Parmigiana Chicken with wine sauce

We love a good pasta dish especially when the weather cools down. This dish gives you all the flavor with less calories than most Italian restaurants.

Crispy chicken tenders with a parmigiana crust top our capellini with garlic and mushrooms. Best part of this recipe is you can add or swap ingredients. Don’t like mushrooms? Add tomatoes or olives. Love mushrooms and want to toss in sun dried tomatoes? Delicious!


1 pound of chicken tenders or chicken breast

1/2 cup of potato starch or AP flour

1 cup panko

1 cup grated parmigiana

1 tsp Italian seasoning

1 cup of milk or almond milk

1 cup of Marsala wine or dry white wine

2 tbsp of butter (grass fed works best)

2 chopped garlic cloves

1 cup of chopped button mushrooms

2 tbsp chopped parsley

Juice from one lemon

2 tbsp olive oil

Salt and pepper

Pasta of your choice and 1/2 cup of pasta water


Cook your pasta and reserve 1 – 1/2 cup of the pasta water.

In a bowl, mix the panko, parmigiana, and Italian seasoning

Toss your chicken in the starch/flour. Dust off any excess

Dip into your milk

Toss in the panko mix. Make sure the chicken is fully coated.

Heat a skillet over medium high and add olive oil. Cook chicken until both sides are crispy and brown. Internal temp should be 165 degrees.

Set chicken on a cooling rack or paper towel.

Add the butter, garlic, and mushrooms to the skillet.

Cook until garlic is fragrant and the mushrooms are tender. Add the wine.

Let reduce to around a quarter cup then add the pasta water and lemon juice.

Let simmer until sauce thickens. Season with salt and pepper. Sprinkle in the parsley.

Add chicken back in and serve over pasta.

I hope you try this super easy pasta! We will definitely be eating this all fall/winter.

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Sesame Udon Noodles And Crispy Chicken

crispy chicken and udon

I am not really sure how to classify this recipe. All I wanted to eat was some sesame drenched noodles and Patrick really wanted fried chicken. As long as I add a vegetable it counts as a balanced meal right?  Now you need to picture a big bowl of soft udon noodles coated in a sweet sesame soy sauce topped with sauteed veggies and crispy chicken. Yes this is one of my dream meals.

crispy chicken and udon

The first time I have ever had udon noodles was at Whole Foods. They had this amazing cold udon salad. They have such an amazing texture and the ability to soak up any sauces. The soft noodles pair perfectly with the crispy chicken. Of course I doused my noodles with hot sauce, but how can you not!? Hot sauce is perfect with crispy chicken. I bought a mix from the grocery store of raw veggies that were exactly what these noodles needed. Chopped cabbage, mushrooms, snow peas, and carrots seasoned lightly with salt and pepper.

crispy chicken and udon

This dish definitely rivals some of my favorite take out places. If you don’t like your noodles as soft you can cook them until just before they are done. The heat from the sauce will do the rest. Play around with the textures. Use your favorite veggies. I used toasted sesame seeds on top of the chicken for just a tiny bit more crunch.

Sesame Udon Noodles And Crispy Chicken
Recipe Type: Dinner, Pasta
Author: Kellie Rice
Prep time:
Cook time:
Total time:
Serves: 2-3
Soft sesame udon noodles wtih crispy chicken and sauteed veggies.
  • For the noodles:
  • 2 packages of udon
  • chopped assorted veggies (cabbage, snow peas, carrots)
  • 1/2 cup of soy sauce
  • 1 tbsp of brown sugar
  • 1 tsp crushed red pepper
  • 1 tsp of cooking oil
  • 1 tsp of toasted sesame oil
  • 1 tsp garlic
  • salt and pepper to taste
  • toasted sesame seeds to taste
  • For the chicken:
  • 1 pound of chicken breast
  • 2 eggs
  • 1 cup of flour
  • 1 cup of panko
  • 1 tsp of salt
  • 1 tsp of garlic powder
  • 1 tsp of paprika
  • 1 tsp of white pepper
  • 3 cups of oil for cooking
  • salt to taste
  1. Preheat 3 cups of oil in a deep pot or cast iron skillet
  2. Cut the chicken into 4 thin strips
  3. Mix the flour, salt, garlic, paprika, and pepper
  4. Dredge the chicken into the flour mix
  5. Mix the 2 eggs together and add 1 tbsp of water
  6. Dip the chicken into the egg mixture
  7. Toss the chicken in the panko crumbs
  8. Fry until golden brown and internal temp hits 160 -165 degrees
  9. Drain on paper towel and salt lightly
  10. Cook udon noodles by package directions
  11. In a sauce pan saute the veggies in the tbsp of cooking oil season lightly with salt and pepper
  12. Set veggies to the side
  13. In a sauce pan add the soy sauce, sesame oil, brown sugar, garlic, crushed red pepper
  14. Bring to a slight boil then drop heat to a simmer for 1-2 minutes
  15. Take off heat
  16. Toss the sauce and noodles
  17. Top with veggies and chicken
  18. Sprinkle toasted sesame seeds over the top

crispy chicken and udon

Today happens to be our first perfect fall day. The weather is sunny, but around 65 degrees. I think it is calling for these sesame noodles and crispy chicken!

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Pasta Puttanesca With Roasted Sausage

pasta puttanesca

pasta puttanesca

I have always had an unhealthy obsession with olives. No idea where it came from because as far as I know I am the only person in my family that eats them. Patrick and I had just picked up a mixture of super tart olives marinated with red pepper and Parmesan rinds. I knew I had to use them in a pasta dish, but I just wasn’t sure what kind. We also bought 1/2 a pound of fresh angel hair pasta and hot Italian sausage. So obviously I had to make Pasta Puttanesca with rosted sausage!

pasta puttanesca This is not your traditional Pasta Puttanesca. Traditionally all the ingredients come from a can, but I wanted something with a bold fresh taste. The traditional dish uses whole canned tomatoes, but I found a can of fire roasted whole tomatoes that were perfect!

pasta puttanesca

Spicy tart olives simmered with garlic, tomatoes, capers, and olive oil make the perfect sauce for this dish. Make sure you have lots of bread for dipping. (Trust me!)

pasta puttanesca

Pasta Puttanesca With Roasted Sausage
Recipe Type: Pasta
Author: Kellie Rice
Prep time:
Cook time:
Total time:
Serves: 3-4
Olives, garlic, fire roasted tomatoes, capers and olive oil simmer down into a beautiful sauce served over pasta and sausage.
  • 1 pound of hot Italian sausage
  • 1/2 cup of olives ( I torn them a bit with my fingers to spread evenly throughout the sauce)
  • 2 tbsp of capers
  • 1 tsp of crushed red pepper
  • 2 tsp of chopped garlic
  • 1/4 cup of olive oil
  • 1 large can of whole tomatoes ( I like fire roasted)
  • 2 tbsp of Italian seasoning
  • salt and pepper
  • 2 cups of prepared pasta
  • bread and Parm for serving
  1. Preheat the oven to 400 degrees.
  2. Drizzle a pan with a little olive oil and place sausage links evenly.
  3. Bake for 25-30 minutes until the casing is nice and crispy
  4. In a sauce pan heat olive oil over medium heat.
  5. Add in the olives, garlic and capers.
  6. Stir constantly so you don’t burn the garlic.
  7. Lower the heat and add the tomatoes.
  8. Add the red pepper and Italian seasoning.
  9. Salt and pepper to taste.
  10. Simmer for 20 minutes.
  11. Add in the sausage links.
  12. Simmer for another 10 minutes.
  13. (If the sauce gets too thick add a little pasta water.)
  14. Serve over pasta with lots and lots of Parm!

Enjoy this different spin on Pasta Puttanesca! I’m still dreaming about those delicious olive bites!

pasta puttanesca

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Sausage, Mushroom, and Cheese Stuffed Shells

stuffed shells

These stuffed shells bring me back to my childhood. I don’t know how I have gone this long without making them myself. Growing up in an Italian household we typically celebrated holidays with some sort of pasta. With Thanksgiving only a few days away I wanted to offer a alternative to typical turkey and sides.

stuffed shells

I personally will be celebrating Thanksgiving on a different day. Due to the nature of my day job I will be working on the actual holiday. This dish is for those of you that might be too busy to do a full on Thanksgiving meal, but still want something special. Each shell is stuffed with so much garlic, so much onion, so much mushroom, and so much sausage. Every bite will burst with flavor and ooey gooey cheese.

stuffed shells

I finished the top with a little panko and fresh parm. Patrick does not liked baked pasta which is totally crazy to me  but if you are one of these people feel free to eat these shells right out of the pan without baking. Still good. The cheese just isn’t melty enough for me.

Sausage, Mushroom, and Cheese Stuffed Shells
Recipe Type: Stuffed Shells, Pasta
Prep time:
Cook time:
Total time:
Serves: 8
Baked pasta shells stuffed with sausage, mushrooms, and cheese.
  • Large dried pasta shells
  • 2 cups of mozzarella cheese
  • 1 tbsp of Italian seasoning
  • 1 tbsp of chopped garlic
  • salt and pepper to taste
  • 1 cup of baby bella mushrooms chopped
  • 1 pound of spicy ground sausage
  • 1 cup of chopped onions
  • 2 cups of marinara sauce
  • crushed red pepper flakes to taste (optional)
  • 2 tbsp of panko crumbs
  • fresh shaved parm cheese
  • chopped parsley (optional)
  1. Preheat the oven to 400 degrees.
  2. Boil 6 cups of water and cook shells to al dente (just cooked, still holds shape)
  3. In a saute pan cook the sausage until you no longer see pink.
  4. Add onions and garlic.
  5. Add in mushrooms.
  6. Once the onions start to look translucent add the seasonings and 2 tbsp of marinara sauce.
  7. Stir in a handful of the cheese.
  8. Let the mixture cool slightly.
  9. Fill the shells and line a baking dish.
  10. Cover with remaining marinara.
  11. Follow with the mozzarella.
  12. Top with panko and parm.
  13. Cook for 15-20 minutes until cheese bubbles.
  14. Top with more parm and parsley!

stuffed shells

This Holiday season if you are low on time, but still want an impressive meal try out these stuffed shells! Don’t forget a side of crusty garlic bread.

stuffed shells

Look at that cheese crust!!!!


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