Best Juniorettes Recipes

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JUNIORETTES



Juniorettes image

When I was younger, there was a type of pasta called Juniorettes. Using that type of pasta, my mom always made a favorite summer/weekend lunch- which we called Juniorettes. However, all of a sudden, the Creamette company decided to quit making that type of pasta. In response, we stocked up on it, but we were 'afraid' to use it, and eventually the 7 or 8 boxes of Juniorettes became old and we had to throw them away. Despite the tragedy of what happened, we found that a similar pasta- Rotini- could be used to make Juniorettes. Confused? I hope not! Basically, even though we use Rotini, they are still Juniorettes in our hearts...:) Anyways, this simple pasta dish is an alternative to the usual Macaroni and Cheese as well as a favorite summertime meal when we are low on time, or just don't have anything else to make. Everyone loves it- and the hot tomato sauce makes it very filling. I hope you enjoy!

Provided by BeccaB3c

Categories     Lunch/Snacks

Time 14m

Yield 4-8 serving(s)

Number Of Ingredients 3

1 (16 ounce) box rotini pasta
1 (29 ounce) can hunt tomato sauce
water

Steps:

  • Bring a pot of water to a boil.
  • Cook the Rotini pasta until"Al Dente" (approximately 8-9 minutes, or just test them until done) Drain the pasta.
  • While they are draining, pour the can of tomato sauce into the pot in which the pasta was cooked (this will heat up the sauce) Then, add the pasta to the sauce and mix thoroughly (the pasta will also help to heat up the sauce) Serve, and enjoy!

ITALIAN CHICKEN AND BEAN SOUP



Italian Chicken and Bean Soup image

Add something spicy to your Italian dinner! Enjoy this tasty skillet soup made using chicken, beans, pasta and veggies.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 10

1 tablespoon olive or vegetable oil
1/2 pound boneless, skinless chicken breast halves, cut into 1/2-inch pieces
1/2 teaspoon Italian seasoning
2 cans (14 1/2 ounces each) ready-to-serve chicken broth
2 cups water
1/2 cup uncooked small pasta shells
1/2 cup uncooked juniorettes (small spiral pasta)
1 small red bell pepper, coarsely chopped (1/2 cup)
1 can (15 to 16 ounces) kidney beans, rinsed and drained
1 medium zucchini, coarsely chopped (2 cups)

Steps:

  • Heat oil in 3-quart saucepan over medium-high heat. Add chicken; sprinkle with 1/4 teaspoon of the Italian seasoning. Cook and stir 3 to 5 minutes or until browned.
  • Add broth and water. Heat to boiling. Add pasta and bell pepper. Heat to boiling; reduce heat. Cook uncovered 10 to 12 minutes, stirring occasionally, until pasta is tender.
  • Stir in remaining 1/4 teaspoon Italian seasoning, kidney beans and the zucchini. Cook 3 to 5 minutes or until zucchini is crisp-tender.

Nutrition Facts : Calories 375, Carbohydrate 53 g, Cholesterol 35 mg, Fat 1, Fiber 9 g, Protein 31 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1400 mg

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