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Posts Tagged ‘pasta’

Tired of Turkey yet?  Still have a little left over?  I know I am and I do!   Truefully if I don’t see another turkey for a couple of months that will be all right with me.

So on that theme I had to come up with some recipes for the leftover turkey.  There are tons of them out there, but this one I have made before with chicken, so why not use the turkey instead?   The guys in my house (of which there are many) loved it.  I hope you will too!

Ingredients

* 8 No-boil (oven ready) lasagna noodles
* 1 Meyer lemon or lemon
* 4 small skinless, boneless chicken breast halves, halved crosswise
* 1 cup garlic-stuffed or pitted green olives
* 1 cup ricotta cheese
* Fresh Rosemary (optional)

Directions

1. In Dutch oven bring 3 inches water to boiling. Add noodles and 1 teaspoon olive oil. Cover. Cook 6 minutes or until tender; drain. Lay noodles in single layer on waxed paper. Cover; set aside.

2. Meanwhile, shred peel from lemon; halve lemon. Juice 1 half, cut remaining into wedges. Season chicken with salt, pepper, and 1/2 of lemon peel. In skillet heat 1 tablespoon oil over medium-high heat. Add chicken. Cook 10 minutes or until no pink remains, turning once. Add olives; heat through. Remove from heat.

3. In microwave-safe bowl combine ricotta, the lemon juice and 1/2 teaspoon each salt and pepper. Microwave on 100 percent power (high) for 30 seconds stirring once.

4. Spoon ricotta mixture into bowls. Top with noodles, chicken, and olive mixture, remaining lemon peel, and the fresh rosemary. Pass lemon wedges. Makes 4 servings.

Happy Holidays!

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All the vibrant flavors of a Caesar dressing go wonderfully with pasta, making this the ideal way to enjoy the classic salad without the wilted lettuce that would result from making it ahead. Replacing the dressing’s traditional egg enrichment with creamy low-fat yogurt results in a dish that will keep far better for outdoor enjoyment. Quickly grilled chicken transforms it into a main dish. You could either make the chicken ahead, as described below, tossing it with the rest of the salad; or make the salad without that addition, grilling the chicken in your backyard or at the picnic site, slicing it, and draping the slices over each serving. Steak makes an excellent alternative to the chicken. If you like, serve the salad on a bed of Romaine lettuce leaves – a nod towards the original Caesar.

RECIPE INGREDIENTS
For the Chicken:
3 tablespoons fresh lemon juice
2 tablespoons plus 1/2 cup extra-virgin olive oil
3/4 pound boneless skinless chicken breasts or lean, well-trimmed steak
For the Pasta:
1/2 pound dried bowtie pasta (farfalle)
For the Caesar Dressing:
3 canned anchovy fillets
3 garlic cloves, peeled, crushed
1 tablespoon worcestershire sauce
1 tablespoon Dijon mustard
1/4 cup plain low-fat yogurt

6 ounces small cherry tomatoes or grape tomatoes
1 scallion, thinly sliced crosswise
1/4 cup coarsely chopped italian parsley
6 tablespoons freshly grated parmesan cheese
2 cups packaged Caesar-style croutons
romaine lettuce leaves

DIRECTIONS
FOR THE CHICKEN:
Combine lemon juice and 1 tablespoon oil in large bowl. Add chicken, turn to coat. Let stand 20 minutes.

FOR THE PASTA:
Meanwhile, cook pasta in large pot lightly salted boiling water until just tender but still firm to bite. Drain and immediately rinse with cold water until cool; drain well. Toss pasta with 1 tablespoon oil to coat. Set aside.

FOR THE DRESSING:
Use fork, mash anchovies and garlic in large bowl until smooth paste forms. Whisk in remaining 2 tablespoons lemon juice, Worcestershire sauce, and mustard. Whisk in yogurt. Gradually whisk in remaining 1/2 cup oil. Season dressing to taste with salt and pepper.

TO COOK CHICKEN:
Preheat broiler. Sprinkle chicken breasts generously with salt and black pepper. Place chicken on broiler pan and broil until cooked through, turning chicken once, about 12 minutes. Cool. Cut chicken crosswise into 1/4-inch-thick slices.

TO ASSEMBLE:
Combine chicken, pasta, tomatoes, scallions, and parsley in large bowl. Add dressing and Parmesan cheese. Toss to coat. Cover and refrigerate.

TO SERVE:
Place Romaine lettuce leaves on individual plates. Mound salad atop lettuce leaves. Scatter croutons over each and serve.

HELPFUL TIP:
If packing for a picnic, transfer the salad to an airtight, unbreakable container and keep cool in an insulated carrier with blue ice nearby. Pack the croutons and Romaine leaves in separate containers.

Recipe created exclusively for Cooking.com by Norman Kolpas.

Nancy Kraska Owner of Home Work For You, Better Business Resources. Avid reader. A food-alcoholic. Sometimes Crafter.

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I am always on the lookout for tasty pasta dishes.  This is one that the whole family will enjoy.  I did not make mine with Prosciutto, but a domestic ham sliced very thin.   Try it as a side dish and you will not be disapppointed! Best of all you can make it before ahead of time and the flavors just get better!

Ingredients

* 2-2/3  cups dried bow ties, penne, or ziti (8 ounces)
* 2  medium onions, cut into thin wedges, or 5 medium leeks, sliced
* 2  cloves garlic, minced
* 1  tablespoon butter or margarine
* 1/4  cup all-purpose flour
* 1/2  teaspoon anise seeds, crushed
* 1-3/4  cups milk
* 1-1/2  cups chicken broth
* 1/4  cup grated Parmesan cheese
* 1  10-ounce package frozen chopped spinach, thawed and well drained
* 2  ounces prosciutto, cut into thin bite-size strips
* 1  medium tomato, seeded and chopped

Directions

1. Cook pasta according to the package directions. Drain; rinse pasta with cold water. Drain again.

2. In a large saucepan cook onion and garlic, covered, in hot butter about 5 minutes or until onion is tender, stirring occasionally. Stir in flour and anise seeds. Add the milk and chicken broth all at once. Cook and stir until slightly thickened and bubbly. Stir in Parmesan cheese. Stir in the cooked pasta, spinach, and prosciutto. Spoon the mixture into a 2-quart casserole.

3. Bake, covered, in a 350°F oven for 25 to 30 minutes or until heated through. Let stand about 5 minutes. To serve, stir gently and top with chopped tomato.

4. Makes 6 servings

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