Image by mollycakes via FlickrCreamy Tomato-Basil Pasta with Shrimp (Kraft Magazine)
3 cups farfalle (bow tie pasta) uncooked
1/4 Kraft Sun Dried Tomato Dressing
1 lb uncooked peeled deveined medium shrimp
1 cup fat free reduced sodium chicken broth
1/2 tsp EACH Garlic Powder and Black Pepper
4 oz Neufchatel Cheese, cubed (lowfat cream cheese)
2 cups grape tomatoes
1/2 cup Shredded Parmesan Cheese
8 fresh basil leaves, cut into strips (okay - I used chopped basil from a jar!)
Cook pasta. In skillet heat 2 tbs of dressing. Add shrimp; cook and stir 2-3 minutes until shrimp pink. Remove shrimp from skillet and keep warm. Discard any drippings. In skillet, add remaining dressing, broth and seasonings, cook 2 minutes or until heated through. Add Neufchatel, cook & stir 2-3 minutes or until melted. Stir in tomatoes, cook 1 minute. Drain pasta and add it to skillet. Stir in Parmesan and half the basil. Top with Shrimp and remaining basil.
NOTE: BOY 2 is a big fan of this. It tastes very rich and creamy. I used Low Fat dressing and think you could probably use whole wheat pasta and fat free cream cheese (maybe?) to make it healthier.
CHICKEN AND BLACK BEAN SALAD - very easy!
1 lb boneless skinless chicken breasts, salt and peppered (I grill mine - but recipe says to cook in skillet in 1 tbs oil)
8 cups lettuce
1 can black beans, drained, rinsed
1 pint grape tomatoes, cut in half
1 large carrot (I usually skip this!)
8 green onions, chopped
1 cup finely shredded Mexican cheese blend
1/2 cup honey Dijon Dressing
After cooking chicken, layer 1/4 lettuce, beans, tomatoes, carrot, green onions, cheese and chicken. Then drizzle each salad with 2 tbs dressing.
Happy Friday!!!

