Not-so-ordinary Pesto Pasta (topped with grapes and sprinkled with parmesan cheese)

It’s another Saturday afternoon.  A day meant for family bonding – kulitan at chibugan.  Since it’s raining, I’m craving for a comfort food. This time, I’m neither craving for champorado drizzled with evaporated milk nor a hot goto served with tokwa’t baboy.  It’s so weird, but, Yes!  I and Jondie, opted to cook this dish.

I called this dish a “Not-so-ordinary pesto pasta” because it is served with grapes.  If you don’t know me yet, I soooo love experimenting on dishes.  I do copy some recipes but I often, if not always, see to it that I innovate and ensure that I’m giving ordinary recipes a twist.

In this dish, the grapes will give a kick and a great after-taste to your pesto pasta.  It will balance the saltiness with the sweetness and freshness of grapes.  Your hubby, boyfie, dad, mom, siblings, kids and even your household helpers will surely love this dish!

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Not-so-ordinary Pesto Pasta (topped with grapes and sprinkled with parmesan cheese)

It’s another Saturday afternoon.  A day meant for family bonding – kulitan at chibugan.  Since it’s raining, I’m craving for a comfort food. This time, I’m neither craving for champorado drizzled with evaporated milk nor a hot goto served with tokwa’t baboy.  It’s so weird, but, Yes!  I and Jondie, opted to cook this dish.
 
I called this dish a “Not-so-ordinary pesto pasta” because it is served with grapes.  If you don’t know me yet, I soooo love experimenting on dishes.  I do copy some recipes but I often, if not always, see to it that I innovate and ensure that I’m giving ordinary recipes a twist.
 
In this dish, the grapes will give a kick and a great after-taste to your pesto pasta.  It will balance the saltiness with the sweetness and freshness of grapes.  Your hubby, boyfie, dad, mom, siblings, kids and even your household helpers will surely love this dish!

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Ingredients:
250 g.   Spaghetti pasta
200 g.   McCormick Pesto Pasta Sauce Mix
1 can    Century Tuna flakes in oil
2 tbsp.  Canola oil (instead of using Olive oil, I chose a less-expensive and cholesterol-free one)
1/4 cup Parmesan cheese
1/4 kg   Seedless grapes
1 tbsp.  Finely-chopped onion
1 tbsp   Finely-chopped Garlic
1/2 tsp  Pepper
1/4 tsp  Salt
1/2 cup Water
 
Cooking Instructions:
1.   Cook spaghetti pasta until Al dente.  Do not forget to add few drops of oil and pinch of salt on the pasta.
2.  While cooking the spaghetti pasta, heat a frying pan.  Once hot, pour in canola oil, then saute garlic and onion.
3.  When you can already smell the aroma of sauteed garlic and onion, mix the tuna flakes.  Before pouring McCormick Pesto Pasta Sauce Mix onto the frying pan, mix it first with 1/2 cup of water.  Once, the pesto sauce is well mixed with water, pour it onto the frying pan.  Season with pepper and salt (based on your taste).  Note:  I do not use artificial granules when doing my dishes.  I’ll tell you why on my succeeding blogs.
4.  Set the stove to low heat and cover the frying pan to ensure that all the ingredients are well-cooked.
5.  Drain water from the cooked spaghetti pasta.
6.  Mix spaghetti pasta with the ingredients on the frying pan.  Make sure that the stove is still in low heat to avoid overcooking of pasta.
7.  Once all the ingredients are properly mixed, turn-off the stove.
8.  To serve, do not forget to top your pesto pasta with grapes (to make it your “Not-so-ordinary pesto pasta”) and sprinkle with parmesan cheese.  The quantity of grapes and parmesan cheese may depend on your taste preference.

Number of servings:  good for 4-6

Home-Cooked Charlie Chan Chicken Pasta

Few years ago, I told my friend in the office that I was exploring recipes and trying to learn how to cook.  Yup, I just started learning how to cook rice and to boil egg when I got married.  For the past 28 years of my life, I was just a consumer of whatever my mother will cook for the family.Being a fan of pasta, my friend requested for a recipe that will replicate Yellow Cab’s Charlie Chan.  So I searched the web and tried the recipe first before giving it to her.  According to my critics (my hubby and my sister), my recipe is more delicious than the original Yellow Cab’s Charlie Chan.  Whether what they said is true or not, I cannot gauge.  But, one thing’s for sure…  They are trying to persuade me to cook again for them.

Ingredients:
1 bottle Java sauce
2 cloves of Garlic, minced
1 can Jolly canned mushroom or Shitake mushroom
300 g. Breast chicken fillet, cut into strips
1/2 cup Hot & spicy roasted nuts
500 g. Spaghetti noodles
Cooking oil (canola)
Salt to taste
Black pepper to taste
Parsley for garnish

Cooking Instructions:
1. Marinate the chicken strips in java sauce for 10-15 minutes.
2. Cook spaghetti noodles until Al dente.  Do not forget to add few drops of oil and a pinch of salt on the pasta.  Drain water from cooked pasta.
3. Over low heat, in a non-stick pan, pour canola oil.
4. Add the minced garlic and saute until it turns brown.
5. Add the chicken strips and mushroom.  Then the roasted nuts.  Add a pinch of salt and black pepper to taste.
6. Pour 1 bottle java sauce.
7. Mix the cooked noodles and sauce.  Toss until the noodles is completely covered with sauce and other ingredients.
8. Serve hot.  Sprinkle or decorate with parsley.

Number of servings:  good for 5 -6

Pesto Fetuccini with Chicken

As mentioned on my Pancit Habhab Blog/Recipe, I cooked this dish also during “Father’s Day” to fill-in the tummies, not just of daddy and hubby, but of the entire family.
Since this is my first time to cook Pesto pasta, I followed a tip found on the packaging of McCormick Pesto Pasta Sauce Mix.  In this dish, I diluted the sauce mix to milk instead of water to make it creamy.
It’s been so long that I only cook pasta in two ways  – Pasta with pinoy spaghetti sauce (haven’t done it perfectly, hubby end up re-seasoning to correct the taste until now) and Pasta in carbonara sauce.  Since my parents are not a fan of pasta, I did not attempt to explore cooking a pasta dish.  It’s a good thing that hubby is a fan of pasta dishes – alas! I found a guinea pig for my pasta dishes.  Hubby will surely enjoy the journey of tasting my best and worst pasta dishes in a not-so-far future.
Ingredients:
500 g.  Fettuccine
100 g.  Chicken breast fillet, cut into bite-size pieces
400 g.   McCormick Pesto Pasta Sauce Mix
3 tbsp.  Canola oil (instead of using Olive oil, I chose a less-expensive and cholesterol-free one)
1 tbsp.  Finely-chopped onion
2 tbsp   Finely-chopped garlic
1/2 tsp  Ground Pepper
1/4 tsp  Salt
1 cup    Evaporated milk
1/4 cup Parsley to garnish
Cooking Instructions:
  1. Cook fettuccine until Al dente.  Do not forget to add few drops of oil and pinch of salt on the pasta.  Drain water from cooked pasta.
  2. Heat cooing oil in a skillet over medium heat. Saute garlic and onion until tender.  Add in chicken, then stir. 
  3. Season with ground pepper. Cook until chicken is golden, and cooked through.  Set the stove to low heat.
  4. In a bowl, mix 1 cup of evaporated milk with 400 g. of McCormick Pesto Pasta Sauce Mix.  Stir until the pesto pasta sauce is dissolved and properly mixed with evaporated milk.
  5. Pour in the pesto mixture to the skillet.  Stir until the pesto mixture is properly mixed with the other ingredients. 
  6. Cover and allow the chicken to absorb the pesto mixture.
  7. In a large bowl,  combine the pasta with the cooked ingredients.  Toss to coat evenly.
  8. To serve, garnish with parsley.
     
Number of servings:  good for 6 to 8