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20 Minute Meal


I’m Back, JACK! …….. and I got some Vodka Sauce to go with it!

Whoo!  It has been a long time since I have been able to type on these pretty pages.

It’s not my fault though, it’s my HUSBAND”S FAULT!!!

Let me explain:

First, he goes and get’s me hooked on Breaking Bad.  Did I mention that I had never seen a single episode?  He tells me, “Don’t worry sweetie.  Netflix has all of them and you can watch them all there!”

Word of advice:  Never watch it!  You will become consumed and it will take over your life.

Well, I finally finished all the episodes and I was done.  Life was worth living again and I was fine.

Enter:  Sons of Anarchy!

Again!  My husband says, “You have to watch this!  Netflix has all of them too!”

“NO!”, I said.

“Just watch one episode and you don’t have to watch anymore”, he says.

Five seasons later (*Don’t judge me!), I am finally alive again and not living in a leather made world of tattoos and motorcycles.  (*Except for on Tuesday nights when the current season comes on…….)

I have neglected you and I feel bad about it.


As a peace offering, I give you this:

The easiest ever Shrimp Fettuccine in Vodka Sauce!


Now, I was going to try and make my own Vodka Sauce, but by the time I added up all the ingredients that I would need to make my own, it just seemed more reasonable to go another route.

I am a very practical girl and I’m not afraid to use a bottled sauce every now and again.

I usually buy Bertolli products when I purchase my pasta, so since they had a Vodka Sauce, I decided to go with them.


So so yummy!


I used shrimp and a lot of it because my family is what you call BIG EATERS, but you could definitely use chicken.

Best part is that this is probably a 20 minute meal!


Not to mention that it only has 5 ingredients and the whole family will LOVE IT!


Here you go!

Recipe:  Shrimp Fettuccine in Vodka Sauce



– 1 – 2 lbs. of Raw Medium Shrimp, peeled   ( I used 2 only because I have a family of 5 and they eat A LOT!) or 1 lb. Chicken Breast, cut into cubes in place of Shrimp

– 16 oz. Fettuccine

– 2 tbsp. Olive Oil ( I use extra virgin)

– 2 (24oz) jars of Vodka Sauce (*I used Bertolli)   *I USED 2 JARS BECAUSE I HAD 2 LBS. OF SHRIMP, BUT YOU COULD DEFINITELY USE 1 JAR)   OR  still use 2 jars if you like a lot of Sauce.

– 2 tbsp. fresh chopped Basil (Optional)



– Cook Fettuccine according to package directions.

– Meanwhile, heat a large skillet on medium heat.

– Add Olive Oil and Shrimp and saute 4 minutes or until shrimp are cooked and are no longer opaque.  *Try not to overcook shrimp!  Set aside.

– In the same skillet, heat Vodka Sauce and let simmer for 10 minutes.

– Return cooked Shrimp to pan with sauce and add cooked Fettuccine.

– Top with chopped fresh Basil.

– Serve immediately.

*NOTE:  If using Chicken, cut chicken into cubes and saute’ in place of shrimp about 6 to 7 minutes or until chicken is no longer pink and cooked through.  Continue with recipe.



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Chicken Piccata

My husband loves Chicken Piccata.  He also loves ANYTHING with capers.  I hadn’t fixed it in a little while and the other night, I happened to have everything on hand that was needed.


ALMOST everything.  Usually, the recipe I do calls for white wine.  Since I didn’t have any of that, I used chicken stock.  All that meant was that it would be a good substitute for the wine and my children wouldn’t be walking around bumping into things.  J/K

It is actually a really easy, fast meal.

All you need is a some lemons, capers (which taste like mini olives and can be found right next to them in the grocery store), butter, spaghetti noodles, chicken stock, chicken breast and a little flour.


I guess you could call it a 30 minute  20 minute meal.



If you love lemons and olives, you will love this dish.


Recipe:  Chicken Piccata


-4  skinless and boneless thin cut chicken breasts

– Salt/Pepper for seasoning

– All-purpose flour, for dredging

– 3 Tablespoons unsalted butter

– 5 tablespoons extra-virgin olive oil

– 1/3 cup fresh lemon juice

– 1/2 cup chicken stock

– 1 small jar of  brined capers, rinsed

– 1 lb. Thin Spaghetti Noodles

– lemon slices for garnish



– Cook Thin Spaghetti Noodles according to package instructions.

– Salt/Pepper chicken breast and dredge in flour.  Set aside.

– Meanwhile, heat olive oil in a large skillet over medium high heat.

– Cook chicken breast for 3 to 4 minutes on each side.

– Remove from pan and set aside.

– To the same pan, add lemon juice, chicken stock , and capers.  Bring to a slow boil, scraping up any loose brown bits from chicken.

– Return chicken breast to pan and allow to simmer for 5 additional minutes.

– On a platter, layer spaghetti noodles.

– Remove chicken from sauce and layer on top of noodles.

– To the sauce, add butter and whisk until smooth.

– Throw in lemon slices and pour sauce over chicken.




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