One Pot Chicken Parmesan Pasta with Artichokes and Spinach

School starts this week, which means quick and easy dinner recipes are much needed.  This recipe is not only quick to make, but it's also made all in one pot.  How easy is that?  You start by cooking the pasta in a mixture of water and milk, then you add the remaining ingredients and cook for a few minutes until the sauce turns thick and creamy.  

I added spinach and artichokes to mine, but I can think of so many other vegetables that would be great in this . . . like broccoli, cauliflower, carrots, corn, asparagus and so many more.  Just make sure if you use different vegetables you either cook them first or use thawed frozen veggies.  

This recipe makes a large pot of pasta and serves a lot of people.  It also tastes great leftover.  Be sure to add this easy cheesy pasta to your dinner rotation.  

You might also like:

Easy Weeknight Bowtie Pasta

Healthier Taco Pasta

Shortcut Ham and Cheese Chicken Parmesan

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One Pot Chicken Parmesan Pasta
adapted from: Betty Crocker
(Printable Recipe)

4 c. water
2 (12 oz.) cans evaporated milk
1 tsp. salt
2 cloves garlic, finely chopped
1 Lb. uncooked pasta (I use Cellentani)
2 tsp. cornstarch
2 c. diced rotisserie chicken
1 (14 oz.) can artichoke hearts, drained and chopped
1 1/2 c. shredded Parmesan cheese
juice of 1 lemon
2 Tbl. unsalted butter
4 c. baby spinach (I like to roughly chop mine)
1/2 tsp. pepper
3/4 tsp. McCormick Roasted Garlic & Herb Seasoning (or similar seasoning)

In a large Dutch oven, heat water, 1 can of evaporated milk, salt, garlic and pasta over medium heat.  Simmer for 12-14 minutes, stirring frequently, until pasta is tender.  In a medium bowl, stir together remaining 1 can of evaporated milk with the cornstarch; stir in the chicken and artichoke hearts.  Add to mixture in the Dutch oven; return to a simmer, and continue to cook until sauce has thickened, about 2-3 minutes.

Remove from heat and stir in half of the cheese and the lemon juice.  Then, stir in the remaining cheese (reserving a little for topping).  Last, stir in the butter, spinach, pepper and seasoning and stir until spinach has wilted and butter is melted.  Serve with reserved cheese.  Serves 7-8.  

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Lemon Poppy Seed Zucchini Bread with Lemon Icing

I have been seeing lemon poppy seed zucchini bread recipes all over the place lately.  So, I figured I'd join in and post my own recipe for this delicious bread.  This bread is guaranteed to be a huge hit and the icing on the top is the perfect finishing touch. 

This is the 3rd loaf of lemon zucchini bread I have made in the past week.  The first loaf had the strangest flavor.  Then, I tried again and used buttermilk instead of sour cream and added in a little vanilla and that did the trick.  This bread is absolutely AMAZING. The 2nd loaf I made was gone within two days and then I just made the 3rd loaf today.  

This bread is so soft and moist with the perfect amount of lemon flavor.  This recipe will definitely help you use up some of that garden zucchini.  

You might also like:

Zucchini Bread with Lemon Zest

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Cinnamon Roll Zucchini Bread

Lemon Poppy Seed Zucchini Bread
From: Jenn@eatcakefordinner
(Printable Recipe)

2 large eggs
2/3 c. sugar
1/2 c. canola or vegetable oil
1/2 c. buttermilk
1 c. grated zucchini (peeled or un-peeled)
grated zest of 1 lemon
juice of 1 lemon (or 2 Tbl.)
1 tsp. vanilla extract
2 c. all-purpose flour
1/2 tsp. salt
2 tsp. baking powder
1 1/2 Tbl. poppy seeds

Lemon Icing
1 c. powdered sugar
grated zest of 1 lemon
1/2 tsp. lemon extract, opt.
1-2 Tbl. milk

Preheat oven to 350 degrees.  Spray a 9x5-inch loaf pan with cooking spray and line with parchment paper; set aside.  In a large bowl, whisk the eggs.  Add the sugar and whisk until thick and lemon colored.  Stir in the oil, then the buttermilk, lemon zest, lemon juice, vanilla and grated zucchini.  Stir in the flour, salt, baking powder and poppy seeds just until evenly combined.  

Pour into prepared loaf pan and bake around 50 minutes, or until a toothpick inserted in the center comes out clean.  Remove from oven and cool in pan for 10 minutes.  Then, remove from pan and cool completely. Top with icing and when icing has set, slice and serve.    

Lemon Icing:  In a small bowl, combine powdered sugar, lemon zest, lemon extract and 1 Tablespoon of milk.  Stir until smooth.  If icing is too thick, add a little more milk until it reaches desired consistency.  Pour over cooled loaf.  

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Guacamole Deviled Eggs

Hello, August!  Today, I am sharing a really delicious and unique deviled egg recipe with you to help spread the word about National Family Meals Month, which is coming up in September.

This post is sponsored by Eggland's Best.  All opinions expressed herein are my own.  The information about Eggland's Best eggs and the below paragraph were provided by Eggland's Best.

Eggland's Best (EB) and the American Heart Association have teamed up to help educate families on the importance of spending time together and eating healthy and nutritious meals.  In honor of National Family Meals Month, EB and the American Heart Association's Healthy For Good movement are calling on families across America to take the Family Meals Pledge and commit to spending an additional "dozen" minutes around the table while enjoying nutritious meals together.  Research shows that family meals can greatly benefit the health and wellbeing of our children.

My family doesn't get to spend breakfast or lunch together often, but we always make sure to sit down and have dinner together.  It's such a good time to sit down, unwind, and talk about our day.  I think it's important to find the time each day to share a meal with your family.  

You might think you can't find the time to do this, but you have to make time. 

Now, onto these delicious deviled eggs.  I'm not a huge fan of regular deviled eggs, but these guacamole ones are really really tasty.  I am a HUGE guacamole lover, but it's not the healthiest when you are devouring it with chips.  So, adding guacamole to egg white shells is a much healthier idea. 

I used none other than Eggland's Best eggs for this recipe.  

Eggland's Best (EB) is the #1 branded egg in the U.S. and is an excellent source of vitamins D, B12, E, B5 and riboflavin.  EB eggs have six times more vitamin D, more than double the Omega-3s, 10 times more vitamin E and 25% less saturated fat than ordinary eggs.  Independent testing has also confirmed that Eggland's Best eggs stay fresh longer than ordinary eggs.  

This recipe comes from the American Heart Association.  By discarding all but two of the eggs yolks and using avocados in their place is a great way to lower saturated fat in this crowd-pleasing appetizer.  

Plus, adding sour cream to guacamole is a genius idea.  I love sour cream and the flavor really adds something to these eggs.  I am going to do that from now on.  

These deviled eggs are creamy and so so good.  You have got to try them.

Now, remember to make time to spend an additional "dozen" minutes around the table with your family. 

Guacamole Deviled Eggs
From: American Heart Association
(Printable Recipe)

9 large Eggland's Best eggs
1 medium avocado, halved and pitted
2 Tbl. fat-free sour cream
1 1/2 tsp. fresh lime juice
1/3 c. seeded and finely chopped Roma tomatoes (1-2 tomatoes)
1/4 c. finely chopped scallions
1/4 tsp. salt
1/8 tsp. ground black pepper
1-2 tsp. finely chopped jalapeno
chopped fresh cilantro, for garnish, opt.

Make the hard boiled eggs: Fill a large pot with cold water, add all the eggs, and bring mixture to a boil over high heat.  As soon as the water begins to boil, cover with a lid, remove pot from the heat, and let eggs sit for 10 minutes.  Drain water and transfer eggs to a bowl of cold water to cool.

When the eggs are cool enough to handle, remove the shells.  Slice each egg in half lengthwise.  Remove the yolks, adding just two whole eggs yolks into a medium bowl and discarding the remaining seven egg yolks.  Place the egg white halves onto a platter.

Slice the avocado in half and remove the pit.  Use a spoon to scoop the avocado's flesh into the bowl with the egg yolks.  Use a fork to mash the avocado and egg yolks together.  Stir in the sour cream and lime juice.

Add the finely chopped tomatoes and scallions.  Add the salt, pepper and finely chopped jalapeño.  Stir together to combine.

Spoon the guacamole into each egg white half, dividing the mixture between all 18.  Garnish with a sprinkle of chopped cilantro, if desired.  Serve.

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