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In Your Pantry: Fettuccine Rigate with Chicken and Asparagus and American-style Macaroni and Cheese

As the temperature drops, warm the tummies in your house with these comforting recipes from Barilla.

Creamy Fettuccine Rigate with Chicken and Asparagus (Fettuccine Rigate con Pollo ed Asparagi) 

 

Prep Time: 10 minutes

Cook time: 20 minutes

Servings: 7-9

Ingredients:  

1 box BARILLA Fettuccine Rigate

1/4 cup extra virgin olive oil

1 pound (3 cups) asparagus, cut diagonally into 1/2 inch pieces

1 pound boneless, skinless chicken breast, cut into ½ inch strips

to taste salt

to taste freshly ground black pepper

1/2 cup scallions, cut diagonally into ½ inch pieces

1 tablespoon fresh mint, chopped fine

3/4 cup fat-free heavy cream

1/2 cup Romano cheese, grated

Directions:

Bring a large pot of water to a boil.

Heat olive oil in a large skillet over medium high heat. Add asparagus and sauté 2-3 minutes, or until slightly tender.

Add chicken and cook an additional 3-4 minutes or until chicken is cooked through and tender. Season with salt and pepper.

Add scallions and mint; cook an additional 1-2 minutes. Stir in cream and heat gently, do not boil. Season to taste and set aside.

Cook pasta according to package directions. Drain; add hot pasta to sauce and mix well. Sprinkle with cheese and toss gently. Garnish with additional fresh mint if desired.

Toss it or Keep it: We had friends over the night we made this. The serving size is perfect for six to eight adults. All of the men went back for seconds and one even ate the little bits left out of the serving bowl. It's easy and really good. What more could you ask? We will make this again.

American-style Macaroni and Cheese (Maccheroni al Formaggio all'Americana)

Prep Time: 10 minutes

Cook time: 15 minutes

Servings: 4-6

Ingredients:

1/2 box (8 ounces) BARILLA Elbows

4 tablespoons (1/4 cup) butter

1 large onion, chopped

1/8 cup all-purpose flour

1 teaspoon salt

3 cups milk

1 1/2 cups cheddar cheese, shredded

Directions:

Heat milk in a small saucepan.

Melt butter in a 4 quart saucepan over medium heat. Add onions and sauté until transparent.

Stir in flour and salt; cook for 2-3 minutes.

Add milk and stir to blend. Bring mixture to a low, steady simmer.

Add uncooked Elbows, cover and continue to simmer gently for 8 minutes, stirring occasionally. (Mixture will thicken as it cooks).

Remove from heat and add cheese. Stir gently until cheese is melted. Pour mixture into a 1-1/2 quart casserole dish, cover and let sit 5 minutes before serving

For a cheesier version, top with an additional 1/2 cup cheddar cheese and broil until cheese is melted.

Toss it or Keep it: Seven kids ranging from two to eight tested this recipe. All but mine liked it. Ours are partial to the box variety and way too picky in my opinion. Personally I would leave out the onions and add a mix of cheeses instead of just cheddar.

Source: www.barillaus.com

Photos: Heather Witherspoon

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