Creamy Spinach Pasta

Creamy Spinach Pasta

(adapted from allrecipes.com recipe "Laura's Unbelievable Chicken and Pasta")

I have no idea if this is easy, because Michael made it, BUT IT IS SO YUMMY. AND the children gobbled it up. And asked for 2nds. That is A+ in my book.

Ingredients

• 4 (6-10 ounces total) skinless, boneless chicken breast halves - cut into 1 inch strips/cubes
• 1 (14.5 ounce) can chicken broth
• 1 (10 ounce) package frozen spinach, thawed and drained and cut into smaller pieces
• 1 (8 ounce) package cold cream cheese, cubed
• onion powder
• 1 tsp crushed garlic in a jar (Christopher Ranch)
• 1/2 - 3/4 (16 ounce) package dry penne pasta
• 6-10 fresh basil leaves, washed and cut or torn into small pieces

Directions

1. Bring large pot of water to a boil, and stir in penne pasta.
2. Meanwhile, in a large skillet over medium heat, cook chicken cubes in broth, garlic and onion powder; simmering until done, about 10 minutes. Stir in cubed cream cheese and spinach. Return to simmer, and cook about 5 minutes, stirring occasionally. Stir in cherry tomatoes, and cook about 3 minutes more.
3. In a large bowl, mix together cooked, drained pasta and sauce. Add basil and stir gently to incorporate. Let stand a few minutes before serving.

We made this the first time WITHOUT the tomatoes because we had none. But I am excited to try it with them in the future.

Gypsy Chicken Stew

Gypsy Chicken Stew

(adapted from the recipe at Allrecipies.com)

Ingredients:

1 pound of boneless, skinless chicken breast

2 1/2 cups dry sherry

1 1/2 cups chicken stock

3 tsp crushed garlic

3 onions, quartered

1 small can diced green chilies

2 14oz cans diced tomatoes

grated cheese

Directions:

1. In a large pot add: chicken stock, onions, garlic, and chicken and 1 1/2 C sherry. Simmer for about 45 minutes.

2. Remove chicken from pot, set aside to cool. Add green chilies and tomatoes to simmering stock.

3. When cool enough to handle, shred or roughly cut chicken and return to pot. Add one last cup of sherry to the pot and simmer for at least another 30 minutes.

Serve with shredded cheese on top, if desired.

I added finely shopped celery with the onions.

The kids preferred it drained from the broth and cut into much smaller pieces.