Bow Ties In Poblano Cream Sauce Food

BOW TIE PASTA

Steps:

• Bring large pot of salted water to boil. Cook bowtie pasta until al dente and drain. Set aside.
• While pasta is cooking heat olive oil over medium heat. Cook garlic for 30 seconds to 1 minute until fragrant.
• Pour in can of diced tomatoes with sugar, salt and pepper. Simmer gently for 2 minutes.
• Pour in heavy cream and reduce heat to low.
• Sprinkle in parmesan cheese and stir to melt. Taste and adjust seasonings. It may need more sugar and/or salt, depending how acidic your tomatoes were.
• Add hot pasta and stir to coat in sauce. Add chopped basil and stir.
• Serve immediately.

CREAMY POBLANO BOW TIES WITH SALMON

Steps:

• Cook pasta as directed on package; omitting salt; drain. Return to saucepan.
• Heat dressing in medium skillet on medium-high heat. Add fish; cook 6 min. or until fish flakes easily with fork, stirring occasionally.
• Meanwhile, blend broth, chiles and cream cheese in blender until smooth. Add to pasta; stir. Cook on medium heat 3 to 5 min. or until heated through, stirring occasionally. Serve fish over pasta.

BOWTIES WITH ITALIAN SAUSAGE IN A CREAM BASIL SAUCE

Steps:

• Bring a large pot of salted water to a boil. Cook pasta for 8-10 minutes, or until al dente, drain and rinse with cold water. Set aside.
• In a large skillet, heat oil over medium heat. Add decased sausage to skillet and crumble with a wooden spoon as it cooks. Add red pepper flakes and continue sauteing until sausage is no longer pink. Add onion and garlic to skillet and continue until onion softens. Stir in tomatoes and salt, (if using fresh tomatoes saute them for 3 minutes until softened) then add light cream and parmesan cheese; simmer gently until mixture thickens (about 5 minutes). Stir in the cooked pasta and basil and heat through, about 3 minutes.

CREAMY PESTO CHICKEN AND BOW TIES

Steps:

• Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often.
• Stir the soup, pesto sauce and milk in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. Stir in the pasta and cook until the mixture is hot and bubbling.

POBLANO CREAM SAUCE (YOU WILL WANT TO PUT THIS ON EVERYTHING)

Steps:

• Start by roasting the poblanos. I like to put the peppers directly over the flame of the gas burners, rotating the peppers until all of the skin is charred. Then I place the peppers in a covered bowl for 15 minutes. This lets the peppers sweat off the skin a bit, and gives them time to cool. After 15 minutes peel off the skin, and loosely chop the peppers. I recommend discarding the seeds, unless you want an extremely spicy sauce.
• Next, melt the butter in a saucepan over medium heat. Then add the garlic and onions. Cook until the onions are translucent. Then add the chicken broth and heavy cream. Bring to a boil, add the poblanos, and let boil and reduce for 6 minutes.
• Pour the poblano mixture into a blender and liquify. Season with salt, pepper, and cumin, and add 1/2 cup sour cream. Blend to combine. Add more sour cream and salt to taste.

BOW TIES IN POBLANO CREAM SAUCE

Steps:

• In a medium sauce pan melt the butter. Saute the onion until translucent.
• Add the poblano chilies and cook for two minutes.
• Transfer the mixture to a blender container and add the sour cream and salt/chicken bouillon. Blend until everything is well pureed.
• Mix the pasta with the sauce and serve.

BOW TIES WITH SAUSAGE, TOMATOES AND CREAM

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
• Heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion and garlic, and cook until onion is tender. Stir in tomatoes, cream, and salt. Simmer until mixture thickens, 8 to 10 minutes.
• Stir cooked pasta into sauce, and heat through. Sprinkle with parsley.

BOW TIES WITH BASIL CREAM SAUCE, PEAS AND PROSCIUTTO

Steps:

• Cook bow ties according to package directions and drain.
• While pasta is cooking, stir together the evaporated milk and flour, then add basil and garlic.
• Cook and stir for 1 minute, then add peas, prosciutto and Parmesan cheese.
• Stir until cheese is melted, but do not boil.
• Pour over cooked pasta and toss gently to coat.
• Sprinkle with additional Parmesan, if desired.
• Adjust salt and pepper seasonings to taste and garnish with additional fresh basil.

SPICY CHICKEN BOW TIE PASTA IN CREAM SAUCE

Steps:

• Boil water for pasta and salt water prior to adding pasta.
• Trim any fat off the chicken and butterfly the breasts. Season chicken with salt and pepper.
• Bring chicken broth to a boil and add chicken and red pepper flakes on med/high heat until cooked. You'll notice the broth might thicken somewhat. This okay because you'll use this as the base for your sauce.
• Remove chicken once all pink is gone and chicken is cooked though. Hold with tongs and shread chicken with a fork. Set aside.
• Lower heat to medium and add in two cloves of garlic and saute for only about 1 minute.
• Add cream to broth and garlic.
• Roll up basil leaves and chop into thin ribbons. Add this to cream mixture.
• Add chicken and cooked pasta into sauce mixture.
• Add parmesan cheese and stir until well blended.
• Leave to thicken slightly on medium heat for about 5-10 minutes.
• Add pepperonchinis.(The yellow picked peppers mentioned above. These are on the pickle isle of your grocery store).
• The sauce will not be as thick as alfredo sauce gets, but will be even better! Just serve with warm French or Italian bread!

BOW TIES ALFREDO WITH HAM AND PEAS (OR BROCCOLI)

Steps:

• Bring large of lightly salted water to boiling.
• Add pasta; cook 12 minutes or until firm but tender.
• Add peas for last 3 minutes of cooking.
• Reserve 1/2 cup of pasta cooking water; drain water.
• Meanwhile, shake together flour and milk in jar with tight-fitting lid until blended.
• Heat butter in saucepan over medium heat.
• Add garlic, saute 1 minute.
• Whisk in milk mixture.
• Simmer 3 minutes.
• Whisk in cream cheese, 2 tablespoons parmesan, salt and pepper.
• Simmer, whisking, 2 minutes.
• Remove from heat.
• Toss together pasta, peas or broccoli, sauce and ham in large bowl.
• Add 1/4 to 1/2 cup of reserved pasta water, tossing to make creamy sauce.
• Top with remaining parmesan.
• Serve hot.

BOW TIES WITH SAUSAGE, TOMATO, AND CREAM

Steps:

• Bring a large pot of lightly salted water to a boil.
• Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
• Heat oil in a large, deep skillet over medium heat.
• Cook sausage and pepper flakes until sausage is heated and browning around the edges.
• Stir in onion and garlic, and cook until onion is tender.
• Stir in tomatoes, cream, and salt.
• Simmer until mixture thickens, 8 to 10 minutes.
• Stir cooked pasta into sauce, and heat through.
• Sprinkle with parsley.

BOW TIE PASTA WITH ROASTED RED PEPPER AND CREAM SAUCE

Steps:

• Cook the pasta according to package directions, omitting salt and fat.
• Heat oil in a large skillet over medium heat. Add onion and cook 8 minutes or until tender, stirring frequently.
• Add bell peppers, cook 2 minutes or until heated through. Increase heat to medium-high. Stir in vinegar, cook 1 minute or until liquid evaporates.
• Remove from heat, cool 5 minutes.
• Place bell pepper mixture in a blender; process until smooth. Return bell pepper mixture to pan, cook over low heat until warm.
• Combine half and half and tomato paste in a small bowl, stirring with a whisk until well combined. Stir in ground red pepper.
• Combine pasta and bell pepper mixture in a large bowl. Add 1/2 cup cheese, tossing to coat. Spoon 1 1/3 cups pasta into each of 6 bowls, top each with about 1 1/2 Tbs cheese.
• Garnish with basil if desired.