Ingredients:
1-1/2 cups multi-grain penne pasta, uncooked
1 pkg. (9 oz.) fresh spinach leaves
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 jar (14-1/2 oz.) spaghetti sauce
1 can (14-1/2 oz.) diced tomatoes, drained
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
2 Tbsp. KRAFT Grated Parmesan Cheese
Directions:
HEAT oven to 375ºF.
COOK pasta as directed on package, adding spinach to the boiling water the last minute.
COOK and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. Stir in spaghetti sauce and tomatoes; bring to boil. Simmer on low heat 3 min. or until chicken is done. Stir in Neufchatel.
DRAIN pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into 2-qt. casserole or 8-inch square baking dish.
BAKE 20 min.; top with remaining cheeses. Bake 3 min. or until mozzarella is melted.
This is a recipe from the Kraftfoods website. It is delicious! Also popular with the kidlet because its pasta. I will definitely make this one again!!
Wednesday, November 4, 2009
Pork Medallions with Cranberries and Apples
Ingredients
* 1/2 cup apple juice
* 1/2 cup fat-free, less-sodium chicken broth
* 1 tablespoon brown sugar
* 1 1/2 teaspoons cornstarch
* 1/2 teaspoon salt
* 1/4 teaspoon dried rubbed sage
* 1/8 teaspoon coarsely ground black pepper
* 1 (1-pound) pork tenderloin, trimmed
* 1 tablespoon all-purpose flour
* 4 teaspoons olive oil, divided
* Cooking spray
* 1/2 cup finely chopped onion
* 1 cup thinly sliced peeled Rome apple
* 3/4 cup fresh cranberries
* Fresh sage sprigs (optional)
Preparation
Combine first 7 ingredients in a small bowl, stirring well with a whisk.
Cut pork crosswise into 8 pieces. Place each piece between 2 sheets of heavy-duty plastic wrap; flatten each piece to 3/4-inch thickness using a meat mallet or rolling pin. Dredge each pork piece in flour.
Heat 3 teaspoons olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add pork; cook 2 1/2 minutes on each side or until browned. Remove pork from pan.
Add 1 teaspoon oil to pan. Add onion; cover, reduce heat, and cook 5 minutes or until golden brown, stirring frequently. Return pork to pan; add juice mixture, apple, and cranberries. Bring to a simmer; cover and cook 3 minutes or until cranberries pop and pork is done, stirring occasionally. Garnish with fresh sage sprigs, if desired.
This one is pretty good and not hard to make. I had some left over cranberries from another recipe which is the reason i decided to try this out. It is made even better by the fact that my daughter thinks the pork is chicken and therefore loves this too. haha This came out better than i expected which is always a good thing!
* 1/2 cup apple juice
* 1/2 cup fat-free, less-sodium chicken broth
* 1 tablespoon brown sugar
* 1 1/2 teaspoons cornstarch
* 1/2 teaspoon salt
* 1/4 teaspoon dried rubbed sage
* 1/8 teaspoon coarsely ground black pepper
* 1 (1-pound) pork tenderloin, trimmed
* 1 tablespoon all-purpose flour
* 4 teaspoons olive oil, divided
* Cooking spray
* 1/2 cup finely chopped onion
* 1 cup thinly sliced peeled Rome apple
* 3/4 cup fresh cranberries
* Fresh sage sprigs (optional)
Preparation
Combine first 7 ingredients in a small bowl, stirring well with a whisk.
Cut pork crosswise into 8 pieces. Place each piece between 2 sheets of heavy-duty plastic wrap; flatten each piece to 3/4-inch thickness using a meat mallet or rolling pin. Dredge each pork piece in flour.
Heat 3 teaspoons olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add pork; cook 2 1/2 minutes on each side or until browned. Remove pork from pan.
Add 1 teaspoon oil to pan. Add onion; cover, reduce heat, and cook 5 minutes or until golden brown, stirring frequently. Return pork to pan; add juice mixture, apple, and cranberries. Bring to a simmer; cover and cook 3 minutes or until cranberries pop and pork is done, stirring occasionally. Garnish with fresh sage sprigs, if desired.
This one is pretty good and not hard to make. I had some left over cranberries from another recipe which is the reason i decided to try this out. It is made even better by the fact that my daughter thinks the pork is chicken and therefore loves this too. haha This came out better than i expected which is always a good thing!
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