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Why You’ll Love This Mushroom and Spinach Pasta

Ingredients You’ll Need

Here’s a quick look at the key ingredients you’ll need to make this flavorful mushroom and spinach pasta. (Exact measurements are in the recipe card below!)

Variations and Substitutions

How to Make Cheesy Chicken Sausage, Mushroom and Spinach Pasta

1. Parboil pasta.
   Bring a large sauté pan or stock pot of salted water to a boil. Cook the pasta until almost al dente (follow package directions, reducing the time by 1 to 2 minutes). Drain, reserving 1/4 cup of the pasta water, and set both aside.
2. Brown the sausage.
   In the same pan, heat 1 tablespoon oil over medium heat. Add the sausage and cook, breaking into pieces around 1/2 inch. Cook until no longer pink inside and lightly browned outside. Remove and set aside; don’t clean out the pan!
3. Sauté the mushrooms and onions.
   Heat the remaining 1 tablespoon oil over medium heat in the same pan. Add mushrooms and onions; cook, stirring often, until vegetables are soft. Season to taste with garlic powder, salt, and pepper.
4. Melt in the cheeses.
   Lower the heat to medium-low. Stir in the cream cheese and 1/2 cup of Parmesan cheese, cooking until the cheeses are melted and smooth.
5. Wilt the spinach.
   Stir in the spinach and reserved 1/4 cup pasta water; increase heat to medium and cook, stirring often, until spinach is wilted, around 2 to 3 minutes.
6. Add back the sausage.
   Stir in the browned sausage and cook for 4 minutes, stirring occasionally. Season to taste with salt and pepper.
7. Add the pasta.
   Stir in the cooked pasta and continue cooking, stirring occasionally, for 3 to 4 minutes or until pasta is al dente.
8. Serve.
   Serve immediately, topped with the remaining 1/2 cup Parmesan cheese.

What to Serve with Mushroom and Spinach Pasta

Storage and Reheating Tips

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheating: Gently reheat the pasta in a skillet over medium-low heat, adding a splash of water, broth, or milk to moisten the sauce as needed. Stir occasionally until heated through. Can also be reheated in the microwave.

More Quick and Easy Pasta Recipes

Quick Pappardelle with Mushrooms and Eggplant

Pesto Chicken and Pasta with Veggies

Quick and Easy Cajun Shrimp Linguine

Chicken Artichoke Pasta with Capers

Mushroom and Spinach Pasta with Chicken Sausage

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This cozy, satisfying Mushroom and Spinach Pasta with Chicken Sausage is the perfect one-pot dinner for busy nights. Savory Italian chicken sausage, earthy mushrooms, fresh spinach, and sweet red onion are tossed with tender pasta in a creamy Parmesan-cream cheese sauce. Hearty, flavorful, and easy to make in around 30 minutes, it’s comfort food at its best.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings

Ingredients

• 6 ounces short pasta (fusilli, rotini, or penne)
• 2 tablespoons oil (olive, canola, or vegetable)
• 6 ounces raw sweet Italian chicken sausage, casings removed
• 8 ounces baby bella (cremini) mushrooms, sliced
• 1/2 medium red onion, thinly sliced
• Garlic powder, to taste
• Kosher salt, to taste
• Fresh ground pepper, to taste
• 1/2 (7.5 ounce) container chive and onion-flavored cream cheese
• 1 cup shredded Parmesan cheese, divided use
• 2.5 ounces baby spinach leaves (1/2 a 5-ounce container), large stems removed

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Instructions

1. In a large sauté pan or stock pot, cook the pasta until not quite al dente (follow the package directions, reducing time by around 1-2 minutes). Drain, reserve 1/4 cup pasta water, and set both aside.
2. In the same pan, heat 1 tablespoon oil over medium heat. Add the sausage and cook, breaking into pieces around 1/2 inch. Cook until no longer pink inside and lightly browned outside. Remove and set aside; don’t clean out the pan!
3. Heat the remaining 1 tablespoon oil over medium heat in the same pan. Add mushrooms and onions; cook, stirring often, until vegetables are soft. Season to taste with garlic powder, salt, and pepper.
4. Stir in cream cheese and 1/2 cup Parmesan cheese; cook over medium-low heat, stirring, until cheeses are melted.
5. Stir in spinach and reserved 1/4 cup pasta water; increase heat to medium and cook, stirring often, until spinach is wilted, around 2 to 3 minutes.
6. Stir in the browned sausage and cook for 4 minutes, stirring occasionally. Season to taste with salt and pepper.
7. Stir in cooked pasta and continue cooking, stirring occasionally, for 3 to 4 minutes or until pasta is al dente.
8. Serve immediately, topped with the remaining 1/2 cup Parmesan cheese.

Notes

Substitutions and Variations:
·  Add red pepper flakes or use spicy Italian chicken sausage for more heat.
·  Use finely grated Parmesan if preferred (start with less).
·  Baby kale or arugula can replace the spinach.
·  Try mozzarella, fontina, or goat cheese instead of Parmesan.
·  If using precooked sausage links, slice, halve, and brown before proceeding.

• Author: Lee Clayton Roper
• Category: American
• Method: stovetop
• Cuisine: Main course, dinner

Nutrition

• Serving Size: a bowlful
• Calories: 425
• Sugar: 3.4 g
• Sodium: 790.7 mg
• Fat: 20.5 g
• Saturated Fat: 8.2 g
• Carbohydrates: 38.7 g
• Fiber: 2.4 g
• Protein: 22.8 g
• Cholesterol: 37.9 mg

The post Cheesy Chicken Sausage, Mushroom and Spinach Pasta (One Pot) appeared first on A Well Seasoned Kitchen.

Why This Curry Chicken Salad Recipe Works

This Curry Chicken Pasta Salad recipe isn’t just delicious, it’s a testament to the power of family tradition. It comes straight from my mom’s collection of portable main dish salads perfect for summer gatherings. Like her, I’ve enjoyed bringing these dishes to the Denver Botanic Gardens‘ concerts, and this Curried Chicken Pasta Salad is a guaranteed crowd-pleaser.
 
Here’s what sets this recipe apart and why it’s a personal favorite:

• Bold flavors. Curry powder brings a warm, earthy depth, while the mango chutney adds a touch of sweet, tangy complexity to the creamy dressing. They both perfectly complement the other ingredients.
• Easy to prepare. This salad comes together effortlessly with readily available ingredients and straightforward steps.
• Make ahead. This recipe is perfect for meal prep, as it can be prepared up to 4 days in advance, reducing stress and allowing for an easy weekday meal.
• Portable. Concerts, potlucks, picnics – this salad is a great option for all three as it travels well and holds its shape.
• Versatile. Feel free to customize! Don’t have mango chutney? Try chopped dried apricots or a drizzle of honey. Swap the almonds for cashews or peanuts.  

Ingredients for Curry Chicken Salad with Pasta

Here’s what you’ll need to create this impressive salad, all of which should be available at your local grocery store:

Curry Dressing

• Mayonnaise
• Sour cream or nonfat Greek yogurt – I use a mix of the two, around half of each
• Curry powder – Madras is my personal preference
• Tumeric
• Ground cinnamon
• Cayenne pepper – for just a bit of heat!
• Mango chutney – often sold under the brand Major Grey’s

Chicken Pasta Salad

• Short pasta – orecchiette (in my photos), farfalle (bow ties), or medium shells all work well.
• Cooked chicken – use leftover chicken, store-bought rotisserie chicken, or quickly sauté some boneless chicken breasts
• Raisins
• Green onions
• Celery – try to find stalks with some leaves as they layer in a bit more subtle flavor.
• Green apple – Granny Smith is my recommendation.
• Kosher salt
• Ground black pepper
• Toasted slivered almonds

Step-by-Step Instructions for Making Curry Chicken Salad with Pasta

Here’s all you have to do to create this easy recipe. No special equipment required!

Curry Dressing

1. Combine mayo and sour cream.
   In a medium bowl, whisk together mayonnaise and sour cream (and/or yogurt). 
2. Add spices.
   Whisk in curry powder, turmeric, cinnamon, and cayenne pepper.
3. Add chutney.
   Cut up any large pieces of mango in the chutney and add to the mayonnaise mixture. Mix well.
4. Refrigerate.
   Cover and refrigerate while you prepare the salad.

Chicken Pasta Salad

1. Cook pasta; drain, and pat dry.
   Cook pasta according to package instructions until al dente. Drain, rinse under cool running water, and gently pat dry.
2. Toss together salad ingredients.
   In a large bowl, toss together cooled pasta, shredded chicken, raisins, chopped green onion, celery, and apple (I like to use my hands). 
3. Add dressing.
   Add half of the dressing and (using spoons this time!) toss to coat. Add more dressing to your taste (I usually use all of it).
4. Refrigerate.
   Cover and refrigerate for at least 30 minutes, up to 24 hours before serving.
5. Add almonds; adjust seasonings.
   Around 20 to 30 minutes before serving, remove the salad from the refrigerator and stir in almonds. Taste and adjust seasonings with salt, pepper, and cayenne pepper.

Substitutions and Variations

Serving and Side Dish Suggestions

Make Ahead and Storage for Curry Chicken Salad

Other Portable Main Dish Salads to Try

• Cold Salmon Salad with Avocado Dressing
• Shredded Chicken Taco Salad
• Tarragon Chicken Salad
• Crab and Shrimp Salad Recipe with Curry-Chutney Dressing
• Chopped Shrimp Salad with Rice and Avocado

Curried Chicken Pasta Salad

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Add a burst of deep, bold flavor to your classic chicken salad with our delicious Curry Chicken Salad with Pasta. Tender chunks of chicken, short pasta, crunchy celery, green onion, tart green apple, toasted almonds, and sweet raisins are perfectly complemented by an earthy, peppery, warm curry dressing. Whether you’re looking for a new family favorite or a crowd-pleasing potluck dish, this Curried Chicken Pasta Salad is a winner!

• Prep Time: 15 minutes
• Refrigeration Time: 30 minutes
• Cook Time: 10 minutes
• Total Time: 55 minutes
• Yield: 6 to 8 servings

Ingredients

Curry Dressing

• 1/2 cup mayonnaise
• 1/2 cup sour cream or nonfat Greek yogurt (or a mix)
• 1 tablespoon curry powder, or more to taste
• 1 teaspoon turmeric
• 1/4 teaspoon ground cinnamon
• Pinch cayenne pepper
• 1/3 cup mango chutney – see Note below

Chicken Pasta Salad

• 4 ounces short pasta (orecchiette, farfalle or small shells will work)
• 2 cups chopped or shredded cooked chicken (around 1 1/4 pounds)
• 1/2 cup raisins
• 1/2 cup chopped green onions (white, light green and some dark green part)
• 1/2 cup chopped celery (including leaves)
• 1/2 cup (heaping) chopped green apple – around 1/2 large apple
• Kosher salt, to taste
• Fresh ground pepper, to taste
• 1/4 cup toasted slivered almonds

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Instructions

Curry Dressing

1. In a medium mixing bowl, whisk together mayonnaise and sour cream (or yogurt). Whisk in curry powder, turmeric, cinnamon and cayenne pepper.
2. Cut up any large pieces of mango in the chutney and whisk in.
3. Cover and refrigerate while you prepare the salad.

Chicken Pasta Salad

1. Cook pasta according to package instructions until al dente. Drain, rinse under cool running water, and gently pat dry.
2. In a large mixing bowl, toss together cooled pasta, chicken, raisins, scallions, celery, and apple (I like to use my hands).
3. Add half of the dressing and (using spoons this time!) toss to coat. Add more dressing to your taste (I usually use all of it).
4. Cover and refrigerate for at least 30 minutes, up to 24 hours before serving.Around 20 to 30 minutes before serving, remove the salad from the refrigerator and stir in almonds. Taste and adjust seasonings with salt, pepper, and cayenne pepper.
5. Line the outer edge of a serving bowl or platter with lettuce or spinach leaves. Spoon salad into bowl or onto platter and serve.

Notes

Note on mango chutney: A widely available brand is “Major Grey’s Chutney”

Make ahead: Curried Chicken Salad can be prepared up to 4 days in advance, placed in an airtight container, and refrigerated. I recommend adding the slivered almonds just before serving, so they stay crunchy. And, I think this salad has the best flavor when served within 24 hours of preparation.

• Author: Lee Clayton Roper
• Category: main dish salads, make ahead
• Method: Refrigerate
• Cuisine: American

Note: this recipe was originally posted in July of 2013 and substantially updated in June of 2024 with more information and photos.

The post Curry Chicken Salad Recipe with Pasta appeared first on A Well Seasoned Kitchen.

This Roasted Tomatoes Recipe Has so Much Flavor!

Do you love fresh tomatoes in your salads, but are frustrated by the lack of flavor and bland color of out-of-season or store-bought tomatoes? Well, look no further! I have found that roasting Italian (Roma or plum) tomatoes concentrates the flavor and brings out their beautiful deep red tones. It’s easy to do, and can be done earlier in the day.

Why You’ll Love Roasted Tomatoes

What You’ll Need for These Oven Roasted Tomatoes

Variations and Additions

Dried herbs can be substituted for fresh. And, other herbs can be added or substituted as well. Try some chopped basil, chives, or oregano. Or, for another twist use a flavored olive oil, like lemon or garlic.

How to Roast Tomatoes

What to Do With Roasted Tomatoes

How to Store Roasted Tomatoes

Oven Roasted Tomatoes Recipe

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Roasting fresh tomatoes is easy to do, takes just a few ingredients, concentrates the tomato flavor and brings out their beautiful deep red tones!

• Prep Time: 5 mins
• Cook Time: 45 mins
• Total Time: 50 minutes
• Yield: 6 to 8 servings
• Diet: Gluten Free

Ingredients

• 8 plum tomatoes
• 1 teaspoon chopped rosemary
• 1 teaspoon fresh thyme leaves
• 1 teaspoon kosher salt
• 4 teaspoons extra virgin olive oil (or more if tomatoes are very large)

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Instructions

1. Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper.
2. Cut tomatoes in half crosswise. Trim bottoms so they can sit upright. Gently squeeze out seeds.
3. Place tomatoes, cut side up, on prepared baking sheet. Sprinkle with rosemary, thyme and salt. Drizzle olive oil over the top of the tomatoes.
4. Roast for 45 minutes. Set aside to cool.

Notes

Make ahead: Tomatoes can be roasted earlier in the day and kept at room temperature until serving.

• Author: From “A Well-Seasoned Kitchen®” by Sally Clayton and Lee Clayton Roper
• Category: how to, side dishes, tomatoes
• Method: Roast
• Cuisine: Mediterranean

This recipe was originally posted in February 2016 and updated in August 2023.

The post Oven Roasted Tomatoes appeared first on A Well Seasoned Kitchen.

Healthy Stuffed Shells with Ground Turkey

I was intimidated by stuffed shells for years – they just looked so complicated to prepare. But, I did love the presentation, and the deliciousness. Once I finally decided to give them a go, I found they’re surprisingly easy to make, and now I serve them all the time.

Ingredients for Turkey Stuffed Shells

These Turkey Stuffed Pasta Shells are not only impressive looking and scrumptious, they’re healthy too. A savory, flavorful mixture of turkey sausage, carrots, zucchini, bell pepper, onion, cream cheese and herbs is stuffed into pretty pasta shells, and baked with marinara sauce. Easy to prepare ahead, and can be frozen, too!

Sides to Serve with Stuffed Shells with Turkey

Serve these amazing shells with a salad and some delicious bread. A few ideas:

• Caesar Salad
• Lemon Dijon Dress Spinach Salad
• Spinach Salad with Lemon Pine Nut Dressing
• Parmesan Buttermilk Cornbread
• Anise Bread
• Herb Quick Bread

Storing and Reheating Stuffed Shells with Ground Turkey

Shells can be prepared but not baked earlier in the day, covered, and refrigerated. Bring to room temperature before baking. It can also be baked ahead, covered, and refrigerated for up to 4 days. Bring to room temperature before reheating in a 325-degree oven.

FAQ for Jumbo Stuffed Shells

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Turkey Stuffed Shells

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These Turkey Stuffed Pasta Shells are impressive looking, scrumptious, and, an added bonus – they’re healthy too, using ground turkey, lots of veggies and small amounts of cheese.

• Yield: 4 servings

Ingredients

• 12 to 15 jumbo macaroni shells
• 8 ounces ground turkey (or chicken) sausage
• 1 cup finely chopped carrot
• 1 cup finely chopped zucchini
• 1 cup finely chopped red or green pepper
• 1/4 cup finely chopped onion
• 4 ounces cream cheese, cut into squares
• 1 tablespoon chopped fresh basil
• 1 1/2 teaspoons chopped fresh dill
• 1/4 teaspoon garlic powder
• 1 1/2 cups marinara sauce
• 1/4 cup grated Parmesan cheese

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Instructions

1. Preheat oven to 350 degrees. Spray an 8-inch (or 7- by 11-inch) baking dish with nonstick cooking spray.
2. Cook pasta according to package directions; drain and set aside (to cool and dry out).
3. While the pasta is cooking, spray a large skillet with nonstick cooking spray and place over medium heat. Add the turkey sausage, carrot, zucchini, pepper and onion and cook for 7 to 8 minutes or until the sausage is no longer pink and the veggies are tender. Drain off fat.
4. Reduce heat to low and stir in cream cheese, basil, dill and garlic powder and keep stirring until combined and the cheese is melted. Season to taste with salt and pepper. Remove from heat.
5. Spread around 1/2 cup marinara sauce in the bottom of the prepared dish.
6. Spoon about 3 tablespoons of turkey mixture into 12 pasta shells and arrange, filled side up, over sauce in prepared dish. Spoon remaining 1 cup marinara sauce around and over the top of the stuffed shells. Bake, covered, for 30 to 40 minutes or until hot. Sprinkle with Parmesan cheese before serving.

Notes

Note: I suggest preparing 15 empty shells because it’s likely that one or two will tear in either the cooking or stuffing process. That way you will definitely have 12 stuffed shells in the end!

Make ahead: Shells can be prepared but not baked earlier in the day, covered and refrigerated. Bring to room temperature before cooking. Can also be baked, cooled, wrapped and frozen for up to 1 month.

• Author: (From “A Well-Seasoned Kitchen®” by Sally Clayton and Lee Clayton Roper)
• Category: main dish, pasta, poultry, healthy

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What’s in Tarragon Chicken Salad

One of my favorite lunch dishes is chicken salad, in all its various forms. Since I was a little girl, deli style has been a particular favorite. You know the one – hunks of cooked chicken tossed with a mayonnaise-based dressing and sometimes celery and green onion. My mom’s version of chicken salad takes the basic ingredients (cooked chicken and mayo), and combines them with fresh mushrooms, juicy tomatoes, sweet green peas, bright red onion and crunchy cucumbers. And, fresh tarragon, basil and Dijon mustard are blended into the mayonnaise. It’s all served atop crispy chopped Napa cabbage.

How to present Tarragon Chicken Salad – version 1

Mom’s original recipe (that’s in our cookbook “A Well-Seasoned Kitchen®”) presents all these colorful, flavorful ingredients layered together in a pretty glass trifle dish or deep glass bowl. To begin, place cabbage on the bottom, then add mushrooms, chicken, onion, peas and then cucumber. Spread dressing on top, and then finish it with halved tomatoes.

You can also create individual layered salads, using mason jars. And, it can be completely assembled the day before serving!

How to present Tarragon Chicken Salad – version 2

Recently, I came up with another way to serve this elegant chicken salad. Instead of layering the ingredients vertically, I arrange them horizontally, in rows – like a Cobb salad. You can prepare one large salad on a platter, or individual servings in shallow bowls (like pasta bowls).

Other main dishes salads to try

• Chicken, Artichoke Hearts, Quinoa and Brown Rice Salad
• Tuna, White Bean and Tomato Salad
• Chicken and Orzo Salad with Peanut Dressing
• Curried Chicken Pasta Salad
• Tuna Salade Niçoise
• Grilled Tarragon Chicken with Pasta, Pecans and Spring Greens
• Layered Salmon Salad with Avocado Dressing
• Smoked Salmon Chopped Salad
• Tuna and Roasted Red Pepper Pasta Salad

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Tarragon Chicken Salad

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Our Tarragon Chicken Salad is a unique twist on the iconic deli chicken salad, adding in complementary fresh ingredients as well as offering two elegant presentations to choose from. And it can be prepared the day before serving, making it perfect for a luncheon or casual busy day dinner.

• Yield: 8 servings
• Diet: Gluten Free

Ingredients

Tarragon Dressing

• 1 1/2 cups mayonnaise (or 3/4 cup mayonnaise and 3/4 cup nonfat Greek yogurt)
• 1 1/2 tablespoons Dijon mustard
• 2 1/2 teaspoons chopped fresh tarragon – see Note
• 1 1/2 teaspoons chopped fresh basil – See Note
• 1/4 teaspoon fresh ground pepper
• Kosher salt, to taste

Chicken Salad

• 1 medium head napa cabbage, chopped – see Note
• Kosher salt, to taste
• 8 ounces sliced fresh mushrooms (white or cremini)
• 2 1/2 cups shredded, cooked chicken (around 1 purchased rotisserie chicken)
• 1/3 cup chopped or sliced red onion
• 1 package (10 ounce) frozen peas, thawed & drained
• 1 medium cucumber, peeled & chopped
• 1 pint grape or small cherry tomatoes, cut in half

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Instructions

Tarragon Dressing

1. In a medium mixing bowl, whisk together the mayonnaise, mustard, tarragon, basil and pepper. Season to taste with salt and more pepper (may not need any salt). Set aside.

Chicken Salad Assembly – Layered Version

1. Spread the chopped cabbage in the bottom of a shallow, 3-quart casserole or serving dish (a pretty 9-by-12 inch dish works well). Sprinkle lightly with salt.
2. Top with the mushrooms, then chicken, then onion, then peas and scatter cucumber over the top. Again, sprinkle lightly with salt.
3. Spread dressing evenly over the top. Garnish with cherry tomato halves, cut side up (you may not need the entire pint – it depends on the size of the tomatoes).
4. Cover and chill salad at least 4 hours or overnight.

Chicken Salad Assembly – Rows in Bowl Version

1. Spread the chopped cabbage in the bottom of a large shallow platter or 8 large, shallow individual bowls. Sprinkle lightly with salt.
2. Arrange remaining ingredients in rows – onions, then peas, then cucumber, chicken tomatoes and ending with mushrooms. Again, sprinkle lightly with salt.
3. Cover and chill salad(s) at least 4 hours or overnight.

Place dressing in a pretty bowl and serve on the side.

Notes

Note on cabbage: Napa cabbage is oval-shaped and lighter in color than regular cabbage, and the leaves are wrinkly and slightly curled on the edges. If you can’t find it, substitute baby (or regular) bok choy or regular green cabbage.

Note on herbs: Try to use fresh tarragon and basil rather than substituting dried herbs for this recipe – it will taste much better!

• Author: Adapted from “A Well-Seasoned Kitchen®” by Sally Clayton and Lee Clayton Roper
• Category: main dish, make ahead
• Method: No cook
• Cuisine: American

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Pesto Chicken Pasta

I’ve been making Pesto Chicken with Pasta for years, ever since I first fell in love with the bold, vibrant flavors of pesto. With just a handful of ingredients – pesto, chicken, vegetables, Parmesan cheese, and pasta – you can have a delicious dinner on the table in no time. Over the years, I’ve swapped in or added other ingredients depending on what I have on hand, what’s in season, or what I’m craving at the moment.

Why You’ll Love This Recipe

• Quick and easy – ready in under 25 minutes.
• Versatile and customizable – works with whatever veggies or pasta you have on hand, and you can use your favorite pesto, homemade or store-bought.
• Packed with flavor – fresh, vibrant, and satisfying.
• Great for leftovers – a smart way to use precooked chicken.
• Family-friendly – loved by kids and adults alike.

Ingredients for Pesto Pasta with Chicken and Vegetables

Here’s what you’ll need to create this quick and easy pasta dish (quantities are included in the recipe card below):

• Precooked chicken. Works beautifully with poached, sautéed, roasted, or grilled chicken—whatever you have on hand.
• Pasta. Choose a shape that can stand up to the chunky ingredients. I’ve used linguine, tagliatelle, pappardelle, and penne, all with great results.
• Pesto. You can use store-bought – or any of my homemade versions work well in this dish: Pesto Genovese, Cilantro Pesto, or Spinach Basil Pesto.
• Sun-dried tomatoes. Add rich, tangy depth and a Mediterranean flair.
• Bell peppers. A mix of red and yellow adds sweetness and a beautiful contrast to the green pesto.
• Yellow onion. Adds aromatic flavor and a hint of sweetness.
• Asparagus. Brings fresh, grassy notes and a bit of crunch.
• Parmesan cheese. Stirred into the pesto and noodles, then sprinkled on top, it adds a nutty, salty richness to every bite!

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Chicken Pesto Pasta with Veggies

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Easy to prepare in under 25 minutes, this chicken and pasta recipe is perfect for busy night dinner. And it’s super versatile! Use in-season vegetables, and any size or shape pasta. Plus, choose from three unique scrumptious pesto recipes.

Note: This recipe was originally posted in September 2020 and updated in May 2025. These days, I prefer it with less pasta – around 2 ounces per person instead of 4. I’ve also found that “sweating” the vegetables (cooking them covered first), then finishing with a quick sauté, gives the best texture and flavor.

• Prep Time: 15 mins
• Cook Time: 10 mins
• Total Time: 25 minutes
• Yield: 4 to 5 servings

Ingredients

• 10 ounces linguine, tagliatelle or pappardelle
• 3/4 cup Pesto Genovese, Cilantro Pesto, or Spinach Basil Pesto, divided use – see Note
• 6 tablespoons freshly grated Parmesan cheese, divided use
• 1 tablespoon extra virgin olive oil
• 1 medium red bell pepper
• 1 medium yellow bell pepper
• 1 thinly sliced yellow onion
• 1/2 pound asparagus, trimmed
• 3 1/2 cups chopped, cooked chicken (can use poached, sautéed, grilled or roasted)
• 4 teaspoons chopped sun-dried tomatoes (packed in oil), drained

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Instructions

1. Cook pasta per package instructions.
   Bring a large pot of water to a boil. When boiling, add salt and cook pasta until al dente. Drain, return to the pot and toss with1/4 cup pesto and 2 tablespoons of Parmesan cheese. Season with salt and pepper to taste.
2. Prep vegetables.
   While the pasts is cooking, core, seed and slice bell peppers into thin strips and cut into 1-inch pieces. Remove tough ends of asparagus and cut the stems into 1-inch pieces.
3. Cook vegetables.
   In a large skillet, heat olive oil over medium heat until hot. Add peppers, onions and asparagus, cover and cook, stirring every 2 minutes, until beginning to soften, around 5 minutes. Uncover and continue cooking, stirring occasionally, for another 2 – 3 minutes, or until vegetables are crisp-tender.
4. Mix vegetables with other sauce ingredients.
   Reduce heat to low and stir in chicken and sun-dried tomatoes; cook just until chicken is heated through, around 2 minutes. Remove from heat and stir in 1/2 cup pesto and 2 tablespoons of Parmesan cheese. Season with salt and pepper to taste.
5. Plate and serve.
   Mound cooked pasta on a large serving dish (or 4 individual serving plates or pasta bowls) and top with chicken and vegetable mixture. Sprinkle with remaining 2 tablespoons Parmesan cheese (or more to taste). Serve immediately.

Notes

Note on pesto: if you are short on time, use store bought. Just purchase the refrigerated kind if possible; the jarred stuff has little flavor (in my opinion).

• Author: From “A Well-Seasoned Kitchen” by Sally Clayton and Lee Clayton Roper
• Category: main dish, pasta, poultry
• Method: sautéing
• Cuisine: Quick and easy

Nutrition

• Serving Size: 1 bowl or plateful
• Calories: 613
• Sugar: 6.5 g
• Sodium: 531.4 mg
• Fat: 25.5 g
• Saturated Fat: 5.5 g
• Carbohydrates: 53.1 g
• Fiber: 5 g
• Protein: 41.1 g
• Cholesterol: 80.8 mg

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Genovese Pesto You’ll Make Again and Again!

An aromatic, vibrant and fresh pasta sauce, pesto originated in the early 1600s, in Genoa, a port city in Northwestern Italy. Authentic Genovese pesto calls for just 7 high quality ingredients – fresh basil, extra virgin olive oil, pine nuts, garlic, salt, Parmesan and Pecorino cheeses. The key to a really good pesto is how the ingredients are combined together, and this Pesto Genovese is, well, simply divine.

Origins of this Pesto Genovese recipe

This particular basil pesto recipe came to me from Chef Paolo Laboa at Solo Italiano restaurant in Portland, Maine. While on a bike trip in Maine, Robert, our friends and I enjoyed a fabulous meal at Solo Italiano. I ordered a pasta dish featuring their “authentic Genovese pesto.”

I’m here to tell you, it was the smoothest, most well balanced pesto I’d ever eaten – and I’ve had a lot over the years. The texture was so silky. Not too garlicy, not too cheesy, not too oily. I was fascinated. So, channeling my mother, I walked into the kitchen and asked to speak to the chef. Chef Paolo couldn’t have been nicer – or more proud of his Pesto Genovese. He said it was an old family recipe that had won several awards in Genoa, where he was born and raised. He graciously offered me the recipe. I was thrilled!

What is the difference between Pesto and Pesto Genovese?

The name Pesto Genovese refers to the traditional pesto sauce that originated in the Italian port city of Genoa. The ingredients are very specific, as is the preparation method (both of which are reflected in this recipe). If a sauce is referred to simply as “pesto” it may have different ingredients than a traditional Pesto Genovese.

Genovese Pesto Recipe Ingredients

Authentic Genovese pesto calls for just 7 high quality ingredients:

Fresh basil leaves

• Toasted pine nuts
• Extra virgin olive oil, preferably Italian
• Fresh garlic
• Kosher salt
• Parmesan cheese
• Pecorino cheese

How to Make Pesto with Fresh Basil

The key to a really good pesto is how the ingredients are combined together. Here is Chef Paolo’s method for creating his award winning Pesto Genovese (he’s okay with using a blender or food processor, rather than the traditional mortar and pestle):

1. Soak basil.
   Soak basil leaves in cold water for 1 hour.
2. Process nuts, oil and garlic.
   Place pine nuts, olive oil and garlic in a small blender or food processor. Pulse just until mixture is a coarse paste.
3. Add basil.
   Shake most, but not all, of the water off 1 cup of the basil leaves. Add to blender and pulse a few times. Repeat with remaining basil leaves, adding 1 cup at a time. Process, pulsing, until puréed and smooth.
4. Add salt, then cheeses.
   Add salt and pulse until smooth. Add the cheeses and pulse just until blended. Do not over blend, as the sauce can separate.
5. Place in bowl.
   Place pesto in a small bowl or jar. If preparing more than 30 minutes ahead, cover with a thin layer of olive oil.

Secrets to making a silky smooth pesto

According to chef, the secrets to this Pesto Genovese’s clean, smooth texture are:

• soaking the basil leaves in cold water, and leaving a bit of water on them,
• using finely grated cheeses,
• following his unique, step-by-step blending process (he’s okay with using a blender or food processor, rather than the traditional mortar and pestle),
• pulsing rather than constant processing, so the sauce doesn’t heat up and cause the oil to separate, and
• stirring 1 tablespoon of hot pasta water into the pesto and letting it sit for a few minutes before serving, to melt the cheeses.

How to Store this Fresh Basil Pesto Recipe

Pesto should be spooned into a bowl or jar with a thin layer of olive oil placed on top, covered and refrigerated. It will last for around 2 weeks. It can also be frozen (see below).

Pesto Genovese Recipe FAQ

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Recipes Calling for Pesto Genovese

• Goat Cheese, Pesto and Tomato Crostini
• Tuna and Roasted Red Pepper Pasta Salad
• Grilled Tarragon Chicken with Pasta, Pecans and Spring Greens
• Roasted Eggplant, Zucchini and Red Pepper
• Smoked Salmon Chopped Salad

Pesto Genovese Recipe

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This well balanced and smooth Pesto Genovese is worth a try. It’s an award-winning family recipe direct from an Italian chef raised in Genoa, and relies on a unique preparation method to ensure it comes out scrumptious, vibrant and silky.

• Yield: around 1 1/2 cups
• Diet: Gluten Free

Ingredients

• 4 cups fresh basil leaves (stems removed), loosely packed
• 1/3 cup toasted pine nuts
• 1/2 cup extra virgin olive oil
• 1/2 teaspoon chopped garlic (1 clove)
• 1 teaspoon kosher salt
• 1/3 cup finely grated Parmesan cheese
• 1/3 cup finely grated pecorino Romano cheese

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Instructions

1. Soak basil leaves in cold water for 1 hour.
2. Place pine nuts, olive oil and garlic in a small blender or food processor. Pulse until mixture is a coarse paste.
3. Shake most, but not all, of the water off 1 cup of the basil leaves. Add to blender and pulse a few times. Repeat with remaining basil leaves, adding 1 cup at a time. Process, pulsing, until puréed and smooth.
4. Add salt and pulse until smooth. Add the cheeses and pulse just until blended. Do not over blend, as the sauce can separate.
5. Place pesto in a small bowl or jar. If preparing more than 30 minutes ahead, cover with a thin layer of olive oil.

Notes

When serving: add 1 tablespoon hot pasta water to the sauce and let it sit for a few minutes, to melt the cheeses and make it silkier.

Make ahead: pesto can be prepared, a thin layer of oil added to the top, covered and refrigerated for up to 2 weeks. Can also be frozen up to 3 months.

• Author: (By Lee Clayton Roper)
• Category: sauces, pasta, make ahead
• Method: food processor or blender
• Cuisine: Italian

The post Homemade Genovese Pesto appeared first on A Well Seasoned Kitchen.

I found this intriguing recipe for Tuna and Roasted Red Pepper Pasta Salad buried in my mom’s kitchen files. It was given to her by Marne Kellogg — a friend to us both and the daughter of my parents’ good friends Margie and Jack Davis.

Cooked short pasta (like fusilli, rotelle, rotini, or gemelli) is tossed together with hunks of canned albacore wild tuna, chopped marinated roasted red peppers, green peas or edamame beans, prepared pesto and Parmesan cheese. How easy is that?

I love the flavor combinations in this pasta salad! And, with no mayo, only 2 tablespoons of pesto and 1 tablespoon of cheese per person, it’s healthy too. I can see why this recipe was in mom’s files. She loved recipes that were easy to make ahead of time with pantry ingredients, elegant to serve, and scrumptious – and this salad is all that, and more.

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Tuna and Roasted Red Pepper Salad Recipe

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This cold Tuna Pasta Salad recipe is both easy to prepare and extremely versatile – you can serve it for brunch, lunch or dinner. It calls for a tasty pesto dressing with no mayo, making it perfect for picnics and potlucks, too!

• Prep Time: 10 mins
• Cook Time: 9 mins
• Total Time: 19 minutes
• Yield: 8 servings
• Diet: Low Calorie

Ingredients

• 1 pound dry gemelli (short twisted), rotelle (wagon wheel) or rotini (corkscrew) pasta
• 1 (10-ounce) package frozen shelled edamame beans – see Substitute below
• 2 (5-ounce) cans white albacore tuna in water, drained and broken into chunks
• 16 ounces marinated roasted red peppers, drained and chopped
• 1 cup Spinach Basil Pesto, or regular basil pesto
• 1/2 cup (2 ounces) fresh grated Parmesan cheese
• Kosher salt, to taste
• Freshly ground black pepper, to taste

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Instructions

1. In a large pot, cook the pasta according to package directions. Add the edamame beans to the cooking pasta during the last 6 minutes.
2. Drain cooked pasta-bean mixture in a colander; rinse with cold water, drain again. Set the pasta mixture aside to cool.
3. In a large mixing bowl, combine tuna, red peppers and pesto, tossing to blend. Add the cooled pasta mixture and toss. Add the Parmesan cheese and toss again. Season to taste with salt and pepper.
4. Chill for at least 1 hour. Bring to room temperature before serving.

Notes

Make ahead: Salad can be made up to 24 hours in advance, covered and stored in the refrigerator.

Substitute for edamame: use frozen green peas that have been thawed and drained. Skip directions for cooking the beans.

• Author: (From “Fresh Tastes” by Lee Clayton Roper)
• Category: main dish salads, fish, pasta

Nutrition

• Serving Size:
• Calories: 501
• Sugar: 7.2 g
• Sodium: 551.3 mg
• Fat: 18.5 g
• Saturated Fat: 3.7 g
• Carbohydrates: 54.1 g
• Fiber: 6.2 g
• Protein: 29.1 g
• Cholesterol: 23.4 mg

Note: if this recipe looks familiar, it’s because it’s an update to a post from a few years ago. I’ve added new photos as well as answers to your questions.

The post Tuna and Roasted Red Pepper Pasta Salad appeared first on A Well Seasoned Kitchen.

Lately I’ve been craving comfort foods, and in particular a casserole that my mom used to make when I was young. Noodles, beef, tomato sauce, cheese – you get the picture. I’m sure the recipe is buried somewhere in her recipe boxes or files, but I can’t find it. So, I decided to create my own, and this Beef, Spinach and Noodle Casserole is the result.

Egg Noodles and Hamburger Casserole

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This Beef, Spinach and Noodle Casserole is comfort food at its best, and is super easy to prepare. And, it can be made ahead of time, and even frozen, too! Noodles are cooked in beef stock, then layered with a flavorful and hearty sauce of ground beef, onion, garlic, Italian seasoning and marinara. Another layer of cheeses, spinach, sour cream and green onion is added to provide creaminess, a bit of tang, and also color. It’s all baked together until it’s bubbly, creamy, melty . . . .and oh, so yummy!

• Yield: 6 to 8 servings

Ingredients

• 2 1/2 quarts water
• 2 tablespoons beef base (I like Better than Bouillon brand) – see alternatives in Note below
• 8 ounces egg noodles, uncooked
• 2 tablespoons butter
• 1 pound ground beef (can also use ground chicken or turkey)
• 1/2 cup chopped yellow onion
• 2 garlic cloves, chopped or pressed
• 1 teaspoon Italian seasoning
• 2 cups marinara sauce
• Kosher salt, to taste
• Fresh ground pepper, to taste
• 8 ounces cream cheese, softened (can also use 6 ounces ricotta or small curd cottage cheese)
• 1 (10 ounce) package frozen chopped spinach, thawed and well drained
• 1/4 cup sour cream
• 1/4 cup chopped green onion (white, light green and some of the dark green portion)
• 1/2 cup shredded sharp Cheddar cheese, divided

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Instructions

1. Preheat oven to 350 degrees. Grease a 2-quart baking dish.
2. In a large stockpot, bring water to a boil. Stir in beef base. Add noodles and cook according to package instructions. Drain well. Return to pan and add butter; stir until the butter is melted. Set aside.
3. In a large skillet, add ground meat, onion and garlic. Sprinkle with Italian seasoning and cook over medium heat, stirring occasionally and breaking up meat, until onion is soft, meat is no longer pink and grease is cooked off (or drain). Stir in marinara sauce; reduce heat to low and simmer for 10 minutes. Season with salt and pepper to taste.
4. In a medium mixing bowl, stir together cream cheese, spinach, sour cream and green onion.
5. Spread half cooked noodles in prepared baking dish. Top with meat mixture, spreading evenly. Sprinkle 1/4 cup of Cheddar cheese evenly over top of meat. Spread remaining noodles over top of cheese. Carefully spread cream cheese mixture over the top of the noodles. (I place dollops of the mixture all over the top, then spread them to be an even layer.) Sprinkle remaining Cheddar cheese over the top.
6. Bake casserole, uncovered, for 30 to 40 minutes, or until bubbly and heated through.

Notes

Alternatives to beef base: You can substitute 6 beef bouillon cubes for the 2 tablespoons beef base. Or, substitute 6 cups beef broth and reduce water to 4 cups.

Make ahead: Casserole can be prepared but not baked, covered and refrigerated earlier in the day. Can also be frozen, cooked or uncooked, for up to 1 month.

• Author: (By Lee Clayton Roper)
• Category: pasta, beef, make ahead

The post Hamburger and Egg Noodles Casserole appeared first on A Well Seasoned Kitchen.

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People often ask me where my inspiration comes from when creating new recipes. Often it comes out of necessity, which was the case with this Easy Marinara Sauce.

Recipe inspiration

One evening, Robert and I were at our mountain house and there was a major snow storm going on, so I needed to make dinner from what we had on hand in the house – no special trips to the store in this weather! I had everything I needed to make my Parmesan Polenta with Mushroom Marinara Sauce (recipe in “A Well-Seasoned Kitchen®”) except for one key ingredient – purchased marinara sauce. I did find in my pantry two jars of my favorite Italian peeled tomatoes with basil – Masseria Mirogallo brand. (If you live in the Denver area, you can buy them at Marczyk’s Fine Foods).

So, I decided to whip up my own Marinara Sauce using these scrumptious Italian tomatoes as the base. Since these tomatoes on their own are already full of flavor, I chose to keep it simple, adding only sautéed onion and garlic, a few glugs of red wine, and some dashes of Italian Seasoning. After letting the mixture cook at a low boil for awhile, I cooled it and pulsed it a few times in my food processor to get the right consistency.

Last, I seasoned it with a fair amount of kosher salt and some ground pepper. That’s it! And, it came out delicious. Even my half-Italian husband Robert (who does most of the Italian cooking in our house) loved it. And, it worked perfectly in my Parmesan Polenta with Mushroom Marinara recipe!

Keys to success with this recipe

I think there are two keys to this recipe:

1. Good quality Italian peeled tomatoes. Two (18.7 ounce) jars Masseria Mirogallo Pomodori Pelati work perfectly. If you can’t find them, try to use other jarred or canned Italian peeled tomatoes. Another brand I recommend is Cento San Marzano, which can be found in many grocery stores. Add a few large fresh basil leaves if there aren’t any in your tomatoes.

2. Lots of salt! Salt balances out the tangy acidic taste of the tomatoes. Add it slowly, tasting as you go, until you get the right flavor. That way, you’re less likely to add too much.

Easy Marinara Sauce

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This super flavorful Easy Marinara Sauce calls for only 6 ingredients and is the perfect homemade alternative to purchased pasta sauces! Easy to prepare, it only takes around 35 to 40 minutes total. So fresh tasting, and it can be made up to 5 days in advance.

• Prep Time: 5 minutes
• Cook Time: 35 minutes (includes cooling time)
• Total Time: 40 minutes
• Yield: 3 1/2 to 4 cups

Ingredients

• 2 tablespoons extra virgin olive oil
• 1/2 large yellow onion, chopped
• 3 cloves garlic, chopped or pressed
• 32 to 36 ounces jarred Italian tomatoes with basil, undrained – see Note below
• A few glugs of red wine, to taste
• Dried Italian seasoning, to taste
• Kosher salt, to taste
• Fresh ground pepper, to taste

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Instructions

1. In a medium saucepan, heat olive oil over medium heat. Add the onion and garlic and cook until soft, around 6 to 8 minutes.
2. Stir in tomatoes, wine and Italian seasoning. Bring to a low boil and cook for around 20 minutes, stirring occasionally. Remove from heat to cool a bit.
3. Place in a food processor and pulse 4 to 5 times; don’t purée. Season to taste with salt and pepper (takes a fair amount of salt).

Notes

Make ahead: Marinara Sauce can be stored in a closed container in the refrigerator for up to five days.

Note on tomatoes: 2 (18.7 ounce) jars Masseria Mirogallo Pomodori Pelati work perfectly. If you can’t find them, try to use other jarred or canned Italian peeled tomatoes. Another brand I recommend is Cento San Marzano, which can be found in many grocery stores. Add a few large fresh basil leaves if there aren’t any in your tomatoes.

• Author: (By Lee Clayton Roper)
• Category: sauces, gluten free, Italian

The post Easy Marinara Sauce appeared first on A Well Seasoned Kitchen.