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- Pasta types
Spaghetti is served in a creamy, cheese sauce with colourful red, green and yellow peppers. Top with breadcrumbs and pop under the grill if you want to make it more like a mac and cheese.
1 person made this
- 450g spaghetti
- 2 onions, minced
- 2 red peppers, diced
- 2 green peppers, diced
- 2 yellow peppers, diced
- 1 chicken stock cube, crumbled
- 240ml white wine
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground nutmeg
- 350g crumbled feta cheese
- 200g Gouda cheese, grated
- 500g creme fraiche
MethodPrep:10min ›Cook:30min ›Ready in:40min
- Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Meanwhile, in a large pan over medium heat, cook onions until softened. Stir in peppers and cook until just tender. Stir in stock cube, wine, oregano, paprika, salt, pepper and nutmeg. Simmer 20 minutes, until thickened.
- Reduce heat to low and stir in feta, Gouda and creme fraiche. When cheese is melted, toss sauce with pasta and serve.
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Creamy, Cheesy Chicken Spaghetti Recipe
I love casserole type dinners, probably because my mother made them frequently and then refrigerated the leftovers for our lunches on Saturday when she was working.
I’m also using all the “about to expire things from my freezer and cleaning out the canned goods from the shelves, so I can load it up for the holidays.
I ended up with quite an array of things. I made some wonderful beef stock and quarts and quarts of soup, plus freezing the rest for a brisk winter day.
Used the final peppers from the garden and a bag of tomatoes for stuffed peppers, too.
All I had left was to figure out something to do with the chicken and the quart container of milk that was frozen.
Originally, I planned to just bake the chicken and make some rice pudding as a side, but I came across this recipe and it looked so good I just had to try it.
I don’t use Velveeta, but had lots of different hard cheese in the refrigerator and adjusted the recipe a bit by first making my own Velveeta from the block cheese, milk and a dash of cumin. Used the microwave to make it.
When I was ready for the recipe using the Cream of mushroom soup I had on the shelf, some of the tomatoes from the freezer (cook them down a bit for the best results), the cheese and chicken.
There are several versions of this dish on the internet, I combined two of them to create my own. That’s another reason I love casserole type dishes, like soups, you really can’t mess them up much by omitting an ingredient or adding another.
You’ll simply get a slightly different flavor and use up some of the back of the shelf items you already have stocked.
I have to admit, I loved the crunchiness of the cheesy chicken spaghetti made in the oven, but if I were serving a lot of people or taking the dish somewhere, I’d opt for the one in the slow cooker.
Your family is going to love this one and you will too. It’s easy! It’s cheesy! It’s simple! Those are three things I love in any dish. One last thing. I didn’t use the whole chicken, only half of the cooked chicken.
With the rest, I chopped and added celery, onion, cheese cubes and onion and then mixed with my favorite dressing for a quick lunch the next day.
Yeah, I had extra bread and lettuce and decided to make chicken salad sandwiches for lunch.
Creamy Garlic Herb Mushroom Spaghetti
Thank you for this awesome, yet simple dish. I came home after a 14 hour day and made this in no time. My family loved it! Thanks again.
Mushroom spaghetti with a creamy garlic herb sauce? Okay, this is capital L-O-V-E on so many levels.
I know – technically, this probably would have been a better fit for Meatless Monday. It’s a nice way to change up spaghetti and make it something a little more veg-friendly and, um, what’s the word? GAHHHHH?
But when we’re talking about butter and garlic soaked mushrooms tossed with fresh herbs and coated in a creamy sauce all served up on steaming hot pasta – ♡♡♡ – let’s get real. That, my friends, does not need a Meatless Monday. In my world, that can happen any day of the week.
This is not a new conversation around here, but I always feel the need to let you guys know: I haven’t always been a mushroom lover.
Something happened to me a year or two into the food blogging game that made me go from a mushroom h8er 4 lyfe to a Professional Mushroom Eater. I’m, like, 900% sure that that something involved butter and garlic and white wine in a sizzling hot pan that also HAPPENED to contain a few mushrooms? But whatevs.
All that matters is that now I’m on the other side of the fence. I identify with the people of the world who put mushrooms in everything, from enchiladas to sandwiches to date night pasta with goat cheese –> come to think of it, that recipe looks suspiciously similar to this. MOVING ON THO.
Remember when I used bacon fat instead of butter for the sizzling pan of garlic and mushrooms? And then took an ultra close up picture of it for dramatic effect?
You guys. I’m going to derail the conversation for a minute because SAGE. I need to talk to you about Sage.
She’s doing so well! So, so well. It’s been just about a month (or more? sometimes it feels like we’ve had her forever) and every day we get to see a little more of her personality, which is, in two words, ULTIMATE NAPPER.
Her favorite activities, depending on the hour, are laying on the deck in the sun, laying on the deck in the shade, or laying on the deck in the half-sun-half-shade. Poor baby doesn’t know that we live in Minnesota, land of the 6 months of miserable winters during which time you absolutely cannot lay on the deck, much less stick one pinky toe into the world outside that patio door. But we’ll cross that bridge when we get there.
Okay, but as much as we love her, sometimes we just want the girl to play a little bit.
We put the peanut butter-filled Kong in front of her and she licks it half-heartedly for three seconds before just rolling over to get her belly rubbed. We get her riled up and running around on the furniture (omg please just ignore me) and she’ll run back and forth, like, two times before settling in – head on pillow, obviously – for her next nap. I throw her balls to fetch in the yard and she doesn’t have one tiny ounce of an idea about what to do with them. I honestly think she doesn’t know how to play.
Last night, we took her to the dog park (the one with the MUD PIT – and yes, you should be silently judging us right now) and she went straight up Wild Girl on us.
WILD. GIRL. One whole hour of Wild Girlness.
Just look at that Wild Girl.
I know this Sage essay – five paragraphs makes an essay, right? – has hardly anything to do with Creamy Garlic Herb Mushroom Spaghetti. I know, and yet.
What else would you really want to do after an hour with Wild Girl at the dog park than to:
Vegetable Pasta with Bell Peppers and Asparagus in a Creamy Sun-Dried Tomato Sauce
Vegetable Pasta with Bell Peppers and Asparagus in a Creamy Sun-Dried Tomato Sauce, with basil and crushed red pepper. Meatless pasta that will make you fall in love with veggies!
This Italian-style vegetable pasta is easy to make, full of flavor and just pure comfort food. Perfect for busy weeknights. What I personally love about this dish is that it’s a great way to use asparagus differently than just as a good old side dish.
In this recipe, asparagus and bell peppers are seared in the skillet and then mixed in with the creamy sauce, spices, and pasta. The vegetables taste so good with all the spices, pasta, and the flavorful creamy sauce in this dish! This meatless pasta is a winner!
Creamy Bok Choy Spaghetti
HEALTHY Creamy Bok Choy Spaghetti made with Parmesan Cheese! This is a great way to sneak in vegetables for a meal your family will love! This easy recipe only uses 1/2 cup Parmesan Cheese and takes under 15 minutes to make! Sometimes I like adding chicken to it for more protein!
The garden is filled with bok choy right now. Every week when we come home from the garden I&rsquom carrying a few pounds of it, thinking of new recipe ideas. The words &ldquocreamy&rdquo and &ldquobok choy&rdquo dont usually go together but this recipe was such a hit it&rsquos become a staple in our kitchen during bok choy season.
we use these seeds) in the garden and it&rsquos a wonderful fast growing plant. Because we pick it when it&rsquos baby sized, you just yank out the entire plant.
I love baby bok choy so we have planted over 90 plants &ndash crazy, I know! If you end up with lots of bok choy plants at once, don&rsquot worry, it freezes really well!
A bonus of this recipe is that even though it&rsquos &ldquocreamy&rdquo it&rsquos a pretty healthy dish. I only had to add 1/2 cup of Parmesan cheese to create a nice creamy consistency. That&rsquos the only cheese you need which is pretty good considering lots of other &ldquocreamy&rdquo dishes are using cups of cheese.
Also I recommend a skinny noodle, like simple spaghetti, instead of a hollow noodle (example is rigatoni) as it won&rsquot absorb the creaminess as good.
Wash your bok choy extra good when you bring it home. I use my salad spinner which is a life saver when it&rsquos garden season.
Bok Choy Stir Fry. or Bok Choy and Garlic on Pasta meal.
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Cheesy, Creamy Spaghetti Squash
Thanksgiving is quickly approaching, and I know that I am not the only one who is planning my holiday menu. My family members are creatures of habit, and there are some traditions that I know I cannot change such as turkey for Thanksgiving. We buy the largest organic turkey we can find that will fit in the oven and have tried every method ever written about trying to create the most flavorful, moist, bird possible. No matter what the method we use, our turkey has always been pretty darn good. Despite the fact that I have no choice about turkey, my family is willing to let me try out new side dishes to go along with our turkey. I usually experiment with two or three new side dishes each year trying to find the absolute best ones to compliment our turkey for our family Thanksgiving celebration.
Planning a complete Thanksgiving menu can be a challenge, as some prefer mashed potatoes, while others want sweet potatoes on the menu. I prefer not having both types of potatoes on my holiday menu because along with stuffing, that will provide a lot of starch. I like to include at least one green vegetable, along with a winter squash option. I have been trying out some new squash recipes recently, and this cheesy, creamy made with spaghetti squash one is one the best. In this recipe, the squash is first baked until tender then the flesh is scraped out and mixed with a combination of cream, cheese, spinach, and garlic. You can either scoop the prepared squash mixture back into the shells before the final baking, or you can scoop the cheesy flesh into a casserole dish.
Light Spaghetti Squash Casserole with Creamy Dairy-Free Sauce
Plenty of fresh herbs and veggies make this casserole dish a recipe even carnivores will love. Colorful broccoli and bell peppers are mixed with spaghetti squash for a veggie dish filled with potassium and fiber.
Start by roasting spaghetti squash for 40-45 minutes. Once tender, use a fork to remove the spaghetti-like strands into a mixing bowl, and stir in diced bell pepper, chopped broccoli florets and minced garlic. Pour the veggie mixture into a ghee-greased casserole pan. I used an 8吆 dish, but any large casserole dish will do.
To create the rich, creamy herb sauce without any flour, we turn to the incredible egg. Slowly adding egg into a warm, seasoned almond milk mixture as you whisk “tempers” the egg, creating a lush sauce. This is the same method you would use to make a custard, but works equally well to thicken savory sauces!
Pour the rich sauce over the veggies and bake for 20-25 minutes. Serve hot.
The Pioneer Woman's Best Pasta Recipes
Make tonight pasta night with these comforting picks, including Ree Drummond's creamy Alfredo and hearty lasagna.
Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved
Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved
Photo By: Alice Gao ©2014, Television Food Network, G.P. All Rights Reserved
Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved
Photo By: Matt Armendariz ©2015
Photo By: Stephen Johnson ©2014, Television Food Network, G.P. All Rights Reserved
Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved.
©2013, Television Food Network, G.P. All Rights Reserved.
Photo By: Shane Bevel ©2011, Television Food Network, G.P.
Pancetta and Butternut Squash Pasta
White wine, lemon juice and fresh herbs brighten up this hearty pasta dish.
Cajun Surf and Turf Pasta
Ree cooks the steak and shrimp in the same skillet to make sure their flavors are infused throughout the dish.
Chicken Florentine Mac and Cheese
A Florentine sauce is typically made with cream, white wine, butter and spinach. Not only does Ree incorporate these flavors into her pasta, she adds three different types of cheese for over-the-top decadence.
Shortcut ‘Homemade’ Ravioli
&ldquoWonton wrappers make an amazing cheat pasta dough,&rdquo Ree says. All you need to do is make the filling and you&rsquore on your way to ravioli.
Ravioli a la Betsy
Believe it or not, you can get this hearty ravioli dinner, complete with a creamy tomato sauce and tender shrimp, on the table in just 16 minutes.
Mac and Cheese Primavera
In Italian, primavera means &ldquospring,&rdquo and in this hearty dish, Ree adds tons of springtime veggies, like broccoli and asparagus.
Skillet Spaghetti and Meatballs
Ree undercooks the pasta in boiling water by just a minute, because the noodles will cook again later when they&rsquore transferred to the skillet with the meatballs and sauce.
Mixed Seafood Pasta
Ree tosses the shrimp, calamari and lobster meat with tangy capers, a splash of white wine, and a mix of fragrant thyme and rosemary. A bit of fresh lemon juice complements the light flavors of the seafood.
Six Pepper Pasta
Don&rsquot let the name of this dish scare you. While there are tons of peppers here, most are sweet and smoky, not spicy, so you don&rsquot have to worry about overwhelming heat!
Sunshine Pasta Salad
Ree&rsquos creamy, garlicky and lemony Sunshine Dressing adds wonderful flavors to this dish, but the presentation takes it to another level. This dish features red, yellow and orange ingredients to mimic the colors of a sunset!
Linguine with Clam Sauce
This simple but spectacular meal is the first dish that Ree ever cooked for her husband, Ladd, so you know it's going to be a winner.
A mixture of creamy ricotta and nutty Romano cheese is the ideal filling for these family-friendly shells.
Kale-Pasta Mason Jar Salads
Transporting salads can be tricky, because the lettuce tends to wilt. But if you follow Ree's lead and stack the salad fixings with the greens at the top inside a hefty glass jar, this Italian-inspired meal will hold up well until lunchtime.
- Cook spaghetti according to package directions. Drain and set aside.
- Heat oil in a large skillet over medium heat. Saute onions, zucchini, yellow squash, bell peppers, garlic, mushrooms and spinach until softened, about 5 minutes. Place cooked spaghetti noodles back into large pot. Stir in vegetables. Season with salt and pepper, stirring.
- Heat olive oil into a small saucepan over medium heat. Stir in garlic and fresh thyme. Stir and cook for 3 minutes, until hot. Pour over spaghetti and vegetables, stirring. Serve warm.
Barilla Whole Grain Spaghetti is a great way to incorporate healthier eating for your family.
Place your spaghetti into a nice big pot of boiling water and cook for about 7 minutes.
It should be nice and al dente.
Here come the veggies. Let&rsquos start with some onions.
Zucchini and yellow squash.
Add it all to the pot and cook for a good 5 minutes.
A lovely yellow bell pepper.
Add some white sliced mushrooms and garlic.
Transfer your cooked spaghetti back to the pot.
Add your cooked vegetables to the spaghetti.
Season with salt and pepper.
Heat the olive oil, garlic and thyme into a saucepan over medium heat until hot.
More Ways To Cook Italian Frying Peppers
Cook In The Oven
Wash peppers under cold water and pat dry with a paper towel. Arrange on a baking sheet, generously drizzle with extra virgin olive oil and salt to taste.
As mentioned in the recipe anchovies are optional for this recipe but if you have them definitely add a couple of fillets. They add a nice savory flavor to the whole dish.
When frigitelli a half cooked add 2 cups of cherry tomatoes cut in half and continue to cook. You can also add a cup of more of canned crushed tomatoes which give Italian Frying Peppers more creamy texture.
For a heartier and more filling dish cut potatoes in small cubes and add right to the pan and cook for 3-5 minutes before adding friggitelli.