Southwest Pasta

This is VERY similar to the chicken pasta a few posts ago, but I added to it and wanted to share the yumminess.

Ingredients

3 cups whole wheat farfalle (bow-tie pasta), uncooked

1 lb.  boneless skinless chicken breasts, cut into bite-size pieces (or 1 lg. can of chicken)

3 slices  OSCAR MAYER Bacon, cooked, crumbled (or use Hormel pieces)

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

3/4 can black beans

1 can whole kernel corn, drained

4 oz.  (1/2 of 8-oz. pkg.) cream cheese, cubed

1/2 cup  water

1/4 tsp.  pepper

3 Tbsp.  KRAFT Grated Parmesan Cheese

COOK pasta as directed on package, omitting salt.
MEANWHILE, cook chicken in large skillet on medium heat 5 to 6 min. or until done, stirring occasionally. Add rest of ingredients; mix well. Cook 3 min. or until cream cheese is completely melted and mixture is well blended, stirring frequently.
DRAIN pasta; place in large bowl. Add sauce; mix lightly. Sprinkle with Parmesan.

Andrew didn't even get a chance to taste this one...Cliff and I had it for lunch on one of his rare days off of work.  It was gone before Andrew made it home from school. 

Chicken Chili

"That sounds GROSS," said Andrew.

Turns out, it's quite possibly going to be the winner of the upcoming chili cook-off that we're participating in next week.

Ingredients:2-13 oz. cans chicken
1 can white beans
1 can white beans with jalapenos
1 can kidney beans
15 oz. salsa
2-12 oz. cans chicken broth
1 tablespoon ground red pepper OR cumin

Mix together and heat.
Serve with tortilla chips.

The Real Scoop
by Andrew
You can use tortilla chips as a scoop for the chili, or you can crush them on top.  If you do that, they get mushy fast, though.  Just use them as a scoop.  Trust me.  This is very good chili even without the chips.

Chicken, Bacon & Tomato Pasta

What You Need

3 cups  whole wheat farfalle (bow-tie pasta), uncooked

1 lb.  boneless skinless chicken breasts, cut into bite-size pieces

3 slices  OSCAR MAYER Bacon, cooked, crumbled

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

4 oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed

1/2 cup  water

1/4 tsp.  pepper

3 Tbsp.  KRAFT Grated Parmesan Cheese

Make It

COOK pasta as directed on package, omitting salt.
MEANWHILE, cook chicken in large skillet on medium heat 5 to 6 min. or until done, stirring occasionally. Add next 5 ingredients; mix well. Cook 3 min. or until Neufchatel is completely melted and mixture is well blended, stirring frequently.
DRAIN pasta; place in large bowl. Add sauce; mix lightly. Sprinkle with Parmesan.

The Real Scoop 
by Andrew

The morning Mom made this for supper, I stayed home sick from school and had it for lunch.  It was SO YUMMY!

Even the tomatoes. 

The Lady's Cheesy Mac

This is a Paula Deen recipe that I found this week while looking through library cookbooks.  It was yummy, but needed some salt.  Give it a try.  I had enough to share with the neighbors since Andrew is visiting his Aunt Robin for a couple of weeks.  Darn.  I'll have to make them again.  :-)

Ingredients

• 4 cups cooked elbow macaroni, drained
• 2 cups grated cheddar cheese
• 3 eggs, beaten
• 1/2 cup sour cream
• 4 tablespoons butter, cut into pieces
• 1/2 teaspoon salt
• 1 cup milk

Directions

Preheat oven to 350 degrees F.

Once you have the macaroni cooked and drained, place in a large bowl and while still hot and add the cheddar. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes. Top with additional cheese if desired.