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Quick, easy and tasty :-)
Begin to bring water to a boil in large pot. Once water comes to a boil, cook the pasta according to package directions until al dente.
Meanwhile, saute the bell peppers, garlic, and cayenne pepper in the olive oil in a very large skillet over medium heat until tender, about 3 to 5 minutes.
Stir in broth and simmer, uncovered, about 5 minutes. Remove from heat and stir in cheese, then stir in the sour cream.
Drain pasta and toss in with the sauce, season with salt and pepper to taste and serve.
By Ann from Richland, WA
Good for using canned tuna without mayonnaise.
In large skillet, in hot oil, saute garlic. Add tomatoes and lemon juice; saute 1 minute longer. Add cold butter, lemon zest, parsley and oregano.
Stir until butter has melted and mixture has thickened slightly; remove from heat. Gently fold in Chicken of the Sea Tuna.
Pour tuna lemon mixture over fettuccine; gently toss until cooked. Sprinkle with pine nuts, Parmesan cheese and fresh basil.
Makes 2 to 4 servings.
|Time:||10 Minutes Preparation Time|
25 Minutes Cooking Time
Source: Chicken of the Sea Tuna
By LRP from LWL MA
Beat eggs with cream in small bowl and set aside. Cook bacon until crisp, drain well on paper towel to get rid of excess fat, and set aside. Add vegetables and saute until tender crisp (about 5-7 minutes).
Meanwhile, in large pot cook the fettuccine to the al dente stage (cooked, but firm). Drain well. Transfer to large bowl. Add margarine and toss. Add vegetables, bacon, cheese, to egg and cream mixture, and toss again. Serves 6.
By Robin from Washington, IA
This is a guide about fettuccine alfredo recipes. A renowned white Italian sauce on an egg noodle pasta makes for a delicious main dish.
Brown meat in 10 inch ovenproof skillet; drain. Add onion; cook till tender. Stir in tomatoes and oregano; bring to a boil. Simmer 20 minutes.
Drain broccoli, and cut into 1/2 inch pieces. Set aside. Cook fettuccine according to package directions. Drain well; place in serving bowl, and keep warm.