Fresh pasta is the best choice for this dish; supermarkets sell 9-ounce containers of fresh pasta in the refrigerator section (see related article for tasting results). When boiling the pasta, undercook it slightly (even shy of al dente) because the pasta cooks an additional minute or two in the sauce. Note that Fettuccine Alfredo must be served immediately; it does not hold or reheat well.
- fresh fettuccine
I don’t measure anymore. Boneless-Skinless Chicken Breasts work great. Also, I add cous cous and feta when I add the peas, making a great one pot meal.
- ground cumin
- ground coriander
- salt
- ground cinnamon
- olive oil
- chopped sweet onion
- diced tomatoes
This is a good source of thiamin. Calories: 210 Fiber: 2 g Sodium: 230 mg
- canola oil
- packed brown sugar
- chopped walnuts
- ground cinnamon
- sugar
- salt
- baking soda
- whole-wheat pastry flour or regular whole-wheat flour
- all-purpose flour
- Cooking spray
- large eggs
- vanilla extract
- plain non-fat yoghurt
This is do-able accompaniment to soup on weekday evenings. I made them last month and they came out really well.
- baking powder
- sugar
- salt
- shredded Cheddar and Monterey Jack cheese blend
- condensed cream of celery soup
- fully cooked smoked boneless ham
- ground beef
- Italian sausage
- sliced fresh mushrooms
- shredded mozzarella
- uncooked white rice
- nice olive oil
- salt
- good pepper
Calories: 430 Sodium: 970 mg Dietary fiber: 21 grams Sugar: 7 g
- water
- carrot strips
- salt
- pepper
- sliced green onions
- (11 oz can whole corn with red and green peppers
- peanut oil
- grated fresh ginger
- salt
- sliced cabbage
- sugar snap peas
- chicken broth
- soy sauce
- white sugar
- cornstarch
- spaghetti sauce