Pasta - Lauren's Latest

Chow Mein

Lauren's Latest — Mon, 03 Oct 2022 11:30:00 +0000

Make amazing Chow Mein in 15 minutes! These noodles are highly adaptable and you can make them sweet or spicy, however, you like! I love this recipe along with the rest of my Asian-inspired recipes!

Quick and Easy Chow Mein!

I like Chow Mein from takeout places just fine. But when I make them myself, I can add in as much flavor as I want and eat a whole pan of them for maybe $2. I’m a cheap date, ya’ll. Also, I’m all about ~~lazy~~ fast recipes and this one does not disappoint. You can make these Asian-y inspired noodles as salty, sweet, spicy, or gingery as you’d like….and all in 15 minutes!

But First, What is Chow Mein?

Chow Mein is made up of stir-fried noodles with vegetables and/or meat. It’s a popular dish in most American Chinese restaurants and now in your home too!

I made this recipe so it could be a customizable base for your dinner needs, add meat, different vegetables, and even a different type of noodle if you want.

How to Make Chow Mein

When I say easy and quick Chow Mein I mean it! For full recipe details, check out the recipe card below! Here is what you can expect when making this recipe:

Cook Chow Mein Noodles

Cook ramen noodles in boiling water until chewy and *just* cooked. Drain and set aside.

*Chow Mein Noodles* – AKA ramen noodles. I used the cheap packaged ramen that comes with little seasoning packets. However, you are welcome to buy and use store bought fresh ramen or yakisoba noodles.

Sauté Cabbage, Onions + Ginger

In a large skillet, heat olive oil. Sauté onion, cabbage, salt, pepper, and ginger together until tender.

Toss Together with Flavorings

Toss together with cooked noodles, sugar, garlic, soy sauce, and sesame oil until heated through. Serve hot!

Storing Chow Mein

Any leftover Chow Mein can be stored in the fridge, in an airtight container, for up to 3 days. After that, things start to get a little too mushy!

Freezing Instructions

Chow Mein actually freezes really well! Let cool then transfer to a freezer-safe airtight container. Freeze for up to 3 months!

To reheat, thaw in the fridge overnight then do a quick stir fry to warm things up!

Side Dishes

If you feel like you need some protein with this meal check out my Korean Beef Recipe or Better Than Take-Out Crispy Sesame Beef. Chicken or shrimp would be super good too.

You could also serve this alongside some more vegetables or pot stickers!

More Asian Inspired Recipes to Try!

Give this Chow Mein Recipe a try tonight and see if you like them as much as my family does.

Printable recipe is below! Enjoy, friends.

Chow Mein Recipe

Make amazing Chow Mein in 15 minutes! These noodles are highly adaptable and you can make them sweet or spicy, however, you like! Love this recipe.

Course Dinner

Cuisine Asian

Keyword Chow Mein, Chow Mein Noodles, Chow Mein Recipe

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings servings

Calories 128kcal

Author Lauren Brennan

Ingredients

4 packages ramen noodles* or yakisoba noodles
2 tablespoons olive oil
1/2 small onion diced
10 oz shredded cabbage
salt & pepper to taste
1 1/2 teaspoons ground ginger or grate in a little fresh ginger
2 teaspoons sugar
1 teaspoon granulated garlic
1/4 cup soy sauce
2 teaspoons sesame oil

US Customary – Metric

Instructions

Cook ramen noodles in boiling water until chewy and *just* cooked. Drain and set aside.
In a large skillet, heat olive oil over medium-high heat. Sauté onion, cabbage, salt, pepper, ginger together until tender.
Toss together with cooked noodles, sugar, garlic, soy sauce, and sesame oil until heated through.
Serve hot.

Video

Notes

*You are welcome to use fresh ramen or yakisoba noodles in place of the cheap ramen.

Nutrition

The post Chow Mein appeared first on Lauren's Latest.

Chicken Alfredo Stuffed Shells

Lauren's Latest — Mon, 03 Oct 2022 03:27:00 +0000

Chicken Alfredo Stuffed Shells are every bit as decadent as they sound. Made with my homemade alfredo sauce and perfectly cooked chicken…this recipe impresses! Serve with Homemade Garlic Bread, Caprese Salad, or Oven Roasted Asparagus.

Chicken Alfredo Stuffed Shells – The Perfect Make Ahead Meal

Chicken Alfredo Stuffed Shells is a delicious meal that comes together quickly and everyone enjoys. Perfect for busy weeknights or lazy weekends in. It’s a recipe that is easy to double to feed a crowd, or freeze half for later, or bring to a friend.

How to Make Chicken Alfredo Stuffed Shells

In less than an hour you will have delicious, cheesy Chicken Alfredo Stuffed Shells. For full recipe details, see the printable recipe card down below. Here is what you can expect when making this recipe:

Cook Pasta

Bring a large pot of water to a boil. Add a large handful of salt and jumbo shells to boiling water, stirring occasionally. Boil for recommended time, drain, rinse and set aside.

Make Alfredo Sauce

Melt butter in a heavy-bottomed deep skillet over medium heat. Once butter is completely melted reduce heat to medium and add garlic to saute for a couple minutes, being careful not to burn.

Pour in the heavy cream and stir.

Whisk in cheese and continue stirring until cheese is completely melted and sauce is smooth. Taste and add in salt and pepper, as desired. Set aside.

Make Filling for the Shells

Combine shredded chicken, beaten eggs, spinach, ricotta cheese, mozzarella cheese, parmesan cheese, herbs and seasonings.

Add half of the alfredo mixture to the filling.

Assemble + Bake

Preheat Oven. Grease a 9×13 baking pan with butter or cooking spray.

Fill each shell to the brim with the filling mixture and place in the baking pan.

Pour remaining Alfredo Sauce over the top of shells. Sprinkle with remaining 1/2 cup mozzarella cheese and place in the oven to bake until bubbly and golden. Serve hot and enjoy!

Storage + Make Ahead Directions

Store leftovers in an airtight container in the fridge for 3-4 days. To reheat, place in the microwave and heat until warm, in 30 second intervals.

Make Ahead – Follow recipe directions up until baking. At this point, place foil over the top of the baking pan, and store in the fridge until ready to bake. Bake as the recipe details indicate.

To Freeze – Follow recipe directions up until baking. Wrap in plastic wrap and then aluminum foil and place in the freezer. Chicken Alfredo Stuffed Shells will stay fresh in the freezer for up to 2 months.

Allow to thaw overnight in the fridge. Remove foil and plastic wrap, and then cover with foil only. Bake as recipe directions indicate. Depending on how thawed the shells are, you may need to add time to the bake time.

You may want to consider using an aluminum/throw away casserole dish for freezing or if you plan to give this meal away to someone.

Love Chicken Alfredo Stuffed Shells? Give These Pasta Recipes a Try…

There you have it! I hope your family loves this recipe as much as we do! Be sure to save, print, bookmark or share this recipe with friends and family. Have a wonderful day!

Chicken Alfredo Stuffed Shells

Chicken Alfredo Stuffed Shells are every bit as decadent as they sound. Made with my homemade alfredo sauce and perfectly cooked chicken…this recipe impresses!

Course Dinner

Cuisine Italian

Keyword alfredo sauce, alfredo sauce recipe, Alfredo Stuffed Shells, chicken alfredo stuffed shells, homemade alfredo sauce, stuffed shells recipe

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings servings

Calories 804kcal

Author Lauren’s Latest

Ingredients

for the alfredo sauce

1/2 cup salted butter
1 cup heavy cream
1 1/2 cups parmesan cheese use the real stuff
2 cloves garlic minced
salt & ground black pepper to taste

for the filling

1 cups chicken any kind, cooked and shredded (think: Rotisserie!)
2 eggs beaten
2 cups spinach frozen, drained in cheesecloth
1 cup ricotta cheese
1 cup mozzarella cheese shredded
1 cup parmesan cheese grated
salt & pepper to taste
¼ cup parsley fresh, chopped
¼ cup basil fresh, chopped
1 tsp italian seasoning

for the pasta

1 lb jumbo shells pasta
½ cup mozzarella cheese for topping

US Customary – Metric

Instructions

for pasta

Bring a large pot of water to a boil. Add a large handful of salt and jumbo shells to boiling water, stirring occasionally.
Boil for recommended time, drain, rinse and set aside.

for alfredo sauce

Melt butter in a heavy-bottomed deep skillet over medium heat. Once butter is completely melted reduce heat to medium and add garlic to saute for a couple minutes, being careful not to burn.
Pour in the heavy cream and stir.
Whisk in cheese and continue stirring until cheese is completely melted and sauce is smooth. Taste and add in salt and pepper, as desired. Set aside.

for filling

Combine shredded chicken, beaten eggs, spinach, ricotta cheese, mozzarella cheese, parmesan cheese, herbs and seasonings.
Add half of the alfredo mixture to the filling.

for shells

Preheat oven to 375° F.
Grease a 9×13 baking pan with butter or cooking spray.
Fill each shell to the brim with the filling mixture and place in baking pan.
Pour remaining alfredo sauce over top of shells.
Sprinkle with remaining 1/2 cup mozzarella cheese and place in oven to bake for 25-30 minutes or until bubbly and golden.
Serve hot and enjoy!

Nutrition

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Tuna Pasta Salad

Lauren's Latest — Sat, 03 Sep 2022 11:30:00 +0000

This creamy Tuna Pasta Salad is tangy, crunchy, oniony, and delightful! Perfect for a healthy lunch, light dinner, or snack to store in the fridge. The same goes for my Macaroni Salad! Great to bring to a potluck to share or keep it to yourself at home, anytime of the year!

Perfect Anytime!

Let’s talk easy dinners and Tuna Pasta Salad, shall we?

Pasta and tuna together are amazing with dill pickles, peas, and a few other yummy things. This is perfect for snacking, perfect for lunch, perfect for a picnic, basically perfect for any occasion. I thoroughly enjoyed eating this entire bowl.

Helpful Ingredient Tips

Sometimes a particular form of an ingredient is better than another when used in a recipe. Here are a few that I have found with this Tuna Pasta Salad.

Mini Bowtie Pasta – I love using mini bowtie pasta for this recipe because with every bite you get the perfect balance of ingredients. No huge chunks of pickle, pasta, or red onion. However, you can use whatever pasta you have on hand (probably not spaghetti, fettuccine, or lasagna noodles though).
Frozen Peas – if you don’t have frozen peas, you can use canned peas. Just be sure to drain them well. If fresh peas are in season, that would be the BEST choice of course.
Red Onion – or white onion. Although I love the taste of raw red onion, you can replace it with white onion, if desired.
Dill Pickle – please please please use dill pickles and not sweet pickles. This makes a huge difference.
Tuna – I used albacore packed in water but feel free to use what you have. And don’t forget to drain it!

Variations – Make This Salad Your Own

Feel free to change up this recipe to make it your own! Here are a couple of ideas from some of my readers who adapted their Tuna Pasta Salads:

Cut Out the Mayonnaise – to cut out some of the mayo, go half and half with unsweetened plain greek yogurt. This makes this recipe a little more healthy.
Replace Dill Pickles – don’t like dill pickles? One of my reader’s replaced them with green olives and capers and another replaced it with artichoke hearts! However, if you’re just looking for the crunch without the pickle flavor, try celery.
More Protein – looking to add more protein to your dish? Consider adding a can of cannellini beans or garbanzo beans.
Replace Tuna – this might be a little sacrilege, but if you happen not to like tuna, you can still enjoy this recipe by replacing it with shredded chicken.

How to Make Tuna Pasta Salad

For full details on how to make Tuna Pasta Salad, see the recipe card down below. Here is what you can expect while making this salad.

Prep Ingredients

Prepare ingredients by dicing red onion and dill pickles.

Cook Pasta + Peas

Bring a large pot of water to boil. Salt the water and cook pasta until al dente. Stir in frozen peas and cook for 30 seconds.

Drain pasta and peas. If you want room-temperature pasta salad, don’t rinse. If you want cold pasta salad, rinse with cold water.

Mix Remaining Ingredients

In a large bowl, stir cooked pasta and peas together with remaining ingredients until everything is evenly coated in sauce {made from mayonnaise and lemon juice}.

Serve or Refrigerate

Serve or refrigerate covered until ready to serve.

Storing Tuna Pasta Salad

Store any leftover Tuna Pasta Salad in the fridge, covered, for up to 3 days! The longer it sits the better it tastes. Perfect as lunch, as a snack, or as a side dish!

Freezing or Make Ahead – I don’t recommend freezing this salad because of the mayo- it doesn’t thaw and remix very well. You can make this salad ahead of time (the day before) before you need it and store in the fridge until ready to serve.

Love Tuna? Check Out These Other Recipes:

More Pasta Salad Recipes to Try!

If you liked this Tuna Pasta Salad you’re going to love my other pasta salad recipes!

The printable recipe card is down below, have a great day, friends!

Tuna Pasta Salad

This creamy Tuna Pasta Salad Recipe is tangy, crunchy, oniony, and delightful! Perfect for a healthy lunch, light dinner, or snack to store in the fridge.

Course Side Dish

Cuisine American

Keyword Tuna Pasta Salad

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings servings

Calories 618kcal

Author Lauren Brennan

Ingredients

1 lb mini bowtie pasta
1 cup frozen peas
1/2 cup red onion diced, or white onion
3/4 cup dill pickle diced
10 oz tuna (two 5 oz cans) drained, I used albacore tuna packed in water
1/2 lemon juiced
1 cup real mayonnaise
1 tablespoon dried dill
salt & pepper to taste

US Customary – Metric

Instructions

Prepare ingredients by dicing red onion and dill pickles.
Bring a large pot of water to boil. Salt the water and cook pasta until al dente. Stir in frozen peas and cook for 30 seconds.
Drain pasta and peas. If you want room-temperature pasta salad, don't rinse. If you want cold pasta salad, rinse with cold water.
In a large bowl, stir cooked pasta and peas together with remaining ingredients until everything is evenly coated in sauce {made from mayonnaise and lemon juice}. Serve or refrigerate covered until ready to serve.

Nutrition

The post Tuna Pasta Salad appeared first on Lauren's Latest.

Italian Pasta Salad

Lauren's Latest — Fri, 02 Sep 2022 11:30:00 +0000

This Italian Pasta Salad has it all! Tender pasta, salty pepperoni, cubed mozzarella, lots of diced veggies and a homemade olive oil and garlic dressing. The longer it sits the better it tastes! Perfect for potlucks, BBQs or simple side dish. This pasta salad is probably one of my go-to cold side dishes for summer. Everyone loves them because they are easy to make, very fresh and oh so delicious. From Macaroni Salad to Tuna Pasta Salad, they’re all good!

Make This Italian Pasta Salad Your Own

The beauty of this recipe is how easily the veggies and pasta can be interchanged. Here are a few great options to choose from. Of course, my recipe includes many of the ingredients listed, but if you are missing one or two, don’t let that stop you from making this! It will still be delicious!

Any short-cut pasta
cucumber
tomatoes
olives
pepperoni
bell peppers
mozzarella or cheddar
red onion
fresh basil and parsley
artichoke hearts
sun-dried tomatoes
salami
parmesan cheese
mushrooms
carrot
celery

How to Make Italian Pasta Salad

It’s super duper simple to pull this easy side dish together! The hardest part is chopping a few veggies, but I find that therapeutic. For full recipe details, including ingredient amounts, see the printable recipe card down below. Here is what you can expect while making this pasta salad.

Cook the Pasta

Cook pasta according to package directions. Since this will be refrigerated, I would cook this 1 minute past al dente. It will still have a bit of a bite because of the refrigeration.

Chop the Veggies

This recipe calls for tomatoes, cucumbers and bell peppers, but feel free to add in whatever ingredients you have! Artichoke hearts, sun-dried tomatoes, parmesan cheese, etc..

Make the Dressing

Whisk a simple mixture of olive oil, vinegar, garlic, and Italian seasoning together and season well.

Can I use a different dressing?

Most Italian Pasta Salads call for pre-made Italian salad dressing which is totally fine to use! It’s such a simple choice, of course…you are welcome to use it! For a creamier salad dressing, feel free to use a pre-made ranch or blue cheese dressing. Be sure to read the notes within the recipe card below for other options.

Toss Together + Serve

Toss everything together. The longer this salad has to marinate together, the more delicious it becomes!

Storage Directions

This particular recipe is good for up to 5 days in the fridge, though is most delicious day 2 after it’s had some time to marinate.

Can I freeze pasta salad?

No, I would not recommend freezing this recipe, simply because fresh veggies do not thaw very nicely and will not taste very fresh post-freezer.

Other Summer Salads you will love!

If pasta salad isn’t your scene, try some of these other family favorites we rotate through all summer long:

More Pasta Salad Recipes to Try!

If you liked this recipe, you’re going to LOVE my other pasta salad recipes, give them a try next time you are looking for a refreshing side dish.

Printable recipe card is below! Have a good day, friends!

Italian Pasta Salad Recipe

This Italian Pasta salad has it all! Tender pasta, salty pepperoni, cubed mozzarella, lots of diced veggies and a homemade olive oil and garlic dressing. The longer it sits the better it tastes! Perfect for potlucks, BBQs or simple side dish.

Course Side Dish

Cuisine American

Keyword italian pasta salad, pasta salad, pasta salad recipe

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings

Calories 493kcal

Author Lauren’s Latest

Ingredients

For the pasta salad:

3/4 pound rotini pasta cooked
1/2 cup red onion finely diced
8 oz mozzarella cheese cubed
5 oz pepperoni cubed
2 tablespoons fresh parsley
2 tablespoons fresh basil
3/4 cup sliced black olives
1 pint cherry tomatoes halved
1/2 english cucumber diced
1/2 yellow bell pepper diced

For the pasta salad dressing:

1 clove garlic minced
1/4 cup white vinegar
1 teaspoons sugar
1 teaspoon Italian Seasoning
1/2 teaspoon paprika
1/2 cup olive oil
salt & pepper to taste

US Customary – Metric

Instructions

Cook pasta according to box directions. Drain and rinse with cold water.
Add pasta to a large bowl and add in remaining prepared salad ingredients.
For the dressing, whisk together garlic, vinegar, sugar, and seasonings. Stream in olive oil to emulsify and pour over salad. Toss to coat and add in extra Italian seasoning as desired.
Serve pasta salad or cover and refrigerate for up to 5 days.

Notes

Feel free to use 3/4 cup prepared Italian Salad Dressing in place of the homemade.

Nutrition

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Cheesy Taco Pasta

Lauren's Latest — Thu, 19 May 2022 18:47:00 +0000

Cheesy Taco Pasta is a delicious step up from boxed dinners! This quick and easy dinner is made with cheddar cheese, ground beef, taco seasoning, your favorite salsa and tossed with noodles. Dinner is ready in just 15 minutes and its full of flavor the whole family will love. Serve along side my Cowboy Caviar or Classic Guacamole and tortilla chips.

A Few Notes About the Ingredients I Used

Easy, fast, and delicious with a capital D! Cheesy southwest goodness on your fork. Yes, please! You can totally tweak this recipe to your liking. Here is what I prefer to use:

Ground Beef – I used 80/20. If you’d like to make this recipe even healthier, opt for ground turkey instead of ground beef!
Taco Seasoning – either use store-bought or use homemade taco seasoning.
Southwest Salsa – use whatever brand you like best. Also if you like things spicy, get a spicier salsa! Don’t be afraid to change this pasta recipe to your liking.
Pasta – I used a corkscrew pasta but feel free to use what you have on hand (pasta, bowtie, macaroni). I wouldn’t recommend spaghetti or fettucini noodles though!
Cheddar Cheese – freshly grate your cheese for best results! Feel free to use less or more cheese as well!
Cream – this can be whole milk, heavy cream, or half & half.

How to Make Taco Pasta

Cheesy Taco Pasta is incredibly easy to make which only adds to its charm! Simply cook your pasta and while the pasta is cooking, prepare the sauce! Once the pasta is finished, throw together the sauce and top with cheese and cream. SO GOOD! For full details see the recipe card below.

Cook Pasta

Bring water to a boil then cook the pasta until al dente (look at the packaging for cook times).

Make the Meat Sauce

While the pasta is cooking, in a large skillet cook ground beef. Once cooked, drain the meat in a colander and run under hot water to get rid of extra fat. Replace the beef into the wiped out pan with taco seasoning, salsa, and water. Simmer until the pasta is done.

Drain Pasta + Combine with Sauce

Drain pasta and add to the ground beef mixture. Toss to coat, then top with cheese, cream, salt, and pepper. Stir to melt cheese, then serve immediately.

Topping Ideas

Here are a couple of great ideas to top your taco pasta with (totally optional):

sour cream
sliced avocado
diced tomatoes
cilantro
tortilla strip chips
sliced jalapenos

Leftovers + Storage

Any leftovers you have can be enjoyed for up to 5 days! Be sure to store in the fridge in an airtight container.

Can I freeze Cheesy Taco Pasta?

Yes! Not only is this meal delicious and kid-friendly, but it also freezes like a dream! Be sure to allow to cool completely to room temperature before placing it in the freezer. Store in an airtight freezer safe container. Taco Pasta will stay fresh in the freezer for 2-3 months.

Love Cheesy Taco Pasta? More Taco Recipes to Try!

Be sure to check out all my other taco recipes. Here are a couple of highlights:

You all are going to love this Taco Pasta Recipe! Printable recipe card is below. Enjoy, friends!:)

Cheesy Taco Pasta

This Cheesy Taco Pasta is a delicious step up from boxed dinners, using 7 basic ingredients try this easy dinner out tonight!

Course Dinner

Cuisine Southwestern

Keyword taco pasta

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings servings

Calories 822kcal

Author Lauren’s Latest

Ingredients

1 lb ground beef I used 80/20
1 packet taco seasoning
1 1/2 cups southwest salsa
1/2 cup water
1/2 lb pasta I used rotini
2 cups cheddar cheese grated
1/4 cup cream
salt & pepper to taste

US Customary – Metric

Instructions

Bring water to boil to cook the pasta. Salt it and cook pasta until al dente.
While the pasta is cooking, in a large skillet, cook ground beef, breaking apart as you go. Once thoroughly cooked, drain meat and run under hot water to remove any fat. Wipe out pan with paper towel and place back on heat. Pour cooked beef into hot pan with taco seasoning, salsa and water. Simmer until pasta is finished cooking.
Once pasta is cooked, drain well and pour into skillet. Top with cheese, cream, salt and pepper. Stir until cheese melts and noodles are coated in sauce. Serve immediately.

Nutrition

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Olive Garden Chicken Pasta

Lauren's Latest — Thu, 12 May 2022 18:30:08 +0000

This Olive Garden Chicken Pasta is a creamy and delightful weeknight meal made in the crockpot! With a small list of ingredients, this recipe is super simple to throw together and cook. Simply shred the chicken, toss with pasta and serve. While I do think the original recipe floating around the internet is totally overkill (read: fat on fat on fat), this is a much tastier, lightened up version that you can feel a little better about feeding your family.

Four Main Ingredients

Crockpot recipes are fabulous and the small list of ingredients is usually one of the reasons why I love them so much. Throw everything in and let her rip. Here are the basics of what you’ll need:

chicken breasts
light olive garden salad dressing
cream cheese
Italian Seasoning

Chicken is cooked in this creamy, Italian-flavored sauce, then shredded and tossed with cooked pasta, parmesan cheese and fat free half and half. Yes, I did cut the calories by 2/3rds!! And yes, it still tastes fabulous! You’re welcome.

Of course you can use the full fat original olive garden salad dressing. But just know that it will increase the calorie and fat gram count on the nutrition.

How to Make Olive Garden Chicken Pasta

This isn’t a copycat recipe taken directly from the Olive Garden Archives. Oh, no dear reader, this is simply just a recipe using a whole lot of olive garden salad dressing to flavor a chicken and pasta crockpot dish.

Cook Chicken In Crockpot

In the bottom of a cold crockpot, add salad dressing, chicken, cream cheese and Italian seasoning. Cover and cook 3-4 hours on high.

Shred Chicken & Toss with Pasta

Turn crockpot to warm, shred chicken and stir to melt cream cheese completely into sauce. Toss with parmesan cheese, half & half and cooked pasta. Divide into portions and serve warm.

Saving Leftovers

If you happen to have any leftover pasta, it stores really well in the fridge for up to 4 days as long as it is in air tight containers. Because it’s a creamy pasta sauce, it won’t reheat as ‘saucy’ unless you add in a splash of water to loosen it up. After you microwave it, stir that water in well to create that creamy sauce and it’s as good as new.

What to Serve with Olive Garden Chicken Pasta

Here are some classic side dishes that go well with any Italian meal, regardless of what you’re making!

Homemade Garlic Bread (ok, this stuff is the bomb)
Caprese Salad
Strawberry Salad
Cucumber Tomato Salad

Other Crockpot Recipes You Will Love

The slow cooker has been a fabulous go-to kitchen appliance for years for good reason! It never gets old and it produces delicious results. Here are a few reader favorite recipes:

Anyways, I hope you enjoy this easy and delicious pasta recipe as much as me and my husband did. It’s a good one you will want to save and make again and again.

Olive Garden Chicken Pasta

This Olive Garden Chicken Pasta is a creamy and delightful weeknight meal made in the crockpot! With a small list of ingredients, this recipe is super simple to throw together and cook.

Course Dinner

Cuisine Italian

Prep Time 10 minutes

Cook Time 4 hours

Total Time 4 hours 10 minutes

Servings servings

Calories 491kcal

Equipment

1 Crockpot or Slowcooker

Ingredients

1 cup Light Olive Garden Salad Dressing
1.5 pounds boneless, skinless chicken breasts
4 oz cream cheese
1 tsp Italian Seasoning
3/4 cup grated parmesan cheese
1 cup fat free half & half
1 pound short cut pasta cooked and drained

Instructions

In the bottom of a cold crockpot, add salad dressing, chicken, cream cheese and Italian seasoning. Cover and cook 3-4 hours on high.
Turn crockpot to warm, shred chicken and stir to melt cream cheese completely into sauce. Toss with parmesan cheese, half & half and cooked pasta.
Divide into portions and serve warm.

Nutrition

The post Olive Garden Chicken Pasta appeared first on Lauren's Latest.

Classic Baked Ziti

Lauren's Latest — Mon, 02 May 2022 06:21:00 +0000

Warm, comforting and amazing, this is an easy-to-make classic Baked Ziti recipe filled with Italian Sausage, tomato sauce, and cheese to the max! This recipe is especially indulgent with a side of Homemade Garlic Bread.

Baked Ziti Basics

Love Lasagna but hate the time it takes to make it? Baked Ziti offers all of the same flavors and comforts that lasagna does but with way less effort. Meaty tomato sauce, filling pasta, and all of that melted gooey cheese! Today’s classic Baked Ziti recipe makes a large 9×13 pan which is perfect for large families or to use as leftovers! While I have my Instant Pot Baked Ziti on the blog (that is super popular), I thought I should post a more classic recipe that everyone can make. No special equipment needed!

Do I have to use Ziti Pasta?

No. This is just a specific pasta shape, penne would work perfectly well in its place. You can use what you have on hand or what you prefer in this recipe.

Baked Ziti Variations

Everyone has their secret tips and tricks in making Baked Ziti their own and in this house, I encourage it! Feel free to use my recipe as a base then customize to your liking. Here are a couple of options to get you started:

Vegetarian Baked Ziti: feel free to make this a vegetarian meal by leaving out any meat products and then supplementing with more veggies!
Adding Vegetables: you can absolutely use/hide vegetables in this dish. Consider wilting spinach, adding shredded zucchini, or shredded carrots to this dish! Or serve your vegetables on the side!
Using Different Meat: although I use a pork Italian sausage for this baked ziti recipe, you can absolutely replace it with ground beef or ground turkey.

How to Make Baked Ziti

For full details on how to make baked ziti can be found in the recipe card down below

Boil the Pasta

Bring a large pot of salted water to boil. Cook ziti according to package directions. Drain and set aside.

Brown the Meat

In another pot or deep skillet with high sides, heat the pan over medium heat. Brown sausage, breaking apart as it cooks. Drain if desired. Replace back in the pan. To the cooked sausage, add olive oil, onion, and garlic and saute until mostly tender.

Make the Sauce

Stir in diced tomatoes, marinara sauce, water, basil, oregano, bay leaves, salt, pepper. Stir well. Cover and simmer. Taste sauce and adjust seasonings. Remove bay leaves.

Add cooked ziti to the sauce and stir to coat. Add in fresh mozzarella and parmesan cheese. Stir to melt slightly.

Bake

Pour into lightly greased 9×13 pan. Sprinkle with shredded mozzarella cheese, cover with lightly greased foil and bake. Top with chopped parsley (optional) and serve hot.

Storing Baked Ziti

Baked Ziti will last in the fridge, in an airtight container, for 4-5 days! Which means it’s great for leftovers and meal prep. Alternatively you can make a double batch and freeze one portion for later!

Freezing Instructions

One of the best parts about Baked Ziti is that it can be frozen to last even longer and make a super easy dinner for the future, I love when that happens!

Simply double the recipe, bake one portion, and with the other store in a freezable container before baking (those aluminum casserole dishes found at the grocery store would work great for this). Be sure to cover tightly with aluminium foil and then plastic wrap before freezing. Freeze for up to 3 months.

When ready to bake, thaw in the fridge overnight then bake as accordingly!

Comforting Pasta Recipes to Try!

Try this Baked Ziti soon, I just know you’ll love it!

The recipe card is down below, enjoy

Classic Baked Ziti

Warm and comforting this is an easy-to-make classic Baked Ziti recipe filled with Italian Sausage, tomato sauce and cheese to the max!

Course Dinner

Cuisine Italian

Keyword baked ziti

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Servings servings

Calories 665kcal

Ingredients

1 lb ziti pasta
1.25 lbs Sweet Italian Sausage
2 tablespoons olive oil
1 onion diced
3 cloves garlic minced
25 oz marinara sauce I used Rao's
14.5 oz petite diced tomatoes
1 cup water
1 teaspoon dried basil
1 teaspoon dried oregano
2 bay leaves
salt & pepper to taste
8 oz fresh mozzarella drained and cut into cubes
1/4 cup parmesan cheese
1 cup part skim mozzarella shredded

Instructions

Bring large pot of salted water to boil. Cook ziti according to package directions. Drain and set aside.
In another pot or deep skillet with high sides, heat pan over medium heat. Brown sausage, breaking apart as it cooks. Drain if desired. Replace back in the pan. To the cooked sausage, add olive oil, onion, and garlic and saute until mostly tender, about 3 minutes.
Stir in diced tomatoes, marinara sauce, water, basil, oregano, bay leaves, salt, pepper. Stir well. Cover and simmer 30 minutes. Taste sauce and adjust seasonings. Remove bay leaves.
Add cooked ziti to sauce and stir to coat. Add in fresh mozzarella and parmesan cheese. Stir to melt slightly. Pour into lightly greased 9×13 pan. Sprinkle with 1 cup shredded mozzarella cheese, cover with lightly greased foil and bake at 350 degrees for 20-30 minutes. Top with chopped parsley (optional) and serve hot.

Nutrition

The post Classic Baked Ziti appeared first on Lauren's Latest.

Macaroni Salad

Lauren's Latest — Fri, 22 Apr 2022 04:53:00 +0000

This simple Macaroni Salad Recipe is the perfect combination of creamy and crunchy, and totally adaptable to your own liking. It’s the perfect side dish for summer, or anytime really, and is ready in just 15 minutes! Pair macaroni salad with Baked Chicken Legs at your next BBQ.

Classic but Adaptable

I love this Macaroni Salad recipe for so many reasons! It’s simple to make, my kids will eat it no problem, it’s highly adaptable based on what you have on hand and it’s a classic recipe that everyone loves in the summer. Or any season really! Plus, it’s the perfect make-ahead salad for any potluck or BBQ.

Experiment with this recipe and make it how YOU like it.

If you don’t like pickles, don’t add them!

Like it spicy? Add some hot sauce into the mixture.

Want to healthify it up? Then add all the crunchy vegetables you can find in your fridge.

The possibilities are actually endless. So even when you make this simple macaroni salad recipe, again and again, you may never make it the same twice. It is all up to you. SO let’s get into how to make it!

How to Make Macaroni Salad

This pasta salad is ready to eat in just 15 minutes. Super easy, and best of all, you can make it with what you have on hand for veggies. For full recipe details, see the printable recipe card down below.

Cook Macaroni until al dente

Bring large pot of water to boil. Salt water generously and pour in pasta. Stir and cook until al dente. Drain pasta and rinse under cold water until cold. Pour into large bowl and set aside.

Prep Veggies

Chop your veggies. Things like celery, carrot, onion, bell pepper and pickles are all crunchy, delicious options. Add cut veggies to the pasta bowl.

Make the Dressing

Stir in mayonnaise, vinegar, and seasonings until everything is well coated. If it doesn’t seem like there’s enough mayonnaise to go around, add in a splash of water or a little more mayonnaise.

Refrigerate until ready to Serve

This salad is delicious as is, but only gets better with time! If you can, make a few hours in advance for best results.

What to Eat with Macaroni Salad

Once your macaroni salad is done, you can eat it as is or have it as a side dish with something else. It’s particularly delicious with steak skewers, baked chicken legs, pulled pork or smoked chicken wings. DELICIOUS!!

Storing Leftover Macaroni Salad

Any leftovers can be refrigerated and saved as a snack or lunch for the next day. This recipe should stay good for 3-5 days after making it.

Can you Freeze Macaroni Salad?

Yes, you can! You can either freeze everything separately (pasta, chopped veggies and dressing) and store up to 5 days or you can make the whole thing and freeze any leftovers you have for the same amount of time. Make sure to seal in an airtight container to keep things fresh.

Something to make sure you do is thaw in the fridge. This can take up to three hours so plan ahead! If you don’t do this, bacteria is more likely to grow on your food. Gross.

Perfect for Potlucks and BBQ’s

If making this recipe for a large group of people, or a party, make sure to double the recipe so everyone can have a taste of this stuff! You won’t regret it and neither will they.

The texture and taste of this macaroni salad make it seriously the best. Its creaminess and freshness are hard to resist and at any BBQ or potluck, you aren’t going to go home with leftovers. It is THAT good.

If macaroni or pasta-based salad isn’t your summer salad of choice, here are a few other delicious options: coleslaw, cucumber salad, broccoli salad, southwest chicken chop salad.

More Pasta Salads to Try!

The printable recipe card is below! Be sure to save, print, pin or bookmark this because it is a fabulous macaroni salad recipe you won’t want to lose!

Macaroni Salad

This simple Macaroni Salad Recipe is delicious and can be made in 15 minutes! It’s the perfect creamy, crunchy, fresh and cold summer salad.

Course Lunch, Side Dish

Cuisine American

Keyword macaroni salad, macaroni salad recipe, pasta salad, summer salad

Prep Time 20 minutes

Cook Time 8 minutes

Refrigeration 1 hour

Total Time 1 hour 28 minutes

Servings servings

Calories 295kcal

Author Lauren’s Latest

Ingredients

1/2 lb. elbow macaroni such as barilla
3/4 cup carrot diced
3/4 cup celery diced
1/2 cup red onion diced (or yellow onion)
1/2 cup yellow pepper diced (optional)
1/3 cup dill pickle diced
1/4 cup black olives diced
1/2 cup real mayonnaise heaping 1/2 cup
2 tablespoons white vinegar
3/4 teaspoon dried basil
1/2 teaspoon dried oregano
salt & pepper to taste

US Customary – Metric

Instructions

Bring large pot of water to boil. Salt water generously and pour in pasta. Stir and cook 7-10 minutes or until al dente. While pasta is cooking chop all your veggies. Drain pasta and rinse under cold water until cold. Pour into large bowl and top with chopped veggies.
Stir in mayonnaise, vinegar, and seasonings until everything is well coated. If it doesn't seem like there's enough mayonnaise to go around, add in a splash of water or a little more mayonnaise. Refrigerate macaroni salad until ready to serve.

Nutrition

The post Macaroni Salad appeared first on Lauren's Latest.

Classic Stuffed Shells

Lauren's Latest — Thu, 17 Mar 2022 03:19:00 +0000

Make amazing Stuffed Shells at home with this easy recipe. Pasta shells are filled with three kinds of cheese, topped with Alfredo sauce, and baked in a delicious store-bought marinara. So so delicious served with Homemade Garlic Bread and Cucumber Tomato Salad. Lick your plates clean with this delicious recipe!

Stuffed Shells: The Easy Way!

I’m so excited to be sharing this Stuffed Shells recipe with you today! After testing this recipe and having five devoted readers test this recipe too, I am thrilled that I can finally share it with you. While I have a couple of recipes for stuffed shells on my site (Alfredo Stuffed Shells and Crockpot Pesto Stuffed Shells), I wanted to make sure I had a classic recipe that was fail-proof and delicious!

The larger pasta shells are par-boiled, filled with a mixture of cottage cheese, mozzarella, and parmesan cheese then nestled in a rich marinara. Topped with a little alfredo sauce, extra cheese, and baked to perfection. You will fall in love with this recipe.

Using really good store-bought alfredo and marinara sauce are my secrets to getting this on the table fast while still tasting amazing. Rao’s is my all-time favorite if you can find it! Or just find and use a brand that you love! Worst case scenario, you make homemade alfredo sauce and marinara sauce (aka bolognese without the meat).

A Note about Cheese

In this recipe, I stuff my shells with a combination of three kinds of cheese: cottage cheese, mozzarella cheese, and Parmigiano Reggiano. For best results, please read these notes:

Cottage Cheese

I use low-fat cottage cheese in my stuffed shells because I prefer the taste and texture much better than traditional ricotta. After it bakes, it melts together and is smooth and creamy through and through. Ricotta isn’t quite as smooth and tastes a little different.

Can I substitute Ricotta Cheese for Cottage Cheese in Stuffed Shells?

If you would like to substitute ricotta cheese for cottage cheese, just be aware that because it’s thicker, it will fill fewer shells. Expect to get about 30 shells total.

Mozzarella Cheese

For good mozzarella that melts beautifully, you will want to look for a block of whole milk low moisture mozzarella and grate it yourself. The pre-grated kind will work but doesn’t melt as nicely because of the food starch it’s coated in (to prevent the shreds from sticking to each other). Also, fresh mozzarella adds extra moisture and doesn’t grate well at all, so I’d recommend the firmer low moisture mozzarella.

Parmigiano Reggiano

Please please please don’t confuse Parmigiano Reggiano with a regular (pre-grated) parmesan cheese. Parmigiano Reggiano is real parmesan cheese that you will want to grate yourself that has its name stamped on the rind. Most grocery stores will have the Parmigiano Reggiano close to the deli section with more specialty cheeses, like brie, feta, and goat. Of course, you *can* use the pre-grated kind, but just know it won’t be as good as it could be.

Do I Really Have to Use Eggs?

You don’t *have* to use eggs however the filling won’t hold together quite as well. But the taste will be there!

Can I Add Veggies to the Filling?

You can absolutely add veggies to the filling. I would suggest something classic and simple like wilted spinach, steamed broccoli, or riced cauliflower for taste and nutrition.

How to Make Stuffed Shells | Directions

The biggest secret to making these stuffed shells is using these disposable pastry bags to fill them. It makes life SO much easier and the whole process really quick. If you don’t have the disposable bags, use a sturdy freezer bag and snip a 1-inch hole in the corner to pipe. Of course, spoons are a simple way to fill them too, it just is a little more time-consuming.

Cook the Pasta Shells

Bring a large pot of salted water to a boil. Add shells and cook according to package directions. I like cooking mine for a few minutes less than the recommended time so they stay sturdy as you fill them but then soften up as they bake in the marinara sauce.

Make the Filling

In a large bowl, stir together cottage cheese, mozzarella, parmesan, eggs, oregano, basil, salt, and pepper until well combined. Spoon into a piping bag and set aside.

Fill the Shells

After you drain the pasta, rinse with cold water. Pour two entire jars of marinara sauce into your two baking pans. Using the piping bag, fill the par-boiled shells and place them into the marinara sauce, 20 shells per baking dish.

Top with Alfredo Sauce and Bake

Spoon pre-made Alfredo Sauce over the shells and top with more mozzarella cheese. Cover with foil that has been lightly sprayed with nonstick cooking spray. Bake at 375 degrees for 45 minutes. In the last 10-15 minutes of cooking, remove the foil to brown the cheese.

Storing Stuffed Shells

Stuffed shells can be stored either in the baking pan or individual containers wrapped well. Stuffed shells will last for up to four days in the refrigerator. To reheat simply cover and bake in the oven or the microwave until heated through.

Freezing Instructions

These Stuffed Shells are one of the best recipes to freeze! They freeze so beautifully and bake up perfectly from frozen! To freeze, simply make the shells according to the recipe directions below, being sure to place them in disposable pans. Then before freezing, simply wrap well with heavy-duty foil and freeze for up to four months.

To bake, transfer stuffed shells from the freezer to the hot oven. Bake at 375 degrees for one hour or until hot and bubbly. Remove the foil to brown the tops or simply broil for the last few minutes.

What to Serve With Stuffed Shells

This stuffed shells recipe goes perfectly with cooked vegetables, bread, salads, you name it. Here are some tasty ideas to get you started:

Love Stuffed Shells? Try These Other Italian Favorites:

I have published lots of Italian Recipes through the years, but here are some of my favorites (and reader favorites, too!)

Classic Stuffed Shells

Make amazing Stuffed Shells at home with this classic recipe. Filled with three cheeses, topped with Alfredo sauce and baked in a store-bought marinara. Lick your plates clean with this delicious recipe!

Course Dinner

Cuisine Italian

Keyword stuffed shells recipe

Prep Time 30 minutes

Cook Time 45 minutes

Servings shells

Calories 103kcal

Ingredients

12 oz pasta shells 1 box, about 40 shells
4 cups low fat cottage cheese
2 cups grated mozzarella cheese divided
3/4 cup grated parmigiano reggiano cheese
2 large eggs
1 teaspoon dried oregano
1 teaspoon dried basil
salt and pepper to taste
48 oz marinara sauce 2 jars of Rao's recommended
15 oz alfredo sauce 1 jar
chopped fresh parsley optional, for garnish

Instructions

Preheat oven to 375 degrees. Bring large pot of salted water to boil. Cook pasta shells for 8 minutes. Drain and rinse with cold water. Set aside to drain. Pour both jars of marinara sauce into the bottom of two 9×13 baking dishes, one jar per pan.
In a large bowl, stir cottage cheese together with 1 cup mozzarella, parmigiano reggiano, eggs, oregano, basil, salt and pepper. Fill disposable piping bag (or large freezer bag) with filling. Snip the end of the bag to create a 1-inch hole and fill each shell. (Spooning it into the shells also works, it just takes a little more time.)
Place the filled shells into the prepared pans, 20 shells per pan.
Spoon prepared alfredo sauce overtop the filled shells. Sprinkle the tops with remaining 1 cup of mozzarella (1/2 cup cheese per pan), cover with foil sprayed with nonstick cooking spray and bake 30 minutes. Remove foil and bake uncovered for remaining 15 minutes to brown the tops.
Alternately, you can keep the pans covered for the full 45 minute bake time and broil the tops at the end of the cooking time.
Remove from oven and set 5-10 minutes. Sprinkle with chopped parsley and serve hot.

Video

Nutrition

The post Classic Stuffed Shells appeared first on Lauren's Latest.

Cheesy Chicken Spaghetti Recipe

Lauren's Latest — Wed, 02 Mar 2022 11:59:00 +0000

This Cheesy Chicken Spaghetti recipe is a speedier, one-pot version of my very popular Crockpot Chicken Spaghetti. This stovetop version will blow you away! It’s faster, uses a lot of the same ingredients, and turns out just as creamy and delicious!

What is Chicken Spaghetti?

For those of you who aren’t familiar with this dish, it is traditionally a creamy and cheese-baked pasta casserole filled with spaghetti, chicken, cream of mushroom soup, bell peppers, green chiles, and a whole lot of cheddar cheese.

Casseroles are great and typically taste amazing the longer they cook, but for this specific recipe, I almost prefer it right out of the pot because it’s at its peak of creamy and cheesy perfection. Plus, you don’t have to cook the entire recipe in the pot and then dirty a 9×13 dish just to bake it a little more with some extra cheese on top (though, there’s nothing wrong with doing it that way…I’m just impatient).

Chicken Spaghetti Variations

Chicken – chicken cutlets are chicken breasts sliced very thin. You are welcome to take regular chicken breasts and slice them in half lengthwise to get the same effect. OR you can cut your raw chicken into bite size pieces before browning. I just find it easier to cut after they are fully cooked. Feel free to use pre-cooked or rotisserie chicken and forgo the whole browning process.
Alfredo Sauce – I love using the Trader Joe’s brand of alfredo sauce for this recipe but you could easily use another store-bought brand or use homemade alfredo sauce.

How to Make Chicken Spaghetti

For full details on how to make Chicken Spaghetti, see the recipe card down below

Cook Spaghetti

Bring a large pot of water to boil. Add salt and cook spaghetti according to package directions until al dente. Drain and set pasta aside. Replace hot pot to medium heat.

Cook Chicken

Add in oil and swirl to spread across the bottom. Sprinkle chicken cutlets with salt and pepper and brown in oil until fully cooked. Remove from pot and set aside to rest.

Make Sauce

Saute onion and peppers until mostly tender. Stir in green chiles, alfredo sauce, and spices. Pour chicken broth into the empty alfredo jar, replace the lid and shake. Pour contents into the pot.

Toss Together with Cheese

Cut browned chicken into bite-size pieces and add to the pot.

Can I Freeze Chicken Spaghetti?

Go for it! Make a ton and freeze it in portions in airtight containers. This should last up to three months in the freezer.

Reheating Instructions

To reheat, thaw it completely, and then reheat the dish in the oven covered in foil. Covering with foil in the oven keeps the pasta moist. I know, moist… ew, but trust me… because pasta leftovers tend to dry out you could also try adding a couple of tablespoons of milk or chicken stock when reheating.

Storing Chicken Spaghetti

For leftovers, make sure to cover them in an airtight container and refrigerate. Chicken Spaghetti should last for 3-5 days but I think it tastes best within the first two!

Perfect Side Dishes

Like any pasta dish, this Chicken Spaghetti Recipe is great with breadsticks (like these: Craigo’s Breadsticks or Cheesy Garlic Breadsticks), or with a side salad (like these: Caprese Salad with Garlic Balsamic Dressing or Cucumber Salad Recipe).

The salads bring a nice fresh flavor and crunch to the creamy meal while the breadsticks are simply amazing carbs that compliment the Chicken Spaghetti.

More Spaghetti Recipes to Try!

This recipe is a really filling and simple meal that every family member seems to love. Eddie snarfed his two helpings down just fine. Once we told our two older kids to get over the fact that they were just going to have to try bell peppers again ‘for us to really know that they didn’t like them’ they kind of forgot that they were in there and kept shoveling it in.

Overall, this is a recipe that we keep coming back to because of its versatility, ease, and ingredients list.

As per usual, below is the printable recipe.

Enjoy, friends! xo

Cheesy Chicken Spaghetti Recipe

This Cheesy Chicken Spaghetti recipe is a speedier, one-pot, stovetop version of my very popular Crockpot Chicken Spaghetti.

Course Dinner

Cuisine Italian, Mexican

Keyword Cheesy Chicken Spaghetti, Chicken Spaghetti, Chicken Spaghetti Recipe

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings servings

Calories 728kcal

Author Lauren Brennan

Ingredients

1 lb spaghetti
2 tablespoons olive oil
salt & pepper to taste
1 lb chicken cutlets*
1 cup yellow onion diced
1/2 red bell pepper diced
1/2 green bell pepper diced
4 oz mild diced green chiles one small can
16.9 oz alfredo sauce Trader Joe’s brand preferred (1 jar)
1 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon garlic powder or granulated garlic
1 cup chicken broth
8 oz sharp cheddar cheese grated
a few splashes chicken broth or milk, as needed
cilantro chopped, optional

US Customary – Metric

Instructions

Bring a large pot of water to boil. Add salt and cook spaghetti according to package directions until al dente. Drain and set pasta aside. Replace hot pot to medium heat.
Add in oil and swirl to spread across the bottom. Sprinkle chicken cutlets with salt and pepper and brown 2-3 minutes per side in oil until fully cooked. Remove from pot and set aside to rest.
Saute onion and peppers 4-5 minutes or until mostly tender. Stir in green chiles, alfredo sauce, and spices. Pour chicken broth into empty alfredo jar, replace the lid and shake. Pour contents into the pot.
Cut browned chicken into bite-size pieces and add to the pot.
Taste sauce and adjust seasonings as needed. Toss in the spaghetti and grated cheddar cheese until pasta is fully coated in sauce. (As it sits, it will have a tendency to thicken, so as needed, add in little splashes of chicken broth or milk and stir to keep it at the consistency you want before serving.)
Sprinkle with cilantro and serve.

Notes

*Chicken cutlets are chicken breasts sliced very thin. You are welcome to take regular chicken breasts and slice them in half lengthwise to get the same effect. OR you can cut your raw chicken into bite size pieces before browning. I just find it easier to cut after they are fully cooked. Feel free to use pre-cooked or rotisserie chicken and forgo the whole browning process.

Nutrition

The post Cheesy Chicken Spaghetti Recipe appeared first on Lauren's Latest.