Creamy Chicken, Bacon, & Tomato Pasta

Ingredients

• 3 cups whole wheat farfalle (bow-tie pasta), uncooked
• 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 3 slices Bacon, cooked, crumbled
• 1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA 1/3 Less Fat Cream Cheese, cubed
• 1/2 cup water
• 1/4 tsp. pepper
• 3 Tbsp. KRAFT Grated Parmesan Cheese

Added:

• Roasted Red Bell Peppers
• Spinach

COOK pasta as directed on package.

MEANWHILE, cook chicken in large skillet on medium heat 5 to 6 min. or until chicken is done, stirring occasionally. Add bacon, tomatoes, cream cheese, water and pepper; mix well. Cook 3 min. or until cream cheese is completely melted and mixture is well blended, stirring frequently.

DRAIN pasta; place in serving bowl. Add sauce; mix lightly. Sprinkle with Parmesan.


VARIATION:

I substituted tomatoes for roasted red bell peppers because someone doesn’t like tomatoes... not naming any names or anything... hahaha

I also added spinach to this recipe. I like my greens. :)


Ref: www.KraftFoods.com

Orange Oriental Sesame Beef Stir Fry

Ingredients

• 1 env. GOOD SEASONS Asian Sesame Dressing Mix
• 1/2 cup oil
• 1 Tbsp. grated orange peel
• 1/4 cup orange juice
• 2 Tbsp. soy sauce
• 1 clove garlic, minced
• 1 lb. lean boneless beef sirloin steak, cut into strips
• 5 cups cut-up fresh vegetables (broccoli florets, chopped red onions and green and red peppers)
• 3 cups hot cooked rice

Prosciutto, Spinach, & Pasta Casserole

Ingredients

• 2-2/3 cups dried bow ties, penne, or ziti (8 ounces)
• 2 medium onions, cut into thin wedges, or 5 medium leeks, sliced
• 2 cloves garlic, minced
• 1 tablespoon butter or margarine
• 1/4 cup all-purpose flour
• 1/2 teaspoon anise seeds, crushed
• 1-3/4 cups milk
• 1-1/2 cups chicken broth
• 1/4 cup grated Parmesan cheese
• 1 10-ounce package frozen chopped spinach, thawed and drained
• 2 ounces prosciutto, cut into thin bite-size strips
• 1 medium tomato, seeded and chopped

1. Cook pasta according to the package directions. Drain; rinse pasta with cold water. Drain again.

2. In a large saucepan cook onion and garlic, covered, in hot butter about 5 minutes or until onion is tender, stirring occasionally. Stir in flour and anise seeds. Add the milk and chicken broth all at once. Cook and stir until slightly thickened and bubbly. Stir in Parmesan cheese. Stir in the cooked pasta, spinach, and prosciutto. Spoon the mixture into a 2-quart casserole.

3. Bake, covered, in a 350°F oven for 25 to 30 minutes or until heated through. Let stand about 5 minutes. To serve, stir gently and top with chopped tomato.

Makes 6 servings


Ref: www.bhg.com