pasta – TalBakes

Ingredients:

2 lbs Mahi Mahi fillets

2 eggs

1 1/2 lbs linguine noodles

breadcrumbs

2 sticks butter

3 tablespoons garlic

1 tablespoon chicken bouillon

Juice from 2 lemons

1 cup white wine

black pepper

dill

sea salt

oregano

olive oil

Preheat oven 425 degrees. In a large bowl, break 2 eggs and then season the top of the fillets with sea salt, oregano and black pepper. Place the seasoned side down in bread crumbs and then season the other side. Flip it so both sides have been battered.

Place in a pan and bake for 25 minutes until a golden brown.

In a saucepan, fry garlic in a little olive oil on medium heat. Then combine wine, butter, chicken bouillon, flour, dill and lemon juice. Whisk and let simmer on low. You can add a little salt but may not need it. Just taste it before adding.

Boil the linguine noodles and make a salad.

Place noodles on the bottom, Mahi Mahi on top and the cover with butter sauce.

Ingredients:

2 lbs chicken strips cut into cubes

1 can of large black olives halved

1 bundle of spinach

2 cups broccoli

2 jars of Newman’s Own Roasted Garlic Alfredo

2 tablespoons chopped garlic

1/4 cup whipping cream

1 Roma tomato diced

2 lbs Fettuccine noodles

Italian Seasoning Blend

1/2 cup white wine

Sea salt

Black pepper

Olive oil

*Makes a large batch

Chop up the vegetables and set them aside.

Season chicken with Italian seasoning, sea salt, black pepper and chopped garlic. On medium heat, saute chicken and olives in white wine and olive oil in a large wok.

Add broccoli once chicken is cooked through. Continue to saute.

Add alfredo sauce, spinach and whipping cream. Stir and let spinach cook down. Sprinkle more Italian seasoning, salt and pepper to taste.

Lastly cut down heat to low. Add tomatoes last. Simmer for 3 minutes.

Serve over noodles or combine in a large pot with noodles and toss.

I’m a very busy woman and believe me when I say sometimes I don’t have time for the fancy stuff. Besides a clutch stir-fry, the next easiest go-to dish is a pasta. All you have to do is figure out the sauce situation. This is something that can be done and over with in 30 mins if you are about your hustle. So last night I cut some MAJOR corners but was the pasta amazing? Um yeah!

Ingredients:

4 lbs of chicken breast

8 oz of sliced baby bella mushrooms

2 packs of linguine noodles

1/2 cup of Marsala cooking wine

1/2 cup of chicken broth

2 cans of Campbell’s Cream of Mushroom soup

fresh parsley chopped

oregano

4 cloves of garlic chopped

sea salt and pepper to taste

On high heat in a stock pot, bring water, a tablespoon of olive oil and a teaspoon of salt to a boil. Reduce heat to medium. Then break the linguine in half and drop it in. Cut on a timer for 9 mins. I do this because when I multitask I don’t want to ruin the noodles by forgetting about them. It’s happened way too many times. LOL. Once the noodles are ready, drain them and run cold water through them to make sure they aren’t sticking together.

Rinse the chicken and pound each breast with a tenderizer. Slice the breasts into strips. On medium heat, saute them in a little olive oil, salt, pepper, oregano until fully cooked. Then set them aside. Lastly on medium heat: combine chicken broth, cream of mushroom soup, marsala wine, garlic, bella mushrooms in a pan and cook for about 7 minutes. It is going to thin out so don’t worry. Stir and keep an eye on it so that the sauce does not stick to the bottom of the pan. Toss back in the chicken strips and let simmer another 5 minutes. Season with salt, pepper and more oregano to taste.

Garnish on top with fresh chopped parsley and serve over the linguine noodles.

Tag: pasta

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