Parmesan Chicken and Broccoli Pasta



4 ounces spaghetti, uncooked

1/4 cup KRAFT Light Zesty Italian Reduced Fat Dressing

2 cloves garlic, minced

1/2 pound boneless skinless chicken breasts, cut into

strips

2 cups broccoli florets

1/2 cup chopped tomatoes

1/2 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella

Cheese, divided

4 teaspoons KRAFT 100% Grated Parmesan Cheese



Cook pasta as directed on package.

Meanwhile, heat dressing and garlic in large nonstick

skillet on medium



heat. Add chicken and broccoli. Cook and stir 5 to 7

min. or until chicken is cooked through.

Add tomatoes and half of the mozzarella cheese to

skillet; stir to mix lightly. Cook until heated

through. Spoon over pasta; sprinkle with remaining

mozzarella cheese and the Parmesan cheese.



Yield: 2 servings

The Giant's Macaroni and Cheese



Prep Time: 20 min ; Start to Finish: 20 min

Makes: 2 servings (1 1/3 cups each)



Mac and cheese with three cheeses for the two of you, and you even sneak in

a veggie!



1 can (14 1/2 oz) low sodium chicken broth

1 cup uncooked elbow macaroni (4 oz)

1 package (10 oz) Green Giant® frozen broccoli & cheese flavored sauce

1/2 cup shredded sharp Cheddar cheese (2 oz.)

2 tablespoons grated Parmesan cheese



1 .

In medium saucepan, bring broth to a boil. Add macaroni; return to a boil.

Cook 8 to 10 minutes or until macaroni is tender and a slight amount of

broth

remains. Do not drain.

2 .

Meanwhile, prepare broccoli as directed on package.

3 .

Add broccoli and Cheddar cheese to cooked macaroni; toss gently to mix.

Sprinkle with Parmesan cheese. If desired, garnish with cherry tomatoes and

fresh

parsley.

Asparagus Linguine



16 (6 oz.) spears asparagus (steamed until al dente)

1 quart water

1/2 cup 2% milk

1 Tbsp flour

1 tsp extra virgin olive oil

2 cloves garlic (minced)

2 Tbsp fresh lemon juice

1 small onion (minced)

2 ounces semi soft goat cheese

1/8 tsp salt

1 small tomato (peeled, seeded and chopped)

1 Tbsp fresh basil

1 ounce Parmigiano-Reggiano (grated)

4 ounces linguine

4 quarts water



Place a quart of water in a shallow pan over

medium-high heat and heat until poaching stage. Add

the asparagus spears and blanch for about 6 �?8

minutes until slightly limp and bright green. Place 4

asparagus spears in each of two bowls. The tips of the

asparagus should rest on the bowls edge.



Place the milk in a mixing cup and add the flour

stirring until the mixture is smooth. Set aside.



In a medium sized non-stick sauté pan heat the olive

oil over medium heat and add the minced garlic. Cook

slowly until soft and do not let it brown. After the

garlic is soft, add the lemon juice and cook until it

is mostly evaporated.



Add the onion to the pan and cook over low heat until

the onion is soft and translucent. Reduce the heat to

low and stir in the salt and milk/flour mixture,

whisking gently. As the sauce thickens, add the goat

cheese and reduce the heat to very low. Continue

whisking and, when the goat cheese is melted, remove

from the heat.



Preheat the oven to 350°F.

Chop the basil into the tomatoes.



Place the 4 quarts water in a medium stock-pot over

high heat. When the water is boiling cook the linguine

until al denté (12 �?15 minutes for dried pasta).

Drain.



Switch the oven to broil.



While the pasta is cooking, gently reheat the sauce

and place the drained pasta into the sauté pan. Toss

to coat the pasta well with the sauce. When the

linguine is well coated place it on top of the

asparagus. Top this with the tomato/basil mixture and

then sprinkle the Parmesan cheese over the top. Place

under the broiler. Cook until the cheese is melted and

serve.

Italian Pesto Pasta



3 cups Italian Pasta (rotini, mostaccioli, rigatoni or fettucine)

1/4 to 1/3 cup finely chopped fresh basil (basilica)(can substitute 4

or 5 teaspoons crushed dry basil but not recommended)

4 to 6 garlic cloves, minced (adjust quantity to taste)

2 to 3 tablespoons olive oil (do not substitute with other cooking

oils)

4 oz cream cheese (low fat or reduced fat)

1/2 cup low fat cottage cheese

1/3 cup grated Parmesan cheese

1/4 cup fresh parsley, chopped



Cook pasta according to package directions or until tender but still

firm. Drain, keep warm.



Meanwhile, to prepare pesto sauce, saute basil and garlic in hot

olive oil for 30 to 60 seconds, stir frequently. Garlic will begin to

turn light brown. Reduce heat and add cottage cheese, cream cheese

and parmesan cheese. Heat and stir until nearly smooth. Add parsley

and 1/3 to 1/2 cup water (or milk). Cook uncovered for about 3

minutes over medium heat, stirring frequently. You can add more or

less water (or milk) to reach desired consistency. Pour sauce over

pasta and serve with french bread and extra parmesan cheese at the

table.



Makes 2 to 3 servings depending on appetite.

Chicken Bacon Ranch Noodles



Pasta BLT! You could probably use an Italian dressing mix in place

of the ranch. I use Shirataki Tofu noodles to keep the dish lower-

cal.



2 servings

35 min 10 min prep



4 ounces pasta, any shape or 2 (8 ounce) packages tofu shirataki

noodles

8 ounces boneless skinless chicken breasts, diced

4 slices lean turkey bacon

2 teaspoons olive oil

1/4 cup shredded parmesan cheese

10 ounces frozen chopped spinach, thawed and squeezed dry

1/4 cup chicken broth

2 teaspoons dry ranch dressing mix, divided

15-20 grape tomatoes, halved

3 teaspoons minced garlic



Cook pasta or prepare tofu noodles according to package directions

and set aside.

Heat the olive oil in a large non-stick skillet over medium heat.

Add garlic and cook 1 minute.

Add chicken and bacon. Cook, stirring until chicken is cooked

through and no longer pink. Remove to a plate.

Add spinach, broth, and 1 tsp ranch to skillet. Stir and cook until

liquid is absorbed, and spinach is heated through, about 3-4

minutes.

Reduce heat to medium-low. Add chicken, bacon, noodles, tomatoes,

and remaining ranch seasoning to skillet, stirring and mixing until

heated through.

Toss with parmesan and serve hot.

Shrimp and Pasta in a Basil Cream Sauce



This is a simple yet elegant pasta dish, perfect for a romantic

evening. It's rich and decadent, but you deserve it.



2 servings

35 min 20 min prep

1 tablespoon olive oil

1 tablespoon butter

1/4 cup shallots, thinly sliced (one large shallot)

1 tablespoon garlic, minced (2-3 cloves)

1/3 lb shrimp, peeled and deveined

1/3 cup grape tomatoes or cherry tomatoes (2 good handfuls)

1/2 ounce pine nuts (about a quarter of a small bag)

1/2 cup dry vermouth or dry white wine

1 cup heavy cream

2 tablespoons basil, sliced in a chiffinade (about 10 to 12 large

leaves)

1/3 lb pasta (I used spaghetti)

2 tablespoons chives, chopped

salt and pepper



Start the water for the pasta. When it comes to a boil, add salt and

pasta and cook until al dente.

In a skillet, heat olive oil and butter. When butter stops foaming,

add shallots and garlic, and a pinch of salt and black pepper, and

saute until shallots are tender.

Add shrimp, grape tomatoes, and pine nuts and cook until tomatoes

burst.

Remove everything from pan and keep warm.

Return pan to heat and add vermouth. Allow to cook down for 1 minute

while scraping up the brown bits from the bottom of the pan. Add the

cream, and salt and pepper to taste. I used about 20 grinds of fresh

ground black pepper and a healthy pinch of kosher salt. Stir well

and cook until cream reduces and thickens. Stir often during this

process so your cream doesn't stick to the bottom and burn.

To chiffinade the basil, pile the basil leaves neatly on top of each

other, then roll the whole pile into a long, tight log. Cut the log

into thin slices.

When sauce reaches desired thickness, add basil to cream sauce and

stir well. Cook for a minute or two to let the basil infuse the

cream.

Return shrimp and tomato mixture to pan and heat through.

Serve over your choice of pasta. Garnish with chives and parmesan

cheese, if desired, and serve with crusty bread and a nice salad on

the side.

Tuna Steak on Fettuccine

From Cooking for 2



For something new to do with tuna, Caren Stearns in Austin, Texas

suggests this tangy dish. "Although I prefer the marinade on tuna or

mahi mahi," she confides, "it's great on any fish, grilled, baked or

broiled."



INGREDIENTS

8 tablespoons white wine or chicken broth, divided



3 tablespoons olive oil, divided



1 teaspoon dried basil, divided



1 teaspoon dried oregano, divided



1/4 teaspoon salt, divided



1/8 teaspoon pepper, divided



1 tuna, swordfish or halibut steak (about 10 ounces), cut in half



1/2 cup thinly sliced sweet onion



1 cup canned diced tomatoes with juice



1/4 teaspoon brown sugar



3 ounces uncooked fettuccine



SERVINGS 2

CATEGORY

Main Dish

METHOD Other stovetop

PREP 10 min.

COOK 20 min.

TOTAL 30 min.

DIRECTIONS

In a resealable plastic bag, combine 2 tablespoons wine or broth, 2

tablespoons oil, 1/4 teaspoon basil, 1/4 teaspoon oregano, and half

of the salt and pepper; add tuna. Seal bag and turn to coat;

refrigerate for 1 hour.

In a large skillet, saute onion in remaining oil until tender.

Add the tomatoes, brown sugar and remaining wine or broth, basil,

oregano, salt and pepper. Bring to a boil. Reduce heat; simmer,

uncovered, for 4-6 minutes or until bubbly and slightly thickened.

Meanwhile, cook fettuccine according to package directions.

Drain and discard marinade. Place tuna over tomato mixture;

return to a boil. Reduce heat; cover and simmer for 6 minutes or

until fish flakes easily with a fork. Remove tuna and keep warm.

Drain fettuccine; add to tomato mixture and toss to coat. Divide

between two plates; top with tuna. Yield: 2 servings.

Parmesan Chicken and Broccoli Pasta for 2



4 ounces spaghetti, uncooked

1/4 cup KRAFT Light Zesty Italian Reduced Fat Dressing

2 cloves garlic, minced

1/2 pound boneless skinless chicken breasts, cut into strips

2 cups broccoli florets

1/2 cup chopped tomatoes

1/2 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese, divided

4 teaspoons KRAFT 100% Grated Parmesan Cheese



Cook pasta as directed on package.

Meanwhile, heat dressing and garlic in large nonstick skillet on

medium



heat. Add chicken and broccoli. Cook and stir 5 to 7 min. or until

chicken is cooked through.

Add tomatoes and half of the mozzarella cheese to skillet; stir to

mix

lightly. Cook until heated through. Spoon over pasta; sprinkle with

remaining mozzarella cheese and the Parmesan cheese.



Yield: 2 servings

Spaghetti Bolognese

Makes: 2 servings, 2 cups each

4 oz. spaghetti, uncooked
1/2 lb. lean ground beef
1 cup chopped onions
2 cloves garlic, minced
1 cup (1/2 of 14-1/2-oz. can) Italian-style stewed tomatoes,
undrained
2 T. tomato paste
2 T. KRAFT Zesty Italian Dressing
1/4 cup KRAFT 100% Grated Parmesan Cheese

COOK pasta as directed on package.
MEANWHILE, combine meat, onions and garlic in large
nonstick skillet; cook on medium heat 5 min. or until onions
are crisp-tender, stirring frequently. Stir in tomatoes,
tomato paste and dressing. Bring to boil; cover.
Reduce heat to medium-low; simmer 5 min. or until
heated through, stirring occasionally.
DRAIN pasta; place in large serving bowl.
Add meat sauce; mix lightly. Sprinkle with the cheese.

KRAFT KITCHENS TIPS

Zesty Beef Chili

Plan ahead! Cook pasta and prepare meat sauce as directed,
doubling all ingredients except the pasta and cheese. Remove
half of the meat sauce; refrigerate overnight. Continue with
main recipe and serve as directed. The next day, spoon meat
sauce into large saucepan; stir in 1 can (15 oz.) kidney beans,
drained; 1/2 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky
Salsa and 1 T. chili powder. Cook and stir until heated through.
Top evenly with 1/4 cup KRAFT Mexican Style Shredded Four
Cheese.
Makes 2 servings, 2 cups each.

Garlic Pasta with Prawns
 

This is a nice change from regular old pasta with tomato sauce.
You can serve a large portion as a main dish, or I've even used
this as my 'salad' at dinner
parties. Really simple!

Prep Time: 5 Minutes
Cook Time: 15 Minutes
Ready In: 20 Minutes
Yields: 2 servings

 
INGREDIENTS

List of 6 items
8 ounces fusili (spiral) pasta
6 tablespoons olive oil
2 cloves garlic, sliced
8 tiger prawns, peeled and deveined
1/2 cup grated Parmesan cheese, divided
1 teaspoon chopped fresh parsley

 
DIRECTIONS
 
1. Bring a large pot of lightly salted water to a boil. Add
pasta and cook for 8 to 10 minutes or until al dente. Drain,
then return to pot.
2. Heat oil in a large heavy skillet over medium heat. Saute
garlic for 5 minutes. Toss in prawns, and cook for 5 minutes on
each side. Remove prawns, and set aside. Remove garlic slices,
and discard.
3. Pour oil over pasta in pot, and toss to evenly coat.
Sprinkle 3/4 of the Parmesan cheese onto pasta, and stir until
evenly distributed. Transfer to serving dish.
Arrange prawns on top, then sprinkle with remaining Parmesan
and parsley.

Parmesan Chicken and Broccoli Pasta for 2



4 ounces spaghetti, uncooked

1/4 cup KRAFT Light Zesty Italian Reduced Fat Dressing

2 cloves garlic, minced

1/2 pound boneless skinless chicken breasts, cut into

strips

2 cups broccoli florets

1/2 cup chopped tomatoes

1/2 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella

Cheese, divided

4 teaspoons KRAFT 100% Grated Parmesan Cheese



Cook pasta as directed on package.

Meanwhile, heat dressing and garlic in large nonstick

skillet on medium



heat. Add chicken and broccoli. Cook and stir 5 to 7

min. or until chicken is cooked through.

Add tomatoes and half of the mozzarella cheese to

skillet; stir to mix lightly. Cook until heated

through. Spoon over pasta; sprinkle with remaining

mozzarella cheese and the Parmesan cheese.



Yield: 2 servings