Recipe: Grilled Chicken Pasta with Roasted Tomato Pepper Sauce

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Grilled Chicken Pasta with Roasted Tomato Pepper Sauce

Grilled Chicken Pasta with Roasted Tomato Pepper Sauce

Ingredients

    Ingredients for sauce:
  • 1 can fire roasted tomatoes, diced (drained slightly)
  • 4-5 piquillo peppers from a can
  • 1 clove garlic
  • 1/2 teaspoon sugar
  • 2 tablespoons fresh basil, chopped
  • 1 tablespoon fresh oregano, chopped (optional)
  • 3 ounces fresh goat cheese
  • Pinch of crushed red pepper (optional)
  • Salt and pepper, to taste
    For chicken:
  • 3 large chicken breasts, butterflied or pounded flat
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
    For pasta and topping:
  • 1 lb pasta, any shape (rotini, cavatappi, penne, etc...)
  • Additional goat cheese, fresh Mozzarella, or Parmesan for sprinkling on top
  • Additional fresh basil to garnish

Instructions

    Sauce:
  1. In a large blender, combine the tomatoes, all but one of the piquillo peppers, garlic, salt, and pepper.
  2. Blend until smooth.
  3. Pour into a saucepan over medium-low heat.
  4. Let simmer for a few minutes.
  5. Add the sugar, basil, oregano, and goat cheese.
  6. Stir until cheese melts into sauce.
  7. Finely chop remaining pepper and add to sauce.
  8. Reduce heat to low, stirring occasionally until ready to serve.
  9. Taste for salt and pepper. Add red pepper flake, if desired.
    Chicken:
  1. Season the chicken with salt and pepper and drizzle with olive oil.
  2. Cook over medium-high heat in a screaming hot cast-iron grill pan for 4-5 minutes per side or until cooked through.
  3. Cut into strips.
    Pasta:
  1. Bring a large pot of water to a boil.
  2. Add a generous amount of salt.
  3. Boil pasta according to package directions.
  4. Drain well.
    Combine:
  1. Serve hot chicken atop the pasta, cover in sauce.
  2. Top with the cheese of you choice and some additional basil and serve immediately.
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Dinner On the Fly

My Grilled Chicken Pasta with Roasted Tomato Pepper Sauce recipe is an easy dinner that you can shop for and prepare on the fly.

I don’t know about you, but I find grocery shopping a tad more difficult with my children home for the summer.  There is all the grabbing, begging, sampling, and complaining, and that is only after the fight to get in the car and do something that is not “fun.”  So, in an attempt to just purchase things as quickly as possible yesterday, I grabbed some boneless chicken breast.  Nothing else.

This recipe is the result of what I had in the fridge and pantry, and it was pretty darn good for a Wednesday night with nothing on hand.  Yes, it is peculiar that I had piquillo peppers and goat cheese, but no onions.  I know.

So, first I took a small can of fire roasted diced tomatoes (one of my favorite canned items in the world) and drained a bit of the liquid.  Then I threw the tomatoes and about 4 piquillo peppers (that I had left over) in the blender.  If you have not had piquillo peppers, they come in a can and taste a lot like roasted red peppers, only they are already roasted and peeled for you (and inexpensive!). Easy peasy.  Throw in a clove of garlic and a little salt and pepper.  Blitz it in the blender until very smooth.  Pour into a small saucepan over low heat. I chopped one more pepper for texture and a little basil and oregano from my herb garden. I threw in a pinch of red pepper flakes, but if you don’t like a spicy sauce, don’t! I also added some goat cheese to cut the acidity of the tomatoes and add a creamy richness.

Roasted Tomato Pepper Sauce

Let that simmer away. I ended up adding a pinch of sugar and some more salt, to taste.

I butterflied my chicken breasts for quicker cooking (you could also pound it out or buy the thin slices of chicken). I just seasoned it with salt and pepper and drizzled with a bit of olive oil. I threw the chicken onto a piping hot cast-iron grill pan, my other favorite thing in the world. Cook for 4-5 minutes per side.

Grilled Chicken

Meanwhile, I cooked the pasta. Now, this had to have been the funniest part of my random dinner. I had 4 boxes of different kinds of pasta, each only 1/4 full. So, I threw them into the salted boiling water at various times based on the box directions. It all worked out in the end!

Pasta

My impromptu dinner was pretty much complete. Just a little chop of the chicken, some noodles, sauce, a little fresh mozzarella (leftover), and some more basil and voila!

Grilled Chicken Pasta with Roasted Tomato Pepper Sauce 2

Yum! Perfect for a quick dinner on a weeknight. This is more of a method than a recipe, though. You could add whatever veggies or protein you had around, or just make it as a sauce for roasted vegetables. It would be fantastic with roasted mushrooms, artichokes, and zucchini…

Grilled Chicken Pasta with Roasted Tomato Pepper Sauce

Grilled Chicken Pasta with Roasted Tomato Pepper Sauce

Ingredients

    Ingredients for sauce:
  • 1 can fire roasted tomatoes, diced (drained slightly)
  • 4-5 piquillo peppers from a can
  • 1 clove garlic
  • 1/2 teaspoon sugar
  • 2 tablespoons fresh basil, chopped
  • 1 tablespoon fresh oregano, chopped (optional)
  • 3 ounces fresh goat cheese
  • Pinch of crushed red pepper (optional)
  • Salt and pepper, to taste
    For chicken:
  • 3 large chicken breasts, butterflied or pounded flat
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
    For pasta and topping:
  • 1 lb pasta, any shape (rotini, cavatappi, penne, etc...)
  • Additional goat cheese, fresh Mozzarella, or Parmesan for sprinkling on top
  • Additional fresh basil to garnish

Instructions

    Sauce:
  1. In a large blender, combine the tomatoes, all but one of the piquillo peppers, garlic, salt, and pepper.
  2. Blend until smooth.
  3. Pour into a saucepan over medium-low heat.
  4. Let simmer for a few minutes.
  5. Add the sugar, basil, oregano, and goat cheese.
  6. Stir until cheese melts into sauce.
  7. Finely chop remaining pepper and add to sauce.
  8. Reduce heat to low, stirring occasionally until ready to serve.
  9. Taste for salt and pepper. Add red pepper flake, if desired.
    Chicken:
  1. Season the chicken with salt and pepper and drizzle with olive oil.
  2. Cook over medium-high heat in a screaming hot cast-iron grill pan for 4-5 minutes per side or until cooked through.
  3. Cut into strips.
    Pasta:
  1. Bring a large pot of water to a boil.
  2. Add a generous amount of salt.
  3. Boil pasta according to package directions.
  4. Drain well.
    Combine:
  1. Serve hot chicken atop the pasta, cover in sauce.
  2. Top with the cheese of you choice and some additional basil and serve immediately.
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For the Love of All Things Dairy (Kugel!)

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I have been wracking my brain, trying to invent a reason to share my Ultimate Dairy Kugel recipe with you, and this week I actually have a pretty good one.  It is Shavuot, a Jewish holiday that is lesser known to some people(we have a lot of those).  I don’t really understand why we don’t talk more about it, because it definitely tops my list of favorite holidays due to the custom of consuming delicious dairy-laden foods such as Blintzes, cheesecakes, and such. The holiday actually commemorates the giving of the Torah at Mt. Sinai and the counting of weeks from Passover until that event. Shavuot means “Weeks”, and there are some interesting ideas about why we eat dairy, but let’s just say it is “Tradition, tradition!” And sing it in your loudest ‘Fiddler on the Roof’ voice while baking my favorite food in the world.

Click here to jump straight to the recipe for this dish!

enjoy the ultimate dairy kugel

Seriously, this would be a side dish to my last meal on Earth if possible. It is kind of like an upside down cheesecake but with buttered noodles in it. There are non-dairy versions, savory versions, matzah versions for Passover, but none hold a candle to the dairy kind (in my humble opinion). This is the best one I have ever made. I have tweaked a few other recipes to create this one. It is very forgiving- you can take out the raisins, you can take out the pineapple, you can do a cornflake crust on top if you wish, but please don’t go fat free dairy on me! It is a special treat, especially cold for breakfast the next day! Enjoy.

Lauren’s Shavuot Ultimate Dairy Kugel

Preheat oven to 350 degrees.

First, boil the noodles according to the package directions. Drain and coat with 1/2 stick of butter.  Pour it all into a 9×13 inch baking dish.

Butter Noodles
Buttery noodle goodness

This is optional, but I like to soak my raisins a bit in hot liquid (water, rum, bourbon, or in this case I used the pineapple juice that I drained from the crushed pineapple).

Next, in a blender, combine the cottage cheese and the cream cheese (room temperature, please). If you have a vitamix or a large blender, feel free to add the sour cream, eggs, sugar, and vanilla. If you have a small blender, add the rest by hand, whisking or blending to get a smooth texture.

Ultimate Dairy Kugel mixture in a blender
This is the whole shebang in my Vitamix- best invention ever!

Then mix the drained pineapple, drained soaked raisins, and the cream cheese mixture into the noodles, straight into the pan. Stir everything around gently to evenly distribute the good stuff.

ultimate dairy kugel before cooking
Almost there, baby!

To make the crumb topping, just mix the graham cracker crumbs, sugar, cinnamon, and melted butter until it resembles sand.

ultimate dairy kugel topping

Then, just sprinkle the goodness on top of the kugel.  This is a large amount of crumb topping, because I like it that way.  You can cut the amount in half if you wish.

ultimate dairy kugel before the oven

Bake at 350 degrees for 15 minutes, then lower the temperature to 325 degrees and bake for an additional 35-45 minutes or until golden brown on top and firm to the touch.

ultimate dairy kugel all cooked

Let cool for at least 30 minutes. I love this slightly warm, at room temperature or cold in the morning for breakfast- Don’t judge.

Ultimate Dairy Kugel Recipe

Ultimate Dairy Kugel Recipe

Ingredients

  • 1 (12 ounce) package wide egg noodles, cooked
  • 1/4 cup butter
  • 8 ounces cottage cheese
  • 1 (8 ounce) package cream cheese
  • 16 ounces sour cream
  • 6 eggs
  • 2 teaspoons vanilla
  • 1 1/4 cup sugar (can reduce by 1/4 cup if desired)
  • 1 (15 ounce) can crushed pineapple, drained well
  • 1/2 cup raisins (I prefer Golden raisins)
    For the Topping:
  • 2 cups graham cracker crumbs (or gingersnap crumbs!)
  • 1/2 cup sugar
  • 1/2 tsp cinnamon (optional)
  • 1/2 cup butter, melted

Instructions

  1. Preheat oven to 350 degrees.
  2. Boil noodles according to package, drain.
  3. Return to pot with the butter and stir until butter melts and coats noodles.
  4. Pour into a 9x13" baking pan prepared with non-stick cooking spray.
  5. Blend cottage cheese, cream cheese, sour cream, eggs, vanilla and sugar until smooth (either in a large blender or by hand).
  6. Add in drained pineapple and raisins.
  7. Stir and pour over the buttered noodles.
  8. Combine all topping ingredients until mixture resembles coarse sand.
  9. Sprinkle evenly over top of kugel.
  10. Bake for 15 minutes,
  11. reduce heat to 325 degrees and bake for 35-45 minutes more until golden brown and firm to the touch in center.
  12. Let cool for at least 30 minutes.
  13. Serve slightly warm, room temperature, or cold the next day.
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Recipe: Ultimate Dairy Kugel

See the blog post about this Recipe

Ultimate Dairy Kugel

Ingredients

    For the Base:
  • 1 (12 ounce) package wide egg noodles, cooked
  • 1/4 cup butter
  • 8 ounces cottage cheese
  • 1 (8 ounce) package cream cheese
  • 16 ounces sour cream
  • 6 eggs
  • 2 teaspoons vanilla
  • 1 1/4 cup sugar (can reduce by 1/4 cup if desired)
  • 1 (15 ounce) can crushed pineapple, drained well
  • 1/2 cup raisins (I prefer Golden raisins)
    For the Topping:
  • 2 cups graham cracker crumbs (or gingersnap crumbs!)
  • 1/2 cup sugar
  • 1/2 tsp cinnamon (optional)
  • 1/2 cup butter, melted

Instructions

  1. Preheat oven to 350 degrees.
  2. Boil noodles according to package, drain.
  3. Return to pot with the butter and stir until butter melts and coats noodles.
  4. Pour into a 9x13" baking pan prepared with non-stick cooking spray.
  5. Blend cottage cheese, cream cheese, sour cream, eggs, vanilla and sugar until smooth (either in a large blender or by hand).
  6. Add in drained pineapple and raisins.
  7. Stir and pour over the buttered noodles.
  8. Combine all topping ingredients until mixture resembles coarse sand.
  9. Sprinkle evenly over top of kugel.
  10. Bake for 15 minutes,
  11. reduce heat to 325 degrees and bake for 35-45 minutes more until golden brown and firm to the touch in center.
  12. Let cool for at least 30 minutes.
  13. Serve slightly warm, room temperature, or cold the next day.
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