email this pagePasta “Fazool”
Italian comfort food at its best, this is an easy dinner to make with the kids. My children call this “fazool,” my family’s southern Italian dialect for fagiole (beans). For nutrition and color, we’ve added spinach to our simple family recipe.
Ingredients
Ingredients
2 tablespoons olive oil
2 garlic cloves, chopped
1 (14 1/2-ounce) can premium diced, peeled tomatoes, undrained
1 (48-ounce) can fat-free chicken broth
1 cup ditalini or alphabet pasta
1 (15 1/2-ounce) can garbanzo beans, drained
4 cups baby spinach leaves, rinsed (about 1 10-ounce bag)
1/4 cup grated Parmesan cheese
Instructions
2 garlic cloves, chopped
1 (14 1/2-ounce) can premium diced, peeled tomatoes, undrained
1 (48-ounce) can fat-free chicken broth
1 cup ditalini or alphabet pasta
1 (15 1/2-ounce) can garbanzo beans, drained
4 cups baby spinach leaves, rinsed (about 1 10-ounce bag)
1/4 cup grated Parmesan cheese
1. Heat oil in a large saucepan; add garlic, sauté 2 minutes. Add tomatoes, chicken broth, pasta and beans and stir. Simmer, covered, for 15 minutes, stirring occasionally to prevent pasta from sticking to bottom of pan. Add spinach and continue cooking, covered, until leaves are tender, about 5 minutes.
2. Ladle into bowls and sprinkle with cheese. (Pasta tends to absorb liquid as soup sits. Add more liquid as needed. If making ahead, separate liquid from other ingredients and combine when ready to serve.) Serves 6 to 8.
By Joan Cirillo, "Cooking with Kids"
Nutritional Information
2. Ladle into bowls and sprinkle with cheese. (Pasta tends to absorb liquid as soup sits. Add more liquid as needed. If making ahead, separate liquid from other ingredients and combine when ready to serve.) Serves 6 to 8.
By Joan Cirillo, "Cooking with Kids"
Per serving: 254 calories, 7g fat, 15g prot., 33g carbs., 5g fiber, 707mg sodium.
Lemony Chicken and Red Grape Salad
James Boyce, chef of Studio at Montage Resort and Spa in Laguna Beach, Calif., admits that some children seem to have an aversion to little green pieces in their food. If your kids don’t like herbs, simply omit them. To make this even quicker, use rotisserie or packaged chicken.
Ingredients
Ingredients
Chicken:
1 pound skinless, boneless chicken breasts (preferably organic)
Juice and zest from 1 lemon
1 teaspoon chopped fresh thyme (optional)
1 garlic clove, minced
1 teaspoon ground black pepper
1/2 teaspoon salt
Yogurt Dressing:
3/4 cup plain yogurt
3 tablespoons mayonnaise
¼ cup finely diced celery
¼ cup finely diced green apple
2 tablespoons red wine vinegar
1 tablespoon chopped parsley
1 tablespoon chopped basil
½ cup seedless red grapes, halved
Pita bread
Instructions
1 pound skinless, boneless chicken breasts (preferably organic)
Juice and zest from 1 lemon
1 teaspoon chopped fresh thyme (optional)
1 garlic clove, minced
1 teaspoon ground black pepper
1/2 teaspoon salt
Yogurt Dressing:
3/4 cup plain yogurt
3 tablespoons mayonnaise
¼ cup finely diced celery
¼ cup finely diced green apple
2 tablespoons red wine vinegar
1 tablespoon chopped parsley
1 tablespoon chopped basil
½ cup seedless red grapes, halved
Pita bread
1. In a medium bowl, combine chicken, lemon juice and zest and juice, thyme and garlic and let sit in the refrigerator 30 minutes. Remove chicken from bowl and season with pepper and salt. Using an outdoor grill or stove-top grill pan, cook over medium heat 5 to 8 minutes on each side or until cooked through. Cool and cut into ½-inch cubes.
2. To make the dressing, combine yogurt, mayonnaise, celery, apples, vinegar, parsley, basil and grapes; mix well. Add cooked chicken and let sit in the refrigerator 10 minutes.
3. Cut pita in half and stuff with chicken salad. Serves 6.
Recipe by James Boyce, "Relish Cooking with Kids," August 2006.
Nutritional Information
2. To make the dressing, combine yogurt, mayonnaise, celery, apples, vinegar, parsley, basil and grapes; mix well. Add cooked chicken and let sit in the refrigerator 10 minutes.
3. Cut pita in half and stuff with chicken salad. Serves 6.
Recipe by James Boyce, "Relish Cooking with Kids," August 2006.
Per serving: 350 calories, 10g fat, 26g prot., 41g carbs., 5g fiber, 650mg sodium.
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