I don’t know why but I have been on a pasta kick recently. Probably because it had been awhile since we typically avoid meals that are little more heavy on carbs. We are currently in Destin, FL visiting with my in-laws. They are big into Blue Apron and Hello Fresh. It’s literally how they do dinner every night, so we have tried 2 Hello Fresh meals during our trip so far. I have to say, they have been yummy and both pasta dinners! This inspired me to share some pasta meals. A couple of these we have made and love and the others are recipes on stand-by that I still want to make so we can try them together! #carbswithakick
Chicken Alfredo Shells
Large pasta shells
1 lb cooked shredded chicken
1 1/2 c cottage cheese
1 c freshly grated Mozzarella Cheese
1/2 c shredded Parmesan Cheese
1/2 c shredded Romano Cheese
1 egg, beaten
1/2 tsp pepper
1/2 tsp salt
1 15oz jar garlic Alfredo sauce
Fresh parsley for garnish, if desired
Preheat oven to 350°F. Spray a 9 x 13 inch baking dish with non-stick cooking spray. Prepare shells according to package directions. Drain water from shells, pat dry with paper towels. In a large bowl combine Mozzarella, Parmesan and Romano cheese. Remove 1/2 cup for topping. Add cottage cheese, egg, pepper and salt. Stir until well combined. Add chicken and stir until completely combined. Spoon 1 cup Alfredo sauce on the bottom of the prepared pan. Stuff shells with chicken mixture either using a spoon or a small scoop. Arrange in prepared pan in single layer. Spoon remaining Alfredo sauce over shells. Sprinkle with reserved cheese. Bake in preheated oven for 20 minutes or until cheese is lightly browned and bubbly. Garnish with parsley. Enjoy!
Bang Bang Shrimp Pasta
1 lb spaghetti
1 1/2 lbs shrimp (or 1 lb chopped chicken)
1 1/2 tbsp olive oil
3 cloves garlic
3 tsp paprika
1 tbsp fresh parsley
black pepper to taste
For the sauce:
1/4-1/2 c mayo
1/2 c Thai sweet chili sauce
2 cloves garlic, minced
2 tbsp lime juice
1/4 tsp crushed red pepper flakes
1/2 tbsp onion powder
In a large bowl, mix all sauce ingredients together, then set aside. I put 1/4-1/2 c mayo so that you can add it at your own discretion. The original recipe calls for 1/2 c mayo, but I felt like it was too strong of a mayo taste.
Cook pasta, drain.
Place uncooked shrimp or chicken in a medium bowl, add the paprika, garlic and pepper. In a large skillet on medium high heat, add the coated uncooked shrimp or chicken. Stir constantly until no longer pink, about 10 minutes. Remove from heat and set aside. In a large bowl, combine pasta, shrimp/chicken and sauce mixture. Toss well. Enjoy!
Spicy Pasta with Sweet Potatoes
1 large sweet potato, peeled and cut into 3/4 in cubes (2 cups)
1/2 tsp sugar
1/2 tsp chili powder
1/2 tsp cinnamon
8 oz dried rigatoni
1/3 c peanut butter
3 oz pkg cream cheese, cut up
2 tsp Asian chili sauce
1 tbsp soy sauce
6 green onions, thinly sliced
Preheat oven to 450F. Oil a rimmed baking pan, set aside. Please sweet potato cubes in bowl. Toss with 1 tbsp olive oil, the sugar, chili powder and cinnamon. Spread in prepared pan; bake 20 minutes or until tender. Meanwhile, cook pasta according to package directions. Drain, reserved 1 cup pasta water. In saucepan, combine peanut butter, cream cheese, chili sauce and soy sauce. Whisk in 3/4 c of the hot pasta water. Stir over medium heat until heated through. If too thick, stir in additional water. Stir in most of the green onions. Serve sauce over pasta with sweet potatoes and remaining onions. Serves 4.
Broccoli, Salami & Mozzarella Stromboli
1 pound pizza dough, thawed if frozen
All-purpose flour, for work surface
1 package (1 pound) frozen chopped broccoli, thawed
2 garlic cloves, minced
Salt & pepper
1 c marinara sauce
1 1/2 c shredded mozzarella
2 oz thinly sliced Genoa salami, chopped
1 tbsp olive oil
Preheat oven to 400F. Line a large rimmed baking sheet with foil. Divide dough into four pieces. On a lightly floured work surface, stretch out each piece, first to a 3×4 in oval and then to a 6×8 oval. Let dough briefly rest if too elastic to work with. Place broccoli in a strainer and press to remove excess liquid. Transfer to a double layer of paper towels and pat dry. Dividing evenly, scatter broccoli over dough, leaving a 1/2 in border. Sprinkle with garlic and season with salt and pepper. Dividing evenly, top with mozzarella, salami and 1/2 marinara. Starting at the shorter end, roll up each Stromboli and place seam side down on baking sheet. Using the tip of a paring knife, cut two slits in the top of each. Bake until golden, 25 to 30 minutes. Serve Stromboli with 1/2 c marinara for dipping. Serves 4.
What’s your go-to meal when you’re craving carbs?
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