Angel Hair Pasta with Blistered Tomatoes is a comforting pasta dish that’s literally bursting with fresh flavor. Capellini pasta is accompanied with juicy blistered cherry tomatoes, onions, garlic, and a medley of bold seasonings. Creamy Boursin cheese holds it all together!

Enjoy more of my favorite summer-ready pasta recipes like Sun Dried Tomato and Spinach Orzo, Tomato Basil Pasta and One Pot Pasta Primavera.

Angel Hair Pasta is one of my absolute favorite pasta dinners, especially during the spring and summer seasons! It’s comforting but filled with fresh flavors that won’t weigh you down when the weather’s hot.

The blistered tomatoes are so juicy and really seal the deal on that fresh flavor. Accompanying the tomatoes are garlic, onions, and bold seasonings! Boursin cheese is mixed with pasta water to act as the very best simple sauce.

While this capellini pasta is a little more impressive than your usual spaghetti with marinara, have no fear! It’s also delightfully easy to toss together in just 30 minutes with budget-friendly ingredients and simple steps.

Why we love this Angel Hair Pasta:

• Simple: You won’t find any crazy steps or unnecessary frills here. Just classic ingredients, simple steps and delicious results in just 30 minutes!
• Easy to adjust: Make it more or less spicy, garlicky, salty, etc. You can customize this angel hair pasta recipe with ease.
• Summery: Comforting and freshly flavored – the best of both worlds! This is a great summertime dinner recipe for when you need something to hit the spot without weighing you down.

Angel Hair Pasta Ingredients Needed:

• Tomatoes – You can cook them until they just begin to blister or cook them until completely soft and puree them. The choice is yours!
• Angel Hair Pasta – This is also referred to as capellini. However, really any type of pasta will work well in this versatile recipe! If you do use angel hair pasta, be careful not to overcook it! It only needs a few minutes.
• Boursin – Feel free to swap this with cream cheese if needed. Boursin is flavored, so to enhance the cream cheese just stir in some basil pesto or fresh herbs.
• Garlic – If you’re a big garlic lover you can always toss in more than what the recipe calls for! Just note that garlic is pretty potent and can overpower the other ingredients.
• Olive Oil – Avocado oil also works well.
• Onion – For the best flavor, use a white or yellow onion.
• Seasonings – Salt, dried basil and red pepper flakes are all you’ll need to create the very best flavor.

How to make Angel Hair Pasta with Blistered Tomatoes

For more detailed ingredients and step by step instructions, just scroll down to the recipe card!

• Add oil to a skillet over medium-high heat. Add the tomatoes and onions. Cook until the tomatoes are blistered and the onions are golden.
• Stir in the garlic, herbs and red pepper flakes. Cook for 1 more minute. Gently press down with your spatula on the blistered tomatoes so they release their juices.

• Cook the angel hair pasta in a pot of boiling salted water. Be very careful not to overcook it! Reserve 1 cup of pasta water before draining the rest.
• Whisk together the boursin cheese and reserved pasta water to create the sauce. Toss the cooked pasta and boursin sauce together. Top with the tomato mixture and enjoy!

Variations and Substitutions

• Make it spicy: As it is, there are just enough red pepper flakes in the mix to create a little more flavor. Feel free to add more to heat things up!
• Swap the boursin: If you can’t find it at the grocery store, feel free to grab some cream cheese instead. If using cream cheese, I recommend mixing in some herbs or basil pesto to create more flavor.
• Add parmesan cheese: Some freshly grated parmesan should be sprinkled onto just about every plate of pasta, right?

How to store Angel Hair Pasta

Once cooled to room temperature, you can store angel hair pasta with blistered tomatoes in an airtight container in the fridge for about 2-3 days. Keep in mind that the sauce may dry out just a little bit when reheating, so I like to add a splash of broth or water when warming.

Can I freeze angel hair pasta?

Yes! However, because angel hair is so fine, I find that it does soften and get mushy more quickly than other types so it is not my favorite variety for freezing.

Let the pasta dish cool fully to room temperature prior to storing in a freezer safe container. Date, label, and store for up to 3 months. I recommend letting it defrost in the fridge prior to reheating for the best results.

Serving suggestions:

Serve this capellini recipe with any of these proteins to really fill up your plate!

• Juicy Baked Chicken Breast — so full of flavor!
• Easy Air Fryer Salmon — for a light and healthy summer meal.
• Air Fryer Steak — the easiest way to do steak!

More Pasta Recipes You’ll Love!

• Three Cheese Gnocchi Bake — total comfort food!
• Ditalini Pasta with Bacon and Peas — simple and tasty.
• Creamy Gemelli Pasta — this one comes together SO quickly!
• Orecchiette Pasta with Sausage — a reader favorite!

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Angel Hair Pasta with Tomatoes

Angel Hair Pasta with Blistered Tomatoes is a comforting pasta dish that's literally bursting with fresh flavor. Capellini pasta is accompanied with juicy blistered cherry tomatoes, onions, garlic, and a medley of bold seasonings. Creamy Boursin cheese holds it all together!

Course Main Course

Cuisine American, Italian

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 517cal

Author Ashley Fehr

Ingredients

• 1 tablespoon olive oil
• 2 cups cherry or grape tomatoes
• ¼ cup finely diced onion
• 3 cloves garlic (finely minced)
• ½ teaspoon dried basil
• ⅛ teaspoon red pepper flakes
• ¼ teaspoon salt
• 350 grams angel hair pasta or capellini (about ¾ lb)
• 1 package garlic and herb Boursin or cream cheese (about 150 grams or 5 ounces)
• reserved pasta water

US Customary – Metric

Instructions

• Heat a large skillet over medium-high heat and add oil.
• Add tomatoes and onion and cook, stirring occasionally, until tomatoes are blistered and onion is golden.
• Stir in garlic, oregano and red pepper flakes and cook 1 minute. Use the back of a spatula to smash the tomatoes slightly so they release their juices. Set aside and keep warm.
• Bring a large pot of salted water to a boil over high heat. Add the angel hair pasta. When the water returns to a boil, reduce heat to medium-high and cook, stirring often, until al dente, about 3 minutes (it gets soft quickly — don't overcook!)
• When the pasta is cooked to al dente, reserve 1 cup pasta water and drain the rest.
• In a medium bowl, whisk together ¼ cup pasta water and the Boursin until smooth.
• Add to pasta and toss gently with tongs, adding pasta water as needed until the angel hair is lightly coated.
• Serve with the tomatoes over top, with additional salt, freshly cracked pepper and Parmesan as desired.

Notes

Ingredients and Substitutions:

• Tomatoes: feel free to cook your tomatoes as much or as little as you like. You can cook until they are completely soft and even puree them, or you can cook until just beginning to blister and leave them whole. 
• Angel Hair Pasta (Capellini): any cut of pasta will work in this recipe since we are boiling it to al dente. It’s important not to overcook the angel hair pasta as it softens very quickly! It’s also important not to overwork it when adding the sauce, which is why I prefer to serve the tomatoes on top. 
• Boursin: boursin makes a flavorful pasta sauce very easily, but you can also use some plain cream cheese and add in basil pesto or dried or fresh herbs.

Nutrition

Calories: 517cal | Carbohydrates: 74g | Protein: 16g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 35mg | Sodium: 418mg | Potassium: 400mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1177IU | Vitamin C: 12mg | Calcium: 103mg | Iron: 2mg

The post Angel Hair Pasta with Blistered Tomatoes appeared first on The Recipe Rebel.

Cheese Canneloni is an easy, cheesy vegetarian dinner that takes just 15 minutes to prepare. Cannelloni pasta is stuffed with a flavorful ricotta and Parmesan cheese filling, topped with marinara and Mozzarella, and baked until hot and bubbly!

Enjoy more of my favorite baked pasta recipes like Rigatoni Pasta Bake, Three Cheese Gnocchi and Lasagna Roll Ups.

There’s never a day I don’t feel like curling up with a plate of cheese cannelloni, especially if they’re made with three cheeses! It’s made with three different kinds of Italian cheese: ricotta, parmesan and mozzarella.

This cannelloni recipe is the best blend of simple and delicious — we keep it simple with oven-ready noodles but step up the flavor with three incredible cheeses to really make every bite seriously satisfying!

Why we love this Cannelloni Recipe:

• Great make ahead recipe: You can prepare cheese cannelloni up to a day in advance! To do so assemble as directed, then cover and store in the fridge until ready to bake.
• Easy to prep: It only takes about 15 minutes or so to toss everything into the baking dish.
• Simple ingredients: You should be able to easily find everything you need at your local grocery store without breaking the bank.
• Freezer friendly: You can freeze this cannelloni before or after it’s baked! Scroll down for more info.

Cheese Cannelloni Ingredients:

• Marinara Sauce: I usually stick to jarred sauce to keep this recipe simple but you can definitely use your favorite homemade version if you’d rather.
• Cannelloni Pasta: You’ll need oven-ready cannelloni so all you have to do is stuff and bake. No boiling required!
• Ricotta: Ricotta is unbelievably smooth and creamy! I love what it does to this cheese cannelloni recipe.
• Frozen Spinach: Make sure you thaw and dry the spinach before adding it so the filling doesn’t end up watery. If all you have is fresh, chop it fine and cook it down before adding to the filling.
• Parmesan: Packs a ton of flavor with just a small amount!
• Egg: Binds the filling ingredients together.
• Salt, Dried Parsley, Dried Basil, Dried Oregano, and Black Pepper: A savory, earthy seasoning to add just the right amount of flavor to the filling.
• Water: Oven-ready noodles can be a little bit dry so I like to add a splash of water to the sauce to give a little extra moisture.
• Mozzarella: Sliced or shredded on top of the pasta bake for that cheesy, gooey finish.

How to make Cannelloni:

You’ll love how easy this recipe is to toss together! Scroll down to the recipe card to see exact ingredient measurements and more detailed instructions.

• In a mixing bowl, stir together Ricotta, spinach, ⅓ cup Parmesan cheese, egg, salt, parsley, basil, oregano, and pepper.

• Fill each cannelloni with filling. Use a piping bag or zip-top bag with a corner cut off to do this.
• Spread marinara sauce on the bottom of a baking dish.

• Layer the cannelloni on the marinara sauce.
• Cover with mozzarella and remaining parmesan cheese. Cover and bake until pasta is tender.

Variations and Tips

• Use oven-ready noodles: Oven-ready noodles keep this recipe super quick and simple. No boiling necessary!
• Use a piping bag: Trust me. You can try to spoon the filling into the pasta, but it is so much more difficult than it needs to be. Instead, put the filling in a piping bag or Ziplock bag with the corner snipped off!
• Add protein: Up the protein by mixing in cooked Italian sausage, ground turkey, ground beef, or shredded chicken. If you’re adding chicken, check out my Crockpot Shredded Chicken or Instant Pot Shredded Chicken.
• Add veggies: You can mix in whatever veggies you like to give this pasta dinner a boost of nutrition. Try it with mushrooms, zucchini, onions, carrots, peppers, etc. I recommend pre-cooking the veggies to cook out the moisture.

How to Store Cannelloni

Baked cheese cannelloni will last in an airtight container in the fridge for 5 days.

To reheat, add a splash of water or broth and bake or microwave until heated all the way through.

Can I freeze Cannelloni?

Yes! Cannelloni can be frozen before or after baking.

If you are making a fresh pan with the intent of putting it in the freezer, I would freeze before baking.

Cooked pasta that is frozen and thawed is still delicious, but it is much softer than fresh and the texture may not be as appealing.

To warm frozen pasta, thaw in the fridge overnight if possible or at room temperature for several hours, then cover and heat at 350°F until heated through.

If you have to bake from frozen, put them pan in the oven and then turn on the oven to heat. This way, the pan will warm up slowly. Keep in mind in can take up to 2 hours to heat a frozen pasta dish.

What is the easiest way to fill cannelloni?

The best way to fill cannelloni is to use a piping bag. It makes it so much easier to get the filling into the pasta tubes.

If you don’t have a piping bag, you can make your own using a Ziplock bag. Just scoop the filling into a large bag and snip off one of the corners!

Serving suggestions:

This cheese cannelloni is delicious next to a simple side salad, a pile of Roasted Green Beans or steamed veggies, or a crusty slice of Garlic Bread!

More Vegetarian Recipes You’ll Love

Make meatless Monday the best night of the week with these easy recipes:

• Three Cheese Manicotti — another cheesy, make ahead pasta!
• One Pot Pasta Primavera
• Potato Corn Chowder — thick and creamy!
• Vegetable Lo Mein — better than takeout.

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Cheese Cannelloni recipe

Cheese Canneloni is an easy, cheesy vegetarian dinner that takes just 15 minutes to prepare. Cannelloni pasta is stuffed with a flavorful ricotta and Parmesan cheese filling, topped with marinara and Mozzarella, and baked until hot and bubbly!

Course Main Course

Cuisine American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 6 servings

Calories 449cal

Author Ashley Fehr

Ingredients

• 3½ cups marinara sauce (divided)
• ⅓ cup water
• 125 grams oven ready cannelloni pasta (12 noodles)
• 475 grams Ricotta (about 2 cups)
• 225 grams frozen spinach, thawed and squeezed dry (about ½ cup)
• ⅓ cup + 2 tablespoons shredded Parmesan cheese (divided)
• 1 egg
• 1 teaspoon salt
• ½ teaspoon dried parsley
• ¼ teaspoon dried basil
• ¼ teaspoon dried oregano
• ¼ teaspoon black pepper
• 3 cups shredded Mozzarella (about 210 grams)

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F and lightly grease a 9×13" baking dish. Combine marinara sauce with water and spread 2 cups marinara sauce in the bottom of the pan.
• Stir together the Ricotta, spinach, ⅓ cup Parmesan cheese, egg, salt, parsley, basil, oregano and pepper. Place in a piping bag or large ziploc bag and snip the end off.
• Squeeze the Ricotta mixture evenly into cannelloni shells and place in prepared pan, leaving a space in between each one as they will expand.
• Pour remaining sauce over cannelloni shells in pan and top with shredded Mozzarella, and 2 tablespoons Parmesan. Cover with lightly greased foil (this helps to keep the cheese from sticking) and bake for 30-40 minutes or until pasta is tender (don't overbake!) and cheese is melted.
• Uncover and continue baking until cheese is lightly browned. Serve.

Video

Notes

Storage:

Baked cheese cannelloni will last in an airtight container in the fridge for 5 days or in the freezer for 3 months.

To reheat, thaw in the fridge if frozen, then bake or microwave until heated all the way through.

Nutrition

Serving: 271grams | Calories: 449cal | Carbohydrates: 20g | Protein: 31g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 1749mg | Potassium: 765mg | Fiber: 4g | Sugar: 7g | Vitamin A: 5904IU | Vitamin C: 12mg | Calcium: 642mg | Iron: 3mg

The post Cheese Cannelloni recipe appeared first on The Recipe Rebel.

Roasted Red Pepper Soup is boldly flavored with tomatoes, parmesan cheese, herbs, seasonings, and of course plenty of freshly roasted red peppers! This silky smooth and creamy homemade soup is a whole lot easier to make than you may think.

Check out more of my favorite meatless soup recipes like Broccoli Cheddar Soup, Potato Leek Soup and classic Vegetable Soup.

There are two key components to perfectly made Roasted Red Pepper Soup – the thick, rich consistency and the bold flavor!

My recipe is different from most because we are starting with fresh red peppers. Roasted peppers in the oven is not difficult, so there’s no need for this shortcut! We get big, fresh flavor and less oil by throwing them into the oven ourselves.

Truly, this Roasted Red Pepper and Tomato Soup recipe is pretty foolproof.

If you take a quick look at the ingredients below, you may notice there are a good amount of veggies in this recipe! Red peppers, tomatoes, onions, carrots and celery are the key players that all offer amazing flavor as well as nutritional value.

This vegetarian soup recipe is equal parts comforting and healthy. The best of both worlds!

Why we love this Roasted Red Pepper Soup:

• Oh so smooth: The silky smooth consistency is pretty remarkable. You’ll love every creamy spoonful – or dip your grilled cheese or crusty No Knead Artisan Bread into it!
• Flavorful: Garlic, parmesan, herbs and seasonings help to enhance all of the natural flavors at play in this soup. No jarred, store-bought roasted red peppers needed for our recipe!
• Easy: You can have this homemade soup ready in under an hour with no fuss.

Roasted Red Pepper Soup Ingredients:

• Red Peppers – Don’t swap these with any other color of pepper (that goes without saying, right??)
• Tomatoes – If you’re not a tomato fan, you can omit them and substitute them with more red peppers, but they do help to round out the flavor.
• Celery – Always give your celery a light rinse with water to remove any residue.
• Onion – Use a white or yellow onion.
• Carrots – They’ll be blended with all of the other ingredients, so your chopping doesn’t need to be too exact.
• Broth – I always recommend using low sodium broth, then adding more salt as you see fit. Vegetable broth will keep this soup vegetarian, but you can use chicken broth instead if preferred.
• Parmesan – Freshly grated parmesan is preferred for the best flavor and consistency.
• Garlic – In a pinch, you can swap this with garlic powder.
• Herbs – If you’d prefer to use fresh herbs, simply add them at the very end of cooking, not at the beginning.
• Sugar – Just a little bit is used to create a very subtle sweetness in the recipe.
• Seasonings – All you’ll need is a little crushed red pepper and salt.
• Cream – Any kind of cream will work.

How to Make Roasted Red Pepper Soup

Here’s a quick look at how to make the very best red pepper soup! Scroll to the bottom of this page for exact ingredient measurements and step-by-step instructions.

• Chop the peppers and tomatoes. Spread them in even layers on prepared baking sheets.
• Roast the veggies at 400°F for 30-40 minutes until starting to char.

• Add some oil to a pot over medium-high heat. Sauté the carrots, celery and onions. Mix in the garlic, herbs, and seasonings.
• Stir in the broth and bring to a simmer. Cover and cook for 10-15 minutes.

• Blend the roasted peppers and tomatoes until smooth.
• Stir all ingredients together with sugar, cream, and parmesan.

Variations and Substitutions

• Peel your roasted peppers: this is an extra step I’m just not worried about taking, but you can half your peppers and roast until well-charred, then place in a large glass bowl covered with plastic wrap. Let them sit for 10-20 minutes, uncover and the skin should peel right off.
• Change the broth: If you’re not worried about keeping this soup vegetarian, you can swap the vegetable broth with chicken broth.
• Use fresh herbs: Just be sure to add them at the end up cook time rather than at the beginning.
• Use your favorite cream: Heavy cream will create the thickest consistency while something like half and half is a bit lighter, but still gets the job done.

How to Store Roasted Red Pepper Soup

Refrigerate any leftovers you have in an airtight container in the fridge for 4-5 days. Honestly, this is one of those dishes that gets better with time!

Reheat it for 30 seconds at a time in the microwave, stirring each time it stops, until warmed all the way through.

Can I freeze Roasted Red Pepper Soup?

You sure can! Freeze the entire soup in a zip-top bag or portion it into individual servings. Also, be sure to let the soup fully cool to room temperature prior to freezing.

In the freezer, roasted red pepper soup will keep for up to 6 months. Let it defrost in the fridge prior to reheating.

Serving suggestions:

Serve your roasted red pepper and tomato soup with any of these amazing recipes!

• Your favorite Sandwich or Pizza
• Cheesy Garlic Bread or classic Garlic Bread
• Or just a piece of crusty toasted bread!

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Roasted Red Pepper Soup

Roasted Red Pepper Soup is boldly flavored with tomatoes, parmesan cheese, herbs, seasonings, and of course plenty of freshly roasted red peppers! This silky smooth and creamy homemade soup is a whole lot easier to make than you may think.

Course Main Course, Soup

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 4 servings

Calories 222cal

Author Ashley Fehr

Ingredients

• 2 lbs red bell peppers (about 5) 900 grams
• 1 ½ lbs roma or cherry tomatoes (about 6 roma) 681 grams
• oil, salt and freshly cracked pepper
• 1 tablespoon oil
• 1 medium onion (finely diced)
• 2 large carrots (peeled and finely diced)
• 1 rib celery (finely diced)
• 4 cloves garlic (minced)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• 1-2 teaspoons salt
• ¼ teaspoon red pepper flakes
• 2 cups low sodium vegetable broth
• 1 tablespoon granulated sugar
• ½ cup cream (any kind)
• ¼ cup grated Parmesan cheese

US Customary – Metric

Instructions

• Preheat oven to 400 degrees F and line a baking sheet with parchment or tin foil. Spray with non stick spray.
• Cut peppers and tomatoes into 1.5-2" chunks (not necessary if using cherry or grape tomatoes). Place on the prepared baking sheet, drizzle with oil and sprinkle with salt and pepper. Toss to coat.
• Roast for 30-40 minutes, just until beginning to brown. You want a little color on them, but we don't want them burnt! If the tomatoes brown too quickly, you can remove them from the pan and continue cooking the peppers.
• Meanwhile, heat 1 tablespoon oil in a large soup pot over medium-high heat. Add the onion, carrots and celery.
• Cook until onion is translucent, then add the garlic, basil, oregano, parsley, 1 teaspoon salt and red pepper flakes and cook 2 minutes.
• Stir in the broth and bring to a simmer. Cover and cook until tender, about 10-15 minutes.
• When the peppers and tomatoes are done roasting, puree them in a blender or food processor along with any juices. Remove all the contents from the pot and puree as well.
• Combine the two purees in the same soup pot, adding in the sugar, cream and Parmesan. Taste and add salt and freshly cracker pepper as needed.

Video

Notes

Ingredients and Substitutions:

• Red peppers: I know that many roasted red pepper soup recipes use jarred store-bought roasted red peppers, and that is fine — but roasting red peppers is so easy I don’t know why you wouldn’t! That being said, if you’d rather substitute with 2 jars of already roasted red peppers, you can do that.
• Tomatoes: I prefer to use the smaller, more flavorful varieties of tomatoes since they add so much to this soup! If you don’t like tomatoes, you could easily add more peppers, but you may want to add more carrots and celery to balance out the flavor.
• Broth: vegetable broth keeps this recipe vegetarian (if you opt for a vegetarian cheese), but you can sub for chicken broth if that’s what you have.
• Herbs: feel free to substitute with fresh herbs if they are in season! Stir them in at the end of the cook time, not at the beginning.

Storage:

• Fridge: you can refrigerate this soup up to 4-5 days — it just gets better with time!
• Freezer: this soup freezes perfectly! You can freeze it altogether or in individual portions. Freeze for up to 6 months (frozen foods are safe to eat indefinitely, but the longer they are in the freezer the poorer the quality).

 

 

Nutrition

Serving: 465grams | Calories: 222cal | Carbohydrates: 34g | Protein: 8g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 10mg | Sodium: 756mg | Potassium: 1085mg | Fiber: 9g | Sugar: 21g | Vitamin A: 13790IU | Vitamin C: 319mg | Calcium: 129mg | Iron: 2mg

The post Roasted Red Pepper Soup appeared first on The Recipe Rebel.

This Slow Cooker Creamy Tomato Basil Chicken Breast is SO easy and flavorful, you wouldn’t believe it only has just a few ingredients! The perfect easy crockpot chicken recipe for busy weeknights!

If you’re looking for more crockpot chicken breast recipes, check out this Crockpot Creamy Garlic Chicken or this Crockpot Tuscan Chicken!

Life is busy and I’m busting out all the easy slow cooker, one pot and Instant Pot recipes to keep us sane! This Crockpot Creamy Tomato Basil Chicken is well-loved here around the dinner table.

Chicken is such a versatile protein so we always have a stash in the freezer!

This slow cooker chicken recipe comes together in no time with just a handful of ingredients that we usually have on hand — which makes it a win in my books!

The creamy tomato flavor combo is always a hit, and we love this chicken over a plate of spaghetti but it can really be a stand alone meal with a side salad if that’s your thing!

If you love this recipe, you might enjoy this Slow Cooker Chicken Breast or this Crockpot Chicken and Dumplings — they are both easy Crockpot meals!

Why we love this Slow Cooker Chicken Breast recipe:

• it’s a Real Life recipe: it’s easy to prep, mostly hands off and the family loves. We all need more of that!

• it’s a slow cooker win: with a lot of slow cooker recipes, I find you sacrifice either flavor or texture or both. With this chicken you dump and go, and the sauce is the perfect consistency when it’s done and the flavor is awesome!
• it’s quick to prep: being a dump and go slow cooker, you don’t need to spend hours in the kitchen, which is a plus on busy weeknights!

Slow Cooker Tomato Basil Chicken Ingredients:

• Chicken breasts: we always use chicken breasts for this recipe but boneless, skinless chicken thighs would also work well. If you choose bone-in chicken the cook time will increase significantly.
• Tomato pasta sauce: this is simply a tomato sauce that you would use on pasta with herbs and seasonings, i.e., a marinara or something similar. This is not tomato paste. Choose your favorite well-seasoned brand!
• Diced tomatoes: If you don’t like the chunks of tomato you can sub this out with an additional cup of tomato pasta sauce.
• Garlic and seasonings: I’ve kept things simple, but feel free to experiment if you prefer. Add some red pepper flakes if you like things spicy!
• Cream: I recommend heavy cream or evaporated milk in this recipe. I find that they have the lowest chance of curdling when cooked with the acidic tomatoes. I do not recommend low fat cream or milk, but you are always welcome to try!
• Corn starch: A little corn starch helps to thicken our sauce. You can swap this out with flour if you don’t have any.
• Fresh basil: fresh basil can be hard to find in the cooler months. Basil pesto is my favorite swap because it adds more of that fresh flavor than dried basil.

How to make Creamy Tomato Basil Crockpot Chicken Breast:

This is a simple overview to help guide you! Scroll down to find the detailed recipe in the pink recipe card.

• Stir together sauce, tomatoes and herbs.
• Whisk the corn starch into the cream.

• Add the cream to the slow cooker and stir.
• Add the uncooked chicken and cook until the internal temperature reaches 165 degrees F.

How long to cook chicken breasts in the crockpot?

Not overcooking slow cooker chicken breasts is the key to having juicy and flavorful chicken.

I usually recommend 3 hours on low — this might be a little less if your chicken breasts are small or a little more if your chicken breasts are large.

If you’re cooking on high, check the internal temperature at 2-2.5 hours and add time as needed.

Can I use half and half or milk?

Low fat dairy has more of a tendency to curdle.

For that reason, the addition of the tomatoes and the long cook time, I prefer not to take the chance. My exception is low fat evaporated milk, which I find works really well in slow cooker recipes.

You are always welcome to try it!

What kind of tomato pasta sauce do I need?

Choose your favorite brand of tomato-based pasta sauce, i.e., marinara sauce or something similar.

You’re looking for a relatively smooth and well-seasoned tomato sauce, rather than a can of plan crushed tomatoes.

Tips for making this slow cooker chicken recipe:

• Don’t overcook it — I find 3 hours is plenty for the usual size of my chicken breasts. I recommend checking the temperature at 2.5 hours for smaller breasts, and 3 hours for larger breasts, and adding time as needed.
• I made this recipe in a 4 quart slow cooker — if you want to double it, I suggest a 6 quart slow cooker (I have both, and use them for different things!).
• I really, really love using slow cooker liners. I will gladly pay the 50 cents or whatever they cost to not have to wash that beast!
• Please always, always check the temperature of your chicken with a meat thermometer before serving just to be safe! All slow cookers cook differently.

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Slow Cooker Creamy Tomato Basil Chicken

This Slow Cooker Creamy Tomato Basil Chicken is SO easy and flavorful, you wouldn't believe it only has a few ingredients! The perfect easy dinner recipe!

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 5 minutes minutes

Servings 4

Calories 210cal

Author Ashley Fehr

Ingredients

• 14 oz can diced tomatoes with Italian herbs (398 ml)
• 1 cup tomato pasta sauce
• 2 teaspoons minced garlic
• 1 teaspoon salt
• 1 teaspoon Italian seasoning
• ½ teaspoon dried basil
• ¼ teaspoon black pepper
• ½ cup evaporated milk or heavy cream
• 2 tablespoons corn starch
• 4 boneless skinless chicken breasts
• 2 tablespoons finely chopped fresh basil

US Customary – Metric

Instructions

• Add tomatoes, pasta sauce, garlic, salt, Italian seasoning, basil and pepper to a 3-6 quart slow cooker. Stir.
• Whisk together cream and corn starch and add to the slow cooker.
• Add chicken breasts and press down into the sauce.
• Cook on low for 3-5 hours, until a meat thermometer reads 165 degrees F. The exact cook time will depend on your slow cooker — a fuller slow cooker will take longer to cook, so a larger one will cook faster.
• Stir in fresh basil and serve over pasta, rice, or with a salad and veggies!

Video

Notes

*Some sauce was removed from the pictures in the slow cooker to show detail. The recipe makes plenty of sauce for pasta!

Ingredients and Substitutions:

Chicken: this recipe will also work with boneless, skinless chicken thighs, or try it with chicken meatballs, sausages, or another cut for something unique!

Tomato pasta sauce: choose any tomato marinara-style sauce you like. The more flavor in the pasta sauce, the more flavor your chicken will have. 

Diced tomatoes: if you don’t like the chunks of diced tomatoes, I recommend just swapping with additional tomato sauce.

Cream or evaporated milk: Heavy cream or evaporated milk will work best because they do not curdle. Please do not use regular milk or a light cream. 

Herbs & seasonings: feel free to adjust the herbs and seasonings to your tastes. Like it spicy? Add some cayenne or red pepper flakes!

Fresh basil: we make this recipe all year round but fresh basil can be impossible to find. I like to swap with basil pesto for that fresh basil flavor.

 

Nutrition

Calories: 210cal | Carbohydrates: 16g | Protein: 29g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 74mg | Sodium: 1099mg | Potassium: 977mg | Fiber: 2g | Sugar: 10g | Vitamin A: 657IU | Vitamin C: 16mg | Calcium: 191mg | Iron: 2mg

The post Slow Cooker Creamy Tomato Basil Chicken Breast appeared first on The Recipe Rebel.

This Tomato Basil Pasta recipe is a healthy, hearty, and delicious pasta dish that’s filled with juicy ripe tomatoes, fresh basil leaves, and parmesan cheese! It’s ready in just 30 minutes, so it’s perfect for busy weeknights!

Love tomatoes? Check out this Angel Hair Pasta with Blistered Tomatoes, this Slow Cooker Creamy Tomato Basil Chicken Breast or this Creamy Tomato Rigatoni Pasta next!

Tomato Basil Pasta combines fresh basil, tomatoes, garlic, and parmesan for a wonderfully comforting but healthy meal.

It’s perfect for any time of year, but from late summer on, I love using the fresh tomatoes from our garden.

Fresh basil leaves give this dish an unbeatable flavor, and you can use them whole or chopped.

This simple recipe only takes 30 minutes to make, so it’s perfect for dinnertime on busy weeknights.

It’s colorful and delicious enough to hang onto for dinner parties and special occasions too. Choosing the absolute best and freshest ingredients makes this dish a show stopper!

For more 30-minute meals with pasta, check out my Orecchiette Pasta with Sausage, this One Pot Turkey Tetrazzini recipe, and my Creamy Gemelli Pasta recipe.

Ingredients Needed:

• Pasta: I like using spaghetti or spaghettini pasta for this recipe. You can use penne pasta or another favorite pasta shape – any will work here since we are boiling it to al dente.
• Oil: I’ve used olive oil, but you can use extra virgin olive oil or canola oil to cook the tomatoes.
• Tomatoes: cherry or grape tomatoes work best for this pasta dish, but small Roma tomatoes will work too. Get tomatoes still on the vine if you can, or use homegrown ones!
• Garlic: freshly minced garlic will add a great savory flavor to this pasta. You can use garlic powder in a pinch.
• Butter: salted butter will help make the sauce, while also enhancing the flavors of the dish. If you have unsalted butter, you may just want to season further before serving.
• Seasoning: use red pepper flakes for a bit of heat and fresh basil, salt, and freshly ground black pepper to give this dish a great, fresh flavor.
• Cheese: use a block of Parmesan cheese that you can grate yourself rather than pre-grated cheese.

How to Make Tomato Basil Pasta

This recipe is so simple! Full instructions are included in the recipe card below.

1. Cook pasta: Bring a large pot of salted water to a boil and cook the pasta al dente. Drain and reserve some of the pasta water.
2. Cook tomatoes: Meanwhile, in a large skillet, heat oil, then cook the tomatoes.
3. Add ingredients: Add garlic, butter, and red pepper flakes and cook. Add some pasta water to form a sauce.
4. Combine ingredients: Add cooked pasta to the pan of tomatoes. Add basil and parmesan and stir well, adding leftover pasta water as needed to coat the pasta.

Tomato Basil Pasta FAQs

Tomato Basil Pasta Variations

This recipe is pretty basic, with a few good-quality but still simple ingredients. Not much here can be swapped while still calling it “tomato basil pasta,” but feel free to experiment on your own!

• Herbs: obviously, my preference here is basil, but you can swap it for a good handful of other fresh herbs or a good tablespoon of basil pesto if basil is hard to find. Italian seasoning would work well too.
• Cheese: I love parmesan here, but another hard cheese like asiago or grana padano or crumbled feta would also be delicious.
• Spiciness: Add some more spice with cayenne pepper, hot sauce, or more red pepper flakes for extra heat.
• Tomato Sauce: You could blend the tomatoes in a food processor after cooking them. Once you add in the starchy pasta water, it’ll make a thick tomato basil sauce for the pasta.
• Balsamic Vinegar: Drizzle some balsamic vinegar on top of this dish to serve, or serve some in a small bowl on the table for dipping with bread.

Serving Suggestions

Serve this delicious meal on its own, or with some chicken to make it fuller, or go a bit further. Try my Spinach Stuffed Chicken Breast, this Juicy Instant Pot Chicken Breast, or Creamy Garlic Chicken Breasts for more protein!

Add some more nutrients to your meal with these Air Fryer Green Beans, these Green Beans with Bacon, Air Fryer Broccoli, or these Roasted Vegetables.

We always have some bread on our dinner table as well. This No Knead Artisan Bread, my Homemade Crescent Rolls, and my Classic Garlic Bread would all go well.

More Delicious Pasta Recipes to Try

Dinner

Angel Hair Pasta with Blistered Tomatoes

Dinner

Ground Beef Casserole recipe

Dinner

One Pot Lemon Orzo pasta

Dinner

Cheese Cannelloni recipe

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Tomato Basil Pasta

This Tomato Basil Pasta recipe is a healthy, hearty, and delicious pasta dish that's filled with juicy ripe tomatoes, fresh basil leaves, and yummy parmesan cheese! It's ready in just 30 minutes, so it's perfect for busy weeknights!

Course Main Course

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 556cal

Author Ashley Fehr

Ingredients

• 450 grams spaghetti or spaghettini pasta (1 lb)
• 2 tablespoons olive oil
• 3 cups cherry or grape tomatoes
• 4 cloves garlic (minced)
• 1 tablespoon salted butter
• ¼ teaspoon red pepper flakes (use anywhere from ⅛-½ teaspoon according to your tastes)
• ½ cup fresh basil (or sub 1 tablespoon basil pesto)
• ¼ cup freshly grated Parmesan
• salt and freshly cracked pepper

US Customary – Metric

Instructions

• Bring a large pot of salted water to a boil and cook the pasta to al dente. Drain and reserve 1 cup of pasta water.
• Meanwhile, in a large skillet, heat oil over medium-high heat. Add the tomatoes and cook, stirring occasionally, until blistered, about 5 minutes.
• Add garlic, butter, and red pepper flakes and cook for 1 minute. Add a small amount of pasta water to form a sauce.
• Add cooked, drained pasta to the pan of tomatoes. Add basil and parmesan and stir well, adding additional pasta water as needed to coat the pasta.

Video

Notes

Storage

• Store: Store this dish in an airtight container in the refrigerator for 2-3 days. Allow it to cool to room temperature before putting it in the fridge.
• Freeze: Store in a freezer-safe container and freeze for up to 3 months. Defrost it in the fridge overnight and reheat it on the stovetop or in the microwave.

Nutrition

Calories: 556cal | Carbohydrates: 90g | Protein: 18g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 147mg | Potassium: 551mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1268IU | Vitamin C: 17mg | Calcium: 102mg | Iron: 2mg

The post Tomato Basil Pasta appeared first on The Recipe Rebel.

This Greek Pasta Salad recipe is flavorful and filling, made with the freshest ingredients and a homemade Greek dressing! It’s very quick and easy to make, perfect to serve as a side dish with a hearty main, or as a light dinner on hot summer days.

Greek Pasta Salad is one of my favorite pasta salad dishes, with plenty of fresh veggies, creamy Feta cheese, and an amazing homemade Greek salad dressing!

I LOVE a good easy pasta salad recipe, sometimes you just can’t beat that combination of tender pasta, with crunchy vegetables.

This is the best Greek pasta salad recipe as it’s so easy to make and has a couple of unique additions that we just love. It may not be an authentic Greek salad, but this is my blog and I make the rules. 😉

It comes together in just 20 minutes, so it’s perfect for busy weeknight dinners, or for prepping lunches for the week.

For more great pasta salad recipes, check out my Creamy Ranch Bowtie Pasta Salad Recipe, this Bacon Ranch Pasta Salad, or this BBQ Chicken Pasta Salad with Tomatoes, Zucchini & Corn, or get even more inspiration from my list of 30+ Pasta Salad Recipes!

Ingredients Needed:

Greek Pasta Salad

• Pasta: I like to use Orzo pasta, but any kind of short pasta will work.
• Cucumber: freshly cubed cucumber will give an instantly fresh flavor and great texture to this salad.
• Cheese: get good quality Greek Feta cheese for the best flavor. Opt for PDO labelled Feta (you will see the red and yellow symbol that says Protected Designation of Origin). It is imported from Greece and of the highest quality!
• Olives: kalamata olives add a great salty and savory flavor, classic to Mediterranean cuisine.
• Sun-Dried Tomatoes: they add a rich and tangy flavor to the pasta salad. You can swap for fresh cherry tomatoes if you prefer.
• Fresh herbs: you can use fresh basil or fresh parsley for extra flavor if you wish.
• Pepper: freshly cracked black pepper will add a slight kick to the dish (be sure to add it to your tastes).

Dressing

• Oil: use a good quality extra virgin olive oil for a classic Greek flavor.
• Lemon Juice: fresh lemon juice will work best, so get a fresh lemon and start squeezing!
• Seasoning: use kosher salt, dried oregano, and freshly pressed or minced garlic is all you need for this flavorful dressing.

How to Make Greek Pasta Salad

This recipe couldn’t be easier! Full instructions are included in the recipe card below.

1. Make the dressing: Stir together the oil, lemon juice, salt, oregano, and garlic in a small bowl.
2. Combine ingredients. Mix together the cooked pasta, cucumber, Feta, olives, tomatoes, and chopped fresh basil. Add the dressing and toss well.

Greek Pasta Salad FAQs

Tips and Notes

• Pasta. For the quantities used, this recipe will work best with short cut pasta or small pasta shapes. You can use any kind of pasta for this dish, but if you use a larger size of pasta, the overall texture will be different. Just be sure to cook the pasta al dente for the best results!
• Feta. Whatever you do, choose good (real!) salty Feta cheese. No pre-crumbled Feta cheese here. Buy a good block and crumble or cube some to add in and you won’t regret it.
• Fresh herbs. I love basil in this, but fresh parsley is another great addition. It adds a lovely pop of flavor but isn’t 100% necessary.

Greek Pasta Salad Variations

• Mix up the veggies. You can use your favorite salad veggies here. Some chopped celery, green bell pepper, red onion, or sweetcorn would all add a slightly different flavor and texture to the salad.
• Sun-dried tomatoes. Maybe an unexpected ingredient, but I love the flavor in this dish more than fresh! Feel free to swap with fresh, halved cherry tomatoes if you prefer.
• Olive oil. olive oil adds more flavor than you might think, so use it if you can. If not, you can substitute with another oil, just keep in mind this will be a predominant flavor in the dressing.
• Lemon juice. as much as I feel lemon juice is a must here, you can swap it with red wine vinegar or white vinegar. (Like it tangy? You can even add a bit of both)!
• Dressing. You can swap the homemade dressing recipe for a bottle of store-bought Greek salad dressing in a pinch.

Serving Suggestions

Serve this classic pasta salad as a main dish for a lighter meal, or serve it on the side to make a complete meal of another main course like these Grilled Chicken Thighs, or Slow Cooker Chicken Breast.

In our home, our dinner table is never without a side of bread. Some of our favorites are my Cheesy Garlic Bread, No Knead Artisan Bread, and my Homemade Breadsticks.

More Easy Pasta Recipes to Try

Dinner

Angel Hair Pasta with Blistered Tomatoes

Dinner

Ground Beef Casserole recipe

Dinner

One Pot Lemon Orzo pasta

Dinner

Cheese Cannelloni recipe

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Greek Pasta Salad

This Greek Pasta Salad recipe is flavorful and filling, made with the freshest ingredients and a homemade Greek dressing! It's very quick and easy to make, perfect to serve as a side dish with a hearty main, or as a light dinner on hot summer days.

Course Salad, Side Dish

Cuisine Greek

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 8 servings

Calories 262cal

Author Ashley Fehr

Ingredients

Greek Pasta Salad

• 340 grams short pasta I like to use orzo about 12 oz
• 1 cup cubed cucumber
• ½ cup Feta cheese crumbled or cubed
• ⅓ cup kalamata olives sliced
• ⅓ cup sun-dried tomatoes roughly chopped
• fresh basil or parsley optional
• freshly cracked black pepper

Greek Salad Dressing

• ¼ cup extra virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• ¼ teaspoon salt
• ¼ teaspoon dried oregano
• 1 clove garlic pressed or minced

US Customary – Metric

Instructions

• Cook pasta according to package directions and drain. Rinse under cold water and set aside.
• Meanwhile, prepare the remaining salad ingredients.
• Add the cooked pasta to a large bowl with the cucumber, Feta, olives, tomatoes, and some roughly chopped fresh basil.
• Stir together dressing ingredients of oil, lemon juice, salt, oregano, and garlic in a small bowl.
• Pour over pasta salad ingredients in a bowl and toss together. Taste and add freshly cracked black pepper or additional lemon or salt according to your tastes.
• Serve immediately or refrigerate for up to 4 days.

Notes

Storage: Store this dish in an airtight container in the refrigerator for up to 4 days. It’s best to store the homemade dressing separately and add it before serving so that the salad doesn’t wilt or soften.

Nutrition

Calories: 262cal | Carbohydrates: 35g | Protein: 8g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 8mg | Sodium: 274mg | Potassium: 238mg | Fiber: 2g | Sugar: 3g | Vitamin A: 99IU | Vitamin C: 3mg | Calcium: 65mg | Iron: 1mg

The post Greek Pasta Salad appeared first on The Recipe Rebel.

This easy Alphabet Soup is loaded with vegetables and alphabet noodles in a rich and flavorful tomato broth! It’s perfect for easy lunches for a busy week. Easily made vegetarian and dairy-free.

There is something so undeniably nostalgic about Alphabet Soup.

Sometimes it surprises me how easy it is to put a smile on the kids’ faces at dinner time — and how much some fun alphabet noodles really make their day!

It’s almost enough to make them overlook all the veggies I cram into this hearty soup.

With a rich and flavorful tomato broth, onions, celery, loads of frozen vegetables (use the ones you love!) and plenty of pasta, this easy Alphabet soup is sure to be a hit with the whole family.

I love that I can pack in all kinds of nutritious things in a meal that I know the kids will enjoy — almost as much as I love that I can pack up the leftovers in their lunches through the week!

This homemade soup is easy enough that you can leave that canned soup on the grocery store shelf 😉 (it’s healthier, too!).

Ingredients Needed:

• Oil: any cooking oil will work just fine here — I usually choose olive oil or canola oil.
• Onion and celery: sautéing the onion and celery give our soup a rich flavor base.
• Tomato paste: tomato paste adds a rich tomato flavor to our broth and thickens it slightly.
• Garlic and seasonings: a combination of fresh garlic, Italian seasoning, thyme, oregano, basil, salt, pepper and bay leaf gives our soup loads of flavor. Feel free to customize these seasonings to your tastes.
• Diced tomatoes: diced tomatoes add texture and a bit of sweetness. If you prefer not to have any chunks, you can use crushed tomatoes or tomato sauce instead.
• Frozen vegetables: use any combination you enjoy! I used peas, carrots, corn and green beans.
• Vegetable broth: vegetable broth makes these soup vegetarian, but you can use chicken broth as well. If you are using low sodium broth, you may want to increase the added salt before serving.
• Alphabet pasta: the star of this show! Alphabet noodles are a must if you ask me but can easily be replaced with any small pasta.

How to make easy Alphabet Soup:

Here’s a quick overview so you can see what it looks like at different stages! See the full step-by-step recipe down in the pink recipe card.

1. Saute onion and celery until softened and beginning to brown slightly.
2. Add in tomato paste and seasonings — adding them before the wet ingredients toasts them to bring out their flavor!
3. Add tomatoes, broth, vegetables and pasta and cook just until the pasta is al dente.
4. Taste and serve! Feel free to adjust any seasonings to your tastes.

Alphabet Soup FAQs:

All you need to know about making this simple alphabet soup recipe!

Variations on this soup recipe:

This homemade Alphabet Soup recipe is easy to make your own! Here are a few ideas to get you starteed:

• Swap the veggies: use your favorites instead of the ones listed here. If you don’t want to use frozen vegetables, you can add 1.5-2 cups of fresh, chopped veggies and saute them with the onion and celery. Keep in mind they will take a little longer to cook.
• Add protein: add a can of beans for a vegan protein, or add in some leftover Crockpot Shredded Chicken, Homemade Meatballs, cooked ground beef, or some leftover rotisserie chicken.
• Add some spice: add a ¼ teaspoon of cayenne pepper or some red pepper flakes to the soup while it simmers.
• Make it creamy: stir in some cream before serving (my kids love doing this because it helps cool off their soup!) or stir in a bit of cream cheese during the cooking process for thickness and a creamy flavor.

More family-friendly soup recipes you’ll love!

• This Lasagna Soup is one of those soups that doesn’t really feel like soup — it’s thick and hearty, like a big bowl of extra saucy lasagna.
• This Ham and Potato Soup is rich and creamy and always a hit with the family!
• Tomato Tortellini Soup is loaded with cheese tortellini and perfect for dunking a grilled cheese sandwich!

Dinner

Chicken Rice Soup (Stove Top or Slow Cooker)

Chicken

Chicken Gnocchi Soup

Dinner

20 Minute Creamy Tomato Soup

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Easy Alphabet Soup recipe

This easy Alphabet Soup is loaded with vegetables and alphabet noodles in a rich and flavorful tomato broth! It's perfect for easy lunches for a busy week. Easily made vegetarian and dairy-free.

Course Main Course, Soup

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 201cal

Author Ashley Fehr

Ingredients

• 2 tablespoons oil
• 1 yellow onion diced
• 2 ribs celery diced
• 3 garlic cloves minced
• 2 tablepsoons tomato paste
• 1 teaspoon Italian seasoning
• ½ teaspoon dried thyme
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 14 ounce can diced tomatoes (398 ml)
• 1½ cups frozen mixed vegetables (carrots, corn, peas, green beans) about 10 ounces or 280 grams
• 6 cups low sodium vegetable broth (or chicken broth)
• 1 cup alphabet pasta (dry)
• 1 bay leaf
• Fresh parsley for serving
• Grated parmesan cheese for serving

US Customary – Metric

Instructions

• Heat oil in a large pot over medium-high heat. Add onion and celery and sauté for 5 minutes, until softened and beginning to brown.
• Add in garlic, tomato paste, Italian seasoning, thyme, oregano, basil, salt and pepper and stir well. Cook for 2 minutes.
• Pour in the tomatoes, frozen vegetables, vegetable broth, pasta and bay leaf. Bring to a boil, then reduce to low and simmer for 8-10 minutes, until pasta is al dente.
• Remove bay leaf before serving. Serve hot with parsley and grated parmesan cheese.

Notes

Ingredients and Substitutions:

Vegetables: feel free to swap the vegetables for others that you prefer, or add in those you have in the fridge that you need to use up! This recipe is easily customizable. If using fresh vegetables, saute them with the onion and celery before continuing with the recipe.

Broth: you can use chicken broth instead of vegetable broth if you are not worried about making the recipe vegetarian. 

Pasta: any pasta shape will work here but I recommend something quite small so that you can get a bite of everything on one spoon!

Storage: 

Refrigerator: If you know you’re going to be storing this recipe for some time, I recommend cooking the pasta separately as mentioned in the FAQs.
This way you can add pasta to each serving as you eat it — which is great if you prefer al dente pasta. If you don’t mind softer pasta, you can cook this soup and refrigerate for up to 5 days.

Freezer: You can cool this soup to room temperature, then store in a freezer-safe container in the freezer for up to 3 months. Keep in mind that the pasta will be softer after freezing. If this bothers you, cook the soup without the pasta and add cooked pasta just before serving.

Nutrition

Calories: 201cal | Carbohydrates: 33g | Protein: 7g | Fat: 5g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 316mg | Potassium: 327mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2413IU | Vitamin C: 13mg | Calcium: 57mg | Iron: 2mg

The post Easy Alphabet Soup appeared first on The Recipe Rebel.

This Tomato Tortellini Soup is made in just one pot! This 30 minute meal is packed with cheese tortellini, spinach and Parmesan in a creamy tomato broth.

There are two things that most people know about me:

1. I love soup.
2. I love one-pot recipes.

So I’m sure you can imagine by excitement when I can make a one pot soup recipe. This Tomato Tortellini Soup is just that!

Not only is this recipe made in just one pot, it’s loaded with so many flavorful ingredients: caramelized onion, sweet tomato, cheesy tortellini, and salty parmesan.

I love serving this recipe with a side of Garlic Bread for dunking — I think I could eat this every day of the winter!

Love tortellini soups? Try my Chicken Tortellini Soup, Sausage Tortellini Soup, or Instant Pot Chicken Tortellini Soup!

Ingredients Needed:

• Oil: use a neutral flavored oil to sauté the aromatics — I use canola oil but olive oil would work as well.
• Aromatics: onion and garlic create the perfect flavor base for the soup.
• Tomato Paste: adds a rich tomato flavor.
• Seasonings: we’re seasoning the soup with a blend of dried basil, dried oregano, salt, black pepper, and red pepper flakes. Feel free to add in some herbs you enjoy!
• Chicken Broth: I prefer to use low sodium chicken broth so that I can control the saltiness. If all you have is regular, start with less salt when you add the seasonings, then adjust to taste before serving.
• Crushed Tomatoes: a can of crushed tomatoes adds loads of tomato flavor to our broth.
• Tortellini: I use cheese tortellini, but feel free to use whatever kind you like. Fresh or frozen will work just fine!
• Granulated Sugar: helps offset the acidity in the tomatoes — add more to taste if needed before serving.
• Heavy Cream: use full-fat heavy cream for the creamiest texture and richest flavor. You can also substitute with evaporated milk but I don’t recommend low fat milk or cream because it can curdle when added to the hot soup.
• Spinach: we’re wilting chopped spinach into the soup at the end to boost the nutrition and add some color. You can also stir in some frozen spinach in the last few minutes of the cook time.
• Parmesan Cheese: a sprinkle of salty parmesan is the perfect way to round out the flavors in this Tomato Tortellini Soup.

How to Make Tomato Tortellini Soup

This simple Tomato Tortellini Soup is ready in a total of 30 minutes! Full instructions can be found in the recipe card below.

1. Sauté onion: In a large pot or dutch oven, heat oil, then add in onion and cook until softened. We don’t want any crunchy bits of onion here!
2. Add the seasonings and toast for a minute or two — this helps to wake up the flavor of dried herbs!
3. Combine soup ingredients: Add chicken broth, tomatoes, tortellini, and sugar. Stir to combine and simmer until tender.
4. Finish and serve: Finish with a splash of heavy cream, spinach, and parmesan, then serve.

Tortellini Soup FAQs

Tips and Notes

• If the taste is too acidic, you can add more sugar. I recommend 1 teaspoon at a time until it’s just right.
• Add a protein. Make your soup more filling by browning Italian sausage or bacon with the onion, add in cooked shredded chicken, or dump in a can of white beans.
• Make it vegetarian. Just swap the chicken broth out for veggie broth.
• Add other veggies. Feel free to sauté other veggies along with the onion. Bell pepper, green beans, kale, carrots, celery, you name it.

Serving Suggestions

Tomato Tortellini Soup can be served as an entree or side dish!

Serve it as a main topped with croutons or alongside Roasted Green Beans, Garlic Bread, a simple salad, Dinner Rolls, or a chunk of crusty bread.

OR serve it as a side dish alongside Creamy Garlic Chicken, Instant Pot Pork Tenderloin with Garlic Herb Rub, or Air Fryer Meatloaf.

More Noodle Soups You’ll Love

Dinner

Creamy Italian Slow Cooker Chicken Noodle Soup

Dinner

Easy Minestrone Soup

Soup

White Lasagna Soup

Dinner

Italian Sausage Soup

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Tomato Tortellini Soup

This Tomato Tortellini Soup is made in just one pot! This 30 minute meal is packed with cheese tortellini and so much flavor!

Course Main Course, Soup

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 5 servings

Calories 493cal

Author Ashley Fehr

Ingredients

• 2 tablespoons oil
• 1 medium onion (diced)
• 2 tablespoons tomato paste
• 3 cloves garlic (minced)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ⅛ teaspoon black pepper
• 1 pinch red pepper flakes (1/8-1/16 teaspoon)
• 2½ cups low sodium chicken broth (or swap vegetable broth)
• 28 oz canned crushed tomatoes (798 ml)
• 350 grams cheese tortellini (fresh or frozen) about ¾ pound
• 1 teaspoon granulated sugar
• ¾ cup heavy cream
• 1 cup roughly chopped spinach
• 3 tablespoons freshly grated Parmesan cheese (or a hard cheese of choice)

US Customary – Metric

Instructions

• In a large soup pot or dutch oven, heat oil over medium-high heat.
• Add onion and cook until softened.
• Add tomato paste, garlic, basil, oregano, salt, pepper and pepper flakes. Cook and stir 1 minute.
• Add chicken broth, tomatoes, tortellini and sugar. Stir to combine.
• Cover and simmer over medium-low heat, stirring often, until tortellini is cooked through, about 3-5 minutes.
• Stir in cream, spinach and Parmesan. Taste and adjust seasonings before serving.

Video

Notes

*If the soup tastes too acidic to you, add additional sugar, one teaspoon at a time, to taste.

Nutrition

Serving: 388grams | Calories: 493cal | Carbohydrates: 50g | Protein: 19g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 69mg | Sodium: 896mg | Potassium: 752mg | Fiber: 7g | Sugar: 13g | Vitamin A: 1565IU | Vitamin C: 20mg | Calcium: 245mg | Iron: 5mg

The post Tomato Tortellini Soup appeared first on The Recipe Rebel.

This Chicken Caprese Skillet is a spin off of a classic Italian dish. Juicy chicken breasts topped with fresh tomato and a simple pesto balsamic glaze, then finished with melty mozzarella cheese.

This Chicken Caprese Skillet is inspired by my Baked Chicken Caprese. It’s made with all of the fresh, delicious ingredients you’d find in a traditional Caprese salad, but cooked over chicken on the stove for a complete, healthy meal!

This recipe is loaded with delicious flavor, takes just 25 minutes to make, and makes the perfect easy weeknight dinner!

Serve it with Buttered Noodles or Instant Pot Jasmine Rice with Roasted Green Beans for a healthy, family friend meal.

Ingredients Needed:

• Oil: any neutral flavored oil works great for browning the chicken.
• Chicken Breast: you’ll need 2 whole boneless and skinless chicken breasts. We’re going to butterfly them so that they cook more evenly and quickly!
• Salt and Pepper: a simple pair used to lightly season the chicken before browning.
• Cherry Tomatoes: I recommend slicing the cherry tomatoes in half to make them into the perfect bite size.
• Water and Balsamic Vinegar: the base for our Chicken Caprese balsamic glaze. Balsamic vinegar creates the flavor base while water helps tone the acidity down just a touch.
• Basil Pesto: I like to use basil pesto to give the Chicken Caprese Skillet some extra basil flavor, but you can also swap it out for dried basil or additional fresh basil leaves if preferred.
• Honey: adds just the right amount of sweetness to the glaze.
• Garlic: you’ll need three cloves of freshly minced garlic. In a pinch, you can substitute with garlic powder or jarred, minced garlic.
• Cornstarch: whisked into the glaze to help thicken it.
• Salt and Black Pepper: added to taste.
• Basil: a few leaves of fresh basil is the perfect way to finish it off.

How to Make this Chicken Caprese Skillet

This delicious Caprese Chicken-inspired recipe comes together in just 25 minutes!

1. Brown the chicken: Heat oil in a large skillet and “butterfly” the chicken, meaning split the it into two thinner pieces. You should end up with 4 pieces of chicken. Pat each piece dry, then add it to the skillet and season with salt and pepper. Cook until golden-brown.
2. Add the tomatoes: Add the halved cherry tomatoes to the skillet and cook until blistered and softened.
3. Make the sauce: In a bowl, whisk together all of the sauce ingredients, then pour that into the skillet. Cook until thickened, adding water as needed to thin.
4. Add the cheese: Top each chicken breast with ¼ cup mozzarella, then top with the lid and remove from heat to allow the cheese to melt.
5. Garnish and serve: Top the skillet with fresh basil, then serve.

Chicken Caprese FAQs

Tips and Notes

• Butterfly the chicken. Slicing the chicken breasts into thinner pieces allows it to cook more quickly!
• Pat it dry. I recommend patting the chicken pieces dry with a paper towel before cooking. This helps the chicken to brown instead of steam.
• Check the temp. Use a meat thermometer to double check that the chicken is done cooking before serving. It should be 165ºF.
• Brown the cheese. The cheese will melt without broiling, but if you want to give it that yummy golden color, stick it uncovered under the broil for a couple of minutes.

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Chicken Caprese Skillet

This Chicken Caprese Skillet is a spin off of a classic Italian dish. Juicy chicken breasts topped with fresh tomato and a simple pesto balsamic glaze, then finished with melty mozzarella cheese.

Course Main Course

Cuisine American, Italian

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 260cal

Author Ashley Fehr

Ingredients

• 2 tablespoons oil
• 2 boneless skinless chicken breasts (about 1 lb)
• salt and pepper
• 1 cup cherry tomatoes (halved)
• ¼ cup water
• 2 tablespoons balsamic vinegar
• 1 tablespoon basil pesto*
• 1 tablespoon honey
• 1 tablespoon freshly minced garlic (about 3 cloves)
• 1 teaspoon corn starch
• ½ teaspoon salt
• ⅛ teaspoon black pepper
• 1 cup shredded mozzarella cheese
• fresh basil leaves

US Customary – Metric

Instructions

• Heat oil in a large skillet over medium high heat.
• Split chicken breasts (butterflying them) to make two thinner pieces (four pieces total). Simply place your chicken breasts on a cutting board and place one hand flat on top. Use a sharp knife to cut the chicken breast in the middle all the way through. Pat dry with paper towel.
• Season with salt and pepper and light golden brown on each side in the skillet, about 5-6 minutes.
• Add the tomatoes and cook until slightly blistered and softened, just a couple minutes.
• Whisk together the sauce: water, balsamic vinegar, pesto, honey, garlic, corn starch, salt and pepper. Pour into the skillet with the chicken and tomatoes and cook until thickened (just a couple minutes). Add additional water to thin the sauce if desired.
• Top each chicken breasts with ¼ cup mozzarella. Place the lid on the skillet, remove from the heat and allow to melt (if desired, you can place under the broiler for 1-2 minutes to brown.
• Top with sliced fresh basil leaves if desired and serve.

Video

Notes

*Basil pesto adds great flavor, but if you don’t have any you can swap it for a half teaspoon of dried basil, or addition fresh basil leaves.

Nutrition

Serving: 178grams | Calories: 260cal | Carbohydrates: 9g | Protein: 19g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 574mg | Potassium: 332mg | Fiber: 1g | Sugar: 7g | Vitamin A: 465IU | Vitamin C: 10mg | Calcium: 161mg | Iron: 1mg

The post Chicken Caprese Skillet appeared first on The Recipe Rebel.

These Creamy Tomato Basil Chicken Breasts are a simple, one-pan meal that comes together in a total of 25 minutes. This recipe is made with tender, juicy chicken breasts simmered in a rich, creamy, and flavourful sauce.

Serve over a pile of pasta for an easy and delicious weeknight meal!

This post is generously sponsored by Dairy Farmers of Manitoba and I was compensated for my time in creating this recipe. Thank you for supporting the brands that make The Recipe Rebel possible!

As you all know, I love a one-pot meal, and these Creamy Tomato Basil Chicken Breasts are one of our favorite easy dinner recipes!

This recipe is based on my Slow Cooker Tomato Basil Chicken recipe which is a reader favorite, but obviously takes quite a bit longer to cook. Sometimes we just don’t have time to wait for the slow cooker! That’s where this recipe comes in.

This creamy Tomato Basil Chicken recipe is made with tender and juicy chicken breasts simmered in a rich, deliciously seasoned tomato sauce. The tomato sauce is made creamy with 100% Canadian dairy to create an incredibly rich flavour and super creamy texture.

This recipe is just one of the ways we enjoy our local dairy! Buying dairy products made with 100% Canadian quality milk is a great way to support your local dairy farmers and thank them for all they do for us!

Some of our other favorite dairy recipes? This White Lasagna Soup and these Soft Frosted Sugar Cookies are always hits with the family!

Ingredients Needed

• Oil: I use canola oil to brown the chicken before combining it with the sauce.
• Chicken Breasts: I use boneless and skinless chicken breasts. You are welcome to use chicken thigh, if preferred, just keep in mind that the cooking time may change slightly.
• Salt and Pepper: used to season the chicken before cooking.
• Minced Garlic: I like to use freshly minced garlic for the best flavour. You’ll need 2-3 whole cloves. In a pinch, you can also use jarred garlic or a small amount of garlic powder.
• Seasonings: we’re using a simple blend of salt, dried basil, black pepper, and crushed red pepper flakes to season the sauce. Add more or less red pepper flakes to taste depending on your spice preferences!
• Canned Tomatoes: use canned diced tomatoes with Italian herbs to add even more flavour.
• Tomato Pasta Sauce: marinara sauce or any other seasoned tomato sauce will work.
• Whipping Cream and Cornstarch: makes up a cornstarch slurry to help thicken the sauce. I like to use whipping cream for a richer flavour, but whole milk or half-and-half will work as well.
• Fresh Basil: if you can’t find fresh basil, a tablespoon of basil pesto works great too!
• Parmesan Cheese: use freshly grated parmesan cheese to garnish the chicken.

How to Make Creamy Tomato Basil Chicken Breasts

This easy dinner recipe is ready in under 30 minutes!

1. Brown the chicken: Halve the chicken breasts lengthwise so you end up with two thin pieces of chicken. Heat oil in a skillet over medium-high heat, and season the chicken with salt and pepper. Brown the chicken for 2-4 minutes per side, then remove from the pan, cover, and set aside.
2. Make the sauce: To the same skillet, add garlic, salt, basil, pepper, and red pepper flakes. Cook for 1 minutes, then pour in the diced tomatoes and tomato sauce.
3. Make a slurry: In a small bowl, whisk together whipping cream and cornstarch. Stir that into the sauce.
4. Combine: Add the browned chicken back to the pan, bring to a low simmer, then reduce the heat to medium-low and cover. Cook until the chicken is 165ºF.

FAQs for Tomato Basil Chicken Breasts

Tips, Tricks, and Notes for Tomato Basil Chicken Breasts

• Halve the chicken. Make sure you slice each chicken breast in half lengthwise so you end up with 4 thinner slices of chicken. This helps them cook more quickly and more evenly. If you use whole chicken breasts, you will need to cook them a bit longer.
• Check the temp. Make sure that you check the internal temperature of the chicken with a meat thermometer before serving it. It should be 165ºF!
• Add veggies. If you want to mix veggies into the sauce, you can cook them with a little bit of oil in the skillet before adding in the sauce ingredients. Try zucchini, onion, broccoli, mushrooms, you name it. If you want to add spinach, I recommend adding it after the sauce is cooked. It will wilt quickly.
• Make it cheesy. These creamy tomato basil chicken breasts are great topped off with shredded parmesan or mozzarella (and we get to enjoy even more Canadian dairy!). To melt the cheese on top, use an oven-safe skillet, sprinkle the cheese over the finished chicken and sauce, and broil for a couple minutes until it’s melty and gooey.

Serving Suggestions

My favorite way to serve these creamy tomato basil chicken breasts is with pasta, but zucchini noodles or rice would work great too. I removed some of the sauce in the pan for the photos, but there’s plenty of extra tomato sauce to cover pasta for serving!

If you want to bulk your meal up with a couple of side dishes, try air fryer broccoli, roasted green beans, garlic bread, or a simple side salad.

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Creamy Tomato Basil Chicken Breasts

These Creamy Tomato Basil Chicken Breasts are a simple, one-pan meal that comes together in a total of 25 minutes. This recipe is made with tender, juicy chicken breasts simmered in a rich, creamy, and flavourful sauce.

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 322cal

Author Ashley Fehr

Ingredients

• 2 tablespoons canola oil
• 2 boneless skinless chicken breasts (roughly 1 lb or 454 grams)
• salt and pepper
• 1 tablespoon minced garlic (2-3 cloves)
• ¾ teaspoon salt
• ½ teaspoon dried basil
• ¼ teaspoon black pepper
• 1 pinch crushed red pepper flakes (optional but adds great flavor!)
• 398 ml canned diced tomatoes with Italian herbs
• ¾ cup tomato pasta sauce (marinara or other seasoned tomato sauce)
• ¾ cup whipping cream (whole milk or half and half also work*)
• 1 tablespoon corn starch
• 2 tablespoons freshly chopped basil (1 tablespoon basil pesto is a great substitute if you can't find basil)
• freshly grated Parmesan for garnish as desired

US Customary – Metric

Instructions

• Halve chicken breasts the long way, so that you have two thin pieces of chicken breast (see video for a visual) — this helps them to cook more evenly. (You can also use 4 chicken breasts flattened to the same thickness, but you will need a large skillet to cook them)
• Heat oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper.
• Brown chicken breasts on each side. This will take about 2-4 minutes per side.
• Remove chicken breasts from the pan and keep covered.
• Add the garlic, salt, basil, pepper and pepper flakes if using. Cook 1 minute — do not let the garlic burn!
• Add diced tomatoes and tomato sauce. Scrape and browned bits off the bottom of the pan with a wooden spoon.
• Whisk together the cream and corn starch and add to the pan. Stir to combine.
• Add the chicken breasts back to the pan. Bring to a low simmer, then reduce the heat to medium-low and cover. Cook until chicken breasts reach an internal temperature of 165 degrees F and the sauce has thickened slightly. Serve.

Video

Notes

*You can use a lighter cream or milk for this recipe, but the sauce will be a little less rich and not quite as thick. It will still be delicious!

Tips:

• Halve the chicken. Make sure you slice each chicken breast in half lengthwise so you end up with 4 thinner slices of chicken. This helps them cook more quickly and more evenly. If you use whole chicken breasts, you will need to cook them a bit longer.
• Check the temp. Make sure that you check the internal temperature of the chicken with a meat thermometer before serving it. It should be 165ºF!

 

Storage:

Leftover tomato basil chicken will last in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months. To reheat, thaw in the fridge if frozen then warm on the stove until heated through.

Nutrition

Serving: 256grams | Calories: 322cal | Carbohydrates: 11g | Protein: 15g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 903mg | Potassium: 602mg | Fiber: 2g | Sugar: 4g | Vitamin A: 998IU | Vitamin C: 15mg | Calcium: 79mg | Iron: 2mg

The post Creamy Tomato Basil Chicken Breasts appeared first on The Recipe Rebel.