I do love an honest classic bowl of spaghetti with marinara, but, i really like to modify it up with a yummy white sauce every now then.

I wont to be really intimated by any dish that included making a white sauce. It’s more simple than you think! This chicken and broccoli pasta are some things you’ll want to feature to the menu!

CHICKEN AND BROCCOLI PASTA RECIPES
CHICKEN AND BROCCOLI PASTA RECIPES

I love pasta. My family loves pasta. So, we’ve pasta often during the month. It’s an honest thing that my kids love veggies to balance it all out!

I usually include some kind of chicken or sausage and add a couple of cooked vegetables. The recipe below involves steamed broccoli but, this is able to be really great with some sauteed green and red bell peppers! Ooohh, and add some mushrooms! Okay, now I’m getting hungry!

INGREDIENTS:

  • 2 Chicken Breasts
  • 1/2 cup All Purpose Flour
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp pepper
  • 1 TBSP Olive Oil
  • 4 Cups Broccoli Florets, steamed
  • 1 lb Orrecheitte Pasta or Rotini Pasta
  • For Sauce:
  • 3/4 cup butter, salted
  • 2 Garlic Cloves, Minced
  • 4 TBSP flour
  • 2 cups Heavy Cream
  • 3 cup freshly grated Parmesan cheese
  • 1/2 tsp pepper
  • 1/8 tsp salt

INSTRUCTIONS:

  1. Cook pasta according to directions on package. Drain and set aside.
  2. For Chicken:
  3. In a large pan, heat olive oil over medium high heat.
  4. On a large plate mix together flour, salt, garlic powder and pepper. Dredge chicken breasts in flour mixture and shake off excess.
  5. Place in hot oil and cook for 3-4 minutes on each side or until chicken is cooked through.
  6. Remove from pan and place on a clean plate to rest.
  7. For Sauce:
  8. In a medium sauce pan, heat butter over medium high heat.
  9. Add in garlic and saute for 30 seconds.
  10. Stir in flour and cook for 1 minute, stirring constantly.
  11. Pour in heavy cream, Parmesan cheese, salt and pepper. Turn heat down to low and stir until cheese is melted and everything is heated through. Taste for seasoning.

This Reuben Tortilla Pinwheels Recipe is ideal if you’re wanting St. Patrick’s Day party food, or if you only love all the flavors during a Reuben sandwich.

You may be conversant in Sara Moulton from Food Network and other television appearance, also as her cookbooks. I’ve been watching her for years, so i used to be quite excited to find out about her newest cookbook, “Everyday Family Dinners“. It’s a cookbook meant for a home cook like me and you — people that want great family-friendly meals.

Reuben Tortilla Pinwheels Recipes

My Reuben Pinwheels recipe inspired by one among Sara Moulton’s recipes. once I was cruising around Sara’s website, I found her Reuben Pizza. When brooding about the way to make this into a celebration appetizer, i assumed how great these Reuben Sandwich flavors would be rolled up into a tortilla pinwheel recipe.

While I worked on this recipe, my oldest son came into the kitchen. I’m not really listening to what he’s doing, but subsequent thing i do know he’s spitting out whatever was in his mouth into his hand and asking ” what’s THAT????”. See, apparently, my son thought the well-drained sauerkraut was an equivalent because the bowl of shredded Swiss cheese I had on the counter. He grabbed an enormous pinch of sauerkraut and popped it in his mouth expecting cheesy goodness. I laughed so hard. i’m wondering if which will keep him from grabbing the cheese that I’m grating? Probably not.

INGREDIENTS:

  • 8 ounces cream cheese (room temperature)
  • 1/2 cup Russian Salad Dressing
  • 1/2 cup sauerkraut (rinsed and very well drained)
  • 8 ounces Swiss cheese (shredded)
  • 12 ounces corned beef deli meat (thinly sliced)
  • 8 flour tortillas (9″ diameter)

INSTRUCTIONS:

  1. Mix together cream cheese and Russian dressing until smooth and creamy. Mix in sauerkraut. Spread one side of a tortilla with cream cheese mixture, almost all the way to the edges. Sprinkle with about 1 oz of cheese. Lay a few slices of corned beef on top of the cheese. Roll up tortilla tightly. Repeat with remaining ingredients, laying rolled tortillas on a plate. Cover and refrigerate for at least 1 hour. Remove from refrigerator and slice into rounds and serve.

Crab and cheese Crescent Rolls are an excellent easy appetizer that’s also kinda’ fancy at an equivalent time. So elegant, so tasty, and oh, so simple that you simply can whip these up in but half-hour from start to finish!

Similar in flavor to crab dip, this tender and flakey appetizer takes it up a notch wrapping the crab and cheese mixture inside a croissant. Serve them hot alongside your other favorite appetizers!

Unlike some crab filled appetizers that use wonton wrappers and are deep fried, these Crab and cheese Crescents use a more delicate crescent dough and are baked, supplying you with a more tender and flaky appetizer, instead of a crispy one.

Garnish with fresh green onions and serve with duck sauce, soy sauce, teriyaki sauce or sriracha for dipping!

If making beforehand, keep the filling chilled until you’re able to assemble. If you cooking them beforehand, allow to chill, mist with cold water and reheat during a kitchen appliance or microwave and that they will look and taste freshly made!

INGREDIENTS:

  • 1 can crescent rolls
  • 6 ounces cream cheese softened
  • 1/4 cup mayonnaise
  • 1 cup crab meat cooked, imitation is fine
  • 2 green onions chopped
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon salt

INSTRUCTIONS:

  1. Pre-heat oven to 375°F.
  2. Lay the crescent roll dough out on the counter and pinch the pre-cut seams closed.
  3. Roll out the dough into an even rectangle and cut into 24 smaller squares.
  4. Add the cream cheese, mayo, crab meat, green onions, cayenne pepper and salt to a bowl and mix well.
  5. Distribute the cheese and crab mixture evenly between the crescent roll squares.
  6. Overlap opposite corners of the crescent roll squares over the cheese and crab mixture and pinch closed.
  7. Place them on a cookie sheet or baking stone and bake at 375°F for 10-15 minutes or until golden brown.