Chicken Vegetable Pasta with Alfredo Sauce

From Karen McLeod
Makes 8 servings

1. Marinate 6 chicken breast halves for at least one hour in Grill Mates Garlic Herb & Wine marinade mix according to package directions. Fry or grill chicken; then dice it.

2. Saute 1/2 chopped red pepper, 1/2 chopped green pepper, 1/2 chopped yellow pepper and 8 oz. sliced fresh mushrooms together in a non-stick pan sprayed with oil until slightly softened, but not soggy. Cook 16 oz. penne pasta according to the package directions. Mix the pasta, the vegetables and the chicken together in a large bowl.

3.Slice 1/2 cup butter into a saucepan and melt over medium heat. Cut 8 oz. cream cheese into cubes and add, with 1 clove minced garlic, stirring with a whisk until smooth. Whisk in 2 cups milk very gradually. Stir in 6 oz. shredded Parmesan cheese and 1/8 teas. pepper. Cook, stirring constantly, until the desired consistency. (If sauce thickens too much, whisk in a little more milk). Pour the sauce over the pasta mixture and toss together. Garnish each serving with a little parsley and sprinkle lightly with paprika.

*This is super tasty. Sometimes I just make the alfredo sauce and put it over pasta without the veggies or chicken. Super easy.

Chicken Florentine Artichoke Bake

From Better Homes & Gardens November 2008 or BHG.com
Makes 6-8 servings

8 oz. dried bow tie pasta
1 small onion, chooped
1 TBSP butter
2 eggs
1 1/4 cup milk
1 teas dried Italian seasoning
1/4 to 1/2 teas crushed red pepper (optional)
2 cups chopped cooked chicken (I used canned this time)
2 cups shredded Monterey Jack cheese (8 oz.)
1 14-oz. can artichoke hearts, drained and quartered
1 10 oz. package frozen chopped spinach, thawed and well drained
1/2 cup oil-packed dried tomatoes, drained and chopped (I used non-oil packed)
1/4 cup grated Parmesan cheese
1/2 cup soft bread crumbs
1/2 teas. paprika
1 TBSP butter, melted.

1. Preheat oven to 350 degrees F. Cook pasta according to package directions; drain. In medium skillet cook onion in 1 tablespoon butter over medium heat about 5 minutes or until tender, stirring occasionally. Remove from heat; set aside.

2. In bowl whisk together eggs, milk, seasoning, 1/2 tsp. salt, 1/4 tsp. black pepper, and crushed red pepper. Stir in chicken, Monterey Jack cheese, artichokes, spinach, tomatoes, half of the Parmesan, cooked pasta, and onion. Transfer to a 13x9x2-inch baking dish or 3-quart rectangular casserole.

3. Bake, covered, 20 minutes. In small bowl combine remaining Parmesan, bread crumbs, paprika, and melted butter. Sprinkle mixture over pasta. Bake, uncovered, 10 minutes more or until golden.