Anyone have the Pampered Chef Recipe for Creamy One Pot Pasta? - pasta pot with strainer
Hello again. I asked for a recipe, and my PC before brochures have found the best seasons since the motion. Now I'm looking for a recipe for creamy pasta pot (I think that is what is called). His is the autumn / winter 2007 or spring / summer 2008 seasons best recipe booklets. Thank you!
Pasta Pot With Strainer Anyone Have The Pampered Chef Recipe For Creamy One Pot Pasta?
4 comments:
The Pampered Chef Creamy Pasta Pot
4 garlic cloves, peeled
1 jar (7 ounces) dried tomatoes in oil, undrained,
3 cans (14.5 ounces each) chicken broth (5 1 / 4 cups)
1 pound, including penne
1 head broccoli (2 cups small florets)
2 medium carrots, peeled
4 ounces cream cheese, reduced-fat (Neufchatel)
Salt 1 / 4 teaspoon tea
1 / 2 teaspoon cracked black pepper
Freshly grated Parmesan cheese and chop the fresh basil, chopped (optional)
Finely chop the garlic coated with paint peeling knife. Put the garlic and 1 tablespoon dried tomatoes in oil (8-qt.) Stockpot.
Cook garlic over medium heat 2-3 minutes or until garlic is golden brown, stirring occasionally there.
Remove from heat, add broth. Back to increase the burner, heat high.
Cover and bring to a boil. Add pasta, cover and simmer 8-10 minutes or vigorously until the pasta is almost but not yet firm, stirring occasionally with mega-scraper.
Meanwhile, cut broccoli into small florets, place in Classic Batter Bowl. Cut the carrots into HAlf, cut lengthwise into thin slices on a bias about Santoku Knife Cross.
Drain sun-dried tomatoes, dry with a paper towel. Cut, cut the tomatoes into thin strips. Carrots and tomatoes to batter bowl.
Cream cheese into cubes. Add vegetables, cream cheese, salt and pepper to the pot.
Stir until cheese is melted and fully incorporated. Reduce heat to medium, cover and cook for 2-4 minutes or until the vegetables are soft.
Serve immediately in Simple Additions big points Round Bowl.
If desired, garnish with freshly grated Parmesan cheese and fresh basil cut.
Yield: 6 servings
Nutrients per serving: Light: g 410 calories, 11 g total fat, saturated fatty acids 4, Cholesterol 15 mg Carbohydrates 65 g, 15 g protein, 1,000 mg sodium, 5 g fiber
Cook Tip: Not applicable on an interesting hint of flavor, salt, black pepper, Parmesan and basil. Add 1 c. Soup Moroccan Rub or Greek Rub.
For a more powerful version of this recipe, add the Turkey sausage on the grill or sliced Italian gChicken pasta filled.
If you want, halved 2 cups of tomatoes can be replaced by SO-dried tomatoes.
The Pampered Chef Creamy Pasta Pot
4 garlic cloves, peeled
1 jar (7 ounces) dried tomatoes in oil, undrained,
3 cans (14.5 ounces each) chicken broth (5 1 / 4 cups)
1 pound, including penne
1 head broccoli (2 cups small florets)
2 medium carrots, peeled
4 ounces cream cheese, reduced-fat (Neufchatel)
Salt 1 / 4 teaspoon tea
1 / 2 teaspoon cracked black pepper
Freshly grated Parmesan cheese and chop the fresh basil, chopped (optional)
Finely chop the garlic coated with paint peeling knife. Put the garlic and 1 tablespoon dried tomatoes in oil (8-qt.) Stockpot.
Cook garlic over medium heat 2-3 minutes or until garlic is golden brown, stirring occasionally there.
Remove from heat, add broth. Back to increase the burner, heat high.
Cover and bring to a boil. Add pasta, cover and simmer 8-10 minutes or vigorously until the pasta is almost but not yet firm, stirring occasionally with mega-scraper.
Meanwhile, cut broccoli into small florets, place in Classic Batter Bowl. Cut the carrots into HAlf, cut lengthwise into thin slices on a bias about Santoku Knife Cross.
Drain sun-dried tomatoes, dry with a paper towel. Cut, cut the tomatoes into thin strips. Carrots and tomatoes to batter bowl.
Cream cheese into cubes. Add vegetables, cream cheese, salt and pepper to the pot.
Stir until cheese is melted and fully incorporated. Reduce heat to medium, cover and cook for 2-4 minutes or until the vegetables are soft.
Serve immediately in Simple Additions big points Round Bowl.
If desired, garnish with freshly grated Parmesan cheese and fresh basil cut.
Yield: 6 servings
Nutrients per serving: Light: g 410 calories, 11 g total fat, saturated fatty acids 4, Cholesterol 15 mg Carbohydrates 65 g, 15 g protein, 1,000 mg sodium, 5 g fiber
Cook Tip: Not applicable on an interesting hint of flavor, salt, black pepper, Parmesan and basil. Add 1 c. Soup Moroccan Rub or Greek Rub.
For a more powerful version of this recipe, add the Turkey sausage on the grill or sliced Italian gChicken pasta filled.
If you want, halved 2 cups of tomatoes can be replaced by SO-dried tomatoes.
That's what I found for you:
"A cream-pot pasta
Source: The Pampered Chef
Recipe from The Pampered Chef Test Kitchens
Servings: 6 Preparation Time: 0:00
Categories: Main Dishes
The measurement of the quantity of ingredients - preparation
-------- ------------ ------------------------------ --
4 garlic cloves - peeled
1 (7 ounce) jar sun-dried tomatoes in oil - undrained
3 (14.5 oz) cans chicken broth (5-1/4 cups)
1 pound, including penne
1 head broccoli (2 cups small florets)
2 medium carrots - peeled
4 ounces cream cheese, reduced-fat (Neufchatel)
Salt 1 / 4 teaspoon tea
1 / 2 teaspoon cracked black pepper
Freshly grated Parmesan cheese and freshly chopped basil - optional
Finely chop the garlic coated with paint peeling knife. Put the garlic and 1 tablespoon dried tomatoes in oil (8-qt.) Stockpot. Cook garlic over medium heat 2-3 minutes or until garlic is golden brown, stirring occasionally there. Remove fRoma take cooker with broth. Back to increase the burner, heat high. Cover and bring to a boil. Add pasta, cover and simmer 8-10 minutes or vigorously until the pasta is almost but not yet firm, stirring occasionally with mega-scraper. Meanwhile, cut broccoli into small florets, place in Classic Batter Bowl. Carrots halved lengthwise, thinly on a bias cut crosswise Santoku knife. Drain sun-dried tomatoes, dry with a paper towel. Cut, cut the tomatoes into thin strips. Carrots and tomatoes to batter bowl. Cream cheese into cubes. Add vegetables, cream cheese, salt and pepper to the pot. Stir until cheese is melted and fully incorporated. Reduce heat to medium, cover and cook for 2-4 minutes or until the vegetables are soft. Serve immediately in Simple Additions big points Round Bowl. If desired, garnish with freshly grated Parmesan cheese and fresh basil cut.
Source: "The Pampered Chef"
NOTES: For a more powerful version of this recipe, add grilled turkey Italian sausage and sliced chicken to pasta. If dAsen, halved 2 cups of tomatoes can be replaced by SO-dried tomatoes. "
Creamy One-Pot Pasta
This wonderful mix of vegetables to the pot and fresh garlic, sliced
for a light pasta dish your family will no longer ask.
4 garlic cloves, peeled
1 jar (7 ounces) dried tomatoes in oil, undrained,
3 cans (14.5 ounces each) chicken broth (51 / 4 cups)
1 pound, including penne
1 head broccoli (2 cups small florets)
2 medium carrots, peeled
4 ounces cream cheese, reduced-fat (Neufchatel)
Salt 1 / 4 teaspoon tea
1 / 2 teaspoon cracked black pepper
Freshly grated Parmesan cheese and chop the fresh basil, chopped (optional)
1. Finely chop the garlic coated with paint peeling knife. Put the garlic and 1 tablespoon dried tomatoes in oil (8-qt.) Stockpot. Cook garlic over medium heat 2-3 minutes or until garlic is golden brown, stirring occasionally there.
2. Remove from heat, add broth. Back to increase the burner, heat high. Cover and bring to a boil. You can add cover pasta, and simmer, strong 8-10 Minutes, or until cooked noodles, but still almost firm, stirring occasionally with mega-scraper.
3. Meanwhile, cut broccoli into small florets, place in Classic Batter Bowl. Carrots halved lengthwise, thinly on a bias cut crosswise Santoku knife. Drain sun-dried tomatoes, dry with a paper towel. Cut, cut the tomatoes into thin strips. Carrots and tomatoes to batter bowl.
4. Cream cheese into cubes. Add vegetables, cream cheese, salt and pepper to the pot. Stir until cheese is melted and fully incorporated. Reduce heat to medium, cover and cook for 2-4 minutes or until the vegetables are soft. Serve immediately in Simple Additions ® large, round patches Bowl. If desired, garnish with freshly grated Parmesan cheese and fresh basil cut.
Yield: 6 servings
Cook's Tips: omit for a touch of interesting flavors, salt, black pepper, Parmesan cheese and basil. Add 1 c. Soup Moroccan Rub or Greek Rub.
For a more powerful version of this recipe, add the Turkey sausage or sliced grilled chicken sliced grilled Italian brOriente over pasta.
If you want, halved 2 cups of tomatoes can be replaced by SO-dried tomatoes.
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