Chicken Pesto Pasta

 

2 Tbsp. extra-virgin olive oil

2 (8-oz.) boneless, skinless chicken breasts, cut into 1" pieces

Kosher salt

4 garlic cloves, finely chopped

1/4 tsp. crushed red pepper flakes

1 3/4 cups water

3/4 cup heavy cream

8 oz. penne

1 oz. Parmesan, finely grated (about 1/2 cup)

2/3 cup store-bought or homemade pesto

Fresh basil, for serving (optional)

Step 1

In a medium skillet over medium heat, heat oil. Add chicken; season with 3/4 tsp. salt. Cook, stirring occasionally, until browned and an instant-read thermometer registers 160°, 4 to 5 minutes total. Transfer to a plate.

Step 2

In same skillet over medium heat, cook garlic and red pepper flakes, stirring, until fragrant, about 30 seconds. Add water, cream, and 1/2 tsp. salt and bring to a simmer. Add penne and cook, stirring occasionally, until pasta is al dente and liquid is reduced to a sauce that coats the pasta, 8 to 10 minutes.

Step 3

Stir in Parmesan and chicken and toss until cheese is melted and chicken is warmed through, about 2 minutes. Remove from heat and fold in pesto; if sauce feels dry, add water, 1 Tbsp. at a time, until a creamy sauce forms. Season with more salt, if needed. Top with basil (if using).

Source: https://www.delish.com/cooking/recipe-ideas/a65188662/easy-chicken-pesto-pasta-recipe/

Sage Brown Butter Pumpkin Pasta

Ingredients

2 tablespoon olive oil

4 strips bacon, diced into 1/2-inch lardons

4 tablespoons unsalted butter

10 whole sage leaves, plus 2 teaspoons thinly sliced sage, for garnish

3 cloves garlic, thinly sliced

1/8 teaspoons crushed red pepper flakes

1 cup pumpkin puree

1 cup chicken stock

1 cup heavy cream

1/2 cup reserved pasta water

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

10 ounces rigatoni pasta, cooked to al dente in heavily salted water and then cooled, reserving some pasta water

1 cup freshly grated pecorino, plus more for garnish

Preparation

1.In a cold, large saucepan, add the olive oil and bacon, bring to medium heat and continuously sauté for about 8 minutes until browned and crispy. Remove bacon from pan and reserve bacon fat in the pan.

2.Reduce heat to medium-low, add butter and whole sage leaves and lightly fry sage until crisped and butter has browned, about 2 minutes. Remove sage from butter; reserve butter in pan.

3.Return pan to medium heat, add the garlic and crushed red pepper, sauté for 15 seconds, add pumpkin puree and cook for about 2 minutes.

4.Add the chicken stock and bring to medium-high heat, cook for about 90 seconds.

5.Add the heavy cream, reserved pasta water and season with salt and pepper. Whisk until well-incorporated and cook until sauce-like consistency and slightly thickened, about 90 seconds to 2 minutes.

6.Add the cooked pasta, pecorino and bacon, and toss until well-coated. Add the sliced sage and season to taste with additional salt and pepper, if needed.

7.Plate the pasta and top each serving with 2 to 3 fried sage leaves and more freshly grated pecorino.

Source: https://www.today.com/recipes/sage-brown-butter-pumpkin-pasta-t300599

Lobster Ravioli & Shrimp in a Tomato Cream Sauce

 4 Scallions

2 Lemon

20 ounces Shrimp

½ cup Panko Breadcrumbs

18 ounces Lobster Ravioli

2 teaspoons Italian Seasoning

3 ounces Tomato Paste

4 tablespoons Cream Cheese

4 tablespoons Sour Cream

½ cup Parmesan Cheese

4 tablespoons Butter

1 tablespoon Olive Oil

Salt

Pepper

• Bring a large pot of salted water to a boil. Wash and dry all produce. • Zest and quarter lemon (for 4 servings, zest 1 lemon and quarter both). Trim and thinly slice scallions, separating whites from greens. • Rinse shrimp* under cold water; pat dry with paper towels.

• Heat a large drizzle of olive oil in a large, preferably nonstick, pan over medium-high heat. Add panko and cook, stirring, until golden brown, 3-5 minutes. • Turn off heat; transfer to a small bowl and stir in as much lemon zest as you like. Season with salt and pepper. Wipe out pan.

• Once water is boiling, add ravioli to pot and immediately reduce heat to low. Cook, stirring occasionally, until tender and floating to the top, 3-4 minutes. • Reserve ½ cup pasta cooking water (1 cup for 4 servings), then gently drain.

• While ravioli cook, season shrimp all over with half the Italian Seasoning (you’ll use the rest later), salt, and pepper. • Heat a drizzle of olive oil in pan used for panko over medium-high heat. Add shrimp and cook, stirring, until opaque and cooked through, 3-4 minutes. Reduce heat to low.

Make Sauce

• Add 1 TBSP butter (2 TBSP for 4 servings) and scallion whites to pan with shrimp. Cook until scallion whites are softened, 1 minute. Stir in tomato paste until fully incorporated, then add reserved pasta cooking water; stir to combine. • Whisk in cream cheese, sour cream, 2 TBSP butter, and a squeeze of lemon juice to taste until combined and creamy, 1-2 minutes more. Season with remaining Italian Seasoning, salt, and pepper.

• Add ravioli to pan with sauce; stir to coat. • Divide between bowls. Sprinkle with lemony panko, Parmesan, scallion greens, and any remaining lemon zest. Serve with any remaining lemon wedges on the side.

Cajun Shrimp Linguine

Source: Cooking Light, May 2016

Pasta Caprese (in a jar)

Source: Oxygen, February 2016

Armando's Poblano Pasta

Boil 3 poblano peppers with spaghetti noodles.

Remove the poblano peppers and blend with 4 cans of mexican cream (Creama) in a blender then mix with cooked and drained spaghetti noodles. Recipe didn't specify but I would think you would remove the seeds from the peppers before blending.

One Pot Cheesy Smoked Sausage & Pasta Skillet

• 
  

• 1 Tbsp olive oil
• 1 lb Hillshire Farm Smoked Turkey Sausage, sliced
• 1 cup diced onion
• 1 Tbsp minced garlic (about two fresh cloves)
• 2 cups Chicken Broth
• 1 (10 oz) can diced tomatoes
• 1/2 cup milk or heavy cream
• 8 oz dry pasta (any small pasta will do)
• 1/2 teaspoon salt and pepper, each
• 1 cup shredded Cheddar-Jack cheese
• 1/3 cup chopped scallions, for garnish

Instructions

1. Add olive oil to a 4-5 quart saute pan over medium high heat. Add onions and sausage and cook until lightly browned. Add garlic and cook for about 30 seconds.
2. Add chicken broth, tomatoes, milk, pasta, and seasonings. Bring the mixture to a boil, cover, and reduce heat to low. Simmer for about 15 minutes, or until pasta is tender.
3. Turn off the heat and stir in 1/2 cup of cheese. Sprinkle remaining cheese on top and cover for about five minutes to allow cheese to melt. Top with sliced scallions and serve.
4. Makes about 4 servings.

Source: http://www.yellowblissroad.com/one-pot-cheesy-smoked-sausage-pasta-skillet/

pesto spaghetti squash

PREP TIME 15 MINS • COOK TIME 40-50 MINS • SERVINGS 4

1 spaghetti squash (4 to 5 pounds)
sea salt and black pepper to taste

FOR THE PESTO
1/2 cup shelled pistachios, macadamia nuts, walnuts, pecans, or pine nuts
1 clove garlic
1/2 cup extra-virgin olive oil
sea salt and black pepper to taste
1 bunch fresh cilantro or basil

Preheat the oven to 375°F.

Cut the spaghetti squash in half lengthwise and remove the seeds and inner membranes, then sprinkle liberally with salt and pepper. Place the squash halves facedown on a baking sheet. Roast for approximately 40 minutes or until the skin gives when you press on it and the “noodles” inside release easily from the skin.

Combine the nuts, garlic, olive oil, salt, and pepper in a food processor, and blend until smooth. Add the cilantro or basil and continue to blend until smooth. Taste for seasoning and add more salt and pepper if needed.

While the squash is warm, use a fork to remove the noodles, then toss with the pesto.

Source:
Sanfilippo, Diane (2013-12-29). The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally (Kindle Location 4081). Victory Belt Publishing. Kindle Edition.

Pizza Spaghetti Casserole

1 lb ground meat
1 16 oz box uncooked spaghetti noodles
1/2 tsp salt
1/2 tsp oregano
1/2 tsp garlic powder
1/2 C milk
1 egg
2 oz sliced pepperoni (can use turkey)
1 26 oz jar pasta sauce
1 16oz can diced italian style tomatoes
1/4 C grated parmesan cheese
1 8z package shredded italian cheese blend
Any other pizza toppings you like: black olives, sausage, onions, green peppers, etc.

1. Preheat oven to 350 deg F.
2. Boil water and salt for spaghetti noodles. Once it starts boiling add noodles.
3. Brown meat in a separate pan.
4. Put cooked noodles into a casserole dish.
5. In a separate bowl, combine milk & egg, whisk. Pour over pasta and add jar of sauce, canned tomatoes, garlic powder and oregano. Mix all together well.
6. On top of pasta mixture, layer ground meat, then add a layer of pepperoni. Sprinkle parmesan cheese and italian cheese. Add a layer of pepperoni.
7. Bake in the oven for 30 mins.

Pesto-Ravioli Casserole

INGREDIENTS

1 cup ricotta cheese

1/2 cup basil pesto

1 cup shredded mozzarella cheese

(4 oz) 1/2 cup freshly grated Parmesan cheese

1 jar (24 oz) chunky pasta sauce

1 package (25 oz) frozen beef-filled ravioli (do not thaw)

8 oz fontina cheese, shredded

(2 cups) Fresh basil leaves, if desired

DIRECTIONS

1 In small bowl, mix ricotta cheese and pesto. Stir in mozzarella and Parmesan cheeses.

2 Spray 4-quart slow cooker with cooking spray. Spread 1 cup of the pasta sauce in slow cooker. Layer with half of the ravioli, half of the ricotta mixture and 1 cup of the fontina cheese. Top with 1 cup pasta sauce and remaining ravioli and ricotta mixture. Pour remaining pasta sauce over top.

3 Cover; cook on Low heat setting 3 hours.

4 Sprinkle remaining 1 cup fontina cheese over ravioli.

Cover; cook 30 minutes longer or until ravioli is tender.

Garnish individual servings with basil.
 
source: pillsbury.com

Gnocchi & Tomato Bake (With Freezing Instructions)

1 tablespoon olive oil

1 onion, chopped

1 red pepper, deseeded and finely chopped

1 garlic clove, crushed

1 (14 ounce) can chopped tomatoes

17 1/2 ounces gnocchi

1/2 cup fresh basil, torn

4 1/2 ounces fresh mozzarella cheese, torn into chunks

Directions:

1 Heat grill / broiler to high.

2 Heat the oil in a large frying pan, then soften the onion and pepper for 5 minutes.

3 Stir in the garlic, fry for 1 minute, tip in the tomatoes and gnocchi, then bring to simmer.

4 Bubble for 10 to 15 minutes, stirring occasionally, until gnocchi is soft and the sauce has thickened.

5 Season, stir through the basil, then transfer to a large ovenproof dish.

6 Scatter with the mozzarella, then grill / broil for 5 to 6 minutes until the cheese is bubbling and golden.

7 This dish can be frozen for up to a month. Just defrost and bake in a medium oven for 20 - 30 minutes until piping hot.
Read more: http://www.food.com/recipe/gnocchi-tomato-bake-with-freezing-instructions-318100#ixzz1yy0MEDb6

Slow Cooker Buffalo Chicken Pasta

1 lb chicken breast, chopped
1 (11.5 oz) can cream of chicken soup
1/2 cup Franks Hot Sauce
6 oz mozzarella or cheddar shredded cheese (approx 1.5 cups)
1/2 cup blue cheese or ranch salad dressing
1-1/2 cups sour cream
3 cups penne pasta, uncooked

Season chicken with salt and pepper and put in the slow cooker. Add the chicken soup and hot sauce and stir. Cook on low 4-6 hours. Stir in the cheeses, salad dressing and sour cream. Turn off the slow-cooker. Boil the pasta according to package directions, drain well and add to the chicken mixture. Stir well and serve.

Source: April 2012 Postcards Magazine

Slow Cooker Lasagna

INGREDIENTS

1

pound bulk Italian sausage

1

medium onion, chopped (1/2 cup)

3

cans (15 ounces each) Italian-style tomato sauce

2

teaspoons dried basil leaves

1/2

teaspoon salt

2

cups shredded mozzarella cheese (8 ounces)

1

container (15 ounces) part-skim ricotta cheese

1

cup grated Parmesan cheese

15

uncooked lasagna noodles

DIRECTIONS

1Cook sausage and onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil and salt.2Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.)3Spoon one-fourth of the sausage mixture into 6-quart slow cooker; top with 5 noodles, broken into pieces to fit. Spread with half of the cheese mixture and one-fourth of the sausage mixture. Top with 5 noodles, remaining cheese mixture and one-fourth of the sausage mixture. Top with remaining 5 noodles and remaining sausage mixture.4Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender. (Note: some of the reviewers cooked theirs for 5 hours and said it was too long so try 4 hours)5Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces.

Something as simple as chopped fresh parsley will dress up this lasagna. Sprinkle on the parsley just before serving.

For lasagna with a kick, look for hot or spicy Italian sausage. Links can be used if bulk sausage isn't available. Just squeeze the meat out of the casings and cook as directed.

Balsamic Chicken, Spinach and Tomato Pasta Salad

Prep Time: 10 minutes

Cook Time: 20 minutes

Servings: 6-8

Ingredients:

1 (20-ounce) package cheese tortellini

1 pound  skinned and boned chicken breasts

1 ½  cup  Newman’s Own Balsamic Vinaigrette Salad Dressing, divided

1 teaspoons  Dijon mustard

Salt and freshly ground pepper to taste

2 cups firmly packed fresh spinach, chopped

1/2 cup fresh basil, chopped

1 ½ cups fresh cherry tomatoes, halved

1/2  cup yellow bell pepper, diced

Instructions:

1. Place chicken in a zip-lock bag and pour 1 cup of balsamic vinaigrette in bag with chicken.  Marinate for at least 2 hour, but best if marinated overnight.  Take chicken out of zip-lock bag and discard marinade. 

2. In a grill pan, grill chicken breasts, about 5 to 6 minutes on each side until cooked through.  Place yellow bell pepper slices in grill pan and grill about 2 minutes on each side.  Once cooled, dice chicken up in small bites.

3. Whisk together remaining ½ cup balsamic vinaigrette dressing and mustard in a small bowl.

4. Cook pasta according to package directions; drain. Transfer pasta to a large bowl and drizzle with 1/2 tablespoon olive oil. Let cool 10 minutes.

5. Toss together pasta, chicken, balsamic mixture, spinach, and remaining 3 ingredients in a large bowl.  Serve immediately, or, if desired, cover and chill 1 hour before serving

tortellini-tomato toss

prep time: S minutes, cook time: 15 minutes 

1 pkg. cheese tortellini, cooked and drained 

1 container (24 oz.) Kroger Wholesome @ Home Creamy Tomato Bisque soup 

Parmesan cheese, grated 

Fresh basil, chopped (for garnish) 

Cook tortellini according to package instructions. Heat soup according to package instructions. Place tortellini in a serving bowl and pour the soup as a sauce over the tortellini. Top with grated Parmesan cheese and chopped fresh basil. Refrigerate any leftovers. Makes 2 to 4 servings. 

Serving suggestion: To make it a meal, serve the tortellini toss with an iceberg lettuce salad and a loaf of your favorite artisan bread.

Thai Style Pesto with Rice Pasta

Ingredients

• Kosher salt
• 1 pound rice pasta, penne or wide noodles
• 1 cup packed fresh basil leaves
• 5 tablespoons sesame seeds, toasted, divided
• 2 tablespoons tamari
• 2 large cloves garlic, pasted
• 1 lime, juiced
• 1 Fresno chile, seeded
• 1/4 cup extra-virgin olive oil
• Toasted sesame oil, for drizzling
• Thinly sliced scallions, for garnish

Directions

Bring a large pot of water to a boil. Salt the water, add the pasta, and cook to al dente.

Place the basil, 3 tablespoons toasted sesame seeds, tamari, garlic, lime juice, and chile into a food processor. Pulse into a paste. Drizzle in the extra-virgin olive oil. Pour the pesto into a large bowl and add a splash of starchy cooking water. Drain the pasta, add to the sauce, and toss to combine. Drizzle with sesame oil, garnish with scallions and the remaining 2 tablespoons toasted sesame seeds.

Lemon Chicken Soup with Spaghetti

6 cups low-sodium chicken broth
1/3 cup fresh lemon juice (about 2 lemons)
1 dried bay leaf
1 (2-inch) piece Parmesan cheese rind, optional
2 medium carrots, peeled and sliced into 1/4-inch pieces
1 cup (about 2 1/2 ounces) spaghetti, broken into 2-inch pieces, *see Cook's Note
2 cups diced cooked rotisserie chicken, preferably breast meat
1 cup grated Romano cheese
1/4 cup chopped fresh flat-leaf parsley
Kosher salt

Directions
In a large stockpot, bring the chicken broth, lemon juice, bay leaf, and Parmesan rind, if using, to a boil over medium-high heat.

Add the carrots and simmer until tender, about 5 to 8 minutes.

Add the broken pasta and cook until the pasta is tender, for 4 to 5 minutes, stirring occasionally. Add the chicken and heat through, about 2 to 3 minutes. Remove the bay leaf and the Parmesan rind and discard. Stir in 1/2 of the cheese and the parsley. Season with salt, to taste. Ladle the soup into serving bowls and sprinkle with the remaining cheese.

*Cook's Note: You can use any short pasta from your pantry as a substitute for spaghetti

Source: Giada at Home, Foodnetwork

Eggplant Timbale

2 medium eggplants, sliced 1/4-inch thick
1/3 cup olive oil, plus 2 tablespoons
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 pound penne pasta
1 medium onion, diced
1/2 pound ground beef
1/2 pound Italian pork sausage
1/4 cup Marsala wine
1 cup frozen peas, thawed
2 cups store-bought marinara sauce
1 1/2 cups diced smoked mozzarella cheese (about 6 ounces)
3/4 cup grated Pecorino Romano cheese, plus 1/4 cup
1 cup chopped fresh basil leaves
Special equipment: 9-inch springform pan

Place a grill pan over medium-high heat or pre-heat a gas or charcoal grill. Using a pastry brush, lightly brush the eggplant slices with 1/3 cup olive oil and sprinkle with salt and pepper. Grill the eggplant until tender and colored with grill marks, about 4 minutes per side. Set aside.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

Meanwhile, warm the 2 tablespoons of olive oil in a large skillet. Add the onion and saute until tender, about 3 minutes. Add the beef and pork, and brown the meat, breaking it into bite-sized pieces with a wooden spoon, about 5 minutes. Add the Marsala and cook until the liquid has evaporated, about 3 minutes. Turn off the heat. Add the peas and marinara sauce and stir to combine. Add the cheeses, basil, and cooked pasta. Set aside.

Preheat the oven to 350 degrees F. Line the springform pan with the grilled eggplant. Be sure that the slices overlap and hang over the edge of the pan. Fill the pan with the pasta mixture, pressing down to make sure the pan is filling up evenly. Fold the eggplant slices up over the top of the pasta and add a few more slices on top to completely enclose the timbale. Bake the timbale until warmed through and the cheese has melted, about 30 minutes. Let rest on the counter for 10 minutes to set.

To serve, invert the timbale onto a serving plate and remove the springform pan. Sprinkle the remaining 1/4 cup grated Pecorino Romano cheese over the top. Slice and serve.

Source: Recipe courtesy Giada De Laurentiis

Cheese Lover's Pasta Roll-Up

What You Need
1 Egg, beaten
1 container (15 oz.) POLLY-O Original Ricotta Cheese
2 cups KRAFT 2% Milk Shredded Italian* Three Cheese Blend
4 Green onions, chopped
1 Tbsp. Italian seasoning
1 jar (26 oz.) spaghetti sauce, divided
16 Lasagna noodles, cooked
1/4 cup KRAFT Grated Parmesan Cheese

Make It
HEAT oven to 375ºF.

MIX first 5 ingredients until well blended.

SPREAD 1/2 cup spaghetti sauce onto bottom of 13x9-inch baking dish. Spread each noodle with 3 Tbsp. cheese mixture; roll up. Place, seam-sides down, in dish. Top with remaining sauce and Parmesan; cover.

BAKE 40 to 50 min. or until heated through, uncovering the last 10 min.

Spicy Shrimp Pasta

8 oz. dried angel hair pasta
3 cups fresh broccoli florets
1 6.5-oz. jar sun-dried tomato strips with Italian herb packed in oil 2 shallots, finely chopped
1 lb. frozen, peeled, and deveined shrimp with tails, thawed and drained
1/4 to 1/2 tsp. crushed red pepper
1/4 cup snipped fresh basil

Directions
1. In 4-quart Dutch oven cook pasta with broccoli according to pasta package directions. Drain; return to Dutch oven. Cover to keep warm.

2. Meanwhile, drain tomatoes, reserving oil. If necessary, add olive oil to equal 1/4 cup. In extra-large skillet heat oil over medium-high heat. Add shallots; cook and stir 1 to 2 minutes or until tender. Add shrimp and crushed red pepper; cook and stir 2 minutes. Add sun-dried tomatoes; cook and stir 2 minutes. Add sun-dried tomatoes; cook and stir 1 minute more or until shrimp are opaque.

3. Toss shrimp mixture with cooked pasta. Season with salt and pepper. Drizzle additional olive oil. Transfer to serving bowls. Sprinkle snipped fresh basil. Serves 4.

Nutrition Facts
Calories 526, Total Fat (g) 19, Saturated Fat (g) 3, Monounsaturated Fat (g) 12, Polyunsaturated Fat (g) 3, Cholesterol (mg) 172, Sodium (mg) 394, Carbohydrate (g) 55, Total Sugar (g) 3, Fiber (g) 5, Protein (g) 34, Vitamin C (DV%) 141, Calcium (DV%) 12, Iron (DV%) 28, Percent Daily Values are based on a 2,000 calorie diet

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