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Valentine’s Day Dinner Recipes: Strawberry Pecan Salad, Chicken Alfredo,

Whether it’s a couple enjoying their first Valentine’s Day or one that’s celebrating their 70th holiday together, it has to be special. For an unforgettable dinner at home, bring out the sweet wine, delicious food and delectable desserts.

Looking for something for the whole family that’s special and affordable? Try out these money-saving ideas for a Valentine’s Dinner with the whole family.

Try out a few of these meal ideas for a romantic Valentine’s dinner for two, pairing the dishes with a favorite bottle of wine. Whip up a few of these desserts for the person you love and enjoy a candle-lit evening with the music of Louis Armstrong and Ella Fitzgerald playing in the background.

Romantic Dinner Recipes

Strawberry Pecan Green Salad

Ingredients for salad:

  • 1 bag of fresh cut spring salad mix (with arugula, green and red oak leaf lettuce, etc.)
  • 1 bag of fresh cut romaine lettuce
  • 1/2 – 1 cup Brown sugar glazed pecans
  • ½ pint sliced strawberries (about 6-8 large berries)
  • 1 cup dried cranberries
  • 1 can mandarin oranges (drained of juices)
  • ¼ cup blue cheese crumbles

Directions for salad:

  1. Mix together lettuce and spring mix. Toss in strawberry slices, orange pieces, dried cranberries and pecans. Toss salad and pour raspberry vinaigrette over it. Add to top of salad blue cheese crumbles, if desired. Serve salad immediately or store in refrigerator.

Serving suggestion: Serve with a Raspberry Vinaigrette over the salad and brown sugar glazed pecans or store-bought glazed pecans.

Chicken Alfredo with green peas and mushrooms


  • 2 cups boneless, skinless chicken breasts, thawed (1-2 pieces of chicken)
  • salt and pepper
  • Extra-Virgin Olive Oil (EVOO) or Canola Oil or other cooking oil
  • 1 tablespoon butter
  • 6 ounces of fettucine or egg noodle pasta
  • 8 ounces or more of Classico brand Roasted Garlic Alfredo Sauce or other Alfredo sauce
  • 1 (8 ounce) package fresh, cleaned, sliced mushrooms (or 1 large can of sliced mushrooms, drained of juices)
  • 1- 1 ½ cups frozen green peas
  • 1 tablespoon parsley, chopped/dried
  • 1/2 cup grated or shredded parmesan cheese or romano cheese


  1. In a large, deep non-stick skillet or dutch oven, place 1-2 tablespoons cooking oil in skillet, turning temperature to medium heat. When skillet is warm, add the chicken breasts, seasoned evenly with salt and pepper for taste, and cook evenly on both sides, about 6 minutes each side. When cooked, set aside on chopping board and cut chicken into bite-sized cubes. Empty any excess oil from the skillet, and return to the stove-top. Meanwhile, in a separate saucepan, cook the pasta over boiling water until al dente (tender on the outside with a bit of a bite on the inside of the noodle).
  2. Into the already-used skillet, add 1 tablespoon butter, and turn the heat to medium-low, adding the mushrooms to sauté. Sauté mushrooms in skillet until brown.
  3. Over medium-low heat, add green peas and the chicken. Continue to sauté until green peas soften but no longer than a few minutes.
  4. Drain the water from the saucepan containing the cooked noodles. Add the noodles and the garlic alfredo sauce to the skillet with the mushrooms, peas and chicken. Let the flavors mingle over low heat, and add the parsley, parmesan cheese and romano cheese, and stir dish together. Serve hot. (Note: For variety, you can substitute chicken with pre-cooked, de-veined, shelled shrimp.)

Serving suggestion: Serve with fresh-baked sourdough rolls or croissants on the side.

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