Fettuccine Chicken
Ingredients
# 4 boneless skinless chicken breasts(poached)
# 1(9ounce)package refrigerated fresh fettuccine
# 3 tablespoons butter, melted
# 3/4 cup ricotta cheese
# 1/4 cup finely grated Parmesan cheese
# 1 tomato, finely chopped
# chopped fresh basil leaves
Directions
Place chicken on cutting board and cut into bite size pieces; about 1inch. chunks. Cook and drain fettuccine as directed on package. Then return Fettuccine to saucepan. Stir together butter, ricotta cheese 1/3C Parmesan cheese and immediately toss with hot Fettuccine. Top fettuccine with chicken, tomatoes, basil and remaining Parmesan cheese. Serve warm!
Fettuccine Chicken Salad
4 large boneless, skinless chicken breasts
2 teaspoons House Seasoning, recipe follows
2 tablespoons chopped fresh thyme leaves
3 tablespoons olive oil
2 (9-ounce) packages fresh fettuccine
2 cups mayonnaise
1/2 cup chopped green onions, green part only, plus extra for garnish
1/4 cup chopped fresh parsley leaves
1/4 cup chopped fresh basil leaves
1 teaspoon seasoning salt
Tomato wedges, for garnish
Preheat the oven to 350 degrees F.
Slice the chicken breasts lengthwise into 1-inch wide strips. Place chicken on a baking sheet, sprinkle it with 1 teaspoon of House Seasoning and all of the thyme, and then drizzle it with olive oil. Bake for 15-20 minutes, or until cooked through but still juicy; do not overcook. While the chicken is cooking, cook the pasta according to package directions. Drain the pasta, rinse it in cold water, and drain it again. Pat the excess moisture off the pasta with a paper towel if necessary, and put the pasta in a large bowl for tossing.
Remove the chicken from the baking sheet and set aside. Pour the juices from the baking sheet into a medium bowl. To the bowl, add the mayonnaise, green onions, parsley, basil, the remaining teaspoon of House Seasoning, and the seasoning salt, and stir until well blended. Pour the dressing over the pasta and toss gently. Place the chicken strips on top of the pasta. Garnish with tomato wedges and additional sliced green onions. This dish can be made 1 day before serving.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 monthGood pasta recipe for a dinner date?
Try spaghetti with tuna fish. It's pretty good and quite simple to make. Just cook spaghetti with tuna fish, parsley, peeled tomatoes and pepper. The recipe is at http://www.recipeomnibus.com/page13.htm
do a lasagna
pound bulk Italian sausage (remove casings)
1 clove garlic, minced
1 can (14.5 ounces) tomatoes
2 teaspoons dried basil
1 teaspoon dried oregano
1 1/2 teaspoons salt
2 cans tomato paste (6 ounces each)
10 ounces lasagne noodles (10 to 12 lasagna noodles)
3 cups ricotta cheese
1/4 cup grated Parmesan cheese
2 tablespoons dried parsley flakes
2 eggs
1 teaspoons salt
1/2 teaspoon pepper
16 ounces mozzarella cheese, shredded or thinly sliced
PREPARATION:
Brown sausage slowly; drain off excess fat. Add garlic, tomatoes, basil, oregano, 1 1/2 teaspoons salt, and tomato paste. Simmer, uncovered, for 30 minutes, adding a little water if too thick. Cook lasagna noodles in boiling salted water according to package directions. In a bowl, combine ricotta cheese, Parmesan cheese, parsley, eggs, 1 teaspoon salt, and pepper.
Place a layer of noodles in bottom of a 13x9x2-inch baking dish or lasagna pan. Cover with a layer of mozzarella cheese then spoon 1/2 of ricotta mixture over mozzarella. Spoon 1/2 meat sauce over the cheese. Repeat layers. Bake for 30 to 40 minutes in a 375掳 oven.
Allow lasagna recipe to set a few minutes before serving
....then serve with a salad and a good italian bread,,,, and it is a good dish to serve no twirling of a noodle,,, and less likely to spill on you
Cook off some zitti....
In a separate pot saute 1/4 C onion, 1/2 C tomato, 2 Tbls fresh garlic... add sausage... fresh basil if you have it... then add 2 C marinara.
Mix with pasta top with mozz cheese and bake for 20 minutes on 325
This one is awesome!
Creamy Fettuccini Alfredo
1 鈥?8 oz. Package Philly Cream Cheese (I use the light version 鈥?1/3 less fat), cubed
戮 cup (3 oz.) fresh grated Parmesan cheese (I like De Giorno, don鈥檛 use Kraft)
陆 cup margarine (I use I Can鈥檛 Believe It鈥檚 Not Butter Light)
陆 cup milk (I use 1% or 2% low fat)
8 oz. fettuccini, cooked, drained (I use the fresh Contadina low fat one)
In large saucepan, combine cream cheese, Parmesan cheese, margarine and milk.
Stir over low heat until smooth. Add to drained fettuccini and toss lightly. Sprinkle with fresh Parmesan cheese if desired. Makes 4 servings.
Serving Suggestions:
I serve this with chicken Parmesan, salad, and garlic bread.
i'm Italian...so if u try to forgive my english mistakes u'll enjoy a gd pasta dish! :P
it's veeeeeery easy:
in a frying pan put some oli and a liiiiiil' piece of onion.turn the fire on.
open the sausage and put the meat that was in it in the frying oil (let it cook with a ';short'; flame..dunno how u call it eheh sowy). let it cook....when u c a nice gold-brown colour switch it off.
while that u will have brewed some water, when it started boiling u would have put there the salt and then when it boiled again u would have put the pasta [rigatoni woul be perfect for this dish].
1 minute before ur pasta is done drain it and put it in the frying pan [on fire]....spin it of about 30 seconds while grinding some pepper on it...
..and enjoy ur meal!!!!
Cook your sausage with some red and green peppers, garlic and onion. Add some artichoke hearts, sundried tomatoes and even some kalamata olives. Toss with some penne pasta, olive oil and fresh mozzerella pieces. Serve with fresh parmesan and some great crusty bread. Don't forget that women usually love the whole experience...meaning don't forget to light candles, play great music and use cloth napkins.
Try looking through this free E-book, it's got 490 award winning recipes.
I love peppers with my sausage so that's the recipe I had to find =) Serve it with a nice wine and crusty bread.
SAUSAGE AND PEPPERS PASTA
1 lb. hot Italian sausage
1 lb. sweet Italian sausage
Olive oil
2 green bell peppers, cubed
1 red onion, sliced
1 clove garlic, minced
4 fresh Italian tomatoes, quartered
6 lg. mushrooms, sliced
Salt and pepper to taste
28 oz. can Italian tomatoes with juice
1 tsp. cornstarch
1/4 c. red wine
12 oz. any kind pasta, cooked
Grated Parmesan cheese
Cut sausage into quarters. Brown in olive oil, then remove from pan. In same pan, saute peppers, onion, garlic and fresh tomatoes until limp. Add sausage, mushrooms, salt, pepper and canned tomatoes. Simmer 45 minutes.
Stir cornstarch into wine with wire whisk, then whip into sauce. Cook another 15 minutes, uncovered, until thickened. Serve over pasta. Top with Parmesan.
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