Chicken Pasta Salad

Chicken Pasta Salad

This is my go-to pasta salad recipe for any barbecue or picnic. I don't think there's a contest as to how many rare and weird ingredients you can throw into a pasta salad, so just stick to a few ingredients you know your family loves, and it will intantly become a favorite. We use to beg my mom to make this salad for us all the time, and now my husband does the same to me. Traditionally we always use Ranch salad dressing. I'm sure there are lots of dairy free salad dressings out there that would be really yummy, but my son's all time favorite is Kraft Zesty Italian Dressing. 

Chicken Pasta Salad

Recipe by Melody Blaser

1 package of tri-colored spiral noodles

1 pound chicken cut into 1 inch pieces
1 cup celery, sliced (or more to your liking)
1 cup frozen peas, thawed (or more to your liking)
salt and pepper to taste
your favorite Italian dressing (or ranch if you have no allergies)


Cook the chicken (seasoned with some salt and pepper) in a skillet on medium-high in some olive oil until browned and cooked through. Cook the noodles as directed on the package and drain. I usually put my frozen peas in the strainer and drain my noodle water over the top to help them thaw. Mix the noodles, chicken, celery and peas in a bowl. Pour with dressing and chill. I always add more dressing when I'm ready to serve it too.

Pasta e Fagioli

I've been making this for a few years now ever since my sister in law shared it with me. The nice thing is you can really change the quantities to suit you and your family just like I did when she gave it to me.  The best part is it will make your kitchen smell amazing! I served it tonight with this hearth bread (with some olive oil and seasons to dip), and sparkling cider for the kids. It felt like the perfect Italian dinner!

Pasta e Fagioli

Recipe adapted from Kelli Melin

Serves 5-6 (you can cut it in half easily)

1 Tbsp olive oil

1 Tbsp dried onion flakes or 1 green onion, finely chopped

2 carrots, finely chopped

2 celery stalks, finely chopped

3 large garlic cloves, minced

2 cans great Northern beans, drained well

1 cup chicken broth (I make it using chicken bouillon cube)

2 cans diced tomatoes with juices

1 1/2 tsp dried rosemary

1 Tbsp parsley

1/2 tsp salt

1/4 tsp pepper

2 cups dry small pasta shells, cooked al dente and drained

Cook the noodles if you haven't already. Heat up oil and saute onions, carrot, celery and garlic until soft, about 8 minutes. Add the beans, broth, tomatoes and juices, and rosemary. Bring to a boil. Reduce to simmer, stir in pasta, parsley and salt and pepper. Simmer covered about 5 minutes.

Chicken Rigatoni Bake

I spent the weekend with my sister in California where she put mushrooms and asparagus in my scrambled eggs, and that inspired me to get out there and try new foods. So one night I decided I was just going to make it up as I went along and use some foods I had in my fridge and also the beautiful basil I'm growing in my herb garden. I really wasn't expecting it to be this good! It was sooo delicious and my son loved the "screw" noodles. I used this post as a guide- If anything maybe you'll use it to and get creative!

Note: The dish is perfect when you throw it all together, but if you want an extra touch you can bake it in the oven for 15 minutes adding some mozzarella cheese (optional) or breadcrumbs before putting it in the oven (to keep the top from getting scorched)

Here's mine topped with breadcrumbs and baked

Chicken Rigatoni Bake

1 1/2 cups chopped mushrooms (about 1/4 inch pieces)

1 pound boneless chicken breasts or thighs, cut into cubes

2 Tbsp olive oil

2 cloves garlic, minced

1 (28 oz) can diced tomatoes (with juices)

2 Tbsp balsamic vinegar

1/4 cup packed fresh basil, chopped

Rigatoni pasta (16 ounces dry) 

1 cup asparagus, chopped

1/4 cup breadcrumbs or mozzarella cheese (either one, both or without, optional)

Cook noodles according to package and while they're cooking-

Preheat oven to 450 F and spray a 9X13 pan (if you want to bake yours).

Heat olive oil in large skillet and brown mushrooms and chicken until chicken is cooked. Stir in minced garlic and let sizzle for about 30 seconds. 

Put the chopped asparagus in a microwave safe bowl with a little water (about an inch) and microwave for 3 minutes. Drain and add to the chicken, garlic and mushrooms.

Add the can of tomatoes (with juices) and about 2 Tbsp balsamic vinegar. Atir in 1/4 cup fresh basil. Add drained pasta and toss.

If you want to bake it, top with breadcrumbs or cheese (optional) and bake in a greased 9X13 pan @ 450 for 15 minutes.

Saucy Stuffed Shells

 I have always wanted to try stuffed shells, but generally every recipe I have found has been filled to the brim with cottage cheese or cheese of some sort. I was thrilled to find this recipe, and I was so glad I splurged on a new spice addition - fennel seeds. The fennel seeds are the secret to this delicious flavor, so don't substitute! This was sooo delicious, I will be making it again and again for sure. The recipe said it serves 4, but I don't think it would serve 4 adults. 2 adults and 2 children or maybe 3 adults, so keep that in mind. Also if your kids go crazy over noodles, throw in a few extra noodles. Even if they don't get stuffed they will still devour them! (I cooked 16 and ended up stuffing 13)

Saucy Stuffed Shells

Recipe from Better Homes and Gardens

Serves 2-4

12 dried jumbo shell macaroni

12 ounces ground beef or ground pork

1/2 cup chopped onion

1/2 cup chopped green pepper (or red works great too)

1 clove garlic, minced

1 beaten egg

1/4 cup fine dry bread crumbs

1/4 tsp fennel seeds, crushed

1/4 tsp salt

1/4 tsp black pepper

1 15-16 ounce jar meatless spaghetti sauce


Cook macaroni according to package directions. Drain; rinse with cold water. Drain again.

Meanwhile, in a large skillet cook ground meat, onion, sweet pepper, and garlic until meat is brown. Drain.

In a medium bowl combine egg, bread crumbs, fennel seeds, salt, and black pepper. Add the meat mixture and 1/4 cup of the spaghetti sauce; mix well. Spoon about 2 tablespoons of the meat mixture into each macaroni shell. Arrange the filled shells in a 2-quart baking dish. Pour the remaining spaghetti sauce over the filled shells. Cover the dish with foil.

Bake at 375 degrees for 40 minutes.
*Note: I have frozen this dish before- just cover with plastic wrap and tinfoil after arranging them in the dish and freeze. Thaw in the fridge overnight or all day, take off the plastic wrap and tinfoil, replace tinfoil on top and bake as above.

Greek Lasagna

Pastitsio

Pastitsio or "Greek Lasagna" is a great alternative to the traditional lasagna because it looks and tastes the same without all the cheeses. (which probably makes it a lot healthier too). I love it because it uses up all the macaroni noodles I have in my pantry and is relatively a cheap dinner to make. Serve with a salad and some garlic bread if you'd like.

*Note: I make this dish completely dairy free, however if you don't have allergies, use butter, regular milk, and 1 cup Parmesan cheese. Sprinkle 1/2 cup of the cheese in with the milk/egg sauce and the other 1/2 cup cheese on top before you toss it in the oven.

Pastitsio

1 pound ground beef

1/2 cup onion, chopped

2 tsp minced garlic or 1 tsp garlic powder

1 Tbsp fresh basil (or 1 tsp dried)

1 Tbsp fresh parsley (or 1 tsp dried)

1 (26 oz) can spaghetti sauce

3 Tbsp margarine

2 Tbsp cornstarch

1 3/4 cup soy milk

4 eggs

3 1/3 cups dried elbow macaroni noodles

Cook macaroni until al dente, drain and set aside.

In a large skillet brown the meat, onion and garlic. Drain off the fat and stir in parsley, basil and pasta sauce; simmer.

In a saucepan melt margarine and cornstarch together. Add the soy milk and cook until thick and bubbly, about 3-5 minutes. Gradually stir in the beaten eggs and stir until thick. Remove from heat and set aside 1 cup into a bowl.

Pour the rest of remaining milk/egg sauce over the cooked noodles and mix until well coated. Generously season with salt and pepper.

Grease a 6 quart square baking dish and layer: 1/2 the noodle mixture, all of the meat mixture and then the remaining noodle mixture.
Pour the reserved 1 cup sauce on top and bake @ 350 for 40 minutes. Let stand for 10 minutes.

Italian Chicken and Tomato Pasta Toss

Okay so I know I've been slacking on my dishes lately, but between swim lessons and getting our yard landscaped, quick and easy is about all I have time to do! Besides that- if a dish takes 20 minutes, looks beautiful, and tastes like quality Italian food, then why should you bother with doing it any other way? This meal is exactly that- and it looks so pretty to entertain with too. I bet it would look even prettier with fresh basil, but I used dried. I'm also trying to get my family onto whole wheat pasta, but for now I'm doing half whole wheat and half regular and they don't even notice. :)

Italian Chicken & Tomato Pasta Toss

Recipe adapted from Kraft Foods

4 cups medium curly egg noodles, uncooked

1 Tablespoon olive oil

1 pound boneless skinless chicken breasts, cut into 1 1/2 inch pieces

2 cups grape or cherry tomatoes, halved

1/3 c Balsamic Vinaigrette dressing (Kraft or any variety)

2 cloves garlic, minced (or about 1 tsp garlic powder)

1/2 cup chopped fresh basil (or 2 Tbsp + 2 tsp dried)

1/4 cup grated Parmesan Cheese (as the recipe calls for, but optional)

Cook noodles as directed. Meanwhile heat oil in large nonstick skillet on medium high. Add chicken and cook for 6-10 minutes or until cooked through, stirring occasionally. Add tomatoes, dressing and garlic. Cook and stir 3 more minutes or until heated through. Add basil and stir to combine. Drain pasta. Toss with chicken mixture and sprinkle with cheese if desired.

Spaghetti and Meatballs

I had to post this recipe for those with egg allergies because the meatballs don't have any eggs, yet they hold together perfectly. I lived for years without breadcrumbs because most of them contain dairy, until I finally learned that all you have to do it toast your own bread in the oven and chop them in a food processor (I know, pretty pathetic!). Also this recipe includes homemade spaghetti sauce, but if you want to use canned, by all means do so. I bought a case of Hunts spaghetti sauce, so they ended up being only .79 cents a can. For me it's much more economic just to use store bought!

Spaghetti with Meatballs
Recipe adapted from The Complete Cookbook

1 pound lean ground beef

1/2 cup fresh breadcrumbs

1 Tbsp onion flakes or 1/4 cup chopped onion
1 tsp garlic powder
2 tsp Worcestershire sauce
1 tsp dried oregano
1/4 cup flour
2 Tbsp olive oil

Combine beef, breadcrumbs, onion, garlic, Worcestershire sauce and oregano. Use hands to mix well. Roll into balls and dust lightly with flour. Shake off excess flour. Heat oil in pan and cook meatballs in batches turning often until browned all over. Drain well. Heat the sauce (below or use your own recipe or jar) to a boil. Add meatballs. Reduce and simmer for 15 minutes, turning meatballs once.

Sauce:
2 (13 oz) cans diced tomatoes-pureed
1 Tbsp oil
1 onion, finely chopped
2 cloves garlic, crushed
2 Tbsp tomato paste
1/2 cup beef stock
2 tsp sugar

Heat the oil in a frying pan. Add the onion and cook until soft and lightly golden. Add garlic and cook 1 more minute. Add pureed tomatoes, tomato paste and beef stock. Add sugar and stir to combine. Bring to a boil and then add the meatballs.

Hearty Baked Pasta

I have had this magazine article stored away since college and have gone back to it again and again, especially when I want to impress guests. Basically there is no set recipe, you just pick a few things from each list, throw it all together and hope for the best. Just for the record I have never made one that didn't taste delicious, so go for it and get creative! It's great because you can use whatever you have on hand. The directions are really wordy, but it comes together in about 45-60 minutes from start to finish.

To make this dish dairy free, use the all tomato base and don't add any cheese. If you just have one child with allergies, use a mini loaf pan to dish their own separate pasta without cheese, then go ahead and add the cheese for the rest of the family. I also do this with lasagna and layer my sons with noodles, meat and sauce into the mini loaf pan and make the family one with cottage cheese and mozzarella.

Hearty Baked Pasta

Recipe by Tony Rosenfeld

1. Get ready to cook. Preheat oven to 450 F. Put a large pot with 6 quarts of water and 2 Tbsp kosher salt on to boil. Grease a 9 by 13 baking dish with 1 Tbsp olive oil. Gather all your ingredients and read directions through so you can multi task!

2. Brown the flavor bases one at a time. Heat 2 Tbsp olive oil in a 6-8 Quart pot over medium-high heat. When the oil is hot, add one of the flavor bases (see list below) and 1/4 tsp salt and cook, stirring occasionally, until almost cooked through and nicely browned, about 5 to 10 minutes. If you are using one flavor base, proceed to step 3. If you are using a second one, transfer the first to a bowl with a slotted spoon, add another Tbsp olive oil and brown the second flavor base as above.

Flavor Bases: Choose up to two, for a total of 1 pound:

• Mushrooms: cut into 1/4 inch slices (I use white button, but any kind will work)
• Sausage: removed from its casing and crumbled or broken into 3/4 inch pieces (I use sweet Italian, but hot is fine)
• Chicken: boneless, skinless thighs or breasts, trimmed of fat and cut into 3/4 inch pieces
• Yellow onion: halved and thinly sliced

3. Stir in 1 to 2 cloves minced garlic. Using a spatula or wooden spoon, push the contents of the pot to the side. If the pan is dry, add 1 Tbsp oil, and then the garlic and cook until it starts to sizzle and becomes fragrant, about 10 seconds.

4. Add the liquid and simmer. If you've set aside any browned flavor bases, return them to the pan. Add the liquid (choose one from the list below), plus 1 tsp kosher salt. Bring to a boil over medium-high heat, reduce to a gentle simmer, and cook 10 minutes, stirring occasionally, so that the sauce thickens slightly.

Liquids: Choose one

• Tomatoes: two 28 ounce cans whole tomatoes, drained of 1 cup of their combined juices and then pureed in a blender or food processor.
• Tomatoes and cream: two 28-ounce cans whole tomatoes, drained of 1 cup their combined juices and then pureed in a blender or food processor, plus 1/2 cup heavy cream.
• Broth and cream: 1 1/2 cups low-salt chicken broth plus 1 cup heavy cream.

5. Stir in the sauce enhancers. Add two or three ingredients from the list below and cook until they're heated through and their flavors have melted, about 5 minutes. Taste for salt and pepper.

Sauce Enhancers: Choose 2 or three

• Sherry or balsamic vinegar: 2 Tablespoons
• Olives: 1/4 cup pitted and coarsely chopped
• Oil-packed sun-dried tomatoes: 1/4 cup drained and thinly sliced
• Red chile flakes: 1/4 to 1/2 teaspoon
• One coarsely chopped fresh herb, such as: basil (1/4 cup), flat leaf parsley (1/4 cup), rosemary (1 Tablespoon) or thyme leaves (1 Tablespoon)

6. Meanwhile, cook the pasta. Cook the pasta in the boiling salted water until it's just tender to the tooth, about 10 minutes. Note: Cook the pasta a little less than you normally might because it will cook more in the oven.

Pastas: Use 1 pound dried

• Campanelle
• Farfalle
• Fusilli
• Gemelli
• Orecchiette
• Penne rigate
• Rigatoni
• Ziti

7. Add the pasta and vegetables to the sauce. Drain the pasta and add it to the sauce, along with your choice of vegetables below.

Vegetables: choose up to two, 8 ounces each

• Baby spinach
• Frozen peas
• Cauliflower: steamed or boiled until barely tender (1 1/2 inch florets)
• Asparagus: steamed or boiled until barely tender (1 inch pieces)
• Broccoli: steamed or boiled until barely tender (1 1/2 inch florets)

8. Add half of the cheese. Add 6 ounces of the cheese (see list below) to the pasta mixture and toss well. Transfer to the baking dish and spread evenly.

Cheese: Choose two or three and combine for a total of 12 ounces shredded or crumbled

• Fontina
• Mozzarella
• Parmigiano Reggiano or Romano, freshly and finely grated
• Gruyere
• Gorgonzola (use no more than 4 ounces)

9. Top and Bake. Top the pasta with the remaining cheese. Bake until the cheese is golden brown about 15 minutes. Let rest 10 minutes before serving. Note: You can also top with breadcrumbs before baking. 1/2 cup breadcrumbs or panko

Yakitori Noodle Bowls

This recipe was on the Rachael Ray show back in January, and now I'm so mad at myself that I didn't try it sooner. Kids LOVE noodles and one spice that they usually love is ginger, so this meal was a definite kid pleaser. We will definitely be making it again soon! I used fettuccine because I couldn't find soba noodles anywhere, and it turned out great. Also- let your kids put the "sprinkles" (sesame seeds) on their own dish, they will think it's fun.

Yakitori Noodle Bowls

Recipe from Rachael Ray

1 pound soba noodles (or fettuccine)

2 Tbsp vegetable oil

1 pound boneless, skinless chicken breasts, cut into bite-size pieces

2-inch piece of fresh ginger, peeled and grated or finely minced

freshly ground black pepper

2 bunches green onions, trimmed of roots and cut into 2-inch pieces on an angle

1/3 cup dry sherry

1/3 cup tamari (or soy sauce)

2 Tbsp sugar

1 Tbsp toasted sesame oil

toasted sesame seeds for garnish

Place a large pot of water over high heat for the noodles. Add salt once boiling, then cook pasta according to package and drain.

While the water is coming to a boil, heat vegetable oil in large skillet over medium-high heat. Toss chicken with the grated ginger and season with some pepper. Let it brown for 5 or so minutes.

Stir the chicken mixture then add the green onions, sherry, tamari, sugar and sesame oil. Bring to a bubble and simmer for 5 minutes.

Add the drained noodles to the skillet and toss to combine. Sprinkle with some toasted sesame seeds to garnish.

Taco Super Skillet

 

 This is an ultimate kid pleaser, especially if you use these fun wagon wheels! If you can't find wagon wheels, try to get creative with other fun shaped pasta, or you could even use macoroni noodles. For my son I don't add sour cream or cheese, but I do add both for the rest of the family. I've wanted to try substituting soy yogurt for the sour cream but haven't yet. Mostly because it is one of my son's favorite meals (as in he would eat it every day if I let him) just the way I serve it with no cheese or sour cream.  Also I was really suprised at how hard it was to find taco seasonings that didn't have dairy ingredients. After a long search, the two most popular brands I use are Western Family and Old El Paso original.

Taco Super Skillet
Serves 4

1/2 to 1 pound lean ground beef

1 envelope taco seasoning mix

2 1/4 cups water

1 1/2 cups uncooked wagon wheel pasta

1 1/2 c frozen corn

1 can (15 oz) kidney beans, rinsed and drained

1 medium tomato - chopped

1/2 cup sour cream or plain soy or rice yogurt

1 cup shredded cheddar cheese (optional)

Cook beef in large skillet on medium/high heat, drain.

Stir in season mix, water, pasta, corn, beans, and tomato with beef

Heat to a boiling; stir; reduce to simmer

Cover and simmer 10-15 minutes stirring occasionally until pasta is done

Stir in sour cream (optional) and remove from heat

Sprinkle with cheese (optional) and chives and cover

Let stand 2-3 minutes or until cheese is melted

Serve with tortilla chips

Beef Noodle Bowl

My kid loves any dish with noodles in it, and because of the amazing (and easy) flavor of the beef, he'll actually eat this without bribing or threatening him. One of the ingredients in this dish is KRAFT Zesty Italian Dressing which I have heavily stocked in my pantry. If you are ever needing a quick and tasty dish, just cook some chicken and veggies in the dressing and serve with a side dish.

Beef Noodle BowlRecipe adapted from Kraft Foods

12 ounces fettucine noodles (or spaghetti works fine like I did in the picture)
3 cups broccoli florets
2 carrots, peeled, chopped diagonally (or baby carrots slices lenthwise for a fun twist)
2 tsp. oil
1 lb. beef sirloin steak, thinly cut into strips
1/4 cup KRAFT Zesty Italian Dressing
1/4 cup teriyaki sauce
1 teaspoon ground ginger


Cook pasta as directed adding carrots and broccoli the last 3 minutes (still with a little crunch, not soggy). Meanwhile brown meat in the oil. In a small bowl or measuring cup, stir dressing, teriyaki and ginger and add to the meat. Cook for a few minutes until thickened. Drain pasta and toss in the meat mixture.