4 Ingredient Creamy Vodka Steak Pasta Recipe

4 Ingredient Creamy Vodka Steak Pasta Recipe

4 Ingredient Creamy Vodka Steak Pasta Recipe

Ingredients
  • 2 tablespoons butter
  • 1 pound sirloin steak
  • 35-40 ounces DeLallo Vodka Sauce (it’s about 1½ jars)
  • 2-3 large zucchini (or you could use regular pasta, but zucchini is so good!)
Instructions
  1. Heat the butter in a large heavy duty skillet over medium low heat until lightly browned but not black (this just adds flavor to the steak).
  2. Cut the steak into bite sized pieces. Turn the heat up (higher heat is good!) and add the steak to the butter in the skillet. Let the steak sit in the pan for about a minute without stirring – this helps it get a nice sear on one side, like you see in the picture. Flip the steak pieces and cook for another minute or two, until both sides are well-seared. This should only take 2-3 minutes – because of the size of the steak pieces, you really only need to sear the outside and the insides will continue to cook just enough once you remove from the pan.
  3. Remove the skillet from heat, transfer the steak to a bowl, and wipe the skillet with a paper towel to remove excess grease. Add the sauce to the pan. Stir in the steak and simmer for 5-10 minutes while you prepare the zucchini noodles or pasta.
  4. Spiralize or cut the zucchini into noodles, or cook the pasta, depending on what you’re using. Top with the sauce and sprinkle with Parmesan and parsley. Serve immediately.

Chicken and Broccoli Shells and Cheese

Chicken and Broccoli Shells and Cheese

Chicken and Broccoli Shells and Cheese

Ingredients
  • 8 ounces medium shell pasta
  • 3 cups broccoli, chopped into florets
  • 2 chicken breasts, cooked and diced
  • 2 tablespoons unsalted butter
  • ¼ cup all-purpose flour
  • 1 cup milk
  • 1 cup chicken broth
  • ¼ teaspoon garlic powder
  • ¼ teaspoon pepper
  • ⅛ teaspoon salt
  • 2 cups sharp cheddar cheese, shredded
Instructions
  1. In a large pot of boiling salted water, cook pasta according to package directions. Add broccoli during last 2-3 minutes of cook time. Drain and set aside.
  2. Melt butter in a large skillet over medium heat. Add flour and cooking, stirring, for 1 minute. Slowly whisk in milk and chicken broth and season with garlic powder, salt, and pepper. Cook, stirring constantly, until mixture is bubbling and thickened. Remove from heat and add cheddar cheese. Stir until melted.
  3. Add the drained pasta, broccoli, and chicken and stir to combine. If sauce becomes too thick, add milk as needed to thin.

Cheesy Chicken Bacon Broccoli Pasta Recipe

Cheesy Chicken Bacon Broccoli Pasta

Cheesy Chicken Bacon Broccoli Pasta Recipe

Ingredients
  • 8 slices thick cut bacon, cut into bite-sized pieces
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 cups diced onion (about 1 onion)
  • 3-4 cloves garlic, minced
  • 4 cups broccoli florets, chopped into bite-sized pieces
  • 2 cups low-sodium chicken broth
  • 1 (10 oz) can Ro-Tel tomatoes and green chiles
  • 1 cup heavy cream
  • 8 oz (about 3 cups) penne pasta
  • 1 teaspoon salt and pepper, each
  • 1 cup sharp cheddar cheese, shredded
Instructions
  • In a large pot with high sides, or a dutch oven, cook bacon over medium-high heat, stirring occasionally, until browned and crispy, about 5-7 minutes. Remove to a plate with a slotted spoon.
  • Season chicken with salt and pepper to taste. In the same pot with the bacon grease, arrange the chicken in a single layer. Cook for 5 minutes until golden and browned, flipping once halfway through. Remove with a slotted spoon to the plate with the bacon. If necessary, remove all but 2 tablespoons of the bacon grease from the pan. Increase heat to high, add the onions and broccoli, and cook until the onions are golden and brown, about 5-7 minutes. Decrease heat to low, add garlic and stir to combine until fragrant, about 30 seconds. Remove all the veggies to the plate with the chicken and bacon.
  • Add the broth, Rotel, cream, pasta, salt, and pepper to the pot. Bring to a boil, then cover, reduce heat to low, and simmer for 15 minutes.
  • Add the chicken, bacon, and veggies back into the pot and stir to combine until heated through, 1-2 minutes. Turn off the heat, add the cheese and stir until smooth and melted.

ONE POT WONDER CHICKEN LO MEIN RECIPE

 

ONE POT WONDER CHICKEN LO MEIN RECIPEONE POT WONDER CHICKEN LO MEIN RECIPE

INGREDIENTS
  • ½ lb. boneless skinless chicken breast, cut into small chunks
  • 1 – 13.25 to 16 oz. box of linguini or fettuccini pasta, broken in half (I used whole wheat)
  • 4 medium carrots, peeled and cut in thin 3 inch long strips
  • 1 medium red bell pepper, cut in thin 3 inch long strips
  • 1 bunch green onions, white part sliced and green part cut in 3 inch long strips
  • 4 cloves garlic, minced
  • ¼ cup soy sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon corn starch
  • 1 tablespoon sugar
  • ½ teaspoon red pepper flakes
  • 4 cups chicken or vegetable broth
  • 2 teaspoons extra virgin olive oil
INSTRUCTIONS
  1. Add the chicken, then the pasta, then the remaining ingredients to a large stockpot and cover. Bring to a rolling boil over high heat. Stir and reduce the heat to medium-low.
  2. Cook covered for about 15 minutes, stirring occasionally. Cook until most of the liquid is gone and the chicken is cooked through.
  3. Remove the lid and let the dish rest for 5 minutes before serving.

Chicken Alfredo Baked Ziti Recipe

Chicken Alfredo Baked Ziti

Chicken Alfredo Baked Ziti Recipe

You will enjoy this yummy and cheesy dish with super tasty sauce for sure!

INGREDIENTS:

CHICKEN BAKED ZITI INGREDIENTS:

  • 12 ounces ziti (or any pasta shape)
  • 2 cups shredded, cooked chicken (about 2 small chicken breasts)
  • 1 batch alfredo sauce (see below)
  • 1 1/2 cups shredded mozzarella cheese (I used 2% low fat)
  • (optional toppings: additional shredded Parmesan cheese, chopped fresh parsley)

ALFREDO SAUCE INGREDIENTS:

  • 1 Tbsp. olive oil
  • 4 cloves garlic, minced
  • 3 Tbsp. flour
  • 1 cup chicken broth
  • 1 cup low-fat milk (I used 1%)
  • 3/4 cup freshly-grated Parmesan cheese
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper

DIRECTIONS:

TO MAKE THE CHICKEN BAKED ZITI:

  1. Preheat oven to 375 degrees F.
  2. Cook the pasta al dente in a large stockpot of well-salted boiling according to package instructions. Drain. Return pasta to the stockpot and add chicken and alfredo sauce. Gently toss to combine until the pasta is evenly coated.
  3. Pour half of the pasta into a greased 11×7-inch or 9×13-inch baking dish. Sprinkle evenly with 1 cup of cheese. Layer the remaining half of the pasta evenly on top. Sprinkle evenly with the remaining 1/2 cup of cheese.
  4. Bake for 20-25 minutes until the cheese is melted and just barely starts to turn golden. Remove and serve immediately, sprinkled with additional toppings if desired.

TO MAKE THE ALFREDO SAUCE:

  1. Heat olive oil in a large saute pan over medium-high heat. Add garlic and saute one minute, stirring occasionally, until fragrant. Sprinkle with flour, and stir to combine. Saute for an additional minute to cook the flour, stirring occasionally.
  2. Slowly add chicken broth, whisking to combine until smooth. Whisk in milk, and bring the mixture to a simmer. Let cook for an additional minute until thickened, then stir in Parmesan cheese, salt and pepper until the cheese melted. Remove from heat and set aside.