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Pasta Recipes

Tangy Mustard Chicken and Pasta

2  lbs. pasta
3  lbs. boneless chicken, cut in bite size pieces
3  tbsp. hot sauce
8  garlic cloves, finely chopped
3  tsp. paprika
4  tbsp. worcestershire sauce
1½  cups dijon mustard
3   tbsp. olive oil

1.  Bring pasta to boil in salted water.
2.  In large saute pan heat oil and add in chicken.  When almost
completely cooked add in hot sauce, garlic, paprika, worcestershire sauce and dijon mustard.
3.  Combine all ingredients very well and saute for 15 minutes on
medium heat, stirring occasionally.
4.  Remove from heat and let sit 5 minutes.
5.  To serve place pasta in individual dishes and top with heaping
scoop of chicken mixture.

Sauteed Spinach with Spaghetti

1  lb. spaghetti
1  lb. green leaf spinach, cleaned
1  6 cloves of garlic, sliced
3  tbsp. olive oil
4  tbsp. pecorino romano cheese
8  mushrooms, cleaned - shitake, portabella or fresh, diced
1  tsp. salt
1  tbsp. cayenne pepper

1.  Bring spaghetti to boil in salted water.
2.  In large sauce pan heat oil and garlic for a few minutes. Add in spinach and cook until wilted and dark green and add in the mushrooms, salt and cayenne pepper. Saute for 2-5 minutes.
3.  Drain pasta and place in large serving dish.  Add in the spinach
and toss well.  Add in the cheese and toss again.  Serve with bread.

Pasta with Artichoke Hearts

1  lb. pasta ( any style)
2  8 oz. cans artichoke hearts
3  tbsp. of olive oil
½  lb. boneless chicken breasts
½  cup skim milk
¼  cup parsley
¼  cup dijon mustard
¼  cup parmesan cheese
 salt & pepper to taste

1.  Cook pasta in salted water for 8 minutes.
2.  In large skillet cook chicken, artichokes and mustard in
olive oil until chicken is golden brown.  Stir in milk and
parsley. Heat until liquid is reduced in half.  
3.  Drain pasta and add to skillet and mix well.  Toss in parmesan
cheese and salt and pepper.

Pasta with Chicken and Cream Cognac Sauce

2   lbs. pasta
24  chicken thighs, does not have to be boneless
1   cup cognac
6   tbsp. butter
1   cup white wine
½   cup whipping cream
    Salt and Pepper

1.  Bring pasta to boil in salted water.
2.  Place butter in large fry pan on medium heat.  When butter has melted add chicken thighs.  Add in salt and pepper to taste.
3.  Cook until golden brown.
4.  In mixing bowl add cognac, wine and whipping cream.  Mix very
well and pour over chicken.  Let simmer for 30 minutes on low heat.
5.  If you need to help the sauce thicken add a tbsp. of flour to a ½ cup of water and pour into sauce mixture and blend well.
6.  When sauce has completed to the thickness that you want
remove from heat.
7.  To serve, place pasta on individual dishes, top with chicken, and pour sauce over chicken.

Pasta with Cream Sauce and Sausage

1  lb. pasta
1  tbsp. butter
1  tbsp. olive oil
1  small onion, diced
4  cloves garlic, finely chopped
1  lb. sweet sausage, no casing
3/4 cups of white wine
1  14 ½ oz. can of crushed tomatoes
1  cup whipping cream
4  tbsp. of parsley
1  cup Parmesan cheese

1.  Melt butter and olive oil in skillet.  Add onion and garlic
and saute until tender.  Do not let burn.  Add sausage and cook
until brown.
2.  Drain excess drippings from pan and add wine.  Let simmer
until wine evaporates.  Add tomatoes and cream.  Cook until sauce
thickens.  Add in the parsley.
3.  Cook the pasta with 3 tbsp. of salt.  Drain well and place in
large bowl.  Add the cream and sausage sauce.  Blend well and add the
parmesan cheese.

Sauteed Peppers over Linguine

2  lbs. linguine
4  yellow bell peppers, cubed
4  red bell peppers, cubed
4  green bell peppers, cubed
10 garlic cloves, chopped finely
¼  cup olive oil
½  tsp. salt
¼  tsp. pepper
1  tbsp red pepper flakes
1  tbsp. garlic powder

1.  Bring pasta to boil in salted water.       
2.  In large saute pan heat oil and add in all ingredients. Stirring occasionally for 10 minutes.  Lower the heat to low and let simmer for 10 minutes or until peppers are soft.
3.  Drain pasta and pour into large serving bowl.  Pour the pepper mixture over the pasta and toss well.
4.  Serve with bread.

Pasta with Chicken and Bacon

8  large chicken cutlets, cubed
½  lb. bacon
¼  cup vegetable oil
2  lbs. rotini pasta
1  cup parmesan cheese

1. In large fry pan heat oil and cook bacon until nice and crispy.  Remove and cover and blot with paper towels.  When bacon has cooled keep covered and push down on the bacon to break into small pieces.
2.  Bring pasta to boil in salted water.
3.  In bacon oil start cooking the chicken cubes until golden brown.
4.  Place cooked chicken and bacon into large bowl and toss with
the parmesan. Add in the cooked pasta and toss well again.

Gouda Sauce with Spinach Pasta

2  lbs. spinach pasta (any shape or style)
2  cups Gouda, shredded
3  cups skim milk
1  cup cornstarch
2  tsp. paprika
½  tsp. pepper

1.  Cook pasta in salted water.
2.  Mix together skim milk and cornstarch.  Stir together very well, not to see any clumps.
3.  In medium sauce pan heat skim milk and cornstarch mixture. Bring to a low boil, stirring occasionally.  It will begin to thicken.  After about 5-10 minutes add in the cheese, pepper and paprika.  
4.  Stirring constantly, the cheese will begin to melt and the mixture will really thicken up.  Heat until the consistency of pudding.
5.  Drain pasta and place on large serving platter.  Pour the cheese sauce over it and toss well. 

Chicken with Rosemary Potatoes and Pasta

1   lb. penne
1½  lbs. chicken cutlets, cubed
2   tsp. rosemary
2   can sliced potatoes
1   tsp. salt
¼   tsp. pepper
1   cup white wine
½   cup olive oil
1   tsp. garlic powder

1.  Bring pasta to boil in salted water.
2.  In large fry pan heat oil and add in chicken.  Saute until golden brown.  Add in wine, salt, pepper, garlic powder, rosemary, and potatoes.  Simmer for 20-25 minutes or until wine has evaporated.
3.  Drain pasta and place in serving dish or bowl.  Combine the chicken mixture and toss well.
4.  Serve with salad.

Pasta Carbonara

4  eggs
¼  cup of butter
¼  cup whipping cream
½  lb. bacon, cooked and crumbled
1  lb. spaghetti
1  cup grated cheese
¼  cup parsley

1.   Boil pasta in water.
2.   In mixing bowl blend eggs, butter, whipping cream, bacon, parmesan cheese and parsley.
3.  Drain pasta well and empty into mixing bowl.  Preheat oven to 300F.  Empty pasta and mixture into baking dish and bake for 15 minutes.

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