Chicken Broccoli Shells

1 (16 ounce) jar Alfredo sauce
2 cups frozen chopped broccoli, thawed
2 cups diced cooked chicken
1 cup shredded Cheddar cheese
1/4 cup shredded Parmesan cheese
21 jumbo pasta shells, cooked and drained

In a large bowl, combine the Alfredo sauce, broccoli, chicken and cheeses. Spoon into pasta shells. Place in a greased 13-in. x 9-in. x 2-in. baking dish. Cover and bake at 350 degrees F for 30-35 minutes or until heated through.

Chicken Enchilada Pasta

I found this recipe on My Kitchen Cafe. It was liked by all, except for Brady, but that's not surprising. I'll be making it again.
(picture from mykitchencafe.blogspot.com)

serves 6-8
2-3 chicken breasts, cooked and cubed or shredded 2 tablespoons olive oil
2 garlic cloves, finely minced
1 medium onion, diced
1 red pepper, diced
4-ounce can diced green chilies
1/2 teaspoon salt
2 teaspoons chili powder
1 teaspoon cumin
2 (10-oz) cans green chili enchilada sauce (I used mild and only one can)
2/3 cup red enchilada sauce (I used mild)
1 can large black olives, cut in half
1 cup sour cream
1 1/2 cups shredded cheese (I used mexican blend)
16-20 oz. penne pasta (Depending on how "saucy" you want the pasta)

Bring a large pot of water to a boil. Cook the pasta until tender. While the pasta is cooking, heat the oil in a large nonstick skillet and add the onion. Cook for 2-3 minutes until onion is translucent. Add the garlic and red pepper and cook for another 2 minutes, until pepper is barely tender. Add the cooked chicken, green chilies, spices, enchilada sauces and olives. Let the sauce simmer for about 8-10 minutes. Add the sour cream and cheese and heat through, until the cheese is melted (but don't boil!). Pour the sauce over the hot pasta. Garnish with extra sour cream, cheese, diced tomatoes, green onions or crushed tortilla chips.

Fetteccine Alfredo w/Chicken

1/2 lb. fettuccine, uncooked
1 lb. boneless skinless chicken breasts, cut into strips
1-1/4 cups fat-free reduced-sodium chicken broth
4 tsp. flour
4 oz. (1/2 of 8-oz.) PHILADELPHIA Neufchatel Cheese, cubed
3 Tbsp. KRAFT Grated Parmesan Cheese, divided
1/4 tsp. garlic powder
1/4 tsp. pepper

COOK pasta as directed on package.

MEANWHILE, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook 5 to 7 min. or until chicken is cooked through, stirring occasionally. Remove from skillet. Mix broth and flour in same skillet. Stir in Neufchatel cheese, 2 Tbsp. of the Parmesan cheese, the garlic powder and pepper; cook 2 min., stirring constantly with wire whisk until mixture boils and thickens. Stir in chicken.

DRAIN pasta; place in large serving bowl. Pour chicken mixture over pasta; toss to coat. Sprinkle with remaining 1 Tbsp. Parmesan cheese

Speghetti Pie

INGREDIENTS
6 ounces uncooked spaghetti
1/2 cup egg substitute
1/2 cup grated Parmesan cheese, divided
3 ounces reduced-fat cream cheese
1/2 cup reduced-fat sour cream
1/2 cup chopped green pepper
1/2 pound fresh mushrooms, sliced
4 garlic cloves, minced
2 tablespoons butter or stick margarine
2 cups meatless spaghetti sauce
1/2 cup shredded part-skim mozzarella cheese

DIRECTIONS
Cook spaghetti according to package directions; drain. Add the egg substitute and 1/4 cup Parmesan cheese. Press onto the bottom and up the sides of a 9-in. deep-dish pie plate coated with nonstick cooking spray. In a mixing bowl, beat the cream cheese, sour cream, green pepper and remaining Parmesan cheese. Spread over spaghetti crust.
In a nonstick skillet, saute mushrooms and garlic in butter until tender. Spoon over cheese mixture. Spread with spaghetti sauce. Bake, uncovered, at 350 degrees F for 20 minutes. Sprinkle with mozzarella cheese; bake 5 minutes longer or until cheese is melted. Let stand for 10-15 minutes before cutting.

Creamy Tomatoe Pasta

1- 1 1/2 cups cubed chicken
1 zucchini diced
1 T oil

Saute together until chicken is cooked
Combine:
1 28 oz hunts speghetti sauce
1 dash garlic powder
1/2 tsp salt
1/2 tsp pepper
1/8 tsp nutmeg
1 T basil
1/8 cup parmesean cheese
1 cup whipping cream

add chicken and zucchini
serve over pasta (angel hair and fettechini are good)