Cavatapi With Chicken Ragu Mozzarella And Basil Food

CAVATAPI WITH CHICKEN RAGU, MOZZARELLA AND BASIL

Cavatapi with Chicken Ragu, Mozzarella and Basil image

A delicious chicken sauce, with fresh basil and Sargento Shredded Reduced Sodium Mozzarella makes for a new take on pasta night.

Provided by Sargento

Categories Sargento

Time 25m

Yield 4

Number Of Ingredients 8

Ingredients

8 ounces cavatapi or penne pasta, uncooked
2 teaspoons olive oil
½ cup minced onion
2 cloves garlic, minced
1 pound ground chicken
1 (24 ounce) jar spicy red pepper pasta sauce
1 cup Sargento® Shredded Reduced Sodium Mozzarella Cheese
½ cup chopped fresh basil or Italian parsley

Steps:

Cook pasta according to package directions, omitting salt.
Meanwhile, heat oil in large saucepan over medium heat. Add onion and garlic; saute 3 minutes. Add chicken; saute until chicken is no longer pink, about 5 minutes. Add pasta sauce; simmer 10 minutes.
Drain pasta; transfer to four shallow bowls. Top with chicken ragu, cheese and basil.

Nutrition Facts : Calories 520.3 calories, Carbohydrate 52.9 g, Cholesterol 75.8 mg, Fat 11.7 g, Fiber 5.1 g, Protein 44.9 g, SaturatedFat 3 g, Sodium 689.5 mg, Sugar 9.6 g

ASIAGO CHICKEN AND CAVATAPPI

Asiago Chicken and Cavatappi image

It's a 30-minute weeknight meal! Save even more time when you serve it from the skillet.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 9

Ingredients

1 1/2 cups uncooked cavatappi pasta (5 ounces)
3/4 cup boiling water
1/2 cup julienne strips sun-dried tomatoes (not oil-packed)
1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
1/4 teaspoon garlic pepper
1/4 teaspoon salt
2 cups frozen baby bean and carrot blend (from 1-pound bag)
1/4 cup chopped fresh parsley
1/4 cup shredded Asiago cheese (1 ounce)

Steps:

Cook and drain pasta as directed on package. Meanwhile, pour boiling water over tomatoes; let stand 10 minutes.
Meanwhile, spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Cook chicken, garlic pepper and salt in skillet 2 to 3 minutes, stirring constantly, until chicken is brown. Stir in tomato mixture and vegetables. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are crisp-tender.
Stir in pasta; cook and stir until thoroughly heated. Stir in parsley. Sprinkle with cheese.

Nutrition Facts : Calories 250, Carbohydrate 22 g, Cholesterol 70 mg, Fiber 4 g, Protein 31 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 620 mg

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