Roasted Chicken, Pasta & Sun-dried Tomatoes

•  1/2 pound fusilli (spirals) pasta
• Kosher salt
• Olive oil
• 1 pound ripe tomatoes, medium-diced
• 3/4 cup good black olives, such as kalamata, pitted and diced
• 1 pound fresh mozzarella, medium-diced
• 6 sun-dried tomatoes in oil, drained and chopped

I added roasted chicken from a rotisserie cooked grocery store  

Dressing:

• 5 sun-dried tomatoes in oil, drained  ( I added more cause I love them)
• 2 tablespoons red wine vinegar
• 6 tablespoons good olive oil
• 1 garlic clove, diced
• 1 teaspoon capers, drained
• 2 teaspoons kosher salt
• 3/4 teaspoon freshly ground black pepper
• 1 cup freshly grated Parmesan
• 1 cup packed basil leaves, julienned

Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. 

Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.

Dressing
For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.
Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.

Fusilli with Bacon and Tomato Sauce

This recipe comes from CarmensKitchen - be sure to check out her blog... she's a new recipe blogger and has some unique recipes that I've not seen before.... you won't be disappointed! 

Fusilli with bacon and tomato sauce is a basic Italian pasta dish. Its a mid-week treat for a quick and easy to make after work dinner. It takes less than 20 minutes to prepare and cleanup is just ONE pan to wash!  It's tastes good, looks fancy and fills you up.

Cook Time: 20 mins

Serves: 2-3

Estimate Cost: $ 6

Ingredients:

• 1 pound thick-cut bacon diced
• 16 ounces fusilli pasta
• 2 tablespoons olive oil
• 1 teaspoon salt
• 2 tablespoons garlic, minced
• 2 cups tomatoes, diced
• 1/2 cup red wine
• 1 medium onion, diced
• 4 tablespoons mixed herbs
• 1/4 cup freshly grated Parmesan Cheese

Preparation:

1. In a large pot, boil some water, when boiling add 1 teaspoon salt and the pasta and cook until the pasta is al dente.
2. Fry bacon in a large pan until it is crispy. Remove  to drain on a paper towel-lined plate and remove 3/4 of the bacon fat from the pan. Add olive oil, onions and garlic, cook for 2 minutes. 
3. Then put in the tomatoes, cook for 5 minutes, mix in the wine, simmer for 5 minutes
4. Drain pasta and add to the tomato mixture pan. Add basil and bacon. Sprinkle Parmesan Cheese on top

Outback Steakhouse Toowoomba Pasta

About This Recipe

"The title speaks for itself! It is just a bit spicier than Outback's version if you use 3/4 tsp cayenne pepper."

Ingredients

• 1/2 cup butter
• 1 1/2 cups heavy cream
• 1 tablespoon ketchup
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 3/4 teaspoon cayenne pepper ( reduce to 1/4 tsp for light heat)
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon coriander
• 1/4 teaspoon black pepper
• 2 cups quartered baby portabella mushrooms ( Slice instead if they have the circumference of a golf ball or wider)
• 1 lb raw shrimp ( tails off and de-veined, substitute chicken  if available)
• 1/2 cup chopped green onions ( about 2-3)
• 16 ounces fettuccine pasta ( I am guessing on the amount of pasta since I make two batches of Recipe #292555)
• shredded fresh parmesan cheese

1. Cook fettuccine as directed.
2. Melt butter in a large skillet. Whisk in cream, ketchup and spices. Bring to a boil. Continue to simmer and reduce while you continue with the rest of the recipe, stirring occasionally with a wire whisk. (most of the cream will boil away, leaving you with a dark orange sauce).
3. Sauté mushrooms in a separate small skillet over medium to low heat, in olive oil until soft. Add mushrooms to simmering sauce.
4. Cook shrimp (and crawfish if available) in the small skillet in olive oil just until pink and add to sauce.
5. Simmer for about 5 minutes adding green onions for the last 2 minutes or so.

In a large bowl, toss shrimp mixture with cooked and drained fettuccine and serve immediately, topping with finely shredded fresh parmesan (or romano) cheese.In a large bowl, toss shrimp mixture with cooked and drained fettuccine and serve immediately, topping with finely shredded fresh parmesan (or romano) cheese.

Creamy Tomato Basil Penne Pasta

3 cups penne pasta, uncooked
1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing, divided
4 small boneless skinless chicken breasts (1 lb.)
1 cup fat-free reduced-sodium chicken broth
1/2 tsp. each garlic powder and black pepper
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
2 cups grape tomatoes
1/2 cup KRAFT Shredded Parmesan Cheese
8 fresh basil leaves, cut into strips


COOK pasta as directed on package. Meanwhile, heat 2 Tbsp. dressing in large skillet on medium heat. Add chicken; cover. Cook 5 to 6 min. on each side or until done (165ºF). Remove chicken from skillet; cover to keep warm. Carefully wipe out skillet with paper towel.

ADD remaining dressing, broth and seasonings to skillet; cook 3 to 4 min. or until heated through. Add Neufchatel; cook and stir 2 to 3 min. or until melted. Stir in tomatoes; cook 3 min.

DRAIN pasta. Add to ingredients in skillet with Parmesan and basil; mix well. Serve topped with chicken.

Kraft Kitchens TipsServing Suggestion -  Serve with a crisp tossed green salad.

Poverty Pasta

Some of the best recipes in the world were created as a way to sustain a family on little income. Called "peasant" food, most cultures have traditional dishes that were created for just this reason. And while the dishes were created out of poverty, their popularity continues during more prosperous times.

The hot sausage makes this a piquant dish, but mild sausage can be used instead.

While the ingredient list is short, the flavor of this sauce really sings. Other ingredients can be added to make the dish even better. The addition of shredded carrot and chopped celery along with the onions and peppers called for would make this a quick Bolognese sauce. Sliced, sautéed mushrooms also are a tasty addition. Add a tossed salad and some crusty bread for a delicious Italian-American meal.

• 1 pound hot bulk sausage
• 1 medium onion, peeled and chopped
• 1 25 to 28 ounce jar spaghetti sauce
• 1/2 teaspoon garlic salt
• 1/2 teaspoon Italian seasoning
• 1 pound spaghetti, cooked according to package directions
• Shredded Parmesan cheese

Brown the sausage in a large skillet over medium-high heat, breaking it up as it cooks. Drain the sausage and set aside. Add the onion and bell pepper to the skillet and sauté until wilted, about 5 minutes. Return the sausage to the skillet, add the spaghetti sauce, garlic salt and Italian seasoning and simmer, covered for 20 minutes. Serve over the pasta and sprinkle with the shredded Parmesan.
Makes 4 to 6 servings.

Easy "Use What You Have" Pasta Meals

Who doesn't like easy and using what's on hand?  I know I do, especially on a cold rainy or snowy night.

Two ways to make great pasta dishes!

Baked Pasta

Mix cooked pasta with sauce, pour into a 13” x 9” baking dish and added a bit more sauce so it's not dry. Top with mozzarella and.or parmesan cheese. Cover with foil and bake  at 350 degress for about 20 minutes. When warmed through remove top and brown cheese if desired so the cheese on top gets browned.


Cooked Gourmet Pasta Dinner

Into a saute pan, add sauce (red or white), then leftover cooked pasta, minced garlic, and extras like, cheese, pepperoni, onions, mushrooms,  meat or seafood........ cook through until it is hot and cheese melts, top with shredded parmesan cheese and serve!

Easy Baked Pasta



Ingredients:



Any kind of leftover pasta with sauce



Extra sauce if you’d like



Shredded Mozzarella and grated parmesan cheese



1.Preheat oven to 350 degrees.

2.Put leftover pasta in a 13”x9” dish sprayed with non-stick spray and spread into an even layer. Add extra sauce if you wish.

3.Cover with aluminum foil. Bake for about 20 minutes to heat through.

4.Uncover pan, cover with cheese, and bake uncovered for another 5-7 minutes until cheese is melted. Alternatively, broil to melt cheese, watching closely.

5.Cut into squares and serve

5 Star Tortellini with Creamy Roasted Garlic Sauce - Comfort Food!

If you can't get enough garlic, then I urge you to try this easy recipe. Cook time does include the time it takes to roast the garlic. Serve with a nice bread and a glass of wine.

1½ hours | 10 min prep

SERVES 4

• 1-2 head garlic (depending on how intense you want your sauce)
• 1-3 tablespoon olive oil, divided
• 1 cup heavy cream
• 1/4 cup sour cream
• 1/4 cup parmesan cheese, grated
• salt and pepper
• 1 (14 ounce) package tortellini (fresh or frozen)
• 1 tablespoon butter

1. Preheat oven to 350°F.
2. To roast your garlic, cut off the tops of the heads to expose the cloves (using a serrated knife will make this much easier).
3. Place the heads in a square of aluminum foil with the head facing up.
4. Drizzle with 1 or 2 tablespoons olive oil (2 tbsp for 2 heads).
5. Seal the foil and roast for 1 hour.
6. Let cool, and then separate heads into cloves and squeeze each clove to extract the garlic.
7. Place the roasted garlic into a blender or food processor.
8. Add the 1 tablespoon remaining olive oil and 1/4 cup cream and whirl until garlic is pulverized.
9. Add the rest of the cream, sour cream, Parmesan cheese, salt and pepper.
10. Whirl to combine.
11. Sauce will be thick at this point. Set aside.
12. Cook the pasta until al dente; drain.
13. Melt the butter in a skillet.
14. Add the pasta and toss with the butter until coated.
15. Add the sauce, cook and stir until sauce becomes thin.
16. Simmer for 10 minutes, stirring occasionally.
17. Serve immediately with extra Parmesan cheese on top to desired taste.
18. To make this a more substantial meal, you could add chopped cooked chicken, broccoli or peas.

Spaghettini with Sun-Dried Tomatos, Oil and Garlic

The original recipe came from Cooking Light .......I've added the Sun-dried tomatoes and often toss in a little fresh spinach if I have it on hand.

In Italian, simple garlic and olive oil sauce is known as aglio e olio. Just pair it with a green salad and a bottle of wine. Spaghettini is in between the sizes of vermicelli and spaghetti, so either of those is a good substitute. Be careful not to overcook the garlic, as browned garlic tastes bitter. Push the garlic to one side of the pan so it will cook evenly.

6 quarts water

2 3/4 teaspoons salt, divided

1 pound uncooked spaghettini

2 tablespoons extravirgin olive oil

10 garlic cloves, sliced

1/4 - 1/2 cup chopped sun-dried tomatoes (drained if in oil)

Handful of fresh spinach (optional)

1/2 cup chopped fresh flat-leaf parsley

1/2 teaspoon crushed red pepper

1 cup (4 ounces) grated Parmigiano-Reggiano cheese

Bring 6 quarts water and 2 teaspoons salt to a boil in a large stockpot. Stir in pasta; partially cover, and return to a boil, stirring frequently. Cook 6 minutes or until pasta is almost al dente, stirring occasionally. Drain pasta in a colander over a bowl, reserving 1 cup cooking water.

While pasta cooks, heat oil in a large nonstick skillet over medium heat. Add garlic; cook 2 minutes or until fragrant or beginning to turn golden, stirring constantly. Add chopped sliced sun-dried a tomatoes (and a handful of spinach if desired)  Remove from heat; stir in remaining 3/4 teaspoon salt, reserved 1 cup cooking water, parsley, and pepper.

Add pasta to pan, stirring well to coat. Return pan to medium heat; cook 1 minute or until pasta is al dente, tossing to coat. Place 1 cup pasta mixture in each of 8 bowls; sprinkle each serving with 2 tablespoons cheese. Serve immediately.







Yield: 8 servings



CALORIES 303 (24% from fat); FAT 8g (sat 2.9g,mono 3.7g,poly 0.8g); IRON 2.6mg; CHOLESTEROL 10mg; CALCIUM 190mg; CARBOHYDRATE 44.4g; SODIUM 603mg; PROTEIN 12.7g; FIBER 1.6g



Cooking Light, DECEMBER 2004

One Pot Pasta Meal - Pampered Chef

This one-pot wonder combines slivered garlic and fresh vegetables for a light pasta dish your family will be sure to request again.

4 large garlic cloves, peeled
1 jar (7 oz) sun-dried tomatoes in oil, undrained
3 cans (14.5 oz each) chicken broth (5¼ cups)
1 lb uncooked penne pasta
1 head broccoli (2 cups small florets)
2 medium carrots, peeled
4 oz reduced-fat cream cheese (Neufchâtel)
¼ tsp salt
½ tsp coarsely ground black pepper

Grated fresh Parmesan cheese and snipped fresh basil (optional)

Thinly slice garlic using Color Coated Paring Knife. Place garlic and 1 tbsp oil from sun-dried tomatoes into
(8-qt.) Stockpot. Cook garlic over medium heat 2-3 minutes or until garlic is golden brown, stirring occasionally.

Remove from heat; add broth. Return to burner; increase heat to high. Cover and bring to a boil. Stir in pasta; cover and simmer vigorously 8-10 minutes or until pasta is almost cooked but still firm, stirring occasionally.

Meanwhile, cut broccoli into small florets; place into bowl. Cut carrots in half lengthwise; thinly
slice crosswise on a bias. Drain sun-dried tomatoes; pat dry with a paper towel. Slice tomatoes into thin strips. Add carrots and tomatoes to batter bowl.

Cut cream cheese into cubes. Add vegetables, cream cheese, salt and black pepper to Stockpot. Stir until cream cheese is melted and fully incorporated. Reduce heat to medium; cover and cook an additional 2-4 minutes or until vegetables are tender. Serve immediately in Simple Additions® Dots Large Round Bowl. If desired, top with grated fresh Parmesan cheese and snipped fresh basil.

Yield: 6 servings

Light Nutrients per serving: Calories 410, Total Fat 11 g, Saturated Fat 4 g, Cholesterol 15 mg, Carbohydrate 65 g,  Protein 15 g, Sodium 1000 mg, Fiber 5 g

For a heartier version of this recipe, add grilled turkey Italian sausage or sliced grilled chicken breasts to pasta.

If desired, 2 cups halved cherry tomatoes can be substituted for the sun-dried tomatoes.

Italian Pesto with Cheese

2 cups tightly packed fresh basil leaves

½ cup extra virgin olive oil

3 TBSP pine nuts

2 garlic cloves, chopped fine before going in the processor

Salt

1/3 cup freshly grated Pamigiano-Reggiano cheese

2 TBSP freshly grated Romano cheese

3 TBSP butter, softened to room temperature

1.5 pounds Pasta

Briefly soak and wash the basil in cold water, and gently pat it thoroughly dry with paper towels.

Put the basil, olive oil, pine nuts, chopped garlic, and an ample pinch of salt in the processor bowl, and process to a uniform, creamy consistency.

Transfer to a bowl, and mix in the two grated cheeses by hand. (It is worth the slight effort to do it by hand to obtain the notably superior texture it produces.)

When the cheese has been evenly amalgamated with the other ingredients, mix in the softened butter, distributing it uniformly into the sauce.

When spooning the pesto over pasta, dilute it slightly with a tablespoon or two of the hot water in which the pasta was cooked.

To freeze pesto, make the sauce through to the end of Step 2, and freeze it without cheese and butter in it. Add the cheese and butter when it is thawed, just before serving

Easy Lemon Linguine with Chicken

1 pound dried linuine
2 chicken cutlets, cut into fingers
Salt and freshly ground black pepper
4 cloves garlic, sliced
1/2 teaspoon red pepper flakes
4 tablespoons olive oil
3 tablespoons roughly chopped fresh parsley, for garnish
2 lemons, juiced
1/2 cup grated Parmesan
fresh basil leaves, diced (optional)


Cook the pasta in a large pot of boiling salted water, until al dente. Prior to draining the pasta reserve about 2 ladels of the pasta water and add it to the fry pan with the cooked garlic and pepper flakes and then added the drained pasta. Drain pasta well.

Season chicken with salt and pepper. Heat a large grill pan over medium high and add chicken. Grill until golden and completely cooked. Remove to a plate and slice.

Add the garlic and red pepper flakes to a saute pan with 3 tablespoons of olive oil and saute until fragrant. Add the cooked pasta and turn heat off. Mix all together.

Remove pasta to a large bowl. Add chicken to the warm pasta and season with salt and pepper. Sprinkle in chopped parsley. Add the juice of 2 lemons and mix. Before serving top with Parmesan and fresh diced basil, if desired.

Spinach Bow Tie Pasta with Feta Cheese

It is so easy to make and the kids like it too! If you can find "Girard's Light Chapagne Salad Dressing" in your grocery, use this. Otherwise, a light italian will substitute fine. (Fat free's are too sweet)
by Pam-I-Am

25 min | 15 min prep

SERVES 10

* 1 (12 ounce) bag bow tie pasta
* 1 (8 ounce) box cherry tomatoes, grape tomtoes will do as well
* 4 cups baby spinach
* 1 cup green onion, chopped
* 4 ounces pine nuts
* 8 ounces feta cheese, crumbled
* 12 ounces light Italian dressing (Girard's Light Chanpagne Salad Dressing preferred)

1. Boil the pasta till done (about 10 minutes) and cool.
2. Toss all the ingredients together, except baby spinach. Add about 1/2 the bottle of the dressing and refridgerate.
3. When you are ready to serve, add spinach and more dressing to your taste. (About another 1/4 of the bottle) Serve.

PENNE IN CREAM SAUCE AND SAUSAGE

serves 6

1 tablespoon butter
1 tablespoon olive oil
1 medium onion, thinly sliced
3 garlic cloves, minced
1 pound sweet Italian sausage, casings removed
1 cup dry white wine
1 14-ounce can diced peeled tomatoes with juices
1 cup whipping cream
6 tablespoons chopped Italian parsley
1 pound penne pasta
1 cup freshly grated Parmesan cheese


Melt butter with oil in heavy large skillet over medium-high heat. Add onion and garlic and sauté until golden brown and tender, about 7 minutes.
Add sausage and sauté until golden brown and cooked through, breaking up with back of spoon, about 7 minutes.

Drain any excess drippings from skillet. Add wine to skillet and boil until almost all liquid evaporates, about 5 minutes. Add tomatoes with juices and simmer 5 minutes. Add cream and simmer until sauce thickens slightly, about 5 minutes. Stir in 4 tablespoons parsley. Season to taste with salt and pepper.

Remove from heat. (Sauce can be prepared 1 day ahead. Cover and refrigerate.)
Cook pasta in large pot of boiling salted water until tender but still firm to bite.
Drain pasta; transfer to large bowl. Bring sauce to simmer. Pour sauce over pasta. Add 1/2 cup cheese and toss to coat. Sprinkle with remaining 1/2 cup cheese and 2 tablespoons parsley.

Oriental Pasta Salad

6 servings

1/3 cup vegetable oil
3 tablespoons soy sauce
3 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon grated fresh ginger
2 to 3 garlic cloves, minced
4 cooked chicken breasts, shredded
8 ounces penne pasta, cooked
1 head white Salad Savoy, shredded
1/3 cup chopped fresh cilantro
3 tablespoons sliced green onions
1/4 cup toasted sesame seeds

1. In a small bowl, whisk together the vegetable oil, soy sauce, vinegar, sesame oil, ginger, and garlic.
2. In a large bowl, combine the remaining ingredients except the sesame seeds; toss with the dressing. Sprinkle with sesame seeds and serve

HUBCAP PASTA SALAD

Salad:
1 package (16 ounce) wagon wheel pasta, cooked as package directs, drained
1/2 pound Wisconsin Sharp Cheddar cheese, diced
1 cup frozen tiny peas, thawed
1 cup carrots, thinly sliced crosswise
1 cup baby zucchini, thinly sliced crosswise
1 cup celery, thinly sliced
1/2 cup scallions, thinly sliced
1 sweet red pepper cored, seeded and diced

Dressing:
2 cups mayonnaise
1 cup sour cream
1 tablespoon salad mustard
1 1/2 teaspoon dill weed
1 teaspoon salt
1/4 teaspoon pepper

Mix all salad ingredients in large bowl. Blend all dressing ingredients in small bowl. Fold dressing into salad. Store in refrigerator or cooler. (Dressing is excellent for potato salad too!)

Farfalle with Herb-Marinated Grilled Chicken

1 lb. boneless, skinless chicken breast halves
1/4 cup Bertolli® Extra Virgin Olive Oil
2 Tbsp. balsamic vinegar
1 Tbsp. lemon juice
1 Tbsp. finely chopped fresh basil leaves
1 Tbsp. finely chopped fresh flat-leaf parsley
1 tsp. finely chopped fresh oregano leaves (optional)
Pinch crushed red pepper flakes
1 jar (26 oz.) Bertolli® Tomato & Basil Sauce, heated
1 box (16 oz.) farfalle or penne pasta, cooked and drained

In shallow bowl, combine Olive Oil, vinegar, lemon juice, basil, parsley, oregano and red pepper flakes. Add chicken; turn to coat. Cover and marinate in refrigerator 30 minutes.

Remove chicken from marinade, discarding marinade. Grill or broil chicken, turning once, until thoroughly cooked; slice.

Spoon Sauce over hot farfalle and top with chicken. Garnish, if desired, with additional parsley.


This is an Eat Smart™ recipe. Eat Smart™ recipes can help reduce your intake of saturated fats, trans fats, sugars, sodium and cholesterol.

Serves:4

20 Minute(s)
Marinate Time:

30 Minute(s)
Cook Time:

Nutrition Information per serving
Calories 550 , Calories From Fat 70 , Saturated Fat 1.5g , Trans Fat 0g , Total Fat 8g , Cholesterol 55mg , Sodium 680mg , Total Carbohydrate 83g , Sugars 15g , Dietary Fiber 6g , Protein 36g , Vitamin A 15% , Vitamin C 15% , Calcium 10% , Iron 25%