PASTA

Broccoli Chicken Fettuccine Alfredo

Do yourself a favor, and never use a store bought jar of alfredo sauce. You can make your own alfredo sauce almost as fast as opening a jar, but it tastes a million times better. Just some butter, garlic, heavy cream and grated parmesan cheese. While it’s not exactly the healthiest, I can promise you it is the tastiest. I’ve made “healthier” versions of alfredo sauce, it’s just not the same. If it’s fettuccine alfredo you want, you’re craving this. INGREDIENTS 1 pound fettuccine pasta 2 heads of broccoli, chopped, about 3-4 cups (4) 6-oz boneless skinless chicken breasts, cut into 1″ cubes 4 tablespoons butter 3 cloves of garlic, grated or finely minced 2 cups heavy cream 1 cup grated parmesan cheese, plus more for garnish 2 tablespoons olive oil salt and pepper INSTRUCTIONS 1. Bring a large pot of water to a bowl. Season the water with salt. 2. While waiting for the water to boil, heat a large skillet over medium high heat with 1 tablespoon olive oil. Add the broccoli, season with a pinch of salt and pepper, and cook the broccoli uncovered for 4 minutes until bright green. Add in 1/4 cup water, and cook uncovered until the water has evaporated, and the broccoli is crisp tender. Transfer the cooked broccoli to a medium size bowl. 3. Add the fettuccine to the water, and cook according to manufacturers instructions. 4. In the same skillet you cooked the broccoli, heat another tablespoon of olive oil, and cook the chicken in an even layer. Season with salt and pepper. Cook about 5-7 minutes, or until the chicken is golden brown and cooked thru, turning the chicken several times. Transfer the cooked chicken to the same bowl as the broccoli. 5. In the same skillet, melt the butter, then cook the garlic for 30 seconds, or until fragrant. Then add the heavy cream, and scrape up any brown bits from the bottom of the skillet. Add the grated parmesan cheese, and cook until melted and just starting to bubble. Turn the heat to low. 6. When the pasta is done cooking, reserve 1 cup of the pasta cooking water. Drain the pasta from the water, then add the cooked pasta to the skillet with the sauce, and toss to coat the noodles. Add in the cooked chicken and broccoli, toss to combine. If necessary, add in pasta water to thin the sauce. 7. Serve warm, topped with grated parmesan cheese.

Kielbasa Basil Pasta

INGREDIENTS 1 medium onion, diced 2 Tbsp olive oil 1 Tbsp minced garlic 4 Kielbasa links cut in 1 inch diagonal pieces Kosher salt and pepper to taste 24 oz marinara sauce ¼ cup minced basil, divided ½ cup light sour cream 8-10 oz prepared pasta noodles (elbow or shells) Optional: ¼ cup mozzarella and ¼ cup grated parmesan to top pasta bake INSTRUCTIONS Prepare noodles according to package instructions. Heat oven to 350 degrees. Dice veggies and kielbasa. Heat oil in cast iron skillet and saute onion for 5 minutes or until brown. Add garlic and cook 1 minute. Add kielbasa and heat 4-5 minutes or until browned. Stir regularly. Pour in marinara and half of the basil. Cook 2-3 minutes or until bubbly. Add sour cream and turn heat to low. Stir continuously until creamy and bubbling. Put in noodles and stir to combine. Top with optional cheeses. Bake at 350 for 5 minutes or until cheese is melted. Top with remaining basil. Serve immediately.

Favorite Baked Spaghetti

Ingredients • 1 package (16 ounces) spaghetti • 1 pound ground beef • 1 medium onion, chopped • 1 jar (24 ounces) meatless spaghetti sauce • 1/2 teaspoon seasoned salt • 2 large eggs • 1/3 cup grated Parmesan cheese • 5 tablespoons butter, melted • 2 cups 4% cottage cheese • 4 cups part-skim shredded mozzarella cheese Directions • 1. Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce and seasoned salt; set aside. • 2. In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat. • 3. Place half of the spaghetti mixture in a greased 3-qt. baking dish. Top with half of the cottage cheese, meat sauce and mozzarella cheese. Repeat layers. • 4. Cover and bake at 350° for 40 minutes. Uncover; bake 20-25 minutes longer or until cheese is melted

Million Dollar Baked Spaghetti

Ingredients: 1 lb of ground beef 1 jar of spaghetti sauce 8 oz of cream cheese ¼ cup sour cream ½ lb cottage cheese (equals 1 cup) ½ cup butter (1 stick) 1 pkg spaghetti 16 oz Grated cheddar cheese Directions: Preheat your oven to 350°. Boil your spaghetti noodles until al dente (firm). Drain and set aside until ready to assemble. Combine the cream cheese, sour cream and cottage cheese until well blended. Brown your hamburger and when done, drain well. Combine the hamburger with your spaghetti sauce. Put a few slices of butter into a 9×13 pan then pour half of your spaghetti noodles on top. Take your cream cheese mixture and pour on top of the noodles. Spread well over noodles. Pour the rest of the noodles on top of the cream cheese mixture. Put a few more slices of butter on top of the noodles. Pour your spaghetti and meat sauce on top of your noodles. Now it is ready to put into the oven for 30 minutes. After 30 minutes, pour the desired amount of grated cheese on top and return to the oven for 15 minutes to allow cheese to melt.

Instant Pot Hamburger Stroganoff

Ingredients 1/2 c. minced onion 1 clove garlic, minced 1 lb ground beef 1 tsp salt 1/4 tsp pepper 1 (10.5 oz) can cream of mushroom soup 1 Tbsp Flour 3 c. beef broth 3 c. egg noodles, uncooked 1 c. sour cream Instructions Spray Instant Pot interior with cooking spray. Set to saute. Brown ground beef, onion, and garlic. After beef is browned stir in flour. Add broth, soup, and salt and pepper. Mix. Add noodles. Place lid on Instant Pot. Set to high pressure for 8 minutes. After it is done, let the pressure naturally release for about five minutes, and then change to quick release until all the pressure is gone. Stir in sour cream until combined. by Julie Evink

Instant Pot Mac & Cheese

INGREDIENTS 1 lb Elbow Macaroni 4 tbsp butter 4 cups water 2 tsp dry ground mustard 2 tsp kosher or sea salt (+ more to taste) 1/2 tsp black pepper 1 cup evaporated milk 8 oz sharp cheddar cheese 8 oz Monterey jack cheese 1/2 cup Parmesan cheese DIRECTIONS Add macaroni, butter, water, mustard, salt, and pepper to your Instant Pot. Secure the lid, select manual, and high pressure for 4 minutes please note: if the directions on your boxed macaroni have a boil time that is less than 6 minutes, cook on high pressure for only 3 minutes). Once complete, use a quick release. Open lid and check that the pasta is cooked completely. If not, select saute, and cook for another 2 minutes until pasta is cooked. Add in evaporated milk and each of the cheeses. Continue to mix and stir until creamy. Add any extra salt to taste. Serve hot!!

Brown Butter Parmesan Pasta

Brown Butter Parmesan Pasta 1 pound dry spaghetti 10 tablespoons unsalted butter, divided 1 cup panko breadcrumbs 3 cloves garlic, minced 1/4 to 1/2 teaspoon red pepper flakes 1 cup grated Parmesan cheese 2 tablespoons freshly squeezed lemon juice (from 1 lemon) 2 tablespoons coarsely chopped fresh parsley leaves Bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook according to the package instructions until just barely al dente. Drain the pasta; set aside. Meanwhile, melt 2 tablespoons of the butter in a large, high-sided skillet over medium heat until foaming. Add the panko and cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Transfer to a bowl. Wipe out the skillet with a paper towel. Melt the remaining 8 tablespoons butter in the same skillet over low heat, stirring with a wooden spoon so that it melts evenly. Once the butter begins to foam and form brown bits, add the garlic and red pepper flakes and continue cooking, stirring constantly, until the butter is browned with a nutty aroma. Remove the skillet from the heat. Add the pasta and Parmesan to the skillet and use tongs to toss together until the pasta is evenly coated with the brown butter and cheese. Add the reserved panko, lemon juice, and parsley and toss to combine.

Instant Pot Spaghetti

Instant Pot Spaghetti Ingredients 1 Pound Lean Ground Beef 1/2 Teaspoon EACH Salt, Garlic Powder, Onion Powder, Italian Seasoning 1 Pound Spaghetti Noodles 1 (24 Ounce) Jar Spaghetti Sauce 36 Ounces Water, 1 1/2 Jars 1 (14.5 Ounce) Can Diced Tomatoes Instructions Set the Instant Pot to saute' and add the ground beef. Add the salt, garlic powder, onion powder, and Italian seasonings. Cook the meat and seasonings, breaking the meat up until it's completely browned. Turn the Instant Pot off. Drain any excess grease from meat if necessary. Break the spaghetti in half and place on top of meat in the Instant Pot. Pour over the spaghetti sauce, diced tomato, and water. Push the spaghetti down with a spoon if necessary to make sure it is completely covered in liquid. Seal the instant pot and set it to manual mode, high pressure, 8 minutes cooking time. When the time is up, use manual quick release to open the Instant Pot. Stir the spaghetti well. Serve immediately.

Classic Mac and Cheese

Ingredients 2 cups milk 2 tablespoons butter 2 tablespoons all-purpose flour 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 (10-oz.) block extra sharp Cheddar cheese, shredded 1/4 teaspoon ground red pepper (optional) 1/2 (16-oz.) package elbow macaroni, cooked How to Make It Step 1 WHISK FLOUR INTO BUTTER Step 2 Preheat oven to 400°. Microwave milk at HIGH for 1 1/2 minutes. Melt butter in a large skillet or Dutch oven over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Step 3 WHISK IN WARM MILK Step 4 Gradually whisk in warm milk, and cook, whisking constantly, 5 minutes or until thickened. Step 5 WHISK IN CHEESE Step 6 Whisk in salt, black pepper, 1 cup shredded cheese, and, if desired, red pepper until smooth; stir in pasta. Spoon pasta mixture into a lightly greased 2-qt. baking dish; top with remaining cheese. Bake at 400° for 20 minutes or until golden and bubbly.