Creamy Garlic Pasta ~ Easy, Fast and Delicious!
This recipe very much mimics the creamy pastas they serve in places like Olive Garden. Extremely easy and very good!
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One Pot Pizza Pasta Bake – Lynn’s Recipes
Lynn demonstrates how to make a simple, delicious one pot dinner, One Pot Pizza Pasta Bake. This can be made in any appropriate size pan that can be used on the stove and then put in the oven. Add a salad, vegetable, and garlic bread and you have a very quick dinner. Adapted from damndelicious.net.
1 Tablespoon olive oil
8 ounces, spicy Italian sausage, casing removed (can replace mild sausage, if desired)
½ cup mini pepperoni, divided
1 (15 ounce) can tomato sauce
1-1/2 cups water
½ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon garlic powder
Red Pepper Flakes, optional
8 ounces fusilli pasta
Salt and fresh ground pepper, to taste
1 cup shredded mozzarella cheese
2 Tablespoons chopped fresh parsley
Preheat oven to broil.
Heat olive oil in a large oven-proof skillet or pan over medium high heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat, if needed. Stir in ¼ cup pepperoni until heated through, about 1 minute.
Stir in tomato sauce, oregano, basil, garlic powder, pasta and 1-1/2 cups water. Season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through 12-14 minutes.
Remove from heat; top with mozzarella and remaining ¼ cup pepperoni. Place into oven and cook until melted and golden brown, about 2 minutes. Watch carefully, so cheese doesn’t get to brown or burn.
Serve immediately, garnished with parsley, if desired.
*I made this in my Pampered Chef Everyday Rockcrok, but as I said above, it will work in any appropriate size skillet or pan that is oven proof.
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Fettuccine Alfredo with Chicken -- Lynn's Recipes
Lynn demonstrates how to make a great dinner recipe, Fettuccine Alfredo with Chicken. This is a lighter version of alfredo sauce, using light cream cheese. The alfredo sauce can be used in other recipes, as well. From Kraft.
½ pound fettuccine, uncooked
1 lb. boneless skinless chicken breasts cut into strips*
4 teaspoons flour
1-1/4 cups fat-free, reduced-sodium chicken broth
4 ounces (1/2 of an 8 ounce package) Neufchatel cheese, cubed
3 Tablespoons Parmesan cheese, grated, divided
¼ teaspoon garlic powder
¼ teaspoon black pepper
Cook pasta as directed on package.
Meanwhile, cook chicken in a large nonstick skillet on medium-high heat 5-7 minutes or until done, stirring occasionally. I add a little olive oil to the pan for sautéing. Remove the chicken from the skillet. Mix the flour and broth in the same skillet with a whisk. Stir in the Neufchatel, 2 Tablespoons Parmesan cheese, garlic powder and pepper; cook 2 minutes or until mixture boils and thickens, stirring constantly. Stir in the chicken.
Drain the pasta; place in a large bowl. Add the chicken mixture and toss to coat. Sprinkle with the remaining Parmesan and if you prefer, you can add more.
*I like to use chicken tenders and cut into cubes for this recipe. That way they are bite size.
If desired:
You can add 2 cups of chopped hot cooked broccoli before serving.
Sprinkle with chopped parsley.
Substitute whole wheat fettuccine.
Substitute 1/8 ground nutmeg for the garlic powder.
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Simple Garlic and Cheese Pasta Demonstration
This is an incredibly easy and delicious vegetarian main or side dish to any roasted/grilled chicken or fish. Ready in only about 20 minutes, a must try! Go to my blog for more fantastic recipes for easy meals and desserts! angiemontroyangiespantry.blogspot.com or simply Google Angie Montroy!
Macaroni & Cheese – Lynn’s Recipes
Lynn demonstrates how to make a basic Macaroni & Cheese. This is really delicious and easy to make and can be topped with sweet, hot, or smoked paprika to add a little extra flavor. A great side dish for any dinner.
8 ounces uncooked elbow macaroni
¼ cup butter
¼ cup plus 2 Tablespoons all purpose flour
1 teaspoon salt
2 cups milk
2 cups (8 ounces) sharp shredded cheddar cheese
Paprika
Preheat oven to 350°.
Spray a baking dish with cooking spray and set aside.
Cook macaroni according to package directions and set aside.
Melt butter. Blend in flour and salt. Whisk until smooth. Gradually add milk. Stir until mixture thickens. Add cheese and stir until melted. Add cheese sauce to macaroni. Mix well. Pour into prepared baking dish.
Bake for about 30 minutes or until bubbly around the sides of the dish.
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