Pasta Dishes

[gainesm]

I am looking for a light wine sauce to fix with pasta. At a small restaurant close by I was served a wonderful pasta dish. It was made with Fettuccine and servd in a light butter and wine sauce. I would love to make something similar. Any suggestions?

[ElinorC]

Here's a recipe that we love. The sauce is made with chicken broth and wine and is light and very tasty. The veggies are optional but we love them in the dish.


* Exported from MasterCook *

Chicken Linguine Primavera


1/2 pound chicken breast -- skinned and boned
1/3 cup flour
1/8 teaspoon salt
1/8 teaspoon pepper
2 teaspoons olive oil
cooking spray
1 cup broccoli florets
1 cup yellow squash -- sliced
1/3 cup carrot -- sliced
1/2 cup onion -- diced
2 cloves garlic -- minced
1 teaspoon basil
8 cherry tomatoes -- halved
3/4 cup chicken broth -- * see note
1/3 cup white wine
1 tablespoon lemon juice
1 tablespoon cornstarch
4 ounces linguini -- 2 cups cooked
1/4 cup Parmesan cheese (1 ounce) -- grated

1. Cut chicken in bite sized pieces; dredge chicken in flour. Sprinkle with salt and pepper. Heat oil in a large nonstick skillet coated with cooking spray over medium heat until hot. Add chicken; stir-fry 4 minutes or until browned.

2. Add 2 tablespoons of water, veggies and garlic; stir fry 2 minutes. Stir in basil and tomatoes. Spoon mixture into a large bowl; set aside.

3. Add broth and wine to skillet, scraping pan to loosen browned bits; bring to a boil. Add lemon juice. Thicken with 1 tablespoon cornstarch dissolved in 1 tablespoon water. Add broth mixture and pasta to chicken mixture; toss. Sprinkle with cheese.

Note: Can use 3/4 cup water with 1 pkg of chicken broth mix.

Yield: 4 servings of 1 1/4 cup chicken mixture and 2 tablespoons cheese.

- - - - - - - - - - - - - - - - - - -

Per serving: 327 Calories (kcal); 9g Total Fat; (26% calories from fat); 19g Protein; 39g Carbohydrate; 33mg Cholesterol; 348mg Sodium
Food Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

[buddie]

this isn't a pasta dish but you could certainly serve some pasta with it.. this is such a GREAT WINE SAUCE!

White wine chicken
Preheat oven to 350.

Fold boned skinned chicken breast under and lightly brown in a pan with 1
cube of butter. (brown both sides of chicken). Season salt both sides of
chicken and place in a casserole dish and bake for 30 minutes.

Back to drippings add:
1 cup of whipping cream
1 cup cooking wine
3 chicken boullion cubes
Simmer 30 minutes DO NOT BOIL

Serve chicken over rice and pour the wine sauce over all~ enjoy

[Wendy w]

I don't know if this is the sort of thing that you are looking for, but I found it on the recipe search and it was in the April or May issue. It is so easy to make and tastes wonderful!


Linguine with White Clam Sauce

1 (10-ounce) can whole baby clams, undrained
2 tablespoons light butter
1 tablespoon olive oil
3 garlic cloves, minced
1 tablespoon all-purpose flour
1/2 cup dry white wine
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
1/8 teaspoon pepper
1 (61/2-ounce) can minced clams, drained
4 cups hot cooked linguine (about 8 ounces uncooked pasta)
Thyme sprigs (optional)


Drain baby clams in a sieve over a bowl, reserving juice. Heat butter and olive oil in a medium saucepan over medium heat. Add garlic, and saute 1 minute. Stir in flour. Stir in the reserved clam juice, wine, chopped parsley, chopped thyme, and pepper, and cook 2 minutes, stirring frequently. Add the baby clams and the minced clams, and cook 3 minutes or until thoroughly heated. Serve clam sauce over pasta. Garnish with thyme sprigs, if desired.
Yield: 4 servings (serving size: 1 cup pasta and about 1/2 cup sauce).

CALORIES 328 (23% from fat); FAT 8.5g (sat 2.9g, mono 3.7g, poly 1g); PROTEIN 18.9g; CARB 44.9g; FIBER 2.40g; CHOL 53mg; IRON 19.70mg; SODIUM 265mg; CALC 75mg

Wendy

[NotchJohnson]

chicken, veggies, marinara, thats perfect. I could cut out all the fat easy on that. I could even put that in a crock pot and go to work.