This has become a new favorite in our house!!
Easy Asian Stir Fry
8 oz. angel hair pasta (capellini), uncooked
2 cups small broccoli florets
1 lb. boneless skinless chicken breasts, cut into thin strips
1/2 cup KRAFT Asian Toasted Sesame Dressing
2 Tbsp. soy sauce
1/4 tsp. each: ground ginger, garlic powder, crushed red pepper
1/3 cup chopped PLANTERS Dry Roasted Peanuts
COOK pasta as directed on package, adding broccoli to the boiling water for the last 3 min. of the pasta cooking time.
MEANWHILE, spray large nonstick skillet with cooking spray; heat on medium-high heat. Add chicken; cook 6 to 8 min. or until cooked through, stirring occasionally. Stir in dressing, soy sauce, ginger, garlic and crushed red pepper; cook 1 min., stirring occasionally.
DRAIN pasta mixture; place in large bowl. Add chicken mixture; mix lightly. Spoon evenly into four serving bowls; sprinkle with the peanuts.Does anyone have a really good pasta recipe?
no.. but i wish i did
Spaghetti Carbonara
A super rich, classic 'bacon and egg' spaghetti dish. Great to serve for company. This recipe also makes an unusual brunch offering.';
INGREDIENTS
1 pound spaghetti
1 tablespoon olive oil
8 slices bacon, diced
2 tablespoon olive oil
1 onion, chopped
1 clove garlic, minced
1/4 cup milk
4 eggs
1 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
salt to taste
ground black pepper to taste
4 tablespoons grated Parmesan cheese
DIRECTIONS
In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.
Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add milk; cook one more minute.
Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1 cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).
Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table
Italian sausage %26amp; peppers over tricolor pasta
3 Italian sausages out of the casings, browned and crumbled.hot or mild (I like mild)
one pack good beef sausage link bite size pieces
2 green one red one yellow bellpepper sliced thin in circles
2 purple onions also thin circles
2-3 cloves of galic chopped
oregano to your tasting
1 can rotel tomatoes
1/4 c or so :) chianti wine
salt %26amp; pepper to taste
In dutch oven on stove
brown %26amp; crumble Italian sausage, lower heat add the bite size beef sausage, add layers of the peppers %26amp; onion with the garlic on top. Sprinkle the oregano on top add the rotel and the chianti. Cook slowly till onions and peppers are cooked to a soft state, stirring often.
Serve over Tri color pasta or bow tie
Salad %26amp; bread go well with dinner
Pasta Puttanesca
2 Tbsp. extra-virgin olive oil
4 to 6 cloves garlic, chopped
1 tin flat anchovy fillets, drained
陆 tsp crushed red pepper flakes
20 oil-cured black olives, pitted and coarsely chopped
3 Tbsp. capers
1 (32-oz) can crushed tomatoes
1 (14.5-oz) can diced tomatoes, drained
A few grinds black pepper
1/4 cup flat leaf parsley, chopped
1 pound spaghetti, cooked to al dente
Crusty bread, for mopping
Grated Parmigiano Reggiano or Romano, for garnish
Heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper. Saute mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes: your kitchen never smelled so good! Add olives, capers, tomatoes, black pepper, and parsley. Bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes.
Toss sauce with cooked pasta. Pass bread and cheese at the table. Serve w/ salad of baby greens, simple dressed.
--Rachael Ray
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Mushroom Walnut Sauce for Pasta
2 Tbsp. extra virgin olive oil
8 oz. Mushrooms - sliced
1/4 C. Walnuts - chopped
3/4 C. Heavy whipping cream
1/4 tsp. Black pepper
1/2 C. Fresh Parmesan - grated
Heat olive oil in large skillet over medium heat. Saute mushrooms and walnuts until mushrooms are golden. Add cream and cook stirring frequently for 5 minutes until slightly thickened. Turn heat to warm and when cream stops simmering, add pepper and Parmesan and stir until sauce is smooth. Do not boil. Serve over pasta. Especially good w/ stuffed pastas.
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Real Fettucine Alredo
1 pound fettucine noodles
8 Tbsp. butter
1 cup heavy cream
1 cup freshly grated Parmigginao-Reggiano cheese
Freshly ground black pepper, to taste
Freshly grated nutmeg
As the water for the pasta begins to boil, melt butter in large saut茅 pan over low heat. Add cream to butter and let it warm.
At the same time, salt the pasta water and cook until al dente, according to package instructions. Drain pasta thoroughly, and mix with butter and cream in saut茅 pan over low heat. Add cheese and toss until sauce thickens slightly. Season with pepper and nutmeg.
Remove from heat and serve immediately with additional cheese on the side.
Serves 4-6
--Parmaggano-Reggino Cheese Cookbook
First, for an appitizer chill some wine glasses in the freezer. Once they are chilled fill 3/4 of the way with crushed ice and then top the ice with cold cocktail sauce and then ring the glass with shrimp cocktail sized shrimp, and a lemon wedge. This is an AWESOME presentation and so much fun to eat. You could carry the glasses to the table on a plate lined with a linen napkin.
So, for the dinner, keep it simple.
Ingredients:
20 to 30 shrimp with no tails
1 bag of pre cooked grilled chicken stips cut into bite size pieces (don't buy the frozen, just grab the Tyson ones in the meat section)
Garlic
Olive oil
Butter, not the margerine, real butter
Salt/pepper
Linguini, cooked not rinsed
Fresh Parsley
Lemon
Artichokes, chopped
Capers
A cup of White Wine
In a large pan, heat oil and butter combo, about 4 tablespoons of each. Add the garlic and saute for a few minutes, not burning. Add the chicken and shrimp and cook until the shrimp is done. Add the rest of the ingredients (including the wine) and heat for about 5 minutes, let the alcohol burn off and reduce, then add the noodles that have been cooked and drained but not rinsed and mix it all up and top with fresh parsley and lemon juice when you plate it.
For Dessert you can make these ahead....
Chilled wine glasses
vanilla pudding
chocolate pudding
crushed oreos
cool whip
In the wine glasses, add a layer of vanilla pudding, then a layer of crushed oreos and then chocolate pudding and keep going until you top it with cool whip and more oreos!
Tonight I am making whole wheat fettuccine with roasted artichoke hearts garlic and grape tomatoes, topped with hand grated Parmesan
Cajun Chicken Pasta
4 ounces linguine pasta
2 boneless, skinless chicken breast halves, sliced into thin strips
2 teaspoons Cajun seasoning
2 tablespoons butter
1 green bell pepper, chopped
1/2 red bell pepper, chopped
4 fresh mushrooms, sliced
1 green onion, minced
1 1/2 cups heavy cream
1/4 teaspoon dried basil
1/4 teaspoon lemon pepper
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
2 tablespoons grated Parmesan cheese
Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes, or until al dente; drain.
Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to coat.
In a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. Add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. Reduce heat, and stir in heavy cream. Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through.
In a large bowl, toss linguini with sauce. Sprinkle with grated Parmesan cheese.
just cook pasta like normal (im assuming u can cook pasta since you are a pasta fanatic) and add a mixture of alfredo and marinara sauce.... its super yummy!
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