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 Tangy Tomato Chicken Marsala
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Prep Time 10 minutes
Cook Time 20 minutes
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Ingredients
Filter Quick & Easy, Family Favorites, Seasonal Favorites, Meat Dishes
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Votes: 0
Rating: 0
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Instructions
  1. Prepare dredging station by putting flour, egg wash and bread crumbs in three separate bowls.
  2. Season both sides of chicken with salt and pepper. Lightly dust with flour, then dredge in egg wash and coat with seasoned bread crumbs. 
  3. Bring large pot of pasta water to a boil and follow farfalle cooking instructions on package. 
  4. In a separate, large, non stick skillet, heat oil and 1 tablespoon butter on medium-high. Cook chicken in batches, 2 min. on each side or until golden brown. Transfer chicken to clean plate. 
  5. Melt remaining butter in same pan. Add mushrooms and garlic. Cook 3-4 min. on medium-high, stirring frequently until edges begin to brown. Add wine; bring to boil scraping up any browned bits from bottom of pan. Reduce heat to medium. Stir in sauce and tomatoes. Return chicken and any juices to pan. Cook 2-3 min. or until heated through.
  6. Serve on bed of farfalle pasta and garnish with fresh thyme or parsley. 
Recipe Notes

Tip:

Dredging meats in flour before cooking not only encourages browning, but also helps to insulate them to keep them moist. browning, but also helps to insulate them to keep them moist.

Chicken breasts labeled “thin-sliced“ are also sometimes labeled as “cutlets” in the meat department of the grocery store.

You can substitute thinly sliced pork chops for the chicken breasts.

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 Grilled Summer Veggie Flatbreads
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Prep Time 20 MINUTES
Cook Time 2 MINUTES
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Ingredients
Filter Quick & Easy, Family Favorites, Seasonal Favorites, Vegetarian Dishes
Prep Time 20 MINUTES
Cook Time 2 MINUTES
Servings
Ingredients
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Instructions
  1. Preheat grill to medium-high.
  2. Combine oil and garlic in medium bowl. Brush 3 tablespoons oil mixture onto both sides of all crusts. Working with 2 crusts at a time, grill top-side down, 1-2 min. or until lightly browned on both sides. Carefully slide finished crusts onto large cutting board or platter. Repeat with remaining crusts.
  3. Using a vegetable peeler, create thin lengthwise strips of zucchini. Add zucchini, onions, tomatoes, salt and pepper to remaining oil mixture in bowl; mix gently.
  4. Top grilled crusts evenly with sauce, vegetable mixture, cheeses and basil.
Recipe Notes

Tips:

To make Parmesan shavings, use vegetable peeler along the side of the cheese wedge.

Substitute other fresh vegetables such as yellow squash, seedless cucumber, carrots, bell peppers, asparagus, baby spinach, radishes, mushrooms, or sweet corn kernels.

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 Skillet-Braised Stuffed Pork Chops
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Prep Time 15 MINUTES
Cook Time 15 MINUTES
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Filter Family Favorites, Meat Dishes
Prep Time 15 MINUTES
Cook Time 15 MINUTES
Servings
Ingredients
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Instructions
  1. Use paring knife to cut a small horizontal slit in center of each pork chop to create a pocket. Combine spinach, tomatoes and ½ cup cheese in medium bowl. Fill eah chop with ¼ cup spinach mixture. Season both sides with salt and pepper.
  2. Heat oil in large skillet on medium-high heat until simmering. Add chops; cook 7-8 minutes or until browned on both sides, turning halfway. Transfer to clean plate. Add onions to skillet; cook 2-3 minutes or until crisp-tender. Add vinegar; cook until most liquid is evaporated. Stir in sauce.
  3. Return pork and any juices to skillet; cover. Cook on medium heat for 5-7 minutes or until done (145ºF). Sprinkle with remaining cheese and parsley before serving.
Recipe Notes

Tip:

Substitute your family’s favorite RAGÚ Simply™ Pasta Sauce

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 Braised Tuscan Short Ribs
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Prep Time 15 MINUTES
Cook Time 3 hrs & 30 mins
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Ingredients
Filter Family Favorites, Seasonal Favorites, Meat Dishes
Prep Time 15 MINUTES
Cook Time 3 hrs & 30 mins
Servings
Ingredients
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Instructions
  1. Combine salt and pepper; season short ribs on all sides. Heat oil in large heavy 6-qt. pot on medium-high heat. Working in batches, cook short ribs 10 min. or until browned on all sides, turning often. Transfer ribs to slow-cooker; add garlic.
  2. Discard all but 1 tablespoon drippings from pot. Reduce heat to medium; add onions and fennel. Cook 3 - 4 min. or until onions are translucent, stirring frequently. Add broth; cook until liquid is reduced by half while gently scraping browned bits from bottom of pot. Remove from heat; stir in sauce. Pour mixture over ribs in slow-cooker; cover with lid.
  3. Cook on HIGH 3-4 hours (or on LOW 7-8 hours) or until ribs are tender and falling off the bones. Remove ribs from sauce; skim sauce of excess fat. Serve meat topped with sauce.
Recipe Notes

Tip:

Reserve fronds from fennel bulb; chop and sprinkle over each serving.

Serve with cooked polenta to soak up the flavorful sauce.

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