Archive for January, 2010

Sherri’s Pesto Pasta

Wednesday, January 27th, 2010

From the kitchen of Sherri Shepherd for Dreamfields Pasta.


Preparation Time: 20 minutes
Cook Time: 9 minutes

Ingredients:
1 box Dreamfields Spaghetti
2 cups packed fresh basil leaves
1/3 cup pine nuts
1/3 cup extra virgin olive oil
3 medium cloves garlic
Salt and freshly ground black pepper, to taste

Directions:

  1. Cook pasta according to package directions.
  2. Meanwhile, combine remaining ingredients in bowl of food processor. Pulse to combine. Process until desired consistency.
  3. Drain spaghetti; transfer to large bowl. Add pesto; toss to coat.

Makes 6 servings.

Nutrition information (1/6 of recipe): 374 calories; 10 g protein; 8 g digestible carbohydrates*; 18 g total fat; 2 g saturated fat; 0 mg cholesterol; 16 mg sodium; 6 g total dietary fiber.

*If traditional pasta is used in this recipe there is a total of 48 g carbohydrate. For more information go to www.DreamfieldsFoods.com.

Variation: SHERRI’S PESTO-CHICKEN PASTA
Toss 3/4 pound cooked chicken breast (cut into strips) in the pesto-pasta mixture.

Nutrition information (1/6 of recipe): 467 calories; 27 g protein; 8 g digestible carbohydrates*; 20 g total fat; 3 g saturated fat; 48 mg cholesterol; 58 mg sodium;
6 g total dietary fiber.

*If traditional pasta is used in this recipe there is a total of 48 g carbohydrate. For more information go to www.DreamfieldsFoods.com.

Posted in all, american, family, High-Fiber, indulgence, italian, Low-Calorie, Low-Cholesterol, Low-Digestible-Carbs, main-dish, poultry, quick, vegetarian | 2 Comments »

Southwestern Chicken Rotini Soup

Tuesday, January 5th, 2010

From the kitchen of Dreamfields Pasta and Chef Jim Coleman

Preparation Time: 20 minutes
Cook Time: 30 minutes

Ingredients:
1 cup uncooked Dreamfields Rotini
2 tablespoons olive oil
3 boneless, skinless chicken breast halves (about 3/4 pound total), diced
1 small onion, chopped
6 cloves garlic, chopped
2 tablespoons chile powder
1 tablespoon ground cumin
1 tablespoon dried oregano
1 carton (48 ounces) reduced-sodium, fat free chicken broth
1 can (15 ounces) black beans, rinsed and drained
1 cup fresh or frozen corn
1 to 2 jalapeño chiles, seeded and diced
1/2 cup chopped cilantro
1/2 cup (2 ounces) shredded sharp Cheddar cheese

Directions:

  1. Cook pasta according to package directions. Drain and return to pan.
  2. Meanwhile, in large stockpot or Dutch oven, heat oil over medium-high heat. Add chicken; cook 3 to 5 minutes or until chicken is cooked through, stirring frequently. Remove with slotted spoon; set aside.
  3. Reduce heat to medium. Add onion; sauté about 2 minutes or until translucent. Stir in garlic, chili powder, cumin and oregano; sauté 2 minutes, stirring frequently. Add broth, beans, corn and jalapeños. Increase heat to high; bring to boil. Reduce heat and simmer, uncovered, 20 minutes.
  4. To serve, add half of pasta, chicken and cilantro to soup. Divide remaining pasta, chicken and cilantro among 4 soup bowls. Ladle hot soup into bowls. Top with cheese.

Makes 4 servings.

Nutrition information (1/4 of recipe): 467 calories; 38 g protein; 35 g digestible carbohydrates*; 16 g total fat; 5 g saturated fat; 65 mg cholesterol; 973 mg sodium; 12 g total dietary fiber.

*If traditional pasta is used in this recipe there is a total of 47 g carbohydrate. For more information go to www.DreamfieldsFoods.com.

Posted in all, family, High-Fiber, Low-Digestible-Carbs, main-dish, mexican, poultry, rotini | No Comments »