Category: Pasta

Categories
Bacon Main Dish Pasta

Pasta with Spinach, Mushrooms & Bacon

12 oz fettucine pasta
Sauce:
4 strips bacon, cut in 2-in. pieces
1 medium onion, cut in thin wedges
1 pkg (8 oz) presliced mushrooms
1 large clove garlic, cut in slivers
1 bag (10 oz) prewashed fresh baby spinach
Nice to add:
Diced tomato and grated Parmesan cheese
Bring a large pot of lightly salted water to a boil. Add pasta and cook as package directs.2. Meanwhile cook bacon in a large nonstick skillet over medium-high heat until crisp. Place on a paper towel to drain. Remove all but 1 Tbsp fat from skillet. Add onion and mushrooms to skillet. Sauté 4 minutes or until onion has browned. Reduce heat to medium, add garlic and cook 30 seconds until fragrant. Add spinach; cook until wilted. Scoop 1/2 cup cooking water from pasta pot; stir into spinach mixture. Drain pasta; return to pot. Add Sauce and bacon; toss to mix. Sprinkle with tomato and cheese.
4  Servings
Categories
Ham Italian Main Dish Pasta Spinach

Pasta Florentine

1 cup heavy cream
1/2 cup chicken broth
12 oz sliced mushrooms
1 1/2 cups frozen peas
3 cloves garlic
1/4 cup extra virgin olive oil
4 oz ham (Black Forest if possible), julienned
1/4 cup chopped parsley
8 oz pasta (your favorite shape), cooked according to package directions
Grated Parmesan cheese for garnish
Salt and pepper to taste
Fresh parsley, chopped
Heat extra virgin olive oil and garlic in a sauté pan over medium-low heat. Once garlic starts to sizzle, add mushrooms. Sauté 2-3 minutes. Add heavy cream and chicken broth and bring to a boil. Allow to slightly reduce, for about 10 minutes. Add ham, peas and parsley and cook 4 minutes.  Return cooked, drained pasta to pot and add sauce. Cook until sauce simmers and coats the pasta.  Remove pot from heat and stir in grated Parmesan. Toss gently to combine.  Transfer to large serving platter. Garnish with chopped parsley and serve. 
Chef’s Tip: Use a small amount of salt. The parmesan cheese naturally contains salt.
4  Servings
Categories
Chicken Italian Pasta

Olive Garden’s Chicken Milanese

Sauce & Pasta:
1/2 cup butter, unsalted
4 garlic cloves, minced (or 1 Tbsp)
1 cup white wine
1/4 cup all-purpose flour
1 cup chicken broth
1 cup heavy cream
1 cup Parmesan cheese, grated
1/4 tsp black pepper, to taste
1/2 tsp salt
8 cherry tomatoes, halved
1/4 cup spinach, chopped
8 roasted garlic cloves, minced (or 4 Tbsp)
1 20-oz package tortelloni or tortellini, cooked according to package directions
Chicken:
4 boneless, skinless chicken breasts
1/2 cup flour
3 large eggs
1/4 cup milk
1 cup Panko breadcrumbs
1/2 cup Parmesan cheese, grated
3 tsp fresh parsley, chopped
1 1/2 tsp Italian seasoning
1 Tbsp garlic, chopped
1/4 tsp black pepper
4 Tbsp Colavita Extra-Virgin Olive Oil
4 lemon wedges
Flatten chicken breasts between 2 sheets of plastic wrap by pounding gently until chicken is approximately ½” thick.
Whisk eggs and milk together in a flat-bottom bowl.  Mix breadcrumbs, cheese, fresh parsley, Italian seasoning, garlic and pepper. Transfer to a flat plate.  Dredge chicken in flour, coating both sides. Dip chicken pieces in egg mixture, coating both sides. Dredge in breadcrumb mixture, coating completely on both sides. Set aside.  Melt butter in sauce pan over medium heat.  Add minced garlic and sauté for 1 minute. Add flour and stir well until well-blended. Add white wine, chicken broth, heavy cream and cheese. Bring to a boil. Reduce heat and simmer until mixture starts to thicken.  Add roasted garlic, pepper and salt. Stir until well blended.  Add tomatoes and spinach to sauce and allow to simmer over low heat for about 5 minutes, stirring frequently.  Heat olive oil in frying pan over medium-high heat. Add breaded chicken to pan and cook until both sides are golden brown and internal temperature reaches 165ºF.  Add cooked, drained tortelloni pasta to sauce and blend well.  Transfer chicken to a large platter and serve with hot, creamy tortelloni.  Garnish with fresh parsley and lemon wedges.

4  Servings

Categories
Main Dish Pasta Vegetarian

Meatless Stroganoff

1 (10 oz) pkg No Yolks cholesterol free noodles
4 Veggie Burgers (The ones that look like real hamburgers)
1 Tbs. margarine or butter
2 cups mushrooms, sliced
1 onion, thinly sliced
1 clove garlic, minced
1 1/2 cup skim milk
2 Tbs. flour
1 Tbs lemon juice
1 Tbs ketchup
1/4 tsp salt
1/4 tsp dried dill weed
1/2 cup light sour cream

Cook noodles to desired doneness as directed on package.  Drain, keep warm.
Meanwhile, spray large nonstick skillet with cooking spray.  Cook burgers as directed on package.  Remove from skillet.  Cut into 3/4 inch pieces; set aside.

In the same skillet, melt the margarine or butter.  Add mushrooms, onion and garlic; cook and stir over medium-high heat for 4-6 minutes or until mushrooms and onions are crisp tender.  Remove from heat.

In small bowl with wire whisk, combine 1/4 cup of the milk, flour, lemon juice, ketchup, salt and dill; blend well.  Stir in remaining milk.  Stir into mushroom mixture in skillet; cook over medium heat until mixture boils and thickens, stirring constantly.  Boil and stir 1 minute.  Reduce heat to low; stir in burger pieces and sour cream.  Cook until thoroughly heated.  DO NOT BOIL!  (it will curdle)  Serve over hot cooked noodles.

Categories
Asian Chicken Main Dish Pasta

Hot-as-Heck Chicken on Chinese Noodles With Peanut Sauce

Peanut Sauce:
2 tsp. peeled, chopped fresh ginger
2 tsp. chopped cilantro
2 cloves garlic
2 fresh jalapeno peppers
1/2 c. red wine vinegar
1/2 c. soy sauce
1 heaping cup creamy peanut butter
2 tsp. curry powder, toasted
1/4 c. honey
2 tsp. dark sesame oil
1 tbs. olive oil
4 (6 oz.) chicken breast halves
1/2 c. dry sherry
1 c. sweet hot chili sauce
1/2 lb. dried Chinese egg noodles, cooked al dente and tossed with a dash of vegetable oil
1/2 c. dry-roasted peanuts or cashews
3 to 4 green onions, minced
To prepare the peanut sauce, combine the ginger, cilantro, garlic, jalapenos, vinegar, soy sauce and peanut butter in the bowl of a food processor and process until smooth. Scrape down the sides of the bowl and add the curry powder, honey and sesame oil; process until smooth. Set aside.
Fill a pasta pot or medium stock pot with 8 to 10 cups of salted water and bring to a boil over high heat.
Meanwhile, in a very large sauté pan, heat the oil over high heat until smoking hot. Put the chicken breasts in the pan and brown them well, about 2 minutes on each side. Decrease the heat to medium and cook for another 2 to 3 minutes. Add the sherry, increase the heat to high, and cook until about half of the sherry remains, 2 to 3 minutes. Add the chili sauce and turn the breasts to coat them well. Decrease the heat to low and slowly simmer while you prepare the noodles.
Put the noodles in the pasta insert and set in the pot of boiling water or in the stock pot and cook for about 2 minutes to heat through. Strain the noodles and place in a large bowl. Toss them with 1/2 cup of the peanut sauce and place on a serving platter. Remove the chicken breasts from the sauce and slice. Place the chicken slices on the noodles and pour some of the remaining sauce over the top. Sprinkle with the roasted peanuts and scallions. Serve hot.
Categories
Ham Main Dish Pasta

Ham Linguine

2 cups ham, shredded into medium-sized pieces
1 pound linguine
4 tablespoons extra virgin olive oil
3 cloves garlic
1 cup peas, fresh or frozen, thawed
lemon zest, and juice of 2 lemons
1 teaspoon sea salt
1/4 teaspoon pepper, freshly ground
1/4 cup mint, chopped
1/4 cup fresh basil, chopped
Cook pasta according to pkg. directions. While pasta is cooking, heat 2 tablespoons olive oil in a non-stick skillet over medium high heat.  When pan begins to smoke, sauté garlic for one minute.  Add the ham and continue to sauté until ham begins to brown.  Finally, add the peas; sauté for one more minute. While skillet is still hot, drain the pasta and add to the ham mixture.  Add the lemon zest, juice, salt, pepper and 2 more tablespoons of olive oil.  Sauté for 1-2 minutes to let the flavors combine.  Remove from heat and toss with herbs.  Serve immediately.
6  Servings
Categories
Casseroles Chicken Ham Main Dish Make Ahead Pasta Turkey

Easy Day Before Casserole

7 oz. macaroni (uncooked)
1 can celery soup
1 can mushroom soup
1 small jar pimentos (optional)
4 oz. mushroom pieces
1 small onion, chopped
2 c. milk
1/2 lb Velveeta cheese diced
1/4 c. green pepper diced
2 c. ham, chicken or turkey, cooked and chopped
1 can water chestnuts, sliced
Combine all ingredients. Place in buttered 3 quart or 9×13 inch pan. Refrigerate overnight. Remove from refrigerator 1 hour before baking. Preheat oven to 350. Bake one hour.
8  Servings
Categories
Main Dish Pasta Vegetables Vegetarian

Creamy Veggies with Spaghetti

1/2 lb broccoli florets
1 cup sliced zucchini
1 cup sliced fresh mushroom
1 cup thinly sliced carrot
1 tablespoon olive oil
8 ounces spaghetti
1/4 cup chopped onion
3 cloves minced garlic
2 tablespoons butter
2 tablespoons flour
3 tablespoons chicken bouillon
1 teaspoon thyme
2 cups milk
1/2 cup shredded Swiss cheese
1/2 cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
In large skillet, sauté broccoli, zucchini, mushrooms, and carrots in oil until crisp-tender.  Set aside.  
Cook spaghetti according to package directions.  
In another saucepan, sauté onion and garlic in butter for 30 seconds. Stir in flour, bullion and thyme.  Slowly add milk, bring to a boil.  Cook and stir for 2 minutes.  Reduce heat to low; stir in cheeses.   Add vegetables; heat through.  Drain spaghetti; toss with vegetable mixture.
4  Servings
Categories
Chicken Main Dish Pasta

Creamy Cajun Chicken Pasta

2 boneless skinless chicken breasts, cut into thin strips
4 ounces linguine, cooked al dente
2 teaspoons Cajun seasoning
2 tablespoons butter
1 thinly sliced green onion
1-2 cup heavy whipping cream
2 tablespoons chopped sun-dried tomatoes
1/4 teaspoon salt
1/4 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon garlic powder
1/4 cup grated Parmesan cheese
Place chicken and Cajun seasoning in a bowl and toss to coat.  In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.  Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.  Pour over hot linguine and toss with Parmesan cheese.
2  Servings
Categories
Main Dish Pasta Seafood

Crabmeat Alfredo

1/4 cup fresh parsley
1/4 cup roasted red peppers
6 ounces fettuccine (approx. 1/3 box)
2 tablespoons garlic butter
one 8-ounce tub fresh jumbo lump crabmeat
1/4 cup white wine
1 cup heavy whipping cream
3/4 cup shredded Italian cheese blend
1 1/2 teaspoons Montreal steak seasoning
Fill saucepan 3/4 full of hot water, cover and place on high heat to boil for pasta.  Wash parsley. Remove and discard stems.  Using food chopper, chop parsley (enough for 1/4 cup). Set aside.
Dice roasted peppers into 1/2-inch pieces; set aside.
Check pasta water for boil. When boiling, add pasta and cook uncovered for 7 minutes, stirring occasionally.
Measure remaining ingredients and place near stove.
Preheat sauté pan on high for 1-2 minutes.  Add garlic butter and swirl to coat. Add: roasted peppers, parsley, and crabmeat; cook for 2 minutes, stirring occasionally.  Add wine and cook for 1 minute.  Add whipping cream and cook for 1 minute.  Remove pasta from heat and drain in colander.  Add to crabmeat mixture: pasta, cheese and steak seasoning; cook for 1-2 minutes, stirring occasionally. Serve.