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bow tie pasta. 3 c. chicken broth. 1 tsp. dried oregano. 1 tsp. salt. 1/2 tsp. ground black pepper. 4 c. small broccoli florets (from 1 (8-oz.) head of broccoli) 1/2 c. julienned sun-dried ...
Stir the cream cheese, sun-dried tomatoes, and spinach into the tomato sauce. Cook over low heat, stirring occasionally, until the cream cheese melts into the sauce and the spinach is wilted, 2 to ...
20-Minute Udon Noodle Soup with Buttery Tomato Broth Photographer: Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Julia Bayless The scents of cinnamon and star anise add big flavors to ...
This one-pot pasta dish with white beans, spinach and sun-dried tomatoes is lively and vibrant and leaves you with an easy cleanup. Toasting the orzo before adding the broth adds another layer of ...
This caramelized onion and sun-dried tomato pasta uses the fuss-free method of making caramelized onions in the oven, which requires very little stirring or attention.
Farfalle come in several sizes, but they all have a distinctive "bow tie" shape. Usually, the farfalle are formed from a rectangle or oval of pasta, with two of the sides trimmed to a ruffled edge and the center pinched together to make the unusual shape of the pasta. A ridged version of the pasta is known as farfalle rigate.
Lokshen (Yiddish: לאָקשן, lokshn), also known as Itriyot (Hebrew: איטריות), locshen, lockshen, or Jewish egg noodles, is the common name of a range of Ashkenazi Jewish egg noodles that are commonly used in a variety of Jewish dishes including chicken soup, kugel, kasha varnishkes, lokshen mit kaese, and as a side dish to Jewish brisket, sweet and sour meat balls, apricot chicken ...
Return the chicken to the pan before adding the tomatoes, basil, red pepper flakes, wine and chicken stock. Season with salt and pepper to taste. Add the butter then cover and simmer over low heat ...
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