Chicken and Pesto Spooky Pasta

        Hello Friends!  It's been a while since I posted a recipe right?  To those who are following me on Instagram, thank you for reminding me. 

 

        Since we are celebrating Halloween, I decided to share with you my kids' favorite spooky food.   Funny thing is, I never imagined it as something freaky or even a Trick or Treating dinner staple.  It is pesto sauce for crying out loud! 

 

         I can still remember the first time they saw this dish.  They were so amazed because I was able to make a really "Spooky Pasta".  Was that even a compliment?  Anyway, the color definitely caught their attention and imagination.  The basil and spinach combo gave it a milder taste that the kids enjoyed.  If you have a "veggie - phobic" one just like my Child #2, don't even mention what the ingredients are.  The name "Spooky Pasta" can do the trick.  Green Eggs and Ham anyone?

 

         This kid friendly dish is very easy to prepare and all the components can be made ahead of time. As you may know, pesto can be frozen and so is cooked chicken.   So it is basically a reheat and serve type of dish.  Just make sure that your pasta is al dente to prevent it from being mushy.  Since it is also good at room temperature, it is an excellent lunch box idea.  Oh, did I mention that it's healthy too?     

 

        Happy Halloween!

 

- Roz

Ingredients:

1 lbs. cooked gluten free spaghetti
1/2 lb. chicken breast cut in to 1 inch cubes
1 1/2 tsp. extra virgin olive oil
1/4 cup pasta water (water used to cook the pasta)

Pesto:

1 tsp. minced fresh garlic (about 3 big cloves)
1 cup fresh basil leaves
1 cup fresh baby spinach
1/2 cup extra virgin olive oil (used the best that your budget can allow)
2 tsp. salt
1 tsp. ground black pepper
2 Tbs. canned cannellini beans (rinsed)
1/2  cup Daiya cheddar style cheese (if you can have dairy, use parmesan cheese)

1. Excluding the olive oil, put all the pesto ingredients in a food processor or blender.
2. With the machine running, slowly drizzle the olive oil. 
3. Once everything is well incorporated, stop the machine and set aside.
4. In a heated pan, sauté the chicken in olive oil.
5. When the chicken is cooked through, add the pesto.
6. After 2 minutes, add the cooked spaghetti and toss until the pasta is well coated with the sauce. If the sauce looks dry, add a little of the cooking liquid from a pasta.
7. When the pasta feels warm, turn off heat.
8. Serve immediately. 

Gluten Free Shrimp Puttanesca

       Pasta is one of my favorite ingredients for a budget friendly meal.  It is very versatile, filling and affordable.  Even if our family now buys the gluten free version due to wheat allergy, it is still a staple in our pantry. 

 

       Speaking of food allergies, in spite of the many types of food we need to eliminate from our family's diet, I am so glad that fish and shell fish are still a go for us.  Can you believe that?  Oh well, the mysteries of the body.

 

       Anyway, I first made this Shrimp Puttanesca dish when I have noticed that our family just had a crazy month and I haven't gone grocery shopping in a while.  That meant I haven't visited a store in 15 days!  With a nearly empty fridge and low stocked pantry, I have to make something that the kids will enjoy and I can cook in just 30 minutes. 

 

       The end product became a big hit and is now a requested dish every month.  Who can resist something with a sauce that is sweet, salty, sour and over all delectable? Also, don't be fooled by the fancy name.  It was said that the Puttanesca sauce was first made out of cheap leftovers for hard working people. 

 

      Eating with food restrictions doesn't have to be pricey. With just a little creativity, some pasta and sauce, eating healthy especially gluten free can also be wallet friendly.  Do you agree?

 

- Roz

      

Ingredients:

2 Tbs. extra virgin olive oil (Use the good one for better flavor)
1 2 oz. can anchovies (preferable in oil)
1 Tbs. minced garlic
1 lbs. cherry tomatoes
3 Tbs. sherry wine (you can substitute chicken or vegetable stock)
1 Tbs. capers (drained from the brine)
1 tsp. sea salt
1/2 tsp. ground black pepper
1/4 tsp. chili flakes (more if you want more heat)
1/4 lbs. uncooked shrimps (deveined and shelled)
1 Tbs. lemon juice
3 Tbs. chopped basil
1/4 cup pasta water (water used to boil the pasta)
1 lb. cooked pasta (I use gluten free of course)

1. Cook your favorite gluten free pasta.  Here's a tip to avoid it from being soggy. Reserve at least 2 cups of the pasta water for the sauce.
2. In a big pan with a medium heat, sauté the anchovies in oil until it melts or disintegrates.
3. Add the garlic, capers and tomatoes.  Cook until the tomatoes are very soft.
4. Deglaze the pan with the sherry wine.  Let the alcohol evaporate for about 4 minutes.
5. Put the shrimps in the sauce and cook until it starts to turn pink (kids call it orange).  Stir often to make sure it cooks evenly.
6. Add the cooked pasta. 
7. Season with salt, pepper, chili flakes and lemon juice.
8. Mix well so that the sauce coats all the pasta surfaces.  If it looks too dry, slowly pour 1/4 of a cup of the pasta water.  Add more if you prefer. 
9. Turn off the heat and sprinkle the chopped basil on top. 
10. Serve hot.

Turkey and Pasta Dinner

     Pasta is always a favorite in our household.  It's versatile, affordable, healthy and easy to prepare. So when we first found out that our family needs to totally avoid wheat in our diet, the kids got worried if they will be able to enjoy their beloved recipes.  Thank God, there is now an abundant selection of gluten free pasta - corn, rice, brown rice, quinoa and more.   Oh, they do come in different shapes too.

 

      Though I have to admit these gluten free pasta are quite pricer than their regular wheat based counterpart, they do pass the taste challenge. In fact, my kiddos like them better than the whole wheat variety which tends to be too hard or grainy. With little alterations in ingredients, we are now able to enjoy pasta dishes that are gluten, egg, dairy, soy and nut free. 

       This ground turkey and pasta dinner is one of the easiest to prepare and is always a crowd pleaser. Yes even those who aren't concerned about food allergies love it. I tend to make a big batch all the time since my children request it for their school lunch the next day.  Plus the extra sauce is an excellent dip for chips too.

Ingredients:
1 16 oz package of fusilli pasta (I used the Wegman's Corn Pasta)
Big pot of hot water for cooking the pasta
1Tbsp. salt (for the pasta)

Sauce:
2 Tbsp. Extra virgin olive oil
1 tsp. minced garlic
1 lb ground turkey
1 23.5 oz Marinara Sauce (I used Wegman's Organic Chunky Marinara)
1 23.5 oz Wegman's Organic Grandpa's Sauce Goes Vegetarian
1 cup water (I used 1/2 cup each to "rinse" or get the leftover sauce out the jars)
2 tsp salt
1tsp ground black pepper
2 Tbsp fresh basil leaves (chopped)

1. Cook pasta according to package directions. Put the salt in the boiling water before adding the pasta.  In my case, I took out the pasta 2 mins before the suggested 14-16 minutes because I don't want my pasta to be very soft when I add it to the sauce.  Rinse the pasta in cold running water. Set aside.

2. In a large pan, heat olive oil and saute the garlic until fragrant. About 1 minute.

3. Add the ground turkey and brown the meat. Stir often to prevent sticking on the pan and to cook evenly.

4. Once the meat is cooked all the way through, pour in the marinara, grandpa's sauce and water. Bring to boil.

5. When the mixture starts to boil, season with salt and pepper.

6. Lower heat and simmer for about 5-7 minutes or until thick. Transfer about 2 cups of the meat sauce to a clean storage container. Set aside.

7. Add the cooked pasta to the remaining sauce in the pan. Mix well to coat all the noodles. 

8. After 5 minutes. Turn off heat and sprinkle the basil leaves.

9. Serve hot.

Notes:

   - I found out that rinsing the pasta is a very important step.  Not only it stops the cooking of the noodles prevents it from being soggy but it also removes some of the starchy or grainy taste most non wheat pasta often possess.

  

   - Feel free to use your favorite homemade pasta or marinara sauce.  I just specified the brand I used because it gave me good results, the ingredients complied with our family's food allergy requirements and each costs less than $3.00.  Making this dish really affordable. 

 

Try it and let me know what you think.

 

-Roz