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Cooking Vista, Mount Tabor, New York, NY (2026)

10/26/2025

Cajun Chicken with Zucchini Penne

Spicy Cajun Chicken Pasta with Fresh Zucchini and Creamy Sauce

Ingredients:

2 boneless, skinless chicken breasts, cut into bite-sized strips

2 medium zucchinis, sliced into thin half-moons

8 oz (225g) penne pasta

2 tablespoons olive oil

1 tablespoon Cajun seasoning

1 teaspoon paprika

1 teaspoon garlic powder

1 small onion, chopped

2 cloves garlic, minced

1 cup low-fat milk

1/2 cup chicken broth (no wine or alcohol)

1/2 cup grated Parmesan cheese

Salt and black pepper, to taste

1 tablespoon chopped parsley (for garnish)

Directions:

Cook the penne pasta according to the package instructions. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add chicken strips and sprinkle with Cajun seasoning, paprika, and garlic powder. Cook until golden brown, about 6–8 minutes. Remove and set aside.

In the same skillet, add onion and garlic, cooking for 2–3 minutes until fragrant.

Add zucchini slices and sauté for 3–4 minutes until just tender.

Pour in the chicken broth and milk, stirring gently to combine. Bring to a simmer, then reduce heat to low.

Stir in Parmesan cheese until the sauce becomes smooth and creamy.

Return the cooked chicken and pasta to the skillet. Toss everything together until well coated.

Adjust seasoning with salt and pepper.

Garnish with chopped parsley before serving warm.

Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes

Kcal: 480 kcal | Servings: 4 servings

10/26/2025

Garlic Butter Chicken with Zucchini Penne

Creamy Garlic Butter Chicken over Zesty Zucchini Penne

Ingredients:

4 boneless, skinless chicken breasts

2 tablespoons butter

2 tablespoons olive oil

4 cloves garlic, minced

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon paprika

3 medium zucchinis, spiralized into penne

½ cup grated Parmesan cheese (optional)

¼ cup heavy cream or plant-based cream

2 tablespoons fresh parsley, chopped

1 teaspoon lemon zest

1 tablespoon lemon juice

Directions:

Season the chicken breasts with salt, pepper, and paprika.

Heat olive oil and 1 tablespoon of butter in a large skillet over medium heat.

Add chicken and cook for 5–6 minutes per side, until golden and cooked through. Remove chicken and set aside.

In the same skillet, add remaining butter and garlic. Sauté for 1–2 minutes until fragrant.

Add heavy cream, Parmesan, lemon zest, and lemon juice, stirring until smooth and creamy.

Toss in zucchini penne and cook for 2–3 minutes until just tender but not mushy.

Slice the cooked chicken and place over the zucchini penne. Garnish with fresh parsley and extra Parmesan if desired.

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 380 kcal | Servings: 4 servings

10/25/2025

Coconut Lime Shrimp with Spinach Pasta

Creamy Coconut Lime Shrimp Pasta with Fresh Spinach and Herbs

Ingredients:

8 oz (225 g) linguine or fettuccine pasta

1 lb (450 g) large shrimp, peeled and deveined

2 tbsp olive oil

1 can (13.5 oz) coconut milk

2 cloves garlic, minced

1 tbsp fresh ginger, grated

Juice and zest of 1 lime

2 cups baby spinach leaves

1 tbsp cornstarch mixed with 2 tbsp water (optional, for thicker sauce)

1 tbsp soy sauce (optional, low sodium)

1/4 tsp red pepper flakes (optional)

Salt and pepper to taste

Fresh cilantro or parsley for garnish

Directions:

Cook the pasta according to package instructions until al dente. Drain and set aside.

Heat olive oil in a large skillet over medium heat. Add garlic and ginger, sautéing for 1 minute until fragrant.

Add the shrimp to the skillet and cook for 2–3 minutes per side until pink and opaque. Remove and set aside.

In the same skillet, pour in coconut milk and bring to a gentle simmer. Add lime juice, lime zest, and soy sauce if using. Stir well.

If you prefer a thicker sauce, stir in the cornstarch mixture and simmer for another 2 minutes until slightly thickened.

Add spinach to the sauce and cook for 1–2 minutes until wilted.

Return the shrimp to the skillet and toss everything with the cooked pasta until fully coated.

Season with salt, pepper, and a pinch of red pepper flakes. Garnish with fresh cilantro or parsley before serving.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Kcal: 420 kcal | Servings: 4 servings

10/24/2025

Garlic Parmesan Cod with Roasted Veggie Pasta

Golden Garlic Parmesan Cod over Roasted Vegetable Pasta

Ingredients:

12 oz (340 g) cod fillets

10 oz (280 g) penne or spaghetti pasta

2 cups cherry tomatoes, halved

1 zucchini, sliced

1 red bell pepper, sliced

3 tablespoons olive oil

4 cloves garlic, minced

1/2 cup grated Parmesan cheese

1 teaspoon dried Italian herbs

1/2 teaspoon paprika

Salt and black pepper, to taste

Fresh parsley, chopped (for garnish)

Directions:

Preheat your oven to 400°F (200°C).

Arrange zucchini, cherry tomatoes, and bell pepper on a baking sheet. Drizzle with 2 tablespoons of olive oil, sprinkle with salt, pepper, and Italian herbs, then toss to coat. Roast for 20–25 minutes until tender and slightly caramelized.

Meanwhile, cook the pasta according to package directions. Drain and set aside.

Pat the cod fillets dry and season both sides with salt, pepper, paprika, and half the minced garlic.

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add cod and cook for 3–4 minutes per side until golden and flaky.

In a large mixing bowl, combine cooked pasta, roasted vegetables, remaining garlic, and half of the Parmesan cheese. Toss gently.

Place the cod fillets over the pasta mixture, sprinkle with the remaining Parmesan, and garnish with fresh parsley. Serve warm.

Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes

Kcal: 420 kcal | Servings: 4 servings

10/24/2025

Zesty Lime Shrimp with Corn Penne

Creamy Zesty Lime Shrimp with Sweet Corn Penne Pasta

Ingredients:

300g large shrimp, peeled and deveined

2 tablespoons olive oil

2 cloves garlic, minced

Zest and juice of 1 lime

1/2 teaspoon chili flakes (optional)

1 cup corn kernels (fresh or frozen)

250g penne pasta

1/2 cup light cream or coconut milk

1/3 cup grated Parmesan cheese

2 tablespoons fresh cilantro, chopped

Salt and black pepper to taste

Directions:

Bring a large pot of salted water to a boil and cook penne pasta according to package instructions. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add garlic and cook for 30 seconds until fragrant.

Add shrimp to the skillet, season with salt, pepper, and chili flakes, and cook for 2–3 minutes per side until pink and cooked through. Remove shrimp and set aside.

In the same skillet, add corn and cook for 3 minutes until lightly golden.

Stir in lime zest, lime juice, and cream (or coconut milk). Let it simmer for 2–3 minutes to slightly thicken.

Add cooked penne and Parmesan cheese, tossing until evenly coated.

Return shrimp to the pan and stir gently to combine.

Garnish with fresh cilantro and an extra squeeze of lime before serving.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 425 kcal | Servings: 2 servings

10/24/2025

Sweet Chili Chicken with Broccoli Orzo

Spicy-Sweet Chicken with Tender Broccoli Orzo

Ingredients:

2 boneless, skinless chicken breasts

2 tablespoons olive oil

1/4 cup sweet chili sauce

1 teaspoon garlic powder

1/2 teaspoon paprika

Salt and pepper to taste

2 cups broccoli florets

1 cup orzo pasta

2 cups low-sodium chicken broth

1 tablespoon soy sauce (or tamari for gluten-free)

1/4 teaspoon crushed red pepper flakes (optional)

2 green onions, sliced

1 tablespoon sesame seeds (optional)

Directions:

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Season chicken with garlic powder, paprika, salt, and pepper. Cook chicken for 5–6 minutes per side until golden brown and cooked through. Remove from skillet and set aside.

In the same skillet, add the remaining olive oil and broccoli florets. Sauté for 3–4 minutes until bright green and slightly tender.

Add orzo and chicken broth to the skillet, bringing to a simmer. Cook for 8–10 minutes until the orzo is tender and most of the liquid is absorbed.

Stir in sweet chili sauce, soy sauce, and crushed red pepper flakes if using. Mix until well combined.

Slice the cooked chicken and serve over the sweet chili broccoli orzo. Garnish with green onions and sesame seeds.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Kcal: 420 kcal | Servings: 2 servings

10/24/2025

Sesame Chicken with Roasted Broccoli Pasta

Crunchy Sesame Chicken with Golden Roasted Broccoli Pasta

Ingredients:

2 boneless, skinless chicken breasts

2 cups broccoli florets

200g pasta (penne or fusilli)

2 tablespoons sesame oil

3 tablespoons soy sauce

1 tablespoon honey

1 tablespoon rice vinegar

2 cloves garlic, minced

1 teaspoon grated ginger

1 tablespoon sesame seeds

2 green onions, chopped

Salt and pepper to taste

Directions:

Preheat oven to 400°F (200°C).

Toss broccoli florets with 1 tablespoon sesame oil, salt, and pepper. Spread on a baking sheet and roast for 15–20 minutes until tender and slightly golden.

Meanwhile, cook pasta according to package instructions. Drain and set aside.

In a small bowl, mix soy sauce, honey, rice vinegar, garlic, and ginger.

Season chicken breasts with salt and pepper. Heat remaining sesame oil in a skillet over medium heat. Cook chicken 5–6 minutes per side until golden and fully cooked. Remove from skillet and let rest.

Slice chicken into thin strips and add to a large bowl with cooked pasta and roasted broccoli.

Pour the sauce over the pasta, broccoli, and chicken, and toss gently to combine.

Sprinkle with sesame seeds and chopped green onions before serving.

Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 480 kcal | Servings: 2–3 servings

10/24/2025

Lemon Butter Tilapia with Spinach Pasta

Pan-Seared Tilapia in Lemon Butter Sauce with Creamy Spinach Pasta

Ingredients:

2 tilapia fillets

2 tablespoons unsalted butter

2 tablespoons olive oil

2 cloves garlic, minced

Juice and zest of 1 lemon

1/2 cup chicken broth (or vegetable broth)

8 oz spaghetti or fettuccine

2 cups fresh spinach leaves

1/4 cup grated Parmesan cheese

Salt and black pepper to taste

Fresh parsley, chopped (for garnish)

Directions:

Cook pasta according to package directions until al dente. Drain and set aside.

In a large skillet, heat olive oil and 1 tablespoon butter over medium heat.

Season tilapia fillets with salt and pepper. Add to the skillet and cook for 3–4 minutes per side, until golden brown and flaky. Remove from the skillet and set aside.

In the same skillet, melt the remaining butter and add minced garlic. Sauté for 30 seconds until fragrant.

Add lemon juice, lemon zest, and broth. Stir and simmer for 2–3 minutes to slightly reduce the sauce.

Add spinach to the skillet and cook until wilted. Toss in the cooked pasta and sprinkle with Parmesan cheese. Stir until well coated in the sauce.

Return the tilapia to the skillet, spooning sauce over the top.

Garnish with chopped parsley and a wedge of lemon before serving.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Kcal: 410 kcal | Servings: 2 servings

10/24/2025

Maple Dijon Salmon with Roasted Pepper Orzo

Glazed Maple Dijon Salmon over Roasted Pepper Orzo Delight

Ingredients:

4 salmon fillets (about 6 oz each)

2 tablespoons Dijon mustard

2 tablespoons pure maple syrup

1 tablespoon olive oil

1 tablespoon lemon juice

2 cloves garlic, minced

Salt and black pepper, to taste

1 ½ cups orzo pasta

2 red bell peppers, roasted and sliced

1 tablespoon olive oil (for orzo)

¼ cup grated Parmesan cheese

2 tablespoons fresh parsley, chopped

Directions:

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a small bowl, whisk together Dijon mustard, maple syrup, olive oil, lemon juice, minced garlic, salt, and pepper.

Place the salmon fillets on the prepared baking sheet. Brush the maple Dijon glaze generously over each fillet.

Bake for 12–15 minutes, or until the salmon flakes easily with a fork and has a beautiful golden glaze.

While the salmon bakes, cook orzo according to package directions. Drain and toss with olive oil.

Add roasted red pepper slices, Parmesan cheese, and chopped parsley. Mix well and season with salt and pepper to taste.

Serve the salmon fillets over a bed of roasted pepper orzo, drizzling extra glaze on top if desired.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 480 kcal | Servings: 4 servings

10/24/2025

Coconut Curry Chicken with Vegetable Penne

Creamy Coconut Curry Chicken Pasta with Garden Vegetables

Ingredients:

12 oz (340 g) penne pasta

2 tbsp olive oil

1 lb (450 g) boneless, skinless chicken breast, cut into bite-sized cubes

1 small onion, finely chopped

2 cloves garlic, minced

1 red bell pepper, sliced

1 zucchini, diced

1 carrot, peeled and sliced into thin ribbons

1 cup coconut milk (full-fat for creamier texture)

2 tbsp red curry paste

1 tbsp soy sauce (low sodium)

1 tsp ground turmeric

1 tsp ginger powder

Salt and pepper to taste

Juice of 1 lime

2 tbsp fresh cilantro, chopped

Directions:

Cook the penne pasta according to the package instructions until al dente. Drain, rinse, and set aside.

Heat olive oil in a large skillet over medium heat. Add the chicken cubes and cook for 6–7 minutes until golden and cooked through. Remove and set aside.

In the same skillet, add onion and garlic. Sauté for 2–3 minutes until fragrant.

Add the red bell pepper, zucchini, and carrot ribbons. Cook for another 4–5 minutes until slightly tender.

Stir in the red curry paste, turmeric, and ginger powder. Mix well to coat the vegetables in the spices.

Pour in the coconut milk and soy sauce. Bring to a gentle simmer for 5 minutes, stirring occasionally.

Return the chicken to the skillet and simmer for another 3 minutes until everything is heated through and coated in sauce.

Add the cooked penne pasta and toss to combine. Adjust seasoning with salt, pepper, and a squeeze of lime juice.

Garnish with chopped cilantro before serving.

Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 480 kcal | Servings: 4 servings

10/24/2025

Spicy Garlic Shrimp with Zucchini Orzo

Zesty Shrimp and Zucchini Orzo with Garlic Kick

Ingredients:

1 pound large shrimp, peeled and deveined

2 cups cooked orzo pasta

1 medium zucchini, diced

3 tablespoons olive oil

4 cloves garlic, minced

1 teaspoon red chili flakes (adjust to taste)

1 tablespoon lemon juice

1 teaspoon paprika

Salt and black pepper to taste

2 tablespoons chopped fresh parsley

Lemon wedges, for garnish

Directions:

Cook orzo pasta according to package instructions. Drain, toss with 1 tablespoon olive oil, and set aside.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add garlic and red chili flakes; sauté for 30 seconds until fragrant.

Add the shrimp, paprika, salt, and pepper. Cook for 2–3 minutes per side until pink and opaque. Remove shrimp and set aside.

In the same skillet, add zucchini and cook for 3–4 minutes until slightly tender but still crisp.

Add the cooked orzo and shrimp back into the skillet. Toss everything together with lemon juice and parsley until well combined.

Serve warm, garnished with lemon wedges and a sprinkle of parsley.

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes

Kcal: 385 kcal | Servings: 4 servings

10/24/2025

Honey Mustard Shrimp with Garlic Orzo

Pan-Seared Shrimp in Honey Mustard Glaze with Garlic Butter Orzo

Ingredients:

1 lb (450 g) shrimp, peeled and deveined

2 tablespoons olive oil

2 tablespoons unsalted butter

3 cloves garlic, minced

1/4 cup honey

2 tablespoons Dijon mustard

Juice of 1 lemon

1 cup orzo pasta

2 cups chicken or vegetable broth

2 cups fresh spinach (optional)

Salt and black pepper to taste

Fresh parsley, chopped (for garnish)

Directions:

In a medium saucepan, bring broth to a boil and cook orzo according to package instructions until tender. Drain any excess liquid if needed and set aside.

In a large skillet, heat olive oil over medium-high heat. Add shrimp, season with salt and pepper, and cook 2–3 minutes per side until pink and cooked through. Remove shrimp from the skillet and set aside.

In the same skillet, melt butter and sauté garlic for 30 seconds until fragrant.

Reduce heat to medium-low and stir in honey, Dijon mustard, and lemon juice. Cook for 1–2 minutes until sauce slightly thickens.

Add cooked orzo to the skillet and toss to coat in the honey mustard garlic sauce. If using spinach, stir in until wilted.

Return shrimp to the skillet and gently toss with the orzo and sauce.

Garnish with chopped parsley and a wedge of lemon before serving.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Kcal: 420 kcal | Servings: 2–3 servings

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