This is an amazing dinner that i did for extra credit for my culinary class. This is the link to the recipe http://www.spendwithpennies.com/creamy-tomato-pas…
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Question by mum of 2 beautiful kids..xx: has anyone any good pasta receipts?
i really like pasta and so does my 2yr old daughter has anyone any nice and easy pasta receipts please.
Best answer:
Answer by icybicycle
Bow Ties with Asian Chicken
1 pound bow ties, mostaccioli or other medium pasta shape, uncooked
4 tablespoons low sodium soy sauce
2 tablespoons honey
2 tablespoons lime juice
3 teaspoons Dijon mustard with seeds
1 pound boneless, skinless chicken breasts, cut into 1/2 inch cubes
1/2 cup chicken broth or pasta cooking liquid *
2 small red bell peppers, cored, seeded and thinly sliced lengthwise
6 scallions, trimmed and thinly sliced
Freshly ground pepper
4 tablespoons chopped fresh parsley
Stir the soy sauce, honey, lime juice and mustard in a small bowl until the honey is dissolved. Add the chicken pieces and turn until coated with the marinade. Refrigerate for 30 minutes. Transfer the chicken and marinade to a large, nonstick skillet. Cook over medium heat until chicken is cooked through, about 4 minutes. Remove from the heat and pour in the chicken broth. Prepare pasta according to package directions. Drain thoroughly in a colander. Return the pasta to the pot, add the contents of the skillet, the red peppers and the scallions. Heat to simmering over low heat. Toss the pasta once or twice, add the pepper to taste and divide among serving bowls. Sprinkle each serving with chopped fresh parsley.
* If you do not have chicken broth, ladle off and reserve 1/2 cup pasta cooking liquid just before draining the pasta. Serves 6.
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Find More Tomato Pasta Articles
Pasta with chicken
1 pkg. of fresh linguine noodles
1lb. chicken
Sun-dried tomatoes- chopped
Capers (drained)
Fresh Basil/or dried
Mushrooms-chopped
Fresh Parmesan cheese
Balsamic Vinegar
Garlic & Herb seasonings
Butter
Extra Virgin Olive Oil
Sea salt & black pepper to taste
1. Pre-heat oven to 350.
2. Let the chicken brown on both sides in a cast iron pan with olive oil, Tablespoon of butter, and Garlic & Herb Seasoning.
3. Add balsamic vinegar, and place in oven for about 20-30 minutes.
4. While baking, chop mushrooms, basil, and sun dried tomatoes, and shred cheese.
5. Sauté mushrooms in butter and salt and pepper.
6. Set aside.
7. When chicken is done, cut into pieces and boil noodles.
8. Drain water when the noodles are done. ( Leave the noodles in the pot)
9. Add olive oil, salt and pepper. Mix well.
10. Then add the mushrooms, basil, chicken, sun dried tomatoes, and capers to the noodles.
11. Combine well.
12. Serve warm with dipping spices and French bread.
ONE POT PASTA with CHICKEN & MUSHROOMS
1 tbsp vegetable or olive oil
1 lb boneless, skinless chicken breasts, cut into 1-inch chunks
1 onion, chopped
1.5 cups fresh sliced or canned (drained) mushrooms
1 can diced tomatoes
1 cup water
1 tsp dried basil
2 cups pasta, such as shells, bow ties, fusilli or elbows
1/2 tsp salt
black pepper to taste
In a large pot or Dutch oven, heat oil over medium-high heat. Add chicken chunks and cook, stirring, for 5 to 7 minutes or until just beginning to brown. With a slotted spoon, remove chicken chunks to a bowl leaving the as much of the oil behind in the pan as possible.
Add onion and mushrooms and cook until softened – 5 to 7 minutes. Add tomatoes, water and basil, bring to a boil. Stir in the uncooked pasta. Cover with a lid, lower the heat to medium low and cook for about 10 minutes or until the pasta is tender but not mushy, stirring once in a while. Drain any excess water.
Return the chicken to the pan, and cook for about 3 minutes, until the mixture is completely heated through. Season with salt and pepper and serve immediately.
Servings: Makes about 4 servings.
QUICK MEXICAN PASTA
1/2 pound seashell pasta
2 tablespoons olive oil
2 onions, chopped
1 green bell pepper, chopped
1/2 cup sweet corn kernels
1 (15 ounce) can black beans, drained
1 (14.5 ounce) can peeled and diced tomatoes
1/4 cup salsa
1/4 cup sliced black olives
1 1/2 tablespoons taco seasoning mix
salt and pepper to taste
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.
While pasta is cooking, heat olive oil over medium heat in a large skillet. Cook onions and pepper in oil until lightly browned, 10 minutes. Stir in corn and heat through. Stir in black beans, tomatoes, salsa, olives, taco seasoning and salt and pepper and cook until thoroughly heated, 5 minutes.
Toss sauce with cooked pasta and serve.
CREAMY TOMATO PASTA
1 (16 ounce) package penne pasta
2 tablespoons butter
1/4 large white onion, chopped
1/2 large green bell pepper, finely chopped
1 pound ground pork
1 (16 ounce) jar spaghetti sauce
1 cup sour cream
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.
Melt butter in a large heavy skillet over medium heat. Saute onion and bell pepper until soft, about 5 minutes. Add ground pork, and cook until evenly brown. Drain excess fat.
In a large pot, heat spaghetti sauce until bubbling. Stir in pork mixture, pasta and sour cream. Cook until heated through, about 5 minutes.
Fettuccine Alfredo
24 ounces dry fettuccini pasta
1 cup butter
3/4 pint heavy cream
salt and pepper to taste
1 dash garlic salt
3/4 cup grated Romano cheese
1/2 cup grated Parmesan cheese
Directions
Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
In a large saucepan, melt butter into cream over low heat. Add salt, pepper and garlic salt. Stir in cheese over medium heat until melted; this will thicken the sauce.
Add pasta to sauce. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated. Serve immediately.
Baked pasta with tomatoes & mozzarella (Pasta al forno con pomodori e mozzarella)
Preheat your oven to 200°C/400ºF/gas 6 and put a large pot of salted water on to boil. Heat a couple of lugs of extra virgin olive oil in an appropriately sized pan. Add your onion, garlic and chilli and slowly fry for about 10 minutes on a medium to low heat until softened but without any colour. If you’re using fresh tomatoes, remove the core with the tip of a small knife, plunge them into the boiling water for about 40 seconds until their skin starts to come away, then remove with a slotted spoon or sieve and remove the pan from the heat.
Put the tomatoes into a bowl and run cold water over them, then slide the skins off, squeeze out the seeds, and roughly chop. Add your fresh or canned tomatoes to the onion and garlic, with a small glass of water. Bring to the boil and simmer for around 20 minutes. Now put them through a food processor or blender to make a loose sauce. Tear your basil leaves into the sauce and correct the seasoning with salt, pepper and a little swig of red wine vinegar.
When the sauce tastes perfect, bring the water back to the boil. Add the orecchiette to the water and cook according to the packet instructions, then drain and toss with half of the tomato sauce and a handful of Parmesan. Get yourself an appropriately sized baking pan or earthenware dish and rub it with a little olive oil. Layer a little pasta in the pan, followed by some tomato sauce, a handful of grated Parmesan and 1 sliced-up mozzarella ball, then repeat these layers until you’ve used all the ingredients, ending with a good layer of cheese on top. Pop it into the preheated oven for 15 minutes or until golden, crisp and bubbling. Italians seem happy to eat this dish at room temperature or quite cold, but I prefer to eat mine hot.