Wine A Little Bit More!

1 can (10 3/4 oz.) cream of chicken soup 1 1/2 c. water 1/4 lb. Velveeta, cut into chunks 2 c. frozen broccoli florets 12 manicotti pasta shells, uncooked 1 lb. boneless skinless chicken breasts, cut into 1/2-inch strips 1/4 c. grated parmesan cheese DIRECTIONS Preheat oven to 400 degrees. Mix soup, water & velveeta in microwaveable bowl. Microwave for 3 minutes or until cheese is melted & mixture is blended, stirring after 2 minutes. Pour 1/3 soup mixture onto bottom of 13x9-inch baking dish; set aside. Add broccoli to soup mixture. Stuff pasta with chicken strips; place in baking dish. Cover with remaining soup & broccoli mixture. Sprinkle with parmesan cheese. Cover & bake 45-50 minutes or until pasta is tender & chicken is cooked through. 4 servings Source: http://www.chickenrecipequeen.com/

Made this recipe for my birthday, May 27, 2009. 1 pound box bow tie pasta 2 (6.5-ounce) jars marinated artichoke hearts, drained 1 teaspoon lemon juice 2 tablespoons grated Parmesan, plus more for serving 1/4 cup chopped walnuts 3 tablespoons extra-virgin olive oil Salt and freshly ground black pepper Grated Parmesan, for serving Directions In large pot of boiling, salted water, cook bow ties per package directions. In a food processor, combine artichoke hearts, lemon juice, Parmesan, and walnuts, and process for 30 seconds. Slowly drizzle in olive oil until mixture becomes a thick paste. Transfer pesto to a large bowl. Season, to taste, with salt and pepper. Drain pasta and add to pesto in bowl. Toss to coat. Serve hot with grated Parmesan.