Linguine With Picante Sauce Food

LINGUINE WITH PICANTE SAUCE RECIPE - (4.7/5)

Steps:

• 1Cook pasta using package directions; drain. Rinse with cool water; drain again. Cover to keep warm. .2Chop onion coarsely. Mince garlic. Drain and rinse black beans. .3Heat vegetable oil in a large skillet over medium-high heat until hot. Add onion and garlic and mix well. Sauté until onion is tender. .4Add undrained tomatoes, picante sauce, black beans, chili powder, cumin and oregano and mix well. Bring to a boil, stirring occasionally. Reduce heat to low and cover. .5Simmer the sauce, stirring occasionally, for 15 minutes; remove cover. Increase heat to medium-high. Cook, stirring frequently, until of the desired consistency, about 5 minutes. Place hot cooked pasta on a serving platter. Spoon sauce over pasta. Sprinkle with Colby Jack. Top with cilantro.

GARLIC-HERB LINGUINE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain and transfer pasta to a large bowl.
• Mix melted butter, garlic, and parsley in a small bowl; drizzle over the linguine and toss to coat. Season pasta with seasoned salt.

QUICK PICANTE SAUCE

Steps:

• In a blender, combine the first 10 ingredients; cover and process until smooth. Serve with tortilla chips.

LIGHT CHICKEN PICCATA WITH LINGUINE

Steps:

• Place each chicken breast half in a large zip bag, one at a time.
• Flatten to 1/4 inch thickness using a meat mallet or a rolling pin.
• Remove from the bag, set aside and repeat with the remaining chicken breast halves.
• Combine flour, salt and pepper; dredge chicken in flour mixture.
• Heat 1 tsp butter and oil in a large skillet over medium-high heat.
• Add chicken; cook 3 minutes on each side or until golden brown.
• Add 3/4 cup wine, 2 tbsp lemon juice and capers to pan with chicken, scraping up brown bits and cook 2 minutes.
• Remove chicken from pan and keep warm.
• Stir in 3/4 cup wine, 2 tbsp lemon juice and cook until reduced to about 1/2 cup (about 5 minutes).
• Stir in 1 tsp butter.
• Return chicken to pan and place 1/4 of the chopped parsley on top of each chicken breast half.
• Divide the pasta into 4 pasta bowls.
• Place a chicken breast half on top of each drizzle about 2 tbsp sauce over each.

LINGUINE WITH PICANTE SAUCE

Steps:

• Cook pasta using package directions; drain. Rinse with cool water; drain again. Cover to keep warm.
• Chop onion coarsely. Mince garlic. Drain and rinse black beans.
• Heat oil in a large skillet over medium-high heat until hot. Add onion and garlic and mix well. Sauté until onion is tender (about 3 minutes).
• Add undrained tomatoes, picante sauce, black beans, chili powder, cumin and oregano and mix well. Bring to a boil, stirring occasionally. Reduce heat to low and cover.
• Simmer the sauce, stirring occasionally, for 15 minutes; remove cover. Increase heat to medium-high. Cook, stirring frequently, until of the desired consistency, about 5 minutes.
• Place hot cooked pasta on a serving platter. Spoon sauce over pasta. Sprinkle with Colby Jack. Top with cilantro (optional) serve with garlic bread on the side.

PASTA AND PICANTE SAUCE

Steps:

• Cook pasta using package directions; drain. Rinse with cool water; drain again. Cover to keep warm.
• Chop onion coarsely. Mince garlic. Heat vegetable oil in a large skillet over medium-high heat until hot. Add onion and garlic and mix well. Saute until onion is tender. Add undrained tomatoes, picante sauce, chili powder, cumin and oregano; mix well. Bring to a boil, stirring occasionally. Reduce heat to low and cover. Simmer the sauce, stirring occasionally, for 15 minutes; remove cover.
• Increase heat to medium-high. Cook, stirring frequently, until of the desired consistency, about 5 minutes. Place hot cooked pasta on serving platter. Spoon sauce over pasta. Sprinkle with Colby Jack cheese. Top with cilantro.