Recipe: Main Dish Pasta Recipes Part 1 (8)

8-10-99 Main Dish Pasta Recipes Part 1

Terrytx:

PASTA SALAD WITH CHICKEN AND ARTICHOKES

1 lb Pasta shells
2 T Olive Oil
1 1/2 c Mayonnaise
3 T Lemon juice
3 T Chopped parsley
1 t Dried parsley
3 c Diced cooked chicken
6 oz Jar artichokes chopped and
Dash of Tabasco
Toasted almonds (opt)

Cook pasta in large pot of boiling, salted water until tender, but firm, 8 to 12 minutes, stirring often. Drain well and rinse with cold water. Shake out excess water and toss pasta with oil.

Combine mayonnaise, lemon juice, parsley and basil. Place pasta in large bowl. Add mayonnaise mixture, chicken, artichokes and Tabasco. Toss well. Garnish with almonds. For a decorative presentation, serve in avocado halves, in tomato cups or on lettuce leaves.


ROAST VEGETABLE PASTA BAKE
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Serves 6 well

2 large brinjals, cut in cubes with the skin on
1/2 lb button mushrooms, halved
4 to 6 baby marrows, sliced into 1 cm pieces
olive oil, extra virgin
2 onions, diced
2 green peppers, diced
4 to 6 large tomatoes, skinned, seeded and chopped
2 cloves garlic, chopped
1 Tbls fresh basil, OR oregano OR dried basil
1 tsp dried basil, or oregano
salt and freshly ground black pepper, to taste
1/2 lb penne, or any large pasta shape, cooked
1/2 lb Mozzarella cheese, * cut into cubes and * grated

Preheat oven to 180 C. Toss the brinjals, mushrooms and baby marrows together in the olive oil. Grill the mushrooms and baby marrows together, but the brinjals on their own as they take longer. Grill close to the heat until well browned. In a pan, fry the onions and green peppers over high heat until just beginning to brown. Add the tomatoes, reduce the heat and cook until tomato is soft. Add the grilled vegetables, garlic and seasoning and heat through. DO NOT OVERCOOK. Allow to cool. Mix the sauce with the pasta and cubed cheese. Place in a shallow casserole dish. Sprinkle on the grated cheese. Bake in preheated oven for 30 minutes until heated through. Turn on the grill and grill the cheese until crispy.

Terrytx:
Chinese Pork and Pasta
Recipe By :Cooking Light
Serving Size : 4

1/2 pound pork tenderloin
1 (8oz) can pineapple chunks in juice -- drained and reserved
1 tablespoon soy sauce
1 teaspoon honey or packed brown sugar
2 cloves garlic -- minced
1 tablespoon cornstarch
4 ounces uncooked vermicelli
2 teaspoons dark sesame oil
1/4 cup chicken broth
1/2 medium onion -- sliced
1 medium bell pepper -- chopped
4 large stalks bok choy (stems and leaves) -- chopped
1/4 pound snow peas

Trim fat from pork. Cut pork into 1/4-inch; slices. Mix reserved pineapple juice, soy sauce, honey, garlic, and cornstarch in med. glass or plastic bowl. Stir in pork. Cover and refrigerate 1 hr.

Cook and drain vermicelli as directed on pkg. Spray wok or 10-inch; nonstick skillet with cooking spray; heat over medium-high heat. Add oil; rotate wok to coat side. Add pork; stir-fry 2 min. Remove pork. Add broth, onion, bell pepper, and bok choy; stir-fry 6 min. Add pea pods, pineapple and vermicelli. Cook 2 min., stirring constantly. Add pork. Cook about 1 min., stirring constantly, until sauce is thickened.

Terrytx:
Dijon Sirloin Tips
Recipe By :Taste of Home
Serving Size : 4

1 1/4 pounds sirloin tips -- cubed
2 tablespoons butter or margarine
1 tablespoon oil
3 cups sliced fresh mushrooms
1 clove garlic -- minced
1/2 cup beef broth
1/4 cup white wine vinegar
1 1/2 teaspoons soy sauce
2 teaspoons Dijon mustard
2 teaspoons cornstarch
1/2 cup whipping cream
Hot Cooked Noodles

In a large skillet, brown meat in butter and oil; transfer to a 2-qt. baking dish. In the same skillet, saut mushrooms and garlic until mushrooms are tender, about 3 min. Pour mushrooms and liquid over meat. Cover and bake at 300 degrees for 2 hours. or until meat is tender. In the same skillet, combine broth, soy, and vinegar; bring to a boil. Boil for 2 min.; set aside. Combine mustard, cornstarch and cream; stir into broth mixture. Bring to a boil; boil 2 min. stirring constantly. Drain juices from baking dish into broth mixture. Cook over med. heat , stirring constantly, until thickened and bubbly. Add beef mixture. Serve over noodles.
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NOTES : Double the sauce ingred. for more gravy.


Chicken and Pasta Chowder
Serving Size : 6

3 boned and skinned chicken breast halves -- cut in 1-inch; pieces
1 medium onion -- chopped
2 cloves garlic -- minced
2 (14-1/2oz) cans ready to serve chicken or veg. broth
1 tsp dried basil
1/2 tsp salt
2 1/2 oz (3/4 cup) uncooked rotini (spiral) pasta
1 (1lb) pkg frozen mixed vegetables
4 cups skim milk
1/2 cup flour
1/2 medium red bell pepper
1/4 cup Parmesan cheese

Spray Dutch oven with cooking spray. Cook chicken, onion and garlic 4-6 min. Stir in broth. Add rotini, cook over med. heat 8 min. Thaw frozen vegs. Drain. Combine 1 cup milk and flour, blending well. Stir veg., milk mixture, remaining 3 cups milk and bell pepper into rotini mixture. Bring just to a boil. stirring. Reduce heat to med., cook 3-5 min. or toll thickened and vegs. and pasta are tender. Ladle into bowls and sprinkle with Parmesan.

Creamy Chicken Lasagna
Recipe By :Family Circle-2/1/99
Serving Size : 12

1 can (10-3/4oz) condensed cream of chicken w/
herbs soup
1 1/3 cups milk
1 pound cooked chicken, cut in 1/2-inch; pieces -- (about 3 cups)
1 box (10oz) frozen corn kernels -- thawed
1 container (15oz) ricotta cheese
2 cups shredded mozzarella cheese
1 package (8oz) no-cook lasagna noodles
1 can (10-3/4oz) condensed tomato bisque soup
1/4 cup grated Parmesan cheese

1. Heat oven to 375 degrees. Coat 13x9-inch; glass baking dish with nonstick spray.
2. Combine chicken soup and 2/3 cup milk in a large bowl. Spoon 1/4 cup of milk mixture over bottom of prepared dish.
3. Add chicken and corn to the remaining milk mixture in bowl.
4. Stir together the ricotta and the mozzarella in another large bowl.
5. To assemble: Place 3 noodles over soup mixture in bottom of baking dish. Top with half the ricotta mixture, another 3 noodles, the chicken mixture, another 3 noodles, the remaining ricotta mixture and another 3 noodles. Mix together the tomato soup and the remaining 2/3 cup milk in a small bowl. Pour over the lasagna noodles in the baking dish. Sprinkle evenly with Parmesan cheese. Cover dish with foil.
6. Bake in 375 degree oven for 30 min. Remove foil. Bake 15 minutes longer or until bubbly around the edges. Let stand 15 min. before serving.Mexican Lasagna

1 lb ground beef
1 16 oz can refried beans
2 teaspoons oregano
1 teaspoon cumin
3/4 teaspoon garlic powder
12 uncooked lasagna noodles (the old fashioned kind -- not the new quick cooking kind)
2-1/2 cups water
2-1/2 cups your favorite garden style salsa
4 oz shredded jack cheese (or the Mexican style mix if u prefer)

Preheat oven to 350 degrees.

Combine beef (uncooked), beans, and spices in mixing bowl. Place 4 noodles in bottom of 13 x 9 baking pan (breaking noodles if necessary to cover the whole bottom of pan. Spread with 1/2 of beef mixture and top with 4 more noodles, spread with remaining beef mixture and top with 4 remaining noodles.

Combine water and salsa; pour over beef and noodles in pan. Cover tightly with foil and bake for 1-1/2 hours. (Lay a sheet of foil under the pan first to catch drips -- doesn't always drip over but what a mess if it does!)

Remove from oven and sprinkle with cheese. Bake uncovered until cheese is melted; about 5 to 10 minutes.

This will look very watery when you are finished baking it -- it MUST stand about 15 minutes to firm up but will slice beautifully then. Steak & Tomato-Basil Pasta

6 beef tenderloin steaks or 3 boneless beef top loin steaks cut 1-inch thick
1 pound uncooked penne or mostaccioli pasta
1/3 cup thinly sliced fresh basil or 2 teaspoons dried basil leaves
1/4 cup grated Romano or Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon pepper
Sauce
1 tablespoon olive oil
1 cup chopped onion
3 large cloves garlic, crushed
6 cups chopped plum tomatoes (approximately 3 3/4 pounds)
1 teaspoon sugar
3/4 teaspoon salt
1/4 teaspoon pepper

Cook pasta according to package directions; keep warm.
Meanwhile, in a large saucepan or Dutch oven, heat oil over medium heat. Add
onion and garlic; cook and stir until tender. Add remaining sauce
ingredients. Bring to a boil; reduce heat to low. Simmer, uncovered, 10
minutes, stirring occasionally.
Place beef steaks on grid over medium, ash-covered coals. Grill steaks,
uncovered, 13 to 15 minutes (15 to 18 minutes for top loin steaks) for
medium rare to medium doneness, turning once. Season with salt and pepper.
Trim fat from steaks. (Cut top loin steaks crosswise in half.)
Combine tomato sauce, basil, cheese and pasta; toss to coat. Serve steaks
with pasta.
Makes 6 servings