Penne Pasta Chicken & Veggie Re-Run

Saturday Night I had my daughter, son in law and the 3 Ham boys over for supper. We had Green Chile Chicken Enchilada Casserole, Chile con Queso and Guacamole My Way.

When I made the Green Chile Chicken Enchilada Casserole I boiled a colossal chicken. It weighed over 4 pounds. I used 3 cups of the cooked chicken it produced in the casserole and still had 3 cups to use somewhere else. I was going to freeze it but in my hurry to get ready for church Sunday, I forgot. I also had leftover Chile con Queso that I knew I couldn’t eat all of and the Cowboy doesn’t eat it. He’s not a big cheese eater.

So tonight, while I was visiting Stacey Little’s blog, Southern Bite to register to win a copy of Christy Jordan’s Southern Plate’s new cookbook, Come Home to Supper, I happened across this recipe Stacey posted a few years ago called Chicken Spaghetti Remix and WaLLy! It hit me. Stacey’s recipe calls for chicken, √, Velveeta and Ro-Tel tomatoes that I had used in my Chile con Queso √ and √. It sounded like supper was in the works.

Then while perusing the fridge to see what else I could throw into the mix I found some fresh sliced mushrooms and red onion that needed to be used and I had saved some diced bell pepper and celery in the freezer for such an occasion as this and a recipe was born.

I came up with the name for this recipe because I love Johnny Carrino’s, Penne Pasta Alfredo with Shrimp and my Bigmama used to make a cake (I know this is pasta and not a cake, bear with me a second 🙂 ) it was a white cake with a hot Hershey’s syrup poured on top. My Uncle would ask her to make it for every occasion. So, it affectionately became named the Re-Run cake. So, I decided since this was made from things leftover from another meal or found in the fridge that needed to be used. It would be called a Re-Run. That may not make any sense to anyone else but it makes sense to me. 😀

Here’s How I Made It:

the pasta

First, I boiled the pasta in salted water according to the package directions and drained it. Then set it to the side.

sauteed veggies

Then I sautéed the veggies in margarine, adding a little salt and pepper.

add in the chicken

After they were tender, I added in the chicken to warm it up.

the sauce

Then I put a can of cream of chicken soup and the leftover Chile con Queso in the pan and stirred it to combine until the Queso was melted. Then I added in some half n half and a little heavy cream and warmed it through.

everybody in the pot

I added the pasta and veggie and chicken into the pot and stirred to combine.

the finished product

I poured everything into a casserole that had been sprayed with non-stick cooking spray, sprinkled it with a little more grated cheese and baked it in a 350* oven for about 30 minutes. Until it was hot and bubbly.

On the plate

I hope you’ll try this recipe soon and please let me know if y’all like it.

Here’s a Free, Printable Recipe Card just for y’all. Click on the card to be taken to a new window where you can click and save to your computer or copy! Enjoy!

recipe card

Source: adapted from Stacey Little’s Southern Bite’s Chicken Spaghetti Remix


Bowtie Chicken Alfredo~Pioneer Woman and Rachael Ray Cookware~

I’m just so stinkin’ excited to share my latest bargain with y’all. I can hardly stand it. Last week I was minding my business, scrolling down my Facebook page when I saw a post from Laurie, The Passionate Penny Pincher. (she uses coupons and shops sale ads and passes on the information to help others to budget their money.) Anyway back to my cookware. It was for a 10 piece set by Rachael Ray and the price was…Wait for it…$28! (I KNOW!) The only stipulation was that you had to pick it up from Wal-Mart in their Site to Store department. I jumped right on that little deal, let me tell ya and I couldn’t be happier.

my brand new Rachael Ray Cookware Set

Isn’t it pretty? and such a steal. I LOVE IT!

I have been wanting to purchase a new set of cookware for some time now and although I’d have preferred to have them in RED! (Red is my signature color.) I am very excited about my purchase. I have Rachael’s 2-piece Everyday Pan Set that I bought around Christmas time on QVC (for way more than $28.) So I knew that it would be the best quality. Now to try these puppies out!

Today I’m sharing a Pioneer Woman ~ Ree Drummond recipe with you. It’s her Bowtie Chicken Alfredo recipe. Ree and Rachael are friends at The Food Network. I saw them together on the Thanksgiving Special last year. But that’s not why I am making this recipe. I’m making this recipe because I’ve tried it before and it’s divine and because Ree likes to cook with wine. She is from Oklahoma you know, and I used to live in Tishomingo, Oklahoma, so we were the same as neighbors. Oklahoma is OK, well except when OU plays against a Texas team in sports. Then I have to root for the Texas team. Because, you can take the girl out of Texas but you can’t take Texas out of the girl! Oh sorry, I started dancing around that bush again guess I need to get to the point and get to cookin’ LOL.

cooking with wine

Arbor Mist Pear Pinot Grigio

Grab a glass of your favorite wine and join me in the kitchen. My favorite right now is Arbor Mist White Pear Pinot Grigio. The little frozen cocktails are awesome. I cook with a box wine that is more suitable for cooking. I don’t like dry wines and I don’t think sweet wines would taste so good in my savory food.

This is how I made Bowtie Chicken Alfredo:

bowties boiling

I cooked the bowtie pasta in salted, boiling water according to package directions. Then drained it and set it to the side.

seasoned chicken

I seasoned the boneless, skinless chicken breasts liberally with my new go-to seasoning. KC Masterpiece BBQ Seasoning. But you use whatever you like. It’s your chicken. 🙂

melting margarine

I melted 2 T. margarine (you can use butter if you prefer) in a skillet over medium-high heat.

Chicken Browning

Then I placed the seasoned chicken in the skillet to brown.

chopped garlic

While the chicken was browning I minced a couple cloves of garlic. You could also use the stuff in the jar if you want. But, I have recently gotten pretty good at chopping (a good knife helps) and it’s therapeutic for me. 🙂

chicken browning 2

After the chicken was browned on the first side I turned it over to cook on the other side.

The other ingredients

While waiting on the chicken to finish browning I got the remaining ingredients ready to go. After the chicken browns the rest of the preparation goes pretty fast. I wanted to be prepared. 🙂

The Cheese

I used ordinary Grated Parmesan Cheese and mine turned out just fine. I have used the shredded kind before but I didn’t notice much difference in the outcome of the recipe so I opted for the least expensive.

garlic in the pan

After the chicken had finished browning I removed it from the skillet onto a plate to rest. Then added 2 T. of margarine to the skillet to melt and then added the garlic.

garlic browning

I stirred the garlic  around in the skillet until it just started turning a little brown.

In goes the wine

Then I poured in the wine and let it get all bubbly while I stirred it for a couple of minutes to give it time to reduce a little.

stir in the half n half and heavy cream

Then I stirred in the half ‘n half and the heavy cream and added a little salt and pepper. I let it cook for a few minutes stirring continuously until everything was combined and the sauce was thickened.

I stirred the sauce until it was thickened.

Then I removed the skillet from the heat and added in the Parmesan cheese, stirring until it was all happy and combined.

bowties in Alfredo sauce

I poured the Alfredo Sauce over the bowties and tossed it to make sure each little piece was well coated.

sliced chicken

I sliced the chicken against the grain into about 1/2 inch pieces

the finished product

Then I put some of the pasta in a bowl with the chicken on top and called it supper. Chicken with Bowtie Pasta in Alfredo Sauce. It doesn’t get much better in my opinion.

the plating

I hope you’ll try this recipe and let me know what you think of it. Come back to see me soon. Always,


NOTES:This recipe makes about 6 very generous servings. I put the leftovers in my two Temp-Tations 1.25 qt. casserole dishes (I love my Temp-Tations. They have plastic covers and go from freezer to oven to table and are dishwasher safe and I’m not being compensated for saying these things. I just Love, Love, Love it.) and we had two more meals.
SOURCE: The Pioneer Woman~ Ree Drummond.You can find her recipe Here!

GO-TO Chicken Dinner

I found this recipe on Pinterest or Facebook (I have searched for the original recipe and have yet to find it.) The one link I was able to follow said it was their Go To chicken dinner, thus the name.

Now, I have made it at-least once a month since I first found it. WE LOVE THIS RECIPE! So, I thought I’d share it with you. The original post used green beans for the vegetable. I have used canned Italian green beans (We don’t care for green beans so much. But, if you like ’em by all means use ’em.) zucchini, yellow squash, and even made a smaller version of my Bigmama’s Squash Casserole (recipe soon) on the side. I think the next time I catch fresh asparagus on sale, (if I can remember to grab some) I’m gonna try that sometime too.

I’ve used Market Street’sTexas Tumbler chicken breasts once or twice, but I think plain ole boneless, skinless chicken breast work the best.

New potatoes are good but I usually just have russet potatoes around so that’s what I use. I leave the peels on for us, more nutrition that away, but if you want to peel ’em, go for it. What I’m dancing around the bush again to say is this. The possibilities are limited to your imagination.

GO-TO Chicken Dinner
Here’s How I Make It:


Spray a casserole dish with non-stick cooking spray, then lay the chicken breasts in the center, lengthwise.

chicken and potatoes

Take the potatoes and lay them on one side of the chicken.

Chicken, potatoes, and squash

Then add the squash on the other side.

melted butter

Melt the butter or margarine in the microwave on High for about 1 minute.

butter and seasoning

Add the Italian dressing mix into the bowl and mix with a fork until it’s all combined.

Chicken, potatoes, squash and seasoning

Pour the butter and the seasoning all over the chicken, potatoes and squash. Toss it around a little if you wanna to make sure it’s all nice and coated.

pan covered with foil

Cover the casserole with foil and place it in a 350* oven for about 1 hour and 15 minutes. I tried it for just an hour but the potatoes are never quite done. Check it after an hour and see how things are in your own oven.

Go-To Chicken Dinner is served

This is how it looked when I served it up. The chicken is moist and tender. The veggies are well, just perfectly done.

That little roll you see on the plate there is one of Christy Jordan’s Southern Plate’s “Ten Minute Rolls” You’ll find the recipe here. Hope you’ll try this recipe soon and that y’all like it as much as we do. I’m gonna go eat now.


3 large, boneless, skinless chicken breasts
3-4 yellow squash, zucchini or a combination of both, sliced
3-4 small russet potatoes, cut in about 1 inch cubes. I leave the skins on but you could peel them if you’d like.
1 pkg. dry Italian Dressing Mix or 2 T. DIY Italian Dressing Mix (Recipe Below)
1 stick butter

Preheat oven to 350*. Spray 9X13 casserole dish with non-stick cooking spray. Place chicken breasts in the center of the
casserole dish, lengthwise. Place cubed potatoes on one side of the chicken. Place sliced squash, on side of the chicken. Melt the stick of butter in a microwave safe bowl about 1 minute on high power in the microwave. Add the dry
Italian dressing mix to the butter and whisk together til well mixed. Pour the butter/dressing mixture over the chicken,
potatoes and veggies. Cover with foil. Bake for about 1 hour and 15 minutes. So delicious and couldn’t be easier.

Group Recipes
Dry mix

1 T. garlic salt
1 T. onion powder
1 T. sugar
2 T. oregano
1 tsp. pepper
1/4 tsp. thyme
1 tsp. basil
1 T. parsley
1/4 tsp. celery salt
2 tsp. salt

To Make Italian Dressing:

1/4 C white vinegar
2/3 C. vegetable oil
2 T. water
2 T. dry mix

Dry mix

In mixing bowl, combine all dry ingredients.
Store in airtight container

To Make Italian Dressing:

Add all dressing ingredients to jar. Tightly close lid. Shake well
Store in refrigerator.

Oven Baked Chicken Fajitas

One Friday night a month the Cowboy and I have a date night. We go out 2-steppin’ with his son and daughter in law to a Western Swing band called Jody Nix and The Texas Cowboys. Last Friday was the night and while I was gettin’ all gussied up I had this delicious dish in the oven and some yummy Guacamole My Way was gettin’ all happy in the Fridgidaire for our supper.

Here’s how I did it:

Ingredients for Oven Baked Chicken Fajitas

Gather the ingredients.

In a small bowl combine the oil, cumin, chili powder, oregano, garlic powder, and salt. Sprinkle over chicken; toss to coat. Put in the refrigerator to marinate 30 minutes to overnight.

When ready to bake, preheat oven to 400* and spray a 13X9 casserole dish with non-stick cooking spray.

Chicken marinated in the seasonings

Place the marinated chicken in the greased 13X9 casserole.

tomatoes and chicken

Add in the diced tomatoes & green chilies.

Chicken, tomatoes, and peppers

Place the peppers on top of the chicken and tomatoes.

chicken, peppers and onions

Layer the onions over the bell peppers.

chicken, tomatoes, peppers and onions

Toss everything around with some tongs to combine.

Bake, uncovered, at 400° for 20-25 minutes.

Oven Baked Chicken Fajitas
The chicken is fork tender and the veggies are still a little crisp. Warm up some flour tortillas and grab the toppings of your choice and supper’s on.

This Post is Linked to Brandie’s Weekly WEEKEND POTLUCK Linky Party!



1 lb. boneless skinless chicken breasts, cut into thin strips
2 T. vegetable oil
2 tsp. ground cumin
2 tsp. chili powder
1/2 tsp. oregano
1/2 tsp. garlic powder
1/4 teaspoon salt
1 (10-1/2 oz.) can diced tomatoes and green chilies, undrained
2 medium onions, cut into thin strips-We like lots of onion
2 medium green peppers, cut into thin strips
12 flour tortillas (6 inches), warmed
Toppings such as: grated cheese, sour cream, and guacamole-if desired.


Prepare a 13X9 baking dish with cooking spray, Place the chicken strips in a gallon sized zippered bag.
In a small bowl combine the oil, cumin, chili powder, oregano, garlic powder, and salt. Sprinkle over
chicken; toss to coat. Put in the refrigerator to marinate 30 min. to overnight.
When ready to bake, place marinated chicken strips in the greased baking dish. Add tomatoes with green chilies, onion and bell peppers to the dish and stir to combine. Bake, uncovered, at 400° for 20-25 minutes or until chicken is no longer pink and vegetables are tender. Serve on tortillas; with desired toppings.
Yield: 6 servings.

Source: Recipe adapted from a recipe I found on Facebook. This one I found at Life in the Lofthouse fits what I have written in my notes the best.