130+ Easy Pasta Recipes - Budget Bytes

Easy American Goulash

Beth Moncel — Sat, 05 Apr 2025 13:30:00 +0000

Oh my goulash, you guys. It’s not often that I use wine in my cooking because it can be pretty pricey, but something magical happens when you add red wine to beef, and it’s something that I just can not resist. Luckily, I live near an Aldi store now, so I can get a bottle of wine for about $5 that is not only good to cook with but good enough that I’ll happily drink the rest of the bottle with my meal. This One Pot American Goulash is the ultimate comfort food with the richest, most yummiest red sauce ever, thanks to a splash of red wine. Seriously, you’ve got to try this one.

“Very easy and tasty. Another ground beef recipe to add to the rotation. Everyone loved it. Will make again.”
Kathleen R

Easy American Goulash Recipe

This recipe for American goulash is made from ground beef and macaroni in a delicious red wine and tomato sauce. It’s totally different than Hungarian goulash, which has chunks of beef that has been slowly simmered in a paprika sauce. This one is straight up American comfort food! The beef is browned until it’s perfectly savory, the macaroni soaks up all that rich, tomatoey goodness, and the red wine adds just the right depth of flavor to make it taste like it’s been simmering all day…even though it comes together in MUCH less time. Trust me, once you take that first bite, you’ll wonder where this recipe has been all your life!

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Easy American Goulash

This easy one pot version of American Goulash cooks the pasta and beef in the same pot with a homemade red wine tomato sauce for extra flavor.

Course Dinner, Lunch, Main Course

Cuisine American

Total Cost $12.30 recipe / $2.05 serving

Prep Time 10

Cook Time 1

Total Time 1 10

Servings About 1.5 cups each

Calories 467kcal

Author Beth Moncel

Equipment

Dutch Oven
Measuring Cups Spoons

Ingredients

1 Tbsp olive oil $0.22
1 yellow onion $0.70
4 cloves garlic $0.16
2 bell peppers $1.72
1 lb ground beef* $4.98
1/2 cup red wine** $0.72
1 28oz. can diced tomatoes $1.63
1 15oz. can tomato sauce $1.06
2 Tbsp soy sauce $0.05
2 whole bay leaves (optional) $0.30
1/2 tsp dried oregano $0.05
1/2 tsp dried basil $0.05
1/4 tsp crushed red pepper $0.02
1/2 cup water $0.00
2 cups elbow macaroni (about 1/2 lb.)*** $0.59
salt to taste $0.05

Instructions

Dice the onion and mince the garlic. Sauté both in a large soup pot with the olive oil over medium heat until the onions are translucent. While the onion and garlic are sautéing, dice the bell peppers, then add them to the pot and continue to sauté for about two minutes more.
Add the ground beef to the pot with the vegetables and continue to sauté over medium until the beef is cooked through. Add the red wine to the pot and stir to dissolve any browned bits off the bottom of the pot.
Add the diced tomatoes (with juices), tomato sauce, soy sauce, bay leaves, oregano, basil, crushed red pepper, and water to the pot. Stir to combine, place a lid on the pot, and allow it to come up to a boil. Once boiling, turn it down to low, and let the sauce simmer for 30 minutes with the lid on, stirring occasionally.
After the sauce has simmered for 30 minutes, add the macaroni and stir to combine. Continue to let the macaroni simmer in the sauce, with the lid on, stirring occasionally, until the pasta is tender (about 10-12 minutes).
Once the pasta is tender, taste the goulash and add salt to taste. Remove the bay leaves, then serve.

See how we calculate recipe costs here.

Video

Notes

*Ground beef is the traditional choice for this recipe, but you could try ground turkey or ground pork instead.

**The type of red wine is flexible; just stay away from very sweet varieties. I used Cabernet Sauvignon. The red wine really makes this sauce the best it can be, but you can use beef broth if preferred.

***I use elbow macaroni, but you can use any small shaped pasta, like small shells or ditalini. Be sure to simmer until the pasta is tender.

Nutrition

How to Make American Goulash Step-By-Step Photos

Gather all of your ingredients.

Sauté the veggies: Begin by dicing one yellow onion and mincing four cloves of garlic. Add them to a soup pot along with 1 Tbsp olive oil and sauté over medium heat until the onions are translucent. While the onion and garlic are sautéing, dice two bell peppers, then add them to the pot and continue to sauté for about two minutes more.

Brown the meat: Add one pound of ground beef to the pot and continue to sauté over medium heat until the beef is no longer pink. If the ground beef you use releases a lot of fat, you can drain some away. I personally like a little fat in there to make the sauce richer, but it’s up to you!

Make the sauce: Then, add 1/2 cup red wine to the pot and stir to dissolve any browned bits off the bottom of the pot.

Add one 28oz. can diced tomatoes (with the juices), one 15oz. can tomato sauce, 2 Tbsp soy sauce, 2 bay leaves, 1/2 tsp oregano, 1/2 tsp basil, 1/4 tsp crushed red pepper, and 1/2 cup water.

Simmer: Stir everything to combine, place a lid on the pot, and allow it to come up to a boil. Once it reaches a boil, turn the heat down to low, and let it simmer for 30 minutes. Keep the lid on as it simmers, lifting it only occasionally to stir.

Add the pasta: Once the sauce has simmered for 30 minutes (OMG it’s already smelling good), add 2 cups macaroni (that’s about 1/2 lb.). Stir to combine the macaroni with the sauce, place the lid back on top, and let it continue to simmer to cook the noodles for about 10-12 minutes, or until the macaroni is tender. Stir occasionally as the pasta simmers to keep it from sticking, returning the lid after each stir.

Serve: Once the macaroni is tender, give it a taste and add salt if needed. Remove the pot from the heat, fish out the bay leaves, then serve that one pot goodness!

Do I NEED to use red wine? If you want this dish to be as scrumptious as humanly possible, yes. But if you can’t use red wine, you can substitute beef broth in its place. You’ll still have a pretty rockin’ red sauce, but it just won’t be like “make me weak in the knees” good.
Add some cheese. A common twist on this old-fashioned goulash recipe is added cheese. I would choose medium or sharp cheddar and simply sprinkle it over top of each bowl or stir it into the pot to give an overall cheesy flavor, similar to my Cheesy Vegetarian Chili Mac.
Use a large, heavy-duty soup pot. For “one-pot pastas,” you really need cookware that is thick and heavy so the contents heat evenly. Thin cookware will create hot spots and cold spots and cause the pasta to cook unevenly. I used an enamel-coated cast iron Dutch Oven for this recipe.
Simmer before adding the pasta. I simmer the meat, veggies, and sauce together to intensify the flavors (and cook down the acidity of the tomatoes) before adding the pasta. This stops the pasta from getting too mushy while the sauce continues to simmer and thicken.
Make it your own. This dish is very versatile, so feel free to add in more vegetables, such as mushrooms or spinach. You can also add more or less seasonings to taste!

Serving Suggestions

I would consider this a “one pot meal,” which means this one dish covers everything you need in a meal: carbs, proteins, and vegetables. If anything, you might want some crusty bread to sop up that delicious gravy, or maybe a Greek salad on the side for added crunch and extra vegetables.

Can You Freeze Goulash?

Yes! This one pot American goulash recipe is very freezer-friendly. Just make sure to cool it completely in the refrigerator first, then transfer to the freezer for long term storage. I suggest freezing it for three months maximum. And remember, label and date everything that goes in your freezer!

Our Easy American Goulash recipe was originally published 10/8/10. It was retested, reworked, and republished to be better than ever 4/5/25.

The post Easy American Goulash appeared first on Budget Bytes.

Traditional Fettuccine Alfredo

Jess Rice — Wed, 02 Apr 2025 13:30:00 +0000

We all have those dishes that transport us back to our childhood, and for me, this Traditional Fettuccine Alfredo does just that. It’s rich, silky, and made with a handful of simple staples that I always keep stocked in my kitchen. And no, you won’t find any heavy cream here! This recipe is my take on the classic Italian version, using easy-to-find ingredients like fettuccine, salted butter, Parmesan, and seasonings. And at just $0.45 a serving, this dish proves that comfort food doesn’t have to come with a high price tag!

Easy Fettuccine Alfredo rECIPE

When I was a little girl, my maternal grandparents lived with us. My Grandpa was a first-generation Italian immigrant in the U.S., and he always spoke Italian when he was at home, catching up with his friends. They tried to teach me words here and there, but my favorite phrase was “morire di fame” or “dying of hunger.” 😉 My Grandpa Pellegrini was obsessed with food, and I can say with absolute certainty that my love for cooking started with him.

For this recipe, I considered sharing a cream or cream cheese-based American-style Alfredo sauce, but my Italian roots (and my bank account!) told me to stick with tradition and make a fettuccine Alfredo the way it was originally intended with just a few simple ingredients: fettuccine (of course!), butter, and cheese (mmm Parmesan). I’ve also added some garlic to my recipe (because “aglio è la vita!” aka “garlic is life!”). The original recipe, created in the early 1900s by Alfredo di Lelio in Rome, combined these ingredients with starchy pasta water to create this iconic pasta dish (with no cream added!), just as I’ve replicated here.

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Traditional Fettuccine Alfredo

This traditional Fettuccine Alfredo is made with butter, Parmesan, and simple seasonings—no cream needed! A comforting and budget-friendly Italian classic.

Course Dinner, Main Course

Cuisine Italian

Total Cost ($3.65 recipe / $0.45 serving)

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 387kcal

Author Jess Rice

Ingredients

1 lb fettuccine pasta* $0.98
1 stick salted butter $0.99
1 tsp salt $0.03
1 tsp ground black pepper $0.17
2 cloves garlic, finely minced $0.08
¾ cup pasta water $0.00
1 ¼ cup grated Parmesan, divided** $1.35
½ Tbsp fresh parsley, minced $0.05

Instructions

Put salted water on to boil and boil fettuccine noodles for 10-12 minutes until al dente.
Meanwhile, you can melt butter in a large sauté pan with salt, pepper, and finely minced garlic. Cook on medium low heat for 2-3 minutes until fragrant.
Once your pasta is cooked, strain it, but reserve at least 3/4 cup of the pasta water! This is an important step! I like to keep my cooked pasta off to the side in the now-empty boiling pot with a clean, damp kitchen towel over the top.
Add ¼ cup pasta water to the garlic and butter mixture and whisk to combine. Let it bubble and thicken for 3-4 minutes
Sprinkle in half the grated Parmesan cheese, ¼ cup at a time, while continuously whisking until a smooth sauce forms. Add extra pasta water, if needed (you should have ½ cup of reserved pasta water left to use.)
Once your pan sauce is done, add the cooked fettuccine, the remaining grated Parmesan cheese, and the minced parsley. Toss to combine.
Top with any remaining grated Parmesan cheese you may have (optional). Serve immediately.

See how we calculate recipe costs here.

Notes

*I kept things traditional and used fettuccine pasta, but you can use any type of pasta you love.

**The original recipe made by Alfredo di Lelio used Parmigiano Reggiano, which I’m sure is absolutely delicious. I personally use standard Parmesan in my version to keep it affordable and easy to find, but if you have the real deal, go for it! I don’t recommend using canned Parmesan, though. It can make your sauce grainy.

Nutrition

How to Make a Traditional Fettuccine Alfredo Step-by-Step Photos

Boil the pasta: Gather all of your ingredients. Now, boil a pan of salted water and add 1 lb. of fettuccine noodles. Cook them for 10-12 minutes until al dente (still with a little bite to them). While your pasta boils, you can start on the fettuccine Alfredo sauce.

Start the sauce: In a large sauté pan, melt 1 stick salted butter and add 1 tsp salt, 1 tsp ground black pepper, and 2 cloves finely minced garlic. Cook over medium-low for 2-3 minutes until it becomes fragrant.

Reserve the pasta water: Strain your pasta once cooked, but reserve at least 3/4 cup of the pasta water! You need this to make the sauce later on. Don’t pour it all away. I like to return my cooked pasta back to the now empty boiling pot and cover it with a clean, damp kitchen towel while I finish the sauce.

Make the sauce: Pour ¼ cup pasta water into the garlic butter mix and whisk well to combine. Let it thicken and bubble for 3-4 minutes.

Now, add in half the grated Parmesan cheese, a ¼ cup at a time. Keep whisking after each addition until a smooth and creamy sauce forms. If needed, add in some more reserved pasta water (you should have ½ cup left) to help the sauce emulsify. You don’t need to use all the pasta water, only as needed.

Add the pasta: When your homemade alfredo sauce is done, add the cooked fettuccine to the sauce and toss to coat.

Now, add in the remaining half of your grated Parmesan cheese and ½ Tbsp minced parsley. Toss to evenly distribute the cheese and parsley throughout the pasta.

Serve: If you have any spare grated Parmesan cheese, you can sprinkle that over top before serving. Enjoy!

What Else Can I Add?

I don’t usually add anything to my homemade fettuccine Alfredo as I love the simplicity of the pasta in the buttery, garlicky sauce. But if you want to turn it into a more filling meal, here are a few tasty add-ins to try:

Mix in steamed broccoli, sautéed mushrooms, cooked frozen peas, fresh spinach (the heat from the sauce will make it wilt nicely), or any other veggies you love at the end
Top the pasta with grilled chicken and turn this dish into a chicken Alfredo!
Or, if you prefer seafood, you can’t go wrong with shrimp scampi
Mix in chopped sun-dried tomatoes (in oil) or olives
Sprinkle over some toasted pine nuts or walnuts for a little crunch

If you’ve never made a traditional fettuccine Alfredo from scratch before—don’t worry! This recipe is super beginner-friendly, and I’ve got a few tips to help you nail it on your first try:

Save your pasta water. This is THE most important tip I can give you! The starchy pasta water helps the sauce emulsify (come together) so the cheese and butter stay creamy and cling to the noodles. I like to reserve about ¾ cup, so I have plenty to work with.
Cook the pasta until al dente. You want it tender but still slightly firm to the bite. It’ll finish softening as you toss it with the warm sauce. As a general rule of thumb, you want to cook the pasta for 1-2 minutes less than the time listed on the package to get it al dente. This worked out at 10-12 minutes for me.
Work quickly but gently. This Alfredo sauce comes together pretty fast, so have everything ready to go before you start. Keep the heat over medium-low when combining the ingredients to prevent the cheese from clumping.
Grate your own cheese. The pre-shredded stuff is super convenient, but for the creamiest sauce, freshly grated Parmesan is the way to go. Pre-shredded cheese is often coated with anti-caking agents that keep it from melting smoothly, which can lead to a clumpy or grainy sauce. Grating it yourself creates that gorgeous, silky texture we’re after!
Whisk, whisk, whisk. When adding the cheese, I recommend using a whisk to incorporate it into the sauce. Keep whisking until all the cheese is melted and fully incorporated.

Storage & Reheating

This homemade fettuccine is definitely best when served fresh. However, I’m all about reducing food waste, so if you’ve got any leftovers, keep them in an airtight container in the fridge for up to 3 days. The sauce will soak into the pasta some, but it’ll still taste good! I’d also store any leftover reserved pasta water in the fridge and mix that in during reheating as needed. If you used up all your pasta water, regular water will also work to loosen up the sauce. Reheat gently in the microwave or over low heat, stirring often, until warmed through.

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$12.80 RECIPE / $2.13 SERVING

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$8.40 recipe / $2.10 serving

Spinach Alfredo Pasta

$5.92 recipe / $1.48 serving

Chicken Alfredo

$10.62 recipe / $2.66 serving

Our original Alfredo sauce recipe was published 2/27/23. It was retested, reworked, and republished to be better than ever 4/2/25.

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Garlic Noodles

Beth Moncel — Fri, 28 Mar 2025 13:30:00 +0000

These sweet, salty, and downright addictive Garlic Noodles have been a staple in my kitchen for years—literally! This is one of my OG recipes, first published nearly 16 years ago, and to this day, it’s still one of my favorites. I mean, the reviews speak for themselves! With a short and simple ingredient list full of pantry staples, these noodles come together in no time and are perfect as a base for glazed meat or a side to quick stir-fried veggies.

“I made this for lunch today—easy and delicious—and ended up devouring three portions myself 😅 thanks for the great recipe!”
Shara

Easy Garlic Noodles Recipe

Who said noodles had to be boring?! Not me, that’s for sure. In this easy recipe, I make a simple sauce using oyster sauce, brown sugar, soy sauce, and toasted sesame oil and toss it with delicate angel hair pasta, garlic (of course), and melted butter. Add in some green onions for a fresh bite, and you’ve got a dish that’s totally addictive… BEWARE.

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Quick & Easy Garlic Noodles

Garlic Noodles are sweet, rich, and savory with a strong garlic punch. They make the perfect side dish to any Asian inspired meal.

Course Dinner, Main Course, Side Dish

Cuisine Asian

Total Cost $2.54 recipe / $0.64 serving

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 354kcal

Author Beth Moncel

Ingredients

2 Tbsp oyster sauce* $0.23
2 Tbsp brown sugar** $0.06
2 tsp soy sauce $0.10
1 tsp toasted sesame oil $0.40
8 oz angel hair pasta*** $0.54
4 cloves garlic $0.16
1/2 bunch green onions $0.35
4 Tbsp butter $0.50

Instructions

Add the oyster sauce, brown sugar, soy sauce and sesame oil to a bowl and stir until combined.
Bring a large pot of water to a boil and cook the noodles according to the package directions (boil for 7-10 minutes). Drain the cooked noodles in a colander, then set aside.
While the pasta cooks, mince the garlic and slice the green onions. Melt the butter in a large skillet over medium-low heat. Once the butter is melted and bubbly, add the garlic and onions (save a few for garnish) and sauté until they are soft and fragrant (1-2 minutes).
Remove the skillet from the heat. Add the drained pasta and oyster sauce mixture to the skillet, and stir well to coat the pasta. If your pasta is stiff or sticky making it hard to stir, sprinkle a small amount of hot water over the pasta to loosen it up. Garnish the pasta with any reserved sliced green onions, then serve.

See how we calculate recipe costs here.

Video

Notes

*Oyster sauce can be found in the International aisle of most major grocery stores (look near hoisin sauce). If you can’t find it, it’s worth it to seek out an Asian market, where oyster sauce is likely to be much less expensive than in chain grocery stores. I personally feel that the salty, rich flavor of the oyster sauce makes this dish what it is, and I wouldn’t suggest substituting it. That being said, several readers have said they’ve used hoisin sauce, which is much sweeter, and have enjoyed the results.

**Feel free to reduce the amount of sugar used by half if you want a more savory sauce.

***I love the delicate texture of angel hair pasta in this recipe. However, you can try another long pasta like spaghetti or use rice noodles.

Nutrition

How to Make Garlic Noodles step-by-step photos

Make the sauce: In a small bowl stir together 2 Tbsp oyster sauce, 2 Tbsp brown sugar, 2 tsp soy sauce, and 1 tsp toasted sesame oil. Stir until combined.

Cook the pasta: Bring a large pot of water to a boil and cook 8 oz. angel hair pasta according to the package directions. Drain and set aside.

Prep the aromatics: While the pasta is cooking, mince 4 cloves of garlic and slice about 4 green onions (1/2 bunch).

Sauté the aromatics: Heat 4 Tbsp of butter in a large skillet over medium-low heat. Once melted, add the minced garlic and most of the sliced green onions (save a few for garnish). Sauté the garlic and green onions until soft and fragrant (1-2 minutes).

Add the noodles and sauce: Remove the skillet from the heat, then add the cooked and drained pasta and the prepared sauce. You can add a very small amount of hot water to the pasta to loosen it up, if needed.

Serve: Toss the ingredients in the skillet until the pasta is evenly coated with sauce. Garnish with the reserved green onions and serve.

Don’t burn the garlic! I cook the minced garlic over medium low until fragrant, which only takes 1-2 minutes. Avoid cooking it for much longer because burnt garlic gets bitter fast.
Loosen up the noodles. If they seem a bit sticky, I sprinkle the noodles with a little hot water (reserved pasta water will work here too) to loosen them up.
Adjust to taste. You can absolutely tweak the balance of sweet, salty, and umami flavors to make it just right for you. Some readers like to use half the amount of brown sugar I’ve listed in the recipe card, while I think it’s the perfect amount. You can always taste the sauce before adding it to the pasta and adjust as needed.

What Else Can I Add?

This is a great base recipe to which you can add all sorts of other ingredients! I love these garlic noodles as a side dish, but you can add protein and vegetables to make it a meal. Here are some optional extras I think you’ll like:

Shitake mushrooms
Shrimp (cook with the butter and garlic, remove from the pan, and then add it back in at the end)
Bok choy
Teriyaki chicken
Cracked red pepper flakes
Soy ginger glazed chicken
Air fryer tofu
Sesame seeds
Beef (see my garlic noodles with beef and broccoli for inspiration)
A fried egg
Crushed peanuts
Sriracha

Storage & Reheating

These garlic noodles are a staple in my weekly meal prep. I just pack them into individual airtight containers and keep them in my fridge for up to 3-4 days. To reheat, I pop them into the microwave until heated through. The noodles do soak up some of the sauce during storage, but I don’t mind that too much. I wouldn’t recommend freezing this one as the noodles can get dry.

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Peanut Noodles with Chicken

$9.20 recipe / $2.30 serving

Coconut Curry Ramen

$1.34 recipe / $1.34 serving

Our Garlic Noodles recipe was originally published 12/3/2009. It was retested, reworked, and republished to be better than ever 3/28/25.

The post Garlic Noodles appeared first on Budget Bytes.

Easy Marinara Sauce

Beth Moncel — Sun, 09 Mar 2025 13:30:00 +0000

I know it’s super easy just to open up a jar of store-bought Marinara Sauce and pour it over your pasta, and sometimes that’s all the energy we have (no shame), but hear me out. This easy marinara sauce recipe is surprisingly simple, super inexpensive, and you get to control the ingredients (great for those watching their sugar or sodium intake). Plus, homemade marinara sauce is very freezer-friendly, so you can make a double batch now and save the other half for the nights when you have no energy. It heats through in minutes and you’re good to go with zero effort!

“Very delicious and I have made several times. I appreciate how you break it down and simplify all your recipes. I have done this recipe in my slow cooker and on the stove top and it always turns out wonderfully! Thank you for sharing!!”
Hope

Marinara sauce, in its most simple form, is just puréed tomatoes (or passata) and a small amount of herbs and spices. I’ve added a couple more ingredients here to satisfy my American palate, but the recipe remains very simple. The texture is very uniform without large chunks, which allows it to coat pasta evenly. I often use it as a sauce for pasta, but it can also be used in many other dishes or as a dipping sauce.

This homemade marinara sauce recipe is written using canned crushed tomatoes, which offer both convenience and a low price. While you most definitely can make marinara sauce using fresh tomatoes, that would require several more steps and a reformulation of the recipe to account for the extra water and flavor differences.

When choosing the canned crushed tomatoes for this recipe, keep in mind that there can be quite a drastic flavor difference between brands. If budget is your main concern, this recipe makes a GREAT sauce even when using generic-brand canned tomatoes. But, even when you opt for a more expensive canned tomato, this recipe is still very easy and budget-friendly, making it a great option for special occasions like date nights!

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Easy Marinara Sauce

This easy homemade marinara sauce recipe only uses a few simple ingredients to create a rich and bold flavor, perfect for pasta and more!

Course Dinner, Main Course

Cuisine American, Italian

Total Cost $3.22 recipe / $0.40 serving

Prep Time 5

Cook Time 40

Total Time 45

Servings (½ cup each)

Calories 73kcal

Author Beth Moncel

Ingredients

1 small yellow onion $0.70
2 cloves garlic* $0.08
2 Tbsp olive oil $0.44
2 Tbsp tomato paste $0.18
1 28 oz. can crushed tomatoes** $1.67
1/2 tsp dried basil $0.05
1/2 tsp dried oregano $0.05
1 tsp brown sugar, optional $0.02
1 tsp salt, or to taste $0.03

Instructions

Dice the onion and mince the garlic. Add the onion, garlic, and olive oil to a sauce pot and sauté over medium heat until the onions are soft and translucent (about 5 minutes).
Add the tomato paste and continue to stir and cook for 3-5 minutes more, or until the tomato paste takes on a slightly darker color. This caramelizes the sugars in the tomato paste to give it a slightly sweeter and less acidic flavor.
Add the crushed tomatoes, basil, oregano, brown sugar, and salt to the pot. Stir to combine and dissolve any tomato paste from the bottom of the pot.
Allow the sauce to come to a gentle simmer, then reduce the heat to medium-low, partially cover the pot, and allow the sauce to simmer for about 30 minutes, stirring occasionally.
After simmering for 30 minutes, taste the sauce and adjust the salt, sugar, or other seasonings to your liking. If the sauce is too acidic for your liking, you can let it simmer longer (about one hour) or add more sugar. Serve hot or refrigerate until ready to eat.

See how we calculate recipe costs here.

Video

Notes

*Garlic pairs so well with tomato sauce that I just had to add some to round out the savory flavors. That being said, you can skip it for a more traditional marinara sauce flavor.

**You can use any brand of canned crushed tomatoes. But, if you want to get a bit fancier, you can opt for a premium or imported brand, or even buy whole canned San Marzano tomatoes and purée them yourself. If you can not get crushed tomatoes where you live, passata will also work.

Nutrition

How to Make Marinara Sauce Step-by-Step Photos

Dice one yellow onion and mince two cloves of garlic. Add the onion, garlic, and 2 Tbsp olive oil to a sauce pot and sauté over medium heat until the onions are soft and translucent (about 5 minutes).

Add 2 Tbsp of tomato paste to the pot and continue to stir and cook for 3-5 minutes more, or until the tomato paste takes on a slightly darker color. This caramelizes the sugars in the tomato paste, adding a natural sweetness.

Finally, add one 28oz. can of crushed tomatoes, ½ tsp dried basil, ½ tsp dried oregano, 1 tsp brown sugar, and 1 tsp salt. Stir to combine and dissolve any tomato paste from the bottom of the pot. Allow the sauce to come to a gentle simmer.

Once simmering, turn the heat down to medium-low, partially cover the pot, and let the sauce simmer for about 30 minutes, stirring occasionally. Leaving a lid on the pot but slightly ajar can help prevent splatter.

After simmering for 30 minutes, give the marinara sauce a taste and adjust the salt or other herbs to your liking. If it’s still too acidic for your taste, you can either simmer it longer (around 1 hour total), or add more sugar.

We all know that marinara sauce is great on pasta, but you can use it for other recipes, as well! Here are some other ways to use this easy homemade marinara sauce:

Use it on pizza for a lighter tomato flavor. It’s particularly great on Margherita pizzas.
Serve it with homemade meatballs and spaghetti.
Use it as a dipping sauce for no knead focaccia bread or breadsticks.
Combine it with other sauces like pesto or alfredo sauce to make a new pasta or dipping sauce.
Add it to sandwiches, like meatball subs.
Use it as a sauce for chicken parmesan or bolognese!
Use it as a base for soup by adding more seasoning, broth, and other items like pasta, meatballs, or vegetables.

How to Store And Reheat

As mentioned, this marinara sauce recipe freezes beautifully. After cooking the marinara sauce, transfer it to the refrigerator until completely chilled. The sauce will stay good in the refrigerator for 4-5 days, or you can transfer it to the freezer for longer storage. Just make sure the sauce is in a freezer-safe container, label and date it, and then freeze for up to three months. To reheat, simply transfer the frozen sauce to a saucepot and heat over medium-low, stirring often, until heated through.

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Our Easy Marinara Sauce recipe was originally published 12/13/09. It was retested, reworked, and republished to be better than ever 3/9/25.

The post Easy Marinara Sauce appeared first on Budget Bytes.

Chicken Pasta Primavera

Marsha McDougal — Tue, 25 Feb 2025 14:30:00 +0000

I’m a big fan of easy pasta recipes, especially ones that include chicken and lots of veggies. This easy Chicken Pasta Primavera recipe is made with tender chicken breasts, colorful fresh veggies, and a delicious cream sauce. It’s a full meal that comes together in just 30 minutes. It’s also extremely versatile, so feel free to use up whatever veggies you might have hanging out in your fridge!

Easy Chicken Pasta Primavera Recipe

Did you know that despite primavera meaning ‘spring’ in Italian, pasta primavera is actually an American creation? It first gained popularity in the 1970s, but I’m here to bring it back with a protein-packed twist! If you’re anything like me, you’ll love how quick, easy, and satisfying this creamy pasta primavera with chicken is. It’s made with juicy chicken breasts, vibrant vegetables, and a rich, creamy sauce that ties everything together. It’s a wholesome, well-rounded meal, and my whole family loves it.

Clear your fridge: This chicken pasta primavera recipe is extremely versatile. You can mix and match it with other vegetables you have to hand or any fresh veggies that are in season and will cook in relatively the same amount of time. This is also a great recipe to use up any leftover veggies in your fridge to help reduce food waste in your kitchen. I’ve shared some suggestions for different vegetables you can use below, but feel free to get creative!
Try frozen veggies: I already use frozen peas in this recipe, but you can use other frozen vegetables as well. They’re a great option to save money and time without compromising on flavor or nutrition. You won’t need to thaw them, but you’ll likely need to sauté them for a few minutes longer to heat them through and remove excess moisture.
Use chicken thighs: I do prefer the white meat of chicken breasts in this recipe, but if you want to save even more money, feel free to use boneless, skinless chicken thighs instead. Boneless, skinless chicken thighs are usually pretty thin already, so you probably won’t need to pound them.

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Chicken Pasta Primavera Recipe

This Chicken Pasta Primavera recipe comes together in just 30 minutes and is packed with tender chicken, fresh veggies, and a delicious cream sauce.

Course Main Course

Cuisine American

Total Cost ($13.66 recipe / $3.42 serving)

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 749kcal

Author Marsha McDougal

Equipment

Large Deep Skillet

Ingredients

2 boneless, skinless chicken breasts (about 1.5 lb.)* $6.25
1 tsp dried oregano, divided $0.10
1 tsp salt, divided $0.03
½ tsp garlic powder $0.05
½ tsp freshly cracked black pepper, divided $0.08
2 Tbsp olive oil $0.44
8 oz. dry pasta** $0.83
2 Tbsp butter $0.25
2 cloves of garlic, minced $0.16
1 cup grape tomatoes, halved $1.99
1 zucchini, sliced and halved $0.75
½ cup chicken broth*** $0.07
½ cup grated parmesan cheese $1.17
1 cup heavy cream $1.18
½ cup frozen peas $0.31

Instructions

Place both chicken breasts on a cutting board, cover them with plastic wrap or parchment paper, then use a rolling pin or the flat side of a meat tenderizer to gently pound the thicker side of the chicken breast until the entire breast is an even thickness from one end to the other (about 1/2 inch thick).
Mix the seasoning together in a small bowl (½ tsp oregano, ½ tsp salt, ½ tsp garlic powder, and ¼ tsp black pepper) Season the chicken breasts on both sides with the seasoning.
Heat a large deep skillet over medium heat and add the olive oil. Once the skillet is hot, cook the chicken breasts on both sides until cooked through and the internal temperature is 165°F.
While the chicken is cooking, prepare the pasta. Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions. Drain the pasta in a colander and set it to the side.
Once the chicken is cooked, remove the chicken to a separate plate and cover with foil to keep warm. In the same skillet add the butter and minced garlic. Sauté the garlic for about 30 seconds. Now add the sliced tomatoes and zucchini. Sauté the veggies for 2 minutes.
Next add in the rest of the seasoning (½ tsp oregano, ½ tsp salt, ¼ tsp black pepper). Then pour in the chicken broth. Stir everything together and cook for 1-2 minutes.
Now add in the parmesan cheese and heavy cream. Stir together to combine. Then add in the frozen peas and cooked pasta. Stir everything together and continue to cook for 1-2 more minutes, then turn the heat off.
Slice the cooked chicken breasts on a cutting board and serve on top of the pasta primavera. Garnish with more parmesan cheese and fresh parsley (optional). Enjoy!

See how we calculate recipe costs here.

Notes

*Boneless, skinless chicken thighs can also be used.

**I opted for bowtie pasta with this recipe, but you can use any type of pasta you might have on hand.

***I almost always use Better Than Bouillon to make my chicken broth! It’s inexpensive, tastes great, and one jar lasts me a long time.

Nutrition

how to make Chicken Pasta Primavera step-by-step photos

Prepare the ingredients: Gather all of your ingredients.

Pound the chicken: Place two boneless skinless chicken breasts on a cutting board and cover them with plastic wrap or parchment paper. Use a rolling pin (or the flat side of a meat tenderizer) and pound the thicker side of the chicken breast gently. Do this until the entire chicken breast is an even thickness from one end to the other, about 1/2 inch thick.

Season the chicken: Add ½ tsp oregano, ½ tsp salt, ½ tsp garlic powder, and ¼ tsp black pepper to a small bowl and mix. Sprinkle the seasoning over both sides of the chicken breasts.

Cook the chicken: Over medium heat, heat a large, deep skillet with 2 Tbsp olive oil. When the skillet and oil are hot, cook the chicken breasts on both sides. Cook until each breast is fully cooked through, and the internal temperature reaches 165°F. While the chicken cooks, you can prepare the pasta.

Boil the pasta: Bring a large pot of salted water to a boil and cook 8 oz. dry pasta per the package instructions. Once cooked, drain the pasta in a colander and set aside for now.

Sauté the vegetables: When your chicken is fully cooked, remove it from the skillet and place it on a separate plate. Cover the plate with foil to keep the chicken warm. In the same skillet you cooked the chicken in, add 2 Tbsp butter and 2 cloves minced garlic. Sauté the garlic for about 30 seconds until fragrant, and then add 1 cup sliced grape tomatoes and 1 sliced zucchini. Sauté these veggies for about 2 minutes.

Make the creamy sauce: Add the remaining ½ tsp dried oregano, ½ tsp salt, and ¼ tsp black pepper to the sautéed veggies. Pour in ½ cup chicken broth and mix to combine. Cook everything for 1-2 minutes.

Pour in ½ cup grated parmesan cheese and 1 cup heavy cream and stir to combine.

Combine: Now, add ½ cup frozen peas and your cooked pasta. Mix everything together and continue to cook for 1-2 more minutes. Then turn the heat off.

Prep the cooked chicken: Slice the cooked chicken breasts on a cutting board.

Serve: Top your pasta with the chicken breasts, and garnish with more parmesan cheese and fresh parsley (optional). Serve, and enjoy!

What Other Vegetables Can I Use?

This recipe for chicken pasta primavera is SO easy to customize. You can switch the veggies I use in this recipe for any others you like or have in your fridge. For the best results, I do recommend choosing veggies that will cook in a similar amount of time. Some great options include:

Broccoli florets
Cauliflower florets
Bell peppers
Mushrooms
Carrots (sliced thinly)
Asparagus spears
Summer squash
Sugar snap peas or snow peas
Leeks

Storage & Reheating

Any leftover chicken Primavera Pasta will keep in the fridge for up to 3-4 days. The pasta will soak up some of the sauce during storage, so if you plan to meal prep this recipe, I’d store the chicken and sauce separately from the pasta. Reheat any leftovers in the microwave or stovetop (add extra chicken broth or water to loosen up the sauce if needed).

As for freezing, you can freeze this recipe for up to 3 months, but I don’t really recommend it. Pasta can become mushy, and cream-based sauces can separate when frozen and then reheated.

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Chicken Alfredo

$10.62 recipe / $2.66 serving

The post Chicken Pasta Primavera appeared first on Budget Bytes.

Spaghetti Aglio e Olio

Jess Rice — Mon, 17 Feb 2025 14:30:00 +0000

When I’m in the throes of a busy week and don’t have time to whip up something extravagant for dinner, this Spaghetti Aglio e Olio is a classic I’m always happy to revisit! The ingredients are already crazy simple, but if you really want to simplify it even further, you can create some serious alchemy with just spaghetti, olive oil, and garlic.

This classic Italian pasta dish is traditionally made with spaghetti, garlic, olive oil, and some pasta water to create a glossy, flavorful sauce. That’s it! No cream, no heavy sauces. It quite literally means “spaghetti with garlic and oil” in Italian. My version keeps all that simplicity but adds a few extra layers of flavor to make it even more irresistible. However, you can skip these if you’d like and stick to the OG version. It’s still equally as delicious.

True story: One of my private clients requested spaghetti aglio e olio for almost every dinner. So, needless to say, I can whip it up with my eyes closed (not recommended) in no time. I think this garlicky, rich spaghetti is the dish I’ve made the most as a professional chef, which is funny because it’s so freakin’ simple!

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Spaghetti Aglio e Olio Recipe

This Spaghetti Aglio e Olio recipe is garlicky, flavorful, and made using simple pantry staples. Perfect for busy weeknights with minimal effort!

Course Main Course

Cuisine Italian

Total Cost ($5.35 recipe / $0.66 serving)

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 367kcal

Author Jess Rice

Equipment

Large Pot
Large Saucepan

Ingredients

1 lb spaghetti $0.98
1 tsp salt, divided $0.05
1 bulb garlic (about 20 cloves), peeled and sliced thin $0.70
¼ tsp freshly cracked black pepper $0.05
½ tsp cracked red pepper $0.06
½ cup olive oil $1.55
½ cup Parmesan cheese, grated $1.80
1 Tbsp minced Italian parsley $0.08
2 Tbsp lemon juice $0.08
¼ cup pasta water (reserved from cooking the spaghetti) $0.00

Instructions

Gather ingredients and set a large pot of water to boil, adding ½ tsp salt to the water.
Once pasta has been cooked until al dente, about 10 minutes, strain the pasta, reserving ¼ cup of pasta water.
In a large saucepan over medium-low heat, sauté sliced garlic with black pepper, ½ tsp salt, and red pepper flakes in olive oil. Sauté until fragrant, about 2 minutes.
Pour strained cooked pasta into the large saucepan with the sautéed garlic and oil.
Toss thoroughly so every piece of spaghetti is coated in garlicky oil. Then, add grated parmesan cheese, parsley, lemon juice, and 2 Tbsp of pasta water. Toss to combine so the cheese melts into the sauce and covers all of the pasta. Add a little more starchy pasta water, only if needed to achieve a looser texture if desired.

See how we calculate recipe costs here.

Notes

I know Parmesan Cheese isn’t a traditional ingredient, but the salty, umami flavor of parmesan complements the garlic and olive oil beautifully. I only add enough to lightly coat the pasta, not so much that it becomes a cheesy spaghetti dish like Cacio e Pepe.
I use a whole head of garlic, about 20 cloves, to make 8 servings of spaghetti aglio e olio. It may seem like a lot, but trust me, it’s what gives the dish its bold and irresistible flavor! The trick is to slice the garlic thinly so it infuses into the oil and doesn’t burn.
Some classic recipes add fresh chili peppers to create ‘spaghetti aglio olio e peperoncino’ (spaghetti with garlic, oil, and chili pepper). I prefer to use cracked red pepper flakes as they’re cheaper, and I can better control the level of heat.

Nutrition

how to make Spaghetti Aglio e Olio—step by step photos

Gather all of your ingredients and bring a large pot of water to a boil, seasoning it with ½ tsp of salt.

Cook 1 lb spaghetti until al dente (about 10 minutes). Strain the pasta and reserve ¼ cup of pasta water.

Over medium-low heat, sauté 1 bulb of sliced garlic (about 20 cloves) with ¼ tsp black pepper, ½ tsp salt, and ½ tsp red pepper flakes with ½ cup olive oil in a large saucepan until fragrant (about 2 minutes). Be careful not to burn the garlic!

After 2 minutes, your garlic should be fragrant and ready to toss with the spaghetti.

Pour your strained spaghetti into the saucepan with the sautéed garlic and oil. Toss the spaghetti well until every piece is coated in the garlic oil.

Add ½ cup grated Parmesan cheese, 1 Tbsp minced Italian parsley, 2 Tbsp lemon juice, and 2 Tbsp of your reserved pasta water.

Toss to combine so the cheese melts into the sauce and covers all the spaghetti. If desired, you can add a little more reserved pasta water to achieve a looser texture. Serve and enjoy!

Garlic is one of the cheapest ways to add big flavor, and it’s the star ingredient in this simple spaghetti aglio e olio recipe. To help you out, here are some of my tried and true tips for cooking with garlic:

How you prep it matters! I slice my garlic thinly because it cooks quickly and evenly in the olive oil, creating a rich garlic-infused flavor. If you mince it, it will likely burn and become bitter because the pieces are smaller.
Avoid bitter garlic by cooking it over low heat. I cook the garlic in this recipe for about 2 minutes over medium-low, until fragrant. Cooking it for too long or over too high heat can make it burn and become bitter.
If your garlic went too far and turned bitter, don’t toss the whole dish just yet. Try adding something sweet (a pinch of sugar or honey), something acidic (lemon juice or vinegar), or something salty (Parmesan or soy sauce) to offset the bitterness. As this recipe uses both lemon juice and Parmesan cheese, you might not have to make any adjustments at all!
Did you know garlic can turn blue when cooked with acidic ingredients like lemon juice or vinegar? This happens due to a chemical reaction and is completely harmless. It is more likely to happen to older garlic or garlic stored in colder temperatures. So don’t worry if your dish turns a little colorful; it’s still safe to eat! (However, if your garlic had spots of blue/green before cooking, it may be a sign of spoilage and should be discarded).

Serving Suggestions

When serving spaghetti aglio e olio, I like to keep the sides simple and fresh. My Greek salad recipe is currently on rotation in my house, and it goes perfectly with this pasta dish. I also like a simple sautéed veggie that I can throw together while the spaghetti cooks. Sautéed green beans, broccoli, or Brussels sprouts are all great options.

Storage & Reheating

This spaghetti aglio e olio recipe is definitely best served fresh. The spaghetti can become dry and a bit clumpy when reheated. But if you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, add a splash of water to the spaghetti and microwave or heat in a pan (with a little oil) over medium-low heat until warmed through.

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The post Spaghetti Aglio e Olio appeared first on Budget Bytes.

White Chicken Lasagna

Marsha McDougal — Sat, 15 Feb 2025 14:30:00 +0000

If you’ve never made White Chicken Lasagna before, then boy, are you in for a treat! This pasta dish is very similar to a traditional homemade lasagna, except it’s made with shredded rotisserie chicken and an insanely delicious white sauce. I’m a fan of any chicken pasta recipe, but this one is seriously next-level. You’ll definitely want to save this recipe the next time you’re craving something just a tad bit different for dinnertime! 😊

After I made my spinach stuffed chicken breasts the other week, I realized just how much I love the combination of spinach and chicken when paired with a cheesy sauce. So, when my kids asked for homemade lasagna for dinner, I knew what I had to do! I switched the classic tomato sauce for an easy white sauce made from heavy cream, mozzarella, Parmesan, and baby spinach. And let me tell you, it didn’t disappoint. When it’s layered with lasagna noodles, shredded chicken, and a creamy ricotta filling, it becomes a heavenly combination of flavors and textures. I know you’ll be hooked after just one bite.

Add a layer of sauce to the bottom of the baking dish before adding the lasagna noodles. This will stop them from sticking and make it easier to serve.
I always like to cook 1 or 2 extra lasagna noodles just in case one of them breaks. That way, I have a backup noodle ready to go!
Want to make this recipe go further? I slice my homemade white chicken lasagna into nine pieces, which makes a pretty big, hearty serving! You could also cut it into twelve pieces to feed more people or if you want extra leftovers.
If you love this recipe, then I’m sure you’ll love my chicken spaghetti recipe too! It’s another baked chicken pasta dish made with tender chicken and a delicious, creamy sauce that does not disappoint! And since the ingredients list is fairly similar, you can easily make both recipes after one grocery trip.

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White Chicken Lasagna Recipe

This White Chicken Lasagna blows traditional lasagna out of the water! With a creamy white sauce, shredded chicken, and spinach, it's too good to resist.

Course Main Course

Cuisine American, Italian

Total Cost ($17.34 recipe / $1.93 serving)

Prep Time 25

Cook Time 35

Total Time 1

Servings servings

Calories 530kcal

Author Marsha McDougal

Equipment

9×13-inch Casserole Dish

Ingredients

Ricotta Mixture

15 oz. whole milk ricotta $2.94
½ cup shredded mozzarella cheese $0.57
¼ cup grated parmesan cheese $0.40
1 large egg $0.37
¼ tsp freshly cracked black pepper $0.04

Lasagna

1 rotisserie chicken (about 3 cups cooked chicken) $5.97
½ Tbsp salt, for the pasta water $0.04
9 lasagna noodles $1.00
4 Tbsp butter $0.50
1 yellow onion, diced $0.48
2 cloves of garlic, minced $0.08
¼ cup all-purpose flour $0.05
2 cups chicken broth $0.26
1 tsp Italian seasoning $0.10
½ tsp salt $0.02
¼ tsp freshly cracked black pepper $0.04
¼ tsp garlic powder $0.03
1 cup heavy cream $1.18
¼ cup grated parmesan cheese $0.40
3 cups baby spinach, chopped $1.15
1 ½ cups shredded mozzarella $1.72

Instructions

Start by preparing the ricotta cheese mixture. In a medium bowl combine the ricotta, shredded mozzarella, grated parmesan, egg, and black pepper. Mix together until well combined and set aside.
Next, remove the skin from the cooked rotisserie chicken and pull the meat off of the bones. Shred the chicken using two forks.
While you are preparing the chicken, bring a large pot of water to a boil over high heat. Add 1/2 Tbsp of salt to the water then add the lasagna noodles and boil until the pasta is tender (or al dente). Drain the pasta in a colander.
Preheat the oven to 375°F. Then in a large skillet, melt the butter over medium heat. Add the diced onion and minced garlic. Sauté for 4 minutes or until the onion is translucent.
Stir in the flour and cook until the flour starts to turn light brown. Now slowly pour in the chicken broth and whisk the broth with the flour mixture until combined. Keep whisking or stirring until there are no lumps in the sauce.
Add the Italian seasoning, ½ tsp salt, ¼ tsp black pepper, garlic powder, heavy cream and ¼ cup grated parmesan cheese to the sauce. Stir to combine. Now add the chopped spinach to the sauce and stir to combine.
Time to assemble the lasagna. Spread about 1 cup of the sauce over the bottom of a 9×13-inch casserole dish. Lay three noodles on top of the sauce. Spread ⅓ of the ricotta cheese mixture evenly over the noodles. Then top with ⅓ of the shredded chicken. Repeat the layers (sauce, noodles, ricotta, chicken) two more times. Finish with the remaining sauce, then top with 1 ½ cups of shredded mozzarella.
Bake the lasagna in the preheated oven for 25 minutes until the cheese is fully melted on top. Switch the oven to broil for the last 3-4 minutes or just until the cheese gets a little brown on top. Watch it closely as it broils!
Top with chopped parsley if desired, and slice into nine (or twelve) pieces. Serve and enjoy!

See how we calculate recipe costs here.

Notes

I can’t imagine making this recipe without both the Parmesan and mozarella. The Parmesan mixes into the sauce to make it extra cheesy, while the mozzarella gets all melty on top. It’s the BEST!
I use a rotisserie chicken for this recipe to save time, but you can certainly cook 1 lb. of boneless, skinless chicken breasts or chicken thighs if you want and shred the meat.

Nutrition

how to make White Chicken Lasagna — step by step photos

Gather all of your ingredients.

Add 15 oz. whole milk ricotta, ½ cup shredded mozzarella cheese, ¼ cup grated parmesan cheese, 1 large egg, and ¼ tsp black pepper to a medium-sized bowl. Mix until well combined and set aside.

Remove the skin from your cooked rotisserie chicken and pull the meat off the bones. Once you’ve done that, shred the chicken using two forks. You need about 3 cups of shredded chicken for this recipe.

While you’re preparing the chicken, fill a large pot with water and boil over high heat. Season the water with 1/2 Tbsp salt and add 9 lasagna noodles. Boil the pasta sheets until they’re tender (or al dente) and drain them in a colander.

Preheat your oven to 375°F. Melt 4 Tbsp butter in a large skillet over medium heat and add 1 diced onion and 2 cloves of minced garlic. Sauté them in the butter for 4 minutes or until the onion turns translucent.

Add ¼ cup all-purpose flour to the skillet. Stir to combine and cook until the flour starts to turn light brown.

Slowly pour in 2 cups chicken broth and whisk thoroughly with the flour mixture until combined. If there are still some lumps, keep whisking or stirring until they disappear.

Add 1 tsp Italian seasoning, ½ tsp salt, ¼ tsp black pepper, ¼ tsp garlic powder, 1 cup heavy cream, and ¼ cup grated parmesan cheese to the sauce. Stir to combine.

Now add 3 cups of chopped spinach to the sauce and mix it in.

Now it’s time to assemble the lasagna! I start by spreading about 1 cup of the creamy spinach sauce over the bottom of a 9×13-inch casserole dish. Then, layer three noodles over the top of the sauce.

Next, evenly spread ⅓ of the previously prepared ricotta cheese mixture over the noodles.

Add a ⅓ of the shredded chicken. Repeat the layers (sauce, noodles, ricotta, chicken) two more times. Be sure to evenly distribute each layer so every bite has some chicken, sauce, and ricotta cheese!

Finish it off with the remaining creamy spinach sauce.

Then, top it with 1 ½ cups of shredded mozzarella.

Place the lasagna into the preheated oven and bake for 25 minutes until the cheese is fully melted on top. I like to switch the oven to broil for the last 3-4 minutes or just until the cheese gets a little brown on top. Be sure to watch it closely while under the broiler!

Sprinkle chopped parsley over the top (if desired), and slice it into nine (or twelve, if you want to stretch it further!) pieces. Serve and enjoy all that yummy, cheesy goodness!

What to Serve with White Chicken Lasagna

This starchy, cheesy dish is calling for a fresh, light salad, and I think our Greek salad is the perfect match! The crunchy cucumbers, juicy tomatoes, and tangy feta cheese provide a nice contrast to the rich chicken lasagna. But whenever I’m in the mood for something heartier, I serve it with some crusty garlic bread and balsamic roasted vegetables.

Make it Ahead!

You can prepare this easy white chicken lasagna recipe a day in advance, cover it, and store it overnight in the fridge. Because the chicken is already cooked, it’s just a case of heating it through and melting the cheese! I’d add an extra 10-15 minutes to the cooking time, though, as it’ll be cold from the fridge. If the cheese starts to brown too quickly in the oven before the lasagna is heated, I’d cover it with foil and continue baking.

Storage & Reheating

Any leftovers should be cooled before storing in the fridge for up to 3-4 days. Reheat it in the microwave or a 350°F oven (covered with foil) until heated through. You can also try freezing individual portions as a quick and easy meal for another day. Just keep in mind that cream-based sauces can separate slightly when thawed. Freeze your white sauce chicken lasagna for up to 3 months and thaw overnight in the fridge before reheating.

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The post White Chicken Lasagna appeared first on Budget Bytes.

Easy Spaghetti Carbonara

Beth Moncel — Fri, 14 Feb 2025 14:30:00 +0000

I’m on a mission to prove to everyone just how easy Spaghetti Carbonara is to make. Even though I first published this recipe 14 years(!) ago, it’s still a favorite, and it’s never failed me yet. It’s the ultimate comfort food, with a bare-bones ingredients list that comes together in just 25 minutes. My budget-friendly version of this classic Italian recipe uses just 5 ingredients, including bacon and spaghetti, to create a rich, belly-satisfying pasta dinner. That’s IT! I told you this recipe was easy.

“Absolute hit!! I was so intimidated by carbonara, and this made it so easy. I will make this all the time now that Beth taught me how simple it is. I agree with the reviewer that said this might be the best pasta they’ve ever had. I will add a little extra bacon next time, because those bites are the best.”
Vee Glessner

Spaghetti carbonara is the epitome of simple, satisfying pasta recipes. This Italian dish is just spaghetti, pork (originally guanciale—cured pork cheek—but I use bacon), eggs, cheese, and freshly cracked pepper. But what surprises many people is that the creamy sauce is made WITHOUT cream. Instead, the raw eggs mix with the cheese and hot spaghetti to form a super velvety, luxurious sauce that lightly coats the pasta. This makes it a protein-packed alternative to other pasta sauces, such as Alfredo! It’s honestly magic and way easier to make than you think, I promise.

This recipe is a modern-day, budget-friendly version of spaghetti carbonara. Here are some ways I made this recipe more budget-friendly:

I use only a small amount of bacon to keep prices low and make the dish a little lighter (because, honestly, I sit at a desk all day). Luckily, bacon has such a strong flavor that it still permeates throughout the dish. I specifically use 3 oz. of bacon, which is 1/4 of a 12 oz. package. One thing I like to do is cut my bacon packages into quarters and then freeze the rest. That way, I can grab 1/4 at a time and use it as needed.
Good Pecorino Romano can be pretty expensive, so I used the grated Parmesan that I have on hand. The shaker-top Parmesan works, too, and doesn’t cost as much.

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Spaghetti Carbonara Recipe

Spaghetti Carbonara is fast and easy dinner with just a few ingredients and a luxuriously creamy sauce. The perfect easy pantry meal!

Course Dinner

Cuisine American, Italian

Total Cost ($4.48 recipe / $0.74 serving)

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 361kcal

Author Beth Moncel

Ingredients

3 oz. bacon $1.10
2 cloves garlic $0.10
12 oz. spaghetti $0.66
3 large eggs $0.99
¾ cup grated Parmesan, divided $1.35
½ tsp freshly cracked black pepper, or to taste $0.10
½ tsp salt, or to taste $0.01
handful fresh parsley (optional)* $0.17

Instructions

Fill a large pot with water for the pasta and season with salt**. Place a lid on the pot and bring it up to a boil over high heat.
While waiting for the water to boil, cut the bacon into small pieces. Cook the bacon in a large skillet over medium-low heat until brown and crispy. Remove the cooked bacon from the skillet, then turn the heat down to low. Mince two cloves of garlic, add them to the warm skillet, and sauté for about one minute or until fragrant and softened, then turn off the heat.
In a medium bowl, whisk together the eggs, 1/2 cup of the Parmesan, and a generous dose of freshly cracked pepper. It's really important that these ingredients are well-mixed to ensure the creamy sauce comes together properly.
The water should be boiling at this point, so add the pasta, stir well, and continue to boil the pasta until al dente. Reserve one cup of the starchy pasta cooking water, then drain the pasta in a colander.
Add 1/4 cup of the reserved pasta water to the skillet that was used to cook the bacon. Stir the warm water in the skillet and dissolve the browned bits from the surface of the skillet. Add the steaming hot drained pasta to the skillet and toss in the bacon liquid in the skillet.
Pour the egg and Parmesan mixture over the hot pasta and immediately begin to stir or toss the pasta. The residual heat from the pasta cooks the eggs as you toss everything together.*** Continue to stir the hot pasta in the egg mixture until a creamy sauce forms.
Add the remaining Parmesan, a little more freshly cracked pepper, and the reserved bacon bits, and toss again. If the pasta becomes too thick, dry, or sticky add a splash more of the reserved pasta water.
Finally, taste the pasta and adjust the salt, Parmesan, or pepper to taste. Top with a pinch or two of roughly chopped parsley leaves.

See how we calculate recipe costs here.

Notes

*My handful of fresh parsley came out to 1/4 cup, about 1/6 of a bunch minced.

**Avoid putting too much salt in the pasta water, as it might make your dish too salty when you mix it with your cooked spaghetti in step 5. You can always add more salt at the end if needed.

***Work quickly as you toss the egg mixture with the hot pasta. The heat will cook the eggs to create the carbonara sauce, but don’t let the eggs sit on top of the hot pasta for too long before tossing. Otherwise, you might end up with scrambled eggs.

Nutrition

How to Make Spaghetti Carbonara Step-by-Step Photos

Gather all of your ingredients, then fill a large pot with water for the pasta and season with salt. Place a lid on the pot and bring it up to a boil over high heat.

While waiting for the water to boil, cut 3 oz. of bacon into small pieces. Cook the bacon in a large skillet over medium-low heat until brown and crispy. Remove the cooked bacon from the skillet, then turn the heat down to low.

Mince 2 cloves of garlic, add them to the warm skillet, and sauté for about one minute or until fragrant and softened, then turn off the heat.

Whisk together 3 large eggs, about 1/2 cup grated Parmesan, and a hefty dose of freshly cracked pepper. Make sure these are well combined to ensure the creamy sauce comes together properly.

The water should be boiling at this point, so add 12 oz. of spaghetti, stir well, and continue to boil the pasta until al dente. Reserve one cup of the starchy pasta cooking water, then drain the pasta in a colander.

Add about 1/4 cup of the reserved pasta water to the skillet that was used to cook the bacon. Stir the hot cooking water to dissolve the browned bits from the bottom of the skillet.

Toss the drained (but still steaming hot) pasta in the skillet with the bacon water.

Pour the egg and Parmesan mixture over the hot pasta. Immediately begin stirring or tossing the hot pasta to distribute the egg mixture and prevent it from curdling. Stir until a creamy sauce forms (this happens quickly).

Finally, add the remaining 1/4 cup Parmesan, the reserved bacon, and more pepper. Toss the pasta until the Parmesan melts into the sauce.

To finish the pasta, just give it a taste and add salt, pepper, or Parmesan if needed. Top with a little fresh parsley, if you like a lil’ green with your creamy dreamy pasta.

What Else Can I Add?

There’s a lot of room for personal interpretation with homemade spaghetti carbonara, so it’s a great staple recipe to learn and know. One of the easiest ways I like to switch it up is by adding vegetables. Sautéed asparagus, peas, spinach, fresh tomatoes, or roasted cauliflower are all great options! I’ve also added leftovers to the mix before, with sliced baked chicken breast being one of my favorite additions. I usually heat up the leftovers separately and then add them to the skillet with the pasta, just to make sure everything is heated through.

Serving Suggestions

This spaghetti alla carbonara is a complete and filling meal in itself. I sometimes serve it with a side salad or garlic bread, but honestly, it’s so rich and satisfying that it doesn’t need much else!

Spaghetti with Hidden Vegetable Pasta Sauce

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Chicken Spaghetti RECIPE

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Slow Cooker Spaghetti Sauce

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Baked Spaghetti

$8.95 recipe / $1.49 serving

Our Easy Spaghetti Carbonara was originally published 5/16/16. It was retested, reworked, and republished to be better than ever 2/14/25.

The post Easy Spaghetti Carbonara appeared first on Budget Bytes.

Cheesy Skillet Ravioli

Marsha McDougal — Mon, 10 Feb 2025 14:30:00 +0000

One-pot meals that don’t require me to cook any meat, but are still very filling, are literally my FAVORITE! They’re so quick and easy and are a life-saver during the weekdays. This Cheesy Skillet Ravioli is a saucy, flavorful, skillet meal made with cheese ravioli, sautéed mushrooms, marinara sauce, and more cheese sprinkled on top. I splurged a little with this one by using two types of cheeses and refrigerated ravioli instead of frozen, but I’ll also share some budget-saving tips below. You can definitely count on this recipe the next time you need a simple 30-minute meal!

There’s a good chance you already have most of the ingredients for this recipe in your pantry and fridge. And if not, they’re easy to find at any grocery store! Here’s what you’ll need to make this vegetarian cheesy ravioli skillet recipe:

Cheese Ravioli: I specifically use refrigerated cheese ravioli because it cooks quickly and has a great texture. You can also use frozen cheese ravioli; just be sure to simmer it for a few minutes longer.
Baby Bella Mushrooms: These add a ‘meaty’ texture without actually using any meat!
Marinara Sauce: Use your favorite store-bought brand or make your own marinara if you have some extra time. Either way, it adds a delicious Italian-style flavor to this skillet recipe.
Canned Petite Diced Tomatoes: I love the extra texture and flavor you get when these are mixed with the marinara sauce. The small size of these diced tomatoes also helps them cook quickly in the skillet and blend well with the other ingredients. You could use regular canned diced tomatoes and break them up a bit in the skillet if that’s what you have on hand.
Garlic: I use two cloves of minced garlic, but feel free to add more if you LOVE garlic!
Olive Oil and Butter: I use both to sauté the mushrooms and garlic. Together, they help brown the mushrooms and add extra flavor to the dish.
Shredded Mozzarella and Grated Parmesan Cheese: These add the perfect amount of gooey, cheesy goodness to this skillet recipe. Sprinkle them on top and let them melt into the sauce for a delicious finish. (also, as shown in the step-by-step photos below, they create an awesome cheese pull!)
Water: Thins out the sauce just a bit and helps everything cook evenly.
Seasonings: The marinara will already have some seasoning, but adding Italian seasoning, garlic powder, salt, and black pepper really enhances the overall taste of this dish.

Looking to save more money? A lot of times, frozen ravioli is cheaper than refrigerated. If you purchase frozen cheese ravioli, you will need to let it cook for a few extra minutes until it is cooked and heated through.
If you can get a great deal on ravioli with a different type of filling, go for it! Be sure to simmer your chosen ravioli in the sauce for the appropriate amount of time according to the package instructions.
I bulked up this dish with fresh mushrooms, so if you want, you can use just half a bag of cheese ravioli (roughly 10 oz.) instead of the full 20 oz. and save the rest for later. Similar to what I did in my Cheese Tortellini Skillet recipe. This dish will still be very filling and delicious!
Did you know baby Bella mushrooms are actually a more mature version of white button mushrooms? They have a deeper, richer flavor and are great in dishes like this. But if you can’t find them or if white button mushrooms are priced better at the store, they can easily be substituted in this recipe.

Serving Suggestions

I like pairing this ultra-rich pasta dish with a side salad made from leafy greens, cherry tomatoes, and sliced red onion. I almost always have these veggies in my fridge, so it’s a great way to use them up and add some freshness to the meal. Or, if you’re not in the mood for a salad, garlic bread is the only other way to go!

Storage and Reheating

This cheesy skillet ravioli dinner makes great leftovers! It’s already super easy to make as it is, but reheating the leftovers is even easier. 😉 Once cooled, store it in airtight container. (I like to portion it into individual containers for faster reheating) and refrigerate for 3-4 days. When you’re ready to eat, just pop it in the microwave for a few minutes until heated through. Leftovers can also be frozen for up to 3 months.

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Cheesy Skillet Ravioli Recipe

This Cheesy Skillet Ravioli recipe is a one-pot meal made from two types of cheese, stuffed cheese ravioli and an easy, flavorful tomato sauce!

Course Main Course

Cuisine Amercian, Italian

Total Cost ($14.36 recipe / $3.59 serving)

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 718kcal

Author Marsha McDougal

Equipment

Large Deep Skillet

Ingredients

1 Tbsp olive oil $0.22
1 Tbsp butter $0.12
8 oz. baby bella mushrooms, sliced $2.08
2 cloves of garlic, minced $0.16
2 cups marinara sauce $1.59
1 14.5 oz. can petite diced tomatoes $1.06
1 tsp Italian seasoning $0.10
½ tsp garlic powder $0.05
½ tsp salt $0.02
¼ tsp freshly cracked black pepper $0.02
¼ cup water $0.00
20 oz. refrigerated cheese ravioli* $6.99
1 cup shredded mozzarella cheese $1.15
¼ cup grated parmesan cheese $0.80

Instructions

Heat a large deep skillet over medium heat and add the oil and butter. Add the sliced mushrooms and sauté until they have softened and become brown. Add the minced garlic and continue to sauté for another minute until the garlic is fragrant.
Now add the marinara sauce, diced tomatoes, Italian seasoning, garlic powder, salt, black pepper, and water to the skillet. Stir everything together to combine.
Stir in the cheese ravioli. Cover the skillet with a lid and simmer for 5 minutes. After 5 minutes remove the lid, give the ravioli a stir, then cook for 5 more minutes uncovered.
Now sprinkle the shredded mozzarella cheese and parmesan cheese on top. Allow the cheese to melt for several minutes on the stove top or broil the cheese for a couple minutes in the oven until melted and slightly brown on top.**
Sprinkle with chopped parsley (optional) and enjoy with garlic bread or your favorite side salad.

See how we calculate recipe costs here.

Notes

*You can also use frozen cheese ravioli to save more money. Just make sure to cook a couple minutes longer until cooked through.

**Make sure you are using an oven-safe skillet if you choose to broil the cheese in the oven.

Nutrition

how to make Cheesy Skillet Ravioli — step by step photos

Gather all of your ingredients.

Heat 1 Tbsp olive oil and 1 Tbsp butter in a large, deep skillet over medium heat. Make sure the skillet you choose is deep enough to fit all of the ingredients. Add 8 oz. sliced baby bella mushrooms and sauté until they have softened and become browned. Then, add 2 cloves of minced garlic and sauté it with the mushrooms until the garlic is fragrant.

Pour 2 cups marinara sauce, a 14.5 oz. can petite diced tomatoes, 1 tsp Italian seasoning, ½ tsp garlic powder, ½ tsp salt, ¼ tsp black pepper, and ¼ cup water into the skillet. Stir to combine anything together.

Add 20 oz. cheese ravioli to the skillet and combine, making sure each piece is coated in the sauce.

Cover with a lid and simmer for 5 minutes. Remove the lid after 5 minutes, give everything a stir, and cook for another 5 minutes uncovered.

Sprinkle over 1 cup shredded shredded mozzarella cheese and ¼ cup grated Parmesan cheese. Make sure you evenly distribute the cheese so the top is fully covered.

Let the cheese melt for several minutes on the stovetop. Alternatively, you can broil the cheese for a couple of minutes in the oven until melted and browned on top. Make sure your skillet is oven-safe if you choose to do that.

Sprinkle with freshly chopped parsley (if desired), and serve with your favorite sides. Just look at that cheese pull!! YUM.

Baked Ravioli

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Easy Homemade Lasagna

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The post Cheesy Skillet Ravioli appeared first on Budget Bytes.

Greek Chicken and Orzo

Marsha McDougal — Mon, 27 Jan 2025 14:30:00 +0000

If you’re looking for a new dish to make this week, look no further than this delicious Greek Chicken and Orzo skillet! This one-pan Greek-inspired meal is bursting with flavor from the juicy chicken thighs, sautéed peppers and onions, briny olives, and fresh tomatoes. One-skillet dinners are always a huge hit with my family and this one is perfect to switch things up! It’s another flavorful, budget-friendly dish that may seem fancy but is easy to make any day of the week.

Here’s what you’ll need to make this Greek chicken skillet recipe:

Boneless, Skinless Chicken Thighs: I made this with 4 boneless, skinless chicken thighs, but you can increase the servings to 5 or 6 if you find a great deal on a large pack of chicken thighs. Just make sure you are using a large, deep skillet so all the chicken and orzo can cook at the same time.
Vegetables: Adding yellow onion, red bell pepper, and grape tomatoes gives this dish a nice pop of color and adds to the delicious flavor. You can use any color bell pepper you have on hand, and if grape tomatoes aren’t available, try cherry tomatoes instead.
Orzo: I know this sounds a little fancy, but orzo is simply a type of pasta that looks like rice. It’s sometimes called ‘risoni’ and can be found in the pasta aisle of most grocery stores. However, if you can’t find any orzo, you can substitute it with any small-shaped, quick-cooking pasta.
Garlic: Mince two cloves of fresh garlic to add a delicious aroma and flavor.
Olive Oil & Butter: I use both to pan-fry the chicken thighs. The butter adds a rich flavor, and the olive oil helps create a nice crust on the chicken.
Chicken Broth: This deglazes the pan (to scrape up all the brown bits from cooking the chicken) and cooks the orzo. I use Better Than Bouillon to make my broth because it tastes great at a low cost. I recommend seasoning to taste with salt if you use homemade chicken broth or a different brand.
Lemon Juice, Kalamata Olives & Fresh Parsley: Add these ingredients at the end to elevate the Greek-inspired flavor! The lemon juice brightens everything up, while the kalamata olives add a briny saltiness. I also sprinkle fresh parsley on top for more color and freshness.
Seasonings: A mix of paprika, dried thyme, garlic powder, dried oregano, salt, and black pepper add SO much flavor this this one-pan dinner.

Can I Use Boneless Chicken Breasts?

Just like most of our one-pot chicken recipes (see creamy chicken and orzo or one-pot chicken and rice for examples!), I much prefer using chicken thighs over breasts. Chicken thighs are dark meat, which means they have more fat and are harder to overcook. This fattiness also adds a ton of flavor to the orzo, and thighs are the more budget-friendly option! You can try boneless, skinless chicken breasts, but just note they may dry out more quickly and not be as flavorful.

Keep it covered! After adding the orzo, chicken broth, and chicken thighs to the skillet, I cover it with a tight-fitting lid. I let it simmer with the lid on for about 12 minutes, only removing it to add the tomatoes. Keeping the skillet covered creates a steamy environment that helps cook the orzo evenly.
Turn it down to a simmer. I only briefly bring the orzo to a boil before turning the heat to a simmer. Simmering is a gentler way to cook the orzo and stops it from overcooking (AKA getting mushy!).
Don’t be afraid to add more liquid if needed. If your orzo isn’t quite ready and needs to cook for a few minutes longer, feel free to add a splash of broth or water at the end. Continue simmering it until fully cooked and tender.

How to Serve

This easy Greek chicken and orzo dinner is a one-skillet wonder. I rarely add any sides, but I like topping it with extra Kalamata olives, lemon wedges, and crumbled feta cheese (optional but highly recommended!). You could also pair it with a Greek side salad, which is perfect for using up any leftover olives and tomatoes from this recipe, and pita bread.

Storage and Reheating

I’d portion any leftovers into individual containers for easy grab-and-go lunches throughout the week. It should keep in the fridge for up to 3-4 days. To reheat, warm your Greek chicken orzo in the microwave or on the stove with a splash of chicken broth to help rehydrate it. You could also try freezing leftovers for up to 2-3 months, but as with any type of pasta, the texture of the orzo may become mushy after thawing overnight in the fridge.

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Greek Chicken and Orzo Recipe

This easy Greek Chicken and Orzo recipe comes together in one pot, making it the perfect mid-week meal! Fresh, simple & incredibly delicious.

Course Main Course

Cuisine Greek, Mediterranean

Total Cost ($13.48 recipe / $3.37 serving)

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 467kcal

Author Marsha McDougal

Equipment

Large Deep Skillet

Ingredients

1 tsp paprika $0.10
½ tsp dried thyme $0.05
½ tsp garlic powder $0.05
1 ½ tsp dried oregano, divided $0.15
1 tsp salt, divided $0.05
½ tsp freshly cracked black pepper, divided $0.02
4 boneless, skinless chicken thighs (about 1.3 lbs.) $5.15
1 Tbsp olive oil $0.16
1 Tbsp butter $0.14
1 small yellow onion, diced $0.39
1 red bell pepper, diced $1.59
2 cloves of garlic, minced $0.16
1 ¼ cup uncooked orzo pasta $1.25
2 cups chicken broth $0.34
½ pint grape tomatoes, halved $1.50
2 Tbsp lemon juice $0.79
⅓ cup pitted kalamata olives $1.45
2 Tbsp fresh chopped parsley $0.14

Instructions

In a small bowl, combine the paprika, dried thyme, garlic powder, 1 tsp dried oregano, ¾ tsp salt, and ¼ tsp black pepper.
Blot the chicken thighs dry with a paper towel, then season both sides liberally with the seasoning blend.
Heat the olive oil and butter in a large deep skillet over medium heat. Once the skillet is hot, add the chicken and cook on each side until golden brown and cooked through (about 5 minutes per side). Remove the chicken from the skillet and transfer to a clean plate. Cover with aluminum foil to keep warm.
In the same skillet, add the diced onion, diced bell pepper, and minced garlic. Sauté for 3-4 minutes until onions are translucent.
Now add in the orzo pasta, ½ tsp dried oregano, ¼ tsp salt, ¼ tsp black pepper, and the chicken broth. Stir to combine and scrape up any browned bits that may be stuck at the bottom of the pan.
Return the chicken to the pan and nestle it down into the orzo. Place a lid on the skillet, turn the heat up to medium-high, and let the broth come to a full boil. Once the broth is boiling, turn the heat down to medium-low and let the skillet simmer for about 12 minutes or until most of the broth is absorbed.
After about 12 minutes, add in the sliced grape tomatoes and let the skillet continue to simmer, without the lid, for 3-4 more minutes.
Remove the skillet from the heat and finish by stirring in fresh lemon juice, sliced kalamata olives, and topping with fresh parsley. Enjoy!

See how we calculate recipe costs here.

Nutrition

how to make Greek Chicken and Orzo – step by step photos

Add 1 tsp paprika, ½ tsp dried thyme, ½ tsp garlic powder, 1 tsp dried oregano, ¾ tsp salt, and ¼ tsp black pepper to a small bowl and mix to combine.

Blot 4 boneless, skinless chicken thighs (about 1.3 lbs.) with a paper towel to remove excess moisture. Then, season both sides with the prepared seasoning mix, evenly distributing it between each chicken thigh.

Add 1 Tbsp olive oil and 1 Tbsp butter to a large, deep skillet and heat over medium heat. Once the butter is melted and the skillet is hot, add the seasoned chicken thighs. Cook them on each side until golden brown and cooked through (this took about 5 minutes per side for me). Remove the chicken and transfer it to a clean plate covered with aluminum foil to keep them warm.

In the same skillet you cooked the chicken in, add 1 diced yellow onion, 1 diced bell pepper, and 2 cloves of minced garlic. Sauté them for 3-4 minutes until the onions turn translucent.

Pour 1 ¼ cup uncooked orzo pasta into the same skillet with ½ tsp dried oregano, ¼ tsp salt, ¼ tsp black pepper, and 2 cups chicken broth. Stir to combine and scrape up any brown bits that are stuck to the bottom of the pan.

Add the cooked chicken back into the pan, nestling it down into the orzo and chicken broth. Pop a lid on top of the skillet and turn the heat up to medium-high. Let the broth come to a full boil before turning the heat down to medium-low. Let everything simmer, with the lid still on, for about 12 minutes or until most of the broth is absorbed.

After about 12 minutes, add in ½ pint sliced grape tomatoes and let the skillet continue to simmer, without the lid, for 3-4 more minutes.

Remove the skillet from the heat. Finish the dish by stirring in 2 Tbsp fresh lemon juice, ⅓ cup sliced and pitted kalamata olives, and topping with 2 Tbsp fresh parsley. Serve, and enjoy!

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The post Greek Chicken and Orzo appeared first on Budget Bytes.

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