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Crispy Ranch Chicken
Learn new and exciting ways to cook chicken that will surprise and delight your friends and family by following our chicken recipes.
Broccoli and Beef Pasta
Yield: Makes 4 servings
Ingredients:
2
cups broccoli florets or 1 package (10 ounces) frozen broccoli, thawed
1
onion, thinly sliced
1/2
teaspoon dried basil
1/2
teaspoon dried oregano
1/2
teaspoon dried thyme
1
can (14-1/2 ounces) Italian-style diced tomatoes, undrained
3/4
cup beef broth
1
pound lean ground beef
2
cloves garlic, minced
2
cups cooked rotini pasta
3/4
cup (3 ounces) shredded Cheddar cheese or grated Parmesan cheese
2
tablespoons tomato paste
Preparation:
1.
Layer broccoli, onion, basil, oregano, thyme, tomatoes with juice and broth in slow cooker. Cover; cook on LOW 2-1/2 hours.
2.
Cook and stir beef and garlic in large nonstick skillet over medium-high heat until brown, stirring to break up meat. Drain fat. Add beef mixture to slow cooker. Cover; cook 2 hours.
3.
Stir in pasta, cheese and tomato paste. Cover; cook 30 minutes or until cheese melts and mixture is heated through. Sprinkle with additional shredded cheese, if desired.
Serving Suggestion
Serve with garlic bread.
This recipe appears in:
Pasta
