Pasta is one of my go to meals. Nearly everyone loves it, you can create a variety of sauces, you can use it as a main or a side, and best of all – it is super quick. One of my favorite ways to have pasta is just fettuccine coated with garlic butter and topped with black pepper and a sprinkle of Parmesan. It takes ten minutes.
This Chicken and Fettuccine with creamy basil sauce is not quite that quick but almost. The sauce is basically cream cheese, fresh basil, and a touch of garlic. Continue reading
I don’t think there is any kind of pasta that I don’t like. I like it plain with butter, with some herbs, with marinara, with… well you get the idea. There is something about creamy vodka sauce that is addictive to me.
I mean, I lick the spoon while I am making it, I scoop out what’s left in the pan with my fingers, I run a piece of bread over any remaining molecules of sauce to get every last bit. Continue reading
Ravioli is one of my favorite comfort foods. There is something about it being chewy, cheesy, and high in carbs that whispers comfort to my inner child. I like making it homemade but most often I buy the frozen cheese ravioli from Costco. I know it is not as delicious as fresh ravioli but it suits me just fine.
Most often, at least around here, it is either served with a tomato based sauce or plain butter and a sprinkle of Parmesan. Well this time I decided to use a chicken Alfredo sauce. SCORE!
I don’t understand why I hadn’t used it before – it is absolutely delicious. If I hadn’t had spinach and mushroom haters at the table I would have added sauteed mushrooms and spinach both!
If you haven’t made an Alfredo sauce before try this just once. Fresh is fast and so much better than canned.
Creamy, perfect Alfredo sauce recipe that doesn't take long to make. Serve it over cheese ravioli for major comfort food.
- 1/2 cup of unsalted butter
- 8 ounces of cream cheese
- 2 cloves of garlic, minced
- 1 1/2 cups of milk
- 1/2 cup of heavy cream
- 6 ounces of grated Parmesan cheese
- 1/8 teaspoon of ground black pepper
- Pinch of freshly grated nutmeg
- 2 cups of diced, cooked chicken breast
- 1 cup of sauteed mushrooms, optional
- 2 cups of chopped, fresh spinach, optional
- 24 ounces ravioli, fresh or frozen - cooked
- Melt the butter in a saucepan.
- Saute the garlic until it softens.
- Add the cream cheese and stir until blended.
- Add the milk, cream, and Parmesan and whisk until smooth.
- Stir in the chicken breast (and mushrooms/spinach if you are using them) and serve over ravioli or other favorite pasta.
Â© 2012 Marye Audet Please do not copy images or recipe except for personal use
I don’t know anyone who could take a bite of chicken cacciatore and not feel all calm, safe, and snuggly on the inside. This is real comfort food – o.k. maybe not to a vegetarian…
Now, I am not talking about the high end chicken cacciatore, although I like that, too. This is the stuff pulled straight out of one of my vintage cookbooks. A recipe that is quick, easy, makes the house smell amazing – and will even make you feel like Donna Reed. Continue reading
Who doesn’t like pizza?
Yeah, the silence is deafening. There is something about gooey cheese, tangy tomato sauce, and carby-bready goodenss that rocks us right down to our toes. At least, most of us.
Personally I like an East Coast style pizza with just about everything on it. It is something that I can really get lost in – eating half the pie on the way home from the pizza place. Almost. Continue reading