INGREDIENTS:
3.75 lb. boneless chicken
1 lg. onion
1 green pepper
1 red pepper
1 lb. mushrooms
2 cloves garlic, minced
2-3 stalks celery
1/2 c. ripe olives
1/2 tsp. oregano
1 tsp. rosemary
1/2 c. chopped fresh parsley
1 tbsp. dried basil
1 tsp. sugar
Salt & pepper to taste
1/2 c. olive oil
Flour
1/2 c. red wine
1 can peeled tomatoes
1 sm. can tomato paste
1 lg. can tomato sauce
2 lb. spaghetti
Parmesan cheese
DIRECTIONS:
Add some salt and pepper to flour; wash chicken and bread in flour. Brown chicken in olive oil; place chicken aside. Drain all but 4 tablespoons of oil from skillet. Saute onion, green and red pepper, mushrooms, celery, garlic and olives until tender; set aside.
In a large bowl mix tomato products, rosemary, oregano, basil, parsley, sugar and wine (water may be added if too thick or more tomato paste if too thin). Add browned vegetables and mix well. Pour a small amount of sauce into pyrex dish, place chicken in dish and pour remaining sauce over it. Place in preheated oven at 325 degrees for 30 minutes.
Cook spaghetti in 1 gallon water, drain, sprinkle liberally with Parmesan cheese. Serve chicken cacciatore over spaghetti. Serves 6.
Note: If prepared ahead of time, keep chicken and sauce separated until just prior to placing in oven.
Friday, November 16, 2007
Chicken Pasta Parmesan
INGREDIENTS:
2 tbsp. vegetable oil
1 lb. skinless boneless chicken breast (cut into cubes)
1/4 c. chopped onions
1 can cream of broccoli or cream of chicken soup
2 tbsp. milk
1 tbsp. dry sherry
1 c. fresh mushrooms, sliced
1 c. cooked broccoli flowerets
1/2 c. grated Parmesan cheese
Hot cooked spaghetti
DIRECTIONS:
In 10-inch skillet over medium heat, in hot oil, cook chicken and onion until chicken is browned and onion is tender.
Stir in soup, milk, and sherry. Add mushrooms, broccoli and 1/2 cup cheese. Reduce heat to low. Cover; cook 10 minutes or until chicken is no longer pink, stirring occasionally.
Serve over spaghetti. Serve with additional cheese, if desired.
2 tbsp. vegetable oil
1 lb. skinless boneless chicken breast (cut into cubes)
1/4 c. chopped onions
1 can cream of broccoli or cream of chicken soup
2 tbsp. milk
1 tbsp. dry sherry
1 c. fresh mushrooms, sliced
1 c. cooked broccoli flowerets
1/2 c. grated Parmesan cheese
Hot cooked spaghetti
DIRECTIONS:
In 10-inch skillet over medium heat, in hot oil, cook chicken and onion until chicken is browned and onion is tender.
Stir in soup, milk, and sherry. Add mushrooms, broccoli and 1/2 cup cheese. Reduce heat to low. Cover; cook 10 minutes or until chicken is no longer pink, stirring occasionally.
Serve over spaghetti. Serve with additional cheese, if desired.
Chicken Pasta Salad
INGREDIENTS:
1 lb. box thin vermicelli spaghetti
4 chicken breasts
1 can sliced water chestnuts, drained
20 snow peas
Chopped spring onion
Naturally Fresh herb vinaigrette dressing
DIRECTIONS:
Boil and cube chicken breasts. Cook spaghetti, rinse and drain. Mix spaghetti, chicken, water chestnuts, snow peas and spring onion together. Add herb vinaigrette dressing and toss. Serves 6 to 8.
1 lb. box thin vermicelli spaghetti
4 chicken breasts
1 can sliced water chestnuts, drained
20 snow peas
Chopped spring onion
Naturally Fresh herb vinaigrette dressing
DIRECTIONS:
Boil and cube chicken breasts. Cook spaghetti, rinse and drain. Mix spaghetti, chicken, water chestnuts, snow peas and spring onion together. Add herb vinaigrette dressing and toss. Serves 6 to 8.
Chicken, Snow Pea & Pasta Salad
INGREDIENTS:
2 whole chicken breasts, skinned & boned
1/3 lb. snow peas
2 tbsp. peanut or vegetable oil
1 can sliced water chestnuts
12 oz. thin spaghetti
3 green onions, chopped (including green part)
SAUCE INGREDIENTS:
2 tbsp. soy sauce
1 tbsp. plus 1 tsp. sesame oil (Chinese section)
2 tbsp. peanut or veg. oil
2 tbsp. dry sherry
1/4 tsp. hot red pepper oil
1/2 tsp. sugar
2 tbsp. peanut butter
DIRECTIONS:
Combine in blender or shake in covered jar until blended. Set aside.
Slice each chicken breast into 1 1/2 x 8 inch slices. Set aside. Snap off top of each snow pea toward side where peas are attached. Pull down side of pod to remove string, cut in half crosswise. Set aside.
Heat oil in wok or skillet. Swirl around. Stir fry chicken strips 3 minutes. Add snow peas and water chestnuts. Stir fry 1 minute. Remove chicken, etc. from wok and place in large bowl. Cook spaghetti according to directions. Drain and add to chicken. Add scallions. Toss with sauce. Serves 6.
2 whole chicken breasts, skinned & boned
1/3 lb. snow peas
2 tbsp. peanut or vegetable oil
1 can sliced water chestnuts
12 oz. thin spaghetti
3 green onions, chopped (including green part)
SAUCE INGREDIENTS:
2 tbsp. soy sauce
1 tbsp. plus 1 tsp. sesame oil (Chinese section)
2 tbsp. peanut or veg. oil
2 tbsp. dry sherry
1/4 tsp. hot red pepper oil
1/2 tsp. sugar
2 tbsp. peanut butter
DIRECTIONS:
Combine in blender or shake in covered jar until blended. Set aside.
Slice each chicken breast into 1 1/2 x 8 inch slices. Set aside. Snap off top of each snow pea toward side where peas are attached. Pull down side of pod to remove string, cut in half crosswise. Set aside.
Heat oil in wok or skillet. Swirl around. Stir fry chicken strips 3 minutes. Add snow peas and water chestnuts. Stir fry 1 minute. Remove chicken, etc. from wok and place in large bowl. Cook spaghetti according to directions. Drain and add to chicken. Add scallions. Toss with sauce. Serves 6.
Smokehouse Pasta Bake
INGREDIENTS:
1 lb. mostaccioli noodles, cooked and drained
2 lb. ground beef
1 green pepper, chopped
2 cloves garlic, crushed
2 onions, diced
8 oz. mushrooms
1 tsp. Worcestershire sauce
1 lb. smoked sausage, sliced
1 (15 oz.) can tomato sauce
2 (6 oz.) cans tomato paste
12 oz. water
1 (16 oz.) can tomatoes, cup up
1 tsp. salt
1 tsp. rosemary
1 tsp. Italian seasoning
1 bay leaf
1 tsp. basil
1 tsp. oregano
1 tsp. sugar
8 oz. Mozzarella cheese
1/2 c. Parmesan cheese
DIRECTIONS:
Preheat oven to 350 degrees. Brown ground beef, add pepper, garlic and onion; saute and drain.
Saute mushrooms in Worcestershire, add to beef. Brown smoked sausage, drain on paper towel, add to beef. Set aside. Mix tomato sauce, paste, tomatoes, water, salt, sugar and remaining spices. Mix with meat mixture and simmer for 2 hours.
Add noodles to meat and sauce mixture. Place in casserole pan. Mix cheeses together and sprinkle over top. Bake for 30 minutes.
1 lb. mostaccioli noodles, cooked and drained
2 lb. ground beef
1 green pepper, chopped
2 cloves garlic, crushed
2 onions, diced
8 oz. mushrooms
1 tsp. Worcestershire sauce
1 lb. smoked sausage, sliced
1 (15 oz.) can tomato sauce
2 (6 oz.) cans tomato paste
12 oz. water
1 (16 oz.) can tomatoes, cup up
1 tsp. salt
1 tsp. rosemary
1 tsp. Italian seasoning
1 bay leaf
1 tsp. basil
1 tsp. oregano
1 tsp. sugar
8 oz. Mozzarella cheese
1/2 c. Parmesan cheese
DIRECTIONS:
Preheat oven to 350 degrees. Brown ground beef, add pepper, garlic and onion; saute and drain.
Saute mushrooms in Worcestershire, add to beef. Brown smoked sausage, drain on paper towel, add to beef. Set aside. Mix tomato sauce, paste, tomatoes, water, salt, sugar and remaining spices. Mix with meat mixture and simmer for 2 hours.
Add noodles to meat and sauce mixture. Place in casserole pan. Mix cheeses together and sprinkle over top. Bake for 30 minutes.
Herbed Pasta-Tuna Bake
INGREDIENTS:
8 oz. (2 c.) macaroni shells, cooked and drained
2 (6 1/2 oz.) cans tuna, drained and chunked
1/2 c. chopped celery
1/2 c. mayonnaise
1/2 c. milk
3 lb. loosely packed parsley (1 bunch), thick stems removed
2/3 c. coarsely chopped green onions
DIRECTIONS:
In greased deep 2-quart baking dish toss shells, tuna and celery. In blender or food processor, process mayonnaise, milk, parsley and green onions until smooth. Pour over tuna mixture; toss to coat. Bake in preheated 400 degree oven for 15 minutes or until bubbly. Stir before serving. Makes 4 servings.
8 oz. (2 c.) macaroni shells, cooked and drained
2 (6 1/2 oz.) cans tuna, drained and chunked
1/2 c. chopped celery
1/2 c. mayonnaise
1/2 c. milk
3 lb. loosely packed parsley (1 bunch), thick stems removed
2/3 c. coarsely chopped green onions
DIRECTIONS:
In greased deep 2-quart baking dish toss shells, tuna and celery. In blender or food processor, process mayonnaise, milk, parsley and green onions until smooth. Pour over tuna mixture; toss to coat. Bake in preheated 400 degree oven for 15 minutes or until bubbly. Stir before serving. Makes 4 servings.
Pasta & Sausage Bake
INGREDIENTS:
1 lb. Italian sausage, cut into 1/4″ slices
1 jar (15 oz.) spaghetti sauce
8 oz. mostaccioli, cooked & drained
1/3 c. grated Parmesan cheese
1 pkg. (4 oz.) shredded mozzarella cheese
DIRECTIONS:
In skillet, brown sausage. Drain. In a greased 2 quart baking dish combine sausage, sauce, mostaccioli and Parmesan cheese. Top with mozzarella cheese. Bake at 350 degrees for 15-20 minutes or until heated through. 4-6 servings.
1 lb. Italian sausage, cut into 1/4″ slices
1 jar (15 oz.) spaghetti sauce
8 oz. mostaccioli, cooked & drained
1/3 c. grated Parmesan cheese
1 pkg. (4 oz.) shredded mozzarella cheese
DIRECTIONS:
In skillet, brown sausage. Drain. In a greased 2 quart baking dish combine sausage, sauce, mostaccioli and Parmesan cheese. Top with mozzarella cheese. Bake at 350 degrees for 15-20 minutes or until heated through. 4-6 servings.
Spicy Pasta Bake
INGREDIENTS:
8oz. vermicelli, cooked
1 lb. turkey breakfast sausage
1 c. sliced fresh mushrooms
1 c. shopped onion
1 clove fresh garlic
1 (7 1/2 oz.) can tomatoes, cut up
1/2 of a 6 oz. can tomato paste
1/4 tsp. crushed red pepper
Non-stick cooking spray
1 c. shredded Mozzarella cheese
2 tbsp. grated Parmesan cheese
DIRECTIONS:
In a large skillet, cook turkey sausage, mushrooms, onion and garlic until meat is browned and onion is tender. Drain fat if necessary, Stir in undrained tomatoes, tomato paste, Italian seasoning, and crushed red pepper. Spray a 9 inch quiche dish with cooking spray. Place half the vermicelli in the bottom of dish; top with half the Mozzarella and half the sausage mixture. Repeat layers. Cover loosely with foil. Bake at 350 degrees for 25 minutes. Top with Parmesan. Let stand 10 minutes. Cut into wedges.
8oz. vermicelli, cooked
1 lb. turkey breakfast sausage
1 c. sliced fresh mushrooms
1 c. shopped onion
1 clove fresh garlic
1 (7 1/2 oz.) can tomatoes, cut up
1/2 of a 6 oz. can tomato paste
1/4 tsp. crushed red pepper
Non-stick cooking spray
1 c. shredded Mozzarella cheese
2 tbsp. grated Parmesan cheese
DIRECTIONS:
In a large skillet, cook turkey sausage, mushrooms, onion and garlic until meat is browned and onion is tender. Drain fat if necessary, Stir in undrained tomatoes, tomato paste, Italian seasoning, and crushed red pepper. Spray a 9 inch quiche dish with cooking spray. Place half the vermicelli in the bottom of dish; top with half the Mozzarella and half the sausage mixture. Repeat layers. Cover loosely with foil. Bake at 350 degrees for 25 minutes. Top with Parmesan. Let stand 10 minutes. Cut into wedges.
Pork And Pasta Bake
INGREDIENTS:
3/4 lb. rigatoni
1 lb. ground pork
16 oz. ricotta cheese
1/2 c. parsley, chopped
2 tbsp. grated Parmesan cheese
1/2 tsp. basil
1 (32 oz.) jar spaghetti sauce
16 oz. Mozzarella cheese
DIRECTIONS:
Start water for macaroni, brown pork. Cook and drain macaroni. Drain off excess fat from pork. Add ricotta cheese to pork, mix. Add next three ingredients and half the sauce. Mix thoroughly with macaroni. Pour into 13 x 9 inch pan. Add remaining sauce, cover top of pasta. Sprinkle Mozzarella cheese over pasta and sauce. Cook at 350 degrees for half an hour. Enjoy!
Serve with salad and garlic bread.
3/4 lb. rigatoni
1 lb. ground pork
16 oz. ricotta cheese
1/2 c. parsley, chopped
2 tbsp. grated Parmesan cheese
1/2 tsp. basil
1 (32 oz.) jar spaghetti sauce
16 oz. Mozzarella cheese
DIRECTIONS:
Start water for macaroni, brown pork. Cook and drain macaroni. Drain off excess fat from pork. Add ricotta cheese to pork, mix. Add next three ingredients and half the sauce. Mix thoroughly with macaroni. Pour into 13 x 9 inch pan. Add remaining sauce, cover top of pasta. Sprinkle Mozzarella cheese over pasta and sauce. Cook at 350 degrees for half an hour. Enjoy!
Serve with salad and garlic bread.
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