1 (10 ounce) package rotini pasta
1 pound cubed skinless, boneless turkey breast halves
1/4 cup finely chopped onion
2 cups uncooked white rice
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon dried red pepper flakes
1/2 teaspoon crushed red pepper seeds
1 clove garlic, peeled and minced
1 pound pork tenderloin, cut into 1/2-inch strips
1 cup Italian-style salad dressing
salt and pepper to taste
Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook for 8 to 10 minutes or until al dente; drain.
In a medium bowl, whisk together white rice, basil, oregano, basil, oregano, red pepper flakes and crushed red pepper seeds.
Place turkey, onion and rice cut side down into a large baking dish. Spread mixture over rotini pasta. Cover loosely with aluminum foil.
Bake at 375 degrees for 20 minutes or until turkey is tender. Remove foil and bake uncovered for an additional 10 to 15 minutes.
Place pork and rice in 8-inch-square baking dish. Cover loosely with foil. Bake for 20 minutes or until shoulder is golden, turning once. Remove pork and rice and brush with olive oil.
Meanwhile, in a separate small bowl, mix Italian salad dressing, salt and pepper. Add to skillet over medium-high heat. Brown on medium heat and pour over rotini pasta, mushrooms and chicken. Serve in hot water.