I've finally got a game plan! I've made my menu for a month (A whole month! Who does that!? I do ... now!) and I am ready to rock the socks out of my kitchen.
No, really. C took his socks off in the kitchen last night. I've got to remember to get them out when I drag my tired caboose home.
Let me apologize in advance for the lack of original pictures in this post. It was late, we were all tired and ready to eat. It got dished up before I got a chance to grab my camera.
Ingredients:
3 cups Farfalle (bow-tie pasta), uncooked
1/4 cup KRAFT Sun-Dried Tomato Dressing, divided
1 lb. uncooked peeled deveined medium shrimp
1 cup Fat-free reduced-sodium chicken broth
1/2 tsp. each garlic powder and black pepper
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
2 cups Grape tomatoes
1/2 cup KRAFT Shredded Parmesan Cheese
8 Fresh basil leaves, cut into strips
Directions:
COOK pasta as directed on package. Meanwhile, heat 2 Tbsp. dressing in large skillet on medium heat. Add shrimp; cook and stir 2 to 3 min. or until shrimp turn pink. Use slotted spoon to remove shrimp from skillet; cover to keep warm. Discard any drippings in skillet.
ADD remaining dressing, broth and seasonings to skillet; cook 2 min. or until heated through. Add Neufchatel; cook and stir 2 to 3 min. or until melted. Stir in tomatoes; cook 1 min.
DRAIN pasta. Add to ingredients in skillet. Stir in Parmesan and half the basil; top with shrimp and remaining basil.
My thoughts:
As I was cokoing this, I thought I would make double the sauce. I didn't end up doing it like that. I used 1 1/2 cup of chicken stock and a whole block of cream cheese (mostly because I didn't want it to go to waste in my refrigerator.). I cooked the cream cheese for a lot longer than 2-3 minutes; it was more like 10-15 to get it good and creamy, and not lumpy in the least. I also threw in a handful of the parmesean cheese, I didn't measure it. I chiffonaded 10 pieces of basil to stir in. I also stirred in the shrimp with the pasta and sauce, didn't serve it on top.
This was pretty good. It was rich, so it's not something we could eat once a week, like some of my other dishes. I will definitely make it again though, it was super easy to put together and really tasty. The dressing and the herbs gave it the perfect amount of seasoning. Both my boys had seconds, and when everyone was done eating I picked out the rest of the tomatoes (the best part of the dish in my opinion!) and tossed the 2 tablespoons that were left. It's probably enough to feed a family of 4, but I think my guys were extra hungry last night!
Sarah's Star Rating: **** 4 out of 5!
Picture from the Kraft Foods website
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