One-pot Greek Baked Chicken Orzo: Perfectly seasoned chicken, nestled into a mixture of tiny orzo pasta with onions, bell peppers, and tomato. This is a dinner for any night of the week. Easy, and absolutely satisfying. I’m in love!

Quick-marinated boneless chicken nestled in a mixture of tiny orzo pasta with tomatoes and bell peppers. Of course, as you would expect, layers of flavor from onions, garlic, and a few spices. As cliche as this sounds, a sprinkle of feta cheese, just before serving, completes this chicken orzo for me.

INGREDIENTS

For Chicken

• 2 tsp dried oregano
• 1 tsp all-natural sweet paprika
• 1 tsp all-natural coriander
• 1 tsp each kosher salt and black pepper
• 1.5 lb boneless, skinless chicken thighs
• 1/2 lemon, juice of
• Extra virgin olive oil

For Orzo

• Extra virgin olive oil
• 1 Green bell pepper, cored and sliced into rounds
• 2 cups chopped yellow onion
• 1 red bell pepper, cored and chopped
• 6 garlic cloves, chopped
• 2 cups canned peeled plum tomatoes
• 2 cups chicken broth
• 1 tsp dried oregano
• 1 tsp sweet paprika
• Kosher salt and black pepper
• 2 cups dry uncooked orzo pasta

Recipe by Chef : Suzy

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Lemon Chicken Orzo Soup

Recipe by Chef: Closet Cook

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Parmesan lemon orzo is an easy and delicious addition to any meal. Ready in just 20 minutes, this side dish is fresh, creamy, and great with everything!

What’s In Parmesan Lemon Orzo?

Here’s what I add:

INGREDIENTS

INSTRUCTIONS

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Don’t you think the word ‘creamy’ is tempting on its own? It may not be the healthiest thing in the world, but I’m sure everyone agrees on that if something is creamy, there is no doubt it is super tasty. This Creamy Caprese Pasta is no exception. This is one of the best pasta dishes I’ve ever had!

This is a perfect family recipe because everyone loves to stretch that melting cheese when having their pasta and there is always fun around the table. You never beg kids so that they eat some more, they themselves want to eat a large portion when you make this creamy caprese pasta.

I used pipe rigate pasta and the result was amazing but you can use your family’s favorite pasta. This is a super easy recipe and you can’t have an excuse for not making it. Make it whenever you feel you are stuck and can’t find anything to make for dinner. I promise your family will thank you!

Besides basil leaves, I used a few fresh mint leaves in this pasta to give it a bit more freshness and it turned out wonderful! You can leave it out if you don’t want to mix the flavors of herbs and just go with basil. I recommend you to try it though.

Ingredients:

• 1 lb pipe rigate pasta
• 1 teaspoon salt
• 2 tablespoons olive oil
• ½ tablespoon butter
• 1 cup grape tomatoes, halved
• 1 tablespoon tomato paste
• ¼ cup milk
• 3 ounces mini mozzarella balls
• A few fresh basil leaves
• A few fresh mint leaves

Instructions:

1. Cook pasta according to the package in a pot of salted water. When it’s completely cooked, drain leaving a little water in the pot.
2. Heat olive oil in a large pan over medium heat. Saute halved grape tomatoes and tomato paste in it.
3. Pour milk in it and stir.
4. Transfer the pasta into the pan with that little juice and stir.
5. Add in mozzarella balls and butter and cover the pan. Let them melt in the pan for about 2 minutes. Finally toss in the basil leaves and stir to combine them all well.
6. Garnish with fresh mint leaves and serve hot or warm.

Recipe By Chef: Yusuf 

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A pan of roasted vegetables is one of my most favorite things, but I always serve them as a side dish. For something as wonderful as roasted veggies I figured it was time to make them the main show, so a couple weeks ago I did just that and made this roasted vegetable pasta. Gemelli tossed in fresh lemon juice, grated Parmesan with pancetta, caramelized Brussels sprouts, and red onion makes a simple and light dinner – this roasted vegetable pasta is perfect post-holiday when you want something comforting but not heavy.

INGREDIENTS

• 1 pound brussels sprouts, ends trimmed
• 1/4 of a large red onion, peeled and sliced into 1-inch wedges
• 1 tbsp olive oil, plus 2 tsp divided
• 1 head garlic
• 6 oz Gemelli pasta
• 4 oz diced pancetta
• Juice of 1 lemon
• 1 tbsp chopped fresh parsley
• 1/4 cup grated Parmesan

INSTRUCTIONS

1. Preheat oven to 400 degrees. Spread the sprouts and sliced onions in an even layer on a baking sheet. Drizzle 1 tbsp of olive oil over the top of the vegetables.
2. Remove the loose outer papery skin from the head of garlic. Slice off just enough of the top of the garlic to expose the cloves. Place the garlic on a piece of tin foil and drizzle 1 tsp of olive over the top of the cloves. Wrap the garlic in the tin foil and place it on the baking sheet with the other veggies. Roast the veggies for 30 minutes. Once roasted, unwrap the garlic and, once it’s cool enough to handle, squeeze the softened cloves out of the bulb. Chop the cloves and smoosh them with the back of your knife until they form a paste.
3. Bring a pot of water to a boil and cook the pasta according to package directions. While the pasta boils, heat 1 tsp of olive oil in a 10-inch pan over medium heat. Add the pancetta and cook it in the oil until it starts to release its own fat. Add the roasted vegetables and cooked pasta to the pan and stir to combine. Add the roasted garlic, lemon juice, parsley, and cheese. Stir again and serve.

Recipe by Chef : April 

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INGREDIENTS

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Philly Cheesesteak Stuffed Shells are another version of our favorite Philly Cheese Steak Sloppy Joes with the filling added to jumbo pasta shells and a quick and easy creamy cheese sauce made from the same pan the meat filling was made in.

Ingredients

• 1 pound lean ground beef
• 2 tablespoons butter
• 1 small yellow onion diced
• 1 small green bell pepper diced
• 2 tablespoons ketchup
• 1  tablespoon Worcestershire sauce
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon fresh ground black pepper
• 8 ounces cheddar cheese cut into small cubes (divided)
• 24 jumbo pasta shells cooked
• 1 tablespoon  cornstarch
• 1 cup milk (I used whole)
• 1  cup beef broth

Instructions

1. Preheat the oven to 350 degrees.
2. Add the ground beef to a large cast iron skillet (this browns very well) and brown until a deep brown crust appears before breaking the beef apart.
3. Stir the ground beef and brown until a deep crust appears on about 50 or so percent of the beef.
4. Remove the beef (you can leave the fat) and add the butter and the onions and bell peppers.

5. Let brown for 1-2 minutes before stirring, then let brown for another 1-2 minutes before stirring again.

6. Add the beef back into the pan.
7. Add the ketchup, Worcestershire sauce, salt and black pepper into the pan and stir.
8. Take it off the heat and scoop it into the pasta shells.
9. Top each shell with cubes of cheese (use half the cheese for this).
10. Using the same pan add the beef broth, milk and cornstarch and whisk before turning the heat back on.

11. Add in the rest of the cheddar cheese a little at a time while whisking for 3-5 minutes or until thickened.

12. Pour about half the sauce around the shells.

13. Bake in the oven for 10 minutes to melt the cheese.

14. Serve with the remaining sauce.

Recipe by Chef: Sabrina 

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Cheesy Taco Pasta is easy to make and tastes like the Hamburger Helper you used to eat as a kid except better. Much better.

Cheesy Taco Pasta is my nod to the hamburger helper I grew up eating as a kid. While this isn’t exactly the “crunchy taco hamburger helper” because I skipped adding the tortilla chips on top, the ooey gooey meat and cheese sauce is still the same and with just a few ingredients!

You can certainly add your own fresh vegetables to the mix instead of the salsa, but I used a good jarred salsa and it tasted fantastic. On occasion I’ve also used fresh salsa, but the higher water content of it makes the pasta more watery.

You can also make this Cheesy Taco Pasta as cheesy as you’d like. I added only a single cup of cheese, while some in my family will add additional piles of cheese to their plate. If you want your pasta to be really cheesy I suggest 2 cups of cheese.

You can also freeze this pasta for a later date. I’d skip adding the cheese and when you defrost it, use a cup of chicken or beef stock. Then once warmed through add the cheese, mix and serve.

Ingredients

• 1/2 pound shells pasta
• 1 pound ground beef
• 2 tablespoons taco seasoning (or 1 packet)
• 3/4 cup water
• 1 cup jarred salsa
• 1 cup shredded cheddar cheese

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

1. Cook the shelled pasta according to the directions on the box and drain.
2. Add the ground beef to the pan and brown well.
3. Drain the fat.
4. Add the taco seasoning and 3/4 cup of water, stir and cook until water is gone.
5. Add the pasta back into the pot with the salsa and cheese.
6. Stir to combine.
7. Serve immediately, preferably with crunchy tortilla chips (optional) on top.

Recipe by Chef: Sabrina 

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This one is a family favorite – both because it’s so easy and quick and because it’s just plain delicious!

INGREDIENTS

INSTRUCTIONS

The post Farfalle (Papillon) Pasta With Bacon And Broccoli appeared first on COUSCOUS Day.

Chicken and pasta, 2 big favourite all over the world. Bring them together and you create one delicious dinner that everybody will love. No more fussing over what to put on the table, it’s so easy.

Now, most of my chicken dishes are either whole chicken parts, or diced chicken breasts. Ground chicken is not too often mentioned on my blog, altough I do cook with ground turkey often. But lean ground chicken breast, apart from being so easy to cook with, it’s also a good choice if you are looking for lighter dishes.

I decided to make this pasta dinner extra special by adding mushrooms and pancetta to the sauce, and the combo was pure delish. Absolutely amazing! You get a rich sauce that screams perfection, and toss it over the perfectly cooked tagliatelle. What’s not to love about it?

If you don’t have ground chicken, you can use diced chicken breasts without any problem, the taste won’t be masively different, it’s just a matter of different texture.

Ingredients

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