Category Archives: pasta

Forest Hill UMC Spaghetti Sauce

3lbs. Ground Beef 80-20 lean or better
2 Medium Onion, Chopped
1/2 Green peppers, Chopped
2lb. can of crushed tomatoes
38 oz. bottle of ketchup
Add a little less than ½ ketchup bottle (about 19oz) …check consistency and add a little additional water if necessary
Brown ground beef and add onions and green peppers as the meat begins to brown.
Drain off grease and stir in with the above ingredients..

ADD:
2 tablespoons of PARSLEY FLAKES
1 ½ teaspoons of OREGANO
1/4 teaspoon of THYME
1 tablespoon of GARLIC SALT
½ teaspoon of BLACK PEPPER
1 BAY LEAF

Turn up the heat and when the sauce starts to bubble, turn down and Simmer UNCOVERED for 2 ½ hours
Let cool before placing in container to freeze
Remember to remove Bay Leaf when putting in containers for freezing…
Makes 1 gal. or just short of…

Cheesy Spinach Dip Chicken Pasta

2 and 1/2 cups uncooked penne rigate
2 chicken breasts
salt & pepper to taste
2 Tablespoons all-purpose flour
1/2 cup sour cream
4 oz. cream cheese, softened
1/4 cup half and half or whole milk
1 pkg dry Ranch mix
5 oz. frozen spinach or half of a batch of fresh
1 and 1/4 cup shredded mozzarella cheese

Butter a 2 quart baking dish. Set aside.

Cook pasta according to the instructions on the packaging. Drain and keep warm.

Dice chicken, season with salt and pepper. Sprinkle flour over chicken and toss to coat. Heat olive oil in a large skillet. Add chicken and cook until no longer pink.

In a large mixing bowl, mix together sour cream, cream cheese, Ranch mix, half and half and spinach.
Add cooked pasta and chicken to the spinach mixture and stir all together. Transfer the mixture into the prepared dish.

Top with cheese and bake for 10 minutes at 375° oven. The cheese should be melted. Broil for 2 to 3 minutes or until the cheese bubbles up and gets golden brown spots.

Let stand in room temperature for 10 minutes before serving.

Garlic Basil Chicken with Tomato Butter Sauce

1 lb. boneless skinless chicken breasts
salt and pepper
1/4 cup olive oil
5-6 roma tomatoes, diced
3 cloves garlic, minced
one handful fresh basil, loosely packed, cut into ribbons
1/4 cup LAND O LAKES® European Style Super Premium Salted Butter
8 ounces pasta

Cover the chicken with plastic wrap and pound each piece to an even thickness, about one inch or so in the thickest parts (this just helps it cook faster and more evenly). Remove the plastic and sprinkle each piece of chicken generously with sea salt and freshly ground pepper.

Prep the tomatoes, garlic, and basil and set aside. Make the pasta according to package directions.

Heat the olive oil in a large heavy skillet until a drop of water sizzles across the top. Add the chicken and pan-fry for several minutes on each side – the goal here is to get the chicken cooked AND get a nice browning on the outside. When the chicken is done, set aside.

Give the oil a few minutes to cool, add the tomatoes, and return to heat (if you add the tomatoes to the hot oil it will be a splatter-fest). Simmer to cook the tomatoes down into a chunky-sauce-like-mixture. Add the garlic and butter and stir to combine until the butter is melted. Add the chicken back in to soak in the sauce for a few minutes.
Just before serving, stir in the basil. Top servings of pasta with the chicken and the sauce.

From Pinch of Yum

Cast-Iron Chicken Piccata

4 (5- to 6-oz.) chicken cutlets
1/2 cup (2 oz.) all-purpose flour
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
1 large egg white, lightly beaten
6 tablespoons (3 oz.) salted butter, divided
2 tablespoons olive oil, divided
1 cup reduced-sodium chicken broth
1/4 cup fresh lemon juice
2 tablespoons brined capers, drained and rinsed
1/3 cup chopped fresh flat-leaf parsley
Hot cooked pasta

Place each chicken cutlet between two sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a rolling pin or flat side of a meat mallet. Stir together flour, salt, and pepper. Dip each cutlet in egg white, and dredge in flour mixture, shaking off excess.

Melt 2 tablespoons butter with 1 tablespoon olive oil in a large cast-iron skillet over medium-high. Add 2 cutlets, and cook until golden brown, 2 to 3 minutes on each side. Transfer to a plate. Wipe skillet clean, and repeat process with 2 tablespoons butter and remaining 1 tablespoon olive oil and remaining 2 cutlets. Discard drippings; do not wipe skillet clean.

Add broth, lemon juice, and capers to skillet. Bring to a boil over high, stirring and scraping bottom of skillet to loosen browned bits. Reduce heat to medium, and simmer, whisking occasionally, 5 minutes. Whisk in remaining 2 tablespoons butter. Whisk in parsley. Spoon sauce over chicken, and serve immediately with pasta.

From Southern Living

Roasted Red Pepper and Sausage Alfredo

¾ lb Italian sausage
4 cloves garlic, finely chopped
1 tablespoon olive oil
1½ cups milk, plus ¼ cup for the sauce
1½ cups chicken broth, plus ¼ cup for the sauce
1 (16 oz) jar roasted red peppers, drained and pureed (you can do this in a food processor or blender)
8 oz goat cheese
½ cup grated parmesan
Salt and pepper, to taste
3 handfuls fresh spinach
Kosher salt and freshly ground black pepper, to taste
12 oz rotini pasta

Remove the casing from the sausage and discard the casing.

In a large pot or high-walled pan, saute the sausage meat with the garlic and olive oil over medium heat, until browned.

Stir in chicken broth, pureed roasted red pepper, milk and pasta. Season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 12 minutes. If the liquid has all been absorbed, add the additional milk and chicken broth.

Stir in spinach, 1 handful at a time, and cook until wilted and hot. Stir in the goat cheese and parmesan. Continue to stir until melted. Remove from heat and serve.

From Host The Toast

Chicken Piccata Pasta

2 tablespoons extra-virgin olive oil
1 1/3 pounds chicken breast tenders, cut into 1-inch pieces
Salt and pepper
1 1/2 tablespoons butter
4 cloves garlic, chopped
2 shallots, chopped
2 tablespoons all-purpose flour
1/2 cup white wine
1 lemon, juiced
1 cup chicken broth or stock
3 tablespoons capers, drained
1/2 cup flat-leaf parsley, chopped
1 pound penne rigate pasta, cooked to al dente
Chopped or snipped chives, for garnish

Heat a deep nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and the chicken to the pan. Season chicken with salt and pepper. Brown chicken until lightly golden all over, about 5 to 6 minutes. Remove chicken from pan and return the skillet to the heat. Reduce heat to medium. Add another tablespoon extra-virgin olive oil and 1 tablespoon butter, the garlic and shallots to the skillet. Saute garlic and shallots 3 minutes. Add flour and cook 2 minutes. Whisk in wine and reduce liquid 1 minute. Whisk lemon juice and broth into sauce. Stir in capers and parsley. When the liquid comes to a bubble, add remaining 1/2 tablespoon butter to the sauce to give it a little shine. Add chicken back to the pan and heat through, 1 to 2 minutes. Toss hot pasta with chicken and sauce and serve. Adjust salt and pepper, to your taste. Top with fresh snipped chives.

From Rachael Ray

Garlic Chicken Rigatoni

8 ounces uncooked rigatoni or large tube pasta
1/4 cup sun-dried tomatoes (not packed in oil)
1/2 cup boiling water
1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/4 teaspoon garlic salt
2 tablespoons all-purpose flour
2 tablespoons olive oil, divided
1-1/2 cups sliced fresh mushrooms
3 garlic cloves, minced
1/4 cup reduced-sodium chicken broth
1/4 cup white wine or additional reduced-sodium chicken broth
2 tablespoons minced fresh parsley
1/4 teaspoon dried basil
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon crushed red pepper flakes
1/4 cup grated Parmesan cheese

Cook rigatoni according to package directions.

In a small bowl, combine tomatoes and boiling water; let stand 5 minutes. Drain; chop tomatoes.

Sprinkle chicken with garlic salt; add flour and toss to coat. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; cook and stir 4-5 minutes or until no longer pink. Remove from pan.

In same skillet, heat remaining oil over medium-high heat. Add mushrooms and garlic; cook and stir until tender. Add broth, wine, parsley, seasonings and chopped tomatoes; bring to a boil. Stir in chicken; heat through.

Drain rigatoni; add to chicken mixture. Sprinkle with cheese and toss to coat.

Serves 4.

From Taste of Home

Mushroom Asiago Chicken

1 lb boneless skinless chicken breast (about 2 large)
2 cups mushrooms, cut in half
1 clove garlic, minced
3 springs fresh thyme
1 1/2 cups dry white wine
1/2 cup seasoned flour
2 tbs butter
2 tbs olive oil
1/2 cup heavy cream
1/4-1/2 cup shredded asiago cheese
1/2 tsp salt (or to taste)
1/4 tsp pepper (or to taste)
seasoned flour:
1/2 cup all-purpose flour
1 tsp salt
1/2 tsp black pepper

Pound chicken breast with a meat mallet between 2 sheets of waxed paper or plastic wrap until meat is uniform thickness; about 1/4-inch. Cut into serving-sized pieces (2 or 3 pieces per breast)

Heat the butter with *1* tbs of olive oil in deep, heavy skillet or saute pan over medium heat.

Dredge chicken in seasoned flour. Add to hot oil/butter in skillet. Saute until golden on each side, about 5 minutes per side. Remove from pan.

Add remaining olive oil to hot skillet. Saute mushrooms and garlic until mushrooms begin to brown.

Add white wine to skillet, scraping up all the browned bits that are at the bottom of the pan (this is called “deglazing”). Bruise the fresh thyme by twisting it between your fingers or hitting it with the dull side of a knife in a few places. Add thyme to mushroom/wine mixture in pan.

Add the chicken back to the pan. Bring to a boil, then reduce heat, cover and simmer for 15-20 minutes.

Remove chicken from pan. Add the cream and heat through. Add the asiago cheese (if you like it strongly flavored, use 1/2 cup; not as strongly flavored, use the 1/4 cup–asiago is a powerful cheese and you can even use less for just a whisper of flavor. I like it strong so I used 1/2 cup).

Cook, stirring constantly over low heat until cheese melts. Continue cooking until sauce is reduced by about 1/2. If you wish to skip the reduction step, you may thicken the sauce slightly with about 1 tbs instant flour or 1 tbs cornstarch mixed with 2 tbs water…however, the reduction will taste better.

Add chicken back to pan and heat through.

Garnish with sprigs of fresh thyme. May be served over any pasta.

From The Midnight Baker

Spinach Artichoke Pasta

6 Tablespoons Butter
4 cloves Garlic, Finely Minced
2 bags Baby Spinach
2 cans Artichoke Hearts, Drained And Halved
3 Tablespoons Flour
3 cups Whole Milk
1?4 teaspoons Cayenne Pepper
Salt And Pepper, to taste
1?2 cups Grated Parmesan Cheese
1-1?2 cup Mozzarella Or Monterey Jack Cheese, Grated 1?2 cups Low Sodium Chicken Broth (less Or More)
12 ounces, weight Penne, Cooked Until Al Dente
1?2 cups Seasoned Panko Breadcrumbs
Crushed Red Pepper, To Taste

Melt 2 tablespoons butter in a large pot or skillet. Add garlic and throw in the spinach. Stir it around until it’s wilted, about 1 minute. Remove spinach from heat and set aside.

Add 2 tablespoons butter to the same pot and raise the heat to high. Throw in the halved artichokes and stir it around until they get a little color, 1 to 2 minutes. Remove the artichokes from the pot and set them aside.

Reduce the heat to low. Add 2 tablespoons butter to the pot. When melted, sprinkle in flour and whisk until it’s combined. Pour in milk and whisk to combine. Let it cook for 3 to 4 minutes, or until starting to thicken. Add Parmesan, Mozzarella/Monterey Jack, salt and pepper, and cayenne pepper. Stir to melt, and if it’s overly thick, splash in chicken broth.

Add artichokes and pasta, tossing gently to combine. Gently fold in spinach, then pour the pasta into a serving bowl. Sprinkle the top with crushed red pepper flakes and plenty of Panko breadcrumbs for crunch.

From Pioneer Woman

Pappardelle with Creamy Smoked Salmon, Caper, and Dill Sauce

Kosher salt
8 to 9 oz. egg pappardelle (dried)
2 Tbs. olive oil
2 Tbs. finely chopped shallot
8 oz. cold-smoked salmon, torn into 1- to 2-inch pieces
1 Tbs. minced garlic (2 large cloves)
2 Tbs. dry white wine
1 Tbs. tomato paste
1 cup heavy cream
1 Tbs. drained capers
1 Tbs. plus 1 tsp. chopped fresh dill
1 tsp. finely grated lemon zest
Freshly ground black pepper

Bring a large pot of well-salted water to a boil. Cook the pasta according to package directions, drain, and transfer to a large bowl.

Meanwhile, heat the oil in a 12-inch skillet over medium-high heat until shimmering hot. Add the shallot, reduce the heat to medium, and cook, stirring, until golden brown, about 2 minutes. Add the salmon and cook, gently stirring, until opaque, about 2 minutes. Add the garlic and cook, stirring gently, until fragrant, about 20 seconds (the salmon will begin to break up). Add the wine and cook until evaporated, about 30 seconds. Stir in the tomato paste and then the cream and cook until slightly thickened, 3 to 4 minutes. Stir in the capers, 1 Tbs. of the chopped dill, and the lemon zest. Add the pasta and toss to coat.

Serve garnished with the remaining dill and a few grinds of black pepper.

From Fine Cooking