Baked Cheesy Chicken Pasta

Baked Cheesy Chicken Penne

• 6 tablespoons butter, plus more for baking dishes
• kosher salt and black pepper
• 1 pound penne pasta. I used bowtie pasta.
• 1 teaspoon olive oil
• 2 boneless, skinless chicken breast halves (about 8 ounces each), halved horizontally
• 1/2 cup plus 2 tablespoons flour
• 6 garlic cloves, finely minced
• 6 cups whole milk
• 8 oz button mushrooms, chopped
• 1 cup sliced oil-packed sun-dried tomatoes, drained
• 1 1/2 cups shredded provolone (6 ounces) (I used an italian blend that had provolone in it)
  
• 1 1/2 cup freshly grated Parmesan (about 6 ounces)
• I also added some steamed broccoli and it was a great addition!

1. Preheat oven to 400. Butter two shallow 2-quart baking dishes. If you’re going to freeze one, use a disposable foil pan. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta and set aside.
2. While pasta is boiling, heat oil over medium-high heat in a large skillet. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise. While chicken pan is still hot, toss the mushrooms in and saute until golden brown (3-4 minutes). Use a little extra olive oil if needed.(Since I used left over chicken, I just cooked the mushrooms in the olive oil)
3. In a 5-quart Dutch oven or heavy pot , melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking constantly, gradually add milk; bring to a simmer. Keep whisking frequently as sauce thickens, about 1 minute more. Add mushrooms and tomatoes; cook 1 minute. Take the pan off the heat and and gradually stir in provolone and 1/2 cup Parmesan.
4. Add chicken and pasta to pot; season with salt and pepper to taste. Divide pasta mixture between baking dishes. If freezing, place remaining parmesan cheese in a zip-top baggie. If cooking, sprinkle on top.
5. Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.

I served this with sweet baked green beans, garlic bread, and salad and it was a huge hit!!

Random!!

We have been a busy little family the past couple of weeks. Couldn't really tell you what we have had going on, but it has been something every. single. night.

Here are a few updates: I don't want to forget the little things...

Alyssa is doing great in school.

Alyssa is playing soccer. (This should be interesting)

Bella is is the biggest climber I know! She can grip her toes on ANYTHING and climb her way right on up.

Bella goes to preschool 2 days a week.

I get ALL my stuff done while she is at school. :)

Bella still does everything at lightening speed.

Including running from mommy in Kohl's. That's why I try to do ALL my stuff while she's at school.:)

I have been a busy little bee making orders. (Thanks to my wonderful customers!)

I have been trying at least 2 new recipes a week. It's.been.fun

We are redoing some stuff in our home. living room furniture, dining room furniture, granite in the kitchen and new backsplash and a few things in the master bath. I love what a few changes does for ya!

I love Fall. (That's not really a update)

I have been burning my fall candles and my fall scentsy scents and boy does it make me happy.

Alyssa won an award at school for spending her recess pushing kids on the swing that couldn't push themselves. Proud mommy!

Bella has the cutest little voice. Loves to sing and make funny sounds.

Razorback Football has begun and I am in Heaven! We love football season!

I try to make something football-ish every monday in honor of MNF! It's just fun. I enjoy it as much as Matt does!

If you are still reading this...Congrats. It might be the most boring post of all time. But I will leave you with some cute pics to brighten things up a little!

She just looks like a stinker! :)

Yes we made those 2!!:)

Chocolate Chip Gooey Butter Cake

I love Gooey Butter Cake! There's not a lot of things better than gooey butter cake for breakfast with a cup of coffee Until...you add chocolate to gooey butter cake and the whole ballgame changes. Oh my word this is some yummy-ness! I would recommend running a marathon before...and maybe after you consume this goodness but oh it's totally worth it!!:)

Cake

1 box butter-recipe cake mix

1 egg

1/2 c (1 stick) butter, melted

Filling

1 8 oz. pkg cream cheese, softened

2 eggs

1 tsp. pure vanilla extract

1 16 oz. box powdered sugar

1/2 c. (1 stick) butter, melted

1 c. chocolate chips

Preheat oven to 350 degrees. Light grease a 9x13 in. baking pan.

In a bowl, combine cake mix, egg, and butter with an electric mixer. Mix well. Pat into the bottom of prepared pan and set aside. Still using an electric mixer, beat cream cheese until smooth; add eggs and vanilla. Dump powdered sugar and beat very well. Reduce the speed of mixer and slowly pour in melted butter. Mix well. Stir in the chocolate chips. Pour filling onto cake mixture and spread evenly. Bake for 40-50 minutes (it took me closer to 50 minutes). You want to center to be a little gooey, so don't bake it past that point! Remove from oven and allow to cool completely. If you want to drizzle melted chocolate over the top allow it to cool for at least 15 minutes and then drizzle over. Allow to cool for at least another hour and then cut into bars. Enjoy!

Our School Girl...

I can't even begin to tell you how quick Alyssa has grown up. On one hand it feels like I JUST had her..but then it seems she has been in our lives forever. We are soooo proud of her! She is such a kind hearted little girl. She loves Jesus, others and has such a tender heart. She is smart and wise and so creative. She loves to draw and create anything! She is NOT a morning person. She prefers to lay around and not have to get in a hurry to get around in the mornings! She's decided getting to school early for early morning recess is not something she is interested in. She prefers to lounge at home!! I'm totally ok with that! She has done great, though! She loves school, but "it's pretty boring" right now! She is ready to learn!!:)

Here are a few pictures of our little sweetie this past week as she began her first week of Kindergarten!!

We love you sweet girl! We are so incredibly proud of you and the little girl God has created in you! What a gift we have been given!

James 1:17

Every GOOD and PERFECT gift comes from the Lord....

Cajun Chicken Pasta

Cajun Chicken Pasta Recipe

I really enjoyed the sundried tomatoes, but they can be left out if you choose. For the chicken, you can season the breasts, fry them whole and then slice them instead if you choose. This chicken pasta dish is sure to please almost everyone. Enjoy.

Ingredients:

2 boneless skinless chicken breasts (cut into small strips)

4 ounces linguini (cooked all dente)

2 teaspoons Cajun seasoning

2 tablespoons butter

1 green onion (thinly sliced)

2 cups heavy whipping cream

2 tablespoons sun-dried tomatoes (chopped)

¼ teaspoon salt

¼ teaspoon dried basil

1/8 teaspoon ground black pepper

1/8 teaspoon garlic powder

¼ cup parmesan cheese

Cooking Instructions:

Step 1: Place chicken strips and Cajun seasoning in a bowl, toss the chicken with the seasoning until the chicken strips evenly coated with the seasoning.

Step 2: In a large skillet over medium heat, melt butter. Add chicken and sauté the chicken for 5 to 7 minutes or until the chicken is fully cooked (the internal temperature has reached 165 degrees).

Step 3: Reduce heat to low. Add green onions, heavy cream, tomatoes, basil, salt, garlic powder, and black pepper. Cook until heated through. Pour over hot linguini and toss with parmesan cheese.

Kung Pao Chicken

Kung Pao Chicken

Ingredients:

1lb boneless-skinless chicken breasts (cut into 1” pieces)

1 tablespoon cornstarch

2 teaspoons sesame oil

3 tablespoons green onions (chopped)

3 garlic cloves (minced)

½ teaspoon crushed red pepper flakes

½ teaspoon powdered ginger

2 tablespoons rice wine vinegar

2 tablespoons soy sauce

2 teaspoons sugar

1/3 cup dry roasted peanuts

Step 1: combine chicken and cornstarch in a small bowl and toss to coat. Heat sesame oil in wok over medium heat, add chicken and stir fry 5-7 minutes or until no longer pink inside. Remove chicken from wok.

Step 2: Add green onions, garlic, red pepper flakes and powdered ginger to the wok and stir fry for 15 seconds.

Step 3: Combine vinegar, soy sauce and sugar in a small bowl. Mix well and add the sauce to the wok.

Step 4: Return chicken to the wok and coat with sauce. Stir in roasted peanuts. Heat thoroughly.

*Top with additional green onions if desired and serve over white or brown rice.

I also made some homemade wontons with a chili sauce and they were a great addition to this meal!

Enjoy!!

Chicken Pecan Salad

Chicken Pecan Salad

I Love A Chicken Salad Sandwich and I can't wait to try this recipe! It sounds so light and yummy!!

Chicken Pecan Salad

1 Tbsp. lemon juice
1/3 c. mayo
1/2 c. chopped celery
1/2 tsp. salt
2 c. chicken, chopped
1/4 c. toasted pecans, chopped
1/4 c. dried cranberries

Mix the mayo, lemon juice and salt. Add the rest of the ingredients and stir well.