Italian Archives - A Well Seasoned Kitchen

Easy Lemon Chicken Piccata with Mushrooms

Lee Clayton Roper — Tue, 12 Aug 2025 17:17:21 +0000

This Easy Lemon Chicken Piccata with Mushrooms isn’t your average chicken piccata. My recipe keeps the classic lemon-caper magic in the sauce, but adds golden sautéed mushrooms for earthy richness and a splash of soy sauce for subtle umami. The result is a silky, bright sauce with surprising depth, that’s quick enough for a weeknight yet elegant enough for company.

Note: This post contains referral links for products I recommend. As an Amazon Associate, I earn a small commission on qualified purchases, at no cost to you.

What is Chicken Piccata?

Classic Chicken Piccata is an Italian-inspired dish featuring lightly floured chicken cutlets that are pan-seared until golden, then finished in a bright, buttery sauce. The traditional sauce is made by deglazing the pan with white wine and chicken broth, then whisking in butter, fresh lemon juice, and briny capers. The result is a silky, tangy, and savory coating that complements the tender chicken beautifully.

Why This is the Best Lemon Chicken Piccata Recipe

I’ve always loved piccata sauce for its bright flavor and light, silky texture. My Fish Piccata with Artichokes uses the classic base of butter, lemon, capers, white wine, and chicken broth, with shallots and garlic added for extra depth. For this chicken version, I kept that sauce and added mushrooms for earthiness and a splash of soy sauce for subtle umami. The result is a more complex take on lemon chicken piccata that still delivers the bright, silky sauce I love.

Here’s what makes it special:

Layered flavors. Aromatic shallots and garlic, bright lemon, briny capers, earthy mushrooms, and a splash of soy sauce deepen the butter-white wine-chicken broth base.
Golden, juicy chicken. Pan-seared to lock in moisture and flavor, then gently simmered in the flavorful sauce to finish.
Versatile serving options. Pairs beautifully with pasta, rice, or mashed potatoes.
Make-ahead friendly. Chicken and sauce can be prepared in advance and reheated gently before serving.

Lemon Chicken Piccata Ingredients and Substitutions

Here s all you’ll need to create this great recipe for chicken piccata (find quantities and more details in the recipe card below):

All-purpose flour – Lightly coats the chicken to achieve a beautiful golden color, and also helps thicken the sauce. A gluten-free blend will work, too.
Sea or kosher salt and freshly ground black pepper – Essential for seasoning the chicken.
Boneless, skinless chicken breast halves – Lean and quick-cooking; tenders or boneless, skinless thighs also work.
Butter – Salted or unsalted. Adds richness and gives the sauce its silky texture.
Olive oil – Helps brown the chicken without burning the butter.
Shallot – Brings a mild, sweet onion flavor; substitute finely chopped yellow onion if needed.
Garlic – Adds aromatic depth that plays beautifully with the lemon and wine.
Cremini (baby bella) mushrooms – Their earthy, nutty flavor gives the sauce more complexity; white mushrooms will work, but are milder.
Dry white wine – Adds crisp acidity and deglazing power; double the broth to skip the wine.
Chicken broth – Builds savory body in the sauce. Can also use chicken stock for a richer flavor.
Freshly squeezed lemon juice – Bright, tangy star of the dish.
Low-sodium soy sauce – Boosts savory flavor; swap tamari for gluten-free or anchovy paste/Worcestershire for a different umami note.
Capers – Briny tang that s classic in piccata.
Cooked buttered pasta noodles or mashed potatoes – For soaking up every drop of sauce.
Chopped fresh parsley (I like flat leaf/Italian) – Fresh, colorful finish.

Variation, for a bit of heat: Add a pinch of red chili flakes.

Quick Tip

What kind of mushrooms do you use with mushroom chicken piccata?

I like cremini (baby bella) mushrooms for their earthy, slightly nutty flavor, which adds depth to the lemony sauce. White button mushrooms work too, but their flavor is milder.

How to Make Chicken Piccata with Mushrooms

Here’s an overview of how to create this easy chicken piccata recipe:

1. Mix flour coating.
In a small shallow dish, whisk together the flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Set aside.

2. Prep chicken.
If one end of the breasts are thick, place in a freezer-safe baggie and pound to an even thickness, using a meat mallet or rolling pin. Pat chicken dry with paper towel and season on both sides with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.

Dredge the breasts in the flour mixture (dip each breast in the flour to coat on both sides). Shake off any excess flour. Set aside.

3. Sear chicken.
In a large skillet over medium high, heat 1 tablespoon of butter and 1 tablespoon of oil. When butter is melted and foaming subsides, place floured breasts in pan in one layer and sauté until golden brown, around 2-3 minutes per side. Transfer to a plate; do not clean the skillet.

4. Sauté aromatics and mushrooms.
In the same skillet over medium heat, heat 2 tablespoons of butter and 1 tablespoon oil. When butter is melted, add shallot and sauté until soft, around 2 minutes.

Add garlic and cook for 30 seconds more, then add mushrooms and cook without stirring too much, until golden brown, 5-7 minutes. Season with 1/8 teaspoon salt after they ve started turning brown (around 3-4 minutes).

5. Deglaze the pan, finish the sauce.
Stir in white wine, bring to a boil, then immediately reduce to a simmer for 1-2 minutes, stirring and scraping any browned bits off the bottom of the pan. Then, stir in chicken broth and simmer for an additional 2-3 minutes. Now stir in 2 tablespoons lemon juice, soy sauce, and capers.

6. Finish chicken.
Nestle the chicken breasts in the sauce and add any chicken juices that have accumulated on the plate. Simmer gently for approximately 5-7 minutes or until the internal temperature of the chicken reaches 165 degrees F on an instant-read thermometer inserted into the middle of the thickest portion of the breast.

7. Final touches.
Transfer cooked chicken to a plate and tent with foil to keep warm. Remove sauce from heat and stir in 1 tablespoon butter. Taste and adjust seasonings as needed (additional lemon juice, more salt or pepper, more soy sauce).

8. Serve.
Place chicken atop cooked buttered pasta noodles or mashed potatoes, either on individual serving plates or a serving platter. Spoon sauce on top of chicken. Garnish with parsley.

Tips for the Perfect Lemon Chicken Piccata with Mushrooms

Pound the chicken evenly if needed. This ensures quick, even cooking.
Pat the chicken dry before dredging. Helps the flour mixture stick and promotes better browning.
Season in layers. Seasoning both the chicken and the dredging flour ensures flavorful meat, a well-seasoned crust, and a more balanced sauce.
Don’t overcrowd the pan. Overcrowding can cause the chicken to steam and prevent browning.
Season mushrooms after they start browning. Adding salt too early draws out water and slows caramelization.
Don’t skip deglazing the pan. Scrape up all those browned bits when adding wine or broth; they’re full of flavor.

What to Serve With Lemon Chicken Piccata

This Lemon Chicken Piccata sauce pairs beautifully with a variety of sides. Here are some of my recommendations:

Buttered pasta noodles (angel hair is my favorite). A classic choice for chicken piccata. The sauce clings perfectly to the pasta, making every bite flavorful.
Mashed Potatoes with Parsley and Chives. Rich and smooth, perfect for catching all that lemony, buttery goodness.
Roasted Carrots or Carrot Soufflé. The natural sweetness of carrots balances the tangy lemon and briny capers.
Roasted Asparagus or Asparagus Soufflé. For a fresh, springlike side, try Prosciutto-Wrapped Asparagus for a salty-savory bite, or Individual Asparagus Soufflés for something light and airy.
Parmesan Parsley Crostini. Crisp, cheesy toasts that are a perfect match with the lemon-butter sauce while adding a fresh herbal note.

If you’re entertaining, start the meal with our Roasted Tomato and Arugula Salad or Spinach Salad with Curry Dressing. Pair with a crisp white wine, like Sauvignon Blanc or Pinot Grigio, for a well-rounded menu.

Make Ahead and Storage for Lemon Chicken Piccata with Mushrooms

You can prepare the chicken and sauce up to one day in advance. I recommend storing them separately in airtight containers in the refrigerator. When ready to serve, gently reheat the sauce in a skillet over low heat until warmed through, then add the chicken and simmer just until heated. Add a splash or two of chicken broth if needed. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat as outlined above. I don’t recommend freezing, as the sauce can separate and/or become watery.

FAQs on Lemon Chicken Piccata

What to do if my piccata sauce is too tart?

If your sauce is too tart, add a pinch of salt. Salt helps balance the acidity without dulling the bright lemon flavor. You can also stir in a bit more butter to soften the sharpness.

What wine is best for chicken piccata?

A dry white wine with good acidity pairs beautifully with the lemony sauce. Sauvignon Blanc, Pinot Grigio, or crisp Chardonnay are all excellent choices. Avoid sweet wines, as they can throw off the balance.

What is the difference between chicken piccata and chicken marsala?

Both are Italian-inspired chicken dishes, but their sauces are very different. Chicken piccata features a bright, tangy sauce made with butter, lemon juice, capers, and white wine. On the other hand, chicken marsala has a rich, savory-sweet sauce made with Marsala wine, mushrooms, and often cream.

More Quick & Easy Dinner Recipes

Easy Beef and Broccoli Stir-Fry with Rice Noodles

Grilled Chicken with Tomatoes and Goat Cheese

Mexican Grilled Chicken with Peppers and Onions

Easy Korean BBQ Beef (Bulgogi) Recipe – With Video

Easy Lemon Chicken Piccata with Mushrooms

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Print Recipe

This Easy Lemon Chicken Piccata with Mushrooms isn’t your average chicken piccata. My recipe keeps the classic lemon-caper magic in the sauce, but adds golden sautéed mushrooms for earthy richness and a splash of soy sauce for subtle umami. The result is a silky, bright sauce with surprising depth, that’s quick enough for a weeknight yet elegant enough for company.

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings

Ingredients

1/4 cup all-purpose flour
7/8 teaspoon sea or kosher salt, divided use
3/8 teaspoon fresh ground black pepper, divided use
4 (4 to 5 ounce) boneless, skinless chicken breast halves
4 tablespoons butter, divided use
2 tablespoons olive oil, divided use
1 medium shallot, finely chopped (2 to 3 tablespoons)
2 large cloves garlic, minced
8 ounces fresh cremini (baby bella) mushrooms, sliced
1/4 cup dry white wine
1/2 cup chicken broth or stock
2 to 3 tablespoons freshly squeezed lemon juice
1/2 teaspoon low-sodium soy sauce
3 tablespoons drained capers
Cooked butter pasta noodles or mashed potatoes, for serving
Chopped fresh flat leaf (Italian) parsley, for garnish

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Instructions

In a small shallow bowl, whisk together the flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Set aside.
If needed, pound the chicken breasts to an even thickness. Pat chicken dry with paper towel and season on both sides with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Dredge the breasts in the flour mixture (dip each breast in the flour to coat on both sides). Shake off any excess flour. Set aside.
In a large skillet over medium-high heat, heat 1 tablespoon butter and 1 tablespoon oil. When butter is melted and foaming subsides, place floured breasts in pan in one layer and sauté until golden brown, around 2-3 minutes per side. Transfer to a plate; do not clean the skillet.
In the same skillet over medium heat, heat 2 tablespoons butter and 1 tablespoon oil. When butter is melted and foaming subsides, add shallot and sauté until soft, around 2 minutes.
Add garlic and cook for 30 seconds more, then add mushrooms and cook without stirring too much, until golden brown, 5-7 minutes. Season with 1/8 teaspoon salt after they’ve started turning brown (around 3-4 minutes).
Stir in white wine, bring to a boil then immediately reduce to a simmer for 1-2 minutes, stirring and scraping any browned bits off the bottom of the pan. Stir in chicken broth and simmer for an additional 2-3 minutes.
Stir in 2 tablespoons lemon juice, soy sauce, and capers. Nestle the chicken breasts in the sauce and add any chicken juices that have accumulated on the plate. Simmer gently for approximately 5-7 minutes or until the chicken reaches 165 degrees F on an instant-read thermometer inserted into the middle of the thickest portion of the breast.
Transfer chicken to a plate and tent with foil to keep warm. Remove sauce from heat and stir in 1 tablespoon butter. Taste and adjust seasonings as needed (additional lemon juice, more salt or pepper, more soy sauce).
To serve, place chicken atop cooked buttered pasta noodles or mashed potatoes, either on individual serving plates or a serving platter. Spoon sauce on top of chicken. Garnish with parsley.

Notes

Make ahead: You can prepare the chicken and sauce up to one day in advance. I recommend storing them separately in airtight containers in the refrigerator. When ready to serve, gently reheat the sauce in a skillet over low heat until warmed through, then add the chicken and simmer just until heated. Add a splash or two of chicken broth if needed. Leftovers will keep in an airtight container in the refrigerator for up to 3 days. I don’t recommend freezing, as the sauce can separate and/or become watery.

Substitutions:
– Chicken breasts. Can use tenders or boneless, skinless thighs.
– Cremini mushrooms. Can use white, but the flavor will be milder.
– White wine. Double the chicken broth.
– Soy sauce. Use tamari, anchovy paste, or Worcestershire sauce.

Author: Lee Clayton Roper
Category: main dish
Method: cooktop
Cuisine: Italian

Nutrition

Serving Size: 1 chicken breast with sauce
Calories: 365
Sugar: 2 g
Sodium: 615.3 mg
Fat: 21.8 g
Saturated Fat: 8.9 g
Carbohydrates: 11.9 g
Fiber: 1.2 g
Protein: 28.7 g
Cholesterol: 113.9 mg

The post Easy Lemon Chicken Piccata with Mushrooms appeared first on A Well Seasoned Kitchen.

Easy and Delicious Healthy Vegetable Frittata Recipe

Lee Clayton Roper — Sun, 14 Jan 2024 21:10:17 +0000

As a breakfast enthusiast, I’ve perfected the art of the frittata, and this veggie-packed version is my absolute favorite! My Delicious Healthy Vegetable Frittata is packed with vibrant flavors and can be made with a variety of fresh veggies, promising a healthy and satisfying dish. Plus, it’s quick and easy to prepare, making it a great recipe to have in your repertoire. Read on for my step-by-step instructions, key tips, variations, serving suggestions, and more.

This post contains referral links for products I recommend. As an Amazon Associate, I earn a small commission on qualified purchases, at no cost to you.

What is a Frittata?

Similar to an omelet or a crustless quiche, a frittata is an Italian dish that combines beaten eggs (and/or egg whites) with vegetables, cheese, often seasonings, and sometimes meats. I follow the traditional method for cooking a frittata: start by cooking the ingredients on the stovetop in an oven-safe nonstick skillet (I use cast iron). Once the eggs are set on the bottom and around the sides, transfer the pan to the oven and broil (or bake at high temp) to finish. No flipping or folding needed, making it much easier to prepare than an omelet!

Ingredients Needed for a Vegetable Frittata

You can make a frittata with a variety of veggies and protein; here’s what you’ll need:

Eggs. I use primarily egg whites and add one egg for color. You can use only egg whites, only eggs, or a mixture. You’ll need around 1 1/2 cups of beaten egg.
Vegetables. For this recipe, I’m using my favorite combination of spinach, mushrooms, and onions. You can use virtually any vegetable that you have on hand; in fact, a frittata is a great use of leftover cooked vegetables! Around 2 cups of vegetables is a good amount, but feel free to add more!
Cheese. Similar to the vegetables, you can use almost any cheese. For this recipe, I’m using goat cheese crumbles. The amount depends on what type of cheese you are using, and your personal tastes.
Seasonings. I like to add a mixture of chopped fresh herbs to my frittata, for extra depth of flavor. You can also add in dried herbs like Italian seasoning, or various spices, including curry powder, paprika, or even cayenne pepper for a bit of spice. And, of course, kosher salt and ground black pepper are a must to augment all the wonderful flavors.
Cooking spray or olive oil. Oil or nonstick cooking spray keeps the eggs and other ingredients from sticking to the pan.

Step-by-Step Instructions for Making This Vegetable Frittata

Here’s all you have to do to make this easy frittata recipe:

Prep oven.
Preheat the broiler with an oven rack 5 to 6 inches away from the top heating element.
Cook vegetables.
Coat the bottom of a 9 or 10-inch cast-iron skillet (or other oven-safe skillet) with olive oil spray and heat over medium heat. Add the onion and cook until starting to wilt. Stir in the mushrooms and cook, stirring occasionally, until the mushrooms are cooked through and soft. Reduce heat to medium-low and stir in the spinach, a handful at a time. Cook, stirring constantly, until the spinach wilts and the moisture is cooked off.
Add herbs and egg whites.
Sprinkle chopped herbs over the top of the vegetables; season with salt and pepper. Whisk together the egg whites and egg; pour egg mixture over top of vegetables in skillet. Cook until the egg is set on the bottom and starting to cook on the sides; they should still be slightly runny on top.
Add cheese; broil to finish.
Sprinkle with goat cheese. Place skillet under the broiler and cook until the egg is set and the frittata is lightly browned in places.

Variations and Additions to a Mushroom Spinach Frittata

Now that you know how to make a veggie frittata, here are some creative additions and variations to my easy recipe:

Whisk a teaspoon of Dijon mustard into the egg whites.
Add/substitute different veggies – zucchini, kale, red bell pepper, cooked sweet potatoes, broccoli, cauliflower, red onion, green onions, garlic, or shallots.
Use another type of cheese – feta, mozzarella, Cheddar, Monterey Jack, Parmesan, cream cheese, etc.

Feel free to experiment with different combinations of vegetables, cheeses, and seasonings to create your own unique frittata creations. Here are a few suggestions:

Mediterranean: Use roasted red peppers, sun-dried tomatoes, feta cheese, and fresh herbs like basil and oregano.
Mexican: Add some diced tomato, black beans, corn, jalapeno, and shredded cheddar cheese for a spicy twist.
Italian: Incorporate ingredients like diced tomatoes, mozzarella cheese, fresh basil, and sliced olives.
Asian-Inspired: Use ingredients like thinly sliced bell peppers, snap or snow peas, mushrooms, and a drizzle of soy sauce.

Tips for Making the Perfect Frittata

Here are my tips for ensuring your frittata comes out perfect every time:

Use a nonstick pan. A non-stick skillet will make it easier to release the frittata from the pan and prevent it from sticking. I recommend using a cast iron skillet.
Cook vegetables first. Cooking vegetables first helps ensure that the vegetables are properly softened, enhances their flavor, and prevents them from releasing excess moisture which can make the frittata watery.
Add cheese at the right time. Add the cheese towards the end of the stovetop cooking or right before placing the frittata under the broiler. This approach prevents overcooking, promotes optimal melting and browning, preserves the cheese’s flavor, and improves the overall presentation.
Control the temperature. Start with medium to medium-low heat when cooking on the stovetop, so the eggs can set without burning on the bottom.
Don’t overcook. Cooking the frittata too long will cause your frittata to become dry. Remove it from the oven as soon as it is set and slightly golden on top.
Use oven mitts to handle the hot skillet. I have oven mitts that fit over the handles of my skillets just for this purpose. You can also use any oven mitt. I leave it on the handle after I place the pan on the counter, so I don’t accidentally grab the hot handle!

Serving Suggestions and Accompaniments for a Mushroom Spinach Frittata

Let the frittata cool in the pan for 2 to 3 minutes before cutting into wedges and placing on individual plates. I like to serve this delicious vegetable frittata with Homemade Drop Biscuits or toasted English muffins, fresh fruit, and turkey sausage. Serve tzatziki sauce on the side. When serving as a brunch or lunch dish, add a Tomato Salad, Corn and Prosciutto Salad, or mixed green salad with Dijon Vinaigrette.

In terms of optional garnishes, sprinkle the top with chopped fresh herbs or seeded and chopped cherry tomatoes.

FAQs about Making Frittatas

Can I make a frittata ahead of time?

Yes, frittatas can be made ahead, placed in an airtight container, and refrigerated. However, they are best when served fresh. Reheat covered in a 350-degree preheated oven or in the microwave.

Can I freeze a frittata?

Yes, frittatas can be frozen. Allow them to cool completely, wrap in plastic wrap or aluminum foil, and place in an airtight container. Thaw overnight in the refrigerator.

Can I make a frittata without an oven-proof pan?

Yes, you can cook the frittata on the stovetop until the edges are set, and then reduce the heat to low, cover, and continue cooking until the middle finishes cooking. It won’t be browned on the top, so I would garnish it with chopped fresh herbs and/or tomatoes.

Other Breakfast Recipes to Try

Healthy Vegetable Frittata with Spinach and Mushrooms

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Print Recipe

As a breakfast enthusiast, I’ve perfected the art of the frittata, and this veggie-packed version is my absolute favorite! My Delicious Healthy Vegetable Frittata is packed with vibrant flavors and can be made with a variety of fresh veggies, making it both healthy and satisfying. Plus, it’s quick and easy to prepare, making it a great recipe to have in your repertoire.

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 4 servings
Diet: Vegetarian

Ingredients

Olive oil cooking spray – can also use 1 tablespoon olive or other neutral oil
1/2 cup thinly sliced yellow onion
8 ounces fresh mushrooms (button or baby bella/cremini), stems removed and sliced
1 to 2 tablespoons chopped fresh herbs (chives, thyme, rosemary), to taste
2 cups packed baby spinach, tough or long stems removed
Kosher salt, to taste
Fresh ground black pepper, to taste
1 1/2 cups egg whites
1 large egg, beaten (optional – for color)
2 to 3 tablespoons crumbled goat cheese

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Instructions

Preheat the broiler with an oven rack 5 to 6 inches away from the heating element.
Heavily coat the bottom of a 9 or 10-inch cast iron skillet (or other oven-safe skillet) with olive oil spray and heat over medium heat. Add the onion and cook until starting to wilt.
Stir in the mushrooms and cook, stirring occasionally, until the mushrooms are cooked through and soft.
Reduce heat to medium-low and stir in the spinach, a handful at a time. Cook, stirring constantly, until the spinach wilts and the moisture is cooked off. Sprinkle with the chopped herbs; season with salt and pepper.
Whisk together the egg whites and egg; pour over top of vegetables in skillet. Cook until the egg is set on the bottom and starting to cook on the sides; they should still be slightly runny on top. Sprinkle with goat cheese. Place skillet under the broiler and cook until the egg is set and the frittata is lightly browned in places.
Remove from oven and let sit for 2 to 3 minutes. Season with ground pepper, cut into wedges and serve.

Author: From “Fresh Tastes” by Lee Clayton Roper
Category: healthy
Method: quick and easy
Cuisine: Italian

Nutrition

Serving Size: 1/4 of frittata
Calories: 130
Sugar: 2.7 g
Sodium: 404.9 mg
Fat: 4.8 g
Saturated Fat: 2.5 g
Carbohydrates: 5.4 g
Fiber: 1.4 g
Protein: 16.6 g
Cholesterol: 53 mg

The post Easy and Delicious Healthy Vegetable Frittata Recipe appeared first on A Well Seasoned Kitchen.

Parsley Parmesan Crostini

Lee Clayton Roper — Wed, 08 Mar 2023 19:33:47 +0000

Parsley Parmesan Crostini is a quick and easy appetizer or side dish that’s both elegant and delicious. Thin bread slices are slathered in a mixture of creamy butter, tangy Parmesan cheese, and fresh parsley, then baked to perfection, resulting in a crispy, mouth-watering treat that’s sure to impress your guests. Give Parsley Parmesan Crostini a try and elevate your next gathering with a touch of culinary elegance!

Why You’ll Love this Parsley Parmesan Crostini

There are many reasons why you’ll love this Parsley Parmesan Crostini recipe as much as I do:

Quick and easy to prepare. With just a few ingredients and 10 minutes in the oven, you can have a batch of tasty crostini ready to serve in less than 20 minutes.
Pretty on the plate. These crostini are aesthetically pleasing due to their beautiful and contrasting colors and textures. Bright green parsley adds a pop of color, while Parmesan cheese adds a subtle hint of white that complements the green parsley beautifully. Additionally, the golden brown edges of the crostini add a bit of crunch and frame the other ingredients.
Balanced flavors. Not only do these crostini look enticing, but they also offer a balanced blend of flavors that complement the other dishes on your menu without overpowering them.
Versatile. You can customize these crostini to your taste or to better match the dish you’re serving them with. For example, if you’re serving them with a very cheesy dip, you can omit the Parmesan cheese and add a bit of garlic powder for extra flavor.
Variety of uses. These crostini pair perfectly with your favorite dip, spread or cheese platter, and are also delicious alongside a bowl of soup. Alternatively, you can add a variety of toppings to the crostini. Try adding chopped fresh tomatoes, olives, or roasted mushrooms for an extra burst of flavor. The possibilities for variation are endless, and you can experiment with different toppings or sides to find your favorite combination.

What is Crostini?

By definition, crostini are small slices of toasted bread, usually served with a topping. Crostini are usually made from a baguette or other long, thin loaf of bread.

Crostini vs Bruschetta

Both crostini and bruschetta are toasted bread slices. Crostini are smaller and often made with more dense bread. Traditionally, bruschetta are bread slices rubbed with garlic, brushed with olive oil, seasoned with salt, and grilled.

Parsley Parmesan Crostini Bread Ingredients

This recipe was adapted from the famous Nordstrom’s Parmesan Garlic Crostini (there are many, many online posts with the original recipe – too many to link to here). I’ve omitted the garlic and modified the ingredient proportions a bit. For my version, you only need 4 ingredients to make these mouth-watering crostini (details, including quantities, are provided in the recipe card below):

Demi-baguette (around 11 to 12 inches in length), preferably Ciabatta bread (also called a Boulart)
Butter
Parmesan cheese
Fresh flat-leaf (Italian) parsley

Toasted Crostini Variations

The possibilities for variation are numerous, and you can experiment with different ingredients to find your perfect combination. Here are a few ideas:

Add back in the garlic – granules or powder, for a pop of extra flavor.
To pair with Italian cheeses, substitute basil for the chopped parsley and add garlic powder.
To pair with a Mexican dip, use cilantro instead of parsley and Monterey Jack cheese instead of Parmesan.

Quick Tip

To quickly soften butter and bring to room temperature (without melting), microwave on 30% power for 15 to 20 seconds. If not quite soft, microwave for an additional 10 seconds on 30% power.

How to make Crostini with Parsley and Parmesan

Here’s all you have to do to create these little bites of heaven:

Preheat oven to 375 degrees.
Mix topping ingredients.
In a small mixing bowl, use a fork to mash together the butter, cheese, and parsley until well combined. Set aside.
Slice bread.
Carefully cut the demi-baguette into thin (1/4-inch) slices. You should get around 30 to 35 slices.
Assemble crostini; bake.
Spread a thin layer of the butter mixture on one side of each bread slice. Arrange slices, buttered side up, in a half-sheet pan and bake until bubbly and the edges are golden brown, around 10 minutes.
Remove from oven; cool.
Remove from oven. If you want them to be crispy (more like a cracker), place the crostini on a double layer of paper towel to cool.

How to serve Crostini

These crostini pair perfectly with your favorite dip, spread or cheese platter, and are also delicious alongside a bowl of soup. Here are some serving suggestions:

To serve with a dip or spread, arrange crostini on a large platter, surrounding a bowl of the dip or spread. Here are some suggested pairings with these crostini:
– Mushroom Pâté
– 4-Ingredient Hot Crab Dip
– Feta Mousse (omitting the Parmesan cheese in the crostini)
– Artichoke, Jalapeno and Cheese Dip
– Cannellini Bean Dip
– Zesty Pimiento Cheese Spread (omitting the Parmesan cheese in the crostini)
To serve with a cheese platter or alongside soup, place crostini in a small basket lined with a napkin (like my photos).
Alternatively, you can add toppings to the crostini (see next section). Place crostini on a large platter and spoon toppings onto each slice; or, place the toppings in bowls on a large platter and surround them with the crostini.

Favorite Homemade Crostini Toppings

Crostini are incredibly versatile and are the perfect vehicle for an endless number of toppings. Here are a few you can easily throw together and serve with this crostini recipe:

Chopped fresh tomato, garlic and basil – toss with good quality olive oil, salt and pepper
Chopped fresh cremini (baby bella) mushrooms, garlic, green onions and thyme – sauté in olive oil, season with salt and cayenne pepper
Marinated artichoke hearts (roasted if you can find them), chopped shallots and sliced brie – drain artichoke hearts, place in small food processor with shallots and process into small chunks; spoon onto crostini and top with sliced brie
Honey truffle goat cheese – spread on crostini, top with tomato or mushroom mixture described above

Are crostini served hot or cold?

The ideal temperature for serving crostini will depend on the flavor profile of any toppings and/or what the crostini are being served with. For these Parsley Parmesan Crostini, I recommend serving them cold. The butter and cheese mixture will firm up as it cools, making the crostini easier to handle and less messy to eat.

Toasted Crostini Storage

Store these crostini in an airtight container, in the refrigerator. I recommend eating within 2 days, but they will last up to 5 days.

Crostini Bread FAQs

What bread is crostini made from?

The bread typically used for crostini is a longer, narrower loaf such as a baguette. The bread is usually denser in texture, but I prefer to use Ciabatta baguettes as they are more flavorful.

Is crostini French or Italian?

Crostini is definitely Italian! The term “crostini” comes from the Italian word “crostino,” which means “little crust” or “little toast.”

Is crostini supposed to be hard?

Crostini should be crispy, but not hard.

Why are my crostini so hard?

Crostini can become hard if overcooked. For this recipe, make sure to take them out of the oven just when the edges begin to turn golden brown.

Can you soften crostini?

If you prefer softer crostini, then slice the bread thicker, around 1/2 to 3/4-inch slices. And, don’t place on paper towel when cooling.

Similar Appetizer Recipes to Try

Parsley Parmesan Crostini

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Parsley Parmesan Crostini is a quick and easy appetizer or side dish that’s both elegant and delicious. This recipe features thin bread slices slathered in a mixture of creamy butter, tangy Parmesan cheese, and fresh parsley. The crostini are then baked to perfection, resulting in a crispy, mouth-watering treat that’s sure to impress your guests.

Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 minutes
Yield: 30 to 35, from a mini-baguette

Ingredients

4 tablespoons salted butter, softened – see Note
1/4 cup grated Parmesan cheese
2 heaping teaspoons chopped fresh flat-leaf (Italian) parsley
1 demi-baguette (around 11 to 12 inches in length), preferably Ciabatta bread (also called a Boulart)

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Instructions

Preheat oven to 375 degrees.
In a small mixing bowl, use a fork to mash together the butter, cheese, and parsley until well combined. Set aside.
Carefully cut the demi-baguette into thin (1/4-inch) slices. You should get around 30 to 35 slices.
Spread a thin layer of the butter mixture on one side of each bread slice. Arrange slices, buttered side up, in a half-sheet pan and bake until bubbly and the edges are golden brown, around 10 minutes.
Remove from oven. If you want them to be crispy (more like a cracker), place the crostini on a double layer of paper towel to cool.

Notes

Make ahead: crostini can be prepared and baked earlier in the day, covered and stored at room temperature.

Note on butter: if using unsalted butter, add a few pinches of kosher salt.

Author: Lee Clayton Roper
Category: quick and easy, side dishes, appetizers
Method: Bake
Cuisine: Italian

Nutrition

Serving Size: 1 crostini
Calories: 35
Sugar: 0.2 g
Sodium: 64.4 mg
Fat: 1.8 g
Saturated Fat: 1.1 g
Carbohydrates: 3.5 g
Fiber: 0.2 g
Protein: 1 g
Cholesterol: 4.6 mg

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Turkey Stuffed Shells with Cream Cheese

Lee Clayton Roper — Tue, 31 May 2022 18:44:00 +0000

Turkey Stuffed Pasta Shells are an easy to prepare, colorful and fresh main dish that is perfect for both everyday and entertaining.

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!

How to Make Ground Turkey Stuffed Shells

Here are the easy step by step instructions to make these satisfying shells:

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

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

Can I freeze stuffed shells with cream cheese?

Yes, you can freeze this pasta dish after baking. Wrap well, refrigerate and then, when chilled, freeze for up to 1month. Thaw overnight in the refrigerator, bring to room temperature, and reheat in a 325-degree oven.

What is the difference between manicotti and stuffed shells?

Both manicotti and jumbo shells are designed to be stuffed. The difference is in their shape; Manicotti is long tubes, while shells are shaped like conch shells.

Why do stuffed shells get watery?

These stuffed shells won’t get watery as long as you drain the precooked shells well. For other stuffed shell recipes calling for ricotta or cottage cheese, make sure to drain those ingredients well, too – they both contain liquid that can make your finished dish watery.

Can I use manicotti instead of shells?

Yes you can substitute manicotti for jumbo shells in this recipe – but I find manicotti trickier to stuff without tearing the pasta.

What are the largest pasta shells?

Pasta shells (or Conchiglie in Italian) come in three sizes – mini, medium and large (or jumbo). Large shells are the most commonly used for stuffing, the medium and mini shells in soups or pasta salads.

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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

Preheat oven to 350 degrees. Spray an 8-inch (or 7- by 11-inch) baking dish with nonstick cooking spray.
Cook pasta according to package directions; drain and set aside (to cool and dry out).
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.
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.
Spread around 1/2 cup marinara sauce in the bottom of the prepared dish.
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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White Bean Bruschetta Recipe – and what to serve with them

Lee Clayton Roper — Tue, 31 May 2022 18:38:00 +0000

Cannellini (or White) Bean Bruschetta are earthy, flavorful, easy to prepare and beautiful on the plate – in other words, the perfect appetizer to serve at your next party! Slices of toasted or grilled bread are spread with a rustic purée of cannellini beans, fresh garlic, lemon juice and olive oil, then topped with chopped toasted walnuts and a drizzle of truffle oil. So easy, so impressive, so delicious.

White Bean Bruschetta Recipe

Cannellini are my favorite type of white bean to cook with. Their nutty, earthy flavor adds subtle depth to most dishes. I was first exposed to the numerous ways in which they can be added to various recipes while traveling in Italy. The options are endless – in soups, stews, salads, dips, spreads and purées to name a few.

So, one evening when I was looking for a creative vegetarian appetizer, I started thinking about doing something with cannellini beans – and bruschetta came to mind. A few years earlier, I was served something similar as part of a farmhouse dinner in the Umbrian region of Italy. The memory of that simple yet satisfying dish stayed with me.

After experimenting with different ingredients and methods, I decided the best approach for my bruschetta was a garlic and lemon-flavored white bean purée spread on toasted ciabatta bread, topped with toasted walnuts and a drizzle of truffle oil. It’s now one of my favorite appetizers!

What Qualifies as Bruschetta?

Bruschetta is a classic Italian appetizer consisting of grilled rustic bread topped with a vibrant medley of fresh ingredients. It’s a simple yet delicious appetizer or starter that’s perfect for any occasion.

There are actually two types of toasted bread in Italian cuisine – bruschetta and crostini. While very similar, there are differences – in the type of bread used and the cooking method:

Bruschetta is typically made with thick slices of bread that are cut from a larger rustic loaf, like ciabatta or a sourdough. In addition, for bruschetta the bread is either grilled or broiled. Many times the grilled bread is rubbed with a garlic clove.
Crostini, on the other hand, are usually prepared with bread sliced from a smaller loaf, similar to a french baguette. And, for crostini, the bread is toasted not grilled or broiled.

Cannellini Bruschetta Ingredients

Here’s more detail on what you’ll need to create this delectable appetizer:

Ciabatta is the best bread to use; it’s a rustic bread that’s sturdy enough to support the toppings. (You can substitute toasted baguette slices, but technically that would make it crostini, not bruschetta.) Whatever kind of bread you use, make sure its good quality for the best flavor..
You’ll need extra virgin olive oil, to brush the bread before grilling.
Cannellini or white beans – canned works just fine.
Toasted walnuts complement the nutty flavor of the beans, the truffle oil brings out their earthiness.
Fresh garlic adds a bit of bite, and the lemon brightens it all up.
Kosher or sea salt and ground black pepper augment all the lovely flavors.
Lastly, a garnish of chopped parsley or fresh basil adds color and a touch of herby flavor.

The good news is that you should be able to find all these ingredients at your local grocery store.

How to Make Cannellini Bean Bruschetta

I serve this appetizer often because it’s so easy to prepare, and I typically have all the ingredients on hand. Here are the steps:

Prep grill/oven.
Preheat the broiler or grill to high.
Grill/broil bread.
Brush bread slices with extra virgin olive oil, using around 3 tablespoons. Place, oiled side down on grill or on a cookie sheet 3 to 4 inches from the broiler. Cook 4 to 5 minutes or until toasted and light golden brown. Remove from grill/oven; turn pieces from grill over so oiled side is up. Set on a large cookie sheet. Cut into smaller (1 to 2-inch) pieces if desired.
Prepare purée.
In a food processor, mix together beans, lemon juice, garlic and remaining 1 tablespoon olive oil and purée until creamy and smooth. Season to taste with kosher salt and ground black pepper.
Assemble bruschetta.
Spread purée on toast pieces and sprinkle walnuts on top. Drizzle with truffle oil and garnish with chopped parsley.

What to Serve with Bruschetta

White bean bruschetta is a delicious and versatile starter that can be enjoyed on its own or as part of a larger appetizer spread. Here are a few ideas for what to serve with it:

Antipasto platter. An antipasto platter is a great way to add a variety of complementary flavors and textures to your appetizer table. Some classic antipasto ingredients include olives, cured meats, cheeses, and marinated vegetables.
Charcuterie board. A charcuterie board is another great option for serving alongside white bean bruschetta. Charcuterie boards typically include cured meats, cheeses, crackers, and fruit.
Fresh tomatoes and goat cheese bruschetta. Chopped roma tomatoes on grilled ciabatta bread is a classic bruschetta in Italy, and the ripe tomatoes’ sweet flavor pairs perfectly with tangy goat cheese. Try using a flavored goat cheese (like herb or truffle-honey), and add some toasted pine nuts and chopped fresh herbs to the juicy tomatoes. A drizzle of aged balsamic vinegar on top of the tomato mixture is the perfect finish. (Note: if tomatoes aren’t in season, use grape or cherry tomatoes as they will have more flavor.)
Different bruschetta toppings. In addition to white beans and tomatoes, there are endless possibilities when it comes to other toppings for bruschetta. Some ideas include roasted vegetables seasoned with red wine vinegar (try a sprinkle of Parmesan cheese on top); pesto and cream cheese; hummus with toasted nuts, kalamata olives, and red onion; and tapenade. Choose two or three, and create a “bruschetta board”!
Flavored bread. Garlic bread is a classic pairing for bruschetta. It adds a savory and garlicky flavor and pairs with virtually all the various toppings. Simpy rub the hot grilled bread with a garlic clove.

White Bean Bruschetta FAQs

Can I substitute another white bean for Cannellini beans in this recipe?

Yes you can. Great Northern Beans would be the closest in flavor and texture to Cannellini.

How to Store Bruschetta with Cannellini Beans

If making ahead, store the cannellini bean purée and toasts separately. Place the purée in an airtight container in the refrigerator; store the toasts in a ziptop baggie at room temperature. Both will keep for 3 days.

Can you freeze bean bruschetta?

You can freeze the cannellini bean purée and grilled/broiled bread slices separately. Place each in a separate airtight container. They will last up to 2 months in the freezer. Bring to room temperature before assembling.

[Note: this post is an update to one I shared in August 2010.]

Cannellini Bean Bruschetta

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Slices of grilled ciabatta bread are spread with a rustic purée of cannellini beans, garlic, lemon juice and olive oil, then topped with chopped toasted walnuts and a drizzle of truffle oil.

Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 minutes
Yield: Makes around 45 (1- to 2-inch) pieces
Diet: Vegetarian

Ingredients

1/2 loaf sliced Ciabatta (or other Italian) bread
1/4 cup extra virgin olive oil, divided
1 can (15 ounce) cannellini (white) beans, drained and rinsed
2 teaspoons fresh lemon juice
1 teaspoon chopped garlic
Kosher or sea salt, to taste
Fresh ground black pepper, to taste
1/2 cup coarsely chopped walnuts, toasted
2 tablespoons white truffle oil (or more to taste)
Chopped flat leaf parsley or fresh basil, for garnish

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Instructions

Preheat the broiler or grill to high.
Brush bread slices with olive oil, using around 3 tablespoons. Place, oiled side down on grill or on a cookie sheet around 4 inches from broiler. Cook 4 to 5 minutes or until toasted and light golden brown. Remove from oven; turn pieces from grill over so oiled side is up. Set on a large cookie sheet.
In a food processor, mix together the beans, lemon juice, garlic and remaining 1 tablespoon olive oil and purée until creamy and smooth. Season to taste with salt and pepper.
Spread purée on toast pieces and sprinkle walnuts on the top. Drizzle with truffle oil and garnish with chopped parsley. Move from baking sheet to a pretty platter and serve.

Notes

Make ahead: Bean purée can be made up to 1 day ahead, covered and stored in the refrigerator. Bring to room temperature before using. Bread can be toasted earlier in the day and stored in a Ziploc baggie, at room temperature.

Author: Lee Clayton Roper
Category: two-bite appetizer, make ahead
Method: toast
Cuisine: Italian

The post White Bean Bruschetta Recipe – and what to serve with them appeared first on A Well Seasoned Kitchen.

Prosciutto Appetizers with Mozzarella and Basil

Lee Clayton Roper — Sat, 26 Mar 2022 23:32:00 +0000

Prosciutto Wrapped Mozzarella Sticks are a quick, easy, 3-ingredient appetizer that everyone loves!

One evening when Robert and I were at our mountain home, we had an impromptu cocktail gathering with a few friends. I quickly went to my kitchen in search of something to serve, and pulled out some prosciutto and cheese to put together a simple charcuterie platter.

Prosciutto and Mozzarella – A Simple 3-Ingredient Appetizer

Then I remembered those prosciutto or salami-wrapped cheese sticks they sell in our grocery store and realized I had all the right ingredients to make my own version! What’s more, one of my cheeses was smoked Mozzarella, which is a great match with prosciutto.

Even though everything was coming together well for such short notice, I thought they needed a little something more and glanced around my kitchen for another fun ingredient to add. That’s when the fresh basil caught my eye! Earlier that day, I had made my Lemon-Basil Vinaigrette dressing so I had fresh basil sitting on the kitchen counter. I stuck a basil leaf into the prosciutto rolls and voilà! The resulting flavor combination was exactly what I was looking for. A bit smoky from the cheese, a bit sweet from the basil and a bit salty from the prosciutto.

How to make Prosciutto Wrapped Cheese

This easy and colorful appetizer takes just minutes to prepare; here are the easy steps:

Prepare Mozzarella sticks.
Cut Mozzarella cheese into 3 to 4-inch long matchstick pieces, around 1/2-inch thick. Set aside.
Prepare prosciutto.
Lay one piece of prosciutto on a cutting board. Using a sharp knife, cut into a rectangle, and trim fat off the edges.
Add basil, then cheese.
Place a large basil leaf (or 2 if small) parallel to one short side of the prosciutto, leaving around 1/2-inch border. Place a cheese stick on top of the basil.
Roll.
Tightly roll prosciutto around cheese and basil.
Repeat and serve.
Repeat with remaining prosciutto, cheese and basil. Place sticks on a platter and serve!

How to plate and serve Prosciutto Wrapped Mozzarella

I like to arrange these Mozzarella sticks in a row on a rectangular plate. Then you can put them out on your table or pass them with cocktail napkins – after all, they’re finger food!

Prosciutto and Cheese FAQs

How long does prosciutto wrapped mozzarella last?

These cheese sticks can be covered or wrapped and refrigerated for up to 2 days.

Should prosciutto and mozzarella sticks be served cold or hot?

I tend to serve these sticks at room temperature, but you could also put them on a cookie sheet in a 300 degree oven for around 10 minutes and serve them warm. Don’t heat them for too long – the prosciutto can get greasy and the cheese melty and drippy, which will make them harder to eat.

Can a different type of cheese be substituted for the mozzarella?

Definitely. You can use smoked mozzarella or another semi-soft cheese, including fontina, gouda, havarti, Monterey jack or muenster.

What goes best with Prosciutto Appetizers

Serve these little bites of deliciousness on a cheese board with a mixture of:

other cured meats,
soft cheese (brie, camembert),
hard cheese (Cheddar, Manchego),
crackers,
baguette slices,
toasted nuts (any kind), and
fresh fruit (grapes, berries, sliced apples).

Prosciutto Wrapped Mozzarella Appetizers

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Prosciutto Wrapped Mozzarella Sticks are a quick and easy, 3-ingredient appetizer that can be prepared ahead of time.

Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 12 sticks
Diet: Gluten Free

Ingredients

8 ounces smoked Mozzarella cheese (brick style)

6 ounces thinly sliced prosciutto

1 small packet (around 3/4 ounce) fresh basil

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Instructions

Cut Mozzarella cheese into 3 to 4-inch long matchstick pieces, around 1/2-inch thick. Set aside.
Lay one piece of prosciutto on a cutting board. Using a sharp knife, cut into a rectangle, and trim fat off the edges.
Place a large basil leaf (or 2 if small) parallel to one short side of the prosciutto, leaving around 1/2-inch border. Place a cheese stick on top of the basil.
Tightly roll prosciutto around cheese and basil.
Repeat with remaining prosciutto, cheese and basil.
Place sticks on a platter and serve!

Notes

Make ahead: Can be made up to 2 days ahead, covered and refrigerated.

Author: Lee Clayton Roper
Category: quick and easy appetizers, gluten free, easy entertaining, make ahead
Method: No bake
Cuisine: Mediterranean

The post Prosciutto Appetizers with Mozzarella and Basil appeared first on A Well Seasoned Kitchen.

Easy White Fish Piccata with Artichokes

Lee Clayton Roper — Sat, 26 Mar 2022 22:19:00 +0000

Delicious, light and healthy, Easy Fish Piccata with Artichokes is quick enough for every day, elegant enough for entertaining. Mild fish filets (think cod or halibut) are sautéed until golden brown, then served with a piccata-inspired sauce. To the standard piccata sauce base of lemon, butter and capers, I add chopped shallots, green onion, white wine, chicken broth and marinated artichoke hearts. The resulting dish is fresh, light, piquant and pretty on the plate!

White Fish Piccata

I love chicken piccata – a classic Italian dish of sautéed chicken breasts with a super yummy lemon, butter and caper sauce. Lemon-butter sauce is the perfect pairing for almost any fish – as you can see in my mom’s amazing recipe for Roasted Salmon Steaks. So, the other night when I was hungry for fish, I decided to create a Fish Piccata recipe. Trying to eat healthier these days, I set out to lighten up the sauce a bit as well.

Fish Piccata Recipe Ingredients

Here’s what you’ll need to make my lightened up version of a Piccata sauce that pairs perfectly with a mild, white fish:

Cod fillets, skin removed – can use other mild, white fish fillets, including halibut, sea bass, or snapper.
Unbleached all-purpose flour – for dredging the fish before sautéing, which creates a crispy outer crust and seals in moisture.
Kosher salt
Fresh ground pepper
Organic, neutral, high smoke point oil (canola, avocado, or vegetable all work) – sautéing the fish in oil instead of butter helps to lighten the dish.
Extra-virgin olive oil – swapping out part of the butter for olive oil in the sauce further lightens the dish.
Butter – a standard ingredient in a Piccata sauce. Can use salted or unsalted butter.
Shallots – add a subtle sweetness and slight garlicy flavor to the sauce without overpowering the other ingredients.
Green onion – contribute a slightly pungent note that complements the tangy brightness of the lemon and capers.
Dry white wine – an ingredient often used in Piccata sauce. I like to use an unoaked chardonnay, a pinot grigio, or a sauvignon blanc.
Chicken broth (can also use fish broth) – another ingredient used in Piccata sauce.
Fresh lemon – another standard ingredient in Piccata.
Capers – another standard ingredient in Piccata.
Marinated artichoke hearts – introduce a layer of tanginess and texture, pairing perfectly with the lemon-butter sauce
Fresh lemon slices or wedges – for garnish

Best Type of Fresh Fish for Fish Piccata

I like to make this Fish Piccata with cod, but you could also use halibut, sea bass, or snapper.

Can frozen fish be used to make this Fish Piccata recipe?

Yes you can use frozen fish. Thaw it in the refrigerator, then rinse under cold water and dry on paper towel.

How to Make Fish Piccata

This fish dish is amazingly quick and easy to prepare. Here are the steps for cooking the fish; the directions for the Piccata sauce are in the next section.

Coat fish with flour.
Place flour in a shallow baking dish or plate; stir in salt and pepper. Dredge each fillet in the flour, shaking off excess.
Heat cooking oil.
In a large sauté pan or large skillet, heat 2 tablespoons of the canola oil over medium-high heat until hot (but not smoking – see Tip in recipe card), about 2 minutes.
Sauté fish.
Place 3 fillets in skillet. Sauté, without moving, until golden brown, around 3 to 3 1/2 minutes. Turn fillets over and continue cooking for around 1 to 2 minutes or just until cooked through. Remove from pan and set aside. Repeat process with remaining 2 tablespoons of canola oil and 3 fillets.
Make sauce.
Keep reading . . .

How to Make Piccata Sauce for Fish

Here are the super easy steps to making the flavorful sauce:

Heat butter and oil.
Return the pan (in which you cooked the fish) to medium-high heat and add 1 tablespoon olive oil and 1 tablespoon of butter; stir until butter melts.
Sauté shallots.
Once the butter melts, add chopped shallots and sauté for around 30 seconds, stirring.
Add wine.
Stir in white wine, scraping up any browned bits on the bottom of the pan. Bring to a medium boil and cook until the liquid is reduced by half, around 3 minutes.
Add chicken or fish broth.
Stir in broth, fresh lemon juice and capers. Bring to a slow boil and cook for another minute.
Add more butter.
Reduce heat to medium and whisk in the remaining 2 tablespoons of butter. Cook, stirring occasionally, until the pan sauce thickens slightly, about 3 to 5 minutes.
Add onion, artichokes and cooked fish.
Stir in the chopped green onion and artichoke hearts. Nestle cooked fillets in the sauce (golden brown side up) and cook just until the fish is warmed through, about 2 minutes.

Variations and Substitutions

While this fish piccata recipe is delicious as is, you can modify it to suit your tastes. Here are a few ideas:

Amp up the lemon flavor by stirring some lemon zest into the sauce.
Substitute white wine vinegar for the white wine.
Substitute sliced green olives for the capers, for a milder salty, briny flavor.
Add fresh parsley as a garnish, either small stems around the plate or chopped.

Storing and Reheating Artichoke Fish Piccata

By its nature, this is a quick and easy recipe, which means it’s designed to be prepared just before serving. Store leftovers in in an airtight container in the refrigerator. They should last around 3 days. Place in a skillet over low heat to rewarm before serving. Watch carefully so you don’t over cook the fish.

What to Serve With This Cod Piccata Recipe

Here are a few suggestions of what to serve with this fish:

Quinoa and Brown Rice mixture and Tomato Salad
Place atop of bed of cooked angel hair pasta
Steamed New Potatoes
Celery Root Purée
Roasted Asparagus
Sautéed Asparagus
Spring greens tossed with halved cherry tomatoes, chopped red onion, and our Dijon Mustard Vinaigrette

More Quick & Easy Dinner Recipes

Baked Shrimp Recipe with Breadcrumb Topping

Easy Lemon Chicken Piccata with Mushrooms

Easy Beef and Broccoli Stir-Fry with Rice Noodles

Easy Baked Pistachio Crusted Fish Recipe

Artichoke Fish Piccata

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Print Recipe

Delicious, light and healthy, Easy Fish Piccata with Artichokes is quick enough for every day, elegant enough for entertaining. Mild fish filets (think cod or halibut) are sautéed, then served with a piccata-inspired sauce. To the standard piccata sauce base of lemon, butter and capers, I add chopped shallots, green onion, white wine, chicken broth and marinated artichoke hearts. The resulting dish is fresh, light, piquant and pretty on the plate!

Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 35 minutes
Yield: 6 servings
Diet: Low Calorie

Ingredients

1/3 cup unbleached all-purpose flour
Kosher salt, to taste
Fresh ground pepper, to taste
6 (4 to 6-ounce) cod fillets, skin removed – can also use halibut or snapper
1/4 cup organic neutral, high smoke point oil (canola, avocado or vegetable), divided use
1 tablespoon extra-virgin olive oil
3 tablespoons butter, divided use
2 tablespoons chopped shallots
1 cup dry white wine
1/2 cup chicken broth (can also use fish broth)
Juice of 1 lemon
2 tablespoons capers, drained
2 tablespoons chopped green onion (white, light green and some of the dark green portion)
1 jar (6-ounce) marinated artichoke hearts, drained
Fresh lemon slices or wedges, for garnish

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Instructions

Place flour in a shallow baking dish or plate; stir in salt and pepper. Dredge each filet in the flour mixture, shaking off excess.
In a large skillet, heat 2 tablespoons of the neutral oil over medium-high heat until hot (but not smoking – see Tip below), about 2 minutes. Place 3 fillets in skillet. Sauté, without moving, until golden brown, around 3 to 3 1/2 minutes per side. Remove from pan and set aside. Repeat process with remaining 2 tablespoons of neutral oil and 3 fillets.
Return the pan to medium-high heat and add 1 tablespoon olive oil and 1 tablespoon of butter. Once the butter melts, add chopped shallots and sauté for around 30 seconds.
Stir in white wine, scraping up any browned bits on the bottom of the pan. Bring to a medium boil and cook until the liquid is reduced by half, around 3 minutes.
Stir in the broth, lemon juice and capers. Bring to a slow boil and cook for another minute. Reduce heat to medium and whisk in the remaining 2 tablespoons of butter. Cook, stirring occasionally, until the pan sauce thickens slightly, about 3 to 5 minutes.
Stir in the chopped green onion and artichoke hearts. Return the fish fillets to the pan (with the sauce) and cook just until the fish is warmed through, about 2 minutes.
Serve immediately, placing fillets on individual dinner plates (or one large serving platter) and spooning sauce over the top.
Garnish with lemon wedges or slices, if desired.

Notes

Gluten free: use gluten-free flour and gluten-free chicken broth.
Tip on checking temperature of heated oil: place the flat end of a wooden spoon handle in the oil, in the middle of the skillet, touching the bottom of the pan. When bubbles start to form around the handle, the oil is ready!

Author: Lee Clayton Roper
Category: main dish, fish, healthy, gluten free
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size:
Calories: 220
Sugar: 1.6 g
Sodium: 107.7 mg
Fat: 17.6 g
Saturated Fat: 4.7 g
Carbohydrates: 11.6 g
Fiber: 1.7 g
Protein: 5.4 g
Cholesterol: 24 mg

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Basil Spinach Pesto Recipe

Lee Clayton Roper — Fri, 25 Mar 2022 11:47:00 +0000

Spinach Basil Pesto is a fresh, vibrant, bold sauce that tastes nutty, slightly herb-y, and slightly grassy. This versatile sauce is not only packed with nutrients but also incredibly easy to make. Adapted from the wonderful author and Syndicated Columnist Diane Rossen Worthingon’s recipe in her cookbook “A Taste of Summer” it’s one of my all-time favorite sauces. Why? Because adding spinach to traditional basil pesto gives it a milder flavor, smoother texture, and more vibrant green color.

Spinach Basil Pesto – My All-Time Favorite!

I have loved the bright, herby, rich Italian sauce called pesto for many years. I particularly love this pesto recipe because the baby spinach gives it a vibrant green color and a slightly milder flavor. And, not only is it delicious, it’s super versatile and can be used in many ways. A great way to prepare a quick and easy dinner is to simply toss it with cooked angel hair pasta (with a bit of pasta water added) and top with grated Parmesan cheese. Plus, it’s fresh flavors are also a wonderful addition to a pizza, or on crostini with goat cheese and cherry tomatoes.

What is Pesto?

Pesto is a traditional Italian sauce originating from the Liguria region. The classic version is made with fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil. The ingredients are blended together to create a vibrant green sauce with a rich, herbaceous flavor.

Spinach and Basil Pesto Ingredients

You only need 8 simple ingredients to make this impressive basil spinach pesto recipe, all of which should be available at your local grocery store (quantities are provided in the recipe card below):

Fresh garlic cloves
Fresh basil
Fresh baby spinach
Italian parsley
Pine nuts
Extra virgin olive oil
Parmesan cheese
Kosher salt

Variations and Substitutions

While this easy spinach pesto recipe is delicious as is, here are a few ways to modify to suit your tastes:

Use shallots instead of raw garlic.
Substitute walnuts for the pine nuts.
Use Pecorino Romano cheese in place of the Parmesan cheese.
For a bit of tang, add some lemon zest.

How to Make Pesto with Spinach and Basil

Here’s all you need to do to make this luscious vegan pesto sauce:

Toast nuts.
If not toasted already, toast the pine nuts in a 350 degree oven. Set aside to cool.
Process garlic.
In a food processor, process the garlic cloves until pureed.
Add basil, spinach, parsley and nuts.
Add the basil, spinach, parsley and pine nuts and process until finely chopped.
Add oil.
With the motor running, slowing add the olive oil in a fine stream and process until the oil is absorbed.
Add cheese.
Add the cheese; process until incorporated. Season to taste with salt and pepper.

How to serve Spinach Pesto

There are many, many ways to use this Spinach Basil Pesto recipe – on pasta and pizza, in sauces – even in appetizers. Just remember that pesto has a strong flavor, so don’t overdue it when using. Here are a few of my favorite ways to use this pesto sauce:

How to store this Spinach Pesto Recipe

Pesto should be stored in an airtight container the refrigerator. It’s best to use homemade pesto within 4 to 5 days of preparation. It can also be frozen for up to 2 months – any longer and it will start to lose its flavor.

Basil and Spinach Pesto FAQs

Why is my spinach pesto bitter?

There are a few reasons why your spinach pesto is bitter, the most likely being over processing. Over processed basil will become bitter, as will over processed olive oil. To fix, add a bit more salt or a squeeze of lemon juice.

What does spinach pesto taste like?

Spinach Basil Pesto is a fresh, bright, bold sauce that’s a bit nutty, a bit herb-y, a bit grassy.

Can I use the basil stems in pesto?

Yes, you can use basil stems in this pesto, but I wouldn’t use the spinach stems – they can be bitter.

How long does homemade pesto last?

Refrigerated homemade pesto should be eaten within 4 to 5 days. It will last up to 2 months in the freezer.

More Favorite Pesto Recipes

Spinach Basil Pesto Recipe

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Print Recipe

This Basil Spinach Pesto Recipe is my all time favorite pesto. It’s adapted from the wonderful author and syndicated columnist Diane Rossen Worthington’s recipe in her cookbook, A Taste of Summer. In addition to being bright, bold and full of flavor, this sauce is also super versatile – serve it on pasta, pizza, with our Smoked Salmon Chopped Salad, or as a flavor enhancer in appetizers.

Prep Time: 5 mins
Total Time: 5 minutes
Yield: Makes 1 cup
Diet: Gluten Free

Ingredients

2 medium to large garlic cloves
1 1/4 cups packed fresh basil leaves (around 1.5 to 2 ounces)
1 cup packed fresh baby spinach leaves
1/4 cup Italian parsley leaves
3 tablespoons toasted pine nuts
1/2 cup extra virgin olive oil
1/2 cup grated Parmesan cheese

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Instructions

In a food processor, process the garlic cloves until pureed.
Add the basil, spinach, parsley and pine nuts and process until finely chopped.
With the motor running, slowing add the olive oil in a fine stream and process until the oil is absorbed.
Add the cheese; process until incorporated. Season to taste with salt and pepper.

Notes

Make ahead: pesto can be stored for a few weeks, covered, in the refrigerator. Bring to room temperature before using.

Author: Lee Clayton Roper
Category: sauces
Method: Food Processor or Blender
Cuisine: Iitalian

The post Basil Spinach Pesto Recipe appeared first on A Well Seasoned Kitchen.

Grilled Tuna Steak Recipe

Lee Clayton Roper — Sun, 06 Mar 2022 19:27:00 +0000

This quick and easy Grilled Tuna Recipe with Puttanesca Sauce is the bomb. Fresh Grilled Tuna Steak is topped with an umami-rich tomato mixture – that’s a bit salty and slightly sweet, while still tangy. And, it’s definitely got a Mediterranean vibe going on – with the addition of capers, olives and anchovy paste. The best part – in less than 20 minutes you can have a guaranteed crowd-pleasing dinner on the table!

(Photo by Laurie Smith for my cookbook “A Well-Seasoned Kitchen®)

Grilled Tuna Steak

With this grilled tuna recipe, you can have a delicious and colorful dish on the table in minutes. Tuna steaks are relatively easy to grill, given that they are dense and don’t tend to flake or fall apart when cooked.

Quick Tip

Oil your grill rack when the grill is hot, just prior to putting on the steaks. Check out my tuna grilling tips that I shared on Denver’s CW affiliate, KWGN Morning News.

Tuna Puttanesca

The flavor of the tuna blends perfectly with our intensely-flavored Puttanesca sauce of tomatoes, olives, capers, garlic, lemon juice, anchovy paste and oregano. Salty, sweet while still tangy, and a bit spicy, this sauce is quick and easy to prepare – and looks beautiful on the plate. Enjoy!

Grilled Tuna Recipe Ingredients

Puttanesca is a robust Italian sauce that is a salty, tangy and a bit sweet and spicy. Our sauce calls for 8 ingredients, and chances are most of them are in your pantry:

Fresh tomatoes – Roma (Italian) tomatoes work well in this recipe
Olives – black or green
Capers
Garlic
Lemon juice
Anchovy paste
Red pepper flakes
Dried oregano (or fresh oregano leaves)
Tuna steaks

How To Make Grilled Tuna Steak and Puttanesca Sauce

You are going to be amazed at how quick and easy this grilled tuna is to prepare – in less than 20 minutes from beginning to end! Here are the steps:

Prep grill.
Preheat grill to medium-high.
Make Puttanesca sauce.
In a medium bowl, stir together tomatoes, olives, capers, garlic, lemon juice, anchovy paste, red pepper flakes and oregano. Season to taste with salt and pepper. Set aside to allow the flavors to blend.
Season tuna and oil grill.
Season tuna steaks with salt and pepper. Reduce grill to medium. Place vegetable oil in a small bowl. Using long tongs, dip a paper towel or small rag into the oil (make sure it’s not dripping oil). Using the tongs again, quickly rub the oiled towel over the surface of the hot grill. Stand back from the grill, in case of any flare-ups. I also wear an oven mitt.
Grill tuna.
Grill tuna steaks over medium heat for 4 minutes. Turn over and continue cooking until until desired doneness (no more than another 4 minutes). For medium rare, the internal temperature should be 125 to 130 degrees on an instant read thermometer; for medium 130 to 135 degrees.
Serve!
Immediately serve grilled tuna with Puttanesca Sauce, either spooned on top or in a bowl on the side.

Tips for Grilling Tuna Steaks

The most important part of cooking tuna steaks properly is to not overcook it, as it can become dry. Her are my tips:

Cook it on medium heat and watch it carefully.
Use an instant read thermometer. Check the temperature when you turn it over (after 4 minutes) to check it doneness.
Carefully oil the grill when it’s hot, not when you first turn it on, to keep the tuna from sticking.

How Long Does Tuna Take To Grill?

Fresh tuna can cook quickly. When grilling over medium heat, I find it takes no more than 6 to 8 minutes for a steak that’s around 1 inch thick. Thinner cuts will cook faster.

What temperature do you grill tuna steaks?

I recommend grilling tuna steaks over medium heat.

How do you know when grilled tuna is done?

The best method for telling when tuna is done is to use an instant read thermometer. For medium rare, the internal temperature should be 125 to 130 degrees on an instant read thermometer; for medium 130 to 135 degrees. I don’t recommend cooking longer as it can become dry and tough.

Do you flip tuna on the grill?

Yes, I recommend flipping the tuna steaks when grilling, unless they are very thin (less than 1 inch).

What to Serve with Grilled Tuna?

Here are my favorite sides to serve with these tuna steaks:

Lemon Rice
Quick and easy Sautéed Asparagus
Grilled Potato Packets
Simple tossed salad with a vinaigrette

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Grilled Tuna Steak with Puttanesca Sauce

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Print Recipe

Fresh Grilled Tuna Steak topped with salty, sweet while still tangy, and a bit spicy mixture of tomatoes, olives, capers, garlic, lemon juice, anchovy paste, red pepper flakes and oregano. That’s all it takes to prepare this quick and easy Grilled Tuna Recipe with Puttanesca Sauce!

Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 minutes
Yield: 4 servings
Diet: Gluten Free

Ingredients

3/4 cup chopped fresh tomatoes, seeds removed
1/3 cup chopped olives – black or green
1 to 2 tablespoons capers
2 teaspoons chopped garlic
1 teaspoon fresh lemon juice
1 teaspoon anchovy paste
1/8 teaspoon red pepper flakes
1 teaspoon dried oregano
Kosher salt, to taste
Fresh ground pepper, to taste
1/2 cup vegetable, canola or other high smoke point oil
4 tuna steaks, 3/4-inch thick (see buying tips)

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Instructions

Preheat grill.
In a medium bowl, stir together the tomatoes, olives, capers, garlic, lemon juice, anchovy paste, red pepper flakes and oregano. Season to taste with salt and pepper. Set aside.
Season tuna steaks with salt and pepper.
Reduce grill to medium. Place vegetable oil in a small bowl. Using long tongs, dip a paper towel or small rag into the oil (make sure it’s not dripping oil). Using the tongs again, quickly rub the oiled towel over the surface of the hot grill. Stand back from the grill, in case of any flare-ups. I also wear an oven mitt.
Grill tuna steaks over medium heat for 4 minutes. Turn over and continue cooking until until desired doneness (no more than another 4 minutes). For medium rare, the internal temperature should be 125 to 130 degrees on an instant read thermometer; for medium 130 to 135 degrees.
Serve immediately with Puttanesca Sauce, either spooned on top or in a bowl on the side.

Author: From “A Well-Seasoned Kitchen®” by Sally Clayton and Lee Clayton Roper
Category: Fish and seafood, grilling, easy entertaining
Method: Grilling
Cuisine: Italian

The post Grilled Tuna Steak Recipe appeared first on A Well Seasoned Kitchen.

Pesto Chicken and Pasta with Veggies

Lee Clayton Roper — Mon, 07 Sep 2020 15:30:28 +0000

Aromatic and fresh, Pesto Chicken and Vegetables with Pasta will soon become another one of your favorite “go-to” recipes. Easy to prepare in under 25 minutes, this pesto chicken pasta recipe is extremely versatile. Switch out the vegetables to whatever’s in season. Use any hearty pasta you have in the pantry. And while I share three unique, homemade pesto recipes for you to choose from, good-quality store-bought pesto works just as well when you’re short on time.

(Photo by Laurie Smith for my cookbook “A Well-Seasoned Kitchen®”)

Note: This post contains referral links for products I recommend. As an Amazon Associate, I earn a small commission on qualified purchases, at no cost to you.

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!

Quick Tip: Best pasta shapes for this dish

Use a pasta that will stand up to the chunky chicken and veggies. I like linguine, tagliatelle, or pappardelle, but short tubes like penne or rigatoni work well too.

Ingredient Variations or Substitutions

Don’t feel limited to my list of ingredients for this dish – lots of other vegetables will work, either in place of or in addition to, those in our recipe. Here are a few ideas:

Zucchini
Yellow Squash
Mushrooms
Broccoli
Red Onion
Shallots

This is definitely one of those recipes you can make your own!

What pesto should I use?

I have three wonderful, bright pesto recipes, all of which work well in this recipe:

Of course, if you’re short on time, use store bought! I would recommend purchasing refrigerated pesto and not the jarred stuff, as the latter has little flavor (in my humble opinion).

(Photo by Laurie Smith for my cookbook “A Well-Seasoned Kitchen®”)

How to Make Pesto Chicken and Pasta with Veggies

Here are the 5 easy steps to making and serving this recipe:

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.
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.
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.
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.
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.

How to Store, Freeze, and Reheat Chicken Veggie Pasta

I always like to store my cooked pasta and corresponding sauces separately; I find it’s easier to reheat this way.

So, to store the cooked pasta, place it in a zip top baggie and refrigerate for up to 3 days. The sauce can also be placed in a zip top baggie or other sealed container and refrigerated for up to 3 days. Once chilled, the noodles and sauce can also be frozen for up to 1 month.

To reheat the pasta, place in a microwave safe bowl, add a splash of water or olive oil, cover, and reheat in the microwave in 20-30 second increments, stirring in between, until just warmed through.

(Photo by Laurie Smith for my cookbook “A Well-Seasoned Kitchen®)

Pesto Chicken Pasta Recipe FAQ

Do you put pesto on pasta before or after cooking?

Pesto should be served cold, so always add it after the pasta is cooked.

What pasta goes with pesto?

If pesto is the only sauce ingredient – no chicken or vegetables – then I recommend using a more delicate pasta than recommended for this recipe. You’ll also want one that will grab onto the oil in the pesto. I would use angel hair or spaghetti.

How much pesto should you add to pasta?

As listed in this recipe, 3/4 cup of pesto with 1 pound of pasta (uncooked) is the perfect ratio.

What meat goes well with pesto pasta?

I love chicken with pesto, as you can see in this recipe. However, it’s actually good on virtually all meat – steaks, pork, lamb. I even like it on fish!

What goes well with Pesto Pasta with Veggies?

The good news with this pasta is that it’s a complete dinner – protein, carb and a variety of vegetables all in one dish! If you like, serve it with our favorite rolls or Nama’s Cornbread on the side.

Other Chicken and Pasta Recipes

More Favorites from A Well-Seasoned Kitchen

Chicken Pesto Pasta with Veggies

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Print Recipe

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

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.
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.
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.
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.
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

The post Pesto Chicken and Pasta with Veggies appeared first on A Well Seasoned Kitchen.