Creamy Stove Top Rotini And Cheese Recipes

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ROTINI AND CHEESE



Rotini and Cheese image

Make and share this Rotini and Cheese recipe from Food.com.

Provided by Denise in NH

Categories     Cheese

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 (16 ounce) package rotini pasta
4 tablespoons butter
6 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 teaspoon garlic powder
3 cups milk
1 1/2 cups shredded cheese, of your choice (I use Monterey Jack)
1/2 cup shredded parmesan cheese or 1/2 cup romano cheese
4 tablespoons lemon juice

Steps:

  • Cook Rotini according to package directions.
  • In saucepan over medium/low heat melt butter; stir in flour, salt, pepper and garlic powder till smooth.
  • Slowly stir in milk; bring to a boil and stir till thickened.
  • Remove from heat and add both cheeses and lemon juice stirring until cheese is melted.
  • Combine cheese sauce with the Rotini.
  • Sprinkle with Parsley or Paprika to garnish.

CREAMY STOVE-TOP ROTINI AND CHEESE



Creamy Stove-Top Rotini and Cheese image

This is a quick and easy way to avoid the box mac and cheese. I found this recipe in a Cooking Light magazine and really liked it. I did substitute wheat flour and wheat pasta rather than regular macaroni and white flour.

Provided by Smockmock

Categories     Penne

Time 40m

Yield 1 1/2 cups, 6 serving(s)

Number Of Ingredients 10

1 (13 1/4 ounce) box uncooked whole wheat pasta (rotini or penne)
3 tablespoons all-purpose whole wheat flour
1 teaspoon salt
1/4 teaspoon black pepper
2 1/4 cups milk
1/4 cup cream cheese, softened
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1/2 teaspoon bottled minced garlic
1 1/4 cups shredded cheddar cheese

Steps:

  • Cook pasta according to package directions, omitting salt and fat. Drain and set aside.
  • While pasta cook, place wheat flour, salt, and pepper in a large saucepan. Add milk, stirring with a whisk until well blended. Drop cream cheese by teaspoonfuls into milk mixture; bring to a boil over medium-high heat, stirring constantly. Reduce heat; simmer 2 minutes or until thick and cream cheese melts, stirring occasionally. Stir in mustard, Worcestershire sauce, and garlic; simmer 1 minute. Remove from heat. Add cheddar cheese, stirring until cheese melts. Combine pasta and cheese sauce in a large bowl; toss well.

Nutrition Facts : Calories 421.4, Fat 15.5, SaturatedFat 9.1, Cholesterol 48.2, Sodium 652.2, Carbohydrate 55.5, Fiber 0.5, Sugar 0.7, Protein 19.2

CREAMY STOVE-TOP ALFREDO WITH BACON AND PEAS



Creamy Stove-Top Alfredo With Bacon and Peas image

Make and share this Creamy Stove-Top Alfredo With Bacon and Peas recipe from Food.com.

Provided by KathyP53

Categories     European

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

4 slices thick-sliced bacon, coarsely chopped
2 garlic cloves, minced
8 ounces dried rigatoni pasta
1 (14 1/2 ounce) can chicken broth
1 cup water
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 cup frozen peas
1/3 cup whipping cream
1/4 cup grated parmesan cheese (1 ounce)
crumbled crisp-cooked bacon

Steps:

  • In an extra large skillet, cook the four slices of chopped bacon over medium heat until crisp. Add garlic; cook and stir for 30 seconds more. Drain off fat. Stir in pasta, broth, water, salt, and pepper.
  • Bring to boiling; reduce heat. Simmer, covered, for 12-15 minutes or until pasta is al dente, stirring once. Stir in peas, whipping cream, and Parmesan cheese. Cook and stir for 2 minutes more or until heated through. Serve immediately sprinkled with crumbled bacon.

Nutrition Facts : Calories 396.9, Fat 16, SaturatedFat 7.7, Cholesterol 86, Sodium 849, Carbohydrate 47, Fiber 3.5, Sugar 3.2, Protein 15.9

CHICKEN ROTINI STOVETOP CASSEROLE



Chicken Rotini Stovetop Casserole image

Rotini pasta tossed with chicken, bell pepper and a creamy herb sauce--all prepared on the stovetop! Very quick and easy recipe. You can improvise and adapt to your family's tastes, and serve it for any occasion.

Provided by Terry

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 6

Number Of Ingredients 11

1 (12 ounce) package rotini pasta
2 cups half-and-half cream
½ cup butter
⅔ cup freshly grated Parmesan cheese
½ teaspoon dried basil leaves
½ teaspoon dried oregano
½ teaspoon chopped fresh chives
½ teaspoon chopped fresh parsley
4 skinless, boneless chicken breast halves - cubed
½ green bell pepper, chopped
½ red bell pepper, chopped

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.
  • Combine half-and-half and butter in a saucepan over medium heat. Boil gently, stirring, until mixture has reduced to 1 1/2 to 1 2/3 cups. Remove pan from heat; whisk in cheese, basil, oregano, chives, and parsley. Cover, and set aside.
  • Saute chicken in a large skillet until lightly browned on both sides. Stir in green and red bell pepper, and cook until vegetables are tender, and chicken is no longer pink in the middle.
  • In a casserole dish, combine the hot cooked pasta, chicken mixture, and sauce. Mix well, and serve immediately.

Nutrition Facts : Calories 467.9 calories, Carbohydrate 22.4 g, Cholesterol 126.3 mg, Fat 30.1 g, Fiber 1.2 g, Protein 27 g, SaturatedFat 17.9 g, Sodium 326.1 mg, Sugar 0.7 g

CREAMY CHICKEN ROTINI



Creamy Chicken Rotini image

This is an Excellent and rich dish that lots will love! It's one I have made using basic rules of cooking. It tends to favor flavor lovers and is easy to make. Enjoy!

Provided by Lady MoM

Categories     One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 15

2 -3 cups cooked chicken, left overs (I used chicken thighs pre-cooked,skin removed)
8 cups rotini pasta, multi-colored
1 (284 ml) can condensed cream of celery soup
1 cup half-and-half
0.5 (125 g) package cream cheese
6 -8 sprigs fresh spinach, chopped fine
2 green onions, chopped
3 garlic cloves, crushed with press
2 tablespoons chicken, oxo granules
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon dried parsley
1/2 tablespoon dried basil
1/2 tablespoon dried tarragon
1 -2 cup mozzarella cheese, shredded (add to your likeness)

Steps:

  • In large pot start to boil water for your pasta;(to save time)Cook pasta as directed, rinse and set aside.
  • Preheat oven to 350°C.
  • Cut and chop your meat to bite size chunks, set aside in fridge.
  • Chop your ingredients that need choping and crush your garlic, place in a medium bowl.
  • Add Condensed Cream of Celery soup, half and half, cream cheese, and other spices for your sauce. Gently with a masher combine everything to a nice and smooth sauce.
  • In a very Large greased casserole dish, lay your pasta, then meat, then sauce. Top with cheese.
  • Bake in preheated oven for about 30 minute till cheese is just nicely browned on top!

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