Give your mom the best gift this Mother’s day by cooking up these sumptuous pasta dishes, courtesy of El Real Pasta. These El Real Pasta recipes can be added to your roster of dishes to cook for mom.
Your mother will surely feel your love when she tastes the creamy goodness of Elbow Macaroni with Chicken and Wild Mushrooms, and Flat Spaghetti with Creamy Sausage and Chicken, made more satisfying with the “yumayakap ang sarap” goodness of El Real Elbow Macaroni and El Real Flat Spaghetti.
Elbow Macaroni with Chicken & Wild Mushrooms
Ingredients:
250 g. El Real Elbow Macaroni
1/4 cup salted butter or margarine
1/2 cup thinly sliced white onions
1 tbsp. crushed garlic
250 g. chicken breast fillet – cut into 1-inch-long thin strips
4 pcs. fresh or canned oyster mushroom, thinly sliced
8 pcs. shitake mushrooms – soak in 3/4 cup water (15 minutes). Save mushroom water.
Remove stems. Slice thinly.
1/2 cup thinly sliced fresh or canned button mushrooms
1 cup frozen peas – thawed
1 cup all-purpose cream
1 tbsp. rock salt or 1 tsp. fine salt
1/2 tsp. white pepper
1/4 cup chopped green bell peppers
1/4 cup chopped red bell peppers
Procedure:
First, cook the El Real Elbow Macaroni according to package directions, drain under faucet water and set aside. In a 12-inch skillet, melt the butter and sauté onions and garlic. Add chicken and cook until it changes color. Add mushrooms and cook for 2 minutes. Add peas, salt and pepper. Stir until boiling. Add cream and simmer. Top with bell peppers. Turn off fire and toss in the macaroni. Serves 4-6.
Flat Spaghetti with Creamy Sausage and Chicken
Ingredients:
250 g. El Real Flat Spaghetti
1/4 cup salted butter or margarine
1/4 cup minced white onion
1 cup Italian sausage
1/2 cup chopped chicken breast fillet
1 tsp. fine salt
1/4 tsp. white pepper
3 tbsp. Continental All-Purpose Flour
2 cups fresh or full cream milk
10 fresh or frozen broccoli flowerettes
Procedure:
Cook the El Real Flat Spaghetti according to package directions, drain under faucet water and set aside. Cook 10 fresh or frozen broccoli flowerettes in boiling pasta water for 10 minutes, drain and set aside. In a 12-inch skillet, put butter and sauté onions until soft. Add sausage, chicken, salt and pepper. Stir until half cooked. Then add Continental All-Purpose Flour and mix well. Lastly, add milk, stir and simmer. Place pasta on a serving platter, top with sauce and garnish with broccoli flowerettes. Serves 4-6.
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