CHICKEN AND BOWTIE PASTA WITH ASIAGO CREAM SAUCE
A tasty mix of chicken, garlic, mushrooms, prosciutto and pasta are complemented by a thin but flavorful Asiago cream sauce.
Provided by THENEWTRICIA
Categories World Cuisine Recipes European Italian
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente. Drain, and set aside.
- Heat 2 tablespoons vegetable oil in a skillet over medium-high heat. Cook and stir chicken cubes, reducing heat if necessary, until no longer pink in center and juices run clear. Set aside.
- In a medium saucepan, bring 2 cups cream to a simmer, stirring often. Whisk in bouillon and cheese until well blended and bouillon has dissolved completely. Dissolve cornstarch in 2 tablespoons water, and whisk into mixture. Cook and stir 2 minutes more, then remove from heat and set aside.
- Melt butter in a medium skillet over medium high heat. Stir in prosciutto, garlic, and mushrooms and cook until mushrooms are tender, about 3 minutes. Add chicken, reduce heat, and continue cooking until chicken is heated through. Return sauce to the stove and add remaining 1/4 cup cream and parsley flakes. Heat through.
- To serve, place pasta in a large mixing or serving bowl. Add chicken and mushroom mixture and pour in cream sauce. Toss well, and serve.
Nutrition Facts : Calories 836.6 calories, Carbohydrate 61.5 g, Cholesterol 192.7 mg, Fat 50.7 g, Fiber 3.5 g, Protein 33.2 g, SaturatedFat 27.7 g, Sodium 424.6 mg, Sugar 1.2 g
FRAPPE OR CIOFFE: BOWS AND RIBBONS OF FRIED SWEETENED DOUGH
A very traditional Italian treat known by lots of different names in Italy. Typically made for Carnevale and Christmas.
Provided by Christina Conte
Categories Bread, Cookies & Pastries
Time 40m
Number Of Ingredients 7
Steps:
- Using a stand mixer, place eggs, sugar, salt, and whisky in a large bowl and mix for two minutes or so (if making by hand, combine the ingredients, and stir well with a wooden spoon.)
- Add one cup (in UK, just use a regular cup-no need to measure) of flour and mix well.
- Add the remaining flour and mix until a slightly sticky dough forms.
- With hands, shape dough into a ball and refrigerate, covered, for about an hour.
- Remove from fridge and cut dough in half and roll out one piece very thinly, on floured workspace.
- Dough will be elastic, but re-roll it if it gets too thick. Using a knife or cutter to cut into strips. Use a pasta rolling machine if you have one.
- Cut a strip: no size is right or wrong, but about 6 or 7 inches is a good size. Make a little cut towards one end. Now place the opposite end through that slit, and pull through to make a ribbon shape. Repeat, until all of dough is used.
- Meanwhile, heat some oil in a pot or deep fryer (I use a wok) until hot. Before dropping the pastry in the oil, pull and stretch each one, so that it is thinner (as they shrink after being shaped) then begin frying the pastries until puffed and light brown on each side.
- Remove with strainer and place on a paper towel lined plate to cool.
- When cool, sprinkle with powdered sugar (or decorate with icing, or honey.)
Nutrition Facts : Calories 104 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 1.5 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, ServingSize 2, Sodium 0 grams sodium, Sugar 0 grams sugar
JOHNNY CARINOS BOWTIE FESTIVAL
Enjoy Johnny Carinos Bowtie Festival, even more, when you make it at home.
Provided by Stephanie Manley
Categories Main Course
Time 35m
Number Of Ingredients 13
Steps:
- In a heated sauté pan, combine butter, garlic, onions, bacon, tomatoes, chicken, and spice mixture. When onions begin to turn translucent, add heavy cream and Asiago cheese. Once cheese and cream have reduced by half, add Alfredo sauce and bowtie pasta. Toss until well combined and remove from fire. Allow pasta to cool for a few minutes so the cheese and sauce can thicken.
Nutrition Facts : Calories 651 kcal, Carbohydrate 58 g, Protein 20 g, Fat 36 g, SaturatedFat 17 g, Cholesterol 133 mg, Sodium 1287 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
ITALIAN BOW TIE BAKE
Served with a green salad and garlic bread, this is the easiest dinner I prepare for my family. They love the four-ingredient main dish and think I worked on it for hours. They don't even miss the meat! -Lisa Blackwell Henderson, North Carolina
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Preheat oven to 400°. Cook pasta according to package directions; drain. In a large bowl, combine spaghetti sauce and salad dressing mix. Add pasta; toss to coat. , Transfer to a greased shallow 2-qt. baking dish. Sprinkle with cheese. Bake, uncovered, 15-20 minutes or until heated through.
Nutrition Facts : Calories 447 calories, Fat 13g fat (6g saturated fat), Cholesterol 38mg cholesterol, Sodium 1396mg sodium, Carbohydrate 60g carbohydrate (15g sugars, Fiber 5g fiber), Protein 23g protein.
SPRINGTIME BOW TIES WITH HAM AND ASIAGO
Categories Milk/Cream Cheese Onion Pasta Quick & Easy Ham Asparagus White Wine Spring Bon Appétit
Yield Makes 4 to 6 servings
Number Of Ingredients 7
Steps:
- Cook pasta in large pot of boiling salted water 10 minutes. Add asparagus; boil until crisp-tender and pasta is tender but still firm to bite, stirring occasionally, about 3 minutes longer. Drain pasta and asparagus in colander.
- Meanwhile, heat large skillet over medium-high heat. Add ham and cook until just brown, stirring frequently, about 2 minutes. Add wine; boil until reduced by half, about 2 minutes. Add cream; bring to simmer. Stir in cheese and 3/4 cup green onions. Add pasta and asparagus and toss with sauce to coat. Season with salt and pepper. Sprinkle with 1/4 cup onions and serve.
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