ONE POT PENNE ALFREDO PASTA
Provided by Alex
Time 25m
Number Of Ingredients 15
Steps:
- Heat the oil a large skillet (with tall sides) or a pot over medium heat. Add the shallot and garlic and cook, stirring, for 1-2 minutes, being careful not to burn.
- Add the white wine (if using) and cook, stirring, until reduced by half, 2-3 minutes.
- Add the chicken broth, milk, uncooked pasta, salt, pepper, oregano and stir to combine. Increase the heat and bring contents in the pot to a boil. Once boiling, immediately reduce the heat to a very light simmer. Cook, simmering and uncovered, stirring frequently until the pasta is tender and most of the liquid has been absorbed, about 15 minutes. be careful and keep an eye on it while it's cooking. You want to stir it very often to prevent the milk for curdling.
- When the pasta is tender, remove from heat. Stir in the butter, parmesan and parsley until the butter has melted and the cheese is well combined. Taste, add more salt-- if desired.
- Serve immediately. Sprinkle a little breadcrumbs and crushed red pepper flakes on top, if you'd like! Enjoy!
PASTA IN ALMOND GARLIC SAUCE
You'll be surprised at how light yet satisfying this pasta is, It's finished in a fast garlicky almond sauce, studded with peas, and topped with chopped roasted almonds. 20 mins from start to finish.
Provided by Annacia
Categories Nuts
Time 20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Purée blanched almonds and garlic with water and 1/4 teaspoon salt in a blender until smooth.
- Cook cavatappi in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until almost al dente. Reserve 3 cups pasta-cooking water and drain pasta.
- Meanwhile, heat oil and 1 tablespoon butter in a 12-inch heavy skillet (preferably straight-sided) over medium heat until foam subsides.
- Add almond purée and simmer, whisking occasionally, until thickened, about 3 minutes then add 2 1/2 cups reserved cooking water, 1/4 teaspoon salt, and 1/2 teaspoon pepper and simmer, whisking occasionally, until slightly thickened, 3 to 4 minutes.
- Whisk in remaining 2 tablespoons butter until melted.
- Add pasta and peas and cook, stirring occasionally, until pasta is al dente (sauce will be thin), 2 to 3 minutes. Add cheese and lemon juice and stir until combined well.
- Remove from heat and stir in half of basil and mint and salt and pepper to taste. Serve pasta in bowls topped with chopped almonds, remaining herbs, and additional cheese.
CHICKEN WITH ALMOND SAUCE
Provided by Food Network
Time 45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- 1.Sprinkle chicken with salt and pepper to taste. Heat olive oil in 1 very large or 2 medium skillets over medium-high heat. Add chicken and brown on all sides, about 3-5 minutes per side. Remove chicken and set aside. Pour off all but 2 Tbs. of pan drippings. In same pan, saute onion and half of garlic until soft. Stir in flour to blend, then slowly stir in 1 cup broth, bay leaf and saffron. Return chicken to pan, cover and simmer over medium-low heat 30 minutes.
- 2. Meanwhile, in blender, combine almonds, 2 Tbs. parsley, remaining garlic and broth. Process until almonds are finely ground. With tongs or slotted spoon, transfer chicken to platter. Turn heat to high and stir almond mixture into pan liquids. Bring to boil and boil 1-2 minutes, or until slightly thick. Pour sauce over chicken and sprinkle with eggs, capers and remaining parsley.
- 3 Key Ingredients: STAR Originale Olive Oil, Capers, Chicken
PENNE WITH SPINACH SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 27m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to boil. Add the penne and cook until it is tender but still firm to the bite, stirring occasionally, about 12 minutes.
- Mince the garlic in a food processor. Add the goat cheese, cream cheese, 3/4 teaspoon of salt, 1/2 teaspoon of pepper, and half of the spinach leaves. Blend until the mixture is smooth and creamy. Set the cheese and spinach mixture aside.
- Meanwhile, place the remaining spinach leaves in a large bowl.
- Drain the pasta, reserving 1 cup of the cooking liquid. Spoon the pasta atop the spinach leaves in the bowl. Scrape the cheese and spinach mixture over the pasta mixture and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper. Sprinkle the Parmesan over and serve.
Nutrition Facts : Calories 320 calorie, Fat 4 grams, SaturatedFat 2 grams, Cholesterol 8 milligrams, Sodium 425 milligrams, Carbohydrate 61 grams, Fiber 8 grams, Protein 15 grams, Sugar 0 grams
CHICKEN PENNE IN SMOKY CHILI CREAM SAUCE
To reduce calories, fat and sodium, you can opt for a light Alfredo sauce. For a spicier dish, increase the amount of chipotle chiles. Recipe is from Family Circle. I like to use "Recipe#111347" for the prepared alfredo sauce.
Provided by CookingONTheSide
Categories One Dish Meal
Time 20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook penne following package directions; drain.
- While penne is cooking, heat oil in a large skillet over medium-high heat and cook chicken for about 4 minutes or until cooked through.
- Remove to a plate and reserve.
- Reduce heat to medium.
- Add onion to the skillet and cook for 3 minutes, stirring occasionally.
- Add garlic and cook 30 seconds.
- Stir in the Alfredo sauce, chipotle, chili powder, maple syrup and salt.
- Cook over medium-high heat until bubbly.
- Stir in the chicken.
- Place the pasta back into the pot and stir in the Alfredo and chicken mixture.
- Spoon pasta onto a large serving platter and garnish with the bacon and cilantro.
CREAMY GARLIC PENNE PASTA
This is a delicious, super quick side or main dish. I got it from the back of a pasta box and it is yummy!
Provided by Karen..
Categories Penne
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter and add garlic in a medium sauce pan.
- Cook over medium for 1 minute.
- Add flour and cook 1 minute, stirring constantly.
- Stir in broth and milk and cook, stirring frequently, until sauce boils and thickens.
- Add parsley, salt, pepper and cheese.
- Stir until cheese is melted.
- Toss hot pasta with sauce and serve immediately.
CHICKEN PENNE PASTA WITH PINK SAUCE
Make and share this Chicken Penne Pasta With Pink Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Cook the pasta according to package directions; drain well.
- Return the pasta to the pot and set aside.
- Coat the chicken breasts with 1 tablespoon olive oil and season with salt and pepper.
- Place the chicken on a foil-lined baking sheet and bake in a preheated 350°oven for 15-20 minutes or until cooked through.
- Remove the pan from the oven and let the chicken cool.
- When it is cool enough to handle, dice the chicken and set aside.
- Coat a 9 x 13 inch casserole dish with cooking spray.
- In a large skillet over med-high heat, heat the remaining 1 tablespoon olive oil.
- Add the cooked chicken and garlic; cook, stirring, for 2 minutes.
- Add the prosciutto, green and yellow peppers, capers, and basil.
- Cooks, stirring frequently, for 2-3 minutes or until the peppers just start to soften.
- Add the chicken mixture to the reserved penne and mix well.
- Spread half of the mixture in prepared pan.
- In a bowl, combine the marinara and Alfredo sauces.
- Top the penne with 1 cup of sauce.
- Put the remaining penne mixture over the sauce, then add the remaining sauce.
- Sprinkle the top with Parmesan cheese.
- Bake for 25-30 minutes or until the cheese is melted and slightly browned and the casserole is heated through.
- Remove the pan from the oven and toss the pasta thoroughly.
PENNE IN ALMOND CHIX SAUCE
Categories Chicken
Number Of Ingredients 13
Steps:
- Directions Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. In a blender, combine the almonds, chicken stock, olive oil, and garlic. Blend until the mixture is smooth. Pour the mixture into a large skillet and turn the heat on to medium. Bring the mixture to a boil and cook, stirring constantly, until the mixture thickens, about 3 to 4 minutes. Add the chicken, peas, cream and lemon zest. Cook, stirring frequently until the chicken is heated through, about 4 minutes (mixture will be thick). Season with salt and pepper, to taste Put the cooked pasta into a serving bowl and add 1/2 cup of the Parmesan. Toss together until the pasta is coated. Add the chicken mixture, the remaining cheese and the basil. Toss the ingredients together, adding the reserved pasta water, as needed, to loosen the sauce. Season with salt and pepper, to taste, and serve.
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