Hawaiian BBQ Chicken Wrap

Found this on Pinterest from this site.  Very easy and quick to make and somewhat kid friendly.  One of my kids ate this up no problem, the other one cried the whole meal because there was lettuce in it.  I only added a tiny bit of lettuce in his, it was mainly bbq chicken and cheese in a tortilla, but oh well.  The first time I made this it was last minute and I didn't have red onion or cilantro, it made a big difference with it in it, added much needed flavor. I also used local, more expensive tortillas, which we really enjoyed with these wraps.  It was just a quick, fresh tasting easy meal.

Ingredients

• 1 Tbsp olive oil
• 2 boneless, skinless chicken breasts, cut into bite-size pieces
• salt and pepper
• 1/2 cup barbecue sauce
• 1/2 cup shredded mozzarella cheese
• 2/3 cup chopped pineapple, fresh or canned
• 1/4 of a red onion, chopped
• 1 romaine heart, chopped
• 1/4 cup fresh chopped cilantro
• 4-5 large wheat or white tortillas

Instructions

1. Heat oil in a large skillet over medium high heat. Add chicken pieces to the pan and season with salt and pepper. Cook, flipping once until chicken is cooked through and golden brown. Remove pan from heat. Add barbecue sauce to the pan and toss chicken to coat. 
2. Place tortilla on a plate. Layer with a spoonful of barbecue chicken, cheese, pineapple, onion, chopped romaine and cilantro. Roll, burrito style and secure with a toothpick. Serve immediately.

Creamy Spaghetti

This meal is very quick and easy to make and very kid friendly to eat.  I might add some chicken next time I make it but that would drastically increase the amount of time needed to make this, so we will see.  Be sure to add plenty of salt and pepper at the end.

INGREDIENTS

• 12 oz. spaghetti
• 2 tbsp. extra-virgin olive oil
• 3 cloves garlic, minced
• 3/4 c. heavy cream
• 3/4 c. chicken broth
• 3/4 c. shredded Italian cheese blend
• kosher salt
• Freshly ground black pepper
• 2 tbsp. chopped fresh parsley

DIRECTIONS

1. In a large pot of salted boiling water, cook spaghetti according to package directions until al dente. Drain, reserving 1 cup pasta water, and return to pot.
2. Meanwhile, in a large skillet over medium heat, heat oil. Cook garlic until fragrant, 1 minute, then add heavy cream, chicken broth, and 1/2 cup pasta water. Add cooked spaghetti and toss with tongs until noodles are fully coated and liquid is simmering.
3. Remove from heat and add cheese. Toss constantly, adding more pasta water until sauce reaches desired consistency. Season with salt and pepper, garnish with parsley, and serve immediately.