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Recipes

Turkey Meatballs with Fennel, Golden Raisins and Pinenuts

Turkey Meatballs with Fennel, Golden Raisins and Pinenuts

Make extra, as these tasty meatballs won't last long! They have all your favorite fall and winter spices. Serve with gravy or cranberry sauce, for dipping.

Serves 6-8 as an appetizer

Hot Turkey Burger

Hot Turkey Burger

These turkey burgers taste like a whole turkey dinner!

Serves 4

Carrot Top Pesto with Whole Grain Penne

Carrot Top Pesto with Whole Grain Penne

You can eat this bright and nutritious pesto pasta hot, room temperature or cold for lunch the next day!

Serves 6

Chicken Parm Pasta Toss

 
Chicken Parm Pasta Toss
SUBMITTED BY:
Rachael Ray

An Italian favorite gets tossed together!

Serves 4

INGREDIENTS:

  • 1 pound whole wheat penne pasta
  • 3 tablespoons extra virgin olive oil (EVOO)
  • 1 pound boneless, skinless chicken breast or thighs, chopped into bite-size pieces
  • 2 teaspoons poultry seasoning
  • Salt and freshly ground black pepper
  • 2-3 garlic cloves, finely chopped or grated
  • 1 large red onion, chopped
  • 2 pints grape tomatoes
  • 2 cups basil, chopped
  • 3 cups arugula or baby arugula, roughly chopped
  • 1 cup shredded Parmigiano Reggiano cheese

DIRECTIONS:

  1. Fill a large pasta pot with water and place it over high heat. Once the water comes up to a boil, salt it and drop in the pasta. Cook the pasta to al dente, according to the package directions. Before draining the pasta, reserve a mugful of starchy cooking water, then drain and reserve.
  2. While the water is coming up to a boil, place a large skillet over high heat with three turns of the pan of EVOO, about 3 tablespoons. Season the chicken pieces with the poultry seasoning, salt and pepper, then add it to the pre-heated skillet. Cook the chicken until golden brown and cooked through, 3-4 minutes per side.
  3. Once the chicken is golden brown, add the garlic and onion to the pan and cook until softened, about 5 minutes. Add the tomatoes and cover the pan with a lid. Cook, stirring occasionally, until the tomatoes burst open and begin to release their juices, about 5 minutes (if they haven’t started to burst open by that time, mash them lightly with a potato masher or wooden spoon). Season the mixture with salt and pepper.
  4. Add the drained pasta and reserved starchy cooking water (about 1 cup) to the skillet with the chicken and tomatoes, and toss over the heat until combined, about 1 minute. Remove the pan from the heat and stir in the basil, arugula and cheese. Serve.
 


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