Pasta and Rice/Other Grains forum: Pasta with Sauce (sauce is served over pasta, but cooked separately)
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| PASTA WITH SPINACH AND SHRIMP (like Macaroni Grill's) Ingredients Juice of 1 lemon or 2 TBSP lemon juice 1 tsp lemon zest 12 oz vermicelli cooked al dente 1/2 c butter or margarine (1 stick or 1/4 lb) 8 oz sliced mushrooms 4 tsp chopped garlic 1 lb medium shrimp, peeled and cleaned *See NOTE at end. 2 cups fresh spinach leaves, torn into pieces 2 TBSP pine nuts 1 tsp salt 1/2 tsp pepper 1/2 c ripe olives, sliced (2 1/4 oz can) 1/4 cup sun dried tomatoes, chopped and re-hydrated or packed in oil and drained Instructions Cook vermicelli just until done and set aside. Melt butter in large skillet over medium heat. Saute mushrooms and garlic. Add shrimp and cook just until shrimp begin to color. Add spinach, pine nuts, olives, and tomatoes and stir. Then add lemon juice and zest, salt and pepper. Bring to a simmer and cook about 2 minutes, just until shrimp are done. Pour over vermicelli. Garnish with lemon slices and parsley. 6 servings. Source: adapted from recipe published in The Dallas Morning News *NOTE: You may use frozen cooked shrimp and just cook until they are warmed through.  |
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| LINGUINE WITH MUSHROOM SAUCE Ingredients 2 TBSP olive oil 1 TBSP butter 2/3 c onion, chopped 2 cloves garlic, minced 1 lb mushrooms, chopped 1 1/2 tsp basil, crumbled 1/2 tsp oregano, crumbled 1/2 tsp salt 1/4 tsp nutmeg 1/8 tsp red pepper 1 c dry white wine (or chicken broth) 2 TBSP flour 2 c chicken broth or bouillon 3 oz cream cheese, at room temperature and cut up 1/4 c (or more) parsley, finely chopped 1/2 c Parmesan cheese 12 oz hot cooked linguine Instructions Saute onion in olive and oil for 3 min. Add garlic and cook 1 min. Stir in mushrooms and cook another 3 min. Add herbs, spices, and white wine. Cook until wine evaporates and mushrooms begin to sizzle and glaze. Stir in flour and cook 1 min. Add chicken broth and bring to boil. Reduce heat and simmer for 10 min. Remove from heat and stir in cream cheese, parsley, and Parmesan. Stir well; then toss with cooked linguine and serve. |
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| PASTA WITH MUSHROOMS AND LEMON GINGER SAUCE Ingredients for Lemon Ginger Sauce 3/4 teaspoon cayenne pepper 1 1/2 tsp lemon zest, grated 1 TBSP lemon juice 1 TBSP ginger, peeled and grated, or 1 tsp ground ginger 1/4 c rice vinegar 1/3 c soy sauce 1 TBSP honey 1 TBSP toasted sesame oil 3 TBSP olive oil for pasta 8 oz spaghetti or linguine 8 oz mushrooms of your choice, sliced 2 TBSP butter 1 TBSP parsley, green onion, cilantro, or basil (your choice), minced 1 TBSP sesame seeds Instructions for sauce Blend well all sauce ingredients, except for the sesame oil and olive oil in a food processor or blender. With the machine running, slowly add the oils. for pasta Cook spaghetti according to package instructions. Drain, and set aside. Saute mushrooms in butter for 2 min. Toss the cooked pasta with mushrooms, fresh herbs, sesame seeds and sauce to taste. 4 to 6 servings. |
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| Shrimp and Angel Hair Pasta with Lemon Caper Cream Sauce (like Olive Garden's) Ingredients 1/4 c olive oil 1 lb shrimp, peeled and deveined 1 tsp garlic, chopped 2 TBSP capers, drained 1/4 c white wine or chicken broth 2 lemons, juiced 1 lemon, thinly sliced, if desired 2 c heavy cream white pepper to taste salt to taste 8 oz angel hair pasta, cooked according to package directions 1 tsp parsley, chopped Instructions Saute garlic in oil for 30 sec. Add shrimp and cook for 2 min. Add wine, capers and lemon juice; cook until reduced by half. Add cream; cook for 2 min or until sauce slightly thickens. Season sauce with salt, white pepper and parsley. Add hot, drained pasta to sauce, stirring to coat pasta well. Add lemon slices, if desired. 4 to 6 servings |
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| Simple Pasta with Roasted Red Peppers and Sun Dried Tomatoes Ingredients 12 oz linguine or spaghetti 1/2 c red pepper, roasted and diced (You may use canned peppers or roast and peel your own.) 1/2 c sun dried tomatoes packed in oil, drained and chopped into small pieces 2 Tbsp capers 1 Tbsp Italian seasoning 3 TBSP lemon juice olive oil 1/2 c to 1 c Parmesan cheese, grated Instructions Cook pasta by package directions and drain. Toss with remaining ingredients, drizzle with olive oil, and serve. |
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| Lighter Fettuccine Alfredo Ingredients 8 oz fettuccine, uncooked 1 c part-skim ricotta cheese 2/3 c low fat milk 1/2 c chicken broth 4 TBSP butter or margarine 1/4 c Parmigiano-Reggiano cheese, grated, not shredded salt and pepper to taste Ingredients In a pot of salted water over high heat, cook pasta al dente. Blend ricotta, milk and chicken broth until smooth. Set aside. Melt butter in a large skillet over medium heat. Add the ricotta mixture to skillet and simmer 2 to 3 min. Remove pasta from cooking water and stir into ricotta mixture. Cook just until sauce is reduced to a thick, creamy consistency. Remove from heat and sprinkle with grated cheese. Season to taste with salt and freshly ground pepper. Toss and serve. Source: adapted from recipe by Lidia Matticchio Bastianich |
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| Lemon Butter Chicken Ingredients for sauce 1/4 c white wine 5 TBSP lemon juice 5 TBSP heavy cream 1 c butter (2 sticks), chilled salt and pepper to taste 8 oz bow-tie pasta 4 boneless skinless chicken breast halves, pounded to 1/4" thickness 1 TBSP olive oil 2 TBSP butter 1/4 c flour salt and pepper to taste 4 oz bacon, chopped (or 4 TBSP real bacon bits) 6 oz fresh mushrooms, sliced 6 oz canned artichoke hearts, drained and halved 2 tsp capers, drained Instructions In a saucepan over medium heat, bring white wine and lemon juice to low boil and reduce by 1/3. Add cream and simmer until thickened. Add butter a little at a time and stir until well mixed. Add salt and pepper to taste. Remove from heat and keep warm. Cook pasta according to package directions; then drain and set aside. In a bowl mix flour, salt, and pepper. Dip chicken into flour mixture until lightly coated. Heat 1 TBSP olive oil and 2 TBSP butter in a large skillet over medium heat. Fry chicken on both sides until golden brown and the internal temperature has reached 165 degrees. Remove from skillet. Fry bacon until crisp in same skillet. Stir in mushrooms, artichokes, and capers and cook until mushrooms are tender. Cut the chicken into small strips and add to skillet. Stir in half of lemon butter sauce. Place pasta in a large bowl and stir chicken mixture into pasta. Stir in additional lemon butter sauce as desired and garnish with fresh parsley. 6 servings |
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| SPAGHETTI AND FRESH VEGETABLE TOSS Ingredients 2 medium zucchini, halved and sliced 2 medium yellow squash, halved and sliced 1 c broccoli florets 1/2 c onion, sliced 1 c mushrooms, sliced 1/2 c butter or margarine, melted 1/2 c heavy cream *See NOTE at end 3/4 c Parmesan cheese, shredded 1/2 tsp garlic powder 1/2 tsp Italian seasoning salt and pepper to taste 12 oz hot cooked spaghetti, drained Instructions Steam squashes, broccoli, and onions about 5 min until nearly crisp-tender. Add mushrooms and steam 1 min longer. Melt butter over low heat and stir in garlic powder, Italian seasoning, salt, and pepper. Stir in cream and stir until hot. Add butter mixture and Parmesan to spaghetti and mix well. Add steamed vegetables to spaghetti, toss gently, and serve. *NOTE: I often substitute half-and-half or evaporated milk for the heavy cream and just use a little less. It's still quite good. Chicken or shrimp would be a good addition too. |
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| FETTUCCINE PRIMAVERA Ingredients 8 oz fettuccine 3/4 c water 1 c broccoli florets *See NOTE at end. 1/2 c sliced carrots * 1/2 c red bell pepper strips * 3 TBSP butter or margarine 2 TBSP flour 1 c evaporated milk 1/2 c chicken broth or bouillon 1/2 c Parmesan cheese, shredded 1/2 c Provolone cheese, shredded salt and pepper to taste Instructions Cook fettuccine in pot of boiling water. Drain and keep hot. Bring 3/4 c water to boil and cook broccoli, carrots and bell pepper over low heat for 5 min. Drain and set aside. Melt butter in saucepan over low heat and stir in flour until smooth. Stir in milk and broth. Cook, stirring constantly, until mixture comes to a boil and thickens. Stir in cheeses, salt, and pepper until cheese is well melted. Toss with pasta and vegetables, stirring to coat. *NOTE: May substitute 16 oz package of frozen vegetables, cooked according to package directions, for fresh vegetables. I like Bird's Eye stir fry blends. |
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| SPICY ROMANO CHICKEN (like Johnny Carino's) Ingredients 2 TBSP butter 2 boneless, skinless chicken breast halves, cooked and thinly sliced (grilled is good!) 1/2 c mushrooms, sliced 1/4 cup green onions, diced 2 TBSP sun-dried tomatoes, chopped 2 c Alfredo sauce (made from your favorite recipe or from a jar) 1/4 cup Romano cheese, grated 1 can artichoke hearts, drained and chopped cayenne pepper to taste 8 oz bow tie pasta, cooked Instructions In frying pan melt butter and saute chicken, mushrooms, green onions, and sun dried tomatoes until thoroughly heated. Add Alfredo sauce and Romano cheese. Simmer 5 min. Add cayenne pepper to taste. Serve over bow tie pasta. 4 servings |
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| CHICKEN AND MUSHROOM SPAGHETTI Ingredients 4 chicken breast halves, boneless and skinless Seasoned salt 4 oz can mushrooms, drained 3 TBSP olive oil (divided use) 1 can cream of mushroom soup 1 1/2 cup half and half or evaporated milk (divided use) 2 TBSP flour salt and pepper, to taste 8 oz hot cooked spaghetti or similar pasta grated Parmesan cheese, if desired Instructions Sprinkle chicken with seasoned salt. Cook In 1 1/2 TBSP olive oil in large skillet over medium heat until golden brown on both sides and internal temperature is at least 165 degrees. Cut chicken into 1" cubes and set aside. In a large nonstick skillet, saute drained mushrooms in 1 1/2 tablespoons olive oil over medium heat for 2 min. Add soup and 1 c half and half. Continue to cook on medium heat until it begins to boil. Mix flour into remaining 1/2 c half and half and add to hot cream mixture. Add salt and pepper to taste. Add chicken to hot cream mixture and allow to simmer until thickened. Pour over spaghetti and sprinkle with grated Parmesan cheese, if desired. 4 to 6 servings |
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| Slow Cooker Italian Chicken and Peppers Ingredients 1 1/2 lbs boneless skinless chicken breast halves or thighs 26 oz jar or can spaghetti sauce of your choice 1 medium onion, chopped 1 to 2 bell peppers, your choice of colors, chopped 1/4 c grated Parmesan cheese 2 garlic cloves, minced 1 tsp dried oregano 1 tsp dried basil 4 c uncooked pasta of your choice additional grated Parmesan for serving, if desired Instructions Put chicken in a 3 to 4 qt slow cooker. Combine remaining ingredients and pour over chicken. Cover and cook on low for 4 to 5 hrs or until internal temperature of chicken is 165 degrees. Cook pasta according to package directions; drain. Serve chicken with pasta and sauce. Top with additional Parmesan cheese, if desired. 6 servings. |
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| Pasta with Lemon and Asparagus Ingredients 1 1/2 lb, asparagus, trimmed and cut diagonally into 1" pieces 1 lb bow-tie pasta 3 TBSP butter 3/4 c heavy cream (or 1 c half and half and omit 1/4 c pasta water) 2 TBSP lemon zest 2 TBSP lemon juice (more if desired) 1/2 tsp salt 1/3 c fresh parsley leaves, finely chopped grated Parmesan cheese Instructions Steam asparagus until crisp-tender, about 3 min. Transfer asparagus to colander and rinse under cold water to stop cooking. Drain well. In large pot bring 5 qts salted water to a boil for pasta. In a large deep skillet, heat butter and cream over moderately low heat until butter is melted and stir in zest, lemon juice,, and salt. Remove from heat and cover. Add pasta to boiling water and cook, stirring occasionally, until al dente. Ladle 1/4 c pasta water into sauce and drain pasta in colander. Immediately add pasta and asparagus to sauce and cook over moderate heat, tossing, 1 min or until heated through. Add parsley and salt and pepper to taste and toss well. Sprinkle pasta with a little Parmesan and serve more Parmesan on the side. Source: adapted from recipe in Gourmet   served with Parmesan Crusted Tilapia |
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| Pasta with Chicken and Mint Cream Sauce Ingredients 8 oz linguine or fettucini 2 Tbsp olive oil 1 lb boneless, skinless chicken breasts, cubed salt pepper 1/2 c dry white wine 1/2 c chicken stock 1 1/2 c heavy cream 2 TBSP mint, minced 1 1/2 TBSP fresh thyme, minced (or 1 1/2 tsp dried thyme) 1 tsp lemon zest 2 tsp honey 1 tsp apple cider vinegar Instructions Salt and pepper chicken. Put olive oil in medium skillet and brown chicken on all sides, turning until cooked through. Remove from skillet and drain on paper towel. Deglaze skillet with white wine, scraping browned bits from bottom. Add chicken stock and cook until reduced by half. Add cream, mint, thyme, lemon zest, honey, salt, and vinegar, and cook until reduced by half again. Cook pasta according to package directions. Add pasta and chicken to cream sauce and salt and pepper to taste. 4 to 6 servings |
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| Cajun Chicken with Linguine Ingredients 2 to 3 chicken breast halves, boneless and skinless, cut into narrow strips (about 2 c) 4 tsp Cajun seasoning 4 TBSP butter 2 green onions, thinly sliced 2 c heavy cream 1 c milk (more if needed for right consistency) 1/4 c sun-dried tomatoes, chopped 1/2 tsp salt 1/2 tsp dried basil 1/4 tsp black pepper 1/4 tsp garlic powder 8 ounces hot linguine, cooked al dente 1/2 c Parmesan cheese, grated Instructions In a bowl, toss the chicken with Cajun seasoning until chicken is well coated with seasoning. In a large skillet over medium heat, saute chicken in butter until fully cooked, 5 to 7 min. Reduce heat to low, and add green onions, cream, milk, tomatoes, basil, salt, garlic powder, and black pepper. Cook until heated through. Taste and adjust seasoning. Pour over hot linguine and toss with Parmesan cheese. 4 to 6 servings |
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| Kung Pao Chicken Linguine Ingredients 4 c boneless skinless chicken breasts, cut into 1" cubes (about 1 lb) 1/2 c cornstarch oil for deep frying 1 lb linguine noodles, uncooked for sauce 1 1/2 c chicken broth 2 TBSP cornstarch 3/4 c soy sauce 1/2 c dry sherry or dry white wine 3 TBSP red chili paste with garlic 1/4 c sugar 2 TBSP red wine vinegar 2 TBSP toasted sesame oil 1/4 c garlic, minced 1 c dry roasted peanuts 1 c green onions, sliced Instructions Cook pasta according to package directions; drain and set aside. While pasta is cooking, toss chicken with 1/2 c cornstarch to coat. Deep fry at 375 degrees until internal temperature of chicken is at least 165 degrees. Drain on paper towels. In a bowl whisk together chicken broth, 2 TBSP cornstarch, soy sauce, sherry, chili paste, sugar, red wine vinegar, and sesame oil. Heat 2 TBSP oil in large skillet or wok over medium-high heat. Stir fry garlic for 15 sec. Pour sauce mixture and peanuts into skillet. Bring to a boil; then simmer until thick and bubbly. Put linguine and chicken in large serving bowl and pour sauce over linguine. Add green onions and toss to mix. 8 to 10 servings Source: inspired by recipe from California Pizza Kitchens |
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| Chicken Ranch Pasta Ingredients 8 oz penne pasta, uncooked 1 TBSP butter 1 TBSP flour 2 TBSP dry ranch dressing seasoning mix 2 c milk 1 c shredded cheddar cheese 1/3 c cooked, chopped bacon 2 c cooked chopped chicken or turkey Instructions In a large pot, cook pasta according to package directions. Drain and set aside. In same pot melt butter. Add flour and stir. Cook flour for 1 minute. Slowly whisk in milk. Continue cooking until sauce thickens. Stir in ranch dressing mix and cheese. Stir until cheese melts. Add chicken, bacon and pasta. Stir to coat. Source: Plain Chicken |
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| Oh my, the chicken ranch pasta sounds sooooo good! |
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