Cafe Allegro Pasta Del Sol Recipes

CHICKEN CASSEROLE DEL SOL

Chicken Casserole Del Sol image

Creamy chicken, veggies and pasta star in this one-dish meal that you can make ahead up to 24 hours in advance. Or freeze it uncooked until you need it. In place of the canned green beans, you can substitute 16 ounces of mixed veggies, frozen or thawed. If frozen, you'll need to extend the cooking time by about 15 minutes.

Provided by Michele O'Sullivan

Categories Chicken Breasts with Pasta

Time 1h

Yield 6

Number Of Ingredients 12

Ingredients

1 (16 ounce) package uncooked rigatoni pasta
2 skinless, boneless chicken breast halves
2 (10.75 ounce) cans condensed cream of chicken soup
1 cup mayonnaise
2 teaspoons lemon juice
½ teaspoon curry powder
1 (14.5 ounce) can French-style green beans, drained
1 (4 ounce) can sliced mushrooms, drained
1 cup shredded Cheddar cheese
¼ cup melted butter
1 cup crushed cornflakes cereal
2 teaspoons chopped fresh parsley

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Cook the rigatoni according to package directions until al dente. Meanwhile, in a separate saucepan, boil the chicken breasts until fully cooked.
In a large bowl, combine the soup, mayonnaise, lemon juice, curry powder, green beans and mushrooms. Drain and stir in the rigatoni. Cube the cooked chicken breasts and stir this in as well. Transfer this mixture to a large casserole dish.
Sprinkle the cheese on top over all. In a medium bowl, combine the butter and the corn flakes and spread this mixture over the cheese. Finally, top off by sprinkling with the parsley.
Bake at 375 degrees F (190 degrees C) for 20 to 30 minutes, or until the cheese is bubbly.

Nutrition Facts : Calories 839.9 calories, Carbohydrate 70.3 g, Cholesterol 82.5 mg, Fat 51.5 g, Fiber 3.6 g, Protein 26.5 g, SaturatedFat 15.4 g, Sodium 1392.2 mg, Sugar 5.4 g

PESTO DEL SOL

Pesto Del Sol image

After they baste in the sun all summer long, I cut down my basil plants and make this delightful pesto. This basil pesto has been mellowed with fresh spinach and enhanced by the taste of black olives. I make big batches and freeze in small container for the whole year. It will keep in the fridge for a week. Toss with pasta. Spread on meat or sandwiches. Add a spoonful for favoring to lots of recipes. Enjoy!

Provided by Wendy

Categories Vegetarian Pasta Sauce

Time 20m

Yield 12

Number Of Ingredients 10

Ingredients

1 cup packed fresh spinach
1 cup packed fresh basil
¾ cup pine nuts
½ cup walnuts
24 small black olives
4 cloves garlic
1 cup grated Parmesan cheese
½ cup grated Romano cheese
1 cup olive oil
1 dash black pepper

Steps:

In a food processor, blend spinach, basil, pine nuts, walnuts, olives and garlic. Blend in Parmesan cheese and Romano cheese. Gradually add oil, processing until smooth; season with pepper. Serve at room temperature.

Nutrition Facts : Calories 298.3 calories, Carbohydrate 3.3 g, Cholesterol 11 mg, Fat 29.5 g, Fiber 1.1 g, Protein 7.3 g, SaturatedFat 5.6 g, Sodium 220.4 mg, Sugar 0.5 g

CAFÉ ALLEGRO PASTA DEL SOL

CAFÉ ALLEGRO PASTA DEL SOL image

Categories Pasta

Number Of Ingredients 26

Ingredients

Marinara Sauce
¼ cup olive oil
6 cloves garlic
2 cups whole peeled tomatoes in juice, broken up
2 cup ground tomatoes
½ tsp. salt
½ tsp. black pepper
½ tsp. dried oregano
¼ tsp. dried basil
Del Sol Sauce
¼ cup shallots
½ tsp crushed red pepper
2 oz. unsalted butter
¾ tsp. nutmeg
2 cups marinara sauce
2 cups chicken stock or vegetable broth
2 cups heavy cream
¾ tsp ground black pepper
¾ tsp. salt
½ cup sundried tomatoes
Pasta Del Sol
6 cups Del Sol Sauce
1 lb. Penne Pasta
½ cups tomatoes, diced
½ cup Romano cheese, grated
4T. parsley, chopped

Steps:

Marinara Sauce 1. Heat the olive oil in a saucepan. Mince the garlic and sauté until golden brown. 2. Add the tomatoes, salt and herbs. 3. Bring to a boil; reduce heat, stirring frequently. Del Sol Sauce 1. Mince shallots. Mince the sundried tomatoes. 2. Heat the butter in a medium saucepan. 3. Saute the shallots, nutmeg and crushed red pepper. 4. Add the chicken stock and Marinara sauce 5. Bring the sauce to a boil for 2 minutes. 6. Add the heavy cream and sundried tomatoes. 7. Do not boil the sauce. Remove from heat and season with salt and pepper. Pasta Del Sol 1. Cook the pasta till al dente. 2. Heat the Del Sol Sauce in a large skillet. Reduce by half. 3. Add the drained pasta and half the parsley. 4. Cook over high heat until the sauce has thickened. 5. Top with grated cheese, tomato and the rest of the parsley.

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