Bacon And Mushroom Penne With Sun Dried Tomato Pesto Recipes

BACON & MUSHROOM PASTA

Steps:

• Cook the pasta in boiling water in a large non-stick saucepan according to pack instructions. Meanwhile, slice the mushrooms and snip the bacon into bite-size pieces with scissors or a sharp knife.
• Reserve a few drops of the cooking water in a cup or bowl, then drain the pasta and set aside. Fry the bacon and mushrooms in the same pan until golden, about 5 mins. Keep the heat high so the mushrooms fry in the bacon fat, rather than sweat.
• Tip the pasta and reserved water back into the pan and stir over the heat for 1 min. Take the pan off the heat, spoon in the pesto and crème fraîche and most of the basil and stir to combine. Sprinkle with the remaining basil to serve.

SPINACH, BACON, AND SUN DRIED TOMATO PENNE PASTA

Steps:

• In a small saucepan, bring the broth to a boil. Remove from heat. Place the sun-dried tomatoes in the broth 15 minutes, or until softened. Drain, reserving broth, and coarsely chop.
• Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook 9-12 minutes, until al dente and drain.
• Fry bacon pieces in separate skillet until slightly krispy.
• Heat the olive oil and red pepper flakes in a skillet over medium heat, and saute the garlic 1 minute, until tender. Mix in the spinach, and cook until almost wilted, add bacon. Pour in the reserved broth, and stir in the chipped sun-dried tomatoes. Continue cooking 2 minutes, or until heated through.
• In a large bowl, toss the cooked pasta with the spinach and tomato mixture. Serve with Parmesan cheese.

5 MINUTE SUN DRIED TOMATO PESTO PASTA

Steps:

• In a food processor combine sun dried tomatoes, basil, parmesan cheese, pine nuts, oil, garlic, salt and pepper. Pulse until smooth.
• In a medium skillet add the pesto over medium heat to warm. Cook the pasta in the microwave according to package directions. Carefully open the package and add to the pesto and toss until coated. Serve.

PASTA WITH MUSHROOMS, CHICKEN, AND SUN-DRIED TOMATOES

Steps:

• Bring a large pot of water to a boil, then season generously with salt. Cook penne pasta according to package directions, about 10 minutes. In the meantime, melt butter in a large skillet set over medium high heat. Add mushrooms and cook for about 5 minutes, until mushrooms have softened. Season with a pinch of salt and pepper, then add garlic. Stir for 1 minute, then add flour and stir. Add milk and chicken stock, then turn heat to high. Bring liquid to a boil and let it cook for a couple minutes, until liquid thickens slightly. Drain (but do not rinse) penne pasta, then add it to the skillet. Add cooked chicken, sun-dried tomatoes, paprika, and Parmesan cheese. Stir to combine. Make any final seasoning adjustments with salt and pepper, then the pasta is ready to be served. Enjoy!Recipe notes:1. I always keep cooked chicken on hand, either in the freezer or in the fridge, so I can add protein quickly to my meals. I make big batches in the slow cooker (it's little more than throwing chicken breast into the slow cooker and letting it cook). If you want to start with raw chicken for this recipe, just cut it into cubes and fully cook it in the skillet after you cook the mushrooms.2. I buy sun-dried tomatoes packed in oil, and they usually come already julienne-cut.

CHICKEN AND MUSHROOM PENNE

Steps:

• Mix chicken, salt, pepper and stock powder together in bowl.
• Add chicken mix to oil and fry till golden brown.
• Add onions and mushrooms and sauté for 5 minutes.
• Add cream to chicken stir gently.
• Mix Pasta into chicken and add the corn starch mixed with water, stir gently till incorporated.
• Reduce heat and simmer gently till Pasta is warmed through.
• Season to taste. Enjoy.

BACON AND MUSHROOM PENNE WITH SUN-DRIED TOMATO PESTO

Steps:

• Cook the pasta as directed on the package. Drain and reserve 1 cup of the cooking liquid.
• Chop bacon, fry gently in a frying pan.
• Add mushrooms.
• Blend the sun-dried tomatoes and their oil, garlic, and basil in a food processor and blend until the tomatoes are finely chopped.
• Transfer the tomato mixture to a large bowl. Stir in the Parmesan.
• Add the pasta, mushrooms and bacon to the pesto and toss to coat, adding enough reserved cooking liquid to moisten.
• Season the pasta, to taste, with salt and pepper and serve.