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Archive for the ‘Pasta’ Category

 

So, I found another recipe that sounded worth trying on Pinterest: Alfredo Lasagna Roll Ups. I made it Wednesday nights (with a few alternations), and both John and I loved it…these were so yummy! Will definitely definitely make again!

 

Ingredients

  • 6 lasagna noodles
  • 2-3 chicken tenderloins
  • Italian seasoning
  • Butter
  • Minced garlic
  • Mozzarella cheese
  • Bottle of red sauce/marinara
  • For Alfredo Sauce
    • 1 pint heavy cream
    • 2 Tablespoon cream cheese
    • 1 teaspoon garlic powder
    • 1 stick of butter
    • 1/2 – 3/4 cup Parmesan cheese

Directions

For Alfredo Sauce

  1. In saucepan, combine butter, cream & cream cheese.
  2. Simmer until it’s all melted & mixed well.
  3. Add Parmesan & garlic powder.
  4. Simmer for 15-20 minutes on low

For the Rest

  1. Preheat to 350 degrees
  2. Prep 8×8 pan by spraying with a little bit of non-stick spray and pour some red sauce in to just cover the bottom of the pan.
  3. Start boiling a pan of water
  4. While water gets to boiling, start cooking the chicken with a little bit of Italian seasoning, butter, and garlic.
  5. When chicken is done, cut into small (slightly smaller than bite-size) pieces and split into 6 piles.
  6. When the water is at a rolling boil, drop in noodles and cook for about 8-10 minutes (or until al dente).
  7. Drain and rinse noodles with cold water to prevent them from sticking to each other.
  8. Lay out the noodles on some wax paper & blot dry with a paper towel.
  9. Spread a little bit of alfredo sauce over each noodle. (Don’t put too much or it will make a bigger mess for you to clean up later.)
  10. Sprinkle a little bit of Italian seasoning.
  11. Take one of your little groups of chicken and try to spread them out evenly over the noodle.
  12. Add a little bit of cheese.
  13. To roll up, start at one end and roll the noodle over the toppings. You won’t be able to roll them tight and will have to lift the noodle a little over the chicken, otherwise you will end up pushing all the toppings out the other side.
  14. Place the roll-up in the pan, seam-side down so they don’t come undone.
  15. Once they are all in the pan, pour some more alfredo sauce overtop
  16. Sprinkle a little Italian seasoning if you want, then add cheese on top.
  17. Bake for about 30 minutes, or until the cheese is completely melted on top.

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I found the original recipe through Pinterest. It was really tasty, but I have modified it (I have QUADRUPLED the pasta…when I made it tonight I *doubled* the pasta but made the original amount of sauce, and while delicious, it was a bit too soupy):

Ingredients:

  • 2 boneless skinless chicken breasts (cut into small strips)
  • 16 ounces (uncooked) linguini
  • 2 teaspoons Cajun seasoning
  • 2 tablespoons butter
  • 1 green onion (thinly sliced)
  • 2 cups heavy whipping cream
  • 2 tablespoons sun-dried tomatoes (chopped)
  • ¼ teaspoon salt
  • ¼ teaspoon dried basil
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon garlic powder
  • ¼ cup parmesan cheese

Instructions:

  1. Place chicken strips and Cajun seasoning in a bowl, toss the chicken with the seasoning until the chicken strips evenly coated with the seasoning.
  2. Cook the pasta.
  3. While pasta cooks, melt butter in a large skillet over medium heat.
  4. Add chicken and sauté the chicken for 5 to 7 minutes or until the chicken is fully cooked (the internal temperature has reached 165 degrees)
  5. Reduce heat to low. Add green onions, heavy cream, cheese, tomatoes, basil, salt, garlic powder, and black pepper. Cook until heated through.
  6. Pour sauce over hot linguini and serve.

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Okay, I know I haven’t posted in ages…what can I say? Spring Semester of P2 year had me rather occupied. I had loads of time to cook this summer, but I didn’t really try any new recipes, so I didn’t have any to post. But tonight, after months with no posts, I have a delicious recipe to share. It is from Cooking Light, and it is one of the best dishes I’ve ever made–I generally don’t compliment my own cooking, but I looooved this dish! And what rocks is that it was from Cooking Light…I mean, this isn’t a “health” food by any manys, but its stats are better than your average fettucine alfredo, and despite this, I still think it tasted just as good, if not better! Restaurant quality, IMO. Make it soon, you won’t be disappointed! (Well, if you are, I will be very surprised…)

Ingredients

  • 1 pound uncooked farfalle (bow tie pasta)
  • 1 tablespoon butter
  • 12 ounces presliced exotic mushroom blend
  • 1/2 cup chopped onion
  • 1/3 cup finely chopped shallots
  • 1 tablespoon minced garlic
  • 1 1/2 teaspoons salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup dry white wine
  • 2/3 cup whipping cream
  • 1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
  • 2 tablespoons chopped fresh parsley
  • Minced fresh parsley (optional)

Preparation

  • Cook pasta according to package directions, omitting salt and fat; drain.
  • Melt the butter in a large nonstick skillet over medium-high heat. Add the mushrooms, onion, shallots, garlic, 1 teaspoon salt, and pepper; cook 12 minutes or until liquid evaporates and mushrooms are tender, stirring occasionally. Add wine; cook 2 minutes or until liquid evaporates, stirring occasionally. Remove from heat.
  • Add the cooked pasta, whipping cream, cheese, and 2 tablespoons parsley, tossing gently to coat. Stir in remaining 1/2 teaspoon salt. Garnish with minced fresh parsley, if desired. Serve immediately.

Amount per serving (dish makes 8 servings (serving size: 1 1/4 cups))

  • Calories: 336
  • Calories from fat: 31%
  • Fat: 11.4g
  • Saturated fat: 6.9g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 0.4g
  • Protein: 12.1g
  • Carbohydrate: 47.5g
  • Fiber: 2.3g
  • Cholesterol: 36mg
  • Iron: 2.3mg
  • Sodium: 577mg
  • Calcium: 124mg

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Garlic Chicken Farfalle

Made a really yummy pasta dish tonight–actually, it’s probably my favorite dish I’ve ever made; and John liked it a lot, too! I  used a lot less pepper than the original called for, so go here if you want to see the original. I highly recommend you try this recipe…it was soooo good!

Ingredients

  • 16 oz. Farfalle pasta
  • 1 c. heavy whipping cream
  • 3-4 chicken breasts (boneless, skinless)
  • 2 to 3 cloves garlic, crushed
  • 1/4 tsp pepper
  • 1/2 c. butter
  • 1 lb. bacon, crumpled
  • 1/2 c. shredded Parmesan cheese
  • 1 (12 oz) Lawry’s mesquite marinade with lime juice

Directions

  1. Crock pot chicken and bottle of marinade on low for 6 hours.
  2. Pull marinated chicken out of the juices, allow to cool a little bit, and shred; Set this aside.
  3. About a half-hour before serving, boil the pasta.
  4. In a small saucepan, melt butter, add garlic, whipping cream, pepper, parmesan cheese, and crumpled bacon. Whisk together on low heat for 3-4 minutes.
  5. In a large bowl, pour over cooked, drained pasta, add chicken and stir through.
  6. Sprinkle a little bit more shredded parmesan cheese on top.

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This is another recipe I tried from the cookbook Come to the Table (mentioned in this post)…it was actually a recipe for Ham and Linguine casserole, but I am not much of a ham fan so I used chicken instead. It turned out well…very very yummy!

Ingredients

  • 2 lbs asparagus, cut into thirds
  • 1/3 cup butter
  • 1/3 cup flour
  • 2 cups half and half
  • 1 1/2 cup milk
  • 1/3 cup chicken broth
  • 3/4 cup shredded cheddar cheese, divided
  • 2/3 cup shredded parmesan cheese, divided
  • 2 tbs lemon juice
  • 1 tbs grated onion
  • 1 tsp dry mustard
  • 1 tbs chopped fresh parsley
  • 1 1/2 tsp salt
  • ground pepper, to taste
  • 4 cups cubed cooked ham (I subbed chicken)
  • 1/2 lb linguini, cooked and drained
  • paprika for color

Directions

  1. Preheat oven to 350
  2. Cook asparagus in boiling salted water about 5 minutes or till just tender; drain and then plunge into bowl of ice water. Drain again, and set aside.
  3. In a sauce pan, melt butter over medium heat. Add flour and stir for one minute.
  4. Remove pan from heat and stir in the half and half, milk, and chicken broth till well blended.
  5. Return pan to heat and cook,  stirring constantly, till thickened.
  6. Stir in 1/2 cup cheddar, 1/3 cup parmesan, lemon juice, onion, dry mustard, parsley, salt, and pepper
  7. In a large bowl, combine ham and linguini
  8. Pour sauce over linguini, tossing to mix
  9. In 3 quart casserole, layer half the linguini mixture. Cover with steamed asparagus and top with remaining linguini
  10. Sprinkle with remaining cheeses and the paprika
  11. Bake for about 45 minutes until bubbly and hot throughout

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Okay, so I know it’s been like almost two months since I posted…but I warned you all, P2 year is crazy! At least a test a week, plus classes, patient visits, etc etc. But, I’m surviving! And school isn’t totally to blame for my lack of blog posting,  because a) due to mine and John’s schedules, I can only cook a few times a week and b) I have been making pretty much made the same stuff that is already posted on this blog. However, I did try a recipe tonight for some lasagna (find original here) and it was pretty darn good! And you don’t have to pre-cook the noodles, and use store bought sauce, so it isn’t as time consuming as some lasagna’s can be. Anyways, here is the recipe:

Ingredients:

  • 1 pound lean ground beef
  • 1 onion, chopped
  • minced garlic
  • 1 (24-28 ounce) jar spaghetti sauce (I recommend Prego Roasted Garlic and Herb)
  • 1 (16 ounce) package cottage cheese
  • 1 pint part-skim ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 2 eggs
  • 1 (16 ounce) package lasagna noodles, uncooked
  • 8 ounces shredded mozzarella cheese

Directions

  1. In a large skillet, cook and stir ground beef until brown. Add garlic and onions; saute until onions are transparent. Stir in pasta sauce, and heat through.
  2. In a medium size bowl, combine cottage cheese, ricotta cheese, grated Parmesan cheese, and eggs.
  3. Spread a thin layer of the meat sauce in the bottom of a 13×9 inch pan. Layer with uncooked lasagna noodles, cheese mixture, mozzarella cheese, and meat sauce. Continue layering until all ingredients are used, reserving 1/2 cup mozzarella. Cover pan with aluminum foil.
  4. Bake in a preheated 350 degree F (175 degree C) oven for 45 minutes. Uncover, and top with remaining half cup of mozzarella cheese. Bake for an additional 15 minutes. Remove from oven, and let stand 10 to 15 minutes before serving.

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Tonight I made Italian for dinner…and boy was it good! John gave the meal–Chicken Parmesan with “Farfalle Alfredo” (more on the later–a 9 out of 10, and I liked it alot, which is saying something, b/c I am normally a harsh critic of my cooking. First, I’ll give the chicken parmesan recipe:
Chicken Parmesan

Ingredients

  • 1 lb thin sliced boneless skinless chicken breasts (i.e., 4 (4 oz) chicken breasts)
  • 2 beaten egg whites
  • ½ cup dried bread crumbs
  • 2 tsp Italian seasoning
  • ¼ tsp salt
  • 1 tsp olive oil
  • 1 cup tomato sauce
  • ½ cup shredded part skim Mozzarella cheese
  • 2 Tbs shredded Parmesan cheese

Directions

  1. Preheat oven to 350
  2. Combine breadcrumbs & seasonings in a bowl.
  3. Dip chicken into egg whites then into breadcrumbs.
  4. Spray a skillet with cooking spray, then add oil.
  5. Heat oil in  skillet & add chicken; brown until done.
  6. Place chicken in a sprayed baking dish; cover with tomato sauce; sprinkle with cheeses
  7. Bake 25 min @ 350.

This recipe makes 4 servings @ 5 pts each.

Farfalle Alfredo

So this isn’t a recipe so much as product recommendations. I bought some Farfalle pasta (by Private Selection, supposedly “Made in Italy,”) and some Delallo Alfredo Sauce (made in and imported from Italy) at Kroger. Maybe I was just really hungry, but I think the fact that these were imported really did make a difference. Both were flavorful, and the sauce was especially good (better than your typical store bought alfredo, anyways).

Of course, pasta and alfredo isn’t super nutritious…so we just made sure to measure out or portions. 🙂

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