Chicken and Angel Hair Pasta w/ Lime Dill Sauce

Ingredients: 
4 Boneless Skinless Chicken Breast halves
 Angel Hair Pasta, cooked
2 T butter
1/3 cup white onion, chopped fine (I put mine in the food processor)
3 cloves garlic, minced
4 T flour
2 c water
3 T chicken bullion
1 T dill
1 T Lime juice
1 c milk
1/4 c Parmesan Cheese 
Lemon Pepper Seasoning (to taste)

Season chicken breasts with lemon pepper and place in crockpot over low heat for 4-5 hours until cooked through. (You can cook the chicken however you wish, this was just the easiest for me.) 30 minutes before you are ready to eat begin the sauce. Melt the butter in a frying pan and add the onion and garlic stirring over medium-high heat for 2 minutes. Sprinkle flour over the mixture and stir until no longer clumpy. Turn heat to medium and add in the water, milk, and lime juice whisking until smooth. Add chicken bullion, dill and Parmesan cheese and continue to stir until mixture thickens. Season with lemon pepper to taste. Serve chicken over pasta and top with sauce. 

Creamy Macaroni and Cheese

5 cups macaroni shells, uncooked
5 cups milk
3 cups cheddar cheese, shredded
1 tsp salt
1/4 c heavy cream

In a large saucepan combine milk and pasta. Heat til simmering and then 15-20 minutes longer over low-medium heat. Remove from heat and add cheese, cream and salt. Stir until cheese is melted and everything is well combined. Serve.

Creamy Pasta with Sausage

3 cups milk
1 can evaporated milk
3 T butter
2 cups Mozzarella
1/2 c parmesean
1 jar sun dried tomatoes, drained and chopped fine
2 T flour
1 lb sausage, browned
1 box penne pasta, cooked

Melt butter in pan. whisk in flour. Slowly whisk in milk. Add evaporated milk. Stir over low-medium heat until thickened. Stir in cheeses and cook until melted and smooth. Add sun dried tomatoes. Season with basil, oregano and garlic salt. Add sausage. Pour over pasta and toss to coat. Serve with bread sticks.

Chicken Parmesan

3 chicken breasts, filleted
1 kraft fresh take (I used the rosemary one)
1 egg, beaten
1 package angel hair pasta, cooked
1 jar pasta sauce (ragu tomato & basil)
mozzarella cheese

Dip the chicken into the egg and then coat with the kraft fresh take. Brown each side in a skillet with a small amount of oil 1-2 minutes each side. Place on a cookie sheet and bake at 350* for 15-20 minutes. Remove chicken from cookie sheet and spread pasta sauce on cookie sheet. Replace chicken and top each piece with cheese. Broil 2-4 minutes until cheese is melted and bubbly. Serve with pasta.

Twice Baked Spaghetti

12 oz. spaghetti, cooked
2 eggs
1 cup Parmesan cheese, grated
1 lb hamburger or sausage (I like to mix 1/2 and 1/2)
2 cans petite diced tomatoes
1 sm. can mushroom, sliced (optional)
1 sm can olives, sliced
3 c. mozzarella cheese, grated
1/2 onion, diced
1 can cream of mushroom soup
1/2 - 1 c. milk

Brown meat and onion. Add tomatoes, juice and all, mushrooms and olives. Let simmer 5 minutes. In a 9x13 dish mix spaghetti, eggs and parmesan cheese. pour meat mixture over spaghetti. Cover with cheese. In a bowl combine soup and milk. Pour mixture over casserole and bake at 350* 45-60 minutes.

Mexican Pasta Salad

What you'll need:
1 box rotini pasta , cooked
1 avocado
1/2 - 1 container cherry or grape tomatoes
1 lb cheddar cheese, grated
1 bunch green onions, scliced
1 can sliced olives, drained
1 can kidney beans, drained and rinsed
1 can diced green chilies (optional) I don't use these

Dressing:
2 packets buttermilk ranch
1 packet taco seasoning
1 1/2 c. mayo
1 1/2 c. buttermilk
1/2 bunch cilantro, chopped
2 limes

Mix all salad ingredients. For dressing: Mix ranch packets, mayo and buttermilk. Mix well. Add taco packet. Mix well. Squeeze in limes, add cilantro. Mix well. Pour over salad and toss.

Veggie Pasta Salad

What you'll need:
1 package angel hair pasta (cooked)
1/2 bottle vegetable supreme (in the spice section of the grocery store)
2 cucumbers
2 tomatoes
2 avocados

Dressing:
1 package Italian Dressing Season (Good Season brand)
Red wine vinegar
(Mix as directed substituting red wine vinegar for regular vinegar)

Mix pasta and vegetable supreme and let sit overnight in the fridge. Arrange pasta on a serving tray. Slice vegetables over the top pf the pasta. Pour dressing over the top of the salad and serve.