Feeds:
Posts
Comments

Archive for the ‘pasta’ Category

Creamy Tomato Shrimp Rotini Pasta

Ingredients
for 3 servings

3 tablespoons butter
2 lb shrimp, deveined and peeled
1 cup tomato, chopped
½ cup green onion, chopped
2 tablespoons chili powder
½ cup fresh parsley, chopped
2 teaspoons salt
2 teaspoons pepper
1 cup milk
1 ¼ cups rotini pasta

Preparation
Melt butter in a large pot over medium-high heat.

Cook the shrimp until pink.

Add the tomato, green onion, chili powder, parsley, salt, and pepper, stirring until evenly mixed.

Pour in the milk, bringing to a boil.

Stir in the cooked pasta until well-coated.

Enjoy!

Read Full Post »

Cheesy Chicken Alfredo Pasta Bake

Ingredients
for 6 servings

1 tablespoon olive oil
3 chicken breasts, cubed
salt, to taste
pepper, to taste
4 cloves garlic, minced
2 ½ cups chicken broth
2 ½ cups heavy cream
1 lb penne pasta, uncooked
2 cups parmesan cheese
2 cups mozzarella cheese
1 handful fresh parsley, chopped

Preparation
In a pot, heat oil and add chicken.

Season chicken with salt and pepper.

Add garlic, then brown the chicken.

Add broth, heavy cream, and pasta, and bring to a boil.

Cover and reduce the heat to a simmer for 15-20 min.

Turn off heat and stir in 1 ½ cups (165 grams) of parmesan cheese.

Pour half of the pasta into a greased 11×7 inch or 9×13 inch (28×18 cm or 33×23 cm) baking dish.

Sprinkle evenly with 1 cup (115 grams) of mozzarella cheese.

Layer the remaining half of the pasta evenly on top. Sprinkle evenly with 1 cup of mozzarella (115 grams) and ½ cup (55 grams) of parmesan.

Broil 10 – 15 minutes, or until the cheese is golden brown. Remove and sprinkle with fresh parsley.

Serve warm and enjoy!

Read Full Post »

Penne Alla Vodka

Ingredients
for 3 servings

2 tablespoons olive oil
1 onion, chopped
1 lb ground beef
1 teaspoon salt
1 teaspoon pepper
28 oz crushed tomato, 1 can
½ cup vodka
½ teaspoon red chili flake
½ cup heavy cream
4 cups penne pasta
fresh parsley, to garnish
Parmesan, to garnish

Preparation
Heat oil in a large pot over high heat. Cook onion until translucent.

Add beef, salt, and pepper, cooking until all the moisture has evaporated and the beef is browned.

Add crushed tomatoes, vodka, and chili flakes, stirring and cooking until half of the liquid has evaporated and the sauce has reduced.

Add cream, stirring until evenly incorporated.

Stir in pasta until evenly coated.

Serve with parsley and parmesan.

Enjoy!

Read Full Post »

Cajun Chicken Alfredo

Ingredients
for 3 servings

3 tablespoons olive oil
3 cloves garlic, chopped
1 cup cooked sausage, sliced
2 chicken breasts, thinly sliced
1 tablespoon cajun seasoning
2 cups heavy cream
4 cups penne pasta, cooked
1 cup parmesan cheese
¼ cup fresh parsley

Preparation
Heat oil in a large pot over high heat. Cook the garlic, sausage, and chicken until garlic starts to brown and the chicken is no longer pink.

Sprinkle over the Cajun seasoning and stir to evenly coat the sausage and chicken.

Add the cream, and bring to a boil.

Add the pasta, stirring until evenly mixed.

To finish, add parmesan and parsley, stirring until cheese melts and pasta is coated with a thick sauce.

Serve.
Enjoy!

Read Full Post »

Polish Casserole

Ingredients
4 cups uncooked penne pasta
1-1/2 pounds Johnsonville® Fully Cooked Polish Kielbasa Sausage Rope, cut into 1/2-inch slices
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1 jar (16 ounces) sauerkraut, rinsed and well drained
3 cups shredded Swiss cheese, divided
1-1/3 cups 2% milk
4 green onions, chopped
2 tablespoons Dijon mustard
4 garlic cloves, minced

Directions
Preheat oven to 350°. Cook pasta according to package directions; drain and transfer to a large bowl. Stir in sausage, soup, sauerkraut, 2 cups cheese, milk, onions, mustard and garlic.

Spoon into two greased 8-in. square baking dishes; sprinkle with remaining cheese. Bake, uncovered, 45-50 minutes or until golden brown and bubbly.

Freeze option: Cover and freeze unbaked casserole up to 3 months. Thaw in the refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, 50-55 minutes or until golden brown and bubbly. Yield: 2 casseroles (6 servings each).

Recipe found here: Polish Casserole

Read Full Post »

Chicken Stir-Fry

Ingredients
8 ounces uncooked whole wheat spaghetti
1/2 head bok choy (about 1 pound)
2 tablespoons canola oil, divided
1 pound boneless skinless chicken breasts, cubed
1 celery rib, sliced
1/2 cup coarsely chopped green pepper
1/2 cup coarsely chopped sweet red pepper
1/3 cup coarsely chopped onion
6 tablespoons reduced-sodium teriyaki sauce

Directions
Cook spaghetti according to package directions; drain. Meanwhile, trim and discard root end of bok choy. Cut stalks into 1-in. pieces. Coarsely chop leaves.

In a large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; stir-fry 5-7 minutes or until no longer pink. Remove from pan.

Stir-fry bok choy stalks, celery, peppers and onion in remaining oil 4 minutes. Add bok choy leaves; stir-fry 3-5 minutes longer or until leaves are tender. Stir in teriyaki sauce. Add spaghetti and chicken; heat through, tossing to combine. Yield: 4 servings.

Recipe found here: Chicken Stir-Fry

Read Full Post »

Chicken Ranch Mac & Cheese

Ingredients
3 cups uncooked elbow macaroni
3 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup 2% milk
1-1/2 cups shredded cheddar cheese
1/2 cup grated Parmesan cheese
1/2 cup shredded Swiss cheese
3/4 cup ranch salad dressing
1 cup coarsely chopped cooked chicken

TOPPING:
1/3 cup seasoned bread crumbs
2 tablespoons butter, melted
10 bacon strips, cooked and crumbled
1 tablespoon minced fresh parsley

Directions
Preheat oven to 350°. In a 6-qt. stockpot, cook macaroni according to package directions for al dente; drain and return to pot.

Meanwhile, in a medium saucepan, melt butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in cheeses until blended. Stir in dressing.

Add chicken and sauce to macaroni, tossing to combine. Transfer to a greased 13×9-in. baking dish.

Toss bread crumbs with melted butter; sprinkle over macaroni. Top with bacon. Bake, uncovered, 30-35 minutes or until topping is golden brown. Sprinkle with parsley.

Freeze option: Prepare recipe as directed, increasing milk to 1-1/3 cups. Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casserole with foil; bake 30 minutes. Uncover; continue baking as directed or until heated through and for a thermometer inserted in center to read 165°. Yield: 8 servings.

Read Full Post »

Slow Cooker Beef Stroganoff

Ingredients
2 pounds beef top sirloin steak, cut into thin strips
3 tablespoons olive oil
1 cup water
1 envelope (1-1/2 ounces) beef stroganoff seasoning for the slow cooker
1 pound sliced baby portobello mushrooms
1 small onion, chopped
3 tablespoons butter
1/4 cup port wine or beef broth
2 teaspoons ground mustard
1 teaspoon sugar
1-1/2 cups (12 ounces) sour cream
Hot cooked egg noodles
Minced fresh parsley, optional

Directions
In a large skillet, brown meat in oil. Add water and seasoning mix, stirring to loosen browned bits from pan. Transfer meat and drippings to a 3-qt. slow cooker.

In the same skillet, saute mushrooms and onion in butter until tender. Combine the wine, mustard and sugar; stir into the mushroom mixture. Add to slow cooker; stir to combine.

Cover and cook on low for 6-8 hours or until meat is tender. Stir in sour cream. Serve with noodles. Sprinkle with parsley if desired. Yield: 7 servings.

Recipe found here: Slow Cooker Beef Stroganoff

Read Full Post »

Shrimp Puttanesca

Ingredients
2 tablespoons olive oil, divided
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
3/4 to 1 teaspoon crushed red pepper flakes, divided
1/4 teaspoon salt
1 small onion, chopped
2 to 3 anchovy fillets, finely chopped
3 garlic cloves, minced
2 cups grape tomatoes or small cherry tomatoes
1/2 cup dry white wine or vegetable broth
1/3 cup pitted Greek olives, coarsely chopped
2 teaspoons drained capers
Sugar to taste
Chopped fresh Italian parsley
Hot cooked spaghetti, optional

Directions
In a large skillet, heat 1 tablespoon oil; saute shrimp with 1/2 teaspoon pepper flakes until shrimp turn pink, 2-3 minutes. Stir in salt; remove from pan.

In same pan, heat remaining oil over medium heat; saute onion until tender, about 2 minutes. Add anchovies, garlic and remaining pepper flakes; cook and stir until fragrant, about 1 minute. Stir in tomatoes, wine, olives and capers; bring to a boil. Reduce heat; simmer, uncovered, until tomatoes are softened and mixture is thickened, 8-10 minutes.

Stir in shrimp and sugar to taste; sprinkle with parsley. If desired, serve with spaghetti. Yield: 4 servings.

Recipe found here: Shrimp Puttanesca

Read Full Post »

Mom’s Chicken Tetrazzini

Ingredients
8 ounces uncooked spaghetti
2 teaspoons plus 3 tablespoons butter, divided
8 bacon strips, chopped
2 cups sliced fresh mushrooms
1 small onion, chopped
1 small green pepper, chopped
1/3 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
3 cups chicken broth
3 cups coarsely shredded rotisserie chicken
2 cups frozen peas (about 8 ounces)
1 jar (4 ounces) diced pimientos, drained
1/2 cup grated Romano or Parmesan cheese

Directions
Preheat oven to 375°. Cook spaghetti according to package directions for al dente. Drain; transfer to a greased 13×9-in. baking dish. Add 2 teaspoons butter and toss to coat.

Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan. Add mushrooms, onion and green pepper to drippings; cook and stir over medium-high heat 5-7 minutes or until tender. Remove from pan.

In same pan, heat remaining butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in broth. Bring to a boil, stirring occasionally; cook and stir 3-5 minutes or until slightly thickened. Add chicken, peas, pimientos and mushroom mixture; heat through, stirring occasionally. Spoon over spaghetti. Sprinkle with bacon and cheese.

Bake, uncovered, 25-30 minutes or until golden brown. Let stand 10 minutes before serving. Yield: 6 servings.

Recipe found here: Mom’s Chicken Tetrazzini

Read Full Post »

Older Posts »

%d bloggers like this: