Cooking pasta in chicken broth instead of water, with just a few simple seasonings, gives you an easy-to-make side dish that pairs nicely with just about any main dish.

Ingredients

• 3 1/2 cups Swanson® Chicken Broth (Regular, Natural Goodness or Certified Organic)
• 1 tbsp. canned diced tomatoes, drained
• 1 tbsp. grated Parmesan cheese
• 1/2 tsp. Italian seasoning, crushed
• 1/4 tsp. garlic powder
• 3 cups uncooked corkscrew-shaped pasta

• Heat the broth, tomatoes, cheese, Italian seasoning and garlic powder in 3-quart saucepan over medium-high heat to a boil.
• Stir in the pasta. Cook over medium heat for 10 minutes or until the pasta is done.
• Note: Swanson® Seasoned Chicken Broth with Italian Herbs is no longer available. Campbell's Kitchen has modified this recipe with chicken broth to deliver the same great dish you enjoyed.

Anna Imparato made this ingeniously simple dish at a luncheon at the Montevetrano winery in Campania in Southern Italy. She tossed her pasta in a sweet-tart onion-orange marmalade made at the estate; in its place, this recipe calls for caramelized onions and store-bought orange marmalade.

Ingredients

• 3 tablespoons extra-virgin olive oil
• 3 ounces thinly sliced pancetta, finely chopped
• 1 medium onion, thinly sliced
• 2 teaspoons chopped rosemary
• 2 tablespoons orange marmalade
• Salt and freshly ground pepper
• 1/2 pound dried pasta, such as garganelli, fusilli, or rotini
• 1/4 cup freshly grated Parmigiano-Reggiano cheese

• In a saucepan, heat the oil. Add the pancetta and cook over moderate heat until browned and most of the fat has been rendered, 4 minutes. Add the onion and rosemary, cover and cook over moderately low heat, stirring occasionally, until the onion is tender and golden, 10 minutes. Stir in the marmalade; season with salt and pepper.
• Bring a large saucepan of salted water to a boil. Add the pasta and cook until al dente. Drain the pasta, reserving 1/3 cup of the cooking water.
• Return the pasta to the saucepan. Add the onion-orange mixture and the reserved cooking water; toss well. Season with salt and pepper and transfer to plates. Sprinkle with the cheese and serve right away.

• The marmalade mixture can be made up to 4 hours ahead.

Bone-in chicken, Italian sauce, olives, capers and a little wine make this dish both country-style and really tasty! Plus, it's made in just one saucepot, so clean up is a breeze.

Ingredients

• 2 tbsp. olive or vegetable oil
• 5 to 6 pounds chicken parts
• 3 1/2 cups Prego® Traditional Italian Sauce OR Prego® Roasted Garlic and Herb Italian Sauce
• 1/2 cup Marsala wine
• 4 sliced mushrooms (about 12 ounces)
• 1 large onion, chopped (about 1 cup)
• 1/2 cup chopped fresh parsley
• 2 cans (2.25 ounces each) sliced pitted ripe olives, drained
• 1/4 cup drained capers
• 8 cups hot cooked couscous

• Heat the oil in an 8-quart saucepot over medium-high heat. Add the chicken in 2 batches and cook for 10 minutes or until it's well browned on all sides. Remove the chicken from the saucepot. Pour off any fat.
• Stir the sauce, wine, mushrooms, onion, parsley, olives and capers in the saucepot and heat to a boil. Return the chicken to the saucepot. Reduce the heat to low. Cover and cook for 30 minutes, stirring occasionally.
• Uncover the saucepot and cook for 15 minutes or until the chicken is cooked through. Serve the chicken mixture with the couscous.

• To make ahead, prepare the recipe as directed above. Cover and refrigerate overnight. Heat in the saucepot over low heat for 15 minutes or until the mixture is heated through, stirring often.

Italian dressing mix is tossed with hot pasta then mixed with freshly grilled vegetables and hot Italian sausage to make this colorful main dish.

Ingredients

• 1/2 lb fresh asparagus, trimmed and cut into 2-inch pieces
• 1 red bell pepper, cut into 1/4-inch-thick strips
• 1 medium zucchini, cut lengthwise in half, then cut into 1/4-inch-thick slices
• 1 medium yellow squash, cut lengthwise in half, then cut into 1/4-inch-thick slices
• 1/2 red onion, cut into 1/4-inch-thick slices
• 4 Tbsp extra-virgin olive oil, plus more for grill
• 1/4 tsp salt
• 1/4 tsp freshly ground pepper
• 4 hot Italian sausages (about 1 lb)
• 1 package (16 oz) penne
• 1 Tbsp Italian salad dressing mix
• 1 tsp minced garlic
• 1/2 cup shredded Parmigiano-Reggiano

• Heat grill to medium. In a large bowl, toss together asparagus, bell pepper, zucchini, squash, onion, 1 tbsp oil, the salt and pepper. Transfer to a vegetable grilling basket.
• Lightly oil grill rack. Place vegetables, in basket, and sausages on grill. Cook, turning occasionally, until vegetables are tender and an instant-read thermometer registers 160 degrees F when inserted into center of each sausage, 25 to 30 min.
• Meanwhile, cook pasta according to package directions; drain and set aside.
• Transfer sausages to a cutting board and vegetables to a large bowl. When cool enough to handle, diagonally cut sausages into 1/2-inch-thick slices; add to vegetables along with pasta and toss to combine.
• In a small bowl, stir together remaining 3 tbsp oil, the dressing mix and garlic. Pour over pasta and toss until coated well. Toss in cheese and serve immediately.
• To cook indoors: Heat oven to 400 degrees F. Combine and season vegetables as directed. Place sausages in a foil-lined baking pan; roast 10 min. Add vegetables to pan and cook, turning once, until an instant-read thermometer registers 160 degrees F when inserted into center of each sausage, about 35 min. Continue with recipe. Makes 6 servings.

• Calories 700, Total Fat 36 g, Saturated Fat 13 g, Cholesterol 56 mg, Sodium 1272 mg, Carbohydrate 65 g, Fiber 4 g, Protein 30 g.
• Percent Daily Values are based on a 2,000 calorie diet

Supper simmers while you put your feet up! Spicy sausage skillet simmers with veggies and snazzy Pace® to serve over linguine.

Ingredients

• 2 tbsp. olive oil
• 2 cloves garlic, minced
• 10 small pork sausage links, cut up
• 1/4 tsp. dried Italian seasoning, crushed
• 1 jar (24 ounces) Pace® Picante Sauce or Pace® Chunky Salsa
• 3 medium green or red peppers, cut into 1/4-inch rings (about 24 rings)
• 1 medium onion, sliced (about 1/2 cup)
• 8 fresh mushrooms, sliced (about 3 cups)
• 1/2 of a 16-ounce package linguine, cooked and drained (about 4 cups)
• Grated Parmesan cheese

• Heat the oil in a 10-inch skillet over medium-high heat. Add the garlic, sausages and Italian seasoning. Cook until the sausages are well browned and cooked through.
• Stir the picante sauce, peppers, onion and mushrooms in the skillet. Heat to a boil. Cover the skillet. Reduce the heat to low.
• Cook for 25 minutes or until the vegetables are tender. Serve over the linguine and sprinkle with the cheese.

Serve tomato-sauced, cinnamon-spiced chicken and artichokes atop couscous.

Ingredients

• 2-1/2 to 3 pounds meaty chicken pieces
• 2 tablespoons cooking oil
• 1 14-1/2-ounce can tomatoes, undrained and cut up
• 1/2 envelope onion soup mix (about 3 tablespoons)
• 1 6-ounce jar marinated artichoke hearts, drained and quartered
• 1/2 cup pitted ripe olives, halved
• 1/4 cup dry white wine (optional)
• 1/4 teaspoon ground cinnamon
• 2-1/4 cups water or chicken broth
• 3 tablespoons margarine or butter
• 1-1/2 cups quick-cooking couscous

• Skin chicken. In a 12-inch skillet brown chicken in hot oil. Drain fat. Stir together the undrained tomatoes and soup mix. Add to chicken in skillet. Bring to boiling; reduce heat. Simmer, covered, for 30 to 35 minutes. Add artichokes, olives, wine (if desired), and cinnamon. Simmer, covered, 10 minutes or until chicken is no longer pink.
• Meanwhile, in a saucepan bring water or broth and margarine or butter to boiling (if using water, add 1/2 teaspoon salt, if desired). Stir in couscous. Cover; remove from heat. Let stand 5 minutes. Fluff with a fork. Serve with chicken. Makes 6 servings.

• Calories 445, Total Fat 18 g, Saturated Fat 4 g, Cholesterol 66 mg, Sodium 624 mg, Carbohydrate 43 g, Fiber 8 g, Protein 28 g. Daily Values: Vitamin A 12%, Vitamin C 27%.
• Percent Daily Values are based on a 2,000 calorie diet

This delectable baked dish features penne pasta and broccoli flowerets mixed with a flavorful Alfredo-like sauce - baked until hot and bubbly, it's an unforgettable recipe!

Ingredients

• 6 cups uncooked penne pasta
• 4 cups fresh or frozen broccoli florets
• 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
• 1 1/2 cups milk
• 1/2 tsp. ground black pepper
• 1 1/2 cups shredded mozzarella cheese (about 6 ounces)
• 1/4 cup shredded Parmesan cheese

• Heat the oven to 350 degrees F.
• Cook the pasta according to the package directions. Add the broccoli for the last 4 minutes of cooking time. Drain the pasta mixture well in a colander.
• Stir the soup, milk and black pepper in a 2-quart shallow baking dish. Stir in the pasta mixture, 3/4 cup mozzarella cheese and 2 tablespoons Parmesan cheese. Top with the remaining mozzarella and Parmesan cheeses.
• Bake for 25 minutes or until the pasta mixture is hot and bubbling and the cheese is melted.
• Serving Suggestion: Serve with baby greens (spinach, arugula and frisee) salad tossed with lemon mustard vinaigrette. For dessert serve fresh strawberry shortcake with whipped cream.

• Creamy white pastas like this one taste great with the tang and heat of crushed red pepper flakes. Serve it on the side.

This flavorful skillet meal is fast enough for busy weeknights.

Ingredients

• 2 cups dried rotini or rotelle pasta (about 6 ounces)
• 1 tablespoon olive oil
• 1 medium onion, cut into wedges
• 2 cloves garlic, minced
• 1 pound cooked kielbasa, halved lengthwise and sliced diagonally
• 1 small zucchini, cut into matchstick-size strips
• 1 yellow or orange sweet pepper, cut into small strips
• 1 teaspoon dried Italian seasoning, crushed
• 1/8 teaspoon ground red pepper
• 8 Roma tomatoes, cored and chopped (about 1 pound)

• Cook pasta according to package directions; drain. Meanwhile, in a very large skillet heat oil over medium-high heat. Add onion and garlic and cook for 1 minute. Add kielbasa; cook until onion is tender, stirring frequently.
• Add zucchini, sweet pepper, Italian seasoning, and ground red pepper; cook and stir for 5 minutes. Stir in tomatoes and cooked pasta. Heat through, stirring occasionally. If desired, garnish with fresh herbs. Makes 6 servings.

• Some meats store longer than others. This makes them a good choice for hectic, ever-changing schedules because if you don't cook them on the day you planned, they'll usually keep until you can get to them. Next time you shop, check out the "sell by" and "use by" dates of meats like pepperoni, kielbasa, and packaged corned beef. You'll notice that these selections usually have a longer shelf life, when refrigerated. Keep these meats and a handful of ingredients on hand. That way, you can get started on dinner without a time-eating trip to the store. (When it comes to cooking, isn't a trip to the store sometimes half the battle?)

• Calories 410, Total Fat 26 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 714 mg, Carbohydrate 31 g, Fiber 2 g, Protein 14 g. Daily Values: Vitamin A 5%, Vitamin C 65%, Calcium 1%, Iron 10%. Exchanges: Vegetable 1, Starch 1.5, Lean Meat 1.5, Fat 4.
• Percent Daily Values are based on a 2,000 calorie diet

To add more flavor to this saucy favorite, we suggest Hungarian paprika. It comes in both hot and sweet versions.

Ingredients

• 8 ounces fresh mushrooms, sliced (3 cups)
• 1 medium onion, chopped (1/2 cup)
• 2 cloves garlic, minced
• 1/4 cup margarine or butter
• 2 to 3 teaspoons Hungarian paprika or paprika
• 1/4 teaspoon pepper
• 2 cups cubed cooked chicken (10 ounces)
• 1 14-1/2-ounce can chicken broth
• 2 tablespoons tomato paste
• 1 8-ounce carton dairy sour cream or light dairy sour cream
• 3 tablespoons all-purpose flour
• Hot cooked wide noodles
• Snipped parsley (optional)

• In a 10-inch skillet cook mushrooms, onion, and garlic in melted margarine or butter over medium heat about 5 minutes or until vegetables are tender. Stir in paprika and pepper. Cook and stir for 1 minute more. Stir in cubed cooked chicken, chicken broth, and tomato paste. Bring to boiling.
• Stir together sour cream and flour. Stir into mixture in skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Serve chicken mixture over noodles. Garnish with snipped parsley, if desired. Makes 4 servings.

• Calories 587, Total Fat 32 g, Saturated Fat 12 g, Cholesterol 127 mg, Sodium 670 mg, Carbohydrate 44 g, Fiber 3 g, Protein 32 g. Daily Values: Vitamin A 32%, Vitamin C 5%, Calcium 11%, Iron 4%.
• Percent Daily Values are based on a 2,000 calorie diet

You can have a veggie-packed, homemade spaghetti dinner on your table in just 15 minutes.

Ingredients

• 1 package spaghetti (16 ounces)
• 2 tablespoons olive or vegetable oil
• 2 medium zucchini, cut into 1/2-inch slices (2 cups)
• 2 medium carrots, thinly sliced (1 cup)
• 1 cup sliced fresh mushrooms
• 1 medium onion, diced (1/2 cup)
• 2 cloves garlic, finely chopped
• 2 medium tomatoes, seeded, cut into 1-inch pieces
• 1 jar roasted red peppers, drained, coarsely chopped (7 ounces)
• 2 cups any variety tomato pasta sauce or Slow Cooker Spaghetti Sauce
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup chopped fresh or 1 tablespoon dried basil leaves
• Shredded or grated Parmesan cheese, if desired

• Cook and drain spaghetti as directed on package.
• Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Add zucchini, carrots, mushrooms, onions and garlic; cook 5 to 7 minutes, stirring frequently, until vegetables are crisp-tender.
• Stir in remaining ingredients except basil and cheese. Cook 3 to 5 minutes, stirring occasionally, until hot. Stir in basil. Serve sauce over spaghetti. Sprinkle with cheese. Makes about 5 1/2 cups sauce.

• *Find the recipe for the Slow Cooker Spaghetti Sauce on BettyCrocker.com.

• Calories 470 (Calories from Fat 70); Total Fat 8g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 560mg; Total Carbohydrate 84g (Dietary Fiber 8g, Sugars 12g); Protein 16g. Daily Values: Vitamin A 100%; Vitamin C 70%; Calcium 8%; Iron 25%. Exchanges: 4 Starch; 1 Other Carbohydrate; 2 Vegetable; 1 Fat. Carbohydrate Choices: 5 1/2.
• Percent Daily Values are based on a 2,000 calorie diet