Creamy Bacon Fettuccine

Kraft
Philadelphia Cooking Creme
6 slices Oscar Mayer Bacon, cut into 1/2-inch pieces
1/2 cup chopped red onions
1 tub (10 oz.) Philadelphia Italian Cheese and Herb Cooking Creme
1/2 cup milk
1 cup frozen peas
1/2 pound fettuccine, cooked

Cook bacon in large skillet until crisp. Remove bacon from skillet with slotted spoon, reserving 2 Tablespoons drippings in skillet. Drain bacon on paper towels.

Stir onions into drippings; cook and stir 3 minutes or until crisp-tender.

Add cooking creme, milk and peas; cook and stir 3 minutes. Add bacon and pasta; stir to coat.

Asparagus Bow-tie Pasta

Kraft
Food & Family Magazine
2 cups farfalle (bow-tie pasta), uncooked
1 pound fresh asparagus spears, trimmed, cut into 1-inch lengths
1/2 cup halved orange pepper strips
1/4 cup julienne-cut oil-packed sun-dried tomatoes, undrained
1/2 cup chicken broth
1/4 cup whipping cream
1 Tablespoon chopped fresh oregano
1 cup Kraft shredded Italian Five Cheese with a Touch of Philadelphia

Cook pasta in large saucepan as directed on package, omitting salt and adding asparagus to boiling water for the last 2 minutes. Drain.

Meanwhile, cook peppers and tomatoes in large skillet on medium-high heat 2 to 3 minutes or until crisp-tender, stirring frequently.

Add pasta mixture, broth, whipping cream and oregano to skillet; mix well. Cook and stir 5 minutes or until sauce is slightly thickened. Top with cheese; cook 2 to 3 minutes or until cheese begins to melt.

EXTRA: Add 1 1/2 cups cooked cleaned shrimp or chopped cooked chicken to skillet with the cooked pasta.

Chicken Stroganoff

Kathy Alvey

6 chicken breasts
1 cube butter
3 packages dry Italian dressing mix
2 cans cream of chicken soup
8 oz. cream cheese, softened
1 lb. package bowtie pasta or 1 1/2 lb. package small bowties

Simmer chicken, butter and dressing mix in crock pot for 6 hours.

Remove chicken and shred. Add soup and cream cheese to dressing mix. Thin with milk if desired.

Return chicken to mix and serve over bowtie pasta.