NYT Cooking: This recipe came to The Times in 2003 from the chef Scott Conant, who was then cooking at his restaurant L'Impero in Manhattan. It is simple, classic Italian fare that makes the most of summer's tomatoes, but you can also make it with hothous
Chicken Mozzarella Pasta with Sun-Dried Tomatoes. Chicken breast tenderloins sautéed with sun-dried tomatoes and penne pasta in a creamy mozzarella cheese sauce. If you love pasta, if you love Italian food – you’ll love this recipe!
Foodie Place: Creamy Chicken and Asparagus Pasta with Bacon - this pasta is AMAZING! Like a lighter alfredo pasta with bonus of herbed chicken, fresh asparagus and salty bacon. So good! Would probably use green beans instead of asparagus yum!
Pasta with garlic, olive oil, salt, Parmesan cheese, and pepper flakes. Use whole wheat pasta and this dish is clean! Try our Calivirgin Guilty Garlic infused Olive Oil on this tasty pasta dish!
39 Ways You Never Thought to Use Pillsbury Crescent Dough
If you’ve got a can of crescents, your options are basically limitless. We’ve got easy recipes for everything from breakfast to dinner and even dessert. Isn’t it time you started thinking outside of the can?