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Pasta

Cheesy Hunters Chicken Pasta

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Cheesy Hunters Chicken Pasta
Hunters chicken pasta is a great combo of sweet, salty and smokey flavours. The tomato sauce balances out the sweetness of the bbq sauce which brings out the smokey flavour of the bacon. Add some hot sauce if you'd like some extra kick!
Author:
Cuisine: Italian
Recipe type: Pasta
Ingredients
  • 1 onion diced
  • 1 tbsp oil
  • 10 bacon rashers, chopped
  • 3 chicken breasts, diced
  • 3 cloves garlic, minced
  • 1 tsp salt
  • 1 tsp pepper
  • 1 cup crushed tomatoes
  • 1 cups bbq sauce
  • 500g penne pasta, cooked
  • ½ cup reserved pasta water
  • 1 cup grated cheddar cheese
  • Chopped spring onions
Instructions
  1. Heat oil on medium heat in a large non-stick pan. Add onion and cook until just soft. Add bacon and cook until onions are caramelising and bacon is getting crispy. Remove and set aside.
  2. Add pan with residual oil in pan back on medium heat. Add chicken and cook until just golden brown. Return onions and bacon back to pan. Add garlic and cook through until aromatic.
  3. Add crushed tomatoes, salt, pepper and bbq sauce. Stir to combine and bring to a simmer. Let simmer for 5-8 minutes until just thickened.
  4. Add pasta and stir to coat well. Add pasta water to think out if necessary. Sprinkle with grated cheese and cover with a lid to melt the cheese. Top with spring onions.
  5. Enjoy!

Watch the recipe video here:

Cheesy Hunters Chicken Pasta

Cheesy Hunters Chicken Pasta

Posted by Twisted on Thursday, April 5, 2018

Pasta

Pasta Chips

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Pasta Chips
Our two favorite foods in one crunchy snack!
Author:
Cuisine: Italian
Recipe type: Pasta
Ingredients
  • 1 lb. bowtie pasta
  • Vegetable oil, for frying
  • 1 tsp. Italian seasoning
  • 1 tsp. garlic powder
  • ½ c. finely grated Parmesan
  • kosher salt
  • Freshly ground black pepper
  • marinara, for serving
Instructions
  1. In a large pot of salted boiling water, cook pasta until al dente, about 8 minutes. Drain pasta.
  2. In a large, deep skillet, pour about ½” vegetable oil and heat over medium. When the oil is shimmering, add about 1 cup al dente pasta in a single cook. Cook until golden brown and crispy, about 2 minutes per side. Drain on paper towels, then season immediately with some Italian seasoning, garlic powder, Parmesan, salt and pepper. Repeat, working in batches, with the rest of the pasta.

Watch the recipe video here:

How To Make Pasta Chips

One taste of these Pasta Chips and you'll never look at a box of bowties the same way again.Full recipe: http://dlsh.it/8OXO0af

Posted by Delish on Tuesday, February 6, 2018

Pasta

Creamy Ranch Chicken Pasta

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Creamy Ranch Chicken Pasta
CREAMY RANCH CHICKEN PASTA
Author:
Cuisine: Italian
Recipe type: Pasta
Ingredients
  • 1 tsp oregano
  • ½ tsp garlic powder
  • ½ tsp cayenne
  • 1 tsp onion powder
  • 1 tsp white pepper
  • 1 tsp salt
  • 2 chicken breasts
  • 2 tbsp unsalted butter
  • 2 cups double cream
  • 2 tbsp parsley, finely chopped
  • 1 tsp oregano
  • cooked rigatoni, 3 cups
  • 2 cloves garlic, finely chopped
Instructions
  1. Mix together the spices and salt. Butterfly the chicken breasts and cover with the seasoning.
  2. Foam the butter over medium-low heat, then add the chicken breasts. Cook on each side until nicely golden and cooked through. Remove from the pan to rest, then slice into thin strips.
  3. Add the garlic to the pan and cook until fragrant (watch it doesn't colour). Pour in the cream. Bring to a simmer and reduce for 10 minutes, stirring occasionally. Add the parsley, oregano and chicken. Stir through.
  4. Add cooked pasta and a little reserved pasta water to loosen.
  5. Eat with a little more parsley.
  6. Enjoy!

Watch the recipe video here:

Creamy Ranch Chicken Pasta

Creamy Ranch Chicken Pasta

Posted by Twisted on Monday, April 16, 2018

Pasta

One Pot Paella Pasta

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One Pot Paella Pasta
All the magnificence of a pizza in an easy to eat ring - none of the dangers of floppy base and errant toppings, all of that cheesy goodness. And it's made in a bundt, yes please!
Author:
Cuisine: Italian
Recipe type: Pasta
Ingredients
  • Pizza dough
  • 6 tbsp pizza sauce
  • 2 packets pepperoni
  • 1 packet sliced mozzarella
  • ½ cup garlic butter
For the dip
  • ½ cup mayonnaise
  • ½ cup buttermilk
  • ¼ cup ketchup
  • 1 tbsp chopped chives
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp black pepper
Instructions
  1. Preheat the oven to 200°C/400°F.
  2. Roll out the pizza dough into a square and top with tomato sauce, pepperoni and mozzarella. Roll into a tight roll.
  3. Brush a bundt tin with garlic butter and press the roll into it, making sure the edges are sealed. Brush the top with garlic butter.
  4. Make the pizza ranch sauce - whisk together mayonnaise, buttermilk, ketchup, chives, salt, garlic powder, oregano, basil and pepper.
  5. Bake for 30 minutes until risen and crispy, then turn out onto a tray, cut into chunks and dip.

Watch the recipe video here:

One Pot Paella Pasta

One Pot Paella Pasta

Posted by Twisted on Wednesday, March 21, 2018

Pasta

Cilantro-Lime Shrimp Pasta

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Cilantro-Lime Shrimp Pasta
The garlicky butter sauce is out-of-this-world.
Author:
Cuisine: American
Recipe type: Pasta
Ingredients
  • ¼ c. extra-virgin olive oil
  • 2 tbsp. lime juice
  • 1 tsp. ground cumin
  • 1 lb. shrimp, peeled and deveined
  • ¾ lb. spaghetti
  • 4 tbsp. butter, divided
  • 3 cloves garlic, minced
  • ½ tsp. red pepper flakes
  • ¼ c. low-sodium chicken broth
  • ¼ c. white wine
  • ¼ c. freshly chopped cilantro
  • Lime slices, for serving
Instructions
  1. In a medium bowl, whisk together olive oil, lime juice, and cumin. Add shrimp and toss to combine. Cover and refrigerate for 15 minutes or up to 4 hours.
  2. Before cooking shrimp, boil pasta: In a large pot of boiling salted water, cook pasta according to package instructions until al dente. Drain.
  3. Cook shrimp: In a large skillet over medium heat, heat 2 tablespoons butter. Add shrimp in a single layer and cook until pink and opaque, about 2 minutes per side. Remove shrimp from skillet.
  4. Add remaining 2 tablespoons butter to skillet. When melted, stir in garlic, and red pepper flakes and cook until fragrant, about 1 minute. Add chicken broth and white wine, and bring mixture to a simmer.
  5. Add cooked pasta and return shrimp to skillet. Toss everything together until evenly coated in sauce. Serve warm with cilantro and lime slices.

Watch the recipe video here:

How To Make Cilantro Lime Shrimp Pasta

This Cilantro Lime Shrimp Pasta will make you SO excited for summer.Full recipe: http://dlsh.it/Ram89L4

Posted by Delish on Monday, April 2, 2018

Pasta

Meatball Stuffed Shell Pasta

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Meatball Stuffed Shell Pasta
Meatball Stuffed Shell Pasta
Author:
Cuisine: Italian
Recipe type: Pasta
Ingredients
MEATBALLS
  • 1 lb (455 g) ground beef
  • 1 lb (455 g) ground pork
  • 1 cup (50 g) panko breadcrumbs
  • ½ cup (75 g) dried minced onion, fine
  • ¼ cup (25 g) grated parmesan cheese
  • 2 cloves garlic, minced
  • ¼ cup (10 g) fresh parsley, finely chopped
  • 2 large eggs
  • 1 teaspoon kosher salt
  • pepper, to taste
RICOTTA-HERB MIXTURE
  • 15 oz (425 g) ricotta cheese
  • ½ cup (20 g) fresh basil, chopped
  • ½ cup (20 g) fresh parsley, chopped
  • 1 cup (110 g) grated parmesan cheese
  • 1 pinch salt
  • 12 oz (340 g) jumbo pasta shell, cooked according to package instructions
  • 32 oz (905 g) marinara sauce
  • parmesan cheese, for sprinkling
  • fresh basil, chopped, for garnish
Instructions
  1. Preheat the oven to 425°F (220°C).
  2. In a medium bowl, mix together the beef, pork, bread crumbs, onion, Parmesan cheese, garlic, parsley, eggs, salt, and pepper until just combined.
  3. Take a walnut-sized portion of the meat mixture and roll into a ball. Repeat with remaining meat and transfer to an oiled wire rack set over a baking sheet.
  4. Bake the meatballs for 10 minutes, until golden brown.
  5. Make the ricotta-herb mixture: combine the ricotta cheese, basil, parsley, Parmesan cheese, and salt in a medium bowl and mix well.
  6. Stuff a tablespoon of ricotta mixture into a jumbo shells, then stuff a meatball into the shells.
  7. Spread the marinara sauce in the bottom of a 9x13-inch (23x33-cm) casserole dish, then lay in the stuffed shells. Sprinkle Parmesan cheese on top.
  8. Bake for 10 minutes, until the marinara sauce is warm.
  9. Top with chopped basil.
  10. Enjoy!

Watch the recipe video here:

Meatball Stuffed Shell Pasta

This meatball stuffed shell pasta is the ultimate comfort food! ?FULL RECIPE: https://tasty.co/recipe/meatball-stuffed-shell-pasta

Posted by Tasty on Friday, March 30, 2018

Pasta

Creamy Chicken Fajita Pasta

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Creamy Chicken Fajita Pasta
Everyone likes pasta. It's without a shadow of a doubt the world's greatest carb, sublime with sauce and tremendous with cheese. Here at Twisted we particularly like our pasta with chicken (SORRY ITALY) and cream, and this culinary twist brings that combination up to new levels of deliciousness. Creamy, spicy, meaty - what's not to love?
Author:
Cuisine: Italian
Recipe type: Pasta
Ingredients
  • 1 tbsp vegetable oil
  • 3 medium chicken breasts
  • 1 tbsp butter
  • 1 red onion, diced
  • 3 mixed peppers, diced
  • 3 cloves garlic, finely diced
  • 1 tsp salt
  • 1 tbsp smoked paprika
  • 1 tbsp cumin
  • 1 tsp cayenne pepper
  • 1 tsp garlic powder
  • 1 tsp black pepper
  • 1 cup chicken stock
  • 1 cup double cream
  • ½ cup cream cheese
  • 1½ cups grated red cheddar
  • 2 tbsp parsley, finely chopped
  • 1 large packet penne, cooked al dente
Instructions
  1. Using a heavy bottomed, deep sided frying pan heat the oil and fry the chicken breasts for around 4 - 5 minutes on each side - you want a real colour on them. Remove from the heat and pop in the oven for another 5 minutes to cook through. Slice into thin slices.
  2. Meanwhile, heat the butter in the same pan then add the onion and peppers and fry until soft. Add the garlic and fry for another minute or so, then add the spices and seasoning.
  3. Stir everything together then pour in the stock, cream, cream cheese and stir. Bring to a bubble and stir in the cheese, then re add the chicken, pasta and parsley and stir it up again and serve.

Watch the recipe video here:

One Pot Creamy Chicken Fajita Pasta

Creamy Chicken Fajita Pasta

Posted by Twisted on Sunday, March 4, 2018

Pasta

Lemon Asparagus Chicken Pasta

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Lemon Asparagus Chicken Pasta
This pasta tastes like spring!
Author:
Cuisine: Italian
Recipe type: Pasta
Ingredients
  • kosher salt
  • 1 lb. linguine or spaghetti
  • 1 tbsp. extra-virgin olive oil
  • 1 lb. boneless skinless chicken breasts
  • Freshly ground black pepper
  • 2 tsp. Italian seasoning
  • 2 tbsp. butter
  • 1 small red onion, chopped
  • 1 lb. asparagus, stalks trimmed and cut into thirds or quartered if large
  • ¾ c. heavy cream
  • ½ c. low-sodium chicken broth
  • Juice of 1 lemon
  • 3 cloves garlic, minced
  • ¾ c. shredded mozzarella
  • ½ c. freshly grated Parmesan, plus more for garnish
  • 1 lemon, sliced into half moons
  • Freshly chopped parsley, for garnish
Instructions
  1. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and return to pot.
  2. In a skillet over medium heat, heat olive oil. Add chicken and season with salt, pepper, and Italian seasoning. Cook until golden and no longer pink, 8 minutes per side. Transfer to a plate to let rest, then thinly slice.
  3. To skillet, melt butter over medium heat. Add red onion and asparagus and season with salt and pepper. Cook until tender, 5 minutes, then add heavy cream, chicken broth, lemon juice, and garlic and simmer 5 minutes.
  4. Stir in cheeses and let cook until melty, then add lemon slices and cooked linguine.
  5. Top with sliced chicken and garnish with more Parmesan and parsley.

Watch the recipe video here:

How To Make Lemon Asparagus Chicken Pasta

TBH, this is the best chicken pasta we've ever made.Full recipe: http://dlsh.it/OXaQUu3

Posted by Delish on Friday, March 2, 2018

Pasta

Crispy Chicken Stoganoff Pasta

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Crispy Chicken Stoganoff Pasta
It's not often we feature a Russian dish on Twisted, but the (admittedly rather bastardised) stroganoff is an exception. Internationally adored this simple classic is everything we love - creamy, delicious comfort food. Served with buttery pappardelle this is an ideal midweek sumptuous dinner. Forwards, Russia!
Author:
Cuisine: American
Recipe type: Pasta
Ingredients
  • 4 chicken thighs, deboned
  • 1 tbsp sea salt
  • 1 tsp black pepper
  • 1 tbsp thyme
  • 2 tbsp oil
  • 1 large white onion, sliced
  • 3 garlic cloves, finely diced
  • 5 - 6 large chestnut mushrooms, sliced
  • 1 tbsp paprika
  • 1 tsp salt
  • 1 cup chicken stock
  • 1 small glass wine
  • ½ cup sour cream
  • 1 tbsp dijon mustard
  • ½ cup chopped parsley.
  • Papperdelle
Instructions
  1. Preheat the oven to 200°C/400°F.
  2. Rub the salt, pepper, thyme and oil into the chicken thighs and fry them, skin side down in a wide heavy bottomed sautee pan. Turn them over after around 3 - 4 minutes.
  3. Remove to an oven tray and bake for around 30 minutes until crispy and cooked through.
  4. Meanwhile, fry the onion in a little butter until soft, roughly 5 minutes. Add the garlic and cook for another minute before adding the mushrooms and frying for another 5 - 10 minutes, until they've softened and released some moisture.
  5. Add the paprika and stir everything together then pour over the chicken stock and white wine and stir. Bring to a simmer and stir in the sour cream and parsley. Allow to thicken for a bit while you cook your pasta and cut the chicken against the grain into slices.
  6. Butter the pasta and pour over the sauce then top with the chicken.

Watch the recipe video here:

Crispy Chicken Stoganoff Pasta

Crispy Chicken Stoganoff Pasta

Posted by Twisted on Thursday, February 15, 2018

Pasta

Cajun Butter Pasta

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Cajun Butter Pasta
No further explanation needed.
Author:
Cuisine: American
Recipe type: Pasta
Ingredients
  • ¾ lb. angel hair
  • extra-virgin olive oil
  • 1 lb. Boneless Skinless Chicken Breast
  • ½ tsp. dried oregano
  • kosher salt
  • Freshly ground black pepper
  • ¼ c. white wine
  • 4 tbsp. butter
  • 2 c. chopped cherry tomatoes
  • 4 green onions, thinly sliced
  • 3 cloves garlic, minced
  • 1 tbsp. Cajun seasoning
  • ½ tsp. paprika
  • ⅔ c. heavy cream
  • ½ c. grated Parmesan, plus more for garnish
  • 2 tbsp. lemon juice
Instructions
  1. In a large pot of boiling sated water, cook angel hair according to package instructions. Drain and toss with olive oil to prevent noodles from sticking.
  2. In a large skillet over medium-high heat, heat about 1 tablespoon olive oil. Season chicken all over with oregano, salt and pepper then add to skillet. Cook until golden on both sides and no longer pink in the middle, about 8 minutes per side. Remove chicken from skillet and let rest for 10 minutes before slicing into small pieces.
  3. Deglaze the skillet with white wine and cook until reduced by about half. Stir in butter and let melt, then add tomatoes, most green onions (save some for garnish), garlic, Cajun seasoning, and paprika. Cook, stirring often, until the tomatoes start to burst, about 2 minutes.
  4. Stir in heavy cream, Parmesan, and lemon juice and simmer until sauce is slightly thickened, about 5 minutes. Check for seasoning and season to taste with salt and pepper.
  5. Turn off heat and add chicken and cooked pasta. Toss until evenly combined. Garnish with more green onion and Parmesan.

Watch the recipe video here:

How To Make Cajun Butter Pasta

This Cajun Butter Pasta is a weeknight game-changer.Full recipe: http://dlsh.it/9dtBacd

Posted by Delish on Wednesday, January 31, 2018