Category Archives: Main Dishes

Chicken-Turkey, Main Dishes, Pasta Dishes, Recipes

Creamy Chicken Spaghetti

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6 Servings Prep: 10 Min. Total: 25 Min.

Ingredients

8 oz. spaghetti, uncooked

2 cups fresh or frozen chopped broccoli

1-1/4 lb. boneless skinless chicken breasts, cut into strips

1/2 lb. (8 oz.) VELVEETA®, cut up

1 can (10-3/4 oz.) condensed cream of mushroom soup

1/2 cup milk

Directions

COOK pasta in large saucepan as directed on package, adding broccoli to the cooking water for the last 5 minutes of the pasta cooking time; drain. Cover to keep warm.

SPRAY large skillet with cooking spray. Add chicken; cook and stir 4 to 5 minutes on medium-high heat or until chicken is cooked through. Add VELVEETA, soup and milk; mix well. Reduce heat to low; cook until VELVEETA is completely melted, stirring frequently.

ADD pasta; toss to coat.

kraft kitchens tips

SHORTCUT

Substitute 1 pkg. (6 oz.) OSCAR MAYER Grilled or Italian Style Chicken Breast Strips for the cooked fresh chicken strips. Cook pasta and broccoli as directed. Drain; return to saucepan. Add chicken, VELVEETA, soup and milk; continue as directed.

PERFECT PASTA

For perfect pasta that’s cooked just right, test it often near the end of the cooking time suggested on the package. The perfect pasta is done when it’s tender, but still slightly firm as you bite into it. To keep the pasta from cooking any further, immediately drain it in a colander.

Chicken-Turkey, Main Dishes, Pasta Dishes, Recipes

Penne with Chicken and Asparagus or Green Beans

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8 Servings Prep: 15 Min. Cook : 20 Min.

Ingredients

1 (16 ounce) package dried penne pasta

5 tablespoons olive oil, divided

2 skinless, boneless chicken breast halves – cut into cubes

salt and pepper to taste

garlic powder to taste

1/2 cup low-sodium chicken broth

1 bunch slender asparagus spears or fresh green beans, trimmed, cut on diagonal into   one-inch pieces

1 clove garlic, thinly sliced

1/4 cup Parmesan cheese

Directions

  1. Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
  2. Warm 3 tablespoons olive oil in a large skillet over medium-high heat. Stir in chicken, and season with salt, pepper, and garlic powder. Cook until chicken is cooked through and browned, about 5 minutes. Remove chicken to paper towels.
  3. Pour chicken broth into the skillet. Then stir in asparagus, garlic, and a pinch more garlic powder, salt, and pepper. Cover, and steam until the asparagus is just tender, about 5 to 10 minutes. Return chicken to the skillet, and warm through.
  4. Stir chicken mixture into pasta, and mix well. Let sit about 5 minutes. Drizzle with 2 tablespoons olive oil, stir again, then sprinkle with Parmesan cheese.
Chicken-Turkey, Main Dishes, Recipes

Creamy Tomato and Chicken Spaghetti

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4 Servings Prep: 10 Min. Total Time: 25 Min.

Ingredients

1/2 lb. spaghetti, uncooked

2 cups frozen stir-fry vegetables

1 Tbsp. oil

1 lb. boneless skinless chicken breasts, cut into strips

1 can (14.5 oz.) diced tomatoes, undrained

1/4 cup KRAFT Zesty Italian Dressing

1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread

1/4 cup KRAFT Grated Parmesan Cheese

Directions

COOK spaghetti in large saucepan as directed on package, adding stir-fry vegetables to the boiling water for the last 3 min.

MEANWHILE, heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 6 min., stirring occasionally. Stir in tomatoes and dressing; bring to boil. Simmer on medium heat 4 min., stirring occasionally. Add cream cheese spread; cook and stir until cream cheese is completely melted and mixture is well blended.

DRAIN spaghetti mixture; place in large bowl. Add chicken mixture; toss to coat. Sprinkle with Parmesan.

kraft kitchens tips

SUBSTITUTE

Substitute your favorite frozen vegetables for the stir-fry vegetables. Or, use cut-up fresh vegetables; just add to the cooking water for the last 4 min. of the spaghetti cooking time.

Main Dishes, Pork-Sausage, Recipes

Pork Chops with Pan Roasted Walnuts & Vegetables

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4 Servings Prep: 5 Min. Cook: 30 Min.

Ingredients

4  boneless pork chops (1 lb.), about 1/2 inch thick

1/3 cup KRAFT Zesty Italian Dressing, divided

2 tsp. Italian seasoning

3/4 cup PLANTERS Walnut Pieces

2 cups green beans, trimmed, cut into 1-inch pieces

2 cups cherry tomatoes, cut in half

1/4  water

1/2 cup KRAFT Shredded Monterey Jack Cheese

Directions

PLACE chops, 1/4 cup of the dressing and seasoning in resealable plastic bag or bowl; turning to coat chops. Refrigerate 10 min. to marinate.

REMOVE pork chops from marinade; discard marinade. Cook chops in large skillet on medium heat 4 min. on each side. Remove from skillet; keep warm.

HEAT walnuts in skillet on medium heat 3 min., stirring constantly. Add remaining dressing, green beans and tomatoes; cover. Cook 3 min. Pour water into skillet; stir. Return chops to skillet; cook until temperature reaches 160°F. Sprinkle with cheese. Serve immediately.

kraft kitchens tips

SERVING SUGGESTION

Serve with fresh fruit and a side salad.

STORAGE KNOW-HOW

You can store uncooked fresh pork tightly wrapped in butcher paper in refrigerator up to 4 to 5 days. Uncooked pork can be frozen for up to 6 months.

 

Chicken-Turkey, Main Dishes, Recipes

Chicken with Basil Artichoke Sauce 

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4 Servings Prep: 20 Min. Bake: 20 Min.

Ingredients

4 boneless skinless chicken breast halves (4 ounces each)

1/4 teaspoon salt

1/4 teaspoon pepper

1 tablespoon canola oil

2 tablespoons lemon juice

SAUCE:

1can cream of chicken soup undiluted

1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered

3 tablespoons grated Parmesan cheese

2 tablespoons minced fresh basil

2 tablespoons white wine or chicken broth

2 teaspoons lemon juice

1/4 teaspoon salt

1/4 teaspoon pepper

Directions

Rub chicken with salt and pepper. In a large skillet, brown chicken in oil on both sides. Transfer to a greased 13-in. x 9-in. baking dish. Drizzle with lemon juice. Bake, uncovered, at 375° for 20–25 minutes or until chicken juices run clear.

 

Meanwhile, in a small heavy saucepan, combine sauce ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened and heated through.  Serve sauce with chicken. Yield: 4 servings.

Nutritional Facts1 chicken breast half with 1/2 cup sauce equals 282 calories, 10 g fat (3 g saturated fat), 75 mg cholesterol, 692 mg sodium, 8 g carbohydrate, trace fiber, 30 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1 starch.

 

Main Dishes, Pork-Sausage, Recipes

Slow-Cooker BBQ Pork Sandwiches

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8 Servings Prep: 10 Min. Cook: 8-10 Hours

Ingredients

1 boneless pork shoulder (2 lb.)

3 onions, sliced, separated into rings

1/2 cup KRAFT Original Barbecue Sauce or your favorite

8 kaiser rolls, split

8 KRAFT Singles

Directions

PLACE meat in slow cooker; top with onions and barbecue sauce. Cover with lid. Cook on LOW 8 to 10 hours (or on HIGH 4 to 5 hours).

REMOVE meat from slow cooker; cut off and discard excess fat. Chop meat into small pieces or shred with fork. Return to slow cooker; stir to coat with sauce.

FILL rolls with meat mixture and Singles just before serving.

For another variation try adding the juice of one orange with the sauce

 

Main Dishes, Recipes, Seafood

Tuna Patties

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6 Servings Prep/Total Time: 25 Min.

Ingredients

2 cans (5 oz. each) light tuna in water, drained, flaked

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

1 cup KRAFT Shredded Mild Cheddar Cheese

3/4 cup water

1 carrot, shredded

1/3 cup KRAFT Real Mayo Mayonnaise

2 Tbsp. CLAUSSEN Sweet Pickle Relish

Directions

  MIX all ingredients. Refrigerate 10 min.
 

 

 HEAT large nonstick skillet sprayed with cooking spray on medium heat. Use ice cream scoop to add 1/3-cup portions of tuna mixture, in batches, to skillet.
  FLATTEN into patties with back of spatula. Cook 6 min. or until golden brown on both sides, carefully turning patties after 3 min.

 

 

 

Main Dishes, Pork-Sausage, Recipes

Pork Chop Cacciatore

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6 Servings Prep: 30 Min. Cook: 8 Hours

Ingredients

6 bone-in pork loin chops (7 ounces each)

3/4 teaspoon salt, divided

1/4 teaspoon pepper

1 tablespoon olive oil

1 cup sliced fresh mushrooms

1 small onion, chopped

1 celery rib, chopped

1 small green pepper, chopped

2 garlic cloves, minced

1 can (14-1/2 ounces) diced tomatoes

1/2 cup water, divided

1/2 teaspoon dried basil

2 tablespoons cornstarch

4-1/2 cups cooked egg noodles (optional)

Directions

Sprinkle chops with 1/2 teaspoon salt and pepper. In a large skillet, brown chops in oil in batches. Transfer to a 4-or 5-qt. slow cooker coated with cooking spray. Saute the mushrooms, onion, celery and green pepper in drippings until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, 1/4 cup water, basil and remaining salt; pour over chops.

Cover and cook on low for 8-10 hours or until pork is tender. Remove meat to a serving platter; keep warm. Skim fat from cooking juices if necessary; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and remaining water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat and noodles. Yield: 6 servings.

Nutritional Facts1 pork chop with 3/4 cup noodles and 1/2 cup sauce equals 371 calories, 12 g fat (4 g saturated fat), 110 mg cholesterol, 458 mg sodium, 29 g carbohydrate, 3 g fiber, 35 g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.

 

Beef, Main Dishes, Recipes

Sesame Beef Stir-Fry

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2 Servings Prep/Total Time: 30 Min.

Ingredients

2 teaspoons cornstarch

1/2 cup reduced-sodium beef broth

4 teaspoons reduced-sodium soy sauce

1 tablespoon minced fresh gingerroot

1 garlic clove, minced

1/2 pound beef top sirloin steak, thinly sliced

2 teaspoons sesame seeds, toasted, divided

2 teaspoons peanut or canola oil, divided

2 cups fresh broccoli florets

1 small sweet yellow pepper, julienned

1 cup hot cooked brown rice

Directions

In a small bowl, combine the first five ingredients until blended; set aside.

In a large nonstick skillet or wok, stir-fry beef and 1 teaspoon sesame seeds in 1 teaspoon oil until no longer pink. Remove and keep warm.

Stir-fry broccoli in remaining oil for 2 minutes. Add pepper; stir-fry 4-6 minutes longer or until vegetables are crisp-tender.

Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add beef; heat through. Serve with rice. Sprinkle with remaining sesame seeds. Yield: 2 servings.

Nutritional Facts2 cups stir-fry with 1/2 cup rice equals 363 calories, 12 g fat (3 g saturated fat), 47 mg cholesterol, 606 mg sodium, 33 g carbohydrate, 5 g fiber, 31 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1 fat.

Chicken-Turkey, Main Dishes

Make-Ahead Chicken Bake

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12 Servings Prep: 25 Min. + Chilling Bake: 30 Min.

Ingredients

5 cups cubed cooked chicken

2 cups chopped celery

5 hard-cooked eggs, sliced

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

3/4 cup mayonnaise

2 tablespoons lemon juice

1 tablespoon pimientos, optional

1 teaspoon finely chopped onion

1 cup (4 ounces) shredded cheddar cheese

1 can (3 ounces) chow mein noodles

1/2 cup slivered almonds, toasted

Directions

In a large bowl, combine the first eight ingredients. Transfer to a greased 3-qt. baking dish; sprinkle with cheese, chow mein noodles and almonds. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 30-35 minutes until lightly browned and cheese is bubbly. Yield: 12 servings

Nutritional Facts1 serving (1 cup) equals 365 calories, 26 g fat (6 g saturated fat), 158 mg cholesterol, 449 mg sodium, 8 g carbohydrate, 1 g fiber, 24 g protein.