Asiago Chicken and Cavatappi
It's a 30-minute weeknight meal! Save even more time when you serve it from the skillet.
- 1 1/2 cups uncooked cavatappi pasta (5 ounces)
- 3/4 cup boiling water
- 1/2 cup julienne strips sun-dried tomatoes (not oil-packed)
- 1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
- 1/4 teaspoon garlic pepper
- 1/4 teaspoon salt
- 2 cups frozen baby bean and carrot blend (from 1-pound bag)
- 1/4 cup chopped fresh parsley
- 1/4 cup shredded Asiago cheese (1 ounce)
1. Cook and drain pasta as directed on package. Meanwhile, pour boiling water over tomatoes; let stand 10 minutes.
2. Meanwhile, spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Cook chicken, garlic pepper and salt in skillet 2 to 3 minutes,
stirring constantly, until chicken is brown. Stir in tomato mixture and vegetables. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are crisp-tender.
3. Stir in pasta; cook and stir until thoroughly heated. Stir in parsley. Sprinkle with cheese.
Fettuccine with Ricotta, Tomatoes and Basil
An incredibly quick and easy pasta dish of a butter, ricotta and Parmesan cheese sauce on fettuccine topped with fresh tomato and basil.
- 1 package (9 ounces) refrigerated fettuccine
- 3 tablespoons butter or margarine, melted
- 3/4 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 large tomato, chopped (1 cup)
- 2 tablespoons coarsely chopped fresh basil leaves
1. Cook and drain fettuccine as directed on package. Return to saucepan.
2. Stir together butter, ricotta cheese and 1/3 cup of the Parmesan cheese. Toss with hot fettuccine.
3. Top pasta with tomato, basil and remaining Parmesan cheese.
Fiery Fettuccine (lighter recipe)
Evaporated fat-free milk and smoked turkey sausage are the calorie-busting secrets in this rich and creamy pasta favorite.
- 8 ounces uncooked fettuccine
- 1 cup evaporated fat-free milk
- 1 teaspoon Creole or Cajun seasoning
- 1 jar (7 ounces) roasted red bell peppers, drained
- 1/2 pound fully cooked smoked turkey sausage, cut into 1/4-inch slices
- 2 medium green onions, sliced (1/4 cup)
1. Cook and drain fettuccine as directed on package.
2. While fettuccine is cooking, place milk, Creole seasoning and bell peppers in blender or food processor. Cover and blend on high speed until smooth.
3. Pour pepper mixture into 12-inch skillet. Cook over medium heat, stirring occasionally, until mixture thickens. Stir in sausage; heat through but do not boil.
4. Serve sausage mixture over fettuccine. Sprinkle with onions.