Presto Nuggets And Noodles Recipes

SIMPLE PESTO PASTA

Steps:

• Bring a pot of lightly salted water to a rolling boil; cook the fettuccini at a boil until cooked through yet firm to the bite, about 8 minutes; drain. Transfer the fettuccini to a bowl.
• Melt the butter in a saucepan over medium heat. Cook the garlic and pesto in the melted butter until warmed, 2 to 3 minutes; pour over the fettuccini and toss to coat.

PESTO PASTA

Steps:

• Cook pasta in a large pot of boiling water until done. Drain.
• Meanwhile, heat the oil in a frying pan over medium low heat. Add pesto, onion, and salt and pepper. Cook about five minutes, or until onions are soft.
• In a large bowl, mix pesto mixture into pasta. Stir in grated cheese. Serve.

CHICKEN NUGGETS & NOODLES

Steps:

• Cook and drain noodles.
• Dip chicken cubes into 1/2 cup of the evaporated milk. Coat with bread crumbs; set aside.
• In a large bowl, stir together the soup, onions, 1/2 cup milk and the remaining evaporated milk.
• Add cooked noodles to soup mixture; mix well.
• Pour noodles into baking dish. Top with chicken nuggets. Drizzle with melted margarine (add more if needed).
• Bake at 425 degrees for 25 to 30 minutes.

PRESTO NUGGETS AND NOODLES

Steps:

• Cook chicken nuggets as directed on package. Carefully cut each nugget in half or cut strips into 4 pieces.
• Meanwhile, cook noodles to desired doneness as directed on package, adding sugar snap peas during last 3 to 4 minutes of cooking time. Drain; return to saucepan.
• Add stir-fry sauce, honey and lemon-pepper seasoning; toss to coat. Add chicken; toss gently. Sprinkle with peanuts.