My Easy Peasy Pasta Recipe

Passionate and expressive, I love to portray those emotions when cooking. However, there is that paradox of the right ingredients and those of personal preference. Of course we all have different tastes, but there is that blazing new found glory when you try something new, something you’ve come up with yourself.

I love cooking period. I especially love going all out and making my table a smorgasbord of delicious homemade foods, that’s the southern girl in me, but then there are those times when simplicity and a short measure of time come into play and it has to be quick and simple and this recipe offers just the thing for you to try.

Here is a list of the ingredients you will need:

Penne Pasta, olive oil, garlic cloves, salt, pepper, flat leaf parsley, curly leaf parsley, fresh chives, thyme, sage and dill. A jar of Tostino’s Queso Blanco Dip 15 oz, chicken strips and you’re good to go.

Here are the measurements and recipe:

Let’s begin by prepping. I find it easier to prep my ingredients and have it readily available. First put your water in your pot for the pasta and add salt I use a little over a teaspoon. I usually make an entire package of pasta, people love to eat around here including myself. While your water is heating up to boil, thinly slice 3 cloves of garlic and chop up 1/4 cup of curly leaf parsley you will need to coarsely chop this. Just a reminder, coarsely chopped means larger chunks while finely chopped means smaller yet larger than a mince. Coarsely chop 1/4 cup of flat-leaf parsley and finely chop 2 tablespoons of fresh chives, 1 teaspoon of fresh thyme leaves and finely chop 1/4 teaspoon of sage and set finely chop a 1/4 teaspoon of dill. You can opt for the herbs in a bottle if you don’t have the fresh. Salt and pepper to taste.

Put a little oil of your choice in a pan and fry up the chicken strips. I buy those already cut up and packaged. However if you really want to bring out some amazing flavors, boil or bake a whole chicken with the bone and once it cools, take off the bone and use the chicken in the dish. But I keep it simple by doing the already packaged strips. While the chicken is frying, add the garlic to it as it marinates into the chicken and oil. It’s quick and easy. (Now when I fry up my strips I coat them with Turmeric and cumin, salt and pepper. that of course is optional but it does add lovely flavors to the chicken.)

Once the pasta water begins to boil add the pasta and cook until it’s al dente. Drain the water off and add a tablespoon of olive oil and stir it in. Add all of your chopped herbs and chicken strips. Open the jar of the Tostino’s Queso Blanco Dip and pour over the pasta and mix well. Voila! Easy, simple, and delicious and very quick. Give it a try and of course you can make this your own by adding whatever seasonings, herbs, pastas and sauces. Rotisserie chicken is also great to use in this dish and very flavorful. Sometimes, i even add italian sausage with the chicken.

Enjoy!

JH

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