Kulinary Kitchen: Pasta Dishes

With my new Pepper Plate app I’ve been excited to try some new and easy recipes out. The first two I tried were Spicy Pesto Chicken Pasta and Tomato Basil  Pasta. I used the basil and cilantro from my garden. It’s nice that this year keeping up with my garden has paid off. Also a special thanks to Nikki Pietragallo for making the pesto with my basil for this dish! Both dishes were a hit!

Teena’s Spicy Pesto Chicken and Pasta


    • 1 (16 ounce) package uncooked farfalle (bow tie) pasta
    • 3 tablespoons olive oil
    • 1 tablespoon hot chile paste (such as sambal oelek)
    • 1 pound skinless, boneless chicken breast halves – cut into 1 inch pieces
    • 6 tablespoons prepared basil pesto
    • 1/2 cup grated Parmesan cheese
    • 1/2 cup chopped cilantro
    • Bacon
    • Whole Pine Nuts


    1. Bring a large pot of lightly salted water to a boil. Place farfalle pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
    2. Heat the olive oil in a large skillet over medium heat. Mix in the chile paste and chicken. Cook and stir chicken 10 minutes, or until evenly browned and juices run clear.
    3. Toss the cooked farfalle, pesto, Parmesan cheese, and cilantro into the skillet, and continue cooking just until heated through.

My attempt at spicy pesto pasta.

Blow Your MIND” Tomato Basil Pasta

Throw it all in the pot, INCLUDING the uncooked Pasta, and cook! – Bring it to a boil, then reduce to a simmer. The starch leaches out of the pasta and makes a rich, warm sauce for the noodles. The other ingredients cook right along with the pasta

    • 12 ounces pasta
    • 1 can (15 ounces) diced tomatoes with liquid
    • 1 large sweet onion, cut in julienne strips
    • 4 cloves garlic, thinly sliced
    • 1/2 teaspoon red pepper flakes
    • 2 teaspoons dried oregano leaves
    • 2 large sprigs basil, chopped
    • 4 1/2 cups vegetable broth (regular broth and NOT low sodium)
    • 2 tablespoons extra virgin olive oil
    • Parmesan cheese for garnish


    1. Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.
    2. Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .
    3. Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese.


Add shrimp or meatballs.
Use rotel instead of diced tomatoes.
Makes a boat load.