BOW TIES WITH CHICKEN AND ASIAGO CHEESE SAUCE
This is an easy but elegant meal, very similar to one served at the favorite Italian joint. My DS loves this one!!!!
Provided by Charmie777
Categories Chicken Breast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a medium saucepan, melt the butter over medium heat. Add the flour and stir just until mixed.
- Add the evaporated milk, regular milk and chicken broth and cook, stirring often, until the sauce thickens and begins to simmer.
- Remove from heat and add the Asiago cheese, stirring just until the cheese melts smoothly into the sauce. Set aside.
- Heat the olive oil in a large, preferably non-stick, skillet. Add the cubed chicken, parsley and garlic, and continue to cook, stirring frequently, until the chicken is opaque and cooked through - 8 to 10 minutes. Add the Asiago sauce and season with salt and pepper. Stir to combine.
- Meanwhile, cook the bow tie pasta in a large pot of boiling salted water until tender but not mushy.
- Drain well in a colander, then return pasta to the pot and add the chicken and Asiago sauce. Toss to combine and serve immediately, with additional grated Asiago cheese sprinkled on top, if desired.
- If making ahead, transfer the sauce to a covered container and refrigerate. When you are ready to serve dinner, place sauce in a large saucepan and heat very gently over low heat, stirring often. Don't let it boil.
Nutrition Facts : Calories 577, Fat 21.6, SaturatedFat 8.7, Cholesterol 141.7, Sodium 393.3, Carbohydrate 63.1, Fiber 2.6, Sugar 1.5, Protein 31.6
ASIAGO CHEESE SAUCE
Make and share this Asiago Cheese Sauce recipe from Food.com.
Provided by Julesong
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Off heat, place the flour in a heavy saucepan, then gradually add the milk and whisk until well-blended.
- Place saucepan over medium temperature and cook, whisking, until thick, about 7 to 9 minutes.
- Remove saucepan from heat and add the grated cheese, stirring until melted.
- Stir in the herbs, if using.
- Makes 2 cups sauce.
- Serve over pasta or vegetables.
Nutrition Facts : Calories 106.5, Fat 4.5, SaturatedFat 2.8, Cholesterol 17.1, Sodium 59.9, Carbohydrate 11.6, Fiber 0.2, Protein 4.8
SHRIMP PASTA WITH ASIAGO CHEESE AND WHITE WINE SAUCE
Categories Sauté Casserole/Gratin Summer Shellfish Quick & Easy Dinner
Number Of Ingredients 15
Steps:
- Cook pasta and reserve 3/4 cups of pasta water for sauce
- Sauté mushrooms in butter in a large deep skillet.
- Push mushrooms to the side when almost done then add garlic and coarsely chopped sweet onion and cook until onion is translucent.
- Add pasta water, white wine, chicken base, shrimp and grape tomatoes to skillet and cook until shrimp turns pink.
- Add fresh parsley, basil, oregano, crushed red pepper and 3/4 cup of asiago cheese to skillet and cook for 2 more minutes.
- Serve white wine, shrimp sauce over cooked pasta and garnish with more asiago cheese.
SWEET POTATO RAVIOLI WITH ASIAGO CHEESE SAUCE
This makes a lovely first course for an Autumn dinner party. I love using wonton wrappers to make ravioli, they're so easy to work with! This is my adaptation of a recipe I found in "Treasury of Cooking Healthy"
Provided by Hey Jude
Categories Yam/Sweet Potato
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350° Bake sweet potatoes 40-45 minutes or until tender; cool completely and then peel them and mash the pulp Stir in yogurt, chives and sage.
- Place wonton wrappers on counter Spoon 1 rounded tsp of potato mixture in the center of each wonton Spread filling kind of flat but leave a 1/2 inch border; brush edges lightly with water, fold them in half diagonally and press edges lightly to seal Place the filled wontons on a baking sheet and cover them loosely with plastic wrap.
- Bring 1 1/2 quarts of water to a boil in a large saucepan; reduce heat to medium, then add a few ravioli at a time (do not overcrowd) Cook until tender, about 9 minutes then transfer to a platter with a slotted spoon.
- Melt butter in a small saucepan over medium heat Stir in flour; cook 1 minute, stirring constantly Gradually stir in milk and chicken broth; cook and stir until slightly thickened, about 4 minutes, then stir in cheese, nutmeg, white pepper and cinnamon.
- Spoon 3 tablespoons of sauce onto individual plates Place 3 ravioli onto each plate.
- You can sprinkle additional chopped fresh sage over as a garnish.
Nutrition Facts : Calories 136.8, Fat 2, SaturatedFat 1.1, Cholesterol 6.4, Sodium 187.5, Carbohydrate 25.2, Fiber 1.8, Sugar 2.1, Protein 4.4
SPINACH & ASIAGO CHEESE WINE SAUCE OVER RICE
A creamy rich sauce served over rice or toast. Sprinkle with chopped spicy nuts if preferred. This can be served for lunch or dinner.
Provided by Montana Heart Song
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place spinach in a colandar and push down to squeeze water from the spinach.
- Put the spinach in a wide microwavable bowl and use fork to loosen and spread out.
- Add white wine.
- Cover. Cook at 70% power for 7 minutes. Set aside covered.
- In large saucepan add margarine and white flour. Wisk to mix until margarine and flour mixed.
- Slowly add milk while wisking and add salt.
- Wisk until it starts to thicken. Turn off heat and cover.
- In small saute pan add olive oil, cayenne pepper. Stir to mix.
- Add nuts and sugar and stir.
- Take off heat when nuts are coated and hot.
- Put nuts on chopping board and chop.
- Put in a small serving bowl to pass separately.
- Heat the cooked rice.
- Add cheese to sauce and stir in on low heat until the shredded cheese is melted and stirred into sauce.
- Uncover spinach and drain.
- Add to cream sauce and stir.
- Add white pepper if desired.
- Place the sauce in a tureen with serving spoon and pour over individual servings of hot rice or toast.
- Pass the nuts to sprinkle on top.
Nutrition Facts : Calories 849, Fat 51, SaturatedFat 8.9, Cholesterol 17.1, Sodium 634.7, Carbohydrate 80, Fiber 8.5, Sugar 3.8, Protein 18.3
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