BOW-TIE SKILLET ALFREDO
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil. Cook the pasta according to the package directions. Drain and set aside.
- Slice the chicken into thin strips and season with salt and pepper. Heat the butter and oil in a large skillet over medium-high heat. Add the chicken strips and cook until deep golden brown on both sides and done in the middle. Remove the chicken from the skillet and add the minced garlic. Cook the garlic for 1 minute, then pour in the broth. Let it bubble up and reduce for 1 1/2 to 2 minutes.
- Next, add the half-and-half, cream and some salt and pepper. Add the Parmesan, whisking constantly until it's all combined. Allow the liquid to heat up and thicken for a few minutes. If it gets too thick, you may thin it with a little chicken broth.
- When the sauce looks good, remove it from the heat. Return the cooked chicken to the skillet along with the grape tomatoes, spinach and pasta. Toss, taste, adjust the seasoning, top with minced parsley and serve immediately in the skillet!
FARFALLE WITH MUSHROOM-CILANTRO SAUCE
Dinner ready in 25 minutes. Enjoy this creamy pasta with mushroom-cilantro sauce - a wonderful meal.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Cook and drain pasta as directed on package. Toss pasta and cilantro.
- Melt butter in 10-inch skillet over medium heat. Cook mushrooms, stirring occasionally, until tender; reduce heat to low. Stir in remaining ingredients; cook until hot. Toss with pasta.
Nutrition Facts : Calories 554, Carbohydrate 92 g, Cholesterol 30 mg, Fiber 3 g, Protein 18 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 150 mg
BIAGGI'S FARFALLE ALFREDO
A chef from Biaggi's Italian Restaurant in Salt Lake City demonstrated his method for making this entree on a cooking segment of the local television news. Biaggi's menu states: Grilled chicken, bowtie pasta, roasted peppers, crispy Italian cured ham, sautéed red onions and peas tossed in our Alfredo sauce with asiago cheese. I can't wait to try this yummy dish!
Provided by Debs Recipes
Categories Chicken
Time 10m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Fry Prosciutto or bacon in a large skillet for 1-2 minutes; add onions to skillet and continue cooking until Prosciutto is browned; drain any excess fat; add chicken and red peppers to skillet; add chicken stock and deglaze the skillet; add alfredo sauce and gently bring to a boil; add peas.
- Meanwhile, refresh the pasta by placing it into boiling water for 30-60 seconds; drain pasta then add it to the skillet; increase heat to high and toss contents of skillet for 20-30 seconds; remove from heat and add cheeses; toss to distribute evenly; serve.
FARFALLE ALFREDO WITHOYSTER MUSHROOMS
Categories Pasta
Number Of Ingredients 12
Steps:
- 1. Cook farfalle for about 12 minutes, following package directions. Add string beans during last 3 minutes of cooking time. Drain and return to pot. 2. Meanwhile, heat a nonstick skillet over medium heat. Coat with nonstick cooking spray. Add onion and mushrooms; cook 10 minutes, stirring occasionally. Break Neufchatel into pieces and add to skillet, stirring for about 1 minute until it starts to melt. 3. Add milk, salt, garlic powder and pepper to skillet. Simmer on medium-low heat for 2 minutes. Add roasted peppers to sauce; toss sauce with pasta. Stir in 1/2 cup of the Parmesan. 4. Spoon pasta into a large bowl; garnish with remaining 1/4 cup Parmesan and the basil.
FARFALLE RADICCHIO AND MUSHROOM CASSEROLE
Provided by Florence Fabricant
Categories dinner, weekday, casseroles, pastas, main course
Time 1h15m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Slice the head of radicchio in half lengthwise, remove the core, then coarsely shred the radicchio. Rinse and slice the mushrooms.
- Heat two tablespoons of the oil in a heavy skillet. Add the onion and saute until it is tender. Stir in the garlic. Add the sliced mushrooms and cook over medium-low heat until they wilt. Leave as much of the mushroom juice as possible in the pan. Stir in the radicchio and rosemary. Cover the pan and cook until the radicchio wilts. Season to taste with salt and pepper and set aside.
- Bring a large pot of salted water to a boil for the farfalle. Cook the farfalle until just tender, about eight minutes. Drain well and season to taste with salt and pepper.
- Preheat oven to 350 degrees.
- Use the remaining tablespoon of oil to grease a six-quart baking dish, like a lasagna pan. Dust with about half the bread crumbs.
- Spread one-third of the farfalle in the baking dish. Sprinkle with half the remaining bread crumbs and spread with half the mushroom and radicchio mixture. Make another layer of farfalle, bread crumbs and mixture, then top with another layer of farfalle. Spoon any liquid from the skillet over the farfalle and scatter the mozzarella generously over the top.
- Bake about 20 minutes, until the cheese has melted and the casserole is bubbling.
Nutrition Facts : @context http, Calories 310, UnsaturatedFat 8 grams, Carbohydrate 38 grams, Fat 12 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 421 milligrams, Sugar 3 grams
MUSHROOM ALFREDO PASTA BAKE
Top farfalle pasta with grilled chicken breast, creamy Alfredo and crumbled bacon in Mushroom Alfredo Pasta Bake recipe. Our Mushroom Alfredo Pasta Bake is an easy weeknight dish.
Provided by My Food and Family
Categories Home
Time 45m
Yield 8 servings, about 1 cup each
Number Of Ingredients 8
Steps:
- Heat oven to 375°F.
- Cook pasta as directed on package in large saucepan, omitting salt.
- Meanwhile, cook bacon in large skillet on medium-high heat until crisp. Remove bacon from skillet with slotted spoon, reserving drippings in skillet; drain on paper towels. Add onions and garlic to reserved drippings in skillet; cook and stir on medium heat 3 to 5 min. or until onions are tender. Stir in mushrooms; cook 3 to 4 min. or until tender, stirring occasionally. Add chicken; cook and stir 2 to 3 min or until heated through.
- Drain pasta, reserving 1/2 cup of the cooking water. Return pasta and reserved water to saucepan. Add Alfredo sauce, chicken mixture and bacon; mix lightly. Spoon half into 13x9-inch baking dish sprayed with cooking spray; top with 1 cup cheese. Repeat layers.
- Bake 20 min. or until heated through and cheese is lightly browned.
Nutrition Facts : Calories 290, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 640 mg, Carbohydrate 29 g, Fiber 3 g, Sugar 2 g, Protein 23 g
SUPER FAST MUSHROOM ALFREDO RECIPE BY TASTY
Here's what you need: olive oil, baby bella mushroom, dried fettuccine pasta, garlic, Swanson® Vegetable Broth, Campbell's® Cream of Mushroom Soup, garlic powder, kosher salt, freshly ground black pepper, grated parmesan cheese, fresh parsley
Provided by Campbell's
Categories Dinner
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400°F (200°C).
- In a small skillet, heat the olive oil over medium heat until it shimmers. Add the mushrooms and cook until crispy, 3-5 minutes. Remove the pan from the heat.
- In a 9 x 13-inch baking dish, combine the fettuccine, garlic, 4 cups of Swanson® Vegetable Broth, half of the Campbell's® Cream of Mushroom Soup, garlic powder, salt, and black pepper and stir until evenly incorporated. Cover the baking dish with foil.
- Bake for 20-25 minutes, until pasta has slightly softened and sauce has thickened.
- Remove from the oven and stir in the remaining 2 cups Swanson® Vegetable Broth, the remaining Campbell's® Cream of Mushroom Soup, and the Parmesan cheese. Return to the oven for another 20-25 minutes, or until pasta is tender and the sauce is thick and smooth.
- Remove from the oven and stir in the parsley and some of the crispy mushrooms.
- Garnish with the crispy mushrooms, more parsley, and black pepper. Serve warm.
- Enjoy!
Nutrition Facts : Calories 1323 calories, Carbohydrate 114 grams, Fat 81 grams, Fiber 3 grams, Protein 23 grams, Sugar 18 grams
FARFALLE WITH FENNEL AND MUSHROOMS
Provided by Florence Fabricant
Categories dinner, weekday, pastas, main course
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place the mushrooms in a bowl, add the water and set aside to soak for 30 minutes. Start bringing a large pot of water to a boil for the pasta.
- Heat the oil in a large, heavy skillet. Add the onion and fennel and cook over medium-low heat until the vegetables just begin to brown.
- While the vegetables are cooking, drain the mushrooms, reserving the liquid. Dry the mushrooms on a paper towel, slice them and add them to the pan. When they are heated through, strain and add the mushroom liquid. Cook over high heat for several minutes, until the liquid just moistens the vegetables. Stir in the cream and remove the pan from the heat. Season to taste with salt and pepper.
- When the water has come to a boil add a generous pinch of salt and the farfalle. Cook the farfalle until it is al dente, about six minutes. Drain it thoroughly, then add it to the pan with the mushrooms and fennel.
- Cook the farfalle with the vegetables, stirring gently, two to three minutes, until the ingredients are well blended and the cream has thickened and clings to the pasta. Stir in the fennel tops and cheese and serve.
Nutrition Facts : @context http, Calories 314, UnsaturatedFat 3 grams, Carbohydrate 51 grams, Fat 7 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 343 milligrams, Sugar 3 grams
FARFALLE WITH CREAMY MUSHROOM GORGONZOLA SAUCE
This is a recipe which we have used for those who do not eat meat here at the home. I found this on the Barilla web site. It is really very good and creamy.
Provided by Manami
Categories Lunch/Snacks
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in a 2 qt saucepan over medium heat.
- When the butter starts to sizzle, add the flour and whisk until smooth, about 2 minutes.
- Gradually whisk in the milk.
- Bring the sauce to a simmer.
- Simmer for 2 minutes, whisking constantly.
- Remove from the heat.
- Add the Gorgonzola and stir until melted.
- Season the sauce with salt, pepper and crushed red pepper(if using),to taste.
- Set aside and cover to keep warm.
- Heat the oil in a heavy large skillet over medium heat.
- Add the mushrooms and sauté until tender and golden, about 12 minutes.
- Stir in the peas.
- Season to taste with salt and pepper.
- Cook farfalle according to pkg directions and drain.
- Transfer the pasta to a large bowl.
- Add the Gorgonzola sauce and mushroom mixture, and toss to coat.
- Season the pasta with salt and pepper, if needed and top with chopped chives.
Nutrition Facts : Calories 825.9, Fat 33.2, SaturatedFat 14.9, Cholesterol 57.1, Sodium 567.9, Carbohydrate 100.9, Fiber 5, Sugar 12.1, Protein 31.6
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