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Fusilli Pasta With Spicy Tomato Sauce |
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Yield: Serves 4 - 1/2 cup cream
- 3/4 cup low-sodium chicken broth
- 2 tablespoons CALIFORNIA SUN DRY® Sun-Dried Tomato Spread
- 2 tablespoons minced parsley
- 1/2 cup minced green onion
- 1 cup chopped peeled tomato, fresh or canned
- 1/8 teaspoon hot red pepper flakes
- 1/2 teaspoon salt
- 1 pound dried fusilli (corkscrews) or penne pasta
Combine all ingredients except the pasta in a large skillet. Bring to a simmer over moderate heat, stirring. Simmer until reduced to a sauce consistency. Keep warm. Bring a large pot of salted water to a boil over high heat. Add pasta and cook until al dente according to package directions. Drain and transfer to a warm serving bowl. Add sauce and toss. |
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 - 1 lb. box bow-tie pasta
- 2 cooked chicken breasts, boneless, skinless and cut into bite-size pieces
- 1 cup broccoli florets (1 bunch)
- 1 cup California Sun Dry® Tomatoes with Herbs (Julienne Cut or Halves, sliced), drained, reserve oil
- 4 T. olive oil from tomatoes (or to taste)
- 1 cup Parmesan cheese
Cook pasta until almost done (pasta should still be chewy). Put broccoli into pot with pasta and cook for 3 minutes or until a knife slips into the broccoli. Strain pasta and broccoli. Toss pasta, broccoli, chicken, California Sun Dry® Tomatoes, Parmesan cheese, salt and pepper and olive oil together. Serves 4 to 6 Ready in 20 minutes |
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