foodie dice

Chicken Caprese Penne Pasta

/ Jodi / 20 Comments

chicken caprese penne pasta

I had a rotisserie chicken in the refrigerator that I purchased grocery shopping a day or two earlier.  I knew it would be good to have on hand for picking at or making a quick dinner.

foodie dice chicken caprese penne pasta

Looking for some inspiration, I thought I’d bring out the Foodie Dice and see what creativity I could stimulate for dinner.

fresh chopped tomatoes

I have to admit I cheated and made the chicken dice happen.  But when I rolled, tomatoes, garlic, basil, and pasta….

fresh basil

Caprese came to mind and came to dinner plate.

goat cheese

I didn’t have any fresh mozzarella on hand, but I did have some yummy goat cheese that makes a glorious quick and easy creamy pasta sauce.

rotisserie chicken

And the rotisserie chicken became the star of the evening.

chicken caprese penne pasta
This was so quick and easy, but SO SO SO SO SO to die for delicious.  I have to admit I sort of moaned (and bragged!) while eating it….

Though quick and easy, I must say this dish could be served for company – and I just may do that.

If you don’t have a rotisserie chicken on hand or available, you could simply roast a chicken or saute some chicken breasts and/or thighs to use.

Thanks to the roll of the Foodie Dice for this yummy dinner.

Chicken Caprese Penne Pasta

Ingredients:chicken caprese penne pasta

  • 1 rotisserie chicken, skinned and chopped
  • 1 lb penne pasta
  • 5-6 campari tomatoes, diced
  • 1 cup fresh basil, chopped
  • 4 large cloves garlic, minced
  • 3 Tbsp olive oil
  • 8 oz. goat cheese, crumbled
  • 1/4 cup freshly grated Parmesan cheese
  • salt and pepper to taste

Directions:

  • Cook penne pasta in salted water for 8-10 minutes.  Drain, reserving 1 cup of water.
  • Saute garlic in olive oil, then stir in chicken.
  • To drained pasta, add crumbled goat cheese and reserved cup of pasta water.  Stir to incorporate and melt cheese.
  • Add chicken and garlic, fresh tomatoes, and basil.  Toss to combine.
  • Sprinkle with Parmesan cheese, and salt and pepper to taste. 

Enjoy!

Cheers & Hugs,

Jodi

Foodie Dice – Shrimp Asparagus Pasta

/ Jodi / 35 Comments

foodie dice fish spring dinner

Have you seen them yet??

Foodie Dice!  A fun way to make cooking an adventure instead of a chore.  Roll the dice, using the appropriate seasonal veggie die (there are four – Spring, Summer, Winter, and Fall) along with the other five to create an exciting new combination for dinner.

How fun is that?!

foodie dice shrimp asparagus pasta

I originally discovered Foodie Dice through Instagram when THEY started following ME!  (How about that?!)  I checked out their website, and was completely smitten!

asparagus roasted

I mean… why didn’t I think of this???!!!  A creative way to inspire new combinations for dinner.

asparagus cut

And what a great, fun gift for the foodies on your gift list?!

lemon

So I wrote to the Foodie Dice people and told them what a great idea I thought they had and how fun I felt their product was.  I told them about my blog and asked if they would send me some Foodie Dice to feature here.  They were kind enough to oblige.

green onions
So I am THRILLED to share my first roll of the Foodie Dice and the dinner I created.

foodie dice play with your food

And guess what?  It’s just for fun and inspiration, so if you roll something that you don’t have or don’t like, just roll again!  It’s all about inspiration and creativity and fun!

foodie dice fish spring dinner
So when I rolled quinoa, I knew I was going to have to roll that die again…

Not because I don’t love quinoa, but my guys are not fans…

No problem.

Rolled it again, and hit the jackpot with pasta.

So here is what I created Wednesday for dinner.  It was DELISH!

shrimp asparagus pasta

Shrimp & Asparagus Pasta with Dill & Lemon

Ingredients:shrimp asparagus pasta

1 lb. thin spaghetti
1 lb. large shrimp
12-14 asparagus spears
2 Tbsp butter
4 Tbsp olive oil
3 garlic cloves, minced
6-8 green onions, sliced
1 red pepper, sliced
1 lemon, zested and juiced
2 tsp chopped dill
salt and pepper to taste
1/2 tsp red pepper flakes, optional

Preheat oven to 425 degrees F. Lightly coat asparagus with 1 Tbsp olive oil and season with salt and pepper. Roast asparagus for 8-9 minutes. Cut into 1 inch pieces and set aside.

Do same with red pepper strips and green onions.

In a large skillet, saute garlic and red pepper flakes in olive oil and butter just until translucent. Add shrimp and cook until just done. Sprinkle with lemon juice, lemon zest and dill. Stir in roasted veggies.

Meanwhile, prepare pasta according to package directions.

When pasta is al dente, toss with veggies and shrimp, and serve immediately

Be sure to check out Foodie Dice for the foodies and the non-foodies in your life.  It is sure to provide great fun!

Cheers & Hugs,

Jodi