Pasta

Cracker Barrel Macaroni and Cheese 

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 Ingredients List

• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup low sodium chicken broth
• ½ cup cream or 2% milk
• 2 cups shredded colby cheese
• ½ Cup of Velveeta - cut into small cubes
• ½ Cup of Parmesan Cheese
• 2½ cups uncooked pasta
• 1 teaspoon salt

 Directions

Preheat oven to 350 and grease a small casserole dish ( 8x8 or smaller)

Cook pasta according to instructions on the package

In a skillet over medium heat - melt butter - slowly whisk in flour ( this is making the roux

Keep whisking and slowly add the chicken broth ( keep WHISKING)
Slowly pour in the cream or milk - whisk whisk whisk

Add parmesan cheese - WHISK

Add the rest of the cheeses SLOWLY - keep whisking till it is a smooth sauce

Add the cooked pasta to the sauce - mix till everything is coated

Place pasta into the casserole dish - cover with a bit more colby if you like

Cook for 15 minutes

Enjoy

One-Pot Cheeseburger Casserole

4.8 from 8 reviews

One-Pot Cheeseburger Casserole

Author: Melissa @ No. 2 Pencil

Recipe type: Dinner

Cuisine: American

Prep time:  5 mins

Cook time:  25 mins

Total time:  30 mins

Serves: 8

An easy one-pot pasta that combines the flavors of an all-american cheeseburger.

Ingredients

• 1 tablespoon of olive oil
• ½ of a large yellow onion, diced
• 1.5 pounds good quality, lean ground beef
• 2 teaspoon of season salt, or salt and pepper to taste
• 1 28 oz can of whole peeled tomatoes
• 1 8 oz can of tomato sauce
• 2 cups of low-sodium chicken broth
• 2 cups of water
• ¼ cup of ketchup
• 2 teaspoons of dijon mustard
• 1 pound of rotini pasta
• 2 cups of shredded cheddar cheese
• Freshly diced tomato
• Green onions
• Pickles
• Shredded lettuce

Instructions

1. Start with a large pot.
2. Add olive oil to the pan, and sautee yellow onions until softened over medium heat.
3. Increase heat to high and add ground beef.
4. While ground beef is cooking, season with one teaspoon of season salt plus several turns of freshly ground pepper.
5. Brown ground beef, and drain any excess fat from the pot.
6. Use kitchen scissors to chop up whole tomatoes while still in the can.
7. Add canned tomatoes, tomato sauce, chicken broth, water, ketchup, mustard, pasta and additional teaspoon of season salt to the pot and bring mixture to a boil.
8. Turn heat back down, cover and let simmer for 15-20 minutes, or until pasta is tender.
9. Once pasta is cooked, remove from heat and stir in 1 cup of shredded cheddar cheese.
10. Sprinkle additional cup of shredded cheese on top and re-cover pot with lid until cheese is melted.
11. Add your choice of traditional cheeseburger toppings.
12. We choose fresh, diced tomatoes and green onions. You can also try pickles or shredded lettuce.

Note

.Chicken Spaghetti

Posted by Ree

448

commentsprint recipe

First, fill a pot with water…

And put it on the stove to boil.

Rinse the chicken thoroughly with cold water…

Piece by piece.

Set the chicken aside, and wash your hands with soap so you won’t get salmonella poisoning.

I’m not really a manic hand washer until I get in the kitchen…and then I’m a freak.

Throw the chicken into the pot…

And bring to a rolling boil. Boil for a few minutes, then turn heat to medium-low and simmer for a good 30-45 minutes.

To dice the green pepper, cut off the top…

Then cut off the bottom…

And yes, I know I’m not a hand model, so quit cracking jokes.

Then rotate it 90 degrees and cut it down the middle.

Remove the seeds and other junk from the inside, then slice into very thin matchsticks.

Quit making fun of my hands, I said. I work hard out here on the ranch!

Rotate the matchsticks 90 degrees, then slice across them to create a fine dice.

To dice the onion finely, cut the onion in half from top to bottom, then lay each half on its side and make several vertical slices.

Then rotate the onion 90 degrees and cut downward to dice.

Drain a 4 oz jar of pimentos.

If they came diced, that’s great. If they came "sliced," just dice them up a bit.

Next, break the thin spaghetti into 2-inch pieces until you have around 2 1/2 to 3 cups. (This looks like more because I threw them in haphazardly, like I do everything else. But if you’re careful and keep the spaghetti nice and packed, it should be around 2 1/2 – 3 cups, uncooked.)

Next, take the cooked chicken pieces out of the pot. Turn heat to high.

Then dip a measuring cup into the pot and retrieve 2 cups of broth. (Don’t burn yourself!)

Now dump the spaghetti pieces into the boiling chicken broth to cook.

Allow the spaghetti to cook for several minutes, until very al dente (or, until it still has a nice "bite" to it.) You do NOT want to overcook the spaghetti, as you’ll be baking the dish again later.

When it’s ready, drain the spaghetti and set aside.

Now for my favorite part: picking the chicken meat off the bones! Make sure the chicken is cool enough to work with, then just start picking away!

Note: You can use any cut of chicken you like. I like the whole fryer because it gives you a mixture of dark and light meat, but if you’d like to do just breasts, that would work just fine! Also, if you have cooked chicken from another source (leftovers, etc), that’s fine too; just be sure to add a small amount of canned chicken broth to the water before you boil the spaghetti. (Not too much, though, or the dish will be too salty.)

Now, place the cooked spaghetti into a large mixing bowl.

Add the chicken…

And 2 cans of Cream of Mushroom soup.

Sometimes I like to use Cream of Chicken & Mushroom soup. You can do one of each, or pick one. They both work beautifully.

Now add the diced green pepper, onion, and pimentos…

And 2 cups grated sharp cheddar cheese. Sometimes I grate my own; sometimes I just use this wonderfully convenient stuff.

Now add 1 teaspoon Lawry’s Seasoned Salt…

A generous sprinkling of black pepper (fresh ground is great, too)…

And 1/8 to 1/4 teaspoon Cayenne Pepper, but only if you like a little spiciness in your food. I add Cayenne because I think it makes the dish a little more interesting, but it’s also good without it. 1/4 teaspoon is good for Marlboro Man, but a little spicy for the kids. 1/8 teaspoon is a good compromise. If you don’t have kids and you like to live dangerously, go ahead and up the quantity all you want.

Now start adding the chicken broth, beginning with 1 cup. Stir it up, then add a little more. You want the mixture to be stirrable, but definitely not soupy. I usually stop just short of using the full two cups.

Stir thoroughly, then take a bite and check your seasonings. Add a little salt if needed, a little more pepper, and maybe a little more Cayenne if you didn’t have enough Chutzpa the first time around. Make sure it’s seasoned enough!

This really is one of the all-time greatest "make before" comfort foods. Our cowboys LOVE this dish. Marlboro Man loves this dish. My kids love this dish. Therefore, I love this dish.

I know you will, too!

Recipe

Chicken Spaghetti

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Ingredients

• 2 cups Cooked Chicken
• 3 cups Dry Spaghetti, Broken Into Two Inch Pieces
• 2 cans Cream Of Mushroom Soup
• 2 cups Grated Sharp Cheddar Cheese
• 1/4 cup Finely Diced Green Pepper
• 1/4 cup Finely Diced Onion
• 1 jar (4 Ounce) Diced Pimentos, Drained
• 2 cups Reserved Chicken Broth From Pot
• 1 teaspoon Lawry's Seasoned Salt
• 1/8 teaspoon (to 1/4 Teaspoon) Cayenne Pepper
•  Salt And Pepper, to taste
• 1 cup Additional Grated Sharp Cheddar Cheese

Preparation Instructions

Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.

Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

 Orecchiette with Sweet Sausage Bolognese

dinneralovestory

Orecchiette with Sweet Sausage Bolognese
Serves 4 

1/2 small onion, chopped finely
2 tablespoons olive oil
3/4 – 1 pound good sweet Italian pork sausage, casings removed (I do this by gently grazing the casing with a serrated edge knife, then sort of turn it inside out so the meat falls out)
1/3 cup red wine
1 28-ounce can whole tomatoes with their juices
1 pound orecchiette
1 tablespoon butter
1/4 cup freshly grated Parmesan, plus more for serving

In a large saucepan set over medium-low heat, add onions to olive oil and cook until soft, about 3 minutes. Add sausage to the pot, and turn the heat to medium-high, breaking up meat with a fork or wooden spoon. When the pink of the meat is almost gone, add wine and raise heat, cooking until the meat has absorbed most of the wine.

Add tomatoes and using scissors, snip as you see above. (You could also just hand-smush the tomatoes before they go in the pot. But then you get your hands all messy.) Bring to a boil, then turn down heat to low and simmer uncovered for 45 minutes to an hour.

(If not serving right away, allow to cool, and place in a BPA-free zip top plastic bag. Freeze flat. Thaw under running water when ready to use again.)

While the sauce is simmering down, prepare orecchiette according to package directions. Place orecchiette back in the pot with butter and toss. Add sauce and cheese and toss until sauce is clinging to every piece of pasta. Serve in bowls topped with more cheese.

bowties with sugar snaps, lemon and ricotta

Bowties with Sugar Snaps, Ricotta and Lemon
Smittenkitchendotcom
As sugar snap season comes and goes all to quickly for my addicted tastes, consider this a template for any green vegetable — segments of asparagus, green beans, snow pea pods, or whole sweet peas — that you think might enjoy some lemon/ricotta/parmesan/salt/pepper treatment. Most of these other vegetables will benefit from 2 to 3 minutes boiling time, so add them earlier in the pasta cooking process.
For a more wintery riff on a lazy weeknight it’s-not-unhealthy-because-it’s-got-lotsa-green-stuff-in-it vegetable pasta dish, there’s this garlic-punched favorite.
Serves 4 to 6 (main course-style), up to 8 as a first course
Salt for pasta water
1 pound sugar snaps
1 pound dried pasta bowties
1/2 cup (about 1 ounce) finely grated pecorino romano or parmesan cheese
Glug, then drizzle, of olive oil
Coarse or fine sea salt for sprinkling
Ground black pepper or red pepper flakes
Juice of 1 lemon, plus more to taste
Few leaves of mint, slivered
1 cup ricotta; use fresh if you can find or have motivation to make it
Bring a large pot of well-salted water to boil. While waiting, string sugar snaps and cut into 1/2-inch segments. Cook bowties for two minutes less than the suggested cooking time on the package, then add sugar snaps to pasta. Cook for one minute more. Reserve one cup pasta cooking water, then drain sugar snaps and bowties. Add them back to the empty pot with 1/2 cup pasta cooking water, grated cheese, a glug of olive oil, salt and freshly ground black pepper. Cook on high for one minute, tossing constantly. Add a splash more cooking water if pasta looks too dry. Turn heat off, dollop ricotta all over in large spoonfuls and, without stirring, tip pasta mixture into a wide serving bowl. (I do this because I love the idea of finding slightly unmixed pockets of ricotta.) Drizzle pasta with a small amount of olive oil, then squeeze lemon juice over the whole dish, sprinkle with mint, and finish with an extra sprinkling of parmesan. Serve quickly; eat happily.
(Lemon juice, rather rudely, discolors green vegetables so be sure to add this only right before serving, and when it will be eaten before anyone will care.)

www.pioneerwoman.com
Recipe: My Chicken Piccata

Ingredients
4 whole Boneless, Skinless Chicken Breasts
Kosher Salt To Taste
Freshly Ground Black Pepper, To Taste
4 Tablespoons All-purpose Flour
5 Tablespoons Butter
4 Tablespoons Olive Oil
1 cup Dry White Wine
¾ cups Low Sodium Chicken Broth
2 whole Lemons
3/4 Cup Heavy Cream
Chopped Fresh Parsley
1 pound Angel Hair Pasta
Preparation Instructions
This is how you make Chicken Piccata when you’re out of capers and you have a pathological fear of cooking anything without adding heavy cream.
Have a pot of water simmering for the pasta.
If chicken breasts are overly thick, pound until slightly flattened. Sprinkle with salt and pepper on both sides, then dredge in flour.
Heat 2 tablespoons butter and 2 tablespoons of oil in a large skillet over medium-high heat. Fry two of the chicken breasts at one time until golden brown on both sides, about 3 minutes on each side; a little longer if breasts are thicker, a little shorter if breasts are thinner. Remove to a plate, then add the other 2 tablespoons each of butter and olive oil. Fry the other two breasts until golden, monitoring the oil/butter mixture to make sure it doesn’t burn. Decrease heat as needed!
After removing the chicken, have the heat on medium to medium-low. Pour in wine and chicken broth, and squeeze in the juice of two lemons. Whisk the sauce, scraping the bottom of the pan. Allow sauce to cook and bubble and thicken until reduced by about half. Sprinkle in a little salt and pepper as it’s cooking.
Reduce heat to low and pour in cream. Whisk together and allow to cook for a couple of minute until sauce thickens. Taste and adjust seasonings or other ingredients. Expect the sauce to have a real tang to it; counter it with a little more broth and cream if it’s too strong! Sprinkle in some chopped parsley and stir.
Right at the end, cook angel hair until al dente—do not overcook!
With tongs, place a medium-sized mound of pasta on a plate. Place a cooked chicken breast beside it, then spoon sauce over the chicken and the pasta. The sauce is strong, so no need to drown it. Sprinkle a little minced parsley over the top.

----------------------------------------------------------------------------------------------------------------

Linguine with Clam Sauce 1/4-1/3 lb. linguine
2 cloves garlic, minced
Olive oil
Italian herbs
Salt
Red pepper flakes
2 cans chopped clams (I used Snow's brand), opened and the juice drained into a bowl
Dry white wine or dry vermouth (optional)
Fresh chopped parsley
Fresh lemon juice
Light sour cream

Heat a large pot of water to a boil. Add a generous amount of salt. Cook pasta as directed on the box but cook one minute less so that it's a little underdone, just shy of al dente. Drain.

While the pasta is cooking, heat a 10 inch or 12 inch skillet over medium heat. When hot, add a tbs. or two of olive oil. Swirl around and add minced garlic. Saute for 1/2 minute and add clam juice, some Italian seasoning, and red pepper flakes. If you have white wine or Vermouth, add a glug.
Turn up the heat and let the juice simmer down by half. Add chopped clams. Add drained pasta and let pasta simmer gently in sauce a couple minutes until al dente. Sprinkle generously with parsley and add a couple spoonfuls of sour cream (add 1 first if you're not sure you'll like the taste). Squirt a little lemon juice on the pasta. Stir everything all together. Season to taste

 CreamyTuscan Pasta Sauce

YIELD: SERVES 4-6

This would be delicious with grilled or cooked chicken thrown into the mix. Also, you can use lowfat cream cheese and lowfat milk; the sauce is more creamy and smooth the higher fat content you go but I usually stick with 1% milk and less fat cream cheese and we love it. If you have fresh basil, scrap the dried basil and add in about 1/4 cup chopped fresh basil at the end of cooking (or do a combination of dried and fresh for maximum basil flavor). To maximize how quickly this meal comes together, start the noodles cooking at the same time you start the sauce.

INGREDIENTS

• 4 tablespoons butter
• 4 cloves garlic, finely minced or pressed through a garlic press
• 1/2 tablespoon dried basil
• 8 ounces cream cheese, softened and cut into 8 pieces
• 8-ounce jar sun-dried tomatoes, rinsed, drained and chopped
• 2 cups milk
• 6 ounces Parmesan cheese, grated (about 2 cups)
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt, more to taste, if needed
• Diced fresh tomatoes, fresh basil for topping (optional)

DIRECTIONS

1. In a medium pot or skillet, melt the butter over medium heat. Add the garlic and cook for about 2 minutes, stirring constantly, taking care not to let the garlic burn. Stir in the dried basil. Add the cream cheese, stirring with a whisk until the mixture is smooth. It will look curdled at first, but with constant whisking for 2-3 minutes, it should come together to form a smooth, creamy paste. Stir in the sun-dried tomatoes.
2. Over medium heat, add the milk gradually, about 1/4 cup at a time, whisking quickly and constantly until each addition is incorporated fully into the sauce. Stir in the Parmesan cheese, pepper and salt. Cook over medium heat, stirring until the cheese is melted and the sauce is the desired consistency, 5-10 minutes. Serve over hot, cooked noodles.

Recipe Source: from Mel’s Kitchen Cafe

Paprika Chicken

4 boneless skinless chicken breast halves
1/2 c. Parmesan cheese
1 1/2 c. Italian bread crumbs (you can also use Panko bread crumbs and add Italian seasoning)
1 1/2 cubes (3/4 cup) melted butter
Paprika

Combine Parmesan cheese with breadcrumbs. Dip chicken breast in melted butter. Roll in crumb mixture until completely coated. Place in baking dish and sprinkle generously with paprika. Bake uncovered for 35-40 minutes @ 375 degrees - Do not overcook!

1 pkg. bow tie pasta
1/2 c. (1 cube) butter (the real stuff)
2-3 cloves garlic, minced
3/4 c. grated Parmesan cheese
1-2 chicken bouillon cubes
1 pint heavy cream
salt & pepper to taste
10-15 spears asparagus, blanched
1/2 c. bacon, crumbled
1/2 c. toasted pinenuts (or to taste)
Parsley, to taste
Parmesan cheese, to taste

Boil bow tie pasta in salted water until al dente. Do NOT over cook.
In wok or heavy skillet melt butter. Add minced garlic and saute a minute or so.
Add Parmesan Cheese and bouillon cube(s). When the bouillon cube is dissolved, slowly stir in heavy cream and salt & pepper. Add cooked pasta to cream sauce and toss until pasta is well covered. Add blanched asparagus. Sprinkle with crumbled bacon, toasted pinenuts, parsley & Parmesan cheese and toss together. Serve immediately.




simplyrealmomsdotcom

This is one of my family’s very favorite side dishes. We eat this as a tasty side to a roast chicken or ribs, or even as a meal by itself!

4.7 from 3 reviews

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Creamy Pasta Salad

Author: Emily

Recipe type: Main Dish, Side Dish

Ingredients

• ½ box shaped pasta
• 1 head of broccoli, chopped
• 
1 cup frozen peas, thawed
• ½ pkg mini pepperonis (regular size is ok, too)
• 
8 Monterey Jack cheese sticks (snack sticks) cut into chunks (you can use any kind of cheese, but we always have these around, and it is easy to just slice them up!)
• 
3 medium carrots, chopped
• 
Ranch dressing (We use the packet to make our own…much better tasting)

Instructions

1. Cook pasta according to directions on the box. Drain it.
2. Place colander with drained pasta into a bowl with ice and water in it to cool it off.
3. Put all the rest of the ingredients, except the ranch dressing into a bowl.
 Pour the cooled pasta onto a clean towel and really dry it off.
4. Pour pasta into the bowl
. Stir in the ranch as you like it. A little, a lot—there’s no exact science to it. This goes great with any BBQ’d food, or even as a meal by itself!

olivegardendotcom

Tuscan Garlic Chicken

Prep Time:

15 minutes

Cook Time:

30 minutes

Serving Size:

4812

Ingredients

4 each (4 oz) boneless, skinless chicken breasts

1 1/2 cups flour, plus 1 tablespoon

1 Tbsp salt

2 tsp black pepper

2 tsp Italian seasoning

1 lb fettuccine pasta, cooked according to package directions

5 Tbsp olive oil

1 Tbsp garlic, chopped

1 red pepper, julienne cut

1/2 cup white wine

1/2 lb whole leaf spinach, stemmed

2 cups heavy cream

1 cups Parmesan cheese, grated

Procedures

Pre-heat oven to 350ºF.

1. MIX 1½ cups flour, salt, pepper and Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess.
2. HEAT 3 Tbsp oil in a large skillet. Cook chicken breasts 2 at a time over medium-high heat until golden brown and crisp (2-3 min). Add more oil for each batch as necessary.
3. PLACE cooked chicken breasts on a baking sheet and transfer to preheated oven. Cook for 10-15 minutes or until internal temperature reaches 165°F.
4. HEAT 2 Tbsp oil in a sauce pan. Add garlic and red pepper and cook for approximately 1 minute. Stir in 1 Tbsp flour, wine, spinach and cream and bring to a boil. Sauce is done when spinach becomes wilted. Complete by stirring in parmesan cheese.
5. COAT cooked, drained pasta with sauce, then top with chicken and remaining sauce. Garnish with extra Parmesan cheese.

Tortellini in Mushroom-Walnut Cream Sauce

Prep Time:

10 minutes

Cook Time:

15 minutes

Serving Size:

4812

Ingredients

12 oz ravioli or tortellini, cooked according to package directions

2 Tbsp extra virgin olive oil

8 oz mushrooms, sliced

1/4 cup walnuts, chopped

1 cup heavy whipping cream

1/4 tsp black pepper

1 1/2 cups freshly grated Parmesan cheese

Procedures

1. HEAT olive oil in large skillet over medium heat. Sauté mushrooms and walnuts until mushrooms are golden brown. Add heavy cream stir frequently for 5 minutes, until sauce has slightly thickened. When cream stops simmering, turn heat to warm. Add pepper and Parmesan cheese; stir until sauce is smooth. Do not boil.
2. DRAIN pasta and place on a serving plate. Pour sauce over pasta.
3. GARNISH with parsley. Serve immediately.

Cheese Ravioli with Fresh Vegetables

Prep Time:

15 minutes

Cook Time:

10 minutes

Serving Size:

4812

Ingredients

1 lb mini round cheese ravioli, cooked according to package directions

1/4 cup extra virgin olive oil

1 clove fresh garlic, chopped

2 7-oz jars roasted red peppers, sliced in strips

1 whole, medium fresh zucchini, sliced in half moons

1/2 cup black olives, sliced

1 cup chicken broth

Grated Parmesan to taste

Fresh chopped parsley for garnish

Salt and freshly ground black pepper

Procedures

1. HEAT olive oil over medium heat in saucepan. Add roasted red pepper strips, zucchini moons, garlic and black olives. Cook while stirring for 2 minutes or until the zucchini reaches desired texture. Add chicken broth and let sauce simmer for 2 minutes. Season with salt and cracked black pepper to taste.
2. DRAIN cooked ravioli well. Toss ravioli in a small amount of olive oil to prevent sticking. Add cooked ravioli to sauce. Blend well, allowing sauce to cover ravioli.
3. PLACE sauced ravioli on serving plate. Top with grated Parmesan cheese and parsley.

Chicken Castellina

Prep Time:

25 minutes

Cook Time:

25 minutes

Serving Size:

4812

Ingredients

Sauce

1/4 cup pancetta (or bacon), diced

6 Tbsp butter, cubed

1 tsp garlic, chopped

¼ cup sun-dried tomatoes, diced

1 ½ cups heavy cream

1 ½ cups milk

1 oz cornstarch

¼ cup Parmesan cheese, grated

½ cup smoked Gouda cheese, chopped

1/4 tsp salt

1 Tbsp fresh rosemary, chopped

8.5 oz can sliced artichokes, drained

1/4 tsp pepper

¼ cup mushrooms, sliced

1 1/2 lbs pasta of choice, cooked according to package directions

Chicken

1 1/2 lbs skinless/boneless chicken breasts, cut in 1 - 1 ½” pieces

¾ cup flour

1/2 tsp salt

1/4 tsp pepper

3 Tbsp olive oil

¼ cup white wine

Fresh parsley, chopped (for garnish)

Procedures

Sauce

1. SAUTÉ pancetta (or bacon) in a 3-qt sauce pan or large pot, over medium/high heat until crisp and golden brown. Reduce heat, add butter and allow it to melt. Add garlic and sun-dried tomatoes. Sauté for approximately one minute, stirring frequently (do not brown).
2. WHISK in cream, milk and cornstarch. Raise heat to medium/high. Whisk in Parmesan and Gouda cheeses. Once cheese melts, add remaining ingredients and bring to a boil, stirring continuously.
3. REMOVE from heat and let stand uncovered.

Chicken

1. MIX flour with salt and pepper. Coat chicken in seasoned flour, shaking off excess flour.
2. HEAT olive oil in large sauté pan. Add chicken in a single layer and cook until golden brown on both sides (approximately 7 minutes total). Juices should run clear.
3. ADD wine to chicken in pan (caution: there will be a low flame in pan). Toss gently until wine is evaporated. Add sauce and bring to a boil on medium/high heat.
4. TRANSFER drained, cooked pasta to large platter. Evenly distribute chicken and sauce over pasta.
5. GARNISH with chopped parsley and serve.

Chicken Giardino

Prep Time:

1 hour

Cook Time:

25 minutes

Serving Size:

4812

Ingredients

Sauce:

1 Tbsp butter

¼ tsp dry thyme

½ tsp fresh rosemary, finely chopped

1 tsp garlic pepper

1 Tbsp cornstarch

¼ cup chicken broth

¼ cup water

¼ cup white wine

1 Tbsp milk

1 tsp lemon juice

Salt and pepper to taste

Chicken:

2 lbs boneless, skinless chicken breasts, sliced width-wise into ½” strips

¼ cup extra-virgin olive oil

2 small rosemary sprigs

1 clove garlic, finely minced

Juice of ½ lemon

Vegetables:

¼ cup extra-virgin olive oil

½ bunch fresh asparagus (remove bottom inch of stem; cut remainder into 1” pieces)

1 zucchini, julienne cut

1 yellow summer squash, julienne cut

2 roma tomatoes, cut into ½” pieces

½ red bell pepper, julienne cut

1 cup broccoli florets, blanched

½ cup frozen peas

1 cup spinach, cut into ½” pieces

½ cup carrots, julienne cut

1 lb farfalle pasta (bow ties), cooked according to package directions

Procedures

Sauce Preparation:

1. MELT butter in a sauce pan over medium heat. Stir in thyme, garlic pepper and rosemary. Whisk to thoroughly blend and cook for 1 minute.
2. COMBINE chicken broth, water, wine, milk, and lemon juice in a mixing bowl. Add cornstarch and whisk until cornstarch has dissolved and there are no lumps.
3. ADD liquid mixture to sauce pan. Whisk all ingredients together and bring to a boil. Season with salt and pepper to taste, then remove from heat.

Chicken & Vegetables Preparation:

1. COMBINE all chicken ingredients in a mixing bowl and blend well.
2. MARINATE for 30 minutes.
3. HEAT a saute pan over medium high heat. Add ¼ cup extra virgin olive oil.
4. SAUTE chicken strips until internal temperature reaches 165°F.
5. ADD all vegetables and sauté until cooked through.
6. ADD cooked, drained pasta and sauce to sauté pan. Stir until pasta is thoroughly coated with sauce.
7. TRANSFER to a serving platter and garnish with chopped parsley.

Chicken Milanese

Prep Time:

30 minutes

Cook Time:

25 minutes

Serving Size:

4812

Ingredients

Sauce & pasta:

½ cup butter, unsalted

4 garlic cloves, minced (or 1 Tbsp)

1 cup white wine

1/4 cup all-purpose flour

1 cup chicken broth

1 cup heavy cream

1 cup Parmesan cheese, grated

¼ tsp black pepper, to taste

½ tsp salt

8 cherry tomatoes, halved

¼ cup spinach, chopped

8 roasted garlic cloves, minced (or 4 Tbsp)

1 20-oz package tortelloni or tortellini, cooked according to package directions

Chicken:

4 boneless, skinless chicken breasts

½ cup flour

3 large eggs

¼ cup milk

1 cup Panko breadcrumbs

½ cup Parmesan cheese, grated

3 tsp fresh parsley, chopped

1 1/2 tsp Italian seasoning

1 Tbsp garlic, chopped

¼ tsp black pepper

4 Tbsp Colavita Extra-Virgin Olive Oil

4 lemon wedges

Procedures

1. FLATTEN chicken breasts between 2 sheets of plastic wrap by pounding gently until chicken is approximately ½” thick.
2. WHISK eggs and milk together in a flat-bottom bowl.
3. MIX breadcrumbs, cheese, fresh parsley, Italian seasoning, garlic and pepper. Transfer to a flat plate.
4. DREDGE chicken in flour, coating both sides. Dip chicken pieces in egg mixture, coating both sides. Dredge in breadcrumb mixture, coating completely on both sides. Set aside.
5. MELT butter in sauce pan over medium heat.
6. ADD minced garlic and sauté for 1 minute. Add flour and stir well until well-blended.
7. ADD white wine, chicken broth, heavy cream and cheese. Bring to a boil. Reduce heat and simmer until mixture starts to thicken.
8. ADD roasted garlic, pepper and salt. Stir until well blended.
9. ADD tomatoes and spinach to sauce and allow to simmer over low heat for about 5 minutes, stirring frequently.
10. HEAT olive oil in frying pan over medium-high heat. Add breaded chicken to pan and cook until both sides are golden brown and internal temperature reaches 165ºF.
11. ADD cooked, drained tortelloni pasta to sauce and blend well.
12. TRANSFER chicken to a large platter and serve with hot, creamy tortelloni.
13. GARNISH with fresh parsley and lemon wedges.

Chicken with Lemon Sage Sauce

Prep Time:

45 minutes

Cook Time:

45 minutes

Serving Size:

4812

Ingredients

PICCATTA BATTER

6 eggs, whole

1/4 cup fresh parmesan cheese, grated

1/4 cup fresh Romano cheese, grated

2 Tbsp fresh parsley, chopped (or 2 tsp dry)

2 Tbsp fresh basil, chopped (or 2 tsp dry)

CHICKEN

4 ea 6oz. chicken breasts, boneless skinless, split

2 cups flour, seasoned with salt and black pepper

1/2 cup olive oil (or as needed)

LEMON SAGE SAUCE

1/4 cup shallots, finely chopped

1 Tbsp garlic, chopped

2 Tbsp fresh sage, finely chopped

2 Tbsp parsley, chopped (or 2 tsp dry)

1/4 cup lemon juice

1 Tbsp lemon zest

1/2 cup white wine

1 cup heavy cream

6 Tbsp unsalted butter, cold

Salt and pepper to taste

Procedures

Pre-heat oven to 350ºF.PICCATTA BATTER

1. COMBINE eggs, cheeses, parsley and basil together in a large mixing bowl.

CHICKEN

1. POUND chicken breasts until ¼” thick. Dredge chicken in the flour mixture and dip it in the Piccata batter; coat evenly on both sides.
2. HEAT olive oil in a large skillet on medium heat. Place chicken in the skillet and fry until edges are golden brown on each side. Transfer chicken from skillet into a baking pan.
3. BAKE in a 350ºF oven for 5-6 minutes, until juices run clear.

SAUCE

1. DRAIN 3/4 of the oil from skillet and add the shallots, garlic and herbs. Saute over medium heat until shallots are transparent. Add lemon juice, lemon zest, white wine and reduce liquid by 1/2. Add heavy cream and simmer until the sauce has thickened slightly.
2. REMOVE pan from heat and whip in the cold butter. Season to taste with salt and pepper.

SERVE

1. POUR ¼ cup of sauce on plate and place chicken on top. Serve immediately.

Orecchiette with Red Pepper Pesto

Prep Time:

20 minutes

Cook Time:

10 minutes

Serving Size:

4812

Ingredients

½ cup walnut pieces

12 oz canned roasted red peppers, drained

¼ cup grated Parmesan cheese

1 cup fresh basil leaves, washed and dried

1/2 cup Italian parsley leaves, washed and dried

2 cloves peeled garlic

½ cup olive oil

1 lb orecchiette pasta

4 Tbsp unsalted butter (optional)

Toasted walnuts, coarsely chopped

12 fresh basil leaves, washed, dried, and cut in thin strips

Procedures

Pre-heat oven to 350ºF.TOASTED WALNUTS

1. PLACE walnuts on sheet tray. Bake in 350ºF oven for 12 minutes.

RED PEPPER PESTO

1. COMBINE red peppers, toasted walnuts, parmesan cheese, basil, parsley and garlic in a food processor. With motor running, slowly add olive oil and process until mixture forms a coarsely chopped paste.

FINAL PLATING

• COOK orecchiette pasta according to package directions. Drain pasta, reserving 1/2 cup cooking liquid, and return pasta to pot. Heat red pepper sauce in a sauce pot, stir in butter (if using) and reserved cooking liquid. Cook just until sauce is heated through. Stir in pasta and coat with sauce.
• TRANSFER pasta to serving plates and top each with toasted walnut pieces and shredded basil.

Penne Senese

Prep Time:

20 minutes

Cook Time:

30 minutes

Serving Size:

4812

Ingredients

1 lb penne pasta, cooked according to package directions

2 Tbsp butter

½ cup extra virgin olive oil

½ cup yellow onions, chopped

3 cloves garlic, chopped

½ lb mushroom, sliced

6 Italian sausage links, casing removed

¼ cup + 2 Tbsp white wine

2 Tbsp all-purpose flour

1 quart heavy cream

¼ lb prosciutto ham, chopped

1 Tbsp fresh sage (or 1 tsp dry)

1 Tbsp fresh parsley (or 1 tsp dry)

½ lb grated Parmesan cheese

1 tsp garlic pepper (optional)

Salt to taste

Procedures

1. HEAT pan over medium heat. Add butter and allow to melt. Add oil, onions and garlic. Reduce heat and cook for 5 minutes. Add mushrooms and sausage. Cook until pink is no longer visible in sausage.
2. ADD white wine and bring to a boil. Whisk in flour and let cook for 1 minute to remove flour taste. Add remaining ingredients. Bring to a boil, lower heat and simmer for 10 minutes, or until sauce reaches desired consistency.
3. ADD cooked, drained pasta to pan with sauce. Toss well.
4. TRANSFER to large serving platter and garnish with fresh basil, sage and additional parmesan cheese, if desired.