OH MY!!! must try! 3/4 bag ziti noodles,1 lb of ground beef, 1 pkg taco seasoning, 1cup water, 1/2 pkg cream cheese, 1 1/2 cup shredded cheese -- boil pasta until just cooked, brown ground beef drain, mix taco seasoning 1 cup water w/ ground beef for 5 min, add cream cheese to beef mixture, stir until melted remove from heat, put pasta in casserole dish, mix in 1 cup cheese, top pasta/cheese with beef mixture gently mix, top w/ remaining cheese, bake at 350* uncovered for 15-20 minutes
Broccoli, feta, and almond salad
Penne Pesto with Chicken Ingredients 1 large bunch broccoli rabe, trimmed slightly and cut into 1-1/2 inch pieces 1 box (16 ounces) penne pasta 2 cloves garlic, peeled and sliced 1 package (9 ounces) fully cooked grilled chicken strips (such as Perdue Short Cuts), cut into bite-size pieces 1 container (7 ounces) Buitoni Reduced-Fat Basil Pesto Directions 1 Bring a large pot of lightly salted water to a boil. Add broccoli rabe and cook 3 minutes. Scoop into bowl with a slotted spoon and add pasta to boiling water. Cook 9 minutes. 2 Meanwhile, drain water from broccoli rabe. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add garlic and cook 2 minutes. Stir in broccoli rabe; cook 3 minutes more. Season with 1/8 teaspoon salt and 1/4 teaspoon pepper. 3 Drain pasta. Stir chicken, pasta and pesto into skillet. Cook 2 minutes to heat through. Serve warm.
WW Chicken Alfredo Ingredients 6 clove(s) (medium) garlic clove(s), peeled and smashed with a knife 1 pound(s) uncooked boneless skinless chicken breast(s), washed, patted dry (four 4 oz pieces) 1 tsp table salt 1 tsp black pepper, freshly ground 1 spray(s) cooking spray 1/2 cup(s) canned chicken broth 1/4 cup(s) heavy whipping cream 1/4 cup(s) whole milk plain yogurt, Greek-variety 1/8 tsp table salt, for cooking pasta 8 oz uncooked whole-wheat pasta, fettuccini 1/2 cup(s) grated Parmesan cheese, Parmigiano-Reggiano suggested 1/4 cup(s) parsley, fresh, flat-leaf, finely chopped, divided Instructions Heat a large, heavy skillet over medium heat. Rub garlic over chicken; reserve garlic. Season chicken with salt and pepper and rub in seasonings with your hands; set aside. Off heat, coat skillet with cooking spray and then set over medium-low heat. Sauté garlic until fragrant, about 1 minute. Add chicken and cook until golden, flipping once, about 5 minutes per side. Meanwhile, in a small bowl, combine broth, heavy cream and yogurt; pour over chicken and scrape bottom of skillet with a wooden spoon to incorporate seasonings. Simmer chicken gently, turning once, about 30 minutes. While chicken is cooking, bring a medium pot of salted water to a boil. Cook pasta according to package directions; drain. Remove chicken from cream sauce and set aside. Add Parmesan cheese to cream sauce and mix until well-combined. Add cooked pasta and 3 tablespoons of parsley; toss well. Serve pasta topped which chicken and rest of parsley. Yields about 3 ounces of chicken and 2/3 cup of pasta/sauce per serving.
penne pasta w/ sun dried tomato cream sauce
Chicken Fettuccine with Pesto Cream Sauce Ingredients 3 boneless, skinless chicken breast halves (6 to 8 ounces each) Coarse salt and ground pepper 1 tablespoon olive oil 1/2 pound fettuccine 4 cubes (1/2 cup) frozen Basil Pesto 1/4 cup heavy cream Directions Place chicken breasts between two pieces of plastic wrap. With a meat mallet or heavy skillet, pound chicken to an even 3/4-inch thickness. Season with salt and pepper. Heat the oil in a large nonstick skillet; cook the chicken until golden brown and cooked through, 3 to 4 minutes per side. Slice each piece across the grain into 4 or 5 strips; cover to keep warm. Meanwhile, cook pasta according to package instructions. Reserve 1/4 cup cooking water. Drain pasta and return to pot. In a small saucepan, heat pesto over low until liquefied. Stir in cream; heat until warm. Toss pasta with reserved cooking water and half the sauce. Divide among shallow bowls; top with chicken. Drizzle with remaining sauce.
Shrimp & Pesto Pasta INGREDIENTS 8 ounces whole-wheat fettuccine 1 pound asparagus, trimmed and cut into 1-inch pieces (about 4 cups) 1/2 cup sliced jarred roasted red peppers 1/4 cup prepared pesto 2 teaspoons extra-virgin olive oil 1 pound raw shrimp, (21-25 per pound), peeled and deveined 1 cup dry white wine Freshly ground pepper, to taste PREPARATION Bring a large pot of water to a boil. Add fettuccine and cook for 3 minutes less than the package directions specify. Add asparagus and continue cooking until the pasta and asparagus are just tender, about 3 minutes more. Reserving 1/4 cup of the cooking water, drain the fettuccine and asparagus and return to the pot. Stir in peppers and pesto. Cover to keep warm. Heat oil in a large skillet over medium heat. Add shrimp and cook, stirring occasionally, until pink, about 3 minutes. Add wine, increase heat to high and continue cooking until the shrimp are curled and the wine is reduced, about 3 minutes. Add the shrimp and the reserved cooking water to the pasta; toss to coat. Season with pepper and serve immediately. NUTRITION Per serving: 303 calories; 8 g fat ( 2 g sat , 4 g mono ); 115 mg cholesterol; 32 g carbohydrates; 0 g added sugars; 21 g protein; 6 g fiber; 284 mg sodium; 292 mg potassium. Nutrition Bonus: Iron (20% daily value), Folate & Magnesium (16% dv), Calcium & Vitamin A (15% dv). Carbohydrate Servings: 2
Fettucini Carbonara 1 pound of fettuccine 1/4 cup of cream 1/2 pound of cooked chopped bacon 3/4 cup of grated Parmesan cheese 1/4 c butter, melted 4 eggs parsley for garnish (optional) When you can see that your egg is done, mix in the Parmesan cheese and the bacon and garnish with fresh chopped parsley if desired. Serve immediately. Makes 6 servings.
Chicken Carbonara..my Favorite Italian dish! 2 teaspoons olive oil 4 ounces thinly sliced pancetta, chopped 2 teaspoons minced garlic 2 1/2 cups whipping cream 1 cup freshly grated Parmesan 8 large egg yolks 1/4 cup chopped fresh basil leaves 1/4 cup chopped fresh Italian parsley leaves Salt 1 pound spaghetti 4 cups coarsely shredded chicken (from 1 roasted chicken) Freshly ground black pepper 1/2 cup chopped walnuts, toasted 1 tablespoon finely grated lemon peel Directions Heat the oil in a heavy large frying pan over medium heat. Add the pancetta and garlic and saute until it is brown and crisp, about 8 minutes. Cool slightly. In a large bowl, whisk together the cream, cheese, yolks, basil, and parsley to blend. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook until it is just tender but still firm to the bite, stirring occasionally, about 10 minutes. Drain. Add the chicken to the pan with the pancetta and stir to combine. Next, add the spaghetti and the cream mixture and toss over medium-low heat until the chicken is heated through and the sauce coats the spaghetti thickly, about 4 minutes (do not boil or you might end up scrambling the eggs). Season the pasta, to taste, with pepper and salt if needed (the pancetta will likely add all the salt you need). Transfer the pasta to a large wide serving bowl. Sprinkle the walnuts and lemon zest over, and serve.