Pasta

Added chicken broth as needed for pasta. Didn't put all the spinach in to cook, used the fresh spinach as a bed for the pasta & was great. This is a healthy, delicious, easy dinner! The best part is that it cooks all in one skillet so there is hardly any mess! Ingredients 40 m 4 servings 515 cals 1 tablespoon olive oil 4 skinless, boneless chicken breast halves, cubed 2 cloves garlic, chopped, or to taste 1/2 cup red cooking wine 1 (28 ounce) can Italian-style diced tomatoes 8 ounces small seashell pasta 5 ounces fresh spinach, chopped 1 cup shredded mozzarella cheese Directions Prep         10 m Cook        30 m Ready In  40 m Heat the olive oil in a large skillet with a lid over medium heat, and cook and stir the chicken and garlic until the chicken is no longer pink in the center, 5 to 8 minutes. Pour the wine and diced tomatoes with their juice into the skillet, and bring to a boil over high heat while scraping any browned bits of food off of the bottom of the pan with a wo

Cheesy skillet pasta with ground beef. Use hot salsa for a nice kick.   Ingredients 40 m 6 servings 487 cals 1 pound ground beef (80% lean) 2 cups fresh salsa 1 teaspoon taco seasoning mix 1/8 teaspoon ground black pepper 1 1/2 cups hot water 1 1/2 cups elbow macaroni 1 cup milk 1 (8 ounce) package processed cheese food (such as Velveeta®), cut into cubes 4 ounces shredded sharp Cheddar cheese Directions Prep     10 m Cook     30 m Ready In 40 m Heat a large, deep skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Return skillet to heat. Stir salsa, taco seasoning mix, and black pepper into the beef; simmer the mixture until hot, about 5 minutes. Stir water, macaroni, and milk into the beef mixture; bring to a boil, reduce heat to medium-low, place a cover on the skillet, and simmer the mixture until the pasta is tender, about 10 minutes. Stir cheese food and Cheddar cheese into the pasta mixture; co

Low-Cal Fettuccine Alfredo Fettuccine alfredo is typically a heavy dish but this version uses low-fat milk and cream cheese to lighten up a classic. Total:25 min Prep: 10 min Cook: 15 min Yield: 4 servings Level: Easy Ingredients 1 tablespoon unsalted butter 1 clove garlic, minced 1 teaspoon grated lemon zest 2 teaspoons all-purpose flour 1 cup low-fat (2%) milk Kosher salt 2 tablespoons Neufchtel or low-fat cream cheese 3/4 cup grated parmesan cheese, plus more for topping 3 tablespoons chopped fresh parsley 12 ounces fresh fettuccine Freshly ground pepper Directions Make the sauce: Melt the butter in a skillet over medium heat. Add the garlic and lemon zest and cook until the garlic is slightly soft, about 1 minute. Add in the flour and cook, stirring with a wooden spoon,1 minute. Whisk in the milk and 3/4 teaspoon salt and cook, whisking constantly, until just thickened, about 3 minutes. Add the Neufchatel and parmesan cheese; whisk until melted, about 1 minute. Stir in the chopped

I’m here to show the queen of convenience food, Sarah Millican, just how easy it can be to create a from-scratch version of her favourite comfort food dish. Using best-quality sausages and tomatoes will give the sauce a real smack of flavour and depth. Combine that with a spank of acidity from the balsamic, Parmesan and fresh basil to finish, and it’s a real step up from the microwave meals that Sarah’s used to. Happy days! SERVES 4 COOKS IN50 MINUTES DIFFICULTYNOT TOO TRICKY Ingredients 1 onion 1 carrot 1 stick of celery olive oil 4 higher-welfare Italian sausages , (250g in total) 1 heaped teaspoon fennel seeds 1 teaspoon dried oregano , ideally the flowering kind 1 pinch of dried chilli flakes 1 sprig of fresh rosemary 1 bunch of fresh basil , (30g) 4 cloves of garlic 2 tablespoons balsamic vinegar 2 x 400 g tins of quality plum tomatoes 300 g dried penne 40 g Parmesan cheese , plus extra to serve extra virgin olive oil Method Peel the onion, then finely chop with the carrot and cel

Melted Parmesan brings this rotisserie chicken, spaghetti, and arugula dish together. INGREDIENTS YIELDS: 4  SERVINGS 8 oz. bucatini or spaghetti 2 tbsp. butter 1 c. grated Parmesan 4 c. baby arugula 2 c. diced warm rotisserie chicken Extra Parmesan and black pepper, for serving DIRECTIONS Cook bucatini or spaghetti in boiling salted water until al dente. Drain, reserving 1 1/4 cups cooking water. Meanwhile, cook 2 teaspoons freshly ground black pepper in butter in a large Dutch oven over medium-high heat until fragrant, about 1 minute. Add 3/4 cup pasta water and bring to a simmer. Reduce heat to low and stir in hot pasta and grated Parmesan, stirring constantly until cheese is melted (add more pasta water if sauce seems dry). Fold in baby arugula and warm rotisserie chicken, tossing until arugula is just wilted. Serve immediately topped with additional Parmesan and black pepper. Source: www.thekitchn.com

Recipe by: Joelene Craver Ready in less than 30 minutes, this is the perfect healthy meal for busy weeknights. Simply simmer canned Italian-style diced tomatoes and cannellini beans, adding spinach at the very end before tossing with cooked pasta. Ingredients 25 m 4 servings 460 cals 2 (14.5 ounce) cans Italian-style diced tomatoes  1 (19 ounce) can cannellini beans, drained and rinsed  10 ounces fresh spinach, washed and chopped  8 ounces penne pasta  1/2 cup crumbled feta cheese Directions Prep      10 m Cook      15 m Ready In  25 m Cook the pasta in a large pot of boiling salted water until al dente. Meanwhile, combine tomatoes and beans in a large non-stick skillet. Bring to a boil over medium high heat. Reduce heat, and simmer 10 minutes. Add spinach to the sauce; cook for 2 minutes or until spinach wilts, stirring constantly. Serve sauce over pasta, and sprinkle with feta. source: www. allrecipes.com

Recipe by: LAUREL B A light chicken, veggie, and pasta dish that weighs in under 350 calories. “A light but super-tasty pasta dish with fresh asparagus,” says LAUREL B. “Cooked in broth with sauteed garlic and seasoned chicken.” Ingredients 35 m 8 servings 332 cals 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, trimmed, cut on diagonal into 1-inch pieces  1 clove garlic, thinly sliced  1/4 cup Parmesan cheese Directions Prep  15 m Cook  20 m Ready In  35 m 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 minute