Category: Italian

Tortellini Bacon & Peas Skillet

Tortellini Bacon & Peas Skillet is a simple, quick dish to make in about 20 minutes! Seasoned with onions, Italian spices and Parmesan, it’s a delicious meal!
Tortellini Bacon & Peas Skillet is a simple, quick dish to make in about 20 minutes! Seasoned with onions, Italian spices and Parmesan, it's a delicious meal!

Ever have those days when you need to cook dinner, but are out of ideas?  Believe it or not, I sure do!  This recipe for Tortellini, Bacon & Peas Skillet came about as a result of wracking my brain to come up with a dinner plan recently.

I raided my pantry and found dried tortellini pasta.  Next, I raided my refrigerator and came up with bacon and and onion.  An idea started forming in my head… hmmm. Then I found a bag of frozen petite peas, and BAM… I knew what I would cook for our dinner, and created this dish!

The recipe is very simple to make in only a few steps. It only took about 20 minutes from my pillaging in the kitchen, until we were eating this delicious meal! Not too bad for a quick and delicious weeknight meal, if I do say so myself!

Here’s How To Prepare The Tortellini, Bacon & Peas Skillet

One of the ingredients in this dish is cooked and crumbled bacon. The first thing I did was to cook the bacon. I cooked the onion along with the bacon.

The easiest way I have found to cook bacon quickly is to stack bacon slices, then thinly slice them into small pieces.

NOTE: Use a large skillet to cook bacon and onion. The tortellini will be added to the skillet later, so it needs to big enough to hold it all!

Once the small bacon strips (and chopped onion) are added to the skillet, they will cook very quickly, with minimal stirring!

Slicing the bacon up thin to cook, in order to add to tortellini dish.

Once the bacon (and chopped onions) are finished cooking, remove them from skillet with a slotted spoon. Place the bacon mixture on a paper towel, to finish draining. Set bacon aside.

IMPORTANT: Keep the bacon drippings in the skillet (do not discard). It will be used when the dish is put together and will add additional amazing flavor to the tortellini!

Bacon is cooked until crumbly and drained before adding it to tortellini.

Which Kind Of Tortellini Should I Use?

I used dried cheese tortellini for this recipe.  However… you can easily substitute refrigerated cheese tortellini found in the deli section at most grocery stores, if that is more convenient for you!

Cook cheese tortellini in salted, boiling water, according to package directions. The great thing is that you could, in theory, cook the tortellini ahead of time. That way, if pressed for time to get dinner on the table, it will take even less time to throw this meal together later!

If using dried tortellini, you will need 1½ cups dry tortellini to cook. However, if you will be using refrigerated tortellini, you will need a total of 3 cups cheese tortellini.

Tortellini boiling in water, for tortellini bacon & peas skillet.

When done cooking, drain the tortellini.

Cheese tortellini is cooked then drained before adding it to skillet.

To Assemble Tortellini Bacon & Peas Skillet

Pour a teaspoon of olive oil into pan that has the reserved bacon drippings in it. Turn heat to medium. Once oil/bacon drippings are hot, add the cooked and drained tortellini.

Add cooked crumbled bacon/onion mixture, thawed peas (thawed frozen peas won’t be as mushy as canned peas), salt, pepper, garlic powder, and Italian seasoning.

Stir to combine, and cook on medium heat until mixture is heated through. Taste test a small bite. If necessary, add more salt/pepper, to suit your personal taste.

To Serve:

Once heated thoroughly, remove pan from heat. Add grated Parmesan cheese (optional, but GOOD) to top of dish, and serve hot!

All ingredients are added to the tortellini in skillet before topping with Parmesan cheese.

That’s it!  I really hope you enjoy this quick, satisfying (and quite tasty) Tortellini, Bacon & Peas Skillet! We sure did. Hope you have a wonderful day, and thank you for stopping by. Come back soon!

Looking For More TORTELLINI Dishes?

You can find all of my pasta recipes in the Recipe Index, located at the top of the page. I have several tortellini recipes, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
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Tortellini Bacon & Peas Skillet
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
 
Tortellini Bacon & Peas Skillet is a simple, quick dish to make in about 20 minutes! Seasoned with onions, Italian spices and Parmesan, it's a delicious meal!
Category: Entree
Cuisine: Italian
Keyword: tortellini
Servings: 3 servings (approx 1 cup each)
Calories Per Serving: 640 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 12 ounces dry tortellini pasta (can sub. 3 cups fresh tortellini)
  • 3 slices bacon , drippings reserved after cooking
  • 1/2 cup frozen peas , thawed
  • 1/4 cup onions , chopped
  • 1 Tablespoon olive oil
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon (each) salt and pepper , plus more, to taste
  • 2 Tablespoons grated Parmesan cheese , for garnish (optional)
Instructions
  1. Use a large skillet to cook bacon and onion. The tortellini will be added to the skillet later, so it needs to big enough to hold it all! Once the bacon (and chopped onions) are finished cooking, remove them from skillet with a slotted spoon. Place the bacon mixture on a paper towel, to finish draining. Crumble. Set bacon aside. IMPORTANT: Keep the bacon drippings in the pan (do not discard). It will be used when the dish is put together and will add additional amazing flavor to the tortellini!

  2. Cook cheese tortellini in salted, boiling water, according to package directions. When done cooking, drain the tortellini.

  3. Pour a teaspoon of olive oil into the skillet with reserved bacon drippings in it. Turn heat to medium. Once oil/bacon drippings are hot, add the cooked, drained tortellini. Add cooked bacon/onion mixture, thawed peas, salt, pepper, garlic powder, and Italian seasoning. Stir to combine, and cook on medium heat until mixture is heated through. Taste test a small bite. If necessary, add more salt/pepper, to suit your taste.

  4. Once heated thoroughly, remove pan from heat. Add grated Parmesan cheese on top to garnish dish (optional, but GOOD), and serve hot! Enjoy!

Nutrition Facts
Tortellini Bacon & Peas Skillet
Amount Per Serving (1 (1/3 of total))
Calories 640 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 9g56%
Cholesterol 88mg29%
Sodium 1211mg53%
Potassium 121mg3%
Carbohydrates 70g23%
Fiber 7g29%
Sugar 6g7%
Protein 21g42%
Vitamin A 415IU8%
Vitamin C 10.6mg13%
Calcium 211mg21%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Tortellini Bacon & Peas Skillet is a simple, quick dish to make in about 20 minutes! Seasoned with onions, Italian spices and Parmesan, it's a delicious meal!

Rigatoni Sausage Mushroom Ragu

You’re gonna enjoy rigatoni sausage mushroom ragu, an easy to make, one pot Italian meal that you will want to make again and again, because it is SO GOOD!
You're gonna enjoy rigatoni sausage mushroom ragu, an easy to make, one pot Italian meal that you will want to make again and again, because it is SO GOOD!

I found a recipe for a vegetarian ragu pasta dish online and thought it sounded interesting!  Just in case you’re wondering – no… this Ragu is not a brand of spaghetti sauce found in the jar on a grocery shelf.  Well, actually it is that, but the recipe I am sharing today is a homemade ragu sauce!

I made a couple changes to the original recipe, such as adding Italian sausage and beef broth, and ended up with an amazing rigatoni sausage mushroom ragu!

Don’t let the long ingredient list stop you from trying this dish… if you look closely, you will see that many of the ingredients are common ingredients or spices you probably already have in your home!  This hearty, delicious ragu tastes amazing, and I hope you will read on… and make this dish!

How To Make Rigatoni Sausage Mushroom Ragu

Before starting the actual cooking, be sure to have all your veggies chopped ahead of time, and the rest of the ingredients ready to go!. You will thank me later. No… really!

Note that half of the mushrooms are sliced, the other half are chopped. You will add them to the dish at different times. The chopped mushrooms will help add thickness to the sauce.

Mushrooms, onions, red pepper, celery and Italian sausage are used to make ragu sauce.

Put Italian sausage (taken OUT of the casings), butter and vegetable oil into a large stockpot (or skillet). Heat on medium heat, stirring often, until butter has melted. Add chopped onions and celery to the pot.

Cook them for a few minutes, stirring often, until the sausage has fully cooked, and the veggies have softened.

Italian sausage, mushrooms and celery are cooked in butter and olive oil for ragu sauce.

Add chopped red bell pepper and minced garlic. Cook, stirring often, for two minutes.

Red bell pepper and garlic added to ragu sauce in pot.

Add sliced mushrooms; cook for 1 more minute, stirring as they cook. You are slowly adding in layers of flavor!

Sliced mushrooms are added to ragu sauce in pot.

Add the chopped mushrooms, and cook for 1 minute.  Add red wine to pan. Heat, and let the wine gently boil for 2 minutes.

Chopped mushrooms, red wine, and broth are added to make ragu sauce.

Add canned tomatoes, tomato paste, beef stock (or vegetable stock), and spices. Stir to combine all ingredients.

Canned tomatoes and spices are added to make ragu sauce.

Bring the sauce to a boil.

Sausage mushroom ragu sauce is cooking in large pot.

Once sauce is boiling, stir in the dry rigatoni noodles, to combine.  Put a lid on the pan (or cover with aluminum foil), and turn the heat down to LOW.

Rigatoni pasta is added to sausage musroom ragu sauce.

Let the pasta cook for 13-15 minutes (mine took 15), or until the pasta is cooked all the way through. Give the pasta a stir a few times while it is cooking, then put lid back on pan.

If at any time, the rigatoni sausage mushroom ragu looks like it is getting too dry (if heat was too high), then just add several spoonfuls of hot water to pan, and stir in, to combine.

Rigatoni sausage mushroom ragu is ready to be served.

Time To Serve Rigatoni Sausage Mushroom Ragu!

When the rigatoni sausage mushroom ragu is fully cooked, it is time to serve! Give the pasta a stir, then portion it out into serving bowls. Bowls seem to hold the sauce better than on a plate.

Garnish top of each bowl of pasta with some roughly chopped flat leaf parsley and grated Parmesan cheese. Serve… and enjoy! This rigatoni sausage mushroom ragu tastes AMAZING!

Rigatoni sausage mushroom ragu is garnished with flat leaf parsley and Parmesan cheese.

Rigatoni sausage mushroom ragu is served, garnished with Parmesan cheese and parsley.

And there you have it! Rigatoni sausage mushroom ragu for dinner! It tastes DELICIOUS, and I sincerely hope you will give this recipe a try!

If You Enjoy Pasta Recipes…

If you enjoy pasta dishes, be sure to check out my recipes for Simple Chicken Sausage Pasta, Butternut Squash Ravioli with Browned Butter Sage Sauce, Vegetarian Spicy Noodles in Peanut Sauce, Shrimp and Penne Pasta Alfredo, or Florentine Lasagna Roll, to name a few!

Others are listed in the Recipe Index at the top of each post. I’m sure you will enjoy them, as well. Have a wonderful day!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Author's signature

Recipe adapted from Nicky at: https://www.kitchensanctuary.com/one-pot-mushroom-ragu-with-pasta/

Rigatoni Sausage Mushroom Ragu
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
You're gonna enjoy rigatoni sausage mushroom ragu, an easy to make, one pot Italian meal that you will want to make again and again, because it is SO GOOD!
Category: Entree
Cuisine: Italian
Keyword: rigatoni sausage mushroom ragu
Servings: 5
Calories Per Serving: 484 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 links Italian sausage (mild or hot) , casings removed
  • 1/2 pound mushrooms ,1/2 sliced, 1/2 chopped
  • 2 Tablespoons butter
  • 1 Tablespoon vegetable oil
  • 1 medium red bell pepper , de-seeded and chopped
  • 1 medium onion , finely chopped
  • 1 stick celery , finely chopped
  • 2 cloves garlic , minced
  • 1/4 cup red wine
  • 28 ounces canned diced tomatoes , 2 cans (14 oz.)
  • cups beef stock (or vegetable)
  • 1 teaspoon granulated sugar
  • 1 Tablespoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 Tablespoons tomato paste
  • 8 ounces rigatoni pasta
  • 2 Tablespoons Parmesan cheese
  • 1/4 cup flat leaf parsley , roughly chopped (for garnish)
Instructions
  1. Put Italian sausage (taken OUT of the casings), butter and vegetable oil into a large stockpot (or skillet). Heat on medium heat, stirring often, until butter has melted. Add chopped onions and celery to the pot. Cook for a few minutes, stirring often, until the sausage has fully cooked, and veggies have softened.

  2. Add chopped red bell pepper and minced garlic. Cook, stirring often, for two minutes. Add SLICED mushrooms; cook for 1 more minute, stirring as they cook. You are slowly adding in layers of flavor! Add CHOPPED mushrooms, and cook for 1 minute.  Add red wine to pan. Heat, and let wine gently boil for 2 minutes. Add canned tomatoes, tomato paste, beef stock (or vegetable stock), and spices. Stir, to combine all ingredients. 

  3. Bring sauce to a boil. Once sauce is boiling, add dry rigatoni noodles; stir to combine.  Put a lid on the pan (or cover with aluminum foil); turn heat down to LOW. Let pasta cook for 13-15 minutes (mine took 15), or until pasta is cooked all the way through. Give pasta a stir a few times while it is cooking, then put lid back on pan. If at any time, the rigatoni sausage mushroom ragu looks like it's getting too dry (if heat was too high), add several spoonfuls of hot water to pan, and stir in, to combine.

  4. When the rigatoni sausage mushroom ragu is fully cooked, it's time to serve! Give the pasta a stir, then portion it out into serving bowls. Bowls seem to hold the sauce better than on a plate. Garnish top of each bowl of pasta with some roughly chopped flat leaf parsley and grated Parmesan cheese. Serve... and enjoy!

Nutrition Facts
Rigatoni Sausage Mushroom Ragu
Amount Per Serving (1 (1/5 of total))
Calories 484 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 10g63%
Cholesterol 47mg16%
Sodium 1068mg46%
Potassium 990mg28%
Carbohydrates 50g17%
Fiber 5g21%
Sugar 10g11%
Protein 18g36%
Vitamin A 1505IU30%
Vitamin C 55mg67%
Calcium 135mg14%
Iron 4.8mg27%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You're gonna enjoy rigatoni sausage mushroom ragu, an easy to make, one pot Italian meal that you will want to make again and again, because it is SO GOOD!

 

 

 

Simple Chicken Sausage Pasta

Simple chicken sausage pasta is an easy, quick and delicious meal to prepare. Pasta is tossed with Italian spices, olive oil, butter, Parmesan cheese and chicken sausage, then served in this flavor-filled, simple dish!
Simple chicken sausage pasta is an easy, delicious meal to prepare. Pasta is tossed with Italian spices, olive oil, butter, Parmesan cheese and chicken sausage!

We love pasta at our house… do you?  Years ago, I started experimenting with simple pasta dishes that were not drenched in Italian tomato sauce or alfredo sauce, and came up with this EASY, yet great tasting chicken sausage pasta!

We love those traditional sauces I mentioned above, but I was trying to create SIMPLE and QUICK new pasta dishes without using heavy sauces! This one is our favorite!

I make this dish when I don’t want to mess with making a sauce, and just want something for dinner that is filling, tasty, and EASY to fix after a busy day.  Sometimes we have it without meat of any kind added, but other times we add it in.

We had two leftover grilled chicken sausages in our refrigerator, so when my husband asked if we could have pasta for dinner, it was so easy to pull this meal together in a matter of minutes!

How To Make Simple Chicken Sausage Pasta

This recipe uses two links of Italian flavored chicken sausage, and gives it a little extra protein and flavor! Here’s how to make this chicken sausage pasta:

Two COOKED chicken sausages are sliced, then each slice is cut into quarters. If you want, you can pan cook the sausages while the pasta is cooking (to save time). Set aside the chicken sausages until ready to add to pasta.

Cooked chicken Italian sausages are cut in slices, then into quarter sized pieces.

Prepare pasta according to package instructions. My preferred pasta is fettucine noodles, but regular spaghetti noodles work just as well for this simple meal (I speak from experience!).

Once pasta is done cooking, drain noodles in a colander (but do not rinse), then put hot noodles immediately back into the pot you cooked them in (minus the water, of course).

Pasta is cooked according to package instructions.

Cooked pasta is drained, then placed back into pan.

Quickly stir in butter while the pasta is hot so it can melt. Add olive oil and Italian spices, and toss to coat the pasta with the ingredients. Tongs work wonderfully for this!

Taste test pasta. If desired, add additional salt and pepper, to suit your taste buds.

Italian spices, olive oil, butter and Parmesan are added to hot cooked pasta

Add warm chicken sausage to the pasta, and toss well, to combine. If necessary, turn heat on LOW while tossing pasta, just to keep pasta hot.

Once mixed, divide pasta and sausage among serving bowls or plates.

Cooked chicken Italian sausage pieces are tossed into seasoned pasta.

Serve The Chicken Sausage Pasta

That’s it! See how simple it is to make this chicken sausage pasta?  To serve, grate additional fresh Parmesan cheese over the top of the hot pasta.

Garnish with some chopped flat leaf Italian parsley. I was able to use some parsley that is growing in our little garden-yay!).

Chicken sausage pasta is garnished with parsley and Parmesan cheese.

You don’t have to have a thick sauce to serve up a flavor-filled pasta dish!  This is one of our favorite ways to have pasta… and it takes hardly any time at all to whip this up for dinner!

The finished simple chicken sausage pasta is garnished with Parmesan cheese and fresh parsley.

If you enjoy pasta, you might also want to try Florentine Manicotti, Pasta Carbonara, or Chicken Broccoli Fettucine Alfredo. I heartily recommend any of those recipes. You can find other yummy pasta recipes in my Recipe Index shown at the top of each blog post.

Sure do hope you will give this simple chicken sausage pasta a try! It tastes wonderful using regular (pork) Italian sausages, too. Next time you grill, throw a couple sausages on, then save them in your refrigerator or freezer until you make this dish. It’s a great timesaver!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks

Have a wonderful day, and may God bless you in all you do!

Author's signature

Simple Chicken Sausage Pasta
Prep Time
10 mins
Cook Time
11 mins
Total Time
21 mins
 
Simple chicken sausage pasta is an easy, delicious meal to prepare. Pasta is tossed with Italian spices, olive oil, butter, Parmesan cheese and chicken sausage!
Category: Entree
Cuisine: Italian
Keyword: chicken sausage pasta
Servings: 4 servings
Calories Per Serving: 440 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 links Italian chicken sausage , cooked
  • 8 ounces fettucine pasta (1/2 pound)
  • 2 Tablespoons butter
  • 2 Tablespoons extra virgin olive oil
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon Italian seasoning
  • 1/8 teaspoon dried oregano
  • 1/4 cup Parmesan cheese , grated
  • 1-2 pinches salt/pepper ,to taste
  • 4 teaspoons Parmesan cheese , for garnish (optional)
  • 2 Tablespoons Flat leaf Italian parsley (fresh) , for garnish (optional)
Instructions
  1. Slice two COOKED chicken sausages into 1/2 inch slices, then cut each slice into quarters. You can pan cook the sausages while the pasta is cooking (to save time). Set aside cooked chicken sausage pieces until ready to add to cooked pasta.

  2. Prepare pasta according to package directions.  When pasta is done, drain noodles in a colander (do not rinse), then put them back into pot you cooked them in (minus the water, of course).

  3. Quickly stir in butter while the pasta is hot so it can melt. Add olive oil and Italian spices, and toss to coat the pasta with the butter, oil and spices.  Taste test pasta. If desired, add additional salt and pepper, to suit your taste buds. Add chicken sausage to pasta and toss, to combine. If necessary, turn heat on LOW while tossing pasta, just to keep pasta hot.

  4. To serve, divide pasta and sausage among serving bowls, grate additional fresh Parmesan cheese over the top of the hot pasta, then garnish with chopped flat leaf Italian parsley. Enjoy! 

Recipe Notes

Caloric calculation does not include optional garnish of additional Parmesan cheese and parsley.

Nutrition Facts
Simple Chicken Sausage Pasta
Amount Per Serving (1 (1/4 of total))
Calories 440 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 7g44%
Cholesterol 96mg32%
Sodium 606mg26%
Potassium 138mg4%
Carbohydrates 42g14%
Fiber 1g4%
Sugar 1g1%
Protein 16g32%
Vitamin A 410IU8%
Vitamin C 0.6mg1%
Calcium 94mg9%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Simple chicken sausage pasta is an easy, delicious meal to prepare. Pasta is tossed with Italian spices, olive oil, butter, Parmesan cheese and chicken sausage! 

 

Chicken Broccoli Fettucine Alfredo

Chicken Broccoli Fettucine Alfredo- this classic Italian dish with a creamy butter Parmesan sauce is delicious, and can be on the table in about 30 minutes!
Chicken Broccoli Fettucine Alfredo- this classic Italian dish with a creamy butter Parmesan sauce is delicious, and can be on the table in about 30 minutes!

You know what? Right up front I have to tell you this “all in one” meal is fairly high in calories, but I gotta be honest here… sometimes you just have to enjoy yourself! This dish is Italian comfort food at it’s very best!!!

Chicken broccoli fettucine alfredo is one of my favorite Italian dishes, but I only make it occasionally, because it has more amazingly delicious calories than I need to routinely consume in one meal!

But… having said that, I cannot say enough GOOD things about this dish- the pasta is coated in a creamy Parmesan butter alfredo sauce packed with flavor, and features chicken breasts and broccoli… an all in one dinner! It tastes DELICIOUS! Oh boy… is it ever delicious!

SO HOW DO I MAKE CHICKEN BROCCOLI FETTUCINE ALFREDO?

The first thing you will need to do is make the alfredo sauce for the pasta. It’s EASY!  Melt butter in a large skillet. Once butter is melted, add heavy whipping cream, pepper, and garlic powder. Stir until combined.

Cook this sauce for about 5 minutes on medium low. Try to NOT let it come to a boil.

Butter is melted for fettucine alfredo sauce

Heavy whipping cream is added to alfredo sauce in pan

Add grated fresh Parmesan cheese to the sauce, and stir to combine. Cook on medium low until the cheese has melted and the sauce has thickened.

Grated Parmesan cheese is added to alfredo sauce in pan

Alfredo sauce has thickened to the perfect consistency

NOTE: (This step can be done ahead of time!) Cook broccoli florets (either fresh or frozen). I used fresh broccoli florets and steamed them until done. Set aside until ready to add to sauce.

NOTE: (This step can also be done ahead of time!)  Cut the two cooked chicken breasts into bite sized pieces. I used some leftover grilled chicken for this (a GREAT way to use leftovers). Set aside until ready to add to sauce.

Broccoli florets are steamed before adding to alfredo sauce

Cooked chicken breasts are cut into cubes before adding to alfredo sauce.

Cook fettucine pasta according to the package directions.  When done, drain pasta well.

Fettucine noodles cooking in pan

Add cooked and drained fettucine noodles to the alfredo sauce.  Next add cooked broccoli and chicken pieces.  Stir well, to combine ingredients and fully coat everything with the alfredo sauce.

TIP: If the mixture seems too thick, simply add a bit more whipping cream to the pan, and stir to blend it in.

Taste test the pasta (it’s a hard job, but someone’s gotta do it). Season with salt and pepper, if desired. Continue cooking on medium low for a minute or two to ensure everything is heated through before serving.

Fettucine noodles, chicken and broccoli are added to alfredo sauce

To serve, transfer chicken broccoli fettucine alfredo to individual serving bowls or plates. Garnish each serving with chopped fresh parsley, if desired. If you don’t mind the extra calories, you can also grated a tiny bit of Parmesan cheese over the top, too.

Chicken broccoli fettucine, served in a white bowl

Serve this delicious pasta, and enjoy every single yummy, high calorie bite! If you enjoy this meal, you might also want to check out my recipe for Shrimp and Penne Pasta Alfredo.

Chicken fettucine is garnished with parsley before serving

While this may not be the “healthiest” dish you’ve ever had… it might be one of the most delicious dishes you’ve ever had!  The fettucine is so good… creamy, cheesy, and hey… since there is a vegetable (broccoli) and lean protein (chicken breast) in it, that’s gotta count for something, right?  It’s all about BALANCE in everything! Sure hope you enjoy this meal!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks

Hope you have a fantastic day!

Author's signature

Chicken Broccoli Fettucine Alfredo
Prep Time
15 mins
Cook Time
11 mins
Total Time
26 mins
 
Chicken Broccoli Fettucine Alfredo- this classic Italian dish with a creamy butter Parmesan sauce is delicious, and can be on the table in about 30 minutes!
Category: Dinner
Cuisine: Italian
Keyword: chicken broccoli fettucine alfredo
Servings: 5 servings
Calories Per Serving: 934 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 12 ounces fettucine pasta
  • 3/4 cup butter
  • cups heavy whipping cream
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • cups Parmesan cheese , grated
  • 2 chicken breasts (boneless, skinless) , precooked
  • 2 cups broccoli , steamed
  • 2 teaspoons parsley (fresh) , for garnish (if desired)
Instructions
  1. Make the alfredo sauce for the pasta. Melt butter in a large skillet. Once butter is melted, add heavy whipping cream, pepper, and garlic powder. Stir until combined. Cook this sauce for about 5 minutes on medium low. Try to NOT let it come to a boil. Add grated fresh Parmesan cheese to the sauce, and stir to combine. Cook on medium low until the cheese has melted and the sauce has thickened.

  2. NOTE: To save time, these two steps can be done ahead of time: #1-Cook broccoli florets until done.  #2-Cut two pre-cooked boneless, skinless chicken breasts into bite sized pieces.  Set broccoli and chicken aside until ready to add to sauce.

  3. Cook fettucine pasta according to the package directions.  When done, drain pasta well.
  4. Add drained fettucine noodles to the alfredo sauce in pan, then add cooked broccoli and chicken pieces.  Stir well, to combine ingredients and fully coat everything with alfredo sauce. If the mixture seems too thick, simply add a bit more whipping cream to the pan, and stir to blend it in. Taste test the pasta. Season with additional salt and pepper, if desired. Continue cooking on low for a minute or two, to ensure everything is hot.

  5. To serve, transfer chicken broccoli fettucine alfredo to individual serving dishes. Garnish each serving with chopped fresh parsley, if desired. If you don't mind the extra calories, you can also grated a tiny bit of Parmesan cheese over the top, too. Serve hot, and enjoy!

Nutrition Facts
Chicken Broccoli Fettucine Alfredo
Amount Per Serving (1 serving)
Calories 934 Calories from Fat 594
% Daily Value*
Fat 66g102%
Saturated Fat 39g244%
Cholesterol 277mg92%
Sodium 829mg36%
Potassium 537mg15%
Carbohydrates 54g18%
Fiber 3g13%
Sugar 2g2%
Protein 32g64%
Vitamin A 2415IU48%
Vitamin C 33.4mg40%
Calcium 453mg45%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Chicken Broccoli Fettucine Alfredo- this classic Italian dish with a creamy butter Parmesan sauce is delicious, and can be on the table in about 30 minutes!

 

Tortellini Marinara and Zucchini Bake

Enjoy this Weight Watchers Italian (vegetarian) casserole, with cheese tortellini, marinara sauce, zucchini, and baby spinach, topped with mozzarella cheese!
 Enjoy this Weight Watchers Italian (vegetarian) casserole, with cheese tortellini, marinara sauce, zucchini, and baby spinach, topped with mozzarella cheese!

You’re gonna enjoy this Italian, layered, vegetarian baked casserole, with cheese tortellini, marinara sauce, zucchini, onions and baby spinach, topped with mozzarella cheese! It’s a flavorful, meatless (you won’t miss it), lightened up dinner, (under 400 calories), for the win!

I found this recipe last Fall on the Weight Watchers website, thought it sounded good, and decided to give it a try.  I tweaked the recipe a bit, to serve 4 instead of 8, added a couple ingredients and changed the cooking method.

The casserole is baked, but if you prefer, instructions for using a slow cooker (and frozen tortellini) are available below, in the printable recipe notes.

We enjoyed our meal very much (lots of Italian flavor in the marinara sauce, cheese tortellini, and yummy fresh veggies in this meal!), and wanted to share the recipe with you. Here’s how to make this dish:

Diced fresh zucchini and chopped onions are cooked in olive oil on medium high heat for about 5 minutes (the veggies will be very lightly browned).  Minced garlic is added to the skillet, stirred in, and cooked for another minute.

Zucchini, onion and garlic cooked for tortellini sauce

Fresh baby spinach leaves, 1 cup of marinara sauce, and seasonings are added to the skillet. Ingredients are stirred well.  The spinach can be added in small batches… it looks like a LOT of spinach going in the skillet, but it will definitely wilt down!

The skillet is covered, and mixture is simmered for 2-3 minutes, until the spinach has fully wilted.  At this point, additional salt and pepper can be added, to suit your taste.

Fresh spinach is added to zucchini marinara sauce to wilt down

I used a 2 quart casserole dish for the casserole (for 4 servings).  To assemble this meal, build it in layers.  Spoon 1/2 cup of marinara sauce over bottom of dish.  Add HALF of the cooked cheese tortellini to cover the sauce (photo shows only half of the sauce covered). Top tortellini with HALF of the veggie mixture.

Layer of tortellini added to baking dish, then zucchini and spinach sauce.Add the rest of the tortellini to top of the veggies.  Top with the rest of the veggie mixture. For the final layer, pour 1/2 cup of reserved marinara sauce over top of veggies, then sprinkle with grated mozzarella  and Parmesan cheese.

Tortellini with marinara, veggies, and grated cheese on top, ready to bake

Cover the dish loosely with aluminum foil (try not to let the foil touch the top of the cheese, if possible).  Bake in a 350 degree oven for 20 minutes, then remove foil and bake for 10 more minutes, or until cheese is melted and bubbly.

Remove casserole from oven. Here’s what the casserole looked like when ready to serve. Looks pretty good, huh? Smells good, too!

Tortellini, marinara, and zucchini baked casserole out of oven

All that’s left to do is grab a big spoon or spatula, and serve this delicious pasta dish up, while hot!

Tortellini and zucchini baked casserole in white serving bowl

Cheese tortellini, marinara sauce and zucchini, in white serving bowl.

Hope you will consider trying this tasty, filling Italian pasta and vegetable dish (don’t think you’ll even miss not having meat in it).  You might also want to check out my recipe for Cheese Tortellini in a Tomato-Spinach Cream Sauce.  Have a wonderful day!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
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Recipe Adapted From: https://cmx.weightwatchers.com/nui/explore/details2/WWRECIPE:59ce95dd03c03049fd3f55db

Tortellini Marinara and Zucchini Bake
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 
Enjoy this Weight Watchers Italian (vegetarian) casserole, with cheese tortellini, marinara sauce, zucchini, and baby spinach, topped with mozzarella cheese!
Category: Dinner
Cuisine: Italian
Keyword: tortellini
Servings: 4 servings
Calories Per Serving: 385 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 teaspoon olive oil (extra virgin)
  • 3 zucchini (uncooked, small)
  • 1/2 onion (chopped)
  • teaspoons minced garlic
  • 2 cups marinara sauce , divided (store bought)
  • 4 cups fresh baby spinach
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 3 cups cheese tortellini (without sauce-cooked and drained)
  • 1/2 cup part-skim mozzarella cheese , shredded
  • 1/4 cup Parmesan cheese (+ additional for garnish, if desired)
Instructions
  1. Cook tortellini according to package instructions. Once cooked, drain and rinse with cold water. Set aside. TIP: I found it easy (and a timesaver) to cook the tortellini at the same time the zucchini/sauce mixture was cooking.

  2. Heat olive oil in large skillet on medium high heat.  Add diced zucchini and chopped onions, stir often, and cook on medium high heat for about 5 minutes (the veggies will be very lightly browned).  Add the minced garlic to the skillet, stir to combine, and cook for another minute (be careful to stir and not let the garlic burn, or it will taste bitter).

  3. Add baby spinach leaves, 1 cup (reserve the rest) of marinara sauce, red pepper flakes, salt and pepper to the skillet. Stir well, to combine. TIP: The spinach can be added in small batches... it looks like a LOT of spinach going in the skillet, but it will definitely wilt down!  Once it has wilted, add more to skillet. Once all spinach has been added, cover the skillet, and simmer on low heat for 2-3 minutes, until the spinach has fully wilted.  At this point, additional salt and pepper can be added, to suit your taste.

  4. Layer the casserole this way:  Spoon 1/2 cup of the reserved marinara sauce over bottom of dish.  Add HALF of the cooked/drained tortellini on top of the sauce. Cover the tortellini with HALF of the veggie/sauce mixture. Cover that with the rest of the tortellini.  Cover that with the rest of the veggie mixture. Pour remaining 1/2 cup of marinara sauce over top of veggies, then sprinkle with grated mozzarella  and Parmesan cheese.

  5. Cover the dish loosely with aluminum foil (try not to let the foil touch the top of the cheese, if possible).  Bake in a 350 degree oven for 20 minutes, then remove foil and bake for 10 more minutes, or until cheese is melted and bubbly.  Remove casserole from oven. Serve, and enjoy!

Recipe Notes

TIP: If desired, recipe can be made using FROZEN tortellini (packaged without sauce) in a SLOW COOKER, following same process as detailed above (except for pre-cooking the tortellini). Tortellini can be layered in while still frozen. Casserole should be cooked on LOW (covered) until tortellini are tender and fully heated through, (approximately 5 hours). I have not personally tried this, but Weight Watchers recipe utilized this cooking method.

Nutrition Facts
Tortellini Marinara and Zucchini Bake
Amount Per Serving (1 serving (1½ cups))
Calories 385 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 4g25%
Cholesterol 43mg14%
Sodium 1357mg59%
Potassium 988mg28%
Carbohydrates 49g16%
Fiber 7g29%
Sugar 12g13%
Protein 22g44%
Vitamin A 3790IU76%
Vitamin C 44.7mg54%
Calcium 368mg37%
Iron 4.7mg26%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards! Enjoy this Weight Watchers Italian (vegetarian) casserole, with cheese tortellini, marinara sauce, zucchini, and baby spinach, topped with mozzarella cheese!

Creamy Italian Sausage Gnocchi

If you’re looking for a flavorful, 30 minute, one pot, comfort food dinner to serve family or friends, then you’ll love this satisfying and filling Creamy Italian Sausage Gnocchi, with baby spinach, tomatoes and mozzarella!
 If you're looking for a flavorful, 30 minute, 1 pot, comfort food dinner, you'll love Creamy Italian Sausage Gnocchi, with spinach, tomatoes and mozzarella!

I love gnocchi, those cute little Italian potato “dumplings”, usually found in the pasta section of the grocery store.  Have you tried them?  I first tried them in soup at a local restaurant, loved them, and went home to make my own Olive Garden Chicken Gnocchi Soup.

Since then I’ve also used them to make Chicken, Parmesan & Spinach Gnocchi… yum! So when I discovered THIS recipe on Pinterest recently, I just KNEW it would be good! It most certainly WAS!

The recipe is incredibly EASY to make, and tastes amazing!  This meal fills you up, and is so creamy and packed with Italian flavor!  Here’s how easy it is to make, all in ONE PAN, in about 30 minutes!:

Place Italian sausage, diced onion, minced garlic, Italian seasoning, salt, pepper, and garlic powder in a large skillet (I used a cast iron skillet). Cook on medium high heat, until sausage has browned, stirring often. If there is any grease left in skillet, simply remove and discard.

Sausage, onion, and garlic cooking in black skillet

Browned Italian sausage and onion in cast iron skillet

Add gnocchi (straight from the package), canned diced tomatoes, and whipping cream to the sausage in skillet. Carefully stir to combine ingredients.

Cream and diced tomatoes added to skillet with gnocchi

Tomatoes and cream added to gnocchi in skillet

Add handfuls of fresh baby spinach to the skillet. Stir and let spinach wilt just a bit in the hot liquid. If necessary, add spinach in batches (I added mine in two batches).  Cook mixture on low for about 10 minutes, stirring often, until the spinach has fully wilted down, the sauce has reduced in volume a bit, and the gnocchi is cooked and hot.

Fresh spinach added to cast iron skillet and creamy sauce

Spinach wilted into cast iron skillet with potato gnocchi

Add the grated mozzarella cheese to the skillet; stir well, to fully incorporate cheese into the sauce and it melts.

Mozzarella cheese added to skillet with creamy sausage gnocchi

Cheese stringing from creamy sausage gnocchi on wooden spoon

That’s it!  See how easy this is to make?  I sprinkled a tiny bit more Mozzarella cheese on top before serving it up into individual bowls, because, you know… cheeeeeese!

Italian Sausage Gnocchi in cast iron skillet with wooden spoon

Single serving Italian sausage gnocchi in white bowl

This Italian sausage gnocchi was such an easy, delicious dish to prepare!  My husband and I really enjoyed it (and we’re looking forward to the leftovers, too)! Hope you will consider trying this recipe out… it tastes wonderful! Have a great day!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
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Recipe Source: Alli at https://tornadoughalli.com/2018/01/one-pot-creamy-sausage-gnocchi/

Creamy Italian Sausage Gnocchi
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

If you're looking for a flavorful, 30 minute, one pot, comfort food dinner, you'll love Creamy Italian Sausage Gnocchi, with spinach, tomatoes and mozzarella! 

Category: Dinner
Cuisine: Italian
Keyword: Italian sausage gnocchi
Servings: 6 servings
Calories Per Serving: 559 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 pound Italian sausage *can substitute 3 links with casings removed
  • 1 brown onion , diced
  • 2 cloves garlic . minced
  • 2 teaspoons Italian seasoning
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 15 ounce can petite diced tomatoes
  • 3/4 cup heavy whipping cream
  • 16 ounces gnocchi
  • 3 cups spinach , fresh
  • 1 cup Mozzarella cheese , grated
Instructions
  1. Place Italian sausage, diced onion, minced garlic, Italian seasoning, salt, pepper, and garlic powder in a large skillet. Cook on medium high heat, until sausage has browned, stirring often. Drain and discard any grease accumulated in skillet.

  2. Add gnocchi, canned diced tomatoes, and whipping cream to the skillet. Carefully stir to combine ingredients. Add handfuls of fresh baby spinach to the skillet. Stir and let spinach wilt just a bit in the hot liquid. If necessary, add spinach in batches (I added mine in two batches).  Cook mixture on low for about 10 minutes, stirring often, until the spinach has fully wilted down and the gnocchi is cooked.

  3. Add the grated mozzarella cheese to the skillet; stir well, to fully incorporate cheese into the sauce and it melts. Once cheese is fully melted, serve the dish! May garnish with additional grated cheese, if desired.

Recipe Notes

Gnocchi does not have to be precooked before adding it to dish.

Nutrition Facts
Creamy Italian Sausage Gnocchi
Amount Per Serving (1 serving)
Calories 559 Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 18g113%
Cholesterol 112mg37%
Sodium 1338mg58%
Potassium 352mg10%
Carbohydrates 32g11%
Fiber 2g8%
Sugar 1g1%
Protein 19g38%
Vitamin A 1980IU40%
Vitamin C 7.6mg9%
Calcium 174mg17%
Iron 4.4mg24%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

 If you're looking for a flavorful, 30 minute, 1 pot, comfort food dinner, you'll love Creamy Italian Sausage Gnocchi, with spinach, tomatoes and mozzarella!

Garlic Parmesan Pasta and Shrimp

Garlic Parmesan Pasta and Shrimp is a 30 minute, easy to make dish, with pan-seared shrimp and fettucine noodles in a creamy garlic Parmesan sauce.
Garlic Parmesan Pasta and Shrimp is a 30 minute, easy to make dish, with pan-seared shrimp and fettucine noodles in a creamy garlic Parmesan sauce.

Garlic Parmesan Pasta and Shrimp is totally DELICIOUS! I found the recipe for the pasta sauce on Pinterest, and because it was fairly similar to the sauce I usually make, I decided to try it. Pan-seared shrimp were added to the pasta, for a bit of protein and all around flavor!

Once you’ve quickly pan-cooked the shrimp, the rest of the dish is cooked in one pan on the stove top. And guess what? It’s scrumptious! Here’s how easy it is to make this dish:

Pan-Sear The Shrimp

Peel and de-vein the shrimp, and then season them lightly with salt and pepper. Heat olive oil in a large skillet on medium heat, and add the shrimp.

Sear the shrimp on both sides of olive until done, turning to cook both sides. This will take about 3-5 minutes total, and they will turn pink as they cook. Set the cooked shrimp aside and cover.

Shrimp is pan-seared in olive oil before adding to sauce.

Make The Garlic Parmesan Sauce For The Pasta

Heat olive oil on medium-high in a large skillet. Add the minced garlic to the hot oil, and cook for about a minute, stirring often to prevent burning.  Now add the butter, chicken broth and milk, and whisk these together while the butter melts.

Cooking the garlic parmesan sauce for the pasta.

Add UNCOOKED Fettucine to The Sauce

Place the uncooked fettucine noodles into the sauce, in the skillet. I used my fresh homemade pasta, made from scratch (yippee!). Season to taste, with salt and pepper.

Stir in the noodles and simmer (on medium-low heat) until the pasta has completely cooked through. This will take about 15-18 minutes for commercially prepared pasta).  Stir the pasta and sauce occasionally while it cooks!

Once the pasta is cooked through, add some fresh grated Parmesan cheese. Stir well, to combine.  If you find the sauce has thickened too much, simply add a bit more milk, until it’s the thickness you desire.

Uncooked fettucine noodles are added to the sauce and cooked until done.

Add The Cooked Shrimp To The Garlic Parmesan Pasta

Add the cooked shrimp to the pasta and sauce in the skillet. Stir to combine, and cook only until the shrimp are heated through (1-2 minutes).

The pan-seared shrimp are added to the pasta and sauce in a skillet.

Time To Serve The Garlic Parmesan Pasta and Shrimp!

Sprinkle fresh or dried parsley on top of dish before serving, and serve it immediately, while very hot!

Garlic parmesan pasta and shrimp is garnished with parsley and served.

A serving of garlic parmesan pasta and shrimp, in a white bowl.

The sauce is very creamy, with a wonderful garlic and Parmesan flavor, and the pan-seared shrimp adds delicious flavor AND protein to this dish!  We really enjoyed it, and I hope you will give this dish a try!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
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Pasta recipe adapted from: http://damndelicious.net/2014/10/11/one-pot-garlic-parmesan-pasta

Garlic Parmesan Pasta and Shrimp
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Garlic Parmesan Pasta and Shrimp is a 30 minute, easy to make dish, with pan-seared shrimp and fettucine noodles in a creamy garlic Parmesan sauce.

Category: Entree
Cuisine: Italian
Keyword: parmesan pasta and shrimp
Servings: 4 servings
Calories Per Serving: 506 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Shrimp:
  • 1 Tablespoon olive oil
  • 1 pound large shrimp , peeled, de-veined (lightly seasoned with salt/pepper)
For Pasta and Sauce:
  • 1 Tablespoon olive oil
  • 4 cloves garlic , minced
  • 2 Tablespoons butter
  • 1 cup milk (or more, if needed to thin out sauce later)
  • 2 cups chicken broth
  • Salt/Pepper , to taste
  • 8 ounces uncooked fettucine pasta
  • 1/4 cup fresh grated Parmesan cheese
  • 1 Tablespoon Chopped fresh or dried parsley flakes (approx. 1 T. for garnish, if desired)
Instructions
  1. Heat 1 Tablespoon olive oil in large skillet on medium heat. When oil is hot, add shrimp. Cook on both sides until done (approx 4-5 minutes total time). Transfer shrimp from skillet when done. Cover/keep warm.
  2. To make pasta sauce, heat olive oil on medium-high in a large skillet. Add minced garlic to hot oil; cook for about a minute, stirring often to prevent burning. Add butter, chicken broth and milk; whisk together while butter melts. Season sauce with salt and pepper, to taste.
  3. Stir in the UNCOOKED noodles and simmer (on medium-low heat) until the pasta has completely cooked through (this will take about 15-18 minutes for commercially prepared pasta). Stir mixture occasionally while it cooks!
  4. Once pasta is cooked through, add fresh grated Parmesan cheese. Stir well, to combine. If you find the sauce has thickened too much, simply add a touch more milk until it's the thickness you desire. Add the cooked shrimp to the skillet, stir to combine, and cook only until shrimp are heated through. Garnish hot pasta with a sprinkle of fresh or dried parsley before serving, and serve hot!
Nutrition Facts
Garlic Parmesan Pasta and Shrimp
Amount Per Serving (1 serving)
Calories 506 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 6g38%
Cholesterol 356mg119%
Sodium 1497mg65%
Potassium 437mg12%
Carbohydrates 45g15%
Fiber 2g8%
Sugar 4g4%
Protein 36g72%
Vitamin A 380IU8%
Vitamin C 14.4mg17%
Calcium 346mg35%
Iron 3.9mg22%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Garlic Parmesan Pasta and Shrimp is a 30 minute, easy to make dish, with pan-seared shrimp and fettucine noodles in a creamy garlic Parmesan sauce.

BBQ Chicken Tortilla Pizza

You’re gonna LOVE this BBQ Chicken Tortilla Pizza! Chicken, BBQ sauce, red onion, cilantro and cheese on a baked flour tortilla make a yummy thin crust pizza!You're gonna LOVE this BBQ Chicken Tortilla Pizza! Chicken, BBQ sauce, red onion, cilantro and cheese on a baked flour tortilla make a yummy thin crust pizza!

If you enjoy thin-crust pizza, chances are you will LOVE this BBQ Chicken Tortilla Pizza!  That’s right… the crust is a baked flour tortilla! Tender chunks of chicken, sweet and spicy  BBQ sauce, red onions, cilantro and cheeses combine to make this one amazing tasting dish!

Recently I had an idea to try using a flour tortilla to make a pizza.  I also knew I wanted to make a BBQ sauce based pizza with chicken, red onion, etc. There was no recipe for me to use, but I just made it up as I went along.

Guess what? This BBQ chicken tortilla pizza turned out ABSOLUTELY FANTASTIC! I’m not kidding, we LOVED this pizza! Who knew?

How To Make A BBQ Chicken Tortilla Pizza

Begin by baking medium sized flour tortillas at 350 degrees on the middle rack of an oven until they are fairly crisp all over. This will take about 10 minutes. Make sure to flip each one over halfway through baking to ensure each tortilla is crisp all over, including in the middle.

Turn the oven to broil. Place the crisp tortillas on the middle rack, about 6 inches from the broiler for 1 minute to slightly brown them.

Tortillas are baked until crispy for pizza crust.

Assembling The BBQ Chicken Tortilla Pizza

Once the tortillas are crisp, spread each tortilla with BBQ sauce (about 1½ to 2 Tablespoons sauce per tortilla). Spread the sauce to within an inch of the edge of the tortilla.

This is the BBQ sauce I used to make the BBQ chicken tortilla pizza (photo below).

Baked tortillas are spread with BBQ sauce first for pizza topping.

Place thin slices of cooked chicken and red onion slices on top of the BBQ sauce. I used leftover cooked chicken breast for the pizza (thighs would also be fantastic).

Cooked chicken pieces and red onion slices top the tortilla pizza.

Sprinkle grated Mozzarella cheese and some sharp cheddar cheese on top of each BBQ chicken tortilla pizza, then garnish with a few cilantro leaves.

BBQ chicken tortilla pizza topped with cheeses and cilantro.

Bake The Pizza

Put the pizzas on a large baking sheet on the middle rack of a preheated 350 degree oven. Bake the BBQ chicken tortilla pizza for 5-6 minutes, until the cheese has melted.

BBQ Chicken Tortilla Pizza hot from the oven.

Carefully slide the pizzas off of the baking sheet, and slice each one into 4 pieces with a pizza cutter. Now the BBQ chicken tortilla pizza is ready to EAT!

We gobbled them up like little piggies because they were sooooo good! The slices will hold their shape easily if the tortillas are nice and crisp before baking.  Go ahead… grab a slice!

BBQ Chicken Tortilla Pizza is sliced with a pizza cutter.

The slightly sweet and spicy taste of the BBQ sauce lends itself well to chicken, red onions and cilantro.  My husband and I were both completely thrilled with the taste of this crazy tortilla pizza!

I really hope you will consider trying this simple recipe… for me it was ridiculously easy and super quick to make, due in part to leftover cooked chicken and extra flour tortillas!  I can hardly wait to make these again for a quick dinner! Have a GREAT day!

Looking For More Pizza Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page.  You may enjoy a few pizza recipes I have published on my blog, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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The Grateful Girl Cooks!
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Author's signature

BBQ Chicken Tortilla Pizza
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 
You're gonna LOVE this BBQ Chicken Tortilla Pizza! Chicken, BBQ sauce, red onion, cilantro and cheese on a baked flour tortilla make a yummy thin crust pizza!
Category: Entree
Cuisine: Italian
Keyword: bbq chicken tortilla pizza
Servings: 2 servings
Calories Per Serving: 484 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 medium flour tortillas
  • 3-4 Tablespoons BBQ sauce , divided
  • 1 large COOKED chicken breast , seasoned with salt/pepper, cut in thin slices, divided
  • thin slices red onion (as many as desired)
  • 1 cup grated mozzarella cheese , divided
  • 1/2 cup grated sharp cheddar cheese , divided
  • 1/4 cup (approximately a handful) cilantro leaves, divided
Instructions
  1. Preheat oven to 350 degrees. Bake flour tortillas on middle rack of oven until fairly crisp all over (approx 10 min) Flip over halfway through baking to ensure each tortilla is crisp all over (especially the middle). Put them under broiler for 1 minute to slightly brown (keeping them on the middle rack not too close to heating element).
  2. Once crisp, remove from oven. Spread each tortilla with BBQ sauce to about an inch from the edge (about 1½-2 Tablespoons sauce per tortilla, or more if desired). Add thin slices of cooked chicken and red onion slices, add grated Mozzarella and cheddar cheese, then sprinkle with a few cilantro leaves.
  3. Place pizzas on a large baking sheet on middle rack of oven; bake at 350 degrees for 5-6 minutes, until cheese has melted. Remove from heat, and cut into slices. Serve and enjoy!
Recipe Notes

May substitute two cooked chicken thighs thinly sliced, for chicken breast.

Nutrition Facts
BBQ Chicken Tortilla Pizza
Amount Per Serving (1 pizza)
Calories 484 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 12g75%
Cholesterol 96mg32%
Sodium 1085mg47%
Potassium 397mg11%
Carbohydrates 28g9%
Sugar 10g11%
Protein 36g72%
Vitamin A 820IU16%
Vitamin C 1.2mg1%
Calcium 657mg66%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You're gonna LOVE this BBQ Chicken Tortilla Pizza! Chicken, BBQ sauce, red onion, cilantro and cheese on a baked flour tortilla make a yummy thin crust pizza!

Fresh Tomato, Bacon and Onion Fettucine

You’re gonna love this fresh tomato bacon onion fettucine… a delicious Italian seasoned pasta dish that can be easily made in only 20 minutes!You're gonna love this fresh tomato bacon onion fettucine... a delicious Italian seasoned pasta dish that can be easily made in only 20 minutes!
A few days ago our oldest son popped in for a visit, and ended up staying to have dinner with us. I made this yummy, quick recipe for Fresh Tomato Bacon Onion Fettucine, and we enjoyed it very much!

The recipe is one I’ve had for years and years, but do not know the original source, since only the recipe was written down on a little 3×5 card.  I’ve made a few changes to the recipe over the years to suit my taste buds, and let me tell you… it is good!

The basic recipe for this tomato bacon onion fettucine is actually quite simple… cook bacon, cook pasta, cook a few other simple fresh ingredients, combine, and serve in about 20 minutes! It tastes wonderful, too!  Here’s how you make this dish:

How To Make Tomato Bacon Onion Fettucine

In a skillet, cook the bacon pieces until crisp. When done, transfer bacon pieces to paper towels to absorb the grease. Drain off the bacon drippings, BUT LEAVE 1 TABLESPOON BACON DRIPPINGS IN SKILLET (sorry for the slightly blurry photo).

**Tip: While bacon is cooking, bring water for pasta to boiling, then cook in separate pot**.

Bacon is cooked until crispy for the fettucine sauce.
Add chopped onion, tomato, basil and crispy cooked bacon pieces to reserved Tablespoon of bacon drippings in skillet. The photo below is before I added the cooked bacon. (I used a variety of colored tomatoes, but any fresh tomatoes will be perfectly fine!).

Cook 3-4 minutes until onion is tender, and tomatoes have begun to break down. Add minced garlic and a couple Tablespoons of starchy water from the pasta that is cooking. Stir well, to combine. Cook, stirring occasionally, until heated completely through on medium heat.

Fresh tomatoes, onions are added to skillet.

Tomatoes, bacon, onions and Italian spices are cooked to make sauce for fettucine.

Prepare Fettucine Noodles

Heat lightly salted water in a large pot for cooking the pasta. Once the water is boiling, add the fettucine pasta, and cook according to package directions. (Note:  I did this while cooking the bacon and sauce to save time).

I made the fettucine from scratch with my little pasta machine earlier in the day just for fun!  Isn’t it beautiful?  I used it in this meal (because I find it relaxing to make homemade pasta), but absolutely recommend using store bought pasta for the easiest way to make this dish!

Fettucine pasta I made to use in this dish.

Fettucine noodles are cooked in boiling water until done.

When the pasta has finished cooking, drain it, then add pasta to the skillet with the sauce. Gently toss with tongs, to thoroughly coat the tomato bacon onion fettucine pasta with sauce.

Cook until heated through, adding an additional touch of water if necessary to thin the sauce to cover.

Cooked and drained fettucine noodles are added to tomato, bacon and onion sauce.

Tomato, bacon and onion sauce is stirred into cooked fettucine pasta.

Serve The Tomato Bacon Onion Fettucine

Place pasta and sauce onto serving dishes, then garnish the tomato bacon onion fettucine with grated Parmesan cheese and a sprinkle of dried or fresh parsley. Serve, and enjoy!

Fresh tomato, bacon onion fettucine is served in white bowl.

Close up photo to fettucine with bacon, tomato and onion Italian sauce.

We really enjoyed this tomato bacon onion fettucine with a simple mixed green salad on the side.  The recipe, as written, makes 3 main course servings or 4-5 small side servings. The caloric calculation is based on 3 main course servings.

As I write this blog today, my heart is broken over the Hurricane Harvey destruction and horrific flooding occurring in Texas and Louisiana this week. We are continuing to pray for our fellow citizens impacted by this event, and are hopeful God will meet their needs physically, emotionally and spiritually during and after this tragedy. He is “a very present help in times of trouble”.

Have a good day, friends. May you know God’s unconditional love, no matter what you are going through!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
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Original Recipe Source: unknown (recipe handwritten on a 3×5 card many years ago)

Fresh Tomato Bacon Onion Fettucine
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
You're gonna love this fresh tomato bacon onion fettucine... a delicious Italian seasoned pasta dish that can be easily made in only 20 minutes!
Category: Main Course
Cuisine: Italian
Keyword: tomato bacon onion fettucine
Servings: 3
Calories Per Serving: 347 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 6 ounces fettucine noodles
  • 3 slices raw bacon , cut into 1/2 inch slices
  • 1/4 cup chopped onion
  • 1 cup chopped tomato
  • 1 teaspoon minced garlic
  • 1/2 teaspoon dried basil (or 2 Tablespoons chopped fresh basil)
  • 2-3 Tablespoons starchy pasta water
  • Grated Parmesan cheese (for garnish)
  • Dried parsley (for garnish)
Instructions
  1. Heat lightly salted water in large pot. When boiling, add pasta, and cook according to package directions. (I did this at same time I was cooking bacon and sauce).
  2. In a skillet, cook bacon pieces until crisp. Transfer bacon pieces to paper towel to absorb grease. Drain grease from skillet, BUT LEAVE 1 TABLESPOON BACON GREASE IN SKILLET.
  3. Add chopped onion, tomato, basil and bacon pieces to bacon drippings in skillet. Cook 3-4 minutes until onion is tender, and tomatoes have begun to break down. Add minced garlic and a couple Tablespoons of water from the pasta that is cooking. Stir well, to combine. Cook, stirring occasionally, until heated completely through on medium heat.
  4. When pasta is finished cooking, drain and add pasta to skillet with the sauce. Gently toss to coat the pasta with the sauce. Heat until hot throughout. Place pasta and sauce onto serving plates, and garnish with grated Parmesan cheese and a sprinkle of dried parsley. Serve, and enjoy!
Nutrition Facts
Fresh Tomato Bacon Onion Fettucine
Amount Per Serving (1 g)
Calories 347 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 4g25%
Cholesterol 66mg22%
Sodium 237mg10%
Potassium 319mg9%
Carbohydrates 44g15%
Fiber 2g8%
Sugar 3g3%
Protein 13g26%
Vitamin A 490IU10%
Vitamin C 8.1mg10%
Calcium 84mg8%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You're gonna love this fresh tomato bacon onion fettucine... a delicious Italian seasoned pasta dish that can be easily made in only 20 minutes!

 

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Shrimp Scampi

You’re gonna love shrimp scampi, a classic Italian dish, featuring shrimp cooked in a simple lemon, butter and garlic sauce, and served on pasta!You're gonna love shrimp scampi, a classic Italian dish, featuring shrimp cooked in a simple lemon, butter and garlic sauce, and served on pasta!
Large shrimp cooked with olive oil, butter, lemon juice and lots of garlic, and served with pasta… does that sound good to you? If it does, then you will LOVE this recipe for Shrimp Scampi!

Did you know that in the United States we have “National Shrimp Scampi Day”? It is celebrated each year on April 29th. Who knew?  I recently found this recipe from celebrity chef Ina Garten and decided to try it with some shrimp I had pulled out of our freezer.

I’d made shrimp scampi many times before, using a different recipe, but decided this one was the winning ticket, so I wanted to share on my blog! It is light… and DELICIOUS!!!! Did I mention that it’s really easy to make?  Here’s how:

How To Make Shrimp Scampi

Place a little bit of vegetable oil into a large pot of boiling water.  Add the pasta and 1 Tablespoon salt. Cook per package instructions. While pasta is cooking, cook the shrimp.

Pasta cooking in large pot, in order to serve with the shrimp scampi.

To prepare the shrimp, melt butter and olive oil in large skillet over medium-low heat. Add the minced garlic and cook for 1 minute, stirring often to prevent the garlic from burning.

Butter, garlic and olive oil are heated in skillet before adding shrimp.

Cook The Shrimp Scampi

Add all of the shrimp, plus 1½ teaspoons salt, and ground black pepper to the skillet.

Seasoned shrimp are added to the butter and lemon shrimp scampi sauce.

Cook the shrimp scampi, stirring often, and cooking both sides. Continue to cook the shrimp for a total of about 5-6 minutes, until the shrimp turn pink in color.

 All of the seasoned shrimp are cooking in skillet.

Add chopped parsley, lemon zest, lemon slices, lemon juice, and red pepper flakes to the shrimp scampi. Stir well, to fully combine all the ingredients. Sorry the photo below is a bit blurry. I must have been in a hurry to eat!

Cooking the shrimp scampi with lemons, lemon zest and parsley in a skillet.

By now the pasta should be done cooking. Drain the cooked pasta, then place it back into the pot.  Add the shrimp scampi and the sauce to the pasta.  Mix the ingredients well, so that all the pasta is coated with sauce.

Serve The Shrimp Scampi

Serve shrimp scampi at once, while hot, and enjoy the wonderful flavors of this classic Italian seafood dish! The recipe as written makes 3 large servings or 4 slightly smaller servings.

A portion of shrimp scampi is garnished with fresh parsley and lemon slices, to serve.

The shrimp scampi meal is served, and is ready in about 30 minutes!

The shrimp scampi tastes wonderful, due in part to the freshly squeezed lemon juice and zest, plus the flavorful minced garlic! I have a hunch you will absolutely LOVE this meal!

My husband and I had the leftovers the next day for lunch, and they tasted just as good as the night before!  Hope you will consider giving this recipe a try… it’s quick, easy and so incredibly good!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Recipe Source:  http://www.foodnetwork.com/recipes/ina-garten/linguine-with-shrimp-scampi-recipe3-1916619

Shrimp Scampi
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 

You're gonna love shrimp scampi, a classic Italian dish, featuring shrimp cooked in a simple lemon, butter and garlic sauce, and served on pasta!

Category: Entree
Cuisine: Italian
Keyword: shrimp scampi
Servings: 3 servings
Calories Per Serving: 652 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 teaspoon Vegetable oil
  • 2 teaspoons salt (divided)
  • 1/2 pound linguini or spaghetti
  • 3 Tablespoons butter
  • Tablespoons olive oil
  • Tablespoons minced garlic (approx 4 large cloves)
  • 1 pound large shrimp , peeled and deveined
  • 1/4 teaspoon ground black pepper
  • 1/3 cup chopped fresh parsley leaves
  • Grated zest from 1/2 large lemon
  • 1/3 cup fresh squeezed lemon juice (approx. 2-3 lemons)
  • 1/4 lemon , thinly sliced into rounds
  • 1/8 teaspoon hot red pepper flakes
Instructions
  1. Place a teaspoon of vegetable oil and teaspoon of salt into a large pot of boiling water. Add the pasta. Cook per package instructions. While pasta is cooking, cook the shrimp.

  2. To prepare shrimp, melt butter and olive oil in large skillet on medium-low heat. Add the minced garlic and cook for 1 minute, stirring often to prevent the garlic from burning.
  3. Add shrimp; season with 1 teaspoon salt, and ground black pepper to the skillet. Cook, stirring often (and cooking both sides), for a total of about 5 minutes, until the shrimp turn pink in color. Remove skillet from the heat. Add chopped parsley, lemon juice, lemon slices, lemon zest, and the red pepper flakes. Stir well, to fully combine ingredients.

  4. By now the pasta should be done cooking. Drain pasta, then place pasta back into the pot. Add the shrimp and sauce to the pasta right away. Toss ingredients well, so that pasta is coated with sauce. Serve hot, and enjoy!
Nutrition Facts
Shrimp Scampi
Amount Per Serving (1 serving)
Calories 652 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 9g56%
Cholesterol 411mg137%
Sodium 2060mg90%
Potassium 382mg11%
Carbohydrates 61g20%
Fiber 2g8%
Sugar 3g3%
Protein 41g82%
Vitamin A 935IU19%
Vitamin C 31.6mg38%
Calcium 255mg26%
Iron 4.8mg27%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You're gonna love shrimp scampi, a classic Italian dish, featuring shrimp cooked in a simple lemon, butter and garlic sauce, and served on pasta!

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