Classic Chili & Pasta

Servings: 10

Classic Chili & Pasta

Warm up with this hearty classic!

10 minPrep Time

50 minCook Time

1 hrTotal Time

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Ingredients

  • 2 Tbsp olive oil
  • 2 cups yellow onion, chopped
  • 8 garlic cloves, minced
  • 2 lbs ground beef
  • 1 lb Italian sausage
  • 1 6 oz. can tomato paste
  • 1/3 cup chili powder
  • 2 Tbsp ground cumin
  • 1 Tbsp salt
  • 1 tsp black pepper
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 2 15 oz. cans pinto beans, drained and rinsed
  • 1 15 oz. can red kidney beans, drained and rinsed
  • 1 28 oz. can diced tomatoes
  • 2 cups chicken broth
  • 1 12 oz. bottle beer
  • 1 16 oz. Country Pasta Wide Egg Noodles

Instructions

  1. Heat oil in a large stock pot over medium to high heat. Add onions and garlic, and cook, stirring often, until tender - about 5 minutes.
  2. Next add ground burger and Italian sausage stirring often until crumbled and brown. Drain any fat from meat mixture and return to pot.
  3. Add tomato paste, chili powder, cumin, salt, pepper, thyme, and oregano and cook, stirring for 2 minutes.
  4. Increase heat to high. Stir in beans, tomatoes, chicken broth, and beer, and bring to a boil - about 5 minutes. Then reduce heat to medium to low and simmer for 30 minutes, continuing to stir often.
  5. While chili is simmering, heat water in a separate pot to boiling, add Country Pasta Wide Egg Noodles. Cook for 18-22 minutes. Once noodles are cooked, drain and top with chili. Garnish with the toppings of your choice.

Notes

Recipe adapted from myrecipes.com, Classic Beef Chili.

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Hawaiian Pasta Salad

Hawaiian Pasta Salad

Need a summer salad for the next BBQ? Look no further! This Hawaiian Pasta Salad is a hearty side dish that pairs perfectly with your favorite burger and lazy summer days!

10 minPrep Time

20 minCook Time

30 minTotal Time

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Ingredients

  • 16 oz. bag Country Pasta
  • 1 C. diced cheddar cheese
  • 2 orange bell peppers, cut into bite size pieces
  • 1 cucumber, cut into quarters and sliced
  • ½ medium red onion, thinly sliced
  • 16 oz. cherry tomatoes, halved
  • 12 oz. (about 2 heaping cups) diced ham
  • 1 (14 oz.) can pineapple tidbits in 100% pineapple juice, divided
  • Dressing:
  • 1/2 C. mayonnaise
  • 1/2 C. sour cream
  • 1/2 C. pineapple juice (reserved from the can of pineapple tidbits)
  • 1 Tbsp. granulated sugar
  • 1 Tbsp. Dijon mustard
  • 1 tsp minced garlic
  • ¼ tsp ground ginger
  • 1 tsp course ground black pepper

Instructions

  1. Cook Country Pasta according to directions on bag, drain, rinse with cold water.
  2. Chop ham and vegetables and set aside. Reserve pineapple juice from can for the dressing. Set aside. Combine salad ingredients in a large bowl. Set aside.
  3. In a pint size mason jar add dressing ingredients. Shake mason jar until dressing is combined. Pour dressing over salad and gently toss with salad tongs until well coated.

Notes

Recipe inspiration from The Slow Roasted Italian

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Fiesta Soup

Servings: 6

Fiesta Soup

The perfect blend of seasonings meld together in this fresh and flavorful soup, and will leave you with thoughts of your favorite Mexican restaurant!

15 minPrep Time

30 minCook Time

45 minTotal Time

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Ingredients

  • 4 lbs. Roma Tomatoes - halved
  • 1 Tbsp. olive oil + more for tomato roasting
  • 5 oz. Homemade Style Wide Egg Pasta
  • 2 Tbsp garlic - finely chopped
  • 1/2 tsp. dried oregano
  • 1/2 tsp. ground cumin
  • 6 cups chicken stock
  • 1 cup cilantro - roughly chopped, divided
  • 1 lb. chicken breast - cubed
  • Feta cheese and lime wedges for topping

Instructions

  1. Pre-heat oven to 400F. Place halved tomatoes on a lightly oiled baking sheet. Sprinkle with salt and pepper and drizzle lightly with olive oil. Roast for 30 minutes, or until they begin to caramelize. Once tomatoes are cool enough to handle, roughly chop and set aside.
  2. While tomatoes are roasting, heat a large stock pot over medium high heat. Add the remaining 1 Tbsp. olive oil and pasta. Cook until pasta begins to brown (this will take about a minute). Next add the onion, garlic, oregano and cumin. Cook until the onion is softened. Add the stock and 3/4 cup of cilantro. Bring to a simmer and add the cubed chicken breast. Cook chicken thoroughly.
  3. Add the tomatoes to the soup mixture and continue to cook for a few minutes allowing the flavors to meld.
  4. Divide soup into servings and top with Feta, Lime wedges, and remaining cilantro.

Notes

This recipe was a huge hit with the Country Pasta team. For this soup we do suggest gently breaking up the pasta into smaller "spoonable" noodles.

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Creamy Tomato Beef Soup

Servings: 6

Creamy Tomato Beef Soup

We hope you enjoy this wonderful recipe on a cool day with friends and family.

Recipe courtesy of Keri Clyde

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Ingredients

  • 6 cups of water
  • 5 stalks of celery, chopped
  • 1 large onion, chopped
  • 1 pound ground beef
  • 5 oz uncooked Country Pasta
  • 2 cans (14.5 oz) diced tomatoes
  • 1 can (10.75 oz) tomato soup
  • 1/4 teaspoon baking soda
  • 3 tablespoons + 2 teaspoons chicken base
  • 1 1/2 cups of heavy whipping cream

Instructions

  1. In a large stock pot combine combine water, celery, and one half of the chopped onion.
  2. Place on high heat, and stir occasionally.
  3. While soup base is cooking start noodles in separate pot and cook until Al Dente.
  4. In a medium skillet brown ground beef with remaining onion until beef is cooked through.
  5. Drain any excess fat from pan.
  6. Add cooked ground beef to boiling water, celery and onion.
  7. Once noodles are cooked, drain and add to large stock pot, along with the diced tomatoes and tomato soup.
  8. Next add the baking soda and stir. Add baking soda slowly as the reaction could cause the soup to bubble over.
  9. To finish add the chicken base and heavy whipping cream.
  10. Once all ingredients are in simmer for 30 minutes over low heat, and stir frequently.
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http://countrypasta.com/creamy-tomato-beef-soup/

Grandma’s Chicken & Noodles

Grandma’s Chicken & Noodles

Recipe Submitted by Deborah S. from Idaho

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Ingredients

  • 2+ cups de-boned cooked chicken (I roast a 2 1/2 - 3 lb. chicken one night, then cover it with water and boil down the leftovers and remove all the bones & cartilage)
  • Liquid from boiled chicken 8-10 cups
  • 1 tablespoon chicken bouillon granules
  • 1/2 cup chopped celery (use leaves if attached)
  • 1 cup chopped white or yellow onion
  • 1/2 cup carrots, grated or chopped small
  • 2 tablespoons butter 1 teaspoon dried parsley salt & pepper to taste
  • 1/2 package Country Pasta Egg Noodles

Instructions

  1. Bring the chicken broth and chicken to boil.
  2. Add all other ingredients except noodles.
  3. Simmer until vegetables are tender.
  4. Add noodles and boil until noodles are tender, about 20 minutes.

Notes

To roast whole chicken: remove the neck and giblets, wash and pat dry with paper towels. Spread soft margarine all over skin and place about 1 tablespoon in the cavity (or can use spray oil, butter will burn.) Place on a rack in a shallow roasting pan, the one that comes with most ovens works great on a cookie rack. Sprinkle with lemon pepper, seasoning salt, paprika, and a little poultry seasoning, sprinkle inside cavity also. Bake uncovered at 375 degrees for about 1 hour, turning it over after 1/2 hour. To test for doneness separate the leg and thigh from the body, if juices run clear it is done, if it is still red or bloody continue cooking, checking at 10 minute intervals.

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Broccoli-Cheese Noodle Soup

Servings: 4-5

Broccoli-Cheese Noodle Soup

Recipe from Taste of Home: www.tasteofhome.com.

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Ingredients

  • 3 cups frozen chopped broccoli
  • 4-6 oz. Country Pasta (revised from original recipe)
  • 1/4 cup butter, cubed
  • 1 tablespoon all-purpose flour
  • 1 cup water
  • 3/4 cup milk
  • 1/8 teaspoon pepper
  • 6 ounces process cheese (Velveeta), cubed
  • 1/2 cup sour cream
  • Salt & Pepper, to taste

Instructions

  1. Cook both the broccoli and pasta according to package directions; drain.
  2. In a large saucepan, melt butter; stir in flour until smooth.
  3. Gradually stir in the water, milk and pepper.
  4. Bring to a boil; cook and stir for 2 minutes or until thickened.
  5. Reduce heat; stir in cheese until melted.
  6. Stir in the broccoli, pasta and sour cream; heat through (do not boil).
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Country Pasta Minestrone Soup

Country Pasta Minestrone Soup

A healthy, hearty and filling soup to satisfy your hunger even on the coldest winter night!

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Ingredients

  • 49 oz. can of chicken broth
  • 1 (28-ounce) can diced tomatoes
  • 1 (15-ounce) can white (cannellini or navy) beans, drained
  • 2 carrots, peeled and chopped
  • 1 celery stalk, chopped
  • 1 cup onion, chopped
  • 1 medium zucchini, chopped
  • 2 cups coarsely chopped fresh spinach
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 2 cloves garlic, minced
  • 2 Tbsp brown sugar
  • 2 bay leaves
  • Salt and ground black pepper
  • 2 handfuls of Homemade Style Country Pasta
  • Grated or sliced Parmesan Cheese to top
  • Basil sprigs, garnish, optional

Instructions

  1. In a large stock pot, combine broth, tomatoes, beans, carrots, celery, onion, thyme, sage, bay leaves, and 1/2 teaspoon each salt and black pepper.
  2. Cover and bring to a boil.
  3. Once boiling, add Homemade Style Country Pasta.
  4. In a saute pan, melt 3 Tbsp. of butter and add chopped carrots and zucchini.
  5. Saute for about 4 minutes then add celery and onion.
  6. Saute for another 2 minutes, add 2 cloves minced garlic and stir.
  7. Top with fresh chopped spinach. Let warm, then add entire vegetable mixture to the soup.
  8. Continue soup at a rolling boil until pasta is cooked to your desired bite (total time for pasta to cook is around 18-20 minutes).
  9. Garnish with Parmesan cheese and basil sprigs.
  10. Serve with garlic toast.

Notes

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http://countrypasta.com/country-pasta-minestrone-soup/

 

Abbi’s Chicken Noodle Soup

Servings: 8-10

Abbi’s Chicken Noodle Soup
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Ingredients

  • 10 cups water
  • 10 ¾ oz. can Cream of Celery Soup
  • 10 ¾ oz. can Cream of Chicken Soup
  • 10 cubes Chicken Bouillon
  • 1 ½ oz. package Onion Soup Mix
  • 2 10 ½ oz. cans chicken, drained
  • 8 oz. Country Pasta Wide Egg Pasta (1/2 pkg.), uncooked

Instructions

  1. Bring water to a boil in a stockpot.
  2. Add bouillon cubes and boil until dissolved.
  3. Add chicken, soups and soup mix; return to a boil.
  4. Stir in pasta; bring back to a boil.
  5. Reduce heat and simmer until pasta is tender, 8 to 12 minutes.

Notes

For a more colorful, healthy soup, add 1 cup chopped carrots, 1 cup chopped celery and ¼ cup sliced green onions while pasta is simmering.

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Country Pasta Salad

Servings: 4

Country Pasta Salad
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Ingredients

  • 8 ounces Country Pasta egg pasta -- cut into 3-inch pieces
  • 1 tablespoon olive or vegetable oil
  • 2 cups canned whole kernel corn
  • 1 can large black olives, sliced
  • 12 cherry tomatoes -- quartered
  • ¾ cup thinly sliced green onions
  • ¼ cup minced fresh cilantro
  • 6 strips bacon -- cooked and crumbled
  • Dressing
  • 1/3 cup olive or vegetable oil
  • 3 tablespoons red wine vinegar
  • 2 tablespoons lemon juice
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • ¼ teaspoon paprika
  • 1 dash pepper

Instructions

  1. Cook pasta according to package directions.
  2. Place in a large bowl; toss with oil.
  3. Add the next five ingredients; stir in ¾ of the bacon.
  4. In a small bowl, whisk all dressing ingredients.
  5. Pour over spaghetti mixture; toss gently.
  6. Garnish with remaining bacon.
  7. Serve immediately or chill.
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Country Turkey Noodle Soup

Country Turkey Noodle Soup
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Ingredients

  • Leftover Turkey (Turkey bones for broth, 3 cups turkey, cut into pieces)
  • 3 Quarts broth/water
  • 1 cup celery stalks, sliced
  • 1 cup carrots, peeled & sliced
  • 3/4 cup frozen peas
  • 1 tsp parsley
  • 1 tsp thyme
  • 1 bay leaf
  • Salt & Pepper, to taste
  • 1/2 tsp poultry seasoning
  • 3 cubes chicken bouillon
  • 8 oz. Country Pasta

Instructions

  1. Cut off excess meat from turkey bones.
  2. Cover bones with water and simmer for 2 hours.
  3. Drain bones, keep broth, and pick any additional meat off bones.
  4. Add water to broth so the liquids together equal 3 quarts.
  5. Add all other ingredients to broth.
  6. Cook 30-45 minutes on medium-high heat.
  7. Also works great with chicken.

Notes

For creamy soup, whisk together 1 cup milk and 3 tbsp. flour, then stir into soup.

If you don't have leftover chicken or turkey, you may also use canned chicken or boil chicken breasts then cut into pieces.

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Easy Country Pasta Salad

Easy Country Pasta Salad

Wonderful for barbecues!

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Ingredients

  • 1 lb. Country Pasta
  • 1 small bottle Italian dressing
  • 1 pkg. dry Italian dressing
  • 1/2 cup. Parmesan cheese
  • 1 can sliced black olives
  • 1 tomato, chopped
  • 1 green pepper, chopped
  • 1 onion, chopped

Instructions

  1. Cook and drain pasta.
  2. Rinse with cold water.
  3. Add both dressings and cheese.
  4. Toss well.
  5. Cool.
  6. Add remaining ingredients and chill.
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Grilled Chicken Country Pasta Salad

Servings: 6

Grilled Chicken Country Pasta Salad
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Ingredients

  • 16 ounces Country Pasta Egg or Wide Egg Pasta
  • 1-9 oz. box frozen artichoke hearts, thawed
  • 1 pound small mushrooms, trimmed
  • 1 pound boneless, skinless chicken breast halves
  • 1-cup of ranch salad dressing
  • 1 bunch chives, chopped or ½ bunch scallions, thinly sliced

Instructions

  1. Prepare the pasta according to the package directions.
  2. Drain and rinse under cold water.
  3. Pour into a large serving bowl, set aside.
  4. Skewer mushrooms and artichoke hearts separately.
  5. Over medium/hot heat, grill the chicken until cooked through.
  6. Grill the mushrooms and artichoke hearts until tender and browned.
  7. Remove the chicken from the grill and allow to cool slightly.
  8. Remove the mushrooms and artichokes from skewers; add to the pasta.
  9. Slice chicken into bite-size pieces and add to pasta.
  10. Add ranch dressing to salad and toss gently.
  11. Garnish with chives or scallions.
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Chicken and Country Pasta

Chicken and Country Pasta

Recipe submitted by R. Kiser of West Virginia

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Ingredients

  • 5 boneless, skinless chicken thighs
  • 3 tsp. garlic salt
  • 1/2 tsp. black pepper
  • 2 cup water
  • 1 14 oz. can chicken broth
  • 2 tbsp. butter
  • 16 oz. Country Pasta Egg Pasta, uncooked.

Instructions

  1. Season the chicken thighs with garlic salt and pepper and brown in butter in a large stockpot.
  2. Add water and chicken broth, cover and cook until the thighs are tender, and pull them apart into bite-size pieces.
  3. Add pasta, cover tightly and cook on medium heat for 22 minutes (or until pasta has desired tenderness), stirring occasionally.
  4. Vegetables, such as broccoli, zucchini, etc. may be added with the pasta.
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Spinach Fettuccine Salad

Servings: 6

Spinach Fettuccine Salad

National Pasta Association Recipe

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Ingredients

  • 8 oz. Country Pasta Egg Pasta, uncooked
  • 1 small red onion, finely chopped
  • 3 slices cooked bacon, crumbled
  • 1/2 pound mushrooms, sliced
  • 1/2 pound spinach, washed thoroughly and thickly sliced
  • 3 hard boiled eggs, sliced
  • Tarragon-Blue Cheese Vinaigrette
  • 1/4 cup vegetable oil or olive oil
  • 2 oz. crumbled blue cheese
  • 1/4 cup tarragon vinegar
  • Salt and freshly ground black pepper to taste

Instructions

  1. Prepare pasta according to package directions, drain.
  2. In medium mixing bowl stir together the pasta, red onion, 1/2 the bacon, and the mushrooms.
  3. To make the vinaigrette, whisk the vegetable oil, blue cheese, vinegar, salt and pepper together in a small bowl.
  4. Toss the pasta with the vinaigrette.
  5. Spread the spinach over a large platter.
  6. Mound the pasta on top of the spinach and then garnish the salad with the hard boiled egg slices.
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Country Pasta Garden Salad

Country Pasta Garden Salad
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Ingredients

  • 1 cup broccoli, chopped
  • 1 cup cauliflower, chopped
  • 2 stalks celery, chopped
  • 1 cucumber, chopped
  • 1/2 onion, chopped
  • 1/2 cup Parmesan cheese
  • 2 tomatoes, chopped
  • Italian Dressing of choice, enough to moisten pasta (approx. 1/2 bottle)
  • 8 oz. Country Pasta, cooked and drained

Instructions

  1. Combine all ingredients together in bowl.
  2. Cover and chill.
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