Ingredients:

• 12 oz (340g) rotini or penne pasta
• 3 cups corn kernels (fresh, frozen, or canned)
• ½ cup mayonnaise
• ½ cup sour cream
• 1 tbsp lime juice
• 1 tsp chili powder
• 1 tsp cumin
• ¼ cup fresh cilantro, chopped
• ½ cup cotija cheese (or feta), crumbled
• 2 green onions, chopped
• 1 jalapeño, finely chopped (optional)
• Salt and pepper, to taste
• Lime wedges, for garnish

Instructions:

1. Cook the pasta:
   In a large pot of salted boiling water, cook the pasta according to package instructions.
   Drain, rinse under cold water, and set aside.
2. Prepare the corn:
   If using fresh corn, grill or sauté the kernels until lightly charred.
   If using frozen or canned, drain any excess liquid and sauté the corn for 5 minutes in a hot skillet for extra flavor.
3. Make the dressing:
   In a large mixing bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, cumin, salt, and pepper.
4. Combine the salad:
   Add the cooked pasta, charred corn, cilantro, green onions, jalapeño (if using), and crumbled cotija cheese to the bowl.
   Toss everything together until well-coated with the creamy dressing.
5. Chill and serve:
   Refrigerate the pasta salad for at least 30 minutes to let the flavors meld.
   Serve chilled with lime wedges on the side for a tangy finish.

Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes
Servings: 6-8 servings

PREP TIME: 20 mins
COOK TIME: 20 mins
TOTAL TIME: 40 mins
COURSE: Main Course
CUISINE: American, Italian
SERVINGS: 4 servings
CALORIES PER SERVING: 641 kcal

Ingredients

• 3 garlic cloves , minced
• 4 oz sun-dried tomatoes
• 2 tablespoons olive oil
• 1 lb chicken breast tenderloins , sliced
• ¼ teaspoon salt
• ¼ teaspoon paprika
• 1 cup half and half (or use ½ cup heavy cream + ½ cup milk)
• 1 cup mozzarella cheese , shredded (do not use fresh Mozzarella, use pre-shredded Mozzarella)
• 8 oz penne pasta (for gluten free, use gluten free brown rice pasta)
• 1 tablespoon basil
• ¼ teaspoon red pepper flakes
• ½ cup reserved cooked pasta water or more
• ¼ teaspoon salt to taste

Instructions

1. In a large skillet, sauté garlic and sun-dried tomatoes (drained from oil) in 2 tablespoons of olive oil (reserved from the sun-dried tomatoes jar) for 1 minute on medium heat until the garlic is fragrant.
2. Remove the sun-dried tomatoes from the skillet, leaving the olive oil.
3. Add sliced chicken (salted and lightly covered in paprika for color) and cook on high heat for 1 minute on each side.
4. Remove from heat.
5. Cook pasta according to package instructions.
6. Reserve some cooked pasta water.
7. Drain the pasta.
8. Slice sun-dried tomatoes into smaller pieces and add them back to the skillet with chicken.
9. To make creamy pasta sauce, add half-and-half (see substitution for half-and-half in the Recipe Notes section below) and Mozzarella cheese to the skillet, and bring to a gentle boil.
10. Immediately reduce to simmer and cook, constantly stirring, until all cheese melts and creamy sauce forms.
11. Add cooked and drained pasta to the skillet with the cream sauce, and stir to combine.
12. Add 1 tablespoon of basil, and at least ¼ teaspoon of red pepper flakes. Stir to combine.
13. If the creamy sauce is too thick: Add about ½ cup of reserved cooked pasta water to the skillet to thin it out.
14. Do not add all of pasta water at once – you might need less or more of it.
15. Season the chicken pasta with salt and more red pepper flakes, to taste, if needed.
16. Let it simmer for a couple of minutes for flavors to combine.
17. Note: Make sure to salt the dish just enough to bring out of the flavors of basil and sun-dried tomatoes.

Notes

• What is half-and-half? Substitute ½ cup of milk + ½ cup of heavy cream for 1 cup of half-and-half.
• If using sun-dried tomatoes in olive oil (in a jar), make sure to drain sun-dried tomatoes from oil, before using them.
• Reserve 2 tablespoons of this drained olive oil.
• Do not use fresh Mozzarella. Fresh Mozzarella is usually sold as a large ball or small balls in a brine or water solution.
• Do not shred fresh Mozzarella. Use pre-shredded Mozzarella cheese sold in bags.

Ingredients:

• 8 oz linguine pasta
• 2 boneless, skinless chicken breasts
• 2 tsp olive oil
• 2 tbsp unsalted butter
• 1 1/2 to 2 tbsp Cajun seasoning, divided (adjust to taste depending on the brand)*
• 3 garlic cloves, minced
• 2/3 cup diced tomatoes
• 1 1/2 cups heavy whipping cream
• 1/2 cup grated Parmesan cheese
• 2 tbsp parsley, finely chopped (for serving)

Instructions:

1. Boil a large pot of salted water and cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and keep warm.
2. Pound chicken breasts to an even thickness and season with 1½ tbsp Cajun seasoning.
3. In a large skillet, heat 2 tsp oil over medium-high heat. Sear chicken on both sides until cooked through. Transfer to a cutting board, slice thinly, and keep warm.
4. In the same skillet over medium heat, sauté butter and garlic until fragrant. Add diced tomatoes and sauté for 2 more minutes.
5. Pour in heavy whipping cream, remaining Cajun seasoning to taste, and Parmesan cheese. Bring to a simmer and adjust seasoning if necessary.
6. Add sliced chicken and cooked pasta to the sauce, toss until combined and heated through. Use reserved pasta water to thin the sauce if desired.
7. Serve with freshly grated Parmesan cheese and chopped parsley.

Notes:

Avoid using cast iron or copper pans when making creamy sauces with acidic ingredients like tomato to prevent a grainy texture.
If using Cajun seasoning with high salt content, start with half the amount and adjust to taste.

Ingredients

For the Chicken:

• 2 large boneless, skinless chicken breasts, sliced into cutlets
• Salt and pepper, to taste
• 2 tablespoons all-purpose flour, for dredging

Sauce Ingredients:

• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 cup chicken or vegetable stock
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• 1 teaspoon chili flakes (optional)
• ¼ teaspoon dried oregano
• ⅓ cup sundried tomatoes, chopped
• Fresh basil leaves, for garnish

Pasta Recommendations:

• 8 ounces of your preferred pasta (spaghetti, fettuccine, or penne work well)

Instructions

Preparing the Chicken:

1. Season the chicken cutlets with salt and pepper.
2. Dredge each piece lightly in flour, shaking off any excess.
3. Heat a large skillet over medium heat.
4. Add olive oil and butter, allowing the butter to melt.
5. Add the chicken cutlets to the skillet, cooking for 4-5 minutes on each side until golden brown and cooked through.
6. Remove from the skillet and set aside.

Making the Sauce:

1. In the same skillet, add minced garlic and sauté for about 1 minute until fragrant.
2. Pour in the chicken or vegetable stock to deglaze the pan, scraping up any browned bits from the bottom.
3. Stir in the heavy cream, Parmesan cheese, chili flakes, and dried oregano.
4. Bring to a simmer.
5. Add the sundried tomatoes and simmer the sauce for 3-4 minutes, allowing it to thicken slightly.

Combining with Pasta:

1. While the sauce simmers, cook the pasta according to package instructions until al dente.
2. Drain, reserving a cup of pasta water.
3. Add the cooked pasta to the sauce, tossing to coat evenly.
4. If the sauce is too thick, add a little pasta water to reach the desired consistency.
5. Return the chicken to the skillet, nestling the pieces into the pasta and sauce.
6. Cook for an additional 2-3 minutes to reheat the chicken.
7. Garnish with fresh basil leaves before serving.

Ingredients

Bang Bang Sauce

• ½ cup mayonnaise
• ¼ cup sweet Thai chili sauce
• ½ teaspoon sriracha sauce, or more to taste
• 1 tablespoon honey

Shrimp Pasta

• 10 ounces shrimp, peeled, deveined, tail removed
• ½ teaspoon salt
• ¼ teaspoon pepper
• 2 tablespoons butter
• 3 cloves garlic, minced
• 8 ounces spaghetti noodles, cooked al dente
• green onions, for garnish (optional)
• red pepper flakes, for garnish (optional)

Instructions

Bang Bang Sauce

1. In a small bowl add the mayonnaise, Thai sweet chili sauce, Sriracha, and honey.
2. Mix well and set aside. (If you are not making the shrimp pasta right away, store the sauce in the refrigerator for up to a week.)

Shrimp Pasta

1. Cook spaghetti noodles al dente, according to package instructions.
2. Drain and set aside.
3. Season shrimp with salt and pepper and set aside.
4. In a large skillet over medium-high heat, melt butter.
5. Add shrimp and cook 1-2 minutes per side until cooked through.
   (Shrimp is cooked when it turns an opaque white with some pink tints. It will also be firm. Do not eat shrimp if it is gray.)
6. Add the garlic and cook for 1 more minute.
7. Remove from heat and add in the cooked spaghetti noodles and sauce.
8. Toss until combined.
9. Top with green onions and red pepper flakes for garnish.
10. Serve hot.

Ingredients:

• Pasta: 8 ounces of linguine or fettuccine, providing the perfect base for the sauce.
• Chicken: 2 boneless, skinless chicken breasts, thinly sliced for quick cooking.
• Cajun Seasoning: 2 tablespoons, for that authentic spicy flavor. You can adjust this according to taste.
• Heavy Cream: 1 cup, to create the rich, creamy texture of the sauce.
• Parmesan Cheese: ½ cup, freshly grated, for added flavor and thickness to the sauce.
• Vegetables: 1 bell pepper (any color), thinly sliced, and 1 small onion, sliced, to add sweetness and crunch.
• Garlic: 2 cloves, minced, for aromatic depth.
• Olive Oil and Butter: For sautéing the chicken and vegetables.
• Salt and Pepper: To taste.

Substitutions and Variations:

For a lighter version, substitute heavy cream with half-and-half or a mixture of milk and cream cheese for thickness.
Gluten-free pasta can be used for those with dietary restrictions.
Vegetarians can substitute chicken with mushrooms or tofu, adjusting the cooking time accordingly.

Instructions

1. Prepare the Pasta:
   1. Cook the pasta according to package instructions until al dente.
   2. Drain, reserving a cup of pasta water, and set aside.
2. Season the Chicken:
   1. Toss the chicken slices in Cajun seasoning, ensuring they are well-coated.
3. Cook the Chicken:
   1. In a large skillet, heat olive oil over medium heat.
   2. Add the chicken and cook until golden and no longer pink in the middle.
   3. Remove from the skillet and set aside.
4. Sauté Vegetables:
   1. In the same skillet, add a bit more oil if needed, and sauté the onions and bell peppers until soft.
   2. Add minced garlic and cook for another minute until fragrant.
5. Create the Sauce:
   1. Lower the heat and add the heavy cream to the skillet, stirring to lift any bits stuck to the bottom.
   2. Add grated  Parmesan cheese, stirring until the sauce thickens.
      If the sauce is too thick, add a bit of the reserved pasta water until you reach the desired consistency.
6. Combine:
   1. Return the chicken to the skillet, adding the cooked pasta.
   2. Toss everything together until the pasta is evenly coated in the sauce.
   3. Adjust seasoning with salt and pepper.

Cooking Tips and Tricks

• Adjusting Spice Levels:
  • Cajun seasoning can be quite spicy.
  • Start with a smaller amount and adjust according to your preference.
  • You can always add more, but you can’t take it away.
• Ensuring Tender Chicken:
  • Avoid overcooking the chicken by using medium heat and keeping an eye on it.
  • Chicken is ready when it’s no longer pink inside but still juicy.
• Achieving Al Dente Pasta:
  • To ensure your pasta is perfectly al dente, cook it 1-2 minutes less than the package instructions suggest.
  • It will continue to cook slightly when tossed with the hot sauce.

Ingredients:

• 6 teaspoons minced garlic
• 4 teaspoons Italian seasoning
• jar sun-dried tomatoes
• 2 cups chicken broth
• 1 cup heavy cream
• 2 teaspoons salt
• 1/2 teaspoon of pepper
• 2 cups grated Parmesan cheese
• cooked pasta
• cooked chicken pieces

Method:

1. Add 6 teaspoons minced garlic, you want to stir around until you can smell the aroma
2. Add 4 teaspoons Italian seasoning
3. Drain the Julienned dried tomatoes add the full jar
4. Add 2 cups chicken broth
5. Add 1 cup heavy cream
6. Mix together
7. Add 2 teaspoons salt
8. Add 1/2 teaspoon of pepper
9. Add about 2 cups of grated Parmesan cheese
10. Mix together again
11. Raise heat and bring to a boil
12. Add your cooked chicken pieces into sauce
13. Lower the heat to low, so it will now thicken a little bit
14. Cover chicken with sauce and let simmer to soak up the flavor
15. Toss over the cooked pasta (I prefer penne) mix well
16. Add left over cheese on top

Ingredients:

• 2 to 2¼ cups all-purpose flour (240g-270g)
• 3 large eggs
• 1 tablespoon olive oil
• ½ teaspoon salt
• Semolina flour for dusting

Instructions:

1. Prepare the Dough:
   1. On a smooth clean work surface, place 2 cups of flour in a mound.
   2. Create a well in the center of the flour.
   3. Crack the eggs into the well, add olive oil and salt.
   4. Beat the egg mixture with a fork, gradually incorporating flour from the sides.
   5. Knead the mixture until a shaggy dough ball forms.
2. Knead the Dough:
   1. Knead the dough by hand for 10 to 15 minutes until smooth and elastic.
   2. Add remaining flour if the dough feels sticky.
3. Rest the Dough:
   1. Shape the dough into a ball and wrap tightly in plastic wrap.
   2. Let the dough rest at room temperature for at least 1 hour, or refrigerate for up to 24 hours.
4. Roll Out the Dough:
   1. Lightly dust a baking sheet with semolina flour.
   2. Cut the rested dough into 4 equal pieces.
   3. Press each piece into a rectangle, about ¼ inch thick.
   4. Pass the dough through a pasta rolling machine on its widest setting.
   5. Fold the dough and pass through again. Repeat this process.
   6. Adjust the roller thickness gradually until desired thickness is achieved.
5. Shape the Pasta:
   1. Sprinkle semolina flour on the pasta sheet.
   2. Cut into desired shapes using a pasta cutter attachment or by hand.
   3. Toss the shaped pasta in semolina flour and place on the prepared baking sheet.
6. Cook the Pasta:
   1. Boil salted water in a large pot.
   2. Drop the pasta into the boiling water and cook for 3 to 5 minutes until tender.
   3. Stir occasionally.

Tips:

Adjust water or flour as needed to achieve a smooth dough consistency.
Allow the dough to rest to relax the gluten.
If no pasta machine is available, roll out the dough with a rolling pin, but expect more effort and time.
Alternatively, use a food processor to make the dough for quicker preparation.

Cooking Time: 10 minutes
Servings: 4

Ingredients:

• 8 ounces of pasta (penne, fusilli, or your favorite shape)
• 1 pint of cherry tomatoes, halved
• 8 ounces of fresh mozzarella cheese, diced
• 1/4 cup of fresh basil leaves, thinly sliced
• 2 tablespoons of extra virgin olive oil
• 1 tablespoon of balsamic vinegar
• Salt and pepper to taste

Instructions:

1. Cook the Pasta:
   1. Cook the pasta according to the package instructions until al dente.
   2. Drain and rinse under cold water to stop the cooking process.
   3. Allow it to cool completely.
2. Prepare the Salad:
   1. In a large bowl, combine the cooked pasta, halved cherry tomatoes, diced fresh mozzarella cheese, and thinly sliced basil leaves.
3. Make the Dressing:
   1. In a small bowl, whisk together the extra virgin olive oil and balsamic vinegar.
   2. Season with salt and pepper to taste.
4. Combine and Toss:
   1. Pour the dressing over the pasta salad and toss gently to coat all the ingredients evenly.
5. Adjust Seasoning:
   1. Taste and adjust the seasoning if necessary.
   2. You can add more salt, pepper, or a drizzle of balsamic vinegar according to your preference.
6. Chill:
   1. Once everything is well combined, cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
7. Final Touch:
   1. Before serving, give the salad a final toss and garnish with additional fresh basil leaves if desired.
8. Serve and Enjoy:
   1. Enjoy your delicious Caprese Pasta Salad as a light and refreshing meal or as a side dish alongside your favorite grilled meats or seafood.

Ingredients

• 8 ounces elbow macaroni, cooked and drained
• 6 eggs, boiled and yolks removed and separated
• ½ tsp salt
• ½ tsp pepper
• ½ tsp paprika
• ¼ tsp cayenne pepper
• ¼ tsp white pepper
• 2 celery stalks sliced thin
• ½ cup mayonnaise
• 1 tbsp ketchup
• 1 tbsp mustard
• 1 small red onion chopped
• 1 tbsp white vinegar
• 1 tbsp granulated sugar
• Green onions for garnishing
• Optional: other ingredients Dijon mustard and horseradish about a tablespoon of each!!!

Instructions

1. Cook macaroni according to package directions, rinse, cool and set aside
2. Cut hard boiled eggs in half and put yolk into a separate bowl
3. Chop the egg whites and add to the macaroni bowl
4. Add in the chopped onion and sliced celery
5. Mash the egg yolks with a fork and add to salad
6. Mix together
7. Serve