Category Archives: Pasta

Caprese Chicken Pasta

This meal is probably more of a summer time meal but it was really good last night!!

  • 16 oz fresh mozzarella cheese, cut into small pieces
  • 8-9 T olive oil
  • spoonful of minced garlic
  • salt & pepper
  • angel hair pasta
  • 2 pounds cooked, diced chicken
  • fresh basil
  • 2 large tomatoes, chopped

In a large bowl, combine the cheese, oil, garlic, salt & pepper.  Let stand at room temperature for about an hour.

Cook pasta according to package directions; drain and return to pot.  Stir in chicken, tomatoes, cheese and basil until heated.

Caprese Chicken PastaI love meals like this that are 1-Dish Dinners.  Plus, it was a snap to make!!!


Tarragon Chicken with Grapes & Linguine

(adapted from Taste of Home Holiday & Celebrations 2009)

  • 8 oz uncooked linguine (I just guessed at amount)
  • 4 boneless skinless chicken breast halves (I used 12 boneless, skinless chicken tenderloins)
  • 1/4 t salt
  • 1/4 t pepper
  • 2 T olive oil
  • 2 T butter
  • 1/2 c white wine or chicken broth (I used chicken stock)
  • 1 c green grapes, halved
  • 2 T minced fresh tarragon

Cook linguine according to package directions.  Meanwhile, sprinkle chicken with salt and pepper.  In a large skillet over medium heat, cook chicken in oil and butter for 5-8 minutes on each side or until juices run clear.  Remove and keep warm.

Add wine or broth to skillet; stir to loosen brown bits.  Bring to a boil; cook until liquid is reduced by half.  Stir in cream; cook and stir until thickened.  Add the grapes, tarragon and chicken; heat through.  Drain linguine and serve with chicken mixture.  (I mixed the linguine into the skillet after draining.)

Tarragon Chicken with Grapes & LinguineI’m not great at photographing food (or really anything) but this was really good!!!


Feta Chicken Pasta

(from Cooking Light Annual Recipes 2005)

  • 3 c uncooked fusilli (I used Cavatappi)
  • 2 6-oz skinless, boneless chicken breasts halves, cut into thin slices (I used diced)
  • 1/8 t salt
  • 1 t olive oil
  • 2/3 c vertically sliced red onion (I chopped mine)
  • 1/4 c sliced ripe olives (I used a can of sliced black olives)
  • 1 t chopped fresh oregano
  • 1/4 t black pepper
  • 1 c (4-oz) crumbled feta (I used feta with basil & dried tomatoes)

Cook pasta according to package directions.

Sprinkle chicken with salt.  Heat oil in large skillet over medium-high heat.  Add chicken; saute 2 minutes.  Add onion; cook 2 minutes, stirring frequently.  Stir in cooked pasta, olives, oregano and pepper; cook 2 minutes or until heated through.  Remove from heat and stir in cheese.

Friday 10-12-12