Makes 4 servings
Prep Time: 15 min.
Ingredients
8 ounces (2 1/2 cups) uncooked dried ziti pasta
1/4 cup dried Italian bread crumbs
1/4 cup sliced green onions
1 tablespoon Butter, melted
1/2 cup milk
4 ounces cream cheese, cubed
2 ounces (1/2 cup) Gorgonzola cheese, crumbled
1/4 teaspoon salt
Directions
Cook pasta according to package directions. Drain.
1) Meanwhile, combine bread crumbs, 2 Tablespoons green onions and butter in small bowl. Set aside.
2) Place remaining green onions, milk, cream cheese and Gorgonzola cheese in 12-inch nonstick skillet.
3) Cook for 2 to 3 minutes over medium-high heat, stirring occasionally, until cheese is melted . Remove from heat.
Showing posts with label Pasta. Show all posts
Showing posts with label Pasta. Show all posts
Tuesday, February 8, 2011
Monday, February 7, 2011
Chicken & Vegetables With A Twist
Makes 6 servings
Prep Time: 5 min.
Cooking Time 11 to 17 min.
Ingredients:
Pasta
6 ounces (2 cups) uncooked dried fusilli pasta (thin corkscrew or pasta twists)
Chicken & Vegetables
4 Tablespoons Buttery Taste Spread
2 teaspoons chopped fresh garlic
1 pound boneless skinless chicken breasts, cut into 1/2-inch cube
1 teaspoon dried thyme leaves
1 bag (16-ounce) frozen vegetable mixture (broccoli, carrots and water chestnuts )
1/2 small red bell pepper, cut into thin strips
1/2 cup shredded Parmesan cheese
Directions:
Cook fusilli pasta according to package directions. Drain and set aside. Keep warm.
1) Melt 3 tablespoons Buttery Taste Spread in 10-inch skillet until sizzling. Add garlic, chicken and thyme.
2) Cook for 5 to 8 minutes over medium-high heat, stirring constantly, until chicken is no longer pink.
3) Stir in vegetables. Continue cooking for 6 to 9 minutes, stirring occasionally, until vegetables are crisply tender.
4) Stir in cooked fusilli, remaining Buttery Taste Spread and Parmesan cheese.
Prep Time: 5 min.
Cooking Time 11 to 17 min.
Ingredients:
Pasta
6 ounces (2 cups) uncooked dried fusilli pasta (thin corkscrew or pasta twists)
Chicken & Vegetables
4 Tablespoons Buttery Taste Spread
2 teaspoons chopped fresh garlic
1 pound boneless skinless chicken breasts, cut into 1/2-inch cube
1 teaspoon dried thyme leaves
1 bag (16-ounce) frozen vegetable mixture (broccoli, carrots and water chestnuts )
1/2 small red bell pepper, cut into thin strips
1/2 cup shredded Parmesan cheese
Directions:
Cook fusilli pasta according to package directions. Drain and set aside. Keep warm.
1) Melt 3 tablespoons Buttery Taste Spread in 10-inch skillet until sizzling. Add garlic, chicken and thyme.
2) Cook for 5 to 8 minutes over medium-high heat, stirring constantly, until chicken is no longer pink.
3) Stir in vegetables. Continue cooking for 6 to 9 minutes, stirring occasionally, until vegetables are crisply tender.
4) Stir in cooked fusilli, remaining Buttery Taste Spread and Parmesan cheese.
Monday, November 1, 2010
Noodles & Sausages
Makes 4 to 6 servings.
Prep Time: 15 min.
Baking Time: 30 min.
Ingredients
4 ounces broad egg noodles
2 Tablespoons butter
1/4 cup hot milk
2 eggs, beaten
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound small sausages, cooked
1/2 cup bread crumbs
Directions
Preheat oven to 325-degrees F.
1) In a saucepan at moderate heat, drop the noodles into salted water, and cook about 5 minutes or until just tender. Drain the noodles.
2) Mix together the noodles, milk, eggs, and salt and pepper. Pour into a buttered baking disk.
3) Stick the cooked sausages vertically into the noodles, around the edges and in the center.
4) Sprinkle with bread crumbs and bake for 30 minutes.
Alan's Kitchen Tip:
Cook the dish just before leaving and store in a heated thermal container. When at the picnic site, just open and serve.
Prep Time: 15 min.
Baking Time: 30 min.
Ingredients
4 ounces broad egg noodles
2 Tablespoons butter
1/4 cup hot milk
2 eggs, beaten
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound small sausages, cooked
1/2 cup bread crumbs
Directions
Preheat oven to 325-degrees F.
1) In a saucepan at moderate heat, drop the noodles into salted water, and cook about 5 minutes or until just tender. Drain the noodles.
2) Mix together the noodles, milk, eggs, and salt and pepper. Pour into a buttered baking disk.
3) Stick the cooked sausages vertically into the noodles, around the edges and in the center.
4) Sprinkle with bread crumbs and bake for 30 minutes.
Alan's Kitchen Tip:
Cook the dish just before leaving and store in a heated thermal container. When at the picnic site, just open and serve.
Monday, October 11, 2010
Fettuccine Alfredo Lite
Makes 4 servings
Prep Time: 15 min.
Cooking Time: 15 min.
Ingredients:
1 Tablespoon butter or margarine
2 cloves garlic, minced
1 Tablespoon flour
1-1/4 cups half-and-half
2 Tablespoons low-fat cream cheese
3/4 cup grated fresh Parmesan cheese
2 Tablespoons chopped fresh parsley
1/4 teaspoon white pepper
Salt (to taste)
8 ounces fettuccine
Freshly ground pepper (to taste)
Pasta Recipe Directions:
1) In a medium skillet, melt butter. Add garlic and cook 1 minute.
2) Add flour and cook, stirring constantly, for 2 minutes.
3) Add half-and-half and cook, stirring constantly, until mixture thickens.
4) Stir in cream cheese and Parmesan cheese.
5) Add parsley and season with white pepper and salt. Reduce heat to warm.
6) In a large saucepan, cook fettuccine in boiling water until al dente. Drain well.
7) Stir fettuccine into cheese mixture. Serve with freshly ground pepper to taste. Offer additional grated Parmesan cheese if desired.
Prep Time: 15 min.
Cooking Time: 15 min.
Ingredients:
1 Tablespoon butter or margarine
2 cloves garlic, minced
1 Tablespoon flour
1-1/4 cups half-and-half
2 Tablespoons low-fat cream cheese
3/4 cup grated fresh Parmesan cheese
2 Tablespoons chopped fresh parsley
1/4 teaspoon white pepper
Salt (to taste)
8 ounces fettuccine
Freshly ground pepper (to taste)
Pasta Recipe Directions:
1) In a medium skillet, melt butter. Add garlic and cook 1 minute.
2) Add flour and cook, stirring constantly, for 2 minutes.
3) Add half-and-half and cook, stirring constantly, until mixture thickens.
4) Stir in cream cheese and Parmesan cheese.
5) Add parsley and season with white pepper and salt. Reduce heat to warm.
6) In a large saucepan, cook fettuccine in boiling water until al dente. Drain well.
7) Stir fettuccine into cheese mixture. Serve with freshly ground pepper to taste. Offer additional grated Parmesan cheese if desired.
Monday, August 2, 2010
Turkey Pasta Primavera
Makes 4 servings
Prep Time: 20 min.
Ingredients:
* 1 package (9 oz) refrigerated fettuccine or linguine
* 2 Tablespoons Italian dressing
* 1 bag (1 lb.) frozen broccoli, carrots and cauliflower, thawed, drained
* 2 cups cut-up cooked turkey or chicken
* 2 large tomatoes, seeded, chopped (2 cups)
* 1 teaspoon salt
* 1/4 cup freshly grated Parmesan cheese
* 2 Tablespoons chopped fresh parsley
Cooking Directions:
1) Cook and drain fettuccine as directed on package.
2) Meanwhile, in a 10-inch skillet, heat dressing over medium-high heat.
3) Add vegetable mixture; cook, stirring occasionally, until crisp-tender.
4) Stir in turkey, tomatoes and salt.
5) Cook about 3 minutes or just until turkey is hot.
6) Spoon turkey mixture over fettuccine.
7) Sprinkle with cheese and parsley.
Prep Time: 20 min.
Ingredients:
* 1 package (9 oz) refrigerated fettuccine or linguine
* 2 Tablespoons Italian dressing
* 1 bag (1 lb.) frozen broccoli, carrots and cauliflower, thawed, drained
* 2 cups cut-up cooked turkey or chicken
* 2 large tomatoes, seeded, chopped (2 cups)
* 1 teaspoon salt
* 1/4 cup freshly grated Parmesan cheese
* 2 Tablespoons chopped fresh parsley
Cooking Directions:
1) Cook and drain fettuccine as directed on package.
2) Meanwhile, in a 10-inch skillet, heat dressing over medium-high heat.
3) Add vegetable mixture; cook, stirring occasionally, until crisp-tender.
4) Stir in turkey, tomatoes and salt.
5) Cook about 3 minutes or just until turkey is hot.
6) Spoon turkey mixture over fettuccine.
7) Sprinkle with cheese and parsley.
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