Pennewithroastedredpepperartichokegarlicpuree Recipes

Steps:

• Place chicken in a large resealable plastic bag; add vinegar. Seal bag and turn to coat; refrigerate for 15 minutes., Cook pasta according to package directions. Meanwhile, in a large skillet, saute onion and garlic in oil for 1 minute. Drain and discard vinegar. Add chicken to skillet; cook for 4-5 minutes or until meat is no longer pink., Stir in the tomatoes, red peppers, broth, Italian seasoning and salt. Bring to a boil over medium heat; cook and stir for 4-5 minutes or until heated through. Drain pasta; toss with chicken mixture. Sprinkle with cheese.,

Steps:

• Boil water for penne with a dash of salt added.
• Meanwhile, drain the roasted red peppers & artichoke hearts very well and add to food processer. Add garlic & onion.
• Pulse in food processor so the mixture isn't pure liquid (pulse until mixture is the consistency of salsa - see photo of puree).
• Stir in olive oil, garlic powder and salt & pepper to taste.
• Cook then drain pasta. Stir in the puree.
• Garnish with the remaining jar of drained artichoke hearts & sliced black olives stirred through gently.
• Serve immediately.

Steps:

• Cook pasta according to package directions. Meanwhile, sprinkle chicken with salt and pepper. In a large skillet, saute chicken in 1 teaspoon oil until no longer pink. Remove from the skillet. In the same skillet, saute mushrooms in remaining oil until tender., In a Dutch oven, saute garlic in butter for 1 minute. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the red peppers, mozzarella and provolone cheese, 1/2 cup Parmesan cheese, mushrooms and chicken., Drain pasta; stir into sauce. Divide between two greased 8-in. square baking dishes. Sprinkle each with remaining Parmesan cheese., Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 30-35 minutes or until bubbly., To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 60-70 minutes or until bubbly, stirring once.

Steps:

• Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
• Heat oil in a large skillet over medium heat, and cook and stir sausage, onion, green bell pepper, red bell pepper, orange bell pepper, and mushrooms until vegetables are tender, about 10 minutes.
• Stir diced tomatoes, tomato sauce, minced garlic, garlic powder, oregano, basil, salt, black pepper, and red pepper flakes into vegetable mixture; bring to a simmer and cook, stirring occasionally, about 10 minutes.
• Drain pasta and spoon onto plates and top with sauce mixture.

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt; drain. Return pasta to pan.
• Add pesto sauce and peppers; cook on medium-low heat 3 to 5 min. or until heated through, stirring frequently. Remove from heat.
• Stir in cheese.

Steps:

• Char peppers under a broiler or over an open flame. Place charred peppers in a plastic bag and keep it closed for a few minutes, then remove peppers and scrape off all the skin. Core, seed and chop peppers coarsely.
• Bring a large pot of water to a boil for the pasta.
• Heat a large nonstick skillet, add the peppers, garlic and sun-dried tomatoes and cook over medium heat until the peppers are tender, about five minutes.
• Stir in the pepper flakes and cream and cook a few minutes, until the cream has thickened slightly. Season to taste with salt and remove from the heat.
• When the water has boiled, add a generous pinch of salt and the penne. Cook the penne until it is al dente, about eight minutes. Drain it well and add it to the skillet.
• Return the skillet to the heat and cook, stirring for a minute or two, until the ingredients are well combined. Stir in the cheese and serve.

Steps:

• Heat oven to 450ºF.
• Spread peppers onto bottom of rimmed baking sheet sprayed with cooking spray. Bake 20 min. or until tender. Meanwhile, cook pasta in large saucepan as directed on package, omitting salt.
• Remove peppers from oven. Reduce oven temperature to 375ºF. Drain pasta; return to saucepan. Add pasta sauce, 1/4 cup basil and peppers; mix lightly.
• Layer half each of the pasta mixture, Italian cheese, mozzarella cheese and Parmesan in 13x9-inch baking dish; repeat layers.
• Bake 25 to 30 min. or until pasta mixture is heated through and top is golden brown. Sprinkle with remaining basil.

Steps:

• Combine pepper pieces and other ingredients in a saucepan.
• Bring to a boil, cover and cook over medium heat for approx 15 minutes.
• Drain.
• Place ingredients in a blender and process until mixture is smooth.
• Serve over steamed rice, green beans or spread on toasted Italian bread.