Chicken, Italian, Light Eating, Pasta

Liz’s Chicken Mozzarella Spaghetti



  • 1 lb. ground chicken
  • flour
  • ½ T. garlic powder
  • 1 T. oregano flakes
  • 3 T. margarine
  • 1 jar four cheese spaghetti sauce
  • 1 lb. spaghetti, cooked
  • mozzarella cheese
  • red pepper flakes


Place the ground chicken in a mixing bowl and add garlic powder and oregano. Slowly add flour to the bowl, mixing with your hands. Add flour until meat is completely coated. In a large skillet on medium, add margarine. Once it begins melting, add the chicken and immediately begin to chop it into smaller pieces as it browns. Place lid on skillet and allow chicken to cook through. Stir every few minutes to ensure meat browns evenly. Reduce heat to low and add spaghetti sauce. Allow sauce to simmer on low for 5-6 minutes, stirring regularly.

Arrange spaghetti on plates, spoon sauce on top and sprinkle with mozzarella cheese. Place plate in microwave for 30-45 seconds to melt the cheese. If desired, sprinkle with red pepper flakes.


Chicken, Uncategorized

Lemon Chicken Pasta


  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1 teaspoon salt, divided
  • 1/4 teaspoon plus 1/8 teaspoon pepper, divided
  • 1/2 cup all-purpose flour
  • 8 ounces uncooked capellini or angel hair pasta
  • 3 tablespoons olive oil, divided
  • 1/4 cup peeled and thinly sliced garlic cloves (about 12 cloves)
  • 1 cup white wine or chicken broth
  • 2 tablespoons lemon juice
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • 1/3 cup plus 3 tablespoons minced fresh parsley, divided
  • Lemon wedges, optional


  1. Pound chicken breasts with a meat mallet to 1/4-in. thickness. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess.
  2. Cook pasta according to package directions for al dente. Meanwhile, in a large skillet, heat 2 tablespoons oil over medium heat. Add chicken; cook 2-3 minutes on each side or until no longer pink. Remove and keep warm.
  3. In same pan, heat remaining oil over medium heat; add garlic. Cook and stir 30-60 seconds or until garlic is lightly browned. Add wine to pan; increase heat to medium-high. Cook, stirring to loosen browned bits from pan, until liquid is reduced by half. Stir in lemon juice.
  4. Drain pasta, reserving 1/2 cup pasta water; place in a large bowl. Add cheese, 1/3 cup parsley, half of the garlic mixture, and remaining salt and pepper; toss to combine, adding enough reserved pasta water to moisten pasta. Serve with chicken. Drizzle with remaining garlic mixture; sprinkle with remaining parsley. If desired, serve with lemon wedges. Yield: 6 servings.
Italian, Pasta

Spinach and Cheese Manicotti


  • 1 (10 ounce) package frozen spinach, thawed completely & squeezed dry
  • 8 ounces shredded mozzarella cheese
  • 1/2 c. grated Parmesan cheese
  • 15 ounces ricotta cheese
  • 8 slices mozzarella cheese
  • 2 large eggs
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 box (12 to 14 shells) manicotti noodles, uncooked
  • 3 to 4 cups marinara sauce
  • 8 ounces shredded mozzarella cheese


Preheat oven to 350 degrees F.  In a large bowl, mix spinach, cheeses, eggs, salt and pepper. Stir together until well blended.  Place about 1 1/2 cups of marinara sauce in a 9×13-inch pan. Spread it around to cover the bottom. Place the mixed filling into a plastic bag. You can use either a frosting piping bag or a gallon zip bag. Snip the corner, gather the top and squeeze the filling into the corner. Hold an uncooked manicotti shell in your hand and squeeze the filling inside the shell. Let it overflow on both sides. Place the filled shell into the sauce-lined pan. Repeat with remaining manicotti and fill the pan with the stuffed shells. Cover the pasta with marinara sauce, using about 2 1/2 cups of sauce. Sprinkle 1/2 cup mozzarella on top. At this point, you can cover with foil and refrigerate until you’re ready to bake, or you can cover with foil and place it in the oven immediately.

Bake, covered with foil, 50 minutes. Remove foil and bake an additional 10 minutes.

5 Ingredients or less, Pasta

One Pan Pasta and Meatballs


  • 1 c. water
  • 1 jar prepared spaghetti sauce
  • 1 1/2 c. elbow macaroni
  • 20 frozen, cooked Italian meatballs
  • 1 small green pepper, cut into small chunks


In a 10″ skillet, heat water and sauce to boiling.  Stir in macaroni, meatballs and peppers.  Return to boiling.  Reduce heat to medium.  Cover; cook 15-20 minutes, stirring occasionally, until pasta is tender.

You could substitute penne for the elbow macaroni.  Also, olives or mushrooms could be substituted for the peppers.

5 Ingredients or less, Chicken, Pasta

Mozzarella Chicken Pasta

Another one of my, “Let’s see what happens when I mix this and this” recipes 🙂  I had boneless chicken and Ragu mozzarella sauce in pantry, so I tried this.


  • 2 large, boneless chicken breasts, chopped in chunks
  • 3 T. butter
  • garlic powder
  • oregano flakes
  • 1 jar Ragu Mozzarella sauce
  • 1 lb. penne pasta


Prepare penne as directed on box.  Drain pasta.  Melt butter in large saucepan and add chicken chunks.  Brown sides slightly and add garlic powder and oregano.  Turn heat to medium and cover.  Let saute 10 minutes, stirring a few times.  Stir in sauce and lower heat to low.  Let sit 2-3 minutes. Serve over pasta.

Mediterranean, Pork, Soups, Chowders, and Stews

Sausage Fennel Minestrone


  • 1 qt. chicken broth
  • 2 c. water
  • 2 t. tomato paste
  • 1 c. chopped onion
  • 1 c. diced fennel
  • 1/2 c. chopped celery
  • 1 14 oz. can cannellini beans, drained
  • 1/2 t. salt
  • 1 28 ox. can diced tomatoes
  • 1 bay leaf
  • 1/2 t. dried thyme
  • 1 lb. Italian sausage (casings removed)
  • 1 c. cooked orecchiette
  • 2. c chopped kale


In a slow cooker, combine chicken broth, water, tomato paste, onions, fennel, celery, beans, salt, tomatoes, bay leaf and thyme.  In a nonstick skillet saute sausage, breaking into pieces until browned, 5 minutes.  Drain on a paper towel-lined plates, then add to slow cooker.  Cover and cook on high four hours.  Stire in orecchiette and kale.


Baked Cream Cheese Spaghetti Casserole




  • 12 oz spaghetti
  • 1 (28 ounce) jars prepared spaghetti sauce
  • 1 lb lean ground beef
  • 1 tsp Italian seasoning
  • 1 clove garlic, minced
  • 8 ounces cream cheese
  • 1/2 cup parmesan cheese, grated

Preheat oven to 350 F degrees. In a skillet, brown the ground beef until cooked through; drain fat and stir in spaghetti sauce.  Set aside. Cook spaghetti according to directions on packet.  Drain and place cooked spaghetti in bowl.  Add cream cheese, Italian Seasoning and minced garlic.  Stir until cream cheese is melted and the spaghetti is thoroughly coated. Lightly grease a 9×13″ pan.  Spread a small amount of meat sauce in the bottom of the dish.  Put spaghetti on top of sauce and top with remaining meat sauce.  Sprinkle parmesan cheese on top. Bake for 30 minutes, until bubbly.

Italian, Light Eating, Mediterranean, Pasta

Spinach & Ricotta Stuffed Shells

Fitness Magazine


  • 18 jumbo pasta shells (about 6 ounces)
  • 1 1/2 t olive oil
  • 1/4 medium onion, finely chopped
  • 4 ounces fresh chorizo, crumbled
  • 1-15 ounce can crushed tomatoes
  • 3/4 t sugar
  • 1/4 t salt plus additional for seasoning
  • 1/4 t freshly ground black pepper plus additional for seasoning
  • Olive oil cooking spray
  • 2 c (about 2 ounces) baby spinach, finely chopped
  • 1 c low-fat ricotta
  • 1/2 c shredded part-skim mozzarella
  • 1 egg white, lightly beaten


1. Cook shells according to package directions; rinse under cold water, drain and pat dry.

2. Meanwhile, heat oil in a large saucepan over medium heat. Add onion and chorizo and cook until browned, about 5 minutes. Drain all but 1 1/2 teaspoons drippings and return pan to stove. Add tomatoes and sugar and season with salt and pepper to taste; simmer until sauce is slightly thickened, about 10 minutes. Set aside.

3. Preheat the oven to 375 degrees and coat a 9-by-9-inch baking dish with cooking spray.

4. Combine spinach, cheeses, egg white and 1/4 teaspoon each salt and pepper in a large bowl. Spoon half the tomato sauce into prepared dish. Stuff each shell with 1 heaping tablespoon filling and arrange stuffed shells in baking dish. Spoon remaining sauce over shells and cover with aluminum foil. Bake until pasta is cooked through and sauce begins to bubble, about 30 minutes. Let rest 5 to 10 minutes before serving.

Chicken, Pasta

Chicken Bacon Pasta


    1/2 Lb penne pasta, uncooked
    4 slices of bacon
    1/2 of a sweet onion or shallot, thinly sliced *optional
    2 garlic cloves, minced
    2 chicken breasts
    1 cup whipping cream
    1 cup freshly grated Parmesan cheese (Grate from the block, not the green can)
    salt and pepper to taste


Prepare pasta as directed on package, making sure not to over cook. DRAIN THE NOODLES BUT DO NOT RINSE THEM.
You need the starch on the penne to help thicken the cream sauce.
Cook your bacon in a large, non-stick, skillet until it’s nice and crispy.
Remove it and let cool on a paper towel; reserving at least 2 Tbs of the bacon drippings in the skillet.
While the bacon is cooking, slice your chicken into strips and then into bite size pieces.
Season it with salt and pepper and set aside.
Add onion to bacon drippings and cook for a few minutes; just until they start to soften.
Add garlic and cook for another minute or two; just until fragrant.
Add chicken and cook for about 8 to 10 minutes. Just until it’s lightly browned on each side.
Add cream and let simmer for a few minutes. When cream is bubbling nicely, add the Parmesan cheese. Stirring well.
Sauce might seem a little thin, no worries, it will thicken as it simmers another minute or two.
Add in your cooked penne and let heat through. Crumble your bacon and add it to the mix; lightly stirring.
Garnish with additional Parmesan if you like.