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Super quick 30 minute meal full of delicious flavor!
Cook pasta according to package instructions, then drain it and set aside.
In a large skillet over medium-high heat, pour the olive oil in. Once heated, add the chicken and red peppers and cook until chicken is no longer pink and is cooked through.
Add the minced garlic and the chicken broth, scraping the brown bits off the bottom of the pan. Reduce heat to medium. Add the cream and cook until sauce thickens slightly. It will start to bubble.
Then stir in the Gorgonzola cheese, sage, salt and pepper. Cook until the cheese is fully melted. Add the pasta and toss to coat. Enjoy!
Adapted From: Taste of Home.
I can honestly say this fresh pasta recipe works every time. It rolls out beautifully, tastes great, doesn’t blow up in the water, doesn’t break when you make ravioli and the dough can be made ahead and kept in the refrigerator!
I make pasta a lot, mostly ravioli. I make a bunch and freeze them and it makes getting dinner on the table so easy! Feel free to substitute spinach, basil, chard or kale … but ramps are in season!
Quinoa, Black Bean and Chicken Stuffed Poblano Peppers
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!