Creamy Garlic Butter Chicken & Rotini in Parmesan Sauce Tender chicken and rotini pasta coated in a rich garlic butter and Parmesan cream sauce, comfort food that’s easy enough for weeknights but tastes like a special treat. Ingredients: 1 tablespoon olive oil 1 tablespoon butter 1 pound boneless, skinless chicken breast, cut into bite-sized pieces 3 cloves garlic, minced 1 teaspoon Italian seasoning Salt and pepper to taste 12 oz rotini pasta 2 cups chicken broth 1 cup heavy cream 1/2 cup grate

Rotini and rigatoni buttercream PASTA! 🍝 🤌🏼 Turns out piping tips can make these iconic pasta shapes for your cupcake and cake decorations. I used the Ateco 843 for the rotini and 867 for the rigatoni. 🍝🍝🍝🍝🍝 1. Insert half a pocky stick into the piping tip/bag. If the stick won’t fit because the tip is too tight, try shaving off some of the chocolate with a knife. 🍝2. Slowly and consistently pipe the buttercream from about 3/4 way down to the end of the stick (twist your hand for rotini

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