Pronto Saucy Pasta Skillet

photo by:kraft

I'm not a very good cook but this was easy and SO full of flavor. I think next time I'll sub tomato sauce since I don't like chunky tomatoes. I served the chicken over cous...read more

posted by

a cook

on 12/16/2010

time

prep:

5 min

total:

15 min

servings

total:

4 servings

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what you need

Take 1 undrained can (14-1/2 oz.) diced tomatoes and 1/2 lb. of your favorite uncooked bite-size pasta and mix & match your recipe from these options...

meat options	vegetable choices	dressing and cheese possibilities
4 small boneless skinless chicken breast halves (1 lb.)	1 onion, chopped, 1 green pepper, chopped	1/2 cup KRAFT Sun-Dried Tomato Dressing, divided; 1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1 lb. boneless beef sirloin steak, cut into 4 pieces	1 onion, sliced; 1 jar (4-1/2 oz.) sliced mushrooms, drained	1/2 cup KRAFT Balsamic Vinaigrette Dressing, divided; 6 oz. VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
4 boneless pork chops (1 lb.)	1 cup frozen peas; 2 carrots, sliced	1/2 cup KRAFT Zesty Italian Dressing, divided; 1 cup KRAFT Shredded Cheddar Cheese
meatless: 1 can (15 oz.) cannellini beans, rinsed (add with the tomatoes)	2 cups fresh broccoli florets; 1 jar (4-1/2 oz.) sliced mushrooms, drained	1/2 cup KRAFT Ranch Dressing, divided; 1/4 cup KRAFT Grated Parmesan Cheese

Then follow our 3 simple steps:

COOK pasta as directed on package, omitting salt.

MEANWHILE, cook meat in 2 Tbsp. dressing in large skillet on high heat 5 min. or until meat is browned on both sides, turning after 3 min. Stir in tomatoes, vegetables and remaining dressing. Bring to boil. Simmer on medium heat 10 min. or until meat is done and vegetables are crisp-tender.

TOP with cheese; cover. Let stand 2 to 3 min. or until cheese is melted. Drain pasta. Serve topped with meat mixture.

Kraft Kitchens Tips

Special Extra

For a nice presentation, simply slide the meat, vegetables and sauce out of the skillet onto the cooked pasta.

Make Ahead

Get a head start on the next night's meal. Cook and drain 1 lb. pasta. Use half for this recipe, then cool the remaining pasta and toss with a little olive oil. Store in a resealable plastic bag in the refrigerator to enjoy another night.

Substitute

Prepare using elbow macaroni, rotini, small pasta shells or penne.

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annmatt38

posted:1/22/2004

I made the sirloin version of this recipe and there were nothing but yummy noises and cleaned plates from around the table. I used motzarella cheese this time but I'm looking forward to trying it again with the velveeta. I also cooked small pasta shells that made perfect little cups for the sauce and veggies.

a cook

posted:1/18/2004

My sisters and I made the chicken version and it was very tasty. We felt as if we had gone out to a nice Italian restaurant. It was light but very filling and was very easy to make. It looked exactly like the picture, too. I am going to make it again this week.

a cook

posted:1/16/2004

The only reason I'm giving this a good instead of a fair rating is because someone else may put a better spin on it and make it alittle better.I made the beef sirlion and wasn't pleased with the results.You need to cut the meat into strips not (4) pieces per directions.Kind'a hard once it's on pasta!Also the combo of tomato,onion,and melted velveeta is like a poor man's pasta sauce.It would have been cheaper to buy a jar,than create this.The other (3) recipes may be better but this one's average at best.

a cook

posted:1/14/2004

The picture of this recipe shows the sauce to be a very appetizing red. After adding the Ranch Dressing(I made the Meatless version). the sauce was light pink. Why doesn't it look like the photo shown? I would make this again, but would also use a plain red sauce.