Hello! This is Julia from the food blog JuliasAlbum.com (you can also find me on PINTEREST) with a delicious pasta recipe today. Pesto Chicken, Tomatoes, and Carrots with Parmesan Noodles – this Better Homes and Gardens’ recipe is definitely a winner! You’ll love all the flavors in this Mediterranean style pasta dish! The chicken breast is sliced into smaller bites and each bite is coated in delicious basil pesto, and the pasta is generously tossed both in basil pesto and finely shredded Parmesan cheese – so good!
And, it takes only 30 minutes from start to finish – perfect choice for busy cooks! The recipe uses common ingredients easily found in most pantries. I used store-purchased pesto, which worked great. Homemade basil pesto will work even better, of course!
Just take a look at the easy recipe instructions – there are basically 3 simple steps to making this recipe. Cook the carrots, chicken, then add pesto and toss to coat. Add a few halved grape tomatoes if you like:
Toss cooked pasta with butter and pesto, then combine the cooked chicken, the veggies, and the pasta together:
Mix everything together, and sprinkle with Parmesan cheese right before serving:
And, here are the changes I made to the original BHG recipe:
- The only real change I made to this recipe is that I added 1 cup of grape tomatoes (halved). I actually saw them on the photo for the original recipe even though they were not listed in the ingredients’ list – they are a great addition!
- I used regular spaghetti pasta instead of angel hair pasta. Use gluten-free pasta to make this dish gluten-free.
- I ended up using more pesto than what the recipe calls for. I used at least 8 tablespoons of it.
- I sliced chicken breast into small bite-size pieces, and then cooked the sliced chicken in butter until no longer pink, per recipe instructions.
30-Minute (or Less) Chicken Recipes, 30-Minute (or Less) Dinners, Chicken, Chicken & Pasta, Delish Dish, Dinner, Pasta | Tags:
carrots, chicken dinner, chicken recipe, italian food, mediterranean, pasta, pasta recipe, pesto, spaghetti, weeknight dinner
Hooray for veggie noodles! Or would voodles be the more correct term? Anyway, these noodles are full of color, flavor and most importantly fun! These nutritious noodles are made from fresh fruits and veggies.
Here are three reasons why you should include veggie noodles in your diet:
1. Low in Calorie
2. Higher in Fiber
3. Gluten Free
When it comes to veggie noodles, the sky really is the limit. There are countless options, combinations and recipes to enjoy. You just have to start with one! In the spirit of trying new things, take a look at my top 10 veggie noodle recipes to make this summer.
Possibly one of the most popular veggie noodles, the zoodle (zucchini noodle) pairs beautifully with classic Italian dishes. Smitten Studio‘s Zucchini Pasta with Mint-Pea Pesto recipe hits the nail on the head.
I don’t know if I could think of anything better than having a warm cup of chicken noodle soup right about now. Many thank-you’s to The Brewer and The Baker for your healthy and comforting Chicken Zoodle Soup recipe.
Currently oohing and aahing over the rich vibrant colors in this delightful dish. Check out the recipe (Purple Cauliflower Thai Green Coconut Curry with Carrot Noodles) at Inspiralized.
Serve The Kitchen McCabe‘s Butternut Squash Ravioli with Rosemary Browned Butter at any weekday luncheon. Your guests will be begging for the recipe after the first few bites.
I hope you enjoy making your noodles, zoodles, boodles and coodles (that was a mouthful wasn’t it?)!
Delish Dish, Pasta | Tags:
beets, butternut squash, carrot, comfort food, fresh veggies, hidden veggies, noodle, parmesan, pesto, Pumpkin, pumpkin recipe, ravioli, sauce, spaghetti, spaghetti squash, vegetable noodles, zucchini, zucchini noodles
Growing up, Monday night was Spaghetti Night at my house. I have very vivid memories of my Mom tossing a brick of frozen ground beef into a deep pan then pouring in a big jar of spaghetti sauce after it browned.
While the sauce warmed she’d cook two types of pasta. Angel hair for my brothers and me, and rigatoni or “sewer pipes”, as we used to call them, for my Dad. After everyone got served she’d eat whatever was left, bless her heart!
Yes, spaghetti night has a very special place in my heart, which is why I’ve started the weekly tradition at my house. Normally I saute a mix of half ground beef and half mushrooms, which I zip through the food processor until they’re the same texture as the ground beef, then add a jar of my favorite marinara sauce. That being said, I might have to start making an exception for Best-Ever Bolognese Sauce.
Normally when I hear the phrase “Bolognese sauce” I think of a thick and hearty, slow-cooked-all-day-type of sauce. Best-Ever Bolognese Sauce meets the thick and hearty requirement, but slow cooked all day? No way! This recipe gets that same deep and savory flavor in just 20 minutes, making it ideal for busy fall and winter weeknights.
Carrots, onions, and garlic are sauteed with ground beef then simmered with half & half and chicken broth with a splash of vinegar. Crushed tomatoes, tomato paste, and Italian seasoning are added then the mixture is simmered again until thick and bubbly. Serve with freshly cooked spaghetti noodles and garlic bread for sopping up every drop of this luscious sauce!
30-Minute (or Less) Beef Recipes, 30-Minute (or Less) Dinners, Beef, Delish Dish, Dinner, In-Season Eats, Italian Dishes, Italian Recipes, Pasta | Tags:
bolognese sauce, spaghetti