Creamy Bow-Tie Pasta with Chicken and Broccoli

This is really what the name of this recipe is at KraftFoods.com. Very original - Don't you think?

Ingredients:
3 cups bow tie pasta
4 cups broccoli florets
3 Tbsp Roasted Red Pepper Italian with Parmesan Dressing
6 small boneless skinless chicken breast halves (about 1.5 lbs)
2 garlic gloves minced
2 cups tomato basil spaghetti sauce
4 oz cream cheese
1/4 cup Parmesan cheese

Cook pasta as directed on package, adding broccoli to the cooking water for the last 3 minutes of the pasta cooking time. Meanwhile, heat dressing in large nonstick skillet on medium heat. Add Chicken and garlic; cook 5 minutes. Turn chicken over; continue cooking 4 to 5 minutes or until chicken is cooked thru.

Drain pasta mixture; return to pan and set aside. Add pasta sauce and cream cheese to chicken in skillet; cook on med-low heat 2 to 3 minutes or until cream cheese is completely melted, mixture is well blended and chicken is coated in sauce, stirring occasionally. Remove chicken from skillet and keep warm. Add sauce mixture; mix well. Transfer to 6 serving bowls.

Cut chicken crosswise into thick slices; fan out chicken over pasta mixture in each bowl. Sprinkle evenly with Parmesan Cheese.

My 2 cents worth on this:

• You can use frozen brocolli.
• I don't do the fancy presentation. I just mix it all up and serve.
  
• It looks like a lot but it is really easy and very very good.
• I usually cook a whole box of pasta just to have extra.
  

Parmesan Crusted Chicken

I got this off of my friend Patrice's blog.

Ingredients:
1/2 cup mayo
1/4 cup grated parmesan
4 chicken breasts
4 tsp Italian seasoned dry bread crumbs

Combine mayo and cheese. Spread on chicken and sprinkle with bread crumbs. Bake at 425 for 20 minutes.

My 2 cents on this one:

• Yummy and Easy!
• All of us ate it up and love it.
• We have done this when guests come and they also love the taste of it!
• Did I say it was easy?? IT IS!

Chicken and Rice

I got this one from my mom, but she got it from her Grandmother Dorriety. I think it is one of everyone's favorites!

Ingredients:
Chicken pieces as desired
1 cup rice
1 can of cream of mushroom soup
1 can french onion soup
1/2 stick of butter
Pimento &/or green pepper (optional)

In glass dish, sprinkle rice over bottom. Add 1.5 cups of hot water. Place chicken in dish, salt and pepper to taste. Spoon soups over contents. Sprinkle peppers and pimentos, if desired. Dot with butter.

Cover with foil. Bake at 350 for 1.5 hours.

My 2 cents worth on this:

• I have done this with all chicken breasts, with all chicken legs, with boneless and bone-in and it all works out great. Depending on the chicken pieces, the time could be shorter to cook.
• I never salt or pepper my chicken and I never add peppers or pimentos and it is great.
• The cool thing about this dish is that you have chicken and some yummy rice when you are done. 2 in one.
• This is great left over so fill the dish up with chicken. Don't worry - it will get eaten!