Creamy Tomato and Sausage Rigatoni
PICTURED ON P. 29
HANDS ON 15 minutes
BAKE 50 minutes at 425°F
STAND 15 minutes
1. Preheat oven to 425°F. In a 3-qt. rectangular baking dish stir together broth, pasta sauce, and crushed red pepper (if using). Stir in pasta and bell pepper. Break sausage into small pieces over pasta. Cover dish tightly with foil.
2. Bake 25 minutes. Uncover and stir. Cover again with foil. Bake until pasta is al dente and sausage is cooked through, 25 minutes more. Remove foil. Stir in spinach, cream, and Parmesan cheese.
3. Let stand, loosely covered with foil, to allow spinach to wilt and sauce to thicken, 15 minutes. Before serving, top with basil and, if you like, additional Parmesan cheese.
Makes 8 servings.
PER SERVING 446 cal., 22 g fat (8 g sat. fat), 59 mg chol., 1,024 mg sodium, 42 g carb., 3 g fiber, 10 g sugars, 19 g pro.
General Tso's Chicken and Vegetables
HANDS ON 10 minutes
BAKE 25 minutes at 400°F
1. Preheat oven to 400°F. Line a 15x10-inch baking pan with foil. Place red pepper in. prepared pan. Drizzle with 1/2 tsp. of the oil; toss to coat. Spread popcorn chicken in one layer in pan. Bake 10 minutes.
2. Add broccoli and remaining 1½ tsp. oil to pan; toss to coat. Bake until chicken is heated through (165°F) and vegetables are tender, about 15 minutes.
3. Drizzle chicken mixture with 2 cup General Tso's sauce; toss to coat. Sprinkle with green onions and sesame seeds. If you like, serve with rice. Serve with remaining sauce.
Makes 4 servings (1 cup each).
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