Roasted Garlic Olive Oil and White Wine Bucatini


Tonight, I made a dinner without chopping, mincing or grating a single thing. This was about the easiest dinner I’ve yet to make. Some night’s it’s nice to enjoy a home cooked meal that doesn’t take much in the way of preparation, but still feels like you put some time and effort in.

I was at the Temecula Olive Oil Company today where I purchased their Roasted Garlic Olive Oil and a jar of their Herbs de Provence seasoning. That, along with a little white wine left over from a couple nights ago was all I needed to prepare tonight’s dinner. I, of course, needed the noodles to make this pasta dish come together, along with a little kosher salt, pepper and red pepper flakes, but those are always in my pantry.

I enjoy going into the Temecula Olive Oil Company to look around and always leave having purchased something. They have a great selection of soaps made of olive oil, body creams, room sprays, seasonings, salts, peppers, and of course, many different olive oils and vinegars to choose from. Today, I tried several olive oils and balsamic vinegars. One that really stuck out to me was their jalapeño olive oil, wow! The staff at Temecula Olive Oil Company is amazing and are always more than willing to answer any questions you may have and provide you with a little background of each of their oils and vinegars. They also encourage you to try the different olive oils and vinegars at the tasting bar.

The olive oils that they sell are beyond organic. They use no pesticides and no chemicals. Temecula Olive Oil is the grower of the olives and they are family owned and operated, and have over 250 acres across Southern California. This wonderful company is happy to ship to you, wherever you are – they do ship worldwide. I encourage you to check out their website at Their hashtag is #awesomeoil.

Below I have a picture of the back of their brochure which lists their locations in Southern California. I highly recommend stopping in to one of their locations if you happen to live here, or if you are here for a visit and would like to check them out, they would welcome you. When I was in the store today, I was tasting olive oils with a woman who was visiting from Oregon.


I found out today, while chatting with Leisha, that they offer an olive oil club. There are two to choose from. One is an Olive Oil/Balsamic Club and the other is an Olive Oil/Olive Oil Club. With the first, you receive one olive oil and one balsamic vinegar and the second, you receive two bottles of olive oil. If you sign up (you can do so on-line or  in the store), you will receive your product every three months. Temecula Olive Oil Company will charge your credit card when it’s time to send out your shipment and you will receive a fabulous package of the oil and vinegar or oil and oil. I am actually going to sign up for this club tomorrow. I’m heading back to the store to do just that.

For tonight’s dinner, I made a pasta using Temecula Olive Oil’s Roasted Garlic Olive Oil, white wine, fresh lemon juice and Temecula Olive Oil’s Herbs de Provence. It was super easy and as I said earlier, no chopping or mincing involved.

Into a large skillet, I poured 3/4 cup of Pinot Grigio white wine, 3/4 cup of roasted olive oil, 3 tablespoons Herbs de Provence, kosher salt, pepper, red pepper flakes and the juice of two lemons. I zested the lemons before juicing them because I wanted to be able to use the zest as a garnish on my pasta dish.


Once the noodles were done cooking, I transferred them directly into my skillet and tossed them together with the olive oil, wine and herbs de Provence. After they were tossed together with the sauce, I added about 6 tablespoons of grated parmesan/romano cheese blend and tossed again.


The pasta was garnished with a sprinkling of grated parmesan/romano blend and a little lemon zest.


This dish is easy enough for a busy weeknight, but also impressive enough to serve to guests with a simple arugula salad on the side and a loaf of crusty bread.


  • 1 pound box of bucatini
  • 3/4 cup white wine
  • 3/4 cup roasted garlic olive oil
  • 3 tablespoons Herbs de Provence
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon red pepper flakes
  • juice and zest of 2 lemons
  • 6 tablespoons grated parmesan/roman cheese blend


  1. Cook noodles per package instructions.
  2. While noodles are cooking, pour wine and olive oil, and lemon juice into large skillet. Add Herbs de Provence, salt, pepper and red pepper flakes into large skillet and heat over medium. Let sauce simmer while noodles cook.
  3. Add cooked noodles directly to the sauce and toss together. Add parmesan and toss again.
  4. Garnish each dish with a little lemon zest and another sprinkling of the parmesan/romano cheese.


Until next time, Kris




Marinated Artichoke, Sun-dried Tomato and Boursin Stuffed Chicken Breast over Wheat Penne Pasta


Last night’s chicken was so good, I wanted to repurpose it for tonight’s dinner. I chose to make a pasta sauce out of what was left in the jars of marinated artichokes and sun-dried tomatoes in olive oil. I poured the two jars into a large skillet, adding a tablespoon of minced garlic (from a jar – I wanted tonight’s dinner to be quick to prepare), the zest of one and a half lemons, the juice of one and a half lemons, and a half teaspoon of kosher salt and a quarter teaspoon of pepper.

I then sliced my leftover chicken and cut the slices in half. I added those to the pan and cooked everything together for about 20 minutes, while my noodles cooked. For my noodles, I chose whole wheat penne pasta. If you remember from last night’s blog post, I stuffed the chicken with the artichokes, sun-dried tomatoes and Boursin cheese. As the chicken cooked in the skillet, some of the cheese seeped out a bit while cooking, which flavored my pasta sauce in just the right way.


Before draining my pasta, I saved about a cup of pasta water that I used to loosen my sauce a tad. You may or may not need to do this.

When I served my pasta, I added a tablespoon of Boursin to the top and it melted a bit onto the hot noodles. I also added a squeeze of fresh lemon juice and a bit more zest to the top of my dish.

I actually still have leftovers on this, so Dennis is looking forward to having pasta for lunch tomorrow. This is definitely the dish that keeps on giving.



Leftover chicken from the marinated artichoke, sun-dried tomato and Boursin stuffed chicken breast meal

1/2 jar of marinated artichokes, including liquid

1/2 jar of sun-dried tomatoes in olive oil, including liquid

1 tablespoon Boursin cheese (per serving)

8 ounces whole wheat penne pasta

1 tablespoon minced, refrigerated garlic

1/2 teaspoon kosher salt, plus a pinch for the pasta water

1/4 teaspoon pepper

2 lemons, juice and zest (reserve 1/2 of one lemon to use when plating the pasta and reserve a few pinches of zest for toping your pasta)


  1. Boil water for noodles.
  2. In large skillet, pour the artichokes and sun-dried tomatoes. Add salt and pepper, garlic, the zest and juice of 1-1/2 lemons, stir and cook for 10-15 minutes.
  3. Cook noodles per package directions.
  4. Cut leftover chicken into strips and then in half. Add to pan. Heat together with sauce while noodles cook.
  5. Serve over pasta, adding a tablespoon of Boursin, a squeeze of lemon juice and pinch of lemon zest before serving.


Until next time, Kris



Olive Tapenade Chicken Breast


My dinner idea tonight came from an urge to clean out the pantry of things leftover that I bought to use for entertaining and hadn’t.  A couple of those things were jars of olive tapenade to use as a topping for crostini and jars of antipasto I wanted to have on hand to place on my cheeseboards. Starting in November and continuing through December, I did a lot of entertaining, as I’m sure quite a few of us did. I live for that time of year for just that reason. There is nothing I love more than sharing my love of cooking and home with family and friends. When someone says they’d like to come for a visit, there is not a thing that could make me smile more. I love people and I love having people around me.

I bought thin sliced chicken breasts to use for tonight’s dinner. I envisioned them baked with olive tapenade spooned over them and baked that way. That was going to take care of one of the extra jars of tapenade I bought for last month’s entertaining activities. I sprayed a shallow square dish with non-stick cooking spray and laid the chicken breasts down. There were three. I sprinkled a minimal amount of kosher salt on the chicken since olives are salty enough on their own. I ended up using 1/2 teaspoon between all three breasts. I then sprinkled 1/4 teaspoon of pepper and 1/4 teaspoon of red pepper flakes. You could use more or less of the red pepper flakes, depending on your liking. Next, I sprinkled the zest of two lemons over the breasts before spooning my olive tapenade on top. The oven was preheated to 375 degrees and I placed the chicken in for 30 minutes.

At the same time I placed the chicken in the oven, I placed a small sheet pan with 1/2 a  jar of antipasto I had leftover in my refrigerator. I wanted to use this up, so figured I’d roast the antipasto (minus the liquid from the jar … I saved that to add to my cooked noodles) along with the chicken. To the antipasto, I added a package of rosemary sprigs I needed to use and 3 cloves of garlic that I chopped roughly.

While the chicken and antipasto were roasting, I cooked my spaghetti noodles.


When the chicken and antipasto had finished I removed them from the oven and was quite happy with the amount of juice that was surrounding the chicken in the pan. That would just add more wonderful flavor to the noodles. I ended up making a sauce out of the extra liquid in the chicken pan, the antipasto and extra liquid I saved from the jar. I added no extra oil to this dish at all, besides what was in the olives.

As soon as the chicken was done, I squeezed the juice of one lemon over the chicken.


Oh my goodness, I wish you could all smell the wonderful scent coming out of my kitchen while this dish was being made.

I then added the antipasto that I had roasted to the cooked and drained noodles. (Note: before draining your noodles, make sure to save about a coffee cup full of pasta liquid in case you need it for the sauce.) I also added the liquid from the jar of antipasto and the juices from the roasted chicken pan.

I then tossed everything together, adding the juice of one lemon and a half cup of grated parmesan and tossing again.

Once everything was combined, I placed my noodles on a plate and added a few slices of the chicken that was resting.

This dish would be wonderful using fish as well and serving with pasta. I mentioned to Dennis that I’d like to make this again, and make it in the form of a baked pasta, with layers of cheese added. Stay tuned, I may do that in the near future.

This dish would be wonderful to serve to guests. I wouldn’t hesitate to make this for a dinner party.

Ingredients for Chicken

3-4 thin sliced chicken breasts

1/2 teaspoon kosher salt

1/4 teaspoon pepper

1/8-1/4 red pepper flakes, according to your liking

9.5 ounce jar olive tapenade

1 jar of antipasto, liquid reserved for the pasta

zest of two lemons

juice of one lemon


  1. Preheat oven to 375 degrees.
  2. Lay chicken in a baking dish and sprinkle with salt, pepper and red pepper flakes.
  3. Sprinkle lemon zest over chicken and spoon tapenade over breasts.
  4. Bake for 30-35 minutes, until chicken registers 165 degrees.
  5. Remove from oven and squeeze lemon juice over chicken.

Ingredients for Roasted Antipasto and Noodles

1/2 to 1 jar antipasto (I used a half because that’s what I had left. You could definitely use the entire jar.)

3 cloves garlic, roughly chopped

1 package of rosemary sprigs

juice of one lemon


  1. Preheat oven to 375 degrees.
  2. Spoon antipasto onto baking sheet, saving liquid for pasta sauce.
  3. Add chopped garlic and rosemary to antipasto.
  4. Roast for 30-35 minutes, until chicken is ready.
  5. Boil noodles.
  6. Toss rosemary before adding to the contents of the pan to the pasta.
  7. Add antipasto, liquid from jar and liquid from chicken pan to pasta. Mix well.
  8. Add lemon juice and grated parmesan and toss.
  9. Place pasta on a serving dish, adding slices of chicken.


Until next time, Kris



Roasted Cremini Mushroom Linguini


Looking to satisfy a craving for an earthy, rustic dinner, I decided that the cremini mushrooms staring back at me from the bottom shelf on my refrigerator were what I’d start with. At the market this afternoon, I picked up a package of boneless chicken thighs to use for our pasta dish, but I felt the mushrooms are meaty enough, so put the thighs in the freezer to use next week. I also had a package of spinach I needed to use, as well as mini heirloom tomatoes that were reaching their peak.

I started by roasting my cremini mushrooms in a drizzle of olive oil, kosher salt, pepper, red pepper flakes and a tablespoon of refrigerated, roasted garlic. You can certainly use fresh garlic, which is what I normally use, but spotted this in the refrigerator and decided I’d use that.

I roasted my mushrooms in a preheated 425 degree oven for 30 minutes.

Mushrooms really shrink down, so this is all I had left of a 20 ounce package.

I boiled a package of linguini along with a few handfuls of fresh spinach leaves.

While the noodles were boiling, I made my sauce. I’m not a fan of heavy sauces, which is why I chose to make an olive oil and heirloom tomato based sauce. I started with a half cup of olive oil, about five shakes of red pepper flakes, and the rest of the garlic and juice from the roasted garlic jar. There was only a tablespoon left after I used what I did on the mushrooms (the jar was only a third full when I started my dinner tonight).

I then added about 8 ounces of mini heirloom tomatoes to the olive oil and garlic and let it cook for about 5 minutes, until the tomatoes were starting to soften.


Once the noodles and spinach were cooked, I added them directly into the sauce – without draining them. I like to add the noodles using a pasta server or a spider, leaving the water in the pot – in case I need to loosen the sauce a bit. I did not need any extra water tonight, but I always do it like this … just in case.


Once I adde the pasta to the sauté pan, I added the mushrooms I had roasted – making sure to scrape any of the extra olive oil and garlic off the pan into the sauce. I didn’t want to lose any of that extra flavor!


I tossed everything together before placing it in serving bowls and topping with freshly grated parmesan cheese.


I really enjoyed the meatiness of the cremini mushrooms in this dish. I told Dennis I think this may be my new favorite pasta dinner – I’m so happy I had leftovers. My Dad always said “if it tastes good the first time, it tastes even better the second time around”.


1 pound dried linguini noodles, cooked

24 ounce package of cremini mushrooms, stems removed and tossed, caps cut in half.

1/2 cup olive oil plus a drizzle for mushrooms

2 teaspoons kosher salt

1 teaspoon pepper

1/2 teaspoon red pepper flakes, divided

3 tablespoons roasted garlic, divided, plus liquid from the jar

3 handfuls fresh spinach

8 ounces mini heirloom tomatoes


  1. Preheat oven to 425 degrees.
  2. Place cut mushrooms on baking sheet and drizzle with olive oil. Sprinkle with salt, pepper and 1/4 teaspoon red pepper flakes. Add 2 tablespoons roasted, minced garlic. Roast for 30 minutes.
  3. Boil water for noodles. Cook noodles and spinach together.
  4. In large sauté pan, add olive oil, 1/4 teaspoon red pepper flakes, 1 tablespoon roasted, minced garlic and liquid left from jar of garlic.
  5. Add tomatoes to pan and sauté for 5-10 minutes, until tomatoes start to soften.
  6. Add cooked noodles and spinach to sauté pan, reserving some of the pasta water in case you need to loosen your sauce.
  7. Add roasted mushrooms, making sure to scrape the garlic from the pan to the noodles and toss together.
  8. Serve with grated parmesan.


Until next time, Kris


Tuscan Antipasto Bowtie Pasta


Last Monday, I hosted my annual book club Christmas Party. While I was putting things away after the festivities and was placing the lid back on the jar of Tuscan Antipasto I had as part of my cheese platter, I came to the conclusion that this would make an excellent sauce and topping for pasta. I placed the jar in the refrigerator with the intention of making that dish last week. Well, last week was super busy, probably the busiest I’ve had in the last 52 weeks … but, I loved every minute of it. I love the hustle and bustle of the holiday season. It’s a time for friends and family to be together and enjoy each other’s company … there’s nothing better.


I loved the way this jar looked when I found it at Trader Joe’s. I immediately knew it had to be part of my cheese platter and didn’t think further than that on what else I’d do with it. There are so many ways you could use this wonderful antipasto mix … over chicken, in pasta, by itself on a cheese platter with cheeses and Italian meats. All of it good, and good for you.

Below are a couple of pictures of how it looked on my cheese platter.


This jar contains a mixture of olives, artichokes, mushrooms and sun-dried tomatoes that are marinated in herbs – yum!



I poured this right over my hot, drained bowtie pasta and mixed it together.


The oil that the antipasto was packed in was all that was needed for this pasta sauce, I added no extra olive oil.


I added shards of parmesan and a pinch of crushed pepper flakes before serving.


This is about the easiest dinner you can make. It comes together in less than 20 minutes. It’s great for serving after a busy day as well as for serving to guests at a dinner party. It’s sure to impress! All you’d need to serve along with this dish is a nice, rustic, crusty loaf and a Caesar salad – your guests will surely love it, as will your family.

Note: Make sure to be careful of pits in the olives. I did have one olive that had a pit in it.


  • 1 jar Tuscan Antipasto
  • kosher salt for pasta water
  • 1 package bowtie pasta
  • shards of parmesan


  1. Cook pasta according to package instructions.
  2. Drain pasta and return to pot.
  3. Pour jar of antipasto over pasta and mix together.
  4. Top with parmesan.


Until next time, Kris


Chicken Sausage, Kale and Burrata Rigatoni


Dennis and I went out for dinner and to a movie on Friday night. We decided to try the restaurant at Nordstrom since it was directly across from the Arclight Theater, Dennis’ favorite. The Nordstrom at UTC Mall near our home was rebuilt and had their grand opening on October 12th. (My good friend, Marie, and I did head there on opening day … there was no way we were going to miss that!) Apparently, Nordstrom doesn’t remodel, they rebuild. This new Nordstrom is supposed to be designed after their flagship store and has a wonderful full-service restaurant and bar, called Bazille. We most definitely enjoyed our dinner there. I did tell Dennis I’d also like to try the restaurant at lunch to see how the menu differs. We do love the restaurant at the Nordstrom location at Fashion Valley as well, which is called Cafe Nordstrom. It is a more casual restaurant, but we love it just as well.

While Dennis and I were perusing the menu, he came across a menu item and said to me “This homemade chicken sausage and burrata pasta is right up your alley. It’s so you!” Immediately, I went to find this item on the menu and Dennis was right, that was definitely a dish I would love, so that’s what I ordered. (I guess after 30 years of marriage, he knows me pretty well.) After trying this dish, I knew I had to try to make something similar to share with all of you.

I baked two Italian chicken sausages in a preheated 375 degree oven for 20 minutes. I turned them halfway through so they would be browned on both sides.


Once the sausages were cooked through, I cut them in diaganol slices and then in half, before adding them to my sauté pan.


Note: I did not use any oil in my non-stick sauté pan. For no other reason than, I just didn’t want to. Next, I poured a 28-ounce can of diced tomatoes over the sausages and added Italian seasoning, kosher salt and red pepper flakes and mixed everything together.


I let the sausages cook together with the tomoatoes and seasonings while my pasta and kale cooked together in a large pot of boiling water.


I did not drain the noodles and kale once they were done. I used my spider and transferred them to my sauteé pan.



I tossed the pasta and kale together with the sausages and tomatoes before placing it in my serving bowls.


Once I put my pasta in the pasta bowls, I laid a serving of barrata cheese over each serving. One burrata ball has four servings, so I cut it into quarters.


Dennis is really looking forward to having this again tomorrow. I’ll be at book club, so it’s the perfect dinner for him to enjoy while I’m out. I also walked some over to my friend and neighbor, Laura’s, house. I thought her husband, Joe, would enjoy this pasta while she was at book club with me. As it turns out, pasta is one of Joe’s favorite things … same as me. I could eat pasta every day.


  • 2 Italian Chicken Sausages
  • 1 pound rigatoni
  • 28 ounce can diced tomatoes (no salt added)
  • 1 10-ounce bag kale
  • 1 tablespoon Italian seasoning
  • 1 teaspoon kosher salt, plus more for pasta water
  • pinch of red pepper flakes
  • 1 ball of burrata


  1. Preheat oven to 375 degrees.
  2. Bake sausages for 20 minutes, turning over half-way through.
  3. Cook noodles and kale together in large pot of boiling, salted water.
  4. Cut sausages on the diagonal and then cut each diagonal slice in half.
  5. Add sausages to sauté pan.
  6. Pour diced tomatoes, Italian seasoning, kosher salt and red pepper flakes over sausages and cook on medium while pasta cooks.
  7. Add pasta and kale to sausages and tomatoes and toss together.
  8. Top each serving with burrata cheese.


Until next time, Kris


Turkey Bacon and Spinach Spaghetti with Apricot Wine Sauce


I’ve been away for a week, returning to San Diego late yesterday afternoon. Dennis and I went to Wisconsin to visit my Mom and my sister and her husband and my niece and nephew. We also went back home for a wedding on Dennis’ side of the family. Dennis’ cousin, Carol is one of my favorite people. I actually met Carol before I met Dennis – I worked for Carol’s dad, Uncle Randy. He was my first boss when I worked at the local grocery store in the town I grew up in. That store was called Rooney’s Supermarket and is where I met Dennis the summer after my junior year of high school. Carol’s beautiful daughter, Katie, was getting married and we were thrilled to be able to celebrate with her and her new husband, Josh.


Carol’s brother, Greg, has a daughter that got married in the beginning of summer. We couldn’t attend Melissa and Mitch’s wedding because it was the same week as our daughter graduated high school out here in California. We were thrilled to meet Mitch as well. Uncle Randy and Auntie Kathy have gained two wonderful grandson-in-laws in just a couple of months. I had the best time ever dancing with Mitch and Melissa and Melissa’s brother, Jake. Greg and his wife, Laurel, were on the dance floor all night. We started out dancing to “YMCA”.  I have great memories of dancing to “Sweet Caroline” with everyone! Carol has two other brothers, Mark and Matt. Mark was also on the dance floor for most of the night, he had a ball. I was finally able to meet Mark’s wife, Jen and their son, Preston. Matt’s wife was unable to attend the wedding, but I was able to meet his two wonderful sons.

Dennis’ Auntie Joyce and her son’s fiancé, Diane, were seated at our table for dinner. We had such a great time chatting and catching up and it was wonderful to meet Diane as well. She was wonderful to chat with and we really enjoyed hearing about her three children. Auntie Joyce shares a love of books with me … she was a librarian and worked at Barnes & Noble. We get along quite well! Those that know me, know how much I enjoy my three book clubs.

On Friday, my Mom and I went to breakfast with Dennis and then her and I did some shopping.


Dennis hung out with his cousin, Greg, and they had a great day catching up.


(Dennis on the left, Greg on the right. Greg is probably the most fun guy I know!)

On Thursday evening, my sister and I headed out to take a ride to Madison. My niece, Maggie, and nephew, JP, both attend college there. My sister and her husband, John, also went to Madison (that’s where they met). Dennis loves to hang out with John, they get along so well … we always have such great times together. I have a memory from 20 years ago where John and Dennis are sitting on the couch in our family room and they are singing “Low Rider” by War. It’s one of my favorite memories of the two of them.

Cher and I were heading to Madison to pick JP up and bring him home for a dentist appointment. We didn’t make it to Madison, however, because we ended up hitting a deer on the freeway. Cherie and I were having a great converstation, as we always do and really enjoying our ride, when out of nowhere, a deer appeared in front of us. Cher’s car is quite damaged, but is able to be fixed. After the state patrol came to check on us and help us out, we took a ride to the nearest gas station to assess the damage ourselves. We couldn’t get out on the freeway, so the first time we saw the car was under the light at the gas station. Boy, were we surprised! We each ended up buying a lottery ticket and said we’d split whatever winnings had. Turns out my ticket was a winner … we won $4! I’ll be sending Cher her $2.

On Friday evening, my Mom took the family to a restaurant she really enjoys called The Sawmill. We all had a wonderful time. Maggie and JP both came to town (by bus for JP since Cher and I didn’t make it all the way to Madison. Maggie drove down with her friends to attend a concert). We had a great evening catching up. I loved spending time with Maggie and JP.


On Monday, Dennis was able to visit with his aunt’s on his mom’s side of the family, as well as their husbands. I didn’t get a chance to visit with Auntie Gloria and Uncle Tom or Auntie Terry and Uncle Dick. I spent a wonderful day with my mom. We took a ride to a wonderful little town called Port Washington. There is a store that she loves there called Duluth Trading Company. My mom loves beautiful clothes and she really wanted to take a ride to get some things before the snow starts to fly. The ride we took was absolutely beautiful. We laughed the entire way and had a great conversation. I loved Monday, it was such a fabulous day! The fall colors were gorgeous!

Dennis had a fabulous day with his aunts and uncle as well. He really enjoyed visiting them each in their homes and catching up.

We look forward to our next visit to Wisconsin to see everyone!

We missed Kylie and Remington like crazy, and face-timed with them every night.

Last night I decided I wanted to make a pasta with bacon and spinach for dinner for tonight.  I wasn’t quite sure how I’d make the sauce, but as I walked into my pantry this afternoon, I realized I had two jars of low sugar apricot jam so decided to incorporate that into my sauce. I made a sauce of olive oil, butter, onion, garlic, white wine, chicken stock and the apricot jam – yum! I sautéd half a sweet onion that I cut into 1/8 rounds into olive oil and butter that I melted together. I let the onion caramelize a bit and then added 3 cloves of minced garlic.


I added 3/4 cup of moscato wine, a cup and a half of low sodium chicken stock, 3 tablespoons of apricot jam, and a quarter teaspoon of red pepper flakes and let it simmer over medium heat until my noodles and spinach were done. I wanted to have a bit of heat with the sweetness of the jam. I added my noodles and spinach to boiling, salted water and cooked them together.


Before I cooked the noodles or started the sauce, I placed 16 ouces of applewood smoked turkey bacon on a sheet pan and cooked it in a preheated 375 degree oven for 35 minutes.


I always buy my turkey bacon at Trader Joe’s.


I cut the bacon in half lengthwise and then in 1/2 inch pieces.

Once the noodles and spinach were cooked, I added them directly to the sauce pan and tossed them with my apricot wine sauce.

I rarely drain the noodles. I usually add them directly to the sauce, this way I can preserve pasta water to loosen up my sauce. I did add 3/4 cup of the pasta water to the sauce once I added the noodles.


I tossed the pasta with the sauce and then added the bacon that I cut up and tossed it all together.

I added a half cup of grated romano parmesan and then tossed everything again.


This was a hit with both Dennis and me. Dennis has already packed up some of the leftovers for his lunch tomorrow.


We served this pasta with a crusty ciabatta bread that I heated in the oven for about 10 minutes.



  • 16 ounces applewood smoked turkey bacon
  • 1 package spaghetti
  • 3/4 cup white wine
  • 1-1/2 cup low-sodium chicken stock
  • 3 tablespoons apricot jam (I used reduced sugar)
  • 1 package fresh spinach
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1/2 sweet onion, sliced into 1/8 inch rounds
  • 3 cloves garlic, minced
  • 2 teaspoons kosher salt
  • 1 teaspoon pepper
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup grated romano/parmesan blend


  1. Preheat oven to 375 degrees.
  2. Cook bacon on sheet pan with a rack for 35 minutes.
  3. Boil water with salt and pepper.
  4. Cook pasta per package directions, adding spinach to the boiling water and cook together.
  5. Melt olive oil and butter together.
  6. Add onion and cook for 5-7 minutes until onion starts to caramelize.
  7. Add garlic and cook for another minute.
  8. Add wine to pan and scrape up any brown bits.
  9. Pour chicken stock into pan and add apricot jam. Add red pepper flakes and stir. Let cook over medium heat while the pasta and spinach boil.
  10. Add cooked pasta and spinach to sauce and toss, adding 3/4 cup of reserved pasta water.
  11. Add romano/parmesan cheese and toss again.


Until next time, Kris