Wine A Little Bit More!

Coarse salt and ground pepper 1/4 cup all-purpose flour 8 thin chicken cutlets (about 1 1/2 pounds total) 2 tablespoons olive oil 1 cup reduced-sodium chicken broth 1 can (14 ounces) artichoke hearts packed in water, rinsed, drained, & quartered 2 tablespoons rinsed and drained capers 2 tablespoons butter 8 ounces angel-hair pasta 1/2 cup parsley leaves Directions Set a large pot of salted water to boil. Place flour in a shallow dish, and season with salt and pepper. Dredge cutlets, shaking off excess. In a large skillet, heat 1 tablespoon oil over medium-high. Cook chicken in batches, adding remaining oil as needed, until light golden, 1 to 3 minutes per side; transfer to a dish. Add broth to skillet, and bring to a boil; cook until reduced by half. Add artichokes, capers, and the chicken with any juices. Gently swirl to combine, and bring just to a boil. Remove skillet from heat. Swirl in butter, and cover to keep warm. Add pasta to boiling water. Cook until al den...

2 packages of chicken filled ravioli or can substitute with regular cheese filled ravioli 1 to 2 lbs chicken cutlets 3 tbsp extra virgin olive oil 2 lbs cubed pepper jack cheese Dash of salt and pepper 1 tbsp garlic 3 tbsp basil pesto sauce 3 to 4 cans evaporated milk 1 stick butter or margarine 1 tbsp flour Parmesan Cheese Directions On medium heat add butter and garlic, once butter has melted had 1 tablespoon of flour and evaporated milk. Stir until thick, slowly add evaporated milk and then add cheese, stir until cheese has melted and sauce is becoming thick, add evaporated milk to loosen the thickness of the sauce. It may take 2 to 3 cans of evaporated milk to your 2 lbs of cheese. As the sauce is cooking add 1 tablespoon of basil pesto sauce, stir and let sauce simmer. In saucepan, bring water to a boil and add ravioli, about 15 - 20 minutes to cook. Once cooked, drain and rinse with cold water. While ravioli's are cooking, heat the grill, in a mixing bowl add th...

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...