Creamy Chicken Spaghetti

½ lb spaghetti, uncooked
¼ cup Zesty Italian Dressing
1 lb boneless skinless chicken breasts, cut into 1-inch pieces
2 zucchini, cut in half lengthwise, then sliced crosswise
2 cups spaghetti sauce
4 oz cream cheese, cubed
2 tbsp parm cheese


Cook spaghetti as directed. Meanwhile, heat dressing in skillet on medium-high heat. Add chicken; cook and stir 2 minutes. Add zucchini; cook an additional 2 min., stirring frequently. Stir in spaghetti sauce. Bring just to a boil, stirring occasionally. Reduce heat to medium-low; simmer 5 min or until chicken is cooked through. Add cream cheese; cook 1 min or until cheese is melted and mixture is well blended, stirring occasionally. Drain spaghetti; place on serving plate. Top with the chicken mixture; sprinkle with parm cheese.

Bow-Tie Pasta Salad

6 C. cooked chicken, chopped
8 oz. Bow tie pasta (Farfalle), cooked (al dente) and drained. (I used 12 oz.) Rinse with cold water.
½ bunch of green onions, chopped
Salt and Pepper to taste ( Used when cooking chicken)
Lg. Can pineapple tidbits (well drained)
1 C. Lg. Seedless red grapes, halved
1 C. Celery, thinly sliced ( I don’t usually use)
4-5 diced apples, with skins on. (I used Gala, a friend used Fuji)
1 pkg.(2-4 oz.) slivered almonds

Dressing:2 C. Mayo (NOT Fat- free)
½ C. sugar
¼ C. vinegar
Mix ingredients for dressing and set aside in fridge.

Mix first 3 ingredients (chicken, pasta, and onions) in big bowl and put in fridge.Prepare other ingredients as directed. Do not mix all together till right before serving, as juice from fruit will gather on the bottom. I mix a few hours ahead of time, so the dressing can mix with the other flavors. It does fine.

Chicken Parmesan Bundles

This recipe comes from KRAFT. This is why their name is all over it. You can of course use any brand you'd like and it will turn out just fine.

4 oz. PHILADELPHIA Brick Cream Cheese, softened
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained ***I used only about 1 cup.
1-1/4 cups KRAFT Mozzarella Shredded Cheese, divided
6 Tbsp. KRAFT 100% Parmesan Grated Cheese, use fresh.
6 small boneless skinless chicken breasts (1-1/2 lb./750 g), pounded to 1/4-inch thickness
1 egg
10 RITZ Crackers, crushed (about 1/2 cup)
1-1/2 cups pasta sauce, heated

PREHEAT oven to 375ºF. Mix cream cheese, spinach, 1 cup of the mozzarella cheese and 3 Tbsp. of the Parmesan cheese until well blended; spread evenly onto chicken breasts. Starting at one of the short ends of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired. Set aside.
BEAT egg in shallow bowl or pie plate. Mix remaining 3 Tbsp. Parmesan cheese and the cracker crumbs in separate shallow bowl or pie plate. Dip chicken bundles in egg, then roll in crumb mixture. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.
BAKE 30 min. or until chicken is cooked through (170ºF). Remove and discard toothpicks, if using. Serve topped with the pasta sauce and remaining 1/4 cup mozzarella cheese. I served ours with spagetti and pasta sauce on the side.

Pasta Milano

We love the Macaroni Grill and I always seem to order their Pasta Milano. It's my favorite! I found the recipe online, but had to change it a little (I couldn't find sun-dried tomatoes, see photo of what I used) Hope you try it! So So Yummy!!

3 grilled chicken breast (marinate in Italian dressing for at least a few hours before grilling)
2 T butter
6 oz sun-dried tomatoes (if you can find them great, otherwise use what I used, see below)
1/2 pound sliced mushrooms
12 oz. pkg. bowtie pasta

The Sauce:
1 pint heavy whipping cream
1/2 head roasted garlic (I used about a tsp of garlic powder instead)
1/2 tsp ground pepper
2 tablespoons fresh parsley, coarsley chopped (I used about 2 pinches of dry)
1/2 C. Parmesan cheese, grated (use fresh)

Grill Chicken and then cut into slices. In pan melt butter and saute mushrooms and sun-dried tomatoes. If you use sauce below, saute mushrooms first and then add sauce. In saucepan bring cream, garlic, pepper and parsley to a boil, then simmer for about 10 minutes. Add Parmesan cheese and stir until sauce has thickened. Drain pasta and mix it all together. Top with parmesan cheese and Enjoy!!


This is the sauce I used. I found it at Walmart in the pasta sauce section on top shelf. I used about half the jar. I think it might be even better with this sauce!

Beef Stroganoff

This is our favorite stroganoff. Yum!



1 pound ground beef
1 small onion diced
1/4 lb. sliced fresh mushrooms
1 tsp. garlic salt
2 Tbls. Flour
1 tsp. salt
1/2 tsp. paprika
1/4 tsp. pepper
1 Can Cream of Mushroom soup
1/2 pint Sour Cream
1 12 oz. bag Extra Wide Egg Noodles
salt and pepper to taste

Brown ground beef, onion, and mushrooms. Add all other ingredients, except Noodles. It will be thick. Add sauce to cooked noodles and then last add Sour cream. Mix Well. Enjoy!!

Cajun Shrimp Pasta

This would be great with chicken or shrimp. Whichever you prefer!



1 12 oz. pkg. Linguine
1 pint whipping cream
1 C. Shredded Parmesan cheese (use fresh, not canned)
Raw Shrimp-deshelled & deheaded (I bought a frozen bag with about 30-40 small) or chicken
1 Tablespoon butter
Cajun seasoning (in the spice isle)

Cook Pasta according to bag directions. Melt butter in non-stick pan on medium heat. Add shrimp. Cook shrimp until it is no longer clear and is white in color. About 4 minutes on each side. While the shrimp is cooking sprinkle about 1-2 tsp. cajun seasoning. Just depends on how spicy you want it. In a seperate saucepan heat whipping cream and parmesan cheese until smooth and starting to thicken. Add another 1 -2 tsp. cajun seasoning, again depending on how spicy you like it. Mix sauce, shrimp and noodles together and enjoy!

Rigatoni Spicy Sausage Bake

This is my adaptation of a dish my friend Shauna made for us when I had Claire. You HAVE to use the spicy sausage links. It is sure to please!

1 12 oz pkg. Rigatoni pasta, cooked, drained.
1 pkg Hot Links Sausage (you can find these in the hotdog/bacon section)
2 small zucchini (optional, but I've got to get my veggies in somehow!)
1 jar spaghetti sauce
1 1/2 C. Cottage cheese
2 C. Mozzarella Cheese shredded

Preheat oven to 350 degrees. Cut Hot links into thin slices. Cut up zucchini into small slices. Combine sausage and zucchini in large pan and cook over medium heat for about 7-10 minutes. Add speghetti sauce and cottage cheese. Then combine it all with cooked noodles. Place in 9x13 pan and sprinkle mozzarella cheese on top. Cover and bake about 35 minutes until nice and bubbly. Enjoy!

Olive Garden Fettucine Alfredo

We LOVE Alfredo Sauce at our house, so I was all over this recipe when I found it. Yum Yum!!

8 ounces Cream Cheese--cut in bits
3/4 C. Parmesan cheese--grated
1/2 C. Butter
1/2 C. Milk
8 Ounces Fettuccine; cook--drain

In large saucepan combine cream cheese, parmesan, butter and milk, stirring constantly until smooth. Toss pasta lightly with sauce, coating well. Great with grilled chicken or broccoli.

Leah's Yummy Garlic Chicken Pasta

16 oz. bow tie pasta
1 cup heavy whipping cream (I used whole milk and it tasted good and a little less
fattening)
4-6 boneless chicken breast (I only used 3 and it was plenty)
2-3 crushed garlic cloves (I used 1 tsp. garlic powder instead)
1 Tbsp. pepper
1/2 cup butter
1 pound bacon (baked in the oven at 400* until crispy) (I only used 1/2 pound).
1/2 cup shredded parmesan cheese
1 (12oz) Lawry's mesquite marinade with lime juice (I only used half the bottle)

Cook chicken and bottle of marinade on low for about 6 hours in crock pot. Shred the chicken. Melt butter, add garlic, whipping cream (or milk), pepper, parmesan cheese, and bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, blend cooked pasta, chicken and sauce mix well and enjoy.

I also added a half bag of frozen peas to sauce. I've got to get those veggies in somehow! Thanks Leah! We really like it!

Chicken Vegetable Lasagana

My husband prefers Alfredo sauce over red sauce so I came up with this recipe and he LOVES it. It's also packed with veggies which is always a plus! You can add which ever veggies you'd like as long as you've got about 5 c. total. These are just the ones we like.


8oz. pkg. Lasagna Noodles
1 jar Alfredo Sauce
2 c. cooked cubed or shredded chicken breast
2 c. Mozzarella cheese
1/2 c. fresh grated Parmesan cheese
2 T. butter
1 red pepper chopped
1/2 green bell pepper chopped
4-6 medium fresh mushrooms chopped
1/2 medium onion chopped
1 zucchini chopped
1 carrot thinly sliced
garlic salt

Cook noodles according to box directions. In a large pan melt butter and saute veggies until soft. Season veggies with garlic salt to your liking. Add sauce and chicken to veggies. In 9x13 pan layer, sauce, cheese, and noodles. Top with sauce mixture and cheese. Bake covered for about 40 minutes, uncovering for the last 10 minutes. Delicious with garlic bread or bread sticks. Enjoy!!

Creamy Ham and Vegetable Pasta

you can add whatever veggies you like, these are just the ones we like to use. Yummy with garlic bread. I love this because it is super easy and delicious!!

1 (8oz) pkg pasta (we like bowtie or linguine)
2 c. cooked ham chopped
1/4 c. butter
1 c. whipping cream
1/2 c. grated parmesan cheese
1/2 c. asparagus, cut into 1 inch pieces
1/2 c. fresh mushrooms sliced
1 medium zucchini diced
1/2 c. peas
1/2 c. thinly sliced carrots
salt and pepper to taste

Cook pasta according to pkg. directions. In large skillet, saute veggies (except peas) along with ham, until tender. Add cream, peas, parmesan, salt and pepper; bring to boil, reduce heat; simmer for 3 minutes, stirring frequently. Add to drained pasta. Sprinkle with fresh parmesan cheese if desired.