Pasta Recipes................!?

I want to make something nice to eat with pasta as the main ingredient. I need it to be something easy and preferably quick. I have a good range of ingredients available. Like chicken, mushrooms, peppers, onions etc. If you could please give a good easy recipe to make id be very grateful thank youPasta Recipes................!?
Arrabiata Pasta -





Ingredients:





1 tbsp olive oil


2 medium onions, finely chopped


4 cloves garlic, crushed


3 fresh red chillies, de-seeded for a milder flavour and finely chopped


2 large tins chopped tomatoes


2 tsp balsamic vinegar


1 tsp tomato purée





Method:





Heat the oil in a pan and add the onion, garlic, chilli cooking until the onion becomes tender. Then add the tomatoes, tomato purée and the vinegar. Bring the mixture to a simmer and cook uncovered until the sauce begins to thicken.





The sauce can be cooled and chilled until needed (for several days in the fridge or a month in the freezer) or it can be served immediately over penne pasta with shavings of fresh parmesan or Pecorino cheese on top.Pasta Recipes................!?
Chicken and mushrooms pasta with pesto





Ingredients :


2 chicken quarters, about 700 grams, boiled in salted water, deboned and cut into chunks


225 g. of pasta (spaghetti, fettucine or whatever shape you prefer)


1/4 c. (or more) of pesto


1 large or two medium-sized peppers, cored, seeds removed and diced


3 to 4 tomatoes, diced


2 to 3 eggplants, diced ( can be left out)


2 finger chilis, thinly sliced


1 large onion, diced


button mushrooms, brown or white, about 200 grams


cut into quarters


4 to 6 tbsps. of olive oil


a sprig of fresh basil, leaves sliced thinly


100 g. of sharp cheddar (parmesan, if you prefer), cheese grated


salt and pepper








Cook the pasta according to package directions, drain and toss with the pesto. If, like me, you prefer to make your own pesto rather than use the store-bought kind, click here to learn how easy it is to make pesto at home.





Heat the olive oil in a large pan (large, because you’ll add the pasta afterwards and the pan should be large enough for you to be able to toss everything together). Add the eggplants (they take longest to cook), cook until they start to soften then add the rest of the vegetables. Cook, stirring, for about a minute then add the chicken. Season with salt and pepper. Add the pasta and toss until everything is heated through


Now, the cheese. Here’s where you’ll have to make a decision. You can add the cheese (reserving some for garnish) to the pasta and vegetables before tossing them together or you can simply serve the cheese on the side and everyone can just add as much or as little cheese as they want. The thing is, adding grated cheese to pan makes the sauce a bit thicker. The cheese melts right there, makes everything sticky and it’s really, really nice. But some people have issues with cheese so it really depends on who’s eating the pasta dish
These are a couple of recipes for Pasta Frolla...the Italian


%26gt; equivalent of pate` sucree` and pate` sablee`...they are rich and sweet.


%26gt; I got them originally from a book called ';Patisserie of Italy'; by Jeni


%26gt; Wright (part of a series of books). I will add my version of the helpful


%26gt; notes that preceed the recipe in the book as well.


%26gt;


%26gt; Viviane (viv@higgs.ph.unimelb.edu.au)





PASTA FROLLA


============





The proportion of butter to flour is high, making the pastry difficult


to work with but the end result is beautifully crisp and light in


texture, melt-in-the-mouth and buttery (this is all VERY TRUE!!). As


long as you work in cool conditions with cold hands, work surface and


utensils (chill utensils in the fridge beforehand) there should be few


problems handling the dough. Instructions are given here for rolling


out the dough as soon as it is made. You will find this easier than


chilling the dough as otherwise it will be difficult to roll out and


will tend to crack and become overworked...making it tough. Once the


dough is rolled out to the required shape, then is the best time to


chill it in the refrigerator - chilling at this stage helps to relax


the dough and ';set'; the shape, preventing shrinkage during baking.


The first recipe is a crisp pastry suitable for baking blind and for


use in recipes when a firm, well-shaped pastry case is required. The


quantity here gives a generous amount to line a 23 -- 24 cm / 9-9 1/2 in


flan tin, allowing extra for decorative trimmings etc.





Sometimes iced water is needed to bring the ingredients together as a


dough, but the quantity is not specified as flour absorbency varies


and egg sizes differ. When mixing the dough with your fingertips, if


any water is necessary, add 1-2 tsp at a time and work it in until the


dough holds together without being sticky.





I will give the instructions for making it by hand and also include


instructions for making it with a food processor...this is a good way


to avoid overworking the dough.





PASTA FROLLA I


==============





6 oz plain flour (175g)


pinch of salt


1 1/2 oz caster sugar (40g)


4 1/2 oz unsalted butter, chilled (125g)


1 egg yolk





Sift the flour, salt and sugar onto a cold surface (marble is ideal).


Make a well in the centre then add the butter in walnut sized pieces


(I usually cube the butter into even smaller pieces..it's faster) and


the egg yolk. Work the ingredients together with your fingertips,


gradually bringing the flour into the centre. Work until the


ingredients come together as a dough, adding a little iced water if


necessary.





Flour the work surface and knead the ball of dough lightly and gently


until smooth. It is now ready to roll or press out into a tart/flan


tin. When you have rolled it out and fitted it into the flan tin, lightly


prick the base of the dough with fork, cover with cling film and chill


for at least 30 minutes. Bake blind as usual and cool on a wire rack.








PASTA FROLLA II


===============





The method for making this version is exactly the same as for the recipe


above. The addition of baking powder gives a more crumbly result which


is delicious to eat. Because of its soft texture, this dough is best


used for pies and tarts in which the filling and pastry are baked


together although I tend to use this one exclusively, regardless of what


sort of tart I make because it is the nicest of the two.





The ingredients for this version are exactly the same except that the


amount of sugar should be increased to 65g/2.5oz and add 0.25 teaspoon


of baking powder to the flour when you sift it.





Proceed as for the first recipe.





Food Processor Method:


======================


I find this method is quick and avoids overheating and overworking the


dough so it's always light and crisp...so long as you don't overprocess


it!!


Place the caster sugar, the chilled butter and the egg yolk into the


food processor and process for a few seconds until combined. Add the


sifted flour, salt and baking powder (if using) and process for a few


seconds until it forms a ball. Remove and knead briefly until smooth


then roll out and proceed as above.





Variations:


==========





These are just some of the variations which I use from time to time,


depending on the sort of tart I am making and which are quite commonly


used in Italy.


1) Add a little finely grated lemon or orange zest to the wet ingredients.


2) Add a little chilled white wine or grappa (colourless Italian brandy,


similar to schnapps) or a little vin santo when mixing the wet


ingredients.


3) Add a little pure vanilla or almond essence to the wet ingredients.








Hope I helped ; )
Funny, I just bookmarked this today. Its from my foodnetwork newsletter and its a Pat and Gina Neely recipe. I can't wait to amke it this weekend


Easy Lemon Pasta with Chicken


Ingredients





* 1 pound dried penne


* 2 chicken cutlets, cut into fingers


* Salt and freshly ground black pepper


* 3 cloves garlic, sliced


* 1/4 teaspoon red pepper flakes


* 3 tablespoons olive oil


* 3 tablespoons roughly chopped fresh parsley, for garnish


* 2 lemons, juiced


* 1/2 cup grated Parmesan





Directions





Cook the pasta in a large pot of boiling salted water, until al dente. Drain well.





Season chicken with salt and pepper. Heat a large grill pan over medium high and add chicken. Grill until golden and completely cooked. Remove to a plate and slice.





Add the garlic and red pepper flakes to a saute pan with 3 tablespoons of olive oil and saute until fragrant. Add the cooked pasta and turn heat off. Mix all together.





Remove pasta to a large bowl. Add chicken to the warm pasta and season with salt and pepper. Sprinkle in chopped parsley. Add the juice of 2 lemons and mix. Before serving top with Parmesan.





3-5 servings
If you have some meatless spaghetti sauce you have all the ingredients for chicken cattiatore. Saute the chicken, onion, pepper, mushrooms (if you choose), until onion and peppers are softened. Throw in the sauce and simmer 15 minutes or so to let the flavors meld and finish the chicken. Serve with cooked pasta, some of the sauce over the chicken, some over the pasta.
i've just cooked bacon %26amp; mushrooms....i'm going to boil up a pan of Fusilli pasta....drain it....stir into the bacon %26amp; mushrooms....stir in 3 eggs to bind it all...and then melt lots of cheese %26amp; stir....this is a really tasty dish....so you could do the same with your onions %26amp; chicken etc. takes 10 minutes to do!
boil any kind of pasta.................. add garlic, butter, olive oil, lemon jucie, season salt, oregono, parsley, italian spice paramsean cheese and for more flavor sautte onions and tomatoes. i eat it all the time and sooooooo does my family!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!… =]
erm chicken or sausage pasta. Try those sainbury's little recipe cards you get when you go in. The one with sausage pasta on it. throw everything into a pan. put in the sauce then cook it with pasta. Serve with side salad or garlic bread
Go to the campbells Soup official website


an try their Chicken and Broccoli alfredo recipe


itz simple


an really does come out prettii good.


I made it for my fmaily and they loved it!





An if anything they have more simple pastat recipes
http://www.bbcgoodfood.com/content/recip…