Pasta Recipes - The Yummy Bowl

Soba Noodles Stir Fry

Julia | The Yummy Bowl — Wed, 02 Jun 2021 00:19:11 +0000

A delicious hearty one-pot meal packed with vegetables, soba (buckwheat noodles), and dark rich sauce. This soba noodles stir fry is guaranteed to be better than the takeout! For the topping, this pickled daikon radish will taste amazing here!

A unique alternative to traditional noodles may just become your new ‘’30-minute meal’’ favorite.

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Ingredients For Soba Noodles

Soba noodles - you want them to be al dente, follow the packaging instructions but cook for a few minutes less. It is very easy to overcook them so that they become too soft, you don’t want that. It’s better to undercook them slightly as they will cook more later in the sauce.
Honey/maple syrup - any plant-based sweet syrup will work, don't use honey if you're vegan.
Oil for cooking - canola or grapeseed is best as they have high cooking point.
Fish sauce - simply omit for vegan/vegetarian option or add more soy sauce.

How To Make Soba Noodles Stir Fry

Sauce - whisk and combine all the sauce ingredients in a bowl or measuring cup. Set aside.

Soba noodles - Cook noodles with salt as per packaging instructions. I usually add them to salted boiling water, reduce the heat to medium and cook for 5 minutes.

Remove from water and rinse under cold water to stop the cooking process. Add a little bit of vegetable oil and toss. Set aside.

To assemble the soba noodles Stir fry - Heat up a bit of vegetable oil in a wok or regular medium pan (high heat). Add onion, cook for few minutes and follow with ginger and garlic.

Fry for couple of seconds until fragrant. Add mushrooms and carrot (a bit later, after few minutes). Season with salt and pepper. Stir fry in total about 3-5 minutes or until mushrooms become golden brown. Reduce the heat to medium, stir in the noodles and pour over the sauce along with noodle-cooking water.

Toss to combine and stir fry for 2 minutes. Remove from heat and serve immediately.

Garnish with more sesame seeds, pickled daikon radish, edamame (I simply thawed my frozen edamame until room temperature and added to the noodles later, alternatively you can add them together with carrot), fresh chili pieces (remove the seeds prior), chopped spring onion/scallions.

Top Tips

Sesame seeds - for better results use toasted! It only takes 2-3 minutes: In a dry skillet without any oil, add sesame seeds and toast them over medium heat for 2-3 minutes constantly stirring. Don’t leave them without supervision, they will burn very fast.
Sesame oil - like with the sesame seeds, flavors will come out even more if the oil is toasted. Pour cold-pressed sesame oil into a heated (but not very high heat) pan. Rotate the pan from side to side and keep the oil moving at all times to prevent burning. The toasted oil is ready when it becomes golden brown with a nutty scent. The oil is ready to use.
Soba noodles substitute - Soba noodles are made out of buckwheat so it is difficult to find similar but other gluten-free noodles will work great in this stir fry too. Check out my Chicken Lo Mein recipe for a more in-depth explanation of different noodles but here are a few: rice noodles, tapioca, quinoa noodles, gluten-free spaghetti, shirataki noodles.
Edamame and green onion can be added at the end of the cooking process along with carrots to bring more flavor. I just like to add them in the end as a garnish or stir in noodles later.
Eggs - Sometimes I also add an egg or two instead of a meat option (add this after the carrot and fry stirring until done).
Red pepper flakes - optional, if you like a little heat in your food go for it and even add some freshly sliced chili or jalapeno on top for garnish as I did!
Salmon and soba noodles - another great ingredient that works well with soba noodles is salmon. Cook, it separately either steam it, bake in the oven or simply cook diced salmon on the stovetop. You can find instructions on how to bake easy salmon fillet in this Salmon Salad recipe.

Easy Asian Meals

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Recipe

Stir Fry Soba Noodles

A delicious hearty one-pot meal packed with vegetables, soba (buckwheat noodle), and dark rich sauce. This soba noodles stir fry is guaranteed to be better than the takeout!

Course Main Course

Cuisine Asian

Keyword how to cook soba noodles, soba noodles, stir fry soba noodles

Prep Time 5

Cook Time 15

Total Time 20

Servings portions

Calories 204kcal

Author Julia | The Yummy Bowl

Ingredients

Sauce

3 tablespoon gluten free soy sauce or tamari or coconut aminos
2 tablespoon rice wine vinegar
2 tablespoon sesame oil
1 teaspoon toasted sesame seeds
2 teaspoon honey or maple syrup*
1 teaspoon fish sauce**
¼ teaspoon red pepper flakes

Noodles

8 oz soba noodles 100% made from buckwheat

Stir Fry Vegetables

2 garlic cloves minced
1 tablespoon ginger minced
1 medium carrot julienned
1 medium yellow/brown onion
13-14 oz white button/champignon mushrooms
2-3 tablespoon soba noodles cooking water
Vegetable oil for cooking as needed

Instructions

Sauce - whisk and combine all the sauce ingredients in a bowl or measuring cup. Set aside.
Soba noodles - Cook noodles as per packaging instructions. I usually add them to salted boiling water, reduce the heat to medium and cook for 5 minutes. Remove from water and rinse under cold water to stop the cooking process. Add a little bit of vegetable oil and toss. Set aside.
Stir fry - Heat up a bit of vegetable oil in a wok or regular medium pan (high heat). Add onion, cook for few minutes and follow with ginger and garlic.
Fry for couple seconds until fragrant. Add mushrooms and carrot (a bit later, after few minutes). Stir fry in total about 3-5 minutes or until mushrooms become golden brown.
Reduce the heat to medium, stir in the noodles and pour over the sauce. Toss to combine and stir fry for 2 minutes. Remove from heat and serve immediately.
Garnish with more sesame seeds, edamame (i simply thawed my frozen edamame until room temperature and added to the noodles later, alternatively you can add them together with carrot), fresh chili pieces (remove the seeds prior), chopped spring onion/scallions.

Video

Notes

*Fish sauce - it gives a great umami taste, but if going for a vegan/vegetarian option then simply omit and use more soy sauce instead.

**Honey/maple syrup - any plant-based sweet syrup will work, don't use honey if you're vegan.

Soba noodles - not every soba is made the same. Many ''cooked soba'' noodles are actually made with wheat flour and buckwheat flour. Carefully read the labels before buying.

Nutrition

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

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The post Soba Noodles Stir Fry appeared first on The Yummy Bowl.

Lemon Asparagus Pasta With Chicken

Julia | The Yummy Bowl — Mon, 24 Apr 2023 13:15:37 +0000

Lemon Asparagus pasta is a popular and delicious dish that offers a balance of delicious flavors and nutrients, making it a satisfying and nutritious option for any weeknight meal. Serve it as a vegetarian meal or add in lean chicken or turkey.

⭐ Love easy pasta recipes? Try these readers' favorites: Alfredo Bake, Chicken Fajita pasta and Chicken Broccoli.

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Ingredients

The full recipe and ingredients can be found in the recipe card below this post.

Asparagus - choose fresh asparagus that is vibrant green in color, firm, and with straight stalks. Snap off the woody ends of the asparagus, this should happen easily without almost any force. Or place a bunch of asparagus stalks on a cutting board and cut off the ends with a knife about 1-2 inches from the ends.
Olive Oil - we like to use quality virgin olive oil for its rich flavor and nutritious especially heart-healthy properties. Feel free to use your favorite staple cooking oil instead as you’ll still feel olive-y notes in the basil pesto.
Salt - quality sea salt or kosher salt to resin natural flavor.
Lemon juice - fresh is best, or you can also use fresh lime or orange juice instead.
Pesto - we like to make it homemade.
Pasta - small tubular pasta types or thinner fettuccine or spaghetti. Use gluten-free options if that is important to you. It may take some time to find your best brand for GF pasta as many GF varieties are not very good. Our family likes Barilla pasta.
Chicken - fresh chicken thighs or chicken breast cut into small bite-size pieces. Chicken thighs are so much more flavorful and tender than chicken breast. They also have more fat content, which makes them extra juicy. For leaner poultry options use chicken breast, tenders, or turkey breast instead.

Instructions

Pasta. Cook pasta according to package directions to ''al dente''. Drain pasta and set aside. Reserve about 1 cup of pasta water for later.

Asparagus. In a medium saucepot, add water and take it to a boil. Meanwhile, the water is warming up, prepare the asparagus stalks by snapping the woody ends off or cutting them off with a knife.

Add the stalks to boiling water, and simmer on low for 3-4 minutes. You can also steam the asparagus if you wish.

Make an ice bath. Remove the cooked asparagus from the water and place in a bowl with cold water and ice.

Set aside to let the asparagus cool and stop cooking.

Chicken. Season the sliced chicken pieces with salt and black pepper. In a nonstick skillet over medium-high heat add 2 tablespoons of olive oil.

Once the oil is hot cook the chicken until golden brown (about 4-5 minutes).

Once cooked, lower the heat to medium and add pesto sauce, 1 cup pasta cooking water, and lemon juice.

Toss the chicken in the mixture and take it to a simmer. Stir in cooked pasta and asparagus.

Give it a good stir and cook until pasta is warmed through. Remove from the stovetop.

Serve with grated parmesan on top and lots of fresh basil leaves. Try this quick recipe for basil chiffonade.

Tips

A good parmesan cheese (or similar hard cheese) freshly grated from the block will melt better in the sauce.
When cooking the pasta don’t forget to season it with salt and black pepper.
For extra flavor use seasoned salts such as garlic salt or my homemade celery salt.
Consume right away. Pasta recipes are not the best for refrigerating as the pasta absorbs too much sauce while it sits and when reheating you’ll need to add either water, or broth, or make extra sauce to return the dish to its original flavor and texture.
For added lemon flavor, add lemon zest from 1 medium lemon to basil pesto.

Serving Suggestions

As this lemony pasta is already a flavorful and satisfying meal I recommend serving it with a simple side salad, crusty garlic bread or bruschettas.

Serve it with:

Side Salad - Caprese salad, Corn Salad, or Vegetable Salad. If you are short on time, our go-to quick side is always Cucumber Salad or Tomato Salad.
Bread
Side of steamed, roasted, or grilled vegetables - cherry tomatoes, bell peppers, zucchini, brussels sprouts, cauliflower.

Freezing And Storing Instructions

To Store. When the asparagus pasta is ready, let it cool completely and then place it into an airtight container in your fridge for up to 3 days.
To Freeze. Follow the same steps as above and freeze for up to 2-3 months. Let thaw in the fridge overnight and reheat in a skillet or microwave. Normally, the pasta will absorb lots of sauce as it sits and it is a great idea to have extra pesto sauce and some warm water on hand when reheating.

Variations

Add other protein - ground lean beef or pork, shrimp. Or for vegetarian modification opt for tempeh, tofu cubes or strips or white butter beans (beans should go in last).
Different vegetables - broccoli, green beans, peas, chopped bell peppers, sliced mushrooms, or diced tomatoes.
More fresh herbs - depending on what pesto you’ll be using you can add more fresh herbs accordingly. We like basil, parsley, thyme, marjoram, tarragon, and oregano which are all great options.
Spices - for added heat try red pepper flakes, chili powder, or jalapeno.
Vegan lemon asparagus pasta - For a dairy-free options omit the parmesan cheese and use nutritional yeast flakes instead. Check for pesto ingredients as well as this typically contains parmesan cheese. And to make it completely vegan, use plant-based proteins such as tofu, beans, and tempeh.
Different sauce - Alfredo Sauce, different pesto, or simply olive oil and fresh lemon juice and lemon zest. You could also try tangy tomato sauce such as passata or other flavored pasta sauces.

FAQs

How do you cut asparagus for pasta?

Snap off the woody ends of the asparagus, this should happen easily without almost any force. Or cut these off with a sharp knife. If the asparagus stalks are very thick, you can use a veggie peeler to remove the tougher exterior. Then cut each asparagus spear into 2-inch long or a little longer bite-size pieces. Continue with recipe instructions for cooking.

Can you put asparagus in pasta?

Yes, the best way is to cook the asparagus first (whatever method you'll choose) and then later toss it in the pasta with sauce.

Substitute for asparagus in pasta?

Most of green veggies will be a good swap: try green beans, green peas, green bell peppers, broccoli, leafy greens, sugar snap peas, brussel sprouts.

Easy Asparagus Recipes

For more sides hop on to our Salad recipe archives.

Recipe

Lemon Asparagus Pasta With Chicken

Lemon Asparagus pasta is a popular and delicious dish that offers a balance of delicious flavors and nutrients, making it a satisfying and nutritious option for any meal weeknight meal. Serve it as a vegetarian meal or add chicken.

Course Main Course

Cuisine American

Keyword asparagus pasta, lemon asparagus pasta

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 671kcal

Author Julia | The Yummy Bowl

Ingredients

Asparagus Pasta

1 pound skinless boneless chicken thighs or breast cut into 1-inch pieces
8- ounce uncooked fusilli pasta gluten-free if preferred
kosher or sea salt to taste
½ teaspoon black pepper
1 pound asparagus trimmed and woody ends cut off, cut into 1-2 inch pieces
½ cup basil pesto homemade or store bought
1 tablespoon lemon juice
2 tablespoon olive oil

For serving (optional)

2 tablespoons or more parmesan cheese grated
fresh basil

Instructions

Pasta. Cook pasta according to package directions to ''al dente''. Drain pasta and set aside. Reserve about 1 cup of pasta water for later.
Asparagus. In a medium saucepot, add water and take it to a boil. Meanwhile, the water is warming up, prepare the asparagus stalks by snapping the woody ends off or cutting them off with a knife. Add the stalks to boiling water, and simmer on low for 3-4 minutes. You can also steam the asparagus if you wish.
Make an ice bath. Remove the cooked asparagus from the water and place ina bowl with cold water and ice. Set aside to let the asparagus cool and stop cooking.
Chicken. Season the sliced chicken pieces with salt and black pepper. In a nonstick skillet over medium-high heat add 2 tablespoons of olive oil. Once the oil is hot cook the chicken until golden brown (about 4-5 minutes).
Once cooked, lower the heat to medium and add pesto sauce, 1 cup pasta cooking water, and lemon juice. Toss the chicken in the mixture and take it to a simmer. Stir in cooked pasta and asparagus. Give it a good stir and cook until pasta is warmed through. Remove from the stovetop.
Serve with grated parmesan on top and lots of fresh basil leaves. Try this quick recipe for basil chiffonade.

Notes

Homemade pesto sauce
To Store. When the asparagus pasta is ready, let it cool completely and then place it into an airtight container in your fridge for up to 3 days.
To Freeze. Follow the same steps as above and freeze for up to 2-3 months. Let thaw in the fridge overnight and reheat in a skillet or microwave. Normally, the pasta will absorb lots of sauce as it sits and it is a great idea to have extra pesto sauce and some warm water on hand when reheating.

Nutrition

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

The post Lemon Asparagus Pasta With Chicken appeared first on The Yummy Bowl.

Gluten Free Chicken Alfredo Pasta Bake

Julia | The Yummy Bowl — Sun, 13 Nov 2022 04:14:51 +0000

Gluten-Free Chicken Alfredo Bake is one of our go-to pasta dinners. This gluten-free recipe combines simple ingredients like penne pasta, chicken, and creamy alfredo sauce. It is often made with cajun chicken or broccoli but we are going to skip this for easy prep and make it a quick weeknight dinner meal instead.

Serve the simple Chicken Alfredo Bake with a fresh green salad such as Cucumber Salad, Cabbage Salad, Pico de Gallo or Tomato Salad. Roasted asparagus, broccoli or cauliflower are always great and easy side dishes for any meal.

It’s an excellent fridge-cleaner dish as you can incorporate many veggies, and leftover chicken dinner in this pasta bake.

Everything goes in already cooked and you just have to bake until the cheese is melty and bubbly. The whole family will love the flavor with or without the extra veggies. Homemade alfredo sauce is the star ingredient in this dish.

Love one-pot dinners? This Chicken Quinoa Sweet Potato Skillet and Million Dollar Chicken Casserole are huge winners in our house, and can be in yours too! Incredibly fulfilling and indulgent.

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Readers Feedback

What are Yummy Bowl fans saying about this recipe:

This was so delicious, took it to our potluck lunch and big hit, made it gluten free. Marion, Blog Comments

Easy Chicken Casserole Recipes

Ingredients

My few comments on the ingredients + don't forget to read the Tips section!

The full recipe and ingredients can be found in the recipe card below this post.

Today’s recipe is Gluten Free Chicken Alfredo Pasta Bake. We'll need simple ingredients and little prep work. It's so worth it!

Penne pasta - the most common gluten-free pasta that can be found in most stores is penne. This is our go-to favorite gluten-free pasta we have used for our Chicken Bacon Pasta and Chicken Fajita Pasta recipes. This is good as well in this dish as it holds up the creamy sauce well. Essentially any small pasta with nooks and crannies is your best bet here. My second favorite pasta choices are fusilli, ziti, and rotini, but these are rare finds if gluten-free.
Flour - for this recipe, you can make a batch of my gluten-free flour blend or just use your favorite store-bought version. We like Schar or 1:1 Bob's Red Mill. Note: And of course, you can make the whole recipe with regular flour and pasta for non-gluten-free options.
Alfredo sauce - this is the world’s easiest homemade sauce to make and you should have 0 excuses to not make it on your own. Jarred versions are bad for you and contain GMO and favorite enhancers that are just not needed at all. Just make it from scratch, it's easy!
Chicken - any leftover chicken or rotisserie chicken from the store can be used here. However, I prefer making it fresh and cutting it into bite-size pieces. I do love boneless skinless chicken breasts but chicken thighs are always better than white meat thanks to their moist and tender texture.
Whole milk and cream make the best delicious sauce - using both of these, will give you the creamiest, richest results. You can certainly use half and half instead of the heavy whipping cream or use more milk instead, but you get the idea of what’s best here.
Cheese - as this dish holds the title of the best comfort food (in our house at least, well like many other pasta bakes) you should not hold yourself from using plenty of gooey melty cheeses. And here we need to use at least two types - good parmesan cheese (or similar hard cheese is fine too) and mozzarella. For convenience's sake, you can use pre-grated packaged cheeses but I prefer buying a ball of mozzarella and grating it myself. It melts beautifully!
Garlic - in theory, you can skip this but it gives the alfredo sauce that needed a kick of flavor and makes it not too bland. I used just 1 ½ teaspoon of mixed garlic but feel free to double it, especially if you know the garlic that you’ll be using is not so strong.

Instructions

Preheat the oven to 375 degrees. Cook the pasta according to the package directions. Use leftover chicken or pan fry it for a couple of minutes until done.

Video tutorial: For more visual instructions, check the video in the recipe card below!

Melt the butter in a large pan over medium heat. Add the garlic and cook for 30 seconds. Whisk in the flour and cook for 1 minute.

Pour in the milk and cream in batches, then simmer, whisking constantly, until the sauce has just thickened.

The sauce is ready when it coats the back of a wooden spoon.

Season with salt and black pepper.

Remove from the heat and stir in parmesan. Stir continuously until the cheese is melted.

In a large bowl combine pasta, and chicken and pour in the sauce. Combine and mix well until all the paste is nicely coated in the sauce mixture.

Grease a baking dish (I used 8x11) lightly with oil or butter. Transfer half of the pasta mixture to the dish and top with 1 cup of mozzarella cheese. Repeat with one more layer of pasta and cheese.

Bake for 20 minutes (uncovered), until cheese is melted and golden brown.

Serve with fresh parsley.

Sides For Chicken Alfredo

What to serve with Chicken Alfredo Pasta?

Serve the simple Chicken Alfredo Bake with a fresh green salad such as Cucumber Salad, Cabbage Salad, Pico de Gallo or Tomato Onion Salad. Roasted asparagus, broccoli or cauliflower are always great and easy side dishes for any meal.

And of course, to keep the Italian theme, you can always serve the pasta with homemade focaccia bread, gluten-free garlic bread, or baguette.

Tips

Cooking this pasta dish for fewer servings is totally doable. Divide the main ingredients in half and bake in a smaller baking dish. The baking time may be slightly reduced to avoid overcooking.

More herbs can be sued in the pasta such as marjoram, thyme, rosemary, oregano, basil. Anything Italian will work here.

Increase your veggie intake by adding blanched broccoli, cauliflower, asparagus, or spinach (frozen or fresh) right before baking.

Don’t forget to salt your pasta water when cooking the pasta. Same goes for chicken, season chicken with salt and pepper while cooking.

JULIA'S TIP As the ingredients are going in already cooked, such as pasta and chicken, I recommend keeping an eye on the baking time. Avoid overcooking the pasta as it becomes mushy and soggy very easily after absorbing too much sauce when baking.

Freezing And Storing Instructions

You can make ahead the pasta bake, cover it and keep it in the fridge for 30 minutes or 1 hour. But pasta will start to absorb the sauce and maybe overcook once in the oven. It only takes a couple of minutes to assemble this dish so try to make it as fresh as it comes.

For storing. Any leftovers can be stored in the same casserole or an airtight container in the fridge for 2-3 days. Pasta will absorb the sauce as it sits and additional Alfredo will be needed during baking. Reheat in a warm oven until just warmed through. Or reheat individual portions in the oven.

I don’t recommend freezing leftovers as the pasta will become soggy and mushy once thawed.

More Pasta Recipes

ALL DINNER recipes.

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Recipe

Gluten Free Chicken Alfredo Pasta Bake

Gluten Free Chicken Alfredo Bake i sour go to pasta dinner. This gluten-free recipe combines simple ingredients like penne pasta, chicken, and creamy alfredo sauce. It is often made with cajun chicken or broccoli but we are going to skip this for easy prep and make it a quick weeknight dinner meal instead.

Course Main Course

Cuisine Italian

Keyword chicken & pasta bake, Gluten Free Chicken Alfredo Bake

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 835kcal

Author Julia | The Yummy Bowl

Ingredients

10 ounces gluten-free penne pasta cooked al dente
3 cups diced cooked chicken
3 tablespoons butter or ghee
2 tablespoons flour gluten-free if using
1 ½ teaspoons minced garlic
1 cup whole milk
2 cups heavy cream
¾ cup grated parmesan cheese
2 cups shredded mozzarella cheese divided use
salt and pepper to taste
cooking spray
2 tablespoon parsley chopped

Instructions

Preheat the oven to 375 degrees. Cook the pasta according to the package directions. Use leftover chicken or pan fry it for a couple of minutes until done.
Melt the butter in a large pan over medium heat. Add the garlic and cook for 30 seconds. Whisk in the flour and cook for 1 minute.
Pour in the milk and cream in batches, then simmer, whisking constantly, until the sauce has just thickened. The sauce is ready when it coats the back of a wooden spoon.
Season with salt and black pepper.
Remove from the heat and stir in parmesan. Stir continuously until the cheese is melted.
In a large bowl combine pasta, and chicken and pour in the sauce. Combine and mix well until all the paste is nicely coated in the sauce mixture.
Grease a baking dish (I used 8x11) lightly with oil or butter. Transfer half of the pasta mixture to the dish and top with 1 cup of mozzarella cheese. Repeat with one more layer of pasta and cheese.
Bake for 20 minutes (uncovered), until cheese is melted and golden brown.
Serve with fresh parsley.

Video

Nutrition

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

This recipe is inspired and adapted from here.

The post Gluten Free Chicken Alfredo Pasta Bake appeared first on The Yummy Bowl.

Chicken Fajita Pasta

Julia | The Yummy Bowl — Sun, 21 Aug 2022 21:57:44 +0000

This chicken fajita pasta is a delightful twist on traditional steak fajitas, perfect for the whole family.

This chicken pasta is cooked in a creamy fajita sauce with a blend of spices and seasonings.

We love serving it alongside a simple green or cucumber salad.

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Ingredients

Chicken - use boneless chicken thighs or even rotisserie chicken or leftover chicken dinner.
Fajita Veggies - Using tricolor bell peppers provides a lovely display of color in this creamy chicken fajita pasta. I’ve also included Ro-Tel tomatoes for a kick of heat. Jalapeno peppers would also provide extra heat to this dish.
Aromatics & Seasoning - yellow onion, garlic (minced and powder), broth, onion powder, salt, fresh cracked black pepper, and a packet of fajita seasoning. You could easily make your homemade fajita seasoning.
Heavy cream - helps to thicken the sauce, and balance the acidity from tomatoes.
Pasta - use any tubular short pasta or even spaghetti. Barilla is our go to.
Garnish - sliced green onions and fresh cilantro!

Cut the chicken pieces into uniform sizes so that they all cook evenly simultaneously.

My few comments on the ingredients + don't forget to read the Tips section!

The full recipe and ingredients can be found in the recipe card below this post.

Instructions

Heat the skillet. Add 2 tablespoons of olive oil to a large skillet or pot over medium high heat.

The skillet or pot should be deep enough to cook the pasta with 2 cups of broth.

Cook chicken. Once the oil is hot and sizzling, add chicken and cook until no longer pink.

Drain chicken juices.

Place back on the stovetop and sprinkle ½ of the fajita seasoning over the chicken. Stir to combine.

Continue cooking chicken until cooked through (a couple of minutes).

Set aside. Transfer the cooked chicken onto a plate while you move to the next step.

Saute the veggies. Add the remaining olive oil to the skillet and saute onions, and bell peppers with the remaining fajita seasoning.

Cook for about 5 minutes (or until peppers start to become wilted but still keep shape).

Add aromatics. Add the minced garlic and continue to cook for an additional 1 to 2 minutes. Transfer the veggies to a separate plate.

Reduce heat to medium-low (important as we will be adding cream now and it can curdle with high heat).

Add the rest and throw in pasta. Add broth, chicken base, heavy cream, Rotel tomatoes, garlic powder, onion powder, and uncooked pasta.

Stir to combine. Bring the sauce to a gentle boil.

Simmer. Cover the skillet with a lid and simmer for 12-15 minutes stirring a couple of times during this time.

Don't be alarmed if you see too much liquid initially, the pasta will absorb more moisture as it stands.

Ensure not to overcook the pasta, as it will continue to cook later in the sauce. The starch released from the cooked pasta also aids in thickening the sauce.

Stir in veggies and chicken. Let cook on low for 2-3 minutes.

Add cheese. If you are a cheese fan add your favorite shredded cheese or parmesan now (you'll need about ½-3/4 cups). Stir to combine.

Serve! Remove from the heat and serve with fresh herbs (cilantro and scallions) and black cracked pepper.

This recipe is approximately for 4-6 servings.

Tips

A heavy-bottom Dutch oven or a large, wide skillet works well for this one-pot pasta recipe - anything that accommodates the pasta and broth quantity.
Chicken breast meat dries out fast, so avoid overcooking. A couple of minutes to release moisture (pat it dry first), then add fajita seasoning and cook for another 2 minutes.
No fajita seasoning? Mix up some smoked paprika, cumin, coriander, salt, and black pepper. Or cheat a little and use Taco, burrito, or whatever packet seasoning mix instead.
This dish isn’t very hot but rather mildly spicy. If you enjoy more heat in your food, consider adding canned green chilies or fresh ones in addition to those already in the Ro-Tel tomatoes.

If you're new to cooking pasta in sauce method then don't worry, it's easier than you think! Just keep an eye on your pasta until it's al dente and lower the heat. The starch from pasta cooking liquid (in our case the broth) helps to thicken the sauce. This Creamy Chicken Pasta is cooked using same method.

What To Serve With Chicken Fajita Pasta

Keep it Light - green salad, avocado corn salad, or ma rinated vegetable salad.
Add sides:

Freezing And Storing Instructions

To Store. In an airtight container, refrigerated for up to 3 days. The longer pasta sits in the fridge, the more liquid (sauce) it absorbs.
To Reheat. When reheating, add a splash of milk, broth or cream. But don’t boil the whole thing, just simmer it on low over the stovetop.
To Freeze. Not the best candidate for freezing, the pasta absorbs too much liquid as it sits and the creamy sauce will lose its texture after thawing.

Recommended Equipment

Measuring Cups and Spoons - measure all your salad ingredients and seasonings with those superb tools without stress! Easy to wash!
Skillet - nonstick and easy to clean!

Recipe

Chicken Fajita Pasta Recipe

This chicken fajita pasta recipe is a tasty twist to traditional steak fajitas that the whole family will love. This easy dinner is made with chicken breasts, fresh veggies, Ro-Tel tomatoes, al dente pasta, and cooked in a creamy fajita sauce seasoned with various spices and fajita seasonings.

Course Main Course

Cuisine American

Keyword chicken fajita pasta, creamy chicken fajita pasta

Prep Time 25

Cook Time 30

Total Time 55

Servings servings

Calories 367kcal

Author Julia | The Yummy Bowl

Ingredients

3 tablespoons olive oil divided
3 boneless skinless chicken breasts or chicken thighs cut into bite-size pieces
2 ½ tablespoon fajita seasoning divided
1 large yellow onion diced
1 red bell pepper cut into strips
1 yellow bell pepper cut into strips
1 green bell pepper cut into strips
1 tablespoon (heaping) of garlic minced
1 teaspoon garlic powder
1 teaspoon onion powder
2 cups water
1 tablespoon Bouillon chicken base
½ cup heavy cream
1 10 ounce crushed tomatoes with green chilies such as Rotel tomatoes
8 ounces gluten-free pasta uncooked
salt and fresh cracked pepper to taste
green onions sliced for garnish
fresh cilantro minced for garnish

Instructions

Add 2 tablespoons of olive oil to a large skillet or pot over medium high heat. The skillet or pot should be deep enough to cook the pasta with 2 cups of broth.
Once the oil is hot and sizzling, add chicken and cook until no longer pink. Drain chicken juices.
Place back on the stovetop and sprinkle ½ of the fajita seasoning over the chicken. Stir to combine. Continue cooking chicken until cooked through (a couple of minutes). Transfer the cooked chicken on to a plate while you move to the next step.
Add remaining olive oil to the skillet and saute onions, bell peppers with remaining fajita seasoning. Cook for about 5 minutes (or until peppers start to become wilted but still keep shape).
Add the minced garlic and continue to cook for an additional 1 to 2 minutes. Transfer the veggies to a separate plate.
Reduce heat to medium-low (important as we will be adding cream now and it can curdle with high heat). Add broth, chicken base, heavy cream, Rotel tomatoes, garlic powder, onion powder, and pasta. Stir to combine. Bring liquid to a a gentle boil.
Cover the skillet with a lid and simmer for 12-15 minutes stirring a couple of times during this time. Cook the pasta al dente. Pasta will continue to cook later on as well so it is important to not overcook it at this point.
You’ll still have sauce/liquid in the pan, and it is fine, the pasta will absorb more moisture as it stands.
Stir in veggies and chicken. Let cook on low for 2-3 minutes. Remove from the heat and serve with fresh herbs (cilantro and scallions) and black cracked pepper.

Video

Nutrition

FAQs

Can you use milk instead of cream in pasta?

You can use milk or plant-based milk as a substitute for heavy cream in pasta, but keep in mind it won't yield the same creamy result. To enhance thickness, add a tablespoon or two of flour when incorporating the oil and butter to create a roux.

What cut of meat is fajita chicken?

Classic fajitas traditionally use skirt steak cut into thin strips, with "fajita" meaning "little belt" from "faja" for strip or belt and the diminutive "ita." Modern fajita recipes often feature chicken and shrimp as alternative protein sources.

More Mexican Inspired Recipes

Steak Fajita Tacos - steak and tacos, just melt-in-your-mouth--delicious-kinda-flavor!
Shrimp Fajita - a single skillet, mouth-watering dish that’s loaded with irresistible flavors, tender shrimp, and seasoned veggies.
Taco Salad - the salad is great but the Catalina dressing even greater!
Homemade Crunchwrap Supreme - the all-time favorite Taco bell copycat Crunchwrap Supreme recipe with ground beef and more.
Crock Pot Chicken Chili - Perfect for 4 servings and any leftovers can be refrigerated, it tastes better on the next day!
From Shrimp Fajita, Steak Fajitas and Black Bean And Corn Quesadillas to Taco Dinner Boards - we love them all! This is just to name a few, but you've gotta try them all.
If you want more Taco Bar ideas I have a great one-stop-shop kinda deal for you, check out my Easy Taco Dinner Party Board recipe over here.

Don't forget the drinks! Learn how to make a margarita in this Skinny Watermelon Margarita recipe or this delicious spicy frozen margarita recipe (by the way, you can use your favorite fruit or berries here!).

This recipe has been inspired and adapted from this recipe.

Easy One Pot Dinner Recipes

ALL DINNER recipes.

The post Chicken Fajita Pasta appeared first on The Yummy Bowl.

Creamy Chicken And Bacon Pasta

Julia | The Yummy Bowl — Wed, 15 Jun 2022 23:51:04 +0000

This Creamy Chicken Bacon And Spinach Pasta is one of our all-time favorite dinner recipes. Tender juicy chicken over pasta in a rich creamy sauce with spinach and bacon.

An excellent easy weeknight or weekend dinner recipe for the whole family. Yum!

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Why It's Yummy

It’s so flavorful and won’t take you longer than 30 minutes to make. Even faster if you have prepped ingredients ahead. Cook bacon, and chicken, make the sauce and cook the pasta in it.

If you love easy Chicken skillet recipes try these no less flavorful dinners such as Creamy Cheddar Chicken and Chicken Pasta In White Wine Sauce.

Easy Ingredients. I have (almost) always all of these ingredients in the kitchen so it’s super easy to throw together a perfect meal.

Instructions

This creamy chicken and bacon pasta is made with gluten-free pasta. We cook the pasta directly in the sauce and the starch from pasta gives the sauce extra thickness. If you are new cooking the pasta right in the sauce, I can reassure you, it is a very easy process!

Prepare your ingredients. Wash and dry spinach leaves using a Salad Spinner.

Rinse and pat dry chicken. Cut the chicken breast in half lengthwise.

If the halves seem too thick, pound them with a rolling pin through a zip lock bag or plastic wrap on an even surface.

Season chicken with paprika, oregano, basil, salt, and black pepper. In a large skillet over medium-high heat, add oil, and once hot and sizzling cook the chicken for 5 minutes on each side until golden brown and not sticking to the pan.

If it sticks to the pan, it needs to be cooked longer. Depending on the thickness of the chicken breast you may need to cook it longer than 5 minutes.

Transfer the cooked chicken onto a plate lined with paper towels to absorb the excess oil.

Slice it into thin slices (strips) against the grain (or you can cut it into bite-sized pieces, cubes). Set aside. Chicken is done when its internal temperature reaches a minimum of 165 F.

Cook crispy bacon. Wipe down the bottom of the skillet from darkened bits and fry bacon until desired crispiness. I don’t like very crispy bacon in pasta so I cook it just a little bit. Set aside.

Quick tip: For a more flavorful and satisfying dish, start by cooking the bacon, guanciale (which has more fat), or pancetta first. Once cooked, remove it from the pan and use the rendered fat to cook the chicken.

This method not only infuses the chicken with the delicious bacon flavor but also eliminates the need for additional salt in the chicken seasoning.

Creamy parmesan sauce. In the same skillet with all the bacon drippings and bits (the skillet needs to be large and deep enough to fit the creamy sauce and pasta.

Or use a dutch oven or large pot for this), add onion, saute for a couple of minutes and follow with garlic. Saute another 1 minute.

Add the broth, simmer for 5 minutes, add the cream and stir in the pasta (uncooked). The starch from the pasta will help to thicken the sauce.

Make sure to reduce the heat to low before adding the cream. Take it to a gentle simmer and until pasta is cooked al dente. About 10-15 minutes.

Once the sauce is thickened, stir in parmesan, (I also like to add a spoonful of butter here for extra creamy flavor!) and spinach. Toss in the sauce until fully coated, and top with bacon and chicken strips.

To thin out the sauce, you can add a bit of water or milk.

Serve with more fresh herbs, parmesan cheese, and a sprinkle of red pepper flakes (or leave this one out so the entire family can enjoy it!). Happy cooking!

Please note, that the sauce will start to thicken even more, so it’s best to enjoy the dish right away.

Storing Instructions

This Creamy Chicken And Bacon Pasta is best enjoyed right after making it. Most of the cooked food should be consumed within 1.5 or a maximum of 3 hours.

This will ensure that you get the most nutrients and value from this freshly cooked food.

However, to save for later, you can store the pasta in an airtight container in the refrigerator for up to 3 days.

Cream-based sauces don’t reheat so well and you’ll need to add some extra milk or cream when reheating. Don’t boil!

No freezing.

This recipe is approximately for 4-5 servings.

Tips

Tender chicken. It is common sense, but don't overcook the chicken. I highly recommend using a kitchen thermometer for poultry and meat (chicken doneness is 165 degrees Fahrenheit). If you don't have a thermometer, the easiest way for you is to cut the chicken into small strips or the chicken breast in half lengthwise. This way it will cook even faster and you can taste test a small part to see the doneness level. For even cooking pound each breast lightly before cooking.
Instead of dried herbs, you can use a mix of Italian seasoning. I just really like the combination of various herbs in pasta dishes.
If you can find baby spinach, it is better than regular. Especially kids, tend to ''hate'' long green wilted leaves in pasta. At least mine does and I always cut it fine or use the smallest spinach I can! Another alternative is to chop up the spinach very fine to ‘’hide’’ it in the pasta for them. This really works .. sometimes!
Gluten-free pasta - I love using Barilla pasta but there are so many other brands to choose from. Other pasta types: angel hair pasta, fettuccine or any kind of spaghetti, elbows, rotini.
Instead of bacon, you can use guanciale or pancetta.

Serving Suggestions

This pasta is best enjoyed on its own however an easy green salad, Avocado Corn Salad, or Marinated Vegetable Salad would add that delicious cherry on top!

FAQs

Can you use milk instead of cream in pasta?

You can use milk, plant-based milk instead of heavy cream in pasta. However, milk will not give you the same creamy result as it would heavy cream. What I would do in this case is add a tablespoon or two of flour when adding the oil and butter to create a roux. The sauce should thicken better this way.

Can you freeze a creamy sauce?

You can freeze creamy sauce but when reheating it may separate and not be as thick and flavorful as it was when first made.

Easy Chicken Recipes

For more easy gluten-free chicken dinner recipes check out my Chicken recipe index. Some of our family's favorite pasta recipes we make on permanent rotation include the famous Old Fashioned Hamburger Casserole, Mexican style Chicken Fajita Pasta, Crack Chicken Noodle Soup and our latest favorite Chicken Tetrazzini.

Recipe

Creamy Chicken And Bacon Pasta

This Creamy Chicken And Bacon Pasta is one of our all-time favorite dinner recipes. Tender juicy chicken over pasta in a rich creamy sauce with spinach and bacon.

Course Main Course

Cuisine American

Keyword Creamy Chicken And Bacon Pasta

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 853kcal

Author Julia | The Yummy Bowl

Ingredients

10 oz your favorite pasta such as penne fusilli, bow ties, i used gluten free fusilli here
3 cups vegetable broth
12 oz heavy cream
2 tablespoon butter
1 cup parmesan cheese
1 pound large boneless skinless chicken breasts or chicken thighs
1 teaspoon smoked paprika
1 teaspoon salt
6 slices thick or thin bacon
½ of medium brown onion diced
½ teaspoon dried oregano
5 cups fresh spinach I used baby spinach
½ teaspoon dried basil
Black pepper
good quality olive oil or avocado oil for cooking

Instructions

Prepare your ingredients. Wash and dry spinach leaves using a Salad Spinner. Rinse and pat dry chicken. Cut the chicken breast in half lenghtwise.
If the halves seem too thick, pound them with a rolling pin through a zip lock bag or plastic wrap on an even surface.
Season chicken with paprika, oregano, basil, salt, pepper. In a large skillet over medium high heat, add oil and once hot and sizzling cook the chicken for 5 minutes on each side until golden brown and not sticking to the pan. If it sticks to the pan, it needs to be cooked longer. Depending on the thickness of the chicken breast you may need to cook it longer than 5 minutes. Transfer the cooked chicken onto a plate lined with a paper towels to absorb the excess oil. Slice it into thin slices (strips) against the grain (or you can cut it into bite sized pieces, cubes). Set aside. Chicken should be a minimum of 165 F.
Crispy bacon. Wipe down the bottom of the skillet from darkened bits and fry bacon until desired crispiness. I don’t like very crispy bacon in pasta so I cook it just a little bit. Set aside.
Creamy parmesan sauce. In the same skillet with all the bacon drippings and bits (the skillet needs to be large and deep enough to fit the creamy sauce and pasta. Or use a dutch oven or large pot for this), add onion, saute for a couple of minutes and follow with garlic. Saute another 1 minute.
Add the broth, simmer for 5 minutes, add the cream and stir in the pasta (uncooked). The starch from the pasta will help to thicken the sauce.
Make sure to reduce the heat to low before adding the cream. Take it to a gentle simmer and until pasta is cooked al dente. About 10-15 minutes.
Once the sauce is thickened, stir in parmesan, (I also like to add a spoonful of butter here for extra creamy flavor!) and spinach. Toss in the sauce until fully coated, and top with chicken strips.
To thin out the sauce, you can add a bit of water.
Serve with more fresh herbs, parmesan cheese, and a sprinkle of red pepper flakes (or leave this one out so the entire family can enjoy!). Happy cooking!
Please note, that the sauce will start to thicken even more, so it’s best to enjoy the dish right away.

Nutrition

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

The post Creamy Chicken And Bacon Pasta appeared first on The Yummy Bowl.

Cold Italian Pasta Salad With Salami

Julia | The Yummy Bowl — Sat, 07 Oct 2023 19:51:03 +0000

A simple and savory cold Italian pasta salad made with salami or smoked sausage (like kielbasa), nutritious crunchy veggies, tender pasta, and Italian-style Oregano Mustard Vinaigrette salad dressing.

Kid-friendly and can be served hot or cold to fit any occasion! This salad is dairy-free, gluten-free, and without mayonnaise.

In my perspective, a delightful, classic pasta salad shines in one of two situations:

When you're headed to a picnic, potluck, or any summer cookout where everyone contributes a dish, and you're tasked with bringing a side dish.
When you find yourself with leftover meat, cheese, and vegetables in your fridge, you transform them into a meal that you could happily enjoy around the clock.

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Why You'll love This Loaded Pasta Salad

Homemade Italian Dressing – The dressing is both simple and full of zesty, delightful flavor. While the pasta salad already boasts salami, and fresh veggies, the homemade dressing truly ties the whole dish together.
Adaptable – Customize the salad to align with your preferences or dietary needs. Check out the list of suggestions below for inspiration.
It's a universal hit! This zesty Italian Pasta Salad is a real crowd-pleaser; it appeals to all age groups. Even picky eaters will love it. You can effortlessly double or triple the recipe to cater to a larger crowd and party.
Its Make-Ahead and Travel-Friendly nature makes it ideal for any potluck or picnic. It's the perfect easy dish to take along for camping, boating, or a day at the beach. Throughout the school year, I prepare a generous batch to incorporate into my kids' school lunch ideas for the week.

More Pasta Dishes? Try These!

Is Pasta Salad Gluten Free?

You can effortlessly adapt it to be gluten-free by opting for gluten-free pasta and smoked sausage.

The rest of the components are naturally gluten-free. However, I recommend always to double-checking the ingredients in the salami you choose, just to be certain.

Lentil pasta, rice pasta, corn pasta, and chickpea pasta are all great gluten free pasta options.

Ingredients

My few comments on the ingredients + don't forget to read the Tips section!

The full recipe and ingredients can be found in the recipe card below this post.

Dry pasta - feel free to choose any type of small or medium-cut pasta that tickles your taste buds. Personally, I enjoy incorporating fusilli, rotini (twists), bowtie, penne, or pasta shells all work amazingly. These varieties possess plenty of nooks and crannies that are perfect for holding onto the dressing and chopped ingredients. If you require a gluten-free salad, you can easily substitute your favorite gluten-free pasta, such as lentil or chickpea pasta.
Black olives - These olives provide a subtle saltiness. You can also use kalamata olives or green olives. If you prefer, you can omit them altogether.
Parmesan cheese - for the best outcome, use a fresh block of parmesan and grate it finely, almost to a powdery consistency. Alternatively, you can substitute it with crumbled, marinated feta cheese.
Bell peppers - we used fresh in this recipe but we also love adding marinated or roasted capsicum to infuse the salad with a lively, smoky, fresh, and sweet flavor.
Salami - Kielbasa, smoked sausage, or cured ham. This ingredient imparts a savory and salty kick to the salad. I prefer purchasing it in sausage form and cutting it into small pieces, but shaved salami is also a viable option. Whether you opt for mild or hot salami depends on your personal preference. You can even swap regular salami for pepperoni-cured ham (prosciutto), provided it's of high quality and suits your taste.
Parsley - chopped parsley adds a burst of freshness and vibrant color. Whenever possible, use fresh parsley (any type works, Italian or curly). Alternatively, you can swap it for fresh basil leaves if you prefer.
Tomatoes - cherry tomatoes and sun-dried tomatoes contribute vivid color, rich flavor, and a touch of freshness to the mix. If you plan to prepare the salad in advance, consider leaving out the cherry tomatoes until just before serving to prevent them from becoming soft.
Red onion - this ingredient provides both texture and a satisfying bite to the salad. You can actually use either regular onion or red onion. Read more about the differences between the two.

For Tasty Italian Dressing

Olive oil - This serves as the oily foundation of the dressing. Opt for a high-quality, mild, and light olive oil. When shopping for olive oil, be mindful of these tips.
Lemon juice - lemon juice that harmonizes with the olive oil to create a delightful, tangy dressing. For the most exquisite flavor, use freshly squeezed lemon juice.
Maple syrup - adding sweetness to the dressing helps to balance the tartness and bitterness of olive oil and lemon juice.
Dijon Mustard and Balsamic - Balsamic vinegar adds a sweet and tangy depth of flavor to the pasta salad dressing, while Dijon mustard contributes a subtle spiciness and creaminess, helping to emulsify the dressing and enhance its overall taste and texture. If you don't like balsamic, you can also use a dash of red wine vinegar.
Italian herbs – Dried herbs like oregano and thyme or use a mix of pre-packaged or homemade Italian herbs.
Optional recommendation: Add garlic! Incorporate 1 teaspoon of minced or pressed garlic (about 1 garlic clove) to infuse the dressing with flavor.

Instructions

Prepare the Dressing: In a mixing bowl or mason jar, blend together olive oil, balsamic vinegar, herbs, lemon juice, salt, black pepper, and maple syrup.

Whisk or shake well until combined.

If you can, make extra dressing to drizzle over the salad the next day.

Cook the pasta as per the package directions, then drain and rinse the pasta with cold water.

Let it cool, and then drizzle half of the dressing over it, tossing to combine.

Assemble: Add the Ingredients: Incorporate parmesan, salami, black olives, red onion, cherry tomatoes, cucumbers, parsley, bell peppers and additional dressing to your liking.

Serve right away or chill the Italian pasta salad in the refrigerator for 30 minutes to an hour.

Optional Toppings

For finishing touches:

Fresh herbs: Consider basil, thyme, oregano, and parsley to infuse the salad with even more flavor.
Additional parmesan cheese: Because you can never have too much!
Red pepper flakes: If you're looking to add an extra kick of spice!

Why Cook The Pasta Al Dente For A Pasta Salad?

Al dente refers to pasta that maintains a pleasing firmness when cooked. To achieve this, cook the pasta for about 2 to 3 minutes less than the recommended time on the package instructions.

As the pasta melds with the dressing, it absorbs some of the moisture, further softening it. If you skip the undercooking step, the pasta may become overly soggy and prone to falling apart, particularly when using gluten-free alternatives.

Cooking the pasta to an al dente state is key, as it enables it to absorb the dressing while maintaining its desirable texture.

Do I Rinse Pasta For Pasta Salad?

Rinsing the pasta serves two main purposes:

It rapidly cools down the pasta, which is perfect for creating a cold salad.
It safeguards the pasta from sticking together, particularly beneficial when the salad won't be served immediately.

How To Cool Down Pasta Quickly?

To cool down pasta for pasta salad:

Drain the cooked pasta in a colander.
Rinse it under cold running water to stop the cooking process and cool it down quickly.
Gently toss and separate the pasta to ensure even cooling.
Allow the pasta to drain well and either dress it or refrigerate it for later use.

Tips

Since the dressing tends to separate when left undisturbed, be sure to give it a thorough shake before drizzling it onto the salad. You might not require the entire dressing, so feel free to add it to your liking, and any leftovers can be stored in the refrigerator for 2-3 days.
Avoid overcooking the pasta, as it can turn mushy and lose its integrity within the salad. Begin testing the pasta a few minutes before the recommended cooking time on the package, and promptly drain it once it reaches the al dente stage—meaning it should be tender but still retain a slight firmness.
When cooking the pasta, season the water generously with about 1 tablespoon of salt. This step not only flavors the pasta but also enhances the overall taste of the salad.
The flavors in this salad meld beautifully, and the pasta absorbs the dressing over time, making it even more delectable the next day. It's an excellent make-ahead dish. However, if you plan to serve it later, I recommend omitting the cherry tomatoes as they may become softer and lose some of their texture after soaking in the dressing.

Serving Suggestions

Serve this salad as is for dinner or pack it for easy kid-friendly school lunches. For a large crowd, I like to serve it in jars or individual glass cups.

What goes with pasta salad:

Grilled proteins: We love to serve it at our summer BBQ parties! This salad goes well with grilled chicken, shrimp, or steak.
Garlic bread or breadsticks: A side of garlic bread or breadsticks pairs well with pasta salad and is great for soaking up any dressing or sauce from the salad.
Cheese platter: Offer a cheese platter with a selection of cheeses like mozzarella, cheddar, or feta, along with some crackers or crusty bread.

Freezing And Storing Instructions

One of the wonderful aspects of pasta salad is that the flavors become even more delightful as they mingle and harmonize over time!

To Store. Once I've prepared this pasta salad, whether it's for advance preparation or storing leftovers, I simply place it in the refrigerator where it will remain fresh for 2-3 days.
For Advance Preparation: Personally, I prefer making pasta salad 12-24 hours in advance. This allows it to absorb the dressing while retaining its delightful texture without turning mushy!

Variations and Ideas

Add ins: This versatile salad can be customized to suit various tastes. Feel free to mix and match any of the ingredients for options such as marinated feta, broccoli, cauliflower, green beans, shredded carrots, cooked corn, jalapeno for a kick of heat, fresh mozzarella balls, roasted eggplant or marinated artichoke hearts, avocado, fresh basil, grilled zucchini, or roasted sweet potato or pumpkin.
Meat options: Swap salami for pepperoni, diced cooked ham (we love ham & cheese pasta salads!), cooked chicken. We also love grilled or sauteed shrimp for added protein.
No meat pasta salad: Omit the meat and enhance the vegetable content. For a vegetarian pasta salad, consider substituting the salami with cannellini beans, black beans, chickpeas, or kidney beans.
Dressing ideas: You can also swap the olive oil dressing for a creamy one like yogurt dressing or green goddess dip (just add more olive oil, water or runny yogurt to make it runny), or mix in or sundried tomato or green pesto. So tasty!
Swap the pasta: Opt for short pasta choices like farfalle (bow-tie), elbow, tri-color rotini, penne, or any other bite-sized pasta variety you prefer.

FAQs

How long will this prepared pasta salad stay good in the fridge?

Keep any leftovers in the fridge for 2-3 days in an airtight container.

Can I make pasta salad two days ahead?

Absolutely! In fact, I highly recommend it. The flavors meld beautifully when given some time to mingle. Aim to prepare it 12-24 hours in advance for the most delectable result.

Can you freeze pasta salad?

Though having pasta salad readily available sounds appealing, regrettably, it doesn't freeze well. Freezing tends to alter the pasta's texture, making it mushy, and can affect the fresh vegetables similarly.

How to keep pasta salad cold for a picnic?

As this dish is intended to be served cold, it's important to follow food safety guidelines. After 2 hours on the table, consider either relocating it to a refrigerator or cooler or discarding it to ensure food safety. Alternatively, you can maintain a safe temperature by placing the pasta salad in a larger container filled with ice, ensuring it stays at or below 40 degrees Fahrenheit. These practices are essential for picnics and potlucks to keep food safe and enjoyable.

Do cucumbers go in pasta salads?

Why not? Cucumbers can certainly be included in pasta salads. They add a refreshing crunch and a mild, cool flavor that complements the other ingredients. Sliced cucumbers are a popular choice in many pasta salad recipes, especially those with a Mediterranean or Greek influence.

What veggies to put in pasta salad?

You can include a variety of vegetables in pasta salad, such as tomatoes, bell peppers, cucumbers, broccoli florets, artichokes, peas, corn, red onions, and more, depending on your taste preferences. Be creative and select vegetables that offer a balance of flavors and textures to enhance your pasta salad.

How to keep pasta salad from drying out?

To prevent pasta salad from drying out, cook the pasta to al dente and rinse it under cold water to stop cooking and remove starch. Also, ensure it's well-dressed and stored in an airtight container in the refrigerator for freshness; if it becomes dry, revive it with additional dressing, olive oil, or lemon juice.

Thinking About Dessert? Try These!

For all baking recipes, hop on to our Desserts collection.

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

Recipe

Cold Pasta Salad With Smoked Sausage

A simple and savory cold pasta salad made with smoked sausage (or salami), veggies, and gluten free pasta. Can be served hot or cold to fit any season!

Course Appetizer

Cuisine American, Italian

Keyword Cold pasta salad with kielbasa, Cold sausage salad, Gluten free pasta salad, Kielbasa sausage pasta salad, pasta salad with smoked sausage, salami pasta salad, Sausage salad recipes, smoked sausage salad

Prep Time 10

Cook Time 10

Total Time 20

Servings portions

Calories 332kcal

Author Julia | The Yummy Bowl

Ingredients

⅓ cup parmesan grated or chopped
¾ ounce pasta gluten free if preferred
12 cherry tomatoes cut in half or quarters
1 red onion diced
2 small cucumbers or ½ large, sliced
5 oz black olives drained, pitted, sliced
2 cup parsley chopped
2 bell peppers 1 red 1 yellow
4 oz salami or smoked sausage or cured ham, sliced or cubed

Italian-Style Salad Dressing

½ teaspoons dried thyme
1 teaspoon dried oregano
1 teaspoon Balsamic vinegar
½ teaspoons fresh lemon or lime juice
½ cup olive oil
1 teaspoon Dijon mustard
1 teaspoon maple syrup
kosher salt to taste
black pepper to taste

Instructions

Prepare the Dressing: In a mixing bowl or mason jar, blend together olive oil, balsamic vinegar, herbs, lemon juice, salt, black pepper, and maple syrup. Whisk or shake well until combined. If you can, make extra dressing to drizzle over the salad the next day.
Cook the pasta as per the package directions, then drain and rinse the pasta with cold water.
Let it cool, and then drizzle half of the dressing over it, tossing to combine.
Assemble: Add the Ingredients: Incorporate parmesan, salami, black olives, red onion, cherry tomatoes, cucumbers, parsley, bell peppers and additional dressing to your liking.
Serve right away or chill the Italian pasta salad in the refrigerator for 30 minutes to an hour.

Video

Notes

Since the dressing tends to separate when left undisturbed, be sure to give it a thorough shake before drizzling it onto the salad. You might not require the entire dressing, so feel free to add it to your liking, and any leftovers can be stored in the refrigerator for 2-3 days.
How to keep pasta salad from drying out?To prevent pasta salad from drying out, cook the pasta to al dente and rinse it under cold water to stop cooking and remove starch. Also, ensure it's well-dressed and stored in an airtight container in the refrigerator for freshness; if it becomes dry, revive it with additional dressing, olive oil, or lemon juice.
Do you need to rinse pasta? Rinsing the pasta serves two main purposes: It rapidly cools down the pasta, which is perfect for creating a cold salad. It safeguards the pasta from sticking together, particularly beneficial when the salad won't be served immediately.

Nutrition

The post Cold Italian Pasta Salad With Salami appeared first on The Yummy Bowl.

Chicken And Mushroom Pasta Bake (Chicken Tetrazzini)

Julia | The Yummy Bowl — Wed, 14 Dec 2022 20:18:44 +0000

Learn how to make the best chicken casserole with creamy cheese sauce, juicy chicken bits, and utterly buttery mushrooms. And don’t get me started on the crunchy top layer, it is one of my best creations. You gonna love this! This is my version of the famous chicken tetrazzini recipe.

For many years, chicken pasta bake and other one-pot meal recipes have been our go-to for busy weeknight dinners. For more inspiration check out my One Pot and Casserole recipe list.

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Readers Feedback

What The Yummy Bowl fans are saying across different platforms:

I made this recipe probably about 3 or 4 weeks ago and my family is already requesting it again it was absolutely fantastic and I did go with the celery salt and celery flakes they gave up absolutely great flavor and also instead of just peas I bought the Frozen bag of peas and carrots and I just use that in it and that really made it good also wonderful recipe making it again tonight! Gina, Blog Comments

Love Casseroles? Try These Next!

This is not the first time I’m making chicken casseroles, over time I’ve shared this famous million dollar chicken casserole with the best crunch top layer that everyone is raving about and classic cheesy chicken rice casserole and many others.

Ingredients

My few comments on the ingredients + don't forget to read the Tips section!

The full recipe and ingredients can be found in the recipe card below this post.

Pasta - spaghetti, linguine, fettuccine, tagliatelle, and of course, fusilli, penne, or any other noodles with nooks and crannies so that they can get nicely covered in the creamy sauce. Just make sure it has a gluten-free label if you are sensitive to gluten. Barilla has been my most favorite pasta brand so far.
Not all pasta types can be found gluten-free, but the basic pasta such as spaghetti, fusilli, and penne are easily available now gluten-free and you won’t tell the difference really!
Chicken - I used chicken thighs but skinless chicken breast is fine too. Or substitute with turkey. The thing is, I like to cook from scratch and that's why to opt for fresh chicken thighs (this is the best part of chicken thanks to their juicy and tender texture). We sear the thighs until golden brown right before adding them to the casserole. Of course, you can reduce the prep time in half by using a rotisserie chicken or sliced cooked chicken from the grocery store instead.
If you’re planning to make my popular on this blog Gluten Free Cream of Chicken Soup or Mushroom Soup for another recipe, make a double batch! Because you can use these sauces in this recipe too instead of making a creamy sauce from scratch. You’ll need 2 cups here and may need to add more milk to thin it out.
Veggies - I used just mushrooms and snow peas here. And the best part is that you don’t need to thaw the peas for this recipe. This way they will keep their shape and flavor better after baking. Other tasty additions are corn (canned or fresh), broccoli florets, cauliflower, carrot cubes, and onions.
Parmesan cheese - helps with cheesy and savory flavor and thickens up the sauce. You may need to add more parmesan if the sauce seems too thin. But in this case, you may have simmered the sauce not long enough before adding the parmesan. For an ultra-cheesy texture, you could use freshly grated mozzarella cheese sprinkled on top. Add this towards the last 5-10 minutes and cover with aluminum foil, bake until cheese is melted.
Perfect creamy sauce - Cream and milk are the main ingredients along with parmesan cheese that add richness to the casserole and a hint of tangy flavor. Half and half is a good option too.
Crumbly layer - just like in my Million Dollar Chicken Casserole buttery crumbly latter is what makes this casserole special. Use regular (gluten free) breadcrumbs, and you can easily make your own breadcrumbs; crushed ritz crackers, crushed potato chips, and cornflakes like I did with my Ham and Potato Casserole, or panko.
Make this casserole even more flavorful with my homemade Celery Salt.

Instructions

Preheat the oven to 350 degrees Fahrenheit. Grease an 8"x11" casserole dish with butter or cooking spray.

I like to use neutral oils like canola or avocado.

Cook the pasta in salted water according to package directions (al dente). Rinse and set aside.

Season the chicken with salt and black pepper.

Melt 2 tablespoons of the butter in a large pan over medium-high heat.

Sear the chicken thighs until golden brown in color. About 4 minutes in total.

Set aside on a plate and cut into cubes or slices, about ½ inches.

You don’t have to cook the chicken until done as it will continue to cook in the casserole later.

In the same skillet, melt another 2 tablespoons of butter and saute the mushrooms over medium heat for about 4-5 minutes.

Add in the onion and cook another 3-4 minutes until mushrooms and onion become golden brown.

Follow with garlic and cook for 30 seconds just until the garlic becomes fragrant. Stir in the flour and mix until all combined.

Reduce the heat to medium-low. Slowly stir in chicken broth, milk, and cream.

Make sure to stir constantly to avoid burning or curdling.

Taste for seasoning and add a pinch of salt, black pepper and nutmeg to taste.

Take the creamy mixture to a boil and simmer on low for 3-4 minutes or until the sauce thickens.

Remove from the heat and stir in parmesan cheese.

Add cooked pasta, chicken, and peas.

Stir to coat until all the ingredients are covered in creamy mushroom sauce.

Pour into prepared baking dish. Set aside while you prep the last step.

Mix the breadcrumbs with 1 tablespoon of melted butter in a small bowl.

Sprinkle the casserole dish with the buttery breadcrumbs layer.

Bake for 25-30 minutes or until the breadcrumbs become golden brown.

Serve the creamy pasta and bake warm with thinly sliced green onions on top.

Tips

Allow the chicken casserole to set for a couple of minutes to make cutting and serving it effortless.
Feel free to add cooked rice or pasta to the filling to make this chicken casserole even more hearty.
When reheating, let the casserole come to room temperature first. Cover the casserole to stop the top from over-browning and drying out.
We don't add raw chicken to the casserole instead it is necessary to sear it first. This helps to keep the chicken juicy and cook all the way through along with other ingredients in a creamy sauce.
Add more flavor by using seasoned salt, we like homemade Celery Salt.

📋 JULIA'S TIP Add more vegetables. You can easily turn this into a chicken and broccoli casserole with a quick addition. When adding vegetables, I recommend sauteing them first, as it decreases the water content. Green beans, yellow bell pepper, fresh spinach, grated carrot, cherry tomatoes, kale.

Serving Suggestions

What to serve with chicken bake? We love serving this chicken casserole dish with a simple garden salad, mediterranean cucumber salad, asparagus, green beans, or gluten-free breakfast rolls.

Roasted Brussels sprouts, glazed carrots, or cauliflower are always great and easy side dishes for any meal.

And of course, to keep the Italian theme, you can always serve the pasta with homemade focaccia bread, gluten-free garlic bread, or baguette.

Freezing And Storing Instructions

Store leftover chicken casserole in an airtight container in the fridge for up to 4 days.
Reheat it in the oven until warmed through (tip: cover the top with aluminum foil to prevent the casserole from drying out) or use the microwave. However, the last option is not the best because the oven will help keep the topping crispy.
To freeze this creamy chicken bake, let it cool completely. Freeze in an airtight container, freeze-friendly container, or aluminum container designed for this. Up to 2-3 months. When ready to make, thaw it first overnight in the fridge and bake as directed. You may need to add some water or milk to the pasta, mix it and then add a new layer of breadcrumbs when baking.
You can also freeze this casserole unbaked. For this, follow the recipe instructions until the baking step and store the same way as instructed above.
When ready to eat or cook, simply thaw overnight in the fridge and bake as directed or reheat until warm throughout. Use aluminum containers if you plan on freezing the casserole as they’re lighter, and you won’t risk thermal shock on ceramic dishes.

FAQs

How do you fix a bland casserole?

Different fresh or dried herbs such as marjoram, parsley, rosemary, and thyme are all great additions. Smoked spices such as smoked paprika, cajun, chili or chipotle will enhance the flavor and add richness to the overall casserole. This can also be sprinkled on top right before serving.

Can you freeze chicken casserole?

For Freezing. Leftovers: Let the casserole cool, and transfer it into freezer-friendly airtight containers or special aluminum containers. Freeze for up to 2-3 months and thaw overnight in the fridge. Bake until warmed through. Individual portions can be reheated in the microwave.

More Pasta Recipes

ALL DINNER recipes.

Some of our family's favorite pasta recipes we make on permanent rotation include the famous Gigi Hadid Pasta Recipe and easy one-pot Creamy Chicken And Bacon Pasta.

Thinking About Dessert? Try These!

Recipe

Chicken And Mushroom Pasta Bake (Chicken Tetrazzini)

Course Main Course

Cuisine American

Keyword Chicken And Mushroom Pasta Bake, creamy chicken tetrazzini, gluten free chicken pasta bake

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 498kcal

Author Julia | The Yummy Bowl

Ingredients

8 ounces spaghetti I used gluten-free
1 cup heavy cream at least 35%
8 oz boneless skinless chicken thighs cut into cubes
4 tablespoons butter divided use
1 tablespoon butter melted
⅓ cup brown onion diced
8 ounces fresh mushrooms cremini, baby Bellas or button mushrooms sliced thick
1 ½ teaspoons garlic minced
2 tablespoon gluten-free flour blend
1 cups chicken stock or broth
1 cup milk which can be plant-based too
¼ cup parmesan cheese grated
salt and pepper to taste
½ cup frozen peas no need to thaw
⅓ cup gluten-free if desired seasoned breadcrumbs or panko
1 tablespoon chopped green onions
1 pinch of nutmeg

Instructions

Preheat the oven to 350 degrees Fahrenheit. Grease an 8"x11" casserole dish with butter or cooking spray. I like to use neutral oils like canola or avocado.
Cook the pasta in salted water according to package directions (al dente). Rinse and set aside.
Season the chicken with salt and black pepper. Melt 2 tablespoons of the butter in a large pan over medium-high heat. Sear the chicken thighs until golden brown. About 4 minutes in total. Set aside on a plate and cut into cubes or slices, about ½ inches. You don’t have to cook the chicken until done as it will continue to cook in the casserole later.
In the same skillet, melt another 2 tablespoons of butter and saute the mushrooms over medium heat for about 4-5 minutes.
Add in the onion and cook another 3-4 minutes until mushrooms and onion become golden brown.
Follow with garlic and cook for 30 seconds just until the garlic becomes fragrant. Stir in the flour.
Reduce the heat to medium-low. Slowly stir in chicken broth, milk, and cream. Make sure to stir constantly to avoid burning or curdling. Taste for seasoning and add a pinch of salt, black pepper and nutmeg.
Take the creamy mixture to a boil and simmer on low for 3-4 minutes or until the sauce thickens. Remove from the heat and stir in parmesan cheese.
Add cooked pasta, chicken, and peas. Stir to coat until all the ingredients are covered in creamy mushroom sauce.
Pour into prepared baking dish. Set aside while you prep the last step.
Mix the breadcrumbs with 1 tablespoon of melted butter in a small bowl. Sprinkle the casserole dish with the buttery breadcrumbs layer.
Bake for 25-30 minutes or until the breadcrumbs become golden brown.
Serve the creamy pasta and bake warm with thinly sliced green onions on top.

Video

Notes

Add more vegetables. You can easily turn this into a chicken and broccoli casserole with a quick addition. When adding vegetables, I recommend sauteing them first, as it decreases the water content. Green beans, yellow bell pepper, fresh spinach, grated carrot, cherry tomatoes, kale.
Allow the chicken casserole to set for a couple of minutes to make cutting and serving it effortless.
Reheat it in the oven until warmed through (tip: cover the top with aluminum foil to prevent the casserole from drying out) or use the microwave. However, the alst option is not he best because the oven will help keep the topping crispy.

Nutrition

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

The post Chicken And Mushroom Pasta Bake (Chicken Tetrazzini) appeared first on The Yummy Bowl.

Healthy Olive Garden’s Baked Ziti

Julia | The Yummy Bowl — Sat, 15 Oct 2022 06:02:26 +0000

Layers of penne pasta and ground meat smothered in ultra-rich marinara sauce topped with plenty of cheeses (but not too many), and a flavorful spices combination. The famous Olive Garden Baked Ziti may just become your new family's favorite healthy version of baked pasta dish.

In my copycat version for healthy baked ziti, we are going to use 3 cheese blends instead of 5.

And we are going to skip the bread crumbs story altogether. You can add these, but it’s totally optional.

Olive Garden Baked Ziti, Ziti Al Forno, Baked Pasta, and Baked Ziti - essentially these are all different names for one great and easy recipe.

It is almost like lasagna but so much easier to make. This recipe makes a lot and is the ultimate comfort food.

If you love pasta recipes you should definitely try these readers' favorite recipes next time: Chicken Fajita Pasta, Tomato Eggplant Pasta, Gigi Hadid's Spicy Vodka Pasta, Old Fashioned Hamburger Casserole.

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Ingredients

My few comments on the ingredients + don't forget to read the Tips section!

The full recipe and ingredients can be found in the recipe card below this post.

Olive Garden Baked Ziti is a baked pasta dish with 5 types of Italian cheeses, marinara sauce, and breadcrumbs topping. It is rich, dense, and high in calories.

Today we are going to learn how to make a healthy baked ziti (just a little healthier, at least!) and enjoy some flavorful dish with fewer calories.

Type of pasta - I’ve used penne pasta (as it is the easiest gluten-free pasta to find rather than gluten-free ziti), but any type of smaller pasta will work for this baked ziti. Ziti, fusilli, and penne work well because they have so many nooks and crannies that are perfect for cradling meaty sauce, herbs, and cheese. More gluten-free choices I like to use for these type of casseroles: red lentil pasta, elbow macaroni and even rotini.

Parmesan cheese - use a block of parmesan cheese and grated it yourself at home. It will melt better than ready-made.

Ground beef - Lean ground beef has been used in this recipe to reduce the overall fat content, but you can use regular ground beef or a mix of beef and pork. Ground chicken and ground turkey, Italian sausage, or breakfast sausage are other alternatives to using here. For vegetarian ziti, try my vegan meat instead from this delicious Vegan Meat Taco recipe.

Aromatics - onion and plenty of fresh garlic are what add great flavor when browning the ground beef. You could also use onion and garlic powder or garlic salt instead. But it will be not the same as fresh!

Cheeses - Colby Jack, cheddar cheese, fontina cheese, provolone cheese, romano cheese, gouda or mozzarella cheese are all cheeses suitable for mixing up for baked ziti.

Ricotta cheese - I prefer this over cottage cheese (which is also an option to use here). They are similar but ricotta has low fat and low sodium compared to cottage cheese. Cream cheese is another option if you don’t have any of these.

Ziti sauce - marinara sauce or any tomato sauce with or without seasonings and herbs (pasta sauce, pizza sauce, passata) will work. Use a good quality one as it is the base of this recipe. Crushed tomatoes (if that's the only thing you have) would be your last resort and you'll have to add some tomato paste to get the rich tomato flavor.

Instructions

Let’s learn how to make a healthy Olive Garden baked ziti.

Cook ziti or penne pasta according to package directions (Al dente). Drain and rinse under cold water to stop the cooking process.

Transfer to a large bowl and set aside.

Preheat oven to 350 degrees Fahrenheit.

In a large skillet, over medium heat, add olive oil or vegetable oil that you use for cooking. Once oil is hot saute onion for 1 minute, add garlic and saute for another 1 minute.

Add the ground meat breaking it apart until it’s nicely browned. Once the meat is becoming brown, stir in the spices.

Cook for about 2 minutes until seasonings are incorporated and fragrant.

Stir in the marinara sauce. Take it to a boil and reduce the what to medium-low. Simmer for 10 minutes.

Taste for salt and black pepper and adjust if necessary. Remove from heat.

Pour half of the meat sauce over the pasta. Stir to combine.

Spread half of the ziti evenly into an 8x10 (or 8x11) inch baking dish. Top with ricotta and half of the mozzarella cheese.

Add another layer of remaining ziti on top. And now pour in the remaining meat sauce.

Assemble the last layer with parmesan, and leftover mozzarella cheese.

Cover with aluminum foil and bake on the center oven rack for 20 minutes. Remove the foil and bake for another 15 minutes until the cheese is melted and slightly becoming golden brown.

Remove the baked ziti from the oven and let rest for 10 minutes. Sprinkle freshly chopped parsley or basil on top before serving. Enjoy!.

Recommended Equipment

Measuring Cups and Spoons - measure all your salad ingredients and seasonings with those superb tools without stress! Easy to wash!
Cheese Grater - grate a block of cheese yourself, it will melt away better than pre-packed shredded cheese.

Tips

Since the pasta will continue to cook in the oven, be sure to cook it al dente beforehand.

Cooking the pasta separately is important. If you don’t, then you are likely to end up with undercooked pasta in the casserole. Just follow the package instructions and just don't overcook it.

This healthy baked ziti can be made ahead of time and stored in the refrigerator or the freezer, covered with plastic wrap. Read more in the Storing and Freezing section.

This easy casserole recipe can be bulked up by adding vegetables, such as bell pepper, shredded carrots, green beans, green peppers, or mushrooms. You'll have to reduce the pasta amount slightly in this case.

When you cook the pasta, rinse it under cold water and don’t toss with any olive oil. This will not be helpful when mixing the pasta with marinara sauce. On the contrary, it will prevent the sauce from getting into the pasta layers.

Serving Suggestions

What goes with Baked Ziti?

Here's a couple of suggestions we like to serve with baked ziti. It is a fulfilling dish so you don’t want to have any heavy side dishes here.

A healthy green garden salad, cucumber salad, broccoli salad, and marinated salad, are easy and quick sides that will perfectly accompany this casserole.
A simple Arugula or lettuce mix with a little balsamic and olive oil are even faster and is often served in Italian restaurants.
Also from the classics would be garlic bread but we usually don’t serve pasta with bread as it, in my opinion, is way too much bread in one meal.
I would substitute this with a glass of good old white wine. This is the “classic” side dish for our pasta 🙂

Freezing And Storing Instructions

Store. Any leftovers can be stored in the fridge for u to 3-4 days. Let the casserole cool before refrigerating.

Freeze. Transfer the casserole into an airtight container or use the same casserole dish. Tightly cover it and freeze it for up to 1-2 months.

Prior to reheating, thaw it overnight in the fridge and bake in the oven covered in foil at 350 F for about 10-15 minutes.

You can top up with more cheese in the last 5 minutes and garnish with fresh herbs before serving.

Make ahead. Just follow the steps to assemble the casserole dish (but without the pasta) and keep it in the fridge for 1-2 days. If you add the pasta right away, it will soak up all the sauce and you’ll end up with a dry ziti pasta dish.

When ready to serve, let it come to room temperature and continue with the baking steps as per these recipe instructions.

More Olive Garden Copycat Recipes

If you love this recipe, be sure to try these copycat recipes next and let me know what you think.

One Pot Zuppa Toscana - You gonna love this, as the entire recipe is made in one pot and requires less than 30 minutes of your time.

Pasta Fagioli Soup - Rich and dense tomato soup simmered with beef, healthy veggies, spices, beans, and ditalini pasta are sure to become one of the most requested recipes in your family.

Vegetarian Minestrone Soup - This soup is wholesome, extremely flavorful, and appropriate for various dietary needs.

FAQ

Should I cover Baked Ziti while it’s baking?

Yes, we loosely cover the baked ziti for the first half of baking. Then remove it and let the cheese melt and become bubbly.

What does Al Forno Mean?

Al Forno simply means baked food. It’s an Italian term and a way of preparing food in the oven. Pizza, pasta, lasagna, and bread. Ziti Al Forno is teh same as Baked Ziti in english.

What is Ziti?

Essentially Ziti is an Italian baked cheesy dish with tube-shaped pasta. Very fulfilling and easy to make.

Can I use a different pasta to make Ziti Al Forno?

Any smaller, tubular pasta such as penne, fusilli, rigatoni, macaroni, and cavatelli will be suitable for baked ziti.

Easy Casserole Recipes

We love a good copycat recipe. And I have a couple on my blog such as Pasta Fagioli Soup, Homemade Crunchwrap Supreme, Pf Changs Chicken Lettuce Wraps.

ALL CASSEROLE recipes.

Thank you for reading,

Love,

Julia

Recipe

Healthy Olive Garden’s Baked Ziti (Gluten Free)

Layers of penne pasta, ground meat smothered in ultra-rich marinara sauce topped with plenty of cheeses (but not too many), and flavorful spices combination. The famous Olive Garden Baked Ziti may just become your new family's favorite healthy version of baked pasta dish.

Course Main Course

Cuisine Italian

Keyword healthy baked ziti, olive garden baked ziti, ziti al forno

Prep Time 15

Cook Time 50

Total Time 1 5

Servings servings

Calories 606kcal

Author Julia | The Yummy Bowl

Ingredients

10 oz gluten-free penne pasta
1 tablespoon olive oil
2 tablespoons minced garlic cloves
½ cup finely diced brown onion
1 pound of ground beef or pork or a mix of both
2 ⅓ cup marinara sauce
1 tablespoon Italian seasoning
½ cup ricotta
1 cup mozzarella cheese grated (grate it yourself for best melting results)
½ cup parmesan freshly grated
fresh basil or parsley for garnish finely chopped
1 teaspoon smoked or sweet paprika
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon white granulated sugar or brown sugar
¼ teaspoon red chili flakes

Instructions

Cook ziti or penne pasta according to package directions (Al dente). Drain and rinse under cold water to stop the cooking process. Transfer to a large bowl and set aside.
Preheat oven to 350 degrees Fahrenheit.
In a large skillet, over medium heat, add olive oil or vegetable oil that you use for cooking. Once the oil is hot saute onion for 1 minute, add garlic and saute for another 1 minute.
Add the ground meat breaking it apart until it’s nicely browned. Once the meat is becoming brown, stir in the spices. Cook for about 2 minutes until seasonings are incorporated and fragrant.
Stir in the marinara sauce. Take it to a boil and reduce the what to medium-low. Simmer for 10 minutes.
Taste for salt and black pepper and adjust if necessary. Remove from heat.
Pour half of the meat sauce over the pasta. Stir to combine.
Spread half of the ziti evenly into an 8x10 (or 8x11) inch baking dish. Top with ricotta and half of the mozzarella cheese.
Add another layer of remaining ziti on top. And now pour in the remaining meat sauce.
Assemble the last layer with parmesan, and leftover mozzarella cheese.
Cover with aluminum foil and bake on the center oven rack for 20 minutes. Remove the foil and bake for another 15 minutes until the cheese is melted and slightly becoming golden brown.
Remove the baked ziti from the oven and let rest for 10 minutes. Sprinkle freshly chopped parsley or basil on top before serving. Enjoy!.

Video

Nutrition

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

The post Healthy Olive Garden’s Baked Ziti appeared first on The Yummy Bowl.

Creamy Chicken & Mushroom Pasta

Julia | The Yummy Bowl — Sun, 15 May 2022 06:09:18 +0000

Creamy chicken & mushroom pasta is the ultimate easy weeknight dinner recipe. All you need is a few staple ingredients, your favorite pasta, juicy chicken breast, one pot, and 20-30 minutes of your time. You'll also love how this recipe is a great candidate for meal prep as well.

Comfort food at its finest.

This creamy chicken and mushroom pasta is made with gluten-free pasta, but for a lighter meal, you can also swap it for rice or just steamed or roasted veggies instead.

Crispy and tender chicken strips can be easily served with any side dish of choice however the creamy sauce still needs some grains!

Love creamy chicken recipes? Try these next: Creamy Cheddar Chicken and Creamy Chicken With Spinach, or Chicken Taquitos.

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Why It's Yummy

For busy weeknights, dinners, and lunches. The most simple dinner idea that can be easily turned into tasty lunch the next day.

This one-pot meal reheats like a charm. Easy to reheat, just add milk, more cream, or chicken broth!

Chicken and mushroom pasta is easy meal prep. If meal prep is important to you, this recipe is the best candidate for this! Make the sauce 1-2 days in advance, same with chicken and pasta can be cooked 1-2 days in advance easily!

Ingredients

The full recipe and ingredients can be found in the recipe card below this post.

Instructions

You only need simple ingredients and 30 minutes to make this delicious chicken dinner.

Wash and pat dry the chicken. Pound the chicken halves if needed. Rub the chicken breasts with oil, and season chicken with thyme, basil, salt, and pepper.

In a large skillet (nonstick) over medium-high heat add cooking oil and cook the chicken breasts on each side for about 4-5 minutes on each side until golden brown.

Don’t move the chicken around before one-half is cooked. If it sticks to the bottom of the skillet, it needs to be cooked longer.

Depending on the thickness of the chicken breast you may need to cook it longer than 5 minutes.

Transfer the chicken onto a plate lined with a kitchen towel to absorb the excess oil.

The best way to ensure that chicken is cooked, insert a kitchen thermometer into the thickest part of the chicken, it should register 165 degrees Fahrenheit.

Slice it into thin slices (strips) against the grain. Set aside.

Garlic Cream sauce. In the same pan melt butter and add more oil (if there are too much of browned bits, carefully remove them with kitchen paper).

Add onion, and garlic, cook for a couple of minutes and pour in the wine.

Simmer on medium to low until the wine has reduced. Add in the mushrooms and cook until they start to brown (3 minutes).

Add the broth, simmer for 5 minutes, add the cream and stir in the pasta (uncooked). The starch from the pasta will help to thicken the sauce.

Make sure to reduce the heat to low before adding the cream. Take it to a gentle Simmer and until pasta is cooked al dente. About 10-15 minutes.

Once the sauce is thickened, stir in parmesan, (I also like to add a spoonful of butter here for extra creamy flavor!), parsley, toss in the sauce until fully coated, and top with chicken breasts.

To thin out the sauce, you can add a bit of water or milk.

Serve with more fresh herbs, parmesan cheese, and a sprinkle of red pepper flakes (or leave this one out so the entire family can enjoy!).

Tips

Even though the alcohol evaporates and you don’t feel the flavor, you can easily substitute the wine with more broth or warm water.

It is common sense, but don't overcook the chicken. I highly recommend using a meat thermometer for poultry and meat (chicken doneness internal temperature is 165 degrees Fahrenheit). If you don't have a thermometer, the easiest way for you is to cut the chicken into small strips or the chicken breast in half lengthwise. This way it will cook even faster and you can taste test a small part to see the doneness level. For even cooking pound each breast lightly before cooking.

Substitutions. Don’t like chicken? Use turkey even ground turkey, ground beef, or Italian sausage instead. For vegetarian protein sources, I’d recommend crumbled tofu, meaty mushrooms, canned white beans, and lentils.

Instead of dried herbs, you can use a mix of Italian seasoning.

Other ingredients to consider adding: baby spinach, zucchini, cherry tomatoes, and mozzarella cheese.

I love using Barilla pasta but there are so many other brands to choose from. Other pasta types: angel hair pasta, fettuccine or any kind of spaghetti, elbows, rotini.

I used chicken breast but you can easily substitute it with chicken tenders or boneless skinless chicken thighs.

Serving suggestions

This pasta is best enjoyed on its own however an easy green salad, side of vegetables, broccoli, green beans, Avocado Corn Salad, or Marinated Vegetable Salad would add that delicious cherry on top!

You can serve this garlic chicken pasta with roasted cherry tomatoes! This is how I do it:

In a smaller mixing bowl, mix cherry (or plum), 1 tablespoon of olive oil, ¼ teaspoon of black ground pepper, a pinch of salt, and ½ teaspoon of garlic powder.
Place them on to baking sheet lined with parchment paper or foil, transfer to the oven and bake for 10-15 minutes at 390 F. Last 5 minutes turn on the top grill setting on your oven. When done, set aside and cover with foil.

Easy Asparagus With Cheese and Tomatoes - make this to be served on the side to increase the veggies intake to the max.

Freezing And Storing Instructions

When the garlic chicken pasta is ready, let it cool completely and then place it into an airtight container in your fridge for up to 3 days and in the freezer for up to 2-3 months.

FAQs

Can you use milk instead of cream in pasta?

Can you freeze a creamy mushroom sauce?

You can freeze creamy mushroom sauce but when reheating it may separate and not be as thick and flavorful as it was when first made.

Easy Weeknight Dinners

For more easy gluten-free chicken recipes check out my Chicken recipe index. One of my all-time favorites include Chicken Cutlets, easy creamy Chicken Thigh recipes, or these delicious creamy Chicken Tacos.

More Mushrooms Recipes

We like to add mushrooms in many of our recipes, be sure to try these family favorites next!

Inspired by Cafe Delites.

I hope you'll enjoy this creamy chicken mushroom recipe, please leave a rating on this recipe below and leave a comment, take a photo of your food and tag me on Instagram @theyummy_bowl. I love seeing your creations!

Thank you for reading,

Love,

Julia

Recipe

Creamy Chicken & Mushroom Pasta

Creamy Chicken & Mushroom Pasta is the ultimate easy weeknight dinner recipe. All you need is a few staple ingredients, your favorite pasta, juicy chicken breast, one pot, and 20-30 minutes of your time. You'll also love how this recipe is a great candidate for meal prep as well. Comfort food at its finest.

Course Main Course

Cuisine American

Keyword chicken and mushroom pasta, creamy garlic chicken pasta, garlic chicken pasta

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 802kcal

Author Julia | The Yummy Bowl

Ingredients

1 large boneless skinless chicken breast cut in half lengthwise at 400g
10 oz penne pasta (uncooked) gluten free if desired
1 medium onion diced
3 large garlic cloves minced
⅓ cup white wine or sub with chicken broth
8 oz cremini mushrooms (or portobello, baby bellas, button mushrooms) sliced thick or quartered
3 cups chicken or vegetable broth
12 oz heavy cream
2 tablespoon butter
¾ cup parmesan cheese grated
½ teaspoon dried basil or fresh
¼ teaspoon dried thyme or fresh
1-2 tablespoon parsley + more for Garnish
Cooking oil
Salt
Black Pepper

Instructions

Wash and pat dry the chicken. Pound the chicken halves if needed. Rub the chicken breasts with oil, and season chicken with thyme, basil, salt, and pepper.
In a large skillet (nonstick) over medium-high heat add cooking oil and cook the chicken breasts on each side for about 4-5 minutes on each side until golden brown.
Don’t move the chicken around before one half is cooked. If it sticks to the pan, it needs to be cooked longer. Depending on the thickness of the chicken breast you may need to cook it longer than 5 minutes.
Transfer the chicken onto a plate lined with a kitchen towel to absorb the excess oil.
Slice it into thin slices (strips) against the grain. Set aside.
Creamy garlic butter sauce. In the same pan melt butter and add more oil (if there are too much of browned bits, carefully remove them with kitchen paper). Add onion, and garlic, cook for a couple of minutes, and pour in the wine.
Simmer on medium to low until the wine has reduced. Add in the mushrooms and cook until they start to brown (3 minutes).
Add the broth, simmer for 5 minutes, add the cream and stir in the pasta (uncooked). The starch from the pasta will help to thicken the sauce.
Make sure to reduce the heat to low before adding the cream. Take it to a gentle Simmer and until pasta is cooked al dente. About 10-15 minutes.
Once the sauce is thickened, stir in parmesan, (I also like to add a spoonful of butter here for extra creamy flavor!), parsley, toss in the sauce until fully coated, and top with chicken breasts. To thin out the sauce, you can add a bit of water.
Serve with more fresh herbs, parmesan cheese, and a sprinkle of red pepper flakes (or leave this one out so the entire family can enjoy!).

Notes

It is common sense, but don't overcook the chicken. I highly recommend using a kitchen thermometer for poultry and meat (chicken doneness is 165 degrees Fahrenheit). If you don't have a thermometer, the easiest way for you is to cut the chicken into small strips or the chicken breast in half lengthwise. This way it will cook even faster and you can taste test a small part to see the doneness level. For even cooking pound each breast lightly before cooking.
Substitutions. Don’t like chicken? Use turkey even ground turkey, ground beef, or Italian sausage instead. For vegetarian protein sources, I’d recommend crumbled tofu, meaty mushrooms, canned white beans, and lentils.
Instead of the dried herbs, you can use a mix of Italian seasoning.
Other ingredients to consider adding: baby spinach, zucchini, cherry tomatoes, and mozzarella cheese.

Nutrition

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

The post Creamy Chicken & Mushroom Pasta appeared first on The Yummy Bowl.

Creamy Chicken Pasta In White Wine Sauce

Julia | The Yummy Bowl — Sat, 24 Apr 2021 23:58:00 +0000

Creamy Chicken Pasta In White Wine Sauce is the perfect scrumptious meal you've been looking for. It’s not only restaurant quality but also an easy one-pot pasta dish that everyone will love in your family.

As soon as anyone tries it, they will want to make this recipe again and again and again…

This recipe has been updated 21st of Feb 2021.

This creamy chicken pasta is made with gluten-free pasta that I love to make once in a while, but for a lighter meal, use chicken and cream sauce as a base and then swap the pasta for rice or just steamed or roasted veggies instead.

We love to serve our pasta dishes with lighter low carb sides like air fryer cauliflower, Mediterranean cucumber salad or zucchini parmesan chips.

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Instructions

Making this Creamy Chicken Pasta In White Wine Sauce will require more steps than your usual one-pot pasta recipe but it is totally worth it in the end. So yummy!

Chicken. Cut each breast into half lengthwise.

Place the breasts onto a cutting board or even surface, cover with plastic wrap and pound until they become evenly flat.

In a medium mixing bowl, add flour, salt, black pepper, garlic powder, and Italian seasoning.

If you have smoked or simple ground paprika spice add it to the mix, it really adds a lot to the chicken.

Dip each chicken breast into the mixture on both sides. Set aside.

In a large skillet over high heat add vegetable oil and cook the chicken for about 4 minutes on each side until golden brown. Set aside.

Oven-roasted tomatoes. Meanwhile, prepare the tomatoes for garnish (or do this as your last step):

How To Make Quick Oven Roasted Tomatoes

In a smaller mixing bowl, mix cherry (or plum), 1 tablespoon of olive oil, ¼ teaspoon black ground pepper, pinch of salt, ½ teaspoon of garlic powder. Place them on to baking sheet lined with parchment paper or foil, transfer to the oven and bake for 10-15 minutes at 390 F. Last 5 minutes turn on the top grill setting on your oven. When done, set aside and cover with foil.

Pasta sauce. In the same skillet melt butter and then add onion and minced garlic.

Next, add tomatoes, green onions. Add 1 tablespoon flour to the pan and stir to combine.

Meanwhile, cook the spaghetti as per package instructions.

Follow with cream, wine, Italian Seasoning, salt, and red pepper flakes. Take it to a boil and then simmer for a few minutes.

Add ½ cup of shredded Parmesan cheese.

Gently whisk until you have a smooth mixture.

Finally, fold in fresh spinach leaves and simmer until spinach reduces in size.

When ready add the pasta to the skillet with the sauce and stir to combine on low heat for about 2-3 minutes.

Return the chicken to the skillet, close the lid and let the chicken warm up before serving.

Serve with oven-roasted tomatoes, sliced fresh green onions, and shredded parmesan cheese on top.

Tips for making the best Creamy Chicken Pasta

Swap the cherry tomatoes for sun-dried tomatoes to add more depth and smoky flavor.

Don’t overcook the pasta/spaghetti, after you’ll add them to the pan they will continue to cook more in the sauce.

If you don’t want to add alcohol to your sauce, simply add more milk, tomato sauce, or water instead of wine.

Want a shortcut? Instead of this creamy sauce, try my Gluten Free Cream Of Chicken Soup as a substitute. Feel free to add additional spices to elevate the flavor a bit.

Can you freeze this chicken pasta?

When the dish is ready, let it cool completely and then place it into an airtight container in your fridge for up to 3 days and in the freezer for up to 2-3 months.

Serving Suggestions

What to eat with chicken pasta? We love to serve this dish with lighter side dishes such as:

Greek salad or healthy cucumber salad
glazed carrots
pickled asparagus
air fryer cauliflower
air fryer potatoes
roasted asparagus
Air fryer roasted Brussels sprouts

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Thank you,

Julia

Recipe

Creamy Chicken Pasta In White Wine Sauce

Creamy Chicken Pasta In White Wine Sauce is TO DIE FOR. It’s not only restaurant quality but also an easy one-pot pasta dish that everyone will love in your family. As soon as anyone tries it, they will want to make this recipe again and again and again…

Course Main Course

Cuisine Italian

Keyword creamy chicken spaghetti, italian creamy chicken pasta with white wine sauce, white wine pasta sauce

Prep Time 10

Cook Time 25

Total Time 35

Servings portions

Calories 686kcal

Author Julia | The Yummy Bowl

Ingredients

For Pasta

8 oz of spaghetti or pasta (cooked and lightly salted) gluten-free if desired
4 cups spinach
2-3 tablespoon vegetable oil for cooking (I use grapeseed)

For Chicken

1 ½ large pcs of chicken breasts (or 2 small breasts) halved horizontally and towel dried
3 teaspoon paprika powder optional but does give a lot of flavor
2 teaspoon Italian seasoning
¼ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon salt
3 tablespoon cup flour gluten-free

White Wine Parmesan Sauce

4 tablespoon butter
2 small tomatoes
1 medium onion finely chopped
4 cloves garlic minced or finely chopped
1 handful of green onions or chives, scallions
2 tablespoon flour gluten-free
1 ½ cup heavy cream
½ cup white wine
½ cup Parmesan cheese shredded
1 teaspoon Italian Seasoning
½ teaspoon salt or more to taste
½ teaspoon crushed red pepper flakes

Roasted Tomatoes for Garnish

10-12 pcs Cherry tomatoes
2 tablespoon olive oil
½ teaspoon pepper
½ teaspoon salt
½ teaspoon garlic or onion powder

Instructions

Cut each breast into half lengthwise. Place the breasts onto a cutting board or even surface, cover with plastic wrap, and pound until they become evenly flat.
In a medium mixing bowl, add flour, salt, black pepper, garlic powder, paprika, and Italian seasoning. Dip each chicken breast into the mixture on both sides. Set aside.
In a smaller mixing bowl, mix cherry tomatoes, 1 tablespoon of olive oil, ¼ teaspoon black ground pepper, pinch of salt, ½ teaspoon garlic powder. Place them on to baking sheet lined with parchment paper or foil, transfer to the oven and bake for 10-15 minutes at 390 F. Last 5 minutes turn on the top grill setting on your oven. When done, set aside and cover with foil.
In a large skillet over high heat add vegetable oil and cook the chicken for about 4 minutes on each side until golden brown. Set aside.
In the same skillet melt butter and then add onion and minced garlic.
Next, add tomatoes, green onions. Add 1 tablespoon flour to the pan and stir to combine.
Meanwhile, cook the spaghetti as per package instructions.
Follow with cream, wine, Italian Seasoning, salt, and red pepper flakes. Take it to a boil and then simmer for a few minutes. Add ½ cup of shredded Parmesan cheese. Gently whisk until you have a smooth mixture.
Finally, fold in fresh spinach leaves and simmer until spinach reduces in size.
When ready add the pasta to the skillet with the sauce and stir to combine on low heat for about 2-3 minutes. Return the chicken to the skillet, close the lid and let the chicken warm up before serving.
Serve with oven-roasted tomatoes, sliced fresh green onions, and shredded parmesan cheese on top.

Notes

Swap the cherry tomatoes for sun-dried tomatoes to add depth and a little bit of smokiness to the dish.
Don’t overcook the pasta/spaghetti, after you’ll add them to the pan they will continue to cook more in the sauce.
If you don’t want to add alcohol to your sauce, simply add more milk, tomato sauce, or water instead of wine.

Nutrition

Calories: 686kcal

Recipe adapted from What’s In The Pan

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

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