12 oz elbow macaroni
10 oz canned chicken
1 C frozen peas
1 C chopped tomatoes
1 C chopped cucumbers
1 C grated cheddar cheese
Salt and pepper to taste
1 C mayonnaise (or more- I use more because the DR likes really moist salads)
Cook pasta. Place frozen peas in the bottom of colander. When macaroni is cooked, pour over the peas in the colander. Run cold water over both until cool. Drain well. Put in large serving bowl. Add Chicken, tomatoes, cucumbers. In a separate bowl, season mayonnaise- make it a little saltier that you would think because it gets diluted in the salad. Right before serving, add the mayo dressing and the grated cheese.
Showing posts with label pasta. Show all posts
Showing posts with label pasta. Show all posts
Monday, March 22, 2010
Friday, March 19, 2010
Favorite Aunt's Blackened Chicken Fettuccine
This recipe belongs to my sister- the real nurse in her big girl job. And make sure to make it when you are not counting calories or anything-
Blackened Chicken Fettuccine
Garlic Cream Sauce:
3/4 CUBE Butter
3 cloves of garlic- minced
1 1/2 QT of whipping cream
kosher salt/ pepper to taste
8 oz grated REAL Parmesan cheese- divided
Melt Butter in heavy pan over medium low heat, saute garlic. Stir in cream and bring to a simmer. Reduce by about 10 % or so. Add 1/3 of the cheese.
Meanwhile:
1 lb of boneless, skinless Chicken Breast
Cajun seasoning blend.
dredge one side of the chicken in the cajun seasoning and cook on both sides in a frying pan while the sauce is cooking. When cooked, either slice or cube the meat (sliced is fancier for company :) )
Prepare desired pasta- fresh fettuccine, or dried works fine too- you can use other pasta that you may like better.
When the cream sauce is ready, and the noodles have been cooked and drained, place in a serving bowl (large) and toss with the cream sauce (it will thicken some) then layer with the Chicken, sliced olives, chopped tomatoes, cooked and chopped Bacon, remaining Parmesan cheese- and - if you like- mushrooms, peas, whatever suits your fancy.
Blackened Chicken Fettuccine
Garlic Cream Sauce:
3/4 CUBE Butter
3 cloves of garlic- minced
1 1/2 QT of whipping cream
kosher salt/ pepper to taste
8 oz grated REAL Parmesan cheese- divided
Melt Butter in heavy pan over medium low heat, saute garlic. Stir in cream and bring to a simmer. Reduce by about 10 % or so. Add 1/3 of the cheese.
Meanwhile:
1 lb of boneless, skinless Chicken Breast
Cajun seasoning blend.
dredge one side of the chicken in the cajun seasoning and cook on both sides in a frying pan while the sauce is cooking. When cooked, either slice or cube the meat (sliced is fancier for company :) )
Prepare desired pasta- fresh fettuccine, or dried works fine too- you can use other pasta that you may like better.
When the cream sauce is ready, and the noodles have been cooked and drained, place in a serving bowl (large) and toss with the cream sauce (it will thicken some) then layer with the Chicken, sliced olives, chopped tomatoes, cooked and chopped Bacon, remaining Parmesan cheese- and - if you like- mushrooms, peas, whatever suits your fancy.
DR's Spaghetti
I will share with you the approximate recipe for the DR's spaghetti. I say approx because he never measures anything- he just dumps and tastes.
Start with 1 - 2 pounds of ground beef, sliced mushrooms, and 1 onion, chopped; seasoned with salt, garlic salt, onion salt, and pepper and browned and drained.
Then add 2 cans of Italian styled stewed tomatoes per pound of meat, then 1 or 2 cans of tomato sauce. Approx 2 tsp minced garlic, and 1 green pepper, chopped. Here comes the dump and taste part. He adds generous amounts of ketchup, and then seasons with Italian seasoning. Oh- and sugar. I never participate in this part- so I can't even guess for you. ( I prefer sugarless- but hey- he is doing the cooking so I am not about to complain).
He then lets it simmer for about 20 to 30 minutes, letting some of the liquid reduce.
Serve over any sort of pasta noodles. It is a thick, chunky sauce full of protein and veggie goodness. If you have leftovers, you could add some mustard and worcestershire sauce and call it sloppy joes.
It has taken my patients some time to grow up enough to like it, but they love it now.
Start with 1 - 2 pounds of ground beef, sliced mushrooms, and 1 onion, chopped; seasoned with salt, garlic salt, onion salt, and pepper and browned and drained.
Then add 2 cans of Italian styled stewed tomatoes per pound of meat, then 1 or 2 cans of tomato sauce. Approx 2 tsp minced garlic, and 1 green pepper, chopped. Here comes the dump and taste part. He adds generous amounts of ketchup, and then seasons with Italian seasoning. Oh- and sugar. I never participate in this part- so I can't even guess for you. ( I prefer sugarless- but hey- he is doing the cooking so I am not about to complain).
He then lets it simmer for about 20 to 30 minutes, letting some of the liquid reduce.
Serve over any sort of pasta noodles. It is a thick, chunky sauce full of protein and veggie goodness. If you have leftovers, you could add some mustard and worcestershire sauce and call it sloppy joes.
It has taken my patients some time to grow up enough to like it, but they love it now.
Pepper-Pasta Salad
1 Red Bell Pepper-diced
2 Tomatoes-diced
1 Cucumber-diced
1 Green Bell Pepper-diced
Mushrooms (optional)diced
Avocado (optional)diced
Thin Spaghetti
Small Twisted pasta (I used to use jiffies but I can't find them any more- so I use rotini but I don't like it as well update- there is a thin spiral pasta called quick cooks that just came out and they are just like the jiffies)
Chicken Breast- cooked and diced
1 - 2 bottles of Kraft Free Zesty Italian Dressing
Cook Chicken in frying pan until cooked through. After dicing all the vegetables, put them in a very large bowl. Cook noodles acording to package- this is a variable- because you need enough pasta to balance out the salad- but not too much- so I usually start with about 4 oz each, and I break the spaggetti into at least half or thirds in length before I cook it. After noodles are cooked, rinse with cold water. Shake off excess water and add to bowl with veggies and chicken.
Adding the dressing depends on when you are going to serve it. If it is going to be a little while, I will add some to keep it from sticking together, and then add more right before serving. The dressing is to taste- but it always takes more than one bottle, unless it is a huge bottle-
I don't use the mushrooms and avocado very often- because they will go mushy in the leftover salad- plus I don't like avocado at all but the DR does. You could just have some in a separate bowl for those who want to have them, and then it wouldn't mush in the salad. You can also leave out the chicken if you want- but it makes a full meal salad, perfect for the hot summer-
2 Tomatoes-diced
1 Cucumber-diced
1 Green Bell Pepper-diced
Mushrooms (optional)diced
Avocado (optional)diced
Thin Spaghetti
Small Twisted pasta (I used to use jiffies but I can't find them any more- so I use rotini but I don't like it as well update- there is a thin spiral pasta called quick cooks that just came out and they are just like the jiffies)
Chicken Breast- cooked and diced
1 - 2 bottles of Kraft Free Zesty Italian Dressing
Cook Chicken in frying pan until cooked through. After dicing all the vegetables, put them in a very large bowl. Cook noodles acording to package- this is a variable- because you need enough pasta to balance out the salad- but not too much- so I usually start with about 4 oz each, and I break the spaggetti into at least half or thirds in length before I cook it. After noodles are cooked, rinse with cold water. Shake off excess water and add to bowl with veggies and chicken.
Adding the dressing depends on when you are going to serve it. If it is going to be a little while, I will add some to keep it from sticking together, and then add more right before serving. The dressing is to taste- but it always takes more than one bottle, unless it is a huge bottle-
I don't use the mushrooms and avocado very often- because they will go mushy in the leftover salad- plus I don't like avocado at all but the DR does. You could just have some in a separate bowl for those who want to have them, and then it wouldn't mush in the salad. You can also leave out the chicken if you want- but it makes a full meal salad, perfect for the hot summer-
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