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Archive for the ‘Fettuccine’ Category

Serves 4

  • 8 oz spinach fettuccine
  • 1 clove garlic, minced
  • 1/3 cup chopped yellow onion
  • 1/2 cup dry white wine or chicken broth
  • 2 jarred roasted red peppers, sliced
  • 4 skinless, boneless chicken breast halves (4 oz each), cut into 1 inch chunks
  • 1/2 cup skim milk
  • 1/2 tsp dried thyme
  1. Cook pasta according to package directions, but do not add salt.  Drain in colander. 
  2. Meanwhile, spray a large nonstick skillet with vegetable cooking spray.  Heat skillet over medium heat.  Add garlic and onion.  Cook until tender, about 5 minutes.  Add wine and red peppers.  Cook for 2 minutes longer.  Place mixture in a blender or food processor fitted with the metal blade; process until almost smooth. 
  3. Whip out skillet.  Spray with more cooking spray.  Heat skillet over medium heat.  Add chicken.  Cook, stirring frequently, until browned, about 5 minutes.  Add vegetable mixture, milk and thyme.  Bring to a simmer.  Cook, stirring, until sauce thickens slightly, about 5 minutes. 
  4. Divide pasta evenly among individual serving plates.  Spoon chicken mixture on top.  Server immediately. 
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Serves 4

  • 8 oz fettuccine
  • 2 tbsp butter
  • 2 garlic cloves
  • 3/4 cup grated Parmesan cheese
  • 3/4 cup heavy cream
  • 2 tbsp chopped fresh parsley
  • 1/4 tsp freshly ground black pepper
  1. Cook pasta according to package directions. 
  2. While pasta is cooking, in a small saucepan, melt butter over low heat.  Add garlic, cook until tender, about 1 minute.  Add the Parmesan and cream; cook, stirring occasionally, until cheese is melted, about 2 minutes.  Increase heat to medium; cook, stirring constantly, until sauce comes to a boil, about 3 minutes.  Remove pan from heat; stir in parsley and pepper. 
  3. Drain pasta; transfer to a large serving bowl.  Pour cheese sauce over top; toss to coat.  Serve immediately. 

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Serves 4

  • 8 oz fettuccine, uncooked
  • 2 tsp vegetable oil
  • 1 lb boneless skinless chicken breasts, chopped
  • 1 cup sliced green peppers
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1/4 cup Zesty Italian dressing
  • 1/2 cup shredded Italian Mozzarella/Parmesan cheese blend
  • 1/2 cup chopped fresh basil leaves
  1. Cook pasta as directed on package.  Meanwhile, heat oil in large skillet on medium-high heat.  Add chicken; cook and stir until no longer pink.  Add peppers; cook 3 minutes, stirring occasionally. 
  2. Stir in tomatoes with their liquid and the dressing.  Reduce heat to medium-low; simmer 5 minutes or until chicken is cooked through. 
  3. Toss pasta with chicken mixture.  Sprinkle with cheese and basil. 

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Makes 4 servings

  • 2 Roasted Boneless Skinless Chicken Breasts
  • 12 ounces fettuccine pasta, uncooked
  • 1 pound fresh asparagus spear, cut in thirds
  • 1 small red bell pepper, cored and cut in chunks
  • 1 teaspoon lemon-pepper seasoning
  • 2 cups prepared Alfredo sauce, heated
  • 3 tablespoons almonds, sliced
  1. Cut chicken into strips. Prepare noodles according to package directions. Drain; keep hot.
  2. While noodles are cooking, spray large nonstick skillet with nonstick cooking spray; heat to medium-high. Add asparagus, bell pepper and lemon-pepper seasoning. Cook, stirring frequently, 3 minutes or until crisp-tender. Add chicken strips and stir until heated through, about 2 minutes.
  3. Spoon Alfredo sauce over hot cooked noodles. Top with chicken and vegetables and garnish with sliced almonds. Refrigerate leftovers.

Tip: You may substitute 2 Fully Cooked Roasted Chicken Breast Halves; simply remove the skin and bones and discard.

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Serve 4

  • 1 pkg (12 oz) dried egg or spinach fettuccine nests
  • 4 tbsp extra-virgin olive oil
  • 1/3 cup chopped shallot or sweet onion
  • 2 poblano chiles, halved, seeded, stemmed and chopped
  • 3 garlic cloves, minced
  • 1 1/4 lbs orange or yellow cherry tomatoes, halved
  • 3 ears fresh corn, kernels cut off cob or 1 box (10 oz) frozen corn, thawed if frozen
  • 1 jar (10 oz) or 1 can (14 oz) artichoke hearts, drained and halved lengthwise
  • 1/2 lb lump crabmeat, picked over (any hard cartilage discarded)
  • 1/4 cup chopped fresh basil
  1. Bring a large pot of water to a boil; add salt.  Stir in pasta and cook until al dente, 6-8 minutes.  Reserve 1/2 cup cooking liquid, then drain pasta.
  2. Meanwhile, heat 2 tbsp oil in a large nonstick skillet over moderate heat until hot but not smoking.  Add shallot and chile; cook, stirring, until softened, about 4 minutes.  Add garlic and cook, stirring 1 minute.  Stir in tomatoes and corn; cook over moderately high heat until tomatoes are wilted, about 3 minutes.  Stir in artichokes and crabmeat.  Cook until just heated through, about 1 minute; salt and pepper to taste.  Remove from heat and keep warm, covered, for sauce.
  3. Add pasta, 1/4 cup reserved cooking liquid and basil to sauce in skillet.  Heat over moderate heat, tossing until coated well, about 2 minutes.  Add remaining 1/4 cup cooking liquid if too dry; salt and pepper to taste.  Transfer to a serving bowl and drizzle with remaining 2 tbsp oil.

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