Recipe: 20-Minute Spicy Tomato-Mushroom Tortellini

I don't eat tortellini often; I'm not sure why. Maybe it's because it doesn't feel like there's ever enough, or maybe it's because I have only had it with sauces that are too heavy for the little cheese packages. That must be it, because after making this recipe, I can't come up with any other explanation. The tomato sauce is light enough to offset any heaviness the cheese in the tortellini may bring, and the mushrooms contribute an earthiness that is always amazing with tomatoes.

I specify using a can of Italian tomatoes (any brand touting San Marzano is my preference). San Marzano tomatoes have a richer, more concentrated tomato flavor. These are a little more expensive than the domestic brands, but for this you want to invest in Italian tomatoes, since the tomato sauce is the focus of the dish. Same thing for the tomato paste — if you can find Italian tomato paste, great. If not, it's not too big of a deal. What really matters is the quality of the tomatoes.

The 19-ounce package of tortellini I used makes exactly five portions (one cup each). If you don't think that will sustain you, particularly because the sauce is relatively light, feel free to get an extra package and throw it in there. The sauce makes more than what is necessary for one 19-ounce package, so you’ll be fine with adding some extra tortellini to the pasta water. When reheating, definitely add that tablespoon of water and make sure the lid is mostly secure (and just a sliver of an opening to allow steam to escape). This dish is prone to drying out, and we don’t want that.

Spicy Tomato-Mushroom Tortellini

Makes 5 (1-cup) portions

19-ounce package cheese tortellini, frozen
1 small onion, minced
3 cloves garlic, minced
4 ounces cremini mushrooms, sliced thinly
1/2 to 1 tablespoon red pepper flakes
5 1/2 ounces tomato paste
1 (28-ounce) can Italian tomatoes
Parmesan

Heat 2 tablespoons olive oil over medium-high heat in a deep skillet. Sauté onions and garlic until onions are translucent. Add sliced mushrooms and sauté until soft. Add red pepper flakes according to your preference. Your tongue should tingle, not scream.

Add tomato paste to pan, and stir until mixed well. Stir in canned tomatoes. If the tomatoes are whole peeled tomatoes, gently mash the tomatoes (they will splatter if you aren't careful). Reduce heat to simmer for 15 minutes.

While sauce is simmering, cook tortellini according to package directions. Once drained, toss with 1 to 2 tablespoons olive oil.

Fold about half of the sauce into tortellini. Refrigerate or freeze remaining sauce (it'll only get better — and you get even more meals out of it. Win!).

To portion: 1 cup of pasta into 5 separate containers. This recipe makes almost exactly 5 portions. Before freezing, sprinkle grated Parmesan as desired.

To reheat: Microwave on high with lid slightly ajar for 3 minutes.

Recipe: Chicken & Broccoli Alfredo

Do you ever feel a little naughty eating pasta Alfredo? Like you’re doing something you shouldn’t, eating carbohydrates slathered in rich, creamy sauce? I do, sometimes. I also feel like having something green would completely cancel out any harm the cream may do to my arteries. And adding in a protein just makes it a perfectly balanced meal, right? Obviously, chicken and broccoli Alfredo is the perfect meal. It covers all the basic food groups including garlic and cheese (because those are in their own category — I’m sure of it).

This particular recipe satisfies in a way plain ol’ Alfredo just doesn’t. Aside from the broccoli making me feel like I’m eating healthily, there’s just something about garlicky cream sauce that goes perfectly with broccoli and chicken. Here, I use penne pasta to steer from the classic fettuccine for two reasons: one, the ridges in the penne carry more of the sauce than a long, flat pasta can, and two, penne pasta freezes and reheats like a dream — no clumping to worry about.

This recipe yields about four (one-cup) portions. If you aren't making this to eat right away freeze portions in microwave-safe, freezer-safe containers for up to one month. There's no need to thaw it out before microwaving. If you bring a container of this pasta along for lunch, stick it in the fridge to slowly defrost.

Next time you're sitting at your desk faced with the prospect of some frozen meal hidden in the depths of the work freezer, or a trip to the less-than-stellar cafeteria, remember that you were smart and made yourself your own frozen meal.

Chicken & Broccoli Alfredo

Serves 4

1 pound penne pasta
1 to 2 boneless, skinless chicken breast, prepared as desired
3/4 cup heavy cream
2 cloves garlic, minced/crushed
1/3 cup Parmigiano Reggiano, grated (plus extra for serving)
1/4 cup unsalted butter
8 ounces frozen broccoli (see Recipe Note)

Prepare chicken breasts as desired. I recommend butterflying and seasoning with salt, pepper, and garlic powder and pan-frying in olive oil over medium heat about 8 to 10 minutes or until it's no longer pink and juices run clear when sliced. Transfer cooked chicken to a cutting board and let rest before slicing into strips.

Cook pasta until barely al dente. Before draining, save 1/2 cup of pasta water.

Meanwhile, add cream, garlic, and butter to small saucepan. Season with salt and pepper. Heat on low, stirring occasionally, until garlic is soft and fragrant and butter had melted. Do not boil.

Return pasta to pot and turn heat on to medium-high. Add reserved pasta water and sprinkle with half the Parmigiano Reggiano, mixing well. Add sauce and rest of cheese. Continue mixing until well-coated and sauce reduces, about 3 to 5 minutes. Toss in chicken.

To freeze: Place 1 cup of pasta, plus 4 to 6 slices of chicken and 4 to 6 florets of frozen broccoli (or as desired) in flat, freezer- and microwave-safe containers. Freeze up to 1 month.

To reheat: Add about 1 tablespoon of cream, milk, or water. Microwave with lid ajar on high heat for 2 minutes and 30 seconds. Stir, then microwave for 1 minute more.

Recipe Notes

• The frozen broccoli makes this really simple, although it won't take too much more time to cut and steam some fresh or pre-cut florets. And you can toss the broccoli with the rest of the good stuff. Adding the already frozen broccoli is quick, although you will have to take the size of your container into account (since it won't be as yielding as the steamed, hot broccoli).

GLUTEN-FREE CRANBERRY COOKIES RECIPE

With the holidays quickly approaching, it’s always a good thing to have multiple dessert recipes under your belt! In the BFFF test kitchen, we have created the most delicious cranberry cookies that you will actually feel good about eating. Made with Pamela’s All-Purpose Flour, these gluten-free cookies will definitely be a hit with everyone, regardless of gluten preferences. Because they are made without butter, this easy dessert recipe is also healthier than traditional cookies, score! We love that the cranberries offer a tartness that contrasts the light and airy cookie. These warm cookies can be served as dessert for the holidays, taken as a treat to your loved ones and neighbors, or even on a regular day with tea. We really don’t need an excuse to make these, and once you try them, you won’t either! Check out our recipe below:

GLUTEN-FREE CRANBERRY COOKIES RECIPE

• 2 cups gluten-free Pamela’s all purpose flour
• 3 eggs
• 1 tsp.  vanilla extract
• 1 cup dried cranberries
• 1 tsp. cinnamon
• 2 1/2 cups brown sugar
• 2 tsp. gluten-free baking soda
• 1/4 tsp. salt
• 1-1/4 cups extra virgin coconut oil (solid form)
• 1-1/2 cups gluten-free rolled oats

1. Preheat oven to 350F. Whisk eggs, vanilla extract and cranberries in a bowl.
2. Refrigerate for 1/2 hour. In an electric mixer combine coconut oil and brown sugar until well mixed.
3. In a separate bowl mix cinnamon, salt, baking powder and Pamela’s all purpose flour until blended.
4. Slowly little by little add dry mix to the wet mix and blend until combined.
5. Hand stir in oats and mix.
6. Place spoonfuls on baking sheets lined with parchment paper at least 1.5 inches apart (use a small ice cream scoop for more uniform cookies).
7. Bake of 10-12 minutes, cool and then serve.
8. Sprinkle with additional cranberries if desired.