• Cheesy Chicken

    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.
  • Bacon Primavera

    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
  • Butternut Ravioli

    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.