Baked Penne

1/2 lb. extra-lean ground beef
1/2 cup chopped onions 
1/2 cup green peppers
1 jar(24 oz.) spaghetti sauce
1 tub(10 oz.) Philadelphia Italian Cheese and Herb Cooking Creme, divided (I used reduced fat)
1 cup Kraft Shredded Mozzarella Cheese, divided
3 cups cooked penne pasta

Heat oven to 350°F. 

Brown meat with vegetables in large nonstick skillet. Stir in spaghetti sauce, 3/4 cup cooking creme and 1/2 cup mozzarella; cook and stir 2 to 3 min. or until mozzarella is melted. Add pasta; mix lightly. Spoon into 2-qt. casserole; top with remaining cooking creme and mozzarella. Cover. Bake 20 min. or until heated through, uncovering after 15 min.

**This is one of my very favorite recipes, so good!

Creamy Chicken and Asparagus Pasta

• 8 to 12 oz of your favorite pasta shape (follow the serving size on the box, depending how many you are cooking for) 
• 1 to 2 cups of chopped cooked chicken (don't stress if you don't have much chicken, it will still be good) 
• 1 Bunch Asparagus, ends trimmed 
• 1/2 cup of chicken broth 
• 1 cup of reserved pasta water 
• 4 oz cream cheese 
• 1/4 cup half n half, heavy cream or milk 
• 1/4 cup Parmesan Cheese – Shredded 
• 1 tbs Olive Oil 
• 2-3 Garlic Cloves – Minced 
• 1/4 tsp Onion Powder 
• 1/4 tsp Garlic Powder 
• 1 tsp dried Basil 
• 1 tsp dried Oregano 
• Salt & Pepper 

Instructions:

1. Cook pasta as directed on package. (Be sure to use the recommended amount of salt, it makes the pasta taste so much better.) Add the asparagus to the water during the last 3 minutes of cooking. Drain and set aside. Reserve a cup of the pasta water.
2. As the pasta is cooking, saute the minced garlic in a large skillet over medium heat for about 3 to 4 minutes. Don't let it burn. (If you are not using precooked chicken, go ahead and cook it with the garlic.)
3. Add chicken, onion powder, garlic powder, basil and oregano to the skillet. Saute another 2 minutes.
4. Add the broth, milk/cream, cream cheese and half of the Parmesan to the chicken mixture, stir until well combined.
5. Add the pasta and asparagus to the skillet, stir until combined. If pasta seems dry add reserved cooking liquid a little bit at a time, stirring over med low heat until desired consistency is reached.
6. Top with additional salt, pepper and Parmesan.
   

Creamy Cauliflower Mac & Cheese

8 cloves garlic, minced or crushed

2 tablespoons butter

5-6 cups cauliflower florets

6-7 cups chicken broth

1 teaspoon salt

1/2 teaspoon pepper

1/2 cup milk

1/2 cup grated parmesan cheese

1 tablespoon olive oil

1 pound dry macaroni pasta

In a medium skillet, sauté the garlic in the butter until soft and fragrant. Set aside. Cook pasta according to package directions and set aside. Meanwhile, bring the chicken broth to a boil, and add cauliflower. Reduce heat and simmer, covered, for 7-10 minutes, or until cauliflower is tender. Remove cauliflower to a blender using a slotted spoon, and add about one cup of the chicken broth cooking liquid. Add salt, pepper, butter and garlic and milk, and blend until smooth. Add parmesan cheese and olive oil, and blend until smooth. Toss the pasta with the hot sauce, and sprinkle with cheese if desired. 

**I've also used this sauce as an Alfredo sauce with penne and chicken and it's great!