Easy Fettuccine Alfredo with Chicken and Broccoli

1 pound fettuccine noodles, cooked according to package directions

1/4 cup Italian dressing

2-3 large boneless skinless chicken breasts, cut into strips or cubes

2 cups water

1 chicken bullion cube

1 package (8 oz) cream cheese, softened

2 Tbsp flour

1/2 tsp nutmeg

1 cup shredded Parmesan or Italian blend cheese

Heat Italian dressing in large skillet.  Cook chicken in dressing until cooked through.  Add water and bullion cube to skillet; bring to a boil.  Add cream cheese and cook until melted.  Add flour and stir regularly for 3-5 minutes until sauce thickens.  Add broccoli; cover and simmer for 5 minutes until tender/crisp.  Mix in nutmeg and cheese.  Cook until cheese is slightly melted.

Pour sauce over noodles on plate or mix noodles into sauce and serve.

Tips and Thoughts:

I find it easier to throw the broccoli in with the pasta for the last 3-4 minutes of cooking time rather than cooking it with the sauce.

We love this recipe!  My husband actually likes this Alfredo sauce better than most restaurants'.  The cream cheese gives it a nice creamy texture, while the parmesan gives it the distinctive Alfredo flavor.

Chicken Bruschetta Pasta

Originally from Kraft Food and Family

1 pound boneless skinless chicken breasts, cut into strips

1/3 cup chicken broth

1/4 tsp garlic powder

1 tub (10 oz) Philadelphia Original cooking Crème

2 cups grape tomatoes

1/2 pound hot cooked pasta

12 fresh basil leaves, torn

Cook chicken in large nonstick skillet on medium heat 5 to 6 minutes or until done.  Stir in broth and garlic powder; cook 3 minutes.

Add cooking crème and tomatoes; cook and stir 3 minutes.

Stir in pasta.  Top with basil.

Thoughts and Tips:
I have to say that the Philadelphia Cooking Cremes are awesome!  They are a little expensive normally, but I've had not problems finding sales and coupons.  For the convenience and the fact that you don't have to add a lot of other seasonings, they are well worth it and have become a staple in our refrigerator for quick and easy meals.
Cut the grape tomatoes in half so they will be more present throughout the dish.

Even the members of our family who are not fond of tomatoes liked this meal. 

Parmesan-Crusted Chicken

Originally from Cooking Pleasures Magazine

4 Tbsp olive oil, divided

1 cup finely chopped sweet onion

1 garlic clove, minced

2 tsp dried oregano

1 (28 oz) can crushed tomatoes in puree

2 tsp sugar

1 1/2 tsp salt, divided

1 tsp pepper, divided

1/2 cup heavy whipping cream

8 boneless skinless chicken breast halves (approx. 2 lbs)

1 1/2 cups shredded mozzarella cheese

1 cup grated Parmesan cheese

Heat 2 Tbsp of the oil in medium saucepan over medium heat until hot.  Add onion, garlic, and oregano.  Cook and stir until onion is softened, approximately 4 minutes.  Add tomatoes, sugar, 1 tsp of the salt, and 1/2 tsp of the pepper.  Simmer 35 minutes or until sauce is thick, stirring occasionally.  Stir in cream.

Spoon 2 cups of the sauce into 13x9 baking dish.

Sprinkle chicken with remaining 1/2 tsp salt and pepper.  Heat remaining 2 Tbsp oil in large skillet over medium-high heat until hot.  Cook chicken 4 to 6 minutes or until browned, turning once.  Place chicken on top of sauce.  Cover with remaining sauce and sprinkle with cheeses. 

Heat oven to 350 degrees.  Bake, uncovered, 20 to 30 minutes or until sauce is bubbling, chicken is no longer pink in center, and cheese begins to brown.

Serve over pasta or rice.

Thoughts and tips:

You could probably make this just as easily with a jarred sauce, but this sauce was really good and not too hard to make.  It was a little sweeter and lightly creamy. 

Sauce can be made 4 days ahead and refrigerated or a month ahead and frozen.  Heat gently before using.

Instead of using a 13x9, make this in 2 square pans and freeze one up to a month.

All of us really liked this dish.  It was pretty easy to make and definitely delicious.  The chicken stayed nice and tender.