Bow Tie Pasta With Artichokes And Mushrooms Food

ALL DRESSED UP BOWTIE CHICKEN PASTA

Steps:

• In large pot, heat water over high heat until boiling. Generously salt water (very important). Once water is boiling, cook pasta according to package instructions.
• Meanwhile, heat a large skillet over medium heat. Add butter or olive oil and cook onion and chicken breast for 5 minutes. Add mushrooms and garlic and cook until onions are tender and chicken is no longer pink. Sprinkle with salt and pepper.
• Add chicken broth and tomatoes and let simmer for 5-10 minutes. Add artichokes and heavy cream and stir. Add cooked pasta and let simmer for 2-3 minutes. Check to season and add more salt and pepper to taste.
• Top with fresh basil and a generous serving of parmesan cheese.

BOWTIE PASTA WITH LOBSTER AND ARTICHOKES

Steps:

• Reduce cream by half over low heat. At the same time, in a separate pan, cook the artichokes, tomatoes and lobster meat in the sherry. Add the scallions at the last, along with the cream. Season with salt, pepper. Toss the pasta in hot water and drain well. Add to the lobster mixture an heat through. Serve immediately. Garnish with lobster claw and lemon wedge to side of pasta.

BOWTIE PASTA WITH ARTICHOKES AND MUSHROOMS

Steps:

• Cook the pasta in rapidly simmering water until al dente.While pasta cooks, spray the skillet with cooking oil spray and place over high heat. Add 1/4 cup water and "sweat" the mushrooms, covered for 2-3 minutes or until slightly wilted. Add the artichoke hearts and continue cooking, uncovered, until most of the liquid is gone, about 3 minutes.Cut the cream cheese into several pieces and add them to the skillet with 1 cup of water or the reserved liquid from the canned artichoke hearts plus enough water to make 1 cup. With a wooden spoon, gently smooth the sauce while it comes to a simmer. Add the lemon juice and pepper, plus any additional water, if needed, to bring the sauce to a medium consistency.Enjoy!

BACON AND ARTICHOKE PASTA

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.

ARTICHOKE AND SUN-DRIED TOMATO PASTA

Steps:

• Enjoy.

BOW TIE PASTA WITH MUSHROOMS, TOMATOES AND ARTICHOKES

Steps:

• Directions: In a large saute pan heat the olive oil. Add the red onion and scallions. saute briefly until tender. Place the mushrooms and artichokes into the pan and cook for 2-3 minutes. Add the tomatoes, peas, and black olives and continue to cook for 5 minutes to incorporate flavors. Finally add the white wine, parsley, basil, salt and pepper. Stir to combine. To serve, toss with the cooked pasta and top with crumbled feta cheese.

FARFALLE PASTA WITH ARTICHOKE HEARTS

Steps:

• Bring a large pot of lightly salted water to a boil. Cook the farfalle pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and set aside.
• Mix artichoke hearts, walnuts, Parmesan cheese, olive oil, lemon juice, basil, and oregano in a large bowl. Season with salt and black pepper. Add farfalle and stir to coat.

ARTICHOKE & LEMON PASTA

Steps:

• Fill a 6-qt. stockpot three-fourths full with water; add 2 teaspoons salt and bring to a boil. Add asparagus; cook, uncovered, 1-2 minutes or just until crisp-tender. Remove asparagus and immediately drop into ice water. Drain and pat dry., In same pot of water, cook pasta according to package directions for al dente. Drain, reserving 1 cup pasta water. Return pasta to pot., Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high heat. Add artichoke hearts; cook and stir 3-4 minutes or until lightly browned. Add garlic; cook 1 minute longer. Add to pasta., Add asparagus, goat cheese, parsley, lemon peel, lemon juice and the remaining salt and oil; toss to combine, adding enough reserved pasta water to coat. Heat through. Serve with Parmesan cheese.

SUN-DRIED TOMATO AND BOW TIE PASTA

Steps:

• Make pesto: In a small mixing bowl, combine basil, pine nuts, and 1 tablespoon olive oil.
• In a small bowl, blanch sun dried tomatoes for 30 seconds in boiling water. Drain well, and slice tomatoes into small pieces.
• In a large skillet over a medium heat, saute garlic in 1/8 cup olive oil. Simmer for 1 minute being very careful not to brown the garlic. Stir in the mushrooms and let them saute until tender. Add the pesto, salt, cayenne, and sun dried tomatoes. Reduce heat to low and let the mixture simmer.
• Bring a large pot of salted water and pasta to a boil. Let pasta cook until al dente, drain well.
• In a large mixing bowl, toss pasta and sauce until the pasta is well coated.

FARFALLE WITH CHICKEN, SUN-DRIED TOMATOES AND ARTICHOKES

Steps:

• Season the cut-up chicken pieces with the salt and pepper.
• Heat 4 tbsp of olive oil on low, in a saute pan (big enough to accommodate the entire finished product of chicken and pasta) and throw in the smashed garlic cloves, leave for 3-4 minutes (this flavors the oil).
• Raise the heat to med-high and add the chicken to the pan (at this point you may remove/discard the garlic, but I like to leave it in). Leave the meat to sear on one side 3-4 min and flip chicken pieces over, allow to cook for 3 min more. If the pan is too crowded move cooked chicken to a plate. Leave chicken to one side until ready to add in final stages.
• Add 2 tbsp olive oil to the pan and heat to medium heat. Add onions and saute until translucent, about 3-4 minute Add the sundried tomatoes and saute, careful not to burn for 2-3 minute.
• Return chicken to pan with drippings. Bring chicken to temp for about 5 minute and add seasoning mixture, stir to coat.
• Add the artichoke hearts and fold to combine. Be careful not to break up hearts.
• Squeeze lemon juice over chicken and add white wine. Simmer for 3 minutes. Add the sliced mushrooms, gently stir and let soften, about 3 minutes more.
• Add the chicken broth and carefully stir the mixture.
• Add the cooked pasta to the chicken and toss carefully.
• Add the heavy cream and simmer on low for 5 minutes. Remove from heat and sprinkle generously with Parmesan cheese, parsley and basil. Serve with extra Parmesan cheese. Enjoy!

BOW TIE PASTA WITH ARTICHOKES AND MUSHROOMS

Steps:

• Prepare pasta according to the package directions; cook until al dente.
• Spray a large skillet with cooking oil spray and heat skillet over high heat.
• Add 1/4 cup water and mushrooms; "sweat" the mushrooms by covering skillet for 2-3 minutes, or until mushrooms are slightly wilted.
• Add in the artichoke hearts; continue to cook, uncovered, for about 3 minutes or until most of the liquid is gone.
• Cut the cream cheese into several pieces; add to the skillet with 1 cup water or the reserved liquid from the canned artichokes plus enough water to make 1 cup.
• Using a wooden spoon, gently stir and smooth the sauce while if comes to a simmer.
• Add in the lemon juice and pepper; add more water if needed to bring sauce to a medium consistency; also may add salt to taste.
• Drain pasta when it is done.
• Add pasta and sauce to a serving bowl; mix well.
• Sprinkle with parmesan cheese, wheat germ, and parsley.
• Serve right away.

PESTO PASTA TOSS

Steps:

• Cook pasta as directed on package; drain.
• Toss with remaining ingredients.

FARFALLE PASTA WITH SPINACH, MUSHROOMS, AND CARAMELIZED ONIONS

Steps:

• Heat 1 tablespoon olive oil on medium-high heat in a large skillet. Add sliced onions and cook on high heat for about 10 minutes, constantly stirring with the spatula.
• The onions should start to brown, but without burning.
• Reduce heat to medium and continue cooking onions for 10 more minutes, continuing to stir, as onions brown even more without burning. At this point add a pinch of salt over onions.
• Continue cooking for 10 more minutes on medium or low heat, stirring occasionally to make sure onions don't stick to the bottom of the pan or burn.
• In total, you should have cooked onions for 30 minutes.
• Remove the skillet from heat and sprinkle the onions with a small amount of balsamic vinegar to deglaze the pan.
• Using a spatula, stir the onions, scraping the bottom of the pan and coating onions with a pinch of balsamic vinegar you just added. Remove caramelized onions to a plate.
• Heat 1 tablespoon olive oil in the same skillet on medium heat. Add sliced mushrooms. Sprinkle with a pinch of salt.
• Cook mushrooms for about 5 minutes, occasionally stirring, until mushrooms are soft.
• Add fresh spinach to the skillet and stir on low heat just until spinach starts to wilt.
• Add half-and-half to the mushroom and spinach mixture and bring to a quick boil. Immediately reduce to simmer.
• Add 2/3 cup of shredded Parmesan cheese and 1/4 teaspoon salt. Keep stirring while the sauce simmers until the cheese melts.
• Add caramelized onions back to the skillet with the pasta sauce.
• Cook pasta according to package instructions. Drain.
• Add cooked and drained farfalle pasta to the creamy sauce. Stir on low heat for a couple of minutes to reheat.
• If the sauce is too thick, add a small amount of half-and-half to thin it out. If it is too thin, add a small amount of shredded Parmesan cheese, and stir it in, while the sauce simmers.
• Serve with more shredded parmesan cheese sprinkled on top.

FARFALLE WITH ARTICHOKES, MUSHROOMS AND POTATOES

Steps:

• Bring six quarts of water to a boil. While it is coming to a boil, trim the artichokes. Slice off the top half-inch and slice the stem flush with the bottom. Pull off the two or three outermost layers of leaves, exposing tender, yellowish leaves. Quarter the artichokes vertically. As the artichokes are trimmed, toss them in a bowl with the lemon juice.
• When the water is boiling, add the artichokes and potatoes and simmer about 20 minutes, until both are tender. Scoop them out of the water with a skimmer or a slotted spoon and add the farfalle to the water. Increase the heat and boil the farfalle about eight minutes, until it is just tender. Drain it when it is done, retaining about a cup of the cooking water. Toss the pasta with one-third cup of the water to keep it moist.
• Meanwhile, quarter the potatoes. Slice the mushrooms.
• Heat the oil in a large, heavy skillet, add the mushrooms and garlic and saute over medium-high heat about 10 minutes, until the mushrooms have wilted. Add the artichokes and potatoes and stir over medium heat a few minutes, then season lightly with salt and pepper. Stir in the stock and soy sauce. Add the cooked farfalle and toss all the prepared ingredients together. Check seasonings, adding more salt and pepper if necessary. Add additional cooking liquid if the mixture is too dry.
• Transfer everything to a warm serving bowl, sprinkle the basil on top and serve with Parmesan cheese on the side.

BOW TIE PASTA AND ARTICHOKE SAUCE

Steps:

• In medium mixing bowl, add olive oil, garlic, JP's spice mix, and artichoke hearts. Let marinate for 1 hour.
• Preheat grill to high.
• Lower flame and place artichokes on grill, cook until tender, about 10 to 15 minutes. Remove and set aside. When cool enough to handle, slice 8 of the artichokes thinly.
• Sauce:
• In small saucepan, saute sliced mushrooms and crushed garlic in olive oil over medium-high heat until mushrooms start to brown, about 5 minutes. Set aside.
• In a medium pot, over medium heat, add spaghetti sauce, water, spice mix, salt, and sugar. Bring to a simmer, and add diced tomatoes, 8 grilled artichoke hearts, and mushrooms. Simmer about 1 minute and remove from heat.
• In large pot, over medium heat, boil bow tie pasta until soft. Remove and put in pasta bowl. Pour pasta sauce over pasta. Slice last grilled artichoke and fan on top for decoration.
• Serve immediately.
• In an airtight container, mix all spices thoroughly.

BACON, ARTICHOKE, MUSHROOM LOADED BOWTIE PASTA WITH A CREAMY ALFREDO

Steps:

• In a pot add water and make the pasta according to the directions on the back of the box. Then grab a skillet or a cast iron skillet and add the bacon. Then cook the bacon. Then remove the bacon from the skillet leaving the bacon grease in the pan. Then add the garlic and saute for a minute or two. Then add the mushrooms and cook for a minute and then add the butter. Continue to cook the mushrooms stirring constantly. Then add the sun dried tomatoes and the artichoke hearts. Juice and all. Then add the handful of spinach continuing to stir and saute it all. Then pour in the heavy cream and then the parmesan cheese and bring it to a boil. Once the pasta is done cooking drain reserving 1 cup of the pasta water just in case you need to thin the pasta sauce. Then add the pasta directly to the sauce and then serve.

SPINACH ARTICHOKE BOWTIE PASTA

Steps:

• Boil and drain the pasta. Set aside.
• Chop the artichoke hearts into small pieces, and set aside.
• Add the cream cheese, sour cream, and white wine to a large skillet over medium heat. Stir until cream cheese is melted and the sauce is smooth.
• Whisk in the milk and the garlic powder. Once the sauce is heated through, add the parmesan cheese.
• Mix in the spinach and artichoke heart. Cover and let simmer until spinach has wilted, stirring occasionally.
• Season mixture with the hot sauce, red pepper flakes, and salt and pepper.
• Stir in the bowtie pasta and serve topped with additional parmesan cheese.

BOW-TIE PASTA WITH CREAMY CHICKEN AND MUSHROOMS

Steps:

• Cook the pasta in a large pot of boiling salted water until tender but still firm. Rinse and drain well.
• Rinse the chicken under cold water and pat dry. Cut into thin strips an season with 1/2 tsp. salt and 1/4 tsp. pepper.
• In the same pot used to cook the pasta, heat the pot, then add the olive oil and heat to medium (a hot pot and cold oil will keep your food from sticking!). Add chicken, cook and stir until white throughout but still juicy 3-5 minutes. Remove from pot.
• Melt butter in the pot next and add the shallots cooking until they are softened (about 1 minute). Add mushrooms and cook until they give up their juices and the liquid evaporates 5-7 minutes. Stir frequently.
• Stir in chicken broth and cream and bring to a boil over medium high heat. Reduce heat to low and stir in the pasta, chicken and the rest of the pepper. Cook 1-2 minutes tossing lightly to coat. Serve immediately. Can be topped with Parmesan cheese if desired.