How to Make Pasta in the Microwave: Quick & Tasty!

To make pasta in the microwave, combine pasta, water, and salt in a microwave-safe bowl and cook for 10-12 minutes. Stirring once halfway through the cooking time ensures even doneness.

Mastering the art of microwaving pasta offers a quick, convenient method to satisfy your carb cravings without the need for boiling water on a stove. This skill is essential for those with limited kitchen access, such as college students in dorms or busy professionals in office settings.

How to make fresh pasta at home?

Make fresh pasta is very simple and the result of better flavor than industrial versions. It is an activity that can be enjoyed together with friends or family, around the stove. It is also a very appropriate way to encourage children in the kitchen to allow them to participate in the process. Continue reading

Broccoli Pasta Recipe

Serves/Makes: 4 servings

Ingredients:

• 2 heads broccoli, cooked and strained
• 1/3 cup freshly grated Parmesan cheese
• 1 bunch basil leaves, about 1/2 cup
• 1/2 to 1 cup chicken stock
• 2 cloves garlic, minced
• 1 tbsp parsley, fresh
• 2 large boneless, skinless chicken breasts
• 1 large onion, sliced in wedges
• 10-12 button mushrooms, sliced 1/4 inch
• 1 1/2 tbsp olive oil
• 4 cups rigatoni, or choice of pasta
• Salt and pepper to taste

How to cook Broccoli Pesto:

• Put a large pot of water and 1 tsp salt on the stove and bring to a boil.
• In a food processor, puree broccoli, basil, parsley, garlic and 1/2 cup chicken broth.
• Should be the consistency of a thick tomato sauce, if not, add some more stock.
• Place sauce into a pot on medium low heat, stirring frequently.
• Slice chicken into long strips and salt and pepper them.
• Heat up 1 tbsp oil in a frying pan.
• Once heated, put chicken in and cook until light golden at a medium high temperature.
• Add chicken to sauce.
• Once sauce is heated, add Parmesan cheese.
• Once water comes to a boil, add pasta.
• Heat up 1/2 tbsp olive oil.
• Add onions and cook for 2 minutes on medium high.
• Add mushrooms and cook until a golden brown and add to sauce.
• Adjust sauce as needed with salt and pepper.

This recipe for Broccoli Pesto serves/makes: 4 servings.

BBQ Chicken Pasta Recipe

Serves/Makes: 6 – 8 servings

Ingredients:

• 2 1/2 cups chopped, cooked Chicken
• 1 14-oz. pkg of (Birds Eye) frozen Ultimate Southwest Vegetable Blend, thawed
• 1 1/2 jars of your favorite BBQ sauce (I like Hunts Sweet and Spicy) (Reserve the other 1/2 jar, in case pasta seems dry)
• 1 pkg of Rotini Pasta
• 1 cup of shredded colby-jack cheese (or other shredded cheese)

How to cook BBQ Chicken Pasta:

• Preheat oven to 350 degrees.
• In a large saucepan place cooked chicken, thawed vegetable blend, and BBQ sauce; put on low heat and allow to simmer slowly.
• Meanwhile, cook pasta according to package directions.
• Once pasta is cooked, drain and combine well with chicken/vegetable mixture.
• Place pasta in a 9×13-inch baking dish; top with cheese and place in oven about 10 minutes or until cheese has melted.

Comment(s):

The Birds Eye Vegetable blend has corn, black beans, onions and diced chilies, which compliment this dish. My family loves this, especially when made with BBQ chicken from the day before.

This recipe for BBQ Chicken Pasta serves/makes: 6 – 8 servings

Balsamic Gorgonzola Chicken Pasta Recipe

Serves/Makes: 4

Ingredients:

• 1 lb pasta
• Salt
• 1 cup Gorgonzola cheese, crumbled
• 1/2 cup grated Parmesan cheese
• 1 cup sliced almonds
• 1 cup cooked and diced chicken
• 4 tbsp balsamic vinegar
• 1/2 cup olive oil
• 1/2 tsp sugar

How to cook Balsamic Gorgonzola Chicken Pasta:

• Cook pasta according to instructions in boiling salted water.
• In a large bowl, add remaining ingredients, except almonds, and whisk together.
• Add cooked pasta to bowl and stir to combine.
• Top dish with sliced almonds.

Comment(s):

Watch this disappear like crazy.

This recipe for Balsamic Gorgonzola Chicken Pasta serves/makes: 4

Aunt Wendy’s Spicy Chicken and Pasta Recipe

Serves/Makes: 4 servings

Ingredients:

• 2 chicken breasts
• 1 box any type pasta
• 1 cup fresh or frozen peas
• Any hot sauce you like, add to taste
• 2 cans cream of mushroom or cream of chicken soup

How to cook Aunt Wendy’s Spicy Chicken and Pasta:

• Chop up the chicken into bite size pieces and put in nonstick frying pan with the peas, soup and hot sauce over medium heat.
• Boil water for pasta according to package.
• Let mixture in frying pan cook until the chicken is cooked through, about 15-20 minutes.
• When pasta is done, drain and mix in with chicken and simmer for 5 minutes.
• Taste the sauce for spiciness and adjust.

This recipe for Aunt Wendy’s Spicy Chicken and Pasta serves/makes: 4 servings

Angel Chicken Pasta Recipe

Serves/Makes: 6

Ingredients:

• 6 skinless, boneless chicken breasts
• 1/4 cup butter
• 1 pkg dry Italian style salad dressing mix 1/2 cup white wine
• 1 can condensed golden mushroom soup
• 4 ounces cream cheese w/chives
• 1 lb angel hair pasta

How to cook Angel Chicken Pasta:

• Preheat oven to 325 degrees.
• In a large saucepan melt butter over low heat.
• Stir in the dressing package, wine, and golden mushroom soup.
• Blend in the cream cheese and stir until smooth.
• Heat through but do not boil.
• Arrange chicken breasts in a single layer in a 9 x 13 inch glass baking dish.
• Pour sauce over chicken.
• Bake for 60 minutes in the preheated oven.
• 20 minutes before the chicken is done bring a large pot of lightly salted water to a rolling boil.
• Add angel hair pasta and cook until al dente (about 5 minutes).
• Drain pasta.
• Serve chicken and sauce over warm pasta.

This recipe for Angel Chicken Pasta serves/makes: 6

30-Minute Pasta and Veggies Recipe

Serves/Makes: 8

Ingredients:

• 2 bags frozen broccoli, carrots, and water chestnuts
• 2 bottles Alfredo sauce (with dried tomato, if desired)
• 1 lb. precooked chicken breasts (such as deli-roasted)
• 1 can Rotel tomatoes & green chilies (Mexican flavor, cilantro and lime, if desired)
• 1 large package bow tie pasta

How to cook 30-Minute Pasta and Veggies:

• In large stock pot, begin to boil 4 quarts of water.
• Run warm water over frozen vegetables in a large colander to thaw.
• In a medium saucepan heat Alfredo sauce on medium heat, covered.
• Cut chicken breast into cubes (about 3 cups.
• ) Drain Rotel tomatoes and add them to the alfredo sauce along with the cubed chicken.
• Boil pasta according to package directions.
• Several minutes before pasta is done cooking, add the vegetables.
• Return to boiling.
• Cook until pasta and vegetables are done.
• Drain and mix all ingredients together.

Comment(s):

Serve with garlic bread.

This recipe for 30-Minute Pasta and Veggies serves/makes: 8