barilla stuffed jumbo shells (april hart)

This is a nice twist on lasagna and just as easy, if not easier. It took about 30 minutes to prepare and another 35 minutes to bake. My kids who don't like lasagna (two of them) didn't like this either, so no surprise there. But the rest of us loved it!

chicken marsala

This dinner is super tasty served over noodles. The sauce is my favorite part of this meal. Make sure you get extra sauce to pour on top of your noodles (or rice, even!).

Ingredients:

4-6 boneless, skinless chicken breasts 

salt and pepper

2 Tbsp. olive oil

1 1/2 cups sliced mushrooms

1/2 cup marsala wine (we use white grape juice)

1/2 cup chicken broth

1 cup heavy whipping cream (if you don't have any on hand use 3/4 cup milk, 2 Tbsp. butter. Add butter directly to the sauce while cooking and stir 1/2 Tbsp. cornstarch in with the milk before adding to the sauce).

1 tsp. ground mustard

1 tsp. garlic powder

fresh chopped parsley for garnish

*In a large skillet over medium heat add 1 Tbsp olive oil to pan. Add the chicken and lightly salt and pepper. Cook until lightly browned and cooked through. Remove chicken and set on plate.

*Add 1 Tbsp. olive oil and saute mushrooms for 1-2 minutes. Add marsala wine (or white grape juice) and bring to a boil over medium heat 1-2 minutes. Add the chicken broth, heavy whipping cream, ground mustard, and garlic powder. Bring to a boil, reduce heat, and simmer for about 10 minutes or until it starts to thicken. Place chicken back in sauce and continue to simmer 1-2 minutes. 

Original recipe found HERE.

garlic chicken pesto pasta

I found this recipe while looking for meal ideas on Pinterest. It's simple and delicious. Here is a link to the original post where I found it.

Here’s what you will need for four servings:

·         1 tablespoon canola oil

·         2 chicken breasts, sliced into ½-inch strips

·         2 tablespoons garlic, chopped

·         ½ tablespoon kosher salt

·         ½ tablespoon freshly ground black pepper

·         ¾ cup heavy cream

·         ½ grated parmesan cheese

·         ¼ cup pesto

·         3 cups penne pasta, cooked and drained

·         ¾ cup cherry tomatoes, halved

·         Parmesan cheese to garnish

·         Chopped basil to garnish

Directions:

Heat the oil in a pan over high heat. Combine the chicken, garlic, salt, and pepper, cooking until chicken is browned.

Then, mix in the heavy cream, parmesan, and pesto, stirring until evenly combined.

Next, bring to a boil and cook until the sauce has reduced, about five to seven minutes.

Toss in the pasta and cherry tomatoes, stirring until evenly coated. Remove from heat. To serve, sprinkle parmesan cheese and basil on top!