Prettypenne Recipes

PRETTY PENNE HAM SKILLET

Steps:

• Cook pasta according to package directions; drain. Meanwhile, in a large skillet, heat oil and butter over medium-high heat. Add ham, red pepper and onion; cook and stir 4-6 minutes or until ham is browned and vegetables are tender. Add garlic and herbs; cook 1-2 minutes longer., Stir in broth and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until liquid is reduced by half. Add pasta; toss to combine. Sprinkle with cheese.

MEATY PENNE

Steps:

• In a large nonstick skillet, cook the chorizo over medium-high heat until cooked through, breaking up the chorizo into 1/3- to 1/2-inch pieces with a wooden spoon, 12 to 14 minutes. Drain on paper towels and cool.
• Heat the oil in the same skillet over medium heat. Add the garlic, carrots, celery and onions. Cook until the vegetables are tender but not at all brown, stirring often, 8 to 10 minutes. Add the salami and tomatoes. Bring the sauce to a simmer. Cover, reduce the heat to low and cook gently until the flavors blend, stirring occasionally, 15 to 20 minutes. Season with the 1/4 teaspoon salt and the pepper. Remove the skillet from the heat and add the arugula and basil. Stir until wilted.
• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Place the pasta into a serving dish.
• Add the chorizo sauce to the pasta. Toss to combine, adding the reserved pasta water, if needed, to loosen the sauce.
• Top with the Parmesan and serve.

PRETTY PENNE

Steps:

• Melt 1 tbsp butter in a large nonstick pan and cook chicken until done.
• Remove chicken from pan.
• Melt 1 tbsp butter in the same pan and add the mushrooms and soya sauce.
• Cook until tender.
• Add the red pepper, green pepper, and green onions to the pan.
• Mix the two soups with the milk until smooth and lump free.
• Add the chicken, black pepper, the soup mixture and cheese to the pan, mix and simmer over a low heat until the veggies are tender and the cheese is melted.
• Cook penne in a large pot lightly salted water until al dente (this can be started about 15 minutes before the chicken sauce is done).
• Drain thoroughly and return to pot.
• Add the chicken sauce mixture and stir to completely coat the pasta.
• Serve, if desired top with a bit of fresh grated parmesan and/or fresh ground pepper.