste for seasoning and add salt and pepper to taste.

6. Gently stir together the reserved tomatoes, crispy chicken, and pasta. Add the sauce and toss gently to combine. Serve with parmesan cheese.

Smoked Sausage Tortellini Skillet

 

I know this is a food blog, but I was hoping we could talk about books today. I don't know if I've mentioned this before, but I like to read even more than I like to cook. As in, I'm never not in the middle of reading a book. When people hear how much I read, they sometimes can't imagine reading that much, while I can't imagine not reading that much. I'm the person who routinely has about 15 books checked out from the library at any one time...and that's not even counting the books my boys have checked out.

When I don't have time read...well, I make time. Whether it's reading on my lunch break at work (which I do every day), sneaking away for 30 minutes in the evening while the boys are playing elsewhere with Joe, or making low-maintenance dinners like this one so I can read a few pages while I'm cooking.

Back to books in a second, but let's talk about this meal first. We all loved this. The ingredients are nothing fancy, but they come together to form a really delicious and simple dish. The original recipe didn't call for peas, but I added them for a pop of color and sweetness and vegetable-ness. In addition to being delicious, this comes together start-to-finish in only about 15 minutes. While that's not a lot of time for me to read while it's cooking, that does equal more time to read after dinner, since both the cooking and the clean-up are so quick. It's a win-win!

So tell me, what's the best book you read recently? Some of my favorite recent reads are Eleanor and Park, After Her, Shadow and Bone, and The Impossible Lives of Greta Wells. If you'd like to talk books with me more, you can find me on Goodreads here!

Smoked Sausage Tortellini Skillet
adapted from Kevin and Amanda 

2 tablespoons olive oil
1 pound smoked sausage
3 cloves minced garlic
3/4 cup chicken stock
1 cup tomato sauce
1/2 cup heavy cream
Salt and pepper to taste
1/4 cup shredded parmesan cheese
1/2 cup frozen peas
1 package frozen cheese tortellini

1. Heat the olive oil in a large skillet over medium heat. Slice the smoked sausage thinly and add it to the skillet and cook until well-browned, 3 to 4 minutes per side. Add the garlic and cook and stir for 30 seconds.

2. Add the chicken stock, tomato sauce, heavy cream, and salt and pepper and stir until simmering and bubbly. Reduce heat and simmer until slightly thickened, 7 to 10 minutes. Stir in the parmesan cheese until melted, then add the frozen peas and heat through.

3. While the sauce is simmering, cook the tortellini in boiling salted water according to package directions; drain.  

4. Add the tortellini to the skillet and stir gently to coat with sauce. Serve.

Skillet Cheesy Chicken Pasta with Broccoli and Bacon

I've had a few signs lately that I'm getting older. There are the gray hairs that are starting to appear on the top of my head, which I promptly pluck out, old wives' tales about seven more growing in each one's place be damned. There's the fact that I went out for a friend's surprise birthday party over the weekend and we ate dinner at 9:00, which was the latest I have had dinner for, literally, years. And then there's the fact that few things these days get me as excited as the prospect of a one-pot dinner. Because one pot = so many less dishes to do. I'm beginning to find doing the dishes very tiresome in my old age.

So yeah, I love a one-pot dinner, especially if it involves pasta like this one does. This one-pot dinner also involves broccoli, bacon, and tons of cheese. It's flavorful and creamy, with a great balance of textures, and although there are lots of steps, it's really easy to prepare. And then, after dinner has been enjoyed, there's only one pot to clean. Which means I have more time to do the things that people my age really like to do, like plopping myself on the couch to watch my stories and going to bed early. ;)

Skillet Cheesy Chicken Pasta with Broccoli and Bacon
adapted from Center Cut Cook

1 tablespoon olive oil
4 strips bacon, chopped
2 chicken breasts, chopped into 1-inch pieces
Salt and pepper to taste
1 onion, finely chopped
4 cloves garlic, chopped
1/2 teaspoon Italian seasoning 
1/4 teaspoon crushed red pepper flakes
8 ounces short pasta
1 2/3 cup chicken stock
2 3/4 cup water, divided
8 ounces broccoli florets, chopped into small pieces
1/2 cup evaporated milk
1 cup shredded sharp cheddar cheese
1/2 teaspoon salt
1/2 teaspoon black pepper

1. Add the olive oil to a Dutch oven and heat over medium heat. Add the bacon and cook, stirring frequently, until crisp. Remove from pot with a slotted spoon and let drain on paper towels.

2. Season the chicken with salt and pepper to taste and add to the pot. Cook until browned; remove from the pot and set aside.

3. Add the onion to the pot (add more oil if needed). Cook until onions are translucent, then add the garlic and cook and stir for 30 seconds. Sprinkle with Italian seasoning and red pepper flakes.

4. Add the chicken stock to the pot, along with 2 cups of the water. Add the pasta and bring to a boil. Cook for 12 to 15 minutes until most of the liquid is absorbed by the pasta.

5. Add the broccoli and the remaining 3/4 cup of water to the pot. Reduce heat and simmer for 5 minutes, or until the broccoli is tender.

6. Add the chicken, half of the reserved bacon, the evaporated milk, and the cheddar cheese. Increase the heat to medium high and stir until the cheese melts and the sauce thickens, 5 to 10 minutes. 

7. Add 1/2 teaspoon each salt and pepper, and more as needed to taste. The sauce will continue to thicken as it stands. Sprinkle each serving with the remaining bacon.

Revolutionary Baked Ravioli

When I shared my delicious bolognese sauce with you on Monday, I promised that I'd post a fantastic recipe on Friday that calls for it -- and here it is. I'm calling this "revolutionary" baked ravioli for one simple reason: When you're layering the casserole ingredients, you add the ravioli while it's still frozen. You don't even have to cook it first! That may seem like a small thing to you, but to me, it's huge. I know ravioli doesn't take very long to cook, but it still saved me from having to boil it in a separate pot, thereby dirtying more dishes that I would later have had to clean.

Another thing I love about this dish: It only contains three ingredients. The ravioli, the sauce, and the cheese -- that's it. Layer them all in a dish, stick the dish in the oven, and in 45 minutes dinner is served. You can use whatever kind of ravioli you like, and of course you can use jarred sauce to make this even easier. The version picture above, using my bolognese sauce and cheese ravioli, tastes exactly like lasagna -- and it was about 100 times easier to prepare.

I can't say enough good things about this recipe. I'll be keeping sauce and ravioli in the freezer at all times so I can make this whenever I crave it -- which I'm sure will be often.

Revolutionary Baked Ravioli
adapted from Tasty Kitchen

1 25-ounce bag frozen ravioli
4 cups bolognese sauce
2 cups shredded mozzarella cheese
Parmesan cheese for sprinkling

1. Heat oven to 400 degrees. Spray bottom and sides of a 9×13 rectangular baking dish with cooking spray.

2. Spread 3/4 cup of the sauce in the baking dish. Arrange half of the frozen ravioli in a single layer over the sauce; top with half of the remaining pasta sauce and half of the mozzarella cheese. Repeat layers once, starting with ravioli. Sprinkle with Parmesan cheese.

3. Cover with aluminum foil and bake for 30 minutes. Remove foil; bake uncovered for 10 to 15 minutes longer or until bubbly and hot in the center. Let stand for 10 minutes before serving.

Big Batch Bolognese Sauce

It snowed last week here. Snow! In October! I'm never really ready for winter, but I'm especially not ready for it when it starts this soon. Give me my autumn, Universe!

Since the weather has cooled down, I've been craving slow-cooked comfort food in a major way. In that vein, a few weekends ago I made a delicious bolognese sauce that I'm so excited to share with you. Coming up on Friday, I'll share a fabulous recipe I made using this sauce. It's going to be a delicious week here on the blog!

As I do with so many things I make these days, I just kind of winged it with this recipe. I don't know if this would be considered "traditional" bolognese sauce, because I never really looked up any recipes. I just did my own thing, and I was so pleased with the results. The sauce has a nice bit of heat, a little bit of sweet, and a deep, rich flavor overall. It's thick and meaty and so comforting -- and it makes the house smell amazing while it's simmering on the stove. And plus, there's something so satisfying (at least for me) about preparing something and letting it cook all day long, and then getting to enjoy the results multiple times.

As the recipe title indicates, this is truly a "big batch" sauce. It uses three pounds (plus four ounces) of meat! You'll get at least two uses out of it, and it freezes really well. It fits perfectly into the "make it once, use it a few times" cooking philosophy that I've adopted lately.

One more thing: The sauce calls for the rind from a wedge of fresh parmesan cheese. I love the salty-cheesy flavor it adds to the background of the sauce. If you don't have a rind, you could stir in some grated parmesan at the end and the results would be just as delicious.

Big Batch Bolognese Sauce

Olive oil
4 ounces pancetta, diced
2 pounds ground sirloin
1 pound  ground Italian sausage
2 large onions, chopped
2 carrots, peeled and shredded
1 green bell pepper, chopped
8 cloves garlic, minced
Salt and pepper to taste
1 small can tomato paste
1 cup red wine
1 cup beef stock
2 28-ounce cans crushed tomatoes
2 14.5-ounce cans diced tomatoes, undrained
2 bay leaves
1 tablespoon dried oregano, plus more to taste
1/2 teaspoon crushed red pepper flakes, plus more to taste
Rind from a wedge of fresh parmesan cheese
Granulated sugar, if needed

1. In a large Dutch oven, heat a layer of olive oil over medium high heat. Add the pancetta and cook until slightly crisp, then add the sirloin and sausage and cook, breaking up the meat with a wooden spoon, until browned. Add the onions, carrots, bell pepper, and garlic, and cook, stirring frequently, until the vegetables are softened. Season with salt and pepper.

2. Stir in the tomato paste until thoroughly coated and fragrant, then add the red wine. Using a wooden spoon, scrape up any browned bits from the bottom of the pot, and cook until wine is reduced. Stir in the beef stock, crushed tomatoes, diced tomatoes, bay leaves, oregano, crushed red pepper flakes, and parmesan rind. Heat to bubbling, then reduce heat to medium low.

3. Cover and let simmer for 3 to 5 hours. The longer the sauce simmers, the thicker and richer it'll be. Discard the bay leaves and cheese rind before serving. Taste for seasoning and add additional salt, pepper, oregano, and red pepper flakes, if needed. If the sauce is too acidic, add sugar to taste. Serve with spaghetti or anything you want.

4. To freeze, place portions of the sauce in gallon-size plastic freezer bags. Remove all the air from the bags and store flatly in freezer until ready to use.

Completely Homemade Chicken Noodle Soup

Recently I've been doing more batch cooking to make dinners easier for myself during the week. I prepare a big batch of meat all at once, then use it in multiple meals. Not only is it cost-effective, it really does make pulling dinner together much quicker. Last weekend I wanted to make a few pounds of chicken to shred, and I decided to poach the chicken so I could make my own stock. Of course, chicken noodle soup was one of the first meals I thought of, to use both the stock and the shredded chicken.

I've been making chicken noodle soup for a long time -- first with boxed stock and store-bought noodles, and later, with boxed stock and homemade noodles. This was the first time I'd ever made it completely from scratch, and it was a huge success. I can say with certainty that any semi-homemade version I make going forward is just not going to measure up.

This does require quite a bit of time to prepare -- making the noodles and drying them, simmering the stock for a couple of hours -- but it was a great weekend activity for us. The boys loved helping me make the noodles, and I was able to get other things done while the stock was simmering. And the time spent was beyond worth it. The flavor of the stock was so deep and rich, and the noodles were so chewy and flavorful, rich with the flavor of cooking in the stock. Chicken noodle soup is one of the humblest yet most delicious dishes in the world, in my opinion, and this version is just perfect.

I'm giving you the full recipe for the noodles below (you'll only need about 3/4 of the noodles it yields, depending on how noodle-y you like your soup) and the full recipe to make a gallon of stock (you'll only need about half of the stock and a quarter of the chicken for the soup). But having egg noodles, stock, and chicken on hand is never a bad thing, right?

Completely Homemade Chicken Noodle Soup

For the noodles:

2 cups all-purpose flour
3 egg yolks
1 egg
2 teaspoons salt
1/4 to 1/2 cup water

Make a well in the center of the flour. Add egg yolks, egg and salt; mix thoroughly. Mix in water, 1 tablespoon at a time, until dough is stiff, but easy to roll. Knead for about 5 minutes adding additional flour if necessary to make a dough that is not sticky. Divide dough in 3 or 4 equal parts. Roll dough, one part at a time, into thin rectangle on well floured board, to less than 1/8 inch thick. Make sure that your dough is well floured. Roll up each piece of dough into a log, then cut across the log in 1/4-inch strips. Cut the long strips into shorter strips, to the length you desire your noodles. Place cut noodles onto a baking rack to dry, for at least 2 hours.

For the stock:

3 pounds bone-in chicken, light and dark meat (I used chicken legs and breasts)
Salt and pepper
2 carrots, roughly chopped
2 ribs celery, roughly chopped
1 onion, peeled, quartered, root attached
3 cloves garlic, peeled
2 bay leaves
4 sprigs fresh thyme
16 cups water

Rub chicken generously with salt and pepper and place in the bottom of a stock pot. Add carrots, celery, onion, garlic, bay, and thyme. Pour in the water and cover. Heat to boiling, then reduce heat to medium low. Simmer, covered, until chicken is cooked through, about 1 hour. Remove the chicken from the pot and shred; reserve. Return the chicken bones to the pot and increase heat to high. Heat to boiling, then reduce heat to medium. Continue cooking, uncovered, until stock is rich in color and reduced slightly, at least 1 hour. Strain into a plastic container.

For the soup:

4 tablespoons butter
1 onion, chopped
1 carrot, peeled and diced
2 ribs celery from the heart, diced
2 cloves garlic
1 bay leaf
2 sprigs fresh thyme
Salt and pepper to taste
2 cups shredded chicken
1/2 cup white wine
8 cups chicken stock
1/2 to 3/4 pound egg noodles
1 cup frozen peas

Melt the butter in a large pot. Add the onion, carrot, celery, garlic, bay leaf, and thyme sprigs. Season with salt and pepper. Cook over medium heat, stirring often, until vegetables are tender. Stir in the shredded chicken. Add the wine and cook, scraping the bottom of the pot with a wooden spoon, until reduced. Add the chicken stock and heat to boiling. Stir in as many noodles as you want; cook until noodles are chewy, 8 to 10 minutes. Discard the bay leaf and thyme sprigs. Reduce heat and stir in the peas. Serve.

Farfalle with Chicken in Sun-Dried Tomato Pesto Cream Sauce

 

For Mother's Day this year, one of my gifts from Andrew was a little questionnaire about me that his teacher helped him fill out. It was just about the sweetest thing ever. He was off on my age by one year, but he made up for making me a year older by saying that I smelled like cherries and that I'm the best mom ever because I'm the "best cooker ever." It was so adorable, and pretty much turned me into a pile of mommy goo.

He also said that his favorite thing for me to cook is pasta, and is that ever true. I'm very proud to say that Andrew is a fantastic eater and will chow down on anything I put in front of him, but on the nights we're having pasta? I really don't even need to tell him what kind of pasta it is. Just hearing that we're having pasta is enough to make his eyes light up. That's my boy. 

Pasta is one of my favorite things to cook, too, mainly because it doesn't usually require me to make a trip to the grocery store to purchase any special ingredients. I can make it last-minute, just using what I have on hand in the pantry and fridge. And sometimes, those last-minute, quick pasta dinners result in some of the most delicious meals. 

For this pasta, I used chicken, farfalle, sun-dried tomato pesto, garlic, parmesan, and a bit of cream. Just a handful of ingredients, but they resulted in one decadent pasta dish. Not surprisingly, this dish got a big seal of approval from Andrew -- and from the rest of my pasta-loving family.

Farfalle with Chicken in Sun-Dried Tomato Pesto Cream Sauce

12 ounces dried farfalle pasta
1/2 pound chicken tenders, diced
Salt, pepper, and Italian seasoning to taste
1 tablespoon olive oil
1 tablespoon butter
3 cloves garlic, minced
1/2 cup chicken stock
1 cup heavy cream
1/4 cup parmesan cheese, plus more for topping
1/4 cup sun-dried tomato pesto

1. Cook pasta in boiling salted water according to package directions; drain. I always like to return the cooked pasta to the hot pot and add a bit of butter and parmesan cheese to the pasta itself, stirring until melted. This step is optional, of course, but I think it helps the sauce stick to the pasta better (and adds flavor and richness, of course).

2. Meanwhile, season chicken with salt, pepper, and Italian seasoning. Heat the olive oil in a high-sided skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until browned and cooked through. Remove chicken from skillet; set aside and cover with foil to keep warm.

3. In the same skillet, melt the butter. Add the garlic and cook and stir for 30 seconds. Add the chicken stock and, using a wooden spoon, scrape any browned bits from the bottom of the pan. Add the cream, reduce heat to medium-low, and let the sauce gently heat through and thicken. Once sauce has reached desired thickness, stir in the parmesan cheese until melted, then stir in the sun-dried tomato pesto. Taste for seasoning and adjust as needed.

4. Add the drained pasta and the reserved chicken to the sauce and stir gently to combine. Sprinkle each serving with additional parmesan cheese, if desired.

Recipe Rewind: Creamy Tomato Tortellini with Chicken and Broccoli

While browsing my archives recently looking for meal ideas, I came across this recipe for creamy tomato tortellini that I posted just about four years ago. In that post, I raved about how delicious it was, but I realized I hadn't made it since -- and I decided I needed to remedy that immediately.

To stretch the meal a bit (since I am now feeding three hungry boys with huge appetites, two more than four years ago!), I added some chicken, which worked wonderfully with the rest of the flavors. I also added some garlic and some chicken stock for another level of flavor. So this has a few more ingredients than the recipe I originally posted, but it's no less easy to prepare.

You guys, this is so good. I'd completely forgotten how good it is! It's been a while since I made a pasta sauce with cream cheese, and I'd forgotten what a creamy, tangy, rich sauce it makes. 

I can guarantee you: I will not be letting another four years go by before I make this again.

Creamy Tomato Tortellini with Chicken and Broccoli

3 tablespoons butter, divided
1/2 pound chicken tenders
Salt, pepper, and Italian seasoning to taste
3 cloves garlic
1/2 cup chicken stock
2 14.5-ounce cans diced tomatoes, drained
8 ounces softened cream cheese
1 19-ounce package frozen cheese tortellini
1 package frozen steam-in-a-bag broccoli florets
Parmesan cheese 

1. Heat 2 tablespoons of the butter in a large skillet over medium-high heat. Season the chicken with salt, pepper, and Italian seasoning and add to the skillet. Cook, turning once, until chicken is browned and cooked through. Remove to a plate and cover to keep warm.

2. In the same skillet, add the remaining tablespoon of butter. Add garlic and stir for 30 seconds. Stir in the chicken stock and diced tomatoes and heat through. Reduce heat to low and add cream cheese, stirring until melted. Let cook on low heat until thickened. Taste for seasoning and add salt and pepper to taste.

3. Cook the tortellini according to package directions; drain. Cook the broccoli in the microwave according to package directions. Chop the reserved chicken.

4. Add the broccoli and chicken to the drained tortellini and pour the sauce over the top, stirring gently to combine. Serve each portion topped with shredded parmesan cheese.
 

Pasta with Chicken, Bacon, and White Beans

I'm trying to be better about looking in the cupboards before I plan our meals, so that I can plan based on things that I already have on hand. It saves money, for one thing, and it also ensures that I won't have a pile of unused ingredients falling on my head whenever I open the cupboard (this has happened before with our cereal/snack cupboard; thankfully I have relatively quick reflexes).

That's how this meal was born -- I had beans and pasta in the cupboard, chicken and bacon in the meat drawer, and some rosemary that was nearing the end of its life. I combined them all together to make a pasta dish that is a new favorite in our house, and that is nothing short of luscious. The flavors are perfectly balanced; you get the earthiness of the beans and rosemary, the smokiness of the bacon, the sweetness of the cream, and the saltiness of the parmesan cheese -- all together in one creamy, delicious bite. YUM.

Pasta with Chicken, Bacon, and White Beans

1 pound penne or other short pasta

6 slices bacon, diced

1 tablespoon butter

1 pound boneless skinless chicken breasts

1 tablespoon fresh rosemary, finely chopped

Salt and pepper to taste

3 cloves garlic, minced

1 can cannellini beans, drained

1/2 cup chicken stock

1 cup heavy cream

1/2 cup shredded parmesan cheese, plus more for serving

1. Cook pasta in a large pot of boiling salted water until al dente; drain.

2. Meanwhile, cook the bacon in a large skillet over medium heat until crisp. Set aside on paper towels to drain. Drain all but 1 tablespoon of the drippings from the skillet.

3. Sprinkle the chicken with rosemary, salt and pepper. Add the butter to the skillet to melt. Add the chicken and cook until both sides are browned and crisp and the chicken is cooked through. Remove to a plate and cover with foil.

4. Add the garlic and beans to the same skillet; cook and stir for 30 seconds. Add chicken stock and heavy cream, scraping the bottom of the skillet to pick up any browned bits; stir until thickened, then add parmesan cheese until melted. Taste for seasoning and add salt and pepper to taste.

5. Chop the chicken and add it, along with most of the bacon, to the reserved pasta. Add the sauce and stir to combine. Sprinkle each serving with additional bacon and parmesan cheese.

Asian Noodle Bowls with Fried Eggs

Let me just get this out of the way: The main component of this dish is packaged ramen noodles.

Wait! Come back! Would it make you feel better if I told you that the first thing I do when I make these noodle bowls is throw away the high-sodium, artificially-flavored seasoning packet? Because it is the first thing I do. I replace the packet with fresh garlic and freshly-grated ginger, and I cook the noodles in chicken stock. There...will you at least hear me out now?

We all have those nights when: a.) we’re too busy to cook an involved dinner; b.) the meal we planned to make just doesn’t sound good; c.) we just really don’t feel like cooking; or d.) all of the above. This meal is perfect for a night like that. It’s literally ready in five minutes, and it tastes absolutely delicious. The ramen noodles cook in the yummy combination I mentioned above, and then each bowl is topped with a fried egg, green onions, and generous drizzles of sriracha and soy sauce. The add-ins for the noodles are endless: red bell peppers, sugarsnap peas, shredded cabbage or bok choy, mushrooms...the list goes on and on. The velvety egg yolk coats the noodles and turns into this lovely sauce, and the sriracha adds such wonderful heat.

I know it sounds weird, but just trust me on this one, guys. You’ll love these.

Asian Noodle Bowls with Fried Eggs

2 packages of ramen noodles (any flavor, the seasoning is getting tossed anyway)

1 teaspoon vegetable or peanut oil

3 cloves minced garlic

1 tablespoon freshly-grated ginger

4 cups low-sodium chicken stock

4 eggs, cooked to desired doneness

Green onions

Soy sauce

Sriracha

1. Heat the oil in a large pot over medium-high heat. Add the garlic and fresh ginger; cook and stir for 30 seconds. Add the chicken stock, raise heat to high, and bring to a boil. Add the ramen (discard the seasoning packet) and cook, stirring occasionally, until done (about 3 minutes).

2. Meanwhile, cook the eggs to desired doneness.

3. Add ramen to a bowl (with as much or as little liquid as you like). Top each bowl with an egg, a sprinkling of green onions, and soy sauce and sriracha to taste.

Rigatoni with Italian Beef Ragu

You're getting a two-for-one recipe today. Remember the amazing Chicago-style Italian beef sandwiches I shared with you last month? Well, you really need to make them. And then you need to use the leftovers for this pasta.

What's great about both of these recipes is that they require so little time to prepare, because the Crock pot does all the work. You don't even need to make the recipes on consecutive nights; just have the sandwiches one night, and freeze the leftovers for later, which is exactly what I did. The meat tasted just as good after it had been frozen -- maybe even better!

I used a sturdy pasta with lines for this recipe to stand up to the robust sauce. Because the meat had already stewed in so many delicious ingredients, all I really had to do was make a quick tomato sauce for it, and the flavor was amazing. This dinner was a show-stopper, and definitely tasted like it took a long time to cook -- even though it was ready in the time it took to boil the pasta.

Rigatoni with Italian Beef Ragu

1 pound rigatoni or other sturdy pasta

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

2 cups Italian beef with its juices

1 sprig thyme leaves, finely chopped

1 14.5-ounce can Italian-style stewed tomatoes

1 large can tomato sauce

Salt and pepper to taste

Freshly-shredded parmesan cheese

1. Cook rigatoni in boiling salted water according to directions on package; drain.

2. Meanwhile, heat olive oil in a large, high-sided skillet. Add onion, season with salt and pepper, and cook until the onion is softened and translucent. Add garlic cloves; cook and stir for 30 seconds. Stir in Italian beef with its juices and cook for a couple of minutes until heated through.

3. Add thyme and both cans of tomatoes to the pan and stir gently to combine. Heat through, then taste for seasoning and add salt and pepper to taste.

4. Serve sauce over rigatoni and top with shredded parmesan cheese.

Parmesan Pasta with Asparagus and Eggs

If you will allow me to brag for a moment about my Andrew, I have two exciting pieces of news to share about my oldest son: 1. He scored a goal at his soccer game last Saturday! It was his first goal of the season, and to say that I was excited would be a massive understatement. And 2: He has developed a deep and abiding love for asparagus.

This second thing may not seem all that exciting, but I am just thrilled about it. I myself didn't even try asparagus until I was in my '20s, so it makes me happy that my kids are getting exposed to (and enjoying!) this vegetable so early in their lives. Well, Andrew is enjoying it, at least. All Will has to say about asparagus at this point is, "Ew, that's dee-sgusting." But he says that about pretty much everything these days. (It's a phase we're in right now. A really fun phase.)

Anyway, I'm digressing. Let's talk about this pasta. As we all know, asparagus and eggs were made for each other, and when they're combined with creamy pasta and salty cheese, the result is pretty much perfection. My friend Sarah made this too, and she added peas to hers, which I think is a delicious addition. You know what else would be good in this pasta? (Say it with me...) BACON.

This dish is delicious as-is, though, and really doesn't need anything else. I love the way the velvety, smooth yolk coats the creamy, asparagus-laced pasta. It's so simple, and simply divine.

Parmesan Pasta with Asparagus and Eggs

adapted from The Saucy Southerner

1 pound linguine or fettuccine

1 bunch asparagus, trimmed

4 tablespoons butter

1 1/2 cups half and half

Salt and pepper to taste

3/4 cup shredded parmesan cheese, divided

4 eggs, cooked to desired doneness (I cooked mine over-easy in a bit of butter, salt and pepper)

1. In a large pot of boiling salted water, cook pasta according to package instructions for al dente. In the last  minute of cooking for the pasta, add the asparagus to the pasta water to poach. Drain pasta and asparagus.

2. In the same hot pot or in a different large skillet, melt the butter over medium heat. Add the half and half. When the half and half begins to thicken slightly, stir in 1/2 cup of the parmesan cheese. Cook, stirring, until slightly thickened, then taste for seasoning and add salt and pepper to taste.

3. Add the pasta and asparagus back to the pan and toss to coat.

4. Top each serving of pasta with an egg and a sprinkling of the remaining parmesan cheese. Serve immediately.