What a better way to have a delicious dinner then making this super easy Marmalade Chicken!
With so many Pasta brands out there, it is hard to find the best option that is right for you. My kids are all about the plain pasta but they are just so filled of ingredients that I am not thrilled with. I was recently introduced to Explore Cuisine Pasta line. This line has it all! Each pasta is certified organic, non-gmo, gluten-free, vegan and ridiculously high in protein and fiber.
I am in love with the ORGANIC ADZUKI BEAN SPAGHETTI. There was a recipe on the side of the box and it was SO yum! Ofcourse I put my own little twist on it but WOW It was amazing!
1 package Adzuki spaghetti
1 Bunch Asparagus (Trimmed)
3 cloves garlic, minced
4 tbs extra virgin olive oil
2 tsp Juice lemons
Salt and pepper to taste
Cook Adzuki pasta according to instruction on package
While pasta is cooking, in a small saucepan, heat the garlic, Asparagus and oil over medium-low heat, cooking for a few minutes and making sure not to brown the garlic. Turn off the heat and set aside to cool a little.
Toss the strained and cooled Adzuki pasta with the mixture.
Add Salt and pepper to taste
Explore Cuisine Pulse Pasta collection also includes Red Lentil Penne, Chickpea Fusilli, Red Lentil Spaghetti, Chickpea Spaghetti, and even no-boil Green Lentil Lasagne. Each box retails for $4.99. Explore Cuisine also has Rice Pastas, Rice Noodles and Soups!
Everyone loves Stuffed shells. Stuffed Shells are comfort food for the Italian food lover. Many times stuffed shells are reserved for special occasions because prepping and stuffing pasta shells can be pretty labor intensive. Stuffed Shells is not a week night dinner. Cheesy Marinara Chicken Stuffed Pasta Shells is no exception to that rule. They are an interesting twist on this classic dish. So if your special dinner stuffed shells repertoire is getting old try this delicious chicken twist on a family favorite recipe.
1 box (12 oz) jumbo pasta shells
1 jar (26 oz) marinara or spaghetti sauce, divided
1 lb. cooked chicken, shredded
1 container (15 oz) ricotta cheese
Preheat your oven to 350 degrees. Lightly oil a large casserole dish.
Cook the pasta according to directions on box BUT leave them slightly al dente; drain well and set aside.
Pour 1/3 the jar of marinara into the casserole dish and spread out evenly.
Set the cooked pasta shells on top of the sauce in casserole dish, arranging evenly, open side up.
In a bowl, mix together 1/3 the jar of sauce with the shredded chicken and ricotta cheese, just until combined well.
Spoon the chicken mixture carefully into the pasta shells.
Pour the remaining sauce over the top.
Cover and bake in preheated oven for 30 minutes or until bubbly hot.
Will serve 4 to 6.
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