Pampered Chefs One Pot Creamy Blt Pasta Recipes

CHEF JOHN'S BLT PASTA

Chef John's BLT Pasta image

If you can't decide whether to make a BLT sandwich or a pasta, now you can do both. The combination of bacon, lettuce, and tomato has a proven track record of deliciousness!

Provided by Chef John

Categories Meat and Poultry Recipes Pork

Time 40m

Yield 4

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
½ pound bacon, cut crosswise into 1-inch pieces
2 cloves garlic, minced
2 teaspoons lemon zest
⅔ cup creme fraiche
2 cups ditalini pasta
2 cups halved cherry tomatoes
4 cups baby arugula, coarsely chopped
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 tablespoon freshly shredded Parmesan cheese, or to taste

Steps:

Pour olive oil into a heavy skillet over medium heat, add bacon, and cook until almost crisp, 5 to 8 minutes. Turn off heat. Hold a paper towel with tongs and mop up excess bacon grease with the paper towel, leave about 2 teaspoons bacon grease in the skillet.
Stir minced garlic and lemon zest into bacon in the skillet and let cook in residual heat until fragrant, 2 to 3 minutes. Stir creme fraiche into bacon mixture.
Bring a large pot of salted water to a boil and stir in 2 cups of ditalini. Cook till tender, about 8 minutes. Drain and add pasta to the skillet. Stir pasta thoroughly into bacon and creme fraiche mixture.
Return skillet to medium heat. Add tomatoes; cook and stir until slightly softened, about 1 minute. Mix in arugula, stirring until wilted, about 30 seconds, and turn off heat.
Season with salt, black pepper, and cayenne pepper. Stir again and garnish with Parmesan cheese.

Nutrition Facts : Calories 502.1 calories, Carbohydrate 48.4 g, Cholesterol 75.5 mg, Fat 27.6 g, Fiber 3.1 g, Protein 17.3 g, SaturatedFat 12.9 g, Sodium 516.7 mg, Sugar 3.3 g

CREAMY ONE-POT PASTA

Creamy One-Pot Pasta image

Yield 6 servings

Number Of Ingredients 10

Ingredients

4 large garlic cloves, peeled and thinly sliced
1 jar (7 oz/210 mL) sun-dried tomatoes in oil, undrained
3 cans (14.5 oz/284 mL each) chicken broth (about 5 ¼ cups/1.25 L)
1 lb (450 g) uncooked penne pasta
2 cups (500 mL) fresh broccoli florets
2 medium carrots, peeled and cut into thin strips
4 oz (125 mL) ⅓ less fat cream cheese (Neufchâtel), cut into cubes
¼ tsp (1 mL) salt
½ tsp (2 mL) black pepper
Grated fresh Parmesan cheese and snipped fresh basil (optional)

Steps:

Place the garlic and 1 tbsp (15 mL) of the oil from the sun-dried tomatoes into an Executive Nonstick All-Purpose Pot. Cook over medium heat for 2-3 minutes or until the garlic is golden brown, stirring occasionally.Remove the pot from the heat; add the broth. Return to the heat; increasing the heat to high. Cover and bring to a boil. Stir in the pasta; cover and simmer vigorously 8-10 minutes or until the pasta is almost cooked but still firm, stirring occasionally.Place the broccoli in a large bowl. Drain the sun-dried tomatoes and pat them dry with a paper towel. Slice the tomatoes into thin strips. Add the carrots and tomatoes to the bowl.Add the vegetables, cream cheese, salt, and pepper to the pot. Stir until the cream cheese is melted and fully incorporated. Reduce the heat to medium; cover and cook an additional 2-4 minutes or until the vegetables are tender. Top with Parmesan cheese and basil, if desired.

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

Ingredients

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.

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

Ingredients

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 :

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