creamy pasta dish

Roast a chicken, then transform it into this speedy weeknight pasta dish with the help of spinach, basil, garlic and crème fraîche

Creamy spinach, basil & chicken pasta

long pasta (we used mafaldine)

leftover chicken fat (from the roast chicken recipe, below)

onion

red chilli

garlic

tomato purée

white wine

spinach

leftover chicken shredded (from the roast chicken recipe, below)

½ lemon

basil

crème fraîche

Cook the pasta following pack instructions and reserve a mugful of the cooking water. Heat the leftover chicken fat in a large frying pan over a medium-high heat. Stir in the onion and cook for 8-10 mins until softened. Mix in the chilli, garlic and tomato purée, then cook for a further 5 mins until the purée has caramelised. Pour in the wine and simmer for 2-3 mins until almost completely reduced.

Mix in the spinach and leftover chicken along with a splash of the reserved cooking water. Cook for 3-4 mins until the chicken is heated through, then squeeze in some lemon juice, and add most of the basil, the crème fraîche and cooked pasta. Mix in a splash of cooking liquid to bring it all together, then season to taste, adding more lemon juice if needed. Scatter over the remaining basil to serve.

A rich and creamy pasta dish featuring tender chicken, ricotta cheese, and Parmesan in a silky sauce. The addition of whole wheat pasta and fresh spinach or kale brings both flavor and texture, making it a wholesome and satisfying meal.

Creamy Ricotta Chicken Pasta: A Velvety, Flavorful Delight

oz whole wheat pasta (penne or Tortiglioni)

lb chicken breast,

olive oil

garlic,

ricotta cheese

Parmesan cheese

chicken broth or pasta cooking water

heavy cream (optional

Italian seasoning

tsp red pepper flakes (optional)

Salt and black pepper,

Cook the Pasta:Bring a large pot of salted water to a boil. Cook the whole wheat pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.

Cook the Chicken:Heat olive oil in a large skillet over medium heat. Add the chicken pieces, season with salt and pepper, and cook until golden brown and fully cooked, about 6-8 minutes. Remove the chicken from the skillet and set aside.

Make the Ricotta Cream Sauce:In the same skillet, add minced garlic and cook for 1 minute until fragrant. Lower the heat to medium-low and add ricotta cheese, Parmesan cheese, chicken broth, and heavy cream (if using). Stir until smooth. Add Italian seasoning, red pepper flakes (if using), and adjust salt and pepper to taste.

Combine Pasta, Chicken, and Sauce:Return the cooked chicken to the skillet and stir to coat in the sauce. Add the cooked pasta and toss to combine. If the sauce is too thick, gradually add reserved pasta water until the desired consistency is reached.

Add Greens (Optional):Stir in fresh spinach or kale and cook until wilted, about 2-3 minutes.

Serve:Plate the pasta, garnish with fresh basil or parsley, and sprinkle additional Parmesan cheese on top.

Creamy Cajun chicken pasta with bold flavors and tender chicken in a rich sauce.

Cajun Chicken and Pasta Dish

oz (227 g) penne pasta,

Cajun seasoning, divided

salt, divided

pepper, divided

½ lbs (680 g) boneless, skinless chicken breast,

salted butter, divided

½ yellow onion, diced

bell peppers, sliced (any color)

½ cups (355 ml) heavy cream

¾ teaspoon smoked paprika

garlic powder

cheese,

Cook the pasta

Cook the pasta according to package instructions and set aside.

Season the chicken

In a large zip-top bag, combine 3 teaspoons of Cajun seasoning, ¼ teaspoon salt, and ¼ teaspoon pepper. Add the chicken pieces, seal the bag, and shake to coat evenly. Set aside.

Cook the chicken

In a large pan over medium heat, melt 2 tablespoons of butter. Add the seasoned chicken pieces and cook until browned and just cooked through. Remove from the pan and set aside. Cook in batches if necessary.

Sauté the vegetables

In the same pan, add the remaining tablespoon of butter. Once melted, add the diced onion and sliced bell peppers. Cook, stirring frequently, until the vegetables begin to soften, about 3-5 minutes.

Prepare the sauce

Add the heavy cream, smoked paprika, dried basil, garlic powder, the remaining Cajun seasoning, and the remaining ¼ teaspoon salt and pepper to the pan. Bring to a boil, then reduce to a simmer and cook until the sauce thickens.

Combine and serve

Return the cooked chicken to the pan. Stir in the parmesan cheese and warmed, cooked pasta until the cheese is melted. Serve immediately and garnish with fresh parsley, if desired.

This is comfort food at its finest — an ooey-gooey macaroni and cheese with a slight kick of spice for something different yet familiar. If the spice is too much, simply add a dollop of Organic Valley® Sour Cream. Want to spice it up even more? Add fresh jalapenos or your favorite hot sauce. 

Homemade Mac and Cheese with Spicy Cheddar

pasta

Organic Valley® Unsalted Butter

flour

½ cups Organic Valley® Whole Milk

Organic Valley® Shredded Spicy Cheddar Cheese

Organic Valley® American Cheese (white or yellow)

salt

pepper

mustard

breadcrumbs

cook pasta

place pasta

Place pasta in a greased 1 ½ quart baking dish.

stir

In a saucepan, melt 4 tablespoons butter over medium heat. Stir in flour until smooth and then gradually add milk. Cook mixture until simmering. Once simmering, stir for 2 minutes.

melt

Reduce heat and add spicy cheddar cheese, American cheese, salt, pepper and ground mustard. Stir until melted completely. 

mix pasta

Add mixture to the pasta in the baking dish. Mix until pasta is completely coated. 

soak breadcrumbs

Melt remaining butter and combine with breadcrumbs until breadcrumbs have soaked up all the butter.

cover dish

bake

Bake at 375 F for 30 minutes or until golden brown.

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