CHILI CHICKEN PASTA TOPPER

• Prep/Cook Time: 20 minutes
• 1 tbsp. vegetable oil
• 1 lb. boneless chicken breasts, cubed
• 1 can Campbell's Cream of Chicken with Herbs Soup
• 1/2 cup milk
• 2 tbsp. grated Parmesan cheese
• 1 tsp. chili powder
• 1/2 tsp. garlic powder
• 4 cups hot cooked corkscrew pasta

HEAT oil in skillet
Add chicken and cook until browned, stirring often
ADD soup, milk, cheese, chili and garlic and heat through
Serve over pasta
Serves 4.

CHICKEN & PASTA

• Prep/Cook Time: 20 minutes
• 1 can (10 3/4 oz.) Cream of Mushroom or 98% Fat Free Cream of Mushroom Soup
• 1/2 cup milk
• 1/8 tsp. pepper
• 1/3 cup grated Parmesan cheese
• 2 cups cubed cooked chicken or turkey
• 3 cups cooked medium egg noodles
• Chopped fresh parsley

MIX soup, milk, pepper, cheese, chicken and noodles in saucepan
Heat through
Garnish with parsley
Serves 4

MAC 'N' CHEESE

• Prep/Cook Time: 20 minutes
• 1 can Cheddar Cheese Soup
• 1/2 soup can milk
• 1/2 soup can water
• 1 cup uncooked elbow pasta

MIX soup, milk and water in saucepan
Heat to a boil
STIR in pasta
Cook over low heat 10 min. or until done, stirring often
Serves 4

3-CHEESE PASTA BAKE

• 1 can (10 3/4 oz.) Cream of Mushroom or 98% Fat Free Cream of Mushroom Soup 1 pkg. (8 oz.) shredded two-cheese blend 1/3 cup grated Parmesan cheese
• 1 cup milk
• 1/4 tsp. pepper
• 4 cups cooked corkscrew pasta

MIX soup, cheeses, milk and pepper in 1 1/2-qt. casserole
Stir in pasta
BAKE at 400°F. for 20 min. or until hot
Serves 4
TIP: Use 2 cups of your favorite shredded cheese for the 8-oz. package

CREAMY PASTA PRIMAVERA

• Prep/Cook Time: 25 minutes
• 1 can (10 3/4 oz.) Campbell's Cream of Chicken or 98% Fat Free Cream of Chicken Soup
• 1/2 cup water
• 3 tbsp. grated Parmesan cheese
• 1 tbsp. lemon juice
• 1/2 tsp. dried basil leaves, crushed
• 1/8 tsp. garlic powder or 1 clove garlic, minced
• 1/8 tsp. pepper
• 1 bag (16 oz.) frozen vegetable combination (broccoli, cauliflower, carrots)
• 4 cups hot cooked spaghetti

MIX soup, water, cheese, lemon juice, basil, garlic, pepper and vegetables in skillet
Heat to a boil
Cover and cook over low heat 5 min. or until vegetables are tender
Toss with spaghetti
Serves 4

PASTA PRIMAVERA

• Prep/Cook Time: 25 min.
• Ingredients
• 2 tbsp. cornstarch
• 1 can (14 1/2 oz.) Chicken Broth (1 3/4 cups)
• 1 tsp. dried oregano leaves, crushed
• 1/4 tsp. garlic powder or 2 cloves garlic, minced
• 2 cups broccoli flowerets
• 2 medium carrots, sliced
• 1 medium onion, cut into wedges
• 1 medium tomato, diced
• 4 cups hot cooked thin spaghetti, cooked without salt
• 3 tbsp. grated Parmesan cheese

Directions
MIX cornstarch and 3/4 cup broth.
MIX remaining broth, oregano, garlic, broccoli, carrots and onion in saucepot.
Heat to a boil.
Cover and cook over low heat 5 min. or until vegetables are tender.
ADD cornstarch mixture.
Cook until mixture boils and thickens,
stirring.
Stir in tomato.
Toss with spaghetti and serve with cheese.
Serves 4.

SALSA MAC N' BEEF

• 1 lb. ground beef
• 1 can Condensed Beef Broth
• 1 1/3 cups water
• 2 cups uncooked medium shell or elbow pasta
• 1 can Cheddar Cheese Soup
• 1 cup Pace Chunky Salsa

Cook beef in skillet until browned.
Add broth and water.
Heat to a boil.
Stir in pasta.
Cook over medium heat 10 min. or until done,
stirring often.
Stir in soup and salsa and heat through.
Serves 4.

CHICKEN SHELLS & DIJON

• Prep/Cook Time: 25 minutes
• 1 tbsp. vegetable oil
• 1 lb. boneless chicken breasts, cut into strips
• 1 can Campbell's Cream of Asparagus Soup
• 1/2 cup milk
• 2 tbsp. Dijon-style mustard
• 1/8 tsp. pepper
• 3/4 lb. asparagus, cut into 1 1/2" pieces
• 2 cups cooked medium shell pasta
• 1/2 cup shredded Cheddar cheese

HEAT oil in skillet.
Add chicken and cook until browned,
stirring often.
Remove chicken.
ADD soup, milk, mustard, pepper and asparagus.
Heat to a boil.
Cover and cook over low heat 5 min. or until asparagus is tender.
Add chicken and pasta.
Heat through.
Top with cheese.
Serves 4.

CHICKEN SPAGHETTI

• 2 cans of chicken or whole chicken cooked and deboned
• 7 oz package of spaghetti, cooked
• cream of mushroom soup
• cream of chicken soup
• small jar of Cheezwiz

-if using canned chicken * cup of chicken broth -
if boiling chicken use * cup of water to boil chicken
Mix all ingredients and bake at 350 for 45 minutes,
add shredded cheese to top the last 15 minutes.

SPAGHETTI PRIMAVERA

• 1/2 lb thin spaghetti, cooked and drained
• 1/2 cup reduced-calorie Italian dressing
• 1 med. green pepper, chopped
• 1 med. red pepper, chopped
• 1 med. yellow squash, stripped
• 1 cup fresh sliced mushrooms
• 1/4 cup chopped onion
• 3 tbsp. sliced ripe olives
• 1/4 cup shredded mozzarella cheese
• 3 tbsp. chopped fresh parsley

In a saucepan,
combine all ingredients except spaghetti, cheese, and parsley over medium heat.
Simmer just until vegetables are tender-crisp.
Serve over hot spaghetti;
sprinkle with cheese and parsley.

CHEESY VEGGIE LASAGNE

• 8 - 10 Lasagna noodles, cooked and drained
• 4 garlic cloves, minced
• 2 - 10 oz. packages frozen spinach, thawed and drained
• 1 cup carrots, grated
• 1 small onion, diced
• 1 Tbsp. vegetable oil
• 2 cups cottage cheese
• 1 cup Swiss cheese, shredded
• 1 cup mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• Salt and pepper to taste

Heat oil in a skillet and saute onion and garlic until lightly brown and tender,
add spinach and carrots and desired amount of salt and pepper and continue cooking for several minutes.
Combine cottage cheese, mozzarella cheese and Swiss cheese together and mix well.
Add spinach mixture to the cheese and mix well.
Place 1/3 of this spinach-cheese mixture at the bottom of a 13 x 9 inch baking dish.
Place 4-5 noodles on top of the spinach-cheese mixture,
then 1/3 more of spinach-cheese mixture and 4 - 5 more noodles.
Place the remaining spinach-cheese mixture on top and sprinkle with Parmesan cheese.
Bake for 35 - 45 minutes at 350 degrees.
Let stand for 15 - 20 minutes before cutting and serving.

GRILLED CHICKEN PASTA

• 4-6 skinless, boneless chicken breast halves
• 1 lb rotini pasta, cooked and drained
• 3-4 chopped green onions
• 1 can small pitted black olives
• 2-3 semi-ripe tomatoes, cut bite-size
• 1 cup olive oil
• 2 cup Parmesan cheese
• Salt and pepper
• Fresh basil--a big handful, or to taste
• Marinade:
• 1/2 cup olive oil
• 2 to 3 cloves garlic, chopped
• 2 tablespoons Worcestershire sauce
• 2 tablespoons soy sauce

Combine all marinade ingredients in a glass dish.
Dip chicken pieces in marinade and turn to coat;
sprinkle with black pepper.
Marinate at least an hour.
Grill chicken and cut into bite-size pieces.
Toss rotini with remaining ingredients;
add chicken.

• Ingredients:
•   1 (16 ounce) package ziti
• 1 pound ground beef
• 3 cloves garlic, minced
• 2 (15 ounce) cans tomato sauce
• 1 (12 ounce) jar brown gravy
• 1/2 cup half-and-half cream
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 cup shredded mozzarella cheese

Directions:
In a Dutch oven or large frying pan,
cook and stir ground beef until brown.
Add garlic, tomato sauce, gravy, cream, Parmesan cheese, oregano and basil.
Simmer for 30 minutes.Mbr>Meanwhile,
cook pasta in a large pot of boiling water until al dente.
Drain.
Combine the cooked ziti and the sauce,
and spread into a greased 9x13 baking dish.
Sprinkle with mozzarella cheese.
Bake at 350 degrees F (175 degrees C) for 20 to 30 minutes,
until bubbly.
Makes 6 servings.

Email: cdazzle@webtv.net