y half.
Add the chicken stock and bring to a
Cook ground chicken and onion in a heavy
Cook pasta in boiling salted water until
o 375 degrees.
Cook pasta in large saucepan as directed
ven to 350\u00b0F Cook pasta as per package directions, adding
Heat oil over high heat, add bacon and onion and cook for 4-5 mins or until onion is tender. Add peas, cream and chicken stock. Bring to a boil, stirring. Reduce heat and simmer for 4-5 mins, or until reduced and slightly thickened. Season. Add chicken, spinach and Parmesan.
Meanwhile, cook pasta in boiling water according to package instructions. Drain then toss with sauce and serve.
For chicken, in a shallow dish, combine
he veggies are cooking, put pasta in a large pot of
Preheat an outdoor grill for high heat. Place breasts into a glass baking dish and marinate in steak sauce for 15 to 60 minutes.
Grill chicken until no longer pink and the juices run clear. Remove from grill, and chop into bite-size pieces.
To a large pot of boiling water, add bouillon cubes and pasta. Cook pasta until al dente. Drain, and rinse under cold water.
In a large bowl, combine chicken, pasta, onion, avocados and tomatoes. Mix in salad dressing, cover, and refrigerate until chilled.
Cook broccoli until tender; add cubed, cooked chicken.
Drain and rinse both kinds of beans and add to the mixture.
Cook and drain pasta; add pasta, sauce and seasoning.
Stir well and heat through before serving.
requently.
Gradually mix in chicken stock.
Bring soup to
Preheat oven to 350 degrees.
In a large bowl combine all ingredients except for french fried onions, and mix well.
Spray a 6 cup rectangular baking dish with cooking spray, pour in chicken/pasta mixture and top with onions.
Bake for 25 minutes or until mixture is bubbly and onions are browned.
Melt butter in skillet.
Add chicken, onions and garlic and sautee until chicken is browned.
Remove chicken from pan and set aside.
Add chicken broth, tomatoes, broccoli and pepper.
Cook till tender.
Add chicken and simmer another 2-3 minutes.
Stir in cream cheese until melted.
Add cooked pasta and toss.
Cook pasta according to directions; add broccoli, carrot, onions and green pepper the last 5 minutes (don't overcook). Drain.
Add water to liquid from chicken to make 3/4 cup and combine in ingredients.
Add soup and cheese.
Heat to boiling. Add the pasta mixture to chicken and heat through, stirring frequently.
Serves 5.
Cook chicken breast (I use my George Foreman Grill cooks them fast and without any added fat).
Chop chicken up into small bite-size pieces.
Cook Rotini as directed on box.
Cook vegetables until tender then drain.
In large sauce pan blend together soup, milk and cheese stir until melted.
Add in the chicken pasta and vegetables.
Pour into Pam sprayed 9x13-inch baking pan.
Cover with foil.
Bake 35-45 minutes at 350\u00b0F.
grease a 13x9 pan; cook pasta according to package directions; drain
Steep tea bags in tarragon vinegar 15 minutes.
Squeeze out excess liquid before discarding the bags.
Mix in the mayonnaise and tarragon, and chill.
Meanwhile, cook the pasta according to package directions; drain and set aside.
Heat the oil in a skillet and saute the chicken, until it is cooked through; seasoning with salt and freshly ground black pepper, to taste.
Remove the chicken and let cool; slice thin.
Combine the chicken, pasta, peppers, and dressing in a large bowl.
Toss and chill 1 to 2 hours before serving.
Heat oven to 350\u00b0.
Mix soup, sour cream, pepper and 1 cup of the cheese.
Toss with pasta.
Spoon into 13 x 9-inch baking dish. Arrange chicken breasts over pasta mixture.
Sprinkle with remaining cup cheese and seasoning.
Bake 40 minutes or until chicken is cooked through.
Makes 6 servings.
ood time to cook your pasta.
Reduce heat to medium
n boiling salted water. When pasta is 3 minutes away from