Pesto Chicken with Bruschetta Angel Hair Pasta

Angel hair pasta and Bruschetta go together like peanut butter and jelly. So don't me and Trader Joe's. If you don't have one in your area, find one and make a road trip out of it and stock up! I just love their products and their customer service! This recipe is based off of a few Trader Joe's ingredients, so if you are unable to get them, substitute with similar store products.

Ingredients:

1 tablespoon of basil ( I used the chopped basil cubes pictured below)
1 tablespoon of EVOO
1 lb of thin sliced chicken breast
1 lb of angel hair pasta
1 container of Bruschetta 14.5oz ( I used the Trader Giottos Bruschetta)
Shredded Parmesan cheese for garnish
Fresh parsley for garnish

Directions:

Fill a large cooking pot half way with water and place on high. Set your oven on 350. In a medium sauce pan, heat up the basil and olive oil on medium heat. Once it is ready for a sear, add the chicken. Below are pictures of the chopped basil that I love from Trader Joe's, its so easy to use and great to keep on hand!

Add the chicken to the sauce pan and allow it to sear on one side. Once it is well seared on one side, flip it and begin to sear it on the other side. Now that both sides are seared, place in a casserole dish that is sprayed with non-stick spray and place it in the oven. Cook for 20-25 minutes or until the chicken is cooked through.

Next, your water should be boiling by now so add the angel hair and stir occasionally. Rinse out the frying pan that you used for the chicken and add the whole container of bruschetta and place on low. Once your pasta is fully cooked, drain and rinse with hot water.

Add the pasta to the bruschetta and mix well with tongs like the picture below. Your chicken should be ready at this point.

Plate up with the pasta, then add the chicken on top and garnish with parsley and shredded Parmesan cheese!

Mexican Pasta salad

Pasta salad has always been one of those sides that you can easily throw together with what ever you have in your pantry. I always make sure to keep a few boxes of pasta laying around for those last minute sides or party dishes. I had my first ever ladies night at my new place recently and had a tiered buffet server for 5 appetizers. I only had 4 on hand and thought that a pasta salad would be a great fifth addition. 

Ingredients:

1 cup of mayonnaise

2 tablespoons of chipotle ranch (if you cant find this, take 2 tablespoons of regular ranch and add 1 teaspoon of taco seasoning.)

1 box of pasta

1 bunch of green onions

5 eggs

1 tomato

1/2 white onion raw

2 celery sticks

*Feel free to add black beans, corn or other ingredient in this! I was just using what I had on hand

Directions:

In a large sauce pan, fill half way with water and place on high so you get a boil. While your water for your pasta is boiling, begin cooking your hard boiled eggs. There are many techniques for cooking hard boiled eggs. If you do not know how to hard boil eggs, here is a link on how to hard boil eggs. While you are waiting for the water to boil for the pasta, begin chopping your other ingredients to your desired size. Chop the green onion, white onion, tomato and celery and place in a mixing bowl. By now, your water should be boiling so go ahead and add the pasta to the boiling water and stir well. Also keep an eye on your hard boiled eggs. Next, mix together the mayonnaise and the chipolte ranch in a mixing bowl. Cover the chopped vegetables with this mix. Once your eggs are done boiling, chop them up and add to the mix as well. Lastly, when the pasta is finished cooking, drain and add to the mix and stir well. Let this sit in the refrigerator for at least 3 hours covered.The pasta might absorb some of the mayonnaise mixture so if it is too dry, add 1/2 cup of mayonnaise and 1 tablespoon of the chipotle ranch to coat the mixture. Stir well and serve with a garnish of green onion.

Cajun Kielbasa Pasta

Now if you  like comfort food, this is the meal for you! It's the perfect dinner for a cold winter night!

Ingredients:

- 1 package of turkey kielbasa (I prefer the buterball brand)
- 1/2 bag of frozen peas
- 1 purple onion
- 1 tomato
- 1 box of pasta of your choosing
- 2 cups of heavy cream
- 1/2 cup of fresh grated Parmesan cheese
- 2 teaspoons of Cajun seasoning (less if you are sensitive to spice)
- 1 tablespoon of EVOO

Directions:

Cook pasta according to package directions, drain and set aside. Chop up the onion and place in a frying fan with the EVOO. Allow this to cook on medium heat until it is almost cooked through. Slice up the kielbasa into 1/4 inch thin slices and add to the frying pan.

Chop up the tomato.Once the kielbasa is just about browned, add the peas and chopped up tomato. continue stirring occasionally.

In a separate cooking pot, add the cream and Cajun seasoning. Allow it to boil. Once it boils, reduce heat and simmer for 3-4 minutes or until it starts to get thick. Stir in the Parmesan cheese and mix well. Feel free to add more spices for more flavor. I added some Greek seasoning to the mix. Add all of the ingredients in a large frying pan or wok and stir. Serve!

Crock Pot Beef Stroganoff

This is always a delicious comforting meal! The crock pot takes all of the work out of this meal! I normally prep it the night before then throw everything in the crock pot in the morning and come home to a lovely smelling house!

Ingredients:

1 can of golden mushroom soup
1 can of cream of mushroom with roasted garlic
1 1/2 lbs of stew meat
1 package of sliced mushrooms
1 white onion
1/2 tablespoon of minced garlic
1 tablespoon of beef broth base (this comes in a jar)
8 oz cream cheese
8 oz sour cream
1 package of egg noodles
fresh parsley for garnish
1 tablespoon of butter.

Directions:

In a medium frying pan, melt the 1 tablespoon of butter. Once the butter is all melted, add the stew beef. Allow the beef to sear on one side. Once the side is seared, flip and lightly sear the other side. When both sides are lightly seared, place them into a mixing bowl. Chop up the onion and mushrooms. Add them to the mixing bowl with the 2 soups, minced garlic and add 1/2 tablespoon of the beef broth base. Mix well. Add the mixture to the crock pot and place it on low. Allow this to cook for 8-10 hours. Once the meal is finished cooking, fill a large cooking pot half way with water. Set on high. Once it starts boiling, add the egg noodles and stir occasionally. While your noodles are cooking, cube up the cream cheese and slowly mix into the crock pot. Once all of the cream cheese is melted, add the remaining 1/2 tablespoon of beef broth base and all of the sour cream, stirring slowly. At this point, your noodles should be finished cooking. Lightly rinse them with hot water. Plate up the pasta. Once the beef mixture is well mixed, top a generous size portion on top of the noodles and garnish with the fresh parsley. Serving this meal with buttermilk biscuits adds some flare to this meal!

Asian Pasta Salad

My grandmother used to make a dish similar to this and it was one of my favorites! It's a mix between pasta salad and Chinese food - two of my favorites! Feel free to add chicken to this. Sometimes I do but was in the vegetarian mood today!

Ingredients:

- 1 can of diced water chestnuts
- 1 bunch of green onions
- 1 box of bow-tie pasta
- 1 Cup of low fat mayonnaise
- 1 tablespoon of low sodium soy sauce

Directions:

Cook pasta as per instructions on box and drain. Slice up scallions and water chestnuts and place in a large mixing bowl.

 In a small mixing bowl, combine mayo and soy sauce and mix until smooth.

Combine the pasta, sauce green onion and water chestnuts in a large bowl and mix well. Let sit in refrigerator for 3 hours and serve cold. Easy enough right?

Nutrition Information for 1 serving - This recipe should make about 10 servings at 1 cup each

Calories - 216
Carbs - 31
Fat - 7
Protein - 7
Sodium - 409
Fiber - 3