Guilt-Free Garlic Parmesan Zucchini Noodles Pasta Recipe

Guilt-Free Garlic Parmesan Zucchini Noodles Pasta Recipe

PREP 8 mins
COOK 12 mins
TOTAL 20mins
Makes 4 Servings

YOU WILL NEED

• 4 medium zucchini (about 2 pounds)
• 3 tablespoons extra virgin olive oil
• 1 tablespoon minced garlic (3 to 4 cloves)
• 1/4 to 1/2 teaspoon crushed red pepper flakes, depending on how spicy you like the pasta
• 2 medium tomatoes, chopped, see note (about 12 ounces)
• 1/2 cup shredded parmesan cheese, plus more for serving
• 1 cup basil leaves, torn into pieces
• 1 teaspoon cornstarch
• 2 teaspoons cold water
• Salt, to taste

DIRECTIONS
PREPARE NOODLES

1. Trim and spiralize the zucchini (see notes below for how to do this without a spiralizer). Cut extra long noodles so that they are about the length of spaghetti.
2. Add olive oil, garlic, and the red pepper flakes to a large, deep skillet. Turn to medium heat. When the oil begins to bubble around the garlic, add the zucchini noodles. Toss the noodles with pasta tongs and cook until al dente — they should be wilted, but still have a crunch; 5 to 7 minutes. Do not let the noodles cook any longer or else they will become mushy. As they cook, keep tossing so that all the zucchini noodles have a chance to hit the bottom of the skillet.
3. Stir in the tomatoes, basil, and parmesan cheese. Cook for one minute.
4. Use pasta tongs to transfer the noodles, tomatoes, and basil to a serving dish. Leave the liquid in the skillet.

TO FINISH

1. Bring the liquid to a simmer. Combine cornstarch and cold water in a small bowl then whisk into the simmering liquid. Cook, while whisking, until the liquid thickens to a sauce; about 1 minute. Taste the sauce and season with salt.
2. Pour the sauce over the zucchini, tomatoes, and basil. Finish with more parmesan cheese on top and serve immediately.

source:http://www.inspiredtaste.net/

Slow Cooker Buffalo Chicken Pasta

Slow Cooker Buffalo Chicken Pasta

Cook time 4 hours
Total time 4 hours
Author: Mandy Bird
Serves: 6

Ingredients

• 3 boneless, skinless chicken breasts
• 24 oz chicken broth
• 8 oz cream cheese, cut into pieces
• 1½ cups shredded cheddar cheese
• ½ cup Buffalo Wing sauce, divided
• 2 Tbsp. dry ranch dressing mix
• 1 tsp. garlic powder
• 1 tsp. salt
• 1 Tbsp cornstarch
• 1 Tbsp water
• 16 oz fettuccine noodles

Directions

1. In a slow cooker, place the chicken, broth, ¼ cup buffalo wing sauce, ranch mix, garlic powder and salt. Top with the cream cheese and cheddar cheese.
2. Cover and cook on high 4 hours or low 8 hours.
3. Remove the chicken and shred with two forks. Add the remaining ¼ cup buffalo wing sauce to the chicken and stir to coat. Set aside.
4. Mix together the cornstarch and cold water. Add to the slow cooker and whisk everything together.
5. Add the chicken back in along with the noodles.
6. Cover and cook another hour until noodles are done, stirring every 15 minutes.

source:http://mandysrecipeboxblog.com

SPICY SHRIMP PASTA WITH TOMATOES AND GARLIC

SPICY SHRIMP PASTA WITH TOMATOES AND GARLIC

YIELD: 4 SERVINGS
prep time:10 MINS
cook time:30 MINS
total time:40 MINS

INGREDIENTS:

• 1 pound raw shrimp, peeled and deveined (with peels reserved)
• 2 cups water
• a few sprigs of parsley, plus more for garnishing
• 3-4 whole peppercorns
• 6 cloves garlic
• 2 tablespoons olive oil
• 1 ½ cups grape or cherry tomatoes, halved
• 1 (14.5 ounce) can san marzano style diced tomatoes
• ½ -1 teaspoon red pepper flakes (depending on spice preference)
• 8 ounces linguine, capellini, or spaghetti
• parmesan cheese, for serving

DIRECTIONS:
SHRIMP STOCK: Combine the shrimp peels, water, parsley, peppercorns, and 2 whole cloves of garlic, along with a big pinch of salt in a stockpot. Allow the stock to come to a boil, then lower the heat and let simmer for 10 minutes. Strain the stock through a strainer, reserve 1 cup of the stock.
PASTA: Bring a large pot of water to a boil, salt the water, and cook the pasta minus 1-2 minutes from the package directions, drain and set aside.

ASSEMBLY: In a sautepan, heat the olive oil over medium high heat. Slice the remaining 4 cloves of garlic into slices. Add the garlic along with the red pepper flakes to the oil and allow the garlic to sizzle for about 1 minute. Add ¾ cup of shrimp stock and let come to a simmer before adding in cherry tomato halves along with the diced tomatoes. When he tomato sauce starts to boil, add in a pinch of salt and black pepper. Cover, lower the heat to low and allow the sauce to cook for 10 minutes. Remove the lid, raise the heat back to medium and continue to cook the sauce for 5 minutes until the sauce thickens. Add the shrimp and let the shrimp cook through, about 3-4 minutes. Check for seasonings, season with additional salt, pepper, and red pepper flakes if desired. Add the prepared pasta and toss. If the sauce it too thick, you can add a little bit of the remaining shrimp stock to thin. Sprinkle with chopped parsley and parmesan cheese before serving.

NOTES:
I sometimes like to squeeze some fresh lemon juice on top just before serving. The freshness really makes the flavor of the shrimp POP.

source:http://littlespicejar.com

Doritos Cheesy Chicken Pasta Casserole

Doritos Cheesy Chicken Pasta Casserole

Recipe Type: Dinner
Author: Shauna @ The Best Blog Recipes
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Serves: 4-5

Ingredients

• 3 cups cooked chicken, *rotisserie has a great flavor and is easy to use in this recipe!*
• 1/2 of a 12oz bag of Egg Noodles
• 1 tablespoon chives
• 1 teaspoon garlic salt
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 can Rotel Mild Tomatoes
• 1 can of corn, drained
• 2 – 2.5 cups Mexican shredded cheese, divided
• 1 bag of nacho cheese Doritos, crushed

Instructions

1. Cook your egg noodles per package directions, drain.
2. In a large mixing bowl combine your egg noodles, cooked chicken, chives, garlic salt, cream of mushroom soup, cream of chicken soup, Rotel Tomatoes, and corn.
3. Stir until everything is well mixed.
4. Place 1/2 of the chicken mixture in a 9×13 casserole dish.
5. Sprinkle 1/2 of your cheese over the chicken mixture.
6. Place the rest of the chicken mixture on top of the cheese and spread out evenly.
7. Sprinkle the remaining cheese and cover with tin foil.
8. Bake at 400° for 20 minutes.
9. Remove the tin foil and continue to bake for an additional 5 minutes.
10. Remove from oven and sprinkle the crushed Doritos over the top of the casserole.
11. Serve and enjoy.

source:http://www.plainchicken.com/