Basil Chicken Pasta

Hi everyone!! What a weekend we have had over here! We had a wonderful dinner with friends friday evening where Jacob (our 13 month old son) got to visit and play with his “girlfriend” who is one month older than him! It was so nice to get to see them play together and eat together! How special. Saturday evening we went to Paul’s parents house to visit with his grandmother. Jacob has never met his great grandmother so it was very special for us to spend some time with her before she went back home. THEN after dinner, we had gone to a friends housewarming party! It was a fantastic (and late) night with friends! I am still exhausted today from not getting to bed early enough! Needless to say, when it came to dinner I really didn’t want to work too hard.

Thankfully in the summer I get to can and freeze home grown tomatoes from my mom, and my mother in laws gardens. I get to can stewed tomatoes, salsa, pasta sauces and soups. How lucky am I? I had one can left of stewed tomatoes, and a basil plant that was on its last legs today. SO we are having a pasta for dinner tonight. What an easy meal to make. Get a pot of water going to boil your pasta, and flavour your tomatoes for a sauce and cook some chicken. SIMPLE.

Hopefully you all had a great weekend whether it was busy or relaxing!!! Here we go!



SAMSUNG CAMERA PICTURESIngredients: (Serves 3)

  • 2 8oz chicken breasts, pounded to the same thickness
  • fresh ground Salt and pepper
  • 1.5 tsp dried basil, divided
  • 1/2tsp thyme
  • 2c stewed tomatoes
  • 1c chicken stock (or just use the starchy cooking water from your boiling pasta.)
  • 1/2 yellow onion, diced
  • 4 garlic cloves, minced
  • EVOO (extra virgin olive oil)
  • 1C loosely packed fresh basil leaves, sliced or torn
  • pecorino Romano cheese, freshly grated
  • 6-8oz dried spaghettini


  1. Bring a pot of water to a boil. Cook pasta according to package directions.
  2. Season your chicken on both sides with salt, pepper and 1 tsp dried basil. In a med-large skillet over medium heat add 1 tbsp EVOO. once thats nice and hot, add your chicken and brown it on both sides. Remove the chicken from the pan and on to a plate, cover it with foil. Your chicken will not be cooked through at this point.
  3. Add another tbsp of EVOO to your skillet. Add your onions, brown them. Once they’re nicely browned add your garlic and cook until fragrant.
  4. Add your stewed tomatoes and your chicken stock to the garlic and onion mixture. Season with salt, pepper, 1/2 tsp of dried basil and thyme. Add your chicken back to the skillet, cover, and let cook until chicken is cooked through. This shouldn’t take very long, use a meat thermometer to read the chicken in the fattest part. it should read 165.
  5. Once your chicken is cooked through, remove it from the sauce. Place on a cutting board and slice it all up in to strips.
  6. Add your cooked pasta, fresh basil and freshly grated cheese to the sauce and toss it all together. Add your chicken on top, or on the side. Serve!

Tomato, Basil & Mozzarella Panini

Super simple panini for lunch today!

margherita sandwiches

Tomato, Basil & Mozzarella Panini


2 pieces of bread

4-6 large basil leaves

1/2 roma tomato, thinly sliced

4 thin slices of fresh mozzarella

salt and pepper

A panini maker! (You could also grill in a pan like a grilled cheese sandwich.)


Assemble your sandwich by placing the cheese on one slice of bread. Top with your tomatoes, salt, pepper, and basil. Close your sandwich. Throw it in the panini maker until the cheese is melted. Mmmmmmm!!

Robs Flat Bread from Cactus Club Cafe

This recipe is a knock off of “Rob’s flat bread” from the cactus club. It was so good I had to recreate it at home! And everyone else loves it too!

photo 4 (4)


-2 pieces of fresh naan bread

1.5-2 tbsp evoo

-2 onions, sliced

-2 tbsp REAL butter

-2 cups balsamic vinegar

-home made pesto (or store bought. I used my boyfriends moms home made pesto.)

-roughly 5 oz goat cheese

-roughly 5 oz feta cheese (the feta kept in the tub of liquid)

-8 cherry tomatoes, sliced in half

-Sea Salt

-1 cup arugula (enough to spread across both pieces of naan


In a medium sauce pan, add the balsamic vinegar over med-high heat. Bring to a boil, turn the heat down and let simmer for about 20 minutes, or until it is more of a glaze.

In another medium sauce pan, add the butter and the sliced onions. Cook on low-med heat until onions are nicely browned. Stir every so often.

In another pan, add both cheeses. Make sure to crumble both types of cheese, and then add to the pan over medium heat. Stir. The two cheese will slowly combine and come to more of a whipped looking texture. Remove from heat.

Brush the naan bread with EVOO and brown in the oven. Use your broiler, but if you’re like me and forget to check on the bread every minute or two, SET A TIMER!!!!! Once browned, remove from the oven. Place on a serving board. Top the bread with pesto, half of the caramelized onions, a little salt, your mixed cheese, the rest of the caramelized onions, arugula, and cherry tomatoes. Then drizzle your balsamic glaze over the bread. And serve!

This is ABSOLUTELY delicious!!