Harvest Pasta Skillet Recipes

HARVEST PASTA

Harvest Pasta image

Pair with Gallo® Family Vineyards Chardonnay.-Taste of Home Cooking School

Provided by Taste of Home

Time 30m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

1 pound uncooked spiral pasta
1 tablespoon olive oil
1-1/2 cups thinly sliced green onions
3 garlic cloves, minced
1 teaspoon fennel seed
1 can (12 ounces) evaporated skim milk
1/2 cup 1% milk
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 can (15 ounces) solid-pack pumpkin
3 cups cubed cooked turkey
1-1/4 cups dried cranberries
1/4 cup grated Parmesan cheese
Chopped fennel fronds, optional

Steps:

Cook pasta according to package directions. In a large skillet, heat oil over medium-high heat. Add green onions, garlic and fennel; cook and stir 3 minutes. Whisk together milk, flour, salt and pepper until smooth; gradually whisk into onion mixture until blended., Bring to boil; cook and stir for 2 minutes or until thickened. Stir in pumpkin, turkey and cranberries. Reduce heat; cover and simmer for 3 minutes or until heated through., Drain pasta and place in a large bowl. Add pumpkin sauce; toss well to coat. Sprinkle with Parmesan cheese and garnish with fennel fronds if desired. Serve immediately.

Nutrition Facts :

HARVEST PEPPER AND CHICKEN PASTA

Harvest Pepper and Chicken Pasta image

A quick and easy recipe that even a college student budget can handle! Its festive look makes it a perfect fall dish for the veggie avoiders in your family, whether they be kids or kids at heart!

Provided by gem.of.vt

Categories Main Dish Recipes Pasta Chicken

Time 49m

Yield 4

Number Of Ingredients 10

Ingredients

1 (16 ounce) package bow-tie pasta
olive oil
2 chicken breasts, cut into thin strips
1 onion, diced
1 orange bell pepper, diced
1 red bell pepper, diced
1 clove garlic, minced, or more to taste
1 teaspoon dried basil
½ teaspoon red pepper flakes
½ (26 ounce) jar tomato sauce (such as Newman's Own®)

Steps:

Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
Heat oil in a skillet over medium-high heat. Add chicken strips; cook and stir until no longer pink in the center and the juices run clear, 5 to 7 minutes. Transfer to a plate lined with paper towels.
Reduce heat under skillet to medium; add onion, orange bell pepper, red bell pepper, garlic, dried basil, and red pepper flakes to skillet. Cook and stir until onions are translucent and peppers are softened, 3 to 5 minutes. Add tomato sauce; heat for about 2 minutes. Add chicken; cook for another 2 to 3 minutes. Portion cooked pasta into bowls; spoon chicken and sauce mixture on top.

Nutrition Facts : Calories 550.9 calories, Carbohydrate 94.1 g, Cholesterol 32.3 mg, Fat 7.7 g, Fiber 6.9 g, Protein 29 g, SaturatedFat 1.5 g, Sodium 520.5 mg, Sugar 11.1 g

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