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Browsing Tag: pasta

Broccoli Chicken Alfredo Lasagna

Broccoli Chicken Alfredo Lasagna is a rich and delicious twist on your classic tomato based lasagna. Alfredo Lovers behold!



I am all about casserole type dishes. You put them together, throw them in the oven and you’ve got dinner made. These are especially handy for our super busy nights when we are running from rink to rink (like tonight). I love it because we can just reheat the meal and it tastes just as good as when you first took it out of the oven (sometimes even better).

Now, my kids are all about Alfredo sauce. Whenever we go to the Olive Garden all pasta dishes must have Alfredo sauce on them. So I came up with this recipe for Broccoli Chicken Alfredo Lasagna. I had originally planned on making just Chicken Alfredo Lasagna but I wanted to sneak some veggies in there. It worked out great. The kids devoured it and we still have some left over for lunch today. Bonus!

I made this around lunch time and then just set it aside until after we got home from hockey. It was awesome to come home to a delicious home cooked meal. 

So, if you’re looking for a yummy recipe to make ahead, this one is perfect.

(I took a lot of pictures this time…just skip to the bottom for the recipe)

Broccoli Chicken Alfredo Lasagna

Bake the chicken with a dash of olive oil in a 425 degree F oven for 20 minutes and let sit for 10 minutes for tender and juicy chicken. Flip after 10 minutes.


I love the smell of fresh garlic and butter cooking



Pour your Alfredo sauce allover the chicken and shred away.




Finely chop up your broccoli so the layers fit together nicely.




Lots of cheese = extra cheesy




Broccoli Chicken Alfredo Lasagna
  1. 4 chicken breasts
  2. Alfredo sauce (see recipe below or you can use store bought jars)
  3. 1 box of lasagna noodles
  4. 500 g cooked broccoli finely chopped
  5. 4 cups shredded mozzarella
  6. 1 tbsp dried parsley for garnish
  7. For the Alfredo Sauce >>
  8. 1/4 salted butter
  9. 1 cup heavy cream
  10. 2 cloves of garlic
  11. 1 1/2 shredded parmesan cheese
  12. 2 cups shredded mozzarella cheese
  13. 4 oz cream cheese
  14. salt & pepper to taste
  1. Heat oven to 425 degrees F. Cook chicken breasts for 20 minutes flipping after 10 minutes. Turn off oven and leave breasts in oven for 10 more minutes. Remove and cover with foil.
  2. For the Alfredo sauce, in a medium saucepan melt butter and add garlic. Cook on low until butter is melted. Whisk in heavy cream and milk. Turn up heat to med-high and add cheese, whisk until completely melted. (sauce may seem a bit thin but it will thicken as it cools and as the chicken is added). Add salt and pepper to taste to the sauce.
  3. Pour Alfredo over the chicken and shred.
  4. In a 9 x 13 baking dish spread a thin layer of chicken mixture.
  5. Then layer the noodles followed by another layer of chicken mixture.
  6. Place broccoli over the chicken and add cheese.
  7. Then noodles, chicken, broccoli, cheese.
  8. End with noodles sprinkled with cheese and parsley.
  9. Spray a sheet of tin foil with cooking spray. Cover dish and bake at 350 degrees F for 1 hr.
  1. You can use store bought Alfredo sauce too.
Amanda's Daily Dish


Sweet Potato Noodles with Bacon & Sage

Sweet Potato Noodles with Bacon & Sage is a perfect Fall time meal. This dish is full of flavour and is the perfect lunch or dinner.


There’s something about fall time that makes me want to cook and bake like crazy. It must be the coziness that fills the house when something is in the oven or on the stove, and the scents that fill the house when it’s cooking. 

I’ve got a huge list of recipes that I want to make and I pretty much want to just put them on hold so I can do my Fall baking before Fall is over. Because you know what it’s like. Time just disappears and before you know it, it’s Christmas. 

Speaking of Christmas I feel like I’m on the ball. I have a few gifts purchased….woot woot!!! So if you’re a procrastinator (I usually am), jump on the band wagon and start buying things here and there. You won’t be sorry.

For now though, back to Fall. Here’s a cozy and yummy dish using sweet potatoes…or yams…whatever the heck you call them. I never can tell the difference…ha.

Sweet Potato Noodles

This sauce is jam packed with flavour….so tasty.

Sweet Potato Noodles

Who doesn’t love bacon and sage?!?!

Sweet Potato Noodles

Sweet potatos or yams? anyone know?


Yippee, here’s my handy dandy spiralizer again. LOVE this gadget! The sweet potato noodles are so vibrant.



Sweet Potato Noodles with Bacon & Sage
  1. 2 medium sweet potatoes
  2. 4 slices of bacon
  3. 10 sage leaves
  4. 1/4 cup pine nuts lightly toasted
  5. 2 cups chicken stock
  6. 1/2 small onion diced
  7. 1 cup heavy cream
  8. 3 tbsp butter
  9. 1/4 tsp dried thyme
  10. salt & pepper to taste
  11. 1 tbsp olive oil
  1. Peel and spiralize sweet potatoes. Set aside.
  2. Cook bacon until lightly crisp and add sage in the last 45 seconds of cooking. The sage will crisp (careful not to burn). Remove immediately to a bowl.
  3. To make sauce, cook stock and onion until reduced by 1/2, add cream and reduce by 1/2 again.
  4. Add butter and thyme to sauce, cook for 2 minutes and strain.
  5. Add salt and pepper to the sauce to your taste. Set aside.
  6. Heat oil in a pan and add sweet potatoes. Cook at medium heat until tender about 10 minutes. Gently turn with tongs to cook evenly.
  7. Add sauce and bacon mix to heat through.
  8. Dish out on pasta plates and sprinkle with pine nuts.
Amanda's Daily Dish





Bruschetta Brie Pasta

Bruschetta Brie Pasta has the perfect blend of tomatoes, garlic, and brie. A perfect summertime pasta dish.

Bruschetta Brie Pasta
Bruschetta Brie Pasta is full if flavour and colour


The summer has been busy for us so far. Not busy is a bad way, but busy in a good way. We are either having playdates, or heading out to do something, visiting friends, going for BBQ’s etc, etc. This past weekend we visited a friends’ cottage about an hour ad a half from our town. The boys had so much fun. They went out on the lake on a paddle boat, went tubing, ran around the outdoors, chased snakes around (yuk!), and just had an all around great time. 

While we were having snacks something scary happened though. I was sitting outside on the patio with the other adults, the kids came around to grab a bite to eat. Suddenly my little guy Emmett who is 5 starts tugging on my arm and he has tears in his eyes, but couldn’t speak. I wasn’t sure what was happening at first so I asked him if he was choking and he nodded…He was Choking!! I jumped out of my seat and quickly gave him the Heimlich maneuver. He coughed and cleared out the watermelon and nachos that he was choking on. 

Luckily a nurse friend was there too, because I almost blanked out on what to do. 

We were over an hour away from any kind of medical help. This sure was a reminder to everyone to brush up on their cpr/first aid training.

If you haven’t had any training or have a foggy memory of it, you should really brush up on it. You never know when something can happen. It was so scary, but luckily all turned out well.

Anyhow, I have got a great summery recipe for you guys today.

Cooking dinner in the summer can sometimes be such a pain. Especially when it’s nice out and you’re enjoying the day outdoors. 

That’s why I think you guys are going to love this recipe. It’s actually super quick and easy, but it presents so well. It looks like a gourmet meal, but it doesn’t take much longer than a box of mac and cheese to make.

I personally like white wine, so I think that a chilled summery white wine would be perfect with this meal. I’m kind of regretting not thinking of that last night. Bummer. Oh well, next time.

Try out the recipe below. I promise you’ll love it.

Brie bruschetta pasta


Brie bruschetta pasta-7 (1 of 1)

I love fresh heirloom tomatoes. They are so colourful and bright. 

Brie bruschetta pasta-9 (1 of 1)

The brie cheese starting to melt on the pasta looks so good. Actually, it was so good. This pasta is a must try.

Brie bruschetta pasta 12


Bruschetta Brie Pasta
  1. 6 basil leaves thinly sliced
  2. 4 garlic cloves
  3. 3 cups heirloom cherry tomatoes cut in half
  4. 1/8 tsp sea salt
  5. 1/4 cup olive oil
  6. 1 tbsp balsamic vinegar
  7. 1 package spaghettini pasta
  8. 1 small wheel of brie cheese
  1. Place brie in freezer for 15 minutes, this will make it easier to cut.
  2. Mix the basil, garlic, tomatoes, sea salt, olive oil, and balsamic vinegar. Set aside
  3. Boil pasta according to package then drain
  4. Cut off rind on the brie and cut into cubes
  5. Place hot pasta in a bowl, top with bruschetta mixture, then top with brie.
  6. The brie will melt quickly on hot pasta to serve immediately.
  7. Enjoy!
Amanda's Daily Dish