Fast Italian Skillet Supper Recipe
Ingredients
| 1 lb lean ground beef or turkey | ||
| Onion | 1 Small, chopped | |
| Garlic | 2 Clove (5gm), finely chopped | |
| 1 tsp dried basil or oregano | ||
| Tomato pasta sauce | 1 1/2 Cup (16 tbs) | |
| 1 1/2 cups chicken stock or beef stock | ||
| Elbow macaroni | 1 Cup (16 tbs) | |
| 2 medium zucchini, cut into casings removed or lean ground beef | ||
Directions
1. In a large nonstick skillet over medium-high heat, cook ground beef, breaking up with a wooden spoon, for 5 minutes or until no longer pink. Add onion, garlic and basil; cook, stirring, for 2 minutes.
2. Add tomato pasta sauce and stock; bring to a boil. Stir in pasta; reduce heat, cover and cook for 5 minutes. Stir in zucchini; cook, covered, stirring occasionally, adding more stock if needed, for 5 to 7 minutes or until pasta and zucchini are tender.
2. Add tomato pasta sauce and stock; bring to a boil. Stir in pasta; reduce heat, cover and cook for 5 minutes. Stir in zucchini; cook, covered, stirring occasionally, adding more stock if needed, for 5 to 7 minutes or until pasta and zucchini are tender.
Chef
