Archive for the ‘pasta’ Category

Chicken in Tomato-Basil Cream

Chicken in Tomato-Basil Cream

1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
3 teaspoons butter, divided
8 plum tomatoes, seeded and chopped
1 small onion, finely chopped
1 garlic clove, minced
1/2 cup reduced-sodium chicken broth
1 cup uncooked whole wheat orzo pasta
1 cup evaporated milk
1/2 cup loosely packed basil leaves, julienned
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup crumbled feta cheese

In a large nonstick skillet coated with cooking spray, cook chicken in 2 teaspoons butter until no longer pink. Remove and keep warm. In the same skillet, saute tomatoes and onion in remaining butter until onion is softened. Add garlic; cook 1 minute longer.

Stir in broth. Bring to a boil; add orzo. Reduce heat. Cover and simmer for 10-12 minutes or until orzo is tender. Stir in the chicken, milk, basil, salt and pepper; heat through (do not boil). Sprinkle with cheese just before serving. Yield: 4 servings.

Recipe found here: Chicken in Tomato-Basil Cream Sauce

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California Pasta Salad

California Pasta Salad

1 pound thin spaghetti, broken into 1-inch pieces
3 large tomatoes, diced
2 medium zucchini, diced
1 large cucumber, diced
1 medium green pepper, diced
1 sweet red pepper, diced
1 large red onion, diced
2 cans (2-1/4 ounces each) sliced ripe olives, drained

1 bottle (16 ounces) Italian salad dressing
1/4 cup grated Parmesan cheese
1 tablespoon sesame seeds
2 teaspoons poppy seeds
1 teaspoon paprika
1/2 teaspoon celery seed
1/4 teaspoon garlic powder

Cook pasta according to package directions; Drain and rinse in cold water. Transfer to a large bowl. Add the vegetables and olives.

In a large bowl, whisk the dressing ingredients. Drizzle over spaghetti mixture; toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon. Yield: 10-15 servings

Recipe found here: California Pasta Salad

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Parmesan Chicken with Pasta Rags

Parmesan Chicken with Pasta Rags


3 cloves garlic, finely chopped
1/2 teaspoon seasoned salt
3 tablespoons olive oil
1 tablespoon butter or margarine
1/2 cup Progresso™ garlic herb bread crumbs
1/2 cup grated fresh Parmesan cheese
1 1/2 lb boneless skinless chicken breast halves or thighs

8 oz uncooked lasagna noodles, broken into 2-inch pieces
cup olive oil
1 clove garlic, finely chopped
1 box (9 oz) Green Giant™ frozen chopped spinach, thawed, drained
1/2 teaspoon seasoned salt
1 cup cherry tomatoes, halved
2 tablespoons chopped fresh basil
Garnish, if desired

Fresh basil sprigs
Shaved Parmesan cheese

1 Heat oven to 475°F. In shallow microwavable bowl, stir together 3 cloves garlic, 1/2 teaspoon seasoned salt, 3 tablespoons oil and butter. Microwave uncovered on High 1 minute or until butter is melted; stir.

2 In another shallow bowl, stir together bread crumbs and grated cheese. Coat chicken pieces with garlic mixture; coat with crumb mixture. Place in ungreased 15x10x1-inch pan.

3 Bake about 20 minutes or until juice of chicken is clear when center of thickest part is cut. Meanwhile, cook broken lasagna noodles as directed on package. Drain; cover to keep warm.

4 In 10-inch skillet, heat 1/4 cup oil over medium-high heat until hot. Add 1 clove garlic; cook and stir 1 minute or until tender. Stir in spinach and 1/2 teaspoon seasoned salt. Cook 2 to 3 minutes, stirring frequently, until spinach is cooked. Add cooked noodles, tomatoes and chopped basil; cook 1 to 2 minutes, stirring occasionally, until hot. Serve pasta mixture with chicken. Garnish with basil sprigs and shaved Parmesan cheese.

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Ravioli with Snap Peas & Mushroom

Ravioli with Snap Peas & Mushrooms

1 package (20 ounces) refrigerated cheese ravioli
1 pound fresh sugar snap peas, trimmed
1 tablespoon butter
1/2 pound sliced fresh mushrooms
3 shallots, finely chopped
2 garlic cloves, minced
2 cups fat-free evaporated milk
8 fresh sage leaves, thinly sliced or 2 teaspoons rubbed sage
1 teaspoon grated lemon peel
1 teaspoon lemon-pepper seasoning
1/4 teaspoon white pepper
1/4 cup shredded Parmesan cheese
1/4 cup hazelnuts, coarsely chopped and toasted

In a large saucepan, cook ravioli according to package directions, adding snap peas during the last 3 minutes of cooking; drain.

Meanwhile, in a large skillet, heat butter over medium-high heat. Add mushrooms, shallots and garlic; cook and stir until mushrooms are tender. Stir in milk, sage, lemon peel, lemon-pepper and white pepper; bring to a boil. Reduce heat; simmer, uncovered, 2 minutes or until sauce is slightly thickened.

Add ravioli and snap peas to sauce; heat through. Sprinkle with cheese and hazelnuts. Yield: 8 servings.
Editor’s Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Recipe found here: Ravioli with Snap Peas & Mushrooms

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Ravioli Casserole

Ravioli Casserole

3-1/2 cups spaghetti sauce
1 package (25 ounces) frozen cheese ravioli, cooked and drained
2 cups (16 ounces) 4% cottage cheese
4 cups (16 ounces) shredded mozzarella cheese
1/4 cup grated Parmesan cheese

Spread 1 cup of spaghetti sauce in an ungreased 13-in. x 9-in. baking dish. Layer with half of the ravioli, 1-1/4 cups of sauce, 1 cup cottage cheese and 2 cups mozzarella cheese. Repeat layers. Sprinkle with Parmesan cheese.

Bake, uncovered, at 350° for 30-40 minutes or until bubbly. Let stand for 5-10 minutes before serving. Yield: 6-8 servings.

Recipe found here: Ravioli Casserole

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Applebee's Style 3 Cheese Chicken PenneApplebee's Style 3 Cheese Chicken Penne

Applebee’s Style 3 Cheese Chicken Penne

2 chicken breasts
1⁄3 cup Italian salad dressing
3 cups penne pasta
15 ounces alfredo sauce
8 ounces Italian cheese, shredded (Mozzarella, Parmesan, Provolone)
4 tomatoes
1 teaspoon basil
2 -3 garlic cloves
6 tablespoons olive oil

Chop Chicken and marinade in Italian dressing for 30 minute.

Chop tomatoes, add oil chopped Garlic and basil to make bruschetta. Set aside.

Cook Penne in boiling water.

Grill or broil Chicken.

Divide pasta between two microwavable bowls.

Pour Alfredo sauce.over the pasta in each bowl.

Layer on Bruschetta.

Add a layer of Chicken.

Add a layer of shredded cheese.

Microwave for 3 min, or longer if previously chilled till cheese is melted.

Serve with Garlic bread.

Can be prepared well ahead of time in individual bowls, then Microwaved thoroughly.

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Vegetable Noodle Casserole

Vegetable Noodle Casserole

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of broccoli soup, undiluted
1-1/2 cups 2% milk
1 cup grated Parmesan cheese, divided
3 garlic cloves, minced
2 tablespoons dried parsley flakes
1/2 teaspoon pepper
1/4 teaspoon salt
1 package (16 ounces) wide egg noodles, cooked and drained
1 package (16 ounces) frozen California-blend vegetables, thawed
2 cup frozen corn, thawed

Preheat oven to 350°. In a large bowl, combine soups, milk, 3/4 cup cheese, garlic, parsley, pepper and salt. Stir in noodles, vegetable blend and corn.

Pour into a greased 13×9-in. baking dish. Sprinkle with remaining cheese. Cover and bake 45-50 minutes or until heated through. Yield: 12-14 servings.

Recipe found here: Vegetable Noodle Casserole

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