06/28/2026
Cooking has become my love language and what’s better is fresh vegetables from our garden ❤️❤️
My version of Margherita Pasta is a perfect summer meal for those hot days!
Penne Pasta
1/3 cup of olive oil
2 pound of cherry tomatoes - cut in half ( I used both cherry and yellow pear tomatoes for some extra sweetness)
Salt, Pepper, Italian seasoning (measure with your heart)
1 whole onion - diced
Heaping scoop of minced garlic
Half a block of cream cheese
1/2 cup of pasta water
1 cup of heavy whipping cream
1/2 of grated Parmesan cheese
Parsley
3-4 chicken breast
Eggs
Breadcrumbs
SPG seasoning
Start by boiling your pasta, remember to save 1/2 cup of your pasta water.
Halve your tomatoes and dice the onion.
In a large skillet over medium heat, add in your oil. Once the oil is heated up add in your tomatoes and cook for 5 minutes
Then add in your seasonings and stir.
After 5 minutes lower your heat and add in your garlic and onions.
Let that cook for another 3-5 minutes
You just want your vegetables slightly tender.
Add in your pasta water and cream cheese.
Once everything is melted add in your pasta
Pour in your Parmesan cheese, save some for garnish.
Mix together and taste test just in case.
In a separate pan
Heat up some oil, just enough to cover the pan.
I butterfly my chicken breasts because they are so thick.
Bread your chicken by dipping it in the egg wash and then the breadcrumbs.
Fry on each side for about 2-3 minutes until your chicken is golden brown
Plate up your pasta and add your sliced chicken breast
Garish with parsley and some Parmesan cheese!
ENJOY!!
