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Asparagus Bow-Tie Pasta

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I loved this pasta dish. So simple, but so tasty!

Ingredients:

2 cups farfalle (bow-tie pasta), uncooked
1 lb.  fresh asparagus spears, trimmed, cut into 1-inch lengths
1/2 cup halved orange pepper strips
1/4 cup  julienne-cut oil-packed sun-dried tomatoes, undrained
1/2 cup chicken broth
2 oz.  Cream Cheese (1/4 of 8-oz. pkg.), softened
1 Tbsp. chopped fresh oregano
1 cup   Shredded Italian Three Cheese Blend
Directions:

1. COOK pasta in large saucepan as directed on package, omitting salt and adding asparagus to boiling water for the last 2 min. Drain.

2. MEANWHILE, cook peppers and tomatoes in large skillet on medium-high heat 2 to 3 min. or until crisp-tender, stirring frequently.

3. ADD pasta mixture, broth, cream cheese and oregano to skillet; mix well. Cook and stir 5 min. or until sauce is slightly thickened. Top with cheese; cook 2 to 3 min. or until cheese begins to melt.

Serves 4.

Adapted from here.

Creamy Tomato-Basil Pasta with Shrimp

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I really enjoyed this pasta dish. It wasn’t too heavy and the shrimp were a nice bite of flavor. I think this dish would also work with chicken.

Ingredients:

3 cups farfalle (bow-tie pasta), uncooked
1/4 cup  Sun Dried Tomato Vinaigrette Dressing, divided
1 lb. uncooked peeled deveined medium shrimp
1 cup  fat-free reduced-sodium chicken broth
1/2 tsp. each garlic powder and black pepper
4 oz.  (1/2 of 8-oz. pkg.) Neufchatel Cheese, cubed
2 cups grape tomatoes
1/2 cup  Shredded Parmesan Cheese
8 fresh basil leaves, cut into strips
Directions:

1. COOK pasta as directed on package. Meanwhile, heat 2 Tbsp. dressing in large skillet on medium heat. Add shrimp; cook and stir 2 to 3 min. or until shrimp turn pink. Use slotted spoon to remove shrimp from skillet; cover to keep warm. Discard any drippings in skillet.

2. ADD remaining dressing, broth and seasonings to skillet; cook 2 min. or until heated through. Add Neufchatel; cook and stir 2 to 3 min. or until melted. Stir in tomatoes; cook 1 min.

3. DRAIN pasta. Add to ingredients in skillet. Stir in Parmesan and half the basil; top with shrimp and remaining basil.

 

Serves 4.

Adapted from here.

Beef and Noodle Stew

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This was a simple dish to prepare. It was a nice, light stew for the fall season. I can’t wait to make it again and mix it up with some new ingredients!

Ingredients:

1-1/2 cups (5-1/2 oz.) small shell pasta
1 can  (14-1/2 oz.) beef broth
1 can (14-1/2 oz.) diced tomatoes, undrained
2 Tbsp.  Steak Sauce
1/4 tsp. crushed red pepper
5 cups  torn spinach leaves (about 5 oz.)
3/4 lb. boneless beef round steak, cut into thin strips
Directions:

1. COOK pasta as directed on package; drain.

2. MIX broth, tomatoes, steak sauce and crushed red pepper in large saucepan; bring to boil on medium-high heat. Boil 3 minutes.

3. ADD pasta and spinach; stir. Return to boil. Reduce heat to medium-low; simmer 2 minutes. Stir in meat; cook 2 to 3 minutes or until meat is cooked through.

Adapted from here.

 

Creamy Chicken Pasta

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I liked the simplicity of this dish, but with the added twist of spicing up a regular old pasta meal into something more!

Ingredients:

2 cups campanelle pasta, uncooked
1 Tbsp. olive oil
1 lb.  boneless skinless chicken breast, cut into 1-1/2 inch pieces
4 cloves garlic, chopped
1 tub  (10 oz.) PHILADELPHIA Italian Cheese and Herb Cooking Creme
1/2 tsp. fresh thyme( 6 sprigs)
Directions:

1. Cook pasta in large saucepan as directed on package.

2. Meanwhile, heat oil in large skillet on medium-high heat. Add chicken and garlic; cook 6 to 8 min. or until chicken is done.

3. Drain pasta. Add to chicken mixture with cooking cream and thyme; stir. Cook 2 to 3 min. or until heated through, stirring frequently.

 

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