Chicken Bolognaise

Ingredients

• Servings: 8
• 1 tablespoon vegetable oil
• 3 skinless, boneless chicken breast halves - cut into 1 inch cubes
• 1 onion, chopped
• 2 cloves garlic, finely chopped
• 1 (28 ounce) can peeled and crushed tomatoes
• 4 button mushrooms, chopped
• 1/2 teaspoon sugar
• 1/2 teaspoon italian seasoning
• 4 cups uncooked rotini pasta
• 1/4 cup grated parmesan cheese for topping

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• heat oil in a large skillet over medium heat. add chicken, onion and garlic; saute until chicken is mostly cooked through, about 10 minutes. stir in the crushed tomatoes, mushrooms and italian seasoning. cook for about 5 minutes, stirring frequently.
• reduce heat and stir in the sugar. simmer for at least 15 minutes. meanwhile, bring a large pot of lightly salted water to a boil; add rotini pasta and cook until al dente. drain and serve topped with the chicken mixture and grated parmesan cheese.

Pesto Chicken Florentine

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 2 cloves garlic, finely chopped
• 4 skinless, boneless chicken breast halves - cut into strips
• 2 cups fresh spinach leaves
• 1 (4.5 ounce) package dry alfredo sauce mix
• 2 tablespoons pesto
• 1 (8 ounce) package dry penne pasta
• 1 tablespoon grated romano cheese

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• heat oil in a large skillet over medium high heat. add garlic, saute for 1 minute; then add chicken and cook for 7 to 8 minutes on each side. when chicken is close to being cooked through (no longer pink inside), add spinach and saute all together for 3 to 4 minutes.
• meanwhile, prepare alfredo sauce according to package directions. when finished, stir in 2 tablespoons pesto; set aside.
• in a large pot of salted boiling water, cook pasta for 8 to 10 minutes or until al dente. rinse under cold water and drain.
• add chicken/spinach mixture to pasta, then stir in pesto/alfredo sauce. mix well, top with cheese and serve.

Fusilli With Grape Tomatoes And Sausage

Ingredients

• Servings: 2
• 1 (7.75 ounce) package dole® extra veggie™ with grape tomatoes
• 1 clove garlic, minced
• 2 links hot italian sausage, cooked and chopped in bite-size pieces
• 1 tablespoon olive oil
• 1 cup dry fusilli pasta or rotini pasta, cooked according to package directions
• 1/4 cup chicken broth
• 1 pinch salt and ground black pepper, to taste
• grated parmesan cheese

Recipe

Preparation Time: 35 mins Ready Time: 35 mins


• remove grape tomatoes from pouch and cut in half; set aside.
• saute garlic and cooked sausage in olive oil in large skillet over medium-high heat 2 to 3 minutes or until garlic is softened. add salad blend and tomatoes; saute 3 to 4 minutes longer or until salad blend starts to wilt.
• add cooked pasta and broth; cook, stirring until heated through. season with salt and pepper, to taste. sprinkle with parmesan cheese.

cheese stuffed manicotti

Ingredients

• Servings: 6
• 1 pound ground beef
• 1 small onion, diced
• 1 teaspoon roasted garlic
• 1 (28 ounce) can diced tomatoes with garlic and onion
• 1 (12 ounce) can tomato paste
• 1 tablespoon sugar
• 1 1/2 teaspoons salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon garlic salt
• 1 (8 ounce) package manicotti shells
• 1 (8 ounce) package shredded mozzarella cheese
• 30 ounces cottage cheese
• 1/4 cup grated parmesan cheese
• 1 egg, beaten
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 cup grated parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 20 mins

Ready Time: 1 hr 35 mins


• heat a large skillet over medium-high heat. cook and stir beef, onion, and roasted garlic in the hot skillet until browned and crumbly, 5 to 7 minutes. continue to simmer until pan juices evaporate, about 10 minutes more. add diced tomatoes, tomato paste, sugar, 1 1/2 teaspoons salt, oregano, thyme, bay leaf, 1/2 teaspoon pepper, and garlic salt; bring to a boil. reduce heat to medium-low and simmer until flavors blend, about 30 minutes.
• preheat oven to 350 degrees f (175 degrees c).
• bring a large pot of lightly salted water to a boil. cook manicotti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. drain and cool slightly.
• mix mozzarella cheese, cottage cheese, 1/4 cup parmesan cheese, egg, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a bowl. spoon a generous amount of the cheese mixture into each manicotti shell.
• pour enough tomato-beef sauce to cover the bottom of a 9x13-inch baking dish. arrange stuffed manicotti over sauce; pour remaining sauce over pasta. cover with aluminum foil.
• bake in the preheated oven until bubbly, about 30 minutes. sprinkle remaining 1/4 cup parmesan cheese over manicotti and return to the oven. bake until cheese filling is melted, 10 to 15 minutes more.

Pesto Chicken Florentine

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 2 cloves garlic, finely chopped
• 4 skinless, boneless chicken breast halves - cut into strips
• 2 cups fresh spinach leaves
• 1 (4.5 ounce) package dry alfredo sauce mix
• 2 tablespoons pesto
• 1 (8 ounce) package dry penne pasta
• 1 tablespoon grated romano cheese

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• heat oil in a large skillet over medium high heat. add garlic, saute for 1 minute; then add chicken and cook for 7 to 8 minutes on each side. when chicken is close to being cooked through (no longer pink inside), add spinach and saute all together for 3 to 4 minutes.
• meanwhile, prepare alfredo sauce according to package directions. when finished, stir in 2 tablespoons pesto; set aside.
• in a large pot of salted boiling water, cook pasta for 8 to 10 minutes or until al dente. rinse under cold water and drain.
• add chicken/spinach mixture to pasta, then stir in pesto/alfredo sauce. mix well, top with cheese and serve.

easy minestrone

Ingredients

• Servings: 8
• 3 tablespoons olive oil
• 3 cloves garlic, chopped, or more to taste
• 2 onions, chopped
• 5 carrots, sliced
• 4 cups chicken broth
• 2 (15 ounce) cans diced tomatoes with garlic and oregano
• 1/2 cup red (optional)
• 1 (16 ounce) package frozen green beans
• 1 (15 ounce) can pinto beans, rinsed and drained
• 1 (10 ounce) package frozen chopped spinach
• 2 tablespoons chopped fresh basil
• 1 tablespoon chopped fresh oregano
• salt and pepper to taste
• 1/2 cup seashell pasta, or more to taste
• 1/4 cup freshly grated parmesan cheese, or to taste

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• heat olive oil in a large pot over medium-low heat. cook and stir garlic in hot oil until fragrant, 2 to 3 minutes. add onion; cook and stir until slightly softened, 4 to 5 minutes. stir in carrots until heated through, 1 to 2 minutes.
• pour chicken broth and diced tomatoes into onion mixture; bring to a boil, stirring frequently. add red , reduce heat to low, and stir green beans, pinto beans, spinach, basil, oregano, salt, and black pepper into broth mixture. bring to a simmer, reduce heat to medium-low, and simmer until vegetables are tender, about 40 minutes.
• bring a large pot of lightly salted water to a boil. cook seashell pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. drain and stir pasta into soup. ladle soup into bowls and top with parmesan cheese.

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.