Productive Kitchen Day (Green Pasta | Watermelon Salad)

Spend a productive day in the kitchen with me as I cook from morning to night! 🌿🍽️ In today’s video I’m making a delicious quick homemade brunch, throwing together a fresh and refreshing watermelon salad, and ending the day with my newest recipe—a delicious green herb pasta topped with juicy lemon herb chicken and seasoned shrimp. From prep work to plating, come along for a realistic day of cooking, cleaning, and creating meals for the family. Thank you so much for watching! I hope this video inspires your next meal and motivates you to spend a little extra time creating something delicious in your own kitchen. See you in the next one! 💜 Delicious Garden Green Pasta with Lemon Herb Chicken & Shrimp A vibrant, creamy green pasta loaded with fresh herbs and leafy greens, tossed with tender lemon herb chicken, juicy shrimp, smoked Gouda, and Parmesan for the ultimate comforting dinner. Ingredients For the Chicken 2 chicken breasts 1 tbsp avocado oil Garlic powder Onion powder Italian seasoning Thyme leaves Lemon & herb seasoning Salt, pepper & garlic seasoning blend Paprika For the Shrimp 1 lb shrimp, peeled and deveined 1 tbsp avocado oil Lemon & herb seasoning Paprika Green Herb Sauce 2 cups fresh spinach 1 cup fresh basil 1 cup fresh parsley 1 cup chopped red kale 5 garlic cloves 2 tbsp olive oil 1 tsp dried thyme 1 tsp dried oregano 1½–2 cups half-and-half (or substitute heavy cream) Pasta 1 lb fusilli pasta Salt (for pasta water) Pasta Base 3 shallots, diced 3–4 garlic cloves, minced 1½ cups cherry tomatoes, halved 2 tbsp Italian olive oil 1 tbsp garlic butter Reserved pasta water Additional Seasonings Lemon & herb seasoning Garlic powder Onion powder Black pepper Italian seasoning Cheese 1 cup freshly grated smoked Gouda ½ cup freshly grated Parmesan Extra Parmesan for garnish ⸻ Instructions Step 1: Season the Chicken Coat the chicken with avocado oil, then season generously with garlic powder, onion powder, Italian seasoning, thyme leaves, lemon & herb seasoning, salt, pepper & garlic seasoning blend, and paprika. Allow to marinate for 20–30 minutes if time permits. ⸻ Step 2: Season the Shrimp Coat the shrimp with avocado oil and season with lemon & herb seasoning and paprika. Set aside while preparing the remaining ingredients. Step 3: Prepare the Green Sauce 🧄🌿 In a blender combine: Spinach Basil Parsley Red kale Garlic Olive oil Thyme Oregano Blend until finely chopped. Gradually add the half-and-half until the mixture becomes smooth and creamy. For an extra silky sauce, strain the mixture into a bowl or container. (This step is optional.) ⸻ Step 4: Cook the Pasta Bring a large pot of salted water to a boil. Cook the fusilli according to package directions until al dente. Reserve 1 cup of pasta water before draining. ⸻ Step 5: Cook the Chicken Cook the chicken in a skillet over medium-high heat until golden brown and the internal temperature reaches 165°F. Allow the chicken to rest for several minutes before slicing into strips. ⸻ Step 6: Cook the Shrimp In the same pan, cook the shrimp for about 1–2 minutes per side until pink and fully cooked. Remove and set aside. ⸻ Step 7: Build the Pasta Heat Italian olive oil in a large pasta pan. Add the shallots, garlic, and cherry tomatoes. Sauté until fragrant and the tomatoes begin to soften. Add the drained pasta. Toss in the garlic butter until evenly coated. Pour in the green herb cream sauce. Mix well, adding a splash of reserved pasta water until the sauce reaches your desired consistency. Season with: Lemon & herb seasoning Garlic powder Onion powder Black pepper Italian seasoning Stir well. ⸻ Step 8: Add the Cheese Mix in the freshly grated smoked Gouda and Parmesan until melted into the sauce and creamy. ⸻ Step 9: Serve Plate the creamy green pasta. Top with sliced lemon herb chicken and seasoned shrimp. Finish with extra Parmesan and fresh herbs if desired. Enjoy!