Bowtie Chicken Salad

This is the ultimate pasta salad.   It is pretty enough to serve at any function, makes enough for a large crowd and every single person in my family loves it.  I make it over and over again in the summer.  One of my favorite things about it is the variety of textures.  With a combination of pasta, chicken, apples, grapes, celery and slivered almonds there's a lot going on at one time.  It just works.  It tastes the best after chilling in the refrigerator for a while so remember to plan ahead.

1 lb. Bowtie Pasta
3-6 C. Chicken, cooked and cubed
4 Green Onions, sliced thinly
2 C. Celery, chopped
1 C. Slivered Almonds
4 C. Red Grapes, halved
3 C. Red Apples, chopped
15 oz. bottle Coleslaw Dressing
2 C. Mayonnaise (Lowfat works fine)
2 t. Salt
1 t. Pepper
1/2 t. Thyme
1/4 t. Ginger

Cook pasta according to package directions then drain and toss with all vegetables, fruit, almonds and chicken in a very large bowl.  Set aside.  In a seperate bowl mix coleslaw dressing, salt, pepper, thyme, ginger and mayo.  Mix until smooth and then fold into pasta mixture.  Mix until dressing evenly coats everything and then refrigerate until serving (at least 1 hour).  Serves 20-25 people.

Red Cream Sauce

This recipe from the Pioneer Woman must be shared!  Beth sent me a link to this recipe and told me in emphatic terms to Make This Recipe!   I did and yum.  This is a very good sauce for any kind of pasta.  The only thing you will probably need to add to your shopping list is the cream, most of the ingredients are just sitting in your pantry.  I modified the recipe from its original on the Pioneer Woman's blog to lower the fat and calories a bit.  This is a large recipe so plan on having left-overs.  Enjoy!

2 Tablespoons Olive Oil
1 whole Medium Onion, Finely Diced
4 cloves Garlic, Minced
2 cans 15 oz. cans Tomato Sauce
Salt And Pepper, to taste
Dash Of Sugar (more To Taste)
1/2 C. Half and Half or Cream
1/2 C. Milk
Grated Parmesan Cheese, To Taste
1 tsp. dried basil
1-½ lb. Pasta

Saute onion and garlic in oil until onions are translucent.  Add tomato sauce, salt, pepper, basil and sugar.  Simmer on low heat for 25 minutes, stirring occasionally.  Cook pasta according to package directions.  Add half and half and milk to sauce, stirring to combine.  Sprinkle in cheese then toss with cooked pasta.  Serve with additional parmesan cheese if desired.

Italian Pastina

This recipe is from Giada De Laurentiis from the food network.  I really like her!  This recipe is easy and uses ingredients you most likely have on hand.  It's a new spin on traditional spaghetti. 

1 lb. Pasta (I used Rotini)
2 T. Olive Oil
1-2 Chicken Breasts, cubed
1 small Onion, diced small
2 cloves garlic, pressed
2 14.5 oz. cans diced tomatoes
2 C. shredded mozzarella
2 T. Parsley
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup bread crumbs
1/2 cup grated Parmesan
2 T. Butter, melted

Preheat oven to 400 degrees.  Cook pasta according to package directions.  While pasta is cooking, heat oil in a large skillet and cook chicken, onion and garlic.  Add tomatoes, salt, pepper and parsley to skillet.  Cook for 1 minute longer then stir in cooked pasta and mozzerella cheese.  Spray a 9x13 baking dish with non-stick spray, then pour pasta mixture into dish.  In a separate bowl combine bread crumbs, parmesan and melted butter.  Sprinkle mixture over top of pasta.  Bake for 30 minutes.   

Penne Pasta with Roasted Red Pepper Sauce

This pasta is fantastic and it's meatless!  I have wanted to try a dish with roasted red pepper in it for quite a while.  Roasting the peppers gave this dish a slightly smokey flavor that was unique and exceptionally good.  It takes a little extra time and fore-thought to make this dish but it is so, so worth it.

2 Red bell peppers
1 tsp. Balsamic vinegar
1/8 tsp. Crushed red pepper flakes
To taste sea salt
To taste freshly ground black pepper
3 T. Olive Oil
2 C. Broccoli florets (fresh or frozen)
1 lb. Penne or other sturdy pasta
Olive oil cooking spray
4 Cloves garlic, pressed
2 Tomatoes, diced
2 tsp. Dried basil
1 1/2 C. Mozzerella Cheese

Preheat the broiler. Place peppers on a broiling pan. Broil, turning frequently, until skins blister and turn black. Transfer the peppers to a sheet of tin foil, wrap them tightly and set aside for 10 minutes.  To peel peppers, place under cool running water and peel away blistered skins. Slice open and wash out seeds. Place the peppers in a food processor or blender; add balsamic vinegar, crushed red pepper flakes, salt and pepper. Puree until smooth.  (You can do this way ahead if you want to and just refrigerate the puree so that dinner comes together very quickly.)

Cook pasta according to package directions.  While pasta is cooking, heat oil in a large skillet and add garlic and broccoli.  Cook until broccoli is crisp tender, about 4 minutes.  Add tomatoes.  When the tomatoes begin to simmer, stir in pepper puree and basil; cook for 2 minutes. Remove from the heat.  Drain the pasta and add to the skillet, stirring to coat.  Divide pasta among individual bowls or plates and sprinkle liberally with mozzerella cheese.

Easy and Delicious Pesto Pasta

This recipe was given to me by my good friend, Kathy, and I have been excited to try it since I heard her rave about it a few months ago.  It was super good!  I have never served pesto to my family before.  When I asked what everyone thought of it I got a bunch of enthusiastic thumbs up since their mouths were too full to answer verbally.  I loved the flavors of bacon and parmesan cheese, they really complimented the basil flavor.  Talk about easy too, only 5 ingredients!  I am not going to say it's a low fat choice but it tasted awesome!

16 oz. Bowtie Pasta, cooked according to package directions
1 8oz. jar Pesto
1 pkg. Bacon, cooked and crumbled
1 C. Parmesan, grated
1 C. Oil Packed Sun Dried Tomatoes, chopped

Once the pasta is cooked just toss all the ingredients together and serve!

Rigatoni with Tuna and Sun Dried Tomatoes

Ooooh....this dinner was SO yummy!  I am not a big fan of tuna in main dishes but, seriously, wow!  It is adapted from a Pampered Chef recipe I found and you know what the best part is?  It takes 25 minutes from start to finish to make this recipe.  Yep, that's right, less than 30 minutes.  You are going to love this one.

1 16oz. box Rigatoni
1/2-3/4 C. Parmesan Cheese grated
3/4 C. Oil Packed Sun Dried Tomatoes
2 T. Dried Parsley
5 T. Olive Oil
4 Garlic Cloves, pressed
Generous 1/2 tsp. Red Pepper flakes
2 Cans Tuna, drained
Salt

Cook pasta in salted water according to package directions and drain.  While pasta is cooking grate the cheese, drain the tuna and chop the tomatoes pretty small.  Heat oil in a skillet and add garlic and red pepper flakes.  Cook 1-2 minutes on medium heat.  Don't burn the garlic!  Stir in the tuna and tomatoes and cook, stirring, for 2-3 minutes.  Add cooked pasta, 1/2 of the cheese, parsley and salt to taste to the skillet.  Mix well to coat pasta.  Transfer to a serving dish and sprinkle with the rest of the cheese and additional parsley if desired.  Serve immediately or pasta will be dry.

Carbonara

I love this pasta.  I ordered it a lot when I was in Italy before I got married and find myself craving it for the taste and the memories.  It is a cheap, fast and easy dinner choice but, I must confess, not low in calories.  This is my own version adapted from Rachel Ray's recipe.

1 lb. Spaghetti
1/2 lb. Bacon, chopped
1/2 tsp. Red Pepper Flakes
6 Cloves Garlic, pressed
1/2 C. Chicken Broth
1/4 C. Heavy Cream
2 Egg Yolks
1 C. Frozen Peas, rinsed with water to thaw 
1/2 C. Grated Parmesan Cheese
Pepper
Fresh or Dried Parsley

*Hint: I like to do all the prep ahead for this meal because it has to come together really quickly.  It's best if you have everything you need ready and sitting on the counter next to the stove before you begin cooking the pasta.

   Heat a large pot of water for the pasta.  Add a generous amount of salt to the water after it boils, then add the spaghetti noodles.  Cook according to package directions.  While pasta is cooking heat a skillet and cook bacon.  I cut my bacon up into pieces before I cook it to avoid the crumble stage.  When bacon is almost completely cooked add crushed red pepper and garlic.  Cook for 2 minutes longer.  Reduce heat to medium low and add chicken broth and cream to skillet.  Cook stirring for 1 minute then remove from heat.

   Beat egg yolks in a small mixing bowl and add 1 ladle full or 1/2 C. of water from the pot of pasta to temper the egg yolks.  Drain pasta and stir the bacon mixture, yolk mixture, peas, pepper and cheese into the piping hot noodles.  Continue stirring pasta until most all the liquid has been absorbed into the noodles.  Transfer to serving dish, grate additional parmesan over top and sprinkle parsley over pasta for garnish.  Serve immediately or pasta will get kind of sticky and gluey.

Homemade Spaghetti Sauce

I love my homemade spaghetti sauce!  We have traditional spaghetti at least once a month (probably more) in my family and my kids just can't stop eating it.  The other day when I made this I had to cut my oldest two kids off at 4th helpings so there would be enough for my husband's lunch the next day.  The trick to really good spaghetti sauce is cooking it for at least 45 minutes before serving it.  That gives the spices a chance to break down and blend with the other flavors of the sauce.  If you don't cook it long enough it can be watery and taste over seasoned. 

1 lb. Hamburger
2 15 oz. Cans Diced or Crushed Tomatoes
1 8oz. Can Tomato Sauce
1 onion, chopped or 4 T. Dried Onion
1/2 C. Water
1 tsp. Oregano
1 1/2 tsp. Basil
1/2 tsp. Garlic Powder
1/4 tsp. Pepper
1/2 tsp. Salt

Brown hamburger then add all other ingredients.  Cover and simmer on medium low heat for 45-60 minutes.  Serve over your favorite type of pasta and grate fresh parmesan cheese over top if desired.

Garlic Shrimp Linguine

Oh, yum.  This is one of my very favorite pasta dishes.  It tastes surprisingly light for a dish with cream sauce.  Then again, you are only using 1/3 cup of cream in the whole recipe.  If you are not a shrimp person you can substitute cooked chicken strips/pieces.  This recipe cannot be doubled but it comes together so quickly that if you ever want to serve it for a large group you could make the recipe twice in about a half hour.  I did that for a dinner party and made one recipe with shrimp and one recipe with chicken while everyone was having appetizers.

1 lb. Linguine
3 T. Butter
2 T. Olive Oil
6 T. Chicken Broth
1/3 C. Heaving Whipping Cream
4 tsp. Grated Parmesan
5 Cloves Garlic, minced
3 tsp. Dried Parsley (or 3T. fresh)
Salt and Pepper to taste
1 lb. Cooked Shrimp, peeled and deveined ( I buy frozen and just thaw them out really good before I use them)

Bring a large pot of salted water to a boil and cook pasta according to package directions.  While pasta is cooking, melt butter over medium low heat and add broth, cheese, oil, garlic and parsley.  Cook, stirring for 3-5 minutes.  Add shrimp and cook for another 3 minutes until shrimp are heated through. Add whipping cream and stir to combine.  Leave sauce over low heat until pasta is drained then pour sauce and shrimp over top of linguine.  Toss to coat and grate additional parmesan over top before serving.  Serves 8.

Baked Ziti

Being the pasta lover that I am, I cannot believe that it took me until about a year ago to make Baked Ziti.  Now I can't stop making it!  I so love this recipe.  It is inexpensive to make and is the perfect comfort food.

2 14oz. Cans Tomatoes with Juice
2 Cans Tomato Sauce
2 T. Olive Oil
1 Large Onion, chopped
5 Cloves Garlic, minced
2 tsp. Basil
1 tsp. Oregano
1/4 tsp. Pepper
1 lb. Tube Pasta (Most of the time I use rigatoni)
2 C. Mozzerella Cheese

Cook pasta according to package directions being very careful not to overcook.  While pasta is cooking, puree tomatoes in a food processor or blender and set aside.  Saute onion and garlic in oil until onions are translucent.  Add tomatoes, tomato sauce and spices.  Bring to a low boil and simmer for at least 30-40 minutes.  When pasta is done, drain and transfer to a large casserole dish.  Pour sauce over top and sprinkle with cheese.  Bake 30 minutes at 350 degrees.

Authentic Bolognese Sauce

It's no secret by now, I LOVE Italian food.  Me and Pasta were made for each other and I have no shortage of pasta recipes I enjoy making for my family.  Of all that I have tried I have five favorite pasta recipes and this is one of them.  It is my favorite recipe for a traditional spaghetti meat sauce.  Amazingly, it has no spices in it.  That might seem odd to you, as it did to me the first time I made it.  But give it a try.  I don't think it is possible for anyone not to love this pasta.

1/2 lb. Ground Beef
1 Onion, chopped
2 Stalks Celery, chopped
2 Carrots, chopped
2 Cloves Garlic, minced
1 T. Dried Parsley
2 T. Olive Oil
1 14oz. Can Tomatoes, pureed in a blender
1 Can Chicken Broth
1/2 tsp. Salt
1/4 tsp. Pepper
1 lb. Box Pasta

Use a food processor to chop up all the vegetables.  Heat oil in a skillet and add onion, celery, and carrot.  Saute until onions are transparent.  Add garlic and meat. Cook until browned.  Pour in pureed tomatoes then add parsley, salt and pepper.  Simmer on medium low heat 1 hour uncovered, adding a little bit of chicken broth every 10-15 minutes until you have used the entire can.  If simmering your sauce is creating a mess you can put the lid on tilted so the moisture can still escape and allow your sauce to thicken.  Pour sauce over cooked pasta and grate fresh parmesan cheese over top.

The "Noodle" in Chicken Noodle

Yesterday I made Chicken Noodle Soup for a friend and I got to thinking that maybe there are some people who have never made homemade noodles before.  I learned from a friend a couple of years ago and it is so easy I would never go back to throwing in a package of egg noodles.  In fact, it is so easy that I am almost embarrassed to post it but these noodles really give soup that homemade taste and really are so much better. 

1 C. Flour
1 Egg
1/4 tsp. Salt
Water

Combine the flour, salt and egg in a small mixing bowl and stir with a spoon until mixture is crumbly.  Fill a glass with cold water and start pour in about 1/4 C. amounts of water at a time and stirring until it forms a dough similar to bread dough or pie crust dough.  Generously Flour your counter so that the dough doesn't stick after it is rolled out and roll out dough to 1/8", about the same as a pie crust.  Use a pizza cutter to cut up the dough into noodles.  Cut them as thick or as thin as you like them.  I like to cut my strips in thirds so they are not quite as long but you can leave them long if you would rather.  When you are completely done with your soup, chicken shredded and vegetables almost done, it is time to add the noodles to your pot.  Keep the soup at a rolling boil.  Using a spatula, lift several noodles off the counter at once and drop them into the soup.  They will separate as soon as they hit the broth as long as they are well cut and are not stuck together when you drop them in.  Add all the noodles and boil the soup for 10 minutes.  These noodles really can't get soggy so you can freeze this soup or serve it as left overs and it will taste just like it did the day you made it.

Lemon Chicken Linguine

Okay, girls, you MUST try this recipe.  You may wonder about the use of Cajun seasoning combined with lemon but seriously... wow.  This recipe has been on my "to-try" list for at least a month and tonight with every bite I was asking myself why I waited so long.  Garrett says we should have this again tomorrow...I'm considering it.  The whole meal came together in about 20-25 minutes because the chicken had been marinading in the refrigerator all afternoon.  Fast, easy and completely delicious!

2 Chicken Breasts, thawed and sliced
2 Cloves of Garlic, pressed
1/2 C. Olive Oil
Juice from 1 lemon (zest it first and save the zest in the refrigerator for later.)
2 T. Brown Sugar
2 T. Soy Sauce
1 tsp. Dried Parsley
1 T. Cajun Seasoning (don't worry about heat, this dish is not spicy at all.)

Combine all these ingredients in a ziplock bag and refrigerate for at least 6 hours. 

1 lb. Linguine (or any other pasta you really like)
2 T. Olive Oil
2 T. Lemon Juice (if you don't want to use another lemon just use bottled lemon juice)
Zest from 1 Lemon (reserved from earlier)
3 Green Onions, sliced
1/4 tsp. Salt
1/8 tsp Pepper
1 tsp Dried Parsley
Parmesan Cheese

Cook pasta according to pkg directions.  While pasta is cooking put the chicken along with all the marinade juices into a skillet and cook until chicken is completely cooked through.  Combine the oil, lemon juice, zest, onions, salt, pepper, and parsley in a small bowl.  When pasta is cooked, drain it and then put it back in the hot pot and stir in the oil mixture.  Then pour the chicken and all the juices over top of the pasta and mix.  Transfer to a serving dish and grate Parmesan over top. 

Mesquite Chicken Farfalle

Oh. My. Goodness.  There just isn't an adjective to describe how good this pasta is.  Amazing, incredible, extraordinary...they just don't cut it in my opinion.  We usually reserve this recipe for occasions when we have company at our house and that was the case this weekend- Beth came with her family.  Good times, good food, good friends (sisters are the best kind of friends, right?).

1 lb. Farfalle (bowtie pasta)
1 C. Heavy Whipping Cream
3-4 Cloves Garlic, pressed
1 1/2 tsp. pepper
1/2 C. Butter
1 lb. Bacon, crumbled
1/2 C. Fresh Parmesan, shredded
3 Chicken Breasts
1/2 of a 12oz. Bottle Mesquite Marinade with Lime Juice (any brand)

In the afternoon, about noon, put the chicken in your crock pot and pour 1/2 of the bottle of marinade over top of the chicken.  Cook on low for 5-6 hours or until chicken is done.  You can do this on high but the chicken won't be quite as tender.  About 1/2 hour before you want to eat put the water for the pasta on to boil (don't forget to salt the water).  Cook pasta according to package directions.  While the pasta is cooking shred the chicken, turn the crock pot off and put the shredded chicken back into the crock pot to soak in the juices of the marinade.  Make the sauce by melting the butter in a small saucepan then add garlic, pepper, cream, parmesan cheese and crumbled bacon. When pasta is done drain it and put it in a large serving bowl.  Pour sauce over top and add shredded chicken with marinade juices.  Mix gently until combined.  Grate additional parmesan cheese over top.

Baked Pasta

This is yet another recipe we had while mom was here.  I give this one 4 out of 5 stars.  None of us liked the spinach in it and I really feel like it wouldn't take anything away from the recipe to leave it out and serve a vegetable on the side.  Without the spinach it would be awesome and very different from other pasta recipes due to the use of turkey sausage.

1 T. Olive Oil

1 medium red onion, chopped

4 cloves garlic, pressed

2 cans diced tomatoes

1/2 tsp. oregano

1/2 tsp. basil

1/2 C. heavy cream

1 16 oz. pkg. Rigatoni

10 oz. frozen spinach, thawed and well drained (Optional)

12 oz. pkg. Jennie-O turkey sausage halved lengthwise and cut into bite sized slices

2 C. Mozzerella Cheese

1/4 C. Parmesan

Preheat oven to 400 degrees. Cook pasta in salted water according to package directions.  Meanwhile, heat oil in skillet and cook onion until translucent.  Add garlic and cook, stirring for 1 minute longer.  Add tomatoes, oregano and basil and simmer for 10 minutes.  Add salt and pepper to sauce. Add spinach, sausage and half of the mozzarella cheese to the sauce then immediately toss with cooked pasta.  Transfer to a greased 9x13 baking dish.  Top with remaining mozzarella and the parmesan cheese.  Bake 20 minutes or until cheese barely begins to brown.  

 

Creamy Angel Hair Pasta

Hi all! I FINALLY made something worth posting! :) This dish took a little while to prepare, but for the more experienced cook, it shouldn't take more than 10-15 minutes. A must for our dinners is that it has to taste good as leftovers at work the next day. This was amazing the night of, and it was wonderful the next day! Even Derrick liked it, which is the test of my cooking! The tomatoes add the perfect kick and mushrooms are optional. My personal recommendation to add a little more Parmesan cheese for the leftovers. Enjoy!


*Disclaimer: Feeding myself and Derrick doesn't usually take a full recipe, so I halved mine and I still had leftovers. I'm not the biggest fan of garlic, so I cut that down by more than half. We didn't have carrots, so those were left out completely. You have a lot of room with this recipe to do whatever suits your taste.


1 pkg. (16 oz.) angel hair pasta
1-1&1/4 pounds boneless skinless chicken breasts, cut into 1 inch pieces
1/2t salt
1/4t pepper
3T olive oil, divided
1 large carrot, divided (opt.)
2T butter
1 med. onion, chopped
1 celery rib, diced
3 garlic cloves, minced
2 cups heavy whipping cream
5 bacon strips, cooked and crumbled*
3T lemon juice (fresh is best)
1t Italian seasoning
1 cup shredded Parmesan cheese (fresh is best)
1 pkg. cherry tomatoes, halved
1 pkg. sliced mushrooms (opt.)

Cook pasta according to package directions. At the same time, saute the chicken, salt and pepper (Derrick seasoned the chicken with some dried onion and garlic salt) in 2 tablespoons oil until no longer pink. Remove and keep warm.
In that same skillet, saute carrot in butter and remaining oil for 1 minute. Add onion, celery, mushrooms, and garlic; saute for 3-4 minutes longer or until tender.
Stir in cream, bacon (I just used precooked and precrumbled bacon, it was easier and just as tasty), lemon juice, and Italian seasoning. Bring to a boil. Reduce heat, simmer uncovered for 2-3 minutes or until slightly thickened, stirring constantly (this part take a little longer, maybe about 5 minutes). Return chicken to the pan.
Drain pasta; toss with chicken mixture. Top with Parmesan cheese and halved cherry tomatoes.
The base of this recipe is compliments of Taste of Home. (No plagiarism here!)

Basil Chicken Broccoli Pasta

I know, I know.  Another pasta recipe.  We eat a lot of pasta in our family, what can I say.  I found this recipe years ago and loved how light and flavorful it is.  It is a great meal for the summer, a great meal for the winter and a great meal for days when you need dinner ready in 30 minutes or less.  This meal is not meant to have a lot of sauce, just enough to coat the noodles so they don't stick together.  That is one of the reasons it is low calorie.  Also, the recipe calls for carrots but I forgot to get some at the store so we left them out.  It was still good but it is better with the carrots and prettier too.  Anyway, give it a try, I know you'll love it!

1-2 Chicken Breasts, cut into bite-sized pieces
2 T. Olive Oil
1 bag Frozen Broccoli Florets
3 carrots, peeled and sliced thinly
1 Can Chicken Broth (it really needs to be a can and not water mixed with granules or cubes of bouillon)
2-3 cloves fresh garlic
1 heaping tsp. Basil
1/2 C. Parmesan + more on top
salt and pepper to taste
1 pkg. Angel Hair Pasta

Begin heating water for pasta.  Heat oil in skillet over med. high heat.  Add chicken and sprinkle with salt and pepper.  Cook until done and remove from pot to a small plate.  Add carrots to skillet and cook for 3 minutes.  Cook Pasta according to pkg. directions.  Add broccoli and fresh garlic (pressed) to skillet and cook for 4 minutes longer.  Add broth, basil, parmesan to skillet and cook on med. low heat until ready to pour over cooked pasta.  Grate additional parmesan over top before serving.

Chicken Parmesan

Yeah!  It's Crock Pot Week! We should be hearing from all the peaches this week and I can't wait to see what you all come up with.  I love cooking in my crock pot but I find myself using the same tried and true recipes (which I will be posting over the next couple of days) and I wanted to try something new.  So my recipe today is Chicken Parmesan.  My family gobbled this right up.  I loved the ease of this meal and how the additional flavors made the sauce more thick and rich.  The chicken was very tender and pulled apart easily with the side of a fork.  However, this recipe isn't like normal Chicken Parmesan recipes, the chicken is not crunchy- you are cooking it in a crock pot after all. 

2-3 chicken breasts, halved
1 egg, beaten
2 T. Milk
1/2 C. bread crumbs
1/2 T. Italian Seasoning
1/2 C. Parmesan Cheese
2 C. Shredded Mozzerella
1 jar of your favorite Spaghetti Sauce

Spray inside of crock pot with non-stick cooking spray.  Pour the entire jar of sauce into the bottom of crock pot.  Set aside.  Beat the egg with the milk.  In a separate bowl combine bread crumbs, seasoning and parmesan cheese.  Be sure that your chicken is completely thawed out.  Dip chicken into egg mixture then coat with parmesan and bread crumb mixture.  Place each piece of chicken carefully on top of sauce.  Top with mozzarella.  Cook 3-4 hours on high or 6-7 hours on low.  Serve over buttered spaghetti noodles.

Crock Pot Italian Chicken

I tried this recipe a while ago and loved it. I made this for a dinner party I was having. My husband who is not a fan of crock pot meals was a little apprehensive to try it but is now a fan of this dish.

Crock Pot Italian Chicken

2 frozen boneless chicken breasts (adjust time if you use defrosted chicken)
2 Tablespoons butter
1/4 cup water
1 Package of Italian dressing seasoning

Place all of the above into the crock pot for 4 hours on high or 6 hours on low. When chicken is done, take out of the crock pot and cut into chunks.
While the chicken is out of the crock pot whisk in: 1 can cream of chicken soup and 1 8oz package of softened cream cheese. It will be a little lumpy but will eventually smooth out.
Put chicken back into the crock pot and continue to heat mixture for 1 hour on high. (You can do this on low too if you need longer but adjust the time)
Stir before serving.
Serve over rice or noodles.
Serves 4

BLT Chicken & Pasta Salad

I just served this to some guests and they loved it.  It is a classic in the family.  I think the reason men like it so much is because one of the ingredients to the dressing is...  BBQ sauce.  1/2 cup mayonnaise                       1/4 t. black pepper

1/3 cup water        1 lb. boneless skinless chicken breast

1 T. barbeque sauce                  10 oz. pasta

1 1/2 t. white vinegar                               8 slices bacon

1 1/2 t. dried chives                    2 cups torn lettuce

1/4 t. garlic powder     2 tomatoes, coarsely chopped

In a large bowl mix first 7 ingredients.  Put chicken in a 6 quart pot and add salt along with just enough water to cover.  Boil, then reduce heat to low until done.  Remove to cutting board and cut into small pieces.  Add water to pot for pasta and add pasta once it boils.  Cook pasta until al dente.

As pasta boils cook the bacon.  Drain the grease and cut into small pieces.  Add hot pasta to the dressing bowl and toss to mix.  Add remaining ingredients and enjoy!

(This recipe was adapted from a friend.  Credit must be given to Sharon Redfearn.)