Recipe: Main Dish Pasta Recipes Part 2 (6)

8-10-99 Main Dish Pasta Recipes Part 2

Terrytx:
Chicken Fajita Feta-Chini
Recipe By :Houston Chronicle
Serving Size : 8

2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon crushed dried oregano leaves
2 tablespoons fresh lime juice
3 boned and skinned chicken breast halves -- cut in 2x1/2-inch; strips
2 tablespoons olive oil -- divided
2 cups red, green and yellow bell peppers -- cut in strips
1 medium onion -- sliced
1 cup salsa
6 ounces feta, crumbled -- divided
8 ounces fettucine -- cooked and drained

In a med. bowl, combine chili powder, cumin, oregano, and lime juice. Add chicken and stir to coat. Heat 1 tbl oil in large nonstick skillet over med. heat. Add chicken; cook and stir for 5 min., or until cooked through. Remove from skillet. Add remaining tbl oil, pepper strips, and onion to skillet. Cook and stir 4 min., or until crisp tender. Stir in salsa; bring to a boil. Add chicken and 3/4 cup feta. Spoon mixture over hot fettuccine. Sprinkle with remaining feta. Toss before serving.Terrytx (10:44:07) :
Goat Cheese Stuffed Chicken Breast over Pasta
Serving Size : 6

3 ounces goat cheese -- softened
1/2 cup fresh basil -- chopped
1/2 teaspoon pepper
3 boned and skinned chicken breast halves
1/2 teaspoon salt
8 large basil leaves
8 ounces angel hair pasta -- cooked
TOMATO-BASIL SAUCE
1 small onion -- chopped
4 cloves garlic -- chopped
2 tablespoons oil
1 cup dry red wine
1/2 teaspoon salt
1/4 teaspoon pepper
2 (28oz) cans diced tomatoes
1/2 cup fresh basil -- shredded

Stir together the first 3 ingred. Place chicken between 2 sheets of plastic wrap and flatten to 1/4-inch; thick. Sprinkle with salt, place 2 basil leaves and 2 tbl cheese in center off each piece of chicken. Roll up jelly fashion, starting with short end and secure with a tooth pick. Place seam side down in 8-inch; sq. pan. Bake at 350 degrees for 30-35 min. Let stand 10 min. Cut into 1/2-inch; thick slices. Toss pasta with 1/2 the sauce. Serve chicken over pasta and top with remaining sauce.

For Sauce:
Saut onion and garlic in oil until tender. Add wine, salt and pepper and cook, stirring occasionally, 5 min. Add tomatoes, reduce heat and simmer 30 min., stirring often. cool slightly. Process 1/2 of the mixture in processor; return to saucepan. Repeat with remaining sauce. Cook over med. heat till hot. Stir in shredded basil.

Stir together the first 3 ingred. Place chicken between 2 sheets of plastic wrap and flatten to 1/4-inch; thick. Sprinkle with salt, place 2 basil leaves and 2 tbl cheese in center off each piece of chicken. Roll up jelly fashion, starting with short end and secure with a tooth pick. Place seam side down in 8-inch; sq. pan. Bake at 350 degrees for 30-35 min. Let stand 10 min. Cut into 1/2-inch; thick slices. Toss pasta with 1/2 the sauce. Serve chicken over pasta and top with remaining sauce.

For Sauce:
Saut onion and garlic in oil until tender. Add wine, salt and pepper and cook, stirring occasionally, 5 min. Add tomatoes, reduce heat and simmer 30 min., stirring often. cool slightly. Process 1/2 of the mixture in processor; return to saucepan. Repeat with remaining sauce. Cook over med. heat till hot. Stir in shredded basil.Shrimp & Crab Cannelloni

SAUCE
2tbsp Olive Oil
1 3/4C. Chopped Onion
3 tbsp minced garlic
2lbs plum tomatoes, peeled, seeded, chopped
1 28oz can Italian-style tomatoes
1/3 C (packed) chopped fresh Basil
2 tbsp chopped fresh thyme
2tsp dried oregano
2 bay leaves
1/2 tsp dried crushed red pepper
3/4 C whipping cream
1tbsp red wine vinegar

CANNELLONI
16 lasagna noodles (preferably 3 to 4 inches wide)
2 tbsp olive oil
1 1/4 C chopped Onion
1 tbsp minced garlic
12 oz uncooked shrimp, peeled deveined, chopped
5 tbsp chopped fresh basil
3/4 tsp dried oregano
1/4 tsp dried crushed red pepper
1 1/2 cups ricotta cheese
3/4 C grated provolone cheese
1/3 C grated Parmesan cheese
6 oz fresh crabmeat
1 egg, beaten to blend

For sauce: Heat oil in large pot over medium-high heat. Add onions and garlic and saut until translucent, about 5 minutes. Mix in fresh tomatoes, canned tomatoes with their juices, basil thyme, oregano, bay leaves and crushed red pepper and bring to a boil. Reduce heat and simmer until sauce is reduced to scant 5 cups, stirring occasionally, about 45 minutes. Discard bay leaves. Working in batches, puree sauce in blender; return to same pot. Add cream and vinegar and simmer 15 minutes. Season to taste with salt and pepper. Refrigerate.

For Cannelloni:
Cook noodles in pot of boiling salted water until almost tender. Drain.
Cool in bowl of cold water.
Heat olive oil in large skillet over medium-high heat. Add onion and garlic; saut until onion is tender, about 6 minutes. Add shrimp; saut just until opaque, about 3 minutes. Stir in basil, oregano and crushed red pepper. Cool.
Mix ricotta, provolone, Parmesan, crabmeat and shrimp mixture in bowl. Season with salt and pepper. Mix in egg.
Butter 13x9x2 inch glass baking dish. Spread generous 1 cup tomato cream sauce in bottom of dish. Drain lasagna noodles; trim to 8 inch lengths. Spread scat 1/3 cup shrimp filling over each noodle, leaving 1/2-inch; border on all sides. Starting at 1 short end, roll up each noodle jelly roll style. Place in prepared pan, seam side down. Pour remaining sauce over cannelloni. Cover with foil. (Can be made 1 day ahead; refrigerate.)
Preheat oven to 350F. Bake foil covered cannelloni until heated through, about 45 minutes...

Susan,IL:
Chicken Cannelloni with mushroom filling
Recipe By : Susan Wilson
Serving Size : 3

4 ounces cannelloni or manicotti shells
1/2 cup onion -- chopped
2 tablespoons butter or margarine
3 tablespoons flour
2 cups milk
1/2 cup dry white wine
1 cup mozzarella or Swiss cheese
Chicken/Mushroom Filling (recipe follows)
dash ground nutmeg
1/2 cup parmesan cheese

Chicken Filling
2 whole medium chicken breasts
1 bay leaf
1/2 cup fresh mushrooms -- chopped
1/4 teaspoon dried basil -- crushed
1/3 cup onion -- finely chopped
1/4 teaspoon dried thyme -- crushed
1/8 teaspoon paprika
1/2 teaspoon salt
1 tablespoon butter or margarine
2 eggs -- beaten
1/2 cup parmesan cheese

Cook Pasta in boiling, salted water until tender; drain. Stir in flour; add milk all at once. Cook and stir until thickened and bubbly. Add wine. Stir in shredded cheese until melted.

FILLING:
In saucepan, combine chicken, bay leaf, and 2 cups of water; cover and simmer about 20 minutes. Remove meat; cool slightly. Discard skin and bones. Finely chop or grind chicken and set aside.

In medium saucepan, cook mushrooms, onion, basil, thyme, paprika, and salt in butter or margarine until vegetables are tender. Remove from heat; cook. Blend in eggs, Parmesan cheese, and chopped or ground cooked chicken. Use this filling to stuff cannelloni or shells. Yields 3 cups of filling.

Susan,IL:
Turkey Alfredo Casserole
Recipe By : Susan Wilson

6 ounces fettucini or medium noodles -- cooked and drained
10 ounce package frozen broccoli cuts
3 tablespoons butter or margarine
3 tablespoons flour
1/2 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon pepper
2 1/4 cups milk
2 1/4 cups chopped cooked chicken or turkey
1/2 cup parmesan cheese
1/4 cup parmesan cheese

Cook pasta according to package directions: drain and set aside. Run water over broccoli to thaw.

Sauce: In large saucepan, melt butter or margarine. Stir in flour, basil, salt, and pepper. Add milk all at once. cook and stir until thick and bubbly. Cook and stir one minute more. Remove from heat; Stir in turkey or chicken, 1/2 cup parmesan cheese, and well drained broccoli. Add pasta and toss to coat.

Place turkey mixture in greased 7 x 12 x 2 inch baking dish. Cover with foil. Bake at 350 degrees for 20 minutes. Remove foil. sprinkle 1/4 cups parmesan cheese. Bake, uncovered, for 5 to 10 minutes more or until heated through. Spaghetti Primavera
Recipe By : Susan Wilson
Serving Size : 6

4 Tablespoons Olive oil
1 pound sweet Italian sausage
2 dried chili peppers
1 can Italian plum tomatoes (drained and chopped -- 28 ounce
1 cup minced fresh parsley
2 cloves garlic, minced
3 red bell peppers, roasted, peeled and thin
1 sprig fresh oregano -- 1 teaspoon dried
salt & pepper
12 ounces spaghetti
3 tablespoons minced fresh parsley
3 tablespoons parmesan cheese -- freshly grated

Heat 2 tablespoons oil in heavy large skillet over medium heat. Add sausage, cover partially and cook until well browned on all sides, about 20 minutes. Transfer to cutting board and reserve. Discard all but one tablespoon fat from skillet. Increase heat to medium high and add remaining 2 tablespoons of oil. Add chili peppers and saut until skins turn black. Remove peppers and discard. Add tomatoes, parsley and garlic to skillet and bring to simmer. Reduce heat and add red pepper, oregano and salt and pepper. Cover and simmer gently 15 minutes watching carefully and stirring occasionally to prevent burning (there's not much liquid in sauce). Cut sausage into thin slices and add to skillet. Turn heat to low and cover partially.

Bring a large quantity of salted water to boil. Add spaghetti and cook until al dente. Immediately add 2 cups cold water to stop the cooking process. Drain well. Add to skillet and toss thoroughly with sauce. Sprinkle with parsley and Parmesan cheese and serve from skillet.