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Quick


Weeknight Meals


Ham Dijon Pasta


Chicken Parmesan Pizza


1 10-oz. pkg. frozen garlic bread loaf 1/2 cup canned pizza sauce 6 deli-fried chicken strips


1 (4-oz.) cup shredded Italian three-cheese blend 2 Tbsp. chopped fresh basil


Preheat oven to 400. Arrange garlic bread, buttered sides up, on a baking sheet. Bake at 400 for 8 to 9 minutes or until basil is lightly browned. Spread pizza sauce over garlic bread.


Cut chicken strips into 1/2-inch pieces, and arrange over pizza sauce. Sprinkle with cheese and basil.


Bake for 8 to 10 minutes or until cheese melts. Serve immediately.


Asian Beef Noodle Bowls


4 oz. uncooked angel hair pasta (capellini), broken in half 8 oz. fresh sugar snap peas 5 tsp. vegetable oil 1 lb. boneless beef sirloin steak, cut into 1/4-inch strips


1 med. carrot, thinly sliced (1/2 cup) 1/2 cup teriyaki baste and glaze


8 oz. (3 1/2 cups) uncooked bow tie pasta (farfalle)


6 oz. lean cooked ham, cut into 1x1/4x1/4-inch strips (1 1/2 cups) 1/4 cup whipping cream 1 Tbsp. Dijon mustard 2 Tbsp. sliced green onions


Cook pasta to desired doneness as directed on package, adding ham during last minute of cooking time. Drain; place in serving bowl. Meanwhile, in small bowl, com- bine whipping cream and mustard; blend well. Add cream mixture and onions to cooked pasta and ham; toss gently to coat.


(from 12-oz. bottle)


4 med. green onions with tops, sliced (1/4 cup)


1/2 cup honey-roasted peanuts, chopped


Cook pasta as directed on pack- age. Meanwhile, snip off stem ends of sugar snap peas and remove strings if desired. Drain pasta; cover to keep warm.


In 12-inch nonstick skillet, heat 3


teaspoons of the oil over medium-high heat. Stir-fry beef in oil about 2 to 3 minutes, until no longer pink. Remove from skillet; keep warm.


In same skillet, heat remaining 2 teaspoons oil over medium-high heat. Stir-fry peas and carrot in oil about 3 to 4 minutes, until crisp-tender. Stir in pasta, beef and teriyaki baste and glaze; toss until well blended. Serve in bowls, sprinkle with on- ions and peanuts.


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