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.

Southwestern Shells with Chicken and Corn

Southwestern Shells with Chicken and Corn

I got this recipe from Suezanne Teel

(I had 2 boxes of Pasta Roni Shells and White Cheddar which I used instead of the shells, milk and cheese, and I served it with broccoli and rolls.~ KP)

12 oz. Pkg shells (small)

1 lb. Boneless skinless chicken breasts, cut into small pieces

1 1/2 C. Whole milk (not 2% or fat free)

2 C. Shredded Monterey jack or Mozzarella cheese

1 1/2 C. Frozen corn, thawed and drained

1 can diced tomatoes with green chiles

Heat oven to 350 degrees.

Cook and drain pasta according to pkg directions.

Heat 1 Tbsp. Olive oil in a large skillet over medium-high heat Cook chicken until lightly browned. Sprinkle with flour and stir while cooking for one more minute. (to create a kind of light breading on the chicken) Reduce the heat and slowly add the milk. Cook for about 5 min. Or until the milk starts to thicken. Remove from heat.

Add 1 cup of cheese, corn, tomatoes/chiles. Then stir in pasta.

Place in lightly greased baking dish. Sprinkle remaining cheese over the top and bake 20-25 minutes.

I also crushed some cool ranch Doritos over the top just to give it some texture. Overall, this was super easy to make and it was DELICIOUS!

~ Kimberly Pueblo

Lemon, Broccoli and Chicken Alfredo

Cooking in the skillet (minus the lid for obvious reasons)
Ta-da!
Lemon, Broccoli and Chicken Alfredo
This is a favorite in the Pueblo household...even for the first born son. It serves 2, but can easily feed more, just add a little more of each thing. ;)


4 boneless, skinless chicken breast halves or tenderloins
salt and pepper
1 Tbsp. olive oil
2 lemons
3 cups broccoli florets
1 15oz. jar of Alfredo sauce (I like Bertolli's Garlic Alfredo the best)
8 oz (or 1/2 a 16 oz pkg) of Fettuccine (I like Trader Joe's Organic Whole Wheat Fettuccine)

1. Prepare fettuccine according to pkg directions.
2. Meanwhile, in a large skillet, season chicken with salt and pepper and brown it on both sides. About 2 minutes on each side.
3. Slice lemons and add broccoli and lemon slices to the skillet. Cover; turn heat down to medium and cook for about 10 minutes or until chicken is done. I like to cook it at a slower speed for longer to allow the chicken and broccoli to really soak up the lemon flavor.
4. Put the chicken and broccoli onto the plates and dump the Alfredo sauce in the skillet to warm quickly.
5. Place the fettuccine on the plates and spoon Alfredo sauce over each item.
6. Garnish with lemon slices, and pepper, if desired. Mmmm...mmm.

~Kimberly Pueblo

Angel Chicken Pasta

This is some of my favorite, all time easy comfort foods. The sauce is so rich, and a little salty- but I usually love things that way once and a while.

Ingredients:

--6 skinless, boneless, chicken breast halves

--1/4 C butter

--1 (.7 ounce) pkg dry italian-style dressing mix (sometimes I reduce this to 3/4 of the pkg//only Good Seasons brand)

--1/2 C white cooking wine

--1 (10.75 oz) can condensed golden mushroom soup (I usually use my own homemade mushroom white sauce, which reduces the salt, but for sake of EASY, you can use the canned stuff)

--4 oz cream cheese with chives or any herb flavor you like (set out 20-30 minutes early to soften)

--1 lb angel hair pasta

Directions:

1. Preheat oven to 325 F

2. In a large saucepan over medium-low heat melt and blend: butter, dressing, wine, soup and cream cheese. Stir until smooth. Do not boil.

3. Pour a thin layer of sauce into bottom of 9x13 glass baking dish to avoid sticking. Arrange chicken in a single layer. Pour remainder of sauce over the top.

4. Bake for 40-60 minutes or until chicken is cooked throughout (depends on thickness and your oven).

5. Cook pasta per box directions. Serve chicken and sauce over pasta.

* I love to put sliced (long way) carrots and broccoli in the chicken sauce so that it is soft when the chicken is done.

This recipe was originally submitted by Marian Collins on Allrecipies.com

Veggie and Chicken Rice Pilaf

Prep Time: 20-25 Minutes

Cook Time: 25 Minutes

Servings: Approx. 8 x 1-Cup

Ingredients:

1/2 C Butter (or olive oil would work, I have never tried).

1/4 C orzo (rice looking pasta in the dried pasta section) or broken spaghetti

1 1/4 C rice, uncooked (I use long grain white)

2 1/4 C chicken broth (I use Better Than Bouillon Reduced Sodium organic chicken base from Costco)

1 C brocolli florets, lightly steamed (if desired- depends on how crunchy or soft you like the finished dish)

2/3 C or 2 medium carrots, sliced and lightly steamed, if desired

1/2 red bell pepper, diced

1/2 C almond slices, raw (I use Trader Joe's)

1/2 tsp crushed garlic (I use Christopher Ranch, available @ winco)

1 tsp onion powder (or to taste, fresh diced ok- cook with rice)

1 chicken breast or 3 chicken tenders, grilled and cubed (I use the Montreal Seasoning from Costco or marinade in lime juice)

salt and pepper to taste

Directions:

1. Melt butter in medium sauce pan over medium-low heat. Increase heat to medium and stir in orzo/spaghetti, cooking until coated with melted butter and lightly browned about 2 minutes.

2. Add garlic (and onion if fresh), rice, bell peppers and stir until rice starts to brown lightly about 3-4 minutes.

3. Pour in broth, onion powder, pepper, and remainder veggies.

4. Bring to boil. Add lid and reduce heat to low. Cook for 20 minutes. Remove from heat but keep lid on for an extra 2-4 minutes.

5. Add cubed chicken, almond slices and gently stir and fold together.

* As an alternative, you can keep chicken grilled, whole and serve pilaf as a side dish. Veggies can be rotated with anything as long as you keep in mind it will be simmering for 20+ minutes.