Cooler Weather and Food

There’s just something about cold weather and food! When the temperature drops outside, I love to warm up inside in more ways than one. Cool weather and food, go together like salt and pepper.

If you stopped by my home for a visit on a brisk cool fall evening or a cool Saturday afternoon, the first thing that’s going to capture your attention is the delicious smells coming from my kitchen.

Here’s a quick fix recipe that’s a crowd pleasure for sure and it’s a nice addition to any football spread that’s sure to please.

Make it tonight and don’t forget to share photos and tag me so I can see how great this recipe turned out for you.

AuthorAdmin

Chicken Spaghetti
Yields6 Servings
 1 cup Chopped Bell & Sweet Peppers
 ½ cup Chopped Red Onions
 1 Gluten Free Spaghetti (box)
 ½ tsp Salt *I use Himalayan
 2 cups Shredded Romano, Parmesan and Asiago Cheese
 1 ½ cups Whipping Cream
 2 cups Diced Rotisserie Chicken *No skin
 2 tbsp Extra Virgin Olive Oil
 4 cups Water
 1 tbsp Fresh thyme and rosemary, chopped.
Broccolini with Garlic Lemon Sauce
 2 lbs Fresh washed Broccolini
 6 Cloves of Garlic
 1 oz Fresh lemon juice
 1 Fresh squeezed lemon
 3 fl oz Heavy Cream
 3 fl oz Vegetable Stock
1

Preheat oven to 375 and spray your cooking dish with cooking spray to help with easy cleanup.

Wash and chop all vegetables.

Finely chop 3 garlic cloves and thinly slice the other 3 and set to
side.

2

Boil pasta in 4 cups of water, season water with half of salt. Drain water off pasta and sit to side.

In saucepan, heat up whipping cream until hot, whisk in 1/2 of shredded cheese and whisk until cheese is melted into a sauce.

In a sauté pan, sauté the vegetables and chicken and add fresh herbs and remaining salt. You want your vegetables to stay crisp so sauté long enough to heat chicken but don't overcook veggies.

3

Pour cream sauce over drained spaghetti, add vegetables and chicken. Layer with remaining shredded cheese. Bake for 20 minutes.

Steam broccolini *I use Ziploc Steamables, remove and sit to side. *Follow Steamables directions.

Heat remaining oil in sauce pan, add crushed garlic to season oil, lemon juice, fresh squeezed lemon, heavy cream and vegetable stock. Simmer until reduced and thick and add broccolini and toss.

Nutrition Facts

Serving Size 1

Servings 6

Ingredients

 1 cup Chopped Bell & Sweet Peppers
 ½ cup Chopped Red Onions
 1 Gluten Free Spaghetti (box)
 ½ tsp Salt *I use Himalayan
 2 cups Shredded Romano, Parmesan and Asiago Cheese
 1 ½ cups Whipping Cream
 2 cups Diced Rotisserie Chicken *No skin
 2 tbsp Extra Virgin Olive Oil
 4 cups Water
 1 tbsp Fresh thyme and rosemary, chopped.
Broccolini with Garlic Lemon Sauce
 2 lbs Fresh washed Broccolini
 6 Cloves of Garlic
 1 oz Fresh lemon juice
 1 Fresh squeezed lemon
 3 fl oz Heavy Cream
 3 fl oz Vegetable Stock

Directions

1

Preheat oven to 375 and spray your cooking dish with cooking spray to help with easy cleanup.

Wash and chop all vegetables.

Finely chop 3 garlic cloves and thinly slice the other 3 and set to
side.

2

Boil pasta in 4 cups of water, season water with half of salt. Drain water off pasta and sit to side.

In saucepan, heat up whipping cream until hot, whisk in 1/2 of shredded cheese and whisk until cheese is melted into a sauce.

In a sauté pan, sauté the vegetables and chicken and add fresh herbs and remaining salt. You want your vegetables to stay crisp so sauté long enough to heat chicken but don't overcook veggies.

3

Pour cream sauce over drained spaghetti, add vegetables and chicken. Layer with remaining shredded cheese. Bake for 20 minutes.

Steam broccolini *I use Ziploc Steamables, remove and sit to side. *Follow Steamables directions.

Heat remaining oil in sauce pan, add crushed garlic to season oil, lemon juice, fresh squeezed lemon, heavy cream and vegetable stock. Simmer until reduced and thick and add broccolini and toss.

Chicken Spaghetti and Broccolini with Garlic Lemon Sauce
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