Rigatoni to the Table in Under 20 Minutes

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Who doesn’t like pasta? My family loves it, but I don’t make it very often, especially when I’m trying to be good and eat moderate amounts of carbs at night. But, when the weather is as cold as it is (for so many of us), there’s really nothing better. This recipe is so wonderful for so many reasons. It’s quick, it’s a one-dish meal, it has great flavor and it’s really not too bad if you’re watching your weight. Not to mention, it’s 8 ingredients and can be prepared in under 20 minutes. What else can I say?

 

Quick and Easy Skillet Rigatoni

Prep: 4 minutes

Cook: 15 minutes

Yield: 4 servings

Ingredients

8 ounces uncooked rigatoni

1 small onion, finely chopped

1/2 pound lean ground round

1 (8-ounce) package sliced fresh mushrooms

1/2 cup dry white wine or low-sodium chicken or beef broth

2 (8-ounce) cans tomato sauce  with garlic, basil and oregano (I used Hunts)

2 tablespoons chopped fresh basil

1/2 teaspoon crushed red pepper flakes (optional)

Grated Parmesan cheese

Preparation

1. Cook rigatoni according to package directions.

2. While pasta cooks, cook onion, ground round and mushrooms in a large lightly greased skillet over medium-high heat. Cook 6 minutes or until beef is no longer pink. Add wine; bring to a boil. Cook 2 minutes or until liquid is evaporated. Stir in pasta, tomato sauce, basil and red pepper flakes, if desired; cover and simmer 3 minutes or until thoroughly heated. Sprinkle each serving with Parmesan cheese.

Chicken and Broccoli Sourdough Cobbler

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When I told a friend of mine about this recipe, she said, “Chicken Cobbler? Don’t you mean, chicken casserole?” I said, “No, this recipe is much cooler than that!” First, the topping is made with crisp sourdough croutons that are laced with Parmesan cheese and add the perfect toasty crunch. Second it’s filled with broccoli, sun-dried tomatoes and a short-cut sauce, low-fat alfredo. Using chopped rotisserie chicken works great in this recipe (you can also use leftover turkey). Last, purchase bagged broccoli flowerets from the grocery produce section to make your life even easier, and there’s no need to pre-cook them. Try it and let me know what you think and whether it’s deserving of it’s special name.


Chicken and Broccoli Cobbler

Prep: 15 minutes

Cook: 30 minutes

Yield: 4 servings

Ingredients

2 tablespoons butter or margarine, melted

3 cups cubed sourdough bread

1/2 cup grated Parmesan cheese

3 cups broccoli flowerets

3 cups chopped, cooked chicken (I used rotisserie chicken)

1/2 cup chopped sun-dried tomatoes

1 (10-ounce) container light refrigerated Alfredo sauce

1/2 cup light sour cream

Preparation

1. Drizzle butter over bread cubes in a large bowl; sprinkle with cheese, tossing gently.

2. Combine broccoli and next 5 ingredients in a large bowl. Spoon filling into lightly greased 2-quart rectangle or oval baking dishes or individual baking dishes; top with bread cubes.

3. Bake uncovered, at 400F for 25 to 30 minute (20 to 25 for individual cobblers) or until bubbly and top is toasted. (Cover, if it starts to brown too fast.)