Rate & Review
This colorful Jicama, Mango & Pineapple Salad with Chicken is perfect for entertaining. Featuring thin strips of chicken and seasonal fruits, the secret to this dish is a flavorful coating of chicken bouillon and chili powder – a mouth-watering kick sure to please. Perfect as a starter, main salad or side dish. Chicken may be omitted if using this as a starter or a side.
Ingredients:
2 cups matchstick-size jicama strips
2 cups matchstick-size mango strips
2 cups matchstick-size fresh pineapple strips
2 cups shredded cooked chicken, cooled
1/2 cup fresh cilantro leaves
1 tablespoon MAGGI Granulated Chicken Flavor Bouillon
2 teaspoons chili powder
Lime wedges
Directions:
COMBINE jicama, mango, pineapple, chicken and cilantro in large bowl; sprinkle with bouillon and chili powder. Toss gently. Serve immediately with lime wedges.
Review This Recipe
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Excellent combo of flavors!
susan l from
CA
Made this last night, so perfect when it's warm. Simple delicious recipe!
Nutrition Facts
Serving Size:
8
to 10 servings
Servings Per Recipe:
0
- Calories: 110
- Calories from Fat: 10
- Total Fat: 1.5g (2% of DV)
- Saturated Fat: 0g (0% of DV)
- Cholesterol: 25mg (9% of DV)
- Sodium: 400mg (17% of DV)
- Carbohydrates: 16g (5% of DV)
- Dietary Fiber: 3g (13% of DV)
- Sugars: 10g
- Protein: 11g
- Vitamin A: 10% of DV
- Vitamin C: 50% of DV
- Calcium: 2% of DV
- Iron: 4% of DV
*Percent Daily Values are based on a 2,000 calorie diet.
Rate & Review
Treat your family to a seafood feast with tasty shrimp mixed with creamy fettuccine pasta. This rich and creamy pasta dish is so easy to prepare.
Ingredients:
8 ozs. dry fettuccine
1 tablespoon olive oil
2 cloves garlic, finely chopped
2 tablespoons all-purpose flour
1/8 teaspoon ground black pepper
1 cup NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
3/4 cup vegetable or chicken broth
1/2 cup (1.5 oz.) plus 2 tablespoons shredded Parmesan cheese, divided
1/2 lb. cooked medium shrimp
1/2 cup chopped red bell pepper
Fresh whole or finely sliced basil leaves for garnish, (optional)
Directions:
PREPARE pasta according to package directions; drain.
MEANWHILE, HEAT oil and garlic in medium saucepan over medium heat until garlic is fragrant. Stir in flour and black pepper; cook, stirring constantly, for 30 seconds. Add evaporated milk and broth. Cook, stirring constantly, for about 8 minutes or until mixture comes to a gentle boil and thickens slightly. Stir in 1/2 cup cheese until melted. Add shrimp and bell pepper; heat for an additional minute or until shrimp are warm.
TOSS with pasta. Top with remaining 2 tablespoons cheese and basil. Serve immediately.
Estimated Times:
Prep Time:
5
Cooking Time:
20
Cooling Time:
0
Servings:0
This recipe is:
In this recipe:
Review This Recipe
-
Fresh and enticing
Funmi Abiola from
Nigeria
I feel hungry even when i just took a meal
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Newly weds cooking together.
M. Carmen Mitra from
,
My son and his wife have been together for about a year and a half have started cooking together. One of the very tasty dish they made together is the shrimp fettuccine which they added a few vegetables to and shared with the rest of the family last Friday. I was pleasantly surprised at how tasty it came out. I have always encouraged my children to cook and bake and to see them start out their lives this way of sharing makes me feel they are on the right track.
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Made Some Healthy Changes
Theresa Perez from
Hi, this recipe is great, quick, and easy! I made a few little changes just to make it a little healthier for the waistline. :) I used fat free carnation instead of 2%, and used a multigrain pasta. The sauce was still creamy, and my kids and husband loved it. :)
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Shrimp Fettuccine
carmen concepcion from
Fall River, MA
Was very easy to make after coming home late from work. It was delicious and one of my favorite dishes. SO GOOD
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Shrimp Fettuccine
KATHY GREEN from
South Daytona, FL
very tasty
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Shrimp Fettuccine
mary meek from
Toledo, OH
This recipe was fast and easy. I used leftover spaghetti noodles instead of the fettuccine and it tasted wonderful. I'll be making this recipe again.
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asking for seconds
Joseph Molina from
Solvang, CA
My four year old, who screams about the food at dinner time, had a full mouth when he asked for seconds! great recipe
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shrimp fettuccine
Maryann O'Neill from
Coatesville, PA
I made this recipe for the kids and they realy loved this recipe.
Nutrition Facts
Serving Size:
6
servings, 1 cup each
Servings Per Recipe:
0
- Calories: 270
- Calories from Fat: 50
- Total Fat: 6g (9% of DV)
- Saturated Fat: 2.5g (13% of DV)
- Cholesterol: 90mg (30% of DV)
- Sodium: 760mg (32% of DV)
- Carbohydrates: 36g (12% of DV)
- Dietary Fiber: 2g (8% of DV)
- Sugars: 6g
- Protein: 18g
- Vitamin A: 15% of DV
- Vitamin C: 25% of DV
- Calcium: 25% of DV
- Iron: 8% of DV
*Percent Daily Values are based on a 2,000 calorie diet.
This recipe is:
Rate & Review
These tasty twists made with pesto, hazelnuts and Parmesan cheese are a delicious addition to any meal, or great as an appetizer too!
Ingredients:
1 package (17.3 ounces) frozen puff pastry sheets, thawed
1 container (7 ounces) BUITONI Refrigerated All Natural Pesto with Basil
1/2 cup chopped hazelnuts or almonds
1/2 cup (1.5 ounces) BUITONI Refrigerated Freshly Shredded Parmesan Cheese
Directions:
PREHEAT oven to 400° F.
PLACE pastry sheets on lightly floured surface. Roll each sheet into 12-inch square. Spread pesto over one rolled pastry sheet. Sprinkle nuts and cheese evenly over pesto. Lay second sheet on top and press lightly. Cut into twelve 1-inch-wide strips. Twist each strip and place on baking sheet.
BAKE for 15 minutes or until light golden brown.
Estimated Times:
Prep Time:
15
Cooking Time:
15
Cooling Time:
0
Servings:12
This recipe is:
In this recipe:
Review This Recipe
-
mmmmm!!!!!
Samantha Haapa from
tampa,florida
this dish looks dilitiouse and i can't wait to try it!!!i am going to cook it for a project and i think everyone in my class is going to LOVE it!!!
Nutrition Facts
Serving Size:
Servings Per Recipe:
12
- Calories: 320
- Calories from Fat: 200
- Total Fat: 22g (34% of DV)
- Saturated Fat: 4.5g (24% of DV)
- Cholesterol: 10mg (3% of DV)
- Sodium: 320mg (13% of DV)
- Carbohydrates: 25g (8% of DV)
- Dietary Fiber: 4g (16% of DV)
- Sugars: 1g
- Protein: 7g
- Vitamin A: 8% of DV
- Vitamin C: 15% of DV
- Calcium: 8% of DV
- Iron: 10% of DV
*Percent Daily Values are based on a 2,000 calorie diet.
This recipe is:
Rate & Review
Try these Almond-Iced Ginger Cookies!! Easy to make and they add a festive flair to any meal!!
Ingredients:
20 store-bought gingersnap cookies
2 tablespoons cream cheese
1 tablespoon butter, at room temperature
1/4 teaspoon vanilla extract
1 tablespoon Parisian Almond Crème Flavor NESTLÉ COFFEE-MATE Liquid Coffee Creamer
1/2 cup powdered sugar
Directions:
BEAT cream cheese, butter and vanilla extract in small mixer bowl until smooth. Beat in Coffee-mate and powdered sugar until creamy. Icing should be the consistency of thick frosting; beat in more powdered sugar, if needed.
FROST tops of cookies with about 1 teaspoon icing each.
Estimated Times:
Prep Time:
15
Cooking Time:
0
Cooling Time:
0
Servings:20
This recipe is:
In this recipe:
Review This Recipe
-
Sounds yummy
sonia blackington from
national city ca
I think I would make it exactly that way but sandwich it with vanilla ice cream in between for those warm fall days coming up! Maybe even some chocolate chip cookie dough ice cream!
Nutrition Facts
Serving Size:
Servings Per Recipe:
20
*Percent Daily Values are based on a 2,000 calorie diet.
This recipe is: