Farfalle Radicchio And Mushroom Casserole Food

FARFALLE WITH CHICKEN, PORCINI MUSHROOM AND SWISS CHARD

Steps:

• Boil the broth and mushrooms over medium-high heat in a small saucepan. Turn off the heat and allow the mushrooms to soften in the liquid, about 20 minutes. Remove the mushrooms and coarsely chop. Reserve the liquid.
• Bring a large pot of salted water to a boil over high heat. Cook the pasta until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup pasta water.
• Heat the oil over medium-high heat in a large nonstick saute pan. Add the shallots mushrooms, 1 teaspoon salt and 1/2 teaspoon pepper. Cook until the shallots are soft, about 3 minutes. Add the chard in batches and cook until wilted, about 7 minutes. Sprinkle 1 teaspoon salt and the remaining 1/2 teaspoon pepper.
• Remove the pan from the heat and add the mascarpone cheese. Stir until the mixture is smooth and creamy. Add the mushroom mixture, chicken and the reserved mushroom-cooking liquid to the pasta. Add reserved pasta water if necessary. Toss until all the ingredients are coated and serve.

CREAMY FARFALLE WITH CREMINI, ASPARAGUS, AND WALNUTS

Steps:

• Bring a large pot of salted water to a boil. Add the farfalle and cook until al dente, stirring occasionally, about 12 minutes. Drain, reserving 1 cup of pasta water.
• Meanwhile, melt the butter in a heavy large skillet over medium heat. Add the mushrooms and saute until tender and most of the juices have evaporated, about 5 minutes. Add the asparagus and saute until the asparagus is crisp-tender, about 5 minutes. Add the farfalle. Stir in the mascarpone and nutmeg and toss until the cheese coats the pasta, adding the reserved cooking liquid 1/4 cup at a time to moisten. Stir in 1/2 cup of walnuts. Season the pasta, to taste, with salt and pepper. Mound the pasta in a large bowl. Sprinkle with the Parmesan and remaining 1/4 cup of walnuts. Serve.

FARFALLE CASSEROLE WITH RADICCHIO AND MUSHROOMS

Steps:

• Slice the head of radicchio in half lengthwise, remove the core, then coarsely shred the radicchio. Clean mushrooms using a damp cloth 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. You want as much of the mushroom juice as possible in the pan. Stir in the stock, 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 8 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 vegetables, then top with another layer of farfalle. Spoon any liquid from the skillet over the farfalle and scatter the mozzarella over the top.
• Bake about 20 minutes, until the cheese has melted and the casserole is bubbling.

FARFALLE WITH CHICKEN AND MUSHROOMS

Steps:

• Put a pot of salted water on to boil for the pasta.
• If your chicken breasts have tenderloins attached, remove them and set aside. Place each piece of chicken between 2 sheets of plastic wrap and gently pound to an even thickness of about 1/2-inch.
• Combine the flour, 1 teaspoon of salt and a few grinds of black pepper in a zip-top plastic bag. Slice the chicken breasts (and tenderloins) crosswise into 3/4-inch strips, transfer them to the bag and shake until coated with the seasoned flour. Set aside.
• Heat 2 tablespoons of olive oil in a large frying pan over medium heat. Add the onion and sauté until softened, 2 to 3 minutes. Add the mushrooms and minced garlic and continue cooking until the mushrooms are lightly browned, 4 to 6 minutes longer. Season to taste with salt and pepper, then transfer to a bowl and set aside.
• While the onions and mushrooms are sautéing, cook and drain the pasta according to package directions. Return the pasta to the pot, drizzle with a little olive oil and set aside.
• Return the pan you cooked the mushrooms in to the stove over medium-high heat and add 2 more tablespoons of oil. Add the chicken strips, a few at a time, shaking off any excess flour first.
• Cook the chicken, turning often, until the strips are barely golden on the outside, 2 to 3 minutes total.
• Deglaze the pan with the sherry, scraping up any browned bits that may have accumulated on the bottom of the pan.
• Stir in the chicken broth and bring the mixture to a simmer. Cook until the sauce begins to thicken, 2 to 3 minutes, then return the mushroom mixture to the pan and combine.
• Stir in the cream and parsley, cook for an additional minute, combine with the pasta and serve immediately.

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, RADICCHIO AND MUSHROOM CASSEROLE

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.

CHICKEN FARFALLE CASSEROLE

Steps:

• Cream the cream cheese and the sour cream together in a bowl and set aside.
• In a large bowl blend the 2 cups of nonfat powdered milk with the 3 ½ cups of water.
• Add the envelope of Knorr Vegetable soup mix, the 1 teaspoon of salt and the 1 teaspoon of pepper to the milk and set aside.
• It is important to allow the dry soup mix time to reconstitute a little while you are preparing the other ingredients.
• Heat the Olive Oil and 4 Tablespoons of the butter or margarine in a large skillet or wok.
• Sauté the mushrooms & onions in this with the ½ teaspoons of salt and pepper until the mushrooms are slightly browned.
• Remove the mushrooms & onions from the pan with a slotted spoon and drain them on a plate lined with several layers of paper towels.
• Add the other 4 Tablespoons of butter or margarine to the drippings of the pan.
• When melted, stir in the 3 Tablespoons of white flour and stir while cooking for about 1 minute.
• Turn down the heat to medium low.
• Slowly add the milk/soup mixture and the parmesan cheese to the butter/flour mixture in the pan, stirring while simmering until the mixture starts to thicken to about a medium thin sauce.
• Turn off the heat and let sauce cool slightly.
• Add a small amount of the hot sauce to the cream cheese/sour cream mixture stirring well.
• Add all the cream cheese/sour cream mixture to the hot sauce and blend well.
• Add the mushrooms & onions to the sauce and blend.
• Add the spinach, chicken and cashews to the sauce.
• Turn the burner on very low to keep warm while cooking the pasta.
• Cook the Farfelle Pasta for about 13 minutes in about 2 quarts of hot boiling water.
• Drain the pasta and then add the hot pasta to the hot vegetable sauce.
• Pour all of the ingredients into a greased 13 x 9 baking dish/pan.
• Mix the topping ingredients together in a small bowl.
• Sprinkle the topping evenly over the casserole.
• Bake 350 degrees for 20 minutes.
• Serve & enjoy.

FARFALLE RADICCHIO AND MUSHROOM CASSEROLE

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.

FARFALLE WITH MUSHROOMS AND PEAS

Steps:

• Heat a large pot of water to boiling, add salt and farfalle; cook until al dente.
• Meanwhile, in a big skillet, heat the oil over medium heat.
• Add in the garlic, mushrooms, and thyme; saute for 1 minute.
• Add in the broth; simmer over med-low heat, stirring occasionally.
• When you add the pasta to the boiling water, add the peas and salt to the mushroom mixture.
• When the pasta is cooked, drain it briefly, allowing some of the water to cling to the noodles, and return it to your warm pot over low heat.
• Add in the mushroom-pea mixture and the Parmesan cheese; stir together until heated through.
• Taste and adjust seasoning with salt/pepper.
• Serve immediately, topped with additional Parmesan cheese.

FARFALLE WITH CREAMY WILD MUSHROOM SAUCE

Steps:

• Cook pasta according to package directions, omitting salt, drain.
• In a large nonstick skillet, melt the butter over medium high heat.
• Add the mushrooms,onion, shallots, garlic, 1 tsp salt, and black pepper.
• Cook for 12 minutes or until liquid evaporates and mushrooms are tender, stirring occasionally.
• Add wine, cook 2 more minutes or until liquid evaporates, stirring occasionally.
• Remove from heat.
• Add pasta, cream, cheese, and parsley. Toss gently to coat.
• Stir in remaining salt.