Tag: pasta

Lyndi Fultz: Gluten-Free, Dairy-Free Chicken Alfredo

A delicious gluten-free dairy-free pasta alfredo.

Gluten Free, Dairy Free Pasta Alfredo arkansaswomenbloggers.com via nwafoodie.com

Hello Community!

For fifteen years I lived a dairy-free life and a gluten-free life for five of those years. Those were challenging years, to say the least. Those were the days where you had to travel to large cities and specialty shops to find pre-packaged goodies and staples. Oftentimes it was a crapshoot on whether that $6.00 teeny tiny bag of pasta was actually going to taste anything like pasta… or disintegrate in the boiling water.

While I am no longer gluten-free or dairy free (read the story on nwafoodie) , ninety percent of the time I still gravitate towards gluten-free dishes. All those years proved to me that eating with limitations has merit. You learn to cook, for instance, because no longer can you mindlessly dial the pizza delivery guy or make something quick, easy, and simple as sandwiches or reach for the pint of ice cream if you had a sweet craving.

For those of you who are still living a gluten-free or dairy-free lifestyle or have a loved one who is, this recipe is for you. Actually, scratch that. This recipe is for all of us, including myself. It’s delicious and deliciousness knows no boundaries.

Gluten-Free, Dairy-Free Pasta Alfredo products


Lyndi Fultz: Gluten-Free, Dairy-Free Chicken Alfredo


  • 1 tablespoon extra virgin olive oil
  • ½ cup So Delicious dairy free coconut milk creamer
  • ¼ cup Toffuti milk free Better Than Cream Cheese imitation cream cheese
  • ¼ teaspoon sea salt
  • 1/8 teaspoon black pepper
  • 6 ounces gluten-free spaghetti or fettuccini


  1. In a small saucepan over medium-high heat, add the olive oil, creamer, cream cheese, salt, and pepper. Stir approximately five minutes until bubbles appear and turn off heat. Cover.
  2. In a large pot, cook the pasta according to directions in boiling water for approximately twenty minutes until cooked al dente and turn off heat.
  3. Reheat alfredo sauce and add one tablespoon of the pasta water and stir.
  4. Using tongs, remove pasta from water and add to the alfredo sauce and mix until pasta is thoroughly coated with sauce.
  5. Serve and enjoy!
  6. Happy pasta eating.

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Lyndi Fultz Arkansas Women Blogger member Lyndi Fultz writes about living and eating well from her life in beautiful Northwest Arkansas at nwafoodie. Much of her blogging inspiration comes from this gem of a place, which she refers to as the proverbial land of milk-and-honey. Read more related to cooking, entertaining, gadget suggestions, ingredient explorations, local finds, local restaurant treasures, kitchen tour spotlights, and always with a healthy and simplistic approach.


Ricci Alexis: Queso Chicken Pasta

A couple years ago I was flying to a blog conference in Dallas and grabbed a bite to eat in the airport before I left and had the most amazing Queso Chicken Pasta of my life. Who knew some queso and chicken would taste so good over pasta??

Queso Chicken Pasta arkansaswomenbloggers.com

When I got home from that conference I decided to try to make it myself and it turned out to be super simple and super delicious! I have tried several variations of the recipe over the year but this is one I keep going back to, the simple one!

You literally just boil your pasta, boil your chicken, and make some two-ingredient queso and mix it all together. In the past I have added garlic, bell peppers and onions, Fiesta Nacho Cheese Soup, milk and some other things but so far the four ingredient recipe I am sharing with you today is my favorite!!

queso chicken pasta mixing bowl

I am a huge fan of any and all Mexican food but sometimes I get tired of the same ole tacos, burritos, nachos, etc and I think this pasta is a yummy shift from traditional Mexican recipes. Plus it’s pasta so it’s a total comfort food. I haven’t tried it before but I bet it would be good with taco meat as well. I mean anything is good with queso, right?

queso chicken pasta ricci alexis

Have you ever had Queso Chicken Pasta?

Ricci Alexis: Queso Chicken Pasta


  • 4 boneless skinless chicken breasts
  • 16 ounces extra-wide egg noodles, prepared according to package directions
  • 1 can Rotel
  • 16 ounces Velveeta


  1. "In a large stock pot put the water on to boil your pasta. When it is boiling put your pasta in and boil until done. Drain the pasta and put it in a large mixing bowl.
  2. In a medium sized saucepan boil the chicken until it's done; set it aside.
  3. When it has cooled off a little chop it up into bite size pieces and put it into a large mixing bowl with the pasta.
  4. In the same medium saucepan, make your queso.
  5. Cube the Velveeta and add it to the saucepan with the can of Rotel; mix well over low/medium heat until well blended.
  6. Add the queso to the mixing bowl with the pasta and chicken.
  7. Mix well and serve.

ricci alexis profile

Ricci is an Respiratory Therapist by day and a lobgger by night. She loves big hair, anything monogrammed, traveling and living in the natural state. She has one fur child, a dog named Sophie, and thoroughly enjoys being the “cool Aunt” to her many nieces and nephews. You can catch up with her on her lifestyle blog, Ricci Alexis, or find on any social media platform as @riccialexis 


Ricci Alexis: One Pot Cajun Pasta

I have loved Cajun food for as long as I can remember. I grew up in Southwest Arkansas and lived a couple miles from the Louisiana line so a lot of our food was Cajun inspired. My Dad put Tony Chachere’s Cajun seasoning on everything we ate and I still do to this day. I eat it on chicken, veggies, in soups, on garlic bread, and even on my eggs in the morning! Trust me, its good stuff.


As much as I love Cajun food I may love pasta even more so any recipe that combines the two is a win in my book! I have been making my not-so-famous One Pot Cajun Pasta for a few years now and it is always a huge hit with my friends. I love that you can put whatever meat you want in it and it still tastes good. I usually use chicken and sausage because that it what I usually always have on hand. I have also made it with chicken and shrimp and shrimp and crawfish before and it is good no matter what meat combo you use!

Now this is a one pot dish but despite the name you don’t just throw everything in to the pot and hope for the best, there is actually a method to the madness. So let’s get to it!

First you cook both the chicken and sausage through with some Cajun seasoning and then you add the veggies. I use red, green and yellow bell peppers, an onion, 3 cloves of fresh garlic and some sliced mushrooms. You can totally add more veggies or substitute any of these for something else, this is just what I like!

When the veggies get soft you add in the dry pasta and chicken broth and stir, stir, stir! I tried that pot sized pasta the last time when I made this recipe and I have to say that I really loved it!  no more breaking pasta and having it all different sizes! You bring all of that to a boil and then let it simmer for 10 minutes while making sure to stir it a lot so the pasta doesn’t stick!

After 10 minutes, or when most of the liquid is gone, you add in the heavy whipping cream (my fave) and Parmesan cheese and keep stirring. I turn the stove off at this point and let it sit for a few minutes to let it thicken up a little.

After that you just dish it up and eat! You can eat it plain or top it with green onions, more Parm, and it you’re feeling frisky a little more Tony Chachere’s. I always add a little more Tony’s…HA!!

So there you have it, my secrets to a super yummy, super easy, One Pot Cajun Pasta! I hope you enjoy it as much as I do!!

Ricci Alexis: One Pot Cajun Pasta


  • 2 Tablespoons olive oil
  • 1 pound chicken, cut into 1 inch pieces
  • 1 pound sausage, chopped
  • 2 Tablespoon Cajun Seasoning
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 onion, chopped
  • 1 cup mushrooms, sliced
  • 3 cloves of garlic, minced
  • 1 pound pasta
  • 5 cups chicken broth
  • 3/4 cup heavy whipping cream
  • 3/4 cup Parmesan


  1. In a large stock pot heat olive oil and add chicken, sausage and Cajun seasoning;cook until chicken is cooked through.
  2. Add all bell peppers, onion, mushrooms and garlic to the pot.
  3. Cook veggies and meat until veggies are tender.
  4. Add dry pasta and chicken broth to pot and stir.
  5. Bring pot to a boil; simmer for 10 minutes or until most of the liquid is gone.
  6. Add heavy whipping cream and Parmesan cheese to the pot and stir well.
  7. Turn off stove and let pot sit for a few minutes until the pasta sauce thickens.


ricci alexis profile


Ricci is an Respiratory Therapist by day and a lobgger by night. She loves big hair, anything monogrammed, traveling and living in the natural state. She has one fur child, a dog named Sophie, and thoroughly enjoys being the “cool Aunt” to her many nieces and nephews. You can catch up with her on her lifestyle blog, Ricci Alexis, or find on any social media platform as @riccialexis 


Lizzy Michael: Venison Bolognese – From Harvest to Table

 venison bolognese lizziemichael
Southeast Arkansas is the best place in Arkansas to hunt the big bucks.Even though I grew up in Lake Village, Arkansas, I was unaware of this fact up until three weeks ago when I went on a conservation hunt. What makes this realization even more astounding is the fact that my father, Paul Michael, owned a hunting camp called Georgetown that practiced wildlife management. I went all the time for social purposes; the best meals are made around a campfire but I never went on a hunt.
Three weeks ago, I went on Georgia Pellegrini s Texas Big GameAdventure Getaway. I wasn’t sure I would bite the literal bullet and hunt. I went through all the motions hunter’s safety, bought my hunting license, sighted in my rifle, and practiced – I was actually a good shot! Surrounded by a group of like-minded, supportive women, I decided that yes! I can do it! As Georgia says, in hunting, I learned to pay the karmic price of my meal.
venison bolognese lizzie michael hunting 
We learned about wildlife management, foraging edible plants, tracking animals, falconry, and, yes, processing and cooking your deer. While I didn’t get my deer that weekend, I went back to my roots and hunted in SoutheastArkansas the very next weekend. My patient brother-in-law took me. We woke up early. Shooting first light. I harvested a doe.
I insisted on processing the deer. Here’s what I learned. You may be wondering what this has to do with the recipe, but it is VERY important for the flavor of your dish. Full disclosure, if you are a vegan,vegetarian or pescatarian
you will probably be disgusted beyond this point (if you haven’t already been.)
  • In Texas, our deer was aged. Mine was not. When you harvest a deer you must, must, must get as much blood out as possible. I recommend aging it if you can.
  • I did not have a way to age my deer in Downtown Little Rock. First, I gave the meat an ice bath for about 12 hours, changing out the water and ice about every four hours. Apparently, that was not enough. Also, Georgia warned me not to do the ice bath for too long because I could “waterlog” the meat.
  • My good friend told me to truly remove the gaminess, soak the meat in milk, preferably buttermilk. I did this for about another four hours.
While I cannot tell you the best method (aging, ice bath, buttermilk), I do know you must do this before you proceed.
venison bolognese meat grinder
Sixty pounds of meat later, we’ve tried tons of different recipes and preparation methods. I ground about 20 pounds of the meat, and have been trying a lot of recipes involving ground venison. This has been our favorite.
Lizzy Michael: Venison Bolognese – From Harvest to Table

Lizzy Michael: Venison Bolognese – From Harvest to Table


  • 4 tablespoons unsalted butter
  • 1 cup minced onion
  • 1 cup minced carrot
  • 1 cup minced celery
  • 3 pounds ground venison
  • 2 cups of sliced baby bella mushrooms
  • 1 6-ounce can tomato paste
  • 1 cup of broth (venison, beef or chicken)
  • 1 cup of white wine
  • 1 cup of milk or buttermilk
  • ½ teaspoon ground nutmeg
  • Salt and black pepper to taste
  • Worcestershire sauce to taste
  • Pasta (penne) or sub for brown rice or quinoa
  • Grated Romano and/or Parmesan cheese for garnish


  1. Melt butter over medium-high heat in a big heavy pot. You will not need a lid.
  2. Add the onion, celery and carrots and cook gently, constantly stirring. Sprinkle with salt as they cook and do not over cook. They do not need to be browned.
  3. Stir in the chopped mushrooms, splash of water and tomato paste and allow everything to cook for 3 to 4 minutes while constantly stirring.
  4. When the mixture turns from bright red to a burgundy, add the ground meat, mushrooms and broth. Reduce from to a medium-low heat and allow to simmer, stirring from every once in a while. Continue until the liquid mostly evaporates.
  5. Add the white wine and repeat the process. This is a great excuse to open and drink a bottle of white wine. Continue until the liquid mostly evaporates.
  6. Begin to cook your penne, rice or quinoa. You should probably know how to cook these three things. If you don’t... Google it, or something.
  7. Add the milk, nutmeg and black pepper and stir well. Bring to a simmer and add salt to taste. Let this cook until the liquid evaporates and you are happy with the consistency.
  8. Once the sauce is thick, pour it over your pasta, rice or quinoa. Toss to combine, if desired. I served it family style in a large pasta bowl.
  9. Grate the cheese over the top and serve.
  10. Enjoy!
Elizabeth (Lizzie) was born and raised in the Delta, then left “the most southern place on Earth” for Villanova University, near Philadelphia. She then returned home to Arkansas and the family business, the Paul Michael Company. She now work at Arkansas’s best ad agency, CJRW, where she works in the digital department as the director of content and social strategy. In her free time, she plays tennis, cooks and constantly redecorates. She grew up in a big hunting family but had never hunted herself – until now. Her new found love of the hunt is inspired by wildlife management and conservation efforts. 
Snapchat: lizzymmichael

Pasta with Italian Sausage and Kale with a Side of Humor {Foodie Friday}

By Debbie Arnold of Dining With Debbiepasta, sausage, kale


It’s the day after Thanksgiving and not many of us want to spend any more time in the kitchen since that’s probably what most of us have done all week!  Perhaps you’ll spend the day shopping the Black Friday sales.  Not me.  But I have family members who were up and off at the crack to do just that.

Or, perhaps you’ll be among the hundreds of thousands who will be traveling back home from “over the river and through the woods.”  Be safe.  I hope you make all of your plane connections or have clear highways.

Will you be continuing the family football game with a post-Thanksgiving bowl or heading out to watch your favorite team at the real thing?  I hope your team wins.

Christmas decorating plans? For many of you, this is the day the tree goes up.   I wonder, will yours be covered in precious handmade handprints and clothespin reindeer? Or will it be one of designer dreams?  Whichever you choose,  it will be beautiful.

For me, I’ll be spending the day sharing time with family.  I won’t be decorating or traveling, and I’ll not be cooking much  This pasta dish is the perfect choice for allowing me the time to create a gingerbread house with my little artist-to-be 6 year old granddaughter.  Or maybe we’ll make a handmade Christmas surprise for her parents. Or cookies.  Those are always a favored option.

For Perfect Boy, my 8 year old all boy grandson, there has to be a ball involved.  There could be Legos.  I expect to find NYC replicated in Legos one of these days.  How does he do that so easily?

And while we are finding opportunities and ways to share and be thankful for our thanksliving time, we’ll be sharing some of the corniest jokes ever.  It’s always a challenge to find one they haven’t yet heard or told.  We sometimes get a serious case of the giggles just trying to one-up one another.  I am blessed.

Need a little laugh today?  Here are some both of the Perfects shared with me today.  

Blessings on you and yours.  (If you need any more jokes, we’ve got ‘em!)  Now go enjoy your day then make this easy pasta.  You’ll be glad you did.


1.  What do hippies put on their Thanksgiving potatoes?
A.  Groovy

2.  Why was the quarterback crying during the game?
A. Because he was playing footBAWL.rom

3..  Why don’t you eat fish on Thanksgiving?
A.  Because Thanksgiving never falls on a FRYday!

4 Rich people eat what on Thanksgiving?2
A.  Eighteen Karats

5.  Why IS Plymouth Rock so brave?
A.  Because it’s a little boulder 

6. On which holiday do you play a lot of jokes on people?
A. PRANKSgiving

7.  How much did the Mayflower weigh?
A.  A PuriTON

8.  What is big and green and goes “gobble-gobble?”
A.  A Turkeysaurus Rex, of course!

9.  What do monsters have on their Thanksgiving tables?
A.  Knives, forks and goons!

10.  What do policemen eat on Thanksgiving?
A.  Corn on the cop!

Are you laughing yet?

Pasta with Italian Sausage and Kale
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  1. 8 - 10 ounces pasta (rotini, cavatappi, farfalle)
  2. 1/4 cup oil-packed dried tomatoes, chopped
  3. 1 1/2 cups chopped onions
  4. 10 ounces Italian sausage (preferably hot)*
  5. 4 roasted garlic cloves
  6. 1 teaspoon dried Italian seasoning, crushed
  7. 1/4 teaspoon red pepper flakes, optional
  8. 14 ounces low-sodium chicken broth
  9. 10 ounces coarsely shredded fresh kale
  10. 1 15-ounce can cannellini beans, drained and rinsed, set aside
  11. 1/4 cup sliced black olives
  12. freshly shaved Parmesan
  13. salt and pepper to taste
  1. Bring a large pan of salted water to boil.. Follow package directions for cooking the pasta. Drain and set aside. Reserve 1 cup of the pasta water.
  2. While the pasta is cooking, crumble and partially cook the Italian sausage in a large skillet. When the meat is mostly done, drain it in a sieve and rinse with warm water. Return it to the skillet.
  3. Add the tomatoes and onions to the sausage and cook until the onions are soft; add in the roasted garlic and Italian seasoning. Cook 10 minutes, stirring well to incorporate.
  4. Add the kale to the sausage mixture and pour the broth over. Cover and simmer for approximately 5 minutes. Stir in the beans and black olives. Stir in the cooked pasta. Add pasta water as needed to create a little sauce. Add salt and pepper to taste.
  5. Serve immediately sprinkled with some of the shaved Parmesan.
  1. *Turkey sausage may be substituted.
Adapted from Cooking Light, November 2007
Adapted from Cooking Light, November 2007
Arkansas Women Bloggers http://arkansaswomenbloggers.com/

Debbie ArnoldDebbie is in her second year of retirement from a 30-plus career in education primarily as a PreAp and Regular English teacher at the middle school level. While she enjoyed teaching and interacting with students and staff, she is thoroughly enjoying this time in her life. She has been married to her husband for almost 44 years, and they have one child, a daughter who lives in Fayetteville with her husband and her two perfect grandchildren who are 8 and 6.  Debbie and her husband spend lots of our time traveling back and forth to NWA in order to spend as much time with them as they can and the Perfect Ones will allow.