Creamy Garlic Chicken and Pasta

Ingredients

2 tablespoons olive oil
3 cloves garlic, minced
2 skinless, boneless chicken breast halves - cut into bite-size pieces
1/8 teaspoon ground black pepper
2 tablespoons Italian seasoning
1/2 (1 ounce) package dry onion soup mix
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup milk
1/2 cup water
1/2 cup green peas
1/4 cup grated Parmesan cheese
1 pound dry fettuccine pasta

Step by Step

1. In large skillet, over medium-high heat, heat olive oil and saute garlic for 2 minutes. Add chicken, pepper and Italian seasoning, and cook, stirring occasionally, until chicken is no longer pink.

2. In medium bowl, stir together onion soup mix, cream of mushroom soup, milk and water. Add to chicken mixture. Add peas and Parmesan to chicken, bring to a boil, then reduce heat and simmer 15 minutes, stirring occasionally.

3. While sauce is simmering, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss pasta with sauce to serve.

My family loves this recipe. They all asked for seconds tonight when I made it. It is really yummy. I hope you love it as much as we do.

Baked Spaghetti

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I tried this recipe for the first time tonight and it was a hit.  Really quick and easy and the kids really liked it.

Ingredients:

1 (16 ounce) package spaghetti
1 pound ground beef
1 onion, chopped
1 (32 ounce) jar meatless spaghetti sauce (I actually made my normal spaghetti sauce)
1/2 teaspoon seasoned salt
2 eggs
1/3 cup grated Parmesan cheese
5 tablespoons butter, melted
2 cups small curd cottage cheese, divided
4 cups shredded mozzarella cheese, divided

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.

2. Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain.

3. Heat a large skillet over medium heat; cook and stir beef and onion until meat is browned and onions are soft and translucent, about 7 minutes. Drain. Stir in spaghetti sauce and seasoned salt.

4. Whisk eggs, Parmesan cheese, and butter in a large bowl. Mix in spaghetti to egg mixture and toss to coat.

5. Place half the spaghetti mixture into baking dish. Top with half the cottage cheese, mozzarella, and meat sauce. Repeat layers. Cover with aluminum foil.

6. Bake in preheated oven for 40 minutes. Remove foil and continue to bake until the cheese is melted and lightly browned, 20 to 25 minutes longer.

Creamy Garlic Chicken and Pasta

I came across this recipe today and had to try it out. I changed it up a bit and doubled some of the ingredient to make it feed a family. It turned out great and tasted amazing.

Ingeddients:

2 tablespoons olive oil

3 cloves garlic, minced

3 skinless, boneless chicken breast halves - cut into bite-size pieces

1/8 teaspoon ground black pepper

1 1/2 tablespoons Italian seasoning

1/2 (1 ounce) package dry onion soup mix

2 cans cream of mushroom soup

1 cup milk

1 cup water

1 cup green peas

1/2 cup grated Parmesan cheese

1 package dry fettuccine pasta

Directions:​

1. In large skillet, over medium-high heat, heat olive oil and saute garlic for 2 minutes. Add chicken, pepper and Italian seasoning, and cook, stirring occasionally, until chicken is no longer pink.

2. In medium bowl, stir together onion soup mix, cream of mushroom soup, milk and water. Add to chicken mixture.

3. Add peas and Parmesan to chicken, bring to a boil, then reduce heat and simmer 15 minutes, stirring occasionally.

 4. While sauce is simmering, bring a large pot of lightly salted water to a boil

5. Add pasta and cook for 8 to 10 minutes or until done; drain. Toss pasta with sauce to serve.