Pasta Suppers Ready in Minutes

Southern Living, Feb 2005 by Poellnitz, Vicki A, Carder, Loraine, Martin, Susan, Richards, Martha Ann

Cook the noodles, sauté a few ingredients, and toss together for a simplified meal.

This month we've gathered a variety of recipes as alternatives to weekly spaghetti night. The ingredient lists aren't long, and most of the dishes are ready in the time it takes to boil the water and cook the pasta. Check out our box on substitutions. VICKI A. POELLNITZ

CHICKEN AND Bow TIE PASTA

MAKES 4 SERVINGS

PREP: 10 MIN., COOK: 30 MIN.

Cooking the pasta in the same water that the chicken was cooked in gives the noodles extra flavor-and using just one pot makes for easy cleanup.

1 quart water

4 skinned and boned chicken breasts, cut into bite-size pieces

8 ounces uncooked bow tie pasta

1 cup chicken broth

1 celery rib, chopped (about Vz cup)

1 small onion, chopped (about Vz cup)

1 (10¾-ounce) can cream of mushroom soup

1 (8-ounce) package pasteurized prepared cheese product, cubed

Garnish: chopped fresh parsley

BRING 1 quart salted water to a boil in a Dutch oven. Add chicken, and cook 12 minutes or until done. Remove chicken from water with a slotted spoon. Add pasta to water in Dutch oven, and cook 10 minutes or until tender; drain. Keep warm.

HEAT ¼ cup broth over medium-high heat in a Dutch oven; add celery and onion, and cook 5 minutes or until tender. Stir in chicken, soup, cheese, and remaining ¾ cup chicken broth, stirring until cheese is melted. Toss with pasta; garnish, if desired. Serve immediately. LORAINE CARDER

CUMMING, GEORGIA

SHRIMP AND PASTA WITH CREOLE CREAM SAUCE

MAKES 4 TO 6 SERVINGS

PREP: 10 MIN., COOK: 18 MlN.

1½ pounds unpeeled, medium-size fresh shrimp*

2 teaspoons Creole seasoning

12 ounces uncooked penne pasta

2 tablespoons butter or margarine

4 green onions, sliced

2 garlic cloves, minced

1½ cups whipping cream

1 teaspoon hot sauce

¼ cup fresh parsley, chopped

½ cup (2 ounces) freshly grated Parmesan cheese

PEEL shrimp, and devein, if desired. Toss shrimp with Creole seasoning; set aside.

PREPARE pasta according to package directions; drain. Keep warm.

MELT butter in a large skillet over medium-high heat; add shrimp, and cook, stirring constantly, 5 minutes or just until shrimp turn pink. Remove shrimp from skillet. Add green onions and garlic to skillet; sauté 2 to 3 minutes or until tender. Reduce heat to medium; stir in cream and hot sauce. Bring to a boil; reduce heat, and simmer, stirring constantly, 8 to 10 minutes or until sauce is slightly thickened. Stir in shrimp and parsley. Toss with pasta. Sprinkle evenly with cheese. Serve immediately.

SUSAN MARTIN

BIRMINGHAM, ALABAMA

* 1½ pounds frozen shrimp, thawed, may be substituted.

LINGUINE WITH WHITE CLAM SAUCE

MAKES 4 SERVINGS

PREP: 10 MIN., COOK: 10 MIN.

8 ounces uncooked linguine

3 garlic cloves, minced

2 tablespoons olive oil

1 (8-ounce) bottle clam juice

½ teaspoon dried crushed red pepper

3 (6.5-ounce) cans chopped clams, drained

½ cup dry white wine

½ cup chopped fresh parsley

¼ cup chopped fresh basil

2 teaspoons fresh lemon juice

1 tablespoon butter or margarine (optional)

PREPARE linguine according to package directions; drain. Keep warm.

SAUTÉ garlic in hot oil in a large skillet over medium-high heat 1 to 2 minutes. Add clam juice and crushed red pepper; bring to a boil, reduce heat, and simmer 5 minutes. Stir in clams and next 4 ingredients; simmer 3 minutes. Toss with pasta and, if desired, 1 tablespoon butter. Serve immediately.

MARTHA ANN RICHARDS

NEWPORT NEWS, VIRGINIA