7. Cavatappi Alfredo With Broccoli and Chicken. Forget all about fettuccine Alfredo, and try this cavatappi chicken Alfredo instead! This recipe pairs a creamy and indulgent homemade Alfredo sauce with fresh veggies and tender strips of grilled chicken.
Instructions. Preheat the oven to 350 F (176 C). Add the beef broth and water to a large dutch oven and bring to a boil. Once boiling, add the pasta and cook to al dente, according to the package instructions.
Add the anchovy, crushed red pepper, spaghetti, stock, cream, and 1/2 teaspoon of salt and bring to a boil. Reduce the heat to low and cook, stirring, until the pasta is tender and a sauce forms
sesame oil, beef, hoisin sauce, ground ginger, pepper, orange juice and 16 more Spicy Beef with Bamboo and Couscous O Meu Tempero red wine, beef, lime, soy sauce, chili compote, salt, bamboo shoots and 7 more
Once the mushrooms release their juices and gain some good color, add tomato paste, red wine, and about ½ to ¾ cup of the pasta cooking water. Cook over medium heat for about 4 minutes, and your gorgeous sauce is ready! Put the pasta together. Now, combine the pasta and the mushrooms in your large pan.
STEP 1. Heat the oven to 160C/140C fan/gas 3 and season the beef all over. Heat 1 tbsp oil in a flameproof casserole over a medium-high heat and brown the beef until dark, about 15 mins, in batches if you need to, using 1 tbsp oil for each batch. Drain the beef in a colander to remove the fat while you cook the rest. STEP 2. In a small bowl, combine 1 and 1/4 teaspoons salt, 1/2 teaspoon pepper, and 1/4 teaspoon smoked paprika. Pat the chicken with paper towels on both sides until it is very dry. Sprinkle the spice mixture all over the chicken on both sides, and rub in. Heat a 12-inch saute pan over medium high heat for at least 3 minutes. Ingredients. 1 (9-oz.) pkg. refrigerated fettuccine. 1/2 lb. cooked roast beef, cut into thin bite-sized strips. 1/2 cup thinly sliced marinated sun-dried tomatoes, drained, reserving 2 tablespoons liquid. 1 (2.5-oz.) jar sliced mushrooms, drained. 1 1/2 cups half-and-half. 2 oz. (1/2 cup) shredded
Add shrimp and cook for 2 minutes. Flip shrimp over and cook another minute or two. Then remove to a plate and set aside. Drizzle pan with a little more olive oil, add sausage and brown until nicely caramelized, about 4 – 5 minutes. Remove to plate, set aside. Add pasta to salted boiling water and cook until al dente.
Cook until the onions are softened and translucent, 2-3 minutes. Add the meat, using a wooden spoon to break up the clumps. Cook until the meat is no longer pink. Add the milk, garlic and nutmeg to the pan and bring to a simmer. When the milk is evaporated, stir in the tomato paste and cook for a few seconds.
When the pasta is cooked, reserve 1 cup of the pasta water and drain the pasta. In a skillet, melt butter on medium heat and saute the sliced/minced garlic and lemon zest very lightly without allowing the garlic to brown. Add the heavy cream, lemon juice, season with salt and pepper, and cook for 1 minute.
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    • creamy beef fettuccine recipe