Thai-inspired Pasta Dish with Red Curry, Chicken and Peanut Butter

Ingredients

1/2 (500-g) pkg spaghetti pasta
1/3 cup peanut butter, preferably natural
3 tbsp Thai red curry paste
3 tbsp soy sauce
2 tbsp honey
1 tbsp vegetable oil
1 red onion, thinly sliced
2 skinless, boneless chicken breasts, cut into thin strips
1 head broccoli, cut into bite-sized pieces

Method

  1. Cook pasta, following package directions, 8 to 10 minutes.
  2. Meanwhile, in a small bowl, whisk peanut butter with 1/4 cup water, curry paste, soy and honey.
  3. Heat a large, non-stick frying pan over medium-high. Add oil, then onion and chicken. Stir-fry until chicken is no longer pink, 4 minutes.
  4. Add peanut-butter mixture and reduce heat to medium. Stir frequently until chicken is cooked, about 2 minutes.
  5. Ladle out 1/2 cup pasta water and add to sauce. Add broccoli to pasta water for last minute of cooking. Drain pasta and broccoli, then return to pasta pot.
  6. Stir in chicken mixture until combined. Serve with chopped peanuts if desired.

Makes 4 servings.

Source: Chatelaine magazine

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Pasta with Garlic Shrimp

Ingredients

12 oz spaghetti
1/4 cup extra-virgin olive oil
2 cloves garlic, thinly sliced
1/4 tsp hot pepper flakes
1/4 tsp salt
1 lb large raw shrimp, peeled and deveined
1/3 cup white wine
1/4 cup chopped fresh parsley

Method

  1. In large pot of boiling salted water, cook pasta until al dente, about 8 minutes. Dain and return to pot or place in serving bowl.
  2. Meanwhile, in large skillet, heat oil over medium heat. Cook garlic, hot pepper flakes and salt, stirring, just until turning golden, about 30 seconds.
  3. Add shrimp and cook until pink, about 3 minutes.
  4. Add wine. Cook over medium-high heat until almost no liquid remains, about 2 minutes.
  5. Stir in parsley and cook for 1 minute. Add to pasta and toss to coat.

Makes 4 servings.

Source: Canadian Living magazine

Cauliflower Pasta with Prosciutto and Cheese

Ingredients

4 tbsp extra-virgin olive oil, divided
1/2 head cauliflower, cut into 1-in florets, about 4 cups
1 lb spaccatelle or other short, curved pasta
vegetable oil
2 to 4 slices prosciutto, torn into large strips
2 shallots, thinly sliced into rings
1 tbsp fresh rosemary leaves
2 tsp minced garlic
1/2 tsp cracked black pepper
2 tbsp unsalted butter
Kosher salt and more cracked black pepper
1/2 cup grated pecorino cheese
2 tbsp finely chopped chives

Method

  1. Preheat oven to 160ºC (325ºF).
  2. In a skillet over medium heat, heat 2 tbsp olive oil until shimmering. Working in batches, fry cauliflower until golden brown, about 10 minutes. Transfer to a baking dish and keep warm in oven.
  3. Meanwhile, cook pasta according to package directions until al dente. Drain.
  4. In a large bowl, toss pasta with enough vegetable oil to coat well. Set aside.
  5. Return skillet to medium heat and add remaining 2 tbsp olive oil, prosciutto, shallots and rosemary. Cook until shallots are golden, about 5 minutes, stirring frequently.
  6. Add garlic, pepper and butter and cook 2 minutes more.
  7. Add shallot mixture and reserved cauliflower to pasta and fold gently to combine. Season to taste with salt and pepper. Garnish with pecorino and chives and serve immediately.

Makes 2 to 4 servings.

Source: Farm to Chef

Italian-flavoured Pasta with Prosciutto and Sugar Snap Peas

Ingredients

1/2 of 450-g pkg penne
2 handfuls sugar snap peas, about 7 oz
1 small thin zucchini
3 garlic cloves, minced
2 tbsp olive oil, preferably extra virgin
1 tbsp capers
4 slices of prosciutto
1 tsp Dijon mustard
1/2 cup freshly grated Parmesan

Method

  1. Bring a large pot of water to a boil. Cook pasta following package directions until al dente, 7 to 9 minutes.
  2. Trim peas and add to pasta water for the last 2 minutes of cooking. Drain.
  3. Meanwhile, slice unpeeled zucchini in half lengthwise, then into semicircles. Prepare garlic.
  4. Heat oil in a large frying pan over medium heat. Add zucchini, garlic and capers. Stir often until zucchini starts to soften and capers begin to pop, 3 to 4 minutes.
  5. Slice prosciutto into thin strips. Add pasta to zucchini mixture. Dot with Dijon and toss to evenly coat. Sprinkle with Parmesan. Stir in prosciutto slices. Taste and add a pinch of salt or more capers, if needed. Serve in wide bowls.

Makes 3 to 4 servings.

Source: Chatelaine magazine

Pasta with Chicken Meatballs

Ingredients

1 slice white bread
2 tbsp milk
1/2 cup chopped chives or green onions
1/2 cup finely chopped mint
1 egg
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 tsp dried oregano
1/2 tsp salt
500 g ground chicken
3 cups fusilli or rotini pasta
4 garlic cloves, minced
4 plum tomatoes, chopped
1/4 tsp salt
1/4 tsp pepper
1/4 cup red or white wine
1 cup freshly grated parmesan

Method

  1. If crust on bread is hard, cut off and discard. Tear bread into small pieces and place in a small bowl. Add milk and mash with a fork until pasty.
  2. Prepare chives and mint.
  3. In a large bowl, whisk egg with Dijon, Worcestershire, oregano and 1/2 tsp salt until blended. Stir in the bread mixture. Crumble in chicken. Sprinkle with 2 tbsp each chives and mint. Using your hands or a fork, work just until evenly mixed. (Over-mixing toughens meatballs.)
  4. Bring a large pot of water to a boil.
  5. Lightly coat a large frying pan with oil and set over medium heat. Slightly dampen your hands and roll meat mixture into 1-inch balls, adding to the oil as each is formed. Don’t crowd pan. They’ll need to be cooked in at least 2 batches. Turn often until lightly browned, 5 to 7 minutes. Remove each to a large plate when done. Repeat with remaining meatballs, adding more oil if needed.
  6. While meatballs are browning, cook pasta, following package directions, until al dente, 7 to 9 minutes.
  7. Prepare garlic and tomatoes.
  8. When all meatballs are removed from pan, add garlic, tomatoes, and 1/4 tsp each salt and pepper. Stir frequently until tomatoes start to break down, 2 to 3 minutes.
  9. Pour in wine. Scrape up and stir in any brown bits from pan bottom. Cook, uncovered and stirring occasionally, until tomatoes become saucy, about 4 minutes.
  10. Add meatballs. Cover and stir often until they are cooked through, from 2 to 4 more minutes.
  11. Drain cooked pasta, then stir with tomato-meatball mixture and Parmesan. Serve in bowls sprinkled with remaining herbs.

Makes 4 servings.

Source: Chatelaine magazine