Pasta Shells With Chicken Mushrooms Escarole And Sun Dried Tomatoes Food

CHICKEN AND MUSHROOM BAKED SHELLS

Steps:

• Preheat oven to 450 degrees F. Bring a large pot of salted water to a boil.
• Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of the tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Stir in the ricotta and season with salt and pepper.
• While the sauce simmers, heat the remaining 2 tablespoons oil in a large skillet over medium high heat. Add the mushrooms and 1/4 teaspoon salt and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Transfer the mushrooms to a large bowl.
• Cook the shells in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the mixing bowl along with the mushrooms.
• Add the tomato sauce, rotisserie chicken, the mozzarella and half of the parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the fontina cheese and the remaining Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest for about 10 minutes before serving.

4 CHEESE STUFFED SHELLS

Steps:

• Preheat oven or broiler to 450 degrees F.
• Bring a large pot of water to a boil. Salt water and add pasta. Cook shells 12 to 15 minutes, they should be softened but still undercooked at the center. Drain pasta and cool.
• Combine ricotta, 1/2 of the diced mozzarella, a couple of handfuls of Parmigiano and 1/2 of the Asiago. Add parsley to the cheeses and stir to combine.
• To a small saucepot over moderate heat add oil, garlic and onions. Saute onions and garlic 5 minutes. Add tomatoes and season sauce with salt and pepper. Simmer sauce 5 minutes and stir in basil leaves
• Pour a little sauce into the bottom of a shallow medium sized flameproof casserole dish. Fill shells with rounded spoonfuls of cheese mixture and arrange them seam side down in casserole dish. Top shells with remaining sauce and remaining mozzarella and Asiago cheeses. Place shells in very hot oven or 8 inches from hot broiler and cook 6 to 8 minutes to melt cheeses and bubble sauce.

PASTA WITH CHICKEN, TOMATO AND MUSHROOMS

Steps:

• Heat the olive oil in a saucepan and brown the chicken. Set aside.
• In the same pan, saute the chili, garlic, thyme and mushrooms. Saute for 4 minutes.
• Add the tomatoes, cover and simmer for 15 minutes.
• Lastly add the cream and chicken and allow to simmer for 5 more minutes.
• Serve with cooked pasta, parmesan and fresh basil.

THREE-CHEESE BEEF PASTA SHELLS

Steps:

• Heat oven to 350°F. Cook and drain pasta shells as directed on package.
• In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Cool slightly, about 5 minutes.
• In large bowl, mix pasta sauce and water. Pour 1 cup of the pasta sauce mixture in bottom of ungreased 13x9-inch (3-quart) glass baking dish. In medium bowl, mix cheese spread, 1 cup of the Italian cheese, the Parmesan cheese, egg and cooked beef. Spoon heaping tablespoon mixture into each shell. Arrange stuffed shells over sauce in baking dish. Pour remaining sauce over top, covering shells completely. Cover with foil.
• Bake 40 to 45 minutes or until bubbly and cheese filling is set. Sprinkle with remaining 1/2 cup Italian cheese. Bake uncovered about 10 minutes or until cheese is melted. Sprinkle with parsley.

PASTA SHELLS WITH CHICKEN, MUSHROOMS, ESCAROLE, AND SUN-DRIED TO

Steps:

• Heat oil in large deep nonstick skillet over medium heat.
• Add mushrooms and sauté until tender, about 4 minutes.
• Add garlic and crushed red pepper and stir 1 minute.
• Add broth and bring to boil.
• Stir in escarole; cover and cook 5 minutes.
• Uncover and cook until escarole is tender, stirring often, about 3 minutes longer.
• Season with salt and pepper.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.
• Drain; return to pot.
• Add escarole mixture, chicken, and sun-dried tomatoes.
• Stir over medium heat until chicken is heated through, about 3 minutes.
• Season with salt and pepper.
• Transfer to bowl; sprinkle with cheese.
• Makes 4 servings.

PASTA SHELLS WITH ESCAROLE, SAUSAGE, AND CHEESE

Steps:

• Cook escarole ribbons in large pot of boiling salted water until tender, about 5 minutes. Using slotted spoon, transfer escarole to strainer and drain, keeping water boiling. Add pasta shells to boiling water; cook pasta shells until just tender, stirring occasionally. Ladle out 1/2 cup cooking water; reserve. Drain pasta shells; return to pot.
• Meanwhile, heat 1 teaspoon oil in large nonstick skillet over medium-high heat. Add sausage; sauté until cooked through, breaking up with fork, about 5 minutes. Add remaining oil, onion, and fennel seeds; sauté until onion is almost tender, about 6 minutes. Stir in tomatoes, escarole, and reserved 1/2 cup cooking water; simmer until heated through, about 3 minutes. Season with salt and pepper.
• Add sausage mixture to pasta; toss. Transfer to bowl. Sprinkle with cheese.

PASTA SHELLS WITH CHICKEN, MUSHROOMS, ESCAROLE, AND SUN-DRIED TOMATOES

Steps:

• Heat oil in large deep nonstick skillet over medium heat. Add mushrooms and sauté until tender, about 4 minutes. Add garlic and crushed red pepper and stir 1 minute. Add broth and bring to boil. Stir in escarole; cover and cook 5 minutes. Uncover and cook until escarole is tender, stirring often, about 3 minutes longer. Season with salt and pepper.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain; return to pot. Add escarole mixture, chicken, and sun-dried tomatoes. Stir over medium heat until chicken is heated through, about 3 minutes. Season with salt and pepper. Transfer to bowl; sprinkle with cheese.

CHICKEN PESTO PASTA WITH MUSHROOMS

Steps:

• Heat olive oil in a large skillet on medium heat. Add chicken (chopped up) with sun-dried tomatoes (chopped into smaller bites) to the skillet, sprinkle with red pepper flakes. Saute for about 1 minute on medium heat.
• Add sliced mushrooms (add another 1 tablespoon olive oil if needed) and saute for about 2 more minutes (or a little bit more), until chicken is cooked through and mushrooms are softened.
• Add garlic, basil pesto, milk, and 1/4 teaspoon of salt. Bring to boil, immediately reduce to simmer and simmer, stirring until everything is well combined. Remove from heat. Taste, and add more salt, if needed.
• Cook pasta according to package instructions. Drain. Add cooked pasta to the sauce, reheat.
• Top with chopped fresh basil.

TOMATO MUSHROOM PASTA

Steps:

• Cook the penne according to the package directions.
• Meanwhile, heat the oil in a large saucepan over medium heat. Add the onions, ½ teaspoon of the salt, and ¼ teaspoon of the pepper and cook, covered, until the onions are softened, about 8 minutes.
• Add the garlic and mushrooms and cook, covered, for 6 minutes more.
• Add the wine and cook, uncovered, for 3 minutes.
• Stir in the escarole (if desired), chopped herbs, and remaining salt and pepper, and cook for 4 minutes. Add tomatoes and heat through. Stir in basil.
• Transfer the pasta to plates, spoon the sauce over the top, and sprinkle with the cheese.

CHICKEN AND SUN-DRIED TOMATO SANDWICHES

Steps:

• Split the french rolls or bread slices in half, sandwich fashion.
• Spread the cut side of each piece of bread with equal amounts of mayonnaise. Divide the chicken slices into four equal-size portions. Cover half the mayonnaise-smeared bread slices with one portion of chicken slices neatly arranged. Cover each serving with six sun-dried tomatoes. Cover each with two lettuce leaves. Top with the remaining bread slices. Press to make the sandwiches more compact.

PASTA WITH MUSHROOMS AND SPINACH

Steps:

• Cook the pasta in lightly salted boiling water as per packet instructions.
• Meanwhile, heat the oil in a large frying pan, quickly fry the mushrooms and garlic over a high heat for 2-3 minutes, until just cooked.
• Add the spinach and stir until just wilted, stir in the sun dried tomatoes and season to taste.
• Drain pasta and toss into the mushroom and spinach mixture.
• Turn into a servig dish, and garnish with torn basil leaves and the halved cherry tomatoes.

OVEN-BAKED CHICKEN, MUSHROOM AND CREAM PASTA.

Steps:

• Bring a pan of water to the boil. Add a little splash of olive oil and the pasta. Cook for 4 minutes or until al dente. Drain and return to the pan. Pre-heat the oven to 200°C.
• Season the whole chicken fillets with salt and pepper and then lightly shallow fry them in a little olive oil on a medium heat. Turn them regularly until they're just starting to colour, about 7 minutes. They should be white and still juicy throughout when you take them off the heat and slice them diagonally into thin strips.
• For the sauce, add the butter to the pan along with the finely diced shallot. Add in the mushrooms. Fry for a few minutes until the onions are translucent but not browning. Add the garlic, crushed. Stir for a further minute or so until you can smell the garlic. Reduce the heat and pour in the cream. Mix well. Season with salt and pepper and allow to reduce very slightly so that the cream thickens a bit and is slightly sticking to the spoon.
• Stir in the the chicken and pasta. When mixed add about a quarter of the parmesan cheese by grating this in directly. Cook for another minute or two. The texture should be sticky and the chicken and pasta should both be starting be covered in the sauce.
• Dish into oven-proof dish(es) and cover with foil. Pop into the oven and leave for 15 minutes. Take out of the oven and carefully remove the foil. Grate over about half of the remaining parmesan liberally and return to the oven for a another 10 minutes before removing and serving with a final further helping of parmesan on the top and pepper to taste.