Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Today's offerings include Best Turkey Meatloaf and Creamed Chipped Beef on Toast. Enjoy!

CHICKEN STIR-FRY

This is from Everyday Diabetic Recipes, and begins, "Make a fabulous diabetic-friendly stir-fry with chicken, fresh vegetables, and low-sodium soy sauce! Our Chicken Stir-Fry is a weeknight winner, since it cooks up in just about 15 minutes. You'll love how flavorful this dinner dish is!"

Cook Time: 15 minutes; Serves: 4; Serving Size: 6 ounces chickenstrips and 1/2-cup vegetables

To view this online, go to https://www.everydaydiabeticrecipes.com/Chicken/Chicken-Stir-Fry.

Ingredients

1 tablespoon canola oil, divided

1-1/2 pound boneless, skinless, chicken breasts, cut into 1/2-inch strips

4 cloves garlic, minced

8 ounces fresh asparagus, ends trimmed and cut into 2-inch pieces

1/2 red bell pepper, cut into 1/4-inch slices

1 tablespoon grated fresh ginger

1/2 cup low sodium, fat-free chicken broth

2 tablespoons reduced sodium soy sauce

2 tablespoons water

1/2 teaspoon black pepper

2 teaspoons cornstarch

Directions

In a large skillet over medium-high heat, heat 2 teaspoons oil until hot. Cook chicken and garlic 5 to 6 minutes, or until chicken is no longer pink in center. Remove chicken to a plate. Add remaining 1 teaspoon oil to skillet and cook asparagus, bell pepper, and ginger 3 to 4 minutes or until crisp-tender.

In a small bowl, combine chicken broth, soy sauce, water, and black pepper. Whisk cornstarch into mixture until smooth.

Stir mixture into vegetables and cook 1 minute or until thickened. Add chicken to skillet and cook 2 to 3 minutes or until heated through. Serve immediately.

CREAMED CHIPPED BEEF ON TOAST

This is from Lisa at allrecipes. The recipe begins, "This chipped beef recipe is straight from my mom. We called it SOS (Same Ole Stuff), and it's great comfort food! It's easy to make and tastes great with a cold beer."

Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Makes 4 servings

To view this online, go to https://www.allrecipes.com/recipe/20225/creamed-chipped-beef-on-toast/.

Ingredients

2 tablespoons butter

2 tablespoons all-purpose flour

1-1/2 cups warm milk

1 (8 ounce) jar dried beef, chopped

1 pinch cayenne pepper

bread, toasted

Ingredients

Gather all ingredients.

Melt butter in a medium saucepan over low heat. Add flour and whisk until smooth.

Add milk a little at a time, whisking well after each addition. Bring to a boil over medium-high heat and cook, stirring, until thickened.

Stir in beef and cayenne; cook until warmed through.

Serve over toast.

Recipe Tip

This recipe can also be made with 3/4 pound browned, drained hamburger meat.

MARRY ME BEANS

This is from Laurel Randolph, senior editor at Simply Recipes. The recipe begins, "Marry me chicken has taken the internet by storm the last few years, and its popularity has led to countless riffs. One of those riffs is marry me beans, which intrigued me—I love me some creamy beans...

"After playing around in the kitchen, I’ve now added this dish to my regular rotation. It’s hearty thanks to the beans, creamy and rich thanks to (again) the beans, a dash of cream, and Parmesan cheese, and packed with umami flavor thanks to the sun-dried tomatoes and garlic."

Prep Time: 8 minutes; Cook Time: 10 minutes; Total Time: 18 minutes; Servings: 3

To view this online, click here.

Ingredients

1 tablespoon oil from a jar of oil-packed sun-dried tomatoes, plus more for serving

4 garlic cloves, minced

1/4 teaspoon red pepper flakes

1/4 cup packed chopped sun-dried tomatoes (drained if oil-packed)

2 (15-ounce) cans cannellini beans, rinsed and drained

1/2 cup chicken or vegetable broth

1/2 teaspoon dried oregano

1/4 teaspoon kosher salt, plus more to taste

2 tablespoons heavy cream

1/3 cup freshy grated Parmesan cheese, divided

2 teaspoons fresh lemon juice

Chopped fresh parsley or basil, for garnish, optional

4 slices sourdough bread, toasted, for serving

Directions

Heat the oil in a medium pot, braiser, or deep skillet over medium heat. Add the garlic and red pepper flakes and sauté until sizzling and aromatic, 30 seconds to 1 minute.

Add the sun-dried tomatoes and stir. Then add the beans, broth, oregano, and salt and stir. Bring to a simmer, then roughly mash about 1/4 of the beans for a creamier mixture. I just use the back of a wooden spoon.

Once the mixture is bubbling and heated through, reduce the heat to low and add the cream, about 2/3 of the Parmesan cheese, and lemon juice. Stir until the cheese is melted, then taste. Add more salt and/or lemon if needed.

Top with a drizzle of additional sun-dried tomato oil, the remaining Parmesan, and fresh parsley or basil (if using). Serve with toasty bread for dunking.

CRISPY POTATO KUGEL

This is from Alison Roman at The New York Times cooking enewsletter. For this recipe, Alison wrote, "At its core, kugel is a casserole. It comes in both savory and sweet varieties, often made with egg noodles and vaguely sweetened. This version, made with potatoes, is decidedly salty and savory, with onions in the mixture and chives to finish. It can best be described as something between a Spanish tortilla and a giant latke; the potatoes are shredded, not sliced, there are eggs but no flour, and it’s got crispy edges and a creamy interior. Sounds dreamy, doesn’t it? The most annoying parts of this kugel are also the most important: grating the potatoes (I use a box grater, but you can use a food processor with the shredding blade) and wringing out their moisture. For that, I use my hands and a colander or strainer to save a kitchen towel or a cheesecloth, but you can use those, if you like. Traditionally made in a casserole-style baking dish, this kugel starts off in a cast-iron skillet, but a stainless-steel skillet would do the job, and honestly so would a baking dish, just know you may be sacrificing that crunchy underside."

Total Time: 1 hour 20 minutes; Yield: 8 to 10 servings

This was featured in "Alison Roman’s Passover Menu," and can be viewed online at https://cooking.nytimes.com/recipes/1020959-crispy-potato-kugel. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.

Ingredients

4 pounds russet potatoes (about 5 to 7 potatoes), peeled

1 large yellow onion

6 large eggs

10 tablespoons chicken fat, melted, or use vegetable oil

Kosher salt and freshly ground black pepper

1/3 cup finely chopped chives, for serving

Flaky sea salt, for serving

Preparation

Heat oven to 425 degrees. Using a box grater or the shredding attachment on the food processor, grate the potatoes and onion into a colander fitted inside a large bowl (or in the sink).

Using your hands and working with a bit at a time, squeeze as much water from the potatoes and onions as humanly possible and transfer the dry potatoes to a large bowl (you can use that same bowl, just make sure it’s drained and dry). For added insurance, you can also do this with cheesecloth or a porous kitchen towel, if you like.

Add eggs and 6 tablespoons chicken fat to the potatoes, and season with salt and plenty of pepper, mixing well. Heat another 2 tablespoons fat in a 9- or 10-inch cast-iron skillet over medium-high. (This recipe will work in a 9- or 10-inch skillet, but the kugel will be slightly taller in a 9-inch.) Delicately place the potato mixture into the skillet, taking care not to pack it in tightly. (You want to keep the kugel light and airy.)

Cook the potatoes, rotating the skillet occasionally to promote even browning, until it’s golden brown on the edges and up the sides, 10 to 12 minutes.

Drizzle the top of the potatoes with the remaining 2 tablespoons fat and place in the oven. Bake until the top of the kugel is deeply golden brown, the edges are wispy and crispy, and the potatoes are completely and totally tender and cooked through, 45 to 50 minutes.

Remove from oven and top with more pepper, chives and flaky sea salt. Slice and serve warm.

Tip

If you don’t have chicken fat and are not keeping kosher, melted butter is great substitute, otherwise, olive oil or a neutral oil like grapeseed or canola will do the trick. But given the limited ingredient list on this recipe, you really do need the rest (potatoes, onion, egg).

BEST TURKEY MEATLOAF

This is from the Food Network Kitchen, and begins, "A slightly lighter version of the all-American classic, this satisfying meatloaf uses chicken broth and soaked panko to stay moist, and a mix of fresh herbs for flavor. It’s the best turkey meatloaf you’ll find!"

Active Time: 20 minutes; Total Time: 1 hour 30 minutes; Yield: 6 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/best-turkey-meatloaf-recipe-7217376.

Ingredients

1/4 cup olive oil

1 large onion, chopped

2 teaspoons fresh thyme leaves

1 teaspoon minced fresh sage

Kosher salt and freshly ground black pepper

2 cloves garlic, grated

1 tablespoon tomato paste

3 tablespoons Worcestershire sauce

3/4 cup panko breadcrumbs

1/2 cup chicken broth

3 pounds ground turkey

2 large eggs

1/2 cup ketchup

Directions

Preheat the oven to 425 degrees F. Line a baking sheet with foil.

Heat the olive oil in a large skillet over medium heat. Add the onions, thyme, sage, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring often, until the onions are softened, about 10 minutes. Add the garlic and cook 1 minute more. Add the tomato paste and cook for 1 minute, stirring to incorporate. Stir in the Worcestershire. Remove from the heat and allow to cool.

Add the panko to a large mixing bowl and pour over the chicken broth so the breadcrumbs soak up the liquid. Add the turkey, eggs, 2 teaspoons salt, 1/2 teaspoon pepper and the cooled onion mixture and mix well with your hands until well combined. Form the mixture into a 10-by-5-inch loaf on the foil-lined baking sheet. Coat the top and sides with the ketchup.

Put the meatloaf in the oven and reduce the oven temperature to 350 degrees F. Bake until a thermometer inserted in the center of the loaf reads 165 degrees F, 45 minutes to 1 hour. Let cool slightly before slicing and serving.

OLD-FASHIONED SKILLET GOULASH

This is from Linda Larsen on The Spruce Eats. Linda wrote, "This simple and old-fashioned recipe for Old-Fashioned Skillet Goulash is delicious and quick to make. It uses the shortcut ingredients condensed tomato soup and diced tomatoes with garlic. If you can't find diced tomatoes with garlic, add 2 cloves of minced garlic to the recipe. Cook the garlic with the ground beef and onions.

"Skillet meals are good because there is little cleanup, and they can be made quickly. And this recipe contains pasta that is cooked right with the other ingredients, making it a one-dish meal. Since the pasta is cooked in the sauce, it has a better texture and absorbs more flavors than pasta cooked in a huge pot of boiling water.<​br />
"You can use other types of pasta if you'd like. Ziti or mostaccioli would be good in this dish. Those types of pasta will most likely take longer to cook than the rotini, so be sure to taste the pasta as it cooks. Always cook pasta to al dente, which means the pasta is tender, but still has some texture and a bit of resistance in the center. You can also sprinkle this recipe with some grated or shredded Parmesan or Romano cheese before serving, even though that ingredient is not traditional in goulash."

Prep Time: 15 minutes; Cook Time: 25 minutes; Total Time: 40 minutes; Makes 6 servings

To view this online, go to https://www.thespruceeats.com/old-fashioned-skillet-goulash-480733.

Ingredients

1 pound ground beef

2 onions (chopped)

1 red bell pepper (chopped)

1 (26 ounce) jar spaghetti sauce

2 (14-ounce) cans diced tomatoes with garlic (undrained)

2 teaspoons apple cider vinegar

2 teaspoons sugar

1 to 3 teaspoons paprika (to taste)

1 teaspoon dried marjoram leaves

1/2 teaspoon salt

1/8 teaspoon pepper

1 cup water

2 and 1/2 cups rotini or gemelli pasta

1/4 cup chopped flat-leaf parsley (if desired)

Directions

In a large skillet, cook the ground beef, onion, bell pepper, and garlic until the meat is browned and the vegetables are tender, stirring to break up the meat. Drain well.

Add the pasta sauce, diced tomatoes with their liquid, vinegar, sugar, paprika, marjoram, salt, pepper, and water to the skillet with the ground beef and onions and cook for 8 to 10 minutes or until the mixture starts to boil, stirring frequently.

Add the pasta to the skillet and bring the mixture back to a simmer. Simmer the food, uncovered, stirring frequently, until the pasta is tender, about 11 to 16 minutes. Sprinkle everything with fresh parsley, if using, and serve immediately.

Friday Recipes

It's finally Friday. Yay! Here are six recipes to help you through the weekend, including Chili Mac and Hamburger Stroganoff Skillet. Enjoy!

CHICKEN MARSALA

This is from Tyler Florence on the Food Network.

Prep Time: 20 minutes; Cook Time: 20 minutes; Total Time: 40 minutes; Yield: 4 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/tyler-florence/chicken-marsala-recipe-1951778.

Ingredients

4 skinless, boneless, chicken breasts (about 1 1/2 pounds)

All-purpose flour, for dredging

Kosher salt and freshly ground black pepper

1/4 cup extra-virgin olive oil

4 ounces prosciutto, thinly sliced

8 ounces crimini or porcini mushrooms, stemmed and halved

1/2 cup sweet Marsala wine

1/2 cup chicken stock

2 tablespoon unsalted butter

1/4 cup chopped flat-leaf parsley

Directions

Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.

Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.

Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

MARRY ME BEANS

This is from Laurel Randolph, senior editor at Simply Recipes. The recipe begins, "Marry me chicken has taken the internet by storm the last few years, and its popularity has led to countless riffs. One of those riffs is marry me beans, which intrigued me—I love me some creamy beans...

"After playing around in the kitchen, I’ve now added this dish to my regular rotation. It’s hearty thanks to the beans, creamy and rich thanks to (again) the beans, a dash of cream, and Parmesan cheese, and packed with umami flavor thanks to the sun-dried tomatoes and garlic."

Prep Time: 8 minutes; Cook Time: 10 minutes; Total Time: 18 minutes; Servings: 3

To view this online, click here.

Ingredients

1 tablespoon oil from a jar of oil-packed sun-dried tomatoes, plus more for serving

4 garlic cloves, minced

1/4 teaspoon red pepper flakes

1/4 cup packed chopped sun-dried tomatoes (drained if oil-packed)

2 (15-ounce) cans cannellini beans, rinsed and drained

1/2 cup chicken or vegetable broth

1/2 teaspoon dried oregano

1/4 teaspoon kosher salt, plus more to taste

2 tablespoons heavy cream

1/3 cup freshy grated Parmesan cheese, divided

2 teaspoons fresh lemon juice

Chopped fresh parsley or basil, for garnish, optional

4 slices sourdough bread, toasted, for serving

Directions

Heat the oil in a medium pot, braiser, or deep skillet over medium heat. Add the garlic and red pepper flakes and sauté until sizzling and aromatic, 30 seconds to 1 minute.

Add the sun-dried tomatoes and stir. Then add the beans, broth, oregano, and salt and stir. Bring to a simmer, then roughly mash about 1/4 of the beans for a creamier mixture. I just use the back of a wooden spoon.

Once the mixture is bubbling and heated through, reduce the heat to low and add the cream, about 2/3 of the Parmesan cheese, and lemon juice. Stir until the cheese is melted, then taste. Add more salt and/or lemon if needed.

Top with a drizzle of additional sun-dried tomato oil, the remaining Parmesan, and fresh parsley or basil (if using). Serve with toasty bread for dunking.

CABBAGE AND POTATOES

This is from Kimberly Holland at Southern Living. The recipe is described as, "The perfect side dish that goes with just about anything."

Kimberly wrote, "This is a Southern classic for a reason: Cabbage and potatoes go so well together. Though this dish is made with humble ingredients, the final recipe is ultimately a rich, comforting, and aromatic side.

"Once cooked and composed, the cabbage is sweet and slightly bitter while the potatoes are nutty. Bacon boosts the meatiness of this dish and adds a bit of crunch. The black and crushed red peppers add a nice level of heat and aroma, elevating this from a flat, one-night flavor. Acid, in this case in the form of apple cider vinegar, is added at the end to brighten the dish up and actually makes things taste more of themselves.

"Learn how to make cabbage and potatoes, and whether you serve it as a side dish or a simple, filling main, you'll love how well these basic ingredients go together to make something unforgettable and special."

Active Time: 45 minutes; Total Time: 1 hour; Servings: 6

To view this online, go to https://www.southernliving.com/cabbage-and-potatoes-8769488.

Ingredients

8 oz. thick-cut bacon, chopped (about 2 cups)

1 medium-size (8 oz.) sweet onion, thinly sliced (about 3 cups)

4 medium garlic cloves, thinly sliced (about 2 Tbsp.)

6 (4-in.) fresh thyme sprigs

1 fresh bay leaf (optional)

1 tsp. kosher salt, plus more taste

3/4 tsp. cracked black pepper

1/2 tsp. crushed red pepper

1 small (2 lb.) head green cabbage, coarsely chopped (about 12 cups)

12 oz. baby gold potatoes, halved or quartered if large (about 2 cups)

1/3 cup tap water

1-1/2 tsp. apple cider vinegar

Directions

Cook bacon in a large Dutch oven over medium, stirring occasionally, until crispy, about 12 minutes. Transfer, using a slotted spoon, to a paper towel-lined plate; set aside. Reserve bacon drippings in Dutch oven.

Add onion, garlic, thyme, bay leaf, salt, black pepper, and crushed red pepper to bacon drippings; cook over medium, stirring occasionally, until onion is softened and translucent, about 8 minutes.

Add cabbage, potatoes, and 1/3 cup water; cover and cook over medium-low, stirring occasionally, until potatoes and cabbage are tender, 18 to 20 minutes.

Remove from heat. Remove and discard thyme and bay leaf. Stir in vinegar and reserved cooked bacon. Taste and season with additional salt, if needed.

STRAWBERRY SMOOTHIE

This is from Martha Rose Shulman in The New York Times cooking enewsletter. For this yumminess, Martha wrote, "This will taste like a strawberry shake if you use a banana that is truly ripe. Frozen strawberries will lend it a shake-like texture."

Total Time: 5 minutes; Yield: One 16-ounce or two 8-ounce servings

This was featured in "Want More Fruit? Get Out the Blender," and can be viewed online at https://cooking.nytimes.com/recipes/1012542-strawberry-smoothie. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.

Ingredients

1 medium-size or large, ripe banana

1 heaped cup fresh or frozen hulled strawberries

1 cup milk

1 teaspoon honey

1/2 teaspoon vanilla extract (optional)

2 to 3 ice cubes

Preparation

Place all of the ingredients in a blender and blend until smooth. Serve right away.

Tip

Advance preparation: Smoothies should be made and drunk right away. This will thicken and lose flavor if it sits.

CHILI MAC

This is from Ali Slagle in The New York Times cooking enewsletter. For this recipe, Ali wrote, "“Nothing induces a feeling of security and comfort better than the come-hither aroma of an honest pot of chili mac keeping warm on the stove.” Many would agree with what Jane and Michael Stern wrote in “The Lexicon of Real American Food” (Lyons Press, 2011), whether they’ve had the thrifty, hearty combination of macaroni and chili at a family dinner table, around a campfire, bellied up to a bar somewhere near Lake Michigan or even in an M.R.E. in a military dining room. This supersavory version is a cinch, requiring just one pot and minimal chopping. (For another common chili pasta, see this Cincinnati chili con carne.)"

Prep Time: 5 minutes; Cook Time: 30 minutes; Total Time: 35 mnutes; Yield: 4 to 6 servings

This can be viewed online at https://cooking.nytimes.com/recipes/1024668-chili-mac. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend it. Great food, guides, and more.

Speaking of guides, check out Sam Sifton's guide, "Our Ultimate Guide to Making the Best Chili."

Ingredients

1 tablespoon neutral oil (such as vegetable or grapeseed), plus more as needed

1 pound ground beef

1 yellow onion, finely chopped

1 tablespoon store-bought or homemade chili powder

1 tablespoon ground cumin

1 tablespoon garlic powder

Salt and pepper

1 (28-ounce) can crushed fire-roasted tomatoes

1 (14-ounce) can chicken broth

1 (15-ounce) can beans (such as kidney, black or any bean you like in chili), with their liquid

8 ounces elbow macaroni or another small pasta

1 tablespoon Worcestershire sauce or soy sauce

4 ounces grated sharp Cheddar, plus more for serving (both optional)

Hot sauce, thinly sliced scallions and chopped cilantro (all optional), for serving

Preparation

In a large pot or Dutch oven, heat the oil over medium-high. Add the beef and press into an even layer to fill the pot. Sprinkle with the onion. Cook, undisturbed, until the beef is deeply browned underneath, 6 to 8 minutes (the meat won’t be fully cooked). If you don’t see fat sizzling around the edges of the pot, add a teaspoon or two of more oil.

Add the chili powder, cumin and garlic powder and season generously with salt and pepper. Cook, breaking up the beef with a spoon into small pieces, until the onion is softened and the spices are fragrant, 2 to 4 minutes.

Add the tomatoes, chicken broth, beans and their liquid, pasta and Worcestershire sauce and scrape up any browned bits stuck to the bottom of the pot. Simmer, stirring often, until the pasta is al dente, 10 to 12 minutes. If the pot starts to look dry at any point, add water, ¼ cup at a time.

Turn off the heat and stir in the Cheddar, if using, until melted. Season to taste with salt, pepper and hot sauce (if using). Serve topped with scallions, cilantro, hot sauce and more Cheddar as desired.

HAMBURGER STROGANOFF SKILLET

This is from the Food Network, and begins, "Give ground beef the stroganoff treatment by combining it with sauteed mushrooms and rich cream. Cook pasta right in the sauce for an easy one-pan dinner."

Active Time: 45 minutes; Total Time: 1 hour; Yield: 4 servings; Level: Intermediate

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/hamburger-stroganoff-skillet-5478672.

Ingredients

1 pound ground beef

Kosher salt and freshly ground black pepper

One 10-ounce package white mushrooms, halved or quartered if large

1 tablespoon extra-virgin olive oil

1/2 teaspoon paprika

3 cloves garlic, finely chopped

1 carrot, cut into 1/4-inch dice

1 small onion, chopped

1 tablespoon tomato paste

One 15-ounce can low-sodium beef broth

1 tablespoon Worcestershire sauce

2 cups dried penne pasta

2 ounces cream cheese, at room temperature

1/4 cup sour cream

3 tablespoons chopped fresh chives

3 tablespoons chopped fresh parsley leaves

Directions

Heat a large nonstick skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking the beef into small pieces with a wooden spoon, until well browned, about 5 minutes. Transfer to a medium bowl, leaving behind any drippings, and reduce the heat to medium.

To the same skillet, add the mushrooms, season with salt and cook until golden brown, 8 to 10 minutes. Transfer the cooked mushrooms to the bowl with the beef. Add the oil, paprika, garlic, carrot and onion to the skillet and cook until the carrots are soft and the onion is lightly browned, about 10 minutes.

Stir in the tomato paste and cook until the tomato paste has toasted and is evenly coating the vegetables, 2 to 3 minutes. Add the broth, Worcestershire and 1-1/2 cups of water to the skillet. Bring to a simmer and stir in the pasta. Cover and cook according to package directions until just al dente. Uncover, stir in the reserved beef and mushrooms and cook until heated through. Remove from the heat and stir in the cream cheese, sour cream, chives and parsley until the cream cheese melts and the sauce is creamy. Season with salt and pepper. Serve warm.