Pasta
INGREDIENTS:
1 lb.boneless skinless chicken breasts, cut into strips
1/3 cup fat-free reduced-sodium chicken broth
1/4 tsp.garlic powder
1 tub (10 oz.) PHILADELPHIA Original Cooking Creme
2 cups grape tomatoes
2 cups hot cooked farfalle (bow-tie pasta)
12 fresh basil leaves, torn
DIRECTIONS:
Cook chicken in large nonstick skillet on medium heat 5 to 6 min. or until done. Stir in broth and garlic powder; cook 3 min.
Add cooking creme and tomatoes; cook and stir 3 min.
Stir in pasta. Top with basil.
Kraft Kitchens Tips: Substitute 1 lb. uncooked peeled deveined medium shrimp for the chicken. Prepare as directed, reducing cooking time to 2 to 3 min. or until pink. Omit broth. Substitute 1 large tomato, chopped, for the grape tomatoes.
*Found on KraftRecipes.com*
Tags: Chicken, KraftRecipes.com, Pasta
INGREDIENTS:
6 ounces uncooked ziti (short tube-shaped pasta)
2 cups Basic Marinara
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
1/4 cup (1 ounce) shredded Asiago cheese, divided
1/8 tsp salt
1/8 tsp hot pepper sauce (such as Tabasco)
6 ounces ground turkey breast
Cooking spray
DIRECTIONS:
Preheat oven to 350°.
Cook pasta according to package directions, omitting salt and fat. Drain.
Combine pasta, Basic Marinara, 1/2 cup mozzarella, 2 tablespoons Asiago, salt, pepper sauce, and turkey in a large bowl. Spoon into an 8-inch square baking dish coated with cooking spray; sprinkle with remaining 1/2 cup mozzarella and remaining 2 tablespoons Asiago. Bake at 350° for 30 minutes or until cheese is lightly browned. Let stand 5 minutes before serving.
Serves 4
Calories:362 (26% from fat)
Fat:10.5g (sat 5.5g,mono 3.4g,poly 0.4g)
Protein:26.3g
Carbohydrate:41g
Fiber:3.5g
Cholesterol:39mg
Iron:2.3mg
Sodium:546mg
Calcium:311mg
*Found in Cooking Light*
Tags: Cooking Light, Pasta