One fresh or frozen lobster tail weighing 10 to 12 ounces yields just the right amount of cooked meat for this richly sauced pasta dish. Cook fettucini according to package directions; drain. Set aside. Meanwhile, in a large skillet cook asparagus or broccoli and mushrooms in margarine or butter for Read More ...
Directions Heat oil in large, heavy skillet over moderate heat 2 minutes. Add mushrooms, onion, garlic, marjoram, thyme, and pepper and cook, stirring often, until the juice released from the mushrooms evaporates, about 5 minutes. Add chicken, alfredo sauce, and wine; adjust heat so mixture bubbles gently, then cook, stirring Read More ...
Recipe: Bring 1.5 liter of water with 1 teaspoon of salt to a rolling boil and boil the fettuccine until the desired doneness. In a frying pan, heat the butter, add the onion and garlic and cook them until soft. Add the pepperoni, sundried tomato and sliced asparagus and sauté Read More ...
This is a light version of alfredo sauce to compliment the salmon and asparagus. PREPARATION Cook fettucini according to package directions; drain. Meanwhile, in covered skillet over medium heat, cook asparagus, garlic and water 2-3 minutes or until asparagus is just tender. Whisk together milk, cream cheese, pepper and nutmeg Read More ...
