Pomodoro Chicken with Garlic Spaghetti

Pomodoro Chicken with Garlic Spaghetti

Italian-inspired pomodoro chicken with pan-seared chicken cutlets smothered in a creamy white wine sauce bursting with fresh, juicy tomatoes. It’s served alongside spaghetti infused with a ton of garlic, Parmesan cheese, red pepper flakes, olive oil, parsley and lemon.

The lemon doesn’t make it tart or tangy, it’s light and helps brighten up all the other flavors. It’s the garlic that’s in-your-face. The star of the spaghetti show.

The sauce is made in the same pan you cook the chicken and comes together in just a few minutes. It’s made with white wine, chicken broth and half & half plus chopped fresh tomatoes and green scallions for serving.

{For an alcohol-free version substitute more broth for the wine and add a tablespoon of lemon at the very end.}… 

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Italian Pasta Salad

Italian Pasta Salad

A colorful Italian-inspired pasta salad dressed in a sweet and tangy balsamic vinaigrette.

It’s perfect for potlucks or picnics or just stowing away in your refrigerator for those snacky, hungry moments when it’s too hot to cook and you want something good to eat fast.

I use rotini pasta so the lovely dressing can stick to all the nooks and crannies.

Also in the mix are salty bites of salami, creamy mozzarella cubes, nutty chickpeas, meaty black olives, briny capers, fresh tomatoes and red onions with crunchy little pine nuts and a smattering of Parmesan cheese to bring it all together. … 

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Veggie Lasagna

Vegetable Lasagna

This veggie lasagna is full of all the things good and right in the world right now!

That means fresh produce from the Farmer’s market including zucchini, red peppers, baby spinach, onions and garlic surrounded by layers of fresh lasagna noodles, tomato sauce, stringy mozzarella cheese and my new favorite find, Farmer’s cheese…. 

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Baked Meatballs with Pasta in Parmesan Spinach Sauce

Baked Meatballs with Pasta in Parmesan Spinach Sauce

Homemade meatballs baked on top of penne pasta smothered in lots of rich, creamy spinach sauce. This comforting pasta dish is perfect for serving on a special family night or bringing to a potluck or party.

The recipe starts by making the meatballs with ground beef, garlic, parsley, bread crumbs and egg. While they get busy baking halfway there’s time to boil the pasta and make the awesome sauce.

The sauce is made of chicken broth, half & half, spinach (frozen or fresh) and Parmesan cheese on top of the stove where it’s then pureed with a hand blender making the spinach front and center in every bite from the first to the last.

You absolutely-positively must  like spinach. A lot. It can’t be avoided, you can’t eat your way around it or pick it out.

#Sorrynotsorry…. 

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Cannoli Cream {Filled} Strawberry Bites

Cannoli Strawberries
With each passing year I’m finding reasons to love strawberries more and more. They were never my favorite berry, blueberries hold that spot but thanks to these beauties they’re getting a little competition.

The centers of fresh strawberries are cut out and filled with cannoli cream then garnished with chopped pistachios, chocolate chips and/or sprinkles.

They’re easy to make and a luscious treat to bring to potlucks, picnics, parties and showers too!… 

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Baked Polenta Fries (Not-Potato Fries)

Not Potato Fries

Creamy polenta with Parmesan cheese is baked up into golden brown, crispy fries with warm tomato sauce or ketchup for dipping. My Italian answer to the french fry.

The method is easy but time-consuming because the polenta has to be thoroughly chilled to hold it’s french fry shape. I use 5-minute polenta and cook it for 10 minutes until it’s super thick then spread it flat in a pan and pat it down well to compact it and make it dense. … 

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Cheesy Chicken & Broccoli Zucchini Roll-ups

Cheesy Chicken &  Broccoli Zucchini Roll-ups

Thin slices of zucchini are stuffed and rolled up with a chicken and broccoli filling then baked in sauce until hot and bubbly. The filling is flavored with red onion, garlic, roasted red pepper, mozzarella and white cheddar cheese plus a little cream cheese to act as the “glue” to hold everything together.

For best results the zucchini should be salted and laid out on a wire rack to leach out some of the water. This makes them pliable and easier to roll up plus they won’t be as soggy. If you don’t like zucchini, cooked lasagna noodles can be used instead. They’re way too long as is so I would cut them in half first…. 

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Green Goddess Pasta Primavera

Green Goddess Pasta Primavera

Pasta Primavera is a spring dish full of green vegetables. Fresh asparagus, string beans, peas and linguine are tossed together in a light sauce with Parmesan, garlic and lemon. The emphasis is on the vegetables. The ratio is almost equal – the vegetables might even be winning.

They’re surely the main attractions with just a smattering of other ingredients to help it come together. The sauce is made from a little half & half combined with some of the starchy pasta cooking water along with Parmesan cheese and lemon zest. A sprinkle of pine nuts at the end gives it a soft crunch and a drizzle of extra-virgin olive oil adds a dash of luxury…. 

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