Stroganoff, Chicken pasta, Spiced tomato pasta

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These pasta recipes are all different and will be good comfort food!
Stroganoff
1 8-oz. pkg. egg noodles
1 TBS olive oil
2 TBS butter, divided
2 8-oz. pkgs. sliced mushrooms
2 garlic cloves, minced
2 fresh thyme sprigs
1-1/2 tsp. smoked paprika
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 TBS all-purpose flour
1-1/2 C chicken broth
1 C sour cream
1 TBS chopped fresh flat-leaf parsley
Cook egg noodles according to package directions. Remove from heat, and cover to keep warm. Heat olive oil and 1 TBS butter in a large skillet over medium-high heat. Add mushrooms, and cook 5 minutes. Stir in garlic and next 4 ingredients, and cook, stirring occasionally, 3 minutes or until mushrooms are slightly browned. Add flour and remaining butter, and cook, stirring constantly, 2 minutes. Whisk in broth, and bring to boil, whisking constantly; boil, whisking constantly, 5 minutes. Remove from heat. Stir in sour cream and parsley, and serve over noodles.
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Chicken pasta
1/4 C plus 1-1/4 tsp. kosher salt, divided
1/2 lb. penne pasta
1 lb. chicken breast tenders
1-1/4 tsp. black pepper, divided
3 TBS olive oil
1 pt. cherry tomatoes
1 9 oz. pkg. frozen artichoke hearts, thawed
1 6-oz. pkg. fresh baby spinach
1 C freshly grated Parmesan cheese
Bring 4 qt. water to a boil in a stockpot over high heat. Add 1/4 cup salt; return to a boil. Add pasta; boil, stirring occasionally, 11 minutes or until al dente. Drain, reserving 1 cup pasta water. Sprinkle chicken with 1 tsp. each salt and pepper. Cook chicken in hot oil in a large skillet over medium-high heat 4 to 5 minutes on each side or until golden. Remove chicken from skillet. Add tomatoes to skillet; cook, stirring often, 4 minutes. Stir in artichokes, 1/4 tsp. each salt and pepper, and 1/2 cup reserved pasta water. Reduce heat to medium, and cook, stirring often, 3 minutes or until tomatoes burst.
Stir pasta, spinach, and 3/4 cup cheese into tomato mixture. Add up to 1/2 cup remaining pasta water, stirring constantly, until thin sauce forms. Chop chicken; toss with pasta mixture. Top with remaining cheese.
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Spiced tomato pasta
1 tsp. ground fennel seed
1 tsp. dried basil
1/2 tsp. salt
1/2 tsp. ground coriander
1/4 tsp. freshly ground black pepper
1 lb. chicken breast tenders, cut into 1-in. pieces
1 TBS olive oil
4 garlic cloves, minced
4 C canned diced tomatoes, undrained
1 C white wine
8 oz. uncooked penne
1/4 C (1 oz.) freshly grated Parmigiano-Reggiano cheese
1/4 C chopped fresh basil
Combine first 5 ingredients in a small bowl; rub over chicken. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes, turning once. Remove from heat; set aside. Reduce heat to medium. Add garlic; sauté 30 seconds or until garlic is soft. Add tomatoes and wine, scraping pan to loosen browned bits. Bring to a boil. Reduce heat, and simmer 15 minutes. Add chicken, and simmer 5 minutes. Cook pasta according to package directions and drain. Toss pasta with sauce in a large bowl. Sprinkle with cheese and basil.
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Thought РRemember,  when one door closes, sometimes you should just nail a board over it.
If you would like to share a recipe with me, just send it to the J-T or email it to me.
(Melanie Behrens – melb@marysvillejt.com)



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