Pasta with Garlic Chicken and Mushroom

This is one of those recipes that feels fancy but comes together surprisingly quickly. I’ve never been a big fan of classic Alfredo sauce with pasta, and honestly, my boys weren’t huge lovers of heavy cheese sauces either. But when I came across a dish featuring chicken and mushrooms cooked with plenty of garlic, it immediately caught my attention. It sounded rich, aromatic, and just different enough to be worth trying in my own kitchen.

I personally love mushrooms, though the kids don’t share the same enthusiasm — so the dish had to be flavorful enough to win them over. The real game changer here is roasted garlic. Roasting garlic in the oven transforms it completely, mellowing the sharpness and bringing out a deep, slightly sweet, buttery flavor that elevates the entire dish.

To start, I roasted whole garlic cloves (skin on) drizzled with olive oil, salt, and pepper until they were soft and mashable. Meanwhile, I cooked the chicken pieces in a pan with a little oil, salt, and pepper until lightly golden and cooked through.

Using the same pan — because that’s where all the flavor lives — I added butter and a touch more oil, then squeezed in the soft roasted garlic. A splash of chicken broth followed, along with sliced mushrooms, allowing everything to simmer and absorb those rich flavors. Once it came to a gentle boil, I stirred in a little heavy cream and returned the cooked chicken to the pan. For an extra kick, I added red chili flakes and a pinch of white pepper, which gave the sauce a subtle warmth without overpowering it.

The result is a luscious, garlicky, lightly creamy dish that isn’t overly heavy yet feels indulgent enough for a special meal. Because it’s slightly saucy, it can absolutely be served on its own or even with rice. Personally, though, I think it shines brightest when paired with pasta. I served it over spaghetti with a side of warm garlic bread, and it felt like something straight out of a cozy Italian restaurant.

The biggest surprise? My boys — who usually avoid mushrooms — loved it. That alone makes this recipe a winner in my book.

It may look a little elaborate at first glance, but once you make it, you’ll realize how straightforward it actually is. After one try, you’ll be able to pull it together effortlessly. It’s the kind of dish that’s perfect for last-minute dinner plans, cozy family meals, or even surprise dinner dates. Elegant, comforting, and deeply flavorful — this one truly impresses everyone at the table. 🍝✨

Chicken Piccata

Chicken Piccata is a popular Italian dish, that is sliced, dredged in flour, then sauteed in a sauce containing lemon juice, butter, and capers. We always wanted to try the dish because it looked so delicious with the clear butter sauce and capers, but since Italian restaurants here do not make it halal, we could never try it.

The sauce is basically made using the leftover oil/butter used to cooking the chicken. You can always be a little more creative and add some lemon juice and red chili flakes with/or chicken stock can be added . You can always add chopped onions, shallots and chopped garlic too. 

Serve with chopped parsley and slices of lemon. After reduction, butter/oil is stirred and can be drizzled over the chicken, along with the capers. Its an excellent dish for a small lunch where you have to rush. Since the dish doesn’t need any marination, it comes from pan to plate in minutes and is different variety compared to the regular Italian dishes, which require time and tomatoes.

This dish is great for beginners and the way you plate it with capers with the exterior crunch and soft chicken inside makes it easy to impress your guests.

Chicken Empanadas

I am from a small town in India, living in a big town in USA. Married to a man who shares the same passion for travelling and food as me. That kind of makes me believe that marriages are made in heaven and yes, I make sure I remind that to Mr. Parveez at least a hundred times during the day..LOLzzz. Jokes apart, where I love the cozy and cold destinations, he loves the sun, and our boys have taken completely after him, not just their faces and habits, but also their choices match his more than mine.

On our 5th and 11th anniversary, we took a trip to Mexico and Puerto Rico. Not only were the beaches clean and beautiful, the water was shallow enough for us to let the kids play. Besides the beautiful views, what also attracted us was the food. We loved the food, specially guacamole, Empanadas and Mufungo. Out of all the foods we tried, Empanadas became my favorite. I feel that might be their faint resemblance to samosas and the fact that they are baked [empanadas have baked and fried option] gives you the liberty of over eating.

Being Muslims, we couldn’t try the pork or chicken and beef empanadas, but the shrimp and veggie options helped me get a faint idea of how I’d like my chicken stuffing to be. I baked them instead of frying and the taste was fantastic. It is a family favorite and perfect for tea/coffee get together or play dates.

Chicken’s versatility has earned it a place on the table at least three times on our dinner table in a week. And while a fried chicken and golden fried samosas will always be a classic favorite, making these hearty chicken empanadas come in second place, being a very close favorite. To avoid a dry filling, it’s best to seek out ground chicken made from dark meat. In most cases this means you’ll need to get it from boneless thighs and leg meat. This recipe will leave you with some leftover filling, which freezes beautifully for future Empanada endeavors. Baked Empanadas can be cooled, covered in plastic wrap, and frozen for up to 2 months; you can thaw and reheat them in the oven until warmed through.