Spicy Pesto Pasta
1 8 oz pkg sliced mushrooms
4 Roma tomatoes chopped into bite size pieces
1 T. Sriracha Hot Chili Sauce
1 tsp. minced garlic
Pepper
3 T. Extra Virgin Olive Oil
1 (16 ounce) package farfalle (bow tie) pasta
Heavy whipping cream
4 T. Prepared Basil Pesto (we like Carlanna Gardens out of Stevens Point, WI)
Freshly shredded Parmesan cheese
Your choice of chicken, shrimp or Italian sausage.
Bring a large pot of lightly salted water to a boil. Place farfalle pasta in the pot, cook for 11 minutes, until al dente, and drain.
Heat the olive oil in a large pan over medium heat. Saute mushrooms, tomatoes, chili sauce, garlic and pepper in a large pan until cooked, toss with cooked farfalle and two turns of the pan of heavy whipping cream. Let flavors combine for a minute, add pesto and continue cooking just until heated through. Top with Parmesan cheese and serve with chicken, shrimp or Italian sausage.
If you like Noodles & Co.'s Pesto Cavatappi, you'll LOVE this slightly spicier version.
Showing posts with label Italian. Show all posts
Showing posts with label Italian. Show all posts
Monday, February 16, 2009
Tuesday, February 3, 2009
Skillet Chicken Parmesan
Sauce (Or use your favorite pre-made)
2 T olive oil
1 cup chopped onions
2 cloves garlic, finely chopped
1 can (28oz) crushed tomatoes
2 tsp sugar
½ tsp salt
¼ tsp pepper
Chicken
3 T. Olive Oil
4 boneless skinless chicken breasts
1/3 cup Italian style dry bread crumbs, or similar
1/3 cup grated Parmesan cheese
1 egg, beaten
1/2 cup shredded mozzarella cheese (This is sick but we use an entire 2 c. bag, what can I say, DH likes his cheese)
Garlic Powder/Salt/Pepper to taste
2 TBS grated Parmesan cheese
1. Heat 2 T. of the oil over medium heat in a 3 qt saucepan. Cook onions and garlic in oil 2 minutes, stirring occasionally. Stir in tomatoes, sugar, salt and pepper. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer, stirring occasionally.
2. Between sheets of waxed paper, flatten chicken to ¼ inch thickness. In shallow dish, mix bread crumbs and 1/3 cup parmesan cheese. Dip chicken into egg, then coat with bread crumb mixture.
3. In 12-inch skillet, heat 3 T. oil over medium heat. Cook chicken in oil 10-15 minutes, turning once, until no longer pink in center. Pour tomato sauce around chicken in skillet. Sprinkle mozzarella cheese over chicken; cover and heat until melted. Sprinkle with 2 Tbs Parmesan cheese just before serving.
2 T olive oil
1 cup chopped onions
2 cloves garlic, finely chopped
1 can (28oz) crushed tomatoes
2 tsp sugar
½ tsp salt
¼ tsp pepper
Chicken
3 T. Olive Oil
4 boneless skinless chicken breasts
1/3 cup Italian style dry bread crumbs, or similar
1/3 cup grated Parmesan cheese
1 egg, beaten
1/2 cup shredded mozzarella cheese (This is sick but we use an entire 2 c. bag, what can I say, DH likes his cheese)
Garlic Powder/Salt/Pepper to taste
2 TBS grated Parmesan cheese
1. Heat 2 T. of the oil over medium heat in a 3 qt saucepan. Cook onions and garlic in oil 2 minutes, stirring occasionally. Stir in tomatoes, sugar, salt and pepper. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer, stirring occasionally.
2. Between sheets of waxed paper, flatten chicken to ¼ inch thickness. In shallow dish, mix bread crumbs and 1/3 cup parmesan cheese. Dip chicken into egg, then coat with bread crumb mixture.
3. In 12-inch skillet, heat 3 T. oil over medium heat. Cook chicken in oil 10-15 minutes, turning once, until no longer pink in center. Pour tomato sauce around chicken in skillet. Sprinkle mozzarella cheese over chicken; cover and heat until melted. Sprinkle with 2 Tbs Parmesan cheese just before serving.
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