contadina® garden vegetable pasta bake

Ingredients

• Servings: 6
• 8 ounces dry penne pasta
• 2 tablespoons olive oil
• 1 cup coarsely chopped onion
• 1 cup sliced mushrooms
• 2 carrots, sliced
• 1 red bell pepper, cut in 1-inch pieces
• 1 green bell pepper, cut in 1-inch pieces
• 3 cloves garlic, minced
• 2 teaspoons dried basil
• 1 (28 ounce) can contadina® tomato puree
• 12 ounces precooked smoked chicken sausage, such as andouille or chorizo, sliced
• 1/4 cup chopped italian parsley, divided
• 4 ounces shredded mozzarella cheese

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat oven to 375 degrees f.
• cook pasta in boiling salted water until al dente, or about 2 minutes less than directed on the package.
• meanwhile, heat oil in a large deep skillet or saucepan. add onion, mushrooms, carrots, peppers, garlic and basil. cook until vegetables are soft, about 8 minutes.
• stir in tomato puree, sausage, cooked pasta and 2 tbsp. parsley. heat through. transfer to a 13x9-inch baking dish. sprinkle evenly with remaining parsley and mozzarella cheese. bake 10 to 15 minutes until cheese is melted. let stand 5 minutes before serving.

greek chicken pasta

Ingredients

• Servings: 6
• 1 (16 ounce) package linguine pasta
• 1/2 cup chopped red onion
• 1 tablespoon olive oil
• 2 cloves garlic, crushed
• 1 pound skinless, boneless chicken breast meat - cut into bite-size pieces
• 1 (14 ounce) can marinated artichoke hearts, drained and chopped
• 1 large tomato, chopped
• 1/2 cup crumbled feta cheese
• 3 tablespoons chopped fresh parsley
• 2 tablespoons lemon juice
• 2 teaspoons dried oregano
• salt and pepper to taste
• 2 lemons, wedged, for garnish

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• bring a large pot of lightly salted water to a boil. cook pasta in boiling water until tender yet firm to the bit, 8 to 10 minutes; drain.
• heat olive oil in a large skillet over medium-high heat. add onion and garlic; saute until fragrant, about 2 minutes. stir in the chicken and cook, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 5 to 6 minutes.
• reduce heat to medium-low; add artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano, and cooked pasta. cook and stir until heated through, about 2 to 3 minutes. remove from heat, season with salt and pepper, and garnish with lemon wedges.

Pesto Alfredo Sauce

Ingredients

• Servings: 3
• 1 cup half-and-half
• 1/4 cup prepared pesto
• 2 tablespoons butter
• 1/4 teaspoon garlic powder
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper

Recipe

Preparation Time: 5 mins Cook Time: 8 mins Ready Time: 13 mins


• stir half-and-half, pesto, butter, garlic powder, salt, and pepper together in a skillet over medium-low heat; cook until hot, about 8 minutes.

Chicken And Asparagus With Penne Pasta

Ingredients

• Servings: 6
• 1 pound chicken breast tenderloins
• 1 pinch garlic salt, or to taste
• 1 pinch seasoned salt, or to taste
• 1 pound uncooked penne pasta
• 2 tablespoons butter
• 1/4 cup grated parmesan cheese
• 2 tablespoons olive oil
• 1 pound fresh asparagus, trimmed and cut crosswise into thirds
• 1 pinch garlic salt, or to taste

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• preheat oven to 375 degrees f (190 degrees c).
• cover a baking sheet with aluminum foil.
• spread the chicken breast tenderloins on the baking sheet and sprinkle with garlic salt and seasoned salt.
• bake chicken in the preheated oven until no longer pink in the center and the juices run clear, about 15 minutes. set aside; when cool enough to handle, cut tenderloins into bite-size pieces.
• fill a large pot with lightly salted water, bring to a boil, and stir in penne. cook pasta at a boil, stirring occasionally, until penne are cooked through but still slightly firm, about 11 minutes; drain.
• transfer penne back to cooking pot and stir in butter and parmesan cheese until pasta is coated.
• heat olive oil in a skillet over medium heat; place asparagus into the hot oil and sprinkle with garlic salt. cook and stir until asparagus are tender, about 7 minutes.
• transfer penne pasta into a large serving bowl and top with asparagus and chicken tenderloin pieces. lightly mix asparagus and chicken into the pasta to serve.

Rustic Italian Chicken

Ingredients

• Servings: 6
• 2 pounds boneless skinless chicken thighs
• 2 large carrots, cut into 1/2-inch slices
• 1 medium red bell pepper, chopped
• 1 cup sliced fresh mushrooms
• 4 garlic cloves, minced
• 2 tablespoons italian seasoning
• salt and black pepper to taste
• 1 (14.5 ounce) can red gold® diced tomatoes
• 1 (28 ounce) can red gold® crushed tomatoes
• 3 cups penne pasta, cooked and drained

Recipe

Preparation Time: 20 mins Cook Time: 6 hrs

Ready Time: 6 hrs 20 mins


• spray slow cooker with cooking spray. place chicken in slow cooker and top with remaining ingredients, except pasta and garnish.
• cover and cook on low for 6 to 8 hours. serve chicken over pasta and garnish with cheese and parsley.
• garnish options: parmesan cheese and chopped fresh italian parsley.

Garlic Mushroom Pasta

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1/2 large onion, diced
• 5 large mushrooms, sliced
• 8 cloves garlic, crushed
• 1 teaspoon olive oil, or as needed
• 1 (12 ounce) package spaghetti
• 2 eggs, beaten
• 1/4 cup grated parmesan cheese, plus more for garnish

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• heat 2 tablespoons olive oil in a skillet over medium heat. cook and stir onion, mushrooms, and garlic in hot oil until onion is translucent, 5 to 7 minutes.
• bring a large pot of lightly salted water to a boil; add about 1 teaspoon olive oil to keep spaghetti from sticking. cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes. drain and transfer hot spaghetti back to pot.
• stir eggs into spaghetti; allow heat from spaghetti to cook the eggs. stir onion and mushroom mixture and 1/4 cup parmesan cheese into spaghetti over low heat until eggs are fully cooked and cheese is melted. garnish with additional parmesan cheese.

Chicken And Asparagus With Penne Pasta

Ingredients

• Servings: 6
• 1 pound chicken breast tenderloins
• 1 pinch garlic salt, or to taste
• 1 pinch seasoned salt, or to taste
• 1 pound uncooked penne pasta
• 2 tablespoons butter
• 1/4 cup grated parmesan cheese
• 2 tablespoons olive oil
• 1 pound fresh asparagus, trimmed and cut crosswise into thirds
• 1 pinch garlic salt, or to taste

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• preheat oven to 375 degrees f (190 degrees c).
• cover a baking sheet with aluminum foil.
• spread the chicken breast tenderloins on the baking sheet and sprinkle with garlic salt and seasoned salt.
• bake chicken in the preheated oven until no longer pink in the center and the juices run clear, about 15 minutes. set aside; when cool enough to handle, cut tenderloins into bite-size pieces.
• fill a large pot with lightly salted water, bring to a boil, and stir in penne. cook pasta at a boil, stirring occasionally, until penne are cooked through but still slightly firm, about 11 minutes; drain.
• transfer penne back to cooking pot and stir in butter and parmesan cheese until pasta is coated.
• heat olive oil in a skillet over medium heat; place asparagus into the hot oil and sprinkle with garlic salt. cook and stir until asparagus are tender, about 7 minutes.
• transfer penne pasta into a large serving bowl and top with asparagus and chicken tenderloin pieces. lightly mix asparagus and chicken into the pasta to serve.