Cajun Chicken Pasta

Ingredients

• Servings: 2
• 4 ounces linguine pasta
• 2 boneless, skinless chicken breast halves, sliced into thin strips
• 2 teaspoons cajun seasoning
• 2 tablespoons butter
• 1 green bell pepper, chopped
• 1/2 red bell pepper, chopped
• 4 fresh mushrooms, sliced
• 1 green onion, minced
• 1 1/2 cups heavy cream
• 1/4 teaspoon dried basil
• 1/4 teaspoon lemon pepper
• 1/4 teaspoon salt
• 1/8 teaspoon garlic powder
• 1/8 teaspoon ground black pepper
• 2 tablespoons grated parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• bring a large pot of lightly salted water to a boil. add linguini pasta, and cook for 8 to 10 minutes, or until al dente; drain.
• meanwhile, place chicken and cajun seasoning in a bowl, and toss to coat.
• in a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. reduce heat, and stir in heavy cream. season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through.
• in a large bowl, toss linguini with sauce. sprinkle with grated parmesan cheese.

Quick And Easy Alfredo Sauce

Ingredients

• Servings: 4
• 1/2 cup butter
• 1 (8 ounce) package cream cheese
• 2 teaspoons garlic powder
• 2 cups milk
• 6 ounces grated parmesan cheese
• 1/8 teaspoon ground black pepper

Recipe

Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 10 mins


• melt butter in a medium, non-stick saucepan over medium heat. add cream cheese and garlic powder, stirring with wire whisk until smooth. add milk, a little at a time, whisking to smooth out lumps. stir in parmesan and pepper. remove from heat when sauce reaches desired consistency. sauce will thicken rapidly, thin with milk if cooked too long. toss with hot pasta to serve.

Greek Chicken Pasta

Ingredients

• Servings: 6
• 1 (16 ounce) package linguine pasta
• 1/2 cup chopped red onion
• 1 tablespoon olive oil
• 2 cloves garlic, crushed
• 1 pound skinless, boneless chicken breast meat - cut into bite-size pieces
• 1 (14 ounce) can marinated artichoke hearts, drained and chopped
• 1 large tomato, chopped
• 1/2 cup crumbled feta cheese
• 3 tablespoons chopped fresh parsley
• 2 tablespoons lemon juice
• 2 teaspoons dried oregano
• salt and pepper to taste
• 2 lemons, wedged, for garnish

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• bring a large pot of lightly salted water to a boil. cook pasta in boiling water until tender yet firm to the bit, 8 to 10 minutes; drain.
• heat olive oil in a large skillet over medium-high heat. add onion and garlic; saute until fragrant, about 2 minutes. stir in the chicken and cook, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 5 to 6 minutes.
• reduce heat to medium-low; add artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano, and cooked pasta. cook and stir until heated through, about 2 to 3 minutes. remove from heat, season with salt and pepper, and garnish with lemon wedges.

Spaghetti Carbonara Ii

Ingredients

• Servings: 8
• 1 pound spaghetti
• 1 tablespoon olive oil
• 8 slices bacon, diced
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 clove garlic, minced
• 1/4 cup dry wine (optional)
• 4 eggs
• 1/2 cup grated parmesan cheese
• 1 pinch salt and black pepper to taste
• 2 tablespoons chopped fresh parsley
• 2 tablespoons grated parmesan cheese

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• in a large pot of boiling salted water, cook spaghetti pasta until al dente. drain well. toss with 1 tablespoon of olive oil, and set aside.
• meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. add chopped onion, and cook over medium heat until onion is translucent. add minced garlic, and cook 1 minute more. add wine if desired; cook one more minute.
• return cooked bacon to pan; add cooked and drained spaghetti. toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. quickly add 1/2 cup parmesan cheese, and toss again. add salt and pepper to taste (remember that bacon and parmesan are very salty).
• serve immediately with chopped parsley sprinkled on top, and extra parmesan cheese at table.

Quick And Easy Alfredo Sauce

Ingredients

• Servings: 4
• 1/2 cup butter
• 1 (8 ounce) package cream cheese
• 2 teaspoons garlic powder
• 2 cups milk
• 6 ounces grated parmesan cheese
• 1/8 teaspoon ground black pepper

Recipe

Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 10 mins


• melt butter in a medium, non-stick saucepan over medium heat. add cream cheese and garlic powder, stirring with wire whisk until smooth. add milk, a little at a time, whisking to smooth out lumps. stir in parmesan and pepper. remove from heat when sauce reaches desired consistency. sauce will thicken rapidly, thin with milk if cooked too long. toss with hot pasta to serve.

Greek Chicken Pasta

Ingredients

• Servings: 6
• 1 (16 ounce) package linguine pasta
• 1/2 cup chopped red onion
• 1 tablespoon olive oil
• 2 cloves garlic, crushed
• 1 pound skinless, boneless chicken breast meat - cut into bite-size pieces
• 1 (14 ounce) can marinated artichoke hearts, drained and chopped
• 1 large tomato, chopped
• 1/2 cup crumbled feta cheese
• 3 tablespoons chopped fresh parsley
• 2 tablespoons lemon juice
• 2 teaspoons dried oregano
• salt and pepper to taste
• 2 lemons, wedged, for garnish

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• bring a large pot of lightly salted water to a boil. cook pasta in boiling water until tender yet firm to the bit, 8 to 10 minutes; drain.
• heat olive oil in a large skillet over medium-high heat. add onion and garlic; saute until fragrant, about 2 minutes. stir in the chicken and cook, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 5 to 6 minutes.
• reduce heat to medium-low; add artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano, and cooked pasta. cook and stir until heated through, about 2 to 3 minutes. remove from heat, season with salt and pepper, and garnish with lemon wedges.

Wasabi Pea Gnocchi

Ingredients

• Servings: 80
• 2 cups mashed potatoes
• 3/4 cup frozen green peas, thawed
• 2 teaspoons minced garlic
• 1 teaspoon minced fresh ginger root
• 1 teaspoon wasabi paste, or to taste
• salt and pepper to taste
• 1 large egg
• 2 cups all-purpose flour, divided

Recipe

Preparation Time: 45 mins Cook Time: 5 mins Ready Time: 1 hr 5 mins


• process the potatoes, peas, garlic, ginger, wasabi, salt, and pepper in a food processor until the mixture is evenly green. add the egg and process again until the egg is just incorporated. add 1 cup of the flour and process until just mixed; transfer to a bowl. being careful to not over mix, gently work the remaining cup of flour into the mixture until it forms a sticky dough. cover with plastic wrap and store in refrigerator until chilled to help make it easier to roll.
• working on a well-floured surface with about 1/2 cup of the mixture at a time, roll into a rope about 1/2 inch in diameter. cut the rope into 1-inch segments using a floured knife. continue until all the dough has been used.
• bring a large pot of lightly-salted water to a boil. add the gnocchi, making sure to not overcrowd in the pot; return to a boil. cook until the gnocchi floats to the top, about 3 minutes; drain.