Arlene is joined in the kitchen by her husband Paul, as they cook up three kinds of pasta and Paul’s favorite “wedge salad.” This is a sweet episode from 2013, and it’s fun to watch Arlene and Paul joke around as they work together side by side.
Ranch Noodles
As Arlene says, these aren't just for cowboys. Everyone will like them!
Ingredients
- 1 pkg angel hair pasta (8 ounces)
- 1/4 cup butter
- 1/3 in slice cooked ham from deli, cut into cubes
- 1 cup steamed broccoli florets
- 3/4 cup sour cream
- 3/4 cup Ranch dressing
- 3/4 cup grated Parmesan cheese
Instructions
- Cook pasta according to package directions; drain and return to pot.
- In a skillet, fry ham until crisp and a little browned. Stir in butter and remaining ingredients. Pour over pasta and serve immediately. Makes 2 servings. Enjoy!
Chicken Florentine Pasta
Fun Fact: usually when a recipe has "Florentine" in the title, it means it has spinach in it.
Ingredients
- 1 lb penne pasta, cooked as directed on bag
- 4 whole boneless, skinless chicken breasts
- Salt and pepper, to taste
- 2 Tbsp butter
- 2 Tbsp olive oil
- 4 cloves garlic, minced
- 1 1/2 cups low-sodium broth, more if needed
- 1 bag baby spinach
- 2 cups grape tomatoes, halved lengthwise
- 4 ounces Parmesan cheese
Instructions
- Cook pasta according to package directions in lightly salted water. Drain and set aside. Cut chicken breasts into chunks and sprinkle on salt and pepper.
- Heat butter and olive oil over high heat in a large skillet. Add chicken chunks in a single layer and do not stir for a minute or two in order to allow the chicken to brown on the first side. Turn the chicken and brown on the other side. Cook until done, then remove chicken from the skillet.
- Turn heat to medium. Add garlic and quickly stir to avoid burning. After about 30 seconds, pour in broth, stirring to de glaze the pan. Allow the liquid to bubble up, then continue cooking until it's reduced by at least half (most of the surface of the liquid should be bubbling at this point).
- Turn off the heat. Add spinach, tomatoes, chicken, and cooked pasta to the skillet. Toss to combine; the spinach will wilt as you toss everything. Add plenty of Parmesan shavings and toss to combine. Serve with extra Parmesan shavings. Makes 10 servings. Enjoy!
Tomato Basil Pasta
This recipe is a simple, flavorful dish served at room temperature. Fantastic! This dish will refrigerate well, and is just as yummy the next day for lunch as a cold pasta salad!
Ingredients
- 13 ounces dry penne rigate pasta
- 1/3 cup olive oil, or more
- 3 cloves crushed garlic
- 1/2 cups onion, finely chopped
- 3 cups diced ripe tomatoes
- 10 leaves fresh basil, torn
- 1/3 cup grated Parmesan cheese
- 2 cups crumbled feta cheese
- Salt and pepper to taste
Instructions
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Combine olive oil, garlic, onion, tomatoes and basil; let sit at room temperature.
- Toss warm pasta with Parmesan and feta. Stir in tomato mixture and sprinkle on salt and pepper. You can add more Parmesan if desired. Serve immediately. Makes 8 servings. Enjoy!
- Note: A splash of red wine or balsamic vinegar can be added if desired. A couple teaspoons of sugar will cut the acidity of the tomatoes.
Arlene’s Ranch Blue Dressing
This is a great dressing to serve on a wedge of iceberg lettuce.
Ingredients
- 1 pint sour cream
- dash Worcestershire sauce
- 1 cup mayonnaise
- 3 cloves garlic minced
- juice of half lemon
- 1 packet dry Ranch dressing
- 1/2 cup blue cheese crumbles
Instructions
- Mix all ingredients together in a bowl, gently. If dressing seems too thick, thin using cream, a tablespoon at a time. Place in container and refrigerate until chilled, about 1 hour. Serve on salads, baked potatoes, grilled steaks, or anything else you like. Makes about 3 cups. Enjoy!
Transcript
The transcript from this program is not available.
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