PASTA AMATRICIANA
Steps:
- Make sure to have a pot of boiling salted water for pasta going before starting this dish. You will not cook the pasta all the way as you will finish it in the pan with the sauce.
- Drop the pasta into the boiling water to start the cooking process.
- Meanwhile, in a saute pan heat some oil over high heat and add the pancetta. Saute until the pancetta is rendered (most of the fat melts away), and then turn the heat down to medium. Pancetta should look like crispy bacon. Add the onions and stir constantly making sure the onions do not burn. Once the onions are soft and cooked through, add the red sauce. Cook for 1 minute, and then add the cheese and pepper flakes, stirring to incorporate.
- Turn off the heat on the sauce and add the cooked pasta to the pan with the sauce. Turn the heat back on to low and toss the pasta constantly so that the sauce will stick to the pasta (the sauce should be thick and shouldn't create a pool on the plate). Transfer the pasta and sauce to a bowl and sprinkle more cheese on top to serve.
PASTA ATHENA
Make and share this Pasta Athena recipe from Food.com.
Provided by spicyperspective
Categories < 15 Mins
Time 13m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot, boil salted water and cook the pasta as directed on the box. Meanwhile, heat a LARGE skillet to medium-high heat.
- Add oil and butter. Once melted, add the garlic and shrimp. *If you like a thick cream sauce, sprinkle the shrimp with 2 tsps. flour before adding them to the skillet.
- Cook about one minute, then add the wine and cream. Toss and cook another minute, then add olives and tomatoes. Cook another minute or two.
- Finally, mix in the strained pasta and spinach leaves. Remove from heat once the spinach wilts. Salt and Pepper to taste. (Season carefully, the olives and feta add a lot of salt!).
- Divide onto plates and top with feta cheese.
CHICKEN ATHENA
Greek flavors abound in this tasty and tender chicken dish that's cooked in the slow cooker. Olives, sun-dried tomatoes, lemon juice and balsamic vinegar combine with chicken for a special treat tonight. Radelle Knappenberger - Oviedo, Florida
Provided by Taste of Home
Categories Dinner
Time 4h15m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place chicken in a 3-qt. slow cooker. Add the remaining ingredients. Cover and cook on low for 4 hours or until a thermometer reads 170°.
Nutrition Facts : Calories 237 calories, Fat 6g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 467mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 36g protein. Diabetic Exchanges
ATHENA'S LEMON GREEK PENNE PASTA
Make and share this Athena's Lemon Greek Penne Pasta recipe from Food.com.
Provided by Member 610488
Categories Penne
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions. Drain and then stir in 1 oz oil to coat pasta.
- While pasta is cooking, melt butter in a medium sauce pan over low heat, then add heavy cream. Increase heat to medium-high stirring occasionally and when the mixture begins to bubble, add in the Parmesan cheese and blend until the cheese has melted. Add in lemon juice and lemon zest and stir. Season with black pepper and salt to taste.
- Add cooked pasta and mix well. Bring sauce back to just under a boil and then serve. You may wish to garnish your pasta dish with some additional Parmesan cheese, parsley, or even a couple of capers. This dish does not re-heat well, so plan on enjoying this dish in one setting.
GOURMET BAKED PENNE PASTA
Make and share this Gourmet Baked Penne Pasta recipe from Food.com.
Provided by Skooch
Categories Penne
Time 55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat 3 tablespoons oil in heavy Dutch oven; add onion and garlic and saute 5 minutes.
- Mix in tomatoes, oregano and red pepper flakes. Bring to a boil, breaking up tomatoes with the back of the spoon.
- Add broth and bring to a boil. Reduce heat, simmer until thickened, stirring occasionally, about 1 hour and 10 minutes.
- Season with salt and pepper to taste.
- Cook pasta until just tender; drain and return to same pot, toss with remaining oil.
- Pour sauce over pasta, toss to blend.
- Mix in Havarti cheese and transfer to a 13x9x3 baking dish. Sprinkle with olives, basil and Parmesan cheese.
- Bake 30 minutes in preheated 375 degree oven.
- Note: Can be made ahead and refrigerated. Increase baking time to 1 hour.
Nutrition Facts : Calories 525.6, Fat 18.8, SaturatedFat 3.4, Cholesterol 4.9, Sodium 188, Carbohydrate 81.6, Fiber 14.2, Sugar 12.4, Protein 13.5
CHICKEN ATHENA
Steps:
- Heat olive oil in heavy large skillet over medium-high heat. Season chicken with salt and pepper. Sauté chicken in batches if necessary until brown, about 5 minutes per side. Transfer to plate.
- Pour off all but 2 tablespoons drippings from skillet. Add garlic and aniseed and stir 30 seconds. Add tomatoes, broth Ouzo and oregano. Bring mixture to simmer, breaking up tomatoes with back of spoon. Return chicken to skillet. Bring to simmer and cook uncovered 15 minutes. Transfer chicken breasts to plate. Turn chicken pieces in skillet over and simmer 5 minutes longer. Transfer chicken in skillet to same plate.
- Increase heat to high, add olives and cook until liquid is reduced to sauce consistency, stirring occasionally, about 6 to 8 minutes. Season with salt and pepper to taste. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat gently before continuing.) Sprinkle feta cheese over and serve.
CHICKEN ATHENA
Found this recipe in Bon Appetit Too Busy to Cook. I don't always have aniseed and ouzo around but the combination is intoxicating! Great accompanied by orzo.
Provided by TishT
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat olive oil in heavy large skillet over medium-high heat.
- Season chicken with salt and pepper.
- Sauté chicken in batches if necessary until brown, about 5 minutes per side.
- Transfer to plate.
- Pour off all but 2 Tbs drippings from skillet.
- Add garlic and aniseed and stir 30 seconds.
- Add tomatoes, broth Ouzo and oregano.
- Bring mixture to simmer, breaking up tomatoes with back of spoon.
- Return chicken to skillet.
- Bring to simmer and cook uncovered 15 minutes.
- Transfer chicken breasts to plate.
- Turn chicken pieces in skillet over and simmer 5 minutes longer.
- Transfer chicken in skillet to same plate.
- Increase heat to high, add olives and cook until liquid is reduced to sauce consistency, stirring occasionally, about 6 to 8 minutes.
- Season with salt and pepper to taste.
- (Can be prepared 1 day ahead. Cover and refrigerate. Reheat gently before continuing.) Sprinkle feta cheese over and serve.
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