LINGUINI WITH ROASTED VEGETABLES AND AL FRESCO TOMATO & BASIL CHICKEN MEATBALLS
Roasted tomatoes, asparagus, onion and tasty browned chicken meatballs are tossed with linguini, fresh basil and grated Parmesan cheese in this quick, colorful and delicious one-dish meal.
Provided by al fresco
Categories Pasta by Shape
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F.
- Toss the cherry tomatoes, asparagus, onion and garlic with 2 tbsp of the olive oil, and 1 tsp of the black pepper, spread on the sheet pan, and roast for 10 - 12 minutes. Stir half way, roast until nicely browned.
- Meanwhile, cook the linguini according to package instructions, and reserve 3/4 cup of the pasta liquid. Drain pasta and reserve, keeping warm.
- Prepare a large saute pan with cooking spray, and brown thawed al fresco Italian Style Chicken Meatballs over medium high heat for 4 - 5 minutes. Add the cooked pasta, roasted vegetables, and toss together.
- Lower heat to medium, add remaining olive oil, basil, Parmesan cheese, salt, 1/2 tsp of black pepper, 1/2 cup of the pasta water (add remaining 1/4 cup if needed), toss well.
- Serve immediately with crusty Italian bread.
Nutrition Facts : Calories 539.7 calories, Carbohydrate 52.6 g, Cholesterol 74.9 mg, Fat 24.6 g, Fiber 4.7 g, Protein 27.6 g, SaturatedFat 5.5 g, Sodium 642 mg, Sugar 4.2 g
LINGUINI WITH ROASTED VEGETABLES AND AL FRESCO TOMATO & BASIL CHICKEN MEATBALLS
Roasted tomatoes, asparagus, onion and tasty browned chicken meatballs are tossed with linguini, fresh basil and grated Parmesan cheese in this quick, colorful and delicious one-dish meal.
Provided by al fresco
Categories Pasta by Shape
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F.
- Toss the cherry tomatoes, asparagus, onion and garlic with 2 tbsp of the olive oil, and 1 tsp of the black pepper, spread on the sheet pan, and roast for 10 - 12 minutes. Stir half way, roast until nicely browned.
- Meanwhile, cook the linguini according to package instructions, and reserve 3/4 cup of the pasta liquid. Drain pasta and reserve, keeping warm.
- Prepare a large saute pan with cooking spray, and brown thawed al fresco Italian Style Chicken Meatballs over medium high heat for 4 - 5 minutes. Add the cooked pasta, roasted vegetables, and toss together.
- Lower heat to medium, add remaining olive oil, basil, Parmesan cheese, salt, 1/2 tsp of black pepper, 1/2 cup of the pasta water (add remaining 1/4 cup if needed), toss well.
- Serve immediately with crusty Italian bread.
Nutrition Facts : Calories 539.7 calories, Carbohydrate 52.6 g, Cholesterol 74.9 mg, Fat 24.6 g, Fiber 4.7 g, Protein 27.6 g, SaturatedFat 5.5 g, Sodium 642 mg, Sugar 4.2 g
LINGUINI WITH ROASTED VEGETABLES AND AL FRESCO TOMATO & BASIL CHICKEN MEATBALLS
Roasted tomatoes, asparagus, onion and tasty browned chicken meatballs are tossed with linguini, fresh basil and grated Parmesan cheese in this quick, colorful and delicious one-dish meal.
Provided by al fresco
Categories Pasta by Shape
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F.
- Toss the cherry tomatoes, asparagus, onion and garlic with 2 tbsp of the olive oil, and 1 tsp of the black pepper, spread on the sheet pan, and roast for 10 - 12 minutes. Stir half way, roast until nicely browned.
- Meanwhile, cook the linguini according to package instructions, and reserve 3/4 cup of the pasta liquid. Drain pasta and reserve, keeping warm.
- Prepare a large saute pan with cooking spray, and brown thawed al fresco Italian Style Chicken Meatballs over medium high heat for 4 - 5 minutes. Add the cooked pasta, roasted vegetables, and toss together.
- Lower heat to medium, add remaining olive oil, basil, Parmesan cheese, salt, 1/2 tsp of black pepper, 1/2 cup of the pasta water (add remaining 1/4 cup if needed), toss well.
- Serve immediately with crusty Italian bread.
Nutrition Facts : Calories 539.7 calories, Carbohydrate 52.6 g, Cholesterol 74.9 mg, Fat 24.6 g, Fiber 4.7 g, Protein 27.6 g, SaturatedFat 5.5 g, Sodium 642 mg, Sugar 4.2 g
LINGUINI WITH ROASTED VEGETABLES AND AL FRESCO TOMATO & BASIL CHICKEN MEATBALLS
Roasted tomatoes, asparagus, onion and tasty browned chicken meatballs are tossed with linguini, fresh basil and grated Parmesan cheese in this quick, colorful and delicious one-dish meal.
Provided by al fresco
Categories Pasta by Shape
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F.
- Toss the cherry tomatoes, asparagus, onion and garlic with 2 tbsp of the olive oil, and 1 tsp of the black pepper, spread on the sheet pan, and roast for 10 - 12 minutes. Stir half way, roast until nicely browned.
- Meanwhile, cook the linguini according to package instructions, and reserve 3/4 cup of the pasta liquid. Drain pasta and reserve, keeping warm.
- Prepare a large saute pan with cooking spray, and brown thawed al fresco Italian Style Chicken Meatballs over medium high heat for 4 - 5 minutes. Add the cooked pasta, roasted vegetables, and toss together.
- Lower heat to medium, add remaining olive oil, basil, Parmesan cheese, salt, 1/2 tsp of black pepper, 1/2 cup of the pasta water (add remaining 1/4 cup if needed), toss well.
- Serve immediately with crusty Italian bread.
Nutrition Facts : Calories 539.7 calories, Carbohydrate 52.6 g, Cholesterol 74.9 mg, Fat 24.6 g, Fiber 4.7 g, Protein 27.6 g, SaturatedFat 5.5 g, Sodium 642 mg, Sugar 4.2 g
LINGUINI WITH ROASTED VEGETABLES AND AL FRESCO TOMATO & BASIL CHICKEN MEATBALLS
Roasted tomatoes, asparagus, onion and tasty browned chicken meatballs are tossed with linguini, fresh basil and grated Parmesan cheese in this quick, colorful and delicious one-dish meal.
Provided by al fresco
Categories Pasta by Shape
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F.
- Toss the cherry tomatoes, asparagus, onion and garlic with 2 tbsp of the olive oil, and 1 tsp of the black pepper, spread on the sheet pan, and roast for 10 - 12 minutes. Stir half way, roast until nicely browned.
- Meanwhile, cook the linguini according to package instructions, and reserve 3/4 cup of the pasta liquid. Drain pasta and reserve, keeping warm.
- Prepare a large saute pan with cooking spray, and brown thawed al fresco Italian Style Chicken Meatballs over medium high heat for 4 - 5 minutes. Add the cooked pasta, roasted vegetables, and toss together.
- Lower heat to medium, add remaining olive oil, basil, Parmesan cheese, salt, 1/2 tsp of black pepper, 1/2 cup of the pasta water (add remaining 1/4 cup if needed), toss well.
- Serve immediately with crusty Italian bread.
Nutrition Facts : Calories 539.7 calories, Carbohydrate 52.6 g, Cholesterol 74.9 mg, Fat 24.6 g, Fiber 4.7 g, Protein 27.6 g, SaturatedFat 5.5 g, Sodium 642 mg, Sugar 4.2 g
LINGUINI ALFREDO
Make and share this Linguini Alfredo recipe from Food.com.
Provided by Tonkcats
Categories European
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Cook linguini as directed on box.
- While noodles cook heat butter and garlic in small saucepan over medium heat until butter is melted and garlic is browned.
- Add cream and heat until bubbling.
- Add cheese, parsley, basil, salt and pepper.
- Return drained noodles to kettle. Pour sauce over noodles, stirring gently until all are well coated.
Nutrition Facts : Calories 664, Fat 48.8, SaturatedFat 30.3, Cholesterol 153.6, Sodium 357, Carbohydrate 45.2, Fiber 1.9, Sugar 1.7, Protein 12.4
VEGETARIAN LINGUINE
Looking for a tasty alternative to the usual meat-and-potatoes meals? Try this colorful pasta dish. My oldest son came up with the scrumptious supper that takes advantage of fresh mushrooms, zucchini and other vegetables as well as basil and provolone. -Jane Bone, Cape Coral, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Cook linguine according to package directions. Meanwhile, in a large skillet, heat butter and oil over medium heat. Add zucchini and mushrooms; saute 3-5 minutes. Add tomato, onions, garlic and seasonings. Reduce heat; simmer, covered, about 3 minutes., Drain linguine; add to vegetable mixture. Sprinkle with cheeses and basil. Toss to coat.
Nutrition Facts : Calories 260 calories, Fat 13g fat (7g saturated fat), Cholesterol 25mg cholesterol, Sodium 444mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein. Diabetic Exchanges
VEGGIE CHICKEN LINGUINE
"My husband and I both work full-time, which doesn't leave us much time to fix the fresh, home-cooked meals we love," relates Julie Lumpkins from Baltic, Connecticut. "My mother gave me this recipe because it's so fast and my husband gets excited every time we have it!"
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 3 servings.
Number Of Ingredients 16
Steps:
- Cook linguine according to package directions. Meanwhile, place the chicken and Cajun seasoning in a large resealable plastic bag; shake to coat. In a large skillet, saute chicken in butter for 3 minutes. Add the mushrooms, peppers and onion; cook and stir for 3-5 minutes or until chicken juices run clear and vegetables are tender. , Stir in the soup, milk and seasonings. Cook 2-3 minutes longer or until heated through. Drain linguine; toss with chicken mixture. Garnish with Parmesan cheese if desired.
Nutrition Facts :
CREAMY CHICKEN ON LINGUINE
Something I found in a magazine. 14 April, 2008: I've put in Romano cheese, but it's the same cheese as Pecorino. I just mentioned it in the listing since that's the name Pecorino Romano is most commonly known by worldwide. TY Beautiful BC for pointing that out.
Provided by Galley Devil
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil, butter and garlic in a pan.
- Add chicken and cook on both sides until tender.
- Remove fillets from pan, cut diagonally into thin slices and cover to keep warm. (Reserve the oil in the pan).
- To the same oil mixture add onion and cook, stirring, until onion is soft.
- Add crumbled stock cube and water and allow to simmer, uncovered, until reduced by half.
- Add cream, green onions and cheese and stir until cheese melts.
- Bring a large saucepan of water to a boil. (If desired, add a little salt to the boiling water to season it.).
- Add the pasta and cook till just tender. Drain well.
- Transfer to a serving dish and arrange chicken mixture over the pasta and top with sauce.
Nutrition Facts : Calories 987.8, Fat 33, SaturatedFat 17.4, Cholesterol 185.7, Sodium 769.3, Carbohydrate 103, Fiber 5.1, Sugar 4.6, Protein 66.6
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