Monday, October 25, 2010

Chicken Cordon Bleu Pasta Bake

1 cup diced cooked chicken (you can adjust based on how many you are feeding)
1 cup diced ham
2 cups (precooked) pasta of your choice...we use rotini
alfredo sauce
8 slices swiss cheese
frozen peas
bread crumbs.

Place cooked pasta stirred with frozen peas in bottom of casserole dish.  Set aside 1/2 cup of alfredo...Pour the rest evenly over pasta.  Place 4 slices of swiss cheese on top of noodles and bake at 400 for 4 minutes.

Pour the 1/2 cup of alfredo over chicken and ham, stir to combine.  Layer this mixture over the pasta/cheese.  Place the next 4 slices of swiss cheese over top...sprinkle with bread crumbs.

Cook on 400 for an additional 5 minutes.

Serves 3-4.

****Broccoli tastes great in this dish as a substitute to peas!!****

Wednesday, October 13, 2010

Three Cheese Chicken & Spinach Pasta Bake

1-1/2 cups multi-grain penne pasta, uncooked
1 pkg.  (9 oz.) fresh spinach leaves
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp.  dried basil leaves
1 jar (14-1/2 oz.) spaghetti sauce
1 can  (14-1/2 oz.) diced tomatoes, drained
2 oz. (1/4 of 8-oz. pkg.) Cream Cheese, cubed
1 cup Shredded Mozzarella Cheese, divided
2 Tbsp. Grated Parmesan Cheese
HEAT oven to 375ºF.
COOK pasta as directed on package, adding spinach to the boiling water the last minute.
COOK and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. Stir in spaghetti sauce and tomatoes; bring to boil. Simmer on low heat 3 min. or until chicken is done. Stir in cream cheese.
DRAIN pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into 2-qt. casserole or 8-inch square baking dish.
BAKE 20 min. Sprinkle with remaining cheeses. Bake 3 min.
(You can also prepare this ahead, and then bake for 30 minutes...and then sprinkle with remaining cheese and bake for an additional 3 minutes!!!)

***There are lots of things you can add in!  Tonight...its portabello mushrooms!!!!!*****

Monday, October 11, 2010

Ginger Wasabi Stir Fry

This is SUCH a yummy recipe...and SO good for you!  VERY EASY TOO!

Basically...I diced up some chicken, and got some of our favorite veggies.  In this particular recipe there was zucchini, red peppers, asparagus, and carrots.  I used Ginger-Wasabi sauce (which was the PERFECT mix of both flavors...and you can ask me where to get it if you want!)

First I cooked up the chicken, then cooked the veggies...then threw about 1/4 c. sauce into the pan and tossed the two together.

VOILA!  Easy....AMAZING Stir-Fry.  We served this over rice...but you can serve it over noodles too if you want!!!  :)