Add the drained pasta to sauce, coating evenly. Arrange pasta on platter and spoon seafood around the rim. Sprinkle with parsley and serve immediately.
Hain Celestial Group featuring DeBoles pasta
Serves 4
Provided by: Celiac Sprue Association
Cheesecake Factory's Copycat Louisiana Chicken Pasta
Pasta Copycat Recipes
Ingredients:
Chicken
4 tablespoons vegetable oil
6 skinless boneless chicken breast halves
3/4 cup bread crumbs
1/4 cup grated Parmesan cheese
1 cup milk
2 tablespoons flour
Cajun Sauce:
1 tablespoon butter
1 small yellow bell pepper, chopped
1 small red bell pepper, chopped
3/4 small red onion, chopped
3 whole garlic cloves, minced
1 teaspoon crushed red pepper
1 1/4 pints whipping cream
1 cup low-salt chicken broth
4 tablespoons fresh basil, thinly sliced
1 cup grated Parmesan cheese
1 package bow-tie pasta
1 cup mushrooms, sliced
salt and pepper
Melt butter in heavy large skillet over medium-high heat. Add
yellow and red bell peppers, mushrooms, and onion to same skillet
and saute until crisp-tender, about 4 minutes.
Add minced garlic and crushed red pepper to skillet and saute 2 or
3 minutes.
Add whipping cream and chicken stock. Simmer until sauce re-heats
and thickens slightly, about 5 minutes.
Add basil and 1 cup grated Parmesan cheese to sauce, stirring to
together. Season sauce to taste with salt and pepper. Reduce
heat to low, simmer. Sauce will reduce and thicken.
Cook chicken:
Wash and drain chicken breasts. Pound until very thin, as thin or
thinner then 1/4-inch thick (the thinner the chicken breasts the
better).
Mix breadcrumbs, flour, and Parmesan cheese together. Place milk in
dish for dipping.
Dip chicken in breadcrumb mixture and then in milk and then back in
breadcrumbs.
Place in fry pan that the oil has been heated and fry at medium
high temperature until golden, crisp, and cooked through. Add more
oil as needed. Remove and drain chicken. Keep warm.
Meanwhile, cook bow-tie pasta in large pot of boiling salted water
until tender but still firm to bite. Drain and return to pot. Add
sauce and toss to coat.
Place pasta with sauce on plate, and top with chicken breast.
Serve, passing additional Parmesan separately.
Serves 6
Source: The Secret Recipe Forum
America'a Secret Recipes has over 700 restaurant copycat recipes.
Famous recipe secrets and favorite restaurant recipe secrets now revealed.
Olive Garden Copycat Fettucine Alfredo Recipe
Olive Garden Pasta Copycat Recipes
-1/2 cup butter
-2 tablespoons cream cheese
-1 pint heavy cream
-1 teaspoon garlic powder
-1 teaspoon salt
-1 teaspoon black pepper
-2/3 cup grated parmesan cheese (preferably fresh)
-1 lb fettuccine, prepared as directed
Directions:
- In a medium saucepan, melt butter.
- When butter is melted, add cream cheese.
- When the cream cheese is softened, add heavy cream.
- Season with garlic powder, salt, and pepper.
- Simmer for 15-20 minutes over low heat, stirring constantly.
- Remove from heat and stir in parmesan.
- Serve over hot fettucine noodles.
Makes: approximately 6 servings
Provided by: America's Secret Recipes
Olive Garden Copycat Toasted Ravioli Recipe
Olive Garden Past Copycat Recipes
- 1 (16 oz.) package meat-filled ravioli (fresh or frozen and thawed)
- 2 eggs, beaten
-1/4 cup water
- 1 teaspoon garlic salt
-1 cup flour
-1 cup plain bread crumbs
- 1 teaspoon Italian seasoning
Directions:
- Mix water with eggs and beat well; set aside.
- Mix Italian seasonings and garlic salt with the bread crumbs and set this aside.
- Measure flour in bowl and set aside.
- Heat vegetable oil in deep fryer or skillet to 350 degrees for deep frying.
- Dip ravioli in flour then in egg wash then in bread crumbs and carefully place in hot oil.
- Fry until golden, remove from oil and drain.
- Serve with your favorite marinara sauce.
Makes: Approximately 4 servings
Provided by: America's Secret Recipes
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Cooking Pasta
1. If pasta cooked in too little water it will stick. Fill a large stockpot with ample amounts of water.
2. Add salt to water approximately 1 teaspoon per gallon of water or per desired taste.
3. Bring water to boil. Must be high boil.
4. Pasta doubles in size when cooked. One cup uncooked paste makes approximately two cups cooked pasta.
5. Add pasta to boiling water.
6. Stir pasta and boiling water. Pasta will stick if not stirred when added to boiling water.
7. Water will return to boil and pasta should be cooked in 8-12 minutes. While cooking check for completion.
Pasta should be firm but tender with no solid white in the middle of pasta.
8. Drain pasta into colander and let water drain off cooked pasta.
9. For hot dishes the pasta starch helps hold the sauces. Do not rinse pasta for hot dishes. For cold salads pasta should be rinsed so salad ingredients do not stick.
10. For casseroles pasta can be slightly under cooked. It will cook completely while in oven or skillet.
America'a Secret Recipes has over 700 restaurant copycat recipes.
Famous recipe secrets and favorite restaurant recipe secrets now revealed.
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