This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #WonderfulYourWay #CollectiveBias

I love all of the fresh vegetables in pasta primavera. This version incorporates alfredo sauce and chicken for a chicken alfredo-pasta primavera combo that is as delicious as it is easy to make.

Alert: Valentine’s Day is exactly 1 week from today! If you haven’t already made dinner reservations, you better get on that asap. We sometimes will go out for Valentine’s Day but never on the actual day, maybe the day before or after to avoid the crowds. Instead we like to stay in and cook together. Since Valentine’s Day falls on a weekday, that means finding a meal that is not just fitting for the holiday, but also quick and easy to prepare.

We love pasta in our house, but we have also been trying to incorporate more lean meats and vegetables into our diet. So after I picked up a trusty box of Barilla® Classic Blue Box pasta, I also grabbed all the veggies to make a alfredo primavera. This authentic brand is simple yet wholesome, which helps in my desire to create an easy and delicious “Wonderful Your Way” meal for Valentine’s Day. And the availability of perfectly matched, great tasting sauces makes like even easier. Hello garlic alfredo!

So how easy was this dish to throw together? Well, while the pasta boiled in a pot of water, I sauteed the onion and garlic and briefly cooked all the veggies – just enough to warm them up while still retaining their crunch factor. After removing the veggie mixture from the pan, I then seared some chicken breasts lightly seasoned with salt and pepper. Once the chicken was cooked and placed on serving plates, I added the alfredo sauce to the same pan to warm it up, followed by the pasta, veggies, and fresh basil. Season with salt and pepper and maybe a little bit of the pasta cooking water to reach the preferred sauce consistency and you are done!

Of course don’t forget some freshly grated parmesan cheese on top. Then, after your done savoring your meal with your loved one and cleaning up the minimal dishes (hooray!), you’ll have plenty of time left to cuddle on the couch. As an added bonus, there is plenty leftover to enjoy for lunch the next day and I’m a huge fan of leftovers for lunch. And who is going to complain about another serving of primavera?

I hope you make this for Valentine’s Day dinner or your next date night in, I think you will love it! But if you are looking for more Barilla “Wonderful Your Way” recipe inspiration, click HERE.

Two years ago: DIY No Sew Faux Roman Shade

Three years ago: Valentine’s Day Recipe Roundup

Four years ago: Lip Balms

Five years ago: Whole Wheat Blueberry Cottage Cheese Pancakes

Six years ago: Velveeta Chicken & Veggie Mac

CHICKEN ALFREDO PRIMAVERA PENNE

Serves 4-6

Ingredients:

4 Tbsp olive oil, divided

1/2 onion, fined diced

3 cloves garlic, minced

1-1/2 cups bite-sized broccoli florets

1 large carrot, sliced diagonally

1 red bell pepper, sliced into strips

1 zucchini, sliced diagonally

1 medium yellow squash, sliced diagonally

1/2 cup frozen peas

4 boneless, skinless chicken breasts

Salt and pepper, to taste

1 (1 lb.) box Barilla® Classic Blue Box Penne

1 (14.5 oz.) jar Barilla® Garlic Alfredo Sauce

5 basil leaves, finely sliced, plus more for garnish

Grated Parmesan cheese, for garnish

Directions:

1. Bring a large pot of water to a boil. Add pasta to boiling water and cook to al dente. Reserve 1 cup of the cooking liquid.
2. Meanwhile, in a large skillet over medium-high heat, add 2 tablespoons olive oil. Add onion and cook for 1-2 minutes, or until translucent. Add garlic and cook for 30 seconds, or until fragrant. Add broccoli, carrot, pepper, squash, zucchini, and peas, stir, and cook for only 1 minute. Transfer to a large bowl.
3. In the same skillet, heat the remaining 2 tablespoons of olive oil. Season the chicken with salt and pepper and cook for 3-4 minutes per side. Remove from pan.
4. Add sauce to the skillet to warm. Stir in basil leaves and then add veggies and pasta. If the sauce seems a little thick, add some of the reserved cooking water. Top with more Parmesan, salt, pepper, and basil to taste.

Source: The Spiffy Cookie original

Comfort food with some of you favorite fall flavors, all cooked in one pan. This white skillet lasagna will be your new favorite weeknight meal.

I’m not even going to bother talking about the results of the election today. There’s too much discussion already and nothing is going to change the reality of what we woke up to this morning (or stayed up to witness). So let’s try to move on and hope for the best. In the meantime, it’s prime time for some comfort food and a giveaway, in the form of white skillet lasagna and REVERE cookware.

Believe it or not, I’ve been cooking with the same set of inexpensive cookware since my third year of grad school, which was 2009 for those of you that don’t have my life memorized. Oh yea that means I’ve been using that very set all throughout the lifetime of this blog. Granted, I did supplement it with a couple of choice pans but I’ve been in the market for a better set that won’t break the bank for a little while now. So when REVERE offered to let me try their 10 Piece Stainless Steal Set I jumped on it. This particular set has a copper core which helps heat quickly and evenly. As an added bonus for those of us without a plethora of cabinet space, this set also features interlocking handles which mean you can stack them all up and put them in one little cabinet.

But a pretty pan is only as good as the food it cooks. And I have to say, this pan is as good as any of my more “fancy” and expensive pans. I tested out the 3-quart saute pan by making a white, fall flavored version of my dad’s skillet lasagna with butternut squash, the last bits of kale growing in my garden (and only a fraction of the sage still exploding), and a lighter alfredo sauce made from milk and cream cheese. IDK about you, but I’ll be cozying up with a big bowl while the temperature continue to drop.

Don’t forget to enter to win two REVERE frying pans! Widget located at the end of this post.

One year ago: Buffalo Chicken Enchiladas

Two years ago: Single Serving Deviled Eggs

Three years ago: Elvis Fluffernutter Rice Krispie Treats

Five years ago: Gluten-Free Peanut Butter Chocolate Bars

WHITE SKILLET LASAGNA WITH BUTTERNUT SQUASH AND KALE

Serves 4-6

Ingredients:

1 Tbsp olive oil

1 small sweet onion, diced

4 cloves garlic, minced

1 lb. butternut squash, peeled, seeded, and cubed (about 2 cups)

16 oz. can of vegetable broth

1 tsp salt, divided

1/2 tsp black pepper, divided

1/4 tsp ground nutmeg

2 cups milk

3 oz. cream cheese

2 Tbsp freshly chopped sage, plus more for garnish

1 tsp freshly chopped thyme

3 cups (about 8 oz.) small shell or elbow pasta (I used cavatappi)

1 cup ricotta cheese

2 lightly packed cups chopped kale

1-1/4 cup shredded mozzarella, divided

1/2 cup shredded parmesan cheese, plus more for serving

Directions:

1. In a large, oven-proof skillet over medium heat, add the olive oil (I used the REVERE 3-quart sauté pan). Add onion and cook until translucent. Add garlic and cook until fragrant, about 30 seconds. Add squash with 1/4 teaspoon salt, 1/4 teaspoon pepper, and the nutmeg. Stir to coat well and add in 1/3 cup of broth. Cover and cook until softened, about 10-12 minutes.
2. Once soft, stir in the rest of the broth, milk, cream cheese, sage, thyme, and the rest of the salt and pepper. Bring to a boil, add pasta and bring to a boil again. Lower heat to a simmer, cover and cook for 15 minutes, stirring occasionally. Meanwhile, preheat the broiler.
3. Stir in ricotta (or cottage) cheese and kale and cook, covered, 5 more minutes. Remove from heat and stir in 1 cup of the mozzarella and 1/4 cup of the parmesan. Sprinkle with remaining mozzarella and parmesan, put whole sage leaves on top, and place under broiler (without lid) for 1-2 minutes or until lightly golden. Serve topped with more parmesan cheese if desired.

Source: Adapted from my Skillet Lasagna and Guiltless Fettucine Alfredo.

Disclosure: I was provided with the REVERE 10 Piece Stainless Steel Set from World Kitchen by 3rd Floor Social. I was compensated for this post but all thoughts and opinions are my own. Giveaway sponsored by 3rdFloorSocial & World Kitchen.

Giveaway Prize (MSRP $59.99): 2-Piece Stainless Steel Frying Pan Starter Set (8-inch and 10-inch fry pan)

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Creamy stuffed shells are like pillows for your taste buds. Nestle them in a creamy pumpkin sage sauce for a mouthwatering fall twist.

With my dissertation behind me and only 21 days until I graduate and get hooded for my Ph.D. you’d think I would be care-free and excited. Not so much, more like the same old stress and anxious. I am still working on a couple last experiments per reviewers comments on my paper, job hunting, and worrying about what I am going to do if I don’t have a job lined up by the end of January when my lease runs out. With any luck that last item won’t become a reality, but in the meantime it’s a good time for some comfort food.

Stuffed shells are great comfort food. Those big shells hug in their cheesy goodness of a filling while being wrapped up in a warm blanket of sauce. Sounds like the life, doesn’t it? This sauce happens to be extra special because it is a pumpkin alfredo sauce with sage. Now wait, don’t get discouraged thinking you have to make your own alfredo sauce (but you can if you want). This recipe uses a premade jar of alfredo mixed up with pumpkin puree and a couple other flavor additions to create a great fall pasta dish.

Looking for more savory pumpkin recipes?

• Creamy Pumpkin Tortellini by The Bitter Side of Sweet
• Pumpkin Alfredo Pasta with Chicken by Savory Moments
• Pumpkin Deviled Eggs by 4 Sons “R” Us
• Pumpkin Gnocchi with Bacon Alfredo Sauce by That Recipe
• Pumpkin Parmesan Risotto with Bacon by Cheese Curd in Paradise
• Pumpkin Seafood Curry by A Day in the Life on the Farm
• Vegan Savory Stuffed Pumpkins by The Baking Fairy

One year ago: Individual Baked Pumpkin Oatmeal

Two years ago: Thanksgiving Recipe Roundup

Three years ago: Veggie Lasagna

STUFFED SHELLS WITH PUMPKIN SAGE CREAM SAUCE

Serves 4-5

Ingredients:

SHELLS

16 jumbo pasta shells

15 oz. part skim ricotta cheese

3/4 cup shredded mozzarella cheese

1/3 cup grated parmesan cheese

1 egg, beaten

1/2 tsp ground sage

SAUCE

1/2 cup reduced sodium chicken broth (or vegetable broth for vegetarian option)

1/3 cup chopped shallots

2 cloves garlic, minced garlic

1 (15 oz.) jar alfredo sauce

3/4 cup pumpkin puree

1-1/2 tsp ground sage

1/2 tsp salt

1/2 tsp pepper

Directions:

1. Preheat oven to 350 degrees. Lightly coat a casserole dish with nonstick spray, set aside.
2. For shells: Cook shells according to package instructions. Drain.
3. In a medium bowl, combine ricotta cheese, mozzarella cheese, parmesan cheese, egg, and sage. Stir to combine.
4. Divide cheese mixture evenly among shells and place stuffed shells on baking sheet temporarily.
5. For sauce: Add broth, shallots, and garlic to medium saucepan and cook over medium heat, stirring occasionally, until shallots are tender and liquid has reduced by half.
6. Stir in alfredo sauce, pumpkin, sage, salt, and pepper. Cook, stirring occasionally, until heated through.
7. Pour sauce into prepared baking pan. Arrange stuffed shells on top. Bake, covered, for 15 minutes. Uncover and bake for an additional 10-15 minutes. Sprinkle with parsley and extra parmesan cheese, if desired.

Source: Adapted slightly from Lemon Tree Dwelling.

Post updated 10/29/19, the pictures above and below are the originals.

While we are on the subject of errors, I specifically bought scallions to garnish this dish and totally forgot. Apparently I was so hungry while taking photos that I didn’t stop to notice or care because all I wanted to to was devour it! With its beautiful colors, creaminess and crunchy topping staring at me, you could hardly blame me. There was also plenty of kick. Mild-taste buds beware: you may way to omit the chipotle and use a mild salsa.

One year ago: Applesauce-Sweet Potato Pancakes

Two years ago: Crème Brulee

Three years ago: Big, Fat, Chewy Multichip Cookies

FIESTA ALFREDO PASTA BAKE

Serves 8-10

Ingredients:

16 oz. elbow or other spirally pasta

2 lb. leftover cooked chicken, cut into bite sized pieces

1 small onion, diced

1 small red pepper, diced

1 (14.5 oz.) can black beans rinsed and drained

1/4 tsp salt

1/4 tsp pepper

2 tsp taco seasoning

1 (15 oz.) jar Alfredo sauce

1/4 cup milk

1 cup salsa

1 chioptle pepper in adobo sauce, minced

1/2 cup grated Parmesan cheese

1/2 cup grated pepperjack cheese

1/4 cup panko breadcrumbs

2 to 3 scallions, minced

Directions:

1. Preheat the oven to 350 degrees. Grease a 13 x 9 baking dish and set aside. Cook the pasta according to directions until al dente. Drain.
2. In a large bowl, combine the onion, red pepper, black beans, salt, pepper, and taco seasoning. Toss together. Stir in the Alfredo sauce, milk, salsa and chipotle. Add the cheese and chicken. Pour the pasta into the Alfredo mixture and toss to coat. Pour the pasta mixture into the prepared baking dish. Sprinkle with panko and bake for 35 – 40 minutes until sauce is bubbling and top is golden.
3. Serve topped with minced scallions.

Source: Adapted slightly from Girl Carnivore, originally from Taste of Home.

This is another one of my pasta-dish-gone-pizza recipes. The first was the Cajun Chicken Alfredo Pizza, inspired by none other than my Guiltless Cajun Chicken Alfredo. But instead of cajun seasoning and broccoli, you have spinach and pesto with your chicken alfredo pizza. Isn’t coming up with new pizzas fun? I remember when choosing between pepperoni or just cheese seemed like a difficult choice. Now the topping options are endless and I must try them all!!

One year ago: Cake batter Fruit Dip

CHICKEN & SPINACH ALFREDO PIZZA

Serves 2-3

Ingredients:

1 recipe thin-crust pizza dough

2 Tbsp basil pesto

1/2 cup Alfredo sauce

1/2 cup cooked shredded chicken

1 cup fresh spinach

1/2 cup Mozzarella, shredded

1/4 cup Parmesan, shredded

Directions:

1. Preheat oven to 400 degrees with a pizza stone placed on the center rack for 15 minutes.
2. On a cornmeal dusted pizza peel, roll out the pizza dough. Spread the pesto and Alfredo sauce over the dough within 1/2 inch of the edge. Top with chicken pieces, spinach and sprinkle cheeses over top.
3. Shimmy off the pizza peel onto the preheated pizza stone and bake for 12-15 minutes or until crust is golden and cheese is bubbly.

Source: The Spiffy Cookie original

Stay turned because tomorrow I am guest posting on Lemon Sugar – the very place this recipe originated!

One year ago: Nutella Mousse

GNOCCHI WITH ROASTED RED PEPPER CREAM SAUCE

Serves 4

Ingredients:

1 package fresh gnocchi

2 cups Alfredo sauce (jarred or homemade)

1-14 oz. can petite diced tomatoes

1/3 cup chopped roasted red pepper

1/4 cup heavy cream

1/4 cup white wine

Pinch of salt

2 Tbsp fresh chopped basil, plus more for garnish

1/2 cup grated Parmagiano-reggiano cheese, plus more for garnish

Directions:

1. In a medium, heavy-bottomed saucepan, combine alfredo sauce, salt and wine.  Stir until combined, and barely simmering.
2. Add heavy cream, tomatoes and roasted red pepper and stir to combine.  Bring to a light simmer and remove from heat.
3. Stir in grated cheese and fresh basil.  Set aside and prepare gnocchi according to package directions.  Drain gnocchi and stir into prepared sauce.
4. Garnish with more grated cheese and fresh basil.  Serve.

Source: Lemon Sugar

This skeptic was proven wrong – this sauce was great. I couldn’t tell it was a lighter version at all. Granted I did not eat it by itself, but who sits down with a bowl of Alfredo for dinner? I won’t judge you if you do, because pasta is just a vehicle for sauce to get into my mouth anyway. However, this dish has no pasta at all. Instead there are buttery biscuits on top, MmMmm!! Definitely making this again, and will be looking for this light Alfredo sauce on the shelf the next time pasta sauce is on my grocery list.

CHICKEN ALFREDO BISCUIT CASSEROLE

Serves 5

Ingredients:

2 Tbsp butter, divided

2 cups sliced fresh mushrooms

1/2 cup chopped onion

1 clove garlic, minced

1 jar (15 oz) Classico light creamy Alfredo pasta sauce

1/4 cup milk

2 cups chopped cooked chicken

2 cups frozen broccoli florets, thawed

1/4 cup + 1 Tbsp grated Parmesan cheese, divided

1/4 tsp dried basil leaves

Salt and pepper

1 can (10 biscuits) refrigerated buttermilk biscuits

Directions:

1. Heat oven to 375 degrees. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
2. In 10-inch nonstick skillet, melt 1 tablespoon butter over medium heat. Cook mushrooms, onion and garlic in butter, stirring occasionally, about 5 minutes or until tender. Stir in Alfredo sauce, milk, chicken, broccoli, 1/4 cup Parmesan and basil. Season with salt and pepper to taste. Cook until mixture is thoroughly heated and bubbly, stirring constantly. Spoon into baking dish.
3. Separate dough into 10 biscuits. Cut each biscuit in half crosswise. Arrange around edge of baking dish, overlapping slightly. Drizzle biscuits with remaining 1 tablespoon melted butter; sprinkle with 1 tablespoon Parmesan cheese.
4. Bake 15 to 20 minutes or until biscuits are golden brown.

Source: Adapted slightly from Pillsbury

Disclosure: This post is part of a Foodbuzz Tastemaker program with Classico Light Creamy Alfredo Pasta Sauce and I received a free sample of Classico® Light Creamy Alfredo Pasta Sauce.

Recipe also featured on All Free Casserole Recipes.