The Angel In Your Pantry Pasta Dinner Recipes

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PANTRY PASTA



Pantry Pasta image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 13

1/2 whole red onion, diced
2 tablespoons olive oil
One 14.5-ounce can diced tomatoes with juice
1/3 cup chicken stock or white wine
1/3 cup assorted olives, pitted and roughly chopped
1 whole jar artichoke hearts, halved
2 cloves garlic, minced
Salt and freshly ground black pepper
Salt and freshly ground black pepper
8 ounces pasta, cooked al dente and drained
2 to 3 tablespoons jarred pesto
1/2 cup fork-chunked feta
3 tablespoons dry-toasted pine nuts

Steps:

  • Add the onions into a skillet with the olive oil over medium heat. Saute for a few minutes, and then add in the diced tomatoes, chicken stock, olives, artichoke hearts and garlic. Season with a pinch of salt and pepper. Stir and simmer over low heat for 15 minutes, stirring occasionally.
  • Add the cooked pasta to the skillet and stir to combine with the sauce. Mix in the pesto. Toss in the feta and top with the pine nuts.

"PANTRY FIND" PASTA FOR TWO



I came up with this pasta dish when cleaning out my pantry. It's savory, delightful, and doesn't require a lot of savvy and is quick to get on the table.

Provided by Buckwheat Queen

Categories     Seafood     Fish     Tuna

Time 20m

Yield 2

Number Of Ingredients 8

7 ounces fusilli pasta
1 teaspoon olive oil
1 small shallot, minced
2 ounces oil-cured black olives, drained
2 ounces sun dried tomatoes in oil, drained and chopped
1 ounce capers in brine, drained
1 (3 ounce) can tuna in water, drained
2 tablespoons grated Pecorino Romano cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes.
  • Meanwhile, heat olive oil in a skillet and saute shallot until soft and translucent, 3 to 5 minutes. Add olives, chopped tomatoes, and capers. Mix well and remove from heat.
  • Drain pasta, add to the skillet, and toss to coat. Mix in tuna in chunks. Top with Romano cheese and serve.

Nutrition Facts : Calories 565.2 calories, Carbohydrate 91.3 g, Cholesterol 20.5 mg, Fat 10.9 g, Fiber 8.2 g, Protein 31 g, SaturatedFat 2.7 g, Sodium 1362.5 mg, Sugar 14.2 g

THE ANGEL IN YOUR PANTRY PASTA DINNER



The Angel in Your Pantry Pasta Dinner image

This quick and simple recipe came from my pantry, freezer and fridge. In other words, what I had on hand. The first thing is to start the water boiling for the pasta and once you have that bubbling your no more than 20 mins from a delicious, family pleasing, meal.

Provided by Annacia

Categories     < 30 Mins

Time 20m

Yield 6 serving(s)

Number Of Ingredients 13

10 ounces angel hair pasta
1 tablespoon olive oil
2 boneless skinless chicken breasts, thinly sliced
1 medium onion, finely chopped
2 garlic cloves, crushed
1/2 cup dry white wine
8 stalks asparagus, cut in 1 inch lengths (thin stalks preferred, can use more if desired)
1/2 cup chicken stock
1/2 teaspoon poultry seasoning
1/2 cup frozen peas
1 (375 ml) can evaporated milk
1/2 cup parmesan cheese, grated
salt and pepper (to taste)

Steps:

  • Cook pasta according to directions on package, drain and set aside covered.
  • Slice the chicken into thin strips while water is coming to a boil.
  • Heat oil in a frying pan over medium high heat, add chicken, cook 2 minutes or until golden brown and just cooked through, remove from pan and set aside.
  • Reheat frying pan over medium heat, may need to deglaze with a bit of water, add onion and garlic with a bit more oil if needed and cook until softened. Add wine and simmer 2 minutes, add asparagus, chicken stock, poultry seasoning, peas and evaporated milk, bring to a boil then reduce heat. Add chicken and pasta, stir and simmer 2 minutes or until heated through without overcooking.
  • Add salt and pepper to your liking.
  • Mix in the Parmesan. If desired sprinkle extra grated Parmesan cheese on top.

Nutrition Facts : Calories 424.8, Fat 11.9, SaturatedFat 5.3, Cholesterol 52.4, Sodium 300.3, Carbohydrate 50.6, Fiber 4, Sugar 4.2, Protein 25.6

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