Creamy Spring Pasta Final.mov
This is a creamy and fresh pasta side dish, with some spring veggies and of course the all-important Philly Cream Cheese (regular flavor). Serve this dish with roasted or grilled chicken or fish, add some mixed salad greens to your menu and you have a fabulous spring dinner that is both healthy and quick, leaving you more time to relax on the patio or go for a nice after dinner walk to enjoy all the beautiful blooms of spring.
Several of the ingredients require their own preparation but each prep process is quick and easy. Then all the ingredients come together quickly and are ready to eat! If you gather the ingredients first, it will be an easy dish to prepare
•8 ounce(s) Philly Cream Cheese (regular flavor)
•5 Tbsp. Chicken stock - regular or low sodium
•1 1/2 tsp. fresh squeezed lemon juice
•12 stalks fresh Asparagus sliced in 1-1/2 pieces on the diagonal
•16 grape tomatoes
•1/2 large shallot finely chopped
•2 garlic cloves finely chopped
•2 Tbsp. garlic cloves finely chopped
•1 tsp. Kosher salt plus more for salting water
•1/2 tsp. fresh ground black pepper
•1 lb Rigatoni or Rotini pasta
•1/4 cup(s) pine nuts - toasted
•1/4 cup(s) fresh basil leaves - sliced into thin strips
•1/4 cup(s) fresh pomegranate seeds
1.Place-2 qt pot and a 4 -6 qt pot of water onto the stove-top and bring them to a boil. Add a generous bit of salt to both pots.
2.Turn the oven on to broil, place pine nuts on a baking sheet and into the oven for about 5 minutes or until the nuts begin to smell toasty. When the nuts are done, remove them from the oven pour them in a small bowl and set aside.
3.Pour olive oil into a small skillet and turn the burner on medium to medium-low heat. While the oil is heating, chop the shallot and garlic cloves, keeping shallot and garlic separated. When the oil is hot but not smoking, add shallot and cook for 3-5 minutes or just until the shallot begins to brown and is soft. Add garlic and sauté for an additional 2 minutes. Remove from heat and set aside.
4.Put the tomatoes on the baking sheet and place the baking sheet on the top rack and broil for 3-5 minutes or until the skins are about to burst and the tomatoes start to look nice and juicy. When they are done. Remove them and place them in a small bowl.
5.Break each asparagus stalk at the natural break in the asparagus and discard the bottoms or save to use in soup stock. Slice 1-1/2 diagonal pieces and put into the medium pot of boiling water for 3 minutes.
6.Remove the asparagus with a large slotted spoon and place in a bowl of ice water to stop the cooking process. The asparagus should be a bright shade of green at this point.
7.While the asparagus is cooking, add the pasta to the large pot of boiling water for 10-12 minutes. Drain into a colander when done cooking.
8.Place the basil leaves one on top of the other and roll up tightly. Cut thin slices making long strips of basil. Set aside.
9.While the pasta is cooking, place the cream cheese into a medium size pot, add the 1/2 tsp of salt, the pepper, and chicken stock and turn the burner onto medium heat, slowly melting, heating and combining the cheese and chicken stock. Stir the lemon juice into the sauce. When the sauce is thinned and combined stir in the shallot and garlic. Using the large slotted spoon to drain asparagus from the ice water, adding it to the sauce and stir again. Add the tomatoes and gently stir the sauce.
10.Spoon pasta onto a plate or into individual bowls and spoon sauce over the pasta.
11.Sprinkle each serving with one fourth of the pine nuts, basil and pomegranate seeds and serve.
Mushroom Pasta
This is a mushroom pasta that's nice and juicy, in no way dry and dull even though it's not lavished with a cream based or tomato sauce. This pasta is buttery and garlicky, and it's 6 ingredient magic at its best.
Plus my little trick to make extra buttery mushrooms using LESS butter!
PRINT RECIPE:
Barilla | Veggie Elbows & Cheese with Chicken & Tuscan Herb Sauce
To make Veggie Elbows & Cheese with Chicken & Tuscan Herb Sauce at home, find the full recipe here:
Check out our #EatTheSeason page for more winter favorites: Barilla.com/EatTheSeason!
For more great pastas, sauces, recipes & more visit:
Facebook:
Twitter:
Instagram:
Pinterest:
#BarillaPasta #EatTheSeason
6 Chinese restaurant dishes you can make at home! ❤️ | #AtHome #WithMe | Marion's Kitchen
Find the recipes on my website: marionskitchen.com/recipes
Subscribe to my channel and press the bell button to get notifications every time I post a new recipe:
Binge watch a whole bunch of my Asian food recipe videos here:
Come chat with me on:
And if you're in the USA, Australia or New Zealand you can buy my premium, all-natural Asian meal kits! You'll find them in the Asian aisle at these stores:
For more super tasty recipes:
ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
LEMON PESTO CHICKEN WITH PASTA | Recipes created for Ingham's Chicken | July 2018
This recipe was developed in the MoM CookClub Kitchen by Nikki Hills from Mouths of Mums using a fresh, whole Ingham's Chicken. Share the love with a recipe that is so tasty, so fresh and perfect to feed a family.
Watch the video recipe for Step by Step instructions or view the full recipe at
Easy to make Chicken Pasta recipe
Easy to make chicken pasta recipe!
Ingredients:
Honey (2 Tablespoons) OR Brown Sugar (2 Tablespoons)
Orange (1 Large one Squeezed)
Saffron (1/2 Teaspoon)
Chicken Breasts (3)
Pasta (1 Box of Angel Hair)
Onion (1 Cut in Half Moon)
Mushrooms (1 Cup Diced)
Cherry Tomatoes (1 Cup cut in half)
Parsley (1 Bunch Chopped)
Scallions (1 Bunch)
Pine Nuts (1 Cup)
Artichoke Hearts (half cup)
Olive Oil
Salt and Pepper (To Taste)
Directions :
1. In a small non stick pan, add the honey, orange and saffron.
2. Cook on medium/ low heat for about 10 minutes.
3. Take 3 pieces of chicken breast and put salt and pepper on both sides.
4. Grill the chicken breast, depending on the thickness of the chicken, grill for about 10 minutes total flipping a couple of times. Then set it aside.
5. Cook angel hair pasta and add olive oil and set it aside.
6. In a medium non stick pan add two tablespoons of olive oil. When the heat is hot enough, add onions, mushrooms, cherry tomatoes, parsley, scallions, pine nuts and artichoke hearts. Cook on medium heat for about 7 minutes. At the end, add salt and pepper.
7. Combine everything together. The pasta, the mix and the chicken.
Enjoy Rana's Kitchen recipe of the day:)