Tephie's Personal Bombshelter MarkII

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Tephra

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October 25th, 2014

Creamy Tomato Spinach Chicken Pasta

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More adventures in low sodium cooking.

3 boneless, skinless chicken breasts (about two pounds I think)
Garlic and Herb Mrs Dash
2 Tbsp unsalted butter
1 medium onion, chopped
2 cups boiling water
1 Tbsp no sodium chicken buoillon powder
1 can (15oz) no salt added diced tomatoes, undrained
1 box frozen chopped spinach (I forgot to check the size, but in the US it's the stadard box)
8 oz cream cheese

16 oz dry pasta of your choice, cooked

Cut chicken into bite-sized pieces and season liberally with Mrs Dash.

In a heavy 2.5 quart saucepan, melt butter and cook onions until soft and golden brown. Add chicken and cook until no longer pink. Dissolve bouillon powder in water and add to the saucepan with the tomatoes and frozen spinach. When spinach is thawed and sauce is simmering add the cream cheese in chunks, stirring until melted. Serve over pasta.

For a thicker sauce, thaw the spinach and squeeze out the water before adding it to the sauce pan.

February 28th, 2009

Baked pasta with as little work as possible

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All ingredients up for personal choice, tonight's choice in parenthesis.

Required:
1 pound dried pasta (radiatori)
1 26oz jar pasta sauce (Ragu Super Chunk Mushroom)
1 jar of water
1 15oz can diced tomatoes with juice1
2 cups shredded cheese (Italian 4 cheese - mozzarella, provolone, romano, asiago)

Optional (I never make it without meat of some sort)
1 pound ground beef
1/2 bag frozen onions and peppers
1 can sliced mushrooms, drained


1. Added to increase moisture and tomato flavor. - 3/20/09


Brown up the beef, onions, and peppers; drain excess fat.

In a 13x9x2" pan mix the dried pasta, sauce, and one full sauce jar of water. Sprinkle meat and veggies on top and cover tightly with foil. Bake at 350F for 35 minutes. Remove foil and stir, checking that the pasta is al dente (if not add a bit more water if it looks like it needs it and bake some more). Sprinkle with cheese and return to the oven, uncovered, for 10 minutes or until cheese is melted and perhaps lightly browned.
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