PENNE WITH SPICY VODKA TOMATO CREAM SAUCE
A nice change from your typical tomato sauce! If you're worried about the alcohol, don't be! It cooks off and cannot be tasted. It simply helps to enhance the flavors.
Provided by Star Pooley
Categories Meat and Poultry Recipes Pork
Time 25m
Yield 8
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In large skillet, heat oil over moderate heat. Remove casing from sausage and add to skillet. Cook, breaking up the meat, until brown. Add garlic and red pepper and cook, stirring until garlic is golden brown.
- Add tomatoes and salt; bring to boil. Reduce heat and simmer 15 minutes.
- Add vodka and cream and bring to boil. Reduce heat to low and add pasta, toss for 1 minute. Stir in fresh parsley and serve!
Nutrition Facts : Calories 434.9 calories, Carbohydrate 52.7 g, Cholesterol 29.3 mg, Fat 18.4 g, Fiber 4.6 g, Protein 13.3 g, SaturatedFat 6.2 g, Sodium 544.4 mg, Sugar 1 g
SPICY SHRIMP AND CHICKEN PASTA (LIKE CARINO'S)
This is my FAVORITE dish at Johnny Carino's in my town and this is my rendition of the recipe. My husband says it tastes exactly like theirs. I have played around with how much cayenne pepper to put in this dish because the recipe I found originally just said "to taste". For me, one teaspoon is too mild, but two teaspoons is pretty spicy. I'd put some in and do a taste test before you add more. The original recipe was in Denver's Rocky Mountain News, but I have modified it to our tastes, including leaving out the green onion and increasing the amount of the sauce. Also, the original recipe said it served 4, but we have no problem getting 6-8 servings of this. I serve it with a tossed salad and my Recipe #281657.
Provided by Sooz Cooks
Categories Chicken Breast
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Season and grill the chicken breasts until done. Cool and slice into bite sized pieces.
- Add butter to a large sauté pan on medium heat.
- Once butter is melted, add the shrimp, sliced chicken, mushrooms, sun-dried tomatoes, salt and pepper.
- Saute mixture until shrimp and mushrooms are cooked.
- Add the cream, Romano cheese and cayenne pepper. Let cream reduce by half while stirring frequently.
- Meanwhile, cook pasta al dente according to package directions; drain excess water.
- Toss cooked pasta with contents of sauté pan. Serve.
Nutrition Facts : Calories 933.7, Fat 59, SaturatedFat 35, Cholesterol 271.6, Sodium 715.6, Carbohydrate 70.1, Fiber 9.7, Sugar 3.9, Protein 34.6
SIMPLE SPICY CHICKEN PASTA
An easy one-pot dish. Delicious juicy chicken in a tomato sauce with a nice kick. Perfect with pasta and some garlic bread.
Provided by craig_m89
Time 1h
Yield Serves 6
Number Of Ingredients 13
Steps:
- Heat a few lugs of the olive oil in a large pan on a med-high heat then add the onions, garlic, peppers and chilli powder. Fry for about 5 minutes, or until onions are softened and pale (not golden).
- Add the chicken, with a pinch of salt and pepper, to the pan and cook until all the chicken is sealed, but not browning.
- Keep on the heat and add the tomatoes, worcestershire sauce, juice of 1/2 a lemon, the chilli flakes and a good pinch of salt and pepper. Give a good stir and turn the heat up high. Let the sauce reach a boil and then reduce the heat to a med-low setting. Cover the pot and allow to simmer for 45 minutes, stirring occasionally.
- With about 15 minutes left to cook, put on some pasta . I recommend a tagliatelle, fusilli, conchiglie or penne.
- Once the sauce has been on for a good 45 minutes and has reduced slightly, remove from the heat and add the cheese. Stir to make sure it has melted through the sauce. Then drain off the pasta and add the the pot with the sauce, give a good stir to mix the pasta. Serve in a bowl, or high-edged plate, with some garlic bread on the side.
TEENA'S SPICY PESTO CHICKEN AND PASTA
A spicy chicken and pesto pasta dish that's easy to adjust to any heat level. I created it after eating a similar dish at a Santa Monica restaurant, and it's one of my favorites. Serve with additional grated Parmesan, if desired. As an option, it's delicious with creamy goat cheese stirred in at the end.
Provided by LAGIRL
Categories World Cuisine Recipes European Italian
Time 40m
Yield 8
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Place farfalle pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
- Heat the olive oil in a large skillet over medium heat. Mix in the chile paste and chicken. Cook and stir chicken 10 minutes, or until evenly browned and juices run clear.
- Toss the cooked farfalle, pesto, Parmesan cheese, and cilantro into the skillet, and continue cooking just until heated through.
Nutrition Facts : Calories 421.7 calories, Carbohydrate 45.5 g, Cholesterol 42.7 mg, Fat 15.2 g, Fiber 2.9 g, Protein 24.9 g, SaturatedFat 3.9 g, Sodium 214.8 mg, Sugar 1.2 g
PENNE WITH SPICY SAUSAGE
Steps:
- Heat the oil in a large saucepan over medium heat. Add the sausage and cook, stirring occasionally, until browned. Transfer to a bowl.
- Add the onion to the saucepan and cook, stirring, until coated with the sausage drippings. Reduce the heat slightly and add the garlic, oregano and red pepper flakes. Stir until the mixture has softened, about 5 minutes.
- Add the crushed tomatoes and tomato sauce to the onion mixture. Stir until fully combined. Season with salt and pepper and stir in the cooked sausage. Reduce heat to low and gently simmer the sauce, stirring occasionally, until slightly thickened, about 25 minutes.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add the penne and cook until just tender, 8 to 10 minutes. Drain and transfer to a serving bowl. Add the sauce, sprinkle with Parmesan, if using, toss and serve.
SPICY CHICKEN-BROCCOLI ALFREDO
A tiny bit of crushed red pepper added to the creamy Alfredo sauce is what gives this chicken-and-broccoli pasta dish its spicy name.
Provided by My Food and Family
Categories Home
Time 25m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Mix cream cheese spread, broth, milk, garlic powder and 1/8 tsp. crushed pepper until blended. Cook chicken in large skillet sprayed with cooking spray on medium heat 3 to 5 min. on each side or until browned on both sides. Add cream cheese mixture; cover. Simmer on medium-low heat 15 min. or until chicken is done (165°F), stirring occasionally.
- Meanwhile, cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the cooking water for the last 3 min.
- Remove chicken from skillet; cover to keep warm. Drain pasta mixture. Add to cream cheese mixture in skillet; stir. Top with chicken, Parmesan and remaining crushed pepper.
Nutrition Facts : Calories 310, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 270 mg, Carbohydrate 29 g, Fiber 2 g, Sugar 2 g, Protein 24 g
SPICY PEPPER PENNE
Candace Greene of Columbiana, Ohio sure knows how to bring a bit of Sicily to the supper table! Let her zesty combination of pepperoni, pasta and peppers add a little kick to your dinner lineup.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, layer the pasta, rosemary, pepperoni, pepperoncini and red peppers. Add water; bring to a boil. Reduce heat; cover and simmer for 12 minutes or until pasta is tender. Add cream and Parmesan cheese; toss to coat.
Nutrition Facts :
CHICKEN PENNE ARRABBIATA
Chicken Penne Arrabbiata - the name says it all; "angry" chicken with penne. This penne packs the perfect amount of heat tossed with a red wine, marinara, lots of garlic, and tender pieces of chicken. All of this made in just one pot and 30 minutes!
Provided by Joanna Cismaru
Categories Dinner Lunch Main Course
Time 30m
Number Of Ingredients 13
Steps:
- Cook the chicken: Heat the oil in a large skillet over medium-high heat. Add the chicken and until the chicken starts to brown, about 5 minutes. Add the onion and cook for another 3 minutes until it softens and becomes translucent. Stir in the red pepper flakes and garlic and cook for another 30 seconds until aromatic.
- Finish the pasta: Add the rest of the ingredients to the pot, including the penne, and stir. Bring everything a boil then reduce the heat to a simmer and cook for 15-20 minutes, stirring occasionally. Add more broth if needed, though mine had enough liquid.
- Garnish and serve: Top with basil, parmesan cheese, and serve.
Nutrition Facts : Calories 504 kcal, Carbohydrate 60 g, Protein 37 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 73 mg, Sodium 1069 mg, Fiber 5 g, Sugar 11 g, ServingSize 1 serving
CHEESECAKE FACTORY SPICY CHICKEN CHIPOTLE PASTA
Cheesecake Factory Spicy Chicken Chipotle Pasta with asparagus, bell peppers and peas with honey glazed chicken in a spicy chipotle parmesan cream sauce.
Provided by Sabrina Snyder
Categories Main Course
Time 50m
Number Of Ingredients 18
Steps:
- Set your water to boil for your pasta.
- Add the asparagus to the pasta water and boil for 2-3 minutes or until tender crisp.
- Shock it with cold water through a colander.
- Add the pasta to a minute shy of the directions and drain into the same bowl as the asparagus but don't rinse.
- In a bowl with your chicken add the lemon juice, salt and pepper and let sit as you cook the rest of the dish.
- In a large skillet add the butter and melt over medium heat.
- Add the bell peppers and onions and cook until just translucent.
- Add in the garlic and cook an extra minute.
- Remove the vegetables and add in the olive oil.
- Add the chicken to the pan and turn the heat up to medum-high.
- Brown the chicken on both sides.
- Add in the honey and stir, cooking an additional 5 seconds.
- Add the bell pepper mixture back to the pan
- Stir well, then add in the adobo sauce, heavy cream and Parmesan cheese.
- Cook for 3-4 minutes then add in the pasta, asparagus and frozen green peas.
- Stir to coat everything and serve with any garnishes you'd like (Cheesecake Factory uses tortilla strip chips and cilantro).
Nutrition Facts : Calories 906 kcal, Carbohydrate 83 g, Protein 34 g, Fat 49 g, SaturatedFat 26 g, Cholesterol 167 mg, Sodium 1773 mg, Fiber 6 g, Sugar 18 g, ServingSize 1 serving
SPICY CAJUN CHICKEN PASTA
This has fettuccini tossed with sauteed chicken, mushrooms, onions, red and green peppers and a spicy, tomato creole sauce. It is an amazing combination of flavors, you'll be full long before you've had enough.
Provided by CharityAnn
Categories Chicken Breast
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 16
Steps:
- Melt 2 tbs butter in large skillet over medium-high heat. Saute the bell peppers, onions and garlic in the butter for 8-10 minutes until softened slightly. If you like your veggies blackened in this type of dish, like I do, give them a couple more minutes until the edges start to turn black.
- While the veggies are cooking, cut the chicken breast into bite size pieces.
- Prepare a medium size pan over high heat with the olive oil. When the pan is hot, add the chicken and cook, stirring for 5-7 minutes, or until the chicken is no longer pink.
- When the vegetables are softened or blackened to your liking, add the chicken to the pan.
- Add the tomatoes, mushrooms, chicken stock, 1/4 tsp salt, cayenne pepper, paprika, pepper and thyme and simmer for 10-12 minutes until thickened. If you like your sauce a little thicker, just add 1/2 teaspoon cornstarch to a couple tablespoons of the liquid from the saucepan. Stir until smooth, remove pan from heat and whisk in cornstarch/sauce mixture, then put back on the heat.
- While the sauce is simmering, prepare fettucini according to package directions and serve sauce over plated noodles. Sprinkle a little parsley over each serving to complete.
SPICY ARRABIATA PENNE
Provided by Valerie Bertinelli
Categories main-dish
Time 20m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil. Add kosher salt to the boiling water, then add the pasta. Cook according to the package instructions, about 9 minutes.
- In a large skillet over medium-high heat, add the olive oil and heat until the oil starts to shimmer. Add the garlic and cook, stirring, until fragrant, 1 to 2 minutes. Add the chopped tomatoes, red chile flakes, Italian seasoning and salt and pepper to taste. Bring to a boil and cook for 5 minutes. Remove from the heat and add the chopped basil.
- Drain the pasta and add it to the sauce. Garnish with Parmigiano-Reggiano flakes and more basil and serve warm.
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- Butterfly your chicken breast right the way through to make 2 even sized breasts. Coat in spicy marinade.
- Place in a skillet over medium-high heat and fry for 3mins each side, or until nicely charred and just cooked through the centre (depending on thickness may take more or less time). Place to one side and when ready, slice into thin strips, ensuring you slice against the natural grain of the chicken and at a slight angle.
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