• 

  Cheesy Chicken Macaroni and Cheese

  • ½ (16-oz.) package pasta
  • 2 tablespoons butter
  • 1 medium onion, diced
  • 1 green bell pepper, diced
  • 1 (10-oz.) can diced tomatoes and green chilies
  • 1 (8-oz.) package cream cheese, cubed
  • 3 cups chopped cooked chicken
  • 1 (10 ¾-oz.) can cream of chicken soup
  • ½ cup sour cream
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • 1 ½ cups (6 oz.) shredded Cheddar cheese

  Instructions

  • Preheat oven to 350°F. Prepare pasta according to package directions to al dente.
  • Meanwhile, melt butter in a large deep skillet over medium-high heat. Add onion and bell pepper, and sauté 5 minutes or until tender. Stir in tomatoes and green chilies and cream cheese; cook, stirring constantly, until cheese melts. Stir in chicken, next 4 ingredients, and hot cooked pasta until blended. Sprinkle with shredded Cheddar cheese.
  • Bake uncovered at 350°F for 25 to 30 minutes or until bubbly.
• 

  Creamy Bacon and Veggie Primavera

  • 4 slices bacon, cut into 1” pieces
  • 1 medium onion, diced
  • 1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
  • 1 cup water
  • 2 cups uncooked elbow macaroni
  • 4 cups cut-up mixed frozen vegetables
  • (ex. broccoli florets, cauliflower, sliced carrots, red pepper strips)
  • ¼ cup cream cheese, cubed
  • 2 Tablespoons grated Parmesan or Romano cheese

  Instructions

  • Cook and stir bacon in the 10 ½” Gotham skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Add onions to drippings in skillet; cook and stir 5 min. or until crisp-tender.
  • Add chicken broth, water and macaroni to skillet; stir. Bring to boil; cover. Simmer on medium-low heat 10 min. or until macaroni is tender.
  • Add vegetables and cream cheese; cook 5 to 6 min. or until cream cheese is completely melted and mixture is well blended and heated through, stirring frequently. Sprinkle with bacon and Parmesan
• 

  Maple Cream Sauce and Butternut Ravioli

  • 2 tablespoons butter
  • half a small onion, very finely diced
  • 1 c. heavy cream
  • 2 tablespoons real Maple syrup
  • ½ tsp cinnamon
  • pinch nutmeg

  Instructions

  • Melt butter in a 9 ½ ” sauté pan on medium heat. Add onion and sauté until soft.
  • Add cream, maple syrup, cinnamon and nutmeg and boil on medium heat stirring frequently until reduced and thickened.