I Found this recipe from Allrecipes.com. It is quick and easy. Hubby says it is a keeper The Original recipe only calls for 1 tsp of cajun seasoning but I changed that to 2 1/2 based on how spicy I wanted it. I used the no salt tonychachere’s cajun seasoning and for my hot sauce Louisiana Hot Sauce. I also added peppers and onions to it as well which the original recipe does not call for.
Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Servings: 6
Ingredients
Original recipe (1X) yields 6 servings
- 1 (16 ounce) package uncooked fusilli pasta
- 1 (16 ounce) package Hillshire Farm® Smoked Sausage
- 2 1/2 teaspoon blackened or Cajun seasoning
- 1 (15 ounce) jar Garlic Alfredo sauce
- 1 cup chopped fresh parsley
- 1 teaspoon hot sauce, or to taste
- 1 chopped onion sweet
- Bell Pepper Rings
Directions
- Cook pasta according to package directions; drain.
- While pasta is cooking, cut sausage into 1/4-inch-thick slices. Place in a bowl and sprinkle with seasoning; toss lightly to evenly coat.
- Heat a large skillet over medium-high heat for 3 minutes. Add Onions and Peppers and saute Add sausage; cook and stir for 3 to 4 minutes or until lightly browned. Stir in Alfredo sauce, parsley, and hot sauce to taste; heat through.
- Pour sauce over pasta and toss until well coated. Serve immediately.
Substitutes:
Beef smoked sausage, lite smoked sausage, or turkey smoked sausage.
This is another family favorite. I got the recipe off of the Louis Kemp website a few years ago. I will have to break this recipe out sometime when it is warmer outside. Not much of winter dish Over the years I have tweaked, removed and replaced items from the original recipe. You can switch out the veggies that you want or the pasta you want along with using Greek Yogurt In place of Sour Cream
Ingredients
2 pkgs. (8 oz.each) Louis Kemp Crab Delights
3 cups dry bow tie pasta
2 tbsp. lemon juice
6 tablespoons sour cream
1/4 cup mayonnaise
1/2 teaspoon mrs dash lemon pepper, sugar
1/2 cucumber, seeded and chopped fine
2 green onions, chopped
1 stalk celery, chopped fine
1 small carrot, grated
Instructions
Cook pasta according to package directions. Rinse under cold water and drain well. In a large bowl whisk together the lemon juice, sour cream, mayonnaise and seasonings. Add cooked pasta , Crab Delights and vegetables. Toss together well and serve.
Preparation Time
25 min
Suzanne’s Roast Chicken and Dumplings
Mix of
4 Chicken Breasts
4 Chicken Thighs
Olive Oil to coat chicken
Poultry Seasoning Southern Blend(Badia Brand)
Ground White Pepper
Celery Salt
Cracked Black Pepper
2 and a half containers Unsalted Chicken Stock
2 Cups Bisquick
2/3 Cup of Skim Milk
Take a Gallon Ziplock Bag add chicken breasts two at a time drizzle with Olive Oil and season to taste with Poultry Seasoning, Ground White Pepper, Celery Salt and Cracked Black Pepper. Follow the same steps for the Chicken Thighs. Roast Chicken Breasts in Oven till skin is crisp at 400 for 45 mins and Thighs for 35 mins at 425. Let Chicken Cool for 15 to 20 mins and Debone and Shred Chicken. Chicken can be cooked ahead and shredded for use later.
Mix 2 Cups of Bisquick with same spice mixture as the chicken. Once the spices are mixed with the bisquick add 2/3 Cup of Milk and mix until a soft dough forms. Let the dumpling mixture rest 10 to 30 minutes at room temperature.
Take a stock pot add your shredded chicken and chicken stock bring to a boil for about 30 minutes. Taste to see if needs more seasoning and add to boiling stock as needed. Once it is boiling add the dumplings by dropping onto boiling chicken and stock turn heat down and cook 10 mins uncovered and 10 mins covered.
Serve with Oyster Crackers, some cracked black pepper, and a Dash of Louisiana Hot Sauce
Note: We like lots of chicken in our dumplings and this recipe makes a lot of dumplings. You can cut the amount of chicken to your taste. We usually have leftovers for a week from a batch.
I found this recipe on the back of couscous box a number of years ago, I think it is very tasty. It is an easy go to quick dish that we like. I did however make it with a twist this time. I prefer to cook with wine that I would drink, Instead of steaming the broccoli along with the couscous I roasted it in the oven for a twist on old dish
1 tablespoon olive oil
2 cups chicken breast, skinless, diced
1 clove garlic, minced
1-1/4 cups water or chicken or vegetable stock
2 tablespoons white wine
1 Package (5.9 oz.) NEAR EAST Couscous Parmesan Mix
2 cups fresh or frozen broccoli flowerets, thawed, chopped
1/4 cup feta cheese, crumbled
1 cup fresh tomatoes, chopped
1. In large skillet, heat olive oil over medium heat. Cook chicken and garlic for 5 to 8 minutes or until chicken is golden brown and no longer pink inside.
2. Stir in water, cooking wine and contents of spice sack; bring to a boil.
3. Stir in Near East couscous and broccoli; cover and remove from heat. Let stand 5 minutes. Stir in cheese and tomatoes right before serving.
I discovered this recipe a number of years ago. It is really easy to make and tastes good.
Creamy Pesto Chicken & Bow Ties
Prep/Cook Time: 20 minutes
Serves: 4
Ingredients:
3 cups uncooked bow tie pasta
2 tbsp. butter OR margarine
1
lb. boneless chicken breasts, cubed
1 can (10 3/4 oz.) Campbell’s® Condensed Cream of Chicken Soup OR 98% Fat Free Cream of Chicken Soup
1/2 cup pesto sauce
1/2 cup milk
Directions:
COOK pasta according to pkg. directions. Drain.
MEANWHILE , heat butter in skillet. Add chicken and cook until browned,
stirring often. ADD soup, pesto sauce and milk. Bring to a boil. Cook over low heat 5 min.
or until done. Stir in drained pasta and heat through.
This sounds like a nice dish to make sometime. Found it over at Kraft.
Prep Time:
10 min
Total Time:
25 min
Makes:
4 servings, 1-1/2 cups each
What You Need!
1/2 lb. capellini or spaghetti, uncooked
1/2 cup KRAFT Tuscan House Italian Dressing and Marinade
1 onion, finely chopped
2 cloves garlic, minced
3 cups halved grape or cherry tomatoes
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/3 cup fresh basil, finely sliced
Make It!
COOK pasta as directed on package.
MEANWHILE, heat dressing in large nonstick skillet on medium-high heat. Add onions and garlic; cook and stir 2 min. Add tomatoes; cook 5 min. or until heated through, stirring occasionally.
DRAIN pasta. Add to tomato mixture; mix lightly. Sprinkle with cheese and basil.
Kraft Kitchens Tips
Substitute
Substitute 3 tomatoes, chopped, for the grape or cherry tomatoes.
Special Extra
Add 2 pkg. (6 oz. each) OSCAR MAYER Deli Fresh Grilled Chicken Breast Strips with the tomatoes.
This recipe was given to me by my dad. He took over all the cooking when my grandmother passed away 15 years ago. She was a wonderful cook and this sounds like something that she would like.
Chicken and rice soup
Ingredients
1 lb of chicken breasts cooked and chopped
1 box uncle ben’s wild rice (23 herbs) regular not fast cook dump it all in pot, including the packet
2 cans chicken broth
1-2 can of water (I use the broth from cooking the chcken breasts)
1 small onion, chopped
1 can cream of celery soup
1/2 tsp tarragon
1/2 tsp black pepper
1 can mushrooms
Directions
Boil your Chicken for 30-40 minutes.
Mix all together and bring to a boil. Simmer for at least 45 mins to cook the rice,
I usually start mine on the stove in the pot I cooked the chicken in and then transfer to crockpot for
the rest of the day, low heat. If too thick add water or chicken broth. Very hearty.
This is another family favorite. This is the original recipe as I got it off of the Louis Kemp website a few years ago. I will have to break this recipe out sometime when it is warmer outside. Not much of winter dish
Ingredients
2 pkgs. (8 oz.each) Louis Kemp Crab Delights
3 cups dry bow tie pasta
2 tbsp. lemon juice
6 tablespoons non-fat sour cream
1/4 cup light mayonnaise
1/2 teaspoon black pepper, sugar, dry dill weed
salt to taste
1/2 cucumber, seeded and chopped fine
2 green onions, chopped
1 stalk celery, chopped fine
1 small carrot, grated
1/4 cup frozen peas cooked (optional)
Instructions
Cook pasta according to package directions. Rinse under cold water and drain well. In a large bowl whisk together the lemon juice, sour cream, mayonnaise and seasonings. Add cooked pasta , Crab Delights and vegetables. Toss together well and serve.
Preparation Time
25 min
This was one of the first recipes that I ever received. It was given to me when my husband and I got married over 15 years ago. Again this is not one I have made in a long time. Maybe I will make it next week.
6-8 chicken breasts – cooked & boned
1 can cream of chicken soup
1 can cream of mushroom soup
8 oz sour cream
1 stick Ritz crackers – crushed
1 stick of butter – melted
2 TBS poppy seeds
Arrange chicken in a 9×13″ pan. Spread mixture of soups & sour cream on top.
Sprinkle with cracker crumbs. Top with melted butter & poppy seeds.
Bake at 350°F for 30-40 minutes or until bubbly. Serves 6-8 people.
I am not sure where I originally got this recipe from but has over the years become a family favorite.
1 tablespoon oil
3/4 pound scallops
1 package (9 oz. size) Three Cheese Tortellini
2 cups assorted cut-up vegetables
1 package (7 oz. size) Basil Pesto Sauce
Directions:
HEAT oil in large nonstick skillet on medium heat. Add scallops; cook and stir 2 to 3 minutes or until no longer translucent.BRING 4 quarts water to boil. Add pasta; boil gently 2 minutes, stirring frequently. Stir in vegetables; continue cooking 3 minutes. Drain.
TOSS immediately with scallops and pesto sauce.