Category Archives: pasta

Tuscan Chicken Mac and Cheese

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I tried this recipe tonight and it was a success! This is from cafedelites.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

Tuscan Chicken Mac And Cheese is a ONE POT dinner made on the stove top, in less than 30 minutes! No extra pots or pans to wash up, and minimal work with simple ingredients! It will be hard to go back to regular Mac and Cheese after this!

Course: Dinner
Cuisine: American
Servings: 6 people
Calories: 586 kcal
Author: Karina
Ingredients
  • 2 large skinless boneless chicken breasts pounded to 1-inch thickness (or 4 boneless and skinless chicken thigh fillets)
  • Salt and pepper, to season
  • 1/2 teaspoon paprika (sweet or smokey)
  • 1/2 teaspoon dried parsley
  • 1 tablespoon oil, divided (use olive or canola oil)
  • 2 tablespoons butter
  • 1 small yellow onion chopped
  • 6 cloves garlic finely diced
  • 1/3 cup white wine OPTIONAL (use chicken broth instead if you wish)
  • 9 oz (250g) jarred sun dried tomato strips in oil (reserve 2 tablespoons of oil and drain the rest)
  • 3 level tablespoons flour
  • 2 cups chicken broth
  • 3 cups milk OR light cream* or half and half, divided
  • 2 teaspoons dried Italian herbs
  • 10 ounces (300g) elbow macaroni uncooked (3 cups!)
  • 3 cups baby spinach leaves
  • 1 cup fresh grated Parmesan cheese
  • 3/4 cup mozzarella cheese shredded
  • 1/2 cup grated cheese Cheddar or Gruyere
  • 2 tablespoons fresh parsley chopped
Instructions
  1. Season chicken with salt, pepper, paprika, dried parsley and 2 teaspoons of the oil. Heat the remaining oil in a large (30cm or 12-inch) pot or pan over medium-high heat. Add the chicken and sear on both sides until golden brown, cooked through and no longer pink in the middle. Transfer chicken to a warm plate, tent with foil and set aside.

  2. To the same pan, add the butter and fry the onion and garlic until the onion becomes transparent, stirring occasionally (about 2 minutes). Pour in the white wine and allow to simmer for 5 minutes, or until beginning to reduce down.

  3. Add the sun dried tomatoes with 2 tablespoons of the sun dried tomato oil from the jar and cook for 1-2 minutes to release as much flavour as possible.

  4. Stir the flour into the pot and allow to cook for a further minute. Then, add the broth, 2 1/2 cups of milks (or cream/half and half), herbs, salt and pepper, and bring to a very low simmer (lower the heat if you need to).

  5. Add the dry macaroni and stir occasionally as it comes to a simmer. Reduce heat down to medium low and stir regularly while it cooks (for about 9 – 10 minutes), or until the sauce thickens and the macaroni is just cooked (al dente: tender but still firm). Add the spinach and stir through until wilted.

  6. Take the pot off the stove and stir all of the cheese in quickly. Adjust salt and pepper to taste. If the sauce it too thick, add the remaining 1/2 cup milk (or cream) in 1/4 cup increments, until reaching desired thickness. Keep in mind the sauce will continue to thicken as it cools.

  7. Slice the chicken into strips and stir through the pasta (pour in any juices left from the chicken). Sprinkle with parsley, and stir through. Serve immediately!

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Prawn Aglio Olio

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Prawn Aglio Olio

I think I’ve finally formulated a wonderful recipe for this.

This is my own creation! Here goes!

Serves 4

Ingredients

Half a packet of San Remo spaghetti

12 prawns

4 tbsp good quality extra virgin olive oil

2 tbsp chopped shallots

2 tbsp chopped garlic

Salt

Pepper

Red Pepper chilli flakes

1 cut chilli padi

  1. Cook spaghetti according to instructions, I add more salt and remove it from heat at around 5 mins. Reserve the leftover boiling water.
  2. Heat up 2 tbsp of extra virgin olive oil with high heat and place prawns into pan. Sprinkle salt and pepper and flip the prawns and repeat with salt and pepper on the other side. Remove from pan once done.
  3. Add the last 2 tbsp of extra virgin olive oil into pan and stir fry shallots and garlic till fragrant and a little crisp and brown.
  4. Add spaghetti into pan and toss to mix. Add around 1 cup of reserved pasta water to the pan and let it boil and evaporate, all the while tossing the spaghetti.
  5. Add prawns, chilli flakes and chilli padi and toss everything together.

creamy garlic herb mushroom spaghetti

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And here’s the second recipe I tried. 

Author: Pinch of Yum

Serves: 4 huge servings

Ingredients

  • 8 ounces whole wheat pasta (spaghetti, linguine, etc.) – I like DeLallo brand
  • 4 tablespoons butter, divided
  • 3 cloves garlic, minced, divided
  • 16 ounces fresh mushrooms, sliced
  • 2 tablespoons flour (or whole wheat flour)
  • 1 teaspoon herbes de provence
  • 1½ cups milk
  • salt and pepper to taste
  • 3 tablespoons olive oil
  • additional ¼ cup water, broth, milk or cream (optional)
  • ¼ cup fresh parsley (more to taste)

Instructions

  1. Pasta: Cook the pasta according to package directions. Set aside and toss with a little oil to prevent sticking.
  2. Mushrooms: Melt 2 tablespoons of butter over medium high heat. Add one clove of the garlic and saute for a minute until fragrant. Add the mushrooms and sauté for 5-10 minutes, until golden brown and softened. Set aside.
  3. Sauce: Add the remaining 2 tablespoons of butter to the pan and melt again over medium high heat. Add the garlic and saute for a minute until fragrant. Add the flour and herbes de provence. Stir fry for a minute to cook out the flour taste. Add the milk slowly, whisking to incorporate. Let the mixture simmer until thickened. Season with salt and pepper.
  4. Assemble: Toss the sauce, pasta, and mushrooms together. Add the olive oil and water as needed to keep the sauce from getting too thick. Stir in the parsley just before serving.

Recipe by Pinch of Yum at http://pinchofyum.com/creamy-garlic-herb-mushroom-spaghetti

Pasta with Mushrooms and Prosciutto

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Cooked more this week and found 2 gems of mushroom pastas. Here’s the first one:

Ingredients

4 SERVINGS

  • ¼ cup plus 2 tablespoons olive oil
  • 2 ounces thinly sliced prosciutto (about 6 slices)
  • 1 pound mixed mushrooms (such as chanterelles, maitake, oyster, crimini, and/or shiitake), torn into bite-size pieces
  • 2 medium shallots, finely chopped
  • 1 teaspoon thyme leaves, plus more for serving
  • Kosher salt, freshly ground pepper
  • 1 cup chicken stock or low-sodium chicken broth
  • 12 ounces pappardelle or fettuccine
  • ⅓ cup heavy cream
  • 2 tablespoons unsalted butter

Preparation

Heat ¼ cup oil in a large Dutch oven or other heavy pot over medium. Arrange prosciutto in a single layer in pot and cook, turning once or twice, until crisp, about 5 minutes. Transfer to paper towels to drain.

Heat remaining 2 Tbsp. oil in same pot over high. Cook mushrooms, tossing occasionally, until browned and tender, 5–8 minutes. Reduce heat to medium-low. Add shallots and 1 tsp. thyme, season with salt and pepper, and cook, stirring often, until shallots are translucent and softened, about 2 minutes. Add stock and reduce heat to low. Bring to a simmer and cook until only a thin layer of stock coats bottom of pot, 5−7 minutes.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.

Using tongs, transfer pasta to pot with mushrooms and add 1 cup pasta cooking liquid. Crumble half of prosciutto into pot. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 2 minutes. Add cream, return to a simmer, and cook, tossing, until pasta is coated, about 1 minute. Remove from heat, add butter, and toss to combine. Taste and season with salt if needed.

Divide pasta among bowls. Top with more thyme and crumble remaining prosciutto over; season with pepper.

From: http://www.bonappetit.com/recipe/pasta-with-mushrooms-and-prosciutto

Truffle Miso Fettuccine with Seared Scallops

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This is the first time I’ve tried cooking a fusion styled food. And it was so welcome that I had to do an encore. Here’s the amazing recipe by themeatmen

I added in Chinese style pan fried prawns because they’re my favourite type of prawns. 

Ingredients:

  1. 250g San Remo Fettuccine

  2. 1 tbsp black truffle paste

  3. 6-8 large scallops

  4. 200g Swiss Brown mushrooms (halved)

  5. 3 tbsp olive oil

  6. 2 shallots (minced)

  7. 1 tbsp butter

  8. Splash of white wine (optional)

  9. 120ml cooking cream

  10. 1 tbsp white miso (mixed with 1 tbsp of hot water)

  11. 2½ tsp salt

  12. Salt & pepper to taste

  13. 2 tbsp chopped parsley

  14. 1 tsp truffle oil

Steps:

  1. Season scallops with a drizzle of olive oil, salt and pepper

  2. Sear on high heat a minute on each side, until golden brown. Set aside

  3. Add 250g San Remo Fettuccine and 2 tsp salt to 3 litres of boiling water, cook 10 minutes until al dente

  4. In a clean pan, add in 2 tbsp olive oil, lay sliced mushrooms in a single layer. Season with salt & pepper to taste, when it’s golden brown, turn over

  5. When the bottom of the mushroom are turning golden brown, add in 1 tbsp olive oil, 2 minced shallots and 1 tbsp butter

  6. Stir and cook until the shallots are translucent. Splash of white wine (optional) and let the alcohol cook away

  7. Turn down the heat, pour in cream, miso mixture and 1 tbsp black truffle paste. Give a good stir. Turn off heat

  8. Add the cooked Fettuccine and toss

  9. Plate pasta and add seared scallops on top

  10. Garnish with chopped parsley and a drizzle of truffle oil

Garlic Butter White Wine Prawn pasta

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I had a nice bag of prawns in my fridge and an opened bottle of white wine last night, so I decided to try the internet and find a good recipe for white win prawn pasta. I found this recipe from pinchofyum and decided to modify it based on some prior experience (I actually have ample cooking experience now to make my own modifications, whee! At the start of this blog, I was mostly cooking out of need and a desire to learn to cook.) The result was a flavorful spaghetti and prawns which tasted heavenly. Try it!

I’ll post my modifications instead of the actual recipe. My recipe serves 4 adults, or 3 very hungry adults.

Ingredients

  • spaghetti for 4
  • 500g of medium sized prawns (deveined), shells and head removed and saved for later
  • 5 cloves of garlic, minced
  • pot of water enough to cover the spaghetti
  • salt and pepper
  • olive oil
  • 2 tablespoons of unsalted butter
  • 1 cup of white wine
  • 3 tablespoons of heavy cream
  • 1/2 cup of grated Parmesan cheese
  • any dried herbs you have in your pantry (oregano, basil, thyme, rosemary…

Method

  1. Boil the pot of water with the shells and heads of prawns for approximately 20 minutes. You can mash up the shells and heads too, to extract more flavour from it. If you have saved up heads and shells of prawns from previous cooking in your freezer, feel free to dump them all in. It will really flavour the spaghetti later on.
  2. Dump the heads and shells of prawns, and add 1 teaspoon of salt and a drizzle of olive oil to the still boiling stock. Add in the spaghetti and get ready a big skillet (big enough to hold your prawns and spaghetti).
  3. Heat skillet on medium high heat and melt butter. Once butter is melted and sizzling, add in your prawns and garlic. Turn prawns once it browns, about 2-3 minutes on each side.
  4. Once both sides of the prawns are browned, add in white wine and let it boil. Allow wine to evaporate until it is left with half of what you started with. Add in the heavy cream and dried herbs. Stir it all in and turn off flame.
  5. Get spaghetti out of the stock. Add cheese into skillet and mix it in. Pour spaghetti into skillet and mix very well.
  6. Add some salt and pepper on top of the spaghetti, dish up onto individual plates and add any leftover Parmesan cheese on top of each plate. And you’re ready to serve!

 

Mushroom Spaghetti

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Recently tried this recipe by noobcook and received fab reviews by the family! Saving this here for future reference and tweaking.

INGREDIENTS
2 servings of spaghetti or your favourite pasta about 140-160grams
200 grams fresh button or favourite mushrooms stalks discarded and caps sliced thinly
10 cloves garlic peeled and sliced thinly
4 tbsp olive oil divided
1/2 tsp dried chilli flakes (or substitute with finely chopped chilli padi)
20 grams butter cubed
20 grams Italian flat-leaf parsley finely chopped
sea salt to taste
freshly cracked black pepper to taste
DIRECTIONS
Bring a pot of water with 1 tbsp sea salt to a boil. Cook spaghetti until al dente (usually 2-3 minutes minus the recommended time). Drain and set aside the pasta, reserving a small cup of the pasta water.
Heat saucepan with 1 tbsp of olive oil. Add mushrooms, a pinch of salt and black pepper. Stir fry or saute until cooked, about 3 minutes. Set aside cooked mushrooms on a plate.
Heat 3 tbsp olive oil in the same pan, add garlic and chilli padi/chilli flakes (if using). Saute the garlic until it starts to turn light golden brown.
Turn off the stove. The garlic will continue cooking in the hot oil on its own for a few more seconds in the hot oil, until they turn a lovely golden brown. Melt cubed butter in the garlic & oil mixture.
Add cooked pasta, chopped parsley, cooked mushrooms, sea salt and black pepper (to taste). Toss to coat all the ingredients evenly, adding some reserved pasta water to help the ingredients bind together.