Pampered Chefs One Pot Creamy Blt Pasta Food

PAMPERED CHEF'S ONE POT CREAMY BLT PASTA

Steps:

• Slice the bacon cross wise into strips. Cook in a large skillet with high sides for 8-9 minutes or until crisp. Remove bacon and drain on paper towels. Drain skillet, leaving 1 tablespoon of bacon drippings in the skillet.
• Place broth and diced tomatoes in a large bowl. Microwave, covered, on high for 6-8 minutes or until hot. Return skillet to heat and add onion and red pepper flakes. Saute for 2-3 minutes or until tender. Add garlic and cook for 10-20 seconds. Add broth mixture, pasta, salt and half of the cooked bacon. Simmer covered for 9-10 minutes or until pasta is almost cooked by still firm. Stir occasionally.
• Remove skillet from heat and add cubed cream cheese, grape tomatoes and parsley, reserving 1 tbsp of parsley for garnish. Cover and let stand for 5 minutes or until pasta is tender and sauce is thickened. Serve with remaining bacon, grated Parmesan cheese and reserved parsley.

CREAMY ONE-POT PASTA

Steps:

• Place the garlic and 1 tbsp (15 mL) of the oil from the sun-dried tomatoes into an Executive Nonstick All-Purpose Pot. Cook over medium heat for 2-3 minutes or until the garlic is golden brown, stirring occasionally.Remove the pot from the heat; add the broth. Return to the heat; increasing the heat to high. Cover and bring to a boil. Stir in the pasta; cover and simmer vigorously 8-10 minutes or until the pasta is almost cooked but still firm, stirring occasionally.Place the broccoli in a large bowl. Drain the sun-dried tomatoes and pat them dry with a paper towel. Slice the tomatoes into thin strips. Add the carrots and tomatoes to the bowl.Add the vegetables, cream cheese, salt, and pepper to the pot. Stir until the cream cheese is melted and fully incorporated. Reduce the heat to medium; cover and cook an additional 2-4 minutes or until the vegetables are tender. Top with Parmesan cheese and basil, if desired.

PAMPERED CHEF PASTA WITH CREAM CHEESE

Steps:

• In a large dutch oven or other large vessel with sides put the olive oil and the garlic. Heat over medium heat until the garlic has started to brown on the edges.
• Add the broth, increase heat to high, and bring the liquid to a boil.
• Add the pasta. Cook, reduce heat to medium high, stirring occasionally, until the pasta is half cooked.
• Add the broccoli and carrots, reduce heat to medium. I usually cover the dutch oven with a plate at this time. Let everything cook for 2-3 minutes.
• Add the cream cheese and stir frequently until the cream cheese has melted. Generously sprinkle the pasta with salt and black pepper.
• Remove from heat and stir in the tomato and basil.
• Serve garnished with the parmesan cheese and the chicken breast pieces(optional).

CHEF JOHN'S BLT PASTA

Steps:

• Pour olive oil into a heavy skillet over medium heat, add bacon, and cook until almost crisp, 5 to 8 minutes. Turn off heat. Hold a paper towel with tongs and mop up excess bacon grease with the paper towel, leave about 2 teaspoons bacon grease in the skillet.
• Stir minced garlic and lemon zest into bacon in the skillet and let cook in residual heat until fragrant, 2 to 3 minutes. Stir creme fraiche into bacon mixture.
• Bring a large pot of salted water to a boil and stir in 2 cups of ditalini. Cook till tender, about 8 minutes. Drain and add pasta to the skillet. Stir pasta thoroughly into bacon and creme fraiche mixture.
• Return skillet to medium heat. Add tomatoes; cook and stir until slightly softened, about 1 minute. Mix in arugula, stirring until wilted, about 30 seconds, and turn off heat.
• Season with salt, black pepper, and cayenne pepper. Stir again and garnish with Parmesan cheese.