Chicken and Broccoli Alfredo

2 T. butter
1 lb. chicken, cubed
1 (10.75 oz) can cream of mushroom soup
1/2 C. milk
1/2 C. grated parmensan cheese
1/4 t. pepper

6 oz. uncooked fettuccine (or 8 oz. spaghetti)
1-2 C. fresh or frozen broccoli

1. Prepare pasta according to package. Add broccoli the last 4 minutes of cooking time (last 2 minutes if using frozen) and then drain.

2. In skillet, heat butter. Add chicken and cook until browned, stirring often.

3. Add soup, milk, cheese, pepper and fettuccine mixture. Cook through, stirring often. Salt to taste.


To prepare for a freezer meal:

Combine first 6 ingredients in big ziplock bag, using cooked chicken (pre-cook yourself like step #2 above or use shredded rotissere chicken). Have frozen broccoli on hand. If you would like all the ingredients in one spot, bag broccoli and place that and the bag of the sauce ingredients in another gallon ziplock and freeze. Keep pasta on hand in the pantry.

To cook:

1. Allow sauce ingredients to thaw in fridge the night before.

2. Prepare pasta according to package. Add broccoli the last 2-4 minutes and then drain.

3. Dump sauce ingredients into large skillet and cook until bubbly, stirring often. Add pasta and combine well. Salt to taste. Serve.

Baked Ziti

this is kind of granola but we are getting old and so we are trying to eat healthier. we try to do a vegetarian dish a week. this is our try for the week sans the meat (from the original recipe). it's still hearty and would probably be good for a freezer meal, even though i haven't tried to freeze it yet.

Ingredients

• Salt
• 1 pound ziti
• 1 medium onion, chopped
• 3 cloves garlic, chopped
• 1 (28-ounce) can diced tomatoes
• 6 ounces pesto
• 15 ounces ricotta cheese
• 1 (9-ounce) package washed spinach
• Butter, for baking dish
• 2 cups shredded mozzarella, plus more for topping
• 1 1/2 cups grated Parmesan, plus more for topping
  

Directions
Preheat oven to 375 degrees F.

Bring a large pot of salted water to a boil over high heat. Add ziti and cook until al dente. Drain in a colander.

In a large skillet over medium heat, saute onion and garlic. Add the can of diced tomatoes and pesto and let simmer for 10 minutes.

Add the ricotta cheese, spinach, Parmesan and mozzarella to a large bowl, and stir to combine.

Butter a 4-quart baking dish, add the cooked pasta, then tomato mixture and cheese mixture. Top with a sprinkling of mozzarella and Parmesan.

Bake until completely heated through and golden and crisp on top, about 20 minutes.

recipe courtesy the neelys, food network