Borrowed from Mom on Timeout
INGREDIENTS
DIRECTIONS
In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick.
Ingredients
1 14.5 oz can Italian diced tomatoes
1 14.5 oz can Fire Roasted diced tomatoes
1 tsp salt.
Directions
Purée the diced tomatoes. Stir in the salt.
3 chicken breasts
½ pack mushrooms
Diced and cooked in butter with 5 clove garlic
After sautéed add 1 serving marinara and ⅓ serving Alfredo
Simmer 10m
Serve over pasta
Prep time 10m
Cook time 30m
Total time 40m
Preheat oven to 425° Combine uncooked pasta, tomato sauce, water and seasonings in a mixing bowl. Pour into a greased 13-by-9-inch baking pan. Cover with aluminum foil.
Bake 30 minutes. Uncover and stir well.
Top with cheeses. Bake uncovered for an additional 10 minutes or until cheese is melted and pasta is fork-tender.
LEMON BAKE PASTA
Preheat over to 375 degrees.
Cook pasta to packaged directions until al dente.
In a skillet, melt butter with olive oil over low heat. When butter is melted, add minced garlic. Squeeze lemon juice into the pan. Turn off heat.
Add sour cream and stir mixture together. Add lemon zest and salt. Taste, then add more salt if necessary. Pour mixture over drained pasta an stir together, then pour pasta into an oven safe dish.
Bake, covered, for 15 minutes. Then remove foil and bake for an additional 7 to 10 minutes. (Don’t bake too long or the pasta will dry out.) When you remove it from the oven, squeeze a little more lemon juice over the top. Top generously with Parmesan cheese, then chopped parsley. Give it a final squeeze of lemon juice at the end.
Tagged as: Pasta
White Cheddar Chicken Pasta
For the chicken:
1 pound boneless, skinless chicken breasts, trimmed and cut into 1 inch pieces
1 tsp dry mustard
1 T fresh thyme
½ tsp salt
½ tsp pepper
1 T olive oil
Heat olive oil in a large skillet over medium heat. Mix together mustard, thyme, salt and pepper and sprinkle over chicken pieces. When pan is hot, add chicken and brown about 3 minutes per side until cooked through. Remove to a plate and cover with foil.
For the pasta:
1 pound rotini or other short cut pasta
2 T butter
2 T flour
2 cloves garlic, minced
1 small onion, finely diced
¼ cup dry white wine
1 T Dijon mustard
8 oz sharp white cheddar cheese, grated
2 cups milk (I used skim milk but mixed in about 2 T heavy cream)
1 T fresh thyme
1 T fresh oregano
Crushed red pepper flakes to taste
Parmesan cheese to taste
Heat water to boil in a large stock pot for pasta, add salt and pasta and cook to al dente and drain according to directions. Meanwhile, melt butter in a large skillet over medium heat. Add flour and whisk to combine. Add wine, garlic, onions, and mustard. Cook about 5 minutes, until onions are translucent. Reduce heat to low and slowly add milk, stirring to combine. Cook about 5-7 minutes more until mixture begins to thicken. Add cheese and stir to melt. Add chicken and pasta and toss to incorporate sauce. Add thyme and oregano and serve topped with crushed red pepper flakes and Parmesan cheese.
Homemade Marinara Sauce
18 oz tomato purée
2 TBSP water
1 garlic clove
2 TBSP shredded Parmesan cheese
1 tsp salt
2 TBSP olive oil
Salt, pepper, Italian seasoning to taste
Zap all in blender
Prep time 5m
Cook time 5m
Total time 10m
Pesto
½ cup packed fresh basil leaves
1 peeled garlic clove crushed in press
1 TBSP walnuts
2 TBSP olive oil
½ tsp salt
¼ tsp black pepper
½ cup fresh grated Parmesan cheese
Zap all in blender
Prep time 5m
Cook time 5m
Total time 10m
½ pasta cooked al dente
1 cup pesto
1 grilled or baked chicken breast
2 TBSP toasted pine nuts
4 basil leaves, torn
Grated Parmesan cheese
Toss pasta with pesto, add chicken and nuts, top with shredded basil and cheese
Prep time 10m
Cook time 30m
Total time 40m