Chicken & Shrimp Fettuccine

March 24, 2014 Leave a Comment
Chicken & Shrimp Fettuccine

Chicken & Shrimp Fettuccine

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Saucy and special, this hearty pasta works as well for Wednesday night as it does for a Saturday dinner with company.  You’ll love the rich combination of bacon, chicken, shrimp and fresh baby spinach.

 

Chicken & Shrimp Fettuccine Recipe

Chicken & Shrimp Fettuccine

8 oz. uncooked fettuccine

4 bacon strips, chopped

¾ lb. boneless skinless chicken breast, cubed

1 can (14 ½ oz.) diced tomatoes with garlic and onion, drained

2 cups fresh baby spinach, coarsely chopped

¾ cup heavy whipping cream

½ tsp. dried sage leaves

½ cup grated Parmesan cheese, divided

¾ lb. peeled and deveined cooked medium shrimp

 

Cook fettuccine according to package directions.  Meanwhile, in a large skillet, cook bacon over medium heat until crisp.  Remove to paper towels with a slotted spoon; drain, reserving 2 teaspoons drippings.

In the same skillet, sauté chicken in reserved drippings until chicken juices run clear.  Remove and keep warm.

Add the tomatoes, spinach, cream, sage and ¼ cup cheese to the skillet; cook and stir over medium heat until slightly thickened and spinach is wilted.  Drain fettuccine and add to skillet.  Stir in the chicken and shrimp; heat through.  Remove from the heat.  Sprinkle with bacon and remaining cheese.       5 serving

 

(Recipe for Chicken & Shrimp Fettuccine was on www.tasteofhome.com, 2014)

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Ham Fettuccine Bake

January 12, 2014 Leave a Comment
Ham Fettuccine Bake

Ham Fettuccine Bake

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

 www.tasteofhome.com

 

My family loves this recipe, and it’s a great way to use up leftover ham.  Although a meal by itself, I often serve it with a tossed salad.

         Cathy Neve                                                                         Yakima, Washing

 

Ham Fettuccine Bake Recipe

Ham Fettuccine Bake

¼ cup dry bread crumbs

¼ tsp. dried parsley flakes

2 Tbsp. butter, divided

2 Tbsp. flour

2 cups milk

1 ½ cups (6 oz.) sharp white cheddar cheese, shredded

2 cups cubed fully cooked ham

1 ½ cups cooked fettuccine

1 cup frozen peas

In a small skillet, cook bread crumbs and parsley in 1 tablespoon butter over medium heat for 4-5 minutes or until golden brown.  Remove from pan; set aside.

In a large skillet, melt the remaining butter.  Stir in flour until smooth; gradually add the milk.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Stir in cheese; cook 2-3 minutes longer or until melted.  Stir in the ham, fettuccine and peas.

Transfer to a greased 11×7 inch baking dish; sprinkle with bread crumb mixture.

Cover and bake at 350 F. for 20 minutes.  Uncover; bake 5-10 minutes longer or until bubbly.

5 servings

(Recipe for Ham Fettuccine Bake was on www.tasteofhome.com, 2013)

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Pasta Primavera

August 1, 2013 Leave a Comment
Pasta Primavera

Pasta Primavera

In 2oo2 Eating Light – 76 Delicious Low-Fat Recipes, this magazine was the BEST according to me.  Because it has so many recipes (breads, burgers, soups, stews, etc.), I think I tried just about every one of them.  But the Pasta Primavera was simply the best one in my opinion.

 

Pasta Primavera Recipe

Pasta Primavera

12 oz. fettuccine pasta (or ziti)

¼ cup olive oil, divided

12 oz. raw medium shrimp, shelled and deveined

1 cup bagged baby carrots, sliced in rounds (cut thin)

2 cups small broccoli florets

2 cups sugar snap peas

1 yellow bell pepper, cut into narrow strips

2 tsp. minced garlic

¾ tsp. salt

¾ tsp. pepper

1 pint cherry or grape tomatoes, halved

½ cup fresh basil, cut into thin strips

1/3 cup shredded Parmesan cheese

Cook pasta according to package directions; drain and reserve.

Meanwhile, in a large skillet, over medium heat, heat 1 tablespoon oil.  Add shrimp; cook 2 to 3 minutes, until just cooked through; transfer to plate.

Heat remaining oil in skillet.  Add carrots, broccoli, peas, bell pepper, garlic, salt and pepper.  Cook 5-7 minutes, until vegetables are crisp-tender.  Add halved tomatoes and reserved shrimp.  Cook 1 minute, or until heated through.

In reserved bowl, combine reserved pasta, shrimp-vegetable mixture, basil, and cheese; toss to mix well.

(Recipe for Pasta Primavera was in Eating Light magazine, March 19, 2002)

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