Monday and Tuesday's dinners

It's Tuesday and I didn't post last night's dinner. It was an ok dinner. It's not one that I will plan on making agian, but if I happen across it again and forget that I'd made it, I won't be sad. Tonight's dinner was a hit with everyone. They were both really easy to make and pretty quick. Let's get on with the show.

Creamy Bow Tie Pasta with Chicken and Broccoli
(Kraft magazine 2007 Pg. 17)

8 oz. farfalle (bow tie) pasta, uncooked
4 cups broccoli florets (I used a head of broccoli and cut off the florets)
3 Tbs. Kraft Roasted Red Pepper Italian with Parmesan Dressing
6 small boneless skinless chicken breast halves (I just used 3 since that's all we were eating)
2 cloves garlic, minced
2 cups tomato-basil spaghetti sauce
4 oz. Neufchatel cheese
1/4 cup Parmesan cheese

Cook the pasta as directed on package, adding broccoli to the cooking water for the last 3 minutes of the past cooking time. Meanwhile, heat dressing in large nonstick skillet on medium heat. Add chicken and garlic, cook 5 minutes. Turn chicken over, continue cooking 4 to 5 minutes or until chicken is cooked through.
Drain pasta mitxure in colander, return to pan and set aside. Add pasta sauce and cream cheese to chicken in skillet, cook on medium-low heat 2 to 3 minutes or until crea mcheese is completely melted, mixture is well blended and chicken is coated with sauce, stirring occasionally. Remove chicken from skillet and keep warm. Add sauce mixture to pasta mixture, mix well. Transfer to bowls.
Cut chicken crosswise into thick slices, fan out chicken over pasta mixture in each bowl. Sprinkle with parmesan cheese. EnJoY!
PS. I did not get a picture, we were too hungry and in too much of a hurry to eat.

Burrito Skillet
(Kraft magazine 2007 pg. 25)

1 lb. ground beef
1 pkg. taco seasoning mix
1 can (19 oz)  kidney beans, drained, rinsed
1 cup salsa
1 cup water
4 flour tortillas, cut into 1 1/2 inch squares
1 cup Mexican style shredded four cheese
1/3 cup Sour cream
1/3 cup chopped green onion (about 1 large)

Brown meat in a large skillet on medium-high heat, drain.
Add seasoning mix, bean, salsa, and water, stir. Bring to boil. Reduce heat to medium-low, simmer 5 minutes.
Stir in tortillas, top with cheese. Cover, let stand 5 min. or until cheese is melted. Top with sour cream and onions.
This was a good dinner. We enjoyed it and it was done is 30 minutes or just less AND it was all in one skillet. Easy Peasy! For dessert, I cut up 3 tortillas, into strips. Then sprayed them with butter spray and sprinkled with cinnamon sugar (on both sides). I then baked them in a 350 degree oven for 20 min or so, until they are crispy.
EnJoY!