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 Tangy Tomato Chicken Marsala
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Filter Quick & Easy, Family Favorites, Seasonal Favorites, Meat Dishes
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Filter Quick & Easy, Family Favorites, Seasonal Favorites, Meat Dishes
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Prepare dredging station by putting flour, egg wash and bread crumbs in three separate bowls.
  2. Season both sides of chicken with salt and pepper. Lightly dust with flour, then dredge in egg wash and coat with seasoned bread crumbs. 
  3. Bring large pot of pasta water to a boil and follow farfalle cooking instructions on package. 
  4. In a separate, large, non stick skillet, heat oil and 1 tablespoon butter on medium-high. Cook chicken in batches, 2 min. on each side or until golden brown. Transfer chicken to clean plate. 
  5. Melt remaining butter in same pan. Add mushrooms and garlic. Cook 3-4 min. on medium-high, stirring frequently until edges begin to brown. Add wine; bring to boil scraping up any browned bits from bottom of pan. Reduce heat to medium. Stir in sauce and tomatoes. Return chicken and any juices to pan. Cook 2-3 min. or until heated through.
  6. Serve on bed of farfalle pasta and garnish with fresh thyme or parsley. 
Recipe Notes

Tip:

Dredging meats in flour before cooking not only encourages browning, but also helps to insulate them to keep them moist. browning, but also helps to insulate them to keep them moist.

Chicken breasts labeled “thin-sliced“ are also sometimes labeled as “cutlets” in the meat department of the grocery store.

You can substitute thinly sliced pork chops for the chicken breasts.

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 Antipasto Pasta
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Filter Quick & Easy, Family Favorites, Meat Dishes, Side Dishes
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Filter Quick & Easy, Family Favorites, Meat Dishes, Side Dishes
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Votes: 0
Rating: 0
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Instructions
  1. Add jar of RAGÚ® Simply Traditional Pasta Sauce to a large pan over medium heat. Bring the sauce to a boil and then reduce to a simmer.
  2. Add the pepperoni slices, salami, olives, and artichoke hearts. Stir well and cook for 5 min. Then add the cooked pasta and stir to combine. Cook for an additional 5 min. and turn off heat.
  3. Add the cheddar cheese cubes, fresh mozzarella, and basil. Stir well and serve hot.
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 Grown-Up Tomato Mac & Cheese
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Filter Quick & Easy, Family Favorites, Seasonal Favorites, Vegetarian Dishes
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
Filter Quick & Easy, Family Favorites, Seasonal Favorites, Vegetarian Dishes
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Add pasta and water to large pot. Cook on medium-high heat 20-22 min. or until pasta is done, stirring occasionally.
  2. Combine 2 cups cheddar, Pecorino and corn starch in bowl. Reduce heat to medium; stir in milk, cheese mixture and sauce. Cook 5-7 min. or until cheese is melted and mixture is thickened, stirring frequently.
  3. Serve immediately, sprinkled with remaining cheddar and pepper.
Recipe Notes

Tip:

This stovetop method eliminates the need to drain the pasta after cooking. The starchy pasta water gets stirred in and helps create an extra rich sauce.

Elevate this dish by sprinkling crushed Parmesan cheese crisps on top before serving. Look for cheese crisps in the produce section near the croutons, or in the deli by the specialty cheeses.

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