pasta – The Dimestore Gypsy

Hello! Hope you all are doing well. I have a new recipe to share!

Today I’m sharing one of my family favorites: Chicken Parmesan Meatball Alfredo. This is so good and comes together fairly quickly. I made my own meatballs, but you can use store bought if your pressed for time and it will be just as good. I served it alongside a bagged Ceasar salad kit for a balanced meal. Read on below to see pics & how I made this.

For the meatballs:

you will need 1lb ground chicken (you can skip this if you want to sub with readymade meatballs)

1 egg

1/4 cup. breadcrumbs

1/4 cup. shredded parmesan cheese

seasonings of choice (I used a sprinkling of Italian, Garlic, Onion, Salt & Pepper)

For the sauce:

1 jar alfredo sauce of choice

Olive oil for sautéing

1 bunch of chopped broccoli

1 cup chopped mushrooms

pasta of your choice (I used a chickpea pasta for fiber and lower carb content)

I started out with seasoning my ground chicken, then added egg, breadcrumbs, & Parmesan cheese. I mixed that up and then scooped the meatballs onto a greased pan using my cookie scoop. I cooked these in the oven about 25min or until golden brown.

While the meatballs cooked, I boiled & drained my pasta and set it aside. I then sauteed my chopped mushrooms & asparagus.

Once the mushrooms were tender and my asparagus had turned bright green in color, I added my pasta back to the pan. I stirred in 3/4 jar of alfredo sauce and seasoned to taste with salt, pepper, garlic, & onion powder. I let this simmer for just a couple of minutes to blend all the flavors together.

After the meatballs were done in the oven, I added them to the pan of sauce & stirred in the remaining sauce, and a 1/4 cup of milk to help loosen the sauce and get the meatballs coated.

Here is the finished pasta all melted together. So good and filling! I plated this up and added a little sprinkle of shredded parmesan cheese & a side salad for balance. So good and comforting.

I hope you enjoy this in your home with your family! Thanks for stopping by. Until next time….

Friday is here and it’s a beautiful day! Today I’m sharing this one pan, cheesy pasta skillet recipe. It’s so quick and easy, and you only need a few ingredients. This is one of my quick, go-to meals on game nights.

Ingredients:

1 lb. lean ground beef (can sub lean turkey) *seasoning to taste

1 jar red pasta sauce of your choice (I used Classico four cheese red sauce)

1/2 box uncooked rotini pasta (about 2 cups dry) (can sub a similar shaped pasta) *I used garden vegetable rotini.

3/4 cup low moisture, part skim, shredded mozzarella cheese

To Make:

You’ll need to brown and season the meat to your liking. While browning the meat, boil the pasta according to the package directions. (I like to cook these at the same time so your pasta is ready to go as soon as the meat is done).

After the meat is browned, set your cook temp to low and add your cooked, drained pasta.

Now, add your pasta sauce and stir together to mix.

After it’s all mixed up you can turn the burner off and sprinkle your cheese on top. Pop a lid on for a few minutes and let the cheese melt. Once it’s all melted, your ready to serve.