Bowtie Pasta & Ham with Cream Sauce

Having an empty nest allows me to cook food that may be too spicy or exotic for kids. But Pete and Andi’s youngest daughter comes for dinner frequently and I sometimes I like to make meals geared specifically to the taste of an 8 year old child when she eats here. Tonight Estrella will be having dinner with us so I’m making Bowtie Pasta & Ham with Cream Sauce.

Bowtie Pasta & Ham with Cream Sauce


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It’s Only Wednesday!

Yesterday I woke up with a migraine that felt like I was trying to give birth through my right eye. It was…unpleasant. And the rest of the day was equally as lovely. I’d accomplished so much on Monday that I was convinced this week I’d get my Super Wife/Mama/Bam cape and fly through the rest of the days like a super star. Now I’m wondering if I’m going to manage to make a pot of coffee (and at 5:05 a.m. I need it)! It’s only Wednesday!

It's Only Wednesday

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Shrimp with Fettuccine in Tomato Cream Sauce

I love this rich, flavorful meal. The tomato cream sauce can be used in so many dishes but one of my favorite ways is to combine it with shrimp and fettuccine. It’s my version of comfort food. And it only takes about 30 minutes to make! If you want a dish that’s sure to please, try Shrimp with Fettuccine in Tomato Cream Sauce!

Shrimp with Fettuccine in Tomato Cream Sauce


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Pasta is one of those comfort foods that I like to serve at least a couple of times a month. The beauty of pasta is that there are so many types and so many ways to serve it. Whether it’s a simple olive oil and basil treatment or a full on, takes several hours sauce, pasta is always a favorite. One pasta meal we really enjoy is tagliatelle with Bolognese!

Bolognese is perfect on pasta or in lasagna

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Shrimp with Roasted Red Pepper Parmesan Sauce

There’s something comforting about a big plate of pasta when there’s snow on the ground. And today we had plenty of snow! Shrimp and pasta go together wonderfully. By using a variety of sauces you can create dinners that have unique flavors using the shrimp and pasta combination. I love the smoky quality of roasted red peppers so I pulled out a jar of them as the inspiration for my Shrimp with Roasted Red Pepper Parmesan Sauce.

Only 8 ingredients to make this fantastic Shrimp with Roasted Red Pepper Parmesan Sauce

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5 Slow Cooker Recipes to Make Your Life Easy

The situation with the hot water heater cause a bit more chaos than I expected. Mr. C has been doing dishes by heating water in the coffee maker but I feel a bit guilty about cooking when things are the way they are. We’ve been dining on our freezer meals since the weekend since I don’t have to mess up a lot of baking dishes, etc. Today it hit me. Why haven’t I pulled out the slow cooker? I’m sure you too have days when slow cooker meals are a life-saver so here are 5 Slow Cooker Recipes to Make Your Life Easy!


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Breaded Chicken & Fettuccine with Lemon Cream Sauce

The weather suddenly cooled significantly here. It was 85° just a few days ago and now it’s in the low, LOW 60’s. I need a shot of summer even if it’s only in the flavors in my dinner. So I’m made Breaded Chicken & Fettuccine with Lemon Cream Sauce because lemon always reminds me of summer and pasta is just plain comforting in any situation.


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I tried to get pictures of the steps during cooking but I discovered I was in too much pain to even care how they looked. This is the problem with cooking any dish that requires more labor than frozen pizza on days like this.

In spite of the lack of pictures please try this recipe. Even M, who still can’t taste a lot, said it was delicious and actually asked me to put it in my regular recipe rotation (and say that three times fast). I really believe you’ll love it. It’s also very easy to make in larger quantities if you have more than 2 people in your house.




Breaded Chicken & Fettucine with Lemon Cream Sauce

Serves: 2


2 servings of fettuccine, cooked al dente

For the chicken:

  • 2 boneless, skinless chicken breasts, pounded thin
  • 1 egg, mixed
  • 1/2 cup Italian Panko breadcrumbs
  • Salt and pepper to taste
  • 2 – 3 tablespoons oil for frying chicken


For the lemon cream sauce:

  • 1 tablespoon + 1 1/2 teaspoons butter
  • 1/2 cup chicken broth
  • 1 tablespoon + 1 1/2 teaspoons lemon juice
  • 1/2 cup heavy cream



  • Parmesan cheese
  • Parsley



  1. Boil salted water and cook fettuccine until al dente.
  2. Drain and keep hot.
  3. Pound the chicken breasts until they are evenly thin.
  4. In a dish large enough for the breasts, whisk the egg.
  5. Pour panko crumbs into a dish large enough to hold the chicken breasts.
  6. Dip the breasts into the egg then into the breadcrumbs, pressing crumbs into the meat.
  7. Heat the oil in a large skillet until shimmering.
  8. Lay the chicken breasts in the skillet and cook each side until browned and crispy (about 3 – 4 minutes per side). *If your chicken is browning too quickly you can finish it in a 400F oven to reach the correct temperature.
  9. Remove the chicken and keep hot.
  10. Add the butter to the skillet then the chicken broth scraping up any browned bits from the chicken.
  11. Bring the broth to a boil, reduce heat, and simmer until reduced to not quite half.
  12. Stir in the heavy cream and lemon juice and increase the heat to medium.
  13. Cook until the broth and cream mixture is thickened.
  14. Place the breaded chicken and fettuccine on a plate and spoon some of the lemon cream sauce over both.
  15. If desired, sprinkle with Parmesan cheese and garnish with parsley.