Confetti Spaghetti 20 Food

CONFETTI SPAGHETTI

Steps:

• Cook spaghetti according to package directions.
• Meanwhile, in a large skillet cook beef,green pepper and onion over medium heat until meat is no longer pink. Drain.
• Stir in the tomatoes, tomato sauce, brown sugar, salt, chili powder, pepper, garlic powder, and cayenne.
• Drain spaghetti;add to the beef mixture.
• Transfer to a greased 13x9 baking dish.
• Cover and bake at 350°F for 30 minutes.
• Uncover; sprinkle with cheese.
• Bake 5 minutes longer or until cheese is melted.

WESTERN SPAGHETTI

Steps:

• In a Dutch oven, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Add the cheese, chili, tomatoes, ketchup, salt and pepper. Cook, uncovered, over low heat until cheese is melted, stirring occasionally. Stir in spaghetti. Cover and simmer for 20 minutes or until heated through.

CONFETTI SPAGHETTI SQUASH

Steps:

• Preheat oven to 350°F.
• Cut squash in half lengthwise and scoop out seeds. Place cut-side-down in shallow baking dish. Bake 30 to 40 minutes.
• Use fork to scrape out spaghetti-like strands; set aside.
• In saucepan melt butter over medium heat. Add zucchini and tomatoes; cook until just soft. Stir in squash. Season to taste with salt and pepper. Sprinkle with grated Parmesan.

EASY SPAGHETTI

Steps:

• In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce, water and spaghetti; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until spaghetti is tender. Add process cheese; stir until melted. Sprinkle with Parmesan cheese.

CONFETTI PENNE PASTA

Steps:

• Slice chicken breasts into thin strips.
• Place in bowl; season with salt, pepper and 2 cloves of pressed garlic.
• Set aside covered for 1/2 hours.
• In a large fry pan, over med-high heat, brown chicken strips in olive oil.
• Remove chicken with slotted spoon from pan and set aside into a clean bowl.
• In the same fry pan, lightly sauté onions and 2 cloves of garlic for 2 minutes.
• Add cumin, hot pepper flakes and stir for 2 minutes more just to release flavor of cumin and heat of pepper flakes.
• Add corn, celery, red peppers, brown sugar, Worcestershire and vinegar stirring to loosen chicken flavor bits in the pan and to "deglaze" the pan and cook for 2 minutes more.
• Add tomato sauce, grated carrot, black olives, garlic powder, onion powder, dried basil, oregano and return chicken to the pan along with any juices left from the chicken in the bowl.
• Cook mixture covered over medium heat just until peppers and zucchini are tender; 15-20 minutes (or the way you like them--soft or crunchy?).
• Adjust salt and pepper to taste.
• Remove from heat and stir in 2 tablespoons of cold butter.
• This will smooth the sauce out.
• Cook and drain pasta.
• Toss with confetti sauce and serve.

CONFETTI SPAGHETTI SQUASH

Steps:

• In a saucepan, heat spaghetti squash, tomatoes, butter and garlic powder. Toss to mix. Season to taste with salt and pepper and sprinkle with parmesan cheese. Serve warm.

CHICKEN CONFETTI SPAGHETTI

Steps:

• Preheat oven to 425.
• Break pasta into 2" long pieces & cook in boiling water 5 minutes, stirring occasionally or until partially tender.
• Meanwhile cut butter into small pieces while placing in medium bowl; set aside to soften. COmbine in micro-safe bowl: chicken, pimentoes, trinity mix, soup, salt, pepper, & broth until well blended. Cover and microwave on high 2-3 minutes or until mixture is hot and veggies begin to soften.
• Drain pasta and stir into veggie mixture. Transfer mixture evenly into 2qt baking dish. Stir cheese & bread crumbs into butter. Mix with finger tips until blended and crumbly; spread evenly over chicken mixture. Bake 15-20 minutes or until golden and bubbly around edges.
• Let stand 5 minutes before serving.

CONFETTI SPAGHETTI SALAD

Steps:

• Cook spaghetti as directed on package, adding frozen mixed vegetables during last 5 to 7 minutes of cooking time; cook until mixed vegetables are tender. Drain; rinse with cold water to cool. Drain well.
• In medium bowl, gently toss cooled cooked spaghetti and vegetables, and remaining ingredients to coat. Cover; refrigerate at least 1 hour to blend flavors before serving.