Alfredo Chicken Pasta Toss

 From: Pillsbury Annual Recipes Cookbook 2007

Ingredients:

• 4 cups uncooked rotini, penne, or farfalle pasta
• 1 1/2 cups frozen peas
• 1 cup shredded carrots
• 1 Tbsp oil
• 1 cup chicken breasts, cut into thin bite-size pieces
• 1 jar (16 oz) alfredo pasta sauce
• 2 tsp dried basil leaves

In a Dutch oven, cook and drain pasta as directed on package, adding peas and carrots during last 5 minutes of cooking. Drain; return to Dutch oven.

Meanwhile, in a skillet, heat oil over medium heat. Add chicken, cook 9-11 minutes, stirring frequently, until chicken is no longer pink in center.

Stir chicken, alfredo sauce, and basil into pasta mixture in Dutch oven. Cook and stir over medium heat until thoroughly heated.

Verdict:

Thumbs up! This was much more of a "shortcut" version of alfredo from what I normally make. In my opinion it wasn't as good as the homemade cream sauce I usually would make, but it was fast and simple, and that counts for something! My whole family liked it, so I could easily throw this into the rotation of meal planning.

One Pot Kielbasa Pasta

From: Sugar Apron

Ingredients:
1 Tbsp olive oil
1 lb smoked kielbasa or turkey/chicken sausage sliced 1/4 inch thick
1.5 cups diced onion
2 cloves garlic, minced
2 cups low-sodium chicken broth
1 (10 oz) can diced tomatoes
8 oz dry pasta(small pasta)
1/2 cup milk or heavy cream
1/2 tsp salt and pepper, each
1 cup shredded Cheddar cheese
1/3 cup thinly sliced scallions, for garnish


Add olive oil to a 4-5 quart saute pan over medium high heat. Fry the smoked kielbasa and onions. Add garlic and cook until fragrant, about 30 seconds. Add chicken broth, tomatoes, heavy cream, pasta, and seasonings. Simmer for 15 minutes, or until pasta is tender.

Remove skillet from heat and stir in 1/2 cup cheese. Top with remaining cheese and cover until cheese is melted, spotty brown, and bubbly. Sprinkle with sliced scallions and serve.

Verdict:
Thumbs up! We couldn't stop eating this dish. It was incredibly delicious and filling. I will definitely make this again in the future!


 

Cheesy Ham and Mushroom Pasta

From: An old magazine cutout

Ingredients:
12 oz. rotini
3 Tbsp olive oil
1/4 cup chopped onion
1/2 cup sliced white mushrooms
1/2 cup chopped ham
1 cup shredded cheddar cheese
1/2 cup packed chopped fresh basil

Bring a large pot of salted water to a boil over high heat. Add pasta and cook until al dente, about 7 minutes. Drain, reserving 1/2 cup cooking liquid.

Warm oil in a large, deep skillet over medium heat. Add onion, sprinkle lightly with salt and pepper and saute until translucent. Stir in mushrooms and cook, stirring occasionally, until they give up their liquid, about 5 minutes. Mix in ham and cook until warmed through, stirring once or twice, 1-2 minutes. Add ham mixture, cheddar cheese and basil to pot with pasta. Toss to combine, moistening with cooking liquid if necessary.

Verdict:
Thumbs up! This is such a simple recipe, but it's so good. You can't go wrong with these ingredients, in my opinion. Perfect for lunch or a quick dinner!

Pasta Primavera

From: An old index card file

Ingredients:
2 cups broccoli florets
1 can condensed cream of chicken or mushroom soup
1 large carrot, julienned
1/2 cup milk
1/4 cup Parmesan
1 garlic clove, minced
1/8 tsp pepper
3 cups cooked spaghetti

In a large saucepan, combine first seven ingredients. Cook uncovered over medium heat about 12 minutes. Stir in spaghetti, heat through. Serve.

Verdict:
Thumbs up! Easy, fast, and delicious! You can't get any better than that. I think this is a classic recipe that is perfect on those nights when you're trying to figure out what to make for dinner at the last minute - or even a yummy lunch! 

Tilapia Pasta

From: Better Homes and Gardens magazine

Ingredients:
8 oz dried linguine
12 oz fresh or frzoen tilapia fillets, thawed if frozen
2 Tbsp olive oil
1 large onion, finely chopped
1 fennel bulb, trimmed, cored and chopped
6 cloves garlic, minded
1 Tbsp capers
1 tsp dried Italian seasoning
1 14-oz can diced tomatoes (undrained)
1 8-oz can tomato sauce
1 Tbsp snipped fresh Italian parsley

Cook pasta according to package directions. Drain, reserving 1/4 cup cooking water. Set pasta and water aside.

Season fish with 1/8 tsp salt and pepper. In a large skillet heat one tablespoon oil over medium-high heat. Add tilapia, cook about 6 minutes or until fish flakes easily with a fork. Remove; set aside.

Add remaining oil to skillet. Add onion and fennel. Cook and stir 5 minutes or until tender. Stir in garlic, capers, and Italian seasoning; cook and stir 1 minute more. Stir in undrained tomatoes, tomato sauce and reserved pasta water. Bring to boiling. Boil gently, uncovered, 8 minutes, stirring occasionally. Remove from heat.

Stir in pasta and fish, breaking up fish slightly. Sprinkle with parsley.

Verdict:
Thumbs up! I actually love tilapia because it doesn't have that "fishy" flavor that so many fish have. I also love pasta and pasta sauce, so I knew this was going to be a winner. I left out the fennel and capers and it still had a great flavor.

Hearty Lasagna Soup

From: An old index card

Ingredients:
1 lb ground beef
1/4 cup chopped onion
1 tsp minced garlic
1/4 tsp dried parsley
3 1/2 cups beef broth
1 can (14 1/2 ounces) diced tomatoes
1/4 tsp Italian seasoning
1 1/2 cups uncooked mafalda or corkscrew pasta
1/4 cup grated Parmesan cheese

Cook the beef, onion, garlic and parsley in a saucepan over medium-high heat for 10 minutes or until the beef is browned, stirring often. Pour off any fat.

Stir the broth, tomatoes and Italian seasoning in the saucepan and heat to a boil.

Stir the pasta in the saucepan. Reduce the heat to medium. Cook for 10 minutes or until the pasta is tender. Stir in the cheese. Serve with additional cheese, if desired.

Verdict:
Thumbs up! I liked this soup a lot. I used venison instead of beef, crushed tomatoes instead of diced, and elbow macaroni instead of corkscrew. I thought this soup was yummy and filling. My only problem with it is that I had to add a ton of water while it was cooking because the pasta soaked up so much of it. So in the end I wish I had added a little more tomato flavoring to it. It was still great though, and I would definitely make this again in the future. I also appreciated the fact that I had every ingredient in the pantry already! 

Four Pasta Beef Bake

From: Taste of Home

Ingredients:

• 8 cups uncooked pasta (four assorted pasta shapes of your choice)
• 2 pounds ground beef
• 2 medium green peppers, chopped
• 2 medium onions, chopped
• 2 cups sliced fresh mushrooms
• 4 jars (26 ounces each) meatless spaghetti sauce
• 2 eggs, lightly beaten
• 4 cups (16 ounces) shredded part-skim mozzarella cheese

Cook pasta according to package directions. Meanwhile, in a large skillet, cook the beef, peppers, onions and mushrooms over medium heat until meat is no longer pink; drain.

2. Drain pasta and place in a large bowl; stir in the beef mixture, two jars of spaghetti sauce and eggs.

3. Transfer to two greased 3-qt. baking dishes. Top with remaining sauce; sprinkle with cheese. Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 160°. Yield: 2 casseroles (8-10 servings each).

Verdict:

Thumbs up! I did halve the recipe and it was perfect for our family of four. I used venison instead of beef and it was delicious. This was a really simple casserole to throw together and I didn't have to buy any ingredients for it, which is a major plus in my book! I highly recommend this recipe.

Tagliarini with Garlic Sauce

From: Sunset Pasta cook book

Ingredients:
8 oz tagliarini
2 large tomatoes or 1 can (1 lb) Italian-style tomatoes
1/4 cup water
1 tsp dry basil
3/4 tsp salt
1/4 tsp black pepper and crushed red pepper
1/3 cup olive oil
6 large cloves garlic, minced or pressed

Peel, seed, and coarsely chop tomatoes. If using canned tomatoes, break up with a spoon. In a bowl, combine tomatoes, water (omit if using canned tomatoes), basil, salt, black pepper, and red pepper; reserve.

Place olive oil and garlic in a 1-quart pan. Cook, stirring occasionally, over medium-low heat until oil bubbles gently and garlic is a light gold. Add tomato mixture to pan and simmer, uncovered, stirring occasionally, for 5 minutes.

Cook noodles in a large kettle of boiling salted water until al dente. Drain noodles, then place in a serving bowl. Pour sauce over noodles, toss gently, then serve. Pass Parmesan cheese at the table.

Verdict:
Well, I enjoyed this, but it definitely is not my favorite sauce recipe. I never thought I would say there is too much garlic in a recipe, but I thought that about this recipe! I also don't like the amount of oil that was added. If I were going to make this again I would put half as much olive oil, and 3-4 cloves of garlic instead of 6. I really do think that would make a huge difference in the flavor of this pasta. It was just a little too tangy for me!

Chicken Pot Pie Pasta

From: Martha Stewart

Ingredients:

• Salt and pepper
• 3/4 pound penne or other short tubular pasta
• 1/3 pound green beans, trimmed and cut into 1-inch pieces
• 3 tablespoons unsalted butter
• 1 small yellow onion, minced
• 1 stalk celery, thinly sliced
• 2 carrots, diced medium
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 2 cups diced cooked chicken

 

In large pot of boiling salted water, cook pasta 3 minutes less than package instructions. Add green beans and cook 3 minutes, then drain.

Meanwhile, in a large saucepan, melt butter over medium-high. Add onion, celery, and carrots and cook until onion is translucent, about 4 minutes. Add flour and cook, stirring, 1 minute. Gradually add broth, stirring constantly, then bring to a boil. Reduce heat and simmer 5 minutes. Stir in chicken and season with salt and pepper.

Stir pasta into chicken mixture.

Verdict:

Thumbs up! I used Tyson grilled chicken chunks to make this meal prep even faster. This was a great meal. My whole family liked it, and I think it was because the flavor was so simple. My husband and daughter don't like things that have a lot of flavor or sauces, so this was right up their alley. I can definitely see myself making this again in the future. 

 

Creamy Garlic Pasta

From: Buns in My Oven

Ingredients:

2 teaspoons olive oil
2 tablespoons butter
4 cloves garlic, minced
1/4 teaspoon salt
3 cups chicken stock
8 ounces linguine
8 ounces Parmesan cheese, grated
3/4 cup heavy cream
2 tablespoons chopped fresh parsley
Read more at http://www.bunsinmyoven.com/2013/02/18/creamy-garlic-pasta/#KmBIgJMmSPdEVjF5.99

2 tsp olive oil
2 Tbsp butter
4 cloves garlic, minced
1/4 tsp salt
3 cups chicken stock
8 oz linguine
8 oz Parmesan cheese, grated
3/4 cup heavy cream
2 Tbsp chopped fresh parsley

In a large stock pot, heat the olive oil and butter over medium heat. When the butter has melted, add the garlic and cook until fragrant, about 1 minute.

Add the salt and chicken stock to the pan. Raise the heat to high and bring the stock to a boil.

Break the linguine in half and add it to the chicken stock. Cook according to package directions. (The amount of liquid left in the pot will determine how thick your sauce is. If you'd like it thicker, drain off most of the remaining liquid).

Reduce heat to medium and add the cheese to the pasta, stirring to combine. When cheese has melted, remove from the heat and stir in the cream and parsley.

Verdict:
Thumbs up! I mean, do I even have to say that? The name of the recipe is Creamy. Garlic. Pasta. I mean, what could possibly be bad about this recipe? This is definitely a favorite of mine that gets made frequently. I love that I can make a ton for our 3-family dinners when I'm host, or I can make just enough for my lunch. It's so easy, filling, and delicious. I'm in love!

Chicken Parmesan Baked Pasta

From: Tracey's Culinary Adventures

Ingredients:
1 (28 oz) can whole peeled tomatoes
1 tablespoon olive oil
6 garlic cloves, minced
1/4 teaspoon dried oregano
1/8 teaspoon crushed red pepper flakes
1/4 teaspoon kosher salt
2 cups water
1 – 1 1/2 cups low-sodium chicken broth
12 oz pasta
2 oz (about 1 cup) grated Parmesan cheese, divided
1/4 teaspoon black pepper
4 oz (about 1 cup) shredded mozzarella cheese
1 lb boneless, skinless chicken breasts, cooked and cut into bite-sized pieces
2 tablespoons chopped fresh basil


Preheat the oven to 475 F.

Add the tomatoes to the bowl of your food processor and pulse until coarsely chopped, about 10 pulses. Set an oven-safe 12-inch skillet over medium-high heat. Add the oil, garlic, oregano, red pepper flakes, and salt and cook just until fragrant, about 1 minute. Add the chopped tomatoes, the water, 1 cup of the chicken broth, and the pasta to the pan, stirring to combine. Bring the mixture to a vigorous simmer, then cover the pan and continue simmering (you may need to reduce the heat slightly) until the pasta is tender, about 16-18 minutes. Stir the pasta frequently as it cooks.

Once tender, remove the cover and stir in 3/4 cup of the Parmesan cheese, the pepper, and the chicken. Season to taste with additional salt and pepper if necessary. If the mixture seems dry, mix in as much of the remaining 1/2 cup of chicken broth as needed to loosen it up. {Note: if you don’t have an oven-safe skillet, transfer the mixture to a baking dish at this point.} Sprinkle the top evenly with the mozzarella cheese and the remaining Parmesan cheese. Transfer the pan to the oven and bake for 5-10 minutes, or until the cheese has melted and bubbles around the edges. Garnish with the basil then serve.

Verdict:
Thumbs up! Our whole family loves chicken parmesan, and we love pasta, so I really wanted to try this recipe which mixed both of those nicely. I think this is a really great, simple meal to throw together. I'll definitely make it again and I recommend it, especially because you can easily tweak it to have different spices, sauces, and noodles. 

Spaghetti with Broccoli and Lemon

From: Real Simple

Ingredients:
12 oz spaghetti
3 Tbsp olive oil
4 cloves garlic, thinly sliced
1 1-lb package frozen broccoli florets, thawed
1/2 tsp crushed red pepper flakes
Kosher salt
1 lemon, zest finely grated and juice squeezed
1 cup grated Parmesan

Cook the pasta according to the package directions. Reserve one cup of the cooking water, drain the pasta, and return it to the pot.

Meanwhile, heat the oil in a skillet over medium-high heat. Add the garlic and cook, stirring, until golden, 1 to 2 minutes. Add the broccoli, red pepper and 1 teaspoon salt. Cook until heated through, 1 to 2 minutes.

Add the broccoli mixture, lemon juice, Parmesan, and the reserved pasta water to the pasta. Cook over medium heat, stirring, until combined and heated through, 2 to 3 minutes. Sprinkle with the lemon zest and serve.

Verdict:
Thumbs up! I made this one night when Stephen was out of town and I just needed something for me and the kids to eat that was quick and I knew would go over well. This definitely fit the bill! It was so delicious and incredibly simple, I highly recommend this for everyone!

NY Baked Ziti

From: My friend Lora

Ingredients:
1 lb ground chuck
1/2 cup chopped sweet onion
1 green bell pepper, chopped
1 can diced tomatoes, undrained
1 8-oz can tomato sauce
1/2 tsp dried leaf basil, crumbled
1/2 tsp dried leaf oregano, crumbled
1/2 tsp garlic powder
1 1/2 tsp salt
1/4 tsp pepper
8 oz ziti, cooked and drained
2 cups shredded mozzarella cheese, divided

Saute ground beef, onion and green bell pepper in a large skillet until onion is tender and beef is lightly browned. Drain off excess fat; add tomatoes, tomato sauce, basil, oregano, garlic powder, salt and pepper. Stir well, stir in ziti and 1 cup of the cheese; transfer to a 2 1/2-quart casserole dish. Top with remaining cheese. Bake at 350 degrees for 25-30 minutes.

Verdict:
Neutral. I've got several other pasta recipes in my repertoire that I enjoy more than this one so I probably won't make it again. Not bad, just didn't seem to have a lot of flavor to me.

Tuscan Pasta with Tomato-Basil Cream

From: Here

Ingredients:
1 20-oz pkg refrigerated 4-cheese ravioli (or tortellini)
1 16-oz jar sun-dried tomato Alfredo sauce
2 Tbsp white wine
2 medium-size fresh tomatoes, chopped
1/2 cup chopped fresh basil
1/3 cup grated Parmesan cheese

Prepare pasta according to package directions.

Meanwhile, pour Alfredo sauce into a medium saucepan. Pour wine into sauce jar; cover tightly, and shake well. Stir wine mixture into saucepan. Stir in chopped tomatoes and 1/2 cup chopped basil, and cook over medium-low heat 5 minutes or until thoroughly heated. Toss with pasta, and top evenly with 1/3 cup grated Parmesan cheese.

Verdict:
Thumbs up! Okay, this is NOT a pretty picture - I do realize that. I remembered when the stuff was half gone that I was supposed to take a picture!! I did make some changes to the recipe. I absolutely could not find sun-dried tomato Alfredo sauce (they said they used Classico) so instead I substituted Bertolli's vodka sauce. I didn't have any white wine so I needed to substitute that. I wondered about white wine vinegar but thought it might disagree with the sauce?? Anyway, I ended up adding a little vodka to the sauce jar, shaking it, and stirring that mixture in. I'm not really sure what the point of that step in the recipe is, actually. I used canned tomatoes instead of fresh (gasp!) and I did use some dried basil. When I got to my mom's house for lunch, we went straight out to the garden and cut some fresh basil though, so that was delicious. I would definitely recommend this recipe. If I can find the sun-dried Alfredo I would absolutely try that because I'm sure it would be awesome.

I am posting this on Mommin' It Up's Pin for the Wednesdays!

Mamma Mia Pasta

From: Southern Living 1995 Annual cookbook

Ingredients:
6 oz rotelle pasta, uncooked
4 cloves garlic, minced
1 medium onion, finely chopped
2 tsp olive oil
1 14 oz can whole tomatoes, undrained and chopped
1 Tbsp tomato paste
2 tsp sugar
2 tsp dried oregano
1 tsp dried basil
1/4 tsp salt
1/4 tsp freshly ground pepper
1/4 cup freshly grated Parmesan cheese
1/2 cup shredded mozzarella cheese

Cook pasta according to package directions. Drain pasta and set aside. Cook garlic and onion in olive oil in a large skillet over medium heat until tender. Add tomatoes and next 6 ingredients; cook 5 minutes. Add Parmesan and 1/4 cup mozzarella cheese, stirring until cheese melts. Pour over cooked pasta. Sprinkle with remaining mozzarella cheese.

Verdict:
Thumbs up!! Honestly this was such a yummy sauce. It was perfect for me because only myself and my son eat spaghetti sauce - my hubby and daughter like their noodles with just butter and mozzarella cheese! I probably would double this recipe the next time I make it, because I didn't have any leftover. Other than that I wouldn't change a thing. Delicious! And I was able to use fresh tomatoes from the farmer's market instead of canned - I just added about 1/4 cup of water to make it into a sauce.

Penne Alla Vodka

From: Good Housekeeping

Ingredients:
3/4 cup half and half
1 tsp cornstarch
2 Tbsp olive oil
1 small onion, chopped
2 cloves garlic, pressed
1/4 tsp crushed red pepper
28 oz diced tomatoes
Pepper
1/4 cup vodka
1 lb penne pasta
1/2 cup grated Parmesan cheese

Heat large covered saucepot of water to boiling on high. In 1-cup measure, combine half-and-half and cornstarch. In 12-inch skillet, heat oil on medium until hot. Add onion and cook 6 to 8 minutes or until lightly browned and tender, stirring frequently. Add garlic and red pepper and cook 1 to 2 minutes longer, stirring. Add tomatoes with their juice and 1/4 teaspoon freshly ground black pepper, and heat to simmering; cook 4 to 5 minutes or until some liquid evaporates. Add vodka and continue to simmer 7 to 8 minutes or until slightly thickened. Meanwhile, cook pasta as label directs. Drain and return to pot. To half-and-half mixture in cup, add 1/4 cup tomato mixture and stir to combine; pour into skillet. Heat sauce to boiling on medium-high. Cook 2 minutes longer, stirring occasionally. Remove vodka sauce from heat; stir in Parmesan. Add vodka sauce to pasta in pot; stir to combine. Spoon pasta into shallow bowls; sprinkle with additional Parmesan. Serve with crusty bread, if you like.

What I did differently from the recipe:
I only used a 15-oz can of diced tomatoes and I felt like it was perfect.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up!! Well, I knew Stephen wouldn't like this (he wouldn't even try it!) because of the tomatoes. But the kids and I all loved it, and what a simple recipe! The flavor was so good and it was a nice change from plain old pasta. I will definitely be making this again in the future!   

Pasta Primavera

From: Taste of Home

Ingredients:
2 cups broccoli florets
1 can condensed cream of chicken or mushroom soup, undiluted
1 large carrot, julienned
1/2 cup milk
1/4 cup grated Parmesan cheese
1 garlic clove, minced
1/8 tsp pepper
3 cups cooked spaghetti 

In a large saucepan, combine the first seven ingredients. Cook, uncovered, over medium heat until vegetables are tender, about 12 minutes. Stir in spaghetti; heat through.

One serving prepared with low-fat soup, skim milk and nonfat cheese:
238 calories
425 mg sodium
8 mg cholesterol
43 g carbohydrate
11 g protein
2 g fat
3 g fiber

 

What I did differently from the recipe:
Nothing.

What I'll do differently next time:
Nothing.

Verdict:
Neutral. I'm not a huge fan of the taste of Parmesan cheese, so this was a little too much for me. BUT, it is super easy, and actually my kids have chowed down on it so it can't really get any better than that. I would have liked this a lot except for the Parmesan, so I would recommend it for others to try. I actually liked this recipe better.

Taco Pasta

From: Here

Ingredients:
1 lb ground beef
1 pkg taco seasoning
15 oz tomato sauce
8 oz shell macaroni, cooked and drained
4 oz chopped green chilies
1 1/2 cups shredded cheddar cheese

In a skillet, brown ground beef over medium heat. Drain and add taco seasoning, tomato sauce, and chilies. Stir in cooked macaroni. Place in a 9x13 pan. Top with cheese. Bake at 350 for 30 minutes or until heated through.

What I did differently from the recipe:
Basically just substituted what I already had at home: I used venison instead of beef, mushroom pasta sauce, whole wheat penne, and I chopped green peppers instead of using the chilies.


What I'll do differently next time:
I might use less of the taco seasoning in the future. It was a tad spicy for my kids.


Verdict:
Thumbs up! Even though it was a little spicy for my kids they still ate a bunch of this. I loved it and didn't think it was too spicy. I will definitely be making this again in the future!! What an easy recipe to throw together.

Penne Pasta Skillet

From: Here

Ingredients:

1 lb. (450 g) extra-lean ground beef

1 jar (700 mL) pasta sauce

2 cups water

3 cups penne pasta, uncooked

1 cup Kraft Part Skim Mozzarella Shredded Cheese

Brown meat in large skillet on medium-high heat. Add pasta sauce and water; mix well. Stir in pasta. Bring to boil; cover. Simmer on medium heat 16-18 minutes or until pasta is tender; stir. Top with mozzarella; cook, covered, 1 minute or until melted.

What I did differently from the recipe:
Nothing, other than substituting venison for the beef.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up! What an easy, straight-forward recipe with ingredients that everyone in my family likes! Even my hubby who isn't a fan of tomato sauce liked this recipe and even ate leftovers. :) I highly recommend this to someone who needs a quick dinner or doesn't want to have to think about dinner!

Italian Chicken and Veggies

From: Not sure... I even made up that recipe title.

Ingredients:
4 oz whole wheat spaghetti, uncooked
1/4 cup Italian dressing
2 cloves garlic, minced
1/2 lb boneless skinless chicken breast, cut into strips
2 cups broccoli florets
1/2 cup chopped tomatoes
1/2 cup mozzarella cheese, divided
4 tsp grated parmesan cheese

Cook spaghetti as directed on package. Meanwhile, heat dressing and garlic in large nonstick skillet on medium heat. Add chicken and broccoli; cook and stir 5-7 minutes or until chicken is cooked through. Stir in tomatoes and half of the mozzarella cheese; cook 1-2 minutes or until heated through, stirring occasionally. Drain spaghetti, place on serving plate. Top with chicken mixture, remaining mozzarella cheese and the parmesan cheese.

What I did differently from the recipe:
I did use Italian dressing but I also used Catalina because I had some that needed to be use. Instead of regular chicken breasts, I used Perdue Italian Chicken Shortcuts that were in the freezer that needed to be used.

What I'll do differently next time:
Not sure.

Verdict:
Very good. This was not my favorite recipe of this kind, but it was probably my fault. At first my taste buds were really overwhelmed with the Italian chicken, Italian dressing and Catalina dressing. After a little bit I got used to it and it was very good. I still think I have so many other recipes like this that I like better that I probably won't make this again. But it's not because it wasn't tasty!

Ingredients:
4 oz whole wheat spaghetti, uncooked
1/4 cup Italian dressing
2 cloves garlic, minced
1/2 lb boneless skinless chicken breast, cut into strips
2 cups broccoli florets
1/2 cup chopped tomatoes
1/2 cup mozzarella cheese, divided
4 tsp grated parmesan cheese

Cook spaghetti as directed on package. Meanwhile, heat dressing and garlic in large nonstick skillet on medium heat. Add chicken and broccoli; cook and stir 5-7 minutes or until chicken is cooked through. Stir in tomatoes and half of the mozzarella cheese; cook 1-2 minutes or until heated through, stirring occasionally. Drain spaghetti, place on serving plate. Top with chicken mixture, remaining mozzarella cheese and the parmesan cheese.