Category Archives: Pasta

Italian Chicken Alfredo – Slow Cooker

Slow Cooker Italian Chicken Alfredo

cooking spray
4 (4 ounce) skinless, boneless chicken breast halves
1/4 cup water
1 (.7 ounce) package dry Italian-style salad dressing mix
1 clove garlic, pressed
1 (8 ounce) package cream cheese, softened
1 (10.75 ounce) can condensed cream of chicken soup
1 (4.5 ounce) can chopped canned mushrooms
1 (8 ounce) package spaghetti
1 tablespoon chopped fresh parsley

Spray the crock of a slow cooker with non-stick cooking spray. Place chicken breasts in crock. Combine Italian dressing mix, and water in a small bowl. Pour over chicken; sprinkle with garlic, cover, and cook on Low 4 hours. After 4 hours, whisk softened cream cheese and cream of chicken soup together in a bowl. Pour over chicken; stir in mushrooms. Cover and cook on Low for 1 additional hour. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink. To serve, spoon chicken and sauce over hot cooked pasta and sprinkle with parsley.

North Pole Soup

North Pole Soup
10 cups water
6 chicken bouillon cubes
1 medium onion, chopped
2 carrots, sliced
2 cloves garlic, crushed
1 teaspoon basil
6 oz. ham, diced
1 cup tomatoes, crushed
1 cup pinto beans
5 oz. rotelli or shell pasta

Dissolve bouillon cubes in water. Add onion, basil, tomatoes and garlic.
Simmer until onions are tender. Add carrots. Cook till almost done. Add
pinto beans, ham and pasta. Simmer until pasta is done.

Italian Sausage Soup

Italian Sausage Soup

2 large onions, chopped
2 cloves garlic, minced
5 cups beef broth
1 pound Italian sausage
1 1/2 cups dry red wine
28 ounces Italian-style tomatoes, broken up
1 tablespoon basil
1 tablespoon sugar
1 medium green pepper, seeded and chopped
2 medium zucchini, sliced 1/4-inch thick
2 cups dry bow tie pasta, 1 1/2-inch size
1/2 cup chopped parsley
salt and pepper

In a 5-6 quart pan, combine onions, garlic and 1 cup broth. Boil on high heat, stirring occasionally, until liquid evaporates and vegetables start to brown, 10-14 minutes.

To deglaze, stir in 3 Tbsp. water to release browned bits. Cook, uncovered until liquid evaporates and mixture begins to brown again, about 1 minute. Repeat deglazing step 3 more times until mixture is richly browned.

Add sausage and 1/2 cup more water. Stir gently until liquid evaporates and meat begins to brown, 8-10 minutes.

Add remaining 4 cup broth. Stir to loosen browned bits then add wine, tomatoes and their liquid, basil, sugar, green pepper, zucchini and pasta. Cover and bring to boil over high heat. Simmer until pasta is just tender to bite, about 15 minutes.

Serve hot, with parsley, salt and pepper. If made ahead, let cool, then cover and chill up until the next day. Reheat to simmering.

Servings: 6

Creamy Beef Stroganoff

Creamy Beef Stroganoff

1 sirloin steak (1 1/2 pounds)
2 T. vegetable oil
1 1/2 cups sliced fresh mushrooms
1/2 cup chopped onion
1 clove garlic, minced
1/2 cup dry sherry
1/2 cup beef broth
1 T. grated lemon zest
1 t. dried chervil leaves
1 t. dried parsley flakes
1/2 t. salt
Freshly ground pepper
1 pkg. cream cheese, cubed (3 oz)
1 container (8 oz) sour cream
Hot cooked noodles
Additional freshly ground pepper

Partially freeze steak; slice diagonally across grain into 1/4″ strips. In a large skillet, brown meat in hot oil; remove meat, reserving pan drippings in skillet. In reserved pan drippings, sauté mushrooms, onion and garlic until tender. Return meat to skillet; add sherry and next 6 ingredients. Cook over medium low heat 10 to 12 minutes or until most of liquid evaporates. Remove from heat; add cream cheese, stirring until cheese melts. Cool. To store: Refrigerate meat mixture in a tightly covered container up to 2 days or freeze mixture in an airtight container up to 2 weeks. To serve: If frozen, thaw in refrigerator. In a large pan, cook over medium heat until simmering, stirring frequently. Stir in sour cream; cook just until hot. Do not boil. Serve stroganoff over noodles. Sprinkle with additional ground pepper. Serves 4 to 6

Pasta And Potato Stew

Pasta And Potato Stew

1/2 large onion, coarsely chopped
1/4 cup celery, chopped
1 tablespoon olive oil
1/8 cup dry red wine
1 tablespoon garlic, minced
15 oz diced tomatoes, canned
1/4 cup fresh parsley, chopped
1/4 cup carrots, chopped
2 medium red potatoes, uncooked diced
3/4 cup rotini, uncooked
15 oz kidney beans, canned
4 cup vegetable broth
1 tablespoon basil, dried
1/2 tablespoon oregano, dried
1 teaspoon chives, dried
1/2 teaspoon ground cumin
1/2 tablespoon arrowroot
1 tablespoon water

In a large soup pot over medium high heat, saute onion and celery in
oil until onion is limp but not brown. Add garlic part way through
and stir to prevent burning

 

Add carrots and part of the vegetable stock for liquid. Continue to
saute for 5 minutes stirring regularly.

Add parsley and the other seasonings. Be sure to crush the dried
herbs to release all their flavor. Continue cooking for another 5
minutes, stirring frequently.

Add remaining ingredients except arrowroot; bring to a boil. Reduce
heat to medium and cook uncovered until vegetables are soft; about 25
minutes.

Before serving, remove from the heat temporarily. Dissolve the
arrowroot in the cold water and mix well. Stir into the stew. Return
to the heat and stir until thickness looks right.

Serve with some good hot crusty bread.