PASTA POMODORO FOR TWO
Provided by Geoffrey Zakarian
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Puree the tomatoes using an immersion blender or food processor. Set aside.
- In a saucepot over medium heat, combine the olive oil, pepper flakes and garlic. Gently toast the garlic until golden brown, being careful not to burn it. Add the tomatoes and bring to a simmer; simmer 5 to 8 minutes.
- Bring a large pot of salted water to a boil. Add the rigatoni and cook for 2 minutes less than the package instructions. Reserve about 1/4 cup of the pasta water, then drain the pasta.
- Add the pasta to the pot with the sauce. Add 2 tablespoons of the reserved pasta water and cook until thickened, about 3 minutes. Add the butter, half of both cheeses and half of the basil and cook, tossing frequently, until the pasta is nicely coated. Season with salt if necessary.
- Transfer to a serving bowl, top with the remaining cheese and basil and drizzle with olive oil.
VALENTINE'S FETTUCCINI FOR TWO
Chicken and fettuccini in a creamy tomato basil sauce that is quick, easy, and impressive. It made my husband grunt like a caveman.
Provided by Marieliobot
Categories Chicken Breasts with Pasta
Time 40m
Yield 2
Number Of Ingredients 10
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Once the water is boiling, stir in the fettuccini, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
- Heat the olive oil in a skillet, and cook the chicken breast halves over medium heat until lightly browned, about 5 minutes per side. Pour the Italian dressing and balsamic vinegar over the chicken, add the mushrooms, and cook, covered, until the chicken is no longer pink inside. Remove the chicken breasts, and cut into strips.
- Stir the tomatoes, cream cheese, and basil together in the skillet with the mushrooms over medium-low heat until the mixture comes to a boil. Stir to melt the cream cheese into the sauce, add the chicken strips and the cooked fettuccini, and toss together. Sprinkle with Parmesan cheese to serve.
Nutrition Facts : Calories 649.9 calories, Carbohydrate 60.4 g, Cholesterol 101.9 mg, Fat 26.5 g, Fiber 4.8 g, Protein 40.2 g, SaturatedFat 9.8 g, Sodium 1027.9 mg, Sugar 9.1 g
VALENTINE'S FETTUCCINI FOR TWO
Chicken and fettuccini in a creamy tomato basil sauce that is quick, easy, and impressive. It made my husband grunt like a caveman.
Provided by Marieliobot
Categories Chicken Breasts with Pasta
Time 40m
Yield 2
Number Of Ingredients 10
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Once the water is boiling, stir in the fettuccini, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
- Heat the olive oil in a skillet, and cook the chicken breast halves over medium heat until lightly browned, about 5 minutes per side. Pour the Italian dressing and balsamic vinegar over the chicken, add the mushrooms, and cook, covered, until the chicken is no longer pink inside. Remove the chicken breasts, and cut into strips.
- Stir the tomatoes, cream cheese, and basil together in the skillet with the mushrooms over medium-low heat until the mixture comes to a boil. Stir to melt the cream cheese into the sauce, add the chicken strips and the cooked fettuccini, and toss together. Sprinkle with Parmesan cheese to serve.
Nutrition Facts : Calories 649.9 calories, Carbohydrate 60.4 g, Cholesterol 101.9 mg, Fat 26.5 g, Fiber 4.8 g, Protein 40.2 g, SaturatedFat 9.8 g, Sodium 1027.9 mg, Sugar 9.1 g
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