Buffalo Chicken Stuffed Shells

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 12 ounces jumbo pasta shells
• 2 1/2 cups marinara sauce
• 1/2 cup buffalo wing sauce (more or less depending on heat preference)
• 2 cups shredded shredded boneless skinless chicken breasts
• 16 ounces nonfat cottage cheese
• 1/2 cup egg substitute
• 1 cup shredded part-skim mozzarella cheese

Recipe

• 1 cook pasta shells according to package in boiling, salted water, until al dente. drain water and allow to cool to the touch. combine marinara and buffalo wing sauce in a bowl. in another bowl, combine shredded chicken, egg substitute, and cottage cheese until well-combined.
• 2 spread 1 cup sauce on the bottom of two 8×8 baking dishes. stuff shells with chicken mixture, about 1 tablespoon per shell. place in sauce-covered dish. cover shells with remaining sauce and sprinkle with shredded mozzarella. bake at 350f about 30 minutes or until heated through and cheese is melted. if desired, sprinkle with blue cheese crumbles (calories extra).

recipe

• 3 freezing directions:.
• 4 prepare as above, except do not bake. instead, cover with foil, label, and freeze. to serve: thaw in fridge. bake at 350f about 30 minutes or until heated through and cheese is melted. if desired, sprinkle with blue cheese crumbles (calories extra).

Chicken A' La Can Can

Total Time: 12 mins Preparation Time: 3 mins Cook Time: 9 mins

Ingredients

• Servings: 4
• 1 (10 3/4 ounce) can 98% fat-free cream of chicken soup
• 1 (10 3/4 ounce) can low-fat cream of celery soup
• 10 3/4 ounces water
• 1 (6 ounce) can boneless chicken
• 1 (10 3/4 ounce) can minute rice (use an empty soup can to measure.)

Recipe

• 1 combine soups, water, and chicken in a stovetop pot.
• 2 add minute rice, right from the box.
• 3 stir to mix.
• 4 bring quickly to a boil.
• 5 cover and reduce heat.
• 6 simmer 7 minutes.

Buffalo Chicken Pasta

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 1/2 lbs chicken breasts
• 8 ounces pasta
• 4 ounces blue cheese
• 4 ounces cream cheese
• 4 tablespoons buffalo wing sauce
• 3 tablespoons olive oil
• 1 tablespoon vinegar

Recipe

• 1 1. cook pasta according to directions.
• 2 2. mix blue cheese and cream cheese in a food processor until smooth.
• 3 3. mix all the ingredient together until the pasta is well coated.

Creamy Stove Top Macaroni And Cheese (america's Test Kitchen)

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 8 ounces macaroni, approximately 2 cups
• 2 teaspoons salt
• 2 large eggs
• 1 (12 ounce) can evaporated milk
• 1 teaspoon dry mustard, dissolved in 1 teaspoon water
• 1/4 teaspoon tabasco sauce
• 1/4 teaspoon pepper
• 4 tablespoons unsalted butter
• 12 ounces cheddar cheese, shredded (3 cups)

Recipe

• 1 bring 2 quarts water to a boil in a large pot. stir in 1 1/2 teaspoons salt and the macaroni. cook until almost tender but still a little firm to the bite.
• 2 meanwhile, mix together the eggs, half of the evaporated milk, the mustard mixture, tabasco, 1/2 teaspoon salt, and pepper.
• 3 drain the pasta and return it to the pot. set the pot over low heat and stir in butter until melted.
• 4 stir in the egg mixture and half of the cheese. continue to cook over low heat, gradually stirring in the remaining milk and cheddar until the mixture is hot and creamy, about 5 minutes. season with salt and pepper to taste.

Creamy Straw And Hay Fettuccine

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 10
• 12 ounces regular fettuccine
• 12 ounces spinach fettuccine
• 2 tablespoons extra virgin olive oil
• 1 (8 ounce) package sliced mushrooms
• 1 1/2 cups heavy cream
• 1 (10 ounce) box frozen tiny peas, thawed
• 1/4 cup sun-dried tomato packed in oil, drained
• 1/4 lb prosciutto, cut into thin strips
• 1 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon black pepper
• 1/4 cup grated parmesan cheese (optional)
• fresh herb (to garnish) (optional)

Recipe

• 1 cook pasta following package directions. drain well.
• 2 while pasta is cooking, heat oil in large skillet over medium-high heat. add mushroom;saute for 10 minutes.
• 3 stir in cream, peas, sun-dried tomatoes,cut in thin strips, prosciutto, salt, nutmeg and pepper. bring to a simmer. stir in 1/4 cup grated parmesan cheese.
• 4 toss cooked pasta with sauce. if desired, sprinkle with additional cheese and garnish with herbs.

Cheap Cheddar Chicken Bake

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 4 boneless chicken breasts
• 1/4-1/2 teaspoon pepper
• 1 teaspoon salt
• 1 garlic clove, grated
• 1 (10 3/4 ounce) can cheddar cheese soup
• 1 cup brown rice
• 1/2 cup wild rice
• 2 1/4 cups water, boiled
• 1/4 cup dry sherry
• 1 (16 ounce) bag frozen broccoli florets, thawed
• 1/2 teaspoon nutmeg, grated
• 1 cup shredded sharp cheddar cheese or 1 cup monterey jack cheese

Recipe

• 1 season chicken breasts with salt & pepper and place in 9 x 13 baking pan.
• 2 sprinkle dry brown and wild rice around and between chicken breasts.
• 3 arrange broccoli florets around the chicken.
• 4 mix soup, boiled water, sherry, garlic and nutmeg in bowl, stirring until blended.
• 5 pour soup mixture over chicken and broccoli, making sure to cover all the rice in the liquid.
• 6 cover baking dish with foil and bake at 350 degrees for 45 minutes.
• 7 take baking dish out, remove cover, and place cheese on top.
• 8 put back in oven and cook for 15 minutes longer, or until the cheese is completely melted.

Creamy Spinach Penne Pasta

Total Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 cup penne rigate, whole wheat, raw
• 1 tablespoon canola oil
• 300 g boneless skinless chicken breasts, cut into strips
• 1 medium red pepper, sliced
• 1 medium orange bell pepper, sliced
• 2 cups baby spinach
• 2 teaspoons lemon juice
• 1 1/2 tablespoons all-purpose flour
• 4 garlic cloves, minced
• 2 cups 1% low-fat milk
• 1/4 teaspoon fresh ground black pepper
• 3/4 cup medium cheddar, 19% mf, shredded

Recipe

• 1 in large pot of boiling water, cook pasta until tender, but firm; drain.
• 2 as pasta is cooking, heat 1 teaspoons oil in a skillet. add chicken and sauté 3-4 minutes or until almost cooked. add red and orange peppers and spinach; sauté for another 3-4 minutes.
• 3 stir in lemon juice. transfer mixture to a bowl and set aside.
• 4 in the same pot used for pasta, heat remaining oil (2 tsp.) over medium heat; blend in flour. add garlic, milk and pepper. cook, whisking constantly until mixture comes to a boil. reduce heat and simmer for 2-3 minutes.
• 5 remove from heat. add cheese and stir until blended.
• 6 add pasta, chicken and vegetables to sauce; stir until combined.