Bacon and Chicken Alfredo Pasta

Bacon and Chicken Alfredo Pasta

Chicken alfredo pasta is a staple that one sees at almost all pasta joints. If you walk along the pasta aisle in a supermarket, I can almost guarantee that you will find a bottle of ready-to-go alfredo sauce. In fact, many bottles of it, and different brands of it. It is THAT popular. I distinctively remember the day my mom bought a bottle of alfredo sauce and prepared pasta with it. I was young; my mom was working and didn’t have much time for meal preparations. Ready-made sauces were the best bet right? Wrong…. The sauce was floury, gloopy and tasted really bad. Now, I’m sure there are better tasting alfredo sauces out there now, but that experience was enough to stop me from ever, ever, ever buying a bottle of alfredo sauce. Why would I want to do it anyway when preparing alfredo sauce is so simple and quick?

Bacon chicken alfredo

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Pasta salad with creamy avocado dressing

Pasta salad with creamy avocado dressing | Delicacious

Are you a fan of avocado? I sure am. I love them plain, on toast with a dash of salt and pepper, in sandwiches and the list goes on. This time, I decided to use them to dress up a simple pasta salad. Originally, I just wanted to slice the avocado up and toss the pieces into the pasta salad. Then I thought, why not make it into a dressing? And maybe dress it up a little with some lemon and cilantro? Yes you read right. Cilantro. Cilantro goes really well with lemon and/or lime, and I was sure it would add some kick to the dressing. It did – it made the dressing taste really REALLY good.

The best part? This pasta salad is so easy to whip up and you can throw in practically any ingredient you fancy. I threw in some ham, cherry tomatoes and mushrooms because I had those things in my fridge but you can mix and match to your creativity. My husband and toddler loved this  chilled pasta salad and I am sure you would too. If you end up with too much dressing, use it as a dip. In fact, I am considering whipping up another batch of dressing just to eat it with chipsContinue Reading

Tangy Lemon Chicken Pasta

Tangy Lemon Chicken Pasta |

Ain’t I back to be back blogging again after a week long hiatus thanks to a bout of sickness in the family. Have I mentioned before that I hate the flu bug? If not, I will say it again. I HATE THE FLU BUG. This time round, my poor little girl was down with 6 days of high fever, cough, no appetite and yeah, you get the picture. Unfortunately, I succumbed too. Well, at least both my girl and I could sulk in bed together.

Well, most people know that a good dose of Vitamin C helps to boost immunity. Tangy foods tend to whet the appetite. You know where this is heading? That’s right. Lemons. I love lemons – they are perfect in cupcakes, muffins, salad dressings and even savory dishes. Like this Tangy Lemon Chicken Pasta. It’s quick, fuss-free, delicious and adds a boost of vitamin C to your diet. Sounds good doesn’t it?Continue Reading

Zucchini and Mushroom Pasta

I found a packet of Lemon Pepper Pappardelle sitting in my cupboard, and decided to do something with it. Rummaging through my fridge, I found a zucchini and a pack of swiss brown button mushrooms. I decided to combine the ingredients, and the result is a simple, healthy and delicious pasta. I bought my pappardelle from Euraco. They have a retail shop at ToTT called Torque. You can however, choose to replace the pappardelle with your favourite spaghetti, linguine or fettucine.

Zucchini and Mushroom Pasta
Serves 2

150g lemon and pepper pappardelle

2 tbsp olive oil
3 cloves of garlic, minced
1 zucchini, thinly sliced and cut into strips
6 swiss brown mushrooms, sliced
1/4 tsp dried oregano
salt and pepper
freshly grated parmesan cheese


  1. Cook pappardelle in a large pot of boiling salted water till al dente.
  2. Heat 2 tbsp of oil in a large skillet over medium heat.
  3. Sauteed garlic till slightly soft. Add zucchini and sauteed for 3 – 4 minutes.
  4. Add in mushrooms and sauteed till vegetables are tender.
  5. Add in oregano.
  6. Turn off heat and toss pasta in vegetables.
  7. Season with salt and pepper.
  8. Serve with freshly grated parmesan cheese.

Sundried Tomato and Pine nuts Pasta

This is a really simple recipe that can be whipped up in a couple of minutes if you have the ingredients at home. I enjoyed how the sweetness of the sundried tomato complemented the woody fragrance of the pine nuts. The parmesan cheese brought it all together. I bought sundried tomatoes at the deli of Colds Storage, but I believe you can also buy them in tins or bottles, depending on the amount you wish to have. I’ve used fresh parsley in this recipe, but you can choose to substitute it with dried parsley. Reduce the amount to a third should you wish to do so.

Sundried Tomato and Pine Nuts Pasta
Serves 2

5 ounces of spaghetti or linguine

2 tbsp olive oil
2 garlic cloves, minced
1/4 cup chopped drained oil-packed sundried tomatoes
2 tbsp fresh parsley, chopped
2 tbsp toasted pine nuts
salt and freshly ground black pepper
freshly grated parmesan cheese


  1. Cook the pasta according to package instructions till al-dente. Drain pasta and reserve 1/2 cup of pasta liquid.
  2. In a medium skillet, heat olive oil over medium heat.
  3. Saute garlic till tender and add in sundried tomatoes and sauteed for 2 – 3 minutes.
  4. Add in chopped parsley and sauteed for 30 seconds. Stir in pine nuts.
  5. Add in drained pasta and toss to coat.
  6. Season with salt and pepper.
  7. Top with freshly grated parmesan cheese and serve warm.

Linguine with Porcini Mushrooms

Porcini mushrooms are one of the most flavourful mushrooms, in my opinion. The flavour of dried porcini mushrooms is very strong, and is often used to add that mushroomy flavour to soups and sauces. This is a very simple recipe that I came up with one lazy morning when I was thinking of what to cook for lunch. Rummaging around the fridge, I found a bottle of half used dried porcini mushrooms and decided to do something with it. This recipe is simple, fast, healthy and definitely delicious. If you do not have porcini mushrooms, you can try substituting them for button or portabello mushrooms, though I am quite sure you would not be able to attain the same flavour. I chose to drizzle my pasta with a tsp of truffle oil for that extra oomph.

Linguine with Porcini Mushrooms
Serves 2

2 tbsp olive oil
1/2 small onion, chopped
0.5 ounce dried porcini mushrooms
1 cup low sodium chicken broth
1/2 cup milk
salt and black pepper to taste
4 ounces linguine
2 tsp truffle oil (optional)


  1. Reconstitute dried porcini in 1/2 cup of warm water for 15 – 20 minutes. Drain soaking water and reserve it for later use.
  2. Sauteed onions in olive oil over a medium fire in a frying pan or skillet.
  3. Add mushrooms and mix well.
  4. Add broth, reserved porcini liquid and milk and bring to a boil.
  5. Cover and simmer for 15 minutes, or until mushrooms are tender.
  6. Meanwhile, boil pasta according to package instructions. Drain and reserve some pasta liquid.
  7. Toss pasta with sauce in the skillet, seasoning with salt and black pepper to taste.
  8. If pasta is too dry, add in some reserved pasta liquid.
  9. Drizzle with truffle oil if preferred.
  10. Serve hot.

Cheesy tomato and tuna pasta for the little one

In a recent shopping trip to the supermarket, I discovered salt-free canned spring water tuna. I didn’t even know they sell that at NTUC finest! What a lovely discovery as that means that I can cook tuna pasta for my little one. I made extra pasta sauce and cooked some spaghetti so that the adults could have some too. The little one had hers with mini pasta bows. When she saw her bowl of pasta, her eyes lit up and she went, “WOW!” That was worth all the effort.

Cheesy Tomato and Tuna Pasta
Serves 4 adults

1 small onion, chopped
40g unsalted butter
6 button mushrooms, sliced
1/4 tsp dried thyme
2 tbsp plain flour
300ml milk
100g cheddar cheese, grated
1 tomato, peeled and deseeded, chopped
1 can tuna in springwater, flaked
salt and black pepper to taste
sprinkling of parsley
pasta of your choice


  1. Saute onions in butter until translucent.
  2. Add sliced mushrooms and saute for 2-3 minutes.
  3. Mix in dried thyme.
  4. Add flour and stir till well mixed. Slowly add in milk and cook till thickened.
  5. Stir in tomatoes and cheese and heat through.
  6. Season with black pepper (and small amount of salt if cooking for children above 1)
  7. Pour over cooked pasta and top with flaked tuna.
  8. Sprinkle with parsley and serve.