Creamy Chickenbrocollipepper And Farfelle Noodles Food

CREAMY BOW TIE PASTA

Steps:

• Combine cream, broth, and cornstarch in a bowl. Set aside.
• Bring a large pot of salted water to a boil. Add pasta and cook until al dente (firm). Reserve ½ cup pasta water and drain pasta well. Do not rinse.
• While pasta is cooking, melt butter in a large saucepan over medium-high heat. Add garlic and Italian seasoning and cook just until fragrant, about 1 minute.
• Stir the broth mixture and add to the saucepan with sundried tomatoes. Simmer for 3 minutes or until slightly thickened.
• Reduce heat to medium-low and add bow ties, 3 tablespoons of pasta water, spinach, and parmesan cheese. Cook 2-3 minutes or until sauce has thickened and is heated through, adding more pasta water if needed.
• Season with additional salt and pepper to taste. Garnish with fresh basil and parmesan if desired.

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.

CREAMY CHICKEN/BROCOLLI/PEPPER AND FARFELLE NOODLES

Steps:

• Chop the chicken into bite size pieces and season lightly with salt and pepper. You may also sprinkle on season salt or garlic powder to your own personal taste, I use them on everything, You may use any skinless/boneless cut, or even left over from yesterday.
• Saute the chicken until lightly brown. Just warm precooked chicken slightly before adding in the onion and garlic in the next step.
• Add the onion and garlic and continue to cook until the onion is soft and translucent.
• In a microwave/oven/serving dish, heat the cream cheese dip until it is soft.
• Add the chicken broth to it, and stir until smooth.
• Now add the chicken and onion mixture to it and put it into a 350F oven,.
• Start the water for the pasta.
• While this is coming to temperature, chop the red pepper and brocolli.
• Let the pasta cook for about 5 minutes, then add the vegetables to the chicken mixture in the oven. You could add the vegies when you put the pasta in, but we like ours crispy. At this point you should cover the chicken.
• Continue cooking all until the pasta is el dente and the vegetables are tender crisp.
• Drain the pasta, and either add it to the chicken mixture, or toss with a bit of olive oill and the parmesan cheese, and then serve the chicken and veg over top.
• NOTE: You may substitute 1 250 gm package of plain cream cheese for one of the dips if you don't care for the added herb and garlic flavor.

CREAMY CHICKEN AND FARFALLE WITH BROCCOLI

Steps:

• cook pasta according to package, adding broccoli during last 3 minutes of cooking time.
• meanwhile, heat dressing in skillet, add garlic, chicken and crushed red pepper.
• cook chicken about 5 minutes each side or until slightly browned.
• drain pasta and return to pan.
• add marinara and cream cheese to chicken, cook until cream cheese is melted.
• add pasta to chicken mixture cook 3 min longer.
• garnish with parmesan cheese.

BROCCOLI & CHICKEN FARFALLE

Steps:

• For the chicken, cook however you want. Grilled, baked, fried, poached. I prefer to seanson with 1 tsp of italian seasoning and grill, but this you can do to your personal preference.
• Bring a pot of water to a boil. Salt boiling water and cook pasta until done.
• Meanwhile, steam broccoli florets. I do this in the microwave just to cut down on time. Place broccoli in a bowl with about an inch of water. Cover the bowl with plastic wrap. Make a slit in the plastic for steam to escape. Microwave for 1 1/2 minutes or until desired tenderness is reached.
• Melt butter in a small pot on Medium-low heat. Add flour and garlic powder and whisk to form a roux. Cook for a few minutes. Add wine and whisk until it is evaporated. Add in chicken stock and then the cream, whisking the whole time.
• **You need to work quick once you add the wine. If your pot is too hot when you add the wine it can turn your roux into a dough which won't mix into your liquids well.
• Allow mixture to cook until it begins to thicken. Whisking often to ensure it does not burn. Once thickened add in cheese.
• **whisk in a zig zag motion to ensure that the grated cheese doesn't turn into a ball in the sauce.
• Toss pasta with broccoli and chicken and serve.