Quick & Easy Chicken Tetrazzini|
1/2 lb. spaghetti, uncooked
2 Tbsp. butter
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1/2 tsp. pepper
1 pkg. (8 oz.) sliced fresh mushrooms
1 tub (10 oz.) Philadelphia Original Cooking Creme
1 cup frozen peas, thawed
1/4 cup grated parmesan cheese, divided
Cook spaghetti in large saucepan as directed on package, omitting salt.
Meanwhile, melt butter in large deep skillet on medium heat. Add chicken and pepper; cook and stir 4 min. or just until chicken is no longer pink. Add mushrooms; cook and stir 5 min. Add cooking creme and peas; cook and stir 5 min.
Drain spaghetti. Add to chicken mixture with 3 Tbsp. Parmesan; toss to coat. Top with remaining Parmesan. Makes 6 servings.
“Bag It” Chopped Salad
2 Tbsp. Light Ranch dressing
1/2 tsp. hot pepper sauce (optional)
1 cup shredded lettuce
1 small tomato, seeded, chopped
6 slices turkey breast, chopped
2 Tbsp. Mexican style finely shredded four cheese
8 tortilla chips, divided
Mix dressing and pepper sauce; spoon into large resealable plastic bag.
Fill bag with lettuce, tomatoes, turkey and cheese; seal bag. Place tortillas chips in separate resealable plastic bag; seal bag.
Shake salad bag just before serving. Crush 3 tortilla chips; sprinkle over salad. Serve with remaining whole chips. Makes 1 serving.
Milk Chocolate -Peanut Butter Bark
1 cup milk chocolate chips
1 cup peanut butter c hips
1/2 cup chopped salted peanuts
Line cookie sheet with foil. In 2-quart saucepan, melt chocolate chips and peanut butter chips over low heat, stirring constantly until smooth. Remove from heat. Stir in peanuts.
On cookie sheet, spread mixture to 1/4 inch thickness. Refrigerate about 30 minutes or until set. Break into pieces.