-
Check here for the full archive of recipe collections.More Check here for the full archive of recipe collections.More Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.More Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.More Check out this collection of ways to use graham crackers, a snack time favorite and classic ingredient in desserts.More Shake up some of your favorite St. Patrick's Day ingredients with a twist on tradition. Click through for recipes featuring corned beef, cabbage and potatoes.More
-
Try these Ingredient Substitutions when you're in a bind!More Try these Ingredient Substitutions when you're in a bind!More Simple solutions for healthier cooking.More Substituting a few siple ingredients in your recipes will go a long way to making them - and you - significantly more healthy! More A pinch of this, a dab of that... click here for a printable conversion chart.More Keep this posted on your refrigerator for easy reference! More Money saving ideas to bet on.More
Recipe from Christiana Conway of N.Y.
1 stick margarine
1/4 C olive oil
4 garlic cloves, finely chopped
1 tsp. basil
3 to 4 skinless/boneless chicken breasts, cubed
1 small onion, finely chopped
1/2 C white wine
1 C chicken broth
1 can (28 oz) crushed tomatoes
4 cherry peppers, cut up (save 1/4 cup juice)
1 lb. rigatoni pasta
Melt stick of butter in frying pan. Add the olive oil and saute garlic and onions until translucent. Then add chicken and saute. Add your wine, tomatoes and chicken broth. Finally, add your cherry peppers and juice. Prepare rigatoni to box instructions and cook until "al dente". Drain pasta and put into a large pasta dish, pour your sauce over pasta and toss. Serve with nice green salad and parmesan cheese.
