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Chipotle Honey Chicken Pasta



2 boneless skinless chicken breast cut in to bite size pieces

1 package Chappell Hill Chipotle pasta

Juice of one lemon

2 tbs. honey

olive oil

1 yellow bell pepper diced

1 red bell pepper, diced

1/2 cup diced white onion diced

4- 6 cloves fresh garlic, minced

2 more tbs. honey

2 cups heavy whipping cream

3/4 cup frozen peas

1 bunch fresh asparagus cut in to 1 inch pieces

Cilantro, chopped for finish

1 cup shredded parmesan cheese

Tortilla strips (if your store has them, can usually be found in produce area)


Preheat your oven to 425 degrees F (for the asparagus)

Set a large pot of water to boil (for the pasta)

Wisk together 2 tbs. of honey, the lemon juice, and a pinch of salt and pepper.  Mix until well blended.

Place chicken into a plastic storage bag and add the lemon and honey mixture.  Toss a bit then set aside until we need it.

Place cut asparagus into a bowl and add 1 tbs. of olive oil, a pinch of salt, and pepper.  Mix together. Spread asparagus evenly on a sheet pan and place in to oven on middle rack. Roast for 12-15 minutes until tender. Turn half way through for even cooking. When you remove the asparagus from the oven also remove from the pan so as to stop the cooking

In a large frying pan heat 1 tbs of butter and 1 tbs of olive oil.  Heat this for a good minute or so as you want it to be good and hot before you add the chicken.

Add the chicken along with the marinade to the hot pan.  Spread the chicken pieces out in the bottom of the pan to cook evenly.  If your stove was on high, you can turn it down to medium to cook chicken.  Do not turn the chicken until it has cooked well on first side because you want the honey to caramelize and turn golden brown (without burning though).

Water should be boiling in the pasta pot by now so go ahead and drop it in and cook for 7 minutes. Once it is done strain. If pasta is done long before the rest of the dish is finished you can drop it back in to the water, stir to separate, then strain anew so as to freshen and not having it stick together.

When the chicken is golden brown on both sides remove from the pan and place in a dish to set aside.

Using the same pan you cooked the chicken in, heat 1 tbs. of butter and 1 tbs. of olive oil.

Scrape all of the golden chicken and honey juices from the bottom of the pan and mix thoroughly.

Add 1/2 cup or so of chopped onions.  Saute for about 30 seconds. Then add your garlic. Saute for a couple minutes until they are soft. Add 1 tbs. of honey.  Add red and then yellow to the pan. Saute for about a minute. Add peas and stir together and cook for about 2 more minutes.  Then add your cooked chicken that you set aside earlier including all the juices.

Next, add 2 cups of heavy whipping cream slowly mixing it well. Sprinkle in 1 cup of grated parmesan cheese.  Stir in and cook for about 5 minutes in order to let the sauce reduce and thicken.

Add pasta to the pan and stir. Add the previously roasted asparagus and stir.

Sprinkle cilantro over the top and serve.

Gulf Coast Chipotle Pasta

Gulf Coast Chipotle Pasta

1 ounce olive oil
½ pound of hot link or jalapeno sausage or Andouille, sliced 1 inch thick
1/3 pound (21/25 shrimp), deveined, shelled and butterflied
4 ounces heavy cream
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1 package Chappell Hill Chipotle pasta
2 ounces Parmesan, grated
1 tablespoon diced tomato
1 tablespoon diced scallion

In saute pan over high heat, add olive oil and sausage. Sear links until browned. Add the shrimp and cook until pink. Lower heat to medium. Then add cream salt and pepper. Add cooked pasta and the cheese. Toss to combine.
Serve in pasta bowl and garnish with diced tomato, scallions, and more grated Parmesan.

Southwest Pasta Stovetop Casserole


  • 1 1/4 lbs. boneless, skinless chicken breasts or tenders, cut into bite-size pieces
  • 2 Tbsp. butter
  • 1 large red bell pepper, chopped
  • 1 can (11 oz.) whole kernel corn, drained
  • 2 cups chicken stock
  • 1/4 cup sour cream
  • 1/2 cup shredded cheddar cheese (about 2 oz.)
  • 1 package Chappell Hill Chipotle pasta


  1. Season chicken, if desired, with salt and ground black pepper. Melt 1 tablespoon butter in skillet over medium-high heat and cook chicken, stirring occasionally, 4 minutes or until chicken is thoroughly cooked. Remove chicken and set aside.
  2. Melt remaining 1 tablespoon butter in same skillet over medium heat and cook red pepper stirring occasionally for 4 minutes or until red pepper is tender. Stir in corn and stock. Bring to a boil over high heat. Break up pasta and drop in to pan stirring immediately to separate so as not to stick to each other.
  3. Reduce heat to medium and cook covered, stirring regularly, 7 minutes or until pasta is tender. Stir in chicken and sour cream; heat through. Sprinkle with cheese.

Red Bell Pepper Pasta with Spinach Cream Sauce


  • 1 package Round Rock Red Bell Pepper pasta
  • 1 tbsp. extra-virgin olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 3 c. baby spinach
  • 1/2 c. heavy cream
  • 1/2 c. low-sodium chicken broth
  • 1 tsp. crushed red pepper flakes
  • Grated Parmesan, for serving


  1. In a large pot of boiling water, cook pasta until al dente according to package directions. Drain, reserving 1 cup pasta water, and return to pot.
  2. Meanwhile, in a large skillet over medium heat, heat oil. Add onion and garlic and cook until soft, 5 minutes, then add spinach. Cook until wilted and warmed through, 3 minutes.
  3. Stir in heavy cream, chicken broth, and 1/4 cup pasta water and bring to a simmer.
  4. Add cooked pasta to pan and stir until coated, then season with crushed red pepper flakes.
  5. Garnish with Parmesan and serve.

Red Bell Pepper Pasta with Goat Cheese


  • 2tablespoons extra virgin olive oil
  • 2garlic cloves, minced
  • Salt
  • freshly ground pepper
  • 4large basil leaves, cut in slivers chiffonade
  • 3ounces goat cheese, crumbled
  • 1 package Round Rock Red Bell Pepper pasta
  1. Bring a large pot of water to a boil. Meanwhile, heat the olive oil over medium heat in a large, heavy skillet. Add the garlic. Cook, stirring, until fragrant, about 30 seconds. Stir in the basil and goat cheese and season with salt and pepper. Remove from the heat.
  2. When the water comes to a boil add the pasta. Cook until al dente — firm to the bite — following the recommendations on the package. Ladle about 1/2 cup of the pasta cooking water into the frying pan, and stir well so that the goat cheese begins to melt. Drain the pasta, and toss immediately with the pepper mixture in the pan. Serve.

Red Pepper Pasta with Red Pepper Cream Sauce



1 package Round Rock Red Bell Pepper pasta
1 tablespoon extra-virgin olive oil
2 tablespoons butter
3 cloves garlic, minced
1/2 large onion, finely diced
2 red bell pepper diced
1 cup vegetable or chicken broth
Freshly ground black pepper
1/4 cup heavy cream
2 tablespoons finely minced fresh parsley, plus more for serving
Several leaves fresh basil, chopped, plus more for serving
1/2 cup Parmesan shavings, plus more for serving
Bring a large pot of water to a boil. Cook the pasta according to the package directions.
Meanwhile, add the oil and butter to a large skillet over medium-high heat and melt the butter. Add the garlic and onions and saute until starting to soften, 2 to 3 minutes. Add the diced red peppers and cook until hot, 2 to 3 minutes.
Carefully transfer the contents of the skillet to a food processor or blender. Put on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers).
Pour the pepper puree back into the skillet. Add the broth, 1/2 teaspoon salt and some pepper, and stir until heated. Splash in the cream and stir to combine. Add the parsley and basil and stir to combine. Taste and adjust the seasoning if you need to.
Drain the pasta and add it to the skillet. Add the Parmesan, and then stir it together to coat the pasta.
Serve in bowls with extra Parmesan and a sprinkling of parsley and basil on top.

Black Olive Pasta with Fresh Bread Crumbs


  • 1 package Bandera Black Olive pasta
  • tablespoons AGF Organic Garlic Olive Oil
  • ½ cup fresh bread crumbs
  • ¼ teaspoon hot red pepper flakes
  • 14-ounce can chopped tomatoes, with juice
  • tablespoons capers, rinsed and coarsely chopped
  • Salt
  • freshly ground pepper
  • ¼ cup chopped fresh parsley (optional)
  • ¼ cup freshly grated Parmesan (optional)


  1. Begin heating a large pot of water for the pasta. Meanwhile, heat 2 tablespoons of the olive oil over medium-low heat in a medium saucepan or skillet then add the bread crumbs to the pan. Turn the heat to medium, and cook, stirring, until the bread crumbs are crisp. Remove from the heat and remove crumbs from pan and set aside.
  2. Return the pan to medium heat, and add the remaining olive oil the red pepper flakes and the tomatoes, and capers. Bring to a simmer, and simmer until the tomatoes have cooked down and smell fragrant, 15 to 20 minutes. Season with salt and pepper.
  3. When the water comes to a boil add pasta. Cook al dente, following the cooking recommendations on the package but checking about a minute before the suggested time. Drain, and toss with the tomato sauce. Sprinkle the bread crumbs and parsley on top, toss again briefly and serve, passing the Parmesan at the table.

Black Olive and Portabella pasta

1 package Bandera Black Olive pasta
3 tablespoons olive oil
2 cloves garlic, coarsely chopped
1 pound Portabella mushrooms, cut into thick slices
1 bunch Italian parsley, finely chopped to yield 1/4 cup
1/2 cup butter
1/4 teaspoon red chile flakes
Salt and freshly ground black pepper, to taste
Parmigiano-Reggiano, for grating


Bring 6 quarts of water to a boil in a pasta pot. Once boiling cook pasta for 7 minutes as per package instructions.

In a 12 to 14-inch skillet, heat the olive oil over high heat until smoking.

Add the garlic and mushrooms and saute over high heat until the mushrooms are browned.

In the bowl of a food processor, combine the sauteed mushrooms and garlic and the parsley and puree. Season with salt and pepper, to taste. In the same saute pan, heat the butter over high heat until it foams and subsides. Add the olive puree and chile flakes and cook 5 minutes. Season to taste.

Drain and toss the cooked pasta in the saute pan with the sauce. Divide evenly among 4 warmed pasta bowls, grate Parmigiano-Reggiano over, and serve immediately.

Mediterranean Delight


  • 1 1/2 pounds tomatoes (about 3), seeded and cut into 1/2-inch pieces
  • 1/4 pound feta cheese, crumbled
  • 3 tablespoons drained capers
  • 3 tablespoons chopped flat-leaf parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh-ground black pepper
  • 6 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 package Bandera Black Olive pasta


  1. In a large glass or stainless-steel bowl, combine the tomatoes, feta, capers, parsley, salt, and pepper.
  2. In a large pot of boiling, salted water, cook the pasta until just done, about 7 minutes. Drain.
  3. Meanwhile, in a medium frying pan, heat the olive oil over moderately low heat. Add the garlic and cook, stirring, for 1 minute. Add the cooked pasta and the garlic oil to the tomato mixture and toss.

Zucchini Pasta topped with Smoked Mozzarella and Zucchini


  • 1 package Zapata Zucchini pasta
  • 2 tbsp. unsalted butter
  • 1 tbsp. extra-virgin olive oil
  • 3 small bell peppers, thinly sliced
  • 1 small onion, thinly sliced
  • Kosher salt
  • Freshly ground black pepper
  • 4 oz. smoked mozzarella, grated (about 1 cup) + more for serving
  • 1/4 c. fresh basil, torn + more for serving


  1. Heat butter and oil in a large skillet over medium-high heat. Add peppers and onion, season with salt and pepper. Cook, stirring often, until almost tender, 10 to 12 minutes.
  2. Meanwhile, cook pasta according to package directions. Reserve 1 cup pasta water; drain.
  3. Add pasta, mozzarella, basil, and 1/2 cup of reserved pasta water to pepper mixture and toss to coat. (Add more pasta water if needed to create a sauce.) Season with salt and pepper.
  4. Serve topped with mozzarella and basil.

Zucchini pasta ala Mexicana


  • 1 package Zapata Zucchini pasta
  • 2 garlic cloves, minced
  • 3 tablespoons olive oil
  • 1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
  • 1/4 cup minced fresh parsley
  • 1 teaspoon dried oregano
  • 1/8 to 1/2 teaspoon crushed red pepper flakes


  1. Cook pasta according to package directions. Meanwhile, in a large skillet, saute garlic in oil until blond.

2. Add the tomatoes, parsley, oregano and pepper flakes; heat through. Drain pasta and pour into tomato mixture and toss.

Zucchini on Zucchini Pasta


  • Extra-virgin olive oil
  • small onion, finely diced
  • pounds zucchini, sliced into 1/4-inch-thick pieces (for larger zucchini, cut in half lengthwise before slicing)
  • Salt and pepper
  • garlic cloves, minced, or 2 tablespoons chopped green garlic
  • ounce basil, about 2 cups loose leaves
  • 1package Zapata Zucchini pasta
  • ounces ricotta, about 1 cup (see recipe)
  • Pinch of crushed red pepper
  • Zest of 1 lemon
  • ounces grated Parmesan, pecorino or a mixture, about 1 cup, plus more for serving


  1. Put a pot of water on to boil. In a large skillet over medium-high heat, cook the onions in 3 tablespoons olive oil until softened, 5 to 8 minutes. Reduce heat as necessary to keep onions from browning. Add zucchini, season generously with salt and pepper, and continue cooking, stirring occasionally until rather soft, about 10 minutes. Turn off heat.
  2. Meanwhile, puree garlic and basil in food processor with a pinch of salt. Stir in 3 tablespoons olive oil.
  3. Boil pasta per package instructions but make sure to keep pasta quite al dente. Drain pasta, reserving 1 cup of cooking water.
  4. Add cooked pasta to zucchini in skillet and turn heat to medium-high. Add 1/2 cup cooking water, then the ricotta, crushed red pepper and lemon zest, stirring to distribute. Check seasoning and adjust. Cook for 1 minute more. Mixture should look creamy. Add a little more pasta water if necessary. Add the basil paste and half the grated cheese and quickly stir to incorporate. Spoon pasta into warm soup plates and sprinkle with additional cheese. Serve immediately.

Lemon Kale and Goat Cheese Pasta


1 package Longhorn Lemon Pepper pasta
1 tablespoon olive oil
1 medium shallot, diced
2 cloves garlic, minced
Dash of crushed red pepper flakes
1 small bunch kale (about 5 cups), coarsely chopped, stems removed
5 ounces goat cheese
Salt and black pepper, to taste


  1. Bring a large pot of water to boil and cook pasta according to package directions.
  2. In a large skillet, heat the olive oil over medium-high heat. Add the shallot and garlic. Cook until tender, about 4-5 minutes. Add a dash of crushed red pepper flakes. Stir in the chopped kale. Cook until kale leaves are wilted and tender.
  3. Carefully drain the pasta. Return to pot. Crumble the goat cheese over the hot pasta and stir until creamy. Add the kale mixture. Season with salt and black pepper, to taste. Serve immediately.

White Bean and Lemon Pasta


package of Longhorn Lemon Pepper pasta

1/4 cup olive or vegetable oil

medium red bell pepper, chopped (1 cup)

1lb asparagus, cut into 1-inch pieces

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

1 can (15 to 16 oz) cannellini beans or navy beans, drained, rinsed

Freshly ground pepper, if desired


  • Cook and drain pasta as directed on package.
  • Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Cook bell pepper, asparagus, salt and 1/2 teaspoon pepper in oil, stirring occasionally, until vegetables are crisp-tender.
  • 3Stir beans into vegetable mixture. Cook until beans are hot. Add pasta; toss. Sprinkle with pepper.

Creamy Lemon Basil Pasta

1 package Longhorn Lemon Pepper pasta
3 tablespoons extra-virgin olive oil, 3 turns of the pan
4 cloves garlic, finely chopped
1/2 teaspoon crushed red pepper flakes
1/2 cup heavy cream
1 cup grated Parmigiano Reggiano
Handful flat-leaf parsley, finely chopped
1/2 cup (10 or 12 leaves) fresh basil, very thinly sliced

Instructions:Bring a large pot of water to a boil. Drop the pasta in to the pot
Heat a large deep skillet over low heat. Add extra-virgin olive oil and garlic and crushed red pepper flakes.
When the pasta has been cooking about 4-5 minutes, add a ladle of the cooking water from the pasta and the cream to the garlic and oil. Raise heat a bit to bring sauce to a bubble.
Drain pasta after a total of 7-8 minutes cooking time. Add half of the cheese to the cream sauce. Season the sauce with salt, to taste. Add pasta to pan and turn off heat. Toss the pasta with sauce a minute or 2, allowing it time to soak up the sauce.
Top the plates of pasta or platter with remaining cheese, parsley and basil.


Parmesan Garlic Rosemary Oven Roasted Chicken

You need 8 boneless skinless Chicken Breast halves, 4Tbsp Parmesan Rosemary Olive Oil, 3Tbsp Gun Slingin Garlic spice blend. Heat oven to 400 degrees. Spray 13×9 glass baking dish with olive oil cooking spray. Brush both sides of chicken with a mix of the oil and GSG and place in baking dish. Bake uncovered 25-35 minutes or until thickest part of the chicken isn’t pink. Cool chicken 10-15 minutes. Cut into desired pieces. pair with steamed vegetables and Gun Slingin Garlic mashed potatoes.

Lavender Roasted Potatoes

4 large red potatoes

2Tbsp Lavendar Balsamic Vinegar

1 Tbsp The Good, The Bad & The Ugly spice blend if you like it spicy


1Tbsp Gun Slingin Garlic if you don’t like it spicy

Salt and Pepper to taste

Preheat oven to 350 and clean potatoes and cut in to bite size chunks (do no peel). In a bowl, coat potatotes with the vinegar, spice blends, salt and pepper. Spread on a baking sheet 30 minutes until they are crispy on the outside.

Gun Slingin Garlic Tilapia

Make 1 Gun Slingin Garlc Frozen Butter for each piece of fish. Mix 2Tbsp softened butter with 1Tbsp Gun Slingin Garlic Spice Blend, mix well and freeze in an ice tray for 3-6 hours (can be made days or weeks ahead). Preheat oven to 350 degrees and put a medium sized (about the size of your hand) piece of Tilapia in a large piece of foil and put a piece of frozen GSG Butter and place on top of the Tilapia and seal foil at the top. Set all the pieces of Tilapia on a baking sheet and bake for 25 minutes.

Salmon Glaze

3/4 cup 8yr Cask Aged Balsamic

2Tbsp maple syrup

1Tbsp Dijon mustard

1 garlic clove, peeled and smashed

2Tbsp Habanero Citrus Olive Oil

Salt and Pepper to taste.

In a saucepan bring ingredients to a boil over medium heat. Drop to low and simmer for one minute. Then remove from stove and allow 5 minutes to cool.

Coat both sides of center cut skinned salmon pieces (4 oz each) with glaze then season with salt and pepper. Bake in 400 degree oven on parchment paper on a baking sheet for 8 to 10 minutes until it is cooked throughout and flakes easily with a  fork.

Steak Marinade

1/4 cup Roasted Garlic or Organic Garlic Olive Oil

1/4 cup White Lemon Balsamic or Bergamot Lemon Balsamic Vinegar

1/4 cup Worcestershire sauce

1/4 cup soy sauce

Mix all ingredients in a bowl. Marinade steaks for 2 hours or longer.

Cilantro Lime Dressing

Yield: about 1 cup

Prep: 1 min

Cook: 4 min

Total: 5 min

1cup cilantro leaves

1/2cup Greek yogurt

2 cloves garlic, minced

2Tbsp Cilantro Lime Olive Oil

1/8 tsp salt

1/4cup olive oil

In a food processor combine all but oil. Blend until smooth. With motor running slowly add oil. Pour into a container and chill for at least 10 minutes to blend flavors.

Garlic pasta with a quick and easy marinara meat sauce

Garlic pasta with a meat sauce marinara topped with zuccini & yellow squash

 Garlic pasta with a quick and easy marinara meat sauce

Georgetown Garlic & Cracked Pepper pasta with a quick and easy marinara meat sauce.

1 package of our Georgetown Garlic & Cracked Pepper pasta

A few pinches of our Gun Slingin’ Garlic Spice Blend

1 – 29 oz Tomato Sauce or Hunt’s Fire Roasted Diced (add another 14-15 oz can if you want the pasta to be entirely mixed with the pasta.)

1 lb ground turkey

1 zucchini

1 yellow squash

8 oz grated Parmesan cheese (optional)

Spray 12″-14″ pan, depending on how much tomato sauce you are using, with cooking spray or a little olive oil and put ground turkey into the pan and break into pieces and brown the ground turkey. Then pour in the tomato sauce and/or diced tomatoes and a few pinches of Gun Slingin’ Garlic Spice Blend until you can taste the yummy garlic and simmer for about 10 minutes. While that’s simmering you can cook the pasta, and cut up the zucchini and the squash.   Plate the pasta and top with tomato sauce and turkey mixture and then top with zucchini and squash.  If you love cheese, top with the shredded Parmesan. Enjoy!
Serves 4-6 people.

Garlic & Spinach Pasta topped with chicken, tomatoes and zucchini

Garlic & Spinach Pasta with chicken, tomatoes, calabacitas squash and a spicy jalapeno cheese


This is a yummy dish with a great presentation.  It’s a combination of our Georgetown Garlic & Cracked Pepper mixed with our Austintatious Spinach Basil Garlic Pasta topped with chicken, tomatoes, zucchini and parmesan cheese.

1/2 package of Georgetown Garlic & Cracked Pepper.

1/2 package of Austintatious Spinach Basil & Garlic

2-3 cups of de-boned rotisserie chicken

1 zucchini

1 small container of grape tomatoes or 2 roma tomatoes, sliced into wedges

8 ounces shredded parmesan cheese

De-bone chicken and shred the cheese, cut zucchini into corners, sliced tomatoes if needed while pasta water is heating to a boil and pasta is cooking.  Once pasta is cooked, strain and plate.  Top with chicken, cheese, zucchini and tomatoes and serve.  If a little moisture is needed you can use the pasta water.  That’s it.  It’s yummy!!


Creamy Garlic Chicken Noodle Soup

Creamy Chicken Soup
1/2 cup Garlic Infused Organic Olive Oil
1/2 cup flour
1/2 cup onion diced
1/2 cup celery diced
1 cup carrots cut into small bites
1/4 cup Gun Slingin Garlic seasoning blend
1 24-28 oz can of cooked chunk chicken breast (or two 12-14 oz cans)
1 qt chicken broth
1 qt milk
1 package of Georgetown Garlic and Cracked Pepper pasta

Over medium high heat saute vegetables in Garlic Infused Organic Olive Oil until onions become translucent.
Add in Gun Slingin Garlic and entire contents of canned chicken breaking larger pieces up and heat thoroughly.
Whisk in flour till smooth sauce consistency.
Add broth while whisking to keep consistent.
Add milk while whisking until all is incorporated.
Once boiling break and add pasta to pot and stir vigorously so that none of the pasta is sticking together. Keep at a low boil and cook 7 minutes while occasionally stirring and making sure none is stuck to bottom or sides.
Remove from heat and serve.

Add more Gun Slingin Garlic to your contentment.

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