HEAT oil in skillet
Add chicken and cook
until browned, stirring often
ADD soup,
milk, cheese, chili and garlic and heat
through
Serve over pasta
Serves
4.
MIX soup, milk, pepper, cheese, chicken and
noodles in saucepan
Heat through
Garnish with parsley
Serves 4
MIX soup, milk and water in saucepan
Heat to a boil
STIR in pasta
Cook over low heat 10 min. or until done, stirring
often
Serves 4
MIX soup, cheeses, milk and pepper in 1
1/2-qt. casserole
Stir in pasta
BAKE
at 400°F. for 20 min. or until hot
Serves 4
TIP: Use 2 cups of your favorite
shredded cheese for the 8-oz. package
MIX soup, water, cheese, lemon juice, basil,
garlic, pepper and vegetables in skillet
Heat to a boil
Cover and cook over low
heat 5 min. or until vegetables are
tender
Toss with spaghetti
Serves
4
Directions
MIX cornstarch and 3/4 cup broth.
MIX remaining broth, oregano, garlic,
broccoli, carrots and onion in saucepot.
Heat to a boil.
Cover and cook over low
heat 5 min. or until vegetables are
tender.
ADD cornstarch mixture.
Cook
until mixture boils and thickens,
stirring.
Stir in tomato.
Toss with
spaghetti and serve with cheese.
Serves
4.
Cook beef in skillet until browned.
Add broth and water.
Heat to a boil.
Stir in pasta.
Cook over medium heat 10
min. or until done,
stirring often.
Stir in soup and salsa and heat through.
Serves 4.
HEAT oil in skillet.
Add chicken and cook until browned,
stirring often.
Remove chicken.
ADD soup, milk, mustard, pepper
and asparagus.
Heat to a boil.
Cover
and cook over low heat 5 min. or until
asparagus is tender.
Add chicken and
pasta.
Heat through.
Top with
cheese.
Serves 4.
-if using canned chicken * cup of chicken
broth -
if boiling chicken use * cup of
water to boil chicken
Mix all ingredients and bake at 350 for 45
minutes,
add shredded cheese to top the
last 15 minutes.
In a saucepan,
combine all ingredients except spaghetti, cheese, and parsley over medium heat.
Simmer just until vegetables are tender-crisp.
Serve over hot spaghetti;
sprinkle with cheese and parsley.
Heat oil in a skillet and saute onion and garlic until lightly brown and tender,
add spinach and carrots and desired amount of salt and pepper and continue cooking for several minutes.
Combine cottage cheese, mozzarella cheese and Swiss cheese together and mix well.
Add spinach mixture to the cheese and mix well.
Place 1/3 of this spinach-cheese mixture at the bottom of a 13 x 9 inch baking dish.
Place 4-5 noodles on top of the spinach-cheese mixture,
then 1/3 more of spinach-cheese mixture and 4 - 5 more noodles.
Place the remaining spinach-cheese mixture on top and sprinkle with Parmesan cheese.
Bake for 35 - 45 minutes at 350 degrees.
Let stand for 15 - 20 minutes before cutting and serving.
Combine all marinade ingredients in a glass dish.
Dip chicken pieces in marinade and turn to coat;
sprinkle with black pepper.
Marinate at least an hour.
Grill chicken and cut into bite-size pieces.
Toss rotini with remaining ingredients;
add chicken.
Directions:
In a Dutch oven or large frying pan,
cook and stir ground beef until brown.
Add garlic, tomato sauce, gravy, cream, Parmesan cheese, oregano and basil.
Simmer for 30 minutes.Mbr>Meanwhile,
cook pasta in a large pot of boiling water until al dente.
Drain.
Combine the cooked ziti and the sauce,
and spread into a greased 9x13 baking dish.
Sprinkle with mozzarella cheese.
Bake at 350 degrees F (175 degrees C) for 20 to 30 minutes,
until bubbly.
Makes 6 servings.