Recipe of the Day October 27 - Pasta!

17 years ago

Angel Hair Pasta with Lemon and Chicken

SUBMITTED BY: Buitoni, courtesy of meals.com

"The fresh flavor burst of lemon perfectly accents the chicken and angel hair pasta in this quick and easy dish. Serve with a generous topping of Parmesan cheese and a tossed green salad."

________________________________________

PREP TIME 10 Min

COOK TIME 5 Min

READY IN 15 Min

INGREDIENTS

Â 1 (9 ounce) package BUITONIÂ® Refrigerated Angel Hair Pasta (or any quality angel hair pasts)

Â 1 1/2 cups cubed cooked chicken

Â 1/3 cup butter, melted

Â 2 tablespoons lemon juice

Â 2 tablespoons chopped fresh parsley

Â 1/4 teaspoon marjoram

Â 1/4 teaspoon garlic powder

DIRECTIONS

1. Prepare pasta according to package directions.

2. Toss pasta with chicken, butter, lemon juice, parsley, marjoram and garlic powder. Season with salt and ground black pepper, if desired.

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Comments (4)

kathleenca
17 years ago
Boy, that sounds good, luckygardnr! Lemon is a favorite flavor of mine - I'm going to make it this weekend. Thanks!
nodakgal
17 years ago
We had this last summer while it was still hot. I loved it! DH isn't as fond of pasta as I am and said it was "ok". LOL

Quick Campanelle with Peas and Artichokes
Ingredients
a.. 8 ounces dried campanelle, radiatore or rotini pasta
b.. 1 cup frozen peas
c.. 1/2 cup frozen or canned artichoke hearts, (rinse if canned) coarsely
chopped
d.. 2 cloves garlic, minced
e.. 1/2 cup chopped fresh tomato
f.. 1/2 cup finely shredded Pecorino Romano or Parmesan cheese
g.. 1 tablespoon extra virgin olive oil
h.. 2 tablespoons lemon juice
i.. 1/8 teaspoon ground black pepper
j.. 1/4 cup black forest ham, cut in slivers
k.. Finely shredded Pecorino Romano or Parmesan cheese (optional)
Directions
Cook pasta according to package directions, adding frozen peas, frozen
artichoke hearts (if using), and minced garlic the last 3 minutes of cooking
time. Drain, reserving 1/4 cup of the pasta water.

In a large serving bowl toss together drained pasta mixture, the pasta
water, canned artichoke hearts (if using), tomato, the 1/2 cup Pecorino
Romano cheese, olive oil, and pepper. Toss to combine. Sprinkle with ham
and, if desired, additional shredded cheese
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Double-Fennel Pork Chops 2 tsp. fennel seed Kosher salt and freshly ground black pepper 4 1-inch-thick center-cut bone-in pork loin chops (about 12 oz. each), trimmed 3 Tbs. unsalted butter 2 medium fennel bulbs (2 lb.), trimmed, cored, and cut into 1/4-inch-thick strips, plus 1/4 cup coarsely chopped fronds 3/4 cup lower-salt chicken broth 3 Tbs. coarsely chopped fresh flat-leaf parsley 2 Tbs. vegetable oil Lightly crush the fennel seed in a mortar and pestle or with the bottom of a small skillet. Transfer to a small bowl and stir in 1 tsp. salt and 1/4 tsp. pepper. Season the pork chops with 2 tsp. of the spice mixture. Add the oil, and heat over medium-high heat. Add the pork chops and cook, turning once with tongs, until well browned and cooked through, 10 to 12 minutes. (To check for doneness, make a small cut near the bone and look inside.the pork should still have a hint of pinkness.) Remove pork. Melt the butter over medium heat in a 12-inch skillet. Stir in the fresh fennel, 1/2 cup of the broth, and the remaining spice mixture. Cover the skillet, increase the heat to medium high, and cook, stirring occasionally, until the fennel begins to soften and brown, 8 to 10 minutes (reduce the heat if the fennel browns too quickly). Uncover, reduce the heat to medium, and add the remaining 1/4 cup broth and 2 Tbs. of the parsley. Cook, stirring frequently and scraping up any browned bits, until tender, 1 to 2 minutes. Stir in the remaining parsley and the fronds, season to taste with salt and pepper
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FlamingO in AR
17 years ago
We LOVE this pasta salad, served on a bed of good lettuce, it's a meal.

Pasta Salad

12 oz. three color pasta, the corkscrew kind, cooked and drained
1 package of frozen veggies-broccoli, carrots and water chestnuts, slightly thawed under running water (or just mix into hot pasta)
1 cup of black olives, sliced
1 cup of mozzarella, cubed, small
1 pint of cherry tomatoes, halved
1 small package of pepperoni slices

Dressing- 1/2 cup olive oil, 1/3 cup lemon juice, 2 tsp dijon mustard, 3 cloves garlic, minced, 1/2 tsp salt, 1/2 tsp pepper. (I usually double up on the dressing, it absorbs.)

Mix it all together, pour on dressing. Let sit in fridge until time to eat, serve over a bed of lettuce. Marinated artichoke hearts are nice in this, too.
gwanny2three
17 years ago
I've posted this before....we love this one!

Spaghetti with smothered onions
2 tablespoons butter with 2 tablespoons extra virgin olive oil
1 1/2 pounds onion, sliced very thin, about 6 cups
Salt
Black pepper
1/2 cup dry white wine
2 tablespoon chopped parsley
1/3 cup freshly grated parmigiano reggiano cheese ( I just use fresh parmesan cheese)
1 to 1 1/2 pounds pasta

1. Put the butter and olive oil, and the onions with some salt in a large sautÃ© pan. Cover and turn heat to very low. Cook for almost an hour until the onions become very soft.
1. Uncover the pan, raise the heat to medium high, and cook the onions until they become colored a deep, dark gold. Any liquid the onions may have shed must now boil away.
2. Add liberal grindings of pepper. Taste and correct for salt. Bear in mind that onions become very sweet when cooked in this manner and need an adequate amount of seasoning. Add the wine, turn the heat up, and stir frequently while the wine bubbles away. Add the parsely, stir thoroughly, and take off heat.
  Ahead-of-time note : You can cook the sauce entirely in advance up to the point where you add the parsley. When you are nearly ready to toss with the pasta, reheat the sauce over medium heat and add the parsely just before draining the pasta.
3. Toss with cooked drained pasta, adding the grated Parmesan. As you toss, separate the onion strands somewhat to distribute them as much as possible throughout the pasta. Serve immediately.

Recipe of the Day October 27 - Pasta!

Comments (4)

kathleenca

nodakgal

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FlamingO in AR

gwanny2three

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