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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
- 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. - 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
- 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. - Meanwhile, in a saucepan, combine
pumpkin, cream, wine and spices.
Heat through (do not allow to boil). - 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. - 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
- Cook macaroni according to
package directions for al dente. - 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. - 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. - 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.