1/2 package uncooked linguine (8 ounces)
1 cup fresh or frozen broccoli flowerets
2 tablespoons butter or margarine
1 pound skinless, boneless chicken breasts, cubed
1 can (10 3/4 ounces) Campbell's condensed cream of mushroom soup
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 teaspoon freshly ground pepper
Prepare linguine according to package directions. Add broccoli for last 4 minutes of cooking time.
In medium skillet over medium high heat, heat butter. Add chicken and cook until browned, stirring often. Drain.
Add soup, milk, cheese, pepper and linguine mixture and cook through, stirring occasionally. Serve with additional Parmesan cheese.
Serves 4
Campbell's Collection
Showing posts with label Pasta. Show all posts
Showing posts with label Pasta. Show all posts
Tomato-Basil Chicken
1 tablespoon vegetable oil
4 skinless, boneless breast halves (about 1 pound)
1 can (10 3/4 ounces) Campbell's condensed tomato soup
1/2 cup milk
2 tablespoons gated Parmesan cheese
1/2 teaspoon dried basil leaves, crushed ***
1/4 teaspoon garlic powder or 2 cloves garlic, minced
4 cups hot cooked medium tube-shaped macaroni (about 3 cups uncooked)
*** I used some basil that I had frozen in ice cube trays, about 2 cubes worth, but I love basil
In a medium skillet over medium high heat, heat oil.
Add chicken and cook 10 minutes or until browned. Set chicken aside. Pour off fat.
Add soup, milk, cheese, basil and garlic powder. Heat to a boil.
Return chicken to pan. Reduced heat to low. Cover and cook 5 minutes or until chicken is no longer pink. Serve with macaroni.
Makes 4 Servings
Campbell's Collection
4 skinless, boneless breast halves (about 1 pound)
1 can (10 3/4 ounces) Campbell's condensed tomato soup
1/2 cup milk
2 tablespoons gated Parmesan cheese
1/2 teaspoon dried basil leaves, crushed ***
1/4 teaspoon garlic powder or 2 cloves garlic, minced
4 cups hot cooked medium tube-shaped macaroni (about 3 cups uncooked)
*** I used some basil that I had frozen in ice cube trays, about 2 cubes worth, but I love basil
In a medium skillet over medium high heat, heat oil.
Add chicken and cook 10 minutes or until browned. Set chicken aside. Pour off fat.
Add soup, milk, cheese, basil and garlic powder. Heat to a boil.
Return chicken to pan. Reduced heat to low. Cover and cook 5 minutes or until chicken is no longer pink. Serve with macaroni.
Makes 4 Servings
Campbell's Collection
Pasta, Pesto, and Peas
3/4 pound fusilli pasta
3/4 pound bow tie pasta
1/4 cup good olive oil
1 1/2 cups pesto (packaged or see recipe below)
1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
3 tablespoons freshly squeezed lemon juice
1 1/4 cups good mayonnaise
1/2 cup freshly grated Parmesan
1 1/2 cups frozen peas, defrosted
1/3 cup pignoli (pine nuts)
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
Directions
Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente. Drain and toss into a bowl with the olive oil. Cool to room temperature.
In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayonnaise and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pignoli, salt, and pepper. Mix well, season to taste, and serve at room temperature.
Pesto:
1/4 cup walnuts
1/4 cup pignoli (pine nuts)
3 tablespoons chopped garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
1 cup freshly grated Parmesan
Place the walnuts, pignoli, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
Notes: Air is the enemy of pesto. For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out.
To clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner. Store them in a closed plastic bag with a slightly damp paper towel. As long as the leaves are dry they will stay green for several days.
Yield: 4 Cups of Pesto
Notes: I used my own homemade pesto!
foodnetwork.com
Ina Garten
3/4 pound bow tie pasta
1/4 cup good olive oil
1 1/2 cups pesto (packaged or see recipe below)
1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
3 tablespoons freshly squeezed lemon juice
1 1/4 cups good mayonnaise
1/2 cup freshly grated Parmesan
1 1/2 cups frozen peas, defrosted
1/3 cup pignoli (pine nuts)
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
Directions
Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente. Drain and toss into a bowl with the olive oil. Cool to room temperature.
In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayonnaise and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pignoli, salt, and pepper. Mix well, season to taste, and serve at room temperature.
Pesto:
1/4 cup walnuts
1/4 cup pignoli (pine nuts)
3 tablespoons chopped garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
1 cup freshly grated Parmesan
Place the walnuts, pignoli, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
Notes: Air is the enemy of pesto. For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out.
To clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner. Store them in a closed plastic bag with a slightly damp paper towel. As long as the leaves are dry they will stay green for several days.
Yield: 4 Cups of Pesto
Notes: I used my own homemade pesto!
foodnetwork.com
Ina Garten
Tagliatelle with Prosciutto and Orange
12 ounces egg tagliatelle or fettuccine (preferably fresh)
2 tablespoons (1/4 stick) unsalted butter
2 ounces thinly sliced prosciutto, torn into 1" pieces
Zest and juice of 1 orange
1/2 cup heavy whipping cream
Freshly ground black pepper
1/4 cup finely grated Parmesan
Bring a large pot of water to a boil. Season with salt; add pasta and cook, stirring occasionally, until 1 minute before al dente, about 2 minutes for fresh pasta, longer for dried. Drain, reserving 1/4 cup pasta water.
Meanwhile, melt butter in a large heavy nonstick skillet over medium-high heat. Add prosciutto; sauté until browned, about 3 minutes.
Add reserved pasta water, orange juice, half of zest, and cream; bring to a boil. Add pasta; cook, stirring, until sauce coats pasta and pasta is al dente, about 1 minute. Season with salt and pepper. Stir in cheese and divide among warm bowls.
Makes 4 servings
Bon Appétit May 2011
2 tablespoons (1/4 stick) unsalted butter
2 ounces thinly sliced prosciutto, torn into 1" pieces
Zest and juice of 1 orange
1/2 cup heavy whipping cream
Freshly ground black pepper
1/4 cup finely grated Parmesan
Bring a large pot of water to a boil. Season with salt; add pasta and cook, stirring occasionally, until 1 minute before al dente, about 2 minutes for fresh pasta, longer for dried. Drain, reserving 1/4 cup pasta water.
Meanwhile, melt butter in a large heavy nonstick skillet over medium-high heat. Add prosciutto; sauté until browned, about 3 minutes.
Add reserved pasta water, orange juice, half of zest, and cream; bring to a boil. Add pasta; cook, stirring, until sauce coats pasta and pasta is al dente, about 1 minute. Season with salt and pepper. Stir in cheese and divide among warm bowls.
Makes 4 servings
Bon Appétit May 2011
Basil Tortellini Salad
1 package of frozen tortellini (7 oz) or 2 cups of packaged cheese tortellini
1 small sweet red pepper, cut into bite size strips
1 cup broccoli flowerets
3/4 cup carrot, thinly sliced
1/2 cup mayonnaise or mayonnaise type salad dressing
2 tablespoons Parmesan cheese, grated
1 tablespoon fresh basil, snipped or 1/2 teaspoon dried
1 tablespoon milk
1/4 teaspoon pepper
1 clove garlic
Cook pasta according to package directions. Drain pasta. Rinse with cold water; drain again.
In a large mixing bowl combine pasta, sweet red pepper strips, broccoli flowerets, and sliced carrot.
For dressing, in a small mixing bowl stir together mayonnaise or salad dressing, Parmesan cheese, basil, milk, pepper and garlic. Pour the dressing over the pasta mixture. Toss lightly to coat. Cover and chill for 4-24 hours.
Before serving, stir and add a bit of milk to moisten if necessary.
Serves 6
Better Homes and Gardens Salads
1 small sweet red pepper, cut into bite size strips
1 cup broccoli flowerets
3/4 cup carrot, thinly sliced
1/2 cup mayonnaise or mayonnaise type salad dressing
2 tablespoons Parmesan cheese, grated
1 tablespoon fresh basil, snipped or 1/2 teaspoon dried
1 tablespoon milk
1/4 teaspoon pepper
1 clove garlic
Cook pasta according to package directions. Drain pasta. Rinse with cold water; drain again.
In a large mixing bowl combine pasta, sweet red pepper strips, broccoli flowerets, and sliced carrot.
For dressing, in a small mixing bowl stir together mayonnaise or salad dressing, Parmesan cheese, basil, milk, pepper and garlic. Pour the dressing over the pasta mixture. Toss lightly to coat. Cover and chill for 4-24 hours.
Before serving, stir and add a bit of milk to moisten if necessary.
Serves 6
Better Homes and Gardens Salads
Garden Vegetable Lasagnes
1 cup bottled marinara sauce, perferably spicy
1 cup coarsely chopped seeded plum tomatoes
1 medium zucchini, thinly sliced
1/4 cup chopped fresh basil leaves or 1 tablespoon dried
1 cup low-fat ricotta cheese
8 tablespoons grated Parmesan cheese
3 lasagne noodles
Additional grated Parmesan cheese
Preheat oven to 450°F. Simmer marinara sauce, tomatoes, zucchini and basil in heavy medium saucepan over medium heat until zucchini is tender, stirring occasionally, about 8 minutes.
Meanwhile, mix ricotta cheese and 6 tablespoons Parmesan cheese in bowl to blend; season with salt and pepper. Cook lasagne noodles in pot of boiling salted water until tender but still firm to bite; drain. Cut noodles in half crosswise, making 6 pieces.
Set aside 2 tablespoons vegetable sauce for topping. Place 2 noodle pieces in buttered 8x8x2-inch glass baking dish, spacing apart. Spread 1/4 of cheese mixture, then 1/4 of sauce over each. Repeat layering of noodle pieces, cheese mixture and sauce. Top each with another noodle piece, 1 tablespoon reserved sauce, then 1 tablespoon Parmesan cheese.
Bake lasagnes uncovered until heated through, about 10 minutes. Serve with additional Parmesan cheese.
Bon Appétit September 1995
Serves 2; can be doubled
1 cup coarsely chopped seeded plum tomatoes
1 medium zucchini, thinly sliced
1/4 cup chopped fresh basil leaves or 1 tablespoon dried
1 cup low-fat ricotta cheese
8 tablespoons grated Parmesan cheese
3 lasagne noodles
Additional grated Parmesan cheese
Preheat oven to 450°F. Simmer marinara sauce, tomatoes, zucchini and basil in heavy medium saucepan over medium heat until zucchini is tender, stirring occasionally, about 8 minutes.
Meanwhile, mix ricotta cheese and 6 tablespoons Parmesan cheese in bowl to blend; season with salt and pepper. Cook lasagne noodles in pot of boiling salted water until tender but still firm to bite; drain. Cut noodles in half crosswise, making 6 pieces.
Set aside 2 tablespoons vegetable sauce for topping. Place 2 noodle pieces in buttered 8x8x2-inch glass baking dish, spacing apart. Spread 1/4 of cheese mixture, then 1/4 of sauce over each. Repeat layering of noodle pieces, cheese mixture and sauce. Top each with another noodle piece, 1 tablespoon reserved sauce, then 1 tablespoon Parmesan cheese.
Bake lasagnes uncovered until heated through, about 10 minutes. Serve with additional Parmesan cheese.
Bon Appétit September 1995
Serves 2; can be doubled
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