Creamy Pasta with Chicken, Bacon, and Tomato

We just had this tonight and it was mmm, mmm, good!

3 cups (uncooked) bowtie pasta
3 chicken breasts, cubed
6 strips of bacon (cooked and crumbled)
1 can (14 oz) Italian diced tomato (undrained)
6 oz cream cheese (brick)
1/2 cup water
pepper (to taste)
grated or shredded Parmesan cheese

Cook bowtie pasta according to package.

Cook chicken over medium-high heat until cooked through. Add next five ingredients and mix together until melted and cooked well. Drain pasta and add to sauce. Top with Parm cheese and ENJOY!

I think I'd like to use more bacon, honestly.

**This is a little different version from a kraftfoods.com recipe**

Creamy Chicken Bacon with Penne Pasta

I made this last night, and it was pretty good.

3 chicken breasts
3 pieces of bacon (I used 6--as I love bacon)
2 cups (uncooked) penne pasta
1/2 cup chive onion cream cheese spread
3/4 cup chicken broth
1/2 cup cherry tomato, halved
2 green onion, diced

Wrap chicken in bacon, and cook on medium-high heat for 5-7 minutes on each side. Meanwhile, boil water and cook pasta according to directions. Remove chicken from skillet, set aside, and keep warm. Add chicken broth and cream cheese in skillet (wipe out chicken/bacon juices) and wisk until mixed and heated evenly. Add onion and tomato and cook additional two minutes. Drain pasta and add cream cheese sauce. Serve on a plate and top with chicken. Enjoy.

**This recipe is from kraftfoods.com**

Cilantro-Peanut Chicken and Rice

Pete made this dish a couple nights ago, and we really liked it. It's definitely different, but had a good flavor, and a bit of a kick (so don't make it if you don't like spicy).

Ingredients:
1/2 C chicken broth
1/2 C Italian dressing
1/2 C chopped (fresh) cilantro
1/2 C peanuts
1 serrano pepper (remove stem)
1 onion (chopped)
4 chicken breasts
2 C cooked white rice
Sour Cream

In blender combine chicken broth, 1/4 Cup Italian dressing, cilantro, peanuts, and serrano. Blend well.

In skillet, heat over medium-high heat. Add remainder of dressing (1/4 Cup) and heat. Then add onions and cook for about 5 minutes. Add chicken and cook 5-7 minutes on each side. Add in blender mix, cover, and continue to cook for additional 10 minutes, or until chicken is cooked through.

Serve over white rice and with sour cream. Enjoy.

**This recipe was found at kraftfoods.com**

Beer Soup

Mmm, Mmm, good!

I made this today for my Internship Class Party. Very tasty!

2 cans cream of mushroom soup
1 lb shredded sharp cheddar cheese
1 Cup beer
1 Cup milk
1 tsp Worchestershire Sauce
1 tsp Paprika
Popcorn as a topper

Combine all ingredients (except popcorn) and add to a crockpot. Cover and cook on low for 4 hours or high for 2 hours. Serve in bowl or bread bowl and top with popcorn, and green onion. It's SO tasty!

Oh-and the alcohol cooks out--so it is safe for those expecting and for children.

Brownies

So, yeah, brownies are easy--just a couple eggs, oil and brownie mix. I get it.

Brownies a la Amy
However, we prefer to "jazz up" our brownies by simply adding in semi-sweet chocolate chips. It gives the brownies an extra kick without using nuts (which I am not a fan of in baking). Just an idea.

Brownies a la Peter and Girls
Instead of using chocolate chips, they crushed up Keebler chocolate chip cookies and added them in.

Cream Chicken and Noodles in the CP

I made this meal today and I liked it. So did Rowena. Delaney and Kate didn't go for it much, and PJ wasn't around for dinner. It's very simple and ends up being like a cream of chicken-noodle soup. It makes a LOT so, if I were to make it again, I will cut it in half. Here is the full recipe.

2 cans cream of chicken soup
4 chicken breasts
40 oz chicken broth
1/2 cup butter (sliced)
24 oz. frozen egg noodles.

Place first four ingredients in the Crock Pot and cook on LOW for 8 hours. Remove chicken and shred, then place back in CP. Add in noodles and cook for another hour. ENJOY!