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Looking for a different spin on pasta in your house.  There is more to the world of pasta than Ragu!  Let your taste buds explore a variety of flavors.  You can make light sauces with broth or go for something more hearty by adding heavy creams and seasoning.  Upgrade your family’s noodle experience with little effort!  I am continuing my celebration of pasta week with these two dishes:

Chicken with Capers

1 cup Minced Onions

½ pound Diced Chicken

½ cup Parsley

1/3 cup Capers

2 cups Chicken Broth

½ cup White Wine

1 teaspoon Black Pepper

1 teaspoon Sage

2 cups Gemelli Noodles

2 tablespoons Vegetable Oil


Cook gemelli noodles in salted water and drain when done. Coat medium fry pan with 2 tablespoons of vegetable oil. Cook diced chicken in pan and lightly season with salt and pepper, add mince onions to pan when chicken is cooked through. Set aside when done.

In a medium sauce pan, add wine, broth, capers, and parsley. Stir in chicken and onions, gemelli, and seasoning.  This is an all new take on chicken noodle soup.


Chicken in Butter Sauce with Linguine

1 Chicken Breast

2 Chicken Wings

3 Chicken Thighs

16 oz. Linguine

2 tablespoons Olive Oil

½ stick Butter

4 cups Spinach

1 cup Minced Onions

1 Thyme

1 tablespoon Basil

1 teaspoon Sage

½ teaspoon Lawry’s

1 teaspoon Rosemary

1 teaspoon Lemon Juice

½ teaspoon Lemon Pepper

1 tablespoon Minced Garlic

½ teaspoon Salt

1 teaspoon Paprika

1 teaspoon Pepper

2 cups Chicken Broth

½ cup Parmesan

½ cup Heavy Cream

Cook pasta in a pot of boiling salted water until al dente. Drain and set to the side.

Glaze large cast iron skillet with olive oil on medium heat and add butter. Season chicken with salt, pepper, paprika, sage, thyme, and rosemary. Cook for about 12 minutes, turning every few minutes on medium heat and set to the side.

In a large sauce pan, add broth, heavy cream, parmesan, garlic, lemon juice, lemon pepper, onions, spinach, and basil. Stir ingredients for three minutes. In a large baking pan, pour sauce over linguine and place chicken on top. Cover with aluminum foil and let bake for 45 minutes at 400 degrees. Take off aluminum foil for the last 20 minutes of cooking.