theme: Cheese Grab-Bag

Creamy Gruyère and Shrimp Pasta
Cooking Light March 2004

8 ounces uncooked cavatelli or orecchiette pasta
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups 2% reduced-fat milk
1 1/4 cups (5 ounces) shredded Gruyère cheese, divided
1 tablespoon butter
1 1/2 pounds large shrimp, peeled and deveined
3 garlic cloves, minced
2 tablespoons dry white wine
1/4 teaspoon ground red pepper
2 cups frozen green peas, thawed
Cooking spray
Parsley sprigs (optional)

Preheat oven to 375°.

Cook pasta according to package directions, omitting salt and fat. Drain well.

Combine the flour and salt in a Dutch oven over medium heat. Gradually add milk, stirring constantly with a whisk; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly with a whisk. Remove from heat. Stir in 3/4 cup cheese, stirring until melted.

Heat butter in a large nonstick skillet over medium-high heat. Add shrimp and garlic; sauté 3 minutes. Stir in wine and pepper, and cook 1 minute or until shrimp is done.

Add pasta, shrimp mixture, and peas to cheese mixture, tossing well to combine. Spoon the pasta mixture into a 13 x 9-inch baking dish lightly coated with cooking spray; sprinkle evenly with remaining 1/2 cup cheese. Bake at 375° for 20 minutes or until cheese melts and begins to brown. Garnish with the parsley, if desired. Serve immediately.

Calories 459
Calories from fat 27 %
Fat 13.8 g
Satfat 7.1 g
Monofat 3.7 g
Polyfat 1.6 g
Protein 39.6 g
Carbohydrate 41.2 g
Fiber 2.5 g
Cholesterol 210 mg
Iron 4.1 mg
Sodium 535 mg
Calcium 415 mg

Sausage and Provolone Stuffed Chicken
Cooking Light

3 tablespoons breadcrumbs
3 tablespoons chopped basil
2 tablespoons toasted pine nuts
1/2 teaspoon crushed fennel seeds
4 ounces mild turkey Italian sausage
1 ounce shredded provolone cheese
2 (8-ounce) skinless, boneless chicken breast halves
1/2 teaspoon pepper
1/4 teaspoon kosher salt
3 tablespoons all-purpose flour
1 tablespoon olive oil
1/2 cup dry white wine
3/4 cup unsalted chicken stock
2 tablespoons fresh parsley

Preheat oven to 400°. Combine breadcrumbs, basil, pine nuts, fennel seeds, sausage, and cheese in a medium bowl. Cut chicken breast halves horizontally to form 4 cutlets; pound each cutlet to 1/4-inch thickness using a meat mallet or heavy skillet. Sprinkle evenly with pepper and salt. Divide sausage mixture among cutlets. Roll up; secure with toothpicks. Sprinkle flour evenly over rolls. Heat a large skillet over medium-high heat. Add olive oil; swirl. Add rolls to pan, seam side down; cook 4 minutes or until lightly browned. Turn; place pan in oven. Bake at 400° for 12 minutes or until done. Remove chicken from pan. Return pan to medium-high heat. Add wine; cook 1 minute or until liquid is reduced by half, scraping pan to loosen browned bits. Add chicken stock; cook 3 minutes. Stir in parsley. Remove toothpicks; cut rolls into 1/2-inch slices. Serve with sauce.