Italian pasta recipes - 3 recipes
Top rated Italian pasta recipes
One-Pot Cheesy Italian Pasta and Chicken
By duckieq
Combine 1/2 of the spinach with the tomatoes, onion, chicken, garlic, linguine, Italian seasoning, salt, pepper and...
- 8 ounces baby spinach leaves, divided
- 1 cup sun-dried tomatoes packed in oil and Italian herbs, drained (about 7 ounces)
- 1 large yellow onion, sliced
- 1 pound uncooked boneless, skinless chicken breasts (cut into 1/2" bite size pieces)
- 6 garlic cloves, sliced
- 1 pound dry linguine
- 2 teaspoons dried Italian seasoning
- 2 teaspoons kosher salt
- 1 teaspoon fresh ground pepper
- 1 teaspoon crushed red pepper flakes
- 4 cups (32 ounces) reduced sodium chicken stock
- 1 cup (8 ounces) chardonnay wine
- 4 ounces fresh Parmesan cheese, shredded
One-Pot Cheesy Italian Pasta and Chicken
By KimberlyB
Combine 1/2 of the spinach with the tomatoes, onion, chicken, garlic, linguine, Italian seasoning, salt, pepper and...
- 8 ounces baby spinach leaves, divided
- 1 cup sun-dried tomatoes packed in oil and Italian herbs, drained (about 7 ounces)
- 1 large yellow onion, sliced
- 1 pound uncooked boneless, skinless chicken breasts (cut into 1/2" bite size pieces)
- 6 garlic cloves, sliced
- 1 pound dry linguine
- 2 teaspoons dried Italian seasoning
- 2 teaspoons kosher salt
- 1 teaspoon fresh ground pepper
- 1 teaspoon crushed red pepper flakes
- 4 cups (32 ounces) reduced sodium chicken stock
- 1 cup (8 ounces) chardonnay wine
- 4 ounces fresh Parmesan cheese, shredded
ITALIAN PASTA SALAD
By LindaW1955
COOK'S ILLUSTRATED
- 1 lb fusilli
- Salt and pepper
- 1/4 cup EVOO
- 3 garlic cloves, minced
- 3 anchovy fillets, rinsed, patted dry and minced
- 1/4 t red pepper flakes
- 1 cup pepperoncini, stemmed, plus 2T brine
- 2 T capers, rinsed
- 2 cups Arugula
- 1 cup chopped, fresh basil
- 1/2 cup oil-packed sun-dried tomatoes, sliced thin
- 1/2 cup pitted kalamat olive, quartered
- 8 OZ dry Italian-style salami ( Genoa or Soppressata) cut into 3/8" dice
- 8 OZ fresh mozzarella cheese, cut into 3/8" dice, patted dry
Any burning questions? Our chefs answer!