Tag: SPAGHETTI

BRUSCHETTA CHICKEN PASTA SALAD ~ BLOG 366.250

Bruschetta Chicken Pasta Salad is perfect for backyard BBQ’s, potlucks or as a serve yourself side to a charcuterie board night.

BRUSCHETTA CHICKEN PASTA SALAD adapted from CAFE DELITES who adapted it from her single serve version
1 pound spaghetti
1 1/2 pounds boneless, skinless chicken tenders
1 tablespoon FRESH chopped basil
1 tablespoon FRESH chopped oregano
½ teaspoon garlic powder

FRESH ground sea salt and black pepper, to taste
1 teaspoon + 1-2 tablespoons avocado oil, divided
2 cloves garlic, FINELY minced
1/4 cup red onion FINELY chopped
2-3 tablespoons QUALITY balsamic vinegar, to taste
8 roma tomatoes, diced
½ cup Parmesan cheese grated, plus more to serve
2 tablespoons each FRESH basil, Italian parsley and oregano, FINELY chopped
3-4 cups torn romaine lettuce
1 drizzle balsamic glaze to serve, optional – I use store bought

  • Cook pasta according to package directions; Drain and rinse in cold water. Transfer to a large bowl, drizzle with oil; toss and set aside.
  • 
Season chicken with the dried herbs, garlic powder, salt and pepper.
  • Heat 1 teaspoon of oil on in a grill pan or skillet, and sear chicken breasts 5-6 per side over medium-high heat until browned on both sides and cooked through.
  • Remove from pan; set aside and allow to rest.
  • Add the remaining oil to the same hot skillet.
  • Sauté the garlic and red onion 1-2 minutes until garlic is fragrant.
  • Turn off heat. 

  • Add in the tomatoes, toss them lightly into the mixture to warm them through and combine all of the flavors.
  • Add the tomato mixture onto the pasta. 
Mix in the vinegar, Parmesan cheese, basil and parsley.
  • Season with FRESH ground salt and pepper to your taste.
  • Slice the chicken and add to pasta.
  • Toss the pasta with all of the ingredients until well combined.

  • Top with more Parmesan cheese and serve immediately with balsamic glaze, OR refrigerate up to an hour before serving.


NOTES:

  • I prefer FRESH copped herbs, but dried work also. Substitute 1-2 teaspoons, to taste.
  • Salad can be served warm – heated through in the same pan as the oil tomato mixture.

SLOW COOKER SPAGHETTI CASSEROLE

This is a very altered recipe from the Southern Living Slow Cooker cookbook. I changed amounts, flavor profiles and we really think it was for the best. There was no garlic in the original recipe and they used cheddar cheese! So NOT Italian!

SLOW COOKER SPAGHETTI CASSEROLE makes 6-8 servings
1 pound ground chuck (for something spicier, use Hot Italian Sausage)
1 LARGE shallot, diced
15 ounce jar CLASSICO Four Cheese Tomato Cream Sauce
1/3 cup butter
1/3 cup Wondra flour
12 ounces evaporated milk
1/2 cup FRESH grated Parmesan cheese
Fresh ground salt and pepper, to taste
8 ounces uncooked spaghetti, broken into pieces**
3 cups shredded mozzarella cheese
avocado oil

  • In a large skillet over medium high heat a small amount of avocado oil.
  • Add ground chuck and diced shallot. When just about browned add garlic and saute’ a minute more.
  • Drain off all fat and return meat to pan.
  • Add CLASSICO sauce to meat and blend well.

 

  • In a small sauce pan over medium high heat, melt butter.
  • Add flour, whisking until golden.
  • Slowly whisk in evaporated milk until well blended and thickened.
  • Remove from heat and add Parmesan cheese.
  • Season with salt and pepper to taste.

 

  • Lightly spray the slow cooker with non stick spray.
  • Spoon half of meat mixture into slow cooker and spread evenly.
  • Top with half of the spaghetti pieces.
  • Spoon half of Parmesan cheese mixture over the spaghetti pieces and spread evenly.
  • Top with half of the Mozzarella cheese.
  • Repeat layers.

 

  • Cover and cook on LOW 4 hours.
  • Let stand 10 minutes before serving.
  • Serve with fresh grated Parmesan cheese.

NOTE**: I can sometimes find “pot size” spaghetti which is just half size spaghetti so much less mess with breaking and they fit in the slow cooker perfectly.