Pasta dish recipes?

Angel Chicken Pasta --





INGREDIENTS


6 skinless, boneless chicken breast halves


1/4 cup butter


1 (.7 ounce) package dry Italian-style salad dressing mix


1/2 cup white wine


1 (10.75 ounce) can condensed golden mushroom soup


4 ounces cream cheese with chives


1 pound angel hair pasta








DIRECTIONS


Preheat oven to 325 degrees F (165 degrees C).


In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in wine and golden mushroom soup. Mix in cream cheese, and stir until smooth. Heat through, but do not boil. Arrange chicken breasts in a single layer in a 9x13 inch baking dish. Pour sauce over.


Bake for 60 minutes in the preheated oven. Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta until al dente, about 5 minutes. Drain. Serve chicken and sauce over pasta.





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Cajun Seafood Pasta --





INGREDIENTS


2 cups heavy whipping cream


1 tablespoon chopped fresh basil


1 tablespoon chopped fresh thyme


2 teaspoons salt


2 teaspoons ground black pepper


1 1/2 teaspoons crushed red pepper flakes


1 teaspoon ground white pepper


1 cup chopped green onions


1 cup chopped parsley


1/2 pound shrimp, peeled and deveined


1/2 pound scallops


1/2 cup shredded Swiss cheese


1/2 cup grated Parmesan cheese


1 pound dry fettuccine pasta








DIRECTIONS


Cook pasta in a large pot of boiling salted water until al dente.


Meanwhile, pour cream into large skillet. Cook over medium heat, stirring constantly, until just about boiling. Reduce heat, and add herbs, salt, peppers, onions, and parsley. Simmer 7 to 8 minutes, or until thickened.


Stir in seafood, cooking until shrimp is no longer transparent. Stir in cheeses, blending well.


Drain pasta. Serve sauce over noodles.





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Suki's Spinach and Feta Pasta --





INGREDIENTS


1 (8 ounce) package penne pasta


2 tablespoons olive oil


1/2 cup chopped onion


1 clove garlic, minced


3 cups chopped tomatoes


1 cup sliced fresh mushrooms


2 cups spinach leaves, packed


salt and pepper to taste


1 pinch red pepper flakes


8 ounces feta cheese, crumbled








DIRECTIONS


Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente; drain.


Meanwhile, heat olive oil in a large skillet over medium-high heat; add onion and garlic, and cook until golden brown. Mix in tomatoes, mushrooms, and spinach. Season with salt, pepper, and red pepper flakes. Cook 2 minutes more, until tomatoes are heated through and spinach is wilted. Reduce heat to medium, stir in pasta and feta cheese, and cook until heated through.





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Pasta Pomodoro --





INGREDIENTS


2 (8 ounce) packages angel hair pasta


1/4 cup olive oil


1/2 onion, chopped


4 cloves garlic, minced


2 cups roma (plum) tomatoes, diced


2 tablespoons balsamic vinegar


1 (10.75 ounce) can low-sodium chicken broth


crushed red pepper to taste


freshly ground black pepper to taste


2 tablespoons chopped fresh basil


1/4 cup grated Parmesan cheese








DIRECTIONS


Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain.


Pour olive oil in a large deep skillet over high-heat. Saute onions and garlic until lightly browned. Reduce heat to medium-high and add tomatoes, vinegar and chicken broth; simmer for about 8 minutes.


Stir in red pepper, black pepper, basil and cooked pasta, tossing thoroughly with sauce. Simmer for about 5 more minutes and serve topped with grated cheese.





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Southwestern Pasta Salad --





INGREDIENTS


1/2 (16 ounce) package rotini pasta


1/3 cup vegetable oil


1/4 cup fresh lime juice


2 tablespoons chili powder, or to taste


2 teaspoons ground cumin


1/2 teaspoon salt


2 cloves garlic, crushed


1 1/2 cups whole kernel corn


1 (15 ounce) can black beans, drained and rinsed


1/2 cup diced green bell pepper


1/2 cup diced red bell pepper


1/2 cup fresh cilantro leaves


1 cup chopped roma (plum) tomatoes








DIRECTIONS


Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.


In a large bowl combine oil, lime juice, chili powder, cumin, salt and garlic. Stir in pasta and set aside to cool to room temperature, stirring occasionally.


Stir in corn, beans, green pepper, red pepper and 1/2 of the cilantro leaves. Spoon onto a platter and garnish with tomatoes and remaining cilantro. Serve chilled or at room temperature.





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Lemon Cream Pasta with Chicken --





INGREDIENTS


3 skinless, boneless chicken breast halves


1 lemon, quartered


2 teaspoons garlic powder, divided


1 teaspoon ground black pepper, divided


2 (14.5 ounce) cans chicken broth


1/4 cup fresh lemon juice


1 (8 ounce) package rotelle pasta


1 cup heavy cream


1 teaspoon grated lemon zest








DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C). Place chicken in a lightly greased baking dish. Squeeze lemon over both sides of the chicken breasts and season both sides using 1 1/2 teaspoons garlic powder and 3/4 teaspoon pepper. Bake for 40 minutes, or until juices run clear and chicken is no longer pink inside.


Meanwhile, in a large saucepan, season the chicken broth with the remaining 1/2 teaspoon garlic powder and 1/4 teaspoon pepper. Bring to a boil and add lemon juice and pasta. Cook over medium heat, stirring occasionally, until all liquid is absorbed, about 25 minutes.


Cut cooked chicken into bite-sized pieces and stir into cooked pasta, along with the cream and lemon zest. Cook, stirring, over low heat for 5 minutes. Remove from heat and let stand 5 minutes. Stir thoroughly before serving.





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Pasta Bake --





INGREDIENTS


8 ounces mostaccioli pasta


1 pound lean ground beef


1 onion, chopped


1 (4 ounce) can mushrooms, drained


1 (28 ounce) jar spaghetti sauce


2 cups shredded mozzarella cheese








DIRECTIONS


Bring a large pot of lightly salted boil water to a boil. Cook mostaccioli pasta in boiling water for 8 to 10 minutes, or until al dente. Drain well.


Meanwhile, cook ground beef and chopped onions in a skillet over medium heat until browned.


In a large bowl, mix together the mushrooms, spaghetti sauce, shredded mozzarella cheese, pasta, and browned ground beef and onion mixture. Transfer to a greased, 9x13 inch casserole dish.


Bake at 325 degrees F (165 degrees C) for 20 minutes, or until very hot.Pasta dish recipes?
Here's a great healthy pasta recipe that is really simple to make and a link to the site it comes from...





Tomato and Basil Pasta





2 cups of pasta shells


1 400g tin of chopped tomatoes in tomato juice


2 cloves of garlic (finely chopped)


1 medium sized courgette/zuccini (sliced and chopped in to 1cm cubes)


1 tbsp roughly torn fresh basil leaves


Olive oil


Salt and freshly ground black pepper





In a large pot (which will ultimately minimise any splashes on your hob!) sweat the garlic gently for a few minutes in a little olive oil. Add your tinned tomatoes and your courgette/zuccini and bring up to a gentle simmer, covering the pan and stirring occasionally. Your sauce is going to take approximately twenty minutes, so following the instructions on the packet, cook your pasta in a separate pot, with a view to it being ready at the same time as your sauce. Drain your pasta well, then very importantly, add it to the pan with your sauce for a minute, along with the chopped basil, stirring gently. This allows the sauce to fully coat your pasta and ensures the flavour is spread throughout the dish. Season as required and serve.Pasta dish recipes?
I have made this a couple times and my hubby loves it!





Quick Skillet Chicken %26amp; Macaroni Parmesan


from Campbell's Kitchen





Prep Time: 5 min. - Cook Time: 25 min. - Stand Time: 5 min.





Ingredients:





1 jar (1 pound 10 ounces) Prego庐 Traditional Italian Sauce


1/4 cup grated Parmesan cheese


3 cups cubed cooked chicken


1 1/2 cups uncooked elbow macaroni, cooked and drained


1 1/2 cups shredded mozzarella cheese





Directions:


1. Combine Italian sauce, 3 tablespoons Parmesan cheese, chicken and macaroni in skillet. Heat to a boil. Reduce heat to medium. Cover and cook for 10 minutes or until macaroni is done, stirring occasionally.


2. Sprinkle with mozzarella cheese and remaining Parmesan cheese. Let stand for 5 minutes or until cheese melts. Serves 6.





You can use store-bought rotisserie chicken or leftover cooked chicken for this dish.
This is my triple bypass pasta recipe:





3/4 cup chicken stock


1/2 cup dry white wine


1/2 lb crumbled Gorgonzola


2 cups heavy cream


3 TBS butter


1/2 lb cooked bacon, crumbled


5 cups cooked broccoli florets, steamed


2-3 whole chicken breast, grilled or sauteed


1/3 cup freshly grated parm


salt and fresh pepper to taste





1 lb cooked fettuccine





Cook stock and wine in a heavy sauce pan over med heat until mixture is reduced to about 2/3 cups, 10 to 15 minutes.





Lower heat and add gorg, cream and butter, bring to a simmer, cook until cheese melts and slightly thickens, about 5 minutes. Stir in bacon and salt and pepper TT. Drain pasta and toss in gorg sauce, broccoli, cooked chicken cut into strips and Parmesan cheese.





Pasta Livornese





2 cloves garlic, minced


1/4 extra virgin olive oil


1 small onion, diced


4 anchovy fillets, mashed


2 lbs plum tomatoes


1 TBS capers


2 TBS pitted Greek olives





Saute garlic and onions in olive oil, add anchovies and tomatoes that have been peeled and chopped, add capers and olives, simmer about 10 minutes. Salt and pepper to taste. Toss with fettuccine or angel hair. This is good served over grilled or seared tuna, swordfish or with cooked shrimp added to it.. Enjoy!
This one is made with orzo pasta.





Pasta Salad with Lemon


Basil Dressing





1 1/2 cups Orzo pasta


14 oz can artichoke hearts (water packed)


2 tablespoons sun dried tomatoes


1 cup cubed feta cheese


1/2 cup sliced black olive


4 diced green onions (white %26amp; green parts)





Dressing:


1/2 cup extra virgin olive oil


2 tablespoon Sherry wine vinegar


3 tablespoons fresh lemon juice


Zest of 1/2 lemon


1/4 cup thinly sliced basil


2 tablespoons chopped flat leaf parsley


Fresh ground pepper





Cook orzo according to package directions,


ale dente. Rinse under cold water, to stop


cooking the pasta. Place in glass bowl.





Drain artichoke hearts, give a rough chop. Chop


sun dried tomatoes, black olives %26amp; green onions.


Add to bowl. Stir to incorporate ingredients.


Add cubed feta cheese.





In separate bowl, add olive oil, Sherry wine


vinegar, lemon juice, zest from the lemon, basil


and parsley. Add fresh ground pepper, about 6


turns on pepper mill. Whisk to blend, pour over


pasta %26amp; veggies, stir. Refrigerate for 1 hour.
I put some olive oil in a heavy frying pan with some chopped garlic, broccoli florets, and sun dried tomatoes and cook over medium heat until the broccoli is cooked. then i add cooked pasta and stir it together for a few minutes. serve with grated Parmesan cheese. you can replace the broccoli with another vegetable. spinach is good, just let it wilt a little. you can also toss in some toasted pine nuts for a little crunch
Summer Spaghetti Salad





鈥?16 oz. thin spaghetti, broken


鈥?3 medium tomatoes, diced


鈥?3 small zucchini, diced


鈥?1 cucumber, seeded and diced


鈥?1 each red and green pepper, diced


鈥?8 oz. Italian salad dressing


鈥?2 tablespoons Parmesan cheese


鈥?1 1/2 teaspoons sesame seeds


鈥?1 1/2 teaspoons poppy seeds


鈥?1/2 teaspoon paprika


鈥?1/4 teaspoons celery seed


鈥?1/8 teaspoon garlic powder





鈥?Cook spaghetti according to package directions; drain and rinse in cold water. Place in a large bowl; add tomatoes, zucchini, cucumber and peppers. In a separate bowl combine remaining ingredients; pour over salad and toss to coat. Cover and refrigerate for at least 2 hours.
';CAPELLINI POMODORO'; my very favorite simple fresh tomato angel hair pasta.





Ingredients


4 garlic cloves, minced


2 lbs plum tomatoes, diced


1 ounce fresh basil, minced


1/3 cup olive oil


3 ounces fresh parmesan cheese


12 ounces angel hair pasta, cooked


1/4 teaspoon black pepper





Sauce Directions


1--Heat olive oil and add garlic, cook until garlic turns white.


2--Add diced tomatoes and pepper.


3--Heat through stirring constantly.


4--About 2 to 3 minutes.


5--Remove from heat and add basil and half of the cheese.


6--Toss gently with the pasta (already cooked and drained, remember angel hair cooks faster than some spaghetti because it is so thin so keep a watchful eye on it !).


7--Serve at once and top with remaining cheese.


8-- ENJOY !





i think i'm going to make this when i get home today! lol YUM
Pasta Casserole


Ingredients: 1 egg, 1 can Campbell's (or other) Cream of Mushroom soup, 1 small jar or can of mushrooms, 1 10 ounce can of chunk white tuna (any brand), 1 small can of green peas, 10 ounces of milk or condensed milk, 1 bag of grated cheese. 1 cup of butter or margarine.





1 box or bag of medium shell pasta.





In a casserole bowl, break and whip the egg. Stir in the tuna. Add the Cream of Mushroom soup and the milk. Stir well. Add the peas and the mushrooms, including the liquid contents of the cans. Stir. Put the butter or margarine on top and don't stir.





In a pot or pan, bring water to a boil and cook the pasta. Drain and add to the other contents. Stir well until there are no traces of the butter or margarine (I use Parkay in a tub, by the way).





Add the cheese on top. (Use your favorite. I like sharp cheddar, but any cheese will work.)





Bake at 350 F for 30 minutes in the casserole bowl--covered.
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