Pampered Chef Pasta With Cream Cheese Recipes

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PAMPERED CHEF PASTA WITH CREAM CHEESE



Pampered Chef Pasta With Cream Cheese image

This is a recipe that is somewhat altered, but still very delicious. Everything is made in one big pot and doesn't take long to make. This can be made as a totally vegetarian dish or with chicken.

Provided by Andtototoo

Categories     Penne

Time 23m

Yield 5 serving(s)

Number Of Ingredients 13

4 tablespoons olive oil
1 -1 1/2 teaspoon minced garlic
3 (14 1/2 ounce) cans chicken broth or 3 (14 1/2 ounce) cans vegetable broth
1 lb dry penne pasta
2 -3 heads broccoli, broken into florets
2 carrots, julienned
4 ounces cream cheese
salt, as needed
black pepper, as needed
1 tomatoes, deseeded and diced
1/4-1/2 cup slivered fresh basil
1/4 cup grated parmesan cheese, for garnish
4 seasoned and grilled chicken breasts (optional)

Steps:

  • In a large dutch oven or other large vessel with sides put the olive oil and the garlic. Heat over medium heat until the garlic has started to brown on the edges.
  • Add the broth, increase heat to high, and bring the liquid to a boil.
  • Add the pasta. Cook, reduce heat to medium high, stirring occasionally, until the pasta is half cooked.
  • Add the broccoli and carrots, reduce heat to medium. I usually cover the dutch oven with a plate at this time. Let everything cook for 2-3 minutes.
  • Add the cream cheese and stir frequently until the cream cheese has melted. Generously sprinkle the pasta with salt and black pepper.
  • Remove from heat and stir in the tomato and basil.
  • Serve garnished with the parmesan cheese and the chicken breast pieces(optional).

Nutrition Facts : Calories 662.1, Fat 24.6, SaturatedFat 8.1, Cholesterol 29.4, Sodium 1075, Carbohydrate 93.8, Fiber 17.4, Sugar 6.8, Protein 23.1

CREAMY ONE-POT PASTA



Creamy One-Pot Pasta image

This one-pot wonder combines slivered garlic and fresh vegetables for a light pasta dish your family will be sure to request again.

Yield null servings of 6

Number Of Ingredients 10

4 garlic cloves, peeled
1 jar (7 oz or 210 mL) sun-dried tomatoes in oil, undrained
3 cans (14.5 oz each) vegetable broth (5 1/4 cups/1.25 L)
1 lb (450 g) uncooked penne pasta
1 head broccoli (2 cups/500 mL small florets)
2 medium carrots, peeled
4 oz (125 g) reduced-fat cream cheese (Neufchâtel)
1/2 tsp (2 mL) coarsely ground black pepper
1/4 tsp (1 mL) salt
Grated fresh Parmesan cheese and snipped fresh basil leaves (optional)

Steps:

  • Slice garlic using Garlic Slicer. Place garlic and 1 tbsp (15 mL) oil from sun-dried tomatoes into (8-qt./7.6-L) Stockpot; cook over medium heat 2-3 minutes or until garlic is golden brown, stirring occasionally. Remove from heat; add broth. Return Stockpot to burner; increase heat to high. Cover and bring to a boil. Add pasta; cover and simmer vigorously 8-10 minutes or until pasta is almost cooked but still firm, stirring occasionally using Mega Scraper.Meanwhile, cut broccoli into small florets; place into Classic Batter Bowl. Cut carrots in half lengthwise; thinly slice crosswise on a bias. Drain tomatoes; pat dry and slice into thin strips.Cut cream cheese into cubes. Add vegetables, cream cheese, black pepper and salt to pasta; stir until cream cheese is melted and fully incorporated. Reduce heat to medium; cover and cook an additional 2-4 minutes or until vegetables are tender. If desired, top with Parmesan cheese and basil.

Nutrition Facts :

PAMPERED CHEF'S ONE POT CREAMY BLT PASTA



Pampered Chef's One Pot Creamy BLT Pasta image

Make and share this Pampered Chef's One Pot Creamy BLT Pasta recipe from Food.com.

Provided by gailanng

Categories     One Dish Meal

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 12

12 slices bacon, divided
4 cups chicken broth
2 (14 1/2 ounce) cans diced tomatoes
1 medium onion, chopped
4 cloves garlic, chopped
1/2 teaspoon crushed red pepper flakes
12 ounces uncooked linguine pasta
1/4 teaspoon salt
1 cup loosely packed fresh parsley, chopped
4 ounces cream cheese, cubed
1 ounce parmesan cheese, grated
halved grape tomatoes, a small handful

Steps:

  • Slice the bacon cross wise into strips. Cook in a large skillet with high sides for 8-9 minutes or until crisp. Remove bacon and drain on paper towels. Drain skillet, leaving 1 tablespoon of bacon drippings in the skillet.
  • Place broth and diced tomatoes in a large bowl. Microwave, covered, on high for 6-8 minutes or until hot. Return skillet to heat and add onion and red pepper flakes. Saute for 2-3 minutes or until tender. Add garlic and cook for 10-20 seconds. Add broth mixture, pasta, salt and half of the cooked bacon. Simmer covered for 9-10 minutes or until pasta is almost cooked by still firm. Stir occasionally.
  • Remove skillet from heat and add cubed cream cheese, grape tomatoes and parsley, reserving 1 tbsp of parsley for garnish. Cover and let stand for 5 minutes or until pasta is tender and sauce is thickened. Serve with remaining bacon, grated Parmesan cheese and reserved parsley.

THE PAMPERED CHEF'S CHICKEN PICCATA PASTA



The Pampered Chef's Chicken Piccata Pasta image

Make and share this The Pampered Chef's Chicken Piccata Pasta recipe from Food.com.

Provided by gailanng

Categories     One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

1 1/4 lbs boneless skinless chicken breasts
2 tablespoons olive oil, divided
1 1/2 tablespoons lemon pepper, rub
3 (14 ounce) cans 33% reduced-sodium chicken broth (about 6 cups)
1/2 medium onion
12 ounces uncooked angel hair pasta
1 lemon
2 ounces cream cheese, softened (I use 4 ounces,must be very soft)
1 (14 ounce) can quartered artichoke hearts in water, drained
1/4 cup cups capers, drained and rinsed
chopped fresh parsley
grated fresh parmesan cheese

Steps:

  • Cut chicken into 1-in. pieces. Combine chicken, 1 tablespoon of the oil and rub in a large bowl; toss to coat. Heat remaining oil in a skillet over medium-high heat 1-3 minutes or until shimmering. Add chicken to hot skillet; cook and stir 10 minutes or until chicken is golden brown and centers are no longer pink. Remove chicken from skillet; set aside.
  • Meanwhile, pour broth into bowl, cover and microwave HIGH 8-10 minutes or until broth comes to a boil. On clean cutting board, chop onion. Add onion to skillet; cook 10-20 seconds or until onion is and fragrant. Carefully add broth and pasta to Skillet; cook, uncovered, 7-8 minutes or until pasta is tender, stirring occasionally.
  • Zest lemon to measure 1 tablespoon. Juice lemon to measure 2 tablespoons. Add zest, juice and cream cheese to skillet; stir until cream cheese is fully incorporated. Add chicken and artichokes to skillet. Cook, covered, 1-2 minutes or until heated through. Remove from heat; stir in capers. Garnish with parsley and Parmesan cheese, if desired.
  • Cook's Tip: To substitute Lemon Pepper Rub, in Step 1, toss chicken with 1 teaspoon each salt and coarsely ground black pepper. In Step 2, add 2 pressed garlic cloves to onion; cook as directed. In Step 3, increase lemon juice to 3 tablespoon.

THE PAMPERED CHEF PRONTO PASTA BAKE



The Pampered Chef Pronto Pasta Bake image

This is a quick and easy alternative to basic lasagna. I didn't use any of the Pampered Chef utensils, but it still tasted great. Recipe courtesy of Doris Christopher's Stoneware Sensations Baking with The Family Heritage Collection.

Provided by AmyZoe

Categories     One Dish Meal

Time 1h

Yield 8 serving(s)

Number Of Ingredients 7

12 ounces rotini pasta, uncooked
2 medium zucchini, coarsely chopped (about 2 cups)
2 garlic cloves, pressed
48 ounces spaghetti sauce
1 teaspoon dried basil leaves
1/2 cup fresh parmesan cheese, grated
2 cups mozzarella cheese

Steps:

  • Preheat oven to 375.
  • Cook pasta according to the package directions and drain.
  • Chop zucchini with Food Chopper.
  • Using Garlic Press, press garlic into Classic 2-Qt Batter Bowl.
  • Add zucchini, spaghetti sauce, and basil.
  • Grate Parmesan cheese with Deluxe Cheese Grater.
  • In a 9x13" Baker, layer one-third of the spaghetti sauce mixture, half of the pasta, one-third of the spaghetti sauce mixture and half of each of the cheeses.
  • Repeat layers with the remaining pasta, sauce, and cheeses and cover with aluminum foil.
  • Bake 45 minutes.
  • Uncover, continue baking 5 minutes.
  • Serve with roasted garlic bread, if desired.
  • Cook's Tips: Casserole may be prepared ahead, covered and refrigerated overnight. Bake as directed except increase the covered baking time to 1 hour.
  • For a 6-serving recipe, reduce rotini to 8 ounces, zucchini to 1 1/3 cups, garlic to 1 clove, spaghetti sauce to 28 oz, basil to 3/4 tsp, grated Parmesan cheese to 1/4 cup and mozzarella cheese to 1 cup. Assemble casserole as directed. Place in 9" Square Baker. Bake, covered, 30 minutes. Uncover and continue baking 5 minutes.

Nutrition Facts : Calories 359.4, Fat 11.3, SaturatedFat 5.6, Cholesterol 29.5, Sodium 655.7, Carbohydrate 47.3, Fiber 4.3, Sugar 10.9, Protein 16.5

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