Creamy Chicken Alfredo

This is one of those unbelievable no work recipes. I make this a lot when I am feeling lazy and need something tasty. It makes a lot so if you are needing to feed a lot of people or have a lot of left overs, this is your dish.


Ingredients
3-4 Boneless Skinless Chicken Breasts
2 Cube Butter
1 Packet dry italian Dressing
8 Oz Cream Cheese
1 Lrg Can cream of Chicken Soup
1 Pnd Pasta (I like Angel Hair but spaghetti or Fettuccine is great to)

Put chicken in crockpot, throw in your butter and Italian dressing. Cook on high 3-4 hours or low for 6. Shred your chicken and add soup and cream cheese. Cook on high about 20 minutes until heated through and smooth and creamy. Add salt and pepper to taste. Serve over noodles.

Print this Recipe

Original Recipe: Michelle Kennedy

BBQ Pasta

This is a really different dish. It is not one of my favorite, but it was fun to make. If you love BBQ sauce you will likely love, and my two year old went NUTS over it. It is fast to make, from start to finish was about 25 minutes.Ingredients

1 Tbs olive oil
2 boneless skinless chicken breasts, cut into bite-size chunks
1 red onion, diced
3 cups water
2 1/2 cups chicken broth
salt to tase
12 ounces penne pasta
2/3 cup BBQ sauce
1/3 cup sour cream
1 cup shredded cheese

In a LARGE skillet (or pot if you don't have a really big skillet.) heat the olive oil over medium heat. Add the chicken and onions and saute until the chicken is browned and cooked through. Remove the chicken and onions to a plate and set aside.

In the same skillet, add the water, chicken broth, penne and salt. Bring to a boil and simmer for 12 to 15 minutes until the pasta is tender and most of the moisture absorbed. Stir in the barbecue sauce and sour cream. Once mixed, add in the reserved chicken, onions and shredded cheese. Stir to combine and cook until everything is heated through. Garnish with additional tomato, green onions and shredded cheese.

Print This Recipe

Original Recipe: Kitchen Cafe

Cheese Baked Manicotti

This was such an awesome recipe. I have been putting it off because, well it looks and sounds difficult. This sauce is homemade, i am naturally an all ragu girl, but this sauce was easy and well worth it. I also was nervous about the no boil noodles, i have never used them but they were delicious. Honestly if you are craving a quick trip to Olive Garden, just make this dish, its delicious.


Ingredients

Tomato Sauce
1 (28oz) can diced tomatoes
1 (28oz) can crushed tomatoes
2 Tbs olive oil
4 cloves minced garlic
1 tsp red pepper flakes
1/2 tsp salt
2 tsp dried basil

Cheese Filling and Pasta
3 cups part-skim ricotta cheese
2 cups Parmesan cheese (I used shredded because thats what i had but grated is great too)
2 cups shredded mozzarella cheese
2 eggs , lightly beaten
1/2 tsp salt and pepper each
2 Tbs chopped fresh parsley
1 tsp dried basil
16 no-boil lasagna noodles (I had never heard of these, but my recipe suggested Barrilla Brand they were awesome and so easy. Find them with the rest of the noodles in the pasta aisle)

Heat oil, garlic, and pepper flakes in large saucepan over medium heat until fragrant, 1 to 2 minutes. Stir in tomatoes, basil and 1/2 teaspoon salt and simmer, about 15 minutes.

In a medium bowl, combine ricotta, 1 cup Parmesan cheese, mozzarella cheese, eggs, salt, pepper, and herbs; set aside.

While sauce is simmering pour 1 inch boiling water into 13 by 9-inch baking dish, then add noodles one at a time. Let noodles soak about 5 minutes, you want them to be soft, but not squishy. Remove noodles from water and place in single layer on kitchen towels or paper towels (they will stick like mad to your countertops) I didnt have any problems with mine sticking to each other, when they were a little stubborn i would slide a sharp knife between them and they would separate easily. Discard water in baking dish and dry baking dish.

Spread bottom of baking dish evenly with 1 1/2 cups sauce. Using a large spoon, spread about 1/3 cup cheese mixture evenly onto bottom three-quarters of each noodle. Roll into tube shape short end to short end, gently push the seam together and arrange in baking dish seam side down. (You should be able to fit 8 manicotti in each row, allowing all 16 to fit in the dish). Top evenly with remaining sauce, making certain that pasta is completely covered.

Cover manicotti with aluminum foil. Bake at 375, about 40 minutes, then remove foil. Sprinkle manicotti evenly with remaining 1 cup Parmesan. Bake and additional 6-7 minutes. Remove from oven and let sit for 15 minutes before serving.

Tips:
Like with a lot of my dishes this freezes like a dream. It also is good to sit in the fridge for a day or two before you bake it. I made this saturday night then popped it in the oven after church. Just follow the steps up to baking cover with foil, refridgerate, and leave baking for tomorrow.

Print this Recipe

Original Recipe: My Kitchen Cafe

Garlic Chicken and Spinach Pasta

Sorry to all those I promised this too and it has taken so long to get it up. This is so delicious it is one of my favorite new recipes. It is really nutritious and light, but plenty filling and my kidos love it too.
Ingredients
6 cloves minced garlic (about 3 tsps)
1/4 tsp red pepper flakes
6 Tbs oil
2-3 chicken breasts
1 pound penne pasta
1 (5 oz) bag baby spinach
1 Tbs dried basil (or 1/4 cup fresh)
6 Tbs lemon juice, or juice of 2 lemons
1 1/2 cup parmesan (i use shredded because it is delicious but grated works fine too)

Combine garlic, pepper, and oil in small bowl and microwave until garlic turns brown. It usually only takes 1 minute, if it isnt brown stick it in for another 30 seconds.
Cut chicken into bite size pieces, using 1 tbs of your garlic oil, put chicken and oil in a skillett and brown. While you are cooking up the chicken boil the pasta according to package.
Next combine chicken, drained pasta, reserved oil, lemon juice, basil, and cheese. Toss in spinach, serve immediately.

Tips:
If you arent a lemon love like me, you can half the amount
I really never use the whole bag of spinach, i usually use about half because i am not spinach lover, but put in a little at a time until its the amount you like

Print this Recipe

Original Recipe: My Kitchen Cafe

World's Greatest Lasagna

This recipe comes from my mom. It is the meal we beg for for our birthday dinners, our Sunday dinners, our Everyday Dinners. She passed it on to me and guess what its EASY!!!

Ingredients:
16 oz pack wide egg noodles
1 small sour cream
1 pound ground beef (or if you have it I love it with 1 pound sausage too)
1 Jar your fave Ragu sauce
24 oz cottage cheese
1 1/2 shredded cheese
Tbs garlic salt

Heat oven to 350 degrees. Cook pasta according to directions, drain and stir in sour cream. Pour into large casserole dish. Next brown beef, strain and pour in Ragu, simmer over low heat for 2-3 minutes. Pour beef mixture on top of noodles. Next mix cottage cheese, cheese, and garlic salt in bowl. Smooth over beef. Cook for 30 minutes. EASY!!!

Tips:
This makes a HUGE Lasagna, sometimes i will split it into two smaller casserole dishes and freeze one for later. Then all you have to do is pull it out of the freezer and cook for 45 minutes or so.

Print this Recipe

Original recipe: Mama Jill

Chicken Enchilada Pasta

This was really delicious and if you have already prepared chicken it takes all of 15 minutes to prepare! Enjoy!!

2-3 Chicken Breasts (cooked and shredded)
2 Tbs Oil
2 cloves garlic (I used minced its easier)
1 medium onion diced
4 oz can mild green chilis
1/2 tsp salt
2 tsp chili powder
1 tsp cumin
2 (10 oz) can green enchilada sauce
1 can large olives sliced
1 cup sour cream
2 cups shredded cheese
1 (16oz) box small noodle pasta (i used rotini, but penne or macaroni work well too)

Cook pasta to package direction. While pasta is cooking add oil to large skillett, add onion and garlic. Cook 2-3 minutes. Add chicken, green chilis, olives, enchilada sauce, and spices. Let simmer about 10 minutes. Add sour cream and cheese, heat until melted but DON'T BOIL. Combine sauce and pasta.

Tip:
Garnish with sour cream, tomatos, green onions, and/or cheese.
I really like cilantro flavor so I throw a little dried or fresh cilantro in the sauce

Print This Recipe

Original recipe: My Kitchen Cafe