Gluten Free Penne With Mushrooms And Sweet Peas Recipes

Steps:

• Bring a large pot of water to a boil.
• Meanwhile in a hot skillet, brown the chicken in olive oil over high heat for approximately 5 minutes. Add onion, bell pepper, mushrooms, garlic and Cajun seasoning and saute for 3 additional minutes. Stir in wine then season with salt and pepper; reduce liquid by half.
• Add cream and bring to simmer.
• Meanwhile, cook pasta according to package directions.
• Drain and toss with sauce and stir in cheese before serving.

Steps:

• Bring a large pot of water to a boil.
• In a large skillet saute the onion in olive oil for about 5 minutes or until slightly browned. Add the mushrooms and saute for an additional 5 minutes. Add the heavy cream and the peas; season with salt and pepper; bring to a simmer.
• Cook the pasta according to package directions; drain and toss with the sauce.
• Remove from the heat and add the Parmigiano-Reggiano cheese; toss to combine.

Steps:

• Bring a large pot of water to a boil and salt generously. Add pasta and peas. While pasta is cooking, mix together garlic, ricotta and tarragon in a large bowl. Season to taste with salt and pepper.
• When the pasta is cooked al dente, remove 1/4 cup of the pasta water and mix 2 to 4 tablespoons of it with the ricotta. It should have the consistency of cream. Add a little more water if it doesn't. Drain pasta and peas and toss with ricotta mixture and Parmesan. Serve at once.