Skillet Chicken Parmesan with Pasta

Skillet Chicken Parmesan with Pasta

Skillet Chicken Parmesan with Pasta

1 pound breaded, cooked chicken breasts, (4 pieces)
3 cups water
1 can (26-1/2 ounces) Hunt’s® Traditional Spaghetti Sauce, divided
3 cups uncooked dry rotini pasta
1/2 cup shredded Parmesan cheese, (2 ounces)
chopped fresh parsley, optional
4 1-ounce slices mozzarella cheese

Place chicken breasts on baking sheet and bake in preheated oven according to directions on package.

Meanwhile, combine the water and 1 1/2 cups of the spaghetti sauce in a large skillet; bring to a boil over medium-high heat. Stir in pasta. Reduce heat to medium; simmer, uncovered, 10-12 minutes or until pasta is tender.

Blend in Parmesan cheese; arrange chicken on pasta. Top each breast with equal portions of remaining sauce and a slice of mozzarella cheese. Remove from heat, cover tightly and let stand 5 minutes or until cheese is melted.

Garnish with parsley, if desired.

Makes: 4 servings

Farberware Dishwasher Safe Nonstick Aluminum 6-Quart Covered Jumbo Cooker with Helper Handle, Aqua

Persian Pomegranate Glazed Chicken

Persian Pomegranate Glazed Chicken

Persian Pomegranate Glazed Chicken

2 cups pomegranate juice
1/4 cup white wine
1 tablespoon molasses
2 tablespoons honey
1 lemon, juiced
2 tablespoons finely minced onion
2 teaspoons garlic cloves, finely minced
1 tablespoon fresh mint leaves, finely minced
8 skinless chicken breasts, bone-in
Salt and freshly ground pepper
Mint leaves, for garnish
Pomegranate seeds, for garnish

Persian Spice Rub:
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon ground allspice

Preheat oven to 375°.

Combine pomegranate juice, molasses, white wine, honey, lemon juice, onion, garlic, and mint in medium saucepan over medium heat. Bring to a boil and reduce to glaze consistency. Place about 1/3 of glaze in a separate bowl and reserve.

Season chicken with salt and pepper and Persian Spice Rub. Generously brush with glaze from saucepan and place chicken on a baking sheet lined with foil, skin side down, and bake for 10 minutes. Turn chicken oven and brush with glaze. Bake for 10-15 more minutes, or until chicken is cooked through.

Place breasts on a large serving platter and drizzle with reserved glaze. Garnish with mint leaves and pomegranate seeds.

Persian Spice Rub: Combine coriander, cumin, turmeric, and in a small bowl. Mix well to combine.

Number of servings: 4

Pyrex Glass Mixing Bowl Set (3-Piece)

Creamy Vegetable Soup

Creamy Vegetable Soup

Creamy Vegetable Soup

3 (16 ounce) cans low sodium vegetable broth (or chicken broth if you prefer)
4 large carrots, chopped
2 medium potatoes, unpeeled and chopped
1 large onion, chopped
1/2 cup brown rice, uncooked
8 cups fresh broccoli, coarsely chopped
8 cups fresh cauliflower, coarsely chopped
1 cup fresh zucchini, cubed
4 1/2 cups skim milk
1 teaspoon black pepper, freshly ground

In a large soup pot, combine broth, carrots, potatoes, onions and rice; cover and bring to a boil.

Reduce heat, simmer for 20 minutes.

Add broccoli, cauliflower and zucchini; simmer for 20 minutes or until veggies are tender. Cool slightly.

Puree half of the mixture in a blender or food processor then return to soup pot. Add milk and pepper; mix well.

Heat through but do not boil.

Serves 16

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

The following items or measurements are not included below:
low sodium vegetable broth

Calories 122
Calories from Fat 7 (5%)
Amount Per Serving %DV
Total Fat 0.8g 1%
Saturated Fat 0.2g 1%
Monounsaturated Fat 0.2g
Polyunsaturated Fat 0.3g
Trans Fat 0.0g
Cholesterol 1mg 0%
Sodium 103mg 4%
Potassium 724mg 20%
Total Carbohydrate 24.2g 8%
Dietary Fiber 5.4g 21%
Sugars 3.9g
Protein 6.9g 13%
Vitamin A 4396mcg 87%
Vitamin B6 0.5mg 23%
Vitamin B12 0.3mcg 5%
Vitamin C 82mg 138%
Vitamin E 1mcg 5%
Calcium 155mg 15%
Iron 1mg 6%

Cook N Home 8 Quart Stainless Steel Stockpot Saucepot with Lid


Pepper Jack Skillet Fajitas

Pepper Jack Skillet Fajitas

Pepper Jack Skillet Fajitas

1 tablespoon vegetable oil
1 lb. skinless, boneless chicken breast, cut into strips
1 large green bell pepper, cut into 2-inch long strips (about 2 cups)
1 large onion, sliced (about 1 cup)
1 can (10 3/4 oz.) Campbell’s® Condensed Southwest Style Pepper Jack Soup
8 flour tortillas (8-inch), warmed

Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until it’s well browned, stirring often.

Reduce the heat to medium. Add the pepper and onion and cook until tender. Stir the soup into the skillet. Cook until the mixture is hot and bubbling.

Spoon about 1/3 cup of the chicken mixture down the center of each tortilla. Fold the tortilla over the filling.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Nutrition Information

Calories 278, Total Fat 9g, Saturated Fat 2g, Cholesterol 35mg, Sodium 612mg, Total Carbohydrate 32g, Dietary Fiber 3g, Protein 17g, Vitamin A 2%DV, Vitamin C 15%DV, Calcium 8%DV, Iron 12%DV

Cuisinart MultiClad Pro Stainless 10-Inch Open Skillet

Buffalo Wings

Buffalo Wings

Buffalo Wings

3 lb. chicken wings
1 cup packed brown sugar
1/4 cup water
1 tablespoon soy sauce
1/3 cup vinegar
1/4 cup catsup

Cut chicken wings into 3 pieces, discarding the tip portion.

Bake at 400º F. For 20 minutes or until brown and crispy.

Combine brown sugar, water, soy sauce, vinegar, catsup, and a pinch of salt in a bowl and mix well. Pour over chicken.

Bake 20 – 30 minutes longer.

Makes 6 to 8 servings.

Cooking with Brown Sugar: 51 Recipes

Zucchini Casserole

Zucchini Casserole

2 tomatoes, sliced and peeled
4 to 6 cups cubed zucchini
2 tablespoons oleo (margarine), melted
2 eggs, beaten
1 1/2 teaspoon salt
1/2 teaspoon oregano
4 oz. sharp Cheddar cheese, grated
1/3 cup Parmesan cheese
1 cup bread crumbs

Place tomatoes on bottom of a greased casserole dish.

Boil zucchini for 3 minutes and drain.

Mix together oleo, eggs, salt and oregano; add zucchini. Pour this mixture over tomatoes. Sprinkle Cheddar cheese over this mixture. Sprinkle Parmesan cheese on top of Cheddar cheese.

Sauté bread crumbs in butter and place on top.

Bake at 375° for approximately 40 minutes.

Pyrex Simply Store Glass Rectangular Food Container Set with Red Lids (6-Piece)

Viva La Chicken

Viva La Chicken

4 chicken breasts
12 corn tortillas
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup milk
1 medium onion, grated
1 can green chilies
1/2 lb. Cheddar Cheese, grated
1/2 lb. Monterey Jack cheese, grated
cooking spray

Skin chicken breasts; sprinkle with salt and pepper. Wrap in foil and bake at 400° for 15-20 minutes.

Cut tortillas into chips.

Combine soups, milk and onion together. Spray casserole dish. When chicken is cooked, cut up into bite-size pieces. Place chilies on bottom, tortillas, chicken, soup mixture; cheese on top; bake at 400° for one hour or until heated thoroughly.

Pyrex Simply Store Glass Rectangular and Round Food Container Set (18-Piece, BPA-free)

Roasted Asparagus with Parmesan Cheese

Apple Spice Cake

1 pound asparagus cleaned and trimmed
1 tablespoon olive oil, divided use
2 tablespoons grated Parmesan cheese
1 tablespoon soft white bread crumbs
2 teaspoons margarine, melted

Heat the oven to 450°.

Place the asparagus on a baking pan. Drizzle the spears with 1 to 2 teaspoons olive oil and toss to coat.

Combine the cheese, bread crumbs and margarine. Sprinkle the asparagus with the cheese mixture and drizzle with the remaining olive oil.

Bake, uncovered, until the asparagus is just tender, about 15 minutes

Yield: 4 servings

KitchenAid Multi-Purpose Scissors Stainless Steel with Blade Cover and Soft Grip Handles

Penne with Sun-Dried Tomatoes and Asparagus

Penne with Sun-Dried Tomatoes and Asparagus

1 box (16 oz.) penne pasta
1 lb. asparagus, trimmed and cut into 2-inch pieces
2 tablespoons I Can’t Believe It’s Not Butter!® Spread
1/3 cup chopped onion
1 clove garlic, finely chopped
1/4 cup drained and chopped sun-dried tomato halves packed in oil
1/4 cup dry white wine or chicken broth
1 jar Bertolli® Creamy Alfredo Sauce

Cook pasta according to package directions, adding asparagus during last 2 minutes of cooking; drain and set aside.

Meanwhile, in 12-inch nonstick skillet, melt I Can’t Believe It’s Not Butter!® Spread over medium heat and cook onion, stirring occasionally, 4 minutes or until tender. Stir in garlic and cook 30 seconds. Stir in tomatoes and wine. Bring to a boil over high heat. Stir in Sauce. Reduce heat to low and simmer uncovered, stirring occasionally, 2 minutes or until heated through.

Toss Sauce with hot penne and asparagus. Garnish, if desired, with toasted pine nuts and cracked black pepper.

Serves: 6

Calphalon Contemporary Hard-Anodized Aluminum, Pasta Pot with Steamer Insert, 8-quart

Mozzarella, Tomato and Basil Plate

1 pound fresh mozzarella cheese, cut into 1/4″ thick slices
3 to 4 medium fresh tomatoes, cut into 1/4″ thick slices
1 bunch of fresh basil leaves
Extra-virgin olive oil
Salt and pepper
2 tablespoons capers rinsed and drained
Italian bread

In a circular design around the side of a serving plate, take a slice of mozzarella cheese, overlay a slice of tomato, and then overlay a leaf of fresh basil. Keep doing this around until the plate is filled. Drizzle with olive oil and sprinkle with salt and pepper. Sprinkle capers over the top.

Serve with Italian bread.

Cooking with Basil

Cooking with Basil