Does anybody know any really good italian recipe????

Question

im 19 weeks pregnant and am craveing italian food but i dont know what to make does any body have a really good italian recipe for me?????

Answer 1

Tuscan Garlic Chicken
Serves 6
Prep Time: 15 minutes
Cook: 30 minutes
Ingredients
6 boneless, skinless chicken breasts
1 1/2 cup(s) flour, plus 1 tablespoon
1 Tbsp salt
2 tsp black pepper
2 tsp Italian herb seasoning
1 lb(s) curly or regular fettuccine
1 Tbsp garlic, chopped
1 red pepper, julienne cut
1/2 cup(s) dry, white wine
1/2 lb(s) whole leaf spinach, stemmed
12 oz heavy cream
1 cup(s) Parmesan cheese, grated
Procedures
Combine 1½ cups flour, salt, black pepper and Italian herb seasoning in a shallow dish.

Dredge chicken in the mixture, shaking off any excess.

In a large, nonstick, ovenproof skillet, add 3 Tbsp of olive oil – enough to coat – and sauté chicken in batches over medium-high heat for about two to three minutes on each side, or until golden brown and crisp. Add additional olive oil for each batch as necessary.

When finished, transfer the skillet to a preheated oven at 350 degrees F. Cook for approximately 10 to 15 minutes or until cooked through and the internal temperature reaches 165 degrees F.

Cook pasta according to package directions. Drain and set aside until needed.

While the pasta is cooking, heat 2 Tbsp of olive oil in a sauce pan. Add the garlic and the red pepper and cook for approximately one minute.

Add remaining 1 Tbsp of flour and stir to combine.

Next, add the wine and bring to a boil for one minute. Add the spinach and the cream and bring to a boil. The sauce is done cooking when the spinach becomes wilted. Complete by stirring in the Parmesan cheese.

Partly coat the pasta with the sauce, transfer to a large bowl (or individual dishes) and then top with the chicken, the remaining sauce and extra Parmesan cheese.



Macaroni Grill's Penne Rustica

Gratinata Sauce
2 tbls butter
2 tbls chopped garlic
1 tbl dijon mustard
1 tsp salt
1 tsp chopped rosemary
1 cup marsala wine
1/4 tsp cayenne pepper
8 cups heavy cream

Penne Rustica
1 oz. pancetta or bacon cut into 1 inch pieces
18 shrimp peeled and deveined
12 oz. grilled chicken breast sliced
4 1/2 cups of above sauce
large bag precooked penne pasta
3 tbls pimentos
6 oz butter
1 tbl chopped shallots
1 pinch salt
1 pinch fresh ground pepper
1 cup shredded parmesan cheese
1/2 tsp paprika

For the gratinata sauce: saute butter, garlic and rosemary until garlic begins to brown. Add marsala wine and reduce by 1/3. Add remaining ingredients and reduce by half of original volume. Set aside.

For the Penne Rustica: Saute pancetta or bacon until it begins to brown. Add butter, shallots and shrimp. Cook until shrimp are evenly pink but still translucent. Add chicken, salt, pepper and mix thoroughly. Add Gratinata sauce and 1/2 cup of parmesan cheese and simmer until sauce thickens.

In large bowl, combine shrimp and chicken mixture with precooked pasta. Place this mixture in a large casserole dish. Top with remaining cheese and pimentos and sprinkle with paprika.

Bake at 475 for 10-15 minutes




Fettuccine with Cream, Basil and Romano
Ingredients
(4 servings)
4 ea Bacon slices; chopped thick
1/2 c Whipping cream

1 x Or:
1/3 c Basil; chopped fresh
1 x Salt and freshly ground pepp
1 x Romano; freshly grated
4 ea Green onions; chopped
1/2 c Parmesan; freshly grated
1/2 c Romano; freshly grated
1/2 lb Fettuccine
1 x Parmesan; freshly grated
Instructions
Cook bacon in heavy medium skillet over medium heat until beginning to brown. Add green onions and stir until softened, about 1 minute. Add cream and simmer until beginning to thicken, about 1 minute. Mix in 1/2 cup Romano cheese and chopped fresh basil. Meanwhile, cook fettuccine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return to hot pot. Add sauce and stir to coat. Season with salt and pepper. Serve immediately, passing additional cheese separately. *** My notes: When I made this, I used 1 cup whipping cream, 1/2 cup each Parmesan and Romano, 1 tbsp dried basil, and substituted 4 or 5 thin slices of Prosciutto for the bacon- frying slightly in butter. I used about 6 ounces of "Pesto Linguini", which is a thinner pasta containing basil. We like LOTS of sauce!

Answer 2

Chunky Italian Soup:

1 pound lean ground beef or beef tips
1 medium onion, chopped
2 (14.5-ounce) cans Italian tomatoes
1 (10 3/4-ounce) can tomato soup with basil, undiluted
4 cups water
2 garlic cloves, minced
2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon chili powder (optional)
1 (16-ounce) can kidney beans, drained
1 (16-ounce) can Italian green beans, drained
1 carrot, chopped
1 zucchini, chopped
8 ounces rotini noodles, cooked
Grated Parmesan cheese

Cook beef and onion in a Dutch oven over medium heat, stirring until beef crumbles and is no longer pink; drain. Return mixture to pan. Stir in tomatoes, next 7 ingredients, and, if desired, chili powder; bring to a boil. Reduce heat; simmer, stirring occasionally, 30 minutes. Stir in kidney beans and next 3 ingredients; simmer, stirring occasionally, 15 minutes. Stir in pasta. Sprinkle each serving with cheese.

Yield: 10 cups

Answer 3

Easy Chicken Alfredo

"Leftover chicken breast in a cottage cheese sauce, served on a bed of fettuccine pasta."
Original recipe yield: 4 servings.

INGREDIENTS:
8 ounces dry fettuccini pasta
1 cup milk
2 tablespoons all-purpose flour
1 cup cottage cheese
1/2 teaspoon garlic powder
3 teaspoons minced onion
salt and pepper to taste
1/2 cup grated Parmesan cheese
2 cups diced, cooked chicken breast meat

DIRECTIONS:
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain, and set aside.
In a food processor, place the milk, flour, cottage cheese, garlic powder, onion, salt and pepper, and Parmesan cheese. Blend until smooth.
Transfer the blended mixture to a saucepan over medium heat. Mix in the chicken, and cook until heated through. Serve hot over pasta.

Answer 4

Ohhhhh,Brasciole is really good!!!
this is how I make it.
Take thinly sliced top round (1 slice per person)
lay it out on a cutting board. top with 1 slice of proscuitto, minced garlic, chopped spinach (because of the scare, you can skip this.) a sliced hard boiled egg and I even put in a sliced baby bella mushroom sometimes.
roll it up and secure with toothpicks, place in your sauce and let cook alllll day long, will smell up your house nicely too. serve with your favorite pasta and a nice red wine(which is ok while pregnant In Moderation) and enjoy.
hope you like it.

Answer 5

Olive Garden.
You owe it to yourself!!
Get a sampler plate!!
Happy Cravings!!!!!!!!!!!!!!