Here a 3 meals we've tried out in the last two weeks. I made the pesto chicken mostaccioli as a side dish when my girlfriends came over for a bbq. This dish is super easy and it makes 2 pans, which is great for leftovers! The second meal is a new spin on spaghetti, it was pretty good. The last meal I tried out last night and it was to die for!
Pesto Chicken Mostaccioli
1 package mostaccioli
1 package frozen breaded chicken tenders
4 cups shredded cheddar cheese
1 container sour cream
1 container ricotta cheese
3/4 cups prepared pesto
2/3 cup heavy whipping cream
1/2 cup graded Parmesan cheese
1/2 cup dry bread crumbs
1/4 cup butter, melted
1. Cook mostaccioli and chicken according to package directions. Meanwhile, in a large bowl, combine the cheddar cheese, sour cream, ricotta, pesto, cream and Parmesan cheese.
2. Chop the chicken tenders and train the mostaccioli; add to cheese mixture. Toss to coat. Transfer to two greased 11x7 baking dishes. Combine bread crumbs and butter; sprinkle over the top.
3. Bake, uncovered at 350 for 25-30 minutes.
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| This is one of Owen's favorites! |
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| Chicken Spaghetti Casserole |
Chicken Spaghetti Casserole
8 oz uncooked spaghetti
3 cups cubed cooked chicken
1 can cream of chicken soup
1 med. onion
1 cup milk
1 cup shredded sharp cheddar cheese, divided
1 cup shredded swiss cheese, divided
1/2 cup roasted sweet red peppers
3 tbsp mayo
1-1/2 tsp steak seasoning
1/2 tsp dried basil
1. Cook the spaghetti according to package directions. In a large bowl, combine the chicken, soup, onion, milk, 1/2 cup cheddar cheese, 1/2 cup swiss cheese, pepper, mayo, steak seasoning and basil.
2. Drain spaghetti. Add to chicken mixture; toss to coat. Transfer to a greased 13x9 baking dish.
Cover and bake at 350 for 20 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer.
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| Finger licking good! |
Pesto Chicken Italino
1 tbsp. oil
1 lb. boneless skinless chicken breast, sliced
1 clove garlic, minced
1 lg. red pepper cut into strips
1/4 cup pesto
1 lemon, cut in half divided
1 cup shredded Italian cheese blend
2 cups hot cooked angel hair pasta
1. Heat oil in large nonstick skillet on med. heat. Add chicken and garlic; cook and stir until chicken is evenly browned. Stir in peppers; cook 3-4 min or until chicken is done, stirring frequently.
2. Stir in pesto and juice from 1 lemon half. Top with cheese. Cover and cook on low heat for 2-3 minutes or until cheese is melted. Spoon over angel hair pasta.
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| Never serve angel hair pasta to a shirtless baby.... it gets stuck everywhere! |
*** One of the best meals I've ever made! Try it!
