Christmas Eve Confetti Pasta

Christmas Eve Confetti Pasta

This fabulous, easy pasta has become a holiday tradition in our home. All the prep is done before we attend Christmas Eve service. On returning, I just boil water and saute. It's so colorful with a tossed salad and garlic bread—and always gets raves! —Ellen Fiore, Ridgewood, New Jersey

8 ServingsPrep/Total Time: 25 min.

Ingredients

• 1 package (16 ounces) linguine
• 1 cup chopped sweet red pepper
• 1 cup chopped green pepper
• 1/3 cup chopped onion
• 3 garlic cloves, peeled and thinly sliced
• 1/4 teaspoon salt
• 1/4 teaspoon dried oregano
• 1/8 teaspoon crushed red pepper flakes
• 1/8 teaspoon pepper
• 1/4 cup olive oil
• 2 pounds cooked small shrimp, peeled and deveined
• 1/2 cup shredded Parmesan cheese

Directions

• Cook linguine according to package directions. Meanwhile, in a Dutch
• oven, saute the peppers, onion, garlic and seasonings in oil until
• vegetables are tender.
• 
  
• Add the shrimp; cook and stir 2-3 minutes longer or until heated
• through. Drain linguine; toss with shrimp mixture. Sprinkle with
• cheese.
• 
  
• Yield: 8 servings.

Read more: http://www.tasteofhome.com/recipes/christmas-eve-confetti-pasta#ixzz3LCa8Sz3I

Sweet 'n' Spicy Chicken

Sweet 'n' Spicy Chicken

My husband and three children love this tender chicken that has a spicy sauce. Peach preserves add just a touch of sweetness, while taco seasoning and salsa give this dish some kick. This entree can be made even zippier yet by adding more taco seasoning and using spicier salsa.

4 ServingsPrep/Total Time: 20 min.

Ingredients

• 3 tablespoons taco seasoning
• 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
• 1 to 2 tablespoons canola oil
• 1 jar (11 ounces) chunky salsa
• 1/2 cup peach preserves
• Hot cooked rice

Directions

• Place taco seasoning in a large resealable plastic bag; add chicken
• and toss to coat.
• 
  
• In a large skillet, brown chicken in oil until no longer pink.
• Combine salsa and preserves; stir into skillet. Bring to a boil.
• Reduce heat; cover and simmer for 2-3 minutes or until heated
• through Serve with rice. Yield: 4 servings.
• 
  

Nutritional Facts: 1 serving (prepared with 1 tablespoon oil; calculated without rice) equals 301 calories, 6 g fat (1 g saturated fat), 63 mg cholesterol, 985 mg sodium, 37 g carbohydrate, 0 fiber, 23 g protein.

Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

© Taste of Home 2014

Read more: http://www.tasteofhome.com/recipes/sweet--n--spicy-chicken#ixzz3KxFLEkrG

Tortellini Soup

Holiday Tortellini Soup

Hearty and full of flavor, this Italian-style soup freezes well if you want to make it ahead or have leftovers to save for another day.—Michelle Goggins, Cedarburg, Wisconsin

8 ServingsPrep: 15 min. Cook: 35 min.

Ingredients

• 2 tablespoons olive oil
• 2 ounces pancetta or bacon, finely diced
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 can (49-1/2 ounces) chicken broth
• 2 teaspoons Italian seasoning
• 1 package (9 ounces) refrigerated cheese tortellini
• 1 can (28 ounces) crushed tomatoes in puree
• 8 ounces fresh spinach, rinsed and chopped
• Salt and pepper to taste
• 1 cup freshly shredded Parmesan cheese

Directions

• Heat the oil in a Dutch oven over medium heat. Add pancetta. Cook
• until crisp. Add onion; cook 3-4 minutes or until tender. Add
• garlic; cook 1 minute longer. Add broth and Italian seasoning; bring
• to a boil and simmer for 5 minutes.
• 
  
• Meanwhile, cook tortellini according to package directions; drain.
• Add cooked tortellini to soup mixture. Stir in crushed tomatoes and
• simmer 5 minutes. Add spinach and cook just until wilted. Season
• with salt and pepper. Garnish with Parmesan cheese. Yield: 8
• servings (2-1/2 quarts).
• 
  

Nutritional Facts: 1 cup equals 245 calories,

© Taste of Home 2014

Read more: http://www.tasteofhome.com/recipes/holiday-tortellini-soup#ixzz3Kjw8m3Lz