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Transfer chicken to serving platter, then top with one of the following options: Spinach-Bacon: Top chicken with 1 cup baby spinach leaves. Drizzle with sauce; sprinkle with 2 slices cooked and crumbled OSCAR MAYER Bacon. Tomato-Basil: Top chicken with 1 cup quartered cherry tomatoes. Drizzle with sauce; sprinkle with 2 Tbsp. chopped fresh basil.
1 1 / 4 cup fat-free reduced-sodium chicken broth; 4 tsp flour; 4 oz (1/2 of 8-oz.) PHILADELPHIA Neufchatel Cheese, cubed; 3 tbsp KRAFT Grated Parmesan Cheese, divided; 1 / 4 tsp garlic powder; 1 / 4 tsp pepper
DRAIN pasta; return to pan. Add chicken mixture; mix lightly. Cook 1 min. or until heated through. (Sauce will thicken upon standing.) Kraft Kitchens tips: HOW TO MAKE IT MEATLESS Omit chicken. Prepare as directed, cooking vegetables until crisp-tender. SPECIAL EXTRA Sprinkle with 2 Tbsp. chopped fresh chives or basil just before serving ...
The creamy, melted Brie creates a velvety sauce that fills in the ridges of fusilli pasta, ensuring the sauce clings to every bite, while Parmesan cheese adds nutty, savory depth.
1. Thoroughly mix the beef, 1/2 cup tomato soup, onion soup mix, bread crumbs and egg in a large bowl. Place the mixture into a 13 x 9 x 2-inch baking pan and firmly shape into an 8 x 4-inch loaf.
The sweet potatoes and lightened sauce—made with flour and low-fat milk—keep it healthier than butter- and cream-laden versions. Don’t cut your sweet potatoes too thin—they’ll turn mushy ...
Without much effort, this gluten-free, high-protein Mediterranean meal combines a satisfying mix of nutrients, thanks to the creamy hummus, tender quinoa, juicy tomatoes, and crunch from cucumbers ...
A dark roux in development A white roux A roux-based sauce. Roux (/ r uː /) is a mixture of flour and fat cooked together and used to thicken sauces. [1] Roux is typically made from equal parts of flour and fat by weight. [2] The flour is added to the melted fat or oil on the stove top, blended until smooth, and cooked to the desired level of ...