Modified slightly from original recipe, because I always seem to have leftover spaghetti sauce!
Baked Penne
5 cups spaghetti sauce (leftover)
1 tub(10 oz.) Philadelphia Italian Cheese and Herb Cooking Creme, divided (I used reduced fat)
1 cup Kraft Shredded Mozzarella Cheese, divided
3 cups cooked penne pasta
Heat oven to 350°F.
Combine spaghetti
sauce, 3/4 cup cooking creme and 1/2 cup mozzarella in saucepan; cook and stir 2 to 3
min. or until mozzarella is melted. Add pasta; mix lightly. Spoon into
2-qt. casserole; top with remaining cooking creme and mozzarella. Cover.
Bake 20 min. or until heated through, uncovering after 15 min.
Original Recipe:
Baked Penne
Showing posts with label Pasta. Show all posts
Showing posts with label Pasta. Show all posts
Tuesday, September 25, 2012
Grilled Cajun Ranch Chicken Pasta
My whole family LOVED this dish. One of our new favorites! I made the homemade Cajun seasoning and it was awesome!
Grilled Cajun Ranch Chicken Pasta
Chicken
1/2 cup olive oil
1/2 cup ranch dressing
3 Tbsp Worcestershire sauce
2 Tbsp Cajun seasoning
2 tsp salt
1 tsp lemon juice
1 tsp white vinegar
1/4 tsp ground black pepper, or to taste
1 Tbsp white sugar, or to taste
4 skinless, boneless chicken breast halves
In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, cajun seasoning, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Pound chicken breast to 1/4" thickness. Place chicken in the gallon size ziplock bag, and stir to coat with the marinade. Cover and refrigerate for at least 2 hours (the longer the better). Preheat the grill for medium-high heat. Grill chicken for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear. Slice and serve over pasta.
Pasta
16 oz bowtie pasta
2 1/2 cups heavy whipping cream (can substitute evaporated milk)
3 cloves garlic, crushed
1 Tbsp pepper
2 tsp Cajun seasoning
1/4 cup butter
1/2 c. shredded Parmesan cheese
Cook pasta according to package directions. Drain; set aside.
In a small saucepan, melt butter, add garlic, whipping cream, Cajun seasoning, pepper, and Parmesan cheese. Whisk together on low heat for 5-6 minutes. In a large bowl, pour over cooked, drained pasta. Top with Cajun ranch chicken and sprinkle a little bit more shredded Parmesan cheese on top.
Original Recipe:
Grilled Cajun Ranch Chicken Pasta
Grilled Cajun Ranch Chicken Pasta
Chicken
1/2 cup olive oil
1/2 cup ranch dressing
3 Tbsp Worcestershire sauce
2 Tbsp Cajun seasoning
2 tsp salt
1 tsp lemon juice
1 tsp white vinegar
1/4 tsp ground black pepper, or to taste
1 Tbsp white sugar, or to taste
4 skinless, boneless chicken breast halves
In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, cajun seasoning, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Pound chicken breast to 1/4" thickness. Place chicken in the gallon size ziplock bag, and stir to coat with the marinade. Cover and refrigerate for at least 2 hours (the longer the better). Preheat the grill for medium-high heat. Grill chicken for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear. Slice and serve over pasta.
Pasta
16 oz bowtie pasta
2 1/2 cups heavy whipping cream (can substitute evaporated milk)
3 cloves garlic, crushed
1 Tbsp pepper
2 tsp Cajun seasoning
1/4 cup butter
1/2 c. shredded Parmesan cheese
Cook pasta according to package directions. Drain; set aside.
In a small saucepan, melt butter, add garlic, whipping cream, Cajun seasoning, pepper, and Parmesan cheese. Whisk together on low heat for 5-6 minutes. In a large bowl, pour over cooked, drained pasta. Top with Cajun ranch chicken and sprinkle a little bit more shredded Parmesan cheese on top.
Original Recipe:
Grilled Cajun Ranch Chicken Pasta
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