One-Pot Beef Stroganoff

My One-Pot Beef Stroganoff is a hearty dish filled with savory beef, meaty mushrooms and tender egg noodles all cooked up in one pot and finished with a tangy sour cream sauce. Classic comfort food that the whole family will love! Read More


One-Pan Mediterranean Chicken Pasta

This One-Pan Mediterranean Chicken Pasta is quick, easy and insanely delicious. Best of all, the entire meal is cooked in only one pan. Cooking all of the ingredients together in one pan = maximum flavor with very little effort.  A delicious, well-balanced meal in less than 30 minutes and only one pan to clean –  it doesn’t get any better than that!


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This is the epitome of a perfect weeknight meal. Tender chunks of chicken, perfectly cooked pasta, flavorful veggies all mingling with a light, creamy sauce. The pasta cooks right in the pan with the other ingredients so it really absorbs all of those delicious flavors, much more so than cooking pasta in water. The starch of the pasta also helps thicken the sauce, no need for heavy cream!

TIPS:

  • Have all of your ingredients prepped and ready to go before beginning the recipe. In a professional kitchen, this is called mise- en- place, which translates to “put in place”. If I could give one tip to amateur cooks, this is it. This will greatly improve your cooking skills. Just trust me on this one.
  • I used boneless chicken thighs for this recipe, but boneless chicken breasts will also work.
  • It’s important to use cream cheese that has come to room temperature, for proper melting. I try to leave it out for an hour or so before beginning the recipe.
  • For perfectly cooked pasta; add the cream cheese to the pan when the pasta is slightly undercooked. It will still continue to cook while you are adding the remaining ingredients.

One- pan Mediterranean Chicken Pasta

Recipe Source: A Vintage Kitchen

  • 2 Tablespoons olive oil
  • 1 lb. boneless and skinless chicken thighs,  cut in 1″ pieces
  • 1 Tablespoon butter
  • 1/2 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1/2 cup roasted red pepper, diced
  • 2 cups chicken stock
  • 2 cups of milk
  • pinch of salt and pepper
  • 1 lb. dry rotini pasta, uncooked ( or similarly shaped pasta)
  • 4 oz. light cream cheese, cut into small cubes and room temperature 
  • 3 cups fresh baby spinach, chopped
  • 3/4 cup grated parmesan
  • one small tomato, diced

Directions:

  1. Heat a large saucepan over medium-high heat, add olive oil to the pan. Season chicken with salt and pepper. Cook chicken until golden brown on all sides. Remove from pan.
  2. Melt butter in the same pan. Lower heat to medium-low. Saute the onions until softened, add garlic and cook an additional minute.
  3. Deglaze pan with chicken stock, stirring to loosen all the browned bits from the pan. Add milk, roasted peppers, chicken and uncooked pasta, along with a good pinch of salt and a few grinds of pepper. Bring to a gentle boil over medium heat. Simmer until the pasta is al dente (firm to the tooth) about 7 to 8 minutes. Stir often.
  4. Stir in the softened cream cheese, until the cream cheese is melted into the sauce. Remove from heat. Stir in the fresh spinach and grated parmesan cheese. Season with additional salt and pepper if needed. Top with fresh, diced tomatoes and extra parmesan cheese. Yields: 6 servings

Other recipes you might like:

One-Pot Beef Stroganoff

Italian Sausage Meatball Minestrone Soup

Light Fettuccine Alfredo with Shrimp, Sun-Dried Tomatoes and Roasted Garlic

Spinach and Feta Quiche

Greek Quinoa Salad

20 – Minute Smoked Salmon Pasta with Dill and Capers

Spaghetti Carbonara with Roasted Cauliflower

Caramelized Onion Turkey Meatloaf with Balsamic Glaze

Red Wine Braised Short Ribs

Jalapeno Popper Loaded Potato Soup

Broccoli Cheddar Soup


Light Fettuccine Alfredo with Shrimp, Sun-Dried Tomatoes and Roasted Garlic


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Traditionally, Fettuccine Alfredo is a simple dish made with heavy cream, lots of butter, loads of Parmesan Cheese and pasta.  To make this a little healthier  I replaced the heavy cream with light cream cheese melted in chicken stock and wine. The roasted garlic and sun dried tomatoes add a lot of flavor without adding a lot of calories. I used fettuccine noodles for this dish but feel free to switch it up with brown rice noodles if you are gluten-free or even spiralized veggie noodles to make it even lighter.

 

Light Fettuccine Alfredo with Shrimp, Sun-Dried Tomatoes and Roasted Garlic
Recipe Source: A Vintage Kitchen

serves  4

  • 1 tsp. olive oil
  • 2 whole heads of garlic, roasted and peeled
  • 4 oz. light cream cheese, cut into cubes ( let the cream cheese come to room temp.)
  • 1 cup dry white wine
  • 1/2 cup low-sodium chicken stock
  • 1/2 cup grated Parmesan plus extra for garnishing
  • 1/4 cup. oil-packed sun-dried tomatoes drained and patted dry with a paper towel
  • 1 lb. med. raw shrimp, peeled and deveined
  • 12 oz. uncooked fettuccine noodles
  • salt and fresh cracked black pepper
  • Chopped fresh parsley and freshly grated cheese for finishing

 

Directions:

 

  1.  Cook fettuccine according to package directions, drain and keep warm. Heat olive oil in a large skillet over medium heat. Pat shrimp dry with paper towel and season lightly with salt and pepper. Add shrimp to pan and saute until they are just cooked all the way through, about 3 minutes. Remove shrimp from pan and set aside.
  2. Add wine, chicken stock, roasted garlic cloves, and sun-dried tomatoes to pan. Bring to a boil and boil for one minute. Whisk in cream cheese. The sauce will look really lumpy at first but will get smooth as the cream cheese melts. Reduce heat and let cook until cream cheese has melted into the sauce and the sauce is thickened. Stir in Parmesan cheese. Add shrimp to the sauce, heat until shrimp are hot. Season to taste.
  3. Toss pasta with the sauce and garnish each portion with parsley and cheese.

 

* Note: To roast garlic: Cut the top 1/4 off a whole head of garlic, to expose the cloves. Place on a piece of aluminum foil, season lightly with salt and pepper, drizzle with a little olive oil. Wrap in foil, and bake in a preheated 350-degree oven until soft and caramelized – 45 minutes to 1 hour.

Tags: Shrimp, Seafood, Pasta, Dinner, Alfredo, Light recipes


20 – Minute Smoked Salmon Pasta with Dill and Capers

 

Smoked Salmon Pasta with Dill and Capers – When you really want to treat yourself to a luxurious meal, but you are short on time, this 20- minute pasta comes to the rescue!

While your pasta is cooking, saute shallot or finely chopped onion- if you prefer, in a little butter until tender. Add chicken broth, fresh lemon juice, and zest. Let the mixture reduce by half – it should only take a few minutes. Stir in cream cheese and capers. At the last minute gently fold in the smoked salmon and the fresh dill. Now give it a taste and add salt and pepper if needed.

So simple but it tastes like you spent hours fussing. Now pour yourself a nice glass of wine. You deserve it after all of that hard work!

Creamy Smoked Salmon Pasta with Dill and Capers

Recipe source: A Vintage Kitchen
servings: 2 -3

  • 8 oz. uncooked penne pasta or similar size pasta
  • 1 Tbsp. Butter
  • 1 large shallot, minced
  • 1 1/2 cups of low sodium chicken or vegetable broth
  • juice and zest of one lemon
  • 4 oz. light cream cheese
  • 1 1/2 Tbsp. capers
  • chopped fresh dill, about 1 Tbsp
  • 4 oz. cold- smoked ( Lox-style) salmon, thinly sliced
  • salt and pepper to taste

Directions:

  1. Cook pasta according to directions. Reserve about 1 cup of the starchy pasta water. Drain well.
  2. In a large skillet melt butter over medium heat, saute shallot far 3 or 4 minutes until softened. Add stock, lemon juice, and lemon zest. Over high heat, reduce mixture by half.
  3. Whisk in cream cheese, add capers. Right before serving, gently fold in the smoked salmon and fresh dill. Stir in a little of the reserved pasta water if the sauce is too thick.  Season with salt and pepper, to taste.



Spaghetti Carbonara with Roasted Cauliflower

Spaghetti  Carbonara is a classic pasta dish that requires only a few basic ingredients, comes together in minutes, and is so wonderfully sinful it should be illegal.

 



 



There are only a few ingredients needed for this amazing pasta dish – pasta, eggs, cured pork such as bacon or pancetta, hard aged cheese such as Parmesan or Pecorino and plenty of freshly cracked black pepper. This dish is so much more than the sum of its parts. Steaming hot pasta is tossed with raw eggs and grated cheese, resulting in a luxuriously creamy sauce without the addition of any cream. I just love roasted cauliflower and I thought it would work beautifully in this dish. I also replaced the Parmesan with an aged Asiago cheese as that is what I had on hand.

Spaghetti Carbonara with Roasted Cauliflower
Recipe source: A Vintage Kitchen

Serves 2

Ingredients:

  • 1/2 medium head cauliflower, cut into florets
  • olive oil
  • 3 slices thick-cut bacon, chopped
  • 1/2 small onion, diced
  • 2 cloves garlic, minced
  • 2 eggs
  • 1/2 cup freshly grated Parmesan, plus more for garnishing
  • 1/2 lb. spaghetti
  • freshly ground black pepper
Directions:
Preheat oven to 375 F. Toss cauliflower with olive oil. Season with salt and pepper. Spread on baking sheet. Roast until golden brown – about 25 minutes. In a large pot of boiling water, cook pasta until al dente. Drain, reserving about 1 cup of the starchy pasta water. Meanwhile, cook bacon until crisp. Remove bacon with slotted spoon and cook onion in the drippings until softened. Add garlic and cook 1 or 2 minutes more. In a small bowl whisk eggs, Parmesan and a splash of the pasta water. Off the heat toss the pasta with the egg mixture, tossing together until the sauce is creamy. Add the cauliflower, bacon/onion mixture and lots of freshly ground black pepper. Arrange on serving bowls and garnish with freshly grated Parmesan cheese.