BOW-TIE SKILLET ALFREDO
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil. Cook the pasta according to the package directions. Drain and set aside.
- Slice the chicken into thin strips and season with salt and pepper. Heat the butter and oil in a large skillet over medium-high heat. Add the chicken strips and cook until deep golden brown on both sides and done in the middle. Remove the chicken from the skillet and add the minced garlic. Cook the garlic for 1 minute, then pour in the broth. Let it bubble up and reduce for 1 1/2 to 2 minutes.
- Next, add the half-and-half, cream and some salt and pepper. Add the Parmesan, whisking constantly until it's all combined. Allow the liquid to heat up and thicken for a few minutes. If it gets too thick, you may thin it with a little chicken broth.
- When the sauce looks good, remove it from the heat. Return the cooked chicken to the skillet along with the grape tomatoes, spinach and pasta. Toss, taste, adjust the seasoning, top with minced parsley and serve immediately in the skillet!
BIAGGI'S FARFALLE ALFREDO
A chef from Biaggi's Italian Restaurant in Salt Lake City demonstrated his method for making this entree on a cooking segment of the local television news. Biaggi's menu states: Grilled chicken, bowtie pasta, roasted peppers, crispy Italian cured ham, sautéed red onions and peas tossed in our Alfredo sauce with asiago cheese. I can't wait to try this yummy dish!
Provided by Debs Recipes
Categories Chicken
Time 10m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- 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.
SHRIMP & FARFALLE ALFREDO
This was served at a function we attended a few years ago. It was very tasty. I'm hoping to make it soon and think I will try and make my own alfredo sauce instead of using the packages. This can also be made a day ahead and refrigerated until time to bake.
Provided by Bobbie
Categories < 4 Hours
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a large pot, bring 3 quarts water, the salt and vegetable oil to a boil. Add pasta a stir with fork to separate pieces. Return water to a boil and cook approximately 9 minutes or until al dente.
- Drain well. Preheat oven to 350.
- Prepare Alfredo sauce as package label directs using 1 1/2 cups milk. Stir in lemon zest, cover and set aside.
- Peel shrimp; discard shells. Devein shrimp. Rinse well; drain and set aside.
- Wipe mushrooms clean with damp paper towel. Slice into thin slices; set aside.
- Rinse spinach under cold water to remove all traces of dirt and sand. Remove thick stems; tear larger leaves into small pieces. Set aside.
- In a large skillet over medium-high heat, melt butter. Add mushrooms, onion and garlic; saute about 3 minutes, until onion is tender.
- Stir in spinach. Cover, cook about 1 minute until spinach is just wilted.
- Stir in shrimp. Cover and cook 2 minutes.
- Transfer shrimp mixture to a large bowl. Add drained, cooked pasta, the Alfredo sauce and shredded mozzarella cheese.
- Spoon into 2 quart baking dish; sprinkle with Parmesan cheese.
- At this point, the casserole can be coverd and refrigerated up to 24 hours before baking.
- If casserole has not been refrigerated, place on center rack of oven and bake 30 minutes or until hot and bubbly.
- If casserole has been refrigerated, uncover and bake 45 minutes or until hot and bubbly.
Nutrition Facts : Calories 658.9, Fat 28.5, SaturatedFat 14.5, Cholesterol 218.4, Sodium 2952.4, Carbohydrate 57.4, Fiber 4.8, Sugar 4.8, Protein 44.1
FARFALLE ALFREDO
Make and share this Farfalle Alfredo recipe from Food.com.
Provided by Kevin Kragenbrink
Categories European
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Wash vegetables. Chop carrots into discs, and separate broccoli and cauliflour heads from stalks. Discard stalks.
- Finely mince garlic cloves.
- Bring water to a boil in a large dutch oven. When water is boiling, add a few pinches salt to flavor and put in farfalle. Turn heat down to medium and cook for 10 minutes. Strain noodles and rinse in cold water to stop the cooking.
- Mix butter and flour together in a small saucepan over low heat to create a light brown roux.
- Mix heavy cream, garlic, salt and pepper to taste with roux and whisk together until smooth. Add in cheeses slowly, whisking to combine.
- Steam vegetables for six minutes.
- Combine noodles, sauce, and vegetables together, folding to combine.
- Serve and enjoy.
Nutrition Facts : Calories 941.6, Fat 47.9, SaturatedFat 29.1, Cholesterol 135.9, Sodium 1112.5, Carbohydrate 95.8, Fiber 13.8, Sugar 9.2, Protein 40
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