Summer Chicken & Basil Pasta

I got this recipe from a Kroger booklet in the mail and thought it sounded good. Man oh man am I glad I tried it out. My husband said I could make it anytime. I tweaked it a little to make it the healthy version. So here it is...

Summer Chicken & Basil Pasta

4 Tbsp. Butter (I used I can't believe it's not butter spread)

1 lb thinly sliced boneless, skinless chicken breast halves (I used chicken tenderloins and cut them up into bite size pieces)

2 cloves garlic, chopped

2 cups cherry tomatoes, halved

1 can (14.5 oz) fat free reduced sodium chicken broth

1/4 cup fresh basil (I didn't have this so I used chopped spinach instead)

8 oz whole grain spaghetti, cooked and drained

1/4 cup grated parmesan cheese

Melt 2 Tbsp. spread in nonstick skillet over medium heat; cook chicken, stirring occasionally, until chicken is thoroughly cooked. Set chicken aside. Melt remaining spread over medium heat and cook garlic 30 seconds. Cook tomatoes, stirring frequently, 2 minutes. Add broth; bring to boil over medium- high heat. Cook, stirring frequently, 2 minutes. Stir in chicken, basil (or spinach) and cooked spaghetti; heat through. Sprinkle with fresh Parm cheese. (serves 4)

This is a new staple in our house and the left overs are even better!

Stove Top Macaroni and Cheese

The other day, my kids wanted hot dogs for lunch. Macaroni and Cheese is the perfect mate for hot dogs but my pantry didn't have any Velveeta Shells or Kraft (gross!), so I quickly googled a recipe for a fast way to make Mac and Cheese. I found this one, had all the ingredients on hand and ended up with a dish that made me and my kids smile! It's even good heated up as leftovers!

Ingredients:
1/2 pound elbow macaroni (half a box)
4 tablespoons butter
2 eggs
6 ounces evaporated milk
1/2 teaspoon hot sauce
1 teaspoon kosher salt
Fresh black pepper
3/4 teaspoon dry mustard
10 ounces sharp cheddar, shredded

Directions:
*In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.
*Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.

(From the Food Network)

Spinach-Pasta Toss

I found this recipe in the Kraft magazine I get in the mail.  I made it tonight and it was DELISH!  It's so easy, quick and very healthy.  I'll be making this often for a quick meal. (BTW it taste better than the picture looks) Here's what you need:

1 can (14 1/2 oz) Italian-style diced tomatoes, undrained

2 cups multi-grain penne pasta, uncooked

1 cup water

1 pkg (9 oz) baby spinach leaves

1 cup Kraft 2% Milk Shredded Italian Three Cheese Blend (I couldn't find this in the store so I just bought Kraft Three Cheese blend)

You can also add chicken if you want but it's just as tasty without.

Bring tomatoes, pasta and water to boil in large saucepan; stir.  Cover; simmer on medium-low heat 10 min.  Uncover; simmer 1 min. or just until pasta is tender.

Add half the spinach; simmer, covered, 2 min. or until wilted.  Stir.  Repeat with remaining spinach.  It looks like there is way more spinach that pasta and that you won't have room to put in all the spinach but it really cooks down.  Add it little at a time)

Serve topped with cheese ( I also added Parmesan cheese)

Enjoy!!!!