Public Schools Cannot Erase Faith: The ACLJ Stands With Teacher Punished for Prayer

Halloween is the perfect time for nostalgic candies to make a comeback, and this formerly Nestlé-owned confection is taking advantage of the season.

'I want you to know that if you show up to one of my events or Ben Shapiro's events, or Jordan Peterson's, or Nick Fuentes' events - if you show up to an event and plan to be violent, I want you to know that your life will end.'

by Ken Macon, Reclaim The Net: A growing effort to link online activity with verified identity is gaining momentum, with OpenAI becoming the latest tech company to embrace stricter digital ID measures. In response to several lawsuits and reports tying chatbots to teen suicides, the company announced it will begin estimating users’ ages and, in some […]

from Redacted News: TRUTH LIVES on at https://sgtreport.tv/

I make this chicken fajita pasta when the family craves Tex-Mex flavors and I want to make it a meal-in-one with healthy protein. This dish is boldly flavorful and ready in less than 30 minutes, using just one pan! I love making chicken fajita pasta for busy weeknights when I don’t want a pile of dishes. In This Article Amy’s NotesKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsHow To Prep AheadWhat To Serve with Chicken Fajita PastaVideo: Watch Us Make This RecipeChicken Fajita Pasta RecipeFrequently Asked QuestionsMore to Cook and Eat View more This post may contain affiliate links, at no additional cost to you. Amy’s Notes This chicken fajita pasta is my go-to flavorful 30-minute dinner that’s easy and delicious. Here’s why it’s always a hit in my kitchen: Big Flavor, Easy Clean-Up: Like my Skillet Lasagna, everything comes together in one skillet, which means less mess and more flavor packed into every bite. Bold Seasoning in Every Layer: The chicken is seared with fajita spices, and the veggies get the same treatment. It’s smoky, savory, and vibrant thanks to fire-roasted tomatoes and a dash of garlic. Weeknight-Friendly: This pasta delivers all the satisfaction of fajitas but with way less work. It’s just as convenient as our Taco Pasta. No-Boil Pasta Convenience: The penne cooks right in the broth and tomato mixture, soaking up all that seasoned flavor as it softens. No need to pre-boil or drain anything. Always a Family Favorite: My husband and house of boys devour this every time. It’s the kind of dinner that checks all the boxes – easy, filling, colorful, and absolutely delicious. Key Recipe Ingredients Chicken Breast – Cut into bite-sized pieces and seared until golden, the chicken is generously coated with fajita seasoning for bold, savory flavor. Fajita Seasoning – Whether store bought or homemade, this spice blend brings smoky, zesty flavor that ties the entire dish together. Bell Peppers & Onion – A colorful mix of peppers and onions adds natural sweetness and crunch, balancing the hearty pasta and chicken. Fire-Roasted Tomatoes – These canned tomatoes bring a smoky depth and a touch of acidity that enhances every bite. Penne Pasta – Cooks directly in the broth and tomato mixture, soaking up all the rich fajita flavor in one pan. Chicken Broth – Acts as both the liquid to cook the pasta and the base for the sauce, infusing everything with savory goodness. Garlic & Olive Oil – The combination of minced garlic and olive oil forms a flavorful base for sautéing both chicken and veggies. Substitutions And Variations Here are some of our favorite substitutions and variations: Vegetable Options: Use pre-chopped bell peppers and onions from the store to save time. A mini chopper also makes quick work of prepping fresh veggies. Tomato Swaps: Swap the fire-roasted tomatoes for a can of Ro-Tel with green chilies if you want more heat. Other Pasta Shapes: Penne is the go-to, but you can use rotini, fusilli, or even farfalle if that’s what you have. Step-By-Step Recipe Instructions Cook chicken with half the seasoning. Set aside. Sauté onion and garlic. Add bell peppers and cook briefly. Transfer to bowl with chicken. Stir in tomatoes and broth in the same pot. Add uncooked pasta. Cover and cook until al dente. Return chicken and veggies. Serve hot with garnish. For full list of ingredients and instructions, see recipe card below. How To Prep Ahead Take a look at our best prep-ahead strategies for this recipe: Prep the Chicken Early: Cut the chicken into bite-size pieces and toss with half the seasoning in advance. Store it in an airtight container in the fridge for up to 2 days. Chop the Veggies Ahead: Dice the onion, bell peppers, and garlic and store them together in a sealed container in the fridge. Make Entirely Ahead: You can make the full dish up to 2 days in advance. Let it cool completely, store it airtight in the fridge, and reheat gently on the stove with a splash of broth to loosen it up. It reheats beautifully. I love that this chicken fajita pasta tastes like a restaurant dish but is simple enough for a weeknight. What To Serve with Chicken Fajita Pasta Tex-Mex-Inspired Sides We love pairing this pasta with Mexican Street Corn Salad or a quick Corn Avocado Salad for fresh flavor and crunch. Pico de Gallo and Blender Salsa are great for scooping with chips on the side or spooning over the pasta for extra kick. Salads and Vegetables We love to balance out the bold flavors with a crisp Chopped Greek Salad. Air Fryer Broccoli or Easy Roasted Vegetables also make easy, colorful additions to the plate. Bread and Rolls Warm up some Garlic Cheese Bread or toast a batch of Sweet Honey Cornbread to serve on the side. For something lighter, go with flour tortillas to scoop up bites of the pasta and chicken. Video: Watch Us Make This Recipe Print Chicken Fajita Pasta You can have a healthy, delicious, and fast meal with this 30-Minute, One-Pan Chicken Fajita Pasta. It's a scrumptious skillet meal that's made for busy weeknights! Course DinnerCuisine Mexican American, Tex-MexDiet Low Fat, Low LactoseMethod Stovetop Prep Time 10 minutes minutesCook Time 18 minutes minutesTotal Time 28 minutes minutes Servings 5 servings Calories 420kcal Author Amy Dong Ingredients1 pound chicken breasts boneless and skinless3 tablespoons fajita seasoning homemade or store bought, divided in half4 tablespoons olive oil divided1 medium onion yellow or red diced2 whole bell peppers any color, seeded and diced5 cloves garlic minced2 ½ cups chicken broth low sodium10 ounces fire-roasted tomatoes with juices8 ounces penne pasta uncookedfreshly ground black pepper to taste InstructionsUse clean paper towels to dry excess moisture from chicken. Cut into bite size pieces. Set aside. In a large heavy pan, heat 2 TB oil over high heat until oil is hot. Add chicken and half of the seasoning, tossing to coat well. Spread chicken in a single layer and let cook undisturbed for about 1 min, or until browned on bottom side. Flip chicken over and repeat until both sides are browned. Remove chicken to a large bowl and set aside.Add remaining 2 TB oil to the pan over high heat. Once oil is hot, add the onions, bell peppers, and garlic, along with remaining half of seasoning.Stir well to coat; stir often and cook until veggies are tender, about 2 minutes. Add veggies to the bowl of cooked chicken.Add broth, tomatoes with all its juices, and dry pasta to the same pan. Bring liquid to a boil and immediately reduce to a low boil. Cover and let cook for 15 min. until pasta is al dente. Liquid should be mostly absorbed. When pasta is cooked, add chicken and veggies back to the same pan. Add freshly ground black pepper to taste. Stir to combine and heat through. Video Notes You can opt for other pasta shapes, such as ziti, macaroni, shells, or rotini.   To make it super quick, you can use pre-diced or sliced onions and bells from the grocery store. Dehydrated minced garlic can be used to save time. If you prefer a kick, use a can of Ro-Tel tomatoes with green chilies in lieu of the fire-roasted tomatoes. This recipe is part of our Healthy Mexican Recipes Collection. We love pairing this pasta with Mexican Street Corn Salad or a quick Corn Avocado Salad.   If you enjoyed this recipe, please come back and give it a rating. We hearing from you!  Join our Free Recipe Club and get our newest, best recipes each week! NutritionCalories: 420kcal | Carbohydrates: 42g | Protein: 28g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 58mg | Sodium: 269mg | Potassium: 683mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1659IU | Vitamin C: 65mg | Calcium: 33mg | Iron: 2mg Frequently Asked Questions Can I swap the chicken for another protein? You can use boneless thighs, cooked shrimp, or even thinly sliced steak. Just adjust cooking time based on the protein you use. Does the pasta cook right in the sauce? Yes, the dry pasta goes straight into the pan with broth and tomatoes. It cooks as the liquid simmers, soaking up all that flavor. Is this pasta dish spicy? It’s mildly spiced from the fajita seasoning. For more heat, use diced tomatoes with green chilies or add a pinch of cayenne. How do I store and reheat leftovers? Let it cool and store in an airtight container for up to 3 days in the fridge. Reheat gently on the stove or in the microwave with a splash of broth or water to loosen the sauce. More to Cook and Eat Mexican Chicken Veggie Stew – Hearty, healthy, and hits the spot. Plus, it’s super easy and quick. Mexican Rice with Chicken and Shrimp – Take One-Pot dishes to a new level with this flavorful Tex-Mex dish. Best Easy Mexican Rice – THE Best Mexican rice ever. Fluffy, tasty, and the perfect side to any Tex-Mex-themed meal. Mexican Taco Salad – This crispy and hearty salad is perfect for feeding a crowd. It’s easy to make a huge bowl of it and watch it disappear! The dressing is awesome. The post Chicken Fajita Pasta appeared first on Chew Out Loud.

I make this baked rigatoni when I want a delicious all-in-one pasta dish without boiling noodles. It’s packed with protein, bubbly cheese, and a flavorful sauce. No one believes it’s this easy. I make this baked rigatoni whenever I need a comforting dinner without the hassle. In This Article Amy’s NotesKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsHow To Prep AheadWhat To Serve with Baked RigatoniVideo: Watch Us Make This RecipeBaked Rigatoni RecipeFrequently Asked QuestionsMore to Cook And Eat View more This post may contain affiliate links, at no additional cost to you. Amy’s Notes This Baked Rigatoni is my go-to no-fuss dinner that still feels hearty and homemade. Here’s why I keep coming back to it: Bold, Comforting Flavor: Italian sausage, garlic, and onion powder come together with marinara to create a deeply savory sauce that soaks right into the pasta. No-Boil Simplicity: There’s no need to pre-cook the pasta. Just mix everything in the baking dish and let the oven handle the rest. Cheesy and Filling: Like my Cheesy Creamy Baked Ziti, this recipe easily feeds a hungry group. Flexible: You can swap in ground beef, diced ham, or even roasted veggies and it still turns out great. Reliable Leftovers: Leftovers reheat beautifully for lunch the next day or a second dinner later in the week, a lot like our Baked Ravioli Casserole. Key Recipe Ingredients Italian Sausage – Browned and crumbled, it adds rich, savory flavor that soaks into every bite of pasta and sauce. Rigatoni – This sturdy tube pasta holds its shape and absorbs all the flavorful sauce while baking—no boiling required. Marinara Sauce – Use a good-quality or homemade sauce for a bold tomato base that brings everything together. Chicken Broth – Adds moisture and depth of flavor while cooking the pasta right in the dish for minimal prep. Garlic Powder & Onion Powder – These pantry staples boost the savory flavor of the sauce and keep the recipe simple. Mozzarella & Parmesan – Melty mozzarella gives that cheesy stretch factor, while grated parmesan adds a salty, nutty finish. Fresh Herbs – Chopped parsley or basil adds a bright, fresh pop to the finished dish. Substitutions And Variations Here are some of our favorite substitutions and variations: Pasta Options: Rigatoni works great, but penne or another sturdy pasta shape can be used. Sauce Ideas: Any tomato-based pasta sauce will work in place of marinara. Use your favorite brand or style. Protein Swaps You can substitute ground beef, diced ham, or kielbasa for the sausage. If using plain ground beef, season it with ½ teaspoon kosher salt and ¼ teaspoon black pepper before cooking. Step-By-Step Recipe Instructions Brown sausage in a skillet, breaking it up as it cooks. In a 9×13 pan, spread uncooked rigatoni in an even layer. Pour marinara over the pasta and sprinkle with garlic and onion powder. Add broth and gently stir to coat all the noodles. Layer cooked sausage evenly over the top. Sprinkle with mozzarella and parmesan cheese. Cover tightly with foil and bake 40 minutes; uncover and bake 20 more. Serve warm, garnished with parsley or basil. For full list of ingredients and instructions, see recipe card below. How To Prep Ahead Take a look at our best prep-ahead strategies for this recipe: Assemble Ahead of Time: You can fully assemble the dish up to a day in advance. Cover tightly with foil and refrigerate. When ready to bake, let it sit at room temperature for about 30 minutes before putting it in the oven. Make It a Freezer Meal: Assemble the entire dish in a freezer-safe pan, wrap it tightly, and freeze it before baking. When you’re ready to serve, thaw in the fridge overnight and bake as directed. Add 10–15 minutes to the bake time if it’s still slightly chilled. This baked rigatoni is my go-to for cozy weeknights when I want something hearty. What To Serve with Baked Rigatoni Bread We love serving this hearty Baked Rigatoni with Rosemary Garlic Bread or warm Easy Dinner Rolls to soak up the extra sauce. Olive Garden Breadsticks or a batch of Garlic Cheese Bread also make perfect pairings for pasta nights. Fresh Salads Balance the richness of the dish with a simple green salad like Chopped Greek Salad or Kale Brussels Sprouts Salad. For something a little more vibrant, try it with a Fresh Tomato Basil Salad or classic Creamy Caesar Salad. Other Veggie Sides Add some grilled or air-fried vegetables to round out the meal. Air Fryer Broccoli or Grill Zucchini are easy go-tos. Easy Roasted Vegetables are another great side that pair well with the cheesy pasta. Video: Watch Us Make This Recipe Print Baked Rigatoni I make this baked rigatoni when I want a delicious all-in-one pasta dish without boiling noodles. It's packed with protein, bubbly cheese, and a flavorful sauce. No one believes it’s this easy. Course Main CourseCuisine American ItalianMethod Bake Prep Time 15 minutes minutesCook Time 45 minutes minutesTotal Time 1 hour hour Servings 8 Calories 545kcal Author Amy Dong Ingredients1 pound Italian sausage Italian seasoned, ground16 ounces rigatoni40 ounces marinara sauce1 teaspoon garlic powder1 teaspoon onion powder3 cups chicken broth or beef broth, regular strength8 ounces mozzarella shredded¼ cup parmesan gratedfreshly chopped parsley for garnishing, or basil InstructionsPreheat oven to 425F with rack on lower-middle position.In a pan set over medium-high heat, brown the ground sausage, breaking it up as you cook.In a 9×13 pan, add uncooked rigatoni, marinara sauce, garlic powder, onion powder, and broth. Gently mix to combine well.Layer top evenly with cooked sausage, mozzarella cheese, and parmesan cheese.Tightly cover with foil and bake 40 minutes. Uncover and bake another 20 minutes.Garnish with desired herbs and serve. Video Notes Use uncooked rigatoni straight from the box. There is no need to boil it first since the broth and marinara provide enough moisture to cook the pasta in the oven. Brown the sausage thoroughly before adding it to the casserole. This helps develop flavor and keeps the final dish from getting greasy. Feel free to use other proteins like ground beef, turkey, ham, or kielbasa. Just be sure to season plain meats with salt and pepper as needed. To make it vegetarian, use vegetable broth and swap the meat for sautéed vegetables or meatless crumbles. Grate your own cheese for a smoother melt. Pre-shredded cheese often contains anti-caking agents that prevent it from melting as well. Store leftovers in an airtight container in the fridge for up to five days. You can also freeze individual portions for up to one month. This recipe is part of our Pastas and Pizzas Recipes Collection. We love serving this hearty Baked Rigatoni with Rosemary Garlic Bread or warm Easy Dinner Rolls to soak up the extra sauce.   If you enjoyed this recipe, please come back and give it a rating. We hearing from you!  Join our Free Recipe Club and get our newest, best recipes each week! NutritionCalories: 545kcal | Carbohydrates: 52g | Protein: 25g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 69mg | Sodium: 1645mg | Potassium: 738mg | Fiber: 4g | Sugar: 7g | Vitamin A: 832IU | Vitamin C: 11mg | Calcium: 227mg | Iron: 3mg Frequently Asked Questions Does the pasta really cook in the oven without boiling it first? Yes! As long as you use enough liquid (like the broth in this recipe) and tightly cover the pan, the pasta will cook through in the oven. This means, you don’t need to boil it first! How do I make this recipe vegetarian? Use vegetable broth in place of chicken or beef broth, and substitute the sausage with plant-based meat crumbles or sautéed vegetables like mushrooms, zucchini, or spinach. Can I make this in one pot instead of transferring to a baking dish? Yes, if you have a large Dutch oven or heavy oven-safe pot with a lid, you can brown the sausage, mix in the ingredients, and bake directly in that pot. How should I store leftovers? Leftover baked rigatoni can be stored in an airtight container in the fridge for up to 5 days. It also freezes well for up to 1 month – just thaw and reheat thoroughly before serving. More to Cook And Eat Summer Italian Pasta Salad – This Easiest Summer Italian Pasta Salad is just that. Super easy, fast, and tasty. It’s picnic perfect and cookout ready. One Pot Pizza Pasta – This One Pot Pizza Pasta is a weeknight meal saver. It’s easy, tasty, and sure to please. Kids and adults alike will devour this one. Creamy Tomato and Sausage Pasta – On busy weeknights, this Creamy Tomato and Sausage Pasta will readily come to your rescue. It’s not only easy to prepare and comes together quickly. Lemon Pasta with Smoked Salmon and Asparagus – Lemon Pasta with Smoked Salmon and Asparagus is unbelievably easy, healthy, and mouthwatering! This fabulous dish comes together in just 30 minutes or less. The post Baked Rigatoni appeared first on Chew Out Loud.

Form and function will come together even more. READ MORE...