Pasta

Pasta Fagioli

Preparation time : 10 minutes

Cooking time : 50 minutes

Serving : 24

Nutrition Information per Serving :

212 Cal; 6 g Fat; 25 g Carbohydrates; 5 g Fiber; 7 g Sugars; 14 g Protein

Ingredients :

• 1 can of kidney beans, about 16 ounces, drained
• 8 celery ribs, diced
• 2 pounds ground beef
• 1 can of cannellini beans, about 15 ounces, drained
• 3 large white onions, peeled, chopped
• 3 medium carrots, peeled, sliced
• 2 cans of diced tomatoes, each about 28 ounces, undrained
• 1 teaspoon dried oregano
• 2 ½ teaspoons ground black pepper
• 6 cans of beef broth, each about 14.5 ounces
• 2 jars of spaghetti sauce, each about 26 ounces
• 1 ½ teaspoon hot pepper sauce
• 8 ounces pasta shells, uncooked
• 5 teaspoons minced parsley

Instructions :

• Take a large pot, place it over medium-high heat and when hot, add beef and then cook for 5 minutes until no longer pink.
• Drain the excess grease from pot, add remaining ingredients except for parsley and pasta, stir until mixed, and then bring the mixture to a boil.
• Switch heat to medium level and then simmer the sauce for 30 minutes until cooked.
• Add pasta into the pot, stir in parsley and then continue simmering for 14 minutes until pasta has cooked, covering the pot with its lid.
• Serve straight away.

Stouffer’s Macaroni and Cheese

Preparation time : 10 minutes

Cooking time : 28 minutes

Serving : 6

Nutrition Information per Serving :

347 Cal; 24 g Fat; 14 g Carbohydrates; 5 g Fiber; 4 g Sugars; 19 g Protein

Ingredients :

• 8 ounces elbow pasta, cooked
• 1 ½ teaspoon mustard powder
• 2 tablespoons all-purpose flour
• ½ teaspoon paprika
• 2 tablespoons butter, unsalted
• 2 cups shredded Colby Cheese
• 2 cups milk, unsweetened
• 2 cups shredded cheddar cheese

Instructions :

• Switch on the oven, then set it to 350 degrees F and let it preheat.
• Meanwhile, take a medium pot, place it over medium heat, add butter and then let it melt.
• Stir in flour, paprika, and mustard until smooth, cook for 1 minute and then slowly whisk in milk and cook for 2 minutes until the sauce has thickened.
• Stir in Colby cheese, stir until cheese melted, add cheddar cheese, and then continue stirring until melted.
• Add cooked pasta into the sauce, stir until well mixed, cover the pot with its lid, place into the oven and then bake for 20 minutes.
• Serve straight away.

Macaroni Grill Creamy Chicken Penne

Preparation time : 10 minutes

Cooking time : 30 minutes

Serving : 8

Nutrition Information per Serving :

542 Cal; 38 g Fat; 23 g Carbohydrates; 1 g Fiber; 1 g Sugars; 26 g Protein

Ingredients :

For the Sauce:

• 2 tablespoons minced garlic
• 2 teaspoons minced rosemary
• 1 tablespoon cornstarch
• ½ teaspoon salt
• ½ teaspoon minced thyme
• ¼ teaspoon cayenne pepper
• 3 tablespoons butter, unsalted
• 3 tablespoons white cooking wine
• 1 tablespoon Dijon mustard
• 1 cup grated parmesan cheese
• ½ cup chicken broth
• 2 cups heavy whipping cream
• ½ cup milk, unsweetened

For the Pasta:

• 2 chicken breasts, smoked
• 1 pound penne pasta, cooked
• 1 teaspoon paprika
• ½ cup grated parmesan cheese

Instructions :

• Switch on the oven, then set it to 475 degrees F and let it preheat.
• Take a medium saucepan, place it over medium heat, add butter and when it melts, stir in garlic and then cook for 5 minutes.
• Stir in wine, continue cooking for 5 minutes, add remaining ingredients for the sauce, and then stir until smooth.
• Bring the sauce to a simmer, then cook it for 10 minutes or until thickened slightly and then set aside until required.
• Cut smoked chicken into bite-size pieces, add to the sauce along with pasta and then stir until combined.
• Spoon the chicken pasta into a baking dish, top with parmesan cheese and paprika, and then bake for 10 minutes until bubbly and cooked.

Cheesecake Factory’s Chicken Chipotle Pasta

Preparation time : 15 minutes

Cooking time : 20 minutes

Serving : 6

Nutrition Information per Serving :

906 Cal; 49 g Fat; 83 g Carbohydrates; 6 g Fiber; 4 g Sugars; 34 g Protein

Ingredients :

• 2 chicken breast, skinless, 1-inch cubed
• 1 pound penne pasta, cooked
• 1 cup frozen peas
• 1 medium yellow bell pepper, cored, chopped
• 1 pound asparagus
• ½ of a medium white onion, peeled, chopped
• 1 medium red bell pepper, cored, chopped
• 1 ½ tablespoon minced garlic
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• ¼ cup honey
• 2 tablespoons lemon juice
• 2 tablespoons butter, unsalted
• 2 tablespoons olive oil
• 2 tablespoons chipotle pepper sauce
• 2 cups heavy cream
• 6 ounces grated parmesan cheese

Instructions :

• Take a medium pot half full with water, place it over medium-high heat and bring it to a boil.
• Add asparagus, cook for 3 minutes until tender-crisp, drain into a colander, rinse under cold water to stop cooking, and then set aside until required.
• Take a large bowl, place chicken in it, add salt, black pepper, lemon juice, stir until well combined, and then let it rest until required.
• Take a large skillet pan, place it over medium heat, add butter and let it melts.
• Add onion and bell pepper pieces, cook for 5 minutes or until beginning to tender, add garlic, cook for 1 minute or more until fragrant, and then transfer vegetables to a plate.
• Add oil into the pan, switch heat to medium-high level and when hot, add chicken pieces and then cook for 4 to 5 minutes per side until nicely browned.
• Stir in honey, cook for 5 seconds, return the onion-pepper mixture, and then stir until mixed.
• Add cheese, pour in cream and adobo sauce, stir until mixed and cook for 4 minutes until cheese melts.
• Add peas, asparagus, and pasta, stir until combined, and then cook for 3 minutes until hot.
• Serve straight away.

Macaroni Grill Pasta Milano Soup

Preparation time : 10 minutes

Cooking time : 28 minutes

Serving : 4

Nutrition Information per Serving :

667.5 Cal; 36.1 g Fat; 49.1 g Carbohydrates; 2.9 g Fiber; 4.3 g Sugars; 36.1 g Protein

Ingredients :

• 2 cups grilled chicken strips
• ½ cup sun-dried tomatoes, chopped
• 8 ounces sliced mushrooms
• 14.5 ounces fire-roasted tomatoes
• 1 small white onion, peeled, diced
• 2 tablespoons chopped parsley
• ½ tablespoon minced garlic
• 2 tablespoons all-purpose flour
• 2 tablespoons butter, unsalted
• 1 ½ teaspoon salt
• ¾ teaspoon ground black pepper
• 1 cup milk, unsweetened
• 2 cups chicken broth
• ¼ cup heavy cream
• 32 ounces Alfredo sauce
• 2 cups cooked pasta

Instructions :

• Take a large pot, place it over medium-high heat, add butter and when it melts, add onion and garlic, stir until mixed, and then cook for 5 minutes until tender.
• Stir in flour until combined, pour in the cream, milk, broth, and Alfredo sauce, stir until combined, switch heat to a high level, and then bring the mixture to a boil, stirring continuously.
• Cut the chicken strips into bite-size pieces, add them to the pot along with all the tomatoes and mushrooms, stir until combined, and then bring the soup to boil.
• Switch heat to medium-low level and then simmer the soup for 15 minutes, covering the pot with its lid.
• Then add pasta and parsley, stir until mixed and cook for 2 minutes until hot.
• Season the prepared soup with salt and black pepper, ladle it into bowls and then serve.

Hug-Hes Chicken Pasta Salad

Preparation time : 40 minutes

Cooking time : 0 minutes

Serving : 8

Nutrition Information per Serving :

267.1 Cal; 11.8 g Fat; 20.1 g Carbohydrates; 4 g Fiber; 0.5 g Sugars; 18.5 g Protein

Ingredients :

For the Pasta:

• 1 cup chopped broccoli florets
• 3 chicken breasts, skinless, cooked, shredded
• 2/3 cup chopped carrots
• 2 ½ cups bowtie pasta, cooked
• 16 ounces cooked kidney beans
• 2 ½ cups tri-color rotini pasta, cooked

For the Dressing:

• 1 tablespoon salt
• 1 cup of sugar
• 1 tablespoon ground black pepper
• 1 cup red wine vinegar
• 2 teaspoons Tabasco sauce
• 1 ½ cups olive oil

Instructions :

• Take a large salad bowl, place all the ingredients for the pasta in it and then stir until well combined.
• Prepare the dressing and for this, take a small bowl, place all of its ingredients in it and then whisk until blended.
• Drizzle the prepared dressing over the salad, toss until mixed, and then let it rest in the refrigerator for 20 minutes or more until chilled.
• Serve straight away.

Chili’s Cajun Chicken Pasta

Preparation time : 10 minutes

Cooking time : 18 minutes

Serving : 4

Nutrition Information per Serving :

625 Cal; 32.6 g Fat; 56.8 g Carbohydrates; 1.8 g Fiber; 5.7 g Sugars; 31.1 g Protein

Ingredients :

• 2 chicken breasts, skinless
• 2 tomatoes, diced
• ¼ teaspoon garlic powder
• 1 teaspoon salt
• ½ teaspoon lemon pepper seasoning
• 1 teaspoon ground black pepper
• 4 teaspoons cajun seasoning
• 4 tablespoons butter, unsalted, divided
• ½ cup shredded parmesan cheese
• 3 cups half and half
• 8 ounces pasta, cooked

Instructions :

• Take a large plastic bag, place chicken in it along with cajun seasoning, seal the bag and then shake well until coated.
• Take a large skillet pan, place it over medium heat, add 2 tablespoons butter and when it melts, add chicken and then cook for 8 to 10 minutes per side until thoroughly cooked.
• Transfer the chicken to a cutting board, let it rest for 5 minutes and then cut it into slices.
• Wipe clean the skillet pan, place it over medium heat, add remaining butter and when it melts, add half-and-half along with garlic powder, salt, black pepper, and lemon pepper, stir until mixed and cook until it begins to bubbles.
• Divide pasta among plates, drizzle with sauce, top with chicken slices, then top with tomato and cheese and serve.

Macaroni Grill’s Penne Rustica

Preparation time : 10 minutes

Cooking time : 35 minutes

Serving : 6

Nutrition Information per Serving :

385 Cal; 20 g Fat; 25.3 g Carbohydrates; 2.3 g Fiber; 1.2 g Sugars; 23 g Protein

Ingredients :

For the Sauce:

• 1 teaspoon butter, unsalted
• 1 teaspoon minced garlic
• ½ teaspoon Dijon mustard
• ½ teaspoon dill
• ½ teaspoon chopped rosemary
• ½ cup marsala cooking wine
• 1/8 teaspoon cayenne pepper
• 4 cups heavy cream

For the Pasta:

• 12 ounces penne pasta, cooked
• 9 shrimps, peeled, deveined
• ½ ounce bacon, thick-cut
• 6 ounces grilled chicken breasts, sliced
• ½ teaspoon chopped shallot
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper
• ¼ teaspoon paprika
• 3 tablespoons butter, unsalted
• ½ cup grated parmesan cheese

Instructions :

• Prepare the sauce and for this, take a medium saucepan, place it over medium heat, add butter and when melted, add garlic and rosemary and cook for 2 minutes until garlic begins to brown.
• Stir in wine, cook until reduced by one-third, add remaining ingredients and then cook for 5 minutes or more until sauce have reduced by half, set aside until required.
• Switch on the oven, then set it to 475 degrees F and let it preheat.
• Prepare the pasta and for this, take a large skillet pan, place it over medium-high heat and when hot, add bacon and cook for 3 to 4 minutes per side until it begins to brown.
• Add butter, shrimps, and shallots, and then cook the shrimps for 5 to 8 minutes until pink.
• Add chicken, season with salt and black pepper, stir until mixed, add prepared sauce along with ¼ cup of cheese, stir well and then simmer until sauce has thicken slightly.
• Spoon the chicken into a large bowl, add pasta, stir until mixed, spoon into a casserole dish and then sprinkle the remaining cheese on top.
• Bake the pasta for 15 minutes until cheese melted and bubbling and then serve.

Olive Garden Fettuccine Alfredo

Preparation time : 10 minutes

Cooking time : 15 minutes

Serving : 4

Nutrition Information per Serving :

545.5 Cal; 45 g Fat; 24.5 g Carbohydrates; 2.2 g Fiber; 4.3 g Sugars; 13.8 g Protein

Ingredients :

• ½ pound fettuccine pasta, cooked
• ½ teaspoon minced garlic
• 2 teaspoons ground black pepper
• 1 teaspoon garlic powder
• 1 ½ teaspoon salt
• 1 teaspoon parsley flakes
• ¼ cup butter, unsalted, softened
• ¼ cup cream cheese, softened
• ½ cup milk, unsweetened
• 1 cup heavy cream
• 1 cup grated parmesan cheese

Instructions :

• Take a large skillet pan, place it over medium heat, add butter and when it melts, add garlic and then cook for 1 minute until fragrant.
• Add garlic powder, all the seasonings along with cheese, cream, and cream cheese, pour in the milk, and then whisk until combined and smooth.
• Switch heat to the low level, simmer the sauce until bubbly, and then remove the pan from heat.
• Add the pasta, toss until coated, and let it rest for 5 minutes.
• Serve straight away.

Shells and Shrimp Pasta

Preparation time : 10 minutes

Cooking time : 20 minutes

Serving : 6

Nutrition Information per Serving :

704 Cal; 52 g Fat; 32 g Carbohydrates; 1 g Fiber; 1 g Sugars; 22 g Protein

Ingredients :

• 1 pound shrimp, peeled, deveined, halved
• 4 teaspoons minced garlic
• 2/3 teaspoon salt
• ½ teaspoon ground black pepper
• ¼ tablespoons soy sauce
• ½ cup dry white wine
• 2 tablespoons butter, unsalted
• ½ cup olive oil
• 2 cups heavy cream
• 8 ounces linguine pasta, cooked

Instructions :

• Take a large saucepan, place it over medium-high heat, add garlic, salt, black pepper and soy sauce, pour in oil, wine, and cream and then stir until mixed.
• Bring the mixture to simmer, add pasta and shrimps, stir until just mixed, and then cook for 3 to 5 minutes until shrimps have cooked.
• Serve straight away.