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Posts Tagged ‘pasta’

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!

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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!

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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!

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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!

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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

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Cheesy Chicken & Broccoli Orzo

Ingredients
1-1/4 cups uncooked orzo pasta
2 packages (10 ounces each) frozen broccoli with cheese sauce
2 tablespoons butter
1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
3/4 teaspoon salt
1/2 teaspoon pepper

Directions
Cook orzo according to package directions. Meanwhile, heat broccoli with cheese sauce according to package directions.

In a large skillet, heat butter over medium heat. Add chicken, onion, salt and pepper; cook and stir 6-8 minutes or until chicken is no longer pink and onion is tender. Drain orzo. Stir orzo and broccoli with cheese sauce into skillet; heat through. Yield: 6 servings.

Recipe found here: Cheesy Chicken & Broccoli Orzo

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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

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