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Baked Chicken with Creamy Mushroom, Spinach & Mozzarella 🍗🧀
Juicy seasoned chicken topped with a creamy mushroom, spinach and red pepper mixture, then finished with light mozzarella and baked until golden and bubbly. Easy,

Keema Pasta - Ground Beef & Bell Pepper Rigatoni

CREAMY GARLIC SHRIMP & BROCCOLI PENNE

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

INGREDIENTS

- 12 oz (340 g) penne pasta
- 1 lb (450 g) large shrimp, peeled and deveined, tails OFF
- 2 cups broccoli florets
- 2 tbsp butter OR olive oil
- 3 garlic cloves, minced
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan
- 1/2 tsp salt, or to taste
- 1/2 tsp cracked black pepper
- Pinch of red pepper flakes, optional
- 2 tbsp fresh parsley, finely chopped
- 1/2 cup reserved pasta water, as needed

INSTRUCTIONS

1. BOIL THE PENNE

Bring a large pot of generously salted water to a boil.

Add the penne and cook until al dente according to package directions.

2. ADD THE BROCCOLI

During the final 3 minutes of pasta cooking, add the broccoli florets directly to the pasta water.

Cook until bright green and tender-crisp.

Reserve about 1/2 cup pasta water.

Drain the penne and broccoli together.

Do not rinse.

3. SEASON THE SHRIMP

Pat the shrimp dry.

Season with:
- salt
- cracked black pepper
- optional pinch red pepper flakes

4. SEAR THE SHRIMP

Heat a wide skillet over medium-high heat.

Add butter or olive oil.

Add shrimp in ONE layer.

Cook for 2–3 minutes on the first side.

Flip and cook another 1–2 minutes until pink and lightly golden.

Remove shrimp from the skillet immediately and set aside.

Do not overcook.

5. SAUTÉ THE GARLIC

Reduce heat to medium.

Add minced garlic to the same skillet.

Cook for about 30 seconds until fragrant.

Do not brown the garlic.

6. BUILD THE CREAM SAUCE

Pour in the heavy cream.

Stir slowly and bring to a gentle simmer.

Cook for about 2 minutes.

7. ADD PARMESAN

Lower the heat.

Gradually add the Parmesan while stirring continuously.

Stir until fully melted and the sauce becomes smooth and slightly thickened.

8. ADJUST THE SAUCE

Add a small splash of reserved pasta water.

Stir until the sauce becomes silky and glossy.

Add more pasta water only if needed.

The final sauce should cling to the pasta rather than pool heavily in the pan.

9. ADD PENNE + BROCCOLI

Transfer the drained penne and broccoli directly into the skillet.

Use ONE utensil to gently fold everything through the garlic-Parmesan cream sauce.

10. RETURN THE SHRIMP

Return the seared shrimp to the skillet.

Gently fold them through the pasta.

Heat for only 30–60 seconds so the shrimp stay juicy.

11. FINISH

Add chopped parsley and cracked black pepper.

Taste and adjust salt if needed.

12. SERVE

Serve immediately while hot and creamy.

Spoon plenty of penne, broccoli, shrimp and sauce into each portion.

Finish with a little extra Parmesan only if desired.

ESTIMATED NUTRITION PER SERVING

Calories: ~610
Protein: ~36 g
Carbohydrates: ~58 g
Fat: ~27 g

MUSSELS & SAFFRON LINGUINE

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4

INGREDIENTS

For the Pasta
- 12 oz (340 g) linguine or spaghetti
- Salt, for pasta water
- 1/2 cup reserved pasta water

For the Mussels & Sauce
- 2 lb (900 g) fresh mussels, cleaned and debearded
- 3 tbsp extra-virgin olive oil
- 3 garlic cloves, finely minced
- 1 cup yellow cherry tomatoes, halved
- 1/2 cup seafood or vegetable stock
- 1 generous pinch saffron threads
- 1/4 tsp crushed red pepper flakes, optional
- 1/2 tsp freshly cracked black pepper
- Salt, to taste
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp butter, optional, for a glossy finish

FOR SERVING
- Extra chopped parsley
- Freshly cracked black pepper
- Small drizzle of extra-virgin olive oil

INSTRUCTIONS

1. CLEAN THE MUSSELS

Rinse the mussels under cold running water.

Scrub the shells and pull away any beards.

Discard any cracked mussels or mussels that stay open when gently tapped.

2. BLOOM THE SAFFRON

Warm the seafood or vegetable stock.

Add the saffron threads and let them steep for 5–10 minutes.

The stock should turn a beautiful golden-yellow color.

3. COOK THE PASTA

Bring a large pot of well-salted water to a boil.

Cook the linguine until just al dente.

Reserve about 1/2 cup pasta water, then drain.

Do not rinse the pasta.

4. START THE SAUCE

Heat the olive oil in a wide skillet over medium heat.

Add the minced garlic and optional red pepper flakes.

Cook for about 30 seconds, just until fragrant.

Do not brown the garlic.

5. COOK THE TOMATOES

Add the halved yellow cherry tomatoes.

Cook for 2–3 minutes until they begin to soften and release their juices.

Season lightly with black pepper.

6. COOK THE MUSSELS

Pour the saffron-infused stock into the skillet.

Bring to a gentle simmer.

Add the cleaned mussels and cover immediately.

Cook for approximately 4–6 minutes, shaking the pan occasionally, until the shells open.

Remove the opened mussels as soon as they are ready.

Discard any mussels that remain closed after cooking.

7. BUILD THE SAFFRON SAUCE

Keep the cooking liquid in the skillet.

Let it simmer for 1–2 minutes to concentrate the flavor.

For a richer glossy finish, stir in 1 tablespoon butter.

Taste before adding salt because mussels naturally release salty liquid.

8. ADD THE LINGUINE

Transfer the cooked linguine directly into the saffron sauce.

Add a small splash of reserved pasta water.

Toss continuously until the pasta turns glossy and absorbs the golden sauce.

Add more pasta water only as needed.

9. RETURN THE MUSSELS

Return most of the mussels to the skillet.

Keep several mussels in their shells for the final presentation.

Add chopped parsley.

Toss gently so the mussel meat stays intact.

10. SERVE

Twirl the saffron linguine into wide white bowls.

Arrange the shell-on mussels around the pasta.

Spoon the remaining mussel meat and yellow tomatoes over the center.

Finish with parsley, cracked black pepper, and a tiny drizzle of olive oil.

Serve immediately.

CHEF'S TIPS

- Do not overcook the mussels; remove them once their shells open.
- Blooming saffron in warm stock gives much stronger color and flavor.
- Pasta water helps emulsify the saffron broth and olive oil into a glossy sauce.
- Keep the sauce light rather than creamy so the mussel and saffron flavors stay clear.
- For the best Reel presentation, place 4–5 open mussel shells around the edge and spoon extra mussel meat over the pasta.

ESTIMATED NUTRITION PER SERVING

Calories: ~510
Protein: ~29 g
Carbohydrates: ~58 g
Fat: ~17 g

ONE-PAN BEEF & POTATO VEGETABLE SKILLET

Prep Time: 15 minutes
Cook Time: 40–45 minutes
Total Time: 55–60 minutes
Servings: 5–6

Fat: ~22 g

Creamy Spinach & Mushroom Spaghetti

Ingredients:
12 oz spaghetti
2 tbsp olive oil
1 tbsp butter
8–10 oz mushrooms, sliced
3 garlic cloves, minced
4 cups fresh spinach (or frozen, thawed and squeezed dry)
1 cup heavy cream
½ cup reserved pasta water
½ cup grated parmesan, plus more for serving
Salt and cracked black pepper to taste
Optional: pinch of chili flakes or lemon zest

How to Make It:
1. Bring a large pot of well-salted water to a boil. Cook spaghetti until al dente. Reserve ½ cup pasta water, then drain.
2. Heat olive oil and butter in a wide skillet over medium heat. Add mushrooms and cook until golden and tender, letting their moisture cook off.
3. Stir in garlic and cook for about 30 seconds, just until fragrant. Add spinach and cook until wilted.
4. Lower heat and pour in the cream. Let it gently simmer for 2–3 minutes, stirring slowly.
5. Add the spaghetti directly to the skillet along with parmesan. Toss well, adding reserved pasta water a little at a time until you get a silky, glossy, creamy sauce that clings to the pasta.
6. Taste and adjust salt and pepper. Finish with extra parmesan and optional chili flakes or lemon zest.

Closing line:
Creamy, comforting, and ready in under 30 minutes — with a silky, glossy, creamy sauce that clings to the pasta in every bite.

Nutrition details (estimate):
Prep Time: 10 min | Cook Time: 20 min | Total Time: 30 min
Servings: 3–4 | Calories per serving: ~520 | Protein: ~16 g

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