PESTO & TOMATO PASTA WITH CRISPY CRUMBS
This simple yet special storecupboard supper will save the day if you need to rustle something up with a moment's notice
Provided by Good Food team
Categories Main course, Pasta
Time 50m
Number Of Ingredients 12
Steps:
- Gently cook the onion and half the garlic in 2 tbsp olive oil for 10 mins until soft. Stir in the tomatoes and sugar and simmer for 15-20 mins until saucy. Stir in half the pesto, some seasoning and a few capers or olives, if you have them. Cover and keep warm.
- While the sauce is simmering, heat oven to 220C/200C fan/gas 7. Toss the crumbs in a large baking tray with the remaining 2 tbsp olive oil, the rest of the garlic, the pine nuts and Parmesan, if Simple yet special storecupboard supper using. Bake for 10 mins, stirring a few times, until golden. Dot over the butter and return to the oven for 2 mins more.
- Meanwhile, bring a pan of salted water to the boil and cook the pasta. Drain, reserving a little cooking water. Stir through the sauce with a splash of cooking water to loosen, if you need to, ripple through the remaining pesto and serve scattered with golden crumbs.
Nutrition Facts : Calories 659 calories, Fat 29 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 82 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 22 grams protein, Sodium 1.51 milligram of sodium
TOMATO-TOPPED CHICKEN
Tomato slices and basil give garden-fresh flavor to this moist, tender chicken from Ruth Andrewson of Leavenworth, Washington. "I keep a resealable bag of individually frozen chicken breasts in my freezer, so it's easy to take out just two for this recipe," she notes.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Place chicken in a shallow bowl; pour 1/4 cup dressing over chicken. Cover and refrigerate for 2 hours. , Transfer chicken to a shallow baking dish; discard marinade. Drizzle with remaining dressing. Cover and bake at 400° for 10 minutes. Top each chicken breast with tomato slices, crumbs, basil and cheese. Cover and bake for 10 minutes. Uncover and bake 10-15 minutes longer or until a thermometer reaches 170°,
Nutrition Facts : Calories 173 calories, Fat 3g fat (0 saturated fat), Cholesterol 64mg cholesterol, Sodium 790mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
CHICKEN PASTA BAKE
Enjoy this gooey cheese and chicken pasta bake for the ultimate weekday family dinner. Serve straight from the dish with a dressed green salad
Provided by Esther Clark
Categories Dinner, Main course, Pasta
Time 1h15m
Number Of Ingredients 12
Steps:
- Heat 2 tbsp of the oil in a pan over a medium heat and fry the onion gently for 10-12 mins. Add the garlic and chilli flakes and cook for 1 min. Tip in the tomatoes and sugar and season to taste. Simmer uncovered for 20 mins or until thickened, then stir through the mascarpone.
- Heat 1 tbsp of oil in a non-stick frying pan. Season the chicken and fry for 5-7 mins or until the chicken is cooked through.
- Heat the oven to 220C/200C fan/gas 7. Cook the penne following pack instructions. Drain and toss with the remaining oil. Tip the pasta into a medium sized ovenproof dish. Stir in the chicken and pour over the sauce. Top with the cheddar, mozzarella and parsley. Bake for 20 mins or until golden brown and bubbling.
Nutrition Facts : Calories 575 calories, Fat 30 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 33 grams protein, Sodium 0.5 milligram of sodium
TOMATO & CRISPY CRUMB CHICKEN
An easy midweek supper dish that's low in fat but high in flavour
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Number Of Ingredients 9
Steps:
- Heat oven to 190C/fan 170C/gas 5. Split the chicken breasts almost in half and open out like a book. Place in a non-stick roasting tin. Whizz the bread into crumbs in a food processor, then mix with the herbs. Mix the tomatoes with the garlic, vinegar and tomato purée. Spread the sauce over the chicken, sprinkle with the crumbs, then bake for 20-25 mins until the chicken is tender.
- While the chicken is cooking, boil the frozen beans for 3-5 mins until just tender. Serve the chicken, sprinkled with parsley, on a bed of beans.
Nutrition Facts : Calories 238 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 5 grams sugar, Protein 39 grams protein, Sodium 0.66 milligram of sodium
CHICKEN & TOMATO PASTA WITH CRUMB TOPPING
Creamy, cheesy and crunchy! This dish has all three. Chicken, tomato sauce and cheese are tossed with pasta, then finished with a crumb topping.
Provided by My Food and Family
Categories Home
Time 30m
Yield Makes 6 servings, 1 cup each.
Number Of Ingredients 10
Steps:
- Melt butter in large nonstick skillet on medium heat. Add cracker crumbs, 2 Tbsp. parsley and garlic; cook 2 min. or until crumbs are golden brown, stirring frequently. Place in small bowl; stir in Parmesan.
- Cook macaroni as directed in package. Meanwhile, cook chicken, in batches, in same skillet 2 to 3 min. or until no longer pink, stirring frequently. Return all the chicken to skillet. Add tomato sauce and remaining parsley; cover. Simmer on medium-low heat 5 min. Add Singles; cook and stir 1 to 2 min. or until melted.
- Drain macaroni. Add to chicken mixture in skillet; stir. Cook and stir 1 min. or until heated through. Top with mozzarella; cover. Remove from heat; let stand 2 min. or until melted. Top with crumb topping.
Nutrition Facts : Calories 390, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 90 mg, Sodium 760 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 36 g
QUICK AND EASY CHICKEN AND TOMATO PASTA
This is a quick, easy, and delicious chicken and tomato pasta dish for those crazy carpool nights. Also good for lunch leftovers the next day.
Provided by Tiffany 9921
Categories World Cuisine Recipes European Italian
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Boil pasta for 8 to 10 minutes, or until al dente. Drain.
- Heat olive oil in a large skillet over medium high heat. Sprinkle chicken with seasoned salt, and cook for 2 to 3 minutes. Stir in drained black olives and mushrooms. Continue cooking, stirring occasionally, until chicken is golden brown. Strain chicken juices from pan, and reduce heat to low. Stir in tomatoes, cover, and simmer for 15 minutes.
- Toss the pasta and chicken mixture together, sprinkle with Parmesan cheese, and serve.
Nutrition Facts : Calories 283.2 calories, Carbohydrate 29.4 g, Cholesterol 41.3 mg, Fat 8.2 g, Fiber 4.4 g, Protein 21.8 g, SaturatedFat 1.3 g, Sodium 766.9 mg, Sugar 5.2 g
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