Chicken & Pasta

INGREDIENTS

1/2 tsp salt

1 1/2 tsp chili powder

1 1/2 tsp onion powder

2 tsp garlic powder

1/4 tsp cayenne pepper

2 lb chicken tenders

1/4 cup butter, divided

2 cups heavy cream

INSTRUCTIONS

Combine salt, chili powder, onion powder, garlic powder, and cayenne pepper.  Sprinkle over both sides of chicken tenders.
In large saute pan, melt half of the butter over medium-high heat.  Cook the chicken tenders until done, about 8 minutes.
Pour the cream and remaining butter into the skillet.  Lower heat and simmer until the sauce thickens, about 5-7 minutes.  Serve chicken and sauce over pasta.

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Soup With White Beans & Kale

INGREDIENTS

1 cup dry white navy beans
1/2 medium onion, chopped
4 garlic cloves, minced
2 tbsp good quality olive oil
1 small white potato, peeled and chopped into small cubes
8 cups vegetable stock
1 lemon, squeezed
1/2 cup dry  pasta (optional)
3 oz parmesan cheese, grated
2 cups kale, chopped
garnishes
olive oil
salt and pepper
Parmesan cheese

INSTRUCTIONS

Immerse the beans in cold water, and soak overnight for at least 12 hours. Rinse and set to the side.
In a large soup pot, on low-medium heat, fry the onion and garlic in olive oil until translucent. Add the potato and continue to fry for another minute. Add the vegetable stock, juice from one lemon, and beans and simmer for 40 minutes or until the beans are soft.
Add the pasta (which is optional) and parmesan cheese, and continue to simmer until the pasta is al dente, approximately 10 minutes. Add the kale and simmer until tender, and the pasta soft. At this point, you may need to add some boiling water to the soup, as some of the stock may have evaporated (1/2 - 1 cup should be sufficient).
Serve with a drizzle of olive oil on top, season with salt and pepper and grated Parmesan cheese.

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Creamy Mushroom Pasta

INGREDIENTS

• 8 ounces linguine pasta, uncooked (same amount of other pasta may be substituted)
• 3 tablespoons all-purpose flour
• 1 cup chicken broth
• 1 cup whole milk
• ½ teaspoon salt
• ½ teaspoon black pepper
• 3 tablespoons olive oil
• 8 ounces sliced mushrooms
• 2 garlic cloves, minced
• 3 ounces Gruyere cheese (or Gouda), shredded
• 2 cups fresh baby spinach leaves

INSTRUCTIONS

1. Begin cooking pasta according to package instructions.
2. Whisk together flour, chicken broth, milk, salt and pepper. Set aside.
3. While pasta cooks, in a large skillet heat olive oil over medium-high heat. When oil begins to ripple add sliced mushrooms, sauté for 6 minutes. Add minced garlic, sauté for 2 more minutes until garlic just begins to brown.
4. Whisk flour, chicken broth, milk, salt and pepper mixture into mushrooms and garlic, bring to a simmer and cook, stirring occasionally until thickened, about 3-4 minutes.
5. Add shredded cheese, stir until cheese has melted.
6. Mix in spinach, allow to wilt.
7. Add drained pasta to skillet, toss to coat.

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Homemade Pasta Dough (with variations)

Makes about 1 lb. dough

Ingredients:

Basic pasta dough:
2 eggs
1 cup all purpose flour
3/4 cup semolina flour
1 1/2 tablespoons extra virgin olive oil
1-2 tablespoons water, if needed
For spinach:
1/2 cup thawed frozen spinach, minced and squeezed dry
For saffron:
5 threads saffron (soaked in 2 tablespoons warm water for about 30 minutes)
For squid ink:
1 packet or 2 1/2 tablespoons
For beet:
1 small roasted red beet, pureed until smooth

Instructions:

1. For dough: In a mixing bowl combine flours and whisk together. On a clean work surface or in a bowl place 1 1/2 cups of flour mixture in a mound. Make a well in the center of flour and crack eggs into well, followed by oil.

2. Using a fork gently whisk eggs and oil together while slowly incorporating flour. Once flour and eggs are combined, add more flour little by little to form a ball that is no longer sticky to touch.

3. If dough is dry add water, 1 teaspoon at a time. Knead dough for 8-10 minutes (dough should feel very tight and should bounce back when gently pressed), wrap in plastic and let sit for about 20 minutes before using. Follow pasta machine instructions for rolling out the dough and cutting into desired pasta type (or roll pasta dough by hand with a rolling pin until very thin and cut into desired pasta type, using a clean ruler for even noodles).

4. To color dough: Add “flavors” to eggs beat together before adding mixture to well of flour mixture. Continue following basic pasta dough instructions.

5. To dry: Line freshly cut pasta dough onto a pasta dry rack (or onto clean wire hangers), in a single layer and allow pasta to dry in a cool, dry place for 24 hours. Carefully remove pasta from drying rack and store in an airtight container or jar until ready to use. Dry pasta will hold for up to 1 month if stored in a cool, dry place.

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Chicken and Asparagus Penne

Ingredients

• 1 lb boneless skinless chicken breasts, pounded with mallet to even thickness
• 1 Tbsp olive oil
• 1 tsp dried basil
• 1/2 tsp dried oregano
• 1/4 tsp dried thyme
• 1/4 tsp each salt and freshly ground black pepper, plus more for sauce
• 12 oz penne pasta
• 1 lb asparagus, trimmed of ends, remaining diced into 2-inch pieces and steamed
• 1 1/2 Tbsp butter
• 2 Tbsp all-purpose flour
• 2 cloves garlic, minced
• 1 3/4 cup milk
• 1/4 cup cream or half and half
• 3 oz light cream cheese, diced into pieces
• 1/3 cup finely shredded parmesan cheese
• 4 - 5 slices bacon, cooked and crumbled into small pieces (optional)

Instructions

• In a small bowl, stir together basil, oregano, thyme and 1/4 salt and pepper. Sprinkle half of the herb mixture evenly over tops of chicken. Heat olive oil in a non-stick skillet over medium-high heat. Once hot, add chicken to skillet, herbed side down, then add remaining herb mixture to tops of chicken. Cook chicken until fully cooked through, about 8 - 12 minutes, occasionally rotating chicken (time will vary based on thickness of chicken breasts. If chicken is browning too quickly reduce heat to medium low as needed). Transfer cooked chicken to a plate, let rest 5 minutes then dice into pieces.
• Meanwhile cook pasta according to directions listed on package, reserving 1/2 cup pasta water before draining.
• In a clean skillet (large and deep), melt butter over medium heat. Whisk in flour and cook 1 minute, stirring constantly, add garlic and cook 30 seconds longer, stirring constantly. While whisking, slowly pour in milk then cream (whisk vigorously to break up clumps). Season with salt and pepper to taste (a fair amount of each) and bring mixture to a boil, stirring constantly. Once it reaches a boil and thickens, reduce heat to medium-low, add light cream cheese and parmesan cheese and cook, stirring frequently, until cheeses have melted.
• Toss in cooked pasta, then add cooked chicken, steamed asparagus and bacon and toss to evenly coat. Add in reserved pasta water as desired (it will thicken as it rests and the pasta will absorb the liquids, so add up to 1/2 cup as needed). Serve immediately.

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Roasted Tomato and Chicken Pasta

6 servings

Ingredients

1/3 cup olive oil
1 tablespoon dried italian seasoning
2 tsp sea salt
1/2 tsp crushed red pepper flakes
1/2 tsp freshly ground pepper
3 cloves garlic, minced
1.5 lb tomatoes, cored and sliced in half
2 portabello mushroom caps, diced to 1/2 inch

2 boneless, skinless chicken breasts
1 tsp seasoning salt

1 package linguine pasta
1 tablespoon table salt

1/4 cup parmesan cheese, shredded
1/4 cup torn basil leaves

Instructions

1. Preheat oven to 400F.

2. Combine first 6 ingredients in bowl and mix to combine.

3. Spray a large baking dish with cooking spray (or line it with foil) and arrange tomatoes cut side up along with portobellos. Drizzle with juices from bowl and bake for 45 minutes or until tomatoes begin to brown and release juices. Set aside to cool.

4. Meanwhile drizzle chicken breasts lightly and season with seasoning salt. Place in oven along side tomatoes for 40 minutes or until they begin to brown and are lightly firm to the touch. Set aside to cool.

5. Once tomatoes have cooled, crush half of them with a potato masher (or with your fingers), removing the skins of the crushed tomatoes. Allow other half of tomatoes to remain intact.

6. Shred chicken into bite sized pieces.

7. Bring large pot of water to a rolling boil. Add salt and pasta and cook according to package directions. Once al dente, scoop a cup of pasta water out of pot before straining. 

8. Combine tomato sauce, chicken and pasta in large bowl adding pasta water if needed to moisten sauce. Top with parmesan and basil leaves. Enjoy!

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Shrimp and Veggie Fettuccine with Cauliflower Alfredo

INGREDIENTS

• 4 cloves garlic, minced
• 1 teaspoon unsalted butter
• 1 large head cauliflower, chopped into florets
• 1 cup vegetable broth
• ¾ cup whole milk
• ¼ cup freshly grated parmesan cheese, plus (optional) more for serving
• ½ pound of shrimp, peeled and deveined
• 2 cups cremini mushrooms, sliced
• 4 cups spinach
• Salt & pepper, to taste
• ¾ pound fettuccine (or pasta), cooked according to directions.

INSTRUCTIONS

1. In a large pot, steam the cauliflower for about 8 minutes, until soft when pierced with a fork.
2. Melt the butter in a large skillet over medium heat and add the garlic. Cook for 1-2 minutes, until just fragrant.
3. Combine the steamed cauliflower, cooked garlic, vegetable broth, milk, and parmesan cheese in a blender or food processor and purée until smooth and creamy. Set aside.
4. In the same pan you cooked the garlic in, add the shrimp and sauté for 2 minutes over medium high heat. Add the mushrooms and spinach and continue cooking until the spinach melts, and the shrimp is cooked completely through.
5. Add the sauce to the pan with the shrimp and veggies and cook until heated through, stirring to combine. Season with salt and pepper, to taste.
6. Toss the sauce with the cooked fettuccine and serve with freshly grated parmesan cheese on the side.

 

Enjoy it!

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Crab Linguini

2-3 servings

Ingredients

400g | 14oz linguine
380g | 13.4oz cooked crab claws, defrosted if frozen
600g | 21oz fresh tomatoes, chopped small
1 small glass vermouth or white wine (about 140ml | 5fl oz)

3 banana shallots, very finely diced

3 garlic cloves, minced (I used a garlic press)
2 bay leaves
1-2 tbsp sugar (depending on how sweet tomatoes are)
pinch chilli flakes
pinch ground cinnamon
2-3 tbsp fresh flat leaf parsley, very finely chopped
squeeze of 1/2 lemon
plenty of freshly grated sea salt and pepper
1 tbsp unsalted butter and virgin olive oil to fry

Instructions

1. Prepare the linguine according to packet instructions – cooked till al dente. Rinse and set aside.
2. Add the butter and a couple of tablespoons of olive oil to the wok and heat until the butter melts and starts to foam. 
3. Add the garlic, finely chopped shallots and sugar and cook, stirring, over medium-low heat for 4-5 minutes.
4. Add the chopped tomatoes, bay leaves, vermouth, lemon juice, chilli flakes and ground cinnamon. Increase the heat and cook for 4-5 minutes until the sauce is slightly reduced.
5. Add the crab claws and continue cooking for another 5 minutes – since the crab claws are already cooked you are heating them through. Check the seasoning and add plenty of sea salt and pepper.
6. Remove the crab and set aside. Add the linguine to the wok and stir until it is coated in the sauce. Stir in the parsley and divide between the plates, topping with the crab claws.
7. To crack the claws, hit them with the back of a large knife blade (do not use the blade itself you might ruin it). Use your fingers to remove the sweet crab meat and dig in!

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Vegetable Pasta Salad

8-10 servings

Ingredients

• 1 cup yellow sunburst cherry tomatoes, halved
• 1 cup grape tomatoes, halved
• 1 cup miniature bell peppers, yellow, orange and red, sliced in rings
• 1 cup zucchini, quartered and sliced
• 1 cup diced celery
• 1 cup broccoli florets
• ½ cup sliced green onions
• 1 cup sliced ripe olives
• 1 cup petite baby carrots, sliced or matchstix carrots
• 16-oz. box tri-colored rotini pasta, cooked, drained, and rinsed with cold water
• 1 cup provolone cheese cut in small cubes, or slices cut into ½-inch pieces
• 1⅔ cups Vermont extra sharp white cheddar cheese, cubed
• ¾ cup olive oil
• ⅔ cup white wine vinegar
• ½ cup sugar
• 1 tbsp. oregano
• 1 tbsp. basil
• 1 tsp. kosher salt
• 1 tsp. ground black pepper

Instructions

1. Cook pasta according to package directions, except al dente.
2. Drain and rinse under cold water.
3. Meanwhile, mix olive oil, vinegar, sugar, oregano, basil, salt and pepper.
4. Whisk to combine. Set aside.
5. In large serving or mixing bowl, place tomatoes, peppers, zucchini, celery, broccoli, onions, olives, and carrots.
6. Add cheeses.
7. Add rinsed pasta and salad dressing and stir to combine.
8. Refrigerate several hours for flavors to marinate.

*You can also add cucumber, radishes, banana peppers and sugar snap peas.

*Any type of pasta can be used including penne, shells, bow ties, radiatore, wagon wheels and even tortellini.

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Pasta Seafood Salad

Ingredients

• 3 pounds uncooked bow tie pasta
• 1-1/2 pounds imitation crabmeat, chopped
• 1 pound frozen cooked salad shrimp, thawed
• 4 celery ribs, chopped
• 1 cup finely chopped green onions
• 1 medium green pepper, diced
• 4 cups mayonnaise
• 1/4 cup dill pickle relish
• 1/4 cup Dijon mustard
• 1 tablespoon salt
• 1 tablespoon dill weed
• 3/4 teaspoon pepper

Instructions

1. Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl; add the crab, shrimp, celery, onions and green pepper.
2. In another bowl, whisk the mayonnaise, pickle relish, mustard, salt, dill and pepper. Pour over pasta mixture and toss to coat. Cover and refrigerate for at least 2 hours before serving. 

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Vegetable Pasta Salad

6-8 servings
Ingredients

12 oz. bow tie pasta
2 medium roma tomatoes
1 medium summer squash
1 medium zucchini
1 medium broccoli crown
½ medium red onion
⅔ (15 oz.) jar roasted red peppers
½ bunch parsley

VINAIGRETTE
¼ cup vegetable oil
¼ cup olive oil
⅓ cup red wine vinegar
1 Tbsp dijon mustard
1 tsp dried oregano
1 tsp minced garlic
¾ tsp salt
to taste fresh cracked black pepper

Instructions

Bring a large pot of lightly salted water to a boil. Add the pasta and boil for 5-7 minutes or until tender. Drain in a colander.
While you’re waiting for the pasta water to boil and the pasta to cook, prepare the vegetables (squash, zucchini, broccoli, tomato, onion, parsley, red pepper). Give the vegetables a good wash and then cut into bite sized pieces (onions and red pepper thinly sliced; parsley removed from stems and chopped).
While the pasta is cooling, prepare the vinaigrette. In a small bowl whisk together the vegetable oil, olive oil, red wine vinegar, dijon mustard, oregano, minced garlic, salt, and pepper.
Combine the cooked pasta, chopped vegetables, and vinaigrette. Stir until everything is well mixed and coated with vinaigrette. Serve immediately or refrigerate until ready to eat.

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Pizza Pasta Salad

Ingredients:

16 oz. rotini pasta
1 cup pepperoni, diced 
1 can olives, sliced
1 cup mozzarella, cut into small pieces 1/4 cup Parmesan cheese
1 cup tomatoes, diced 

1 bottle of Bernstein’s Restaurant Recipe Italian dressing (or what you like)

Instructions:

Cook pasta according to package directions.  While the pasta is boiling, you can get everything else ready to assemble. Cut up the cheese, olives and pepperoni if needed.

When pasta is cooked, drain and rinse with cold water.

 Mix all of the ingredients together in a large bowl, cover and store in the fridge until ready to serve.

 You can serve it immediately if necessary, but is ideal to let it chill for at least a few hours before serving.  

I like to prepare this the night before so everything has a bit of a chance to marinate. Just make sure to re-stir everything up again right before serving to make sure the dressing is well mixed!

Enjoy!

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Chicken Caesar Pasta Salad

Serves: 10

Ingredients:

·         1 cup mayonnaise

·         ⅓ cup sour cream

·         1 large clove garlic, pressed

·         2 tablespoons lemon juice

·         2 anchovies, finely minced

·         1 teaspoon Worcestershire sauce

·         1 pound penne pasta, cooked until al dente and rinsed with cool water

·         6 large leaves Romaine lettuce, thinly sliced

·         1½ cups grape tomatoes

·         4 green onions. green parts sliced

·         ½ cup finely shredded Parmesan cheese

·         ½ teaspoon ground black pepper

·         2 grilled chicken breasts, diced

·         1½ cups croutons

Instructions:

1.    In a small bowl, stir together the mayonnaise through the Worcestershire sauce.

2.    Toss half of the dressing with the pasta and refrigerate for 30 minutes.

3.    Mix in remaining ingredients including the remaining dressing and serve.

*I like to mix half of the dressing with the pasta and chill it and then mix in the remaining dressing just before serving, but you can do it all at once.
Be sure to salt your cooking water for the pasta well, at least 1 tablespoon of salt.
Anchovies can be omitted. You might want to double the Worcestershire sauce if you do.

Enjoy it!

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SKINNY FETTUCCINE ALFREDO

4 SERVINGS

INGREDIENTS:

·         12 ounces fettuccine (or any pasta shape)

·         1 Tbsp. olive oil

·         4 cloves garlic, pressed or minced

·         3 Tbsp. flour

·         1 cup chicken broth

·         1 cup low-fat milk (I used 1%)

·         3/4 cup freshly-grated Parmesan cheese

·         1/2 tsp. salt

·         1/4 tsp. black pepper

·         (optional topping: chopped fresh parsley)

INSTRUCTIONS:

Cook pasta al dente according to package directions, in generously salted water.

Meanwhile, heat olive oil in a large saute pan over medium-high heat. Add garlic and saute one minute, stirring occasionally, until fragrant. Sprinkle with flour, and stir to combine. Saute for an additional minute to cook the flour, stirring occasionally.

Slowly add chicken broth, whisking to combine until smooth. Whisk in milk, and bring the mixture to a simmer. Let cook for an additional minute until thickened, then stir in Parmesan cheese, salt and pepper until the cheese melted. Reduce heat to medium-low until pasta reaches al dente.

Drain pasta, then immediately add pasta to the saute pan with alfredo sauce. Toss to combine. Serve topped with chopped fresh parsley if desired.

Bon Appétit!

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