Springtime Pasta Salad

Ingredients

2 cups spiral pasta
1 medium zucchini, cubed
1/2 cup sliced ripe olives
1/2 cup chopped sweet red pepper
1/4 cup chopped onion
1/2 cup mayonnaise or salad dressing
1/4 cup sour cream
1 1/4 teaspoons dill weed
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/4 teaspoon pepper
1/4 teaspoon garlic salt

Directions

1. Cook pasta according to package directions; drain and rinse with cold water. Place in a large bowl. Add zucchini, olives, red pepper and onion. Combine remaining ingredients; pour over salad and toss to coat. Cover and chill for 2 hours.

Chicken Pasta with Artichoke Hearts

4 cups pasta, cooked
1 (6 oz.) jar marinated artichoke hearts, undrained, coarsely chopped
3 boneless skinless chicken breasts, cut into bite-sized pieces
3 cups mushrooms, sliced
¾ cup reduced fat, low sodium chicken broth
½ cup dry white wine
1 Tbsp. cornstarch
salt and pepper, to taste

Directions:
Cook and drain pasta as directed.

Drain liquid from artichokes into a large nonstick skillet and heat over medium heat.

Add chicken and cook for 3 minutes, stirring occasionally.

Add mushrooms and cook 4-6 minutes or until chicken is no longer pink.

Add artichokes to chicken.

Combine broth, wine and cornstarch and mix well. Gradually add broth mixture to chicken bring to a boil, stirring constantly. Reduce heat and simmer for 5 minutes.

Toss with pasta, salt and pepper to taste, sprinkle with parsley and serve.

Chicken Pasta Salad

2 tbsp. parmesan cheese
1/2 cup penne pasta
1/2 cup mixed vegetables
1 chicken breast, baked and cut
1/8 cup Oceanspray Craisens
1 tbsp. raw pine nuts
1 cup fresh raw spinach
2 tbsp salad dressing, low fat

Directions:
Dice and cook chicken breast. Cook pasta. Steam vegetables. Combine chicken breast chunks, pasta, vegetables, cheese, all other ingredients and salad dressing. Toss salad and chill. Serve cold.

Pasta Chicken

4 Skinless, boneless chicken breasts
1 (10.75 ounce) can condensed cream of mushroom soup
2 1/4 cups water
1 (16 ounce) package frozen mixed vegetables, thawed
2 cups rotini pasta

Directions:
1. In a large skillet, brown the chicken in oil over medium low heat until cooked through and juices run clear. Remove chicken from skillet and set aside. Add the soup, water and vegetables. Heat to a boil.

2. Add uncooked pasta to soup mixture in skillet (the pasta cooks right in the soup). Stir all together and cook over medium heat for 10 minutes, stirring often. Add cooked chicken and cook another 5 minutes or until pasta is done stirring often.

Serves 4.

Ranch and Bacon Pasta Salad

2 C. dry shell pasta
1 (8 oz.) can very young peas, drained (important because they are small and crisp)
2/3 C. Mayonnaise – do not use Miracle Whip
1 packet of Hidden Valley Ranch ranch dressing mix
3-4 peeled baby carrots, shredded
bacon bits (real or fake, fresh cooked or in a can)
1/2 tsp onion powder

Bring water to a rolling boil in a saucepan. Add shell pasta and carrot shreds, allow them to boil, uncovered, for 10 minutes. Drain into a strainer and rinse under cold water.

n a medium sized bowl, mix together the peas, the entire packet of ranch dressing mix, bacon bits, onion powder, and mayonnaise. Add pasta and carrots. Stir together until everything is coated with mayo-seasoning mixture. Chill and serve.

Creamy Chicken and Noodles

1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken and Mushroom Soup
1/2 cup milk
1/8 teaspoon ground black pepper
1/3 cup grated Parmesan cheese
2 cups cubed cooked chicken
3 cups medium egg noodles, cooked and drained

Directions:
Heat the soup, milk, black pepper, cheese, chicken and noodles in a 4-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally.

Garden Pasta Salad

1 (16 ounce) package uncooked tri-color spiral pasta
1/2 cup thinly sliced carrots
2 stalks celery, chopped
1/2 cup chopped green bell pepper
1/2 cup cucumber, peeled and thinly sliced
2 large tomatoes, diced
1/4 cup chopped onion
2 (16 ounce) bottles Italian-style salad dressing
1/2 cup grated Parmesan cheese

Directions:
1. Cook pasta in large pot of boiling water until al dente. Rinse under cold water, and drain.
2. Mix chopped carrots, celery, cucumber, green pepper, tomatoes, and onion together in large bowl.
3. Combine cooled pasta and vegetables together in large bowl. Pour Italian dressing over mixture, add Parmesan cheese and mix well.
4. Chill for one hour before serving.

Beef Stew Mostocelli

2 T. Vegetable Oil
2 T. Butter
1 - 1 1/2 lbs stew meat
1/2 chopped onion
1 clove garlic
1/4 - 1/2 cup water
3 cups beef broth
8 oz can tomato sauce
1 1/2 tsp. salt
1 1/2 tsp. black pepper
1/2 lb. pasta

Directions:
Heat oil in 5 quart pot. Add meat, onion, garlic and brown. Add water (1/4 - 1/2 cup). Cover and let simmer for 1 hour. Remove meat and shred. Return to pot. Add beef broth and tomato sauce, butter and bring to a boil. Add pasta. Cook pasta less than what the package says by 2-3 minutes. Bring to another boil. Stir occasionally. Cover when comes to boil for approximately 8 minutes. Test pasta. Shut off heat, it will continue to cook while it is hot.

Cajon Chicken Pasta

3-4 chicken breasts
2 teaspoons Cajun seasoning
1/2 cup butter
1 red pepper, sliced
1 green onion, sliced
2 cloves garlic
1 lb. penne pasta
2 tablespoons flour
1 cup chicken broth
1 cup whipping cream
1/4 teaspoon basil
1/8 teaspoon lemon pepper
1/4 teaspoon salt
Parmesan Cheese

Directions
Cut chicken into strips or chunks. Put chicken breast in ziploc bag with cajun seasonings. Let sit for about 4 hours. In skillet, saute chicken in 2 tablespoons butter, about 7 minutes or until cooked. Set aside. In same pan, melt 1/4 cut butter, whisk in the flour, then whisk in chicken broth. Add cream, seasonings and garlic. Add chicken to sauce. Heat through. Add cooked pasta.