Category Archives: Side Dishes

Spinach Penne Toss 

10 Servings Prep/Total Time: 25 Min.


2 cups uncooked penne pasta

1 medium sweet red pepper, julienned

1 medium onion, sliced

1 tablespoon plus 1/4 cup olive oil, divided

1 package (6 ounces) fresh baby spinach

3/4 cup crumbled cooked bacon

1/2 cup crumbled feta cheese

1/2 cup oil-packed sun-dried tomatoes, chopped

2 tablespoons cider vinegar

1/4 teaspoon pepper

1/8 teaspoon salt


Cook pasta according to package directions. Meanwhile, in a large skillet, saute red pepper and onion in 1 tablespoon oil for 3-4 minutes or until tender.

Drain pasta and place in a serving bowl. Add the red pepper mixture, spinach, bacon, feta cheese and tomatoes.

In a small bowl, whisk the vinegar, pepper, salt and remaining oil. Drizzle over pasta mixture; toss to coat. Yield: 10 servings.

Nutritional Facts1 serving (1 cup) equals 179 calories, 10 g fat (2 g saturated fat), 9 mg cholesterol, 382 mg sodium, 15 g carbohydrate, 2 g fiber, 7 g protein.



Easy Sesame Broccoli

8 Servings Prep/Total Time: 20 Min.


1 cup water

1 pound fresh broccoli spears

1 tablespoon sesame seeds

4 teaspoons olive oil, divided

1 tablespoon sugar

1 tablespoon lemon juice

1 tablespoon soy sauce


In a large saucepan, bring water to a boil. Add broccoli. Reduce heat; cover and simmer for 5-7 minutes or until crisp-tender.

Meanwhile, in a small skillet, saute sesame seeds in 1 teaspoon oil until lightly browned. Remove from the heat. Stir in the sugar, lemon juice, soy sauce and remaining oil. Drain broccoli; toss with sesame seed mixture. Yield: 8 servings.


Nutritional Analysis:One 1/2-cup serving (prepared with reduced-sodium soy sauce) equals 49 calories, 3 g fat (trace saturated fat), 0 cholesterol, 97 mg sodium, 5 g carbohydrate, 2 g fiber, 2 g protein.Diabetic Exchanges: 1 vegetable, 1/2 fat.

Easy Cauliflower & Broccoli au Gratin

10 Servings Prep: 20 Min. Total Time: 20 Min.


5 cups large broccoli florets

4 cups large cauliflower florets

1/2 cup water

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

1/4 cup milk

1/2 cup BREAKSTONE’S or KNUDSEN Sour Cream

1-1/2 cups KRAFT Shredded Sharp Cheddar Cheese

10 RITZ Crackers, crushed (about 1/3 cup)(optional)

3 Tbsp. KRAFT Grated Parmesan Cheese


COMBINE vegetables in 2-qt. microwaveable casserole. Add water; cover with lid. Microwave on HIGH 8 to 10 min. or until vegetables are tender; drain.

MICROWAVE cream cheese and milk in 2-cup microwaveable measuring cup or medium bowl 1 min. or until cream cheese is melted and mixture is well blended when stirred. Stir in sour cream; pour over vegetables. Sprinkle with Cheddar; microwave 2 min. or until melted.

MIX cracker crumbs(optional) and Parmesan; sprinkle over vegetables.

kraft kitchens tips


Trim 40 calories and 4g of fat, including 3g of saturated fat, per serving by preparing with PHILADELPHIA Neufchatel Cheese, BREAKSTONE’S Reduced Fat or KNUDSEN Light Sour Cream, KRAFT 2% Milk Shredded Cheddar Cheese and RITZ Reduced Fat Crackers.


For best results, cut the cauliflower and broccoli into similarly sized pieces before microwaving.

Balsamic-Glazed Green Beans

6 Servings Prep:5 Min. Total Time: 20 Min


1 lb. fresh green beans, trimmed

2 tsp. butter

1/2 cup finely chopped sweet onions

1 Tbsp. brown sugar

2 Tbsp. KRAFT Balsamic Vinaigrette Dressing

1/4 cup slivered almonds


COOK beans in simmering water in skillet 4 to 5 min. or until beans are crisp-tender. Drain; rinse with cold water to stop the cooking.

MELT butter in large nonstick skillet on medium heat. Add onions and sugar; cook and stir 5 min. Add bean mixture; cook and stir 3 min. or until heated through.

STIR in dressing; cook and stir 1 min. Top with nuts.

Bacon & Balsamic Green Beans

8 Servings Prep: 10 Min. Total Time: 18 Min.


1 lb. fresh green beans, trimmed

1/4 cup water

1/2 cup halved yellow pepper strips

2 Tbsp. KRAFT Balsamic Vinaigrette Dressing

10 slices OSCAR MAYER Fully Cooked Bacon, cut into 1-inch pieces

1/3 cup chopped red onions


COOK beans and water in large skillet on medium-high heat 4 min. or until beans are crisp-tender and water is absorbed, stirring occasionally.

ADD peppers and dressing; cook and stir 2 min.

STIR in bacon and onions; cook 2 min. or until heated through, stirring occasionally.

kraft kitchens tips


Prepare as directed, using frozen green beans and covering the skillet while cooking the beans just until heated through. Drain beans if necessary, then return to skillet and continue as directed.


Prepare using red or orange pepper strips, and/or KRAFT House Italian Dressing.

Creamy Chicken Spaghetti

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


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


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


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.


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.

Penne with Chicken and Asparagus or Green Beans

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


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


  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.