Category: Italian

Chicken and Broccoli Alfredo Stuffed Shells

If you like chicken and broccoli, you will LOVE these Chicken Broccoli Stuffed Shells! Such a “comfort food” dish… with cheesy Alfredo sauce coating the chicken and broccoli inside jumbo sized pasta shells! Yum!Chicken and Broccoli Alfredo Stuffed Shells / The Grateful Girl Cooks!

There are so many ways to enjoy pasta, and this recipe for chicken broccoli stuffed shells caught my attention.  How can you go wrong with pasta, chicken, broccoli, AND cheesy Alfredo sauce?

My husband and I really enjoyed this fairly simple to prepare dinner.   We also enjoyed finishing off the leftovers the next day!  Here’s how to make these delicious chicken broccoli stuffed shells:

How To Make Chicken Broccoli Stuffed Shells

Prepare the jumbo pasta shells by cooking according to the package directions. Cook until the pasta is al dente, then drain and place pasta shells on a large baking sheet to cool, separating them so they don’t stick together while cooling. Set aside.

Chicken and Broccoli Alfredo Stuffed Shells / The Grateful Girl Cooks!
While pasta is cooking/cooling, prepare the Alfredo sauce by combining butter, garlic, heavy whipping cream and milk in a pan on medium heat. Stir together ingredients and bring them to a low simmer (do NOT boil).

How To “Temper” The Eggs For The Sauce

Place the egg yolks in a small bowl, beat until blended, then temper the eggs. “Tempering” the eggs slowly raises the temperature of the egg yolks to prevent them from scrambling when they hit the hot Alfredo sauce.

To temper the eggs, add a spoonful of the hot Alfredo sauce to the egg yolks, whisking the mixture as you add. Repeat the process with several more spoonfuls, one at a time, whisking each spoonful into the eggs.

Once you have done this, slowly drizzle the egg yolk mixture into the Alfredo sauce, whisking as you add.  Stir mixture well to combine, then remove pan from the heat.

Chicken and Broccoli Alfredo Stuffed Shells / The Grateful Girl Cooks!

Remove the pan from the heat and stir in 1/2 cup of mozzarella cheese and the Parmesan cheese. Stir to combine.  Season the sauce to taste, with salt and black pepper, and set aside.

Chicken and Broccoli Alfredo Stuffed Shells / The Grateful Girl Cooks!

In a large mixing bowl, combine shredded/chopped chicken, chopped steamed broccoli and 1/2 cup of the Alfredo sauce. Stir to combine.

Chicken and Broccoli Alfredo Stuffed Shells / The Grateful Girl Cooks!

Assemble The Chicken Broccoli Stuffed Shells

To assemble: Place a couple spoonfuls of Alfredo sauce in the bottom of a 9×13 cake pan.  Place a large spoonful of the chicken/broccoli mixture into each pasta shell.  Place filled shells on top of sauce in pan.

Divide the remaining alfredo sauce over the tops of the pasta shells, and then sprinkle with the rest of the mozzarella cheese (1/2 cup).

Chicken and Broccoli Alfredo Stuffed Shells / The Grateful Girl Cooks!

Bake The Chicken Broccoli Stuffed Shells

Bake the chicken broccoli stuffed shells uncovered in a preheated 350 degree oven for 25 minutes. When done, the cheese sauce will be bubbling up around the shells, and the cheese will be melted on top of shells.

Remove the pan to a wire rack, and let the chicken broccoli stuffed shells cool for a minute or two, before serving.

Chicken and Broccoli Alfredo Stuffed Shells / The Grateful Girl Cooks!

Serve The Chicken Broccoli Stuffed Shells

Place pasta shells onto individual serving plates and spoon some of the remaining Alfredo sauce over the top.  Sprinkle with dried parsley flakes, if desired… and enjoy this delicious meal!

Chicken and Broccoli Alfredo Stuffed Shells / The Grateful Girl Cooks!

I hope you enjoy trying this stuffed shell recipe. My husband and I really appreciated the leftovers, as well (just as good the second time around).

Have a wonderful day, and strive to be kind. It’s so simple to do… and can really encourage or make an impact on someone who might be hurting.  May God bless you.

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: http://tastesbetterfromscratch.com/chicken-broccoli-alfredo-stuffed-shells/

Chicken and Broccoli Alfredo Stuffed Shells
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 
Chicken and broccoli bake inside jumbo pasta shells atop a delicious creamy Alfredo sauce.
Category: Entree
Cuisine: Italian
Keyword: chicken broccoli stuffed shells
Servings: 5 servings (4 shells per)
Calories Per Serving: 561 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 (12 ounce) box of jumbo pasta shells
  • 3 cups cooked chicken , chopped (rotisserie chicken works well)
  • cups chopped/steamed broccoli
For Alfredo Sauce:
  • 3 Tablespoons butter
  • 3 cloves garlic , minced
  • 1 cup heavy whipping cream
  • cup whole milk
  • 2/3 cup freshly grated Parmesan cheese
  • 1/2 cup freshly grated Mozzarella cheese
  • 2 large egg yolks , beaten
  • Salt and black pepper , to taste
Garnish:
  • 1/2 cup freshly grated Mozzarella Cheese
  • Dried parsley flakes
Instructions
  1. Prepare pasta shells according to package directions until pasta is al dente; drain and place pasta shells on baking sheet to cool, separating them so they don't stick together.
  2. While pasta is cooling, prepare Alfredo sauce by combining butter, garlic, heavy whipping cream and milk in a pan set on medium heat. Stir ingredients and bring them to a low simmer (do NOT boil). Place egg yolks in a bowl, beat until blended, then temper the eggs (this slowly raises the temp. of the egg yolks to prevent them from scrambling when they hit the simmering Alfredo sauce). To temper eggs, add a spoonful of the hot Alfredo sauce to the egg yolks, whisking as you add. Repeat process with 3-4 more spoonfuls, one at a time, whisking while adding. Slowly drizzle egg yolk mixture into the Alfredo sauce, whisking as you add. Whisk mixture well; remove pan from heat.
  3. Add 1/2 cup Mozzarella cheese and Parmesan cheese. Stir. Add salt and pepper; season to taste.
  4. In mixing bowl, combine chicken, cooked broccoli and 1/2 cup Alfredo sauce. Stir. Place a couple spoonfuls of Alfredo sauce in the bottom of a 9x13 cake pan. Place a large spoonful of the chicken/broccoli mixture into each shell. Place filled shells on top of sauce in pan.
  5. Spoon remaining sauce over the top of the shells; sprinkle with 1/2 cup mozzarella cheese.
  6. Bake (uncovered) at 350 degrees for 25 minutes. When done, the cheese sauce will be bubbling, and cheese will be melted on top. Remove pan to wire rack; let shells cool a minute before serving. Transfer shells to individual serving plates and spoon remaining Alfredo sauce over the top. Garnish with dried parsley flakes. Serve and enjoy!
Nutrition Facts
Chicken and Broccoli Alfredo Stuffed Shells
Amount Per Serving (1 serving)
Calories 561 Calories from Fat 360
% Daily Value*
Fat 40g62%
Saturated Fat 23g144%
Cholesterol 268mg89%
Sodium 525mg23%
Potassium 480mg14%
Carbohydrates 8g3%
Sugar 4g4%
Protein 41g82%
Vitamin A 1595IU32%
Vitamin C 29.3mg36%
Calcium 403mg40%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.

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EASY CHEESY Penne Pasta And Spinach Bake

This EASY CHEESY Penne Pasta Spinach Bake may not be the poster child for “Good-Looking” meals, but what it lacks in looks, it makes up for in TASTE! This meatless pasta dish, with three Italian cheeses, tastes wonderful, and is incredibly easy to prepare!EASY CHEESY Penne Pasta and Spinach Bake / The Grateful Girl Cooks!
I came up with this simple penne pasta spinach bake recipe one day while brainstorming what to make for dinner. After taking stock of what I had in my refrigerator and pantry, I decided to make this recipe using what I already had in the house. The results? A really good, SIMPLE to prepare meal!

Since I was creating a meal off the top of my head, I didn’t document the process too well with photos.  So these photos are just to give you an idea… trust me, the meal tastes a LOT better than it looks in these pictures.

How Is The Penne Pasta Spinach Bake Made?

The recipe is very straightforward.  Penne pasta is cooked and drained. Spaghetti sauce (your choice-homemade or store-bought), mozzarella, Parmesan, ricotta, garlic powder and fresh spinach are added and mixed in.

The penne pasta spinach bake is then placed into a 9×13 pan that has been sprayed with a non-stick spray.

EASY CHEESY Penne Pasta And Spinach Bake / The Grateful Girl Cooks!

The penne pasta spinach bake is then topped with additional mozzarella cheese and Parmesan cheese.

EASY CHEESY Penne Pasta And Spinach Bake / The Grateful Girl Cooks!

Time To Cook The Penne Pasta Spinach Bake!

Bake the pasta dish (covered with aluminum foil) for 20 minutes. Remove foil and continue baking for 5 more minutes (uncovered). That’s it!

Serve the penne pasta spinach bake hot… and enjoy! It may not be the most “appetizing” looking photo I’ve ever taken, but it really does taste GOOD!

EASY CHEESY Penne Pasta And Spinach Bake / The Grateful Girl Cooks!

Hope you will give this recipe a try! It is filling, filled with flavor, and is a cinch to prepare!  The leftovers were good, too!

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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Facebook page: The Grateful Girl Cooks!
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EASY CHEESY Penne Pasta And Spinach Bake / The Grateful Girl Cooks!

EASY CHEESY Penne Pasta And Spinach Bake
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 
Penne Pasta is baked with spaghetti sauce, three cheeses, and fresh spinach in this easy, tasty, and filling casserole.
Category: Casserole
Cuisine: Italian
Keyword: penne pasta spinach bake
Servings: 4 -6 servings
Calories Per Serving: 391 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 3/4 pound penne pasta
  • 16 ounces Marinara sauce (approx. - homemade or use a jar of sauce-need enough for 4 servings)
  • 1 cup grated mozzarella
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup Ricotta cheese
  • 1/2 teaspoon garlic powder
  • cups chopped fresh spinach
  • Additional Mozzarella and Parmesan cheese for topping casserole (approx.1/4 cup each)
Instructions
  1. Preheat oven to 350 degrees. Spray a 9x13 pan with non-stick spray.
  2. Cook pasta according to package directions. Drain. Place pasta in large mixing bowl.
  3. Add spaghetti sauce, mozzarella, Parmesan and ricotta cheeses, fresh chopped spinach, plus garlic powder. Stir into pasta until ingredients are fully coated and combined.
  4. Pour pasta into prepared 9x13 pan. Add additional mozzarella and Parmesan cheeses to top.
  5. Cover pan with aluminum foil and bake at 350 degrees for 20 minutes. Remove foil and cook for 5 more minutes. Remove pan from oven and serve pasta immediately.
Recipe Notes

Number of servings will depend on the size portion you serve.

Nutrition Facts
EASY CHEESY Penne Pasta And Spinach Bake
Amount Per Serving (1 serving)
Calories 391 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Cholesterol 38mg13%
Sodium 800mg35%
Potassium 472mg13%
Carbohydrates 48g16%
Fiber 3g13%
Sugar 5g6%
Protein 21g42%
Vitamin A 1385IU28%
Vitamin C 7.4mg9%
Calcium 357mg36%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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Easy Meatballs for Spaghetti

Learn how to make these yummy, quick and easy meatballs (serves 4) to go with your favorite pasta and Italian sauce, using only one pound of ground beef!Learn how to make these yummy, quick and easy meatballs (serves 4) to go with your favorite pasta and Italian sauce, using only one pound of ground beef!
I typically use Italian sausage links when I prepare spaghetti and sauce, but we also really enjoy our pasta with a fire roasted garlic marinara sauce and these easy meatballs, too!

Sometimes we just want spaghetti and meatballs- they really hit the spot! It’s completely easy to make 10-12 delicious Italian-seasoned meatballs using only one pound of hamburger meat and a few other readily available ingredients.

I’ve been making these easy meatballs for spaghetti this way for many, many years, and enjoy the minimal prep time involved!  You can even make a double batch of the meatballs and freeze them to use for another meal, which can save you precious time!  Here’s how easy it is to prepare them:

Prepare The Meatballs

In medium sized bowl, combine ground beef, salt, pepper, garlic powder, oregano, diced onion, and freshly grated Parmesan cheese. Mix well, to combine ingredients.

Ground beef is mixed with Parmesan cheese, spices and onions.
Using your (clean) hands, grab a portion of the meat mixture and form it into a ball, rolling it between your hands.  The ones I made were about 2 inches wide, so I was able to get 10 fairly good-sized easy meatballs out of one pound of meat.

If you make ’em just a tad smaller, you should be able to make 12 or more meatballs. Set the meatballs (once formed) onto a plate or wax paper.

Form the ground beef mixture into small balls before cooking.

Brown The Meatballs For Spaghetti

Heat 1 Tablespoon oil (vegetable or olive) in a large non-stick skillet on medium heat until oil and skillet are hot (but not smoking).  Add the meatballs carefully to the skillet. They should sizzle as they hit the hot oil.  Cook the meatballs until browned on the bottom, then carefully turn them over.

Continue to cook the meatballs until all sides are brown. They do NOT have to be completely cooked through – they will finish cooking in the sauce later. When done, transter the meatballs to paper towels to absorb the grease.

Browning easy meatballs in skillet.The meat is browned on all sides in skillet.
In a separate large saucepan, heat up spaghetti sauce (whatever kind of sauce you have on hand, whether it’s homemade or a purchased jar, just make sure you have enough sauce for 4 servings)!  Heat the sauce on medium-low.

Carefully add the meatballs to the sauce. Spoon sauce over the top of each meatball. Let the meatballs and sauce continue to cook (uncovered) on medium-low for about 25-30 minutes, occasionally spooning sauce over them as they cook.

Meatballs are placed in spaghetti sauce to finish cooking.Meatballs are covered with spaghetti sauce in pan to finish cooking.

When meatballs are about halfway through cooking time, cook spaghetti noodles in separate pan, according to package directions. Drain pasta.  When they are done (and pasta is finished cooking), remove meatballs from spaghetti sauce (keep warm).

Mix cooked, drained noodles with the hot spaghetti sauce.  Serve the pasta onto individual plates or into bowls. Spoon any leftover sauce onto pasta.  Top each serving with a few of these easy meatballs.  BOOM! Garnish with some finely grated Parmesan cheese, and serve!

Easy meatballs for spaghetti are served in white bowl, and are ready to eat.

This really is an economical and delicious classic meal, in which you can end up with 4 healthy sized portions using only one pound of ground beef!  Our oldest son popped in for a visit the day after I made this meal, and he enjoyed a big plate of leftover spaghetti and meatballs for lunch!  Yay for leftovers!

Hope you’ll give these easy meatballs 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!
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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Facebook page: The Grateful Girl Cooks!
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Author's signature

Easy Meatballs for Spaghetti
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
Learn how to make these yummy, quick and easy meatballs (serves 4) to go with your favorite pasta and Italian sauce, using only one pound of ground beef!
Category: Entree
Cuisine: Italian
Keyword: meatballs
Servings: 4 (3 meatballs per serving)
Calories Per Serving: 382 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 pound ground beef
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 1/2 cup diced white onion
  • 1/2 cup finely grated Parmesan cheese
  • 1 Tablespoon olive oil
  • Spaghetti noodles (enough for 4 servings)
  • Prepared Spaghetti Sauce (enough for 4 servings)
  • Additional finely grated Parmesan cheese , for garnish
Instructions
  1. In medium sized bowl, combine ground beef, salt, pepper, garlic powder, oregano, diced onion, and finely grated Parmesan cheese. Mix well to combine ingredients.
  2. Using clean hands, grab a portion of the meat mixture and form it into a ball, rolling it between your hands. You should be able to make 12 or more small meatballs. Set meatballs (once formed) onto a plate or wax paper.

  3. Heat 1 Tablespoon oil (vegetable or olive) in a large non-stick skillet. Heat on medium until oil and skillet are hot (but not smoking). Add meatballs. They should sizzle as they hit skillet. Cook until brown on bottom, then carefully turn over. Continue to cook until all sides are brown (meatballs do NOT have to be completely cooked through - they will finish cooking in sauce later). Transfer to paper towels to drain.

  4. In a separate large saucepan, heat up spaghetti sauce (enough sauce for 4 servings) on medium-low. Carefully add meatballs to sauce. Spoon sauce over the top of each meatball. Let meatballs and sauce continue to cook on medium-low for about 30 minutes, occasionally spooning more sauce over the meatballs as they cook.

  5. When meatballs are halfway through cooking time, cook spaghetti noodles in separate pan, according to package directions. Drain. When done, remove meatballs from spaghetti sauce (keep warm). Mix cooked, drained noodles with the hot spaghetti sauce. Serve up the pasta onto individual plates or into bowls. Spoon any leftover sauce onto pasta. Top each serving with 3 meatballs. Garnish with grated Parmesan cheese, and serve!

Recipe Notes

*Caloric calculation is for meatballs only (3 per serving). 

Nutrition Facts
Easy Meatballs for Spaghetti
Amount Per Serving (3 meatballs)
Calories 382 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 11g69%
Cholesterol 91mg30%
Sodium 558mg24%
Potassium 351mg10%
Carbohydrates 2g1%
Protein 24g48%
Vitamin A 110IU2%
Vitamin C 1.5mg2%
Calcium 164mg16%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Learn how to make these yummy, quick and easy meatballs (serves 4) to go with your favorite pasta and Italian sauce, using only one pound of ground beef!

 

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Chicken and Asparagus Risotto

Creamy chicken asparagus risotto, with Arborio rice, Parmesan cheese and mushrooms is a delicious, filling, “all in one” Italian inspired dish!Creamy chicken asparagus risotto, with Arborio rice, Parmesan cheese and mushrooms is a delicious, filling, "all in one" Italian inspired dish!

I recently made Chicken Asparagus Risotto for our dinner. And let me tell you… it tasted GOOD. Lip-smackin’ GOOD. Creamy Arborio rice, chicken breast, Parmesan cheese, asparagus and mushrooms all come together in this flavor-filled, delicious meal! We loved it!

I couldn’t get enough of this chicken asparagus risotto! Even the leftovers for lunch the next day were wonderful! If you love risotto, you might also enjoy my recipe for Mushroom Risotto with Pan-Seared Shrimp!

What Kind Of Rice Is Used To Make Chicken Asparagus Risotto?

Did you know that risotto is made with Arborio rice, which is shorter and fatter than most grains of rice?  Arborio rice is almost exclusively used to make risotto, which is a Northern Italian classic dish.

To put it into very basic terms, risotto is rice which has been cooked in broth or stock with other ingredients to a creamy consistency.  It is one of the most common ways of cooking rice, and let me tell you, risotto is DELICIOUS!

The recipe for making chicken asparagus risotto is pretty straightforward. If you do the prep work right at the beginning, then this chicken asparagus risotto is a breeze to put together.  I used some baked chicken leftovers, which also saved some prep time!

Prepare The Asparagus

The first thing you will need to do is remove the woody ends of the asparagus stalks, and discard. Cut each of the stalks into 2″ pieces.

Place asparagus pieces into 1 inch of simmering water in skillet, and cook on medium high heat until asparagus is fork-tender, adding more water, if needed (about 10 minutes). Once cooked, you will need to drain the asparagus.

Prepare the Mushrooms And The Chicken

While the asparagus cooks, lightly sauté sliced the mushrooms in butter until tender, in a separate pan.

Cut the chicken into small bite sized pieces and cook. You can boil, broil, or grill it OR use rotisserie chicken or  leftovers. I used leftover chicken from my recipe for Homemade Shake And Bake Chicken). Set aside the cooked asparagus, mushrooms and chicken pieces.

See NOTES section of printable recipe (below)for a quick way to cook chicken for this recipe.

Asparagus is cooked for risotto

Make The Risotto

Start the risotto by melting butter and olive oil in large saucepan over medium heat. Add chopped onion. Cook for 5 minutes, stirring the onions frequently.

Chopped onion is cooked in butter and olive oil for risotto

Add the Arborio rice to the cooked onions; stir frequently and continue cooking until the rice begins to turn a light golden brown color.

Arborio rice is added to cooked onions for risotto

Pour the white wine into the pan. Let this liquid come to a boil, then cook, stirring occasionally, until it has been absorbed into the rice.

White wine is added to risotto mixture in skillet

“Building In The Flavor” To The Risotto

Yes… the flavor is slowly “built in” to the risotto! Pour 1 cup of chicken stock (or broth) into pan. Stir the risotto frequently, and keep the heat at a medium simmer.  Continue cooking until almost all of the liquid has been absorbed, then add 1/4 cup more of the broth, stirring well.

Repeat this process (rice absorbs liquid, add 1/4 cup more liquid) until all the broth is gone.  This should take between 20 and 25 minutes. (By adding the broth a little bit at a time then cooking until it has been absorbed, it allows the rice to get really creamy. Don’t rush this step!)

Chicken broth is added to risotto mixture cooking in the skillet

Finishing The Chicken Asparagus Risotto

After you’ve added the last portion of broth, but just before it is fully absorbed, add the cooked asparagus and mushrooms to the risotto.

Continue cooking the risotto, letting the liquid finish being absorbed into the rice. When finished, the risotto should be creamy and tender.

Cooked asparagus and mushrooms added to risotto in skillet
Remove the pan from the heat.  Add the cooked chicken pieces to the creamy risotto. Now the chicken asparagus is looking good, and is close to being done!

Chicken breast chunks added to asparagus in creamy risotto
Now add the freshly grated Parmesan cheese to the chicken asparagus risotto. Stir well, to combine all the ingredients fully.  Take a bite, and lightly season with salt and pepper, to suit your taste.

Fresh grated Parmesan cheese is added to risotto

Serve The Chicken Asparagus Risotto!

Make sure everything is fully heated through, then dish up the chicken asparagus risotto onto individual plates or into bowls.

Garnish each serving with some finely grated Parmesan cheese and chopped fresh chives (or parsley), if desired. There you have it… chicken asparagus risotto!

Grab a fork, and prepare to be delighted! I really think you will love this creamy, flavor-filled chicken asparagus risotto!

Chicken asparagus risotto is served in white bowl

Chicken and asparagus risotto is garnished with Parmesan cheese and chives

Enjoy the creamy rice, chunks of chicken, Parmesan cheese, and the wonderful fresh asparagus in this comforting, filling dish. It truly tastes wonderful!  Sure hope you will consider trying this recipe for chicken asparagus risotto. We LOVE it, and hope you will, too!

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 great day!

Author's signatureRecipe Adapted From: http://www.thegratefulgirlcooks.com/mushroom-risotto-with-pan-seared-shrimp/

Chicken and Asparagus Risotto
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 
Creamy chicken asparagus risotto, with Arborio rice, Parmesan cheese and mushrooms is a delicious, filling, "all in one" Italian inspired dish!
Category: Entree
Cuisine: Italian
Keyword: chicken asparagus risotto
Servings: 3 -4 servings
Calories Per Serving: 539 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Add-ins:
  • 6-8 asparagus stalks (woody ends discarded, cut into 2 inch pieces), cooked until crisp-tender.
  • 2 pre-cooked lightly seasoned chicken breasts (baked, boiled, grilled,rotisserie), cut in 1-2" cubes.
  • 8 oz. package sliced mushrooms , (sautéed in 2 teaspoons butter)
For risotto:
  • 2 Tablespoons butter
  • 2 Tablespoons olive oil
  • 1 cup diced white onion
  • 1 cup Arborio rice (no substitutes)
  • 1/3 cup dry white wine
  • cups chicken stock (or broth)
  • 3/4 cup finely grated Parmesan cheese
  • Salt and Pepper , to taste
For garnish:
  • Additional Parmesan cheese
  • Fresh chives , sliced thin (may substitute chopped parsley, if desired)
Instructions
Do prep work first:
  1. Remove woody ends of the asparagus and discard. Cut remaining stalks into 2 inch pieces. Place asparagus pieces into 1 inch of simmering water in skillet, and cook on medium high heat until asparagus is fork-tender (about 10 minutes). Drain.
  2. While cooking asparagus, in separate pan lightly sauté sliced mushrooms in 2 teaspoons butter until tender.
  3. Cut and cook chicken into small bite sized pieces (boil, broil, grill OR use rotisserie chicken or leftovers. Set aside asparagus, mushrooms and cooked chicken.
To Prepare Risotto:
  1. Melt olive oil and butter in large saucepan over medium heat. Add chopped onion. Cook for 5 minutes, stirring frequently. Add Arborio rice to onions; stir constantly and cook until rice turns a light golden brown color. Add white wine. Let the liquid come to a boil, then cook until it has been absorbed into rice.
  2. Pour 1 cup of chicken stock (or broth) into pan. Stir frequently, and keep heat at a medium simmer. Continue cooking until almost all of the liquid has been absorbed, then add 1/4 cup more broth, stirring well. Continue this process (rice absorbs liquid, add 1/4 cup more liquid) until all broth is gone. This will take between 20 and 25 minutes. (By adding the broth a little bit at a time then cooking until it has been absorbed, it allows the rice to get really creamy. Don't rush this step!)
  3. After you've added the last portion of broth, but just before it's fully absorbed, add cooked asparagus and mushrooms and stir. Continue cooking, letting liquid finish being absorbed into rice. When finished, rice should be tender.
  4. Remove pan from the heat. Add cooked chicken to rice. Add freshly grated Parmesan cheese to rice. Stir to combine all ingredients. Taste, and lightly season with salt and pepper.
  5. Make sure everything is warm, then serve onto individual plates or bowls. Garnish with additional finely grated Parmesan cheese and chopped fresh chives (or parsley), if desired. Enjoy this chicken asparagus risotto!

Recipe Notes

If you do not have pre-cooked or leftover chicken, a quick way to get this done is to cut chicken breast into cubes, lightly season with salt and pepper, then quickly cook in a hot skillet (with a Tablespoon of olive oil) on medium-high heat. Will only take a few minutes.

Nutrition Facts
Chicken and Asparagus Risotto
Amount Per Serving (1 serving)
Calories 539 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 8g50%
Cholesterol 72mg24%
Sodium 623mg27%
Potassium 729mg21%
Carbohydrates 52g17%
Fiber 3g13%
Sugar 6g7%
Protein 29g58%
Vitamin A 535IU11%
Vitamin C 6.4mg8%
Calcium 230mg23%
Iron 3.7mg21%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Creamy chicken asparagus risotto, with Arborio rice, Parmesan cheese and mushrooms is a delicious, filling, "all in one" Italian inspired dish!

 

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Chicken, Parmesan & Spinach Gnocchi

Chicken Parmesan Spinach Gnocchi is an easy to make, 30 minute Italian dish with chicken, fluffy potato dumplings, Parmesan cheese sauce and spinach! Chicken Parmesan Spinach Gnocchi is an easy to make, 30 minute Italian entree with chicken, fluffy potato dumplings, Parmesan cheese sauce and spinach!
What do you get when you combine chicken, fluffy Italian potato dumplings, Parmesan cheese sauce and spinach into an easy meal? This recipe for Chicken Parmesan Spinach Gnocchi, that’s what… a simple, yet absolutely delicious entree!  If you’re a Vegetarian, you can simply leave the chicken out and still enjoy this wonderful dish!

I found the original recipe on Pinterest, and decided to fix it for dinner recently.  It was sooooo good!  This chicken parmesan spinach gnocchi recipe serves 4, and only takes about 30 minutes to prepare, from start to finish!

Talk about Italian comfort food! Whoa… the potato gnocchi are a classic Italian pasta, the chicken breast chunks provide protein, the creamy Parmesan sauce is amazing, and the fresh spinach used in the recipe would make even Popeye proud!

How To Make Chicken Parmesan Spinach Gnocchi

Here’s how simple this recipe is to prepare:  Cut 2 boneless, skinless chicken breasts into bite sized pieces. Lightly season with salt, pepper, and garlic powder.  Heat olive oil in skillet on medium high heat.

Once oil is hot, add chicken and cook 3-4 minutes, turning occasionally until cooked through.  Remove chicken from skillet; keep warm.

Chicken, Parmesan & Spinach Gnocchi / The Grateful Girl Cooks!Chicken, Parmesan & Spinach Gnocchi / The Grateful Girl Cooks!Cook The Gnocchi

Prepare gnocchi according to package directions. Basically, you add them to boiling water, cook, and when they float to the surface they are done.

This typically takes only a few minutes.  Drain the gnocchi. Set aside.

Chicken, Parmesan & Spinach Gnocchi / The Grateful Girl Cooks!Chicken, Parmesan & Spinach Gnocchi / The Grateful Girl Cooks!Prepare The Sauce

Place the empty pan back on the stove. Add butter to pan and heat on medium until melted. Add minced garlic and cook for 1 minute, stirring well.  Add flour; stir well to remove lumps and form a roux (thick paste).

Cook and stir for 30 seconds, just to “cook out” the raw flour taste. Add milk slowly to roux; stir or whisk it well to remove any remaining lumps. Cook this for 2-3 minutes only until the sauce has begun to thicken.

Chicken, Parmesan & Spinach Gnocchi / The Grateful Girl Cooks!
This is what the sauce will look like as it begins to thicken.

Chicken, Parmesan & Spinach Gnocchi / The Grateful Girl Cooks!
Add chopped fresh spinach; stir well.  Cook for 3-4 minutes until the sauce has thickened and spinach has wilted.  Add Parmesan cheese, then cooked chicken into sauce. Stir well to combine.

Add a bit more milk if the sauce is too thick. (I added about 1/4 cup additional milk).  Taste sauce, then season with additional salt and pepper, if necessary.

Chicken, Parmesan & Spinach Gnocchi / The Grateful Girl Cooks!

Add The Gnocchi And Serve

Remove the pan from the heat, and add cooked, drained gnocchi. Gently stir until all ingredients are combined.  If necessary, reheat through on low.

Serve the chicken parmesan spinach gnocchi immediately upon reaching desired heat.

Chicken, Parmesan & Spinach Gnocchi / The Grateful Girl Cooks!
Chicken, Parmesan & Spinach Gnocchi / The Grateful Girl Cooks!
I dished up the gnocchi onto individual serving plates, then garnished with a bit more grated Parmesan cheese (can never have too much Parmesan, right?). Serve, and enjoy this wonderful chicken dish! It’s creamy, has great flavor, and is delicious and filling!

If you enjoy this chicken parmesan spinach gnocchi, you will LOVE my “copycat” recipe for Olive Garden’s Chicken Gnocchi Soup or a recipe for Creamy Italian Sausage Gnocchi. They are both delicious, also!

Chicken, Parmesan & Spinach Gnocchi / The Grateful Girl Cooks!
I really hope you will consider making this chicken parmesan spinach gnocchi recipe. I think you will be surprised at just how simple it is to make, in such a short time.  Have a wonderful day… and be KIND as you journey through this 24 hours you’ve been given!

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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Facebook page: The Grateful Girl Cooks!
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Recipe Adapted From:  http://www.lifeasastrawberry.com/parmesan-spinach-gnocchi/

Chicken, Parmesan & Spinach Gnocchi
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Chicken Parmesan Spinach Gnocchi is an easy to make, 30 minute Italian entree with chicken, fluffy potato dumplings, Parmesan cheese sauce and spinach!

Category: Entree
Cuisine: Italian
Keyword: chicken parmesan spinach gnocchi
Servings: 4 servings
Calories Per Serving: 478 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 chicken breasts (boneless, skinless)
  • Salt , pepper and garlic powder (to lightly season chicken)
  • 1 Tablespoon olive oil
  • 16 ounces potato gnocchi (found in pasta section)
  • 2 Tablespoons butter
  • 1 clove garlic , minced
  • 2 Tablespoons all purpose flour
  • cups milk
  • 3 cups fresh spinach , chopped
  • Additional salt/pepper and milk , if necessary
  • 1 cup finely shredded Parmesan cheese (plus more for garnish, if desired)
Instructions
  1. Cut chicken into bite sized pieces. Lightly season with salt, pepper, and garlic powder. Heat olive oil in skillet on medium high heat. Once oil is hot, add chicken and cook 3-4 minutes, turning occasionally until cooked through. Remove chicken from skillet and keep warm.
  2. Prepare gnocchi according to pkg. directions (add to boiling water, cook, and when they float to surface they're done - 3-4 minutes). Drain gnocchi. Set aside. Place empty pan back on stove.
  3. Add butter to pan; heat on medium until melted. Add minced garlic; cook for 1 minute, stirring well. Add flour; whisk well to remove lumps and form a roux (thick paste). Cook and stir for 30-60 seconds to "cook out" flour taste. Add milk slowly to roux; stir well. Cook for 2-3 minutes only until sauce has begun to thicken.
  4. Add chopped spinach; stir well. Cook for 3-4 minutes until sauce has thickened and spinach has wilted. Add Parmesan cheese, then add cooked chicken to sauce. Stir well. Add a bit more milk if sauce is too thick. Taste sauce; season with additional salt and pepper, if necessary.
  5. Remove pan from heat; add cooked and drained gnocchi. Gently stir until all ingredients are combined. If necessary, reheat through on low. Serve immediately upon reaching desired heat.
  6. Serve, garnishing each portion with grated Parmesan cheese. Enjoy!
Nutrition Facts
Chicken, Parmesan & Spinach Gnocchi
Amount Per Serving (1 serving)
Calories 478 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 9g56%
Cholesterol 71mg24%
Sodium 950mg41%
Potassium 468mg13%
Carbohydrates 48g16%
Fiber 3g13%
Sugar 4g4%
Protein 29g58%
Vitamin A 2640IU53%
Vitamin C 7.3mg9%
Calcium 436mg44%
Iron 5.3mg29%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Chicken Parmesan Spinach Gnocchi is an easy to make, 30 minute Italian entree with chicken, fluffy potato dumplings, Parmesan cheese sauce and spinach!

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Veggie Lasagna Rollups

Veggie Lasagna Rollups are a simple, but delicious meatless dish. Noodles are filled with 4 cheeses, veggies, rolled and topped with marinara sauce.Veggie Lasagna Rollups are a simple, but delicious meatless dish. Noodles are filled with 4 cheeses, veggies, rolled and topped with marinara sauce.

I am occasionally on the lookout for ideas for “meatless” meals, since one of our sons is a vegetarian.  It’s fun finding new recipes we can enjoy together when he comes for dinner.

Recently I came up with this simple recipe for Veggie Lasagna Rollups, after raiding my pantry and refrigerator for ingredients.

Here’s what I came up with:  Use lots of veggies and cheeses inside a rolled up lasagna noodle, then top with an Italian flavored pasta sauce, and bake.

Veggie lasagna rollups sounded simple enough, and the recipe I ended up with had lots of flavor and tasted great!

Here’s How To Make Veggie Lasagna Rollups

Melt butter in large skillet. Add chopped veggies (yellow and green bell peppers, onion, spinach, and mushrooms). Saute until crisp-tender, then set the skillet aside.

Chopped vegetables are cooked to add to veggie lasagna rollups.

Cook the lasagna noodles according to package instructions.

When done cooking, remove noodles carefully and drain, then lay pasta flat on work surface and blot dry with a paper towel.

Lasagna noodles for veggie lasagna rollups are cooked according to package directions.

Cooked lasagna noodles are drained then laid in strips.

In a bowl, stir together cream cheese, ricotta, Parmesan cheese, and garlic powder until fairly smooth. Reserve and set aside 1/4 of the cheese mixture to add to the top of the lasagna noodles prior to baking.

Spoon a layer of remaining cheese mixture down the middle of each noodle, lengthwise. Try to leave about a half inch on either side of noodle clear.

Once noodles have cheese layer, evenly divide the cooked veggies down each noodle.  Top with a bit of grated Mozzarella cheese.  Repeat process for each lasagna noodle.

Filling for veggie lasagna rollups is placed onto each lasagna noodle.

Spread Italian pasta sauce on the bottom of a large baking dish (enough to lightly cover bottom of dish).  Roll each one of the lasagna noodles up, beginning at the short end.

Place lasagna rollups seam side down in the baking dish. Spoon reserved cheese mixture over tops of lasagna rollups.

Veggie Lasagna Rollups are rolled, then placed on sauce, and topped with more sauce.

Pour pasta sauce over tops and sides of rollups until covered (I used a can of Italian spaghetti sauce for simplicity).

Top the sauce with additional grated Mozzarella cheese and grated Parmesan cheese.

Veggie Lasagna Rollups are covered with marinara sauce and grated Parmesan cheese.

Bake lasagna rollups in a preheated 350 degree oven for approximately 20-25 minutes, or until cheese and sauce are bubbly, and dish is heated through.

Veggie Lasagna Rollups are baked in oven before serving.
Remove dish from oven. Let it cool for just a minute, then carefully lift each rollup out of dish with a spatula and place onto individual serving plates.  Here’s a sideview of what it looked like once cooked and on the plate.

It’s a simple, meatless yet tasty veggie and cheese filled Italian lasagna treat.  The recipe makes 8 veggie lasagna rollups. Depending on how hungry you are, you can either get 4 servings (2 per person) or 8 servings (1 per person).

Each of the Veggie Lasagna Rollups are served hot, on a plate.

Hope you will consider trying this recipe for veggie lasagna rollups. Make it your own by adding any other veggies of your choice to the mix, as well.

AND…if you want to add meat… simply brown some crumbled Italian sausage and add to the veggie mixture – whatever works best for you!  Have a great day, friends.

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

Veggie Lasagna Rollups
Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
 

Veggie Lasagna Rollups are a simple, but delicious meatless dish. Noodles are filled with 4 cheeses, veggies, rolled and topped with marinara sauce.

Category: Entree
Servings: 8 rollups
Calories Per Serving: 419 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 ounces cream cheese (at room temp)
  • 16 ounces ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 2 Tablespoons butter
  • 1 cup yellow bell pepper , chopped
  • 1 cup green bell pepper , chopped
  • 1 cup yellow onion , chopped
  • 1 small package frozen spinach , thawed and drained really well
  • 7-8 mushrooms , chopped
  • 8 uncooked lasagna noodles
  • cups grated mozzarella cheese
  • 2 cups spaghetti sauce (prepared canned marinara)
  • Additional grated mozzarella and Parmesan (for sprinkling on top of rollups before baking)
Instructions
  1. Melt butter in large skillet. Add chopped veggies (yellow and green bell peppers, onion, spinach, and mushrooms). Saute until crisp-tender. Set skillet aside.
  2. Cook lasagna noodles according to package instructions. When done, remove noodles carefully and drain; lay pasta flat on work surface and blot dry with a paper towel.
  3. In a bowl, stir together cream cheese, ricotta, Parmesan cheese, and garlic powder until fairly smooth. Reserve and set aside 1/4 of cheese mixture to add to top of lasagna noodles prior to baking. Spoon a layer of remaining cheese mixture down the middle of each noodle, lengthwise, leaving about a half inch clear around edges of noodle.
  4. Evenly distribute cooked veggies down each noodle. Top with a bit of grated Mozzarella cheese. Repeat process for each lasagna noodle.
  5. Spread Italian pasta sauce on bottom of a large baking dish (enough to lightly cover bottom of dish). Roll each of the lasagna noodles up, beginning at short end. Place seam side down in baking dish. Spoon reserved cream cheese mixture over top of each rollup.
  6. Pour marinara sauce over tops and sides of rollups until covered. Top with additional grated Mozzarella cheese and Parmesan cheese (as much as you wish).
  7. Bake in preheated 350 degree oven for approximately 20-25 minutes, or until cheese and sauce are bubbly, and dish is heated through.
  8. Remove dish from oven. Let cool for 1-2 minutes, then carefully lift each rollup out of dish with a spatula and place onto individual serving plates.
Recipe Notes

The recipe makes 8 rollups, so depending on how hungry you are, you can either get 4 servings (2 per person) or 8 servings (1 per person).
Fresh baby spinach can be substituted for frozen (I was using what I had on hand).

Nutrition Facts
Veggie Lasagna Rollups
Amount Per Serving (1 rollup)
Calories 419 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 12g75%
Cholesterol 70mg23%
Sodium 785mg34%
Potassium 560mg16%
Carbohydrates 33g11%
Fiber 2g8%
Sugar 6g7%
Protein 24g48%
Vitamin A 1055IU21%
Vitamin C 55.3mg67%
Calcium 495mg50%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Veggie Lasagna Rollups are a simple, but delicious meatless dish. Noodles are filled with 4 cheeses, veggies, rolled and topped with marinara sauce.

 

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Shrimp And Penne Pasta Alfredo

Shrimp Penne Pasta Alfredo features lightly seasoned, pan-seared shrimp served on a bed of pasta in a creamy Parmesan alfredo sauce. This dish is easy and delicious!Shrimp Penne Pasta Alfredo features lightly seasoned, pan-seared shrimp served on a bed of pasta in a creamy Parmesan alfredo sauce. Easy and delicious!
We really love this shrimp pasta meal!  It tastes WONDERFUL! Guess what? Shrimp and Penne Pasta Alfredo is not only delicious to eat, it’s EASY to prepare in UNDER 30 minutes!!

Over 30 years ago a friend in Southern California named Lona told me how to make a quick alfredo sauce. I’ve made alfredo sauce that exact same way ever since.

This recipe for shrimp penne pasta alfredo, (w/ penne pasta AND pan-seared shrimp) is just one of the variations I have made through the years.  The shrimp in this dish is lightly sprinkled with Cajun spices, but you can easily substitute your own Italian spices, if desired.

The alfredo sauce takes only minutes to prepare while the pasta is cooking, so the entire dish can be ready to go in under 30 minutes! And trust me… shrimp penne pasta alfredo is EASY to prepare… and quite yummy.

How To Make Shrimp Penne Pasta Alfredo

Bring large pot of water to boil. Cook the penne pasta according to the package directions.

While the pasta is cooking, lightly sprinkle Cajun seasoning onto peeled, deveined large shrimp (21-25 per pound).

NOTE: You can substitute seasoning of your choice, such as garlic powder, Italian seasoning, etc., if you want.

In a large skillet, heat the olive oil on medium heat.  Once oil is hot (but not smoking), add shrimp. Cook the shrimp about 2 minutes per side, until pink and fully cooked. When done, remove shrimp from skillet and keep it warm.

Shrimp is pan-seared in skillet for Shrimp Penne Pasta Alfredo.

Making The Alfredo Sauce

To save time, make the alfredo sauce while the pasta is cooking. Start the sauce by melting a cube of butter (1/2 cup) in a large skillet.

Butter is melted to make sauce for Shrimp Penne Pasta Alfredo.

Add 1½ cups heavy whipping cream to the melted butter. Stir to combine the butter and whipping cream. Grate 1½ cups of fresh Parmesan cheese directly into the sauce (you can add more Parmesan, if desired).

Whisk the sauce well to combine ingredients.  Cook the alfredo sauce on medium-low heat (stirring constantly) until the Parmesan cheese has melted, sauce has thickened, and is hot. Do not let sauce come to a boil.

Taste test the sauce; season with a tiny bit of garlic powder, salt and pepper, if desired. 

Grated, fresh Parmesan cheese is added to sauce for Shrimp Penne Pasta Alfredo.

When the penne pasta is finished cooking, drain it well, then add it to the skillet with the thickened, hot Alfredo sauce.

Hot, cooked pasta is added to sauce for Shrimp Penne Pasta Alfredo.

Stir again, to fully mix pasta and sauce. Heat on low until the sauce and pasta are hot and fully mixed together.

Penne pasta is coated with Alfredo sauce before adding shrimp.

To Serve Shrimp Penne Pasta Alfredo

Place a portion of the hot penne pasta alfredo onto each individual serving plate. Top each portion with several of the pan-seared shrimp.

Garnish the dish with dried parsley and additional grated Parmesan cheese (if desired). Serve the shrimp penne pasta alfredo hot.

Shrimp Penne Pasta Alfredo is served on plate, with green salad.

See how easy it is to make this meal? In hardly any time at all, you’ve made a delicious shrimp penne pasta alfredo dinner!

Hope you will consider making this delicious meal for yourself… and those you love!  Blessings~

Looking For More Shrimp Recipes?

You can find all my shrimp recipes in the Recipe Index, located at the top of the page. A few favorites include:

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

Shrimp And Penne Pasta Alfredo
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Shrimp Penne Pasta Alfredo features lightly seasoned, pan-seared shrimp served on a bed of pasta in a creamy Parmesan alfredo sauce. Easy and delicious!
Category: Entree
Cuisine: Italian
Keyword: shrimp penne pasta alfredo
Servings: 4 servings
Calories Per Serving: 664 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 pound shrimp (21-25 count per pound), shelled/deveined
  • Cajun seasoning (or seasoning of your choice: garlic powder, Italian seasoning, etc.)
  • 1 Tablespoon olive oil
  • 1 cube butter
  • cups heavy whipping cream
  • Approximately 1½ cups grated Parmesan cheese (add more to taste, if desired)
  • Season lightly with garlic powder , salt & black pepper, to taste
  • 1/2 pound penne pasta , cooked per package instructions
  • Dried parsley and/or additional grated Parmesan cheese for garnish (if desired)
Instructions
  1. Prepare penne pasta according to package instructions. While pasta is cooking, prepare the sauce and the shrimp.
To Make Alfredo Sauce:
  1. Melt butter in medium skillet. Once melted, pour in heavy whipping cream. Stir to combine. Cook on medium-low until heated through (but not boiling). Add grated Parmesan cheese to saucepan. Stir well, to combine. Continue cooking until cheese melts, and mixture thickens (but is NOT boiling). Taste and add additional Parmesan cheese (you can't get too much!) for thicker sauce and additional flavor. Season very lightly with garlic powder, salt and pepper. Keep sauce warm while you prepare the shrimp (or can cook both at the same time if multi-tasking).
To cook shrimp:
  1. Heat olive oil on medium-high heat in large skillet.
  2. Lightly sprinkle shelled/deveined shrimp with Cajun seasoning. Stir to combine. When oil in skillet is hot, add shrimp. Cook shrimp for about 2 minutes per side, until pink and cooked through. Set aside and keep warm.
To Serve:
  1. When pasta is done, drain. Add drained penne to skillet with hot Alfredo sauce , and mix well to fully coat pasta with sauce. Place a serving of hot pasta on individual plates. Top with 4-5 cooked shrimp.
  2. Garnish with dried parsley and additional Parmesan cheese, if desired. Serve and enjoy!
Recipe Notes

Fresh grated Parmesan is the best choice, but if all you have available is the "Green Container" shaker can of Parmesan cheese, by all means use it!

Nutrition Facts
Shrimp And Penne Pasta Alfredo
Amount Per Serving (1 serving)
Calories 664 Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 21g131%
Cholesterol 408mg136%
Sodium 920mg40%
Potassium 284mg8%
Carbohydrates 44g15%
Fiber 1g4%
Sugar 1g1%
Protein 32g64%
Vitamin A 1310IU26%
Vitamin C 5.2mg6%
Calcium 234mg23%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Shrimp Penne Pasta Alfredo features lightly seasoned, pan-seared shrimp served on a bed of pasta in a creamy Parmesan alfredo sauce. Easy and delicious!

 

 

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Pasta With Italian Sausage, Sun-Dried Tomatoes And Summer Squash

Pasta with Italian Sausage is a delicious meal, with seasoned spaghetti noodles topped with sun-dried tomatoes, onion, basil and summer squash.Pasta with Italian Sausage is a delicious meal, with seasoned spaghetti noodles topped with sun-dried tomatoes, onion, basil and summer squash.

Recently I created a recipe for pasta with Italian sausage. I used 2 Italian sausages that I scavenged out of our freezer, added summer squash from our garden, and some sun-dried tomatoes (packed in oil) from our garden, as well, so it certainly wasn’t a budget buster!

But this dish WAS packed with great flavor! I made the sausage topping while the pasta was cooking, so the entire meal was quick to put together!

How To Make Pasta with Italian Sausage

Begin by cooking pasta according to the package directions. While the pasta was cooking, I cooked the ingredients for the “sauce” in my trusty large skillet.

The ingredients for the pasta "sauce" are cooked in a skillet.

These ingredients include Italian sausage, onion, green peppers, yellow squash, sun-dried tomatoes, basil, minced garlic, and spices.

The Italian sausage and veggies are cooked until done.

When done, I drained off the little amount of grease (from the Italian sausage) from the skillet. Good riddance!

The grease from the skillet is drained off once the Italian sauce is cooked.

For this recipe for pasta with Italian sausage I used spaghetti, but any pasta would work just fine!

Season the Cooked Pasta

When done, I drained pasta (don’t rinse), then put it back in the pan. The hot pasta was tossed with butter, olive oil, Parmesan cheese, oregano, and garlic powder. I then added salt and pepper, to taste.

Pasta With Italian Sausage features buttered, seasoned spaghetti noodles.

Serve The Pasta with Italian Sausage

Divide the hot, seasoned pasta into serving dishes. Top with the Italian sausage mixture. Generously sprinkle pasta with additional Parmesan cheese, to finish.

The finished pasta with Italian sausage is sprinkled with Parmesan and served in a white bowl.

Grab a fork, and enjoy this tasty pasta with Italian sausage dish! Looks pretty good, and tastes very good! The best part? Made in about 20 minutes!

A slice of buttered sourdough bread is served along with the pasta with Italian sausage.

Hope you enjoy this delicious pasta with Italian sausage! I made it up as I went along (which is ALWAYS an adventure!), but was quite pleasantly surprised at how delicious it was… full of flavor!  My husband and I LOVED this simple meal.  Have a great day, friends.

Looking For More PASTA Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few favorite pasta recipes include:

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: My hungry brain.

Pasta With Italian Sausage, Sun-Dried Tomatoes And Summer Squash
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Pasta with Italian Sausage is a delicious meal, with seasoned spaghetti noodles topped with sun-dried tomatoes, onion, basil and summer squash.
Category: Entree
Cuisine: Italian
Keyword: pasta with Italian sausage
Servings: 2 servings
Calories Per Serving: 1187 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Pasta "Sauce":
  • 1 Tablespoon olive oil
  • 2 Italian sausages , casing removed
  • 1/4 cup chopped brown onion
  • 1/3 cup chopped green peppers
  • 1/2 cup chopped yellow squash
  • 1/3 cup chopped sun-dried tomatoes (packed in oil)
  • 2 Tablespoons fresh basil leaves , chopped
  • 1 Tablespoon minced garlic
  • 1/4 teaspoon dried oregano
For Pasta:
  • 8 ounces pasta (½ pound)- I used spaghetti noodles, cooked and drained
  • 2 Tablespoons butter
  • 2 Tablespoons olive oil
  • 2 Tablespoons shredded Parmesan cheese
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • Salt and Pepper , to taste
  • Additional shredded Parmesan cheese (for garnish)
Instructions
  1. Bring large pot of salted water to a boil (for pasta). When fully boiling, add pasta and cook per package instructions.
  2. While pasta is cooking, prepare the "sauce", by heating olive oil on medium high in large skillet. Add crumbled Italian sausage, chopped onion, green peppers, yellow squash, sun-dried tomatoes, basil, oregano and minced garlic. Cook for approx. 7-8 minutes, until done. Drain any grease from pan. Keep warm.
  3. When pasta is done cooking, drain, then return to pan. While pasta is hot, add butter, olive oil, Parmesan cheese, oregano, garlic powder, and salt and pepper, to taste. Toss well, to combine.
  4. Place seasoned pasta in serving bowls. Top with hot sausage mixture.
  5. Garnish (liberally) with additional shredded Parmesan cheese. Serve and enjoy!
Nutrition Facts
Pasta With Italian Sausage, Sun-Dried Tomatoes And Summer Squash
Amount Per Serving (1 g)
Calories 1187 Calories from Fat 657
% Daily Value*
Fat 73g112%
Saturated Fat 24g150%
Cholesterol 119mg40%
Sodium 1055mg46%
Potassium 999mg29%
Carbohydrates 97g32%
Fiber 5g21%
Sugar 5g6%
Protein 35g70%
Vitamin A 885IU18%
Vitamin C 49.5mg60%
Calcium 122mg12%
Iron 3.7mg21%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Pasta with Italian Sausage is a delicious meal, with seasoned spaghetti noodles topped with sun-dried tomatoes, onion, basil and summer squash.

 

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Sun Dried Tomato, Spinach & Cheese Stuffed Chicken Breasts

Stuffed chicken breasts, filled with spinach, mozzarella cheese and sun-dried tomatoes are lightly seared, then baked, in this easy dish!Stuffed chicken breasts, filled with spinach, mozzarella cheese and sun-dried tomatoes are lightly seared, then baked, in this easy dish!
Today I am happy to share and recommend a unique and delicious recipe I found on Pinterest for stuffed chicken breasts. YUM.

How can you go wrong with Italian seasoned, pan-seared (then baked) chicken breasts, stuffed full of fresh baby spinach, sun-dried tomatoes, AND ooey, gooey mozzarella cheese? I mean, really… how could this NOT taste good? Here’s how to make them.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Stuffed Chicken Breasts

The first thing you will need to do is mix up the Italian “dressing” in a small bowl. This will only take a minute or less.

An Italian seasoned "dressing" is mixed together before applying to chicken.
This is what it will look like once combined… it’s a bit thicker than a normal dressing or sauce.

The seasoning sauce is fairly thick before it is brushed onto chicken.

Prepare The Chicken Breasts For Stuffing

Carefully cut a “pocket” into each of the chicken breasts. Slice deep into each chicken breast (horizontally), but DO NOT cut all the way through the chicken breast! After cutting, they should be able to open almost all the way (like this, shown below).

Boneless chicken breasts are cut almost all the way through, forming a pocket.
Cover the chicken breasts inside and out with the Italian “dressing”. A pastry brush works well for this.

Sauce is brushed onto all sides of the chicken breasts.

Creating The Stuffed Chicken Breasts

Stuff one half of each chicken breast with thinly sliced sun-dried tomatoes (oil-packed). I was lucky to be able to use the sun-dried tomatoes packed in olive oil that I grew in our garden, dehydrated, then packed in oil last Fall! You can find jars of sun-dried tomatoes (oil-packed) in most grocery stores nowadays.

Sun dried tomatoes are placed on one side of the chicken breast.
Place the slices of mozzarella cheese on top of the tomatoes.

Mozzarella cheese slices are placed on top of sun dried tomatoes.
Top the mozzarella slices with a handful of fresh baby spinach leaves. Whoo Hoo… they’re almost done now!

Baby spinach leaves are added to the stuffed chicken breasts.

Seal Up Then Brown The Chicken

Now close the chicken breasts up, stuffing as much as you can into each piece. Secure the chicken breast, top to bottom, with several toothpicks to hold it all together. I used 3 toothpicks for each one, putting them in at a diagonal.

Heat olive oil in an OVENPROOF skillet until really hot. Carefully add the stuffed chicken breasts and cook for 2-3 minutes per side, until each side is seared golden brown in color.

Secured with toothpicks, the stuffed chicken breasts are pan seared in hot oil.

Oven Time!

After browning both sides of the stuffed chicken breasts, place the skillet (and chicken) into a preheated 350 degree oven. Cook the chicken for 15-18 minutes for small and medium breasts.

Larger chicken breasts will need to cook a few minutes longer). This is what they will look like when you remove the skillet from the oven.  Lots of gooey cheese and juices!

After baking the stuffed chicken breasts are browned, and oozing with melted cheese.

Serve The Stuffed Chicken Breasts

Place the chicken onto individual serving plates, and for goodness sake… REMOVE THE TOOTHPICKS!!! (Just sayin’ – no one wants to bite into a toothpick now, do they?) Spoon a bit of the sauce and/or melted cheese over the top of each chicken breast, and SERVE!  Doesn’t that look GOOD?

A serving of the stuffed chicken breast, on a plate.

I cut this one in half so you can see what the inside looks like! Pretty sure that you’re gonna like this chicken dish. It is really good!

Once cut, you can see the layers of stuffing in each piece of chicken.

I hope you will consider trying this wonderful chicken recipe… we really enjoyed it!  Have a blessed day, and thank you for stopping by. I hope you will come back again soon.

Looking For More CHICKEN Recipes?

You can find all of my chicken recipes in the Recipe Index, located at the top of the page. I have LOTS of them you will enjoy, 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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Recipe Source: http://www.recipetineats.com/sun-dried-tomato-spinach-cheese-stuffed-chicken-breast/

Sun Dried Tomato, Spinach & Cheese Stuffed Chicken Breasts
Prep Time
15 mins
Cook Time
18 mins
Total Time
33 mins
 

Stuffed chicken breasts, filled with spinach, mozzarella cheese and sun-dried tomatoes are lightly seared, then baked, in this easy dish!

Category: Dinner, Entree
Cuisine: American
Keyword: stuffed chicken breasts
Servings: 2 servings
Calories Per Serving: 439 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For The Italian "Dressing":
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon white wine vinegar (may substitute lemon juice, if desired)
  • 1/2 teaspoon sugar
  • 2 teaspoons olive oil
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon red pepper flakes
For Chicken:
  • 2 small or medium boneless , skinless chicken breasts
  • 1/2 cup sun-dried tomatoes (oil packed), drained and cut into thin strips
  • 4 slices mozzarella cheese (2 per chicken breast to cover)
  • Handful of fresh baby spinach leaves
  • 2 teaspoons olive oil (for pan-searing)
Instructions
  1. Preheat oven to 350 degrees F (180C).

  2. Mix Italian "dressing" ingredients in a small bowl until combined.
  3. Slice a pocket in each chicken breast. Cut far into each breast (horizontally), but do not slice all the way through. Cover the chicken breasts inside and out with the Italian "dressing". I used a pastry brush.

  4. Stuff one half of each piece of chicken with a layer of sun-dried (and drained) tomatoes. Cover tomatoes with mozzarella cheese slices, then cover cheese with baby spinach leaves. Try to get as much of the filling stuffed inside of the chicken as you can. Use toothpicks to hold each piece together. I used 3 toothpicks for each breast, and inserted them through at an angle.
  5. Heat oil on medium-high in an ovenproof skillet until very hot. Carefully place the chicken breasts into hot skillet. Sear them (without moving them) for 2-3 minutes, then carefully turn over and repeat with other side, until golden brown on both sides.
  6. Place skillet with chicken into preheated oven. Continue cooking for 15-18 minutes. Larger breasts may take a couple minutes longer (it may also take a bit longer if you are cooking more than 4 breasts at a time).
  7. Remove from oven. Place chicken onto individual serving plates. REMOVE TOOTHPICKS. Spoon up some of the juices, and melted mozzarella cheese; place on top of chicken. Serve & enjoy!
Recipe Notes

If you are using really large chicken breasts, you can cut them in half once done, and you will end up with 4 decent sized portions (budget stretcher 101)

Nutrition Facts
Sun Dried Tomato, Spinach & Cheese Stuffed Chicken Breasts
Amount Per Serving (1 piece)
Calories 439 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 9g56%
Cholesterol 117mg39%
Sodium 660mg29%
Potassium 1487mg42%
Carbohydrates 19g6%
Fiber 4g17%
Sugar 12g13%
Protein 41g82%
Vitamin A 2210IU44%
Vitamin C 16.3mg20%
Calcium 345mg35%
Iron 3.9mg22%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Stuffed chicken breasts, filled with spinach, mozzarella cheese and sun-dried tomatoes are lightly seared, then baked, in this easy dish!

 

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Chicken Thigh Osso Bucco

Chicken Thigh Osso Bucco is a delicious twist on an Italian classic. Braised in white wine, chicken stock & veggies, it’s served on mashed potatoes or polenta!Chicken Thigh Osso Bucco is a delicious twist on an Italian classic. Braised in white wine, chicken stock & veggies, it's served on mashed potatoes or polenta!

I enjoy searching for and finding new recipes to make for our family and friends. It’s especially fun when I stumble onto a recipe, make it, and enjoy it so much that I KNOW it will be made over and over again. Such is the case with this recipe for Chicken Thigh Osso Bucco!

What Exactly IS Osso Bucco?

Before making this dish, I had to find an answer to one truly important question. Exactly WHAT IS OSSO BUCCO in the first place?

Well, here’s the answer! In Italian “osso bucco” means “bone with a hole”, and refers to the typical way this recipe is prepared – with veal shanks. Veal shanks have a bone filled with bone marrow in the center of the meat, therefore that is how it got the name. Makes sense, right?

Chicken Thigh Osso Bucco

THIS recipe uses chicken thighs (bone in, skin on) instead of veal shanks, but the method of cooking is virtually the same. The meat braises for almost an hour in liquid, which results in a very tender piece of chicken.

This recipe for chicken thigh osso bucco originally was featured on the television show “The Chew”, and was prepared by host Clinton Kelly. I stumbled upon a slight adaptation of that recipe on another website, and that is the version I used to make this delicious dinner!

Chicken thigh osso bucco is served on top of creamy mashed potatoes (or polenta, if that’s your preference). The dish smells fabulous, and tastes fabulous!

How To Prepare Chicken Thigh Osso Bucco

Here’s how you prepare this dish: *Note: original recipe calls for 8 chicken thighs. I used 4 since I was only cooking for two people, but kept everything else in recipe the same.

Chicken thighs are first dredged in flour to coat, then seasoned with salt and pepper.

Chicken thighs coated in flour for chicken thigh osso bucco.

Heat olive oil in a large stock pot. Add the floured chicken thighs to the hot oil, then sear the meat on both sides, until golden brown.

Thighs are seared in pan for chicken thigh osso bucco.

Once chicken is browned on both sides (but not cooked all the way through), transfer it to a plate or wire rack. Let it rest.

4 pan-seared chicken thighs, for chcken thigh osso bucco, on wire rack.

Place the diced carrots and onions into the same pan you cooked the chicken thighs in (do not clean pan). Cook for several minutes, stirring occasionally until the veggies have softened.

Diced carrots and onions cooked in large saucepan, for chicken thigh osso bucco.

Add garlic, tomato paste, white wine, chicken stock, rosemary and thyme to the veggies in the pan. Stir, to mix these ingredients together.

Continue to cook until the liquid has reduced by about half.

Sauce is cooking for chicken thigh osso bucco dish.

Once the liquid is reduced by about half, add the chicken thighs back into the pan. Put a lid on the pan.

Continue to simmer the chicken on low for about 45-50 minutes, until the chicken thigh osso bucco is cooked all the way through.

Chicken pieces for chicken thigh osso bucco, are added to sauce, to bake.

To Serve Chicken Thigh Osso Bucco

To serve, place the chicken thigh osso bucco on top of creamy mashed potatoes (or polenta). Spoon some of the leftover sauce and veggies over the top of the chicken.

Chicken Thigh Osso Bucco served on top of potatoes, with broccoli on the side.

That’s it!  Chicken Thigh Osso Bucco is easy to make, fabulous tasting, and very filling! It also looks pretty good on the plate, right? YUM!

The chicken thigh osso bucco is very tender, and will be incredibly easy to cut. I think you will LOVE it!

Chicken thigh osso bucco served on top of mashed potatoes.

I really hope you will consider making this chicken thigh osso bucco. It is absolutely delicious, and will definitely be making it again!

Have a wonderful day… praying we will all seek to be an encourager to someone who might need it today.

Looking For More Chicken Recipes?

There are LOTS of chicken recipes on my website. You can check them out using the Recipe Index at the top of the page. Some of our favorites include:

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://dinnerthendessert.com/clinton-kelleys-chicken-thigh-osso-bucco/

Chicken Thigh Osso Bucco
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 

Chicken Thigh Osso Bucco is a delicious twist on an Italian classic. Braised in white wine, chicken stock & veggies, it's served on mashed potatoes or polenta!

Category: Entree
Cuisine: Italian
Keyword: chicken thigh osso bucco
Servings: 8 servings
Calories Per Serving: 327 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 8 chicken thighs
  • 1/2 cup all purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • olive oil (enough to cover bottom of pan)
  • 1 brown onion (diced)
  • 1 large carrot (peeled, sliced, cut into quarters)
  • 2 cloves garlic (minced)
  • 1 Tablespoon tomato paste
  • 1 cup dry white wine
  • 1 cup chicken stock
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • parsley for garnish (if desired)
Instructions
  1. Place flour, salt and pepper on plate. Mix. Dredge chicken in flour mixture until all sides are covered.
  2. Add olive oil (enough to cover bottom of pan) to large heavy-bottomed saucepan. Heat on medium.
  3. When oil is hot, add chicken. Sear chicken until it is browned on both sides (you might need to brown chicken in batches). Remove chicken from pan.
  4. Add a bit more olive oil if necessary. Add onions and carrots; cook until softened (4-5 minutes).
  5. Add minced garlic. Cook for one more minute, stirring to prevent burning.
  6. Add tomato paste, wine, chicken stock, rosemary and thyme. Stir to combine all ingredients. Cook until the liquid in the pan has reduced by about half.
  7. Add the chicken thighs back to the pan; turn heat to low. Cover pan, and cook on low for 45-50 minutes (or until is cooked all the way through.
  8. Serve cooked chicken on top of creamy mashed potatoes or polenta. Spoon some of the veggies and sauce over the top of chicken. Garnish with parsley, if desired.
Nutrition Facts
Chicken Thigh Osso Bucco
Amount Per Serving (1 piece)
Calories 327 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 5g31%
Cholesterol 111mg37%
Sodium 298mg13%
Potassium 357mg10%
Carbohydrates 10g3%
Sugar 1g1%
Protein 20g40%
Vitamin A 1390IU28%
Vitamin C 2.1mg3%
Calcium 19mg2%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Chicken Thigh Osso Bucco is a delicious twist on an Italian classic. Braised in white wine, chicken stock & veggies, it's served on mashed potatoes or polenta!

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