xiaoxl/recipe_data huggingface dataset:
Brussels Sprouts with Bacon and Balsamic
Category: side-dish
By JW

Delicious glazed sprouts. Our family loves them with lots of bacon. While we do enjoy them prepared lighter, this is a great quick side dish for a special meal. Also perfect for holiday get-togethers.

Ingredients:
2 pounds Brussels sprouts, trimmed and halved lengthwise
6 slices bacon, or more to taste, thinly sliced
1 pinch salt and ground black pepper to taste
⅔ cup reduced balsamic vinegar, divided

Directions:
Combine Brussels sprouts and bacon in a cast iron skillet; season with salt and pepper. Cook, stirring occasionally, until Brussels sprouts start to brown, 15 to 20 minutes. Drizzle 1/2 cup of balsamic vinegar on top. Transfer Brussels sprouts and bacon to a serving platter; drizzle remaining balsamic vinegar on top.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 8 servings

Calories: 99
Fat: 3.3 g
Saturated fat: 1 g
Carbohydrates: 13.4 g
Sugars: 5.4 g
Dietary fiber: 4.3 g
Protein: 6.5 g
Cholesterol: 7.6 mg
Sodium: 211.7 mg
Vanilla Wafer Cookies That Are Better Than Storebought
Category: desserts
By usmcwifey

This recipe comes from my favorite cookbook from a church. It is simple, easy, inexpensive and delicious! Not to mention it tastes better than the vanilla wafers you can buy at the store! You can make the cookies bigger if you'd like, they just won't have as crispy of an outside. We like to add a slice of banana between two cookies, dip them in chocolate, and then freeze them (;

Ingredients:
½ cup butter, softened
1 cup white sugar
1  egg
1 tablespoon vanilla extract
1 ⅓ cups all-purpose flour
¾ teaspoon baking powder
¼ teaspoon salt

Directions:
Preheat oven to 350 degrees F (175 degrees C). Beat butter and sugar in a mixing bowl with an electric mixer until light and fluffy; beat in egg and vanilla extract. Combine flour, baking powder, and salt in a bowl and mix the dry ingredients thoroughly into butter mixture. Drop cookies about 2 inches apart, 1 teaspoon at a time, onto ungreased baking sheets. Bake in the preheated oven until edges of cookies are golden brown, 12 to 15 minutes. Cool cookies on wire racks.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 28 servings

Calories: 164.7
Fat: 7 g
Saturated fat: 4.3 g
Carbohydrates: 23.6 g
Sugars: 14.5 g
Dietary fiber: 0.3 g
Protein: 1.7 g
Cholesterol: 30.7 mg
Sodium: 119.7 mg
Field Berry Soufle'


Ingredients:
berries, sugar

Directions:
put egg whites and sugar in a bowl - whip with an electric mixer until peaks form and stay (i feel sorry for those doing this by hand].
In 4  - 2 cup ramekins put approximately 1 tablespoon (or more if you like] field berries - i used frozen thawed to room temperature.
evenly distribute the whipped egg whites between the ramekins and gently fold the fruit in  for about 3 - 4 turns.  Any more will cause the eggs to deflate.
Bake in a 375 degree oven for 18 - 20 minutes without peeking.
Voila - soufle'.
Zebra Mocha


Ingredients:
"milk"

Directions:
"Combine coffee & syrups, top up with milk and serve with whipped cream & sprinkles."
Sarah's Feta Rice Pilaf
Category: side-dish
By jmerar

Rice and orzo pasta merge with the flavors of onion and garlic to create this versatile side dish. Bulgarian feta gives the dish a decadent creaminess while spinach adds beautiful color. You can get Bulgarian feta cheese at most international grocery stores. Bulgarian feta is creamier than the Greek version which tends to be very dry.

Ingredients:
2 tablespoons butter
½ cup orzo pasta
½ cup diced onion
2 cloves garlic, minced
½ cup white rice
2 cups chicken broth
1 cup chopped spinach
½ cup chopped Bulgarian feta cheese

Directions:
Melt butter in a skillet over medium-low heat; cook and stir oro in the melted butter until golden brown, 3 to 5 minutes. Stir onion into orzo and cook until translucent, 5 to 10 minutes. Cook and stir garlic into orzo-onion mixture until fragrant, about 1 minute. Mix rice and chicken broth into orzo-onion mixture; bring to a boil. Reduce heat to medium-low, cover skillet, and simmer until rice is tender and liquid is absorbed, 20 to 25 minutes. Remove from heat and stir in spinach and feta. Cover and let stand until spinach is wilted and feta is melted, about 5 minutes. Fluff with a fork.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 4 servings

Calories: 295.2
Fat: 10.6 g
Saturated fat: 6.6 g
Carbohydrates: 41 g
Sugars: 3.2 g
Dietary fiber: 1.6 g
Protein: 8.8 g
Cholesterol: 34.5 mg
Sodium: 739.5 mg
Fungus Gravy


Ingredients:
unsalted butter, onion, mushroom, low-sodium bouillon cube, hot water, cornflour

Directions:
Melt the butter in a small saucepan.
Add the onion and mushrooms and fry gently until they are very well browned.
Dissolve the stock cube in the hot water and add to the saucepan.
Add the blended cornflour or Bisto and heat, stirring constantly, until thickened and smooth.
Egg Salad Sandwich With Avocado and Watercress


Ingredients:
eggs, mayonnaise, Dijon mustard, avocado, watercress

Directions:
Cook the eggs 10 minutes in a saucepan of simmering water to cover. Drain, cool under cold running water, and peel. Roughly mash the eggs in a bowl with the mayonnaise, mustard, and lemon juice. Season with salt and pepper.
Spread 4 slices of toast with mayonnaise, if you like. Arrange about 1/4 of the avocado slices on each. Spread each with 1/4 of the egg salad and arrange watercress sprigs on top. Top each sandwich with another slice of toast and serve.
Quick Cranberry Pumpkin Muffins
Category: bread
By iamblessedx7

I have been making these for years. I used to make them in bread form, but having 7 children it was just easier to dole out a muffin than cut up the messy loaf. I also began giving these out as Christmas food gifts. This was requested by my 17-year-old son for our dessert we have to bring to his football banquet. My 21-year-old daughter who moved to Ogden, Utah with her husband and 2 kids wants to make these muffins for her in-laws who will be spending the Thanksgiving holidays with them.

Ingredients:
2  eggs, slightly beaten
2 cups white sugar
1 cup solid pack pumpkin
½ cup corn oil
2 tablespoons orange zest
2 ½ cups all-purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups cranberries, halved

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners. Beat eggs, sugar, pumpkin, corn oil, and orange zest in a small mixing bowl until smooth. Mix flour, pumpkin pie spice, baking soda, and salt in a large mixing bowl with a fork. Make a well in the center of the flour mixture. Pour pumpkin mixture into the well; stir until the dry mixture is just moistened into a batter. Fold cranberries into the batter. Scoop batter into prepared muffin cups. Bake in the preheated oven until golden and the tops spring back when lightly pressed, 20 to 25 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 24 muffins

Calories: 165.6
Fat: 5.1 g
Saturated fat: 0.8 g
Carbohydrates: 28.6 g
Sugars: 17.3 g
Dietary fiber: 1.1 g
Protein: 2 g
Cholesterol: 13.6 mg
Sodium: 131.2 mg
Paloma


Ingredients:
"pink grapefruit juice"

Directions:
Shake tequila and grapefruit juice in cocktail shaker.
Strain into tall glass.
Float Club Soda on top (do not stir into drink].
Enjoy!
Quick Artichoke Pasta Salad
Category: salad
By Maryanne

This pasta salad is quick and easy to make. The liquid from the marinated artichoke hearts makes an excellent dressing.

Ingredients:
1 cup salad macaroni, or other medium-size pasta
1 (6.5 ounce) jar marinated artichoke hearts
½ cup mushrooms, quartered
1 cup cherry tomatoes, halved
1 cup pitted black olives
1 tablespoon chopped fresh parsley
½ teaspoon dried basil
½ tablespoon dried oregano
2 cloves garlic, minced
salt and pepper to taste

Directions:
Bring a large pot of salted water to boil; add pasta and boil until al dente. Drain well and rinse with cold water. In a large mixing bowl, combine pasta, artichoke hearts, mushrooms, tomatoes, olives, parsley, basil, oregano, garlic, salt and pepper; toss well. Refrigerate for at least 4 hours. Before serving, season the pasta dish with salt and pepper to taste.

Prep time: 20 mins
Cook time: 4 hrs
Total time: 4 hrs 20 mins
Yields: 5 servings

Calories: 154.7
Fat: 5.5 g
Saturated fat: 0.5 g
Carbohydrates: 23.8 g
Sugars: 0.7 g
Dietary fiber: 3.6 g
Protein: 4.9 g
Sodium: 389.8 mg
Grilled Mexican Farmers Market Corn


Ingredients:
mayonnaise, Cotija cheese, cayenne pepper, chili powder

Directions:
Fire up the grill to medium heat.
Remove skill and husks from corn and scrub clean under water.
Roll each cob in tin foil and twist the ends.
Place on the grill and cook 15 to 20 minutes, rotating corn from time to time.
When corn is done, carefully remove hot tin foil.
Place queso cotija on a flat plate.
Brush corn with a thin layer of mayonnaise and roll in queso cotija.
Sprinkle corn with your choice of cayenne pepper (really hot] or chili powder (not hot].
Serve hot and enjoy!
PASTEURIZING EGGS


Ingredients:
eggs, water

Directions:
Remove eggs from refrigerator and allow them to sit on the counter for 30 minutes.
In a medium saucepan, place eggs and cover with cold water to 2-inches above. Insert a thermometer making sure it doesn’t touch the bottom of the pan for better accuracy. Turn heat to medium and when the water reaches 130-131-132ºF, turn the heat down to low. When the water reaches 140ºF, cook eggs for 3 minutes or if they’re jumbo or extra-large, cook for 4 minutes. If the water’s temperature goes beyond, add a little bit of cold water.
When time is up, remove from the heat and transfer them to an ice bath; let them in for 10 minutes.
Carefully dry them off but before returning them in the refrigerator, mark them with a marker so you know which ones are processed. They will be good for up to 1 week.
Piccato Di Vitello


Ingredients:
flour, salt, pepper, olive oil, capers, parsley, lemon juice, white wine

Directions:
In a pie pan combine flour, salt and pepper. Dredge veal in flour mixture.
In a skillet heat oil over medium high heat until almost smoking.
Place veal in hot oil, cook one side for 2-3 minutes or until browned, turn and cook other side.
Add wine and lemon juice and allow to reduce for about one minute or so.
Add capers and parsley.
Serve veal with sauce.
Easy Ham and Bean Soup


Ingredients:
navy beans, lean ham, onion, celery, carrot, chicken broth, dried parsley

Directions:
In a large saucepan, add all ingredients. Bring to a boil., Lower heat, cover and simmer 30 minutes.
Potatoes Florentine


Ingredients:
bacon grease, fresh spinach, garlic cloves, bacon, eggs, water, apple cider vinegar, salt, salt, pepper

Directions:
Heat oil in sauté pan on medium high heat.  Add 1 clove minced garlic and sauté for approximately 1 minute.  Then add Simply Potatoes to pan.  Add salt/pepper then cover and cook 12-15 minutes, stirring occasionally.
In a skillet, cook bacon until brown.  Remove from pan, chop, and set aside.  Also, set aside 2 Tbs of bacon grease.
In a medium sauce pan, add 2Tbs water and spinach.  Cover and let steam for 5 minutes stirring occasionally.  Drain water and remove spinach from pan. Add bacon grease and sauté 1 clove minced garlic for approximately 1 minute.   Add cream and goat cheese.  Heat on medium heat until warm and bubbly, approximately 5 minutes.  Return spinach to pan and add chopped bacon.  Cook another 2 minutes.
In a deep skillet, add 4 cups water, vinegar, and 2 tsp salt. Heat liquid to 180 degrees.  Add eggs and poach for 4 ½ minutes.  Remove eggs and place on cloth.
For plating, add potatoes to plate.  Then layer with creamed spinach and one poached egg.  Sprinkle with salt and pepper.
Chili Recipe


Ingredients:
kidney beans, great northern beans, diced tomatoes, onion, hamburger, salt, pepper, chili powder, garlic powder, oregano, cumin

Directions:
Finley dice the onion
In a large pot put the hamburger meat and onion add a pinch of salt and pepper cook until tender
Once the meat is no longer pink and the onions are tender strain it.
Once the meat is back in the pot add both cans of the beans (do not drain ] and then the can of tomatoes.
Stir everything together.
Add the seasoning.
Stir once more then let simmer on medium low hear for about a hour
Note : make sure to stir the chili a few times while it's cooking.
Once it's all done pick all your favorite chili topping for example cheese ,green onions ,sour cream and most important don't forgrt those crackers!(: I also like mine with corn bread  now chow down ! Enjoy.
Picky Eaters Tuna Salad


Ingredients:
tuna, mayonnaise, mustard, dill weed, lemon pepper, lemon juice, pickle, hard-boiled egg, American cheese

Directions:
Drain tuna and add together all ingredients (except cheese] in a medium sized bowl.  Mix well.
Serving Suggestion:  Create a tuna sandwich with american cheese, Cook in skillet, or George Foreman Grill until brown.
Tasty Weight Watchers Banana Muffins


Ingredients:
bananas, Egg Beaters egg substitute, sugar, ground cinnamon, baking soda, unsweetened applesauce, skim milk, baking mix

Directions:
"1. Add milk to Fiber One cereal, let sit to soften. 2. Mash Bananas, let sit 3. In large mixing bowl, combine bananas, eggs, sugar, cinnamon, baking soda, and applesauce. MIx well, scraping sides. 4, Add cereal and milk. Mix. 5. Add Bisquick, mix. 6. Spray muffin tins with cooking spray. 7. Spoon batter into muffin tins. Bake at 350 degrees for 10-12 ((until knife comes out clean]. (use smaller muffn tins; 24 = 2 points each]."
30 Minute Strawberry Rolls With Sweet Glaze


Ingredients:
puff pastry, fresh strawberries, light brown sugar, plain flour, icing sugar, milk, vanilla extract

Directions:
Preheat oven to 400F and line a baking tray.
Place your hulled and halved strawberries into a mini food chopper and blitz until smooth. Add 1tbsp of flour and blitz until mixed. Leave to one side.
Lightly flour your work surface and the pastry then roll the pastry out until it's 1/4 inch thick, then using a knife or pizza wheel, trip the edges off until you have a rectangle, around 26 x 40cm.
Make sure the longest edge is facing you, so you can roll it and get 8 rolls.
Sprinkle 2tbsp sugar over the pastry and spread out with the back of a spoon.
Spoon the strawberry filling over the pastry and smooth with the back of a spoon.
Lift the edge of the pastry and fold over, then slowly roll up the pastry until you have lots of swirly layers!
Slice into 8 pieces (use a very sharp knife, otherwise they tend to squash].
Place on your baking tray with a 2 inch gap between them.
Place in the oven for 20-25 minutes until golden brown and flaky. Insert a knife into the very centre and ensure the filling is piping hot.
Leave to cool on the baking tray completely.
Once cool, make the glaze. Place the icing sugar, milk and vanilla into a medium bowl and whisk until smooth.
Drizzle or spoon over cooled rolls and serve.
Strawberry rolls will keep in an airtight container, in the fridge, for 2 days.
Silkey's Mai Tai


Ingredients:
rum, lime juice, cherry juice, lime slice, maraschino cherry

Directions:
Pour all ingredients, except lime slice and cherry, over ice cubes in tall 12-oz glass.
Stir well.
Garnish with lime slice and cherry.
Enjoy!
Chocolate Less Mints


Ingredients:
cream cheese, butter, margarine, powdered sugar

Directions:
Mix cream cheese, butter and pepermint extract together; gradually add the powdered sugar. Add enough to have a very stiff dough - may have to add more then 4 cups powdered sugar.
Dough will be very thick. Roll into balls and flatten with a glass with powdered sugar on the bottom. Place in an airtight container; layers seperated by wax paper and refrig.
Tomato and Basil Pasta Sauce
Category: side-dish
By Carolyn

A delicious and fresh tasting pasta sauce. The fresh basil added at the end is essential. This sauce can be left chunky (which I prefer) or blended in a food processor to a smooth sauce. Serve spooned over cooked pasta with plenty of parmesan cheese.

Ingredients:
3 tablespoons extra virgin olive oil
1 large onion, chopped
2 cloves garlic, crushed
2 (14.5 ounce) cans tomatoes, chopped
¼ teaspoon red pepper flakes, or to taste
2 teaspoons balsamic vinegar
2 teaspoons white sugar
¾ cup basil leaves, torn into pieces
salt and ground black pepper to taste

Directions:
Heat the olive oil in a skillet over medium heat; cook the onion and garlic in the hot oil until tender, about 5 minutes. Stir the tomatoes, red pepper flakes, vinegar, and sugar into the onion and garlic mixture; bring to a boil, reduce heat to low, and simmer until the flavors blend to your liking, 45 to 60 minutes. Stir the basil into the sauce; season with salt and pepper.

Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hr
Yields: 4 servings

Calories: 155
Fat: 10.5 g
Saturated fat: 1.5 g
Carbohydrates: 14.9 g
Sugars: 8.9 g
Dietary fiber: 2.9 g
Protein: 2.4 g
Sodium: 293.1 mg
Broccoli Puff


Ingredients:
eggs, mayonnaise, cheddar cheese, onions, butter, croutons

Directions:
Preheat oven to 400°F.
Cook and drain the broccoli.
Combine undiluted soup, eggs, mayonnaise, cheese, onions, salt and pepper.
Stir in the drained broccoli.
Pour mixture in 1-1/2 quart baking dish.
Bake at 400°F for 25 minutes.
In the meantime, melt butter in a frying pan, toss in the croutons until butter is absorbed.
Add buttered croutons to baked broccoli the last 5 minutes of baking time.
Note: This dish is always better the next day.
Easy Risotto With Bacon & Peas


Ingredients:
onion, olive oil, butter, streaky bacon, risotto rice

Directions:
Finely chop the onion. Heat the olive oil and butter in a pan, add the onions and fry until lightly browned (about 7 minutes]. Add the bacon and fry for a further 5 minutes, until it starts to crisp.
Add the rice and stock, and bring to the boil. Stir well, then reduce the heat and cook, covered, for 15-20 minutes until the rice is almost tender.
Stir in the peas, add a little salt and pepper and cook for a further 3 minutes, until the peas are cooked.
Serve sprinkled with freshly grated parmesan and freshly ground black pepper.
Roasted Red Pepper and Lentil Soup


Ingredients:
olive oil, onion, shallots, garlic cloves, carrot, celery, lentils, ham hock, red bell peppers, curry powder, ground cumin, cayenne pepper

Directions:
In a large stockpot over high temperature, heat the olive oil until very hot.  Add the onion, shallots, and garlic and saute until they begin to give off their aroma, 2-3 minutes.  Add the carrots, celery and lentils and mix to coat the lentils with olive oil.  Add the stock and optional ham hock and simmer until the lentils are tender, about 20 minutes.
Add the pureed red and jalapeno peppers to the soup.  Add the curry, cumin, and cayenne.  Season with salt and pepper.  If you have added the ham hock, remove it and discard or pull the meat from the bone, chop and addit it to the soup.  Bring the soup just to a boil and serve immediately.
Turkey Tetrazzini


Ingredients:
chicken, turkey, spaghetti, celery, onions, bell peppers, margarine, sharp cheddar cheese, mushroom, chicken broth

Directions:
Saute onions, celery, and peppers in margarine.
Combine all ingredients in large bowl.
Bake at 350 F.
until bubbly (approximately 45 minutes].
Serve with Parmesan cheese.
Fills 2 (9x13 inch] casserole pans.
Can be halved.
Carrot Salad With Marcona Almonds and Dried Mangoes


Ingredients:
lemon, sour cream, yogurt, basil, parsley, salt, pepper, honey, sugar, mayonnaise, carrots, crystallized ginger, dried mango, fresh pineapple

Directions:
Mix dressing ingredients together., Add remaining ingredients toss and chill for 1-24 hours., Taste and adjust seasoning., Garnish with fresh herbs.
Goblin Toes (Cocktail Franks, Cream Cheese & Pimentos)


Ingredients:
cream cheese, pimentos

Directions:
Heat the cocktail franks according to package directions to ensure food safety. Let cool.
Cut a 1/4" square notch on the side near the end of each cocktail frank (see the picture]. This will be the "toenail bed.".
Spread a little bit of cream cheese on the "toenail bed" area.
Place a pimento on top of the cream cheese to represent the "toenail.".
Skewer each "toe" with a toothpick to keep it from rolling around.
Make about an hour before you plan on serving them or the cream cheese gets crusty, which adds to the gross out factor but not the taste.
Large Chocolate Cake


Ingredients:
butter, eggs, sugar, golden syrup, milk, flour, baking soda, baking powder

Directions:
cream butter and sugar., add eggs., mix well., add flour, cocoa, milk with soda and golden syrup., lastly add baking powder., mix well., bake in large baking dish in moderate oven 35-40 minutes.
Elegant Sugar Cubes for Tea-Time


Ingredients:
confectioners' sugar, hot water

Directions:
Mix the confectioners sugar and water.
Add 1 or 2 drops of food coloring to tint the frosting the color you desire.  You can use red for roses, blue for forget-me-nots, green for leaves - or whatever colors or designs you want!].
Scoop some of the icing into a decorating bag, fitted with the tip of your choice.
Make tiny flowers and leaves on your sugar cubes, or create your own designs.
Oreo Cookie Cheesecake With Chocolate Glaze


Ingredients:
butter, brown sugar, ground cinnamon, cream cheese, granulated sugar, heavy whipping cream, all-purpose flour, vanilla extract, eggs, sour cream, granulated sugar, vanilla extract, heavy whipping cream, vanilla extract

Directions:
Crust:
Mix 2 cups cookie crumbs, melted butter, brown sugar, and cinnamon in a medium bowl; firmly press mixture evenly into bottom and 1 inch up sides of a 10-inch springform pan.
Bake at 350º F. for 5 minutes; set aside.
Filling:
In a large bowl, beat cream cheese at medium speed of an electric mixer until smooth.
Gradually add 1 1/4 cups sugar, beating well.
Add 1/3 cup whipping cream, flour, and 1 teaspoons vanilla; beat well.
Add eggs, one at a time, beating after each addition.
Pour 1/3 of batter into prepared pan.
Top with 1 1/2 cups crushed cookie pieces; pour in remaining batter.
Bake at 350º F. for 45 minutes.
Sour Cream Layer:
Combine sour cream, 1/4 cup sugar, and 1 teaspoons vanilla; spread evenly on cheesecake.
Bake at 350º F. for 7 minutes.
Turn oven off and leave in oven 30 minutes.
Remove cheesecake and let cool completely on a wire rack.
Chocolate Glaze:
Combine 1 cup whipping cream and chocolate chips in a saucepan; stir over low heat until chocolate melts; stir in 1 t vanilla.
Pour mixture over cheesecake while still warm.
Refrigerate at least 8 hours before serving.
Remove about 1/2 hour to 1 hour before serving, remove ring from springform pan.
Decoratively place 14-16 whole oreo cookies around edges of cheesecake.
Serve chilled.
Cook time does not include chill time.
Ziti Chicken and Broccoli
Category: main-dish
By Lisa Romanello

'Ziti' is a slender, tubular pasta, good with hearty sauces as in this dish: Chicken ziti and broccoli in a cream sauce. Hot Ziti in the City!

Ingredients:
1 pound dry ziti pasta
3 cloves garlic, chopped
2 tablespoons butter
1 pint heavy cream
1 (10.75 ounce) can  chicken broth
1 cube chicken bouillon
¼ cup grated Parmesan cheese
salt and pepper to taste
3 tablespoons cornstarch
2 large heads  broccoli, steamed
1 (14 ounce) can artichoke hearts in water
6  breaded and fried skinless, boneless chicken breast halves, chopped

Directions:
In a large pot of salted boiling water, place pasta and cook for 8 to 10 minutes, until pasta is al dente. Drain. In a large skillet, saute garlic in butter over medium heat. Stir in the heavy cream, chicken broth, and bouillon. Add Parmesan cheese, salt, and pepper. Add cornstarch (adjust amount to thicken sauce to your liking). Simmer all together for about 20 minutes. Once sauce is cooked and thickens, add broccoli and artichoke hearts, stir all together and cook for another 2 to 3 minutes. Once sauce is done, put cooked ziti pasta in a large bowl, pour sauce over pasta and toss to coat and mix. Then add the chicken pieces and mix all together. Serve. Delicious!

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 8 servings

Calories: 819.6
Fat: 41.6 g
Saturated fat: 20.1 g
Carbohydrates: 69.3 g
Sugars: 2.5 g
Dietary fiber: 6.9 g
Protein: 42.3 g
Cholesterol: 180.7 mg
Sodium: 1076.9 mg