One-Pot Chicken Marsala Pasta


Holidays man. They’re killing me this year! Even though I planned ahead, it seems like the time is flying by and I don’t seem to have enough time to fit it all in. Anyone else with me?


How is a person supposed to impress guests with a 5 course meal and have time to do it all? They aren’t, that’s how! Bring on the one-pot meals. Limited dishes, people pleasing meals that can be adapted to your tastes.



This pasta is one that I would be more than happy to serve to holiday guests. I took the traditional chicken Marsala dish and made it about as easy as a meal could possibly get. Serve with extra cheese and a sprinkle of parsley on top and you have a dish that will impress any holiday guest and-dare I say- leave you a little extra time to actually enjoy the holidays?!


One-Pot Chicken Marsala Pasta


  • 1 large boneless, skinless chicken breast, cubed
  • 1 pound mushrooms (button or cremini)
  • 1 tablespoon oil
  • 3 tablespoons butter
  • 4 cloves garlic, minced (I used roasted garlic)
  • 4 1/2 cups chicken broth
  • 1 cup Marsala wine
  • 1 lb short cut pasta of your choice
  • Salt and pepper, to taste
  • ¼ cup parmesan cheese, grated
  • ¼ cup heavy cream
  • Parsley, to garnish


  • In a deep saute pan, heat the oil, then melt the butter.
  • Add in the chicken. Stir often and cook until chicken is browned on each side, about 8 minutes. Add in the mushrooms and garlic, cook until mushrooms are just browned. Season with salt and pepper. Add in the wine, scraping the bottom of the pot to pull up any browned bits. Add the broth and pasta.
  • Bring to a low boil and then reduce to a simmer. Stir occasionally, until the pasta is cooked to al dente, When the pasta is cooked and the sauce has reduced, mix in the parmesan cheese and heavy cream. Stir to combine, until it is all warm. Garnish with parsley and serve, topping with additional cheese if desired.
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    Mexican Chicken Taco Skillet


    You guys. How is summer almost over and school about to start? I am sooo not ready for this! M will be in first grade this year, and a full-time student. Which means homework, and picking up/dropping off kids at two different places on weekdays.


    I know that I am going to need to have plenty of one pot meals in my arsenal to help me get dinner on the table on crazy school nights.

    I seems that pretty much everyone loves anything “Mexican” or “taco” and this easy meal doesn’t disappoint. Just a few minutes prep and one pot(!) and dinner is cooking. This dish can be topped with any of your favorite taco toppings, so everyone in the family add what they like. Winner winner chicken dinner!


    Mexican Chicken Taco Skillet


    • 1 tbsp olive oil
    • 1/2 onion, diced
    • 1 lb. chicken breasts, cut into bite-size pieces
    • 1 taco seasoning packet (or 3 tablespoons, if using a bulk mix)
    • 1 (14oz) can diced tomatoes
    • 1 (14oz) can corn, drained
    • 3/4 cup long grain white rice (I use Jasmine)
    • 2 cups chicken broth
    • 6 oz. shredded cheddar cheese
    • Taco Toppings:
    • sour cream, tomatoes, diced avocado, black olives, cilantro, chips etc.


  • Heat the olive oil in a large skillet over medium high heat. Cook the onion and chicken pieces in the oil until the chicken is browned and the onion is tender, about 5 minutes.
  • Stir in the taco seasoning, diced tomatoes (undrained), mexicorn, white rice and chicken broth. Bring to a boil, reduce heat and simmer, covered for 20 minutes (or until rice is cooked through), stirring halfway.
  • Top with cheese and cover for 2 to 3 minutes or until cheese melts. Remove from heat and top with taco toppings as desired. Leftovers heat well!
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    I love cooking and would do it all day every day if I could. That much is obvious. But even a foodie like me draws the line at being in the kitchen when its as hot as it is right now. I don’t have AC, so I can only stand to be in the kitchen long enough to throw something quick together.



    This sandwich makes the perfect lunch or dinner. I like it so much better than traditional chicken salad, and we all know bacon and ranch makes everything better! This makes a wonderful sandwich, but would be great with crackers, on a croissant or over a bed of greens.


    Light Ranch BLT Chicken Sandwich


    • ¼ c. light mayo
    • ¼ c. non-fat plain Greek yogurt
    • 1 Tbsp. djjon
    • 1 Tbsp. ranch seasoning
    • 1.5 c. chicken cooked and cubed
    • ¾ c. tomato, seeded and chopped
    • ⅓ c. bacon pieces cooked
    • ½ c. green onions diced
    • 8 slices wheat bread
    • lettuce for garnish


  • In a medium bowl, whisk together the mayo, yogurt, dijon and ranch seasoning until well combined. To that add the chicken, tomatoes, bacon and green onion. Stir until evenly coated. Store refrigerated for 1-2 hours before serving for the best flavors.
  • Arrange salad and lettuce on bread, serve immediately
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    White Chicken Enchiladas

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    Raise your hand if you love to eat, and love to cook, but some nights you just don’t want to be in the kitchen. Just me? No? I do love to cook, that much is clear, but there are some nights after work that the last thing I want to do is be in the kitchen. Yet I want a yummy, hot meal on the table. Picky much?

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    These enchiladas are perfect for nights like those, Use a rotisserie chicken if you are too lazy to cook the chicken, and I just layer the filling and tortillas in the pan rather than rolling them. I actually used leftover turkey this time and they were equally delicious.

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    I have been making these for years and have frozen them many times. Its a great casserole to take to new parents or someone ill, and can easily be doubled.

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    White Chicken Enchiladas


    • 3 cups cooked and shredded chicken or turkey
    • 4 oz can diced green chiles
    • 1 10.5 oz can cream of chicken soup
    • 1 cup sour cream (low fat or regular)
    • 2 tsp garlic powder
    • 1 tsp freshly ground black pepper
    • 1 tsp salt
    • 1 tsp onion powder
    • 10 flour tortillas
    • 3 cups shredded cheddar cheese
    • Sliced olives for garnish


  • Grease a 9x13 casserole dish. Mix sour cream, can of soup, garlic powder, onion powder, salt and pepper in a bowl. Whisk to combine well. Add the shredded chicken. Slice tortillas into 3 strips.
  • Spread a thin layer of soup mixture onto bottom of greased casserole dish.
  • Layer half of the tortillas over that, followed by half of the soup mixture. Sprinkle half of the cheddar cheese. Repeat layers, top with shredded cheese and olives.
  • Cover tightly with foil.
  • Bake at 350F for 40 min, or just until cheese is melted, Remove foil and cook an additional 5 minutes until cheese is slightly golden and bubbly.
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    Pretzel Chicken Bites with Honey Mustard

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    This week I cleaned the last of the baby things out of the storage shed, and MAN, that was hard. I think I had forgotten how tiny my babies were. All those little shirts and socks and the soft baby blankets….its almost enough to make me want another one!

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    While I miss the baby stage terribly, I am loving how much fun my kids are becoming. They have their own personalities and dispositions. M is becoming such a sweet heart and good helper, and at the end of the day we can almost visit like friends. B is strong-willed and the most friendly little boy I have ever met.

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    Along with moving past the baby stage comes busy week nights and picky eaters. I try my hardest to avoid processed foods for my kids, but they do love chicken nuggets, as most kids do. These pretzel nuggets are a nice twist on the usual chicken nugget and come together in just minutes. My kids prefer ketchup, but this homemade honey mustard is such a good accompaniment to the pretzel crusted nuggets. I hope your kids enjoy these nuggets as much as mine do!
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    Pretzel Chicken Nuggets with Honey Mustard


    • 2 boneless, skinless chicken breasts
    • about 6 ounces of salted pretzels
    • salt and pepper
    • 2 eggs
    • 1/2 cup spicy Dijon mustard
    • 2 T honey


  • Put the pretzels in a food processor and process until you have fine crumbs. Put the crumbs in a shallow dish and season with salt and pepper. In another shallow dish, beat the eggs.
  • Dip each chicken piece into the pretzels, then into the eggs, then back into the pretzels. Place chicken on a silpat lined baking sheet and bake at 350 degrees for 20 minutes or until golden and chicken is cooked through.
  • Mix together mustard and honey and serve with nuggets.
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    Homemade Chicken Fingers with “Comeback” Sauce

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    There are some foods that I know I can order from pretty much any restaurant and I will be happy with what I receive. Chicken strips if one  of those meals. Although chicken strips, nuggets, and fingers are all shaped different,  they are basically the same thing.

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    Another thing that is always the same for me? It’s all about the sauce in which I dip my chicken! Plain old ketchup is fine, but I definitely love ranch and fry sauce, or “comeback sauce.” Fry sauce is essentially just mayo and ketchup mixed together, but this sauce has a few spices which make it that much more tantalizing. Its called comeback sauce for a reason- you can’t help but keep coming back for more!

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    The chicken fingers are baked and not fried, so they are a much healthier option to feed your family. My kids gobbled them right up! I prefer to make them into “fingers” so I have less dredging to do, but they can just as easily be made into nuggets, although you will probably need to adjust your cooking time.

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    Homemade Chicken Fingers with “Comeback” Sauce


    • ½ cup mayonnaise
    • 2 tablespoons ketchup
    • 2 tablespoon hot sauce (like Texas Pete)
    • 1 teaspoon Worcestershire sauce
    • ½ teaspoon garlic powder
    • ¼ teaspoon black pepper
    • 3 cups corn flakes
    • 1/3 cup grated Parmesan cheese
    • 1/2 tsp salt
    • 1/4 tsp onion powder
    • 1/4 tsp garlic powder
    • pinch of pepper
    • 1 lb. boneless chicken breasts
    • 1/4 cup flour
    • 2 large eggs, beaten


  • Mix all ingredients together until smooth.
  • Cover and store refrigerated until ready to serve.
  • Cut chicken breasts into nugget-sized pieces. Set aside.
  • -Preheat oven to 425 degrees. Grease cookie sheet.
  • -Put flakes in large plastic bag and crush to fine texture. Pour into medium-sized bowl. Add Parmesan cheese, salt, onion powder, garlic powder, and pepper to corn flakes.
  • -Place eggs in separate small bowl.
  • -Place flour in separate small bowl.
  • -To bread chicken, coat chicken piece in flour, shaking off excess. Dip in the egg, coat in corn flake mixture.
  • -Arrange chicken on prepared baking sheet til golden brown (about 12-15 minutes).
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    One-Pot Chicken Cordon Bleu Pasta

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    Ok, who out there is a busy parent? Work full time? Stay at home? Doesn’t like doing dishes, but love a fast and tasty meal? I am going to assume that you are at least of of those types of people.

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    For me, weeknights are not the time for elaborate dinners that require lots of dishes and long cook times.

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    What weeknights do require though are easy and tasty meals that you can have on the table in under a hour. That’s where one pot meals come into play. I have already posted a one-pot recipe for BBQ Chicken Pasta, and I was overdue to post another.

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    This meal is a twist on traditional chicken cordon blue, which requires lots of steps and isn’t weeknight friendly. I took the basic elements of the dish and created a pasta that is creamy and comforting while only dirtying one pan. Score!

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    One-Pot Chicken Cordon Bleu Pasta


    • 1 tablespoon olive oil
    • 2 chicken breasts, cut into 1 inch chunks
    • 1 cup of diced cooked ham
    • 2½ cups small, dry pasta
    • 3 cups chicken broth
    • 1 Tablespoon heavy cream
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1 teaspoon dijon mustard
    • 1/2 teaspoon salt
    • 1/2 teaspoon pepper
    • 8 ounces Swiss Cheese, sliced or shredded
    • 2 teaspoons dried parsley


  • Heat olive oil over medium heat in a 12" skillet. Add the chicken and cook until golden brown. Chicken does not need to be cooked through.
  • Add diced ham, pasta, broth, salt and pepper, and garlic powder, onion powder and mustard. Stir to combine and bring to a boil. Reduce heat to low, cover and simmer for 20 minutes.
  • Remove pan from heat (there will still be liquid in the pan) and add half the Swiss cheese and heavy cream, stirring until completely melted.
  • Top pasta with remaining cheese and place under the broiler for about five minutes or until golden brown, careful not to let it burn. Sprinkle with parsley.
  • Serve immediately.
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    BBQ Chicken Pasta

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    The house that I am currently living in is a small rental with no dishwasher. Until I moved into this house I hadn’t been without a dishwasher in years, and to say that I miss it would be an understatement. Now that I have started this blog and am cooking more than ever, it seems like I spend just as much time washing dishes as I do cooking. #firstworldproblems.

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    Not that I support child labor or anything like that, but I do look forward to the day when my daughter is old enough to start helping with the dishes. I will be more than happy to add that to her chore list!

    Pasta dishes like this are one of my favorite types of meals to make. Fast, my kids love it, and it only dirties one pot. Score on all levels!

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    The pasta cooks in the same pan that you brown the chicken in, and it is on the table in under 30 minutes. The sauce is light and not heavy like cream based sauces can be, but super flavorful from the BBQ sauce.

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    Skillet BBQ Chicken Pasta


    • 1 tablespoon extra-virgin olive oil
    • 2 boneless skinless chicken breasts, cut into bite-size chunks
    • 1 red onion, diced
    • 2 cups water
    • 2 1/2 cups chicken broth
    • 1/2 teaspoon salt
    • 12 ounces pasta (I used mini wheels but penne also works great)
    • 2/3 cup barbecue sauce
    • 1/3 cup sour cream
    • 1/2 cup shredded mozzarella cheese
    • 1/2 cup shredded sharp cheddar cheese
    • Sliced green onion for garnish (optional)


  • In a large 12-inch nonstick skillet or large pot, heat the olive oil over medium heat. Cook the chicken and onions, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken and onions to a plate and set aside.
  • In the skillet add the water, chicken broth, pasta and salt. Bring to a boil and simmer for 12 to 15 minutes, until the liquid is almost absorbed and the pasta is tender. Stir in the barbecue sauce, sour cream, chicken, onions and shredded cheese. Stir to combine and cook until everything is heated through.
  • If desired garnish with green onions and shredded cheese. Serve immediately.
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    Recipe Source: Mels Kitchen Cafe

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    The Crispiest Oven Baked Wings


    Lets talk about man food. I categorize “man food” as the following: Food that’s messy, meaty, spicy, saucy and impossible to eat in a lady-like manner. Aka: burgers, steaks, and of course, wings! My wings are the perfect example of man food. Saucy, spicy, and messy. No matter how you may try, no one looks like a dainty princess while gnawing on a chicken wing cave-man style.


    If the ladies out there feel like they need an excuse to eat these babies here it is: They are baked ! Diet Food! I’ve created a recipe that will create the most crispy wing every time, without bothering with the mess and danger of hot oil. There are just a few key points to follow:

    1. DRY THOSE WINGS!! I cannot express how important it is to pat the wings dry. Use a kitchen towel or lots of paper towels, but dry them until there is no remaining moisture on the skin.
    2. A HOT oven. 450 degrees hot. And for the love of all things holy, please be careful. I obtained a nasty burn on my hand taking these out of the oven.
    3. A light flour dredge. The flour is just another measure to help remove the moisture from the wings. These aren’t meant to be “battered” so make sure you shake off the excess flour thoroughly.

    Follow these steps and I promise you will have the crispiest baked wings that will please any one! I’ve included recipes for wings two ways, so there is a sauce for everyone.

    The Crispiest Oven Baked Wings


    • 40-50 Chicken wings
    • 2 cups all purpose flour
    • 1 teaspoon garlic powder
    • 1 teaspoon salt
    • 1 teaspoon ground pepper
    • 1 teaspoon onion powder
    • Non stick cooking spray
      Honey BBQ Sauce
    • 1 1/2 cup barbeque sauce (any variety sauce of your choice will work)
    • 1/2 cup honey
    • 1/2 teaspoon red pepper flakes
      Traditional Hot Sauce
    • 1/2 cup Franks Red Hot Sauce
    • 1/4 cup melted butter


  • Preheat oven to 450 degrees. Line baking sheets with foil and place a oven rack on top. This is important so the air can circulate around the wings. Spray the rack with cooking spray. Set aside
  • Pat the chicken wings dry with a kitchen towel or paper towels, making sure they are thoroughly dry. If using frozen wings, make sure they are completely thawed before baking, or there will be too much excess moisture.
  • evenly spaced wings so the air can circulate
  • In a large zipper bag mix the flour dredge ingredients. Drop wings into flour mixture, shake off any excess flour. Place wings on baking rack, making sure not to over-crowd the pan Spray all of the wings with cooking spray. This will help to ensure a crisp skin. Place in oven and bake in 15 minute intervals, switching from top to bottom rack every 15 minutes, as well as flipping the wings over.
  • My wings cooked for 40 minutes, but cook for longer if they are not golden brown yet. While wings are baking mix sauce ingredients in a large bowl. After wings have cooked immediately toss with sauce until well coated. Serve with ranch or blue cheese dressing.
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