A while ago I hosted a Pampered Chef party and purchased the Deep Covered Baker (DCB). Isn’t it pretty? I haven’t used it as often as I would like, but last night it was a handy tool. I made Bruschetta Pasta with Kielbasa sausage in less than 20 minutes. This dish was yummy, and my hubby and 3 year-old approved.
Here is the link for the original recipe from Tara’s Go-To Recipes. She used fresh basil, chicken stock, and fresh tomatoes.
Here is my version (the measurements are “ish”):
16 oz. box of spaghetti, broken in half
3 1/2 cups chicken broth
1/2 T dried basil (to taste)
1/2 T minced garlic
1/4 cup olive oil
14 oz. can diced tomatoes, drained
Parmesan cheese, garnish
If you want to add meat, I used Kielbasa sausage that I sliced and cooked separately. You could also use cooked chicken or shrimp. Add it at the end and toss together, or plate it on top of the pasta.
Break the pasta in half and put it in the DCB. Add the chicken broth. Cover and cook in the microwave for 8 minutes. Stir. Cover and cook 8 more minutes. (Mine made a mess in the microwave, but it was cooked nicely.)
Meanwhile, cook your meat and prepare your sauce in a medium-size bowl. Combine the drained tomatoes, olive oil, basil, and garlic. When the pasta is ready, add your sauce to the DCB and mix all of those flavors together. Dish it and put your protein on top. Garnish with Parmesan to taste.
*I wish I had taken a picture, but we were hungry. Maybe next time. 😉