Pasta With Mushrooms And Artichokes Food

PASTA, CHICKEN AND ARTICHOKES

Steps:

• Bring a large pot of water to a boil. Cook pasta in boiling water until done. Drain, and set aside.
• In a large saute pan, heat olive oil over medium high heat; brown the chicken and garlic in oil (about 5 minutes). Remove from the pan, and set aside.
• Pour the chicken broth into the pan; then add the broccoli and tomato, and cook for about 5 minutes. Stir in the artichoke hearts, mushrooms, red bell pepper, cooked chicken, and pasta; cook for 3 to 5 more minutes, or until hot. Season to taste with salt and pepper.
• Transfer to a serving bowl, and top with Parmesan cheese and parsley. Serve.

CHICKEN PASTA WITH ARTICHOKE HEARTS

Steps:

• Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• Pour artichoke marinade into a large nonstick skillet over medium heat. Add chicken; cook and stir until white, about 3 minutes. Add mushrooms; cook and stir until chicken is no longer pink in the center, 4 to 6 minutes. Stir in artichokes.
• Mix chicken broth, white wine, and cornstarch together in a bowl until cornstarch is dissolved. Pour into the skillet slowly, stirring constantly until sauce comes to a boil. Reduce heat and simmer until thickened, about 5 minutes.
• Toss chicken mixture with penne in a large bowl. Season with salt and pepper.

THIMBLES WITH MUSHROOMS AND ARTICHOKES

Steps:

• Place the olive oil in a large, heavy skillet over medium-high heat.
• Add the onions and cook for 1 minute.
• Add the mushrooms and 1 teaspoon of the salt.
• Saute, stirring occasionally, until all the moisture has evaporated and the mushrooms have cooked down, about 10 minutes.
• Add the Marsala and continue cooking until almost all the wine has evaporated, about 5 minutes.
• Meanwhile, bring a large pot of water to a boil over high heat.
• Stir in remaining salt.
• Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
• Drain pasta and add it into the mushrooms, Marsala and onions.
• Add the artichoke hearts, Parmesan and cream and cook until the artichokes are heated through, about 5 minutes.
• Stir in the parsley and pepper.
• Transfer to a serving bowl and serve.

PASTA WITH GREEN OLIVES, BACON, MUSHROOM AND ARTICHOKE

Steps:

• In a fry pan cook cut up bacon till crisp.
• Add the olives, mushroom, artichokes and spices and cook in bacon fat till mushrooms are done.
• Add white wine and simmer for 5 minutes or until reduced.
• Add spaghetti sauce and cook till heated through.
• Serve over penne with Italian bread and garlic butter.

THIMBLES WITH MUSHROOMS AND ARTICHOKES

Steps:

• Place the olive oil in a large, heavy skillet over medium-high heat. Add the onions and cook for 1 minute. Add the mushrooms and 1 teaspoon of the salt. Saute, stirring occasionally, until all the moisture has evaporated and the mushrooms have cooked down, about 10 minutes. Add the Marsala and continue cooking until almost all the wine has evaporated, about 5 minutes.
• Meanwhile, bring a large pot of water to a boil over high heat. Stir in remaining salt. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and add it into the mushrooms, Marsala and onions Add the artichoke hearts, Parmesan and cream and cook until the artichokes are heated through, about 5 minutes. Stir in the parsley and pepper. Transfer to a serving bowl and serve.

ARTICHOKE PASTA

Steps:

• Pour the artichokes, with their oil into a pan and mash them down with a fork.
• Add the garlic, parsley and thyme and heat through for a couple of minutes and then pour over the warm pasta.
• Add the lemon juice and toss thoroughly.
• Serve in bowls topped with shavings of parmesan cheese.

PENNE WITH ARTICHOKES AND MUSHROOMS

Steps:

• Heat 2 teaspoons of the olive oil in a large, nonstick skillet over medium heat. Add the shallots and cook until softened, about 2 minutes. Add the mushrooms and cook until tender, about 10 minutes. Stir in the artichoke hearts and cook for 2 minutes. Season with the salt and pepper.
• Meanwhile, bring a large pot of lightly salted water to the boil. Add the penne and cook just until tender. Drain. Place in a large bowl. Toss in the artichoke mixture and the remaining 2 tablespoons of olive oil. Season with additional salt and pepper if needed. Divide among 4 plates and serve immediately.

PENNE WITH TOMATOES, ARTICHOKES AND MUSHROOMS

Steps:

• Cook the pasta while making the sauce.
• Gently heat a large saute pan over medium heat for about 1 minute.
• add 1 TB of the olive oil, the onion, the garlic, the rosemary and the red pepper flakes. Sautee until the onions are starting to soften, about 5 minutes.
• Add the mushrooms and cook until the onions are starting to brown and the mushrooms have released their juices and have softened, about 8 minutes.
• Add the chickpeas and break the plum tomatoes into pieces with your hands. Add them to the pan along with their juice and the diced tomatoes.
• After the tomatoes have cooked for about 5 minutes add the artichoke hearts. Stir and cover until the artichokes are heated through and the tomatoes are just beginning to thicken.
• Add the sugar and salt, stir and cook gently over medium-low heat for about 10 minutes stirring now and then.
• Add the final TB of olive oil after you've turned off the heat and stir it inches.
• Serve over Penne sprinkled with the Romano.

BOW TIE PASTA WITH MUSHROOMS, TOMATOES AND ARTICHOKES

Steps:

• Directions: In a large saute pan heat the olive oil. Add the red onion and scallions. saute briefly until tender. Place the mushrooms and artichokes into the pan and cook for 2-3 minutes. Add the tomatoes, peas, and black olives and continue to cook for 5 minutes to incorporate flavors. Finally add the white wine, parsley, basil, salt and pepper. Stir to combine. To serve, toss with the cooked pasta and top with crumbled feta cheese.

BOW TIE PASTA WITH ARTICHOKES AND MUSHROOMS

Steps:

• Prepare pasta according to the package directions; cook until al dente.
• Spray a large skillet with cooking oil spray and heat skillet over high heat.
• Add 1/4 cup water and mushrooms; "sweat" the mushrooms by covering skillet for 2-3 minutes, or until mushrooms are slightly wilted.
• Add in the artichoke hearts; continue to cook, uncovered, for about 3 minutes or until most of the liquid is gone.
• Cut the cream cheese into several pieces; add to the skillet with 1 cup water or the reserved liquid from the canned artichokes plus enough water to make 1 cup.
• Using a wooden spoon, gently stir and smooth the sauce while if comes to a simmer.
• Add in the lemon juice and pepper; add more water if needed to bring sauce to a medium consistency; also may add salt to taste.
• Drain pasta when it is done.
• Add pasta and sauce to a serving bowl; mix well.
• Sprinkle with parmesan cheese, wheat germ, and parsley.
• Serve right away.