Category Archives: Pasta Dishes
Chicken/Turkey Tetrazini
Spinach Penne Toss
| 10 Servings | Prep/Total Time: 25 Min. |
Ingredients
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
Directions
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.
Creamy Chicken Spaghetti
| 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.
Penne with Chicken and Asparagus or Green Beans
| 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
- 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.
- 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.
- 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.
- 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.
Party Tortellini Salad
| 10 Servings | Prep/Total Time: 25 Min. |
Ingredients
- 1 package (19 ounces) frozen cheese tortellini
- 2 cups fresh broccoli florets
- 1 medium sweet red pepper, chopped
- 1/2 cup pimiento-stuffed olives, halved
- 3/4 cup reduced-fat red wine vinaigrette
- 1/2 teaspoon salt
Directions
- Cook tortellini according to package directions; drain and rinse in cold water.
- In a large bowl, combine the tortellini, broccoli, red pepper and olives. Drizzle with dressing and sprinkle with salt; toss to coat. Cover and refrigerate until serving. Yield: 10 servings.
Chicken Tortellini Skillet
| 4 Servings | Prep/Total Time: 25 Min. |
Ingredients
- 4 cups frozen cheese tortellini
- 1 pound boneless skinless chicken breast, cubed
- 2 tablespoon canola oil
- 2 cups meatless spaghetti sauce
- 1 cup shredded part-skim mozzarella cheese
Directions
- Cook tortellini according to package directions. Meanwhile, in a large skillet, cook chicken in oil over medium heat until juices run clear.
- Drain tortellini; add to skillet. Stir in spaghetti sauce. Sprinkle with cheese. Reduce heat to low. Cover and cook for 3-5 minutes or until cheese is melted. Yield: 4 servings.
Chicken Tortellini Alfredo
| 6 Servings | Prep/Total Time: 25 Min. |
Ingredients
- 1 package (9 ounces) refrigerated spinach or cheese tortellini
- 2 cups fresh broccoli florets
- 1 cup fresh baby carrots
- 3 tablespoons olive oil, divided
- 2 cups sliced fresh mushrooms
- 1 large onion, cut into wedges
- 1-1/2 teaspoons minced garlic
- 3/4 pound boneless skinless chicken breasts, cut into strips
- 1 jar (15 ounces) Alfredo sauce
- 1/4 teaspoon Italian seasoning
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
Directions
- Cook tortellini according to package directions. Meanwhile, in a large skillet, saute broccoli and carrots in 2 tablespoons oil for 5-6 minutes or until crisp-tender. Stir in the mushrooms, onion and garlic; saute vegetables 3-4 minutes longer or until vegetables are tender. Remove vegetables and keep warm.
- In the same skillet, cook chicken in remaining oil over medium heat for 4-6 minutes or until no longer pink. Return vegetables to skillet. Stir in Alfredo sauce and seasonings; heat through. Drain tortellini; add to chicken mixture. Toss to coat. Yield: 6 servings.
Tempting Tortellini & Ham
| 6 Servings | Prep: 20 Min. Cook: 15 Min. |
Ingredients
- 1 package (9 ounces) refrigerated cheese tortellini
- 1 cup chopped fresh broccoli
- 1/4 cup reduced-fat butter, cubed
- 1/4 cup all-purpose flour
- 3/4 cup fat-free milk
- 1/4 cup half-and-half cream
- 1-1/2 cups cubed fully cooked lean ham
- 4 ounces reduced-fat cream cheese, cubed
- 1/2 cup grated Parmigiano-Reggiano cheese
- 1 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1 medium tomato, seeded and chopped
Directions
- In a large saucepan, cook tortellini according to package directions, adding the broccoli during the last 5 minutes of cooking.
- In a large nonstick skillet over medium heat, melt butter. Stir in flour until smooth; gradually add milk and cream. Bring to a boil; cook and stir for 1 minute or until thickened.
- Add the ham, cheeses, basil, garlic powder and pepper; cook and stir until cream cheese is melted. Stir in tomato. Drain tortellini mixture; add to the pan and heat through. Yield: 6 servings.
Weeknight Chicken and Pasta
| 4 Servings | Prep/Total Time: 25 Min. |
Ingredients
- 2 cups uncooked whole wheat bow tie pasta
- 1 small onion, chopped
- 1 small sweet red pepper, chopped
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1-1/2 cups cubed cooked chicken breast
- 1/2 cup reduced-fat sour cream
- 1/4 cup fat-free milk
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried tarragon
- 1/2 teaspoon dried thyme
- 2 tablespoons shredded Parmesan cheese
- 2 teaspoons minced chives
Directions
- Cook pasta according to package directions.
- Meanwhile, in a large nonstick skillet, saute onion and red pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the chicken, sour cream, milk and seasonings; heat through. Drain pasta; stir into skillet. Sprinkle with cheese and chives. Yield: 4 servings.