Baked Pasta Recipes

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Tequila Margarita - El Chupacabra

Ingredients

• Ice 
• 1 ounce Campari 
• 1 ounce blanco tequila 
• 1 ounce sweet vermouth 
• 1 orange wheel, for garnish

How to Make It

Step

Fill a chilled rocks glass with ice. Add the Campari, tequila and vermouth; stir well. Garnish with the orange wheel.

SHEET PAN CHICKEN AND BROCCOLI WITH BELL PEPPERS

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Serves 4 servings   

INGREDIENTS

• 4 6 oz. boneless, skinless chicken breasts
• 1 teaspoon extra-virgin olive oil
• 1 teaspoon paprika
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 cup grated Parmesan cheese
• 1 medium head of broccoli, cut into florets
• 1 large red bell pepper, chopped
• 1/2 medium onion, sliced
• 2 teaspoons extra-virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 cup grated Parmesan cheese

INSTRUCTIONS

1. Preheat oven to 400.
2. Prepare the chicken: Rub chicken breasts with 1 teaspoon olive oil and season with paprika, salt, black pepper and garlic powder.
3. Place on a large rimmed baking sheet and top each chicken breast with 1 tablespoon of grated Parmesan cheese.
4. Next, combine the broccoli, peppers and onion in a large bowl. Add the 2 teaspoons of olive oil and the salt, pepper and garlic powder and toss to get everything well coated.
5. Spread the vegetables in a single layer on the baking sheet around the chicken (or use a separate baking sheet if it’s too crowded).
6. Roast at 400 for 30 minutes, or until chicken is cooked through.
7. Sprinkle the vegetables with the remaining 1/4 cup Parmesan cheese and serve hot.

RECIPE NOTES

You can skip the onion if you prefer.

I used a red bell pepper here, but you could use another color if you prefer.

I sprinkle the Parmesan on the veggies at the end, so it just melts, but you could add it before roasting if you want it to get more crusted on.

Nutrition Facts
Serving Size
Amount Per Serving	As Served
Calories 363kcalCalories from fat 110
% Daily Value
Total Fat 12g
Saturated Fat 4g
Cholesterol 134mg
Carbohydrate 15g
Dietary Fiber 5g
Sugars 5g
Protein 48g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

	Calories	2000
Total Fat	Less than	65g
Sat Fat	Less than	25g
Cholesterol	Less than	300mg
Sodium	Less than	2,400mg
Total Carbohydrate		300g
Dietary Fiber		25g

Sheet Pan Italian Chicken and Vegetables

prep time:  20 MINS  cook time:  15 MINS  total time:  55 MINS

Baked Italian Chicken. Flavor-packed chicken breasts with tomatoes and vegetables. Everything cooks on ONE PAN for an easy, healthy dinner with no clean up!

Ingredients

•  4 small 6 to 8-ounce boneless, skinless chicken breasts
•  1 teaspoon kosher salt — divided
•  1/4 cup extra-virgin olive oil
•  1/4 cup balsamic vinegar
•  2 teaspoons  Italian seasoning
•  1 1/2 teaspoons garlic powder
•  1/2 teaspoon black pepper
•  1 pint cherry tomatoes — left whole
•  1head of broccoli
•  2 cups green beans — about 6 ounces
•  1/3 cup freshly grated Parmesan cheese
•  2 to 3 tablespoons chopped fresh parsley

Instructions

1. Cover a large cutting board with a sheet of plastic wrap, lay the chicken on top, then stretch a second sheet of plastic wrap across the top. Lightly pound the chicken breasts to an even 1/2-inch thickness (this will help them cook more quickly and evenly). Uncover the chicken and discard the plastic. 
2. Sprinkle the chicken with 1/2 teaspoon kosher salt and place in a large ziptop bag.
3. In a large measuring cup or mixing bowl, whisk together the olive oil, balsamic vinegar, Italian seasoning, garlic powder, black pepper, and remaining 1/2 teaspoon salt. Pour half of the mixture into the ziptop bag (watch for spills). Seal the bag, removing as much air as possible. Gently "squish" and turn the bag so that the chicken is evenly coated with the marinade, then lay the bag flat in a baking dish to catch any drips. Place in the refrigerator to marinade for 30 minutes or up to 8 hours.
4. While the chicken marinates, prepare the vegetables. Leave the tomatoes whole. Cut the zucchini into 3/4 inch dice (you can leave the peels on). Trim the ends off of the green beans. As you cut, place the vegetables in a second ziptop bag. Pour in the remaining balsamic mixture, seal, and place in the refrigerator with the chicken.
5. When you are ready to cook, preheat your oven to 425 degrees F. Remove the chicken and veggies from the refrigerator and let stand at room temperature while the oven heats. 
6. Generously coat a large, rimmed baking dish with nonstick spray or line with parchment paper or a silicone baking mat.  Arrange the veggies around the edges of the pan and place the chicken in the center. The veggies can overlap a little, but make sure the chicken is not sitting on top of them.
7. Bake for 15 to 20 minutes, until the chicken reaches an internal temperature of 165 degrees F. The cooking time will vary based on the size of your chicken and how thinly you have pounded it. If the veggies are not as tender as you would like when the chicken is done, remove the chicken from the pan and transfer it to a plate and cover, cover it to keep it warm, then return the pan with the vegetables to the oven and continue baking until the vegetables are done to your liking. You may have some liquid on the pan that the vegetables have discarded (not a big deal! Just leave it behind when you serve). Sprinkle with the Parmesan and parsley. Enjoy hot.

Recipe Notes

Store leftovers in the refrigerator for up to 4 days. I like to rewarm the vegetables in a 350 degree F oven (line a baking sheet with foil and lightly coat it with nonstick spray, then place the veggies on top) and the chicken gently in the microwave or in a nonstick skillet on the stove. I recommend cutting the chicken into pieces first to help it reheat without drying out.

The Extraordinary Margarita

Ingredients

• 20 ml. Aperol
• 15 ml. orange liqueur (preferably Cointreau)
• 15 ml. fresh lime juice
• 50 ml. tequila (preferably Don Julio 70)
• Orange peels for garnish

1. In a cocktail shaker, combine all ingredients and shake with ice for 30 seconds. 
2. Strain the drink into a glass with half of the rim salted. 
3. Garnish with the orange peels.