Ingredients:

• 1 pound boneless chicken breasts
• 1 pound penne
• 1 teaspoon Italian seasoning
• 4 tablespoons butter
• Salt
• Ground black pepper
• 2 cloves garlic
• 3 cups half and half
• 1 cup shredded Mozzarella
• 1/2 cup grated Parmesan
• 1/4 cup chopped parsley
• 4 tablespoons all-purpose flour
• 2 tablespoons extra virgin olive oil

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A post shared by Stephanie Melchione | The Cozy Cook (@thecozycook)

Instructions:

1. Cook the penne according to the package’s instructions in a large pot until al dente. Drain when complete.
2. Preheat oven to 350°.
3. Pour oil into a large skillet and boil over medium heat. Season both sides of the chicken with salt, pepper, and Italian seasoning. Put the chicken in the skillet and cook for about 8 minutes per side, or until cooked through. Allow chicken to cool for 5 minutes before slicing crosswise.
4. Return the skillet to the medium heat and throw in butter. Add garlic and cook for 30 seconds. Pour flour and cook for 1 more minute before adding the half-and-half, whisking constantly. Sprinkle Parmesan into the skillet and allow to simmer until sauce thickens before adding more salt and pepper.
5. Combine pasta, chicken, and alfredo sauce in a large bowl. Pour into a baking dish and bake for about 15 minutes, until cheese is melted. Garnish with parsley.

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A post shared by Nat Bull | Salt & Lavender (@saltandlavender)

The post A Chicken Alfredo Bake For The Whole Family appeared first on falafelandcaviar.com.

Ingredients:

• 1 lb rigatoni
• 1 tablespoon olive oil
• 3/4 cup heavy cream
• 3/4 cup chicken or vegetable broth
• 1/2 cup grated Parmesan
• 3 cloves garlic
• 1 tablespoon thyme leaves
• Black pepper
• Fresh basil
• 1/2 teaspoon crushed red pepper flakes
• 1/2 cup sun-dried tomatoes
• Salt

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A post shared by Sonoma Gourmet (@sonomagourmet)

Instructions:

1. Take out a large pot and fill it with water. Boil the water and add pasta, stirring occasionally until cooked al dente. Remember to reserve 1/2 cup of pasta water before draining the pasta.
2. Heat a skillet of olive oil over a medium heat. Add the garlic, red pepper flakes, and thyme, and allow to cook for 1 minute. Then, add the tomatoes, broth, and heavy cream slowly. Cook further until the mixture simmers.
3. Add parmesan and stir constantly, cooking the mixture until the cheese is melted and the sauce starts to thicken. This should take about 5 minutes. Season with salt and pepper.
4. Place the pasta into the skillet and add the remaining pasta water. Stir frequently so that the pasta is fully coated. Top it all off with basil and more parmesan when serving.

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A post shared by MADEINDRWYNWOOD (@madeindrwynwood)

The post Marry Me Pasta In Time For Valentine’s Day appeared first on falafelandcaviar.com.

Ingredients:

• 1 lb. short tube pasta
• Kosher salt
• 8 Tbsp (1 stick) unsalted butter, cut into pieces, divided
• 1 small regular lemon, very thinly sliced into rounds, seeds removed
• 1 oz. Parmesan, finely grated, plus more for serving
• Freshly ground black pepper

Instructions:

1. Cook pasta in a large pot of salted water, stirring occasionally, until very al dente (about two minutes less than the package says).
2. Right before the pasta is al dente, scoop out 2 cups of pasta water.
3. Heat half the butter in a large Dutch oven or heavy pot over medium heat until melted.
4. Add lemon slices and cook, stirring it often until they have softened and the bottom of the pot is browned in spots, about 5-7 minutes.
5. With tongs, transfer 1/3 of the lemon slices to a plate and set them aside.
6. Add 1 1/2 cups pasta cooking water to butter sauce and add the remaining butter a piece at a time, until the sauce is creamy.
7. Drain pasta and add to the sauce. Cook stirring it often and adding 1 oz. Parmesan, a little at a time. When all the cheese is added, continue stirring until the sauce is creamy and it clings to the pasta, about 3 minutes.
8. If the sauce is too thick, add more pasta water, 1-2 Tbsp at a time.
9. Remove from heat and sprinkle with about 2 tsp. pepper and toss the pasta.
10. Serve pasta and top it with reserved lemon rounds and more Parmesean.

The post Brown Butter, Lemon, and Parmesan Pasta appeared first on falafelandcaviar.com.

Ingredients:

• 6 oz smoked salmon, cut into small pieces or torn
• 8 oz pasta
• 2 cloves minced garlic
• 1/4 cup heavy cream
• 3 tablespoons butter
• 1/2 cup dry white wine
• 1 tablespoon olive oil
• juice from 1/2 lemon
• kosher salt
• black pepper
• 1/2 cup chicken or vegetable broth
• fresh parsley
• fresh dill

Instructions:

1. Fill a pot with water and add salt. Let the water boil and include the pasta in it. Follow the instructions on the packaging to cook it.
2. While you’re waiting you can make the sauce. Mix oil and butter in a skillet. Include the garlic and let it cook for half a minute.
3. Next, add the wine, lemon juice and broth in the pan. Continue cooking for 4 minutes. You will notice that the sauce is lowered to one half by the end of the 4 minutes.
4. Add in the cream and cook for another minute. Take the pan away from the heat and combine the sauce with the salmon. Add salt and pepper to your taste.
5. When the pasta is done discard the water and pour the pasta in the skillet. Mix it very well with the sauce.
6. Serve the salmon pasta with fresh parsley and dill.

The post 20-Minute Salmon Pasta is So Tasty appeared first on falafelandcaviar.com.

Ingredients:

• 1 cup dry ditalini pasta
• 1/2 cup water
• 2 tablespoons olive oil
• 3 8-oz cans tomato sauce
• 3 minced cloves garlic
• 2 teaspoons granulated sugar
• 3/4 teaspoons dried thyme
• 1 15-oz can diced tomatoes
• 1 cup diced carrots
• 1 lb lean ground beef
• 1 1/2 teaspoon dried basil
• 1/2 teaspoons dried marjoram
• 1 15-oz can dark red kidney beans
• 1 15-oz can great northern beans
• 1 cup diced celery
• 3 tablespoons minced fresh parsley
• 1 teaspoon dried oregano
• 1 1/2 cups chopped yellow onion
• finely shredded Parmesan or Romano cheese
• 2 14.5-oz cans low-sodium chicken broth
• salt and freshly ground black pepper

Instructions:

1. Get a large pot and add 1 tablespoon olive oil. Start cooking the beef until it’s completely done.
2. Remove the fat and place the meat on a plate.
3. Cook the onions, celery, and carrots with the remaining olive oil for 6 minutes. Include the garlic and cook for 1 more minute.
4. Pour in the tomato sauce, sugar, marjoram, chicken broth, beef, canned tomatoes, water, thyme, salt, pepper, oregano, and basil.
5. Wait for the mix to start boiling and when it does let it simmer covered for 15 to 20 minutes.
6. While you’re waiting you can cook the pasta al dente.
7. When it’s done, add the pasta to the mix together with the great northern beans and kidney beans.
8. If it’s too thick you can add water or broth. Cook for 1 more minute. Serve the pasta fagioli with cheese and parsley.

The post Pasta Fagioli is the Best Soup of the Season appeared first on falafelandcaviar.com.

Ingredients

• 8 oz dry spaghetti pasta
• 1 lb boneless skinless chicken breasts, cut into cubes
• 2 finely chopped shallots
• 3 tablespoons capers
• 3 cups low-sodium fat-free chicken broth
• 1 tablespoon olive oil
• 1/2 cup 2% milk
• 3 cloves minced garlic
• grated parmesan cheese
• salt
• 1 whole lemon juiced and grated
• fresh ground pepper
• thin lemon slices
• chopped fresh parsley

Instructions

Get a pot and heat the oil in it. Start cooking the chicken together with pepper and salt to your taste.

After 6 to 7 minutes the chicken should be done. You can now add the garlic and shallots. Keep on cooking for 1 more minute.

Make sure that you’re stirring to prevent the chicken to stick to the pot.

Pour in the lemon juice and chicken broth. Wait for the mixture to start boiling.

Now you can add the spaghetti together with the capers. Turn down the heat to medium and leave the pot on the stove for 12 to 15 more minutes.

Mix constantly.

After 15 minutes you should pour the milk and leave the pot on the stove for 1 more minute.

Your chicken piccata pasta is done and you can serve it right away. Add parsley, parmesan cheese and lemon slices on top.

The post Chicken Piccata Pasta Is A Tasty 30-Minute Recipe appeared first on falafelandcaviar.com.

Ingredients 

• 1 1/2 cups of semolina flour
• 1 1/2 cups of all-purpose flour
• 4 room temperature eggs, beaten slightly
• 4 tablespoons of olive oil
• 4 tablespoons of water
• 1 teaspoon of salt

Recipe

1. In the bowl of a stand mixer pour in the semolina, all-purpose flour, beaten eggs, water, salt and oil. Use the dough hook to knead on medium until it comes together. You might need to add more semolina if it’s sticky or a little bit of water if it’s too dry. 
2. After the dough has gone for a few minutes, take a small knife and cut into it to see if there are air bubbles. If there are many, keep kneading, and if not, you should be able to put your finger into it and have it bounce back, which means it is ready. 
3. Cover the dough in cling film for 30 minutes. 
4. Lightly flour a surface and roll out the pasta and cut into whatever shapes you like, lightly cover them in flour so they don’t stick, and then boil for 3-5 minutes and enjoy!

The post This Basic Pasta Dough Comes Together so Easily! appeared first on falafelandcaviar.com.

Ingredients:

• 1 pound boneless chicken breasts
• 1 pound penne
• 1 teaspoon Italian seasoning
• 4 tablespoons butter
• Salt
• Ground black pepper
• 2 cloves garlic
• 3 cups half and half
• 1 cup shredded Mozzarella
• 1/2 cup grated Parmesan
• 1/4 cup chopped parsley
• 4 tablespoons all-purpose flour
• 2 tablespoons extra virgin olive oil

View this post on Instagram

A post shared by Stephanie Melchione | The Cozy Cook (@thecozycook)

Instructions:

1. Cook the penne according to the package’s instructions in a large pot until al dente. Drain when complete.
2. Preheat oven to 350°.
3. Pour oil into a large skillet and boil over medium heat. Season both sides of the chicken with salt, pepper, and Italian seasoning. Put the chicken in the skillet and cook for about 8 minutes per side, or until cooked through. Allow chicken to cool for 5 minutes before slicing crosswise.
4. Return the skillet to the medium heat and throw in butter. Add garlic and cook for 30 seconds. Pour flour and cook for 1 more minute before adding the half-and-half, whisking constantly. Sprinkle Parmesan into the skillet and allow to simmer until sauce thickens before adding more salt and pepper.
5. Combine pasta, chicken, and alfredo sauce in a large bowl. Pour into a baking dish and bake for about 15 minutes, until cheese is melted. Garnish with parsley.

View this post on Instagram

A post shared by Nat Bull | Salt & Lavender (@saltandlavender)

The post A Chicken Alfredo Bake For The Whole Family appeared first on falafelandcaviar.com.

Ingredients:

• 1 lb rigatoni
• 1 tablespoon olive oil
• 3/4 cup heavy cream
• 3/4 cup chicken or vegetable broth
• 1/2 cup grated Parmesan
• 3 cloves garlic
• 1 tablespoon thyme leaves
• Black pepper
• Fresh basil
• 1/2 teaspoon crushed red pepper flakes
• 1/2 cup sun-dried tomatoes
• Salt

View this post on Instagram

A post shared by Sonoma Gourmet (@sonomagourmet)

Instructions:

1. Take out a large pot and fill it with water. Boil the water and add pasta, stirring occasionally until cooked al dente. Remember to reserve 1/2 cup of pasta water before draining the pasta.
2. Heat a skillet of olive oil over a medium heat. Add the garlic, red pepper flakes, and thyme, and allow to cook for 1 minute. Then, add the tomatoes, broth, and heavy cream slowly. Cook further until the mixture simmers.
3. Add parmesan and stir constantly, cooking the mixture until the cheese is melted and the sauce starts to thicken. This should take about 5 minutes. Season with salt and pepper.
4. Place the pasta into the skillet and add the remaining pasta water. Stir frequently so that the pasta is fully coated. Top it all off with basil and more parmesan when serving.

View this post on Instagram

A post shared by MADEINDRWYNWOOD (@madeindrwynwood)

The post Marry Me Pasta In Time For Valentine’s Day appeared first on falafelandcaviar.com.

Ingredients:

• 1 lb. short tube pasta
• Kosher salt
• 8 Tbsp (1 stick) unsalted butter, cut into pieces, divided
• 1 small regular lemon, very thinly sliced into rounds, seeds removed
• 1 oz. Parmesan, finely grated, plus more for serving
• Freshly ground black pepper

Instructions:

1. Cook pasta in a large pot of salted water, stirring occasionally, until very al dente (about two minutes less than the package says).
2. Right before the pasta is al dente, scoop out 2 cups of pasta water.
3. Heat half the butter in a large Dutch oven or heavy pot over medium heat until melted.
4. Add lemon slices and cook, stirring it often until they have softened and the bottom of the pot is browned in spots, about 5-7 minutes.
5. With tongs, transfer 1/3 of the lemon slices to a plate and set them aside.
6. Add 1 1/2 cups pasta cooking water to butter sauce and add the remaining butter a piece at a time, until the sauce is creamy.
7. Drain pasta and add to the sauce. Cook stirring it often and adding 1 oz. Parmesan, a little at a time. When all the cheese is added, continue stirring until the sauce is creamy and it clings to the pasta, about 3 minutes.
8. If the sauce is too thick, add more pasta water, 1-2 Tbsp at a time.
9. Remove from heat and sprinkle with about 2 tsp. pepper and toss the pasta.
10. Serve pasta and top it with reserved lemon rounds and more Parmesean.

The post Brown Butter, Lemon, and Parmesan Pasta appeared first on falafelandcaviar.com.

Ingredients:

• 6 oz smoked salmon, cut into small pieces or torn
• 8 oz pasta
• 2 cloves minced garlic
• 1/4 cup heavy cream
• 3 tablespoons butter
• 1/2 cup dry white wine
• 1 tablespoon olive oil
• juice from 1/2 lemon
• kosher salt
• black pepper
• 1/2 cup chicken or vegetable broth
• fresh parsley
• fresh dill

Instructions:

1. Fill a pot with water and add salt. Let the water boil and include the pasta in it. Follow the instructions on the packaging to cook it.
2. While you’re waiting you can make the sauce. Mix oil and butter in a skillet. Include the garlic and let it cook for half a minute.
3. Next, add the wine, lemon juice and broth in the pan. Continue cooking for 4 minutes. You will notice that the sauce is lowered to one half by the end of the 4 minutes.
4. Add in the cream and cook for another minute. Take the pan away from the heat and combine the sauce with the salmon. Add salt and pepper to your taste.
5. When the pasta is done discard the water and pour the pasta in the skillet. Mix it very well with the sauce.
6. Serve the salmon pasta with fresh parsley and dill.

The post 20-Minute Salmon Pasta is So Tasty appeared first on falafelandcaviar.com.

Ingredients:

• 1 cup dry ditalini pasta
• 1/2 cup water
• 2 tablespoons olive oil
• 3 8-oz cans tomato sauce
• 3 minced cloves garlic
• 2 teaspoons granulated sugar
• 3/4 teaspoons dried thyme
• 1 15-oz can diced tomatoes
• 1 cup diced carrots
• 1 lb lean ground beef
• 1 1/2 teaspoon dried basil
• 1/2 teaspoons dried marjoram
• 1 15-oz can dark red kidney beans
• 1 15-oz can great northern beans
• 1 cup diced celery
• 3 tablespoons minced fresh parsley
• 1 teaspoon dried oregano
• 1 1/2 cups chopped yellow onion
• finely shredded Parmesan or Romano cheese
• 2 14.5-oz cans low-sodium chicken broth
• salt and freshly ground black pepper

Instructions:

1. Get a large pot and add 1 tablespoon olive oil. Start cooking the beef until it’s completely done.
2. Remove the fat and place the meat on a plate.
3. Cook the onions, celery, and carrots with the remaining olive oil for 6 minutes. Include the garlic and cook for 1 more minute.
4. Pour in the tomato sauce, sugar, marjoram, chicken broth, beef, canned tomatoes, water, thyme, salt, pepper, oregano, and basil.
5. Wait for the mix to start boiling and when it does let it simmer covered for 15 to 20 minutes.
6. While you’re waiting you can cook the pasta al dente.
7. When it’s done, add the pasta to the mix together with the great northern beans and kidney beans.
8. If it’s too thick you can add water or broth. Cook for 1 more minute. Serve the pasta fagioli with cheese and parsley.

The post Pasta Fagioli is the Best Soup of the Season appeared first on falafelandcaviar.com.

Ingredients

• 8 oz dry spaghetti pasta
• 1 lb boneless skinless chicken breasts, cut into cubes
• 2 finely chopped shallots
• 3 tablespoons capers
• 3 cups low-sodium fat-free chicken broth
• 1 tablespoon olive oil
• 1/2 cup 2% milk
• 3 cloves minced garlic
• grated parmesan cheese
• salt
• 1 whole lemon juiced and grated
• fresh ground pepper
• thin lemon slices
• chopped fresh parsley

Instructions

Get a pot and heat the oil in it. Start cooking the chicken together with pepper and salt to your taste.

After 6 to 7 minutes the chicken should be done. You can now add the garlic and shallots. Keep on cooking for 1 more minute.

Make sure that you’re stirring to prevent the chicken to stick to the pot.

Pour in the lemon juice and chicken broth. Wait for the mixture to start boiling.

Now you can add the spaghetti together with the capers. Turn down the heat to medium and leave the pot on the stove for 12 to 15 more minutes.

Mix constantly.

After 15 minutes you should pour the milk and leave the pot on the stove for 1 more minute.

Your chicken piccata pasta is done and you can serve it right away. Add parsley, parmesan cheese and lemon slices on top.

The post Chicken Piccata Pasta Is A Tasty 30-Minute Recipe appeared first on falafelandcaviar.com.

Ingredients 

• 1 1/2 cups of semolina flour
• 1 1/2 cups of all-purpose flour
• 4 room temperature eggs, beaten slightly
• 4 tablespoons of olive oil
• 4 tablespoons of water
• 1 teaspoon of salt

Recipe

1. In the bowl of a stand mixer pour in the semolina, all-purpose flour, beaten eggs, water, salt and oil. Use the dough hook to knead on medium until it comes together. You might need to add more semolina if it’s sticky or a little bit of water if it’s too dry. 
2. After the dough has gone for a few minutes, take a small knife and cut into it to see if there are air bubbles. If there are many, keep kneading, and if not, you should be able to put your finger into it and have it bounce back, which means it is ready. 
3. Cover the dough in cling film for 30 minutes. 
4. Lightly flour a surface and roll out the pasta and cut into whatever shapes you like, lightly cover them in flour so they don’t stick, and then boil for 3-5 minutes and enjoy!

The post This Basic Pasta Dough Comes Together so Easily! appeared first on falafelandcaviar.com.