RECIPES

I got these 2 recipes from RS and thought I would pass them along.  We had the pasta last week and it was a hit with the fam.  Can't wait to try it again with artichoke hearts in it!  Yum, yum!  It was super easy.

I haven't tried the punch recipe but I think Kath should try it with all those cucumbers she has in her garden.  It sounds like it could be good.

Happy Cooking!

CREAMY CHICKEN PASTA

2 c. uncooked pasta (penne, ziti or bowtie)

1 can chicken broth

1/2 bag fresh spinach chopped (I didn't really chop mine)

1 t. garlic

1/2 t. pepper

3 boneless chicken breasts

1 block cream cheese (8oz.--I used lowfat)

1/2 red pepper, sliced

1 t. salt

1/2 c. grated parmesan cheese

Cook pasta.  Slice chicken breats into 1" cubes.  In a large skillet, heat half the can of chicken broth and add chicken, turning pieces for 5-7 minutes until no longer pink inside.  Add cream cheese, remaining half of broth, gralic, salt & pepper.  Heat 3-5 minutes until cream cheese has melted.  Add spinach and red pepper.  Cook an additional 2-3 minutes.  Toss drained pasta with check and veggie mixture.  Sprinkle with grated parmesan. 

CUCUMBER PUNCH

1 full size cucumber

1 46 oz. can pineapple juice

1 46 oz. can/bottle apple juice

2 pkgs. Kool-Aid pink lemonad and required sugar (2 cups)

Peel cucumber and cut it lengthwise into 4 pices and cut out seeds.  Puree cucumber in blender.  In large punch bowl combine juices & lemonade.  Stir in cucmber puree.  Add a couple of drops of red food coloring until punch is pale watermelon colored.  Add ice ring or a few ice cubes.  Serves 28 (8 oz) servings.

From the chef:  "This punch has a fresh taste & is healthier than other punch because of the cucmber & because it has no soda pop in it.  (You can tell your kids it's called Watermelon Punch if they don't like cucumbers.)"

ENJOY!!

--Angie Shmo