Category Archives: Pasta

Chicken Carbonara

I love bacon almost as much as I love butter, and paired with heavy cream and pasta. …HOW could you go wrong?  Carbonara has a yummy egg cream sauce that is just so delectable you’ll want seconds and thirds and…….? This recipe does use a few different pans so assign someone else dishes before you begin:)

1/2 lb bacon (yum)

2 good size shallots, finely diced

1/2 onion, finely diced

2 cloves of garlic, minced

1 cup green peas (frozen is fine)

1 12-oz package fettuccine/linguine pasta (cooked and drained)

3 boneless skinless chicken breasts

5 egg yolks

2 cups heavy cream

1 cup shredded parmesan cheese  (I find the powdered version works best for sauces)

salt and pepper

In a large saucepan, cut the bacon into small pieces with kitchen shears, cook on med heat until ½ way done, add shallots and onions, cook until onions are transparent and then add garlic and cook 1 minute and add the peas. Turn the heat to low and let them simmer, this is a perfect time to season with salt and pepper. Simmer 5-6 minutes.

On med heat, in a large skillet, add 2 TBSP of butter and saute’ the chicken breasts with salt and pepper til fully cooked….about 7-8 mins. Dice the chicken up after it’s fully cooked.

In a large measuring cup, heat the heavy cream in the microwave for 45 seconds, stir and cook another 45 seconds, just to heat it up a bit. (should be super warm to the touch, not scalding) Doing this will temper your yolks so they aren’t raw. Quickly whisk in the egg yolks, one at a time, don’t stop whisking, til the last yolk has disappeared.  Add the parmesan cheese to this mixture. Whisk well.

Okay, now put it all together, add the bacon/pea/chicken mixture to the pasta pot….then your chicken…..then slowly pour the sauce over the top and toss gently. Serve with a warm loaf of garlic bread, true gluttony!



Creamy Pesto Sauce

I have the benefit of cooking pasta on a regular basis for my daughters’ soccer teams…they have pasta feeds quite often, which is a real treat for me, to be able to feed a massive number, since small amounts of food seem to be a challenge for me!  These girls are nearing the end of their high school days and tower over me…well let’s be honest, pretty much everyone is taller than me….I can boast a staggering 5’3 and maybe 1/2″ some-days….but mostly I’m just short.  Some of the girls tower over me, which is totally fine, but what I love most, is these sweet girls are always so grateful for the food that is prepared for them….well done fellow parents!!!;)  The girls seem to have found a certain list of what is always required for these dinners, this being one of them.   I’m more than happy to provide them all:) GO CVCHS Lady Eagles!!! You ladies ROCK!!!


1 8 oz block of cream cheese

1 stick of butter (sweet cream, of course)

1 tsp garlic powder

1/2 tsp black pepper

1 cup heavy cream

1 cup milk

6 oz of grated parm cheese

1 Jar Pesto (Classico Brand) I add the brand, only because so many people have a pine-nut allergy, and this brand does NOT include those, which I love!!!

Melt the first 4 ingredients together slowly….on low-med heat, add the cream and milk and whisk. Add the parm cheese and stir well, let simmer for 4-5 minutes, until the cheese is fully incorporated.  Once it’s nice and creamy, add the jar of pesto and simmer on low for 5 mins.  Toss with whatever pasta shape brings you joy!  My girls love bow-tie..:)

I do not have a pic of this recipe, as the dishes always come home very empty, but will post one this week with the next dish!


Rice Pilaf

pilaf (2)

This is the easiest side dish to add to any dinner and doesn’t include that wild rice that never cooks the same way, you know what I’m talking about…..pilaf shouldn’t be chewy or crunchy, at least in my opinion:)

3 TBSP butter
1/2 cup vermicelli, broken into small pieces
2 TBSP dried onions
1 cup minute rice
1 can chicken with rice soup
1 can chicken broth

Melt the butter on medium heat, in a large skillet and brown the vermicelli.  Add the dried onions and minute rice, let them brown a bit, and then add the soup and chicken broth.  Simmer on low for 15 minutes. Super easy and fast!

4 Ingredient Baked Ravioli


Yes….you read that right…only 4 ingredients….I’ve been trying out some “simple to put together” recipes and this one couldn’t be any easier….someone with NO kitchen abilities could make this and impress everyone at the table! 😉 Add a side of garlic bread (that’s cooked of course) and a simple caesar salad……YUMMO!

1 25-oz package of frozen ravioli….I use beef….you can use whatever kind you’d like!
1 26-oz jar of good Marinara sauce
2 1/2 cups shredded mozzarella cheese
1/3 cup grated parmesan cheese

Preheat your oven to 400 degrees. Spray a 9×13 pan……now pour 1/3 of the jar of marinara into the baking dish…and spread it out evenly, next lay 1 layer of ravioli onto the sauce. See this isn’t too difficult now…is it? Now sprinkle 1 cup of the mozzarella evenly over the ravioli….sprinkle with a little of the parmesan cheese….now all you have to is repeat with a second layer of sauce, ravioli, cheese… should have one more 1/3 of the jar left….go ahead and spread this over the top and sprinkle with your remaining 1/2 of mozz and the rest of the parmesan. WHEW!….that probably took up a whopping 6 minutes!!! You want to cover this with foil….but make sure you spray the foil first….so the yummy cheese doesn’t get stuck it!

Bake for 25 minutes…and remove the foil and bake for another 10-15 minutes or so…till all bubbly and yummy looking!

Beef Stroganoff

1  1/2 lbs ground beef
2 TBSP butter
3 tsp Worcestershire
4 tsp dry mustard powder
salt to taste
pepper to taste
1/2 tsp minced garlic
2  cans cream of mushroom soup
3/4 cup sour cream

1 pkg of wide egg noodles, cooked and drained.

Brown the meat with the butter, add all the ingredients except for the sour cream. Mix well and simmer for 5 minutes. Stir in the sour cream and cook for 1 minute. Serve over the noodles:)



Creamy Tomato Tortellini Soup



So I have to admit…I don’t like tomatoes…at all…’s a texture thing…I think.  I adore soup, it’s this idea… maybe that in this bowl you are about to partake, well, it will solve everything…..those first inklings of illness, a really bad day, or here in California……the rare day that it’s raining and soup is what you’re supposed to eat on those days.  Or maybe I just like CREAM!  Julia Child once said…..”If you’re afraid of butter, use cream”…I have that quote hanging in my kitchen. I’ve never been afraid of butter…..butter is the ultimate! Butter is….Queen!  Cream…is the sister to butter, so I embrace it like family! Who doesn’t like a family gathering????? There is always food involved in a family gathering;)

2 tsp minced garlic
2 TBSP olive oil
2 cans condensed tomato soup
1 can diced tomatoes
2 cups heavy cream (ya baby)
2 cups chicken broth
1 tsp onion powder
1 tsp Italian seasoning
1/2 tsp basil
1/2 tsp salt
1/2 tsp pepper

10 oz package of fresh cheese Tortellini
6 oz shredded parmesan cheese

In a large pot, heat the olive oil on med heat, toss in the garlic,  stirring for a minute, so the garlic doesn’t burn. Now…..toss everything else in except for the pasta and cheese.  Bring to a boil, then turn the heat down to low….now…this is the point in the recipe that I use my immersion blender and blend until smooth… I said before….not a fan of the texture of tomatoes.  Then add the pasta and cook according to the package directions… usually 4-5 minutes. Turn the heat off and sprinkle the cheese over the top.



Alfredo Sauce (yum)

1 8 oz block cream cheese
1/2 cup salted butter (1 stick)

2 cups heavy cream…although for you crazy diet conscience ones….you can use a mixture of cream and milk….don’t even dare using that 1% stuff….or GASP fat free milk, I feel you should stay away from alfredo sauce with that kind of nonsense thinking!! But then again…..don’t ask how my cholesterol is 😉

8 oz grated parmesan cheese
1 tsp garlic powder
1/2 tsp black pepper

Melt butter and cream cheese together in a saucepan over med-low heat, add garlic powder and pepper, whisk, add cream (yum) and then cheese, stir until completely smooth. Sauce will thicken as it rests. Serve with your favorite pasta….or drink with a ladle.