Pasta And Picante Sauce Food

CHICKEN PICCATA PASTA TOSS

Steps:

• Heat a deep nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and the chicken to the pan. Season chicken with salt and pepper. Brown chicken until lightly golden all over, about 5 to 6 minutes. Remove chicken from pan and return the skillet to the heat. Reduce heat to medium. Add another tablespoon extra-virgin olive oil and 1 tablespoon butter, the garlic and shallots to the skillet. Saute garlic and shallots 3 minutes. Add flour and cook 2 minutes. Whisk in wine and reduce liquid 1 minute. Whisk lemon juice and broth into sauce. Stir in capers and parsley. When the liquid comes to a bubble, add remaining 1/2 tablespoon butter to the sauce to give it a little shine. Add chicken back to the pan and heat through, 1 to 2 minutes. Toss hot pasta with chicken and sauce and serve. Adjust salt and pepper, to your taste. Top with fresh snipped chives.

QUICK PICANTE SAUCE

Steps:

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

COPYCAT PACE PICANTE SAUCE

Steps:

• Bring all ingredients to a boil in saucepan over med-high heat.
• Reduce heat and simmer for 30 minutes or until thick.
• Remove from heat and cool.
• Store in an airtight jar in refrigerator until serving.

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.

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.

JULIE'S PICANTE SAUCE

Steps:

• Cut all vegetables and run through food processor .Put all ingredients in a large pot and cook for at least 30-40 min or until desired consistency ( I usually cook it longer) After it is done you can either process it in a hot bath or put it containers and freeze it.

SHRIMP AND PASTA PICANTE

Steps:

• In a large skillet heat your EVOO and add onions and garlic sauté till onions are clear. Add the fire roasted tomatoes, and spices. Let this simmer for 20 minutes (the whole red peppers again can be increased or decreased depending on your desire for heat.
• While your sauce is simmering make your pasta - I simply used a bunch of open pasta's not enough left over for a full meal but there - so used your imagination and see what you come up with. Cook till el dente.
• While the pasta is cooking add your whole shrimp to the tomato sauce and allow to cook till shrimp are nice and pink. Try not to over cook as the shrimp gets tough with over cooking.
• Just before serving add pasta to the shrimp and tomato sauce - for garnish use a little fresh chopped parsley and serve with fresh grated parmesan cheese.
• I had some leftover peas and charred onions in the fridge and threw them in at the last minute - you can if you like pretty much add any kind of vegetable or just leave it out all together.
• Charred Onions - in a heavy cast iron skillet add 2 cups onions sliced in large slices, the skillet should be screaming hot - once onions are added lower heat to medium high , flip the onions at the 3 minute mark and then repeat - you should come up with a nice charred looking onion not burnt - charred - we love to throw these into a can of peas ....this is what was added to the recipe at the very end.