I'll share my recipe, if you'll share yours, May 15, 2011

12 years ago

Chicken Pasta Skillet

Prep Time: 10 min

Total Time: 40 min

Makes: 4

1 lb. boneless skinless chicken breasts cut into small pieces

1 medium green pepper, sliced

1 small onion, sliced

1-1/2 cups water

2 cups rotini pasta, uncooked

1 can (680 ml) tomato sauce

1 cup KRAFT Mozzarella Shredded Cheese

SPRAY large fry pan with cooking spray. Add chicken; cook and stir on medium-high heat 5 min. Add green pepper and onion; cook and stir an additional 3 to 5 min. or until chicken is cooked through and vegetables are tender.

ADD water. Bring to boil; reduce heat to medium-low. Stir in pasta, making sure pasta is covered with water; cover. Simmer 15 min. or until pasta is tender.

STIR in sauce. Sprinkle with cheese; cover. Reduce heat to low; continue cooking 5 min. or until cheese is melted and mixture is heated through.

Kraft Kitchens Tips

Substitute 1 lb. Italian sausage, crumbled, or lean ground beef instead of chicken or use Kraft 4 Cheese Italiano Shreds instead of mozzarella.

Comments (3)

Marilyn Sue McClintock
12 years ago
Applescotch Crisp Recipe

8 Servings Prep: 10 min. Bake: 45 min.
Ingredients

* 4 cups sliced peeled tart apples
* 1/2 cup packed brown sugar
* 2/3 cup plus 1 tablespoon all-purpose flour, divided
* 1/2 cup water
* 1/4 cup milk
* 1/2 cup quick-cooking oats
* 1 package (3-1/2 ounces) cook-and-serve butterscotch pudding mix
* 1/4 cup sugar
* 1 teaspoon ground cinnamon
* 1/2 teaspoon salt
* 1/2 cup butter, cubed
* Ice cream, optional

Directions

* Place the apples in an ungreased 11-in. x 7-in. baking dish. In a
* large bowl, whisk the brown sugar, 1 tablespoon flour, water and
* milk. Pour over apples.
*

* In another bowl, combine oats, pudding mix, sugar, cinnamon, salt and
* the remaining flour. Cut in butter until mixture resembles coarse
* crumbs. Sprinkle over apples.
*

* Bake at 350Ã¯Â¿Â½ for 45-50 minutes or until topping is golden brown
* and fruit is tender. Serve with ice cream if desired. Yield: 8
* servings.

Sue
Jasdip
12 years ago
Linguine with Roasted Asparagus and Almond Pesto (Fine Cooking)

Swap almonds for the usual pine nuts in this twist on classic pesto, and turn it into a one-dish meal with a few bright vegetables. This pesto recipe doubles easily; keep any extra in a sealed container in the refrigerator for up to a week. It's delicious on crostini for a quick bite, or served with roast chicken or salmon.

Kosher salt
3/4 lb. asparagus, trimmed
2 cups grape tomatoes
1/4 cup extra-virgin olive oil
1/2 cup sliced almonds
1/4 cup fresh basil leaves
2 Tbs. finely grated Parmigiano-Reggiano
1 lb. dried linguine
Freshly ground black pepper

Position racks in the upper and lower thirds of the oven and heat the oven to 425F. Bring a large pot of well-salted water to a boil over high heat.

Arrange the asparagus in a single layer on one half of a large rimmed baking sheet. Arrange the tomatoes on the other half of the sheet. Drizzle both with 1 Tbs. of the oil, season with 1/4 tsp. salt, and toss to coat. Roast on the top rack until the tomatoes have collapsed and the asparagus are bright green, about 20 minutes.

While the vegetables roast, put the almonds on another rimmed baking sheet and toast on the bottom rack, stirring occasionally, until fragrant and lightly browned, 5-8 minutes.

Reserve 1 heaping Tbs. of the almonds for garnish and put the remaining almonds in a food processor. Remove the tips from the asparagus and set aside. Roughly chop the remaining asparagus and add to the food processor along with the basil, cheese, 1/2 tsp. salt, and the remaining 3 Tbs. olive oil. Pulse until a coarse paste forms, about 10 seconds. Season to taste with salt and pepper and transfer to a large serving bowl.

Cook the linguine in the boiling water according to package directions until al dente. Drain the pasta and reserve 1/2 cup of the pasta cooking water. Add the pasta to the pesto and toss to coat. If necessary, add some or all of the reserved cooking water to loosen the pesto to a saucy consistency. Garnish with the tomatoes, asparagus tips, and reserved almonds, and serve.
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Banana Split Bread Banana Split Bread Timer Prep Time:10 min Cook Time:50 min Yield: 1 loaf INGREDIENTS: Crisco Flour No-Stick Spray 1 (8 oz.) can crushed pineapple, well drained, reserving juice 1 (14 oz.) package Pillsbury Banana Quick Bread 2 large eggs 3 tablespoons Vegetable Oil 1/3 cup chopped maraschino cherries 1/3 cup mini semi-sweet chocolate chips 1/3 cup chopped pecans 1/4 cup Vanilla Frosting PREPARATION DIRECTIONS: HEAT oven to 375F. Spray bottom only of an 8 x 4 or 9 x 5-inch loaf pan with flour no-stick spray. Add water to reserved pineapple juice to make 3/4 cup. COMBINE bread mix, eggs, oil, pineapple, cherries, chocolate chips, pecans and reserved pineapple juice in large bowl. Stir 50 to 75 strokes with spoon until moistened. Pour batter into prepared pan. BAKE 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool loaf in pan on wire rack 15 minutes. Remove from pan. Cool completely. PLACE frosting in quart-size resealable freezer bag. Close. Microwave on HIGH (100% power) 6 to 8 seconds or just until soft. Cut a very small opening in one of the corners. Squeeze bag to drizzle frosting over cooled bread. High Altitude (above 3500 ft.): ADD 1 tablespoon flour to dry mix. Bake at 375F for 40 to 50 minutes. Sue
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patti43
12 years ago
Valdalia onions are in the stores now. They are so sweet and delicious that some people eat them like an apple (or so they say). This is good on top of a steak, hot dog, hamburger or even on a baked potato. I just like them all by themselves.

Red Hot Valdalias

Several large Valdalia onions, thinly sliced (I slice mine a little thicker)
Red hot sauce
Olive oil
Salt and pepper

Make a foil packet. Place onions in the packet. Top with several tablespoons of hot sauce and a few sprinkles of oil, salt and pepper. Seal packet and place on grill for about 30 minutes or until soft and a nice sauce has formed. Note: You can bake them in the oven also.

I'll share my recipe, if you'll share yours, May 15, 2011

Comments (3)

Marilyn Sue McClintock

Jasdip

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patti43

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