Pioneer Woman's Spaghetti With Artichoke Hearts
Hands down, this is my favourite pasta recipe. Absolutely divine. I don't change anything, other than I use whole wheat noodles. So yummy.
I am not usually a fan of leftovers, but this meal warms up great. I pour a little chicken broth over the cold pasta and warm it in the microwave. Almost as good as when it is fresh!
Showing posts with label Pasta. Show all posts
Showing posts with label Pasta. Show all posts
Monday, November 7, 2011
Thursday, February 24, 2011
Cyclone Pasta
About 4 years ago Sean and I went to Outback Steakhouse and we ordered the Cyclone Pasta. We loved it so much we went back a couple month's later and it was taken off of the menu! We were so disappointed. I came across a copycat recipe this week and I was so excited! We tried it tonight and although it wasn't as good as I remembered, it was good. I would definitely alter the recipe next time! Here is the original, and and my notes!
* 1 cup sun-dried tomato
* 1 cup shiitake mushroom
* 1 onion (I used half an onion)
* 1 (16 ounce) jar alfredo sauce, I used THIS recipe
* 1 cup shiitake mushroom
* 1 onion (I used half an onion)
* 1 (16 ounce) jar alfredo sauce, I used THIS recipe
* 1 cup chicken breast, chopped and cooked
* 1 cup of shredded ham (I omitted this)
* 1 (16 ounce) box penne pasta, cooked (I used a 13.5 ounce box of whole wheat pasta)
* swiss cheese, Italian blend, as much as you like
* oregano
* thyme
* garlic
Directions:
Prep Time: 10 mins
Total Time: 10 mins
1. Mix all ingredients together in a lightly greased 13 x 9 inch baking dish.
2. Bake at 375F until golden.
I remember the original recipe having artichoke hearts in it. I added less noodles and more sauce and thought it turned out really great. I also added extra cheese. I baked it for 30 minutes and thought it was yummy! It was a little on the oily side but I never said it was going to be healthy :)
* 1 cup of shredded ham (I omitted this)
* 1 (16 ounce) box penne pasta, cooked (I used a 13.5 ounce box of whole wheat pasta)
* swiss cheese, Italian blend, as much as you like
* oregano
* thyme
* garlic
Directions:
Prep Time: 10 mins
Total Time: 10 mins
1. Mix all ingredients together in a lightly greased 13 x 9 inch baking dish.
2. Bake at 375F until golden.
I remember the original recipe having artichoke hearts in it. I added less noodles and more sauce and thought it turned out really great. I also added extra cheese. I baked it for 30 minutes and thought it was yummy! It was a little on the oily side but I never said it was going to be healthy :)
Tuesday, February 22, 2011
Mediterranean Chicken
8 oz Orzo pasta
1 lb chicken breast halves
2 tsp olive oil
1 large onion
2 tsp minced garlic (2-3 crushed cloves)
½ tsp dried oregano
½ tsp dried basil
½ cup white grape juice
14 oz chopped tomatoes- Italian style with garlic and oregano
4 oz feta cheese
Bring unsalted water to a boil. Add orzo and cook until tender (app. 8 min). Drain and set aside.
Heat oil over medium heat. Chop onion and add to skillet. Cut chicken into bite-size pieces and add to skillet. Raise heat to medium-high. Cook, stirring occasionally until chicken is done Add garlic, oregano and basil.
When chicken is cooked through, stir in grape juice and cook for one minute. Add tomatoes with their juice and feta cheese. Cook 1 more minute.
Serve over hot, drained orzo pasta.
** This recipe orginially called for white wine, not grape juice. My college roomie and I changed it up to suit our beliefs (and budget!). I usually top each serving with extra feta cheese, but I love feta cheese... My husband is not a feta cheese fan, but in this recipe he loves it. I don't know if cooking it helps, but somehow in this recipe the feta also seems more mild than eating it plain. So, if you aren't a feta cheese lover, I still suggest trying it with this recipe because that's what gives it the Mediteranean flavour. Also- try to use Greek oregano. There is a difference! I buy it in bulk for less than 50 cents an ounce at my local health/whole foods store.
**Also, I've made this recipe using fresh tomatoes from the garden and it tastes awesome that way! I cut a small "x" at the top of the tomato then blanch it (dip it in boiling water for about a minute, then immediately immerse in ice water). The skin then slides off. Then I chop them, add some garlic, oregano and basil, then add to the recipe same as if I were using canned tomatoes.
1 lb chicken breast halves
2 tsp olive oil
1 large onion
2 tsp minced garlic (2-3 crushed cloves)
½ tsp dried oregano
½ tsp dried basil
½ cup white grape juice
14 oz chopped tomatoes- Italian style with garlic and oregano
4 oz feta cheese
Bring unsalted water to a boil. Add orzo and cook until tender (app. 8 min). Drain and set aside.
Heat oil over medium heat. Chop onion and add to skillet. Cut chicken into bite-size pieces and add to skillet. Raise heat to medium-high. Cook, stirring occasionally until chicken is done Add garlic, oregano and basil.
When chicken is cooked through, stir in grape juice and cook for one minute. Add tomatoes with their juice and feta cheese. Cook 1 more minute.
Serve over hot, drained orzo pasta.
** This recipe orginially called for white wine, not grape juice. My college roomie and I changed it up to suit our beliefs (and budget!). I usually top each serving with extra feta cheese, but I love feta cheese... My husband is not a feta cheese fan, but in this recipe he loves it. I don't know if cooking it helps, but somehow in this recipe the feta also seems more mild than eating it plain. So, if you aren't a feta cheese lover, I still suggest trying it with this recipe because that's what gives it the Mediteranean flavour. Also- try to use Greek oregano. There is a difference! I buy it in bulk for less than 50 cents an ounce at my local health/whole foods store.
**Also, I've made this recipe using fresh tomatoes from the garden and it tastes awesome that way! I cut a small "x" at the top of the tomato then blanch it (dip it in boiling water for about a minute, then immediately immerse in ice water). The skin then slides off. Then I chop them, add some garlic, oregano and basil, then add to the recipe same as if I were using canned tomatoes.
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