Taste of Home_-_October 2019

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TASTEOFHOME.COM OCTOBER/NOVEMBER 2019 41

Cauliflower Alfredo
The cauliflower Alfredo sauce helps
lighten up this dish but still keeps
things creamy and delicious.
—Shelly Bevington, Hermiston, OR

Prep: 20 min. • Cook: 20 min.
Makes: 6 servings

2 Tbsp. extra virgin olive oil
3 garlic cloves, minced
1 shallot, minced
1 medium head cauliflower,
chopped
4 cups water
2 vegetable bouillon cubes
² ₃ cup shredded Parmesan cheese
plus additional for garnish
¹ ₄ tsp. crushed red pepper flakes
1 pkg. (16 oz.) fettuccine
Chopped fresh parsley

1. In a Dutch oven, heat oil over
   medium-high heat. Add garlic and
   shallot; cook and stir until fragrant,
   1-2 minutes. Add cauliflower, water
   and bouillon; bring to a boil. Cook,
   covered, until tender, 5-6 minutes.
   Drain; cool slightly. Transfer mixture
   to a food processor; add ²₃ cup
   Parmesan and the red pepper flakes.
   Process until smooth.


2. Meanwhile, cook the fettuccine
   according to package directions for
   al dente. Drain fettuccine; place in a
   large bowl. Add cauliflower mixture;
   toss to coat. Sprinkle with parsley
   and additional Parmesan.
   1 ¹ ₃ cups: 371 cal., 9g fat (3g sat. fat),
   6mg chol., 533mg sod., 60g carb.
   (5g sugars, 5g fiber), 16g pro.

Sausage Manicotti
with Pumpkin Sauce
This manicotti is a wonderful change
from typical pumpkin dishes in the fall.
—Barry Dale, Puyallup, WA

Prep: 25 min. • Bake: 30 min. +
standing • Makes: 5 servings

1 lb. bulk pork sausage
1 celery rib, chopped
1 medium carrot, chopped
¹ ₂ medium onion, chopped
1 can (15 oz.) pumpkin
1 cup heavy whipping cream
¹ ₂ cup dry white wine
¹ ₄ tsp. each ground ginger,
cinnamon and nutmeg

¹   ₈ tsp. cayenne pepper

20 wonton wrappers

1. In a large skillet, cook the pork
   sausage, celery, carrot and onion
   over medium heat until sausage is
   no longer pink and the vegetables are
   tender, 10-12 minutes, breaking up
   sausage into crumbles; drain.


2. Meanwhile, in a saucepan, combine
   pumpkin, cream, wine and spices.
   Heat through (do not allow to boil).


3. Preheat oven to 350°. Spread 1 cup
   pumpkin sauce into a greased 13x9-in.
   baking dish. Place 2 Tbsp. sausage
   filling in center of a wonton wrapper.
   (Cover remaining wrappers with a
   damp paper towel until ready to use.)
   Moisten wrapper edges with water.
   Roll up tightly. Place in prepared dish,
   seam side down. Repeat.


4. Top manicotti with the remaining
   sauce. Bake, uncovered, until bubbly,
   30-35 minutes. Let stand 10 minutes
   before serving.
   4 stuffed manicotti: 627 cal., 38g fat
   (18g sat. fat), 109mg chol., 974mg
   sod., 52g carb. (5g sugars, 4g fiber),
   19g pro.
   Test Kitchen tip: Fried sage leaves
   take this to another level. Fr y leaves
   in butter until translucent. Remove
   from heat; drain on paper towels.
   Sprinkle warm leaves with kosher
   or flake sea salt.

One-Skillet

Chicken Fajita Pasta

We love the kicked-up southwestern

flavor of this creamy dish, and I like

the fact that I can whip it up in my

cast-iron skillet.

Joan Hallford,

North Richland Hills, TX

Prep: 25 min. • Cook: 20 min.

Makes: 6 servings

3 cups uncooked elbow

macaroni

2 Tbsp. olive oil, divided

1 lb. boneless skinless chicken

breasts, cut into 1-in. cubes

1 envelope fajita seasoning mix,

divided

1 large onion, chopped

1 large green pepper, chopped

3 garlic cloves, minced

2 cups reduced-sodium

chicken broth

1 can (10 oz.) diced tomatoes

and green chiles, drained

1 can (4 oz.) chopped green

chiles, drained

¹   ₂ cup heavy whipping cream

¹   ₂ tsp. salt

1 cup shredded sharp cheddar

cheese

1. Cook macaroni according to
   package directions for al dente.


2. Meanwhile, heat 1 Tbsp. oil in a
   large skillet oven over medium-high
   heat. Add chicken and 4¹₂ tsp. fajita
   seasoning; cook and stir until no
   longer pink, 5-7 minutes. Remove
   chicken and keep warm.


3. Heat remaining 1 Tbsp. olive oil in
   skillet. Add onion, green pepper and
   remaining 4¹₂ tsp. fajita seasoning.
   Cook and stir until vegetables are
   crisp-tender, 5-7 minutes. Add garlic;
   cook 1 minute. Remove from pan.


4. In the same skillet, add broth, diced
   tomatoes, green chiles, cream and
   salt. Bring to a boil. Reduce heat;
   simmer, uncovered, until thickened,
   about 10 minutes. Return macaroni,
   chicken and vegetables to skillet; heat
   through. Sprinkle with cheese.
   1 ¹ ₃ cups: 448 cal., 21g fat (10g sat.
   fat), 83mg chol., 1304mg sod., 38g
   carb. (4g sugars, 3g fiber), 27g pro.