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Pasta Milano

6 Jan

4 chicken breast

1 teaspoon garlic powder

1 teaspoon salt

1 teaspoon black pepper

1 ( 36 oz) package farfalle pasta

4 tablespoons butter

1 ½ cups sun-dried tomatoes

1 pound button mushrooms, sliced

1 quart heavy cream

1 tablespoon roasted garlic

½ teaspoon black pepper

2 teaspoons salt

1 cup fresh parmesan cheese, grated

Wash and dry chicken. Mix garlic powder, salt and pepper, sprinkle on both sides of chicken. Cook chicken on stove top grill or in large skillet until juices run clear. Set aside. Cook pasta according to package directions. Meanwhile saute mushrooms and tomatoes in butter until soft. Place heavy cream, roasted garlic, salt, pepper and cheese in food processor and puree.

Place cream mixture in large saucepan and bring to a boil over medium heat. Lower heat and simmer 15 minutes or until thickened. Mix in mushrooms and tomatoes then add to cooked pasta. Slice chicken and place on top of pasta. Garnish with parsley and parmesan cheese.

Serves 4

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Springtime Pasta Primavera

6 Jan

12 ounces farfalle pasta, cooked

¼ cup butter

½ cup fresh tender green beans

½ cup asparagus tips and stems

½ cup English peas

½ cup button mushrooms, sliced

Salt and pepper to taste

1 cup half and half

½ cup fresh parmesan cheese grated

4 plum tomatoes, seeded and diced

2 tablespoons fresh chives, chopped

Melt butter in a large saucepan over medium low heat and saute vegetables just until tender. Season with salt and pepper. Add half and half and cook until thickened. Toss in the drained pasta and sprinkle with cheese. Pour into large serving bowl or platter and garnish with tomatoes.

Serves 4

Shrimp and Pasta Salad with Green Goddess Dressing

6 Jan

3 cups water

1 pound unpeeled, medium fresh shrimp

1- 8 ounce package, small shell pasta cooked

2 teaspoons white wine

Salt and pepper to taste

1 small head lettuce, washed, drained and chopped

2 medium tomatoes, diced

1 yellow bell pepper, cut into thin strips

1-¾ cups Green Goddess Dressing

Bring water to a boil and add shrimp and cook 3 to 5 minutes or until shrimp turn pink. Drain and put into a large bowl of ice water. When cold, peel and devein shrimp.

Toss together pasta, 1 cup of green goddess dressing, wine salt and pepper. Mix chopped lettuce, tomatoes and yellow peppers together and place on a large platter. Spoon pasta in center and top with shrimp. Serve extra dressing on the side.

Green Goddess Dressing:

2 cups mayonnaise

¾ cups fresh parsley leaves

4 tablespoons fresh chives

2 teaspoons sweet white wine

1 ½ teaspoon anchovy paste

2 teaspoons grated lemon peel

2 tablespoons fresh lemon juice

½ teaspoon black pepper

Process all ingredients in a food processor until smooth, scraping sides often. Cover and chill.

San Antonio Shrimp and Pasta

6 Jan

 2/3 cup Picante Sauce

1/3 cup mayonnaise

¼ cup chopped fresh cilantro

¾ teaspoon ground cumin

3 cups cooked and drained medium shell pasta

1 medium bell pepper, cut into thin strips

2 green onions, thinly sliced

1 pound medium shrimp, cooked, peeled and deveined

1 ½ cups cherry tomatoes cut in half

Stir picante sauce, mayonnaise, cilantro, and cumin in a large bowl. Add the pasta, pepper, onion and shrimp. Stir to coat. Cover and refrigerate for at least 2 hours. Stir in tomatoes before serving.

Serves 6

Orange Chicken

31 Dec

1 pound boneless, skinless chicken breast–cut into 1 inch pieces

2 medium carrots, thinly sliced

1 medium bell pepper, thinly sliced

1 medium onion, thinly sliced

2 TBSP Olive oil

5 tsp flour

1 TBSP brown sugar

1 cup orange juice

1/3 cup chili sauce

12 ounces  mini penne pasta

In a large skillet, brown chicken pieces , carrots, bell pepper, and onion until chicken is done and vegetables are tender crisp. Cook pasta according to package directions

In a small bowl, combine flour and brown sugar; stir in orange juice and chili sauce until smooth. Add to skillet . Bring to a boil; cook and stir for 2 minutes or until thick. Serve over pasta.

Quick Chicken Cacciatore

31 Dec

Flour

4 boneless skinless chicken breast

2 cloves garlic–finely minced

4 TBSp olive oil

1 jar Classico Tomato and Basil pasta sauce

1 small green bell pepper–cut into thin strips

1 small red bell pepper–cut into thin strips

2 slices provolone cheese–cut in half

2 cups cooked riceinstant rice works well with this recipe

Coat chicken in flour. In a large skillet heat oil and brown chicken on both sides. remove chicken and add pasta sauce, and garlic. Add chicken to sauce. Bring to a boil–reduce heat to low, cover and simmer 25 to 30 minutes. Add bell peppers during the last 5 minutes of cooking. Uncover–top each piece of chicken with cheese. Serve over rice.

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