TF-6:00-7:30-PM CBET-02-304P Osido, Alyanna Marie T.

DeliZeus Pasta Restaurant Menu

Sweet Basil and Oregano Penne Rosa with Parmesan Crusted Chicken Fresh Spinach and Sun-Dried Tomato Lasagna Peppered Shrimp Alfredo Artichoke and Shrimp Linguine

Sweet Basil and Oregano Bruschetta Chicken

Ingredients

1/3 cup olive oil 1 package McCormick Gourmet Sweet Basil & Oregano Bruschetta Chicken 2 pounds plum tomatoes, quartered lengthwise 1 pound chicken tenders, or boneless skinless chicken breasts, cut into 1-inch strips 8 ounces spaghetti or angel hair pasta 1 tablespoon balsamic vinegar

Directions

1. Preheat oven to 425 degrees F. Mix oil and Seasoning Mix in small bowl until well blended. Reserve 3 tablespoons. Place tomatoes in single layer on one side of large shallow foil-lined baking pan. Place chicken on other side of pan. Brush tomatoes then chicken generously with remaining oil mixture. 2. Bake 30 minutes or until chicken is cooked through and tomatoes are tender. 3. Meanwhile, cook pasta as directed on package. Drain well. Spoon tomatoes into large bowl; coarsely chop. Add pasta, chicken, pan juices, reserved oil mixture and vinegar; toss to coat. Sprinkle with grated Parmesan cheese, if desired.

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Penne Rosa with Parmesan Crusted Chicken

Ingredients

2 cups grated Parmesan cheese 1 (16 ounce) package penne pasta 4 skinless, boneless chicken breast halves 3 egg whites, lightly beaten 2 (16 ounce) jars Alfredo sauce 2 (14.5 ounce) cans Italian-style diced tomatoes 1 (8 ounce) can tomato sauce 1/4 teaspoon red pepper flakes, or to taste 1 (8 ounce) package sliced fresh mushrooms 1 (8 ounce) package fresh spinach 1 cup grated Parmesan cheese

Directions
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Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Place 2 cups Parmesan cheese into a shallow bowl. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in penne and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink. Dip chicken breasts into the beaten egg whites. Press chicken into Parmesan cheese in shallow bowl to coat both sides. Gently toss between your hands so any cheese that hasn't stuck can fall away. Place the chicken on prepared baking sheet. Bake chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Meanwhile, heat Alfredo sauce, diced tomatoes, tomato sauce, and red pepper flakes in a large saucepan over low heat. Allow to simmer while you finish the remaining steps. Heat a large skillet over medium high heat; cook and stir mushrooms and spinach until mushrooms are tender, about 5 minutes. Stir vegetables into the sauce. Place the penne pasta into a serving bowl; slice chicken breasts and arrange over the pasta. Pour sauce over the pasta and chicken, and sprinkle remaining 1 cup Parmesan cheese on top.

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Fresh Spinach and SunDried Tomato Lasagna

Ingredients

1 (16 ounce) package lasagna noodles 1 1/2 tablespoons olive oil 1 onion, chopped 1 carrot, finely chopped 1 stalk celery, finely chopped 3/4 pound mushrooms, chopped 2 cloves garlic, minced 1/2 cup dry white wine 1 (28 ounce) can diced tomatoes with juice 2 sun-dried tomatoes, chopped 1 teaspoon dried thyme salt to taste ground black pepper to taste Directions

1/3 cup allpurpose flour 3 cups heavy whipping cream 1/4 teaspoon ground nutmeg 1 pinch salt 8 cups spinach, rinsed 1 cup grated Parmesan cheese

1. Cook lasagna in boiling salted water in a large pot until al dente. Drain.
2. Meanwhile, heat one half tablespoon of olive oil in a Dutch oven over medium heat. Add the chopped onion, celery, and carrots, stir and cook until onions have softened. Add mushrooms and garlic and continue to cook until the mushrooms have released their liquid, 2 or 3 minutes. Add wine and cook until most of the liquid has evaporated. Stir in chopped tomatoes(include liquid), sun-dried tomatoes, and thyme. Bring to a simmer, then reduce heat to low and simmer until thick. Season with salt and pepper. 3. To make the white sauce, heat remaining oil in a heavy pan over low heat. Add flour, whisk constantly until the flour begins to turn a light brown. Remove pan from heat and whisk in cream. Season with nutmeg and a pinch of salt. Remove from heat and set aside. 4. To assemble, spread 1/2 cup of the mushroom sauce in the bottom of a casserole dish, add one layer of noodles, then another 1/2 cup of mushroom sauce. Arrange a single layer of the fresh spinach leaves over the sauce and drizzle them with 1/3 cup of the white sauce. Sprinkle 2 tablespoons of the grated Parmesan cheese over the spinach and top with another layer of the noodles. Repeat 5 times. 5. In a preheated 375 degree F (190 degrees C) oven bake for 40 minutes. Let stand for 10 to 15 minutes. Serve warm.

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Peppered Shrimp Alfredo

Ingredients

12 ounces penne pasta 1/4 cup butter 2 tablespoons extra-virgin olive oil 1 onion, diced 2 cloves garlic, minced 1 red bell pepper, diced 1/2 pound portobello mushrooms, diced 1 pound medium shrimp, peeled and deveined 1 (15 ounce) jar Alfredo sauce 1/2 cup grated Romano cheese 1/2 cup cream 1 teaspoon cayenne pepper, or more to taste Salt and pepper to taste 1/4 cup chopped parsley Directions

1. 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. 2. Meanwhile, melt butter together with the olive oil in a saucepan over medium heat. Stir in onion, and cook until softened and translucent, about 2 minutes. Stir in garlic, red pepper, and mushroom; cook over medium-high heat until soft, about 2 minutes more. Stir in the shrimp, and cook until firm and pink, then pour in Alfredo sauce, Romano cheese, and cream; bring to a simmer stirring constantly until thickened, about 5 minutes. Season with cayenne, salt, and pepper to taste. Stir drained pasta into the sauce, and serve sprinkled with chopped parsley

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Artichoke and Shrimp Linguine

Ingredients

8 ounces whole wheat linguine 1/4 cup extra-virgin olive oil 1 (16 ounce) package frozen fully cooked salad shrimp, thawed 6 cloves garlic, minced 1 teaspoon crushed red pepper flakes 1 (14 ounce) can quartered artichoke hearts, drained 1/2 cup sliced black olives 1/4 cup lemon juice 1/8 teaspoon salt 1/2 cup grated Parmesan cheese

Directions

1. Bring a large pot of lightly salted water to a boil. Add linguine, and cook until tender, about 8 minutes. Drain. 2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the shrimp, garlic and red pepper flakes; cook and stir until garlic is lightly browned and shrimp is hot, about 5 minutes. Mix in the artichoke hearts, black olives, lemon juice and salt; cook until heated through. Toss with pasta in a serving dish and top with Parmesan cheese before serving.

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