Easy Pasta Recipes for Dinner - iFoodReal.com

Marry Me Chicken Pasta

Olena Osipov — Fri, 10 Jan 2025 09:04:00 +0000

Marry Me Chicken Pasta with tender, juicy chicken and pasta coated in a creamy sun-dried tomato sauce and ready to wow in just 30 minutes!

If you love sun-dried tomatoes, you’ll also love this healthy Tuscan chicken pasta!

Why You’ll Love This Recipe
Ingredients for Marry Me Chicken Pasta
How to Make Marry Me Chicken Pasta
Tips for Best Results
Serving Ideas
How to Store and Reheat
FAQs
More Marry Me Recipes to Try
More Chicken Pasta Recipes
Marry Me Chicken Pasta Recipe

A simple, restaurant-quality marry me chicken pasta that’ll have you keeping sun-dried tomatoes stocked in your kitchen from now on!

I usually serve marry me chicken with cozy staples like mashed potatoes, rice, or pasta. To make things easier, I turned it into a full 30 minute meal by mixing the chicken, sauce, and pasta in one dish.

Why You’ll Love This Recipe

Simplicity and ease: A quick, no stress dinner that’s perfect for busy nights.
Gluten free option: Easily adaptable to be gluten free without sacrificing any of the flavor.
A show-stealing sauce: An easy-to-make, tomato cream sauce that won’t break a sweat.
Enjoy all year long: Winter or summer, this pasta dish shines all year!

Ingredients for Marry Me Chicken Pasta

It uses a perfect mix of protein, veggies, and spice staples.

Short pasta: Choose a farfalle, fusilli or penne pasta with plenty of crevices to catch the sauce. You can go gluten free or whole wheat, if you prefer.
Chicken: Cut into bite-sized pieces. I like boneless skinless chicken breasts for this recipe, but you can use chicken thighs.
Aromatics: Fresh garlic and onion add a delicious savory base.
Flour: Helps give the chicken a nice, crispy crust. You can use all-purpose, whole wheat, or gluten-free flour.
Chicken broth: Use low sodium chicken broth, chicken stock, or vegetable broth for the sauce.
Sun-dried tomatoes: I used oil packed sun-dried tomatoes this time. If you use dried, you’ll need to soak them in hot water for 5 minutes, then squeeze and slice.
Heavy cream: Makes the sauce rich and creamy. You can swap in half and half for a lighter option and still get a creamy texture.
Parmesan cheese: Grab a block of Parmesan and grate it yourself. Store-bought grated cheese just doesn’t have that rich, mature flavor.
Baby spinach: A subtle touch that brings color, earthy flavor, and a sneaky way to add some greens.
Spices: Italian seasoning, salt, pepper, and red pepper flakes give the sauce a perfectly seasoned kick.
Butter: For frying.
Fresh herbs: Finely chopped parsley or basil for garnish.

How to Make Marry Me Chicken Pasta

This recipe comes together fast, and clean-up’s a breeze too!

Cook the pasta: Cook pasta in a large pot of salted water until al dente, then drain and set aside.
Saute aromatics and chicken: While the pasta cooks, heat another large pot or Dutch oven over medium-high and melt some butter. Sauté the onion and garlic for about 3 minutes, then add the chicken and cook for another 5 minutes, stirring occasionally until browned.
Make the sauce: Add flour and stir well. Pour in the broth and cook for about 3 minutes, stirring often. Add sun-dried tomatoes, Italian seasoning, salt, pepper, red pepper flakes, heavy cream, and Parmesan. Bring to a boil, then cook on low for 10 minutes, stirring now and then.
Combine it all: Add the spinach and pasta, gently mix, then garnish with parsley or basil. Enjoy!

Tips for Best Results

Follow these simple tips, and your marry me chicken pasta recipe will be a heart-stealer every time!

Don’t over cook the pasta: It should be al dente, it will continue to cook a bit when mixed with the sauce.
Grate your own cheese: It melts smoother into the sauce and adds more flavor. Pre-grated Parmesan from a shaker or resealable bag is convenient, but doesn’t taste as fresh as the real deal.
If not a fan of sun-dried tomatoes: Swap them out for chopped fresh tomatoes or 1/2 cup of canned diced tomatoes.
Adjust consistency of the sauce: You can add more cream or broth for a thinner sauce, or let it simmer longer to thicken it up.

Serving Ideas

Marry me chicken pasta is not only delicious but also packs 37 grams of protein, so it’s super satisfying on its own.

If you’re looking for a few sides to go with it, here are some simple options:

Bread: Garlic bread, Greek yogurt bread, or dinner rolls are all great for soaking up that delicious sauce.
Green salad: A lemon kale salad is perfect for colder months, and a simple spring mix salad hits the spot when it’s warmer.
Vegetables: Try air fryer broccoli, sauteed zucchini, or roasted asparagus.
Sauteed spinach: A simple, healthy side dish.

How to Store and Reheat

Store: Transfer your leftovers to an airtight container and store in the refrigerator for up to 5 days.

I avoid freezing pasta because I’m not a fan of the texture after it thaws, but if you don’t mind it, it can be frozen for up to 3 months.

Reheat: Add a little extra cream or broth and heat on the stovetop until it’s fully warmed through.

FAQs

Why is it called “marry me chicken pasta”?

The name “marry me chicken pasta” plays on the idea that the dish is so amazing, thanks to the rich creamy sauce and tender chicken, that you might want to marry the chef after tasting it.

Can I use chicken thighs?

Yes. Boneless skinless chicken thighs work perfectly, and you don’t need to make any other changes to the recipe.

How can I add more protein?

You can boost the protein by using high protein pasta like chickpea, lentil, or edamame pasta. Also, I would pulse 1 cup of cottage cheese and a bit of milk and stir it into the cooked pasta dish at the end.

More Marry Me Recipes to Try

More Chicken Pasta Recipes

Marry Me Chicken Pasta

Marry Me Chicken Pasta with tender, juicy chicken and pasta coated in a creamy sun-dried tomato sauce and ready to wow in just 30 minutes!

Course Dinner

Cuisine North American

Diet Gluten Free

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 472kcal

Author Olena Osipov

Equipment

Large pot

Ingredients

10 ounces short pasta with crevices like farfalle, penne or fusilli
3 large boneless skinless chicken breasts cut into 2 inch pieces
1 small onion finely chopped
2 large garlic cloves minced
3 tablespoons flour
2 cups chicken broth low sodium
1/3 cup sun dried tomatoes in oil drained and thinly sliced
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon red pepper flakes
1/2 cup heavy cream or half and half
1/2 cup Parmesan cheese freshly grated
2 handfuls baby spinach
1 tablespoon butter for frying
2 tablespoons parsley or basil finely chopped, for garnish

US Customary – Metric

Instructions

Bring large pot with water to a boil. Add a pinch of salt and pasta, then cook for 8-10 minutes or until pasta is al dente. Drain and set aside.
Preheat another large pot on medium-high heat and add butter. Add onion and garlic, saute for 3 minutes, stirring occasionally. Add chicken and saute for another 5 minutes, stirring occasionally.
Add flour and stir to coat. Add chicken broth and cook until incorporated and smooth, about 3 minutes, stirring often.
Add sun dried tomatoes, Italian seasoning, salt, pepper, red pepper flakes, heavy cream and Parmesan cheese. Stir, bring to a boil, reduce heat to low and simmer for 10 minutes, stirring occasionally.
Add spinach and pasta, then mix gently.
Garnish with parsley or basil and serve hot.

Notes

Store: Refrigerate in an airtight container for up to 5 days.
Freeze: I do not like to freeze pasta because it doesn’t thaw well but you can freeze it in an airtight container for up to 3 months.

Nutrition

The post Marry Me Chicken Pasta appeared first on iFoodReal.com.

150 Healthy Dinner Ideas

Olena Osipov — Fri, 13 Dec 2024 18:28:18 +0000

The best collection of 150 Quick Healthy Dinner Ideas with simple ingredients and ready in 30 to 45 minutes.

If you need easy, quick healthy meals for dinner tonight that taste good and your family will actually eat, you have come to the right place!

Chicken Recipes
Healthy One Pot Meals
Healthy Pizza and Pasta
Quick Soups and Stews
Tacos and Quesadillas
Healthy, Easy Skillet Recipes
Stir Fry and Curry Recipes
Sheet Pan Meals
Quick Dinner Salads
Ground Turkey Recipes
Salmon and Seafood Recipes
More Healthy Easy Recipes to Try

Dinnertime doesn’t have to be stressful with these 150 quick healthy dinner ideas! They are perfect for busy weeknights!

I know your struggle! I don’t like “What’s for dinner?” question too. During the last 14 years of running this website, I have put a lot of effort in testing and creating weeknight dinners your family will actually want you to repeat!

Bookmark this link for “Shoot, what’s for dinner?” moments and let’s dive in!

Chicken Recipes

Baked Feta Chicken

5 from 8 votes

Baked Feta Chicken is easy chicken recipe that combines juicy chicken breasts coated in tangy feta, tomato and garlic sauce. Perfect for busy weeknights!

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Juicy Chicken Meatballs

Easy Chicken Meatballs Recipe made with 8 ingredients and baked to juicy, golden brown perfection in 30 minutes.

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Easy Oven Baked Chicken Tenders

These Baked Chicken Tenders are juicy, flavorful and healthy made with only 8 simple ingredients. Ready in under 30 minutes, they are great for lunch or dinner with any side dish!

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Chicken Alfredo Spaghetti Squash

5 from 24 votes

Chicken Alfredo Spaghetti Squash is comfort food made lighter and healthier. This dinner recipe is big on taste, but low on carbs without sacrificing flavor.

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Baked Boneless Chicken Thighs

5 from 4 votes

Baked Boneless Chicken Thighs flavorful and tender with a juicy middle. Easy to make with a 4 ingredient marinade, and ready in 30 minutes!

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Zucchini Lasagna Rolls Recipe

5 from 3 votes

Healthy Zucchini Lasagna Rolls made with 7 simple ingredients including creamy ricotta cheese and garden zucchini.

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Baked Chicken Breast

5 from 364 votes

This Baked Chicken Breast recipe is juicy, tender and ready with 5 minutes of prep. Perfect for meal prep or quick and easy dinner!

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Oven Baked Chicken Thighs

5 from 38 votes

Oven Baked Chicken Thighs recipe packs in garlic flavor, crispy skin and tender, juicy middle! They are ready in just 30 minutes.

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Ground Chicken Burgers

5 from 56 votes

Juicy, moist and flavorful Ground Chicken Burgers with chicken breast just like my Ukrainian grandma used to make.

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Healthy Chicken Nuggets

5 from 3 votes

Healthy Chicken Nuggets are made with 8 simple ingredients, coated in delicious breading and are baked instead of fried.

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Baked Honey Garlic Chicken

5 from 47 votes

Baked Honey Garlic Chicken Breast is made with a sweet and tangy honey garlic sauce. It's a restaurant quality easy Asian inspired dinner!

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Chicken and Tomato Recipe

5 from 83 votes

This Chicken Tomato Recipe combines combines tender chicken breast with sauteed juicy tomatoes, garlic, and herbs. Ready in 30 minutes!

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Lemon Garlic Chicken Recipe

5 from 4 votes

Lemon Garlic Chicken with tender, juicy chicken topped with a creamy lemon garlic sauce and completely ready in 35 minutes!

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Healthy Chicken Lettuce Wraps

5 from 26 votes

Healthy Chicken Lettuce Wraps are 30 minute low carb appetizer or lighter main dish. Serve healthy lettuce wraps alone or over a bed of rice or cauliflower rice.

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Healthy Orange Chicken

5 from 4 votes

Healthy Orange Chicken is loaded with classic flavors of sweet and sticky orange sauce, easy to make and comes together in 30 minutes!

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Lemon Pepper Chicken Recipe

5 from 1 vote

Lemon Pepper Chicken Recipe made with juicy chicken coated in a rich, buttery sauce with a refreshing burst of lemon. Ready in 35 minutes!

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Lemon Chicken and Asparagus Recipe

5 from 4 votes

Creamy Lemon Chicken and Asparagus is 30 minute one pan meal! Juicy chicken, tender asparagus in creamy lemon sauce for easy weeknight meal.

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Healthy One Pot Meals

These one pot meals prove that healthy dinner can be flavorful without washing 3 pots!

With one pan cooking it’s important to figure out the right combination of foods, so pasta doesn’t get mushy or meat not fully cooked.

I own two 6 quart Lodge dutch ovens and they are worth every penny! They last forever, are affordable and cook food evenly and very-very nicely. A must for a healthy cook!

Healthy Hamburger Helper

5 from 4 votes

Healthy Hamburger Helper made in one pot, with 6 simple ingredients and ready in 25 minutes. Creamy, nostalgia-packed dinner made healthier!

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Deconstructed Stuffed Peppers Skillet

5 from 2 votes

Deconstructed Stuffed Peppers Skillet is a one pot meal, ready in 30 minutes and made with only 5 ingredients. It has all the traditional stuffed pepper flavors in fraction of the time!

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One Pot Pad Thai

5 from 5 votes

One Pot Pad Thai is a quick 30 minute meal with chicken, veggies, rice noodles, and the best sauce. It has 36 grams of protein!

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Chicken Pasta Primavera

5 from 2 votes

Chicken Pasta Primavera is a 30 minute, one pot meal in rich creamy sauce, with 43 grams of protein that your family will love!

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One Pot Lemon Chicken Orzo

5 from 2 votes

Easy One Pot Lemon Chicken Orzo with juicy chicken, creamy orzo, and sneaked in vegetables ready in 35 minutes!

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Easy Spaghetti Recipe

5 from 93 votes

10 minute Easy Spaghetti Recipe with tomato sauce, garlic, oregano and Parmesan. It's quick and simple recipe for spaghetti everyone loves!

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Healthy Mac and Cheese Recipe

5 from 202 votes

Easy Healthy Mac and Cheese Recipe swaps out copious amounts of heavy dairy for lightened up options. It's easy to make in 15 minutes in one pot.

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One Pot Spaghetti Recipe

4 from 3 votes

One Pot Spaghetti is quick, easy, and on your table in 30ish minutes. Amazing flavor and minimal cleanup, perfect for a busy weeknight meal!

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Chicken Quinoa Chili

5 from 7 votes

Chicken Quinoa Chili with beans, bell peppers, juicy chicken, savory spices, and an extra boost of protein. Just add your favorite toppings!

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One Pot Zucchini Ricotta Pasta with Bacon

5 from 6 votes

Creamy Zucchini Ricotta Pasta is the perfect summer mix of garden veggies, rich cheese, bacon, and fresh herbs. Easy one pot meal!

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Ground Turkey and Broccoli Pasta Recipe

5 from 198 votes

One pot Ground Turkey and Broccoli Pasta made with turkey, broccoli, tomatoes and Parmesan cheese. A healthy dinner ready in 30 minutes!

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Healthy Pizza and Pasta

Healthy Chicken Alfredo

5 from 23 votes

Healthy Chicken Alfredo is creamy and rich with just a fraction of the calories and fat in restaurant's version. Ready in 30 minutes!

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Chicken Spinach Pasta

5 from 4 votes

Creamy Chicken Spinach Pasta made with tender chicken, pasta, pesto and baby spinach! A flavorful and comforting dinner ready in 30 minutes.

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Cottage Cheese Pizza Crust

5 from 10 votes

This 3 ingredient Cottage Cheese Pizza Crust is so easy, tastes like real thin crust pizza and contains 11 grams of protein per 2 slices!

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Healthy Tuscan Chicken Pasta

5 from 35 votes

This healthy Tuscan Chicken Pasta recipe is creamy, cheesy, and garlicky one pot meal that's packed with Italian flavors.

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Cottage Cheese Pasta

5 from 7 votes

Creamy Cottage Cheese Pasta is quick, easy, and secretly healthy. Made with 5 simple ingredients and ready in 15 minutes.

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Caprese Pasta

5 from 1 vote

15 minute Caprese Pasta with fresh tomatoes, mozzarella, and basil, coated in a simple olive oil dressing. Easy vegetarian weeknight meal!

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Lemon Chicken Pasta Recipe

5 from 4 votes

Creamy Lemon Chicken Pasta Recipe with tender, juicy chicken breast, pasta and light, flavorful lemon garlic sauce.

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Mongolian Ground Beef Noodles

5 from 2 votes

Mongolian Ground Beef Noodles are a quick, protein-packed skillet meal that's full of flavor, super versatile, and ready in just 30 minutes!

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Healthy Pesto Pasta Recipe

5 from 69 votes

Healthy Pesto Pasta recipe is simple to prepare in just over 30 minutes and is bursting with flavor from pesto, sun-dried tomatoes, broccoli and Parmesan cheese.

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Garlic Shrimp Spaghetti Recipe

5 from 6 votes

Creamy Shrimp Spaghetti in less than 30 minutes! This rich, decadent shrimp pasta dish is perfect for busy weeknight or a dinner party.

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Cottage Cheese Mac and Cheese

5 from 1 vote

High protein Cottage Cheese Mac and Cheese is rich and creamy with 23 grams of protein and ready in 25 minutes. A family favorite in no time!

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Greek Yogurt Pizza Dough

5 from 4 votes

Greek Yogurt Pizza Dough is made with 4 ingredients and packs 5 grams of protein per slice. No yeast, no waiting and no resting the dough!

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Cottage Cheese Alfredo

This Cottage Cheese Alfredo is made with 10 ingredients, ready in 15 minutes, and packs 24 grams of protein with no heavy cream.

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Quick Soups and Stews

Healthy White Chicken Chili

5 from 214 votes

Healthy White Chicken Chili recipe with chicken, white beans, corn, cumin, and yogurt. Ready in 30 minutes on the stovetop, slow cooker or Instant Pot!

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Marry Me Chicken Soup

5 from 4 votes

Marry Me Chicken Soup is a creamy, one pot meal with 41 grams of protein and all the sun-dried tomato, Parmesan, and herb flavors you love from the viral classic!

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Creamy Chicken Enchilada Soup

5 from 1 vote

This creamy Chicken Enchilada Soup is a quick weeknight dinner loaded with flavor. Each bowl has 24 grams of protein, which is more than the carbs!

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Healthy Broccoli Cheddar Soup

5 from 14 votes

Healthy Broccoli Cheddar Soup is thick and creamy without heavy cream or flour. Loaded with vegetables and ready in 30 minutes.

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Broccoli Feta Soup

5 from 5 votes

Comforting 30 minute Broccoli Feta Soup combines fresh broccoli and hearty rice with onion, garlic, dill, and salty feta. Perfect for chilly days!

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Chicken Stew

5 from 27 votes

This quick and easy one pot Chicken Stew is made with chicken, potatoes, and carrots simmered in a deliciously seasoned broth and garnished with fresh herbs.

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Bean and Mushroom Soup

5 from 21 votes

Meat-free Mushroom Bean Soup is hearty, healthy and packed with flavor. You can make it on the stove, in a slow cooker or in an Instant Pot.

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Buffalo Chicken Chili

5 from 47 votes

Creamy and lighter Buffalo Chicken Chili made in Instant Pot, slow cooker or on the stove. Packed with flavor, adjustable heat and crumbled blue cheese.

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Turkey Taco Soup

5 from 52 votes

Stovetop or slow cooker Turkey Taco Soup with ground turkey, beans, corn, and a perfectly seasoned broth. Hearty and filling 30 minute soup.

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Ground Turkey Stew

5 from 36 votes

Mediterranean Ground Turkey Stew with cannellini beans, kale, olives and fresh herbs in a savory tomato broth. Delicious light stew!

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Chicken Noodle Vegetable Soup

5 from 12 votes

This Chicken Noodle Vegetable Soup is pure comfort food made from scratch in 40 minutes. It is perfect on a cold winter night or year round because it's so delicious!

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Chicken Vegetable Soup Recipe

5 from 1 vote

Chicken Vegetable Soup Recipe with chunky vegetables, tender chicken and thick, rich broth. It's the chicken soup that eats like a meal!

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Thai Chicken Butternut Squash Soup

5 from 24 votes

Delicious Thai Chicken Butternut Squash Soup is loaded with tender chicken and Thai flavors. It's creamy and velvety yet dairy free!

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Vegetarian Pasta Fagioli

5 from 22 votes

This Vegetarian Pasta Fagioli is thick and hearty Italian pasta and bean soup with tender veggies. This classic stew is super easy to make with pantry staples in about 40 minutes!

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Tacos and Quesadillas

Who doesn’t love anything tacos and quesadillas?! This type of quick healthy dinner is always a hit with kids and adults alike.

Healthy meals that are loaded with veggies, protein and then wrapped in whole wheat or corn tortillas is a win in this mom’s book. Using brown rice adds complex carbs and using low sodium canned goods makes these dinners super fast.

Crispy Baked Tacos

5 from 1 vote

Crispy Baked Tacos with seasoned ground beef, refried beans, and melty cheese are an easy, mess-free dinner or party snack!

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Instant Pot Chicken Tacos

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Make chicken tacos in Instant Pot in 30 minutes! Juicy, tender and flavorful Instant Pot Shredded Chicken Tacos with only 3 ingredients!

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Chicken Tostadas

5 from 60 votes

Healthy 20 minute Chicken Tostadas with crispy baked tortilla shells topped with shredded chicken, black beans, avocado and crumbled cheese.

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15 Minute Easy Shrimp Tacos Recipe

5 from 161 votes

This 15 Minute Shrimp Tacos Recipe with slaw and spicy juicy shrimp, wrapped in warm corn tortilla has the best taste and texture.

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Bang Bang Shrimp Tacos

5 from 5 votes

Bang Bang Shrimp Tacos are creamy, sweet, spicy, and healthier than the Bonefish grill classic. You will have this 30 minute meal on repeat!

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Best Fish Tacos Recipe

5 from 44 votes

The Best Fish Tacos Recipe with crispy battered fish, diced avocado, crunchy cabbage, and delicious, easy fish taco sauce. I promise, these fish tacos are better than any food truck!

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Vegetarian Quesadillas

5 from 46 votes

Easy and 100% customizable Vegetarian Quesadillas with black beans, veggies, a healthy amount of cheese and whole wheat tortilla.

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Ground Chicken Tacos

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The best Ground Chicken Tacos with juicy, flavorful taco meat and toppings cooked in one skillet, in 30 minutes. Perfect for busy weeknights!

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Ground Turkey Tacos

5 from 11 votes

These Ground Turkey Tacos are saucy, flavorful and oh so easy in 30 minutes. Even if you are more of a ground beef tacos family, everyone will ask you to make this ground turkey taco recipe again and again!

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Buffalo Chicken Tacos

5 from 15 votes

Easy Buffalo Chicken Tacos filled with spicy chicken, veggies, and homemade blue cheese dressing. Healthy and ready in 30 minutes!

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Chicken Quesadilla Recipe

5 from 13 votes

Chicken Quesadillas with 7 simple ingredients, stuffed with super easy filling into a tortilla of your choice, then baked until cheesy and crispy!

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Ground Beef Tacos

5 from 2 votes

These Ground Beef Tacos are made with perfectly seasoned meat in a crunchy corn shell and topped with all the fixings. Ready in only 20 minutes this taco beef recipe is great for a simple and delicious dinner any day of the week.

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Chicken Street Tacos

5 from 11 votes

Chicken Street Tacos with juicy chicken breasts coated in flavorful chicken marinade, grilled and served with your favorite toppings.

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Healthy, Easy Skillet Recipes

Skillets make the best healthy dinners! You throw everything together and adjust the taste as you go.

They are so hard to screw up and are great for beginner cooks. And I also love that many can be made low carb and high in protein but can be served with a grain as well.

Tex Mex Chicken and Zucchini Recipe

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One pan 30 minute Tex Mex Chicken and Zucchini Recipe with black beans, corn, tomatoes and melted cheese on top.

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Basil Cashew Chicken

5 from 4 votes

Basil Cashew Chicken is an easy, healthy 30 minute dinner with veggies, chicken and nuts in a savory-sweet sauce. It has 32 grams of protein!

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Chicken Enchilada Skillet

5 from 2 votes

Chicken Enchilada Skillet is a 30 minute meal with veggies, beans, chicken, bold enchilada flavor, and 39 grams of protein. Everything cooks in one skillet!

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Pesto Chicken and Vegetables Skillet

5 from 3 votes

This Pesto Chicken and Vegetables Skillet is a delicious 30 minute dinner, perfect for meal prep and packed with 34 grams of protein!

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Cilantro Lime Chicken Rice Skillet

5 from 1 vote

Cilantro Lime Chicken Rice Skillet is a 30ish minute, one pan meal with tender chicken, fresh cilantro, and lime. Perfect for busy weeknights!

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One Pan Mexican Chicken and Rice

5 from 32 votes

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Taco Skillet

5 from 24 votes

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Low Carb Ground Turkey and Zucchini Skillet

5 from 113 votes

One pan low carb Ground Turkey and Zucchini Skillet with tomatoes and pesto ready in 30 minutes!

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Healthy Zucchini Pizza Skillet

5 from 2 votes

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Chicken and Mushrooms Recipe

5 from 6 votes

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Teriyaki Chicken and Cauliflower Recipe

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Caprese Chicken with Zucchini and Tomatoes Skillet

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Caprese Chicken Zucchini Skillet Recipe cooked in fresh tomato sauce, with melted fresh mozzarella cheese on top and garnished with basil.

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Tex Mex Sweet Potato Skillet

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Mediterranean Chicken Skillet

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Chicken Quinoa Skillet

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Ground Turkey and Potato Skillet with Broccoli

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Stir Fry and Curry Recipes

I don’t know about you but our family loves curry and stir fry. They make for perfect healthy dinner because they are usually loaded with crisp veggies which makes them super wholesome. Especially, when you make a homemade stir fry sauce to cook it in!

You can eat stir fry on its own for a low carb meal or with a side dish that is full of complex carbohydrates. Quick easy healthy meals are possible!

Beef Stir Fry Recipe

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This Beef Stir Fry Recipe is loaded with juicy beef and crispy vegetables coated in easy stir fry sauce. 30 minute restaurant-quality dinner!

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Chicken Cabbage Stir Fry

Chicken Cabbage Stir Fry is easy, healthy 30 minute meal with 28 grams of protein. It's made with simple ingredients but big on flavor!

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Sausage Stir Fry

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30 Minute Sausage Stir Fry tossed with egg noodles, crispy vegetables, sausage rounds and easy sauce. Perfect for weeknight dinners!

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Peanut Chicken Soba Noodles Stir Fry Recipe

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Chicken Soba Noodles Stir Fry drenched in a savory peanut sauce and loaded with colorful veggies. 30 minute meal perfect for weeknights!

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Broccoli Mushroom Stir Fry

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Broccoli Mushroom Stir Fry is vegan and healthy stir fry recipe with portobello mushrooms, peas, walnuts and brown rice. It's easy, filling, and drenched in flavor.

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Chicken Asparagus Stir Fry

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Chicken Asparagus Stir Fry with juicy chicken, tender asparagus, and coated in a savory sauce. It's ready in 25 minutes!

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Yellow Chicken Curry

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Flavorful 30 minute Yellow Chicken Curry with tender chicken simmered in a robust sauce with coconut milk, yellow curry powder, and aromatics.

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Chicken and Broccoli Stir Fry Recipe

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Chicken and Broccoli Stir Fry Recipe ready in 30 minutes with lean chicken breast, crispy tender broccoli, and sweet tangy stir fry sauce!

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Healthy Chicken Stir Fry

5 from 51 votes

Healthy Chicken Stir Fry Recipe loaded with veggies and chicken coated in easy homemade stir fry sauce. 30 minute meal everyone will love!

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Buckwheat Stir Fry

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Buckwheat Stir Fry recipe is loaded with vegetables, and ready in 30ish minutes for a gluten free, nutrient and protein dense easy dinner!

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Thai Chicken Curry with Coconut Milk

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Enjoy this creamy, rich, and aromatic Thai Chicken Curry recipe at home with just one pan, simple ingredients, and in under 30 minutes.

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Healthy Shrimp and Vegetable Stir Fry

5 from 28 votes

This Shrimp and Vegetable Stir Fry is easy, healthy, low carb, and combines your choice of mixed vegetables with a simple, aromatic honey garlic stir fry sauce!

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Salmon Stir Fry

5 from 42 votes

This 20 minute Salmon Stir Fry is a healthy, low carb dinner made with chunks of juicy salmon, crisp green beans, and earthy mushrooms coated in flavours such as lemon, garlic, ginger, and soy sauce!

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Healthy Beef and Broccoli

5 from 25 votes

Easy to make Healthy Beef and Broccoli stir-fry is veggie packed with tender slices of beef then coated in a low sodium, low sugar flavorful sticky sauce. Your favorite Asian takeout now made healthier at home!

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Korean Ground Beef and Rice Bowls

5 from 88 votes

Korean Ground Beef and Rice Bowls is a healthy ground beef recipe full of vegetables and Asian flavored sauce, ready in 30 minutes.

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Sheet Pan Meals

Sheet Pan Chicken and Veggies

5 from 5 votes

Sheet Pan Chicken and Veggies is healthy weeknight dinner that's perfect for meal prep! Made in one pan for easy clean up, in 45 minutes.

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Jennifer Aniston Salad

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The post 150 Healthy Dinner Ideas appeared first on iFoodReal.com.

Healthy Tuscan Chicken Pasta

Olena Osipov — Sun, 08 Dec 2024 00:35:35 +0000

This Healthy Tuscan Chicken Pasta recipe is creamy one pot meal packed with sun-dried tomatoes, Parmesan cheese and spinach! Plus, this healthy chicken pasta recipe can be made gluten-free and is ready in 30ish minutes!

It’s just one option on my weekly rotation along with marry me chicken pasta, chicken pasta primavera and creamy chicken spinach pasta.

Why You’ll Love This Recipe
Ingredients for Healthy Tuscan Chicken Pasta
How to Make Healthy Tuscan Chicken Pasta
Tips for Best Results
Variations
Serving Recommendations
How to Store and Reheat
FAQs
More Healthy Pasta Dishes
Healthy Tuscan Chicken Pasta Recipe

Would you believe me if I said you could make a restaurant-quality healthy Tuscan chicken pasta recipe at home using one pot and in 30ish minutes?! Because that’s what I’m sharing with you today!

Unfortunately, while the Tuscan pasta at Olive Garden and White Spot might taste delicious, they don’t exactly fit a definition of a healthy dinner! Luckily, after spending some time in my kitchen, this pasta dish was born and it came out wonderfully creamy without the extra calories.

By cooking it all in one pot, it’s a no-fuss dinner, the sauce soaks up all the flavor from the chicken and herbs, and the chicken becomes wonderfully tender and juicy.

Why You’ll Love This Recipe

Lighter: We use whole milk and just enough super flavorful Parmesan cheese for an injection of flavor without making this dish heavy. The result is a midweek meal that the entire family will go for seconds!
Made in one pot: Chicken, vegetables, pasta and sauce cook in same pot for less dishes to clean.
Quick to make: Ready in 30ish minutes for a quick, low-effort weeknight dinner.
Perfect year round: With a combination of spinach, bell pepper and sun-dried tomatoes, you can enjoy this healthy chicken pasta recipe year-round with delicious results!

Ingredients for Healthy Tuscan Chicken Pasta

Chicken: I like to use boneless skinless chicken breasts but thighs will work as well.
Pasta: Use any short pasta that can hold the sauce like penne, fusilli or bow ties. Use gluten-free option, if preferred, and adjust the cooking time accordingly. Whole wheat or whole foods pasta is more nutritious than white pasta but truly you can use any.
Spinach: I always have fresh baby in my fridge. Frozen spinach can be used but thaw it first, then drain to remove excess water.
Sun-dried tomatoes: If using packed in oil, make sure to drain well. For dried tomatoes, place them in a small bowl, cover with boiling water and let sit for 10 minutes. Drain and slice.
Bell pepper: Any color sweet bell pepper.
Milk: I recommend using whole milk for the creamiest results, but 2% milk will also work. I don’t recommend skimmed or 1% milk as the sauce will taste flat.
Broth: Use low sodium vegetable broth, chicken broth or Instant Pot chicken broth.
Cornstarch: Is needed to thicken the sauce. Arrowroot powder or tapioca is OK as well.
Garlic: Adjust the amount to personal preference. You can use 1-2 teaspoons of garlic powder, if you don’t have fresh one.
Parmesan cheese: Or another sharp cheese like mature white cheddar or Pecorino Romano. Buy a hunk of Parmesan and grate it yourself. Store-bought grated cheese is not mature and thus not flavorful. Also avoid the green and red shaker please!
Oil: Any neutral cooking oil like olive oil or avocado oil works.
Spices: I used a combination of Italian seasoning, salt, and pepper. Instead of Italian seasoning, you can use the individual dried herbs like basil, oregano, rosemary, thyme, and marjoram. Or even just 2-3 of them.

How to Make Healthy Tuscan Chicken Pasta

I like to use my 6 quart Lodge Dutch oven for one pot meals. But you can also use large heavy bottom stainless steel pot with a tight fitting lid.

Sear the chicken breasts: First, preheat your pot on medium heat with a little oil. Then add chicken breasts, sprinkle with a bit of salt and pepper and sear for 3-4 minutes per side. They don’t have to be cooked through.
Cook the pasta: Add the pasta, broth, bell pepper, Italian seasoning, remaining salt and pepper and stir. Bring to a boil, reduce to a simmer, cover and cook for 10 minutes.
Remove the chicken: Place cooked chicken breasts on a cutting board. You will roughly chop them into pieces while pasta is resting.
Prepare the creamy sauce: Mix milk and cornstarch and pour it over pasta. Stir, bringing the mixture to a boil, and then simmer for a minute or so until sauce has thickened.
Let it rest: Add sun-dried tomatoes, Parmesan cheese, spinach and garlic. Stir gently, cover and let it all sit to develop flavors while you are slicing the chicken.
Finish the dish: Add back cooked chicken. Stir and serve right away!

Pasta Cooking Time Tip

Keep in mind that the type of pasta you use will impact the cooking time. For example, gluten-free pasta will take less time than regular wheat flour. You’re aiming for pasta that’s al dente, so it’s not too mushy.

Tips for Best Results

If using gluten free pasta: Cook by a few minutes less as it cooks faster than wheat pasta.
Avoid the pasta burning: Make sure to stir it every few minutes, so it doesn’t stick to the bottom of the pan.
Allow flavors to develop: I love to let all soups and stews, casseroles and pasta dishes to sit for a few minutes before serving. It gives flavors a chance to “calm down and marry each other”.
Using chicken thighs: Use boneless skinless chicken thighs and no other recipe changes are necessary.
If your sauce isn’t thickening: Close the lid and let pasta dish sit for extra 2-3 minutes. It will thicken with starches in pasta.

Variations

Heavy cream: For creamier Tuscan chicken pasta, you could swap out 1/4 cup of the milk for heavy cream.
Cream cheese: Alternatively, instead of heavy cream, add a little cream cheese to the sauce for additional creaminess.
Other vegetables: You can add these or substitute the spinach for asparagus, zucchini, or broccolini. Mushrooms would also work well in this recipe.
Leftover cooked chicken: Skip searing the breasts, and add 2-3 cups of cubed or shredded chicken at the end. You can leftover chicken like rotisserie chicken or slow cooked chicken.
Another protein: This creamy Tuscan pasta works well with shrimp or salmon too! Adjust the cooking process accordingly, seafood needs a sear for 3-4 minutes.
Olives: I recommend 1/3 cup of pitted and sliced black or Kalamata olives.
Legumes: You can boost this dish with additional fiber and protein with the addition of chickpeas, butter beans, or white beans. Legumes also work well in turning this recipe vegetarian (use vegetable broth too).

Serving Recommendations

Thanks to the hearty addition of chicken breast, you can enjoy this healthy chicken pasta recipe alone or with a simple side. I recommend garlic bread, focaccia, no yeast dinner rolls, a leafy green salad or spinach salad.

You can also serve it alongside some crusty bread like Greek yogurt bread or cottage cheese bread with a simple olive oil bread dip.

How to Store and Reheat

Store: This pasta dish tastes best fresh, while the spinach isn’t too wilted and it’s most saucy before the pasta absorbs it. I recommend eating as much as possible immediately.

Store leftovers in an airtight container in the fridge for up to a day. Don’t freeze!

Reheat: Add an extra splash of milk and reheat on the stovetop until warmed through.

FAQs

Can I use dairy-free milk?

Yes, you can use the dairy-free milk of your choice like almond milk, oat milk, or even Silk non-dairy half & half, etc. Just note that different milk options will change how creamy the sauce is.

Could I bake this pasta dish?

I haven’t tried, so I can’t guarantee results. Though, it may be possible. I would recommend par-cooking the chicken and pasta first before transferring all of the ingredients to a large baking dish and baking until bubbly and fully cooked.

Can I use other veggies instead of spinach?

Yes, you can replace the spinach with kale, broccolini, asparagus or zucchini.

More Healthy Pasta Dishes

You might also like this list of healthy pasta recipes!

Healthy Tuscan Chicken Pasta

This healthy Tuscan Chicken Pasta recipe is creamy, cheesy, and garlicky one pot meal that's packed with Italian flavors.

Course Dinner

Cuisine Italian

Diet Low Fat

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 549kcal

Author Olena Osipov

Equipment

Dutch oven

Ingredients

1 pound boneless skinless chicken breasts or thighs
3 cups vegetable or chicken broth low sodium
3 cups short pasta like penne , fusilli or bow ties
1 large red bell pepper diced
1 tablespoon oil for frying
1 teaspoon Italian seasoning
1/2 cup sun dried tomatoes chopped
2 cups spinach
2 cups whole milk
1 tablespoon cornstarch
1/2 cup Parmesan cheese grated
1 large garlic clove grated
1/2 teaspoon salt divided
1/2 teaspoon ground black pepper

US Customary – Metric

Instructions

Preheat large Dutch oven or heavy bottom pot on medium heat and swirl oil to coat. Add chicken and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon ground black pepper. Sear for 3-4 minutes per side.
Add broth, pasta, bell pepper, Italian seasoning and remaining 1/4 teaspoon salt and 1/4 teaspoon ground black pepper. Gently stir, cover and bring to a boil.
Reduce heat to medium and cook for 10 minutes, stirring once after 2 minutes to prevent pasta from sticking. Keep in mind gluten free pasta cooks faster than wheat pasta. Pasta should be al dente – not too soft, so it doesn’t become a mush.
Remove chicken onto a plate or cutting board.
In a large measuring cup whisk cold milk with cornstarch and pour over pasta. Stir gently, bring to a boil and simmer for a minute until sauce thickens a bit.
Turn off heat and add sun dried tomatoes, Parmesan cheese, spinach and garlic. Cover for a few minutes to let flavors develop. Meanwhile, slice chicken into thin pieces.
Add chicken back to the pot, stir gently and serve immediately. Tuscan chicken pasta is one of those dishes that tastes best right after cooking. That's when it's most saucy, spinach is not too wilted and it's just fresh.

Notes

Store: Refrigerate for up to 1 day and do not freeze. If you are serving later, add a splash of milk and simmer for a few minutes to rehydrate the dish.
Freeze: Pasta doesn’t freeze well.

Nutrition

The post Healthy Tuscan Chicken Pasta appeared first on iFoodReal.com.

High Protein Cottage Cheese Mac and Cheese

Olena Osipov — Tue, 12 Nov 2024 09:00:00 +0000

High protein Cottage Cheese Mac and Cheese is rich and creamy with 23 grams of protein and ready in 25 minutes. A family favorite in no time!

Why You’ll Love This Recipe
Ingredients for Cottage Cheese Mac and Cheese
How to Make Protein Mac and Cheese with Cottage Cheese
Tips for Best Results
Serving Suggestions
How to Store and Reheat
FAQs
More Mac and Cheese Recipes
More High Protein Pasta Recipes to Try
Cottage Cheese Mac and Cheese Recipe

This cottage cheese mac and cheese is a protein boosted version of my healthy mac and cheese. After perfecting my cottage cheese alfredo so the sauce stays creamy and doesn’t separate, I knew mac and cheese with cottage cheese was possible!

It’s a gluten free, protein packed upgrade on a classic that also happens to be a 30 minute meal. Perfect for busy weeknights!

Why You’ll Love This Recipe

Healthy twist: It’s a guilt-free comfort food boosted with protein from cottage cheese.
Quick and easy: Simple ingredients, ready in 25 minutes, perfect for lunch or dinner.
Salty, tangy flavor: All the familiar savory taste we love from boxed mac and cheese, with a protein-packed ingredient no one would guess.
Endlessly craveable: A pasta recipe you’ll make over and over!

Ingredients for Cottage Cheese Mac and Cheese

You only need 10 ingredients for this one, and there’s a good chance your kitchen is already stocked with most of them!

Elbow macaroni: This recipe works with regular, whole wheat or gluten-free pasta. You can stick with the classic, like I do, or switch it up with shells, penne, or rigatoni.
Cottage cheese: Use 2% or higher cottage cheese for a creamier sauce and avoid low-fat versions.
Milk: Milk gives the cheese sauce its creamy texture. I like to use 3.25% milk, but any milk works.
Cheddar cheese: Grated cheese from a block blends and melts smoother, but you can use the packaged kind in a pinch. You can choose mild cheddar or sharp cheddar cheese, depending on your taste.
Butter: I used salted butter for added flavor. It prevents sauce from separating.
Prepared mustard: Adds a tangy kick that helps balance the richness of the cheese and butter in homemade mac and cheese.
Cornstarch: I used cornstarch to thicken the sauce, but arrowroot powder works as a substitute.
Seasoning: Keeping it simple with garlic powder, salt, and black pepper. Feel free to add onion powder or paprika for extra flavor.

How to Make Protein Mac and Cheese with Cottage Cheese

This cottage cheese mac and cheese recipe is super easy to make, your kids will love pitching in!

Cook the pasta: Bring a medium pot of water to a boil, add a pinch of salt, and then toss in the pasta. Cook it according to the package directions, or until it’s al dente, about 8-10 minutes.
Make the cheese sauce: While the pasta cooks, add cottage cheese, milk, cheddar cheese, butter, mustard, cornstarch, garlic powder, salt, and pepper to a high speed blender. Blend until smooth.
Heat the sauce: Pour the cottage cheese mixture into another medium pot and cook on low-medium heat, stirring constantly until it thickens. This takes about 5 minutes, just be careful not to overcook it!
Combine pasta and sauce: Drain the pasta and add it to the pot with the cheese sauce. Stir gently to coat the pasta evenly.

Recipe Tip

You can add some veggies at the end with the sauce. I would thaw and drain previously frozen cauliflower rice, peas, or broccoli. You can also add any sauteed or pre-cooked veggies you like. Fresh spinach can be added as is as it wilts quickly.

Tips for Best Results

Follow these tips, and this mac and cheese will quickly become one of your favorite high protein recipes.

Don’t use non-fat dairy: No cottage cheese below 2% fat. The fat gives the sauce a rich, smooth texture and enhances the flavor.
Grate your own cheese: It melts better because it doesn’t contain the anti-caking agents found in packaged shredded cheese.
Follow the recipe: Don’t skip cornstarch or butter! They help keep the sauce smooth and prevent it from separating.
Cook low and slow: Creamy sauces can curdle on medium-high heat, so keep it on medium-low heat.
Whisk constantly: Continuous stirring helps the sauce thicken uniformly without separating or curdling.

Serving Suggestions

This is one of those dishes that’s best when it’s fresh and hot, so I like to keep the pairings simple.

Add rotisserie chicken or leftover shredded chicken at the end, or serve shrimp on the side for an extra boost of protein.
Perfectly crispy bacon adds a crunchy touch that takes mac and cheese to the next level.
Steamed or air fryer broccoli can be stirred in or served on the side.
Serve with a side salad for a quick meal with a healthy serving of veggies.
Creamy tomato soup creates a classic combo.
If you’re fine with a few extra carbs, cottage cheese bread is the way to go.

How to Store and Reheat

Store: As I mentioned earlier, it’s best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for 2-3 days.

Freeze: I don’t recommend freezing this high protein mac as pasta tends to not freeze well.

Reheat: I find it’s best to reheat it in the microwave. You can also heat mac and cheese in a small pot on the stove with a splash of milk or water, but you’ll need to stir constantly to keep it from burning. It works, just takes a bit more attention

FAQs

Can I use low fat cottage cheese?

No. The best cottage cheese to use would be 2%, 4% or 5%.

Why did my sauce separate and curdle?

Probably the heat was too high. Also, you have to keep whisking, be sure to not skip any ingredients, and follow the recipe.

How can I add more protein?

Use high protein pasta like chickpea pasta or add in some cubed cooked chicken.

Can I use Greek yogurt instead of cottage cheese?

No. Greek yogurt has a different texture and taste which can make the sauce more acidic which changes the flavor and texture of the dish.

More Mac and Cheese Recipes

More High Protein Pasta Recipes to Try

Cottage Cheese Mac and Cheese

High protein Cottage Cheese Mac and Cheese is rich and creamy with 23 grams of protein and ready in 25 minutes. A family favorite in no time!

Course Dinner

Cuisine North American

Diet Vegetarian

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 505kcal

Author Olena Osipov

Equipment

Ingredients

10 ounces elbow macaroni regular, whole wheat or gluten-free
3/4 cup cottage cheese not lower than 2%
3/4 cup milk I like to use 3.25%
1 cup cheddar cheese grated
2 tablespoons butter salted
1 teaspoon prepared mustard
1 1/2 tablespoons cornstarch
1 1/2 teaspoons garlic powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper

US Customary – Metric

Instructions

Bring medium pot with water to a boil, then add a pinch of salt and pasta. Cook as per package instructions or until al dente, about 8-10 minutes.
Meanwhile, in a high speed blender, add cottage cheese, milk, cheddar cheese, butter, mustard, cornstarch, garlic powder, salt and pepper. Process until smooth.
Pour mixture into another medium pot and cook on low-medium heat just until thickened into a sauce, stirring constantly. Takes about 5 minutes. Do not overcook.
Drain pasta and add to the pot with the cheese sauce and stir gently to coat.
Serve hot and preferably immediately while it's the most creamy. You can always add more milk to thin it out.

Notes

Store: Refrigerate in an airtight container for up to 2-3 days. I think it’s best to reheat it in a microwave. You can add a bit of milk or water and reheat in a small pot on the stove as well but it might burn a bit and you have to stir constantly. But it’s possible.
Freeze: Do not freeze this mac and cheese as pasta generally does not freeze well.
Cook low and slow: To avoid sauce from separating, cook on low to medium heat. Very important!

Nutrition

The post High Protein Cottage Cheese Mac and Cheese appeared first on iFoodReal.com.

Cottage Cheese Lasagna

Olena Osipov — Sun, 03 Nov 2024 17:35:05 +0000

Cottage Cheese Lasagna with layers of flavorful meat sauce, noodles and melted mozzarella cheese. This hearty dish is protein-packed, cheesy and budget friendly!

Have a household of lasagna fans? Try my zucchini lasagna, artichoke chicken lasagna roll ups and Instant Pot lasagna.

Why You’ll Love This Recipe
Ingredients for Lasagna with Cottage Cheese
How to Make Lasagna with Cottage Cheese
Tips for Best Results
Serving Suggestion
How to Store
FAQs
More Lasagna Recipes to Try
Lasagna with Cottage Cheese Recipe

I love cottage cheese recipes if they taste good! We loved my cottage cheese pasta and cottage cheese mac and cheese, so I wanted to make a super easy lasagna with cottage cheese that tastes delicious and is lighter.

My secret is quality marinara sauce! This cottage cheese lasagna will satisfy all lasagna lovers and critics and is a breeze to make compared to any traditional lasagna recipe out there!

Why You’ll Love This Recipe

Minimum ingredients: This recipe calls for 8 basic ingredients, most are probably already in your kitchen.
Easy recipe: There are a few steps to making it but I assure you each one is practically effortless.
Delicious: Cottage cheese has less fat and calories than ricotta cheese but does not sacrifice flavor. Instead, it adds extra tang and creaminess to the dish.

Ingredients for Lasagna with Cottage Cheese

Lasagna noodles: Use your choice of a noodle. Regular, whole wheat, or brown rice pasta all work well.
Ground beef: You’ll need more or less 1 pound of ground beef for the meat sauce. I use extra lean ground beef, so there’s less fat to drain.
Marinara sauce: It has to be quality marinara sauce because the ingredient list for this lasagna recipe is short. I love Rao’s marinara or my homemade marinara! Another good brand is La San Marzano. Or use your favorite marinara sauce you trust is flavorful!
Cottage cheese: Make sure to use full fat cottage cheese made with whole milk for the best flavor and creamier texture. Low fat cottage cheese will lead to a watery lasagna.
Egg: 1 large egg acts as the binding agent for the cheese filling.
Seasoning: I always make my own Italian seasoning, you can also use packaged seasoning. That’s all you need!
Spinach: Frozen spinach works well for this recipe, make sure to thaw and squeeze it. Doesn’t have to be very dry, a bit of moisture is great to cook the lasagna.
Mozzarella cheese: Freshly grated mozzarella cheese melts beautifully and adds rich flavor.
Cooking spray: A light spray is needed to prevent sticking, I use Misto.

How to Make Lasagna with Cottage Cheese

Make the meat sauce: Heat a large skillet on medium-high heat and cook ground beef for 10 minutes, breaking into small pieces. Drain any fat at the end. Add marinara sauce to the pan and bring to a boil, then let it simmer covered for 15 minutes.
Combine cheese mixture: Meanwhile, add cottage cheese, egg, and Italian seasoning to a large mixing bowl and stir to combine. Set aside.
Cook lasagna noodles: While sauce is cooking, boil noodles according to package instructions in salted water. Drain and carefully lay noodles flat on a baking sheet. Cover them with a towel and set aside.
Finish prep: Preheat your oven to 375 F and spray a large 9×13 baking dish with cooking spray.

Start layering: Cover the bottom of the greased baking dish with a bit of meat sauce. Next, layer 4 noodles lengthwise with edges overlapping. Then spread 1/3 of the meat sauce, 1/2 of the cottage cheese mixture, half the spinach, and 1 cup of shredded mozzarella cheese. Repeat this layer once more but without the mozzarella.
Assemble top layer: Finish lasagna with remaining 4 noodles, 1/3 of meat sauce and 2 cups of mozzarella cheese.
Bake: If you have a silicone lid, spray it with cooking spray, if not spray aluminum foil and cover the dish. Bake for 25 minutes, then uncover and bake for an additional 20 minutes.
Serve: After removing lasagna from oven, allow it to rest for 20 minutes while covered. Slice into 9 pieces with a sharp knife and serve using a flat, sturdy spatula.

Tips for Best Results

Here are my expert tips to make this homemade lasagna an absolute favorite main dish!

Use only quality marinara sauce: To make this recipe easier, I opted for store-bought marinara over homemade. Make sure to choose a high-quality sauce to enhance the depth of flavor. I absolutely love Rao’s marinara!
Salt the water for pasta: It infuses lasagna sheets with extra flavor we need in this recipe because we don’t use many ingredients. Work smarter, not harder!
Bake it covered: Start baking with the lasagna covered to prevent it from drying out.
Let it rest: Allow lasagna to set, so the noodles don’t slip and filling doesn’t create a mess when you cut it.
Spray cover with oil: This tip helps avoid cheese from sticking to foil or silicone lid cover. You wouldn’t want to miss out on that delightful gooey goodness!

Serving Suggestion

I usually top my lasagna with fresh Parmesan cheese and parsley, then serve alongside a salad such as a simple lettuce salad or a healthy Caesar salad.

And, naturally, some crusty bread, high protein Greek yogurt bread or cottage cheese bread, or garlic bread is the perfect complement to complete the meal.

How to Store

Store: Transfer any leftovers to an airtight container and store in the refrigerator for up to 5 days.

Freeze: I recommend to freeze sliced lasagna for easy defrosting. You can freeze them individually or in a pack of 2 or 3. Cut cold lasagna into individual slices and place them in a large airtight container to leave enough room in between.

You can also freeze individual slices on a baking sheet separately and then once frozen transfer to an airtight container or Ziploc bag.

Make ahead: You can assemble and refrigerate lasagna covered for up to 2-3 days in advance. Before baking, bring it to room temperature for about an hour and then cook as per recipe.

You can also freeze uncooked cottage cheese lasagna for up to 3 months. Then thaw in the fridge overnight or on the counter for 5-6 hours and bake as per recipe.

FAQs

Can I use ricotta cheese instead of cottage cheese?

Yes. If you prefer the taste of ricotta or if that’s what you have on hand, you can follow the same recipe using ricotta cheese.

What is the correct order to layer lasagna?

A little bit of meat sauce, lasagna noodles, more meat sauce, ricotta cheese, spinach and Parmesan or mozzarella cheese. Repeat this layer 1 more time. Then top with noodles, sauce, and lots of cheese. I like to use 4 noodles in each layer but you can also use 3 noodles to make lasagna taller.

Can I omit spinach?

Yes, this lasagna recipe can be made with or without spinach.

Why is my lasagna watery and how do I fix it?

After you first bake lasagna, there will seem like a little bit of liquid. Let it rest and it will soak up the liquid. Also be sure to avoid using low fat cottage cheese.

More Lasagna Recipes to Try

Lasagna with Cottage Cheese

This Lasagna with cottage cheese, flavorful meat sauce and melted mozzarella cheese is lighter, protein packed and budget friendly.

Course Dinner

Cuisine Italian

Prep Time 30

Cook Time 1 10

Resting Time 20

Total Time 2

Servings servings

Calories 425kcal

Author Olena Osipov

Equipment

Ingredients

12 lasagna noodles regular, whole wheat or brown rice pasta
1 pound extra lean ground beef
42 ounces quality marinara sauce I love Rao's, I used 1.5 x 27 ounces jars
17 ounces cottage cheese full fat (1 tub)
1 large egg
2 teaspoons Italian seasoning
11 ounces frozen spinach thawed and squeezed (1 pack)
3 cups Mozzarella cheese full fat, divided
Cooking spray I use Misto

US Customary – Metric

Instructions

Cook lasagna noodles as per package instructions in a large pot of salted water. Then drain and lay flat on a baking sheet. Cover with a towel to prevent from drying out and set aside.
Preheat large skillet on medium-high heat and add ground beef. Cook for 10 minutes, constantly breaking into small pieces and stirring, and draining fat at the end. Add marinara sauce, bring to a boil, cover and simmer for 15 minutes.
In a large bowl, add cottage cheese, egg and Italian seasoning. Stir to combine and set aside.
Preheat oven to 375 degrees. Spray large 9×13 baking dish with cooking spray and spread a bit of meat sauce to cover the bottom. Layer 4 noodles lengthwise overlapping a bit. Then spread 1/3 of the meat sauce, 1/2 of the cottage cheese mixture, half of spinach and 1 cup of Mozzarella cheese. Repeat this layer one more time.
Finish with remaining 4 noodles, 1/3 of meat sauce and 2 cups of cheese. Spray aluminum foil or silicone lid with cooking spray to prevent cheese from sticking to it. Bake covered for 25 minutes, then uncover and bake for 20 more minutes.
Remove lasagna from the oven and let stand for 20 minutes while covered. Then using a sharp knife cut into 9 slices and serve using a flat sturdy spatula.

Video

Notes

Store: Refrigerate leftovers in an airtight container for up to 5 days.
Freeze: Freeze individual slices in a container for up to 3 months. You can also freeze unbaked assembled lasagna! Assemble, tightly wrap with plastic, then few layers of foil, and freeze for up to 3 months. Thaw in the fridge overnight and bake as per instructions adding 10 minutes.

Nutrition

The post Cottage Cheese Lasagna appeared first on iFoodReal.com.

Mongolian Ground Beef Noodles

Olena Osipov — Tue, 08 Oct 2024 08:22:00 +0000

Mongolian Ground Beef Noodles are a quick, protein-packed skillet meal that’s full of flavor, super versatile, and on the table in just 30 minutes!

If you’re on the hunt for quick dinners, you’ll also love Korean inspired ground beef and rice bowls and one pot spaghetti.

These Mongolian ground beef noodles have already made it onto my repeat list of weeknight dinner recipes with 5-star reviews from the family. It’s not an authentic recipe, but it’s a very good, 30 minute meal that saves us on crazy busy nights.

I’ve made this recipe twice now, once with rice noodles and once with linguine, and the kids loved both! The leftovers were good too, but it’s best served fresh.

Why You’ll Love This Recipe

Minimal ingredients: Everything is fridge and pantry friendly.
Weeknight win: Just 30 minutes from start to finish which is perfect when time is tight.
Budget friendly: Ground beef and noodles keep it affordable, with 25 grams of protein packed in for flavor and fuel.
Not authentic, but delicious: It may not be traditional Mongolian, but it’s a quick, flavorful spin that satisfies those takeout cravings!

Ingredients for Mongolian Ground Beef Noodles

You’ll need 9 simple ingredients to bring this recipe to life.

Ground beef: I prefer extra lean grass fed or organic ground beef for the best flavor. Feel free to use any ground meat you like, you’ll need about 1 pound.
Garlic and ginger: I minced fresh garlic and fresh ginger, but ground ginger works just as well if that’s what you have on hand.
Noodles: You can go with linguine or thick flat rice noodles. We loved both! Honestly, any wide noodle works, and I’ve got more options listed below.
Broccoli: Chopped broccoli adds a nice crunch and fresh flavor.
Green onion: For garnish.
Beef broth: Forms the base of the sauce. I always use low sodium beef broth.
Japanese BBQ sauce: I like Bachan’s, but see variations below for substitution.
Cornstarch: Helps thicken the sauce and gives it a smooth texture.

How to Make Mongolian Ground Beef Noodles

This delicious dinner takes just 5 simple steps. From stove to bowl in no time!

Prep: Cook the noodles in a large pot of boiling salted water for 8-10 minutes until al dente. If you’re using rice noodles, they take less time to cook. Make the sauce by whisking beef broth, BBQ sauce and cornstarch together in a medium bowl. Set aside.
Cook ground beef and sauce: Heat a large skillet on medium heat, then add ground beef, garlic, and ginger. Cook for about 5 minutes, breaking it up as you go. Give the sauce mixture another whisk, pour it into the pan, and cook for 1-2 minutes stirring often until it thickens.
Add sauce and thicken: Add broccoli and cook for another 3 minutes, stirring a few times.
Combine and serve: Drain the noodles, toss them in, and give it a gentle stir. Turn off the heat, garnish with green onion, and serve hot!

Tips for Best Results

Here are a few tips for the best results when making Mongolian ground beef with noodles.

You don’t have to drain the beef: If you use extra lean ground beef there is not much fat, it’s mostly the juices. I find they add a bit of fat and flavor to the dish that’s so good!
Don’t overcook the noodles: Keep an eye on the noodles to make sure they stay al dente. Overcooked noodles can get mushy.
Healthier noodle options: Substitute soba noodles, whole wheat linguine, or even spaghetti squash noodles for a lighter twist.
To make higher in protein: Add less pasta. I am feeding a small army here, so I need carbs to fill up bellies. You can use 7-8 ounces noodles and add a bit more broccoli for a higher in protein dish.
To thin out the sauce: Just add a little more beef broth or some reserved pasta water.

Variations

This recipe is very versatile and forgiving in terms of which meat, pasta and veggies you use.

Different ground meat: Ground turkey, chicken or pork all work great in this dish.
Various noodles: Skip the grocery run and use what you’ve got! Udon, linguine, spaghetti, thick rice noodles aka pad Thai noodles, or thick ramen noodles. Pretty much any wide noodles that can grab onto the yummy sauce.
To replace Japanese BBQ sauce: I tested both versions. While I love using Bachan’s, you can also use 3 tablespoons of low sodium soy sauce plus 3 tablespoons of BBQ sauce instead. It works great!
Add heat: Add some red pepper flakes or a dash of sriracha to bring the heat.
Instead of broccoli: Try blanched green beans, sauteed brown mushrooms or shiitake mushrooms, shredded cabbage or store-bought slaw, asparagus, snap peas, or fresh spinach. Honestly, anything you have in the fridge can work, so give it a try!

How to Store and Reheat

Store: Transfer cooled leftovers to an airtight container and store in the refrigerator for up to 3 days.

Reheat: Reheat on the stove or in the microwave, adding a splash of broth to “rehydrate” the noodles.

Freeze: I don’t recommend freezing pasta as it doesn’t hold up well in the freezer.

FAQs

Can I make it ahead of time?

Yes. Chop the broccoli, saute beef, combine sauce, and refrigerate. When you’re ready to serve, cook the noodles, heat the beef mixture with broccoli, add the sauce, and toss in the noodles. However, cooking and serving immediately is best.

Can I double the sauce?

Sure, if you want it to be very saucy. I would say use more like 1 1/2 times the sauce ingredients.

More Dinner Recipes to Try

Mongolian Ground Beef Noodles

Mongolian Ground Beef Noodles are a quick, protein-packed skillet meal that's full of flavor, super versatile, and ready in just 30 minutes!

Course Dinner

Cuisine Asian

Diet Gluten Free

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 359kcal

Author Olena Osipov

Equipment

Ingredients

For the Noodles:

1 pound ground beef extra lean
4 large garlic cloves minced
2 teaspoons ginger minced or use 1 teaspoon dried ginger
11 ounces linguine or flat thick rice noodles
3 cups broccoli florets coarsely chopped
4 green onions finely chopped

For the Sauce:

1 1/2 cups beef broth low sodium
1/4 cup Japanese BBQ sauce I use Bachan's (please see notes for substitution)
2 tablespoons cornstarch

US Customary – Metric

Instructions

Bring large pot with water to a boil. Add a pinch of salt and linguine, then cook for 8-10 minutes or until pasta is al dente, stirring a few times to make sure noodles do not stick. Rice noodles take less time to cook.
Meanwhile, in a medium bowl, add beef broth, BBQ sauce and cornstarch. Whisk and set aside.
Preheat large skillet on medium heat and add ground beef, garlic and ginger. Cook until no longer pink or for about 5 minutes, breaking into small pieces and stirring constantly. Add broccoli and cook for another 3 minutes.
Whisk the sauce one more time, add to the skillet and cook for 1-2 minutes or until thickened, stirring often.
Drain and add the noodles, gently stir to mix and turn off heat. Garnish with green onion and serve hot.

Notes

Store: Refrigerate leftovers in an airtight container for up to 2-3 days. To “rehydrate” the noodles, add a splash of broth while simmering on the stove or reheating in the microwave.
Freeze: I don’t recommend to freeze pasta as it doesn’t freeze well.
Japanese BBQ sauce: Use 3 tablespoons of soy sauce + 3 tablespoons of BBQ sauce instead.

Nutrition

The post Mongolian Ground Beef Noodles appeared first on iFoodReal.com.

Cottage Cheese Alfredo

Olena Osipov — Fri, 27 Sep 2024 08:10:00 +0000

This Cottage Cheese Alfredo is made with 10 ingredients, ready in 15 minutes, and packs 24 grams of protein with no heavy cream. Indulge in creamy, cheesy comfort!

If you prefer pasta recipes with tomato sauce then this cottage cheese pasta is for you.

I’ve made healthy alfredo sauce with Greek yogurt and healthy chicken alfredo with a milk based sauce that’s similar to my Instant Pot chicken alfredo, but this cottage cheese alfredo is next level because protein packed comfort food never tasted this good!

I’ve finally perfected the recipe so the sauce doesn’t separate, and even use it to make cottage cheese mac and cheese! It stays smooth and velvety just like traditional alfredo but without the guilt.

Why You’ll Love This Recipe

Quick meal: One of the best cottage cheese recipes that doubles as an easy 15 minute meal.
High in protein: Cottage cheese boosts each serving to 24 grams of protein without any meat.
Customizable: Use your favorite pasta, gluten-free pasta, or veggie noodles and top it off with chicken or shrimp.
Rich texture: This cottage cheese alfredo sauce has that creamy indulgence everyone loves but with a nutritious upgrade!

Ingredients for Cottage Cheese Alfredo

You’ll need just 10 kitchen staples to turn this restaurant favorite into a protein-packed healthy dinner right at home.

Pasta: I used fettuccine just like the restaurants do because its wide, flat shape holds the creamy sauce perfectly. You can also use other pastas like linguine, penne, or farfalle.
Whole milk: I like using whole milk because the higher fat content makes the sauce creamier, and alfredo is always better that way! You can use 2% or 1% milk, but it just won’t be as rich and creamy.
Cottage cheese: Feel free to use any fat percentage of cottage cheese you like but just like with milk, the higher the fat, the creamier the sauce. I used 2% cottage cheese.
Parmesan cheese: Make sure to use freshly grated Parmesan for the best results.
Butter: Traditional alfredo sauce is packed with butter but I stick to just 2 tablespoons of salted butter to bring the sauce together and add richness. It also cuts down on fat and calories while still keeping that creamy texture and delicious flavor we all love!
Cornstarch: You need a starch to thicken the sauce. I used cornstarch, but you can substitute it with arrowroot powder.
Garlic: Fresh garlic always brings the most flavor, especially in pasta dishes.
Herbs and spices: All you need is salt and pepper for the sauce, and I always garnish with fresh parsley.

How to Make Cottage Cheese Alfredo

This cottage cheese alfredo recipe is super easy to make and ready in just 15 minutes!

Cook pasta: Boil a large pot of water, add a pinch of salt, and then the fettuccine. Cook according to package instructions or until al dente, most noodles take 8-10 minutes.
Blend sauce ingredients: Meanwhile, add milk, cottage cheese, Parmesan, butter, garlic, cornstarch, salt and pepper to a blender and process until smooth.
Thicken the sauce: Pour the mixture into a large non-stick skillet and cook it on low-medium heat. Keep stirring until it starts bubbling and thickens into a sauce, it should take about 5 minutes. Just don’t let it overcook!
Combine and simmer: Drain the fettuccine and add it to the skillet. Using tongs, gently stir to coat the noodles, then let it simmer for about 1-2 minutes. Give it another stir.

Tips for Best Results

Alfredo with cottage cheese will wow your taste buds with these top tips.

Use non-stick skillet for the sauce: So cheese doesn’t stick to the bottom, like it would in a stainless steel pot.
Don’t use non-fat dairy: It tends to separate, tastes bland, and doesn’t yield creamy results. I would only go as low as 1% for both milk and cottage cheese.
Don’t overcook the sauce: You want to cook it just until it resembles sauce so it doesn’t separate.
Cook low and slow: Cream sauces curdle when cooked on medium-high heat. Keep it on low-medium, stir, and be patient. Trust me, it still only takes 15 minutes from start to finish!
Follow the recipe: Cottage cheese tends to separate when heated, so all ingredients and their amounts have been tested for foolproof results. For example, don’t skip the butter, it helps pull the sauce together.

Variations

Lower in carbs: Swap regular pasta for spaghetti squash noodles for an even healthier alfredo that’s low in carbs and high in protein.
Higher in protein: Use high protein pasta and high protein milk. You can also add less pasta so there is more protein and less carbs in the dish, then add chicken and pre-cook it like I do in healthy chicken alfredo.
Different pasta: Regular, whole wheat, or gluten-free pasta all work great for this recipe. Just remember to adjust the cooking time, gluten-free noodles take less time to cook.
Add vegetables: Quickly saute some broccoli, asparagus, green beans, or mushrooms, set aside, then add back into the skillet with the fettuccine. You can also stir in some spinach or frozen peas with the noodles towards the end.

What to Serve Alfredo with?

For a fast, simple, and delicious lunch or dinner you can totally enjoy this cottage cheese alfredo pasta just as it is. It’s so good, I promise you won’t feel like you’re missing a thing!

But if you want to add a little extra, go for it. A slice of garlic bread, a fresh salad, some veggies, or even a side of meat would be perfect.

Meat options: Shrimp, grilled salmon, or baked chicken with a dollop of basil pesto for added flavor.
Veggie options: Roasted asparagus, crispy brussels sprouts, broccoli, or roasted butternut squash are all winners.
Salad options: Whip up a Caesar salad, a light caprese, Greek salad or my personal favorite strawberry spinach salad for a touch of sweetness.

How to Store and Reheat

Store: Refrigerate your leftover pasta covered for 2-3 days.

Freeze: I never freeze pasta because in my experience it doesn’t hold up well in the freezer.

Reheat: Only reheat in the microwave as it helps prevent the sauce from separating, which will happen if it’s reheated on the stovetop.

FAQs

Can I use dairy-free milk?

You can. Make sure it’s unsweetened milk and keep in mind the dish will have less protein.

What can I use instead of cottage cheese?

I haven’t tested this recipe with anything else, and honestly can’t think of any substitutions. After blending the cottage cheese until smooth you won’t even notice it.

Can I make it ahead of time?

I don’t recommend it because when reheating the sauce it might separate. This is one of those dishes you enjoy fresh.

More Healthy Pasta Recipes to Try

Cottage Cheese Alfredo

This Cottage Cheese Alfredo is made with 10 ingredients, ready in 15 minutes, and packs 24 grams of protein with no heavy cream.

Course Dinner

Cuisine Italian

Prep Time 3

Cook Time 12

Total Time 15

Servings servings

Calories 464kcal

Author Olena Osipov

Equipment

Ingredients

10 ounces fettuccine noodles
1 cup whole milk 2% or 1% will be less creamy
1 cup cottage cheese I used 2%
1/2 cup Parmesan cheese grated
2 tablespoons butter salted
1 garlic clove
1 1/2 tablespoons cornstarch
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons parsley finely chopped

US Customary – Metric

Instructions

Bring large pot with water to a boil, then add a pinch of salt and fettuccine. Cook as per package instructions or until al dente, about 8-10 minutes.
Meanwhile, in a high speed blender, add milk, cottage cheese, Parmesan cheese, butter, garlic, cornstarch, salt and pepper. Process until smooth.
Pour mixture into large non-stick skillet and cook on low-medium heat just until bubbling and thickened into a sauce, stirring constantly. Takes about 5 minutes. Do not overcook.
Drain fettuccine and add to the skillet. Using tongs, stir gently to coat and let simmer for 1-2 minutes. Stir again.
Serve hot garnished with parsley, if desired.

Notes

Store: Refrigerate pasta covered for up to 2-3 days.
Freeze: Do not freeze pasta as pasta generally does not freeze well.

Nutrition

The post Cottage Cheese Alfredo appeared first on iFoodReal.com.

Healthy Chicken Alfredo

Olena Osipov — Fri, 13 Sep 2024 03:51:59 +0000

This Healthy Chicken Alfredo is creamy and rich with just a fraction of the calories and fat in restaurant’s versions. And ready in 30 minutes!

We also love these chicken alfredo spaghetti squash boats and cottage cheese alfredo.

After posting my Instant Pot chicken alfredo, I received many requests to publish a stovetop version. So, I present you with this healthy chicken alfredo!

Fast forward to 2024 and I have updated the post with new photos and swapped the peas for broccoli but both would work. This recipe is tested and re-tested, so be sure you are getting the most foolproof lightened up chicken alfredo that still tastes like a real deal!

Why You’ll Love This Recipe

Quick and easy: This healthy pasta dish is on your dinner table in 30 minutes.
Simple ingredients: Just 12 kitchen staples including salt, pepper and oil.
Lighter: With just a few simple ingredient swaps, the healthy alfredo sauce contains just a fraction of the calories and fat found in traditional recipes.
Not sacrificing the flavor: Just like my cottage cheese alfredo (recipe coming), this pasta dish tastes creamy and rich, and not watery at all.

Ingredients for Healthy Chicken Alfredo

Chicken: Use boneless skinless chicken breasts or chicken thighs. Cubed is best.
Pasta: I used whole wheat fettuccine noodles for more nutrition but regular or gluten-free fettuccine pasta is OK too.
Milk: The higher the fat % of milk, the more creamy alfredo sauce will be. I like to use whole milk but 2% milk will yield great results too. Anything lower, and the sauce will taste flat.
Broth: Use low sodium vegetable broth or chicken broth.
Cornstarch: A starch is needed to thicken the sauce. You can substitute the cornstarch for arrowroot powder or flour (please check FAQs).
Oil: Any neutral cooking oil like olive oil or avocado oil.
Vegetables: To make it a true one pot meal. I like to use broccoli and have previously used peas, or chopped spinach will also work.
Garlic: Fresh garlic is the best option, however garlic powder will work in a pinch.
Parmesan cheese: Make sure to freshly grate it for the best results.
Herbs and spices: I used a combination of salt and pepper with fresh parsley to garnish the chicken alfredo.

How to Make Healthy Chicken Alfredo

This healthy dinner is simple and ready in just 30 minutes.

Cook the pasta: Cook noodles in a large pot of salted boiling water for 8-10 minutes or until al dente.
Pan fry the broccoli: Add broccoli and a bit of oil to the skillet and cook for 1 minute, then add a splash of water and steam until bright green. Transfer to a large plate.
Sear the chicken: Sprinkle chicken with salt and pepper, then add it to the skillet along with garlic to cook for 7 minutes, stirring occasionally.
Add the sauce: Whisk the broth, milk, cornstarch, and salt in a medium bowl. Add mixture to the skillet and simmer for 2 minutes until sauce thickens. Then add Parmesan cheese and stir until cheese has melted.

Combine everything: Add previously cooked broccoli and pasta to the skillet with sauce, stir and allow the chicken fettuccine alfredo to fully warm through for a minute.

Tips for Best Results

Cook pasta until al dente: Otherwise it can become mushy. Remember that it will take less time if using gluten-free fettuccine noodles.
To avoid the pasta sticking: Ensure you salt the cooking water and stir the pasta particularly in the first 2 minutes.
Don’t use non-fat dairy: It tends to separate, tastes bland and doesn’t yield creamy alfredo sauce. I would go as low as 2% milk.
Don’t overcook the sauce: Just heat until it bubbles a bit and thickens, don’t forget to stir often.

Variations

Below are a few optional add-ins and seasoning variations for this healthy chicken alfredo.

Save time with leftover chicken: Rotisserie chicken, baked chicken breast, or Instant Pot chicken breast would work great. Cube it and add to the skillet at the same time as the sauce mixture. You could also heat and serve it sliced, over the top of pasta.
Other vegetables: You can quickly saute, instead of broccoli, some mushrooms, green beans, asparagus, snow peas, or kale. During fall, roasted butternut squash cubes will also taste delicious served up with this alfredo.
Heat kick: Once in a while, I like to add a pinch of red pepper flakes at the end before serving for a little heat kick.
White wine: While not a classic, adding a large splash of white wine to the alfredo sauce and allowing it to cook off, adds an extra dimension of flavor to love.
Dairy–free: You can swap out the milk for your favorite dairy-free option like oat milk and a vegan Parmesan or nutritional yeast but keep in mind taste will change significantly.
Lower in carbs: Swap out the pasta entirely for zoodles, spaghetti squash noodles or butternut squash noodles. Alternatively, why not make this spaghetti squash chicken alfredo?!

What to Serve Chicken Alfredo with?

Enjoy this chicken alfredo alone or with some garlic bread, Greek yogurt bread, cottage cheese bread or a side salad. I recommend lemon garlic kale salad.

You could also serve it with an additional veggie side like sauteed zucchini, garlic green beans, or roasted asparagus.

How to Store and Reheat

Store: I always prefer enjoying creamy pasta dishes fresh, before the pasta soaks up lots of the saucy deliciousness. For that reason, I recommend storing leftovers in an airtight container in the fridge for only 1-2 days.

Freeze: I don’t recommend freezing this dish. So, it’s a great thing it only takes 30 minutes, making it easy to enjoy fresh any time!

Reheat: You can warm up pasta in a pan on the stovetop with a splash of milk or broth to bring back the saucy consistency and make it taste like fresh. Heat until piping hot, then add more parsley for extra flavor.

FAQs

What pasta can I use for healthy chicken alfredo?

While fettuccine noodles are the classic, the pasta you use is very versatile. You can use white, whole wheat or gluten-free noodles. It can also be spaghetti or linguine.

Can I substitute the cornstarch?

Yes. You can substitute cornstarch with arrowroot powder at 1:1 ratio. If you would like to use flour, you’ll need to double the amount which would be 4 tablespoons.

Can I make it ahead of time?

I recommend preparing the alfredo sauce separately from pasta. That way, you don’t have to worry about all of it being absorbed by the noodles. You can prepare the sauce 2-3 days in advance and store in an airtight container in the fridge. You can also use pre-cooked chicken. Just cook your pasta from scratch, then stir in the sauce, chicken, and veggies until hot.

More Healthy Pasta Recipes

Healthy Chicken Alfredo

Healthy Chicken Alfredo is creamy and rich with just a fraction of the calories and fat in restaurant's version. Ready in 30 minutes!

Course Dinner

Cuisine Italian

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 462kcal

Author Olena Osipov

Equipment

Ingredients

1 1/2 pounds chicken breasts or thighs cut into 1 inch pieces
4 cups broccoli florets , frozen peas or chopped spinach
11 ounces fettuccine whole wheat, regular or gluten-free
1 cup chicken broth low sodium
2 cups milk 2% or 3.25%
2 tablespoons cornstarch
1/2 teaspoon salt plus more for pasta and chicken
1/4 teaspoon ground black pepper
1/2 cup Parmesan cheese grated
1 large garlic clove minced
2 tablespoons parsley finely chopped
1 1/2 tablespoons avocado oil for frying, divided

US Customary – Metric

Instructions

Bring large pot with water to a boil. Add a pinch of salt and pasta, then cook for 8-10 minutes or until pasta is al dente, stirring a few times to make sure noodles do not stick.
Meanwhile, in a medium bowl, add chicken broth, milk, cornstarch and 1/2 teaspoon salt. Whisk and set aside.
Preheat large ceramic non-stick skillet on medium heat and swirl 1/2 tablespoon oil to coat. Add broccoli and cook for 1 minute. Then add a splash of water and cook for another 2 minutes or until bright green. Transfer to a medium bowl and set side.
Return skillet to medium heat and add remaining 1 tablespoon of oil, chicken and garlic, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook for 7 minutes, stirring occasionally.
Give cornstarch mixture a whisk and add it to the skillet. Stir, bring to a boil and simmer for 2 minutes until sauce has thickened. Add Parmesan cheese and stir until cheese has melted.
Drain pasta and add to the skillet along with previously cooked broccoli. Stir and let chicken alfredo warm through for a minute.
Garnish with parsley and more Parmesan cheese, if you wish. Serve hot.

Notes

Store: Refrigerate leftovers in an airtight container for up to 1-2 days. To “rehydrate” the noodles, add a splash of milk or broth while simmering on the stove. Add as much milk as you need until desired consistency. It will taste like fresh.
Freeze: I don’t recommend to freeze pasta as it doesn’t freeze well.

Nutrition

The post Healthy Chicken Alfredo appeared first on iFoodReal.com.

No Boil Pasta Bake

Olena Osipov — Fri, 06 Sep 2024 15:25:26 +0000

This No Boil Pasta Bake is made with 5 simple ingredients, in one dish and no pre-cooking pasta is necessary. Perfect weeknight dinner with 39 grams of protein!

Craving more easy pasta recipes? This ground turkey pasta bake and one pot spaghetti are winners.

I’m totally smitten with this no boil pasta bake recipe. It’s a casserole that doubles as a one pot meal, magic!

I never thought it would work to cook dry pasta right in the oven but it does! The trick is to add the right amount of liquid and tightly cover the dish. Then you set it in the oven and walk away. It’s the perfect no-fuss cooking style!

Why You’ll Love This Recipe

Easy weeknight dinner: Minimal prep, no constant stirring or checking, and easy clean-up.
High in protein and lighter: Each serving has 39 grams of protein to keep you full without the use of heavy cream or milk.
Versatile recipe: Use any short pasta, your go-to marinara sauce, switch up the protein, or throw in some veggies.
A total crowd-pleaser: Who can say no to a warm, cheesy casserole that’s also a healthy dinner? It’s a win-win!

Ingredients for No Boil Pasta Bake

This easy pasta bake needs just 4 main ingredients, water, and any optional garnishes you like.

Ground turkey: I love using lean ground turkey, but you can swap it out for any ground meat like ground chicken, beef, or pork.
Pasta: Short pasta works best for this recipe, and you can even go gluten-free if you prefer. I used farfalle, but fusilli, rotini, and penne also hold up well in the oven.
Marinara sauce: Use your favorite store-bought or homemade marinara. I’ve been hooked on Rao’s marinara sauce for a while now!
Shredded cheese: Go with havarti for creaminess, gouda for a smoky touch, or white cheddar for a sharp kick.
Water: You’ll need 27 ounces of cold water to cook the pasta. I used my empty Rao’s jar to measure it easily.
Cooking spray: To prevent sticking, I use Misto.
Garnish (optional): It’s optional, but I always top my pasta with fresh parsley. Fresh basil is great too, and if you want, a sprinkle of Parmesan cheese takes it to the next level.

Recipe Tip

I don’t love to use mozzarella cheese for this recipe as it doesn’t add a lot of flavor, gets too stringy, and can make the dish overly gooey. However, if it’s what you have and like, it can still work.

How to Make No Boil Pasta Bake

No cook pasta bake is legit easy! No waiting for water to boil, just 4 simple steps to deliciousness. If you’ve got leftover cooked protein, you can cut it down even more.

Spray the bottom and sides of a 9×13 baking dish with cooking spray, set it aside, and preheat the oven to 400 F.

Cook ground meat: Heat a large non-stick skillet and cook the ground turkey, breaking it into small pieces as it browns. Set aside. You can also skip this step or use any other cooked protein you like.
Assemble the dish: Add pasta, marinara sauce, water, and cooked meat to the baking dish. Stir and level with a spatula, then sprinkle with cheese. Cover with parchment paper then tightly seal with crisscrossed foil. Do not let that steam escape!
Bake and check: Bake for 30 minutes, then check that the pasta in the center is al dente. It’s OK if the pasta on the sides is a bit firmer.

Rest and broil: Take it out of the oven and let it sit covered for 10-15 minutes. Don’t skip this part! If you want, you can broil it after that for a bit of extra crispiness.

Tips for Best Results

After testing 3 times, here are my top tips for the best results!

Use quality marinara sauce: The last thing you want is a bland pasta bake. A good sauce adds rich, balanced flavors without any extra work. My readers know I love Rao’s for exactly that reason.
Spray the baking dish: You don’t need much, but it helps prevent the pasta from sticking to the sides.
Cover it very tightly: Don’t use a silicone lid because it doesn’t seal tight enough to trap the steam, tinfoil is a must! I also like to lay a piece of parchment paper under the foil, then double wrap in foil to prevent chemicals leaching into the food.
Cook gluten-free pasta for less time: Check around the 20-25 minute mark. Gluten-free pasta tends to cook faster, and cooking for less time helps prevent it from becoming mushy.
Ovens vary: After baking, check a noodle to see if it’s al dente. If it’s still undercooked, pop it back in the oven for a few more minutes. If you know your oven runs hot, I’d suggest checking a bit before the 30-minute mark.
Let it rest before serving: This allows the pasta to soak up any extra liquid, finish cooking, thicken the sauce and blend the flavors. It also cools down a bit, so it’s easier to serve and enjoy.

Variations

Make it vegetarian: Simply omit the meat and make as is, or see next point below.
Bulk it up with veggies: Saute your veggies first and add them before baking to ensure they’re fully cooked. Try sliced mushrooms, bell peppers, zucchini, onion, or spinach.
Pick other protein: Besides ground meat, you can add cooked or raw sausage cut into cubes.
Use different pasta sauce: Go with your favorite red sauce like tomato, vodka, pizza, or roasted red pepper sauce. Or switch it up with alfredo sauce for a rich, creamy twist.
To add cooked chicken: Toss in shredded or diced Instant Pot chicken breast, baked chicken breast, or rotisserie chicken.
Add meatballs: You can either use chopped meatballs like these healthy turkey meatballs, chicken meatballs or add mini meatballs.
Add greens: Saute or steam kale or swiss chard and mix it in before baking. Or add fresh spinach or arugula on top, they’ll wilt down and blend nicely with the pasta.
Add cottage cheese: To add an extra protein boost, mix in cottage cheese. For a more classic lasagna version, add ricotta cheese. Just mix it into the sauce before baking.

Serving Suggestions

A bowl of this no boil pasta bake is a meal in itself. But if you’re up for a little extra, why not add a side dish or two?

A Caesar salad or butter lettuce salad and garlic bread would be perfect. Or if not garlic bread, a slice of cottage cheese bread to soak up the sauce.

If you’ve got veggies to use up pair it with Instant Pot steamed vegetables, Parmesan roasted brussels sprouts, or roasted asparagus.

How to Store

Store: Transfer the leftovers to an airtight container and store them in the refrigerator for 3 days. You’ll have healthy, ready-to-go lunches for the next few days.

Reheat: Warm it up in the microwave or on the stove with a splash of water or broth until hot.

Freeze: I’m not a fan of freezing pasta because it can get a bit mushy, but you can totally do it if you want. Just pop it in an airtight container and it’ll keep for up to 3 months.

FAQs

Does pasta come out mushy or al dente?

Follow the recipe and your pasta will come out al dente. And make sure to let it rest!

What to do if some pasta pieces are still hard?

After baking for 30 minutes the pasta along the sides could be hard, that’s OK. As long as pasta in the middle is soft and al dente, remove from the oven and let it rest. If your pasta is still hard in the center, then you’ll need to cook it a bit more.

Will pasta cook in the oven?

Yes! With the correct amount of liquid and tightly covered, pasta will cook in the oven.

More Easy Pasta Recipes to Try

No Boil Pasta Bake

No Boil Pasta Bake is made with 5 ingredients, in one dish and no pre-cooking pasta is necessary. Easy weeknight dinner with 39 grams of protein!

Course Casserole

Cuisine Italian

Prep Time 10

Cook Time 40

Resting Time 10

Total Time 1

Servings servings

Calories 526kcal

Author Olena Osipov

Equipment

Ingredients

1 pound ground turkey
16 ounces pasta
27 ounces marinara sauce I love Rao’s
27 ounces jar of cold water
2 cups havarti, gouda or white cheddar cheese shredded
Cooking spray I use Misto
Parsley finely chopped, for garnish (optional)

US Customary – Metric

Instructions

Preheat oven to 400 F and spray bottom and sides of large 9×13 baking dish with cooking spray. Set aside.
Preheat large non-stick skillet and add ground turkey. Saute, stirring often and breaking into small pieces. Set aside. You can also omit it or use any other favorite cooked protein.
To the baking dish add pasta, marinara sauce, water and cooked ground turkey. Stir and level with spatula, then sprinkle with cheese. Cover with a smaller piece of parchment paper to avoid foil touching food, then tightly wrap a few sheets of foil criss cross. Steam shouldn't escape!
Bake for 30 minutes. Check for doneness – pasta in the center should be al dente. If pasta on the sides is a bit firm, that's fine.
Remove from the oven and let stand covered for 10-15 minutes. Don't skip! Now you can broil it if you wish.
Serve hot with favorite side salad and garlic bread.

Video

Notes

Store: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat: Reheat in a microwave or on the stove with a bit of water or broth until heated through.
Freeze: I do not love to freeze pasta because it changes texture but you can, if you wish. Freeze in an airtight container for up to 3 months.

Nutrition

The post No Boil Pasta Bake appeared first on iFoodReal.com.

Ground Turkey Pasta Bake

Olena Osipov — Thu, 15 Aug 2024 18:33:15 +0000

Ground Turkey Pasta Bake is a family friendly casserole made with ground turkey, pasta, kale, and a light sprinkling of bubbly melty cheese. This is an easy restaurant-quality
dinner made with kitchen staples!

We also love this ground turkey and broccoli pasta, Big Mac casserole and healthy hamburger helper!

Ingredients for Ground Turkey Pasta Bake
How to Make Ground Turkey Pasta Bake
Tips for Best Results
Optional Add-In’s and Variations
Serving Recommendations
How to Store and Reheat
How to Make Ahead
FAQs
More Pasta and Turkey Recipes
Ground Turkey Pasta Bake Recipe

This ground turkey pasta bake is an updated version of my tried and true, kid-friendly casserole recipe. I originally posted this recipe back in 2017, and it has been a reader favorite since then!

As I am more experienced cook now, with just a few tweaks and this comfort food dish has become even more amazing! Layers of flavors that pair so well with a salad and a glass of red wine!

Reader’s Review

I thought this was going to be just an average pasta dish, and only made it because it was easy midweek, and would satisfy hungry men! Boy, was it so much more. I followed the recipe exactly. So, so much flavor!! It felt light, but was so satisfying, and everyone raved about it. Going on my list to repeat.
Jamie

Why You’ll Love This Recipe

A quick weeknight meal: This turkey pasta bake comes together in under 1 hour and prep is very easy despite a longer list of ingredients.
Wholesome and delicious: It smells amazing and will have everyone running to the table. It’s also full of whole foods and nutrient-dense ingredients!
It’s freezer-friendly: This means you can make an entire casserole and freeze it for later or share it with a neighbor!
Kids love it: I mean, who wouldn’t love pasta baked in all of that meaty, cheesy, saucy, goodness?! Another must-try is this Tuscan chicken pasta.
Flexible recipe: Swap out ingredients or omit some completely. Make this dish suitable to your tastes and adjust any seasonings.
Cost-effective: It’s a great way to serve your family on a budget! It’s casual enough for a weeknight meal but also great for serving guests without breaking the bank.

Ingredients for Ground Turkey Pasta Bake

This pasta recipe consists of simple ingredients. Don’t let the long list discourage you!

Pasta: White pasta, whole wheat pasta, or gluten-free pasta works. Use whichever pasta shapes you like, but medium-sized pasta works best like fusilli, rotini, or penne. Spaghetti won’t work as well. Whole grain pasta is a healthier choice as it has more fiber and nutrients than white pasta does.
Ground turkey: Ground turkey meat, chicken, beef, or pork would be OK. I prefer to use lean ground turkey.
Greens: I use kale which is a nutritional powerhouse full of fiber, iron, and antioxidants. I can see how this ground turkey recipe would be a perfect candidate for adding in that spinach that’s on the verge of going bad in your fridge. Frozen is fine too.
Tomato sauce: I am using plain low sodium tomato sauce from a can. If yours is not low sodium, add less salt.
Cheese: Mozzarella cheese is what I use, but you can go ahead and use your favorite. I recommend shredding your own as it melts better than the pre-shredded packaged stuff.
Onion, garlic, dried herbs: Aromatics and herbs add flavour without adding too many calories. Oregano, rosemary, basil, red pepper flakes, salt, pepper is all you need. See FAQs on how to substitute fresh herbs.
Sweetener: Any natural sweetener will work. Honey or maple syrup are my go-to, along with balsamic vinegar. It helps to reduce the acidity of the tomatoes.

How to Make Ground Turkey Pasta Bake

Here is a quick overview of how to make this turkey pasta bake. Cook pasta, make meat sauce, combine and bake. That’s it!

Cook pasta to al dente in a pot as per package directions, but undercooking by 4 minutes. The pasta will continue to cook while it’s baking in the oven, so undercooking it a bit will help to avoid overcooked, mushy pasta. Reserve 1 cup of pasta water.

Cook veggies and turkey: Saute the onion and garlic for 2 – 3 minutes. Add oregano, rosemary, basil, a pinch of red pepper flakes, salt, and pepper. Cook for 30 seconds, stirring a few times. Add the ground turkey and cook for another 5-7 minutes, breaking meat into pieces and stirring occasionally.
Make meat sauce: Add the tomato sauce, honey, balsamic vinegar, and pasta water. Stir, bring to a boil, and simmer for 2 minutes. Add kale and stir to combine. Now, add cooked pasta and stir to combine even more. Leafy greens wilt in residual heat and they don’t need much time to cook.

Combine pasta with meat sauce: This is why cooking everything in a large skillet makes life easier. It’s a lot! Transfer half of the mixture to the baking dish, sprinkle with 3/4 cup cheese, add remaining mixture and sprinkle with remaining 1 1/4 cups cheese.
Bake the casserole: Cover with foil and bake for 20 minutes.

Tips for Best Results

Use a pasta that has crevices that can hold the sauce. It’s so good when you bite into that!
To make this a one pot meal, use a cast-iron Dutch oven that can be transferred directly into the oven from the stove.
Skip the oven if you’re not interested in the baked part of it, and would like to keep it a traditional pasta dish. Cook pasta to al dente and combine on the stovetop.
Don’t forget to spray the casserole dish before transferring pasta in there. It can stick to the bottom otherwise.
Allow it to rest before serving. Allow the flavors to meld together and the juices settle a bit so it’s not a sloppy mess when serving.
Freshly grated cheese is highly recommended! If you’ve ever wondered why packaged shredded cheese is never clumpy and pours out of the bag without issue it’s because there are additives in there used as anti-clumping agents. This stops it from clumping, but also from melting nicely.

Optional Add-In’s and Variations

Use jarred marinara sauce with its own seasonings to allow for a bit more convenience and aid in cutting down on the ingredients list. We love Rao’s marinara for store-bought sauce!
Leftover sauce: Homemade meat sauce or homemade marinara sauce could be used instead!
Swap the mozzarella for a sharp cheddar cheese or use a bit of both.
Omit red pepper flakes to reduce heat.
Add more veggies like broccoli, zucchini, bell peppers, mushrooms, or carrots. Swap the vegetables to adapt this ground turkey pasta bake to your family’s taste!

Serving Recommendations

Let the casserole sit covered for about 10 minutes after baking. It is a general rule with all bakes, to allow flavors to marry each other.

Serve hot garnished with parsley, if desired. It serves 6 people very generously and 8 people with a side of a Caesar salad.

Here are simple and quick side dishes that will go well with it:

How to Store and Reheat

Freeze leftovers: Bake first, allow it to cool and then transfer it to a plastic or glass airtight container. Freeze for up to 3 months.

Freeze unbaked: Assemble the bake, wrap it tightly with a layer of plastic, and then a layer of aluminum foil on top. When you’re ready to eat, allow it to thaw on a counter for 30 minutes to prevent the dish from shattering in the oven. Bake from frozen, increasing the baking time by 15 – 20 minutes.

So convenient! I remember when I was pregnant, I stocked my freezer with healthy freezer meals, and they helped a lot once the baby arrived. This is the genius about freezer-friendly casseroles. They also come in handy for preparing to help sick loved ones, an elderly neighbor, or a last-minute dish for a potluck!

Reheat: Best would be in a microwave to prevent casserole from drying out.

How to Make Ahead

If you don’t want to freeze the casserole you can assemble and refrigerate it for up to 24 hours before baking. Don’t forget to cover it with plastic wrap while it’s in the fridge. Remove the wrap and then bake as per recipe.

FAQs

Can I use other greens besides kale?

Kale is my favorite to use in this ground turkey pasta bake recipe but by all means use spinach. You could opt for collard greens or Swiss chard. Keep in mind they are slightly more bitter but loaded with nutrients.

Can I use leftover holiday turkey in this recipe?

Using holiday leftovers like bone in turkey breast would be a great idea! Whether it’s traditionally oven-roasted, or smoked, it would be great in this dish. The same goes for any leftover baked chicken breast.

How would I substitute other ground meat?

Swap out ground turkey for ground chicken or ground beef. There are no major changes to the recipe, except to consider that beef will have more fat which you may want to drain. The dish will also have a different flavor but each one is just as good!

Can I use other shapes of pasta?

Yes. The only two things I recommend when looking for different shapes is that it’s a small to medium size and the more crevices the better. Fusilli, elbow, penne rigate, bow tie, pasta shells, etc.

More Pasta and Turkey Recipes

Ground Turkey Pasta Bake

Ground Turkey Pasta Bake is a family friendly casserole made with ground turkey, pasta, kale, and a light sprinkling of bubbly melty cheese.

Course Casserole

Cuisine North American

Prep Time 10

Cook Time 35

Cooling Time 10

Total Time 55

Servings servings

Calories 348kcal

Author Olena Osipov

Equipment

Ingredients

1 pound ground turkey extra lean
3 cups whole wheat penne or fusilli pasta uncooked (10 ounces)
4 – 5 cups kale stems removed & chopped
1 large onion finely chopped
4 large garlic cloves minced
1 tablespoon olive oil extra virgin
1 tablespoon oregano dried
1 teaspoon rosemary dried
1 teaspoon basil dried
Pinch of red pepper flakes
1/2 teaspoon salt
Ground black pepper to taste
28 ounces tomato sauce low sodium
1 tablespoon honey or maple syrup
1 tablespoon balsamic vinegar
1 cup pasta water
2 cups mozzarella cheese shredded & divided (6 ounces)
1/3 cup Italian parsley chopped
Cooking spray I use Misto

US Customary – Metric

Instructions

Cook pasta al dente as per package instructions, undercooking by 4 minutes. Drain, reserving 1 cup of pasta water, and set aside. Preheat oven to 350 degrees F and spray 9 x 13 baking dish with cooking spray.
In the meanwhile, preheat large skillet on medium heat and add olive oil. Add onion and garlic, sauté for 2 – 3 minutes, stirring occasionally. Add oregano, rosemary, basil, pinch of red pepper flakes, salt and pepper. Cook for 30 seconds, stirring a few times. Add ground turkey and cook for another 5-7 minutes, breaking meat into pieces and stirring occasionally.
Add tomato sauce, honey, balsamic vinegar and pasta water. Stir, bring to a boil and simmer for 2 minutes. Add kale and stir to combine.
Now add cooked pasta and stir to combine more.
Transfer half of the mixture in previously prepared baking dish and sprinkle with 1 cup cheese. Add remaining pasta meat mixture and sprinkle with remaining 1 cup cheese. Cover with foil and bake for 20 minutes.
Remove from the oven, let stand for 10 minutes, garnish with parsley and serve hot. With a glass of red wine. OMG, so good!

Video

Notes

Store: Refrigerate in an airtight container for up to 3 days. Reheat in microwave.
Make ahead: If you don’t want to freeze, assemble and refrigerate casserole for up to 24 hours. Don’t forget to cover with plastic wrap and then bake as per recipe.
Freeze leftovers: Bake, cool and transfer to plastic or glass airtight containers. Freeze for up to 3 months.
Freeze unbaked: Assemble the casserole, wrap tightly with plastic and aluminum foil on top. When ready to eat, warm up on a counter for 30 minutes to prevent dish from shattering in the oven. Bake from frozen increasing baking time by 15 – 20 minutes.
More protein: You can use 2 pounds of ground turkey to up the protein. Also ground chicken works or ground beef.
Greens: Spinach can be substituted for kale.
Pasta: White, whole wheat or gluten free pasta works. You want pasta to be short and with crevices to scoop up the sauce.
Sodium content: Reduce sodium if using regular and not low sodium tomato sauce.

Nutrition

The post Ground Turkey Pasta Bake appeared first on iFoodReal.com.

Easy Pasta Recipes for Dinner - iFoodReal.com

Marry Me Chicken Pasta

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Why You’ll Love This Recipe

Ingredients for Marry Me Chicken Pasta

How to Make Marry Me Chicken Pasta

Tips for Best Results

Serving Ideas

How to Store and Reheat

FAQs

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Marry Me Chicken Pasta

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Ingredients

Instructions

Notes

Nutrition

150 Healthy Dinner Ideas

Table of Contents

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Quick Soups and Stews

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Quick Dinner Salads

Ground Turkey Recipes

Salmon and Seafood Recipes

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Table of Contents

Why You’ll Love This Recipe

Ingredients for Healthy Tuscan Chicken Pasta

How to Make Healthy Tuscan Chicken Pasta

Tips for Best Results

Variations

Serving Recommendations

How to Store and Reheat

FAQs

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Healthy Tuscan Chicken Pasta

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Instructions

Notes

Nutrition

High Protein Cottage Cheese Mac and Cheese

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Why You’ll Love This Recipe

Ingredients for Cottage Cheese Mac and Cheese

How to Make Protein Mac and Cheese with Cottage Cheese

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Cottage Cheese Lasagna

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Why You’ll Love This Recipe

Ingredients for Lasagna with Cottage Cheese

How to Make Lasagna with Cottage Cheese

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FAQs

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Lasagna with Cottage Cheese

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Ingredients

Instructions