Creamy Lemon Pasta with Chicken and Tomatoes

Hi blog readers!

We apologize for our absence of posts these past few weeks.We were taking a holiday hiatus because things caught up with both of us. Sorry! However, buckle your seat belts because 2016 is going to GREAT for the Flour Power Girls. We have a whole lineup of incredible posts ready for you over the next few weeks.

This year, I really want to get more involved with savory things. My parents would DEFINITELY appreciate not having to cook dinner every night, and I get excited just thinking about the whole new world of recipes that dinner, lunch and meals that don’t involve baked goods bring to the table. I received a few top notch cookbooks this year, including The Sugar Hit! by one of my all-time favorite bloggers, Sarah, Veganomicon by Isa Moskowitz and Terry Romero, and Voracious by Cara Nicoletti. I am so psyched to cook from them! Yay!

And on to the recipe. We’re kicking off our new savory section with this cream-sauce pasta recipe.

Get ready, because what I am about to tell you might shock you. DISCLAIMER: Flour Power Girls cannot be held legally responsible for your actions after reading the following sentence.

This super-thick, creamy pasta has NO CREAM. Yes. You can laugh in disbelief, but it is 110% true.

It is so so fast, with minimal prep, and the results are incredible. Trust me. This pasta tastes indulgent and rich, but definitely doesn’t come close to the foooooood cooooooma stage. In fact, it’s relatively light. It has some heat, refreshing lemon, lean protein, and healthy greens. It may just be the perfect meal.

Creamy Lemon Pasta with Chicken and Tomatoes.

Serves 4


For the chicken:

  • 2 chicken breasts
  • 2 teaspoons salt, divided
  • 2 teaspoons pepper, divided
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 3/4 teaspoon red pepper flakes, divided

For the pasta:

  • 3/4 lb pasta, preferably spaghetti or another thin, long pasta (ie tagliatelle)
  • 3 tablespoons olive oil, divided
  • 4 cloves of minced garlic
  • 2 lemons, juiced and zested
  • 3/4 cup greek yogurt (yes, nonfat totally works!) or creme fraiche
  • 1 cup shredded Parmesan
  • 1 cup arugula or spinach (stems removed)
  • 1/2 cup cherry tomatoes, halved


For the chicken.

  1. Preheat oven to 350 fahrenheit.
  2. Combine spices and 1/4 teaspoon pepper flakes and gently dredge chicken in spice mixture.
  3. Cook in 1 tablespoon of oil in a nonstick pan over medium heat. Flip after 3 minutes or so, developing a nice char.
  4. Transfer to a baking sheet, and bake for about 25 minutes, until chicken is fully cooked (test it please!).
  5. Let cool and cut into bite-size pieces.

For the pasta.

  1. Cook pasta according to package directions, and drain, reserving 2 tablespoons of pasta water.
  2. In pasta pot, cook garlic in remaining 2 tablespoons of oil and remaining pepper flakes.
  3. Add lemon juice, greek yogurt and pasta water.
  4. Once the sauce has thickened slightly, and greek yogurt has melted, add chicken, pasta and Parmesan. Mix well.
  5. Once the cheese has melted, add arugula/spinach and tomatoes. Combine and let wilt.



Modern Crustless Pumpkin Pie

Listen up folks, today we have something you are NOT expecting…crustless pie! You heard me right, a CRUSTLESS pie! The most important part of the pumpkin pie is the filling, so the more the filling, the merrier! Right? Why not have the whole pie be filling! Be prepared to eat the pie right out of the pan, maybe the whole thing;)

October is a month of pumpkins, scarfs, slippers, and all things fall! So this month, we are going to try to do a pumpkin showcase! Bere with us, we will do our best with Pumpkin Month! We are so excited, so let the pumpkin-filled games begin!

This pie is super fun and modern! I thought it was going to be much harder, but it was surprisingly easy! Make this pie if you are craving a delicious, sweet, flavor-filled treat!

Pictures to come!

This pie is adapted from Sally’s Baking Addiction’s The Great Pumpkin Pie




  • 1 can pumpkin puree (15oz)
  • 3 eggs
  • 1 ¼ cup dark brown sugar
  • 1 tablespoon cornstarch
  • ½ teaspoon salt
  • 1 ½ teaspoon ground cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • dash of ground pepper (⅛ teaspoon)
  • ¾ cup heavy cream
  • ¼ cup of milk




  1. FOR OPTIONAL PIE CRUST LEAVES: Follow Martha Stewart’s pie crust, but do not roll out crust yet.
  2. Whisk the pumpkin, eggs, and brown sugar together. Make sure the mixture is combined before adding the salt, cinnamon, ginger, nutmeg, cloves, pepper, cream, and milk. Whisk until everything is combined.
  3. OPTIONAL PIE CRUST LEAVES: Preheat the oven to 350°F. Roll out the crust into any shape. Using leaf pie cutters, cut out the leaves. Place the leaves onto a silicone baking mat or parchment paper. Bake for 10-15 minutes, or until golden brown.
  4. Preheat the oven to 375°F. Pour the pie filling into a pre-sprayed glass pie pan. Pour the filling so it is about ¾ full. Bake the pie for 50-55 minutes, it is okay if the center is still wobbly. Let cool and decorate with pie crust leaves. Store in fridge and enjoy!


Summer Tortilla Chips and Salsa

Chips and salsa are like summer in one bite! Which reminds me, where has summer gone? It’s already almost time for, well I’m not gonna say the word. Anyway, today I decided to make homemade tortilla chips and salsa! I had never made the tortilla chips before, but I thought how hard can it be? They’re just tortillas, salt, and a little bit of oil, right? So I set out to find the perfect tortilla recipe, which happened to be at, but I did tweak the recipe just a teeny bit! These chips are just soooo good, not to mention soooo easy, so I hope you enjoy!

Confession: I have a small obsession with chips, especially tortilla ones. And now, I have a new favorite chip to add to my list. Another bonus to these chips is that they are made with corn tortillas, not flour tortillas. They are so much better for you! Just another reason to make AND eat these chips ;). So enough about these chips, time to talk about the salsa. Yes, I mean the salsa. It is the flawless pairing with these delicious chips! Okay, I think we’ve had plenty of talking, let’s get to cooking this AMAZING snack!

Let’s get right to the point, you will not regret making these chips and salsa! They last for up to 5 days stored in an airtight container, but I’m not sure they’re gonna last that long!

~Eleanor/Hingham Kitchen

Yields about 128 chips, and 5 cups of salsa.

This chip recipe is adapted from thekitchn and the salsa recipe is adapted from Vitamix.  



  • 16 small corn tortillas
  • 4 TBSP+ oil
  • Sea Salt
  • Lime juice (optional)


  1. PREP: Preheat the oven to 350°F. Lightly brush 2-4 sheets with oil. If you only have two sheets, you will have to do two rounds of chips.
  2. OIL THE TORTILLAS: Place one tortilla on a cutting board, and lightly oil. Stack another tortilla on top and repeat the process until you have used all of them (4 tortillas per baking sheet).
  3. CUT THE TORTILLAS: With a large knife or a pizza cutter, divide the tortillas into eight sections by cutting in half four times. This will give you eight stacks of tortillas.
  4. LAY OUT THE TORTILLAS: Arrange the tortilla wedges out on the oiled baking sheets. Lightly sprinkle with sea salt and lime juice, as desired.
  5. BAKE THE TORTILLAS: Place the baking sheets in the oven for 10-13 minutes. Check your chips at 8 minutes, and rotate the pans to get an even bake. Homemade tortilla chips are likely to have a few brown spots, so be alarmed if you see a few.
  6. FINISH: After the chips look done, take them out and allow to cool for about 2-3 minutes before serving.

Now for the salsa…



  • ½ medium onion peeled, quartered
  • ¼-1 whole jalapeño (depending on your liking of spiciness!), seeds and membranes removed
  • ¼ cup cilantro
  • 2 tsp fresh lemon juice
  • pinch of salt
  • 5 tomatoes, quartered (20 quarters)


  1. Place the onion, jalapeño, cilantro, lemon juice, salt, and 5 tomato quarters in a blender. Slowly increase the speed to medium and blend for 10-15 seconds before pausing and lightly pressing the ingredients into the blades.
  2. Place the remaining tomatoes in the blender and blend until only small chunks remain, but do not over mix.
  3. Serve with your yummy tortilla chips!

Bon Appétit!

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