Skillet Pasta in a Flash

Short prep and one pan equal great taste.

We've found some quick pasta dishes that will have supper on the table in about 45 minutes or less. Keep essential staple items, such as pasta, jarred or canned tomato sauces, and spices, on hand. Then, all you need to add is your favorite protein and vegetable to the skillet for an easy meal solution. Serve with a salad and dinner rolls, and your menu is complete. -NATALIE KELLY BROWN

Cajun Chicken Pasta

MAKES 4 SERVINGS

PREP: 15 MIN., COOK: 20 MIN.

12 oz. uncooked linguine

2 lb. chicken breast strips

1 Tbsp. Cajun seasoning

1¼ tsp. salt, divided

1 cup butter

1 small red bell pepper, thinly sliced*

1 small green bell pepper, thinly sliced*

1 (8-oz.) package fresh mushrooms

2 green onions (white and light green parts only), sliced*

1½ cups half-and-half

¼ tsp. lemon pepper

¼ tsp. dried basil

¼ tsp. garlic powder

Garnish: chopped green onions

1. Prepare pasta according to package directions.

2. Sprinkle chicken evenly with Cajun seasoning and 1 tsp. salt. Melt ¼ cup butter in a large nonstick skillet over medium-high heat; add chicken, and sauté 5 to 6 minutes or until done. Remove chicken.

3. Add bell peppers, mushrooms, and green onions to skillet, and sauté 9 to 10 minutes or until vegetables are tender and liquid evaporates.

4. Return chicken to skillet; stir in halfand-half, next 3 ingredients, and remaining ¼ tsp. salt. Cook, stirring often, over medium-low heat 3 to 4 minutes or until thoroughly heated. Add linguine; toss to coat. Garnish, if desired, and serve immediately.

LILANN HUNTER TAYLOR

SAVANNAH, GEORGIA

*½ (16-oz.) bag frozen sliced green, red, and yellow bell peppers and onion may be substituted. For testing purposes only, we used Birds Eye Pepper Stir-Fry.

Hearty Beef-and-Tortellini Supper

MAKES 4 SERVINGS

PREP: 15 MIN., COOK: 33 MIN.

Save money by purchasing ground beef on sale. Cook beef, and divide it for freezing to have on hand when you need it.

1 (13-oz.) package cheese- and spinach-filled tortellini*

1 lb. lean ground beef

2 medium onions, chopped

½ cup freshly grated Parmesan cheese, divided

1 (28-oz.) can tomato puree

1/3 cup dry red wine**

1½ tsp. dried basil

¾ tsp. salt

½ tsp. pepper

1. Prepare pasta according to package directions.

2. Brown beef and chopped onions in a large skillet over medium-high heat 10 minutes, stirring until meat crumbles and is no longer pink and onions are tender.

3. Add ¼ cup grated Parmesan cheese, tomato puree, and next 4 ingredients to beef mixture in skillet. Bring mixture to a boil over medium-high heat; reduce heat to medium-low, and simmer, stirring occasionally, 20 minutes.

4. Add prepared tortellini to skillet, tossing to coat. Sprinkle mixture with remaining ¼ cup grated Parmesan cheese, and serve immediately.

GILDA LESTER

WILMINGTON, NORTH CAROLINA

*1 (19-oz.) package frozen cheese-filled tortellini may be substituted.

**Beef broth maybe substituted.

Note: For testing purposes only, we used Barilla Cheese & Spinach Tortellini.

Hearty Turkey-and-Tortellini Supper: Substitute ground turkey for ground beef. Proceed as directed.

Copyright Southern Progress Corporation May 2007
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