Posts Tagged italian
Farfalle Alfredo
Posted by JasonQ in Chicken/Poultry, Main Dishes on February 4th, 2010
I went to Biaggi’s this past Sunday for dinner, and this is what I had. Seems to be the same recipe they use.
- 1/8 cup prosciutto or bacon, cut into 1/2-inch pieces
- 1/8 cup diced red onion
- 1/4 cup sliced grilled chicken or sliced baked chicken
- 1/8 cup diced roasted red pepper
- 1/4 cup chicken stock
- 1/2 cup alfredo sauce
- 1/8 cup frozen peas
- 1 1/2 cups cooked farfalle pasta or pasta, of your choice cooked al dente
- 2 tablespoons fresh-grated parmesan cheese (use a 50/50 blend of Parmesan & Romano cheese if possible)
- 2 tablespoons fresh-grated asiago cheese
Fry Prosciutto or bacon in a large skillet for 1-2 minutes; add onions to skillet and continue cooking until Prosciutto is browned; drain any excess fat; add chicken and red peppers to skillet; add chicken stock and deglaze the skillet; add alfredo sauce and gently bring to a boil; add peas.
Meanwhile, refresh the pasta by placing it into boiling water for 30-60 seconds; drain pasta then add it to the skillet; increase heat to high and toss contents of skillet for 20-30 seconds; remove from heat and add cheeses; toss to distribute evenly; serve.
Easy Chicken Parmesan
Posted by JasonQ in Chicken/Poultry, Main Dishes on June 19th, 2009
This recipe was also contributed by Amber Coomes. Enjoy!
- 14 oz Spaghetti Sauce
- 6 Tbsp Parmesan Cheese
- 6 small boneless, skinnless Chicken Breast halves (1 1/2 lbs)
- 1 1/2 cup shredded Mozzarella Cheese
Preheat oven to 375F. Pour sauce into a 13″x9″ pan. Carefully stir in 4 Tbsp parmesan cheese. Add chicken; turn over to evenly coat both sides with sauce. Cover with foil. Bake 30 minutes. Uncover. Top with mozzarella cheese and remaining 2 Tbsp parmesan cheese. Continue baking 5 minutes or until chicken is cooked through and cheese is melted. Serve over hot cooked pasta if desired.
Stuffed Manicotti
Posted by JasonQ in Main Dishes on June 14th, 2009
Manicotti has been a favorite of mine for years. Enjoy this recipe that I use.
- 1 lb. Ricotta Cheese
- 1 1/2 lbs. Mozzarella Cheese (grated), divided
- 1/4 cup Romano Cheese (grated)
- Salt and Pepper
- 1/4 cup Provolone Cheese (grated)
- Parsley (chopped)
- 3 Eggs
- 2-3 cups Tomato Sauce
Combine all ingredients together, except tomato sauce. Mix well. (Use 1 lb. mozzarella cheese)
Spread some tomato sauce on the bottom of a baking pan. Stuff manicotti shells and place in pan. Spread more tomoato sauce in between each layer and on the top, followed by 1/2 lb. of just mozzarella cheese.
Bake at 350 degrees F for 45 min. Then, broil for 2-3 minutes to brown top.
Eggplant Parmigiana
Posted by JasonQ in Main Dishes on June 14th, 2009
- 2 Small Eggplants; unpeeled cut into 1/4-inch rounds
- 2 Eggs; lightly beaten
- 1-1/2 Cup Bread crumbs
- 1/2 Teaspoon Salt
- 1/8 Teaspoon Pepper
- 1 Garlic cloves peeled and halved
- 3/4 Cup Olive oil
- 20 Ounce Tomatoes, canned
- 1/3 Cup Tomato paste
- 2 Tablespoon Minced basil
- 1 Teaspoon Salt
- 1/8 Teaspoon Pepper
- 1 Cup Grated Parmesan cheese
- 1/2 Pound Mozzarella cheese; thinly sliced
Dip eggplant slices in eggs, then in bread crumbs seasoned with salt and
pepper. Refrigerate 20 minutes.
In a large saucepan, saute garlic in 2 tablespoons oil for 1-2 minutes. Remove garlic and add tomatoes, tomato
paste, basil, salt and pepper. Cover and simmer 30 minutes.
Preheat oven to 350F.
Brown eggplant in 1/4-inch oil in a large skillet. Drain on paper
towels.
Put a thin layer of tomato sauce into a baking dish and layer
eggplant, sauce, Parmesan and mozzarella, alternately. End with mozzarella
on top.
Bake, uncovered, for 30 minutes.