Pasta Archives - Busy Moms Helper

Picnic Perfect Pasta Salad

April 15, 2019 by Stephanie Kirkos

Happy Wednesday! This is Stephanie from Steph in Thyme.
Today, I’m sharing a simple, yet crazy delicious pasta salad that’s perfect for a summer picnic.
So perfect, I have no other choice but to call it Picnic Perfect Pasta Salad.

After the long weekend, I still have picnics on the brain. All I want to eat is food fresh from the grill along with an array of diverse sides running along the length of an outdoor table. That’s not too much to ask, right?

I love summer not for the warm days or trips to the beach, but for the large potluck gatherings and picnics. I love exploring recipes I wouldn’t ordinarily make at home for CJ (the husband) and myself. Cooking and baking for a crowd is so much more fun.

All picnics need a pasta salad, a scoop of carby goodness on the side of the plate (or, my entire plate) to energize the lawn games and activity until the sun sets. Creamy mayo-based pasta salads, glorious as they are, can feel so heavy. It’s also tricky to keep them chilled outdoors, especially on a warm day.

A tangy peanut dressing lightly coats the pasta, giving it that “must have more” essence – but without the guilt. This dressing isn’t loaded with lots of peanut butter or even added oil. It consists of creamy peanut butter (only three tablespoons for the entire pasta salad), gluten-free soy sauce, lime juice, unseasoned rice vinegar, water, and red pepper flakes. Blended until smooth, it’s a flavorful and mayo-less way to mix things up at your next picnic.

If you’re attending a picnic with gluten-free guests, this pasta salad is an excellent addition to the buffet table because everyone can eat it. And those who aren’t gluten-free won’t notice a difference.

I prefer to use Fusilli pasta for this salad because I find it easier to eat. In addition to holding the sauce better, preventing it from pooling at the bottom of the bowl, the spirals and ridges make it easier to piece the Fusilli with your fork. And the pasta stays on the fork, too! Penne, with its smooth surface, tends to slide or fall off the fork, especially with sauce coating it. Elbows and smaller pasta will work, as long as you have spoons on hand.

I mentioned that gluten-free soy sauce is used in the peanut dressing. Soy sauce actually contains wheat and is one of those hidden dangers for those following a gluten-free diet. Now, if you’re going to a picnic where gluten isn’t an issue for any of the guests, you can certainly use regular soy sauce as well as regular pasta.

The peanut sauce adds tang, but the medley of fresh veggies bring color and texture. Red bell pepper and cucumber, thinly sliced scallions, shredded carrots, cubed avocado, and shelled edamame.

I love the contrast between the crunchy vegetables and the creamy soft avocado, especially when it’s perfectly ripe. The edamame give this salad a boost of protein, so if all you want to eat at the picnic is this pasta salad, it’s at least a well rounded meal.

I would love to hear from you! What’s your favorite picnic dish? Are you known for any particular potluck recipe?

Print Recipe

Picnic Perfect Pasta Salad

Ingredients

For the salad:

12 oz gluten-free or regular Fusilli pasta cooked and rinsed
1 red bell pepper seeded and diced
1 cucumber seeded and diced
2 scallions both white and green parts, thinly sliced
1 cup shredded carrots
1 cup shelled edamame
1 avocado seeded and cut into 1/2 " cubes

For the peanut dressing:

3 tbsp creamy peanut butter
2 tbsp lime juice
1 tbsp gluten-free or regular soy sauce
1 tbsp unseasoned rice vinegar
1/4 cup water
1/4 tsp red pepper flakes
salt and pepper to taste

Instructions

Cook the pasta according to package directions. Drain and rinse under cold water to stop the cooking process. Set aside.
In a large bowl, combine the bell pepper, cucumber, scallions, carrots, edamame, and avocado. Set aside.
Add the peanut dressing ingredients to a blender, blending until smooth.
Add the rinsed and drained pasta to the bowl with the vegetables. Pour the peanut dressing over top. Toss to combine, adding additional salt and pepper, if needed.
Serve immediately, or store in the fridge for a few hours prior to serving.

BBQ Chicken Pasta

October 31, 2015 by Kelly Dedeaux

I participated in an Influencer Activation on behalf of Influence Central for Calphalon. I received product samples and a promotional item to thank me for my participation. #KnifeSkills

Who has tons of time to make a good lunch or dinner? I’m thinking not many hands were raised – and I’m right there with ya! Life’s too busy to spend forever cooking, but we still want to give our families delicious, healthier options. Luckily, this yummy simple-to-make BBQ Chicken Pasta just became even easier with the Calphalon Self-Sharpening Knife Set!

As far as prep goes, the time that could be cut the most was chopping the produce and meat – and to make that go faster, while still being safe, is with sharpened, quality knives. And when you’re already looking to ‘cut’ down on time, it helps that they’re self-sharpening, with ceramic sharpeners built into the storage block (in the stainless steel spot). Calphalon even shares plenty of Knife Skills on their site – to keep your skills as sharp as their knife set!

Ingredients

1 box Pasta of choice
1-2 Chicken Breasts, boneless and skinless
2-3 cups BBQ Sauce
1 cup Green Onions
Shredded Cheese of choice

Directions

Bake chicken, marinated in half the BBQ sauce, at 375 for about an hour (or until chicken is cooked through). Cook pasta according to package directions.
Dice the green onions and chicken breasts – add to pasta. Include the remaining BBQ sauce and mix it all together. Plate and top with shredded cheese.

See, told you it was super easy! I like to whip up a bunch and freeze the extras, so we can grab a meal when we’re super stressed for time.

I’ve already been through several of these videos and know they’re gonna help me plenty in the kitchen! You can check out the 3 Models they offer on their site. Plus enter below for a chance to WIN YOUR OWN KNIFE SET!!!

Who wants to win a Calphalon Self-Sharpening Knife Set of their own?! Here’s your chance!

Contest entrants are only eligible to win once per sweepstake, per household as part of a campaign sponsored by Influence Central.

a Rafflecopter giveaway

Tomato Basil Compound Butter

April 13, 2015 by Angela Paris

This amazingly flavorful Tomato Basil Compound Butter seems like something you could only get at a fancy restaurant, but it’s really so simple to make at home in just a few minutes!

Well hello there! I’m Ang – the Juggling Act Mama – and I’m thrilled to be a part of Danielle’s creative team here at Busy Mom’s Helper. I blog about food, crafts, DIY and all kinds of other stuff, so I hope you’ll come visit me soon!

Today, I’m excited to share with you one of my most favorite kinds of recipes – 5 minute recipes! This Tomato Basil Compound Butter comes together in just 5 minutes – for real. It’s packed with flavor, looks beautiful, and is perfect for company, parties, or any old time you want.

I love making my own compound butters. They seem so fancy and fussy, but they’re really so simple. And so very, very delicious! This one pairs two of my favorite flavors – tomato and basil. My husband, affectionately dubbed Mr. Juggling Act Mama, is Italian and I’ve come to love the flavors he grew up eating. This Tomato Basil Compound Butter really couldn’t be simpler – the key is starting with room temperature butter. Be sure you don’t get impatient and pop it into the microwave because that will ruin the texture.

Print Recipe

Tomato Basil Compound Butter

This amazingly flavorful Tomato Basil Compound Butter seems like something you could only get at a fancy restaurant, but it's really so simple to make at home in just a few minutes!

Ingredients

1 stick of salted butter room temperature
2 tablespoons tomato paste
2 tablespoons fresh basil chopped
Ground black pepper to taste optional

Instructions

In the bowl of your mixer, combine the room temperature butter, tomato paste and basil.
Whip together on medium until well combined.
Using a rubber spatula, transfer the mixture to a ramekin and refrigerate until firm.

Notes

Delicious over hot pasta, or spread on Italian bread and top with granulated garlic salt for the most incredible garlic bread you've ever eaten!

You can serve this Tomato Basil Compound Butter so many different ways. My favorite is to spread it on Italian bread with a sprinkle of granulated garlic salt – it makes the most incredible garlic bread. It’s also delicious on pasta, and even chicken or steak.

I have lots of compound butters on Juggling Act Mama, here are some reader favorites:

I hope you’ll stop by and visit me soon! Until next time…

Three Delicious Party Food Recipes

November 19, 2014 by Kelly Dedeaux

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

Wow, the holidays are already proving to be crazy busy and full of fun, especially all the get-togethers. I’m loving seeing so many family and friends, and don’t forget the amazing food! Today I’m sharing not one, but Three Delicious Party Food Recipes to help with your festivities!

Perhaps you have some long-time friends coming by for a weekend visit, or are hosting a neighborhood wrapping party? I’m getting together with some of my good friends early next week to do some pre-Thanksgiving baking prep, and it’s going to be a blast! Whatever the gathering, it’s so important to have some trusted, amazingly flavorful and quick-to-make recipes on-hand for you to feed the masses, or even just a few good friends!

For these delicious party food recipes, swing by Walmart to grab your ingredients. You’ll find the ‘secret’ behind the fabulous flavor in all of these is the Tabasco sauce in Original Red, Jalapeno, and Chipotle! You can find them in the condiments row, near the BBQ sauces.

Stock up and try any of these yummy flavors in some of your other holiday party recipes. Sometimes you can play for a bunch of people coming over to your house, other times it may be just a pleasant surprise! Regardless, be prepared to feed whoever something that will be knock-your-socks-off delicious!

My entire family loved this Jalapeno Cheesy Bread, and how couldn’t they with all that amazing cheesy-ness?! It has just the perfect amount of savory jalapeno flavor in the bread, and it’s accented by the melted toppings. Serve as a great appetizer, snack or on the side!

Ingredients – Jalapeno Cheesy Bread

3 cups All-purpose Flour
1 tbsp. Baking Powder
1 tsp. Salt
2 tbsp. Sugar
8 oz. Cream Cheese, softened
1/4 cup Tabasco Jalapeno Sauce
1 cup Milk
1 tbsp. Vegetable Oil
1-2 cups Colby Jack & Monterey Jack Cheese
1/4 cup Green Onions, diced
1/4 cup Butter, melted

Directions – Jalapeno Cheesy Bread

Preheat oven to 350 Degrees F. Spray or line a bread pan, set aside. Combine the first 8 ingredients together until a nice dough forms. If it’s still really sticky, add a bit more flour. Gently need into a loaf shape, then put into pan. Bake for 40-50 minutes, or until cooked through.
In a bowl, mix the colby cheese, green onions and butter together. Cut the top of the bread into a checkered pattern. Stuff the cheese mixture inside all the cut lines into the bread. Cover the entire loaf with foil and bake for another 15 minutes, or until cheese is melted.

One of my favorite parts of this Honey Spice Chicken is that it’s totally versatile! Add more or less of the tasty Tabasco sauce so it’s the right amount for your own preference. You can also top with a bit more honey drizzled on the chicken after it’s cooked to adjust the flavor combinations……I’m drooling just thinking about this dish!

Ingredients – Honey Spice Chicken

2-3 Chicken Breasts, boneless & skinless
1 tbsp. Olive Oil
8 tbsp. Butter, melted
1 tbsp. Garlic Powder
1 tsp. Pepper
3 tsp. Salt
1 cup Honey
1/4 cup Tabasco Original Red Sauce
1 tbsp. Soy Sauce
2 tsp. Lime Juice

Directions – Honey Spice Chicken

Preheat oven to 375 Degrees F. Spray or line a baking dish and place the chicken breasts inside with a single layer. In a bowl, combine all of the ingredients (except chicken) until well-mixed. Pour over the chicken breasts.
Bake for 35-45 minutes, or until chicken is cooked fully through.
If desired, drizzle a bit more honey over the chicken right before serving.

This Chipotle Pasta is now Hubby’s and our exchange students favorite pasta! Full of a rich, creamy sauce and veggies, the mixture of flavors in this recipe can win over any party guest!

Ingredients – Chipotle Pasta

1 box Penne Pasta
2 tbsp. Lemon Juice
3 tbsp. Honey
3 tbsp. Olive Oil
1 cup Tabasco Chipotle Sauce
1 Yellow Pepper, diced
1 Red Pepper, diced
2 tbsp. Garlic, minced
1/2 cup Onion, diced
2 cups Heavy Cream
1-2 cups Frozen Peas
1 cup Parmesan, for topping

Directions – Chipotle Pasta

Cook pasta according to package directions.
In a large skillet (or WOK, if you have one), heat the lemon juice, honey and olive oil over medium heat. Add the minced garlic and onion and cook about two minutes, or until starting to lightly brown. Add the peppers and cook until slightly tender. Add the Tabasco, heavy cream, and frozen peas. Heat until peas are warm. Mix in the pasta and continue cooking until everything is heated through.
After dishing, top with Parmesan cheese and enjoy!

Copy-Cat Tuscan Garlic Chicken

November 5, 2014 by Kelly Dedeaux

Who else is a total pasta-lover here? My family LOVES pasta, and we try to fit it into our menu at least once or twice a week. I think one of the great things about it is how flexible you can be with it…such a variety of flavors, ingredients, and make it as simple or complex as you’d like. Plus, it tastes amazing, right?! This Copy-Cat Tuscan Garlic Chicken is no exception, and you can make it up fast with no hassle, too!

Seriously, this is one of my favorite dishes (among many) from Olive Garden, but I just can’t eat out all the time. Between the time, finding a sitter (who wants to drag 4 little kiddos to dinner), plus the cost…ya, just not happening much. So I was thrilled to get a matching Tuscan Garlic Chicken at my own home! Now I can enjoy it any time I get a craving for it!

Ingredients

3/4 cups All-purpose Flour plus 1 tbsp.
1/2 tbsp. Salt
1 tsp. Pepper
1/2 tsp. Basil
1/2 tsp. Oregano
4 Chicken Breasts, Boneless and Skinless
5 tbsp. Olive Oil, divided
1 tbsp. Garlic, minced
1 Red Bell Pepper, chopped
1/2 cup Chicken Broth
1/2 cup Spinach, fresh
1/2 cup Heavy Cream
2 tsp. Cornstarch
1 cup Milk (I used skim, and it worked great)
1 cup Parmesan Cheese, grated
1 lb. Fettuccine (or similar pasta)

Directions

Preheat the oven to 350 Degrees F. Spray or line a baking sheet and set aside.
In a shallow bowl/plate, mix the flour, salt, pepper, basil and oregano. Coat each chicken breast until both sides are well covered.
Heat 3 tbsp. olive oil in a large skillet over medium heat. Once the oil is hot, CAREFULLY put the chicken in the pan and cook each side for 2-3 minutes, or until golden brown. Take caution not to push the chicken around in the skillet or a lot of the coating will fall off.
Carefully place the chicken breasts into the prepared baking sheet and bake for 15 minutes, or until the chicken is cooked completely through. Remove from the oven when done, and tent with foil until ready to serve.
WHILE THE CHICKEN IS COOKING: cook the pasta according to the box directions. Grab another large skillet (or wipe out the one you used for the chicken) and heat a new 2 tbsp olive oil over medium heat.
When the oil in the skillet is hot, saute the garlic and bell pepper for 2-3 minutes.
Add 1 tbsp. Flour and stir constantly for 60 seconds. Add the chicken broth and bring to a low simmer, stirring constantly until slightly thickened, about 3-4 minutes.
Mix the cornstarch and cream into the skillet mixture, then add the spinach and milk. Cook on a low simmer, stirring occasionally, until the spinach starts to wilt and the sauce begins to thicken, about 3-4 minutes. Stir in the Parmesan cheese and remove from heat.
After the pasta is done, drain and return to the pot. Add half the sauce to the pasta and lightly stir until coated.
To plate, put some pasta coated in sauce onto the plate, top with a chicken breast, and add some of the remaining sauce on top. Serve, ENJOY!

Check out some of my other favorite pasta dishes!

Spicy Alfredo Pasta

Garlic Pesto Chicken with Penne in a Tomato Cream Sauce

Fire-Roasted Fall Pasta

Creamy Cauliflower Pasta

BBQ Chicken Pasta

September 3, 2014 by Kelly Dedeaux

I’ve been craving BBQ lately. Not sure why; perhaps it’s my refusal to accept that summer’s almost over. Or maybe I’ve just been needing some tangy deliciousness. Regardless the reason, yesterday I finally gave in and tweaked our planned meal into this amazing BBQ Chicken Pasta!

We’re definite pasta-lovers in our house, especially penne pasta, and adding my Tangy BBQ Sauce just completed our dish perfectly! For some healthy protein I included some chicken, then you just toss on some Parmesan cheese and green onions, you’ll be licking your fork clean! I even made it look super-pretty to give my Hubby a tasty and attractive dinner to come home to!

See, it’s so pretty to serve up! For my semi-picky kiddos, I left out the green onions to avoid the complaining. For me, I added EXTRA Parmesan. Super easy to switch it up to fit everyone’s tastes!

Ingredients

BBQ Sauce of Choice (I used this Tangy BBQ Sauce)
1 box Penne Pasta (I use whole wheat)
4 Boneless, Skinless Chicken Breasts, fully cooked and shredded
1/4 cup Green Onions
1 cup Parmesan Cheese
1/2 – 1 cup Bacon Bits

Directions

Cook the pasta according to the package directions. Put on plate and top with the warmed shredded chicken.
Pour BBQ Sauce over top, then sprinkle with the green onions, Parmesan cheese and bacon bits.
Serve it all pretty, or mix it in. Enjoy the flavorful tangy-ness!

Notes: You can also switch it up a bit and add things such as olives, tomatoes, diced onions, even a touch of cream cheese for a little switch in flavoring!

Spicy Alfredo Pasta

July 3, 2014 by Kelly Dedeaux

I must be on a tomato kick lately, because I’m sharing ANOTHER fabulous recipe today that features some tasty cherry tomatoes. It must be the summertime-food love getting me, since tomatoes SCREAM summer! This Spicy Alfredo Pasta is deliciously fresh and summery!

I originally used the Alfredo sauce on my Chicken Alfredo Pizza, and it was lick-your-fingers good! As you know, we love pasta, and since I was craving something with Alfredo but with a nice, little ‘kick’ to it, I thought this would be the perfect combo. Tossing in the fresh tomatoes and broccoli really give it some nice texture, and amazing flavor!

Of course, I got caught dipping some of the cherry tomatoes in the sauce while making the pasta, so we didn’t end up with AS many in the actual Spicy Alfredo Pasta….but it was too dang good to resist! Yes, my lack of self-control is embarrassing, at times!

Ingredients

2 tbsp. Butter
1 Garlic Clove, minced
1 tsp. Red Pepper Flakes
1 cup Heavy Cream
1 tbsp. All-Purpose Flour
1/4 cup Parmesan, shredded – plus some for topping
1 box Penne Pasta (we use whole grain)
2 cups Cherry Tomatoes
2 cups Broccoli Florets

Directions

Cook Pasta according to box directions.
Meanwhile, in a medium saucepan, melt the Butter over medium heat. Add the Red Pepper Flakes (adjust based on your desired ‘kick’) and minced Garlic, cooking about 1 minute or until fragrant.
Mix in the Flour; cook until light tan in color. Mix in the Cream, reduce heat and simmer until thickened, about 2-3 minutes. Add the Parmesan, stirring until melted in, then remove saucepan from heat.
Slice the Cherry Tomatoes in half lengthwise. After draining the pasta, add the sauce, tomatoes and broccoli, stirring until well-mixed.
Use additional Parmesan cheese for topping, if desired. Enjoy!!!

Garlic Pesto Chicken with Penne in Tomato Cream Sauce

May 7, 2014 by Kelly Dedeaux

You know those meals that you decide to just ‘wing it’, then as you cook the smell has you totally drooling? Then you take that first bite and it doesn’t disappoint? Yup, that’s this Garlic Pesto Chicken with Penne in Tomato Cream Sauce!

Oh. My. Gosh! I can honestly say this is on my FAVORITES list, for sure! The chicken is super moist, and full of marinated flavor. The sauce helps accent everything, and it all comes together in a delicious, almost-addictive meal. LOVE IT! The sauce is also perfect for dipping bread or rolls, so don’t hesitate to serve those alongside this Garlic Pesto Chicken with Penne in Tomato Cream Sauce!

Don’t be intimidated by this: the recipe may seem long, but I simply broke it down to VERY simple instructions. Read on through to see that this amazing dish is ridiculously easy to make!

Ingredients – Chicken and Marinade

3 lbs. Chicken, sliced*
3/4 cup White Vinegar
2 tbsp. Olive Oil
1/3-1/2 cup mixture of: Oregano, Thyme, Sage, Parsley and Rosemary
4 tsp. Garlic, minced
4 tbsp. Lemon Juice
1/2 tsp. Salt
1/2 tsp. Pepper
6 tbsp. Pesto

Directions – Chicken and Marinade

Place Chicken in a ziploc bag. Combine the other ingredients well, then add to bag. Allow chicken to marinate at least 1 hour, or overnight in the fridge.
When starting to prepare the pasta and tomato cream sauce, place the chicken AND marinade in a large WOK or skillet. Cook until chicken is done.

Ingredients – Pasta and Tomato Cream Sauce

2 boxes Penne Pasta (I use whole grain)
6 tbsp. Olive Oil
4 tbsp. Garlic, minced
1- 14.5 oz. can Chicken Broth
2 cups Tomato Sauce
2 cups Half & Half
1/8 cup All-purpose Flour
2 tsp. Basil

Directions – Pasta and Tomato Cream Sauce

Cook pasta according to package directions.
In a large skillet, heat the olive oil and garlic until bubbly, about 2 minutes. Add the Chicken Broth and cook over medium-high heat about 15 minutes, or until it has reduced almost half.
Add the remaining ingredients until well-combined and heated through.

To serve

Place warm pasta on plate, cover with sauce, then top with marinated chicken. Enjoy!

*I used pre-cooked, frozen diced chicken breast, and it turned out FABULOUS! I just marinated it in the fridge frozen for two hours, then cooked until done!

Steak Gorgonzola with Balsamic Glaze

February 2, 2014 by Kelly Dedeaux

Do you like balsamic vinegar? Like the taste of it? I do, like, a LOT! It’s just so….KAPOW with flavor, ya know? So when I go to Olive Garden (which hasn’t been in well over a year, but still), I love to order their Steak Gorgonzola with Balsamic Glaze. Yum-o! This is a copy-cat of that, and although it’s been quite awhile since I’ve had the true version to really compare, this was absolutely DELISH, and just how I remembered it.

Olive Garden Copy-cat: Balsamic Steak with Gorgonzola Pasta / Busy Mom's Helper

Okay, I may be drooling again! Oh…and it was super EASY, which I wasn’t expected. BONUS!

Ingredients

1 1/2 cups Italian Dressing

1 tbsp. Rosemary

1 tbsp. Lemon Juice

1 lb. Steak filets

1 lb. Pasta (I used Rotini)

2 cups Alfredo sauce (you can use this recipe just without the red pepper flakes)

1/2 cup Green Onion, diced

4 cups Spinach

3 tbsp. Gorgonzola, crumbled

2 cups Balsamic Vinegar

1/2 cup Brown Sugar

Sundried Tomatoes, if desired

Parsley, if desired

Notes: Read the entire directions, as some of this can be done simultaneously so it can all be served fresh and warm/hot!

Directions

In a bowl, mix the Italian Dressing, Rosemary, and Lemon Juice. Use this to marinate the steak for at least 30 minutes, preferably an hour.

Cook the steak with the marinade in a skillet over medium-high heat until cooked through.

Cook the pasta according to package directions. Then mix with the Alfredo Sauce, Green Onion, and Gorgonzola. Toss with the Spinach.

In a saucepan, mix the Balsamic Vinegar and Brown Sugar, stirring frequently. Bring to a boil, then simmer about 20 minutes.

Pour glaze over steak, and serve along side the pasta. Top either/both of the dishes with more crumbled Gorgonzola, Sundried Tomatoes and/or Parsley, if desired.

2013 Best of Busy Mom’s Helper Recipes

December 29, 2013 by Kelly Dedeaux

Okay all my fellow foodies, this may the list you’ve been waiting for – the 2013 Best of Busy Mom’s Helper Recipes! You clicked on, repinned, and viewed these recipes more than all the others, so they must be AMAZING!

Best of 2013 Series: Main Dishes, Sides & Other Tasty-ness / Busy Mom's Helper

Have I let on how ‘geeky’ my family is? I mean, on here my kids (including Hubby) all go by our superhero names: Flash, Wonder Woman, Batman, Superman, and Green Lantern…..so that should be a pretty good clue. However, my hubby pointed out that I’ve reached a top level of Nerd when we go to a movie and a superhero-type (Avengers, Spiderman, etc.) trailer comes on, and I giggle excitedly like a little school girl. Ya, I’m a nerd.

That being said, I’m DYING now that I’ve seen the 2nd Hobbit movie. I WANT TO KNOW WHAT HAPPENS!!! And I can’t just go read the book, because many have pointed out there’s characters and events in the movie that aren’t in the book at all – so if I read it, I’ll just be confused. ARGH!!!

Anywho….I hope you’re all having a fun and relaxing (can ‘motherhood’ and ‘relaxing’ be used in the same sentence without ‘isn’t’?) holiday season! Here’s the 3rd installment in the Busy Mom’s Helper Best of 2013 Series: Main Dishes, Sides & Other Tasty-ness!!!

Slow-cooker Caramel Apple Cider

Cheesy Pesto Stuffed Chicken

Cake Mix Rolls

Cherry Chocolate Bars

Dr. Pepper Slow-Cooker Roast

Cinna-Orange Muffins

(these were a guest post at Simply Sweet Home)

Balsamic Chicken Skillet

Pumpkin Breakfast Smoothie

Baked Zucchini Sticks with Sweet Onion Dip

Ham & Egg Cups

Fire-Roasted Fall Pasta

French Toast Bites

What do YOU consider the Best of Busy Mom’s Helper Recipes?

Stay tuned for more in this series:

Bring on the Sweets
Non-Recipes

Recipes (this post)

Fire-Roasted Fall Pasta

November 5, 2013 by Kelly Dedeaux

Do you have that one meal (or two) that you always seem to be craving? And when you make it, you make a LOT so you can enjoy the leftovers, too? For me, it’s this Fire-Roasted Fall Pasta. I absolutely LOVE. This. Pasta!!! Now, I normally really enjoy pasta dishes anyway – but this one is just BURSTING with flavor, and really warms you up inside during the cool fall months. I don’t only enjoy it in the fall, of course, but that’s when it’s absolutely the best, in my opinion!

Don’t let the name ‘Fire-Roasted’ scare you off – one of the ingredients is a Fire-Roasted sauce, but it’s mixed with other things that can mild it down. So no worries – it can be as mild or as kickin’ as you’d like! This recipe is for a nice in-between.

Fire-Roasted Fall Pasta

Ingredients
24 oz. Penne Pasta (we used whole wheat)
2 cups Fire-Roasted Tomato & Garlic Sauce (Classico Signature Recipes)
2 cups Heavy Cream
3 oz Pine Nuts (make sure they’re shelled)
1 cup Sundried Tomatoes, cut into little bites
1-2 tsp. Chili seasoning (like from the packets)
1/4 cup Parmesan Cheese, plus some for topping
Diced or sliced chicken, if desired

Directions
In a small saucepan, mix all of the ingredients (except Pasta and Chicken) and cook over medium-high heat until bubbling around the edges. Do not allow it to boil.

At the same time: Boil the pasta according to package directions.

Serve warm with the sauce over top. If desired, add chicken dices or slices for an even more flavorful and filling meal. Top with some extra Parmesan Cheese, if desired.

Notes: You CAN use other spicy-type red sauces, this was just my favorite! Add more or less Chili seasoning to adjust the heat!

Mango and Pepper Pasta

September 10, 2013 by Kelly Dedeaux

I’m sure you’re use to me saying how much my family loves pasta. Usually, it involves a lot of cheese. This Mango & Pepper Pasta, however, is a totally different story! It’s sauce is creamy mango, while the peppers add a tiny bit of ‘pop’ to it. Full-blown flavor in a bowl!

Mango & Pepper Pasta / Busy Mom's Helper

Mango and Pepper Pasta

Ingredients
12 oz. Penne Pasta
1-2 Chicken Breasts, boneless, skinless – cooked and cubed
1/2 Yellow Onion, sliced
1 Green Pepper, sliced
4 Garlic Cloves, minced
2 Mangos, peeled and diced
1 cup Heavy Cream
Salt & Pepper, to taste
2 tbsp. Parmesan Cheese, shredded
1 tsp. Parsley

Directions
Cook the pasta according to package directions.

In a large skillet, cook the Onions and Peppers until mostly tender. Stir in the remaining ingredients and cook until the sauce starts to bubble. Remove from hit and allow to thicken for 3-4 minutes.

Add sauce to pasta, and serve. Enjoy!!!