Bring the flavors of northern Italy into your kitchen with this classic, heart-smart dish from Del Monte. It’s a quick and simple recipe that will leave your family warm and satisfied.
Ingredients
1 CAN (14.5 OZ.) DEL MONTE® DICED TOMATOES WITH BASIL, GARLIC AND OREGANO-NO SALT ADDED
1 CAN (8 OZ.) DEL MONTE® TOMATO SAUCE
8 OZ. LINGUINI PASTA
4 SKINLESS, BONELESS CHICKEN BREAST HALVES
½ CUP RED OR WHITE WINE
8 OZ. SLICED FRESH MUSHROOMS
Instructions
COOK PASTA ACCORDING TO PACKAGE DIRECTIONS; DRAIN.
SPRAY LARGE NON-STICK SKILLET WITH VEGETABLE OIL COOKING SPRAY AND HEAT OVER MEDIUM HEAT. ADD CHICKEN AND COOK ABOUT 5 MINUTES, TURNING ONCE.
REMOVE CHICKEN FROM SKILLET AND ADD UNDRAINED TOMATOES, TOMATO SAUCE AND WINE. STIR IN MUSHROOMS.
ARRANGE CHICKEN IN SAUCE AND SIMMER FOR 10-12 MINUTES UNTIL CHICKEN IS NO LONGER PINK IN CENTER AND SAUCE IS THICKENED.
SERVE CHICKEN AND SAUCE OVER LINGUINE.
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Red Gold gives us convenience from your pantry – easy to make and good for you too! Just add salad and crusty Italian bread for a flavorful meal. Chicken Basil Risotto
Ingredients
1 TABLESPOON EXTRA VIRGIN OLIVE OIL
1 ONION, CHOPPED
1 CUP ARBORIO RICE
1 (14.5 OUNCE) CAN CHICKEN BROTH
½ CUP WATER
1 (8 OUNCE) CAN PEAS, DRAINED
6 OUNCES CUBED COOKED CHICKEN, OR 1 (6 OUNCE) CAN CHUNK CHICKEN, DRAINED
1 (15 OUNCE) CAN RED GOLD® CRUSHED TOMATOES
2 TABLESPOONS CHOPPED FRESH BASIL
½ CUP GRATED PARMESAN CHEESE
SALT AND BLACK PEPPER TO TASTE
Instructions
HEAT OLIVE OIL IN A MEDIUM NON-STICK SAUCE PAN OVER MEDIUM HEAT. ADD ONION AND COOK FOR 5 MINUTES OR UNTIL ONION IS TRANSLUCENT. ADD RICE; STIR TO COAT WITH OIL AND MIX WITH THE ONIONS.
POUR IN BROTH AND WATER. SIMMER COVERED UNTIL STOCK IS ABSORBED, ABOUT 20 MINUTES. STIR IN PEAS, CHICKEN, RED GOLD® CRUSHED TOMATOES, BASIL AND CHEESE. HEAT AND STIR FOR 10 MINUTES. SEASON WITH SALT AND BLACK PEPPER AND SERVE.
We are the voice of the tomato products industry. We love all things healthy, nutritious, delicious, and tomato!
Convenient refrigerated crescent rolls create a golden border around this all-in-one breakfast dish. Great way to start the day from Red Gold! Breakfast Egg Bake
Ingredients
4 CUPS FROZEN HASH BROWNS WITH ONION AND PEPPERS, O’BRIEN STYLE
1½ CUPS SHREDDED COLBY-MONTEREY JACK CHEESE
6 EGGS
½ CUP MILK
1 TEASPOON GARLIC HERB BLEND
½ TEASPOON SALT
1 (14.5 OUNCE) CAN RED GOLD® PETITE DICED TOMATOES W/LIME JUICE & CILANTRO, DRAINED
5 SLICES PRECOOKED BACON, CUT INTO ½ INCH PIECES
1 (8 OUNCE) CAN CRESCENT ROLLS
Instructions
SPRAY AN 11X7 INCH BAKING DISH WITH COOKING SPRAY. SPREAD POTATOES IN BOTTOM OF BAKING DISH. ADD CHEESE; STIR GENTLY TO MIX.
BEAT EGGS IN MEDIUM BOWL; ADD MILK, GARLIC-HERB BLEND, SALT AND RED GOLD® PETITE DICED TOMATOES WITH LIME JUICE & CILANTRO; BEAT UNTIL WELL BLENDED. POUR OVER POTATO-CHEESE MIXTURE AND TOP WITH COOKED BACON. COVER AND REFRIGERATE OVERNIGHT.
PREHEAT OVEN TO 350O F. UNCOVER AND BAKE FOR 30 MINUTES. REMOVE FROM OVEN.
SEPARATE DOUGH INTO 4 RECTANGLES AND CUT OUT A FEW SHAPES FROM EACH RECTANGLE. PLACE RECTANGLES OVER HOT POTATO MIXTURE SO CORNERS OF RECTANGLES MEET IN CENTER; DO NOT SEAL SEAMS. PRESS EDGES TO SIDE OF BAKING DISH AND PLACE CUT-OUT SHAPES ON TOP OF RECTANGLES.
RETURN TO OVEN AND BAKE AN ADDITIONAL 15 TO 20 MINUTES OR UNTIL CRUST IS GOLDEN BROWN. LET STAND 10 MINUTES BEFORE SERVING.
We are the voice of the tomato products industry. We love all things healthy, nutritious, delicious, and tomato!
This cheesy quesadilla is made extra tasty with bacon, Red Gold tomatoes and fresh basil. RedGold.com
Ingredients
8 (8 INCH) FLOUR TORTILLAS
2 CUPS SHREDDED MEXICAN BLEND CHEESE
1 (14.5 OUNCE) CAN REDPACK® PETITE DICED TOMATOES WITH GREEN CHILIES, DRAINED
8 SLICES BACON, COOKED CRISP AND CRUMBLED
½ CUP CHOPPED FRESH BASIL
2 TABLESPOONS VEGETABLE OIL
SOUR CREAM
Instructions
LAYER ON HALF OF EACH TORTILLA: ¼ CUP CHEESE, 2 TABLESPOONS REDPACK® PETITE DICED TOMATOES WITH GREEN CHILIES. 1 TABLESPOON BACON AND 1 TABLESPOON BASIL. FOLD EACH TORTILLA IN HALF TO FORM A HALF CIRCLE.
LIGHTLY COAT A LARGE NONSTICK SKILLET OR GRIDDLE WITH OIL. OVER MEDIUM-HIGHT HEAT, COOK EACH QUESADILLA FOR 1 ½ MINUTES ON EACH SIDE UNTIL CHEESE IS MELTED AND TORTILLA IS LIGHTLY BROWNED.
CUT THE QUESADILLA INTO 4 WEDGES AND SERVE WITH SOUR CREAM.
We are the voice of the tomato products industry. We love all things healthy, nutritious, delicious, and tomato!
Velvety and rich, this sauce is flavorful, filling and lower in calories. Red Gold lightens up this traditional recipe. Light Bolognese
Ingredients
1 TABLESPOON EXTRA VIRGIN OLIVE OIL
1 POUND GROUND TURKEY
9 OUNCES ITALIAN TURKEY SAUSAGE
½ CUP CHOPPED ONION
½ CUP DICED CARROTS
½ CUP CHOPPED CELERY
2 GARLIC CLOVES, MINCED
1 CUP LOW FAT COTTAGE CHEESE
1 (6 OUNCE) CAN RED GOLD® TOMATO PASTE
2 (14.5 OUNCE) CANS RED GOLD® DICED TOMATOES
1 CUP DRY RED WINE
2 TABLESPOONS BALSAMIC VINEGAR
1 TEASPOON DRIED BASIL
1 TEASPOON DRIED OREGANO
1 TEASPOON KOSHER SALT
1 TEASPOON RED PEPPER
½ CUP CREAM CHEESE
1 CUP CHOPPED FRESH PARSLEY
Instructions
HEAT OIL IN LARGE SKILLET OVER MEDIUM-HIGH. ADD TURKEY BREAST AND SAUSAGE, BREAKING INTO SMALLER CHUNKS, COOK UNTIL BROWNED.
PROCESS ONION, CARROTS, CELERY AND GARLIC IN FOOD PROCESSOR UNTIL MINCED; ADD TO MEAT. COOK UNTIL VEGETABLES ARE SOFTENED, ABOUT 5 MINUTES.
PROCESS COTTAGE CHEESE IN FOOD PROCESSOR UNTIL SMOOTH, 2 MINUTES; STIR INTO MEAT MIXTURE.
STIR IN RED GOLD® TOMATO PASTE, COOK FOR 1 MINUTE. ADD RED GOLD® DICED TOMATOES, WINE, VINEGAR, OREGANO, BASIL, SALT AND PEPPER FLAKES. REDUCE HEAT TO MEDIUM-LOW AND SIMMER FOR 45 MINUTES, STIRRING OCCASIONALLY. ADD THE CREAM CHEESE AND STIR UNTIL MELTED, THEN ADD PARSLEY. SERVE ON RIGATONI OR PASTA OF YOUR CHOICE.
We are the voice of the tomato products industry. We love all things healthy, nutritious, delicious, and tomato!
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