Wine A Little Bit More!

Happy Halloween from the Pasta Contessa! Whether you are trick-or-treating with friends or sitting down to a warm meal with family, everyone will enjoy this recipe. If you are not a big fan of spicy foods, cut the cayenne pepper in half. 1 pkg. (16 oz.) penne pasta 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed 1/2 cup KRAFT Grated Parmesan Cheese 1/2 cup (1 stick) butter or margarine 1/2 cup milk 1 cup canned pumpkin 1/2 tsp. ground red pepper (cayenne) ground nutmeg to taste Cook pasta as directed on package. Meanwhile, cook cream cheese, Parmesan, butter and milk in large saucepan on low heat until cream cheese is melted, stirring frequently. Add pumpkin and seasonings; stir. Cook until heated through, stirring occasionally. Drain pasta; place in large bowl. Add cream cheese sauce; toss to coat. Serving: 8 Source: http://www.kraftfoods.com/

One of my favorite parts of the US to visit is El Paso, TX. The culture is as rich as the food. While visiting my cousins who live in El Paso I get the rare treat of taking over Becky's kitchen. This is one of the recipes we cooked together from a cookbook I bought during my trip. 2 boneless chicken breast halves, cubed 1/4 cup olive oil, divided 1/4 cup fresh green chile, roasted and chopped or 1 (4 ounce) can chopped green chili peppers 2-3 garlic cloves, minced 1 (10 ounce) jar prepared alfredo sauce 10 ounces spinach fettuccine, cooked al dente 2 jalapenos, seeded, chopped (optional) In a large skillet, heat 2 tablespoons of the olive oil and brown the chicken pieces until lightly browned and cooked through. Remove the cooked chicken to a plate and keep warm. If necessary, add the remaining 2 tablespoons oil to the skillet and sauté the garlic and green chile over medium heat until the garlic is soft. Reduce the heat to medium low, add the Alfredo sauce and mix we...

6 cups water 1/2 teaspoon salt 1 (14-ounce) KRAFT® Deluxe Macaroni & Cheese Dinner 1 cup whole milk 12 slices American cheese, unwrapped 1/4 teaspoon ground black pepper Garnish: paprika and fresh parsley Directions In a medium saucepan, bring 6 cups water and salt to a boil over high heat. Add macaroni; cook for 8 minutes, stirring occasionally, or until tender. Reduce heat to medium-low. Add milk, cheese packet, cheese slices, and pepper, stirring until cheese is melted. Garnish with paprika and fresh parsley, if desired. Serve immediately. 4 servings Source: http://www.semihomemademag.com/

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened 1 can (10-3/4 oz.) reduced-sodium condensed cream of mushroom soup 1/4 cup KRAFT Tuscan House Italian Dressing and Marinade 1/4 cup dry white wine 1-1/2 lb. boneless skinless chicken thighs, cut into bite-size pieces 1/2 lb. angel hair pasta, uncooked 2 Tbsp. chopped fresh parsley Directions Beat cream cheese, soup, dressing and wine with whisk until blended; pour over chicken in slow cooker. Cook on LOW 4 to 5 hours (or on HIGH 2 to 3 hours).Cook pasta as directed on package about 15 min. before chicken is done; drain. Serve topped with chicken mixture and parsley. 5 servings Source: http://www.chickenrecipequeen.com/

3 cups uncooked bow tie pasta 6 oz jar marinated artichoke hearts, chopped 1 lb chicken breasts, cubed 7 oz jar roasted red peppers, diced 1 cup chicken broth 1/2 cup dry white wine 1 tbsp cornstarch 1/2 tsp salt/pepper 1 tsp dried parsley grated parmesan cheese (optional) Directions Cook pasta al dente, drain and set aside under a tent of foil to maintain warmth. Warm the liquid from the jar of marinated artichoke hearts in a large skillet over moderate heat. Add the chicken and cook for about 6 minutes. Stir in the sliced mushrooms, and continue to cook for about 6 more minutes. Stir in the chopped artichoke hearts and diced red peppers. In a container with a tight-fitting lid, blend together the chicken broth, wine, cornstarch, salt/pepper. Shake together to mix well. Gradually add mixture to chicken. Turn heat up to medium and heat to boiling, stirring constantly for about 2 minutes. Toss the chicken mixture with the pasta and parsley. Top with grated parmesan cheese i...

1 pound dried penne 2 chicken cutlets, cut into fingers Salt and freshly ground black pepper 3 cloves garlic, sliced 1/4 teaspoon red pepper flakes 3 tablespoons olive oil 3 tablespoons roughly chopped fresh parsley, for garnish 2 lemons, juiced 1/2 cup grated Parmesan Directions Cook the pasta in a large pot of boiling salted water, until al dente. Drain well. Season chicken with salt and pepper. Heat a large grill pan over medium high and add chicken. Grill until golden and completely cooked. Remove to a plate and slice. Add the garlic and red pepper flakes to a saute pan with 3 tablespoons of olive oil and saute until fragrant. Add the cooked pasta and turn heat off. Mix all together. Remove pasta to a large bowl. Add chicken to the warm pasta and season with salt and pepper. Sprinkle in chopped parsley. Add the juice of 2 lemons and mix. Before serving top with Parmesan. Serves 4 Source: http://www.foodnetwork.com/

1 pound angel hair pasta 1/2 cup Chili Oil, recipe follows 1/2 cup chopped fresh Italian parsley leaves 1 lemon, juiced 2 tablespoons lemon zest Coarse sea salt Dried crushed red pepper flakes 1/2 teaspoon grated lemon peel, optional 2/3 cup freshly grated Parmesan Directions Bring a large pot of salted water to a boil. Add the angel hair pasta and cook until tender but still firm to the bite, stirring occasionally, about 6 to 8 minutes. Drain, reserving 1 cup of the pasta water. Stir the oil, parsley, lemon juice and lemon peel in a large serving bowl. Add the cooked pasta and toss with enough reserved pasta water, 1/4 cup at a time, to moisten. Season the pasta with salt and red pepper flakes, to taste. Sprinkle grated lemon peel over pasta for extra flavor and texture. Sprinkle with the Parmesan and serve. Chili Oil: 2 cups olive oil 4 teaspoons dried crushed red pepper flakes Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low hea...