Saucy Chicken Italiano

Ingredients
4 small boneless skinless chicken breast halves (1 lb.)
1 onion, thinly sliced, separated into rings
1 red pepper, cut into thin strips
1 cup fat-free reduced-sodium chicken broth
1/2 cup Kraft Classic Caesar Dressing
1 cup shredded Italian Five Cheese Blend

Directions
Heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook 5 min. on each side or until cooked through (165ºF).
Add vegetables, broth and dressing; cover. Cook on medium heat 6 to 8 min. or until vegetables are crisp-tender.
Spoon vegetables onto platter; top with chicken, sauce and cheese.

Serves 4

A yummy sounding idea from my friend, Ashley!

Penne a la Vodka

This is a great pasta base for many dishes. Add grilled chicken or shrimp, broccoli, mushrooms, garlic cloves, rosemary, onions. The possibilities are endless!!!
Enjoy!

Ingredients
7 Tbsp. real butter
1/4 tsp. crushed red pepper flakes
1/4 cup vodka
2 cups Italian tomatoes
1 lb. penne pasta, cooked
3/4 cup heaving whipping cream
1/4 tsp. seasoned salt
4 oz. Parmesan cheese, grated
fresh chopped basil leaves

Directions
Melt butter in a large skillet. Stir in pepper flakes and vodka. Simmer 2 minutes. Stir in tomatoes and cream. Simmer 5 minutes. Add seasoned salt and stir well. Lower heat and stir in pasta. Add cheese. Pour in serving dish and toss with basil.

Summer Pasta Salad (Caprese-style)

Combine:

2 pints of cherry or grape tomatoes, cut in halves
½ C extra virgin olive oil
6 cloves garlic, finely minced
½ t salt
¼ t pepper
½ t crushed red pepper flakes
½ t sugar
3 or 4 leaves of basil, snipped

Let set out on countertop for a couple of hours to combine the flavors.

Prepare one pound of bowtie or similar pasta. Mix with tomato mixture. If you want, you can add two grilled, diced chicken breasts. Top with shredded parmesan cheese.

My friend, Rachel, served this when she hosted book club!

Spinach Stuffed Shells

1 box Jumbo Shells
1 lb hamburger meat
1 (8 oz.) block cream cheese, softened
1 pkg. frozen chopped spinach, thawed and drained
Garlic salt, Italian seasoning and pepper to taste
1 jar spaghetti sauce
1 pkg shredded Italian blend cheese

Brown hamburger meat and season with garlic salt, Italian seasoning and pepper to taste. When meat is browned, drain and return to pan. Add cream cheese and stir until melted. Add spinach and stir until uniformly mixed. (Fresh spinach can also be used. Just heat in the meat mixture until wilted.)
Prepare Jumbo Shells according to box directions. Spoon a portion of meat mixture into each shell and place shells in a 9"x13" casserole dish. When completed, pour spaghetti sauce over the shells. Sprinkle with cheese (approx. 2 cups) Sprinkle Italian seasoning on top of cheese.
Bake at 350 for 30 minutes or until browned and bubbly.

Rachel Stacy

Easy Pasta Salad

2 cups rotini pasta, uncooked
2 cups fresh broccoli florets
1 cup halved cherry tomatoes
1/4 cup pitted ripe olive slices
1/3 cup light dressing
1/4 cup reduced fat Parmesan Style Grated Topping

COOK pasta as directed on package, adding broccoli to pasta during last 2 minutes of pasta cooking time; drain. Place in medium bowl.
ADD remaining ingredients; mix lightly. Cover. Refrigerate several hours or until chilled.
Serves 4