Category: Pastas (Page 4 of 6)

Mmmmmmm, pasta!

Chicken Pasta Primavera

January 8, 2007 / Nicki / 0 Comments

Recipe Source: SweetySJD / recipezaar.com

Prep/Cooking Time: 25 min / 25 min prep

Ingredients:

6 ounces spaghetti, uncooked
1 (11 ounce) can low-fat cream of chicken soup
3/4 cup water
1 tablespoon lemon juice
1 1/2 teaspoons dried basil
3/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 (16 ounce) package california-blend frozen vegetables
4 cups cooked chicken breasts, cubed
3 tablespoons parmesan cheese, grated

Directions:

Cook spaghetti.

While spaghetti is cooking, in a saucepan, combine soup, water, lemon juice, basil, garlic powder, salt and pepper. Stir in vegetables, bring to a boil. Reduce heat; cover and simmer 3-5 minutes, until vegetables are tender.

Stir in chicken; heat through.

Drain spaghetti, add to chicken mixture and toss to coat.

Sprinkle with Parmesan to serve.

Baked Mac and Cheese

November 30, 2006 / Nicki / 0 Comments

Recipe Source: Pampoosh

Cook al dente:
1 pound elbow macaroni
Drain well, set aside

Grate 12 oz. cheese, I used a combination of Gruyere (5) Gouda (5) and Parmesan (2)
Set aside

In a sauce pan make a roux using:
3T butter
3T flour

When slightly turned color, add and bring to a simmer:
1 c broth
1 c milk
1 T paprika
1 t cayenne pepper

Remove from heat and melt cheese into the sauce. Add:
2 – 3 heaping T minced garlic

Combine well with the pasta, place in baking pan and broil until top has browned.

Serve hot with a nice bottle of white wine. MMMM

Creamy Macaroni and Cheese

November 30, 2006 / Nicki / 0 Comments

Recipe Source: New York Times, 1/4/06

Prep/Cooking Time: 1 hour 15 minutes

Ingredients:

2 tablespoons butter
1 cup cottage cheese (not lowfat)
2 cups milk (not skim)
1 teaspoon dry mustard
Pinch cayenne
Pinch freshly grated nutmeg
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound sharp or extra-sharp cheddar cheese, grated
1/2 pound elbow pasta, uncooked

Directions:

Heat oven to 375 degrees and position an oven rack in upper third of oven. Use 1 tablespoon butter to butter a 9-inch round or square baking pan.

In a blender, purÃ©e cottage cheese, milk, mustard, cayenne, nutmeg and salt and pepper together.* Reserve 1/4 cup grated cheese for topping. In a large bowl, combine remaining grated cheese, milk mixture and uncooked pasta. Pour into prepared pan, cover tightly with foil and bake 30 minutes.

Uncover pan, stir gently, sprinkle with reserved cheese and dot with remaining tablespoon butter. Bake, uncovered, 30 minutes more, until browned. Let cool at least 15 minutes before serving.

* Next time, I will puree everything without the milk, and then add it in. I think that will put a finer grind on the cottage cheese, so no lumps remain.

Yield: 6 to 8 servings.

Chicken Macaroni Casserole

November 17, 2006 / Nicki / 1 Comment

Recipe Source: (modified from original) dianaskitchen.com

Ingredients:

1 1/4 cups uncooked macaroni
2 cups cooked cubed chicken
1 can (10 3/4 ounces) cheddar cheese soup
1/2 cup milk
1 tablespoon dried parsley or use 3 tablespoons fresh chopped parsley
3/4 cup shredded sharp Cheddar cheese
Garlic, salt and pepper to taste (optional)

Directions:

Cook macaroni according to package directions. Rinse and drain. Combine macaroni with remaining ingredients, reserving enough cheese to sprinkle on top. Put in a greased 2-quart casserole and bake for about 20 minutes at 400Â°.

Serves 4.

Quick Chicken Parmesan

November 12, 2006 / Nicki / 0 Comments

Recipe Source: campbellskitchen.com

Prep/Cooking Time: Prep Time: 5 minutes / Bake Time: 25 minutes

Ingredients:

4 boneless chicken breast halves
2 cups Prego Pasta Sauce
1/2 cup shredded mozzarella cheese
2 tbsp. grated Parmesan cheese
4 cups hot cooked spaghetti

Directions:

PLACE chicken in 2-qt. shallow baking dish. Top with pasta sauce. Sprinkle with mozzarella cheese and Parmesan cheese.

BAKE at 400Â°F. for 25 min. or until done. Serve with spaghetti.

Penne with Sausage ‘n’ Peppers

November 12, 2006 / Nicki / 0 Comments

Recipe Source: campbellskitchen.com

Prep/Cooking Time: Prep Time: 5 minutes / Cook Time: 25 minutes

Ingredients:

1 lb. sweet Italian pork sausage, cut into 1″ chunks
1 medium green pepper, seeded and cut into strips
1 medium onion, sliced
1 tsp. dried oregano leaves, crushed
2 cans (10 1/2 oz. each) Campbell’sÂ® Golden Pork Gravy
4 cups hot cooked penne pasta
Grated Parmesan cheese

Directions:

COOK sausage in large skillet until browned. Add pepper, onion and oregano and cook until tender.

ADD gravy and heat to a boil. Cook over low heat 5 min. or until sausage is done.

ADD pasta and toss to coat. Serve with cheese.

Cheeseburger Pasta

November 12, 2006 / Nicki / 1 Comment

Recipe Source: Campbell’s Soup Label

Prep/Cooking Time: 20 minutes

Ingredients:

1 lb ground beef
1 can (10.75oz) cheddar cheese soup
1 can (10.5oz) beef broth
1-1/2 cups water
1/2 cup ketchup
2 cups uncooked medium shell pasta

Directions:

Cook beef in skillet until browned. Pour off fat.

Add soup, broth, water, ketchup and pasta. Heat to a boil. Cook over medium heat for 10 minutes or until done, stirring often.

Serves 4.

Lo Mein

November 4, 2006 / Nicki / 0 Comments

Recipe Source: cheapcooking.com

Ingredients:

1/2 pound spaghetti
3 Tbs oil
3 cloves garlic, minced
1 Tbs minced ginger
1 carrot, peeled and shredded or cut into matchsticks
2 cups bean sprouts (I actually used the canned ones)
1 red pepper, thinly sliced
1/3 cup tamari (aged soy sauce)

Directions:

Cook and drain the spaghetti.

Heat the oil. Cook the garlic, ginger, and carrot for a minute or so, stirring often. Add the bean sprouts and bell pepper. Cook another the 2-3 minutes, stirring often. Add the drained pasta and stir. Then mix in the tamari and mix well.

Angel Hair Pasta with Tomatoes

November 1, 2006 / Nicki / 0 Comments

Recipe Source: Culinard

Ingredients:

1 package dry Angel Hair Pasta (or thin spaghetti, fettuccini or pasta of choice)
1 large can (preferably Italian) Whole Tomatoes
5 cloves of fresh garlic
2 dried red chili peppers (or cayenne pepper to taste)
4 oz. of good quality Olive Oil, can be Extra Virgin
1 package of Fresh Basil leaves or 8-10 fresh basil leaves from farmers market
Kosher Salt and Freshly ground black pepper to Taste
Freshly grated Parmesan cheese to taste.

Directions:

Fill a large pot with water and season with a couple of pinches of salt. Bring to a boil, add pasta and cook till just tender. Drain and toss is with a little oil, and hold. In a Large sautÃ© pan add olive oil and garlic clove and place over medium high heat. Cook the garlic till just golden brown and tender. Add chilis and lightly brown. Carefully add the tomatoes, using a wooden spoon to crush them in the pan. Allow this to simmer for 5 to 8 minutes, add pasta and mix or toss thoroughly. Add basil leaves, season with salt and pepper. Add Parmesan cheese over the top and serve.

Serves 4 to 6.

Pollo Alla Caprese

May 13, 2006 / Nicki / 0 Comments

Recipe Source: recipelink.com / Concert in Cooking

Ingredients:

2 cups fresh diced tomatoes
1/2 cup fresh chopped basil
1/4 cup brandy
1/4 cup sherry
Salt, to taste
2 tablespoons Balsamic vinegar
1 pint chicken stock
4 chicken breasts
8 ounces Buffalo mozzarella cheese

Directions:

Preheat oven to 350 degrees F. Coat a 12×10-inch baking pan with nonstick cooking spray.

Mix all tomatoes, basil, brandy, sherry, salt, vinegar and chicken stock in saucepan. On medium heat cook and reduce mixture one-half.

Saute chicken breasts and lay them in the prepared baking pan. Pour tomato mixture on top of chicken and cover with mozzarella cheese.

Cover with foil and bake 30 minutes.

Serve over 1 pound pasta (any kind you like), cooked and drained
.

Category: Pastas (Page 4 of 6)

Chicken Pasta Primavera

Baked Mac and Cheese

Creamy Macaroni and Cheese

Chicken Macaroni Casserole

Quick Chicken Parmesan

Penne with Sausage ‘n’ Peppers

Cheeseburger Pasta

Lo Mein

Angel Hair Pasta with Tomatoes

Pollo Alla Caprese

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