Versatile pasta has starring role in winter cuisine

Today the Country Chef’s spotlight shines on pasta — so elegant in salads and light side dishes in warm weather, and equally delightful as wintertime fare. We’ll spend two columns on this versatile subject, sharing recipes from far and near. Enjoy!

Our illustration shows chicken tenderloins with the dish, but it doesn’t show the unique ingredients that make up this very savory dish. (Notice that we’ve parenthesized healthier options.)

Teriyaki Chicken and Noodles

(for 4)

1 pound chicken tenderloins,

or thin-sliced boneless, skinless breast halves

1 package thin rice noodles 

OR angel-hair pasta

1 14-ounce can (reduced-fat) coconut milk

7 tablespoons (low-sodium) teriyaki sauce, divided

1 12-ounce bag broccoli slaw OR 

1 1/2 cups finely chopped broccoli

1 red bell pepper, cut in narrow strips

1/4 teaspoon salt

2 egg whites, lightly beaten

3/4 cup panko crumbs OR fine bread crumbs

3 tablespoons canola oil

If you are using rice noodles, soak them in a bowl of warm water for 15 minutes. If using angel hair pasta, cook quickly until done in boiling water, drain into a colander, and leave, covered with a pan lid, until needed.

In a large saucepan over medium heat, combine warm coconut milk, 4 tablespoons of the teriyaki sauce, the broccoli slaw, red pepper strips, and salt. Cook until vegetables are heated throughout, about five minutes; set aside.

Brush both sides of the chicken pieces with teriyaki sauce. Dip each piece in egg white and coat completely with crumbs.

In a large, seasoned, or nonstick skillet, warm canola oil over high heat. Add chicken pieces and sauté for 2-3 minutes; turn and cook for an additional 2 minutes or until the crumb coating is crisp. While chicken cooks, drain rice noodles or retrieve angel hair pasta and add to the coconut-teriyaki-veggie sauce in the pan; reheat as needed. Place noodles and sauce on a serving platter; top with chicken pieces. Drizzle the remaining tablespoon of teriyaki sauce over all before serving.

From sunny Italy comes this amazing, tasty, and totally unique recipe using penne pasta.

Penne with Artichokes

1 15-ounce can artichoke bottoms, drained

1 6.5-ounce jar quartered artichoke hearts, drained, rinsed

4 tablespoons olive oil

3 large cloves garlic, peeled, very finely chopped

Salt and pepper

2 tablespoons chopped fresh mint

14-ounce package penne pasta (tubes)

1 tablespoon butter

Grated Parmesan (to serve)

Cut the artichoke bottoms into pieces and place them in a saucepan with the oil and a little water. Add garlic and season with salt and pepper. Cover and cook very gently until the artichokes are soft. Add the drained artichoke quarters and the chopped mint, and cook over low heat for 5 minutes longer.

Meanwhile, cook the penne in plenty of boiling salted water until tender. Drain and pour into a serving bowl. Add the butter and mix together, then add the artichokes with the pan juices and stir again. Serve at once, with Parmesan cheese offered separately.

Bell peppers are an integral part of Italian cookery, often just fried with onions and butter/olive oil as a side dish. They star here in this quick but very tasty offering.

Pasta Peperonata

2 tablespoons olive oil

1 onion, finely chopped

2 cloves garlic, minced

1 EACH large red, yellow, and green bell peppers, seeded, thickly sliced

1 cup chopped peeled tomatoes (can use canned)

Salt and fresh ground pepper

12 ounces penne

1 teaspoon butter

1/3 cup pitted black olives, sliced

Heat oil in a large pan; add onion, garlic, and peppers; cook, stirring over medium heat, until the peppers begin to soften. Add tomatoes, salt, and pepper to the pan, stir well, and then simmer uncovered for 10 minutes.

Cook pasta in boiling salted water for 8–10 minutes, drain well, stir butter in well, then divide onto four warmed plates or pasta bowls. Stir the olives into the pepper sauce, then spoon the sauce equally onto the pasta.

Note: This is a rich and savory dish and does not need the addition of cheese. However, you may pass it if you wish.

Looking to top off dinner with a quick and tasty dessert? Here's the perfect option.

Caramel Fruit Creme

1 3-ounce package cream cheese, softened

1 pint whipping cream, whipped (2 cups)

1 12.25-ounce jar caramel

ice cream topping, divided

2 cups cubed pound cake

1/4 cup chopped pecans or walnuts, divided

2 15-ounce cans sliced peaches in juice, drained

1/2 pint fresh blueberries

Beat cream cheese until smooth. Add whipped cream and 3/4 cup caramel topping. Beat until well blended; set aside.

In a large glass serving bowl, place the cake cubes and drizzle with 1/4 cup of caramel topping. Spread evenly with half the cream cheese mixture. Sprinkle with 2 tablespoons of chopped pecans. Top it with all the peaches and half the blueberries.

Spread the remaining cream cheese mixture over the peaches, and sprinkle with the remaining nuts and blueberries. 

Cover with plastic wrap and refrigerate for at least 2 hours or overnight. Serves 6-8.

    Bell peppers are an integral part of Italian cookery, often just fried with onions and butter/olive oil as a side dish. They star here in this quick but very tasty offering. Add in chicken to make it more of a main dish.

    Valle Novak

Editor's note: For many years, Valle Novak wrote gardening and cooking columns for the Daily Bee. "Weekend Gardener" and "Country Chef" became renowned for their humor, information, and common-sense advice on how to do everything from planting to cooking. She left behind many columns to delight her many fans. This is one such column, originally published on Feb. 17, 2008.