INGREDIENTS:
4 chicken breasts
16 oz. chopped frozen spinach
16 oz. Alfredo Sauce
4 cups of any pasta noodles
2 tablespoons olive oil
2 tablespoons parsley, for decoration
season as desired
DIRECTIONS:
Cut chicken into 2 inch pieces and sauté with olive oil in frying pan. Boil noodles according to package directions. Heat spinach.
Combine noodles, spinach and chicken in skillet and simmer over low heat.
Add Alfredo sauce, simmer for 15 minutes, stirring now and then. Garnish with parsley and serve.
Bon Appetit!
Showing posts with label Pasta Recipes. Show all posts
Showing posts with label Pasta Recipes. Show all posts
Tuesday, December 4, 2007
Confetti Pasta Salad
INGREDIENTS:
1 box vegetable rotini or fusili
1 can summer sweet kernel corn (drained)
1/2 cup grated mozzarella cheese
1/2 cup graded cheddar cheese
1 cup chopped broccoli
1/3 cup chopped red onion (or to taste)
1 cup ranch dressing
**creamy Caesar, creamy Italian can be substituted
optional sliced black olives
DIRECTIONS:
Prepare pasta according to directions on box. Drain and run under cold water to cool pasta. Drain and add remaining ingredients.
Serve.
Tastes even better when prepared a day ahead.
1 box vegetable rotini or fusili
1 can summer sweet kernel corn (drained)
1/2 cup grated mozzarella cheese
1/2 cup graded cheddar cheese
1 cup chopped broccoli
1/3 cup chopped red onion (or to taste)
1 cup ranch dressing
**creamy Caesar, creamy Italian can be substituted
optional sliced black olives
DIRECTIONS:
Prepare pasta according to directions on box. Drain and run under cold water to cool pasta. Drain and add remaining ingredients.
Serve.
Tastes even better when prepared a day ahead.
Pasta Quiche
INGREDIENTS:
6 oz. capellini
1-2 tblsp. butter
4 eggs
1 1/2 C half & half
minced parsley
1/3 C grated parmesan cheese
2/3 C grated gruyere cheese
2/3 C grated cheddar cheese
choice of fillings such as mushrooms, asparagus, diced ham, onions, etc.
DIRECTIONS:
Cook cappellini according to directions. Place in 10 inch pie plate with butter and spread over bottom and up sides of plate. Combine cheeses and spread half in pie. Add filling over cheese, then top with remaining cheese. Pour combined mixture of beaten eggs, half & half, and parsley over all. Bake at 360 degreesfor 40-45 minutes or till top is golden and center set. Let stand five minutes before slicing. Serve with a salad.
6 oz. capellini
1-2 tblsp. butter
4 eggs
1 1/2 C half & half
minced parsley
1/3 C grated parmesan cheese
2/3 C grated gruyere cheese
2/3 C grated cheddar cheese
choice of fillings such as mushrooms, asparagus, diced ham, onions, etc.
DIRECTIONS:
Cook cappellini according to directions. Place in 10 inch pie plate with butter and spread over bottom and up sides of plate. Combine cheeses and spread half in pie. Add filling over cheese, then top with remaining cheese. Pour combined mixture of beaten eggs, half & half, and parsley over all. Bake at 360 degreesfor 40-45 minutes or till top is golden and center set. Let stand five minutes before slicing. Serve with a salad.
Roasted Red Pepper Pasta Sauce
INGREDIENTS:
1 tablespoon butter
1 green onion
1 small onion or shallot
2 garlic cloves
1/2 red pepper
2 tablespoon Philadelphia roasted red pepper cream cheese
2 tablespoon flour
2 cups milk
1 teaspoon crushed chili peppers
1 tablespoon Parmesan cheese
1 teaspoon salt
½ teaspoon pepper
dash paprika
dash oregano
dash basil
chopped parsley
DIRECTIONS:
Dice onions, garlic and red pepper. Sauté onions, red peppers and garlic in butter until soft and tender. Add flour and stir. Slowly add milk and melt in Parmesan and cream cheese. Add spices to taste. Top with fresh chopped parsley.
Sauce will thicken upon standing. Add less milk or more flour for a thicker sauce.
1 tablespoon butter
1 green onion
1 small onion or shallot
2 garlic cloves
1/2 red pepper
2 tablespoon Philadelphia roasted red pepper cream cheese
2 tablespoon flour
2 cups milk
1 teaspoon crushed chili peppers
1 tablespoon Parmesan cheese
1 teaspoon salt
½ teaspoon pepper
dash paprika
dash oregano
dash basil
chopped parsley
DIRECTIONS:
Dice onions, garlic and red pepper. Sauté onions, red peppers and garlic in butter until soft and tender. Add flour and stir. Slowly add milk and melt in Parmesan and cream cheese. Add spices to taste. Top with fresh chopped parsley.
Sauce will thicken upon standing. Add less milk or more flour for a thicker sauce.
Bbq Pasta
INGREDIENTS:
spaghetti noodles
bbq pork
equal parts of Cattleman’s BBQ sauce and pizza sauce (or marinara)
white pepper (black is okay too)
ground sausage
DIRECTIONS:
Cook as you normally would spaghetti using the BBQ pork and sausage as a substitute for ground beef.
I haven’t tried this with pineapples added to the mix, but I bet it’s great.
spaghetti noodles
bbq pork
equal parts of Cattleman’s BBQ sauce and pizza sauce (or marinara)
white pepper (black is okay too)
ground sausage
DIRECTIONS:
Cook as you normally would spaghetti using the BBQ pork and sausage as a substitute for ground beef.
I haven’t tried this with pineapples added to the mix, but I bet it’s great.
Citrus Pasta Salad With Chicken
INGREDIENTS:
1 lb. rotini cooked, chilled
8 oz. sugar snap peas
8 oz. matchstick carrots
1 medium red pepper, diced
1 medium green pepper, diced
8 oz. pineapple tidbits, drained
8 oz. Mandarin oranges, drained
8 oz. Monterey Jack cheese, cubed
8 oz. chicken breast, cooked, diced, and chilled
16 oz. citrus vinaigrette
DIRECTIONS:
Toss everything together and chill for several hours or overnight before serving.
1 lb. rotini cooked, chilled
8 oz. sugar snap peas
8 oz. matchstick carrots
1 medium red pepper, diced
1 medium green pepper, diced
8 oz. pineapple tidbits, drained
8 oz. Mandarin oranges, drained
8 oz. Monterey Jack cheese, cubed
8 oz. chicken breast, cooked, diced, and chilled
16 oz. citrus vinaigrette
DIRECTIONS:
Toss everything together and chill for several hours or overnight before serving.
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