Category: Pasta

Categories
Chicken Italian Pasta

Chicken & Mushroom Fettuccine Ala Vodka

I made this for dinner last night…it was super yummy! It’s a keeper!

8 oz Fettuccine – cooked and drained
2 tbs each butter and olive oil
2 chicken breasts – sliced thin
1/2 pound mushrooms – washed and sliced
4 oz white wine
4 green onions – sliced
2 cloves crushed garlic
garlic powder
salt and pepper
1 jar Vodka Pasta Sauce (or 16 oz homemade)
2 tbs crumbled feta cheese
Parmesan cheese for garnish

In a deep saute’ pan, heat up butter and oil over medium-high heat. Add chicken and cook until no longer pink on the outside. Add the mushrooms, wine, green onions, crushed garlic, garlic powder and salt and pepper to taste. Stir and continue cooking until chicken is done on the inside and mushrooms are soft. Add the jar of pasta sauce and feta cheese. Stir until well blended. Taste and season with more salt, pepper or garlic powder if needed. Heat thoroughly. Serve over cooked fettuccine. Add bread sticks and a salad for a lovely dinner.

Categories
Chicken Italian Pasta

Chicken Marsala

To make my Chicken Marsala, you will need:

2 tablespoons each butter and olive oil
4 chicken breast cutlets
1/2 pound fresh mushrooms, diced
1 tablespoon diced fresh garlic
1 tablespoon dried onion flakes
1 tablespoon chicken bouillon
1/2 cup Marsala wine (or white wine)
3 cups milk
2 tablespoons flour
salt and pepper
1/2 tsp dried Italian seasonings
8 oz dried pasta, cooked al dente’, tossed with olive oil and kept warm

In large deep sided frying pan, heat oil and butter over medium heat. Add chicken breast cutlets and saute until lightly browned on each side. Remove chicken from pan and keep warm. To frying pan, add the mushrooms, onion, garlic and wine. Scrape bottom of pan to deglaze the chicken bits. Cook until mushrooms are softened. Meanwhile, place flour in liquid measuring cup and whisk in 1/2 cup of the milk until flour is dissolved. Add the rest of the milk and bouillon and mix well. Pour mixture into the hot pan with the mushrooms and wine. Stir constantly until thickened over medium heat. Season with salt, pepper and Italian seasonings. Return chicken to the pan and simmer in the sauce for 5 minutes. Serve over warm pasta.

Categories
Beef Chuck Roast Noodles

Thai Braised Beef with Coconut Milk and Ginger

1 (2 1/2-lb.) boneless chuck roast
1 tsp. salt
2 tsp. ground coriander
1 tsp. ground cardamom
1 tsp. ground cumin
1 tsp. ground red pepper
1 tsp. ground turmeric
1 tsp. freshly ground black pepper
2 tsp. vegetable oil, divided
3 cups chopped onion
1 cup diced carrot
2 Tbsp. minced peeled fresh ginger
4 garlic cloves, minced
1 (16-ounce) can fat-free, less-sodium chicken broth
1-1/2 cups light coconut milk
2 Tbsp. sliced peeled fresh lemon grass or 1 Tbsp. thinly sliced lime rind
3 bay leaves
6 cups hot cooked Chinese-style egg noodles (about 12 oz. uncooked)
1 cup chopped fresh cilantro

Trim fat from beef. Cut beef into 2-inch pieces. Combine salt and next 6 ingredients (salt through black pepper) in a small bowl. Sprinkle 2 tablespoons of spice mixture over beef, and toss to coat; reserve remaining spice mixture.
Preheat oven to 325 degrees.
Heat 1 teaspoon oil in a large Dutch oven over medium-high heat. Add beef; cook 5 minutes, browning on all sides. Remove from pan. Heat 1 teaspoon oil in pan. Add onion, carrot, ginger and garlic; sauté 8 minutes or until tender. Stir in broth, scraping pan to loosen browned bits. Return beef to pan. Add remaining spice mixture, coconut milk, lemon grass, and bay leaves. Bring to a boil. Cover and bake at 325 degrees for 2 hours. Remove beef from pan using a slotted spoon; shred with 2 forks, set aside and keep warm. Bring vegetable mixture to a boil over medium-high heat. Cook 10 minutes or until slightly thick. Discard bay leaves. Serve beef and vegetable mixture over noodles. Sprinkle with cilantro.

Yield: 6 servings be

Note: You can find light coconut milk in the Asian or Mexican section of most supermarkets. If yours does not carry it, ask your grocer to order it for you.

Categories
Ground Beef Make Ahead Mexican Pasta

Taco Spaghetti

10 ounces dried spaghetti or linguine or fettuccine, broken
2 lbs ground beef or ground turkey
2 large onions, chopped
1 1/2 cups water
1 (1 1/4 ounce) envelope taco seasoning mix
2 (11 ounce) cans corn mixed with chopped peppers, drained
1 1/2 cups Colby-Monterrey Jack cheese or cheddar cheese, shredded
1 cup favorite salsa
2 (4 1/2 ounce) cans diced green chili peppers, drained
4 cups lettuce, shredded
1 medium tomato, chopped

Cook pasta according to pkg directions, drain.
Meanwhile, cook ground meat and onion until meat is brown, in a dutch oven.
Drain off fat. Stir in water and taco seasoning mix. Bring to boiling and reduce heat.
Simmer, uncovered for 2 minutes, stirring occasionally. Stir in cooked pasta, corn, 1 cup of the shredded cheese, salsa and chili peppers Divide mix evenly between 2 lightly greased 2 qt casseroles. Package up, label and freeze up to 3 months.

To serve remaining casserole, cover and bake in a 350F oven for 20-25 minutes or until heated through.
Sprinkle with remaining cheese. Top with lettuce and chopped tomato.
If desired, pass broken tortilla chips and dairy sour cream as additional toppings.

To serve the 2nd casserole, thaw in the refrigerator overnight.
Bake, covered in a 375F oven for 1 hour or until heated through, stirring once about halfway through baking time. Sprinkle with 1/2 cup shredded cheese. Serve with 4 cups shredded lettuce and 1 medium tomato, chopped.

12 Servings

Categories
Beef Mushrooms Noodles

Sweedish Meatballs

1 package meatballs
1 12 oz. jar mushrooms, gravy
1/3 cup sour cream
1/4 teaspoon allspice
8 ounces egg noodles, cooked and drained – toss with butter.

Heat mini meatballs – refrigerated or frozen – in mushroom gravy. Remove from heat. Stir in sour cream and allspice.
Serve over egg noodles.

4 Servings

Categories
Ethnic - Regional Italian Pasta

Spaghetti Pepperoni Pie

1/2 pound spaghetti, broken up into thirds
1/3 cup seasoned bread crumbs
2 cups bottled spaghetti sauce
1 cup mozzarella cheese, shredded
4 ounces pepperoni, chopped
4 eggs, large, lightly beaten
3 tablespoons grated Parmesan cheese

In large saucepan of lightly salted water, cook spaghetti one minute less than directed on package. Drain.
Heat oven to 350. Coat 10 inch skillet with nonstick cooking spray. If handle is not ovenproof, wrap with foil.
Coat with crumbs. In bowl, combine spaghetti, pasta sauce, mozzarella and pepperoni. Stir in beaten eggs. Spoon mixture into prepared skillet. Bake in 350 degree oven 30 minutes.
Sprinkle with parmesean, bake until cheese is golden brown, 10 minutes. Let cool 10 minutes. Cut into 6 wedges.

6 Servings

Categories
Asian Pasta Seafood Shrimp

Shrimp and Sesame Pasta

1 pound penne rigati pasta
1/2 pound asparagus, trimmed and cut into 1/2-inch-thick slices
1/4 cup peanut butter
1/4 cup rice wine vinegar
1/4 cup lite soy sauce
2 tablespoons sesame oil
2 tablespoons brown sugar
2 garlic cloves, pressed
1 tablespoon minced fresh ginger
1/2 teaspoon red pepper flakes
1/4 cup hot water
1 pound cooked medium shrimp
1 red bell pepper, seeded and cut into thin strips
4 green onions, thinly sliced
1/2 cup chopped fresh cilantro
Toasted sesame seeds

Cook pasta according to package directions. During last minute of cooking time add asparagus. Drain in a colander and rinse with cold water until pasta and asparagus are cool. Transfer to a large serving bowl and set aside. If preparing a day ahead, bring to room temperature before serving.
Meanwhile, combine peanut butter, vinegar, soy sauce, sesame oil, brown sugar, garlic, ginger, and red pepper flakes in a small bowl. Add hot water and stir until sauce is smooth, breaking up any small clumps.
Add shrimp, red pepper, green onions, and 1/4 cup of the cilantro to the pasta. Add sauce and toss to combine. Sprinkle with remaining cilantro and sesame seeds.

Makes 4 to 6 servings.

Categories
Asian Pasta Shrimp

Sesame Shrimp and Pasta Salad

1 pound penne rigati pasta
1/2 pound asparagus, trimmed and cut into 1/2-inch-thick slices
1/4 cup peanut butter
1/4 cup rice wine vinegar
1/4 cup lite soy sauce
2 tablespoons sesame oil
2 tablespoons brown sugar
2 garlic cloves, pressed
1 tablespoon minced fresh ginger
1/2 teaspoon red pepper flakes
1/4 cup hot water
1 pound cooked medium shrimp
1 red bell pepper, seeded and cut into thin strips
4 green onions, thinly sliced
1/2 cup chopped fresh cilantro
Toasted sesame seeds

Cook pasta according to package directions. During last minute of cooking time add asparagus. Drain in a colander and rinse with cold water until pasta and asparagus are cool. Transfer to a large serving bowl and set aside. If preparing a day ahead, bring to room temperature before serving.
Meanwhile, combine peanut butter, vinegar, soy sauce, sesame oil, brown sugar, garlic, ginger, and red pepper flakes in a small bowl. Add hot water and stir until sauce is smooth, breaking up any small clumps.
Add shrimp, red pepper, green onions, and 1/4 cup of the cilantro to the pasta. Add sauce and toss to combine. Sprinkle with remaining cilantro and sesame seeds. Makes 4 to 6 servings.

Categories
Asian Chicken Breasts Pasta

Sesame Chicken Noodle Bake

Asian vegetables, fresh ginger, and soy sauce recall the taste of lo mein. Break the spaghetti before cooking to make it easier to prepare and serve.

8 ounces uncooked spaghetti or linguine, broken in half
1 tablespoon dark sesame oil
1 cup red bell pepper strips
8 ounces shiitake mushroom caps, sliced
2 (6-ounce) skinless, boneless chicken breast halves, cut into 1/2-inch pieces
1 teaspoon minced fresh ginger
3 garlic cloves, minced
1/4 cup low-sodium soy sauce
1 cup fat-free, less-sodium chicken broth
1 tablespoon cornstarch
2 tablespoons cream sherry
1 tablespoon rice vinegar
1/2 teaspoon crushed red pepper
2 cups thinly sliced bok choy
3/4 cup sliced green onions
1 tablespoon sesame seeds, divided

Cooking spray

1 cup panko (coarse, dry) breadcrumbs
2 tablespoons butter, melted

Preheat oven to 400°.

Cook pasta according to package directions, omitting salt and fat. Drain well.
Heat the oil in a Dutch oven over medium-high heat. Add red bell pepper strips and mushrooms; sauté 2 minutes. Add chicken, ginger, and garlic; sauté 3 minutes. Stir in soy sauce; cook 2 minutes, stirring frequently.
Combine broth and cornstarch, stirring well with a whisk. Add broth mixture to pan, and cook 2 minutes or until mixture is slightly thick, stirring constantly. Remove from heat; stir in sherry, vinegar, and crushed red pepper. Add pasta, bok choy, green onions, and 2 teaspoons sesame seeds to pan, tossing well to combine. Spoon pasta mixture into an 8-inch square baking dish lightly coated with cooking spray.
Combine breadcrumbs, butter, and remaining sesame seeds; sprinkle evenly over pasta mixture. Bake at 400° for 20 minutes or until breadcrumbs begin to brown.

Yield: 4 servings

Categories
Cheese Pasta Seafood

Seafood Lasagna

1 package lasagna noodles
2 4 oz. cans shrimp, baby, or 1 cup fresh shrimp, cooked
2 6 1/2 oz. can crab meat, 1 1/2 cups fresh
2 tablespoons butter or margarine
2 tablespoons flour
2 cups half and half
salt and pepper, to taste
1/2 cup feta cheese, with sun dried tomatoes and basil
1/4 cup Parmesan cheese
1 teaspoon garlic, minced
1/2 cup mozzarella cheese, shredded
1 slice bread, crumbled into crumbs

Cook lasagna noodles for 5 minutes, drain.
In medium sized saucepan, melt the butter or margarine. Add flour and salt and pepper, cook until bubbly. Add the half and half and stir until blended well. Add the cheeses and continue stirring until cheese is melted and mixture thickens. Add the garlic and seafood, stir well. Remove from heat.
In small baking pan, layer the noodles and seafood sauce. Top with cheese and breadcrumbs. Bake at 350 for 45 minutes.

8 Servings