A marriage of traditional chicken Florentine with pasta and basil pesto. Sliced sauteed chicken breasts with spinach, garlic, white wine, cream, pesto, and pasta.
This dish derives its name from the color contrast of the two types of pasta. Because it mixes the earthiness of whole wheat with the familiarity of regular pasta, it's a delicious introduction to whole-grain pastas. Truffle oil adds a pleasant, earthy undertone; you can substitute extravirgin olive oil. As with all alfredo dishes, serve immediately.
Fresh spinach, chicken, and a combination of cheeses make this pasta dish comforting enough for the last days of winter yet fresh enough for the first days of spring. Serve family style or portion out in individual ramekins. Either way, this penne pasta casserole is definitely worth sharing.
These skillet-grilled burritos come together in a flash thanks to store-bought rotisserie chicken. Keep this meal light by serving with a fresh green salad.
I grew up eating sloppy joes, a sandwich made by browning ground beef in a skillet and dumping a can of tomato-based 'Manwich' sauce over top, then plopping it
Top skillet-cooked sirloin steaks with a rich red wine and mushroom sauce for an easy, elegant weeknight dinner. Serve with sauteed haricots verts and mashed potatoes.
Seared and browned in the skillet and then baked in the over, these fritters are flavorful and filling, without being greasy. Fresh avocado and cilantro compliment the fritters and add some coolness to the dish.
Add Brussels sprouts and wild rice to this entertaining-worthy dish. Use a large skillet to accommodate cooking the four steaks at once. If they're crowded in a small pan, the steaks will
Round up the family for a pie full of flavor that's ready in 30 minutes! This skillet version features Cheddar-bacon mashed potatoes surrounded with corn chips on top a zesty beef mixture.
A one-skillet quinoa recipe - quinoa, corn, chopped kale and pan-toasted tofu tossed with a big dollop of pesto and finished off with a few roasted cherry tomatoes.
What makes this chili best-ever is a toss-up. The salsa? The cheese? That creamy dollop of sour cream? The fact that it's low-cal and low-fat? Whatever. Best-ever.
