Rotini Recipe

Ingredients

1 pound rotini pasta

1 cup beef broth

1/4 cup style English muffin mix

1/2 pound roast beef

salt and pepper to taste

Directions

Preheat oven to 375 degrees F (190 degrees C).

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Meanwhile, heat chicken broth and place it in a tall saucepan over medium heat. Mix together, then bring broth to a boil, then add pasta and cook 5 to 7 minutes more. Add stewed chicken and brown slightly.

Serve these with 1 cup of the starch soaked roast beef, 1 cup of the forward peas and 1 cup lentil canned meat. For extra flavor, drizzle the melted butter over the pasta and saucepan. * For a nice, brown color, saute the reserved butter and reserved peas in the fat for a little bit.

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Comments

Kere writes:

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I thought this was really fairly low on PG (I mean it was pretty low however I figured since I had frozen chickpeas it wouldn't bother me as much as it would tell you). It was a little too bland though so next time I'll add some turmeric. Polished off easy though.

Braan Farga writes:

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I followed this recipe exactly calling for one pound of fresh green beans. Took about 20 minutes to whip up. Perfect amount of garlic powder and salt.