Chicken Penne Primavera

From: Campbell's Kitchen
Prep: 10 minutes
Cook: 25 minutes
Serves: 8

2-3 cups uncooked tube-shaped pasta, cooked and drained
2 cups fresh or frozen broccoli florets
2 cups sliced carrots
1 can mushrooms
8 oz cooked diced chicken breast or 2 cans Premium white chunk chicken breast in water, drained
2 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 cup milk
1/2 cup grated Parmesan cheese
1/8 teaspoon ground black pepper

Directions:

Heat the soup, milk, cheese and vegetables in a 3-quart saucepan over medium heat to a boil. Reduce the heat to low. Cover and cook until the vegetables are tender-crisp, stirring occasionally.
Stir in the pasta and chicken and cook until the mixture is hot and bubbling.

Hamburger Stroganoff

1/2 lb cooked extra-lean ground beef
1 T dried onions
2 cans Campbell Cream Of Mushroom Soup
1/4 soup can water
1/2 cup fat-free sour cream
1 1/2 tsp Worcestershire sauce
4 oz can mushrooms
no-yolk egg noodles

Brown hamburger with dried onion. Add mushroom soup and water(until desired consistency.) Mushrooms, Worcestershire sauce and sour cream. Combine with cooked egg noodles and serve.

Macaroni Casserole

1/2 lb extra-lean ground beef
2 clove garlic clove(s)
1/2 cup onion(s)
15 large olive(s)
4 oz canned mushrooms
2 28 oz cans Spaghetti Sauce
16oz of any small pasta
1 cup part-skim mozzarella Cheese

Instructions:
Brown hamburger with onions and garlic, drain. Add spaghetti sauce, olives and mushrooms and simmer. Cook macaroni then add it to the sauce.
Pour the mixture into a 9x13 pan and bake at 350 for 15 minutes. Sprinkle cheese on top and bake for 5 more minutes.
Serves 8
9 points each serving

Beef Noodle Soup

1lb cubed beef stew meat
1 cup chopped onion
1 cup chopped celery
2 T beef bouillon
¼ tsp dried parsley
1 can low sodium beef broth
ground black pepper
1 cup chopped carrots
5 cups water
dry egg noodles
mixed frozen veggies
2 T corn starch
½ cup water

In a large sauce pan saute the stew meat, onion and celery until meat is browned. Stir in bouillon, parsley, ground black pepper, carrots, water, beef broth and mixed veggies. Simmer covered for 30 min to 1 hour. The meat will be more tender the longer it simmers. Add some dry egg noodles according to preference. Boil uncovered for 10 min or until noodles are tender. For thicker broth combine corn starch and water, stir into soup while the egg noodles are cooking.

Broccoli Pasta Salad

16oz box rainbow rotini 
1 can black olives sliced
2 bunches broccoli or frozen broccoli
Sliced grape tomatoes

At the same time, cook the pasta according to package directions and steam the broccoli until crisp tender. Drain and rinse the pasta and broccoli  in ice water. Drain well and combine the pasta, broccoli, olives and tomatoes with 1 bottle of any flavor of Italian dressing.  Best if made a few hours before hand, chill.

Chicken Parmesan

A very tasty chicken & pasta recipe... one of my very favorites... Goes well with broccoli. (A large glass of milk is also recommended for the acid challenged.) Chicken may be served to the side of the pasta, or on top with sauce poured over, your choice.

Ingredients:
***CHICKEN***
2 Large Chicken Breasts
1 Large Egg
1 Cup Dried Italian Seasoned Bread Crumbs
1/4 Cup Extra-Virgin Olive Oil
3/4 Cup Grated Mozzarella Cheese
1/4 Cup Grated Parmesan Cheese
8 Ounces Linguine

***MARINARA SAUCE***
2 Garlic Cloves, Minced
2 Tlbs Extra-Virgin Olive Oil
1 28oz Can Crushed Tomato
1/2 Teaspoon Dried Basil
1/4 Teaspoon Dried Oregano
1/4 Teaspoon Sugar
(1 small can mushrooms drained--optional)

Directions:
**Double or Triple the Recipe for Serving Size Needed**

1. PASTA ~Put pot of water on stove and bring to a boil while preparing other ingredients.
2. CHICKEN ~Pound chicken to a 1/4 inch thickness. Beat egg in shallow dish. Put bread crumbs in another shallow dish. Dip both sides of each chicken in egg solution, then bread crumbs. Set aside breaded cutlets on large wire rack that is set over a jelly-roll pan.
3. SAUCE ~Heat oil & garlic until it starts to sizzle. Stir in tomatos, basil, oregano & sugar. Salt/Pepper to taste. Let simmer 10-12 minutes.
4. PASTA ~Put linguine in boiling water as sauce begins to simmer.
5. CHICKEN(fried) ~Do this step as pasta cooks and sauce simmers. Heat oil in a medium sized frying pan over a medium high heat. When oil is heated sufficiently, put in chicken, one piece at a time and saute each side until golden brown and chicken is cooked thoroughly (cut it to be certain), remove and place back on wire rack. It will take 6 minutes or so per piece depending on the thickness of chicken.
6. CHICKEN (Baked) This is an alternative to frying the chicken. It is faster and Healthier. Prepare as above, place breaded chicken on a tin-foil lined cookie sheet and bake at 400 degrees for about 20 min.
Once all chicken has been fried or baked, sprinkle on the mozzarella cheese, then the parmesean cheese. Place pan & rack into the oven about 5 inches from the broiler. Cook until cheese is melted and begins to have a hint of brown. About 3 minutes will do.

Angel Hair Pasta with Chicken

1 tsp olive oil
2 chicken breasts cubed
1 carrot sliced
10 oz frozen broccoli Thawed or frozen peas
2 cloves garlic minced
12 oz angel hair pasta
2/3 cup chicken broth
1 tsp dried basil
¼ cup grated Parmesan cheese

Cook cubed chicken until brown. Remove to a paper towel.
Heat oil and begin boiling water for pasta. Add carrot to skillet, cook stirring 4 min. Add broccoli and garlic, cook stirring for 2 min longer.
Cook pasta according to package.
Add Chicken broth, basil and Parmesan to skillet, Stir. Return chicken to skillet. Reduce to low heat and simmer for 4 minutes. Add cooked pasta and stir.

Serves 8
7 points each