Barilla Rigatoni Pasta - 16oz curated on LTK

Tried this amazing recipe from @chef_natalie I also added ground elk to mine and you could add any protein of your choice! 10/10 ingredients: - 1/4 cup olive oil - 3 tsp minced garlic - 2/3 cup tomato paste - 2 tbsp hot pepper paste - 1 1/2 cup heavy cream - 3 tsp dried basil - 3 tsp red pepper flakes - 1 tsp italian seasoning - 3/4 tsp black pepper - salt to taste - 1 cup parmesan - 1/4 cup pecorino romano - 1 lb box rigatoni - 3 tbsp butter Boil noodles Heat olive oil on medium heat, add & sauté minced garlic, add in tomato paste, mix in cream, pour in dry spices & cheese, mix until creamy, add in pasta & protein, stir in butter. Enjoy LTKFamily LTKFindsUnder50 LTKHome

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Spicy Tuscan chicken

Chicken:
2 chicken breasts (pounded even to about 1” thick)
Salt and pepper
1 tsp smoked paprika
1 tsp Italian seasoning
Sauce:
2 tbsp butter
2 garlic cloves, minced
1 small yellow onion, finely chopped
1 tbsp harissa paste (more or less depending how spicy you like)
2 tbsp tomato paste
1 cup heavy cream
1/2 cup chicken bone broth
1/2 cup sun-dried tomatoes, chopped
1/2 cup grated Parmesan cheese
2 cups fresh spinach
*optional: add any kind of pasta to serve with this dish (cook pasta according to package)

Season the chicken breasts with salt, pepper, Italian herbs and paprika.
Heat olive oil in a large skillet over medium/low heat. When the pan is hot, sear the chicken, undisturbed, for 4-5 minutes per side until golden brown. Remove and set aside. In the same skillet, melt butter and add the garlic and onion, cook for about 2-3 minutes then add in the harissa and tomato paste, cook for another minute or so.
Pour in the chicken broth and heavy cream. Let it simmer for 2-3 minutes. Stir in the sun-dried tomatoes and Parmesan cheese, the sauce will thicken slightly. Add in the spinach until wilted.
Add the chicken back in and cover in the sauce, simmer on low heat for 5-7 minutes until the chicken is fully cooked (internal temp of 165) add in the cooked pasta, coat in sauce, plate and top with more grated Parmesan. Enjoy!

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Protein + Pilaf

2tbsp butter
3/4 cup basmati (can use long grain white rice as well)
1/2 cup orzo
1/2 cup vermicilli (broken into 1” pieces)
2 cups @roliroti bone broth - 26g protein 👏🏽
1 tbsp chicken bouillon
Salt and pepper

Melt your butter on medium/low heat and brown your vermicelli and orzo for a few minutes, add in your basmati rice, bone broth, chicken bouillon and salt:pepper. Bring to a boil then reduce heat to simmer and cover with lid. Cook for 15 min then turn off the heat for 5 more minutes before removing the lid (Don’t peek either, you’ll let the steam out 😛) Enjoy!

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We still love the Nuna trvl single too!

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