Are you short on time but want to get a great-tasting meal on the table? Look to these two recipes for Fettuccine with Chicken and Brown-Sugared New Potatoes for a quick-

With school activities and sports practices taking aim at weekday dinners, it can be a challenge for busy parents to get a quick, great-tasting meal on the table. Too often, fast food is an easy alternative, but eating out night after night can be costly. Rather than run to the restaurant, look to the convenience foods found in your local supermarket for inspiration for simple weekday dinners.

If you're looking to save preparation time in the kitchen, why not try the following two recipes for a quick-cook weekday dinner? Fettuccine with Chicken uses refrigerated pasta and frozen mixed peppers and onions to help you keep your busy family on track. And wait until you taste the Brown-Sugared New Potatoes--you'll practically lick the skillet clean after one taste of these potatoes!

Fettuccine with Chicken

MAKES 4 MAIN-DISH SERVINGS

12 ounces boneless, skinless chicken breasts

1/2 cup homemade or canned low-sodium chicken broth

1 teaspoon cornstarch

Coarse salt

1 9-ounce package fresh refrigerated fettuccine

1 tablespoon extra-virgin olive oil

1 16-ounce thawed package frozen, yellow, green and red peppers and onions (you'll find these sold as stir-fry vegetables in the frozen food aisle)

2 cloves minced garlic

1/4 teaspoon red pepper flakes

1/2 cup chopped tomatoes, peeled and seeded

1/4 cup finely chopped fresh basil

Parmesan cheese, for garnishing

Rinse the chicken breasts under cold running water and pat dry with a paper towel. Cut the chicken into bite-size pieces and set aside.

In a small bowl, stir together the chicken broth and the cornstarch and set aside.

Bring a large pot of salted water to a boil. Add the pasta to the water. Return the water to a boil and cook for about 2 to 3 minutes, just until the pasta is tender. Drain the pasta and return to the pot. Toss the pasta with 1 teaspoon of olive oil. Keep the pasta warm while cooking the chicken.

In a large skillet, heat the remaining 2 teaspoons olive oil over medium-high heat. Add the frozen pepper mixture, chicken, garlic and crushed red pepper. Cook the chicken for 3 to 5 minutes, or just until the chicken is no longer pink inside. Once the chicken is cooked, push the chicken to the sides of the skillet. Add the chicken broth mixture into the center of the skillet. Gradually stir in all the ingredients into the broth mixture. Cook until the broth becomes thick like a sauce.

Remove the skillet from the heat; toss the chicken and pepper mixture with the cooked pasta, tomatoes and basil. Serve with a garnish of freshly grated Parmesan cheese.

Brown-Sugared New Potatoes

1 pound new potatoes

1/4 teaspoon salt, plus more for cooking water

1/4 cup packed light-brown sugar

3 tablespoons unsalted butter

1/4 teaspoon salt

In a large covered saucepan, cook the potatoes in boiling salted water until they are tender, about 20 to 25 minutes. Drain and let cool. Peel the potatoes, if desired. Cut any large potatoes in half.

In a large skillet, combine the brown sugar, butter and 1/4 teaspoon salt. Cook the mixture over medium heat, stirring constantly, until the butter is melted and the mixture is thickened. Reduce the heat and carefully add the potatoes to the skillet. Stir gently until the potatoes are coated with the butter and sugar mixture and are heated through. Serve immediately.

Kitchen Tip: Cooking with Fresh Pasta

Fresh refrigerated pasta is increasingly available in many supermarkets. Fresh pastas pair better with lighter sauces, such as those made with wine or broth since these ingredients don't mask their subtle flavor. Dried pastas, the most common kind sold in packages, are best used with heavier sauces, such as those made with cream, meat or tomatoes.

Fresh pastas are cooked differently than dried pastas since they contain more moisture. Fresh pastas only need to be cooked for two to three minutes, whereas dried pastas require ten or twelve minutes of cooking.

Once you've cooked and drained fresh pasta, toss it with the sauce of your choice and serve it immediately.