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3 cup penne pasta, uncooked; 2 tbsp KRAFT light zesty Italian dressing; 1 1 / 2 lb boneless skinless chicken breasts, cut into 1-inch pieces; 2 zucchini, cut into bite-size pieces; 1 1 / 2 cup cut-up fresh asparagus spears (1-inch lengths) 1 red pepper, chopped; 1 cup fat-free reduced-sodium chicken broth; 4 oz PHILADELPHIA Neufchatel Cheese, cubed
Made with bow tie pasta (the most underused shape, in my opinion), plus leeks, asparagus, green peas, and cherry tomatoes, it’s just the kind of light, vegetable-filled dish I crave in the ...
COOK pasta in large saucepan as directed on package, omitting salt. MEANWHILE, heat dressing in large skillet on medium heat. Add chicken and vegetables; cook 10 to 12 min. or until chicken is ...
Pasta primavera with shrimp. In 1975, New York restaurateur Sirio Maccioni flew to the Canadian summer home of Italian Baron Carlo Amato, Shangri-La Ranch on Roberts Island, Nova Scotia. [1] [3] Maccioni and his two top chefs began experimenting with game and fish, but eventually the baron and his guests wanted something different. [1]
Spaghetti Carbonara. This pasta dish with Roman origins is a sure win, calling for just 5 ingredients and done in 20 minutes. It’s basically a pantry dive—spaghetti, bacon, garlic, eggs, and ...
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Spaghetti all'assassina is similar in preparation to pasta risottata (Italian: [ˈpasta rizotˈtaːta]), pasta prepared in the style of risotto, that is, cooked directly in broth. The broth used for spaghetti all'assassina typically consists of a 1:1 to 2:1 ratio of water and tomato sauce; less water is required if the tomato sauce is obtained ...
Ingredients: 2 tablespoons extra virgin olive oil. ¼ stick butter. ½ onion, thinly sliced (scallions in season) 2-3 slices prosciutto di Parma, chopped
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