New Delhi, September 26, 2019: The festive season is all set to kick in! festival means wearing new clothes, visiting various places, decorating the whole house, having fun with loved ones and especially relishing tons of food items. Del Monte brings to you recipes with a modern twist. So, this festive season make your menu a bit more exotic with these recipes. Celebrate and enjoy with one and all
Skillet Chicken Parmesan
Ingredients
- 2 cans No Salt Added Diced Tomatoes, not drained
- 1 can Tomato Sauce
- 1 can No Salt Added Cut Green Beans, drained
- 1½ tsps. dried oregano [or 2 Tbsp. fresh oregano], divided
- ½ tsp. garlic powder
- 8 oz. dry rotini pasta, (3 cups)
- 4 boneless, skinless chicken breast halves, about 1 1/2 lb.
- 2 Tbsp. grated Parmesan cheese
- ½ cup finely crushed garlic croutons
Directions
- Combine diced tomatoes, tomato sauce, green beans, 1 tsp. oregano, garlic powder and 3/4 cup water in a deep 12-inch skillet. Bring to a boil; add pasta, stir and reduce heat to a simmer.
- Place chicken breasts over pasta. Cover and simmer on medium-low heat 10 minutes. Turn chicken and stir pasta. Sprinkle chicken with Parmesan and remaining oregano. Cover and simmer additional 5 to 10 minutes or until pasta is done and chicken is no longer pink inside.
- Sprinkle chicken with croutons before serving. Gently stir pasta and season to taste with salt and pepper, if desired.
Pea and Red Pepper salad
Ingredients
- 1 cup (4 oz.) uncooked elbow macaroni
- 1/2 cup light or regular mayonnaise
- 1 Tbsp. sugar
- 1 Tbsp. Dijon mustard
- 2 Tbsp. cider vinegar
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 cup diced red bell pepper
- 1 cup thinly sliced celery
- 1/4 cup diced red onion
- 1 can Sweet Peas, rinsed and drained
Directions
- Cook pasta according to package directions. Rinse under cold water; drain well and set aside.
- Meanwhile, combine mayonnaise, sugar, mustard, vinegar, salt and black pepper in a large bowl. Add pasta, bell pepper, celery and red onion; stir to coat with dressing. Gently stir in peas.
Peach Sorbet
Ingredients
- 2 can (15.25oz.each) Del Monte® Sliced Cling Peaches in Heavy Syrup
- Or, Del Monte® Peach Halves in Heavy Syrup,
- FROZEN 24 HOURS IN UNOPENED CANS
Optional Toppings:
- Fresh raspberries Fresh mint leaves
Directions
- Submerge unopened frozen cans in very hot tap water 1 minute. Remove bottoms of cans with a can opener to release frozen cylinder of peaches. Pour any unfrozen syrup into food processor bowl.
- Carefully slice frozen fruit cylinder in half from top to bottom, then into 2-inch chunks.
- Process syrup and frozen fruit chunks until smooth. Top with Fresh raspberries or mint leaves, if desired.
Corporate Comm India(CCI Newswire)
