Penne With Mushrooms And Artichokes Food

PENNE WITH MUSHROOMS

Steps:

• Bring a large pot of lightly salted water to a boil. Place the penne pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
• Heat the oil in a large skillet over medium heat, and cook the garlic and mushrooms until mushrooms are tender. Season with salt and pepper, and mix in the butter.
• In a large bowl, toss the cooked pasta and the mushroom mixture. Sprinkle with Parmesan cheese and garnish with parsley to serve.

MARINATED MUSHROOMS & ARTICHOKES

Steps:

• In a nonreactive bowl, combine first 12 ingredients. Refrigerate, covered, to allow flavors to blend, 3-4 hours. Serve with additional parsley.

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.

CHICKEN AND ARTICHOKES IN LEMON CREAM SAUCE OVER PENNE

Steps:

• Boil the penne, drain, rinse, and set aside. To prevent the noodles from sticking, spray with olive oil cooking spray.
• In a large, nonstick skillet over medium heat, add the butter and also spray with olive oil cooking spray. Add the garlic. Season the chicken with salt and pepper, add to pan, and saute until chicken is cooked through. Remove chicken from the pan and set aside, covering with foil. Add the vermouth and the juice and zest from 2 lemons. Scrape the bottom of the pan to loosen any browned bits and cook over medium-high heat to reduce a bit before adding the broth, flour, and milk and whisk constantly to incorporate the flour. Allow the sauce to thicken slightly and season with salt and pepper. Add the Parmesan and whisk constantly until the sauce thickens even more. Return the cooked chicken, along with any reserved juices, to the pan. Add the artichokes and stir gently until the artichokes and chicken are warmed through and the sauce is even thicker. Place the penne on a pretty platter and top with the chicken mixture. Garnish with fresh chopped parsley, black pepper, and lemon wedges for an easy and elegant presentation.

PENNE WITH CHICKEN AND ARTICHOKES

Steps:

• Cook the pasta in boiling salted water according to the package directions.
• While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat; add the garlic and chicken cubes. Saute until the chicken is cooked through and lightly browned, about 5 minutes. Using a slotted spoon, transfer the chicken to a bowl and set aside.
• Pour the wine into the skillet and allow it to boil briefly, while scraping the brown bits from the bottom with a wooden spoon. Add the artichokes, dried tomatoes, green onions, and lemon zest. Cook over medium heat for 3 minutes, stirring gently from time to time.
• Return the chicken to the skillet, add the cheese, and stir to combine. Season to taste with salt and pepper.
• Transfer the sauce to a large serving bowl; add the drained cooked pasta and the basil and toss to combine well. Serve immediately in large, shallow bowls. Pass additional grated cheese at the table.

CHICKEN AND ARTICHOKE PENNE WITH A WHITE SAUCE

Steps:

• Cook pasta in a large pot of boiling water. Drain.
• Heat olive oil in pan over medium heat. Saute chicken pieces until chicken is light-to-golden brown in color.
• Add artichoke hearts, olives ,and mushrooms to pan; heat for about 90 seconds. Turn heat to low, add cooked pasta to pan, and heat until warm.
• Add warm bechamel sauce to pan, and toss ingredients 3 to 4 times. Serve with freshly grated black pepper and fresh Parmesan cheese to taste. Sprinkle dash of paprika over food for color, if desired.

CREAMY MUSHROOM PENNE

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne to the boiling water and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside.
• At the same time, melt butter in a stockpot over medium-low heat. Add shallots; stir and cook for about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add mushrooms; cook and stir until browned, about 5 minutes.
• Sprinkle mushrooms with flour and stir to coat. Pour in chicken stock and bring to a simmer. Sprinkle some rosemary and thyme into your hand and crush herbs to release the oil. Add them to the pot on top of the mushrooms and stir. Add a grind of salt and pepper. Stir and taste.
• Pour heavy cream into the simmering pot and stir to combine. Let it cook and bubble up for a few moments, then mix in cream cheese and stir until cream cheese has melted. Taste. Remove pot from heat and stir in Parmesan cheese if the mixture needs a little more salt.
• Stir sauce again and add pasta. Stir. Turn out mixture into a large, wide-rimmed bowl. Sprinkle parsley on top. Serve hot.

PENNE WITH MUSHROOMS AND GORGONZOLA CHEESE

Steps:

• Heat olive oil in heavy large skillet over medium-high heat. Add garlic; sauté 1 minute. Add mushrooms; sauté until beginning to soften, about 5 minutes. Add tomatoes, basil and oregano and simmer until sauce thickens slightly, about 5 minutes. (Can be made 2 hours ahead. Let stand at room temperature.)
• Cook penne in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid. Add pasta and cooking liquid to sauce in skillet. Toss over medium heat until mixture is heated through and sauce coats pasta. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with Gorgonzola cheese and serve.

FLORENCE FABRICANT'S PENNE WITH ARTICHOKES AND MUSHROOMS

Steps:

• Remove and discard all the leaves of the artichokes and slice off the fuzzy choke, leaving only the thick, round fleshy bottom of each artichoke. Place the bottoms in a bowl and toss with the lemon juice.
• Remove the bottoms from the lemon juice one at a time and with a sharp knife, cut each into slices a half-inch thick. Return the slices to the lemon juice.
• Bring a saucepan of water to a boil, add the artichoke slices and simmer about five minutes, to blanch them. Drain and pat them dry.
• Trim the stems off the mushrooms and cut the mushrooms into slices a half-inch thick.
• Heat the oil in a large, heavy skillet. Add the garlic, cook for a few seconds, then add the mushroom and artichoke slices. Cook over medium-high heat about 10 minutes, until the vegetables are lightly browned. Stir in the rosemary and season to taste with salt and pepper.
• Bring a pot of salted water to a boil, cook the penne until al dente, about seven minutes. Drain well, then add to the skillet with the vegetables. Toss, check seasonings and serve at once with Parmesan cheese.

PENNE WITH CHICKEN, ARTICHOKES, AND PESTO CREAM

Steps:

• Cook pasta according to package directions. Drain and set aside.
• Meanwhile, heat the oil in a large deep skillet over medium-high heat. Add the chicken and cook for 3-5 minutes, until golden all over. Add artichokes, tomatoes, cream, and pesto. Bring to a simmer and stir frequently for 3 minutes, or until the chicken is cooked through.
• Fold in the cooked pasta and parmesan cheese. Cook 1 minute longer to heat through. Add more cream if neneed to thin out sauce. Season to taste with salt and pepper and serve.

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.