Sweet Basil and Oregano Chicken Pasta

This recipe originated with a spice packet from McCormick that I thought had great flavor, but wasn't willing to buy for over two dollars a packet. Plus there is something to be said about knowing what all the ingredients are. So I experimented a little and came up with this pretty little recipe. McCormick called this Sweet Basil and Oregano Bruschetta Chicken but this tastes nothing like bruschetta as you will see later this week when I post a great bruschetta recipe. Mmm, it makes my mouth water just thinking about it. So come back for that, yo.

Sweet Basil and Oregano Chicken Pasta

adapted from Mckormick Recipes

makes approximately 4 servings

Prep time: 15 minutes

Cook time: 30 minutes

3 tbsp dried oregeno

3 tbsp dried basil

1 clove chopped garlic

1 tsp sugar

1/3 cup olive oil

6 plum tomatoes

1 red bell pepper

6 oz bowtie pasta

1 lb chicken

parmesan cheese as needed

   

1     mix the dried oregano, dried basil, chopped garlic, sugar, and olive oil. Reserve 3 tbsp of the mixture. use the remaining mixture to drizzle over the tomatoes, red bell peppers, and chicken

2     bake the tomatoes, red bell peppers, and chicken in the oven for 30 minutes at 375 degrees fahrenheit

3     boil the bowtie pasta for 10 minutes with a dash of salt and a few drops of olive oil. drain pasta and rinse with cold water in colander

4     cut the tomatoes, bell peppers, and chicken into bite-sized pieces and mix with the reserved herb mixture and pasta. serve cold or hot garnished with parmesan cheese

Loaded Southwestern Quesadillas

I know you’ve seen about twenty-three versions of this recipe floating around Pinterest, but let me tell you THIS IS THE ONE. This is the easiest and healthiest version out there, and believe me, I’ve tried all twenty-three of them. My favorite part of this recipe is the convenience of it all, I mean what could be easier than a quesadilla? To maintain highest levels of crispy in my quesadillas I just make one or two at a time and save the filling in the refrigerator for future meals. This is absolutely necessary if crispiness is a priority for you, and for me it definitely is.

You can add chicken for extra umph, in which case I'd pan fry chicken rubbed with taco seasoning and then shredding it. However, in my opinion, neither you or your kids or your husband will even notice that they're eating a vegetarian meal...so leave the chicken out.

Loaded Southwestern Quesadillas

adapted from Budget Bytes

makes approximately 4 servings
Prep time: 5 minutes
Cook time: 6 minutes

1 bag of tortillas

1 cup of shredded cheddar cheese

1 can black beans

1 can drained sweet corn

or  1 cup frozen sweet corn

2/3 cup chopped red onion

1/3 cup chopped cilantro

1 packet taco seasoning

            or 3 tbsp taco mixture

1 tsp cornstarch

1     drain the black beans, reserving two tablespoons. do not rinse.

2     mix the black beans, black bean reserves, cornstarch, red onions, cheddar cheese, corn, cilantro, and taco seasoning to make the filling.

3     heat tortillas in a pan, adding the filling when hot. fold tortilla over to form taco shape and flip after three minutes.

4     remove from heat after another three minutes or when cheese is melted and tortilla is crisp. serve with salsa.