BACON AND ARTICHOKE PASTA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- Heat a large skillet over medium high heat and add the EVOO, 3 turns of the pan. Add the guanciale or bacon and cook until crisp. Add the onion, garlic and a little pepper and stir for 4 to 5 minutes. Add the wine and stir. Add the stock and artichokes and heat through. Cool and store for a make-ahead meal. Reheat over medium heat.
- To serve, bring water to boil for the pasta. Salt the water and cook the pasta to al dente, reserving 1 cup of the starchy water just before draining. Add the pasta to the artichoke mixture. Sprinkle with the parsley and half the cheese and cook, tossing to combine and adding some of the starchy pasta water if necessary to loosen the sauce, 1 to 2 minutes. Serve with more cheese on top.
- Place the chicken in a large stockpot. Add the celery, carrot, onion, garlic, lemon, bay leaf, peppercorns and the herb bundle; season with salt. Cover the chicken with water and bring to a boil; reduce the heat to a low, rolling simmer. Simmer 60 to 75 minutes, then cool the chicken in its stock. Strain the stock. Remove the chicken in large pieces from the skin and bones. Cut half of the meat into bite-size chunks. Thinly slice or pull the remaining meat.
PASTA, CHICKEN AND ARTICHOKES
Chicken breasts with pasta and artichokes.
Provided by Kay
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil. Cook pasta in boiling water until done. Drain, and set aside.
- In a large saute pan, heat olive oil over medium high heat; brown the chicken and garlic in oil (about 5 minutes). Remove from the pan, and set aside.
- Pour the chicken broth into the pan; then add the broccoli and tomato, and cook for about 5 minutes. Stir in the artichoke hearts, mushrooms, red bell pepper, cooked chicken, and pasta; cook for 3 to 5 more minutes, or until hot. Season to taste with salt and pepper.
- Transfer to a serving bowl, and top with Parmesan cheese and parsley. Serve.
Nutrition Facts : Calories 267.4 calories, Carbohydrate 25.6 g, Cholesterol 48.9 mg, Fat 7.5 g, Fiber 2.3 g, Protein 23.2 g, SaturatedFat 2.4 g, Sodium 267.3 mg, Sugar 1.7 g
CREAMY CHICKEN, ARTICHOKE & MUSHROOM PASTA
If you like a rich creamy garlic sauce then you'll love this. Loaded with mushrooms, artichoke hearts and chunks of chicken, this sauce will work over spaghetti, angel hair or your or your favorite pasta. Simple and delicious!
Provided by Donna Graffagnino
Categories Pasta
Time 50m
Number Of Ingredients 18
Steps:
- 1. Dissolve bouillon cubes in boiling water. Cook spaghetti according to directions and drain. Set aside.
- 2. In deep skillet, heat olive oil and butter over high heat. Sear chicken tenders until golden brown, about 5-7 minutes per side.
- 3. Remove chicken to a plate and set aside. When cool tear chicken into bite size pieces and set aside.
- 4. Over medium heat add flour to pan drippings and make a blonde roux. Cook for about 5 minutes. If you're using fresh onion add that to roux and cook for another 3-4 minutes but don't brown the roux.
- 5. While stirring constantly gradually add the chicken broth, making sure all lumps are removed. Add milk until gravy reaches a smooth, thin consistency.
- 6. Reduce heat to low, add sherry, chicken, artichoke hearts, green onions, dried minced onion (if using), granulated onion & garlic, white pepper and mushrooms. Let simmer for about 20 minutes, stirring occasionally.
- 7. If sauce starts to get too thick add a little more milk. Simmer another 5 minutes and add cheese and stir until completely melted.
- 8. Taste for seasoning and add as needed. Ladle sauce over spaghetti and sprinkle with parsley. Serve along with garlic french bread. Enjoy!
ARTICHOKE AND MUSHROOM LASAGNA
Categories Milk/Cream Cheese Mushroom Pasta Bake Christmas Vegetarian Back to School Dinner Mozzarella Parmesan Artichoke Fall Spring Winter Noodle Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- For filling:
- Melt butter in large skillet over medium-high heat. Add mushrooms and garlic; sauté until mushrooms release juices and begin to brown, about 7 minutes. Add artichokes and vermouth. Cook until liquid is absorbed, stirring occasionally, about 10 minutes. Season with salt and pepper.
- For béchamel sauce:
- Melt butter in heavy medium saucepan over medium-high heat. Add flour; stir 1 minute. Gradually whisk in milk. Reduce heat to medium and simmer until sauce thickens and lightly coats spoon, stirring occasionally, about 20 minutes. Stir in 1 1/2 cups Parmesan. Season to taste with salt, pepper, and ground nutmeg.
- Spread 2/3 cup béchamel sauce over bottom of 13x9x2-inch glass baking dish. Top with enough noodles to cover bottom of dish. Spread 1/4 of artichoke mixture over. Spoon 2/3 cup béchamel sauce over. Top béchamel with 1/4 of mozzarella.
- Sprinkle with 3 tablespoons Parmesan. Top with enough noodles to cover. Repeat layering 3 more times, finishing with a layer of noodles, then remaining béchamel. Sprinkle with remaining Parmesan. (Can be prepared 1 day ahead. Cover with foil and refrigerate.)
- Preheat oven to 350°F. Bake lasagna covered with foil 1 hour (or 1 hour 15 minutes if chilled). Remove foil. Increase temperature to 450°F. Bake lasagna until golden on top, about 10 minutes longer.
ARTICHOKE AND SUN-DRIED TOMATO PASTA
Steps:
- Enjoy.
Nutrition Facts : Calories 188 kcal, Carbohydrate 26 g, Cholesterol 0 mg, Fiber 4 g, Protein 5 g, SaturatedFat 1 g, Sodium 109 mg, Sugar 1 g, Fat 8 g, ServingSize 6 servings, UnsaturatedFat 0 g
MOMMA'S ARTICHOKE HEARTS AND MUSHROOM BAKE
If it's a stuffed artichoke, it must be Christmas! I remember the traditional holiday menu called for stuffed artichokes. Preparation was an ordeal so, as Momma grew in years and wisdom, she came up with this alternative. (it's easier to eat too) Between you and me, it tastes even better when it rests, so don't be afraid to assemble it ahead of time. It's a great vegetable casserole on its own; a vegetarian's delight. Easy to do and a real crowd pleaser ... enjoy!
Provided by Gingerbee
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Drain artichoke liquid and slice hearts in quarters.
- Clean and slice mushrooms.
- Place 1 tablespoon of olive oil at the bottom of a covered casserole dish.
- Arrange the artichoke hearts on the bottom and top with a layer of sliced mushrooms.
- Sprinkle with salt & pepper.
- Top with 1/4 of the breadcrumbs.
- Drizzle 1 tablespoon of olive oil onto the breadcrumbs and repeat the layers again.
- Finish the top layer of breadcrumbs with the remaining oil and top with parmesan cheese.
- Cover and bake in a 350 degree oven for 30 minutes.
- Remove the cover and brown the top until golden in color and serve.
PENNE WITH ARTICHOKES AND MUSHROOMS
Provided by Molly O'Neill
Categories dinner, easy, quick, pastas, appetizer, main course, side dish
Time 20m
Yield Four servings
Number Of Ingredients 7
Steps:
- Heat 2 teaspoons of the olive oil in a large, nonstick skillet over medium heat. Add the shallots and cook until softened, about 2 minutes. Add the mushrooms and cook until tender, about 10 minutes. Stir in the artichoke hearts and cook for 2 minutes. Season with the salt and pepper.
- Meanwhile, bring a large pot of lightly salted water to the boil. Add the penne and cook just until tender. Drain. Place in a large bowl. Toss in the artichoke mixture and the remaining 2 tablespoons of olive oil. Season with additional salt and pepper if needed. Divide among 4 plates and serve immediately.
Nutrition Facts : @context http, Calories 626, UnsaturatedFat 7 grams, Carbohydrate 117 grams, Fat 9 grams, Fiber 17 grams, Protein 24 grams, SaturatedFat 1 gram, Sodium 783 milligrams, Sugar 10 grams
ARTICHOKE AND MUSHROOM PASTA
I got this on a card from the grocery store. I have not tried it yet, but am posting it here for safe keeping. Let me know how it turns out!
Provided by Bippie
Categories Vegetable
Time 35m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Cook pasta in pot of salted boiling water until al dente.
- Drain. Toss pasts with 1 Tbs oil.
- Heat 2 Tbs oil in heavy large skillet over medium-high heat.
- Add mushrooms, garlic and oregano; saute until golden, about 4 minutes.
- Add artichokes; saute 3 minutes.
- Add stock, lemon juice and peel and crushed red pepper and cook until slightly thickened, about 5 minutes.
- Add butter; whisk until just melted.
- Add pasta and parsley; toss until pasta is coated and heated through.
- Add 3/4 cup cheese and toss to coat.
- Season with Salt and Pepper.
- Transfer to a large bowl to serve and top with remaining cheese.
ARTICHOKE PASTA
A delightfully simple recipe, ideal for a weeknight supper. Use fresh herbs to get the best flavours and complement the artichokes. Each serving provides 444kcal, 14g protein, 81g carbohydrates (of which 3g sugars), 5g fat (of which 0.6g saturates), 7.5g fibre and 0.5g salt.
Provided by Rick Stein
Categories Main course
Yield Serves 4
Number Of Ingredients 7
Steps:
- Pour the artichokes, with their oil into a pan and mash them down with a fork.
- Add the garlic, parsley and thyme and heat through for a couple of minutes and then pour over the warm pasta.
- Add the lemon juice and toss thoroughly.
- Serve in bowls topped with shavings of parmesan cheese.
Nutrition Facts : Calories 444kcal, Carbohydrate 81g, Fat 5g, Fiber 7.5g, Protein 14g, SaturatedFat 0.6g, Sugar 3g
THIMBLES WITH MUSHROOMS AND ARTICHOKES
Provided by Giada De Laurentiis
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Place the olive oil in a large, heavy skillet over medium-high heat. Add the onions and cook for 1 minute. Add the mushrooms and 1 teaspoon of the salt. Saute, stirring occasionally, until all the moisture has evaporated and the mushrooms have cooked down, about 10 minutes. Add the Marsala and continue cooking until almost all the wine has evaporated, about 5 minutes.
- Meanwhile, bring a large pot of water to a boil over high heat. Stir in remaining salt. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and add it into the mushrooms, Marsala and onions Add the artichoke hearts, Parmesan and cream and cook until the artichokes are heated through, about 5 minutes. Stir in the parsley and pepper. Transfer to a serving bowl and serve.
More about "artichoke and mushroom pasta food"
CREAMY MUSHROOM & ARTICHOKE PASTA - A FOR APPETITE
From aforappetite.com
Cuisine ItalianCategory Main Course, Dinner, LunchServings 6Total Time 30 mins
- In a large pot with boiling water, add a tsp of salt and cook the pasta , a minute before Al dente. Drain and keep aside, toss them with a little olive oil to avoid sticking together.
- Heat a wide deep pan , add olive oil and 1 tbsp butter. Once melted, add the onions and garlic and saute for a minute. Stir in the mushrooms and bell pepper and saute for about 5 minutes
- Add the flour , mix it around for a few seconds and add the chicken stock. This helps with thickening the sauce a bit. (refer to notes)
- Add the white wine, juice of a half lemon , cajun seasoning, oregano, and cream, and simmer a bit on medium heat.
PASTA WITH MUSHROOMS AND ARTICHOKES SUPERFOOD RECIPE …
From rachaelrayshow.com
ARTICHOKE AND MUSHROOM MARSALA PASTA - MAKING THYME FOR HEALTH
From makingthymeforhealth.com
5/5 Estimated Reading Time 3 minsServings 6Total Time 40 mins
CREAMY MUSHROOM-ARTICHOKE PASTA RECIPE - PACIFIC FOODS
From pacificfoods.com
3.5/5 (32)Category EntreesServings 4Estimated Reading Time 40 secs
10 BEST PASTA WITH ARTICHOKE HEARTS RECIPES - YUMMLY
From yummly.com
ARTICHOKE AND MUSHROOM PASTA BAKE - READ FOOD EVERYDAY
From oventales.com
Reviews 3Category DinnerCuisine AmericanEstimated Reading Time 4 mins
- In a large pot bring plenty of water (8 C) to boil. Salt the water liberally. When the water comes to a rolling boil add the pasta and cook according to the package directions.
- Heat oil in a large oven safe skillet. Add crushed garlic and red pepper flakes and sauté for 1-2 minutes. Once the aroma of garlic fills the air add the chopped onions. Sweat the onions for 1 minute and add the sliced mushrooms. Let it cook for 5 to 7 minutes until the slices soften. Add the Marinara sauce, and drained artichoke hearts. Keep warm.
- Add the drained pasta to the sauce. Toss to coat. Spread the grated (or sliced) mozzarella on top and transfer to the oven.
EASY GRILLED ARTICHOKE & MUSHROOM LEMON PASTA BY LIFE IS ...
From lifeisbutadish.com
5/5 (3)Estimated Reading Time 2 minsServings 2
- Fill a large pot with water and bring to a boil. In a separate large pan heat the olive oil over medium heat. Add the onion, mushrooms, salt and pepper. Cook for about 5-7 minutes until mushrooms and onions are soft.
- Once water is boiling add a large pinch of salt and add the pasta and cook according to package. Meanwhile, continue making the sauce.
- Add the garlic to the mushroom mixture and cook for 1-2 more minutes. Add the artichokes and cook for another 1-2 minutes until heated through. Then turn off heat.
- When pasta is done cooking drain the pasta and add it directly into the pan with the mushrooms and artichokes. Add the lemon zest, lemon juice, parmesan and basil and toss until evenly coated. Serve with extra parmesan if desired!
EASY ARTICHOKE PESTO PASTA - HEALTHY EASY RECIPES - SAILOR ...
From sailorbailey.com
Servings 6Estimated Reading Time 3 minsCategory Main Course
- Place 1/2 of the basil in a food processor. Add the nuts, artichoke, cheese, garlic, and salt and process/blend until the ingredients are finely chopped - do not over blend
- Add oil a little at a time. Scrape sides again if needed. Feel free to adjust salt basil or nuts to your liking. Pesto is very forgiving and can be made anyway you prefer.
ONE POT MUSHROOM, SPINACH, ARTICHOKE PASTA - THE MERCHANT ...
From themerchantbaker.com
Servings 6Estimated Reading Time 7 mins
- Bring to a boil, reduce heat to medium and continue boiling, uncovered until pasta has absorbed most of the liquid and is cooked to your desired tenderness, about 10-12 minutes. Stir occasionally to keep pasta from sticking. If you see the garlic cloves at the end of cooking, go ahead and remove the cloves.
ARTICHOKE HEARTS, CARAMELIZED ONIONS AND ROASTED ...
From thecookiewriter.com
4.8/5 (4)Total Time 1 hrCategory Main CourseCalories 802 per serving
- *You can make the caramelized onions in advance to save time. When it comes to deglazing your onions, use some balsamic vinegar!
- Preheat oven to 425F. Line a baking sheet with parchment paper. Mix together the mushrooms, garlic, olive oil, balsamic vinegar, thyme, chili flakes, salt, and pepper. Spread onto baking sheet in an even layer. Bake for 15 minutes. Remove from oven and set aside.
- Make your caramelized onions and deglaze with balsamic vinegar. Pour in the mushrooms, artichokes, tomatoes, pepper, oregano, salt, and pepper. Cook for about 5 minutes. Pour in the capers, reserved marinade, and broth. Simmer for about 10 minutes, or until your peppers reach a semi-crispy consistency.
PASTA WITH CREAMY VEGAN ARTICHOKE SAUCE, MUSHROOMS AND ...
From feastingathome.com
4.8/5 (50)Calories 437 per servingCategory Main
- Wash (or scrub if necessary) and pat dry sunchokes. Don’t bother peeling. Quarter them and toss in a bowl with olive oil, salt and pepper. Place on a parchment-lined baking sheet in the oven and roast for 20 minutes or until tender.
- While water is boiling, in a large skillet, saute the mushrooms over medium heat in a little olive oil. Season with salt and pepper, set aside.
ARTICHOKE PASTA RECIPE - LOVE AND LEMONS
From loveandlemons.com
5/5 (6)Category Main CourseCuisine American
- Cook the pasta in a large pot of boiling salted water according to the package directions, or until al dente. Reserve ½ cup of the starchy pasta water before draining.
- Drain and return the pasta back to the pot. Add the artichokes, lemon butter sauce, parsley, salt, and several grinds of pepper and toss to coat. If the pasta looks too dry, add the reserved pasta water, ¼ cup at a time, until lightly saucy. Portion into bowls and top with the pine nuts and mint leaves. Serve with lemon wedges and pecorino cheese, if desired.
ARTICHOKE AND MUSHROOM PASTA WITH SUN DRIED TOMATO AND ...
From jeanlamantia.com
Estimated Reading Time 2 mins
12 ARTICHOKE PASTA RECIPES TO MAKE FOR DINNER | ALLRECIPES
From allrecipes.com
Estimated Reading Time 5 mins
CHICKEN & ARTICHOKE PASTA WITH MUSHROOMS - HOME COOKING ...
From homecookingmemories.com
Estimated Reading Time 5 mins
SPINACH ARTICHOKE PASTA - THE PIONEER WOMAN
From thepioneerwoman.com
5/5 (2)Category Main DishServings 10Total Time 30 mins
ONE POT PASTA WITH ARTICHOKES, MUSHROOMS AND CHEESE - THIS ...
From thisishowicook.com
Cuisine ItalianCategory MainsServings 4-6Total Time 25 mins
VEGAN SPINACH ARTICHOKE PASTA BAKE RECIPE - VEGAN RICHA
From veganricha.com
Ratings 34Calories 412 per servingCategory Main Course
MUSHROOM SPINACH ARTICHOKE ALFREDO PASTA {A MEATLESS ...
From themountainkitchen.com
5/5 (2)Total Time 30 minsCategory Main CourseCalories 587 per serving
ARTICHOKE MUSHROOM TOMATO SAUCE | SERENA BAKES SIMPLY FROM ...
From serenabakessimplyfromscratch.com
Servings 5Calories 422 per servingEstimated Reading Time 2 mins
CHICKEN, ARTICHOKE, AND MUSHROOM FETTUCCINE RECIPE | MYRECIPES
From myrecipes.com
4/5 (1)Total Time 20 minsServings 6Calories 259 per serving
ARTICHOKE, MUSHROOM, AND PANCETTA PASTA RECIPE | EAT ...
From eatsmarter.com
Servings 4Total Time 1 hr
MUSHROOM & ARTICHOKE PASTA | TASTY KITCHEN: A HAPPY RECIPE ...
From tastykitchen.com
5/5
CHICKEN WITH ARTICHOKES AND MUSHROOMS – KAPPLER KITCHEN
From kapplerkitchen.com
5/5
PASTA WITH CHICKEN, MUSHROOMS, AND ARTICHOKES | FEATURE DISH
From featuredish.com
Estimated Reading Time 2 mins
ARTICHOKE, LEEK AND MUSHROOM CANNELLONI | CANADIAN LIVING
From canadianliving.com
MEATLESS MONDAY: SPINACH, ARTICHOKE, & MUSHROOM PASTA ...
From theeclecticconnoisseur.wordpress.com
MEDITERRANEAN SCALLOPS AND ARTICHOKE- MUSHROOM PASTA ...
From crecipe.com
CHICKEN ARTICHOKE MUSHROOM PASTA RECIPE - ALL INFORMATION ...
From therecipes.info
SPICY ARTICHOKE, MUSHROOM & SPINACH PASTA |EUPHORIC VEGAN
From euphoricvegan.com
MUSHROOM AND ARTICHOKE PASTA RECIPES
From tfrecipes.com
SHRIMP, ARTICHOKE AND MUSHROOM PASTA – COCONUT & LIME
From coconutandlime.com
CHOCOLATE CHIP TRIPS: ARTICHOKE AND MUSHROOM PASTA
From chocolatechiptrips.blogspot.com
MUSHROOM AND ARTICHOKE PâTé - MEDITERRASIAN
From mediterrasian.com
ARTICHOKE AND MUSHROOM CASSEROLE - ALL INFORMATION ABOUT ...
From therecipes.info
LIGHT ARTICHOKE AND MUSHROOM LASAGNA RECIPES
From tfrecipes.com
LIGHT ARTICHOKE AND MUSHROOM LASAGNA - MEDITERRANEAN RECIPES
From fooddiez.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love