Simple & Creamy Tortellini Alfredo

by: Murranda Black

1 can (14 ½ oz.) chicken broth

1 cup water

2 pkg. (9 oz. each) refrigerated cheese tortellini

4 oz. (1/2 of 8 oz. pkg.) Philadelphia cream cheese, cubed

1 cup frozen peas

¾ cup shredded Italian five cheese blend

6 slices of bacon, cooked drained and crumbled

Pour broth and water into a large saucepan; stir. Bring to boil on medium-high heat. Add tortellini, Reduce heat to medium-low; cover. Simmer 8 to 9 min. or until tortellini is tender. (Do not drain).

Add cream cheese and peas; stir. Heat 2 to 3 min. or until cream cheese is completely melted, stirring occasionally.

Stir in shredded cheese and bacon.

Makes 6 servings, 1-cup each

Chicken Bow Tie Pasta Salad

by Murranda Black

2 cups farfalle (bow tie) pasta uncooked

2 cups fresh broccoli florets

2-med. size chicken breasts (cooked, cooled & cut into strips)

1 cup halved cherry tomatoes or 1-large tomato, cut into chunks

½ cup zesty Italian dressing

½ cup colby & monterey jack cheese crumbles

¼ cup sliced olives

¼ cup parmesan cheese

Cook pasta as directed on package, adding broccoli to the cooking water for the last 3-5 min. of the pasta cooking time: drain.

Toss chicken, tomatoes, dressing, cheese crumbles, and olives in a large bowl.

Add pasta mixture; mix lightly.

Sprinkle with parmesan cheese. Serve immediately or cover and refrigerate several hours until chilled.

Pasta Salad

1 pkg wacky macaroni mix
1 Kraft lite italian dressing
pepperoni
sliced olives
1 cucumber (peeled and sliced)
string cheese (sliced)

Boil macaroni/ add other stuff and mix well

Zesty Spaghetti Salad

By Tonian Staheli

1 pkg angel hair pasta, cooked and drained
2 cucumbers
tomatoes
1/3 bottle salad supreme
1 reg size bottle zesty italian dressing (fat free works well too)

combine all ingredients and chill.