Dinner Rescue

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Dinner Rescue

By Cooking with Paula Deen Magazine

Weeknights can get hectic, so we’re sharing three quick pasta recipes that will have dinner on the table in no time. Quick, easy, and delicious—that’s how we like it!

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Chicken Pesto Pasta
Makes 4–6 servings

1 pound chicken tenderloins
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon olive oil
1 small onion, thinly sliced
1 red bell pepper, thinly sliced
1 yellow squash, halved lengthwise and thinly sliced
1 zucchini, halved lengthwise and thinly sliced
2 cups heavy whipping cream
1/4 cup prepared pesto
1 (16-ounce) package fettuccine, cooked according to package directions and kept warm

1. Sprinkle chicken with salt and pepper.

2. In a very large skillet, heat olive oil over medium heat. Add chicken, and cook for 2 to 3 minutes per side or until golden brown. Remove from skillet, and cut into 1/2-inch pieces.

3. Add onion and bell pepper to skillet, and cook for 3 to 4 minutes or just until tender. Add squash and zucchini, and cook for 3 to 4 minutes or just until tender. Stir in cream and pesto; cook for 5 minutes or until slightly thickened. Add pasta and chicken, tossing gently to coat. Cook until mixture is heated through. Serve immediately.

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Italian Chicken and Pasta Bake
Makes 8–10 servings

1/4 cup butter
1 cup chopped onion
4 cloves garlic, minced
1/4 cup all-purpose flour
1 cup milk
2 (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano
1 (15-ounce) can tomato sauce
3 cups chopped cooked chicken
4 cups shredded mozzarella cheese, divided
1 1/2 teaspoons salt
1 teaspoon ground black pepper
1/2 teaspoon sugar
1 (16-ounce) package bow tie pasta, cooked according to package directions and kept warm

1. Preheat oven to 350°. Spray a 13x9-inch baking dish with nonstick cooking spray.

2. In a very large skillet, melt butter over medium-high heat. Add onion and garlic; cook, stirring occasionally, for 5 to 6 minutes or until onion is tender. Add flour, and cook, stirring constantly, for 2 minutes. Stir in milk, diced tomatoes, and tomato sauce; cook for 5 to 6 minutes or until slightly thickened. Stir in chicken, 3 cups cheese, salt, pepper, and sugar. Stir in pasta. Spoon mixture into prepared baking dish; sprinkle with remaining 1 cup cheese.

3. Bake for 25 to 30 minutes or until hot and bubbly.

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Sausage and Peppers Pasta
Makes 4–6 servings

1 tablespoon vegetable oil
1 (14-ounce) package beef smoked sausage, halved lengthwise and sliced 1⁄2 inch thick
1 red bell pepper, chopped
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1 sweet onion, chopped
2 teaspoons minced garlic
1 (28-ounce) can crushed tomatoes
1 teaspoon Creole seasoning
1⁄2 teaspoon crushed red pepper
1⁄4 teaspoon salt
1 (16-ounce) package penne pasta, cooked according to package directions and kept warm
Garnish: chopped fresh parsley

1. In a large skillet, heat oil over medium-high heat. Add sausage, and cook, stirring frequently, for 6 minutes or until sausage is browned. Add peppers, onion, and garlic; cook for 7 to 8 minutes or until vegetables are tender.

2. Stir in tomatoes, next 3 ingredients, and pasta, tossing gently to coat. Reduce heat to medium, and cook for 5 minutes or until heated through. Serve immediately. Garnish with parsley, if desired.

Note: Italian turkey sausage can be substituted for smoked sausage to lighten the dish.
For more delicious recipes, subscribe to Cooking with Paula Deen magazine today!

Content provided by Cooking With Paula Deen/Hoffman Media.

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I love your magazine and have several cookbooks you have created...I support you and your family, I am so proud of you and your sons, what an amazing family...you are a strong Lady...tromp on and be tough!!

By Sheryl Pilgrim Bradford on February 17, 2014

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Paula, I love your recipes, but I have recently become a diabetic and would love some recipes for diabetics. I know you are a diabetic too, and I was hoping you would share some of your recipes that are low carb & low calorie.

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These recipes sound so delicious ! Will definitely trying these for my family. Wishing Good Luck on your new adventure, so glad you are coming back !

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Paula, we subscribe to all your magazines. We are so happy over your new of a new company. What a great valentine treat. When can we see you products and when can we buy your new cookbook? We love you, Paula.

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Paula are good is food .lis love .food .my wife love food.s

By Rick Khune on May 17, 2013

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I rate all of your food is wonderful. I have not cooked anything that was bad. I give it all a 10. I wish you would put out a book of finger foods. I want to thank you for all that you do. You help alot of people.

By Wanda Williamson on May 05, 2013

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I rate all of your food is wonderful. I have not cooked anything that was bad. I give it all a 10. I wish you would put out a book of finger foods. I want to thank you for all that you do. You help alot of people.

By Wanda Williamson on May 05, 2013

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Paula I have tried A lot of your recipes and I love all of them I'm from Conway SC and I love southern food .I love Jamie & Bobby cooking too.

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i love your show

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I love your new show for better meals with less fat col.

By sandra simmons on April 30, 2013

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Can't wait to try all of these recipes.. thanks!

By Carol on April 30, 2013

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Paula my husband is 82 and loves your show.... He is looking for your recipes for comfort foods.. I know I seen it but can't find it for him... I need help... he loves his crock pot now to.... His name is Pete

By Darlene Wimmer on April 29, 2013

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Are there any quick recipes with staples that are usually in the pantry?

By Cynthia Bunning on April 28, 2013

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all looks like it will be tasty,I will try some in a few days.

By Janne Scroggs on April 28, 2013

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I always love new recipes !

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mrs paula deen I would like to know when your gonna be at the lady and sons. I would like to plan a trip to savannah. thank you .please let me know.

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By Jean Willoughby on April 28, 2013

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these r good recipes but I wonder how u print them from facebook. I want to try them but too much lomghand

By judyslyper on April 28, 2013

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