Dinner Recipe: Creamy Herb Pasta with Chicken and Baked Apples

Good evening readers! Another day of two recipes, they are much easier this time. I must mention something about the first recipe (which actually is a non-meat meal) but cookbook says it goes great with Chicken, Shrimp, and Scallops. I am not able to eat Fish/Seafood so Chicken it was!

This dinner took me at least an hour and half. 

Here we go!


I placed mine in the casserole dish so I could mix the sauce evenly.

Creamy Herb Pasta (makes 4 servings)


  • 4 cups dried Rigatoni or other dried Pasta (10 ounces)
  • 1/4 cup snipped fresh Basil or 1 tablespoon dried Basil, crushed
  • 4 cloves Garlic, minced
  • 1 tablespoon olive oil or cooking oil
  • 1/2 of an 8-ounce package reduced-fat Cream Cheese (Neufchatel) 
  • 1/2 cup low-fat Cottage Cheese
  • 1/3 cup finely shredded Parmesan Cheese
  • 3/4 cup Milk
  • 1/4 cup snipped fresh Parsley
  • 1/4 teaspoon salt
  • 2 tablespoons dry white wine or milk


  1. Cook pasta according to the package directions; drain and keep warm.
  2. Meanwhile, for sauce, in a heavy medium saucepan cook basil and garlic in hot oil about 30 seconds. Reduce heat. Add cream cheese, cottage cheese, and Parmesan cheese. Cook and stir until nearly smooth. Stir in milk, parsley, and salt until combined; add wine (or milk). Bring to a gentle boil; reduce heat. Cook and stir for 2 to 3 minutes or until slightly thickened. Serve sauce over hot pasta.

Notes: I did not have the dry white wine and instant opted the milk. It was good, next time I will try with white wine. To adding the chicken I recommend just cutting up two chicken breasts (season it the way you would like it, put a little spice on it) and either skillet grill it or actually grill it (use olive oil you won’t regret it). 


Baked Apples (makes 4 servings)


  • 4 medium cooking Apples (Rome, Beauty, Granny Smith, or Jonathan)
  • 1/2 cup raisins, snipped pitted whole dates, or mixed dried fruit bits
  •  2 tablespoons packed Brown Sugar
  • 1/2 teaspoon ground Cinnamon
  • 1/4 teaspoon ground Nutmeg
  • 1/3 cup apple juice or water


  1. Using an apple corer or a sharp knife, remove the cores from the apples. Peel a strip from the top of each apple. Place the apples in a 2-Quart baking dish or casserole. Set aside. 
  2. In a small bowl stir together raisins, brown sugar, cinnamon, and nutmeg; spoon raisin mixture into centers of apples. Pour apple juice into casserole around the apples.
  3. Bake, uncovered, in a 350F oven for 40 to 45 minutes or until apples are tender, basting occasionally with the apple juice in the casserole. Serve warm.

Notes: If you don’t have an apple corer, please get one, it will lessen the hassle. Also, I am not a fan of raisin and I did not have any in the cabinet, so I did not have any in mine. They were fine without it, for me and my husband. 

Happy Cooking!


2 thoughts on “Dinner Recipe: Creamy Herb Pasta with Chicken and Baked Apples

  1. You don’t like raisins!? That’s funny.
    Most stores sell “cooking wine”–you probably saw this at Kroger. It’s usually with the vinegars and olive oils. I have red wine white wine and sherry this way. Purists turn up their noses at it, but if you don’t drink, no point in having bottles of wine around, and this is cheaper! Wine is TOTALLY a different beast that milk….it’ll add acidity and some fruitiness to the dish.

    • I had red cooking wine, but no white wine…I kept thinking I got it, but guess I forgot to get it at the Grocery store.

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