Wine A Little Bit More!

12 ounces uncooked spaghetti 1 tablespoon olive oil 1 tablespoon butter 1 (6 ounce) can marinated artichoke hearts 1 small onion 3 cloves garlic, chopped 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/8 teaspoon ground cayenne pepper 1 teaspoon dried oregano 1/2 cup low-fat cottage cheese 1/2 cup low-fat sour cream 1/2 cup grated Parmesan cheese Directions Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente. Drain and keep warm.While pasta is cooking, heat a large skillet over medium-high heat. Place olive oil, butter, and liquid from artichoke hearts in skillet. Cut artichoke hearts into bite-size pieces. When olive oil mixture is hot, add onion and garlic. Saute until soft and lightly browned. Stir in artichoke hearts and saute until heated through. Season with salt, black pepper, cayenne pepper, and oregano. Remove from heat and stir in cottage cheese and sour cream. Toss mixture with cooked pasta and top with Parmesan cheese. S...

8 oz. (1/2 of 1-lb. pkg.) fettuccine or spaghetti, uncooked 2 cups fresh broccoli florets 1/4 cup KRAFT Zesty Italian Dressing 1 lb. boneless skinless chicken breasts, cut into bite-size pieces 1-2/3 cups milk 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed 1/4 cup KRAFT Grated Parmesan Cheese 1/2 tsp. dried basil leaves Cook pasta as directed on package, adding broccoli to the boiling water for the last 2 min. of the pasta cooking time. Drain pasta mixture. Meanwhile, heat dressing in large nonstick skillet on medium-high heat. Add chicken; cook 5 min. or until chicken is cooked through, stirring occasionally. Stir in milk, cream cheese, Parmesan cheese and basil. Bring to boil, stirring constantly. Cook 1 to 2 min. or until sauce is well blended and heated through. Add chicken mixture to pasta mixture; mix lightly. 4 servings Source: http://www.kraftfoods.com/

2 Tbsp. oil 2 cloves garlic, minced 2 small boneless chicken breast, cubed 1 red pepper, cubed 1 green pepper, cubed 1 cup Kraft Original Barbecue Sauce 1 package penne pasta Kraft 100% Parmesan Grated Cheese - bring to table Preparation Heat olive oil in skillet. When oil is hot add all ingredients except barbecue sauce and pasta. In a sauce pan, bring water to a boil, and then add pasta. Do not over cook pasta. When chicken is cooked, add Kraft Barbecue Sauce to skillet and mix well. Cook a few more minutes so sauce cooks into ingredients. Drain pasta and add to skillet. Mix well so pasta is covered with ingredients and sauce. Put in serving bowl and bring to table with Kraft Parmesan Grated Cheese. 4 servings Source: http://www.kraftfoods.com/

This is a great recipe for a family on-the-go or for a someone looking to save their pennies. Goes great with garlic bread and a garden salad. 12 ounces thin spaghetti 1 pound processed American cheese (Velveeta), cubed 10 ounce can diced tomatoes & green chilies (Rotel) 4 cups cubed, cooked chicken  Directions Cook spaghetti according to package directions. Meanwhile, combine the cheese and tomatoes (undrained) in a saucepan and cook until cheese is melted. You may also do this in the microwave. Add the chicken to the cheese mixture and heat through. Drain the spaghetti and toss with the cheese sauce. Serve immediately. 6 servings.

4 each (4 oz) boneless, skinless chicken breasts 1 1/2 cups flour, plus 1 tablespoon 1 Tbsp salt 2 tsp black pepper 2 tsp Italian seasoning 1 lb fettuccine pasta, cooked according to package directions 5 Tbsp olive oil 1 Tbsp garlic, chopped 1 red pepper, julienne cut 1/2 cup white wine 1/2 lb whole leaf spinach, stemmed 2 cups heavy cream 1 cups Parmesan cheese, grated Directions Pre-heat oven to 350ºF. Mix 1½ cups flour, salt, pepper and Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess. Heat 3 Tbsp oil in a large skillet. Cook chicken breasts 2 at a time over medium-high heat until golden brown and crisp (2-3 min). Add more oil for each batch as necessary. Place cooked chicken breasts on a baking sheet and transfer to preheated oven. Cook for 10-15 minutes or until internal temperature reaches 165°F. Heat 2 Tbsp oil in a sauce pan. Add garlic and red pepper and cook for approximately 1 minute. Stir in 1 Tbsp flour, wine, spina...

This is one of my all time favorite recipes. The adults and kids will both love it.  1 pound spaghetti 1 pound lean ground beef 1 cup milk 2 eggs, beaten salt and pepper to taste 1 (32 ounce) jar pasta sauce 1 teaspoon dried oregano 1 teaspoon garlic powder 1 tablespoon dried minced onion 1 (8 ounce) package sliced pepperoni sausage 3 cups shredded Cheddar cheese DIRECTIONS 1. Preheat oven to 350 degrees F. 2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. 3. In a large skillet over medium heat, cook beef until brown; drain. 4. Beat milk and eggs together until well combined; season with salt and pepper. Place pasta in a 9×13 inch baking dish. Pour milk mixture evenly over pasta. Pour pasta sauce over that. Distribute beef evenly over pasta sauce and sprinkle with oregano, garlic powder, minced onion and pepperoni slices. Top with shredded cheese. 5. Bake in preheated oven un...

Friends have begged me for this recipe! It's a great addition to a dessert table or a last course at an elaborate dinner party. 2 (12-oz) packages semisweet chocolate chips 1 (8-oz) package cream cheese, softened 3 Tbsp instant coffee granules 2 tsp water 1 lb dark chocolate candy coating, coarsely chopped White candy coating Melt chocolate chips, stir until smooth. Beat in cream cheese. Dissolve coffee in water. Add to cream cheese and beat until smooth. Chill until firm enough to shape into 1-inch balls. Place onto wax paper-lined baking sheets. Chill until firm, 1-2 hours. Melt chocolate coating. Stir until smooth. Dip balls in chocolate. Allow excess to drip off. Place on wax paper. Let stand until set. If desired, melt white coating and drizzle over truffles. Yields: 5.5 dozen

I am a huge fan Sandra Lee from the Food Network. This recipe comes from her TV show, Semi-Homemade with Sandra Lee. Hope you will enjoy. 14 oz. refrigerated Ravioli, four cheese 1 1/4 cups light Balsamic vinaigrette 1/4 cup julienne cut sun-dried tomatoes, chopped 1/2 cup chopped Walnuts 2 Tbsp butter, cold In a large pot of boiling salted water, cook ravioli according to package directions. Meanwhile, in a large skillet, over medium-high heat, bring vinaigrette to a boil. Add sun-dried tomatoes and walnuts. Reduce heat and simmer for 2 to 3 minutes. Whisk in butter until sauce is smooth and shiny. Drain pasta. Add to balsamic sauce and heat through. 4 servings Source: Sandra Lee Semi-Homemade 20-minute Meals 2

1/2 lb. fettuccine, uncooked 1-1/4 cups fat-free reduced-sodium chicken broth 4 tsp. flour 1/3 cup PHILADELPHIA 1/3 Less Fat than Cream Cheese 3 Tbsp. KRAFT Grated Parmesan Cheese, divided 1/4 tsp. ground nutmeg 1/8 tsp. pepper 2 Tbsp. chopped fresh parsley Cook pasta as directed on package. Meanwhile, beat broth and flour in medium saucepan with whisk until well blended. Add reduced-fat cream cheese, 2 Tbsp. Parmesan, nutmeg and pepper; cook 2 min. or until mixture comes to boil and thickens, stirring constantly. Drain pasta; place in large bowl. Add sauce; toss to coat. Sprinkle with remaining Parmesan and parsley. 4 servings Source: http://www.kraftfoods.com/