sauce | Created by Diane

Pork Tenderloin and Veggie Bowls

Diane — Sat, 10 May 2025 07:34:29 +0000

Oh, hello delicious! Where has this been? I know pork tenderloin is popular and well… tender, but wow, these Pork Tenderloin Bowls are great. This recipe is a total showstopper and definitely going into heavy rotation.

Simple, delicious flavors come together wonderfully.

Cilantro lime rice
Pork tenderloin with onions and jalapenos
Vegetables, Brussels sprouts, red cabbage, and green onions

I cooked this dish on a Blackstone griddle, it can be grilled using a grill pan or keeping the pork tenderloin larger and using the pan for the vegetables.

Also, it can be cooked in two skillets on the stove or placed on a baking sheet and cooked in the oven at 400° for 10-15 minutes. It’s great to have options, right!?!

Sauces make everything better! I love sauces, and cilantro lime sauce makes it to the top of my favorites list. It’s the perfect blend of cilantro, lime, and jalapenos, I added a couple of jalapenos to make it a bit spicy… total yumminess!

If this meal appeals to you and you want to try the meal I’ve been making on repeat for years, give my Taco Bowls a try!

More Pork Recipes

In fact there are more great vegetable options for this dish: carrots, broccoli, asparagus, and peppers.

Also, this is great for meal prep.

I served this with Cilantro Lime Rice (recipe coming soon), another great option try my Simple Mexican Rice.

And don’t forget the cilantro lime sauce!

Pork Tenderloin Bowls

Marinated pork with lime, jalapenos, and onions cooked to perfection with vegetables topped with cilantro lime sauce.

Course Main Course

Cuisine American

Keyword Blackstone, meal prep, pork

Prep Time 10

Cook Time 15

Servings servings

Author Diane Schmidt – createdbydiane.com

Cost $16

Ingredients

2-2 1/2 lbs pork tenderloin, diced into 1" pieces
2 tablespoons avocado oil, or olive oil
2 fresh limes, juiced
1/2 cup diced white onion
4 jalapenos, diced
1 tablespoon garlic paste, or 1 teaspoon garlic powder
pinch salt and black pepper

Vegetables

1 lb Brussels sprouts, sliced
1/2-1 cup diced red cabbage
5 whole green onions

Instructions

I cooked this dish on a Blackstone griddle, it can be grilled using a grill pan or keeping the pork tenderloin larger and using the pan for the vegetables. It can be cooked in two skillets on the stove or placed on a baking sheet and cooked in the oven at 400° for 10-15 minutes.
Heat the Blackstone, grill, or oven to 400-425°.
Place the diced pork, oil, lime juice, onions, jalapenos, garlic, salt, and pepper in a plastic gallon zipper bag or marinating container and mix well. Allow the meat to marinate for half an hour to an hour.
It's a great time to prepare the cilantro lime sauce (linked in post) and rice if serving it over rice.
Cook pork until it reaches 145°. I typically add a tablespoon water and cover the meat on the Blackstone to make sure it'll all to temp at 145°. And the same to ensure the Brussels sprouts are all cooked and fork tender.
Plate up teh food into bowls with rice, pork, and vegetables, and add the sauce.

The post Pork Tenderloin and Veggie Bowls first appeared on Created by Diane.

Spinach Pesto

Diane — Sun, 16 Mar 2025 04:55:26 +0000

This spinach pesto is simple and delicious, it gets a bright green color from lots of spinach, and nothing completes the meal like chicken and pasta. This will be making its way onto your meal rotation in no time.

This spinach pesto is full of flavor with basil, garlic, cheese, and nuts. It’s creamy and delicious and this recipe is special enough to serve to company.

Make a double batch, it’s great for large dinners, makes for perfect meal prep, and freezes well too.

This spinach pesto pasta has all the great taste of traditional pesto, but it’s much lighter while using less oil. This creamy version has a great punch of flavor with the addition of fresh lemon juice.

Ingredients:

pasta
cooked chicken
chicken broth
heavy cream
fresh baby spinach
chicken bouillon
garlic
green onions
capers
toasted pine nuts or walnuts
basil
Romano/Parmesan Cheese
fresh lemon

For quick weeknight meals, I typically cook chicken ahead of time, or chopped rotisserie chicken is another option.

If I’m making the meal for company, I add garlic seasoning to the chicken and grill the chicken or cook it on the Blackstone, it can also be baked.

Bowtie pasta holds a nice amount of sauce in the crevices which I really like with this sauce.

This spinach pesto all starts with… lots of fresh baby spinach and is made delicious with garlic and basil. It’s made thick with a roux and has an added creaminess that is irresistible.

I just love the fresh lemon flavor added at the end, that gives this dish a fresh taste.

What else can be added to this pesto:

Add toasted pine nuts, or chopped walnuts for added crunch.
Add some crushed red pepper for a bit of spice.
Another great protein option is sausage or meatballs.

More pasta recipes you might like:

Spinach Pesto

Power packed with spinach to increase the vegetables in this delicious pasta recipe with chicken

Course Main Dish

Cuisine American, Italian

Keyword chicken, pasta,, sauce, vegetable

Prep Time 15

Total Time 30

Author Diane Schmidt – createdbydiane.com

Ingredients

1 lb pasta, bow tie or desired shape
1 lb cooked chicken, cubed or shredded
1 cup chicken broth
1 cup heavy cream
2 cups fresh baby spinach
2 teaspoons chicken bouillon
2 teaspoons minced garlic
3 green onions
1/3 cup capers
1/3 cup toasted pine nuts or walnuts
6 leaves fresh basil
1 oz Romano Cheese, grated additional cheese for topping dishes
salt and pepper to taste
2 tablespoons flour
1 tablespoon oil (avocado)
1 tablespoon butter
1 fresh lemon, juiced

Instructions

Cook pasta according to directions.
Meanwhile, make the sauce, in a 4 cup measuring cup or similar add spinach, basil, chicken broth, chicken bouillon, garlic, onion, and cheese, blend with an immersion blender or place ingredients into a blender or food processor until smooth and well blended.
In a saucepan (or the pot you cooked pasta in) add the oil and butter, saute over medium heat the garlic, add in the flour and combine. Slowly pour in the spinach sauce, and stir until thick. Add in the cream and stir.
Heat chicken or allow it to heat in the sauce.
Turn off the heat and add the lemon juice and stir well.
Pour the sauce over the pasta with the chicken, top with nuts, capers, salt and pepper and add additional cheese.

The post Spinach Pesto first appeared on Created by Diane.

Pumpkin Vodka Sauce

Diane — Sat, 07 Dec 2024 07:05:58 +0000

Pumpkin Vodka Sauce is like a warm hug, all savory and delicious, and full of flavor. This sauce is great over pasta, really elevating penne alla vodka, and if you’re looking for a delicious way to serve chicken meatballs, OMG this is so fantastic. One more reason to love pumpkin season!

And if you don’t want to use pumpkin, just make it without for a creamy, delicious vodka sauce.

A creamy delicious tomato sauce with vodka with a little spice and now with PUMPKIN. one more reason to stock up on canned pumpkin, this is comfort food at it’s best, who knew it could get better…

If you’re a Penne Alla vodka fan, this meal is sure to please on a cool fall or winter night. But honestly, why do we tend to enjoy pumpkin items for half of the year…

Fresh pumpkins are available for that season, but canned pumpkin is readily available and delicious. I say… enjoy pumpkin all year long and make this pumpkin penne alla vodka all year long!

It can…

add in some pumpkin and WHAMO a fantastic version we’ll be making again and again.

With the combination of chicken meatballs and pasta, dish me out a bowl full and call me happy!

Creamy rich and delicious with a hint of spice all saucy and delicious, poured over pasta and adding chicken meatballs make it a protein-packed meal.

This recipe is great with chicken meatballs. You can certainly add chicken breast is you prefer, shrimp is another great option, and sausage is a favorite as well.

This recipe is great served on its own, or add a side vegetable like broccoli or asparagus. Garlic bread and a Creamy Caesar Salad is another great item to add. YUM!

What other flavors can be added?

Top this dish with grated Romao Cheese my personal favorite or Parmesan.

Make this dish as spicy as you’d like by adding more crushed red pepper, the pumpkin and the cream give a nice balance to the acidity of the tomato sauce so spice it up as much as you’d like, the mild sweetness of the pumpkin and the cream can handle it!

I am a huge chicken meatball fan. They are easy to make, bake in about 15 minutes and are moist and delicious. A whole new version of spaghetti and meatballs to fall in love with!

Do I have to use penne?

No, any shape pasta will be great with this rich creamy vodka sauce, rigatoni, and bow ties are always a hit as well.

This recipe makes great meal prep, they are great in the fridge or freezer as they reheat well.

This Pumpkin Vodka Sauce is based off my traditional Vodka Sauce Recipe.

Looking for more delicious savory pumpkin recipe give some of these a try:

Need a homemade tomato sauce recipe check this out!

Print out my chicken meatball recipe to add the meatballs to this meal.

Pumpkin Vodka Sauce

A delicious and creamy vodka sauce with pumpkin added in for a tasty meal, piled high with chicken meatballs, and pour it over pasta and you have a real WINNER how ever you serve it.

Course Main Dish

Cuisine American, Italian

Keyword pasta,, pumpkin, sauce

Prep Time 20

Total Time 15

Servings +servings

Author Diane Schmidt – createdbydiane.com

Ingredients

1 cup pumpkin puree
1/2 cup vodka
1/2 cup heavy cream
2 cups tomato/marinara sauce marinara, tomato sauce or any other well flavored jarred or homemade sauce. If using a plain tomato sauce be sure to saute 1/2 cup onion, and 1-2 teaspoons garlic in oil over medium-high heat for 1 minute.
1/2-1 teaspoon crushed red pepper flakes
salt and pepper to taste
garnish with fresh basil or oregano if desired

Instructions

I linked my chicken meatball recipe in the post, you can serve this sauce over pasta, or chicken breasts, beef meatballs, and sausage is another great option. Using this pumpkin vodka sauce over chicken meatballs also makes a great appetizer.
In a deep skillet or saucepan over medium heat stir in pumpkin puree. tomato sauce, and vodka, simmer for 10 minutes. Why 10 minutes? to ensure the alcohol of the vodka cooks off.
Stir in heavy cream.
Add in crushed red pepper flakes, salt, and pepper to taste.
Toss the sauce over any protein you may be adding.
Or simply serve this sauce over a plate of pasta.
Top with grated Romano or Parmesan cheese, add some fresh basil or oregano.

The post Pumpkin Vodka Sauce first appeared on Created by Diane.

Sesame Eggplant

Diane — Sun, 19 May 2024 14:00:00 +0000

This quick and easy eggplant recipe will have your enjoying your veggies in no time.

I love eggplant, but I never like the recipes where it takes so many steps to prepare it. This is so simple it’s ready so fast you won’t believe it.

If you’re an eggplant fan be sure to check out these other eggplant recipes as well.

This recipe will also work with zucchini, squash, mushrooms, or cauliflower.

First, grab some eggplant, I used the smaller lavender-colored variegated eggplant. Asian eggplant will work too, and so will larger purple eggplants.

Cut the eggplant into thick slices (like big steak fries). Don’t make them too thin or they will become too soft when cooked.

This recipe is great baked, you can alternatively cook them in a pan, or air fry them,

Next, mix up the sauce to pour over the eggplant.

The sauce consists of sesame oil, soy sauce, rice vinegar, and garlic.

Pour the sauce over the eggplant and give it a good toss to coat all the cut edges of the eggplant.

Then place toasted sesame seeds in a shallow dish, dip one edge of the eggplant into sesame seeds.

Place them on a foil-lined baking sheet, cut side down, sesame side up.

Bake until tender 15-20 minutes.

While the eggplant is baking, mix up the delicious Thai Peanut Sauce.

I often use some coconut milk when making the peanut sauce. When I open a large can of coconut milk and don’t use it all.

I put the remaining amount in a bag in the freezer… And I love it when I take it out of the freezer. It only needs a few minutes to thaw place the bag in water or remove it from the bag and microwave on the defrost setting. Then make the sauce, OMG it’s so yummy!

Once the eggplant is finished cooking you’ll be ready to dip it in the peanut sauce, or pour the sauce over top of the eggplant.

Grab some chopsticks or a fork to in dive into the deliciousness. Dip the sesame-crusted eggplant in the sauce and enjoy!

Don’t you just love all those delicious sesame seeds!!!!

Be sure to print this sauce recipe!

Sesame Eggplant

Prep Time 5

Total Time 25

Servings servings

Author Diane Schmidt – createdbydiane.com

Ingredients

3 small eggplant about 1 lb, any variety
1 tablespoon sesame oil
1 tablespoon soy sauce
1 tablespoon rice vinegar apple cider or white vinegar can be used
1 tablespoon galic paste or minced garlic
1/3 cup toasted sesame seeds
2 green onions, diced

Instructions

Preheat the oven to 400°.
Line a baking sheet with foil.
Cut the eggplants into wedges and place them in a medium bowl.
Mix the sauce by whisking the sesame oil, soy sauce, vinegar, and garlic together until smooth and well combined.
Pour the sauce over the eggplant, toss well to coat all cut sides.
Plce the sesame seeds in a shallow dish and dip one edge of each piece of eggplant into sesame seeds.
Place the cut side down onto the baking sheet with the sesame seed side up.
Bake for 15-20 minutes or until tender and well heated.
Prepare the peanut sauce while baking the eggplant. Mix soy sauce, coconut milk, peanut butter, lime juice, chili sauce, garlic, and ginger until smooth. The exact recipes are linked in this post.
Top with green onions.
Dip the eggplant into the peanut sauce and enjoy!
Leftovers reheated well in the microwave to enjoy for a quick lunch or snack.

The post Sesame Eggplant first appeared on Created by Diane.

Italian Sub Chopped Salad

Diane — Sun, 14 Apr 2024 14:00:00 +0000

This crispy crunchy Italian chopped Salad does not get any easier. It’s loaded with all your favorites, just like your favorite Italian sub sandwich. I love sub sandwiches. But sometimes it’s ok to lighten it up. Best of all this salad is great to serve before an Italian meal. Perfect for lunch, and when you want a low-carb or a gluten-free sub option.

Why you’ll love this recipe: It’s full of flavor and a low-carb option to eating an Italian sub.

What you’ll need

You’ll need all the items you’d enjoy in a sub to make this chopped Italian sub salad.

This Italian chopped salad is full of lettuce, tomato, onion, salami, and provolone, and I had stuffed green olives (pickles would have been great, but I ate them all the night before).

A crispy crunchy salad full of Italian sub flavors, add all your favorites and make it just the way you’d order a sub. You’ll chop it all up and dive your fork right into it!

As you can see this salad only needs some simple ingredients, any style of lettuce will work. I used iceberg lettuce, which you typically find in sub sandwiches. you can chop it thick or shred it fine.

No onto the tomatoes… I used grape tomatoes, you can use Beefsteak tomatoes or slice up some grape tomatoes like I did.

Italian meats are next… I used salami, you can add some prosciutto, ham, capicola, Calabrese Salame, or pepperoni are all good choices.

Now onto the cheese… provolone is my go-to for Italian sandwiches, use what you like best.

Substitutions

Add:

pickles

pepperoncini

pickled red onions

roasted red peppers

banana peppers

black olives

or your favorite sub topping

Go ahead and grab everything you’d like…

and add it to your chopped Italian sub salad, and begin chopping.

How are you going to make this crazy good Italian chopped salad… you’ll need a delicious dressing.

I drizzle the salad with avocado oil (olive oil is another option or oil of your choosing) then add red wine vinegar, dry oregano, salt, and pepper.

Give the salad a toss and you’re all set to dig in. If you don’t want to make dressing just grab some sub dressing at the store. I can suggest Boars head dressing, or Beanos are nice options.

Italian Chopped Salad

You'll love this crispy crunchy Italian Chopped Sub Salad it's full of all your favorite Italian sub items, tossed in the perfect dressing. Every bite is full of flavor.

Prep Time 10

Total Time 10

Servings servings

Author Diane Schmidt – createdbydiane.com

Ingredients

2-4 cups iceburg lettuce chopped
6-8 grape tomatoes sliced, or other tomato variety
4-6 oz Italian meat I used salami
1-2 oz provolone cheese
2-4 tablespoons onion chopped (white or red onion)
6 green pimento stuffed olives sliced
1-2 tablespoons oil avocado oil (olive oil is another option or oil of your choosing)
2-4 teaspoons red wine vinegar
1/4 teaspoon dry oregano
pinch coarse salt
pinch coarse black pepper

Instructions

In a medium to large salad bowl add the salad items.
Drizzle on the dressing (mix the dressing in a jar or add the items over the salad.
Toss the salad to mix the dressing completely and serve. If prepping this salad ahead of time add dressing right before serving.

Notes

Salad dressing: I drizzle the salad with avocado oil (olive oil is another option or oil of your choosing) then add red wine vinegar, dry oregano, salt, and pepper. Or use purchased sub dressing if you prefer.

Substitutions: add pickles, pepperoncini, pickled red onions, roasted red peppers, banana peppers, black olives,

The post Italian Sub Chopped Salad first appeared on Created by Diane.

Pink Pasta Sauce Recipe

Diane — Sun, 11 Feb 2024 15:55:01 +0000

This pretty pink pasta sauce comes together in minutes, it’s full of garlic and is quite irresistible!

This gorgeous pink pasta sauce gets its color from roasted beets, the flavor of the sauce is full of garlic, so even if beets aren’t your all time favorite, you may really like this delicious garlic sauce.

And this sauce is pretty enough to serve as a special Valentine’s Pasta Sauce, or make it anytime you want a pretty pink pick me up!

Continue reading: Pink Pasta Sauce Recipe

The post Pink Pasta Sauce Recipe first appeared on Created by Diane.

Cranberry Syrup

Diane — Mon, 18 Dec 2023 19:21:41 +0000

Grab an extra bag of cranberries or two to make this festive syrup perfect for drinks, breakfast and more.

Making fruit syrup is simple and there are so many uses.

I love making drinks with fresh syrups.

And the color cannot be denied as gorgeous and festive.

Add in a sprig of rosemary and whamo… it’s the perfect drink.

This cranberry syrup is perfect for drinks, cocktails: it’s great in champagne or prosecco, and other mixed drinks, perfect for holiday pancakes, waffles, French toast. It kicks up lemonade, milkshakes, Italian cream soda, pour over yogurt or ice cream.

Continue reading: Cranberry Syrup

The post Cranberry Syrup first appeared on Created by Diane.

Raspberry Syrup

Diane — Sun, 27 Aug 2023 17:11:53 +0000

Fresh raspberry syrup is a great addition to drinks, breakfast items, cocktails, ice cream and so much more. If you like raspberries you’ll love this raspberry simple syrup.

Whether you pick up raspberries from the store or from a bush in your yard, making raspberry syrup is a very good idea.

There are so many uses for it, you’ll have to try them all!

Keeping it simple first with a raspberry soda- add some syrup to a glass of ice and top it with seltzer/sparkling water. Check out my post on Chocolate Soda and Cherry Soda.

Make an Italian cream soda by adding some heavy cream and then add in some raspberry syrup, then top it with ice and seltzer/cream soda.

Pour it over some pancakes, waffles, or French toast.

Use it to fill a cake, I have a cake coming soon with raspberry filling.

Make raspberry lemonade, and turn it into a yummy cocktail by adding vodka.

Continue reading: Raspberry Syrup

The post Raspberry Syrup first appeared on Created by Diane.

how to make caramel sauce

Diane — Sun, 30 Apr 2023 14:00:24 +0000

Sugar, butter, and cream have never tasted so good… this rich velvety buttery caramel sauce has a delicious warm flavor. Caramel sauce is great for drizzling over desserts like cake, cookies, ice cream, and pie… along with donuts and it can be used in hot or cold drinks. Turn it into “salted caramel” by simply adding more salt, you’re going to love it either way trust me.

Just imagine the glorious taste in coffee or frosting for superior flavor for your ultimate sweet tooth gratification!

The possibilities are endless for this caramel sauce, it takes about 10 minutes to make and it’s time well spent. No weird “off” flavor, added colors, or preservatives, you can mix it tup and have yourself a truly delicious ice cream sundae, or drizzle it over cupcakes or dip donuts or churros into it.

In recent years salted caramel has become super-popular, just add some additional salt and enjoy that salty-sweet combo…

Salty sweet eats are my all-time favorite:

Find more of my salty-sweet recipes here

Continue reading: how to make caramel sauce

The post how to make caramel sauce first appeared on Created by Diane.

Chicken Alfredo

Diane — Mon, 12 Dec 2022 15:30:50 +0000

Chicken Alfredo Pasta is a delicious meal with a cheesy creamy sauce that will win you over in one bite.

Authentic alfredo sauce is made by adding butter to a heated skillet and allowing it to melt, adding in Parmesan Cheese, then ladling pasta from the pasta water, which helps to create the sauce, and adding salt to taste.

American versions add heavy cream to make a richer, creamier sauce, which I personally prefer.

I’m a huge alfredo sauce fan and can recall a nice Italian restaurant making it so well that I’d order it every week when I was younger.

I’ll give you options for flavors, to make it without cream, and how to make sure it won’t separate,especially if you’re looking forward to leftovers, which as you know, if you’ve ever reheated alfredo from a restaurant, it separates easily, and my method is not difficult, it’ll make a silky smooth creamy sauce.

How to make Alfredo sauce without cream?

Use all milk, or half chicken broth and half milk. The butter and flour mixture will help create a sauce, so be sure not to skip that part, or it’ll have less flavor and not be smooth and thick.

A quick and easy Alfredo sauce option is to use a package of Knorr Alfredo Sauce and use milk to create the sauce. I often use this in a pinch, and it tastes far better than any jar of Alfredo sauce I’ve tried.

What are other flavors to add to Alfredo sauce?

To kick up the flavor, you can add more fresh garlic for a real garlicky alfredo sauce, or a tablespoon or two of pesto will give the sauce a nice herb flavor.

If you want it a little spicy, add a pinch of crushed red pepper flakes.

If you’re looking for a fresh zing, add a squeeze of fresh lemon.

If you’re a true red sauce fan, add 1/4-1/2 cup marinara sauce for a nice option. Sun-dried tomatoes make a nice, tangy Alfredo sauce.

I love my sauce with a salty kick, but some like it on the sweet side, so if that appeals to you, add in 2 oz cream cheese.

What vegetables go with Alfredo sauce?

I like using broccoli, asparagus, or spinach.

If Alfredo sauce separates, what should I do?

Starting with a roux of butter and flour will prevent the sauce from separating, especially if you plan on reheating it.

How can I make the sauce thicker?

For a thicker alfredo sauc,e add another half cup of grated parmesan cheese.

How can I make the sauce thinner?

Add in some reserved pasta water, it’ll make the sauce smooth as you thin it, instead of watery.

I meal prep every week. I often have Knorr alfredo sauce. You simply add milk to it, which helps if you don’t have cream and cheese on hand, but have pasta. But you can easily make homemade alfredo if you have the ingredients, it reheats well.

If I need to make meals in a hurry, I often make 2-3 lbs of chicken meatballs and use a package of Knorr Alfredo,

I often add garlic, then add in some broccoli, and pack up meals so they are ready to go for my family. Everyone leaves with a meal that is better than takeout!

Enjoy this chicken broccoli alfredo and add some garlic bread or a salad, and watch the whole meal be devoured!

Chicken Alfredo for a crowd…

meal prep, to freeze and reheat, to bring to a party.

Make a double batch when you want to serve a crowd. Cover with foil and reheat in a 300° oven.

Add some milk to the sauce if it thickens and doesn’t seem to thin out enough, the pasta could have absorbed a lot of moisture.

If needed, add more butter when stirring the chicken into the pasta and sauce.

*If you know you’ll be refrigerating the meal, then reheating, reserve some sauce for reheating, or make extra sauce. Pasta absorbs sauce, you’ll want to have plenty to coat the pasta and chicken when reheated. I made more sauce to add when reheating and serving this large portion.

Chicken Alfredo for a crowd

2 lbs pasta
3-4 lbs chicken
Double the sauce recipe above
1 1/2-2 lbs broccoli
15 generous portions, 20 smaller portions

Chicken Alfredo

Creamy and delicious alfredo sauce with pasta and chicken for a fantastic meal, the sauce won't separate as it's reheated making leftovers more delicious.

Course Main Dish, sauce

Cuisine American, Italian

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Author Diane Schmidt - createdbydiane.com

Cost $15

Ingredients

1 lb pasta I used bow ties, but any shape can be used
2 cups heavy cream or 1 cup heavy cream and 1 cup whole milk
4 tablespoons butter
3 tablespoons flour
1 clove fresh garlic minced
½ teaspoon salt coarse kosher salt or sea salt for best flavor
¼ teaspoon pepper if desired
1-1 1/2 cups grated parmesan 3-4 oz
1 1/2 pounds boneless skinless chicken breast cut into bite-sized pieces

sauce options

1/4 teaspoon fresh or dry oregano
fresh basil chopped
pinch crushed red pepper flakes
1-2 tablespoons pesto
3 cups fresh broccoli sliced into small florets

Instructions

Cook pasta according to package directions.
In a skillet heat the butter and flour and whisk until melted.
Add in the garlic.
Slowly pour in the heavy cream and whisk to create a smooth sauce.
Add the chicken and simmer on low. Alternatively, you can cook the chicken in a separate pan, or brown it first then add it to the sauce.
Add the parmesan cheese and stir until it's blended in well.
When you drain the pasta, you can place the broccoli in a bowl and pour the pasta water over it to cook it for 3 minutes, then drain.

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