ITALIAN SAUSAGE & SUN-DRIED TOMATO PASTA RECIPE: HOW TO ...
Flavor-packed sausage and sun-dried tomatoes are sure to liven up any simple pasta dish. I have a feeling that once you've tried it, it'll become a family favorite!—Dawn Singleton, Eighty Four, Pennsylvania
Provided by Taste of Home
Categories Dinner
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions for al dente., Meanwhile, in a Dutch oven, cook sausage over medium-high heat until no longer pink, 5-6 minutes, breaking into crumbles. Stir in tomatoes, garlic, fennel seed and pepper flakes; cook 1 minute longer., Add wine. Bring to a boil; cook until liquid is almost evaporated, 1-2 minutes. Stir in cream; cook 1 minute longer. Add spinach; cook and stir just until spinach is wilted., Drain pasta; add to sausage mixture. Stir in 1/2 cup cheese. Sprinkle with crushed croutons and remaining cheese.
Nutrition Facts : Calories 617 calories, FatContent 33g fat (13g saturated fat), CholesterolContent 83mg cholesterol, SodiumContent 949mg sodium, CarbohydrateContent 53g carbohydrate (6g sugars, FiberContent 5g fiber), ProteinContent 24g protein.
CHICKEN SATAY NOODLES RECIPE - BBC FOOD
Peanut butter and coconut milk make a quick DIY satay sauce. Pack out this filling noodle dish with plenty of fresh veg and strips of chicken or turkey. Each serving provides 747 kcal, 46g protein, 84g carbohydrates (of which 14g sugars), 23g fat (of which 9g saturates), 10g fibre and 2.7g salt.
Provided by Gregg Wallace
Prep Time 30 minutes
Cook Time 30 minutes
Yield Serves 4
Number Of Ingredients 17
Steps:
- Put the chicken in a bowl, add the soy sauce and cornflour and mix well. Cover and set aside for a few moments.
- Meanwhile, bring a large pan of water to the boil, add the noodles and cook according to the packet instructions. Drain in a colander, rinse with cold water until they are cold, then drain once more and tip them back into the cold pan. Add half the rapeseed oil and toss.
- Heat a wok until hot, add the remaining rapeseed oil and the spring onions and stir-fry for 1 minute, or until softened. Add the peanut butter, chilli sauce and coconut milk and stir until combined. Bring to a simmer, then add the marinated chicken and poach for 4 minutes, or until cooked through. Add the sugar snap peas and simmer for another 2 minutes, or until nearly tender, then add the frozen peas, beans and sweetcorn. Return to the boil, stir in the lime juice and check the seasoning – you might want to add more lime juice or chilli, depending how hot you like it.
- Stir in the cooked noodles and heat for 1-2 minutes, or until hot through. Stir in the carrot shavings and spinach and remove from the heat. The heat from the dish will wilt the spinach down. Stir a couple of times.
- Serve in bowls, garnished with the cashews and coriander.
Nutrition Facts : Calories 747kcal, CarbohydrateContent 84g, FatContent 23g, FiberContent 10g, ProteinContent 46g, SaturatedFatContent 9g, SugarContent 14g
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