Creamy Chicken Farfalle

  

I made this for supper tonight and it was so good I just had to share it with you. When I say it was good what I mean to say is amazing. So enough with the gushing already let’s talk about the recipe.

Farfalle or Bowtie Pasta (according to my internet research) is best when used with light cream sauces or dishes with vegetables. When served cold it is excellent in pasta salads. Plus I think it just looks fancy. Fancy is always better than ordinary.



 

Recipe

What You’ll Need

1 16 oz. package of Bow Tie Pasta

3 cups of cooked chopped or shredded chicken (In a hurry? Try using a rotisserie chicken from the deli section of your local grocery store.)

1 red bell pepper diced

½ cup green onion chopped

2 cloves garlic minced or 1 teaspoon garlic powder

1 tablespoon olive oil

2 cans of cream of chicken soup (1o oz. give or take)

1 10 oz. bag of frozen green peas

1 ½ cups milk

2/3 cup grated Parmesan Cheese

½ cup Cheddar Cheese

Salt and pepper to taste

Putting It All Together       

Cook pasta according to directions on package

In a large pot warm olive oil over medium heat

Add red pepper, onion, and minced garlic to pot cook until tender (if using garlic powder set aside until next step)

Next add soup, peas, milk, (garlic powder), salt and pepper to the pot and bring to a boil

Reduce heat and allow simmer, uncovered, for 1-2 minutes or until heated through

Add chicken into pot and stir in cheese

Add in prepared pasta and toss in sauce

Simmer for five minutes stirring occasionally

I sprinkled a little cheese on top and served with fresh garlic bread.

Like this recipe? Follow me on Facebook for lots of recipes and ideas that your family will love. 

Happy Cooking Y’all!

Susanne

Looking for more great recipes? 

Rotel Chicken Pasta

Chicken and Mushroom Risotto

Let’s Pin together. Follow me on Pinterest. 

Skillet Squash

Squash is one of my favorite vegetables. It is hardy versatile and easy to prepare. Another thing I love about this this side dish is that it’s prepared in a cast iron skillet. Maybe it’s because I was raised in the South or just my imagination. Either way I honestly believe everything tastes better when it’s cooked in a well-seasoned iron skillet. If your skillet isn’t cast iron don’t worry you can use whatever you have.

What You’ll Need:

2-4 yellow squash

1 medium red onion

¼ cup of Extra Virgin Olive Oil

½ teaspoon of garlic powder

Salt and pepper to taste

Putting It All Together:

Slice squash into ¼ inch pieces

Slice red onion into narrow pieces

In a large bowl combine ingredients until coated with EVOO evenly

Pour into warm skillet and cook until squash and onion are soft and

semi-transparent

That’s all there is to it. Easy-peasy fast and easy.

Happy Cooking Y’all!

Susanne



Fast and Easy Quesadillas

Making dinner doesn’t always have to be hard or take a long time. Let's  face it who has time every night to make a three course meal? Not me. Plus there are those nights I just don’t (gasp!) want to cook. For these kinds of nights I keep a few quick fix dinners in my back pocket. These quesadillas are fast, cheap and filling. Perfect for those nights when you’re tempted to run through the drive thru or order a pizza.

Recipe

What You'll Need: (makes four quesadillas)

Shredded Chicken

Bacon

1 package of 8 Large Flour Tortillas

½ cup of green bell pepper diced

½ of yellow onion diced

¼ cup of red onion sliced (optional)

1 can of refried beans

1 package shredded cheese

Sour Cream (for garnish)

Jalapeno Peppers (for garnish)

Large Skillet or Grill Pan

Putting It All Together

Preheat oven to 400 degrees while oven heats line a rimmed cookie sheet with parchment paper. Lay down 4 or 5 slices of bacon flat on the tray. Cook for 15 to 18 minutes or until crisp. When done crumble and set aside in a medium bowl. (In a big hurry? Try using precooked bacon.)

While bacon is in oven cook two chicken breasts in a skillet or grill pan for 10 – 12 minutes per side or until cooked through. When chicken is cooked dice or shred chicken and set aside in the same bowl as the bacon.

In the skillet add onions, green peppers and cook until tender add to bowl with chicken and bacon.

Combine with can of refried beans.

Lay one tortilla on flat surface and pile chicken mixture and cheese on evenly on one side. Fold empty side over and place on skillet/grill pan until the tortilla is toasted. (You have to use a spatula and peek from time to time. I know you probably figured that out, Smarty-pants.) 

Flip the quesadilla over and cook other side evenly.   

Serve with toppings of your choice.

Happy Cooking Y’all!

Susanne

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