Rachael Rays Creamy Pasta With Spinach And Fried Capers 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.

CREAMY SPAGHETTI AND BEANS

Steps:

• Place the stock in a sauce pot and warm it over medium heat then reduce to simmer.
• Heat the extra-virgin olive oil and the butter in a large, deep skillet over medium to medium-high heat. Add the pancetta to brown slightly. Next add the garlic and spaghetti and toast the noodles lightly, 3 to 4 minutes. Add onions and carrots, bay leaf and thyme, and season with salt and pepper. Soften veggies a bit, 5 minutes. Add wine and allow it to be completely absorbed. Add beans then add a few ladles of stock and stir the pasta. Keep adding stock a few ladles at a time allowing liquids to be mostly absorbed before adding more, as if you were preparing a risotto. When liquids are absorbed and spaghetti is cooked to al dente, 12-15 minutes, stir in cheese. Adjust salt and pepper. Turn off heat and stir another minute. Remove the bay leaf and thyme stems. Serve in shallow bowls and garnish with lots of parsley.

RACHAEL RAY'S CREAMY PASTA WITH SPINACH AND FRIED CAPERS

Steps:

• Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente.
• Drain, reserving the pot.
• While the pasta is working, in a medium skillet, heat the olive oil, 8 turns of the pan, over medium heat.
• Add the capers and fry until they open, 3 to 4 minutes.
• Using a slotted spoon, transfer to paper towels to drain.
• Add the garlic to the skillet and cook until lightly golden, 1 to 2 minutes.
• Add the spinach and cook until wilted, 1 minute.
• In the pasta pot, whisk the ricotta and milk over low heat until warmed through, 2 to 3 minutes.
• Season with the thyme, some pepper and the nutmeg, if using.
• Add the pasta and toss to coat.
• Discard the garlic and stir the spinach into the pasta.
• If desired, add some of the spinach oil from the skillet.
• Top with the fried capers.