Creamy Chicken with Bacon & Penne
4 slices Bacon
4 small boneless skinless chicken breast halves (1 lb.)
2 cups penne pasta, uncooked
1/2 cup (1/2 of 8-oz. tub) Chive & Onion Cream Cheese Spread
3/4 cup fat-free reduced-sodium chicken broth
1/2 cup cherry tomatoes, halved
2 green onions, chopped
Cook bacon in microwave, cut into small bite sized peices and set aside. Cut up chicken breast into bite sized peices. Heat large nonstick skillet on medium-high heat. Add chicken and season with salt and pepper. cover. Cook until chicken is done (165ºF). Remove chicken from skillet; cover to keep warm. Discard drippings in skillet.
COOK pasta in large saucepan as directed on package. Meanwhile, cook cream cheese spread and broth in skillet until cream cheese is melted and sauce is thickened and well blended, stirring constantly with whisk. Stir in tomatoes and onions; cook 2 min. or until heated through, stirring occasionally.
DRAIN pasta; return to pan. Add sauce; mix lightly. Serve topped with chicken.
Substitute
Substitute farfalle (bow-tie pasta), fusilli, ziti or your favorite pasta for the penne.
Showing posts with label Pasta. Show all posts
Showing posts with label Pasta. Show all posts
Wednesday, April 7, 2010
Thursday, March 4, 2010
Paula Deen's Beef Stroganoff
1 1/2 pounds cubed round steak, cut into thin strips
House Seasoning, recipe follows
All-purpose flour
2 tablespoons olive oil
2 tablespoons butter
1 medium onion, sliced
8 ounces fresh mushrooms, sliced
1 (10 3/4-ounce) can beef broth
1 (10 3/4-ounce) can cream of mushroom soup
Salt and black pepper
1 cup sour cream
Cooked egg noodles
Directions
Season the steak strips with House Seasoning, then dust with flour. In a large skillet, quickly brown them on both sides in the olive oil and butter. Remove the steak from the pan. Add the onion slices and mushrooms to the pan drippings. Saute for a few minutes, until the onion is tender. Sprinkle with 1 teaspoon flour. Put the steak back into the pan with the onion and mushrooms. Add the mushroom soup and beef broth. Cook over low heat for about 30 minutes, covered. Adjust seasoning to taste, adding salt and pepper, as needed. Stir in the sour cream the last few minutes, right before you serve. Serve over cooked noodles.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix the ingredients together and store in an airtight container for up to 6 months.
Yields: 1 1/2 cups
House Seasoning, recipe follows
All-purpose flour
2 tablespoons olive oil
2 tablespoons butter
1 medium onion, sliced
8 ounces fresh mushrooms, sliced
1 (10 3/4-ounce) can beef broth
1 (10 3/4-ounce) can cream of mushroom soup
Salt and black pepper
1 cup sour cream
Cooked egg noodles
Directions
Season the steak strips with House Seasoning, then dust with flour. In a large skillet, quickly brown them on both sides in the olive oil and butter. Remove the steak from the pan. Add the onion slices and mushrooms to the pan drippings. Saute for a few minutes, until the onion is tender. Sprinkle with 1 teaspoon flour. Put the steak back into the pan with the onion and mushrooms. Add the mushroom soup and beef broth. Cook over low heat for about 30 minutes, covered. Adjust seasoning to taste, adding salt and pepper, as needed. Stir in the sour cream the last few minutes, right before you serve. Serve over cooked noodles.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix the ingredients together and store in an airtight container for up to 6 months.
Yields: 1 1/2 cups
Monday, March 1, 2010
Creamy Chicken and Pasta
1-1/2 cups multigrain rotini pasta, uncooked (I used penne)
1 small bunch broccoli, cut into florets (about 3 cups)
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1/2 cup fat-free reduced-sodium chicken broth
2 oz. (1/4 of 8-oz. pkg.) Neufchatel Cheese, cubed
1 cup Shredded Mozzarella Cheese,
divided 2 Tbsp. Grated Parmesan Cheese
HEAT oven to 375ºF. Cook pasta in large saucepan as directed on package, adding broccoli for the last 3 min.
MEANWHILE, heat large nonstick skillet on medium-high heat. Add chicken; season with salt, pepper, and garlic powder. cook 3 min. or until no longer pink, stirring frequently. Stir in broth; simmer 3 min. or until chicken is done. Add Neufchatel; cook and stir on low heat 1 min. or until cream cheese is melted. Stir in 1/2 cup mozzarella.
DRAIN pasta and broccoli. Add to chicken mixture; mix lightly. Spoon into 8-inch sq. baking dish; cover.
BAKE 15 min. or until heated through. Sprinkle with remaining cheeses. Bake, uncovered, 3 min. or until melted. Let stand 5 min.
1 small bunch broccoli, cut into florets (about 3 cups)
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1/2 cup fat-free reduced-sodium chicken broth
2 oz. (1/4 of 8-oz. pkg.) Neufchatel Cheese, cubed
1 cup Shredded Mozzarella Cheese,
divided 2 Tbsp. Grated Parmesan Cheese
HEAT oven to 375ºF. Cook pasta in large saucepan as directed on package, adding broccoli for the last 3 min.
MEANWHILE, heat large nonstick skillet on medium-high heat. Add chicken; season with salt, pepper, and garlic powder. cook 3 min. or until no longer pink, stirring frequently. Stir in broth; simmer 3 min. or until chicken is done. Add Neufchatel; cook and stir on low heat 1 min. or until cream cheese is melted. Stir in 1/2 cup mozzarella.
DRAIN pasta and broccoli. Add to chicken mixture; mix lightly. Spoon into 8-inch sq. baking dish; cover.
BAKE 15 min. or until heated through. Sprinkle with remaining cheeses. Bake, uncovered, 3 min. or until melted. Let stand 5 min.
Sunday, October 25, 2009
Paula Deen’s Tomato Macaroni and Cheese
Ingredients
• 4 tablespoons butter, plus more for baking dish
• 2 cups uncooked elbow macaroni
• 2 tablespoons minced onion
• 4 tablespoons all-purpose flour
• 1 teaspoon salt, plus more for seasoning
• 3/4 tablespoon dry mustard
• 1/4 teaspoon paprika
• 2 cups milk
• 3 cups shredded Cheddar, divided
• 2 ripe tomatoes, blanched, peeled, and cut into 1/2-inch thick slices
• Freshly ground black pepper
Directions
Preheat the oven to 375 degrees F. Lightly butter a 13 by 9 by 2-inch baking dish.
Bring 6 cups of salted water to a boil over high heat. Add the macaroni and cook until al dente. Drain and set aside.
Melt the butter in a large saucepan, over medium heat. Add the onion and cook, stirring constantly, until tender. Add the flour, salt, dry mustard, and paprika; mix well. Stir in the milk and cook until thickened, about 5 minutes. Add 2 cups of the shredded cheese and stir until melted. Toss in the macaroni and pour into the prepared dish. Cover the macaroni with tomato slices and season salt and pepper, to taste. Bake for 35 to 45 minutes. The last few minutes, top with the remaining cheese and return to the oven until the cheese melts. Serve hot.
*next time I will add another tomato and it needs a lot of Salt and Pepper.
• 4 tablespoons butter, plus more for baking dish
• 2 cups uncooked elbow macaroni
• 2 tablespoons minced onion
• 4 tablespoons all-purpose flour
• 1 teaspoon salt, plus more for seasoning
• 3/4 tablespoon dry mustard
• 1/4 teaspoon paprika
• 2 cups milk
• 3 cups shredded Cheddar, divided
• 2 ripe tomatoes, blanched, peeled, and cut into 1/2-inch thick slices
• Freshly ground black pepper
Directions
Preheat the oven to 375 degrees F. Lightly butter a 13 by 9 by 2-inch baking dish.
Bring 6 cups of salted water to a boil over high heat. Add the macaroni and cook until al dente. Drain and set aside.
Melt the butter in a large saucepan, over medium heat. Add the onion and cook, stirring constantly, until tender. Add the flour, salt, dry mustard, and paprika; mix well. Stir in the milk and cook until thickened, about 5 minutes. Add 2 cups of the shredded cheese and stir until melted. Toss in the macaroni and pour into the prepared dish. Cover the macaroni with tomato slices and season salt and pepper, to taste. Bake for 35 to 45 minutes. The last few minutes, top with the remaining cheese and return to the oven until the cheese melts. Serve hot.
*next time I will add another tomato and it needs a lot of Salt and Pepper.
Friday, July 24, 2009
Martha Stewart’s Macaroni and Cheese
Cook 1 lb. Macaroni (I used a little more than 1 lb.)
Melt 2 Tbsp butter
6 slices white bread torn into pieces. Toss the butter and bread together and set aside.
Melt 6 Tbsp butter
Stir in ½ cup flour
Bring 5 ½ cup milk to a boil.
Stir in the butter and flour mixture with a wire whisk until thickens
Add:
¼ tsp nutmeg
½ tsp salt
¼ tsp cayenne pepper
¼ tsp black pepper
Add 3 cups grated cheese
Add macaroni to the cheese mixture
Pour into a dish and sprinkle the top with grated parmesan cheese and bread mixture.
Bake in oven at 375 for 45 minutes or until warm. (I just stuck it in the oven and melted the cheese)
*** I didn’t add as much cayenne as called for and added some garlic and onion powder.
I use a mixture of cheese like cheddar and mozzarella or Colby jack and use the fresh grated parmesan cheese for on top that you buy (not the kind in the green container from Kraft). I also just took some seasoned croutons and smashed them up in a baggie and placed on top of the macaroni instead of the bread and butter mixture.
Melt 2 Tbsp butter
6 slices white bread torn into pieces. Toss the butter and bread together and set aside.
Melt 6 Tbsp butter
Stir in ½ cup flour
Bring 5 ½ cup milk to a boil.
Stir in the butter and flour mixture with a wire whisk until thickens
Add:
¼ tsp nutmeg
½ tsp salt
¼ tsp cayenne pepper
¼ tsp black pepper
Add 3 cups grated cheese
Add macaroni to the cheese mixture
Pour into a dish and sprinkle the top with grated parmesan cheese and bread mixture.
Bake in oven at 375 for 45 minutes or until warm. (I just stuck it in the oven and melted the cheese)
*** I didn’t add as much cayenne as called for and added some garlic and onion powder.
I use a mixture of cheese like cheddar and mozzarella or Colby jack and use the fresh grated parmesan cheese for on top that you buy (not the kind in the green container from Kraft). I also just took some seasoned croutons and smashed them up in a baggie and placed on top of the macaroni instead of the bread and butter mixture.
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