Search results
Results from the WOW.Com Content Network
Reserve about 2 cups pasta water. Meanwhile, in a large skillet over medium heat, heat 1 tablespoon oil. Cook sausage, breaking into large chunks, until golden brown and crispy, 8 to 10 minutes.
Traditionally, when describing volumes, recipes commonly give measurements in breakfast cups (8 fluid ounces; named after a cup for drinking tea or coffee while eating breakfast), [29] [30] teacups (5 fluid ounces), [31] and coffee cups (2 1 ⁄ 2 fluid ounces; named after a small cup for after‑dinner coffee served to aid digestion). [32]
Remove 2 cups sauce and reserve. Fold bell peppers and cooked sausage, mushrooms, and reserved pasta into remaining sauce. Cook, stirring, until heated through, 1 to 2 minutes more.
2 cup penne pasta, uncooked; 1 tbsp oil; 1 cup chopped onions; 2 cloves garlic, minced; 1 1 / 2 lb boneless skinless chicken breasts, cut into strips; 6 oz PHILADELPHIA Cream Cheese, softened; 1 ...
4 boneless chicken breast half (about 1 pound), cut into 1-inch pieces; 16 oz 1 bag (16 ounces) frozen vegetable pasta blend; 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free) 1 / 2 cup water
1 1/2 cups beef broth. 8 ounces dried pasta shells. 1 (14.5-ounce) can crushed tomatoes, not drained. ... Add the oil followed by the beef, breaking the beef into pieces with a spatula. Cook the ...
4 boneless chicken breast half (about 1 pound), cut into 1-inch pieces; 16 oz 1 bag (16 ounces) frozen vegetable pasta blend; 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free) 1 / 2 cup water
In a medium bowl, combine ricotta, pepper, 1/2 cup Parmesan, 1 1/2 teaspoons salt, and remaining 1 clove garlic. Remove sauce from heat. Stir in sausage, butter, and basil; season with remaining 1 ...