Ingredients:
1 lb. corkscrew pasta
1/4 cup EVOO
4 cloves garlic, minced
1/2 cup breadcrumbs (I used Panco)
1 lb. zucchini (about 3), thinly sliced
4 ears corn, kernels removed
6 oz. swiss cheese
1/2 cup parmesan cheese
salt and pepper
Directions:
Cook pasta according to package directions; reserved 1/2 cup cooking water.
Meanwhile, in a small skillet, heat 2 tbsp. olive oil over medium heat. Add half the garlic and cook until golden, about 30 seconds. Stir in breadcrumbs and remove from the heat.
In the reserved pasta pot, heat remaining olive oil over medium heat. Add remaining garlic and cook until golden, about 30 seconds; add zucchini and cook until crisp tender, about 5 minutes. Stir in the corn, cooked pasta, and reserved cooking water. Add swiss cheese and season with salt and pepper.
Sprinkle breadcrumb mixture and parmesan over dish just before serving.
**Add in cooked chicken for extra protein!
Showing posts with label Pasta. Show all posts
Showing posts with label Pasta. Show all posts
Wednesday, September 1, 2010
Sunday, January 10, 2010
Slow Cooker Lasagna
Ingredients:
1 lb. ground beef
1 (28-oz.) jar spaghetti sauce
1 cup water
1 (15-oz.) container ricotta cheese
8 oz. shredded mozzarella cheese
1/4 cup grated Parmesan
1 egg
2 tbsp. chopped fresh parsley
6 lasagna noodles
Directions:
Brown meat in a large skillet; drain. Stir in spaghetti sauce and water. mix ricotta, 1 1/2 cups mozzarella, 2 tbsp. Parmesan, egg, and parsley.
Spoon 1 cup meat sauce into slow cooker; top with half each of the noodles, broken to fit, and cheese mixture. Cover with 2 cups of the remaining meat sauce. Top with remaining noodles, broken to fit, cheese mixture, and meat sauce. Cover with lid.
Cook on low for 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses, let stand covered, 10 minutes or until melted.
Note: For best results, do not cook on the high heat setting.
1 lb. ground beef
1 (28-oz.) jar spaghetti sauce
1 cup water
1 (15-oz.) container ricotta cheese
8 oz. shredded mozzarella cheese
1/4 cup grated Parmesan
1 egg
2 tbsp. chopped fresh parsley
6 lasagna noodles
Directions:
Brown meat in a large skillet; drain. Stir in spaghetti sauce and water. mix ricotta, 1 1/2 cups mozzarella, 2 tbsp. Parmesan, egg, and parsley.
Spoon 1 cup meat sauce into slow cooker; top with half each of the noodles, broken to fit, and cheese mixture. Cover with 2 cups of the remaining meat sauce. Top with remaining noodles, broken to fit, cheese mixture, and meat sauce. Cover with lid.
Cook on low for 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses, let stand covered, 10 minutes or until melted.
Note: For best results, do not cook on the high heat setting.
Tuesday, December 1, 2009
Chicken Tetrazzini
Ingredients:
4 tbsp. butter
8 oz. sliced mushrooms
1/4 cup all-purpose flour
1 1/2 cups chicken broth
1 1/3 cups half and half
3 tbsp. sherry (or Marsala)
Salt and Pepper
1/8 tsp. ground nutmeg
3 cups cooked, shredded chicken
1/2 pound spaghetti, broken in half and cooked according to package directions
4 oz. sliced provolone cheese
1/2 cup grated Parmesan cheese
Directions:
Preheat oven to 425 degrees.
In a large non-stick skillet melt butter over medium-high heat. Add mushrooms; saute 4 minutes or until browned. Sprinkle with flour and toss to combine. Add broth and half-and-half; cook, stirring often, until mixture comes to a boil. Reduce heat and simmer 2 minutes, stirring constantly. Stir in sherry, salt, pepper, and nutmeg. Remove from heat and stir in the chicken and provolone. Combine chicken mixture with spaghetti; toss gently and spoon into a 13 x 9 - inch baking dish; sprinkle with cheese. Bake 20 minutes or until golden brown and bubbly.
4 tbsp. butter
8 oz. sliced mushrooms
1/4 cup all-purpose flour
1 1/2 cups chicken broth
1 1/3 cups half and half
3 tbsp. sherry (or Marsala)
Salt and Pepper
1/8 tsp. ground nutmeg
3 cups cooked, shredded chicken
1/2 pound spaghetti, broken in half and cooked according to package directions
4 oz. sliced provolone cheese
1/2 cup grated Parmesan cheese
Directions:
Preheat oven to 425 degrees.
In a large non-stick skillet melt butter over medium-high heat. Add mushrooms; saute 4 minutes or until browned. Sprinkle with flour and toss to combine. Add broth and half-and-half; cook, stirring often, until mixture comes to a boil. Reduce heat and simmer 2 minutes, stirring constantly. Stir in sherry, salt, pepper, and nutmeg. Remove from heat and stir in the chicken and provolone. Combine chicken mixture with spaghetti; toss gently and spoon into a 13 x 9 - inch baking dish; sprinkle with cheese. Bake 20 minutes or until golden brown and bubbly.
Monday, November 9, 2009
Lemon Risotto
Ingredients:
1 quart chicken stock
2 cups water
1 tablespoon extra-virgin olive oil
1 small to medium onion, chopped
2 cloves garlic, finely chopped or grated
1 cup Arborio rice
1 lemon
1/2 cup white wine
1/2 teaspoon sugar
2 tablespoons butter, cut into small pieces
1/2 cup grated pecorino cheese, a couple of handfuls
Salt and freshly ground black pepper
Directions:
In a large pot, heat the stock and 2 cups water over medium low heat.
In a risotto pot or large skillet with a rounded bottom, heat the extra-virgin olive oil over medium to medium-high heat. Add the onions and garlic to pan and saute to soften 3 to 4 minutes Stir in the rice and add the zest of the lemon. Heat the rice for 1 to 2 minutes, then add the wine and cook until evaporated. Add in the hot stock, a few ladles at a time, and stir for a minute with each addition, to develop the starch and the creamy aspect. Total cooking time will be about 18 minutes or so. Keep adding stock each time the pan starts to become dry at the edges.
While the rice cooks, juice the lemon and strain out any seeds. Sprinkle juice with a 1/2 teaspoon sugar. When rice is cooked to al dente, stir in the butter, lemon juice, and the cheese.
Season with salt and pepper, to taste, and transfer to a serving bowl. Serve immediately.
1 quart chicken stock
2 cups water
1 tablespoon extra-virgin olive oil
1 small to medium onion, chopped
2 cloves garlic, finely chopped or grated
1 cup Arborio rice
1 lemon
1/2 cup white wine
1/2 teaspoon sugar
2 tablespoons butter, cut into small pieces
1/2 cup grated pecorino cheese, a couple of handfuls
Salt and freshly ground black pepper
Directions:
In a large pot, heat the stock and 2 cups water over medium low heat.
In a risotto pot or large skillet with a rounded bottom, heat the extra-virgin olive oil over medium to medium-high heat. Add the onions and garlic to pan and saute to soften 3 to 4 minutes Stir in the rice and add the zest of the lemon. Heat the rice for 1 to 2 minutes, then add the wine and cook until evaporated. Add in the hot stock, a few ladles at a time, and stir for a minute with each addition, to develop the starch and the creamy aspect. Total cooking time will be about 18 minutes or so. Keep adding stock each time the pan starts to become dry at the edges.
While the rice cooks, juice the lemon and strain out any seeds. Sprinkle juice with a 1/2 teaspoon sugar. When rice is cooked to al dente, stir in the butter, lemon juice, and the cheese.
Season with salt and pepper, to taste, and transfer to a serving bowl. Serve immediately.
Sunday, September 13, 2009
Double-Stuffed Chicken Breasts
Ingredients:
1/2 cup small shell pasta
1/2 cup shredded mozzarella cheese
1/2 cup ricotta cheese
1/2 cup grated parmesan cheese
1/2 cup coarsely chopped flat-leaf parsley; divided
salt
2 large eggs
2/3 cup breadcrumbs
4 boneless, skinless chicken breasts
3 cups marinara sauce
Directions:
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
In a pot of boiling, salted water, cook the pasta for 4 minutes; drain and rinse with cold water. Transfer to a bowl and add the mozzarella, ricotta, parmesan and 1/4 cup of the parsley; season with salt.
In a shallow bowl, beat the eggs. Place the breadcrumbs in another shallow bowl.
Cut a pocket in the side of each chicken breast. Stuff the pasta-cheese mixture into the pocket of each chicken breast. Dip the stuffed chicken breasts in the eggs, roll in the breadcrumbs, then place the chicken in the prepared pan. Bake until a meat thermometer inserted into the breast reads 165 degrees; about 50 minutes.
Meanwhile, in a saucepan, heat the marinara sauce. Serve each breast on a bed of sauce topped with 1 tbsp. of parsley.
1/2 cup small shell pasta
1/2 cup shredded mozzarella cheese
1/2 cup ricotta cheese
1/2 cup grated parmesan cheese
1/2 cup coarsely chopped flat-leaf parsley; divided
salt
2 large eggs
2/3 cup breadcrumbs
4 boneless, skinless chicken breasts
3 cups marinara sauce
Directions:
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
In a pot of boiling, salted water, cook the pasta for 4 minutes; drain and rinse with cold water. Transfer to a bowl and add the mozzarella, ricotta, parmesan and 1/4 cup of the parsley; season with salt.
In a shallow bowl, beat the eggs. Place the breadcrumbs in another shallow bowl.
Cut a pocket in the side of each chicken breast. Stuff the pasta-cheese mixture into the pocket of each chicken breast. Dip the stuffed chicken breasts in the eggs, roll in the breadcrumbs, then place the chicken in the prepared pan. Bake until a meat thermometer inserted into the breast reads 165 degrees; about 50 minutes.
Meanwhile, in a saucepan, heat the marinara sauce. Serve each breast on a bed of sauce topped with 1 tbsp. of parsley.
Thursday, July 30, 2009
Spaghetti with Breadcrumbs and Garlic
Ingredients:
1/2 lb. spaghetti
2 tbsp. extra virgin olive oil
1/2 cup fine dried bread crumbs (Panko works but something homemade would be better)
2 cloves garlic, grated on a microplane
4 tbsp. butter
1/2 cup (or more) freshly grated Parmesan cheese
salt and pepper, to taste
Directions:
Bring a large pot of salted water to ab boil. Add the pasta, stir well and cook until al dente.
Meanwhile, in a saucepan over medium heat, warm the oil. Add the bread crumbs and garlic and fry, stirring, until golden (about 4 minutes).
Drain the pasta and return to pot. Add butter and stir until melted. Mix in cheese and breadcrumbs and season with salt and pepper. Toss well and serve immediately.
1/2 lb. spaghetti
2 tbsp. extra virgin olive oil
1/2 cup fine dried bread crumbs (Panko works but something homemade would be better)
2 cloves garlic, grated on a microplane
4 tbsp. butter
1/2 cup (or more) freshly grated Parmesan cheese
salt and pepper, to taste
Directions:
Bring a large pot of salted water to ab boil. Add the pasta, stir well and cook until al dente.
Meanwhile, in a saucepan over medium heat, warm the oil. Add the bread crumbs and garlic and fry, stirring, until golden (about 4 minutes).
Drain the pasta and return to pot. Add butter and stir until melted. Mix in cheese and breadcrumbs and season with salt and pepper. Toss well and serve immediately.
Monday, March 2, 2009
Ricotta and Lemon Basil Pasta
8 ounces uncooked pasta, such as seashell or campanelle
1 cup (8 ounces) part-skim ricotta cheese
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
¼ cup chopped fresh basil
¾ teaspoon salt
½ teaspoon pepper
Lemon wedges (optional)
Cook the pasta according to package directions. Drain, reserving ¼ cup cooking liquid.
Combine ricotta, next 5 ingredients (through pepper), and reserved cooking liquid in a large bowl. Add the pasta, and toss to combine. Garnish with lemon wedges, if desired. Serve immediately.
1 cup (8 ounces) part-skim ricotta cheese
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
¼ cup chopped fresh basil
¾ teaspoon salt
½ teaspoon pepper
Lemon wedges (optional)
Cook the pasta according to package directions. Drain, reserving ¼ cup cooking liquid.
Combine ricotta, next 5 ingredients (through pepper), and reserved cooking liquid in a large bowl. Add the pasta, and toss to combine. Garnish with lemon wedges, if desired. Serve immediately.
Penne with Chicken and Lemon Alfredo Sauce
2 cups penne pasta (uncooked)
2 boneless, skinless chicken breasts (cut into ½-inch strips)
½ tsp. salt
½ tsp. pepper
½ cup all purpose flour
1 ½ tbsp. olive oil
10 oz. refrigerated alfredo sauce
1 tbsp. grated lemon rind
3 tbsp. lemon juice
½ cup grated parmesan cheese
Cook pasta in a large pot according to package directions.
Mix flour, salt, and pepper in a shallow bowl. Dredge chicken pieces in flour to coat.
Heat oil in a large nonstick skillet over medium high heat. Add chicken; sauté 3 minutes or until golden brown. Turn pieces over and continue cooking until no longer pink in the center. Add alfredo sauce, lemon rind, juice, and cheese. Bring to a simmer and cook 1 to 2 minutes until cheese is melted.
Drain pasta and add to sauce mixture, toss to coat.
2 boneless, skinless chicken breasts (cut into ½-inch strips)
½ tsp. salt
½ tsp. pepper
½ cup all purpose flour
1 ½ tbsp. olive oil
10 oz. refrigerated alfredo sauce
1 tbsp. grated lemon rind
3 tbsp. lemon juice
½ cup grated parmesan cheese
Cook pasta in a large pot according to package directions.
Mix flour, salt, and pepper in a shallow bowl. Dredge chicken pieces in flour to coat.
Heat oil in a large nonstick skillet over medium high heat. Add chicken; sauté 3 minutes or until golden brown. Turn pieces over and continue cooking until no longer pink in the center. Add alfredo sauce, lemon rind, juice, and cheese. Bring to a simmer and cook 1 to 2 minutes until cheese is melted.
Drain pasta and add to sauce mixture, toss to coat.
Parmesan Chicken with Lemon Butter Pasta
½ cup grated parmesan cheese
¼ cup dry bread crumbs
1 tsp. dried oregano
1 tsp. dried parsley flakes
¼ tsp. paprika
¼ tsp. salt
¼ tsp. pepper
4 boneless, skinless chicken breasts
¼ cup butter, melted
1 box dry linguine salt
½ cup butter, melted
1 tbsp. minced garlic
4 tbsp. fresh lemon juice
½ cup grated parmesan cheese
¼ cup chopped fresh parsley
In a large bowl combine the first 7 ingredients. Dip chicken in butter and then into crumb mixture.
Place in a greased baking pan and cook at 400 degrees for 20 to 25 minutes or until chicken is done.
In a large pot, cook pasta according to package directions; drain.
In a small saucepan, mix butter, garlic, and lemon juice; stir over medium heat until heath through. Toss with pasta until coated. Slice chicken into strips and serve on top of pasta.
¼ cup dry bread crumbs
1 tsp. dried oregano
1 tsp. dried parsley flakes
¼ tsp. paprika
¼ tsp. salt
¼ tsp. pepper
4 boneless, skinless chicken breasts
¼ cup butter, melted
1 box dry linguine salt
½ cup butter, melted
1 tbsp. minced garlic
4 tbsp. fresh lemon juice
½ cup grated parmesan cheese
¼ cup chopped fresh parsley
In a large bowl combine the first 7 ingredients. Dip chicken in butter and then into crumb mixture.
Place in a greased baking pan and cook at 400 degrees for 20 to 25 minutes or until chicken is done.
In a large pot, cook pasta according to package directions; drain.
In a small saucepan, mix butter, garlic, and lemon juice; stir over medium heat until heath through. Toss with pasta until coated. Slice chicken into strips and serve on top of pasta.
Chicken Fettuccine a la Fuente
12 oz. uncooked fettuccine
1 tbsp. olive oil
2 boneless, skinless chicken breasts
2 cloves minced garlic
1.25 pkg. taco seasoning
1 cup whipping cream
¼ cup fresh chopped parsley
1 cup five cheese Italian blend
¼ cup parmesan cheese
Cook fettuccine as directed on package; drain.
Meanwhile, in 12-inch skillet or Dutch oven, heat oil over medium-high heat until hot. Add chicken; cook 4 to 5 minutes, stirring occasionally, until chicken turns white. Stir in garlic and taco seasoning. Cook 1 minute. Stir in cream. Reduce heat to low; cook 3 to 5 minutes, stirring constantly, until thoroughly heated. Stir in parsley and five-cheese blend.
Add cooked fettuccine; toss to coat. Cook 1 minute, stirring constantly heated. Transfer mixture to large serving platter. Garnish with Parmesan cheese.
1 tbsp. olive oil
2 boneless, skinless chicken breasts
2 cloves minced garlic
1.25 pkg. taco seasoning
1 cup whipping cream
¼ cup fresh chopped parsley
1 cup five cheese Italian blend
¼ cup parmesan cheese
Cook fettuccine as directed on package; drain.
Meanwhile, in 12-inch skillet or Dutch oven, heat oil over medium-high heat until hot. Add chicken; cook 4 to 5 minutes, stirring occasionally, until chicken turns white. Stir in garlic and taco seasoning. Cook 1 minute. Stir in cream. Reduce heat to low; cook 3 to 5 minutes, stirring constantly, until thoroughly heated. Stir in parsley and five-cheese blend.
Add cooked fettuccine; toss to coat. Cook 1 minute, stirring constantly heated. Transfer mixture to large serving platter. Garnish with Parmesan cheese.
Chicken Carbonara Pasta
7 oz. spaghetti pasta (uncooked)
8 slices bacon
2 cloves garlic
2 cups cubed boneless, skinless chicken
1 cup parmesan cheese
½ cup whipping cream onion powder
Cook pasta according to package directions; drain.
Cook bacon in skillet until crisp, reserving grease. Cook chicken in bacon grease until done all the way through. Add garlic and onion to chicken and mix well. Stir in cheese and cream, cook until bubbly. Add noodles and bacon, toss to coat.
8 slices bacon
2 cloves garlic
2 cups cubed boneless, skinless chicken
1 cup parmesan cheese
½ cup whipping cream onion powder
Cook pasta according to package directions; drain.
Cook bacon in skillet until crisp, reserving grease. Cook chicken in bacon grease until done all the way through. Add garlic and onion to chicken and mix well. Stir in cheese and cream, cook until bubbly. Add noodles and bacon, toss to coat.
Chicken and Artichokes with Lemon Cream Sauce
8 oz. dried penne pasta cooking spray
1 tbsp. butter
3 cloves garlic, minced
16 oz. boneless, skinless chicken breasts, pounded thin and cut into strips
salt and pepper
¼ cup vermouth
2 lemons, zested and juiced
½ cup fat-free, low sodium chicken broth
¼ cup all-purpose flour
2 (14 oz.) cans evaporated milk
½ cup grated parmesan
2 (14 oz.) cans artichoke hearts
1 bunch fresh parsley leaves, chopped
1 lemon, cut into wedges, for garnish
Boil the penne, drain, rinse, and set aside. To prevent the noodles from sticking, spray with olive oil cooking spray.
In a large, nonstick skillet over medium heat, add the butter and also spray with cooking spray. Add the garlic. Season the chicken with salt and pepper, add to pan and sauté until chicken is cook through. Remove chicken from pan and set aside, covering with foil.
Add the vermouth, lemon juice, and zest to pan. Scrap the bottom of pan to loosen any browned bits and cook over medium-high heat to reduce a bit before add broth, flour, and milk. Whisk constantly to incorporate the flour. Allow sauce to thicken slightly and season with salt and pepper. Add Parmesan and whisk constantly until sauce thickens up even more.
Return cooked chicken, along with any reserved juices, to pan. Add the artichokes and stir gently until the artichokes and chicken are warmed through. Place the penne on serving platter and top with chicken and sauce mixture. Garnish with fresh chopped parsley, black pepper, and lemon wedges.
Yields: 4 Servings
1 tbsp. butter
3 cloves garlic, minced
16 oz. boneless, skinless chicken breasts, pounded thin and cut into strips
salt and pepper
¼ cup vermouth
2 lemons, zested and juiced
½ cup fat-free, low sodium chicken broth
¼ cup all-purpose flour
2 (14 oz.) cans evaporated milk
½ cup grated parmesan
2 (14 oz.) cans artichoke hearts
1 bunch fresh parsley leaves, chopped
1 lemon, cut into wedges, for garnish
Boil the penne, drain, rinse, and set aside. To prevent the noodles from sticking, spray with olive oil cooking spray.
In a large, nonstick skillet over medium heat, add the butter and also spray with cooking spray. Add the garlic. Season the chicken with salt and pepper, add to pan and sauté until chicken is cook through. Remove chicken from pan and set aside, covering with foil.
Add the vermouth, lemon juice, and zest to pan. Scrap the bottom of pan to loosen any browned bits and cook over medium-high heat to reduce a bit before add broth, flour, and milk. Whisk constantly to incorporate the flour. Allow sauce to thicken slightly and season with salt and pepper. Add Parmesan and whisk constantly until sauce thickens up even more.
Return cooked chicken, along with any reserved juices, to pan. Add the artichokes and stir gently until the artichokes and chicken are warmed through. Place the penne on serving platter and top with chicken and sauce mixture. Garnish with fresh chopped parsley, black pepper, and lemon wedges.
Yields: 4 Servings
Baked Ham and Rotini
8 ounces dried rotini (3 cups)
16 ounce jar alfredo sauce
½ cup milk
½ cup shredded mozzarella cheese
2 ounces cooked ham (½ cup)
1 tsp. dried italian seasoning, crushed
⅛ tsp. ground black pepper
¼ cup grated parmesan cheese
Cook pasta according to package directions; drain and return to pan.
Stir in alfredo sauce, milk, mozzarella, ham, Italian seasoning, and pepper. Transfer pasta mixture to a 1 quart baking dish. Sprinkle with Parmesan. Cover and chill for up to 24 hours. To serve, preheat oven to 350°F. Cover with foil and bake for 45 minutes or until mixture is heated through.
Let stand 5 minutes. Stir before serving.
Yields: 4 Servings
16 ounce jar alfredo sauce
½ cup milk
½ cup shredded mozzarella cheese
2 ounces cooked ham (½ cup)
1 tsp. dried italian seasoning, crushed
⅛ tsp. ground black pepper
¼ cup grated parmesan cheese
Cook pasta according to package directions; drain and return to pan.
Stir in alfredo sauce, milk, mozzarella, ham, Italian seasoning, and pepper. Transfer pasta mixture to a 1 quart baking dish. Sprinkle with Parmesan. Cover and chill for up to 24 hours. To serve, preheat oven to 350°F. Cover with foil and bake for 45 minutes or until mixture is heated through.
Let stand 5 minutes. Stir before serving.
Yields: 4 Servings
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