Tomato Alfredo Recipes

TOMATO-ALFREDO BAKED ZITI

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
• Meanwhile, in 12-inch skillet, cook beef and onion over medium heat 8 to 9 minutes, stirring occasionally, until brown; add garlic, and cook about 1 minute or until fragrant. Drain; return meat mixture to skillet. Over medium-low heat, stir in Italian seasoning, pepper flakes and salt. Add tomatoes, cooked pasta and 1/2 cup of the Parmesan cheese; cook 2 to 3 minutes, stirring constantly, until completely blended and heated through. Spoon mixture into baking dish; sprinkle with mozzarella cheese. Top with Alfredo sauce and remaining 1/2 cup shredded Parmesan cheese.
• Bake 30 to 35 minutes or until bubbly and cheese is melted.

TOMATO ALFREDO PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, bring the tomatoes to a boil. Cook until most of the liquid is evaporated, about 5 minutes. Reduce heat., Stir in the cream and basil; heat through (do not boil). Drain pasta. Add pasta and Parmesan cheese to sauce; toss to coat.

SUN-DRIED TOMATO ALFREDO

Steps:

• Melt butter in large skillet over medium-low heat, and whisk in flour to form a paste.
• Gradually stir in milk until well combined and somewhat thickened.
• Add cream cheese and stir until melted.
• Increase heat to medium, add sun-dried tomatoes, frozen spinach, artichoke hearts, garlic powder and pepper.
• Stir frequently for several minutes until hot and thickened. (if it seems too thick, add more milk).
• Reduce heat to low, stir in parmesan and cook (stirring frequently) for a minute or two more.
• Salt to taste and stir into individual bowls of pasta.

TOMATO-BASIL ALFREDO PASTA

Steps:

• Boil the noodles in a pot of water.
• In a medium-sized saucepan, saute the garlic, onions, and cherry tomatoes in the butter on medium heat.
• When the ingredients are sauteed, add the milk, basil, cayenne pepper, and Parmesan cheese.
• Stir the sauce and turn down to low heat. Smash the tomatoes as you stir the sauce to get the juice in the sauce.
• Keep the sauce on low heat, until the noodles are done boiling. If the noodles are done before the sauce, strain them, add them to the sauce, and stir.
• Top with more cheese and cayenne pepper if desired.
• Enjoy!

SUN-DRIED TOMATO CHICKEN ALFREDO

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and desired crispness is reached, 6 to 10 minutes. Drain bacon on paper towels.
• Add chopped chicken thighs, garlic salt, and cantanzaro herbs to skillet and cook until chicken is no longer pink in the center and the juices run clear, about 6 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate.
• Melt butter in a saucepan over medium heat until a pinch of flour sprinkled into the oil just begins to bubble. Whisk in flour to form a thick paste the consistency of cake frosting. Slowly add in milk, stirring constantly. Allow mixture to thicken, while stirring. Mix in fontina cheese, Parmesan, provolone, and sun-dried tomatoes. Stir to combine. Add drained pasta to sauce and mix well. Stir in cooked chicken and bacon.