Scarletts Pasta Recipes

SCARLETT'S PASTA

Steps:

• Slice garlic cloves thin (do not chop) and remove stems from parsley. Chop parsley fine and set all this aside. Have all your ingredients handy and ready since you will need to get to them quickly.
• Bring water with 2 TBSP salt to a boil and add pasta. Cook for 10-12 minutes till al dente. Save 2 cups of the hot pasta water (for possibly creating more liquid) before draining.
• About 5 minutes before your pasta is ready, heat the olive oil in large pan on medium and add the sliced garlic. Toss gently and after about 30 seconds add the hot pepper flakes and salt and pepper. Cook and toss for about 30 seconds.
• Add parsley, cooked pasta, pasta water to your liking, butter and squeeze in the half lemon (watch for seeds). Stir gently and bring to gentle boil. Add more fresh pepper and salt to taste. Toss the mixture well to fully coat and turn off heat.
• Let mixture set about 30 seconds so liquid thickens a bit. Serve hot and top with fresh grated parmesan. You WILL love this.

SCARLETT'S CHICKEN CACCIATORE

Steps:

• Heat the oil in a large skillet over medium heat, and cook and stir the chicken, onion, green pepper, mushrooms, and garlic until the chicken is no longer pink inside, 10 to 15 minutes. Stir in the crushed tomatoes, parsley, salt, pepper, Italian seasoning, and basil, bring the mixture to a boil, and reduce heat. Cover the skillet and simmer for 30 minutes.
• While the chicken mixture is simmering, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the noodles uncovered, stirring occasionally, until cooked through but still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
• Serve the chicken cacciatore over the hot cooked noodles. Sprinkle with Parmesan cheese before serving.

SCARLETT'S CHICKEN CACCIATORE

Steps:

• Heat the oil in a large skillet over medium heat, and cook and stir the chicken, onion, green pepper, mushrooms, and garlic until the chicken is no longer pink inside, 10 to 15 minutes. Stir in the crushed tomatoes, parsley, salt, pepper, Italian seasoning, and basil, bring the mixture to a boil, and reduce heat. Cover the skillet and simmer for 30 minutes.
• While the chicken mixture is simmering, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the noodles uncovered, stirring occasionally, until cooked through but still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
• Serve the chicken cacciatore over the hot cooked noodles. Sprinkle with Parmesan cheese before serving.