Chicken Carbonara

Prep Time: 10 Minutes
Cook time: 20 Minutes
Servings: 4

1 package (7 ounces) spaghetti
8 slices bacon, cut into 1/2-inch pieces
1 medium onion, chopped (1/2 cup)
1 garlic clove, finely chopped
2 cups cut-up cooked chicken
1/2 cup grated Parmesan cheese
1/2 cup whipping (heavy) cream

Cook and drain spaghetti as directed on package.
While spaghetti is cooking, cook bacon in 3-quart saucepan over low heat 8 to 10 minutes, stirring frequently, until crisp. Remove bacon, place on paper towel. Drain fat from pan, reserving 1 tablespoon in pan.
Cook onion and garlic in bacon fat over medium heat, stirring frequently, until onion is tender. Stir in spaghetti, chicken, cheese and whipping cream. Cook, stirring occasionally, until heated through. Toss with bacon.

Asian Peanut Chicken and Noodles

Place into a large bowl:

• 1 lb. cooked linguine noodles; drain and rinse
• 2 bunches sliced green onion
• 1 Tbsp. chopped cilantro (or more if you like)
• 1 jalapeno; seeded/deveined, finely chopped
• 1 lb. sugar snap peas
• 3 grilled chicken breasts, cut into bite size

In a blender, mix together: (don't substitute any ingredients!)

• 1/2 C. soy sauce
• 1/4 C. peanut butter
• 1/4 C. rice vinegar
• 1/4 C. sesame oil
• 2 Tbsp. sugar

Toss dressing over salad. Serve warm or chilled.

BLT Pasta Salad

• 1 pkg. rotini pasta; cooked and drained
• 8 slices of bacon, cooked and crumbled
• 1 large tomato, seeded and chopped
• 1/4 C. green onion; sliced
• 4 C. lettuce, chopped
• 1 C. mayo
• 1/4 C. lemon juice
• 2 tesp. sugar
• 2 tesp. chicken bullion granules

Combine mayo, lemon juice, sugar, and bullion for the dressing.
Combine all remaining ingredients, pour dressing over top and toss just before serving.
*This doesn't keep well since the lettuce wilts, so if you aren't going to use it all for one meal, you'd want to only put lettuce in the portions you'll eat right away.

Creamy Baked Ziti

Prep time: 30 min. (or less)
Bake time: 20 min.
Servings: 6

4 cups ziti pasta, uncooked - something similar like penne is fine too

1/2 pound ground beef

1 jar (26 oz.) Ragu sauce

1 can (14-1/2 oz.) diced tomatoes, undrained

6 oz. (3/4 of 8-oz. pkg.) Cream Cheese, cubed

3/4 cup Sour Cream

1 pkg. (8 oz.) Shredded Mozzarella Cheese

1/3 cup Grated Parmesan Cheese

HEAT oven to 375ºF.

COOK pasta in large saucepan as directed on package, omitting salt. Remove from pan; drain. Brown the ground beef, drain. Meanwhile, add marinara sauce, tomatoes and cream cheese to same pan; cook on medium heat 5 min. or until cream cheese is melted and mixture is well blended, stirring frequently. Return pasta and ground beef to pan with sauce; mix well.

LAYER half the pasta/meat/sauce mixture in 13x9-inch baking dish; cover with layers of sour cream, 1 cup mozzarella and remaining pasta/meat/sauce mixture. Top with remaining mozzarella and Parmesan. (just like making a lasagna)

BAKE covered for 20 min. or until heated through. Remove lid and bake for 5 more min. until cheese is melty and delicious!

This one was adapted from Kraftrecipes.com. It's yummy with garlic bread and steamed broccoli on the side.

Ravioli Lasagna

Prep time: 10 minutes
Bake time: 35-45 minutes
Serves: 8

• 1 jar of Ragu or other pasta sauce
• 1 16 oz. container of cottage cheese
• 2 eggs
• 1 bag of frozen ravioli - cheese stuffed or whatever you like
• 2 cups of shredded mozzarella cheese
• seasonings to taste (I use 1/2 tesp. each of dried basil, oregano, and garlic)

Spread a few spoonfuls of tomato sauce into bottom of lasagna pan. Place layer of frozen ravioli on bottom, pushing them together tightly to form a solid layer. Mix together the cottage cheese, eggs, and seasonings. Then spread half the mixture on top of the pasta. Add a layer of tomato sauce (half the jar). Repeat layers. After second layer of tomato sauce add shredded cheese. This should fill up the pan about how a lasagna would.

Bake covered for 35-40 minutes at 350. Then remove foil and bake 5-10 minutes longer until cheese is melted. Let it set up for 10 minutes before serving.

This recipe was made for a friend at church after she had a baby. She passed it along because she liked it so much. And now I'm passing it along too because we love it! We've had it 3 times in the past 2 weeks! This is a great, easy, family friendly dish that even picky eaters enjoy.

Chicken Ceasar Pasta

Servings: 6
Prep Time: 30 min.

Ingredients

• 3 quarts water
• 2-1/2 C. uncooked tricolor spiral pasta
• 1-1/2 C. cut fresh asparagus (1-inch pieces)
• 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
• 2 teaspoons olive oil
• 2 large tomatoes, chopped
• 2/3 C. Caesar vinaigrette salad dressing
• 3 green onions, chopped
• 3 tablespoons grated Parmesan cheese

Directions
In a pot, bring water to a boil. Add pasta. Return to a boil; cook for 4 minutes. Add asparagus; cook 6-8 minutes longer or until pasta and asparagus are tender.

Meanwhile, in a large nonstick skillet, saute chicken in oil until no longer pink. Remove from the heat.

Drain pasta mixture; return to the pan. Add the chicken, tomatoes and vinaigrette. Cook over low heat until heated through. Sprinkle with onions and Parmesan cheese.

Can be served warm or cold. Cold tastes better.

Baked Spaghetti

Servings: 8-10
Prep time: 25 min.
Bake time: 1 hour

Ingredients

• 1 package (16 ounces) spaghetti
• 1 pound ground beef
• 1 medium onion, chopped
• 1 jar (26 ounces) meatless spaghetti sauce
• 2 eggs
• 1/3 cup grated Parmesan cheese
• 5 tablespoons butter, melted
• 16 oz. container cottage cheese
• 4 cups shredded mozzarella cheese

Directions
Cook spaghetti according to package directions. Meanwhile, in a large skillet, brown the beef and onion over medium heat; drain. Stir in spaghetti sauce; set aside.
In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat.
Create layers in a greased 13-in. x 9-in. baking dish: half of the spaghetti mixture, then half of the cottage cheese, then meat sauce, then mozzarella cheese. Repeat layers, ending with mozzarella cheese on top.

Cover and bake at 350° for 40 minutes. Uncover; bake 20-25 minutes longer or until cheese is melted.

Satay Chicken Pasta Salad

Prep time: 30 minutes
Servings: 6

• 8 oz (half a box) bow tie pasta, cooked
• 1 cup (about half a bottle) Kraft Asian Toasted Sesame dressing
• 2 Tbs peanut butter
• 1 Tbs sesame oil (optional - but it makes it yummier)
• 2 cloves garlic, minced or pressed
• 1/2 of a jalapeno, de-veined, seeded, very finely diced
• 2 medium carrots, peeled, julienned
• 1 medium red bell pepper, julienned
• 1 C sugar snap peas or snow peas
• 1/2 C dry-roasted peanuts
• 1 C fresh basil, shredded or 1/2 C fresh cilantro
• 3 C cooked, chopped chicken breast

Cook pasta per package instructions; drain.

For dressing, whisk together: salad dressing, peanut butter, oil, garlic, and jalapeno.

Cut carrots and bell pepper Julienne style, chop peanuts, cut peas in half, shred herbs, and chop chicken. Add together with pasta and toss in dressing.

Serve warm or chilled.

I love love love this dish! I have used a variation of this for years and the family devours it. But last night we had this one at my cousin's Pampered Chef party and I think its a much less expensive version of our old favorite. I have added a few of my favorite ingredients to improve on the Pampered Chef recipe slightly. Yum-o!