Three Pepper Pasta Toss Recipes

THREE-PEPPER PASTA TOSS

Steps:

• Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, cook peppers and onion in oil until crisp-tender. Drain pasta; add to vegetable mixture. Stir in the vinegar, sugar, salt, basil and pepper. Cook and stir for 1-2 minutes or until heated through.

SIX PEPPER PASTA

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta according to package instructions, then drain and set aside.
• Meanwhile, in a large skillet, heat the butter and olive oil over medium-high heat. Add the mini sweet peppers, garlic, onion, red and orange bell peppers, poblano and jalapeno and season with a pinch of salt and pepper. Cook, stirring, until the onions and peppers begin to darken, about 3 minutes. Transfer the vegetables to a plate and set aside.
• Return the skillet to the heat and allow it to come back up to temperature. Turn off the heat and pour in the tequila. Turn the heat back on and let it cook for 1 minute while scraping the bottom of the skillet to loosen any browned bits. Add the broth, bring to a simmer and simmer until reduced slightly, 3 to 5 minutes.
• Reduce the heat to medium low and pour in the cream. Add the adobo sauce, stirring constantly. Cook until the sauce starts to thicken, another 4 to 5 minutes.
• When the sauce is thick, add the vegetables to the skillet, making sure to include all the juices that have drained onto the plate. Stir and cook until the mixture is bubbly and hot, 1 to 2 minutes. Taste and add salt, pepper and/or adobo sauce if needed.
• Add the drained pasta to the sauce and toss to combine. Transfer to bowls and garnish with fresh cilantro and a few reserved mini pepper rings.

SWEET PEPPER PASTA TOSS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
• Arrange peppers and garlic on the baking sheet and drizzle with olive oil. Roast 30 minutes in the preheated oven, or until soft and lightly browned.
• 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.
• In a large bowl, toss cooked pasta with peppers, garlic, parsley, goat cheese and capers. Season with salt and pepper and sprinkle with Parmesan cheese to serve.

PESTO PASTA TOSS

Steps:

• Cook pasta as directed on package; drain.
• Toss with remaining ingredients.

THREE PEPPER PESTO PASTA

Steps:

• Cook pasta according to package directions, drain and set aside; keep warm.
• Preheat oven to 400 degrees, toast pine nuts on a cookie sheet for 2-3 minutes, do not over toast.
• Transfer pine nuts to a food processor.
• Spray an unheated large skillet with olive oil no stick spray - or use 1 teaspoons olive oil. Add the red, yellow and green peppers. Stir in the onions and garlic.
• Cook over medium heat for about 6 minutes, stirring occasionally.
• Meanwhile, add basil and garlic to blender or food processor. Blend until finely chopped. Slowly pour oil, then chicken broth in thin streams with the blender/processor running.
• Gradually add Parmesan cheese, a paste will form.
• Toss paste with pasta, divide amongst 4-6 plates.
• Top with pepper mixture.
• ((If you want to use as an entire meal add a cooked chicken breast cut into strips into the pepper mixture and cook with the peppers. Add a little extra olive oil and cook until the peppers and onions are tender.)).

THREE PEPPER CHICKENT PASTA

Steps:

• 1 Cook pasta according to package directions. Drain; keep warm. 2 In a small mixing bowl combine 1 tablespoon flour, salt, red pepper, white pepper, and black pepper. Toss flour mixture with chicken to coat. Set aside. 3 In a large skillet heat the cooking oil over medium-high heat. (Add more oil as necessary during cooking.) Add red sweet or green pepper, onion, chopped jalapeqo pepper, and garlic; cook and stir until the vegetables are tender. Remove vegetables with a slotted spoon; set aside. 4 Add chicken to the skillet. Cook and stir for 4 to 5 minutes or until chicken is no longer pink. Remove chicken from skillet. 5 Stir 2 tablespoons flour into drippings in skillet. Add chicken broth, milk, and Worcestershire sauce. Cook and stir until thickened and bubbly. Add the Monterey Jack or cheddar cheese, stirring until cheese melts. Stir 1 cup of the hot mixture into the sour cream; return all of the sour cream mixture to skillet. Stir in chicken and vegetables. Cook until heated through. Do not boil. 6 Arrange pasta on individual plates or a large platter. Spoon the chicken mixture over pasta. If desired, garnish with jalapeqo pepper slices. Makes 4 main-dish servings.