Editors of Womans Day - Womans Day: Tuesday Night is Pasta Night: The Eat Well Cookbook of Meals in a Hurry

Available in the same series:Monday Night is Chicken NightWednesday Night is VegetarianThursday Night is Hearty MeatFriday Night is Seafood Night Copyright 2008 Filipacchi Publishing, a division of Hachette Filipacchi Media U.S., Inc. First published in 2008 in the United States of America by Filipacchi Publishing 1633 Broadway New York, NY 10019 Womans Day is a registered trademark of Hachette Filipacchi Media U.S., Inc. All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without permission in writing from the publisher. First eBook Edition: March 2010 ISBN: 978-1-933231-86-0 CHICKEN BREASTS SERVES 6 TOTAL TIME: 30 MIN 3 Tbsp olive oil 1 lb skinless, boneless chicken breasts, cut in bite-size pieces tsp salt 12 oz short fusilli or cellentani pasta 1 medium onion, chopped 1 large yellow bell pepper, cut in -in. pieces 1 pkg (10 oz) sliced mushrooms 1 Tbsp minced garlic tsp dried Italian seasoning tsp crushed red pepper flakes 1 can (14.5 oz) diced tomatoes in sauce 1 cup mixed marinated olives, pitted and halved cup chopped parsley GARNISH: shredded Parmesan cheese Bring a large pot of lightly salted water to a boil.

Meanwhile, heat 2 Tbsp oil in a large skillet over medium-high heat. Sprinkle chicken with tsp salt. Add to skillet and saut 2 to 3 minutes until lightly browned, but not fully cooked. Remove to a plate. Stir pasta into boiling water; cook as package directs. Meanwhile, add remaining 1 Tbsp oil, the onion, bell pepper, mushrooms, garlic, seasoning, red pepper flakes and remaining tsp salt to skillet.

Cook, stirring often, 5 minutes, or until liquid evaporates and vegetables begin to brown. Add cup cooking water from pasta pot to skillet. Stir in tomatoes and olives. Bring to a simmer and cook, uncovered, 8 minutes. Drain pasta. Add parsley and chicken to skillet and simmer 2 to 3 minutes or until chicken is cooked through.

Return pasta to pot, add chicken sauce and toss to coat. Serve with shredded Parmesan cheese. PER SERVING: 480 cal, 27 g pro, 55 g car, 4 g fiber, 17 g fat (2 g sat fat), 44 mg chol, 1,586 mg sod

CHICKEN TENDERS SERVES 6 TOTAL TIME: 25 MIN 1 lb penne rigate (see ) pasta 1 lb thin asparagus, woody ends trimmed, spears cut in 1-in.-long pieces SAUCE 12 oz chicken tenders, cut diagonally in -in.-wide strips tsp salt cup flour 1 Tbsp olive oil 1 jar (16 oz) Alfredo sauce 1 Tbsp grated lemon peel 3 Tbsp fresh lemon juice cup grated Parmesan cheese 1 large tomato, halved, seeded and diced cup snipped fresh chives Freshly ground black pepper, to taste GARNISH: finely shredded lemon peel Cook pasta in a large pot of lightly salted boiling water as package directs, adding asparagus 3 minutes before pasta is done. Meanwhile, sprinkle chicken with salt, then toss with flour to lightly coat. Heat oil in a large nonstick skillet over high heat. Add chicken; saut 3 minutes until golden and just barely cooked through.

Add Alfredo sauce, peel, juice and cheese. Bring to a simmer and cook 1 to 2 minutes until chicken is done. Drain pasta and asparagus; return to pot. Immediately add sauce, tomato, chives and pepper. Toss to mix and coat. PER SERVING: 576 cal, 29 g pro, 73 g car, 3 g fiber, 14 g fat (7 g sat fat), 86 mg chol, 1,192 mg sodFYI Penne rigate is penne with ridges.

COOKED CHICKEN SERVES 4 TOTAL TIME: ABOUT 20 MIN 12 oz rigatoni pasta 2 Tbsp olive oil 1 bag (9 oz) fresh California stir-fry vegetables 1 pkg (10 oz) cooked chicken strips 1 Tbsp chopped garlic 1 cup chicken broth cup grated Parmesan cheese cup fresh basil, cut into thin strips Cook pasta in a large pot of lightly salted boiling water as package directs, reserving 1 cup cooking water before draining. COOKED CHICKEN SERVES 4 TOTAL TIME: ABOUT 20 MIN 12 oz rigatoni pasta 2 Tbsp olive oil 1 bag (9 oz) fresh California stir-fry vegetables 1 pkg (10 oz) cooked chicken strips 1 Tbsp chopped garlic 1 cup chicken broth cup grated Parmesan cheese cup fresh basil, cut into thin strips Cook pasta in a large pot of lightly salted boiling water as package directs, reserving 1 cup cooking water before draining.

Meanwhile, heat olive oil in a large nonstick skillet over medium-high heat. Add stir-fry vegetables and cooked chicken strips; saut 2 minutes. Add chopped garlic; cook 1 minute. Stir in chicken broth. Reduce heat, cover and simmer 3 minutes or until vegetables are just tender. PER SERVING: 546 cal, 33 g pro, 71 g car, 4 g fiber, 14 g fat (4 g sat fat), 48 mg chol, 971 mg sodFYI Rigatoni are short, grooved tubes.

CHICKEN BROTH SERVES 4 TOTAL TIME: 17 MIN 4 cans (14.5 oz each) 99% fat-free roasted garlic-seasoned chicken broth 1 bag (16 oz) fresh broccoli florets, halved if large 1 pkg (7 oz) refrigerated fresh mini beef ravioli GARNISH: grated Parmesan cheese Bring broth plus 1 cup water to a boil in a 4-qt pot. CHICKEN BROTH SERVES 4 TOTAL TIME: 17 MIN 4 cans (14.5 oz each) 99% fat-free roasted garlic-seasoned chicken broth 1 bag (16 oz) fresh broccoli florets, halved if large 1 pkg (7 oz) refrigerated fresh mini beef ravioli GARNISH: grated Parmesan cheese Bring broth plus 1 cup water to a boil in a 4-qt pot.

Add broccoli, reduce heat and simmer 4 minutes. Add ravioli, bring to a simmer and cook, stirring occasionally, 5 minutes or until broccoli and ravioli are tender. Sprinkle each serving with grated Parmesan cheese. PER SERVING: 214 cal, 9 g pro, 38 g car, 5 g fiber, 3 g fat (1 g sat fat), 21 mg chol, 1,809 mg sod

CHICKEN BROTH SERVES 4 TOTAL TIME: ABOUT 22 MIN 12 oz penne pasta 3 tsp olive oil (preferably extra-virgin) cup pine nuts 1 Tbsp minced garlic 1 cups fat-free chicken broth 1 bag (1 lb) kale leaves, stems removed and coarsely chopped cup golden raisins GARNISH: shaved Parmesan cheese and crushed red pepper flakes Cook pasta in a large pot of lightly salted boiling water as package directs. Meanwhile, heat 1 tsp olive oil, in a large nonstick skillet over medium heat. Stir in pine nuts; saut 1 minute or until lightly toasted.