Asian Sesame Chicken and Broccoli

from CHRISTI REED

8 oz. angel hair pasta
2 cups small croccoli florets
1 lb. boneless skinless chicken breasts-cut into thin strips
3/4 cups Kraft Asian Toasted Sesame Dressing
3 Tbsp soy sauce
1/4 tsp each:  ginger, garlic powder, crushed red pepper
1/3 chopped dry roasted peanuts (optional)

Cook pasta according to package, adding broccoli to the boiling water for the last 3 minutes of the past cooking time.

Meanwhile spray a large skillet with cooking spray and cook the chicken. Stir in dressing, soy sauce, ginger, garlic and red pepper.

Drain pasta and place in large bowl.  Add chicken mixture and mix together (lightly).  Sprinkle with peanuts and serve.

Note:  If nervous about crushed red pepper flakes, add 1/8 tsp starting out.

Serve over brown rice.

Chicken Pesto pasta with Broccoli

I got this recipe from the wonderful Christi Reed.  It became a quick family favorite.  Very quick and easy to throw together, but tastes really good.

2 chicken breasts cut into thin strips
3/4 lb. angel hair pasta
1 jar classico alfredo sauce
1/2 jar classico pesto sauce
broccoli-however much your family wants
Lemon juice

Cook chicken, boil pasta, combine sauces and heat.  Cook broccoli in a frying pan in butter for 5 minutes.  Do not overcook broccoli.

Serve with lemon juice to squeeze on top.

Side ideas:  green salad, french bread

Baked Chimichanga

1 lb chicken
1 onion, chopped
1 clove garlic
1/2 tsp chili powder
taco seasoning (to taste)
3/4 cup shredded cheese
1 (4 oz.) can green chiles
1/2 cup chopped cilantro
Fresh spinach, chopped (optional)
Green peppers, diced (optional)
1 can black beans (optional)
12 large tortilllas

Brown meat, add onion, garlic, chili powder and taco seasoning.  Drain any liquid.  Add cheese, chili peppers, and cilantro (and any other "optional" ingredients).  Assemble like a burrito and place side by side in a baking dish.  Sprinkle cheese and cilantro on top for garnish.  Bake at 400 for 24 minutes or until golden brown.