Parmesan Pasta With Chicken and Rosemary

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Ingredients

12
ounces
orecchiette (about 3 cups)
1
2- to 2 1/2-pound rotisserie chicken
2
tablespoons
chopped fresh rosemary
3/4
cup
grated Parmesan (3 ounces)
kosher salt and black pepper

Directions

  1. Cook the pasta according to the package directions. Reserve 1 ¼ cups of the cooking water. Drain the pasta and return it to the pot.
  2. Meanwhile, using a fork or your fingers, shred the chicken, discarding the skin and bones.
  3. Toss the pasta with the chicken, rosemary, reserved pasta water, ½ cup of the Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper.
  4. Cook, stirring, over medium-low heat, until the sauce has thickened slightly, 2 to 3 minutes. Sprinkle with the remaining ¼ cup of Parmesan.
Parmesan Pasta With Chicken and Rosemary

Tuscan House Italian Pasta Salad

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  • 12 oz. tri-color veggie pasta
  • 1 can (15 oz.) dark red kidney beans, drained and rinsed
  • 1 can (2.25 oz.) black olives, drained
  • 1 cup chopped assorted peppers (I used 2 small sweet and 1 Anaheim)
  • 1 cup diced cucumber
  • 1 diced Roma tomato
  • 1-1/2 cups KRAFT Tuscan House Italian Dressing
  • 1 cup KRAFT Shredded Italian* Five Cheese Blend
  • 1/2 tsp. black pepper
  • 2 oz. pepperoni (about 35 pieces)

Make It

  • COOK pasta according to package directions. Rinse to cool completely; drain.
  • MIX in kidney beans, olives, cucumber and tomato.
  • ADD dressing and pepper; stir in.
  • SPRINKLE in cheese; blend. Add pepperoni. Refrigerate until serving.
  • Note: After refrigeration, salad may need to be tossed with additional dressing.
Tuscan House Italian Pasta Salad

Strawberry Caprese Pasta Salad

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Ingredients:

  • 1 pound dry pasta (I used farfalle)
  • 1 pint fresh strawberries, hulled and halved
  • 1 ball fresh mozzarella, diced
  • 1/2 cup loosely packed torn fresh basil
  • 3 tablespoons balsamic glaze (I used DeLallo, but see instructions below for a homemade alternative)

Directions:

Cook pasta in a large pot of salted boiling water al dente, according to package instructions. Drain and immediately rinse with cold water to stop the pasta from cooking.

Toss the pasta with the strawberries, mozzarella and basil. Pour half of the pasta into a serving bowl, and drizzle with balsamic glaze. Then pour the remaining half of the pasta on top, and drizzle with the balsamic glaze. Sprinkle with extra basil if desired. Also, if the pasta seems to dry, you can toss it with a tablespoon of olive oil.

*To make balsamic glaze homemade, whisk together 1/2 cup balsamic vinegar and 1 tablespoon of granulated sugar together in a small saucepan. Bring to a boil over medium high heat, then reduce heat to medium low and simmer for 10 minutes or until reduced by half. Give it a taste. If you think it needs sweetening, stir in a few teaspoons of sugar or honey.

Strawberry Caprese Pasta Salad

Beef and Cheese Pasta

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Ingredients
  • 1 lb. lean ground beef
  • 15 oz. stewed tomatoes, onion, garlic and bell pepper
  • 1/2 teaspoon basil
  • 1/2 teaspoon oregano
  • 1/2 teaspoon Italian seasoning
  • 1/2 tablespoon red pepper flakes
  • 1 tablespoon Worcestershire sauce
  • 1 beef bouillon cube
  • 1 tablespoon sugar
  • Salt and pepper to taste
  • 4 oz. frozen spinach, thawed and cooked
  • 1/2 lb. penne/rigatoni/bow tie pasta, cooked al dente
  • 3/4 cups Mozzarella cheese, shredded
Instructions
  1. Over medium high heat, brown the beef until cooked. Drain any fat.
  2. Cook penne to package directions. Drain.
  3. Add tomatoes, spinach, herbs and spices. Stir and cook until heated through.
  4. Add pasta and Mozzarella and stir to combine.
  5. Dish and serve hot
Beef and Cheese Pasta

Chicken Tetrazinni

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Ingredients:

  • 16 oz thin spaghetti, cooked (or any of your favorite noodles)
  • ½ cup butter (plus more for buttering pan)
  • 4 chicken breasts, cooked, diced
  • 2 cans cream of chicken soup
  • 2 cup sour cream
  • ½ cup dry white wine (I use Beringer, but you can also use cooking wine)
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 2 Tbsp parmesan cheese
  • 2 cup shredded mozzarella cheese

Directions:

Combine 1/2 cup butter, cooked chicken, soup, sour cream, salt, pepper and white wine. Add cooked noodles. Pour into a buttered 13×9. Sprinkle both cheeses on top. Bake in a 300 degree oven for 45 minutes, covered with foil. Remove foil and bake for another 15 minutes. May be made in advance and refrigerated (before cooking). However, add time if that is the case to heat thoroughly! Enjoy!
Chicken Tetrazinni

Bizarre Foods Monday: Truffle and Artichoke Alfredo

I’ve never tried truffles before, so I got this artichoke/truffle mix from Ta Lin in Albuquerque for around $10. I like them well enough that I want to get a whole fresh truffle to shave on top of a dish to taste it more clearly. This canned stuff tastes a lot of the artichoke, which is great but there’s an undertone of something else that I’d like to investigate more. You can buy this and other flavors online at amazon or urbani.com

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I made a basic alfredo with penne and about half of this can of truffle/artichoke stuff.

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Ingredients:

8 oz dried penne pasta (or fettuccine)

2 Tablespoons butter

1 cup whipping cream (I usually use heavy whipping cream)

1/2 tsp salt

1/8 tsp fresh ground pepper

A dash (or 2) Cayenne pepper

1/2 cup freshly grated Parmesan cheese

Directions:

1. Cook pasta according to box directions for Al Dente pasta, usually 8-10 minutes.

2. In a saucepan, melt butter. Add cream, salt, pepper and cayenne. Bring to a boil and reduce, boil gently, uncovered for 3-5 minutes until mixture begins to thicken. Stir in cheese.

3. Drain pasta and toss with the hot alfredo sauce and serve immediately.

Bizarre Foods Monday: Truffle and Artichoke Alfredo

Shrimp Scampi with Linguini

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Ingredients

1 pound linguini
4 tablespoons butter
4 tablespoons extra-virgin olive oil, plus more for drizzling
2 shallots, finely diced
2 cloves garlic, minced
Pinch red pepper flakes, optional
1 pound shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
Juice of 1 lemon
1/4 cup finely chopped parsley leaves

Directions

For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta.

Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.

Recipe courtesy Tyler Florence

Read more at: http://www.foodnetwork.com/recipes/tyler-florence/shrimp-scampi-with-linguini-recipe.html?oc=linkback

Shrimp Scampi with Linguini