Chicken Rotini Stovetop Pasta

Thought I better get my October recipe up before it is November ;)

• ½ (6 ounce) package rotini pasta
• 1 cup sour cream (or a little more)
• 2/3 cup freshly grated Parmesan cheese
• ½ teaspoon dried basil leaves
• ½ teaspoon dried oregano
• ½ teaspoon chopped fresh chives
• ½ teaspoon chopped fresh parsley
• 2 skinless, boneless chicken breast halves - cubed
• ½ red bell pepper, chopped
• 1 crown broccoli
• Onion
• Mushrooms
• Garlic

Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain. Sauté chicken, onion and mushrooms in a large skillet until lightly browned on both sides. Add spices and stir in red bell pepper and broccoli, and cook until vegetables are tender, and chicken is no longer pink in the middle.

Add sour cream and half of parmesan cheese. Add noodles and top with remaining parmesan cheese.

I always make it without the soy sauce and gingerroot but the recipe does call for it!s

Recipe from Kraft Foods

what you need

1 onion, sliced

1 carrot, sliced

1 stalk celery, sliced

1-1/2 lb. boneless skinless chicken thighs, cut into bite-size pieces

1/3 cup packed brown sugar

1/3 cup KRAFT CATALINA Dressing

1/4 cup soy sauce

1 tsp. grated gingerroot

1 can (8 oz.) pineapple chunks, drained, liquid reserved

1 Tbsp. cornstarch

1 each green and red pepper, cut into strips

3 cups hot cooked long-grain white rice

make it

PLACE onions, carrots and celery in slow cooker; top with chicken.

MIX sugar, dressing, soy sauce and ginger; pour over chicken. Cover with lid.

COOK on LOW 7 to 8 hours (or on HIGH 3-1/2 to 4 hours), increasing the heat to HIGH for the last 30 min. Stir cornstarch into reserved pineapple liquid; add to slow cooker with pineapple and peppers. Cook 30 min. or until peppers are crisp-tender and sauce is thickened. Serve over rice.

Mexican Lasagna

Finally I am posting this. Yes, I know it was supposed to be done last week but better now than never. And I hope you all follow suit and get to posting!! This is a recipe that I tried for the first time not to long ago and Jake and I really liked it. I could not get my picture to upload unfortunately.

14 strips of wide lasagna noodles
1 lb of ground beef
3/4 c chopped onion
1 sm green pepper
1 24 oz jar of salsa
1 7 oz can of corn, drained
1/2-1 can black beans, drained and rinsed
1 tsp chili powder
1 sm tub cottage cheese
3 c shredded chedder cheese
1 sm can sliced olives


Cook noodles and drain. Brown beef, onion and green pepper. Mix in salsa, corn, chili powder and black beans. In a 9 x 13 pan arrange noodles and sauce alternating with cheese between layers. Garnish with extra cheese on top and olives. Cover with foil and bake at 375 for 30-40 minutes. Use tooth pics to keep foil from sticking. Let set for 10 minutes before serving. Top with sour cream and Enjoy!!