Fabulous Food!

Chicken & Broccoli Pasta

from Allrecipes

3 T olive oil

3 oz boneless chicken breast, cut into 1 inch pieces

1 T chopped onion

2 cloves garlic, chopped

2 (14.5 oz) cans diced tomatoes

2 c fresh broccoli florets

Salt and pepper to taste

1 pinch dried oregano

1 pound pasta

¼ c fresh basil leaves, cut into thin strips

2 T grated Parmesan cheese

In a large skillet, over medium heat, warm oil & add chicken; cook until slightly brown. Add onion & garlic to cook for about 5 min or until garlic is golden & onions are translucent. Add tomatoes, broccoli, salt, pepper & oregano; stir well & bring to a boil. Cover & turn down heat to simmer for about 10 min. Meanwhile, cook pasta until al dente; drain & add back into pot. Pour chicken sauce into pot & mix well. Add basil & toss well; top with Parmesan cheese. Serve.

Campbell’s Creamy Pesto Chicken & Bowties

3 c uncooked bow tie pasta

2 T butter or margarine

1 pound boneless chicken breasts cubed

1 can (10 ¾ oz) Cream of Chicken Soup

½ c pesto sauce

½ c milk

Cook Pasta according to pkg directions. Drain. Meanwhile, heat butter in skillet. Add chicken and cook until browned, stirring often. Add soup, pesto sauce & milk. Bring to a boil. Cook over low heat 5 min or until done. Stir in drained pasta & heat through. Serves 4.

Barbeque Chicken

from Stephanie Brown

¾ c. water

1 ½ c. brown sugar

½ c. ketchup

¼ c. mustard

Dash of salt

6 boneless, skinless chicken breasts.

Combine water, sugar, ketchup, mustard and salt in a crock-pot. Add chicken and cook on low heat for about 6 hours, occasionally pulling chicken apart as it cooks. Serve over rice or as a hot chicken sandwich.

Angel Hair Pasta Chicken

from Allrecipes

2 T olive oil, divided

2 skinless, boneless chicken breast halves, cubed

¾ pound angel hair pasta

1 carrot, sliced diagonally into ¼ in thick slices

1 (10 oz) package frozen broccoli florets, thawed

2 cloves garlic, minced

2/3 c chicken broth

1 tsp dried basil

¼ c Parmesan cheese

Heat 1 T oil in medium skillet over medium heat. Add chicken & sauté for 5 to 7 min, or until chicken is cooked through. Remove from skilled & drain on paper towels. Cook pasta until al dente; drain & set aside. While pasta is cooking, heat 2^nd T oil over med heat in same skillet used for chicken. Stif fry carrots for about 4 min, then add broccoli & garlic and stir fry for another 2 min. Finally, stir in broth, basil & cheese and return chicken to skillet. Reduce heat to low & simmer for about 4 min. Place drained pasta in lg serving bowl. Top with chicken/veggie mix and serve immediately.

Thai Beef Noodle Salad

from Light & Tasty

½ c reduced-sodium soy sauce

½ c rice wine vinegar

3 T orange juice

1 T sesame oil

2 garlic cloves, minced

2 tsp ground ginger

1 tsp peanut butter

¾ tsp salt

½ tsp cayenne pepper

12 oz uncooked spaghetti

1 c fresh broccoli florets

1 c fresh or frozen show peas, thawed

1 c julienned zucchini

1/2 c thinly sliced celery

1 pound boneless beef sirloin step, cooked and cut into thin strips

2 T seasame seeds, toasted

For dressing, combine the first 10 ingredients in a blender; cover & process until blended. Cook spaghetti according to pkg; drain and place in a lg bowl. Add broccoli, peas, red pepper, zucchini, celery & cooked beef. Add dress and toss to coat. Cover and refrigerate for at least 2 hrs. Just before serving, sprinkle with sesame seeds.

Tater Tot Casserole

from Mary Warner

1—2 pound bag of tater tots

1 pound hamburger

1 onion

½ tsp onion salt

¼ tsp garlic salt

1 can cream of chicken soup

1 c. milk

½ tsp salt

Cheese

Frozen peas

Mix hamburger, onion, salt and garlic. Put tater tots in pan, sprinkle hamburger mixture over tater tots. Mix soup, milk and salt and pour over tater tots. Top with cheese and frozen peas. Microwave 10-20 min