FARFALLE CON POLLO E SPINACI
This delicious pasta dish features chicken and spinach with mushrooms. It's a great weeknight meal that can be prepared and served in under 15 minutes. Created for RSC #11. Buon appetito!
Provided by Debs Recipes
Categories < 15 Mins
Time 15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions, or 11-12 minutes until al denté.
- While the pasta is cooking, heat oil in a large skillet over medium-high heat; add chicken and sauté 1-2 minutes; then add shallots, garlic, salt, and cayenne pepper flakes, and sauté another 1-2 minutes; then add mushrooms and sauté another 3 minutes until chicken is nearly done; sprinkle flour evenly over chicken mixture and stir it in; add wine, broth, and spinach; cook and stir 2 minutes until spinach is wilted, sauce thickens slightly, and chicken is cooked through.
- Drain pasta and add it to chicken mixture in skillet; toss well and heat through; transfer to serving platter, top with cheese, and serve immediately.
FARFALLE DI POLLO AL SUGO BIANCO
This is a dish my Nonna used to make me every time I stayed overnight at her house. This was the Italian version of Mac-n-Cheese with bacon. I decided to add chicken when re-writing the recipe. The sauce is amazing - you will love it.
Provided by Jim Frigyes
Categories Pasta
Time 40m
Number Of Ingredients 15
Steps:
- 1. Do ahead: Make the Asiago sauce. In a medium saucepan, heat the heavy cream until it just starts to bubble, then whisk in the chicken bouillon powder and the shredded cheese. Blend 1/4 cup water and the cornstarch together then whisk into the cream sauce. Let the mixture thicken (must come to a low simmer), then remove from the heat and set aside, or let cool and refrigerate, covered, until ready to use. Bring the sauce back up to temperature very carefully by whisking frequently, until it just simmers for about 1 minute.
- 2. In a large skillet, melt the butter and saute the red onion, pancetta, and garlic. Let simmer until the vegetables are just softened. Add the green onions, grilled chicken, and the cooked pasta. Add the heavy cream to the pan, then add the Asiago sauce. Stir frequently to blend all the ingredients.
- 3. Pour the creamy pasta into warmed bowled and garnish with the chopped parsley.
- 4. Note: Substitute 4oz of regular bacon if you can't find pancetta; dice it and cook it before adding to the pasta sauce.
FARFALLE WITH CREAMY MUSHROOM GORGONZOLA SAUCE
This is a recipe which we have used for those who do not eat meat here at the home. I found this on the Barilla web site. It is really very good and creamy.
Provided by Manami
Categories Lunch/Snacks
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in a 2 qt saucepan over medium heat.
- When the butter starts to sizzle, add the flour and whisk until smooth, about 2 minutes.
- Gradually whisk in the milk.
- Bring the sauce to a simmer.
- Simmer for 2 minutes, whisking constantly.
- Remove from the heat.
- Add the Gorgonzola and stir until melted.
- Season the sauce with salt, pepper and crushed red pepper(if using),to taste.
- Set aside and cover to keep warm.
- Heat the oil in a heavy large skillet over medium heat.
- Add the mushrooms and sauté until tender and golden, about 12 minutes.
- Stir in the peas.
- Season to taste with salt and pepper.
- Cook farfalle according to pkg directions and drain.
- Transfer the pasta to a large bowl.
- Add the Gorgonzola sauce and mushroom mixture, and toss to coat.
- Season the pasta with salt and pepper, if needed and top with chopped chives.
Nutrition Facts : Calories 825.9, Fat 33.2, SaturatedFat 14.9, Cholesterol 57.1, Sodium 567.9, Carbohydrate 100.9, Fiber 5, Sugar 12.1, Protein 31.6
FARFALLE WITH PESTO
Make and share this Farfalle With Pesto recipe from Food.com.
Provided by Irmgard
Categories European
Time 25m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Cook the pasta according to the package directions.
- Drain and rinse with cold water; drain again.
- In a food processor or blender, process the pine nuts, garlic and basil leaves until finely chopped.
- With the processor running, pour in the olive oil until combined.
- Add the cheese, lemon juice, salt and pepper.
- Toss the pesto with the pasta.
- Mix in the peas, cucumber and green onions.
- Serve garnished with basil leaves.
FARFALLE WITH BROCCOLI
Giada De Laurentiis made this on her show and it looked soooo good! I could smell it through the tv! I have edited this recipe to cut the fat content and try to lighten the recipe. I think this should work better. EDITED: I made this for dinner tonight, but I had to make it with "corkscrew" pasta (DSS ate the bowties for a snack). I think it worked wonderfully...the ridges held the sauce nicely. This is a great dish and I will be making this often. The pepper does sneak up on you, so beware!! I also only used 3 anchovy fillets, which I found to be the perfect amount!! Adds a very nice depth to the dish.
Provided by SkinnyMinnie
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil over high heat.
- Add the pasta and cook, stirring occasionally, for 5 minute.
- After 5 minute add the broccoli florets to the pasta and stir. Cook for another 4 minute.
- Drain pasta and broccoli, reserving 1 cup of the pasta water.
- Meanwhile, in a large skillet, heat the olive oil and butter over medium heat.
- Add the garlic, anchovies, and red pepper flakes and cook for 5 minute.
- Add the broccoli and pasta; toss to coat.
- Add some of the pasta water to make a nice sauce. Season with salt and pepper and Parmesan cheese and toss again to melt some of the cheese and thicken the sauce.
- Transfer to a platter to serve.
Nutrition Facts : Calories 789.3, Fat 30.2, SaturatedFat 10.8, Cholesterol 40.3, Sodium 758.3, Carbohydrate 106.5, Fiber 11.7, Sugar 7.3, Protein 27.6
FARFALLE WITH CHICKEN, MUSHROOMS, SPINACH AND RICOTTA CHEESE
This is a nice light pasta - the sauce isn't heavy (or, really, very saucy at all) and the ricotta makes it just a touch creamy. It's also quite healthy. This is one of those recipes that can be made quickly with what you have in the kitchen! Instead of overdoing the pasta - we used whole wheat pasta & bulked it up with veggies and lean chicken breast. The finished dish is very eye appealing and tastes marvelous! ellysaysopa.com. :)
Provided by Manami
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Bring a large pot of water to a boil.
- Add salt, and then add the farfalle.
- Cook until al dente.
- Meanwhile, heat a large, heavy-bottomed pan over medium heat and add the oil.
- Sprinkle the chicken with salt and pepper and, once the oil is hot, add the chicken to the pan; brown on all sides, and then add the onions and cook for a minute or two.
- Stir in the mushrooms, garlic, and some salt and pepper.
- Sauté until all vegetables are tender.
- Increase the heat to medium high and add the vermouth.
- Cook until almost all the liquid has evaporated, and then stir in the diced tomatoes (and a few tablespoons of juice), red pepper flakes, parsley, oregano, basil, and salt & pepper to taste.
- Bring to a simmer and then reduce heat to medium-low, simmering until the flavors have developed (and chicken has cooked through).
- Add the spinach and cook until wilted down, about 2-3 minutes.
- Season to taste.
- Add the pasta to the sauce and stir to coat.
- Off the heat, stir in the ricotta cheese.
Nutrition Facts : Calories 529.9, Fat 15.3, SaturatedFat 3.7, Cholesterol 72.6, Sodium 527.9, Carbohydrate 63.9, Fiber 6.4, Sugar 11.3, Protein 35.4
FARFALLE WITH PANCETTA AND PEAS IN A ROASTED GARLIC CREAM SAUCE
I was searching for a copycat recipe for the Cheesecake Factory's similar dish and found this. It looks promising so I'm posting it here to get some opinions and to save it for myself.
Provided by Dave in Alpharetta
Categories < 30 Mins
Time 30m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Boil pasta according to instructions on box drain and set aside. save 1/2 cup pasta water and discard rest.
- Add oil to heated pan. Add Pancetta to the oil and let it render and get crispy a little for a couple of minutes on medium heat. Take pancetta out (leave oil in the pan) of pan and set aside.
- Add onions to the skillet and caramelize them over low to medium heat.
- Add mushrooms to caramelized onions and increase the flame to medium high. Sauté the mix for about 30 seconds.
- Add red peppers and tomatoes to the mix and flip the mixture for about 20-30 seconds seconds until mixed well.
- Add milk to the mix and bring it to simmer. Lower the heat and add roasted garlic paste to the mix and incorporate well.
- Add cream cheese and parmesan to the mix and mix well -- let it simmer until cream cheese, garlic, and parmesan is mixed well into milk forming smooth sauce.
- Add sage, salt and pepper (to taste) to the sauce and mix well. Add peas and pasta to mix and cook in the pan for a minute or so until pasta is well coated.
- Add pancetta to the pasta and serve. (Use pasta water to thin the sauce if it gets too thick).
Nutrition Facts : Calories 985.6, Fat 45.4, SaturatedFat 18.6, Cholesterol 181.7, Sodium 1160.5, Carbohydrate 108.7, Fiber 8.8, Sugar 10.4, Protein 37.9
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