This recipe page of
came from the Nutrition Action Healthletter*, Jan./Feb. issue.
So far, from the above page, we have made the
Skillet Ziti with Broccoli, Chicken, & Sun-Dried Tomatoes.
We've made these variations (partly because of what we happened to have on hand):
It's turned out great every time.
- Used already-cooked chicken breast, and simply added it at end.
- Used one chopped onion instead of scallions.
- Used 1/2 tsp. pepper flakes instead of 1/4 tsp. (next time
I'll use even more).
- Used 1% milk instead of skim milk.
- Used romano cheese instead of parmesan.
- Used bow-tie pasta instead of ziti.
- Our dried tomato supply consists of bags of supersweet 100s from
last year's garden and haven't been soaking in olive oil.
We used 1-1/4 cup, instead of just 1/2 cup. We threw them in dry.
Cooking just a couple of minutes reconstitutes them. Good to have the
extra flavor of these delicious tomatoes.
*Nutrition Action Healthletter
is published by Center for
Science in the Public Interest.
I've subscribed to the newsletter for years and highly recommend it.
Wynette's Home Page