CREAMY CHICKEN AND FUSILLI
Progresso® broth provides a simple addition to this creamy chicken and fusilli pasta dinner packed with frozen sweet peas - ready in 25 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 5
Number Of Ingredients 13
Steps:
- Cook and drain pasta as directed on package. Melt butter in 12-inch skillet over medium-high heat. Cook chicken, onion and garlic 3 to 4 minutes, stirring occasionally, until chicken is light brown. Stir in bell pepper and peas. Cook, stirring occasionally, until vegetables are crisp-tender.
- Mix cream cheese, broth, wine, basil, salt and pepper. Stir into chicken mixture. Cook, stirring constantly, until cream cheese is melted. Toss with pasta.
Nutrition Facts : Calories 410, Carbohydrate 36 g, Cholesterol 85 mg, Fiber 3 g, Protein 29 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 500 mg
EGG FETTUCCINE WITH FIGS, ROSEMARY, AND PANCETTA
Egg fettuccine, rather than regular durum pasta, makes all the difference in this dish. It's usually sold curled in nests or loose in trays. Active time: 40 min Start to finish: 45 min
Yield Makes 4 main-course servings
Number Of Ingredients 13
Steps:
- Tear bread into pieces and pulse in a blender or food processor until reduced to coarse crumbs.
- Heat 2 tablespoons oil in a deep 12-inch heavy skillet over moderate heat until hot but not smoking, then cook bread crumbs with salt and pepper to taste, stirring constantly, until golden brown and crisp, about 5 minutes. Transfer to a plate to cool.
- Heat remaining tablespoon oil in cleaned skillet over moderately high heat until hot but not smoking, then cook pancetta, stirring, until golden brown and crisp. Transfer with a slotted spoon to paper towels to drain. Add onion to skillet and cook over moderate heat, stirring, until softened, about 4 minutes. Add garlic and rosemary and cook, stirring, 1 minute. Stir in wine and boil, stirring occasionally, until liquid is reduced to about 1 tablespoon. Remove from heat and stir in broth, figs, parsley, half of pancetta, and lemon juice.
- Cook fettuccine in a large pot of boiling salted water until al dente. Reserve 1/2 cup cooking water, then drain pasta in a colander.
- Add fettuccine to fig mixture with 1/4 cup reserved cooking water and salt and pepper to taste. Heat over low heat, tossing gently and adding more cooking water if mixture becomes dry, until just heated through.
- Serve pasta topped with bread crumbs and remaining pancetta.
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