Fettuccine with Chicken in a Creamy Pesto

Fettuccine with Chicken in a Creamy Pesto

This is another invention based on what I happened to have in the house. It must have been pretty good because my three-year-old daughter ate it.

1 lb. fettuccine

2 large boneless, skinless chicken breasts (approximately 12 oz.), cooked and chunked

1 large pepper, chopped

1 medium onion, chopped

2 medium tomatoes, diced

1 jar of basil pesto (or make your own)

1 can of cream of mushroom soup

parmesan cheese

Cook and chunk the chicken however you desire. This is a great way to use up leftover chicken.

Cook fettuccine according to package directions.

Saute pepper and onion in about 1 Tbl. of olive oil.

Mix pesto, soup and chicken together. Warm up on low heat.

Throw everything together in a large bowl. Mix and serve with parmesan cheese.

Semi-homemade Beefaroni

Semi-homemade Beefaroni

I love skillet meals. I threw this together one day and it came out pretty well. I decided to share the recipe.

1 lb. ground beef

1 medium onion, chopped

1 medium green pepper, chopped

1 clove garlic, chopped

14.5 oz. can diced tomatoes

8 oz. can tomato sauce

1 package macaroni and cheese

Brown ground beef in large skillet. Saute onion, pepper and garlic in about 1 Tbl. of olive oil.

Add vegetables to the beef. Add diced tomatoes and tomato sauce, stir.

Add cheese mix from the macaroni and cheese, stir.

Stir in the macaroni and let simmer for about 15-20 minutes until the macaroni is cook through, stirring occationally.