Fiesta Chicken Pasta

Ingredients:
2 cups rotini pasta, uncooked
1 Tbsp. oil
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 cups chopped red peppers (about 2 medium)
1/4 cup Zesty Italian Dressing
1 Tbsp. chili powder
1/2 cup Chunky Salsa
1/2 cup Sour Cream
1/2 cup Shredded Cheddar Cheese

Directions:
Cook pasta as directed on package. Meanwhile, heat oil in large skillet on medium-high heat. Add chicken. Cook and stir 6 min. Add peppers, dressing and chili powder; cook 3 min. or until chicken is cooked through, stirring frequently. Stir in salsa and sour cream. Drain pasta. Toss with chicken mixture. Sprinkle with cheese.

from Kraft.com
submitted by kdiguise

Mac-and-Cheese Soup

Ingredients:
1 package (32 oz) reduced-sodium chicken broth
6 oz small pasta shells
1 bag (16 oz) frozen broccoli, cauliflower, and carrot blend
1 1/2 cups low-fat milk
2 tbsp all-purpose flour
1 1/2 cups shredded cheddar cheese

Directions:
In a large saucepan, bring broth to a boil over high heat. Add pasta. Return to a boil. Reduce heat and let simmer, uncovered for 5 minutes. Add vegetables. Cook until pasta and vegetables are tender, about 5 minutes more.
Combine milk and flour in a resealable container; shake well to combine. Stir into pasta mixture. Cook and stir until thickened and bubbly. Gradually add the cheese, stirring until cheese melts.

Makes 6 servings
Nutrition per serving:
292 calories
17g protein
11g fat
31g carb
300mg calcium
3g fiber

submitted by Kari Merks
originally posted in Parents magazine

Cheesey Potatoes

Ingredients:
1 (2lb) pkg frozen hash browns
1 can cream chicken soup
1 pt dairy sour cream
1/2 cup melted butter or marg
1/2 lb grated sharp cheddar cheese

Directions:
Thaw potatoes for 30 min. Mix with all remaining ingredients. Bake in a greased 9x13 pan for 1 hr at 375 Optional - Sprinkle with crushed corn flakes (or potato chips) halfway through baking time.

submitted by JAWMIN