Ahhh, starchy foods. Got to love them. How can’t you? The carb filled treats you could live off of. I don’t even know which is my favorite. That warm bread that a waitress sits down in front of you at a good Italian restaurant? You know, the ones that make it from scratch and it still comes out warm. The butter melts over it, just right. When you have to contain yourself to only a piece or two so you don’t spoil your dinner? Yea, that bread. Warm pasta — covered in butter and parm cheese or a succulent cream sauce. Baked potatoes — layered in butter, sour cream, cheese and bacon? You know, this is all the stuff that goes straight to my ol’ badonkadonk. Big butts are in though, right? So, keep them starches coming baby! OK, OK — in moderation at least. I don’t need a wide load sign for back there, or a backup beeper. Things could get serious too quickly. I can’t be getting out of control. I’ve worked hard to get where I am and teaching myself balance even though I’d love to overload on carbs. Who doesn’t?

Growing up, my momma loved her mashed taters. Still does. So, we had mashed potatoes a lot with either butter or gravy. I don’t hate mashed potatoes; I just don’t prefer them. I love fried potatoes, rice, and pastas. I think because I had mashed taters so much growing up, I tend to do different options now that I am older. We would have pasta every now and then, but the tater wore the cape at our house. My momma can make mashed potatoes like it’s her job! They are always perfect and NEVER boxed. Don’t get me wrong, I’ll never turn away momma’s homemade mashed taters, but I can have a small portion and be good. You give my pasta, and I’ll tear that puppy up! Try to limit yourself to a ½ cup of pasta. It’s hard!

Pasta comes in so many different shapes, sizes and textures. Which is your favorite?

I love ziti for mac and cheese. Bow tie is cute and festive, too. My Grammy Perry, (Margret Perry) always had angel hair pasta. Remember the bird’s nest of angel hair? They were the best.

Rice is amazing in chicken and rice soup, country pie, and a few skillet dinners I make. How about gnocchi!? That’s like the best of both worlds! Made out of taters, but taste just like pasta. Love me some chicken and gnocchi soup. MMMMM M!

So, whether your favorite is potato or pasta, this recipe you should enjoy. Tiny little orecchiette covered in a delicious cream sauce with lots of protein. You could even use gnocchi if you prefer. Make it your own and have fun with it. That’s the joy of different pastas.

Orecchiette with Peas, Chicken and Bacon in a Cream Sauce

These “little eared pastas” perfectly scoop mouthfuls of crisp peas and bacon in every bite! A family pleaser for sure!

Ingredients:
• 1 pound package of Orecchiette
• 1 tbsp of olive oil
• 1 garlic clove, finely chopped
• 6 slices of bacon, chopped and fried
• 3-4 boneless chicken breast, cut in bite size pieces
• 2 cups of chicken broth
• 1/2 cup heavy cream (you can also use light cream if you wish)
• 2 cups frozen peas
• 1/2 cup parmesan cheese
• Salt and pepper to your taste

Directions:

Cook pasta according to package and set aside.

In large saucepan, cook bacon and set aside. In the same saucepan, add olive oil and garlic to pan. Cook up chicken until fully cooked. Add chicken broth, salt, and pepper. Bring to boil and let simmer 3 minutes. Slowly add the heavy cream and pasta. Let simmer 5 minutes until it thickens. If you have to add a little roux to thicken, go for it! Add bacon and peas and serve immediately. Top with parmesan cheese and enjoy!