Every family probably has a Macaroni Salad recipe. And if not, you can always buy some at your grocery store deli. Our recipe comes from my husband’s side of the family. Granny’s Macaroni Salad was one of the first recipes I nabbed from her.
My mom used to make Easy Macaroni and Cheese for me when I was a girl. As a mom, I made it for our girls, and now I make it for our grandchildren.
Cheesy Corn and Macaroni Casserole is a favorite recipe from the Oehlert side of our family. It’s quite good for church dinners or family gatherings. Continue reading Cheesy Corn and Macaroni Casserole
Our family loves John Wayne movies, so when I discovered this dish, adapted from an actual recipe that John Wayne submitted for a cookbook, I had to try it. This John Wayne Venison Casserole is perfect for your next potluck dinner. It always goes over …
One of our favorite ways to celebrate summer is to host a Weekend Fish Fry for our family. So, when our freezer has an abundance of freshly caught and frozen fish, it’s time to start planning. Below are some of our favorite recipes for preparing …
This Beer-Battered Fried Fish recipe is perfect for a weekend fish fry. Use it with your favorite fish, whether bass, catfish, crappie, or walleye. Cornmeal and simple seasonings gives it a crispy, flavorful crust to compliment the tender, freshwater fish. Continue reading Beer-Battered Fried Fish
Cheesy Mexican Pasta is a mix between my recipes for Easy Macaroni and Cheese and Goulash. I find myself craving it all year round and enjoy it most warmed up for lunch. Our youngest grandson likes it, too!
Try Grilled Chicken with Chili Sauce the next time you want to grill. This is a quick and easy recipe, perfect for weeknight meals.
Three Cheese Chicken Cavatappi is a recipe I conjured up based on an entree from Applebee’s Restaurant that I ate one time. Tender fried chicken pieces layered over a pile of cheesy pasta and topped with a delicious-tomato basil topping. It’s easy enough for a weeknight dinner, yet has enough “wow-factor” for a weekend meal with guests.
Years ago, I made this dish using Penne pasta. And then I fell in love with Cavatappi. I simply adore the look and taste of Cavatappi in a cheesy dish such as macaroni and cheese, or a cheesy goulash, or one such as this recipe.
I’m of the opinion that the look of pasta effects the taste of a dish! Right or wrong, I don’t know. But that’s how it seems to me.
Gather all your ingredients so that you have everything close at hand on the counter or table.
Using a cutting board and sharp knife, slice chicken breast strips (or chicken thighs) into 1/2″ pieces.
With a box grater, shred the Mozzarella and Provolone cheese. Grate fresh parmesan with a fine grated zester.
On a second cutting board, chop the sweet onion and red bell pepper. Mince the garlic.
It’s a good practice to use a second cutting board when preparing meats (especially chicken) and vegetables to eliminate the spread of bacteria. I use color-coded plastic boards for meats and my wooden cutting board for everything else.
In a large skillet, sear chicken pieces in 3-4 tablespoons of vegetable oil, cooking for 5-6 minutes before turning. Continue cooking until pieces are golden brown, 10-12 minutes.
Stir in the Italian dressing and cook for another 2-3 minutes. Remove the chicken pieces from the skillet and keep warm.
In a medium saucepan add the Cavatappi pasta to boiling water with 2 teaspoons kosher salt. Cook to al dente according to package directions, 6-8 minutes.
Drain the pasta in a colander and then return to the saucepan.
Pour Alfredo sauce over the cooked pasta. Heat on low heat until the sauce begins to boil.
I like using Bertolli Alfredo Sauce for this recipe. It’s quick and very good. If you feel motivated to make your own, go ahead. Try my Homemade Alfredo Sauce Here.
Remove from heat and add shredded Mozzarella and Provolone cheese and the grated Parmesan. Mix well with a long-handled wooden spoon. Cover and allow for the cheese to melt 5-7 minutes.
If the cheesy pasta seems too thick, you may add up to 1/4 cup of whole milk to make it creamier.
While the pasta cooks, return to the large skillet and heat olive oil over medium heat. Saute the chopped sweet onion and red bell pepper, and minced garlic until tender.
Add in the petite diced tomatoes, dry red wine, granulated sugar, dried basil, Italian herb seasonings, kosher salt, and freshly ground black pepper. Simmer until most of the juice is gone, 7-10 minutes.
To serve, place generous amount of cheesy pasta on each plate. Layer with chicken and a large spoonful of tomato-basil topping.
This recipe will serve 6-8 people. I like to serve this dish with a nice green salad and Soft Breadsticks.
Wine Recommendation: Kendall-Jackson Vitner’s Reserve Chardonnay
See more Main Dishes Here. Browse Pasta Dishes Here.
Try these Slow-Cooked Barbecued Pork Sandwiches when you’re going to be away from your kitchen but want something delicious to serve to your family for supper.
