Posts Tagged ‘chicken and pasta in peanut sauce’

Lemon-Basil Pasta
ingredients
10 oz. dried linguine or desired past
1 19-oz. can white kidney (cannellini) beans, rinsed and drained
1/2 of a lemon
3 Tbsp. olive oil
1 cup packed fresh basil leaves

directions

Cook pasta according to package directions, adding beans for the last 2 minutes of cooking time. Remove 1/2 cup of the cooking liquids; set aside. Drain pasta and beans; cover to keep warm. Meanwhile, finely shred peel from the lemon half (about 2 teaspoons). In a small skillet heat 1 tablespoon of the oil over medium heat. Add lemon peel; cook and stir 1 minute, or until lightly golden. In a food processor combine cooked lemon peel, basil, the remaining 2 tablespoons olive oil, the juice from the lemon half, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover and process until smooth. Add reserved cooking liquid, 1 tablespoon at a time, until desired consistency, processing mixture after every addition. To serve, toss hot cooked pasta mixture with lemon-basil mixture. Makes 4 servings.

Lemon Caper Tuna and Noodles with Alfredo
ingredients
12 oz. extra-wide egg noodles
1 lemon
1 15-oz. jar light garlic Alfredo sauce or 1 10-oz. container refrigerated light Alfredo pasta sauce
1 Tbsp. capers, drained
1 12-oz. can solid white albacore tuna, drained
Cracked black pepper, and/or chives (optional)

directions

Cook noodles according to package directions; drain. Cover and keep warm. Finely shred lemon peel and squeeze juice from lemon; set aside. Meanwhile, in a medium saucepan combine Alfredo sauce, lemon juice and capers. Heat through. Add tuna and noodles to sauce; stir gently to combine. Return to heat just until heated through. Top with lemon peel, black pepper, and chives. Serves 4.

Chicken and Pasta in Peanut Sauce
inggredients
8 oz. thin spaghetti
1 bunch broccolini, cut in 2-inch lengths
1 medium red sweet pepper, cut in bite-size strips
1 lb. skinless, boneless chicken breast halves
Salt and ground black pepper
1 Tbsp. olive oil
1/2 cup bottled peanut sauce
Crushed red pepper (optional)

directions

In Dutch oven cook pasta according to package directions, adding broccolini and sweet pepper during the last 2 minutes of cooking. Drain. Return to Dutch oven and set aside. Meanwhile, halve chicken breasts horizontally. Sprinkle chicken with salt and pepper. In extra large skillet cook chicken in hot oil over medium-high heat for 2 minutes each side, or until no longer pink (170 degrees F). Transfer to cutting board. Slice chicken; add to pasta and vegetables. Heat through. Add peanut sauce. Pass crushed red pepper. Makes 4 servings.

Apple-Sausage Rigatoni
ingredients
6 oz. dried rigatoni (about 2 cups)
8 oz. cooked smoked sausage, halved lengthwise and cut into 1-inch pieces
1-1/2 lb. Golden Delicious apples, cored and cut into 1/2-inch thick slices
1/2 cup whipping cream
1/2 cup crumbled Gorgonzola or other blue cheese
Snipped fresh basil (optional)

directions

In a 4-quart Dutch oven cook pasta according to package directions; drain. Set aside. In same Dutch oven cook sausage until lightly browned. Add apples; cook, stirring occasionally, until apples are lightly golden, 5 to 7 minutes. Stir in cooked pasta, whipped cream, and cheese. Heat through. Garnish with basil. Makes 4 servings.

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