Ingredients:

Bake chicken breast until thoroughly cooked.  Cool and remove all meat from bone.

Cook pasta according to package.

Sauce:

• ½ cup butter
• 1 (8 ounce) package cream cheese
• 2 teaspoons garlic powder
• 2 cups milk
• 6 ounces grated Parmesan cheese
• 1/8 tsp ground black pepper

Directions:

Melt butter in a medium, non-stick saucepan over medium heat.  Add cream cheese and garlic powder, stirring with wire whisk until smooth.  Add milk, a little at a time, whisking to smooth out lumps.  Stir in Parmesan and pepper.  Remove from heat when sauce reaches desired consistency.  Sauce will thicken rapidly, thin with milk if cooked too long.  Toss with hot pasta to serve.

Ingredients:

• 1 package chicken breasts – cubed
• 1/8 cup margarine
• Italian seasoning – to taste
• 1 (8 ounce) package cream cheese
• 1 (10.75 ounce) can Amy’s Organic condensed cream of chicken soup
• 1 lb package of organic pasta of your choice

Directions:

Put chicken, butter and Italian seasoning in a slow cooker.  Mix together and cook on low for 5 to 6 hours.

Add cream cheese and soup, mix together and cook on high for another ½ hour or until heated through and warm. Serve over warm pasta.

Ingredients:

• 1lb of sausage
• olive oil
• 1 cup of flour
• salt
• pepper

Directions:

In a big skillet brown 1 lb. of sausage, adding olive or vegetable oil so that there is about ½ cup of grease/fat left over.  Turn off the burner.  Scrape all the sausage over to one side of the skillet and tilt the skillet to let the grease drain to the other side.  One can accomplish this by letting one side of the skillet slide off the burner onto the stove so that the skillet sits there cock-eyed.

Put about 1 cup of flour into a cereal bowl.  Once the grease has drained completely to the lower side of the skillet, pick the skillet up and turn the burner back on.  Keeping the skillet slightly tilted so the sausage stays on the high side and the grease on the low side, heat the grease on the burner until it gets bubbly.  Start sprinkling in the flour from the bowl so all the grease gets sopped up.  Use a spatula to stir the grease/flour mix.  Once it has a slightly thick consistency (not completely solid) go ahead and lay the skillet out flat on the burner, letting the flour/grease mixture cook for maybe a minute longer.  This is a good time to add salt and pepper.

Pour a little milk into the bubbly grease/fat mix, and begin stirring with the spatula.  The mixture will thicken amazingly fast.  Keep pouring in a little milk and stirring.  You’ll probably do this process six or seven times.  By adding small amounts of milk at a time, you work the gravy up to its full volume.  There will come a time when adding more milk will dilute the thickness, so you have to make a judgment call at this point, deciding how thick you want the final product to be.  With a little practice you’ll develop a feel for how much milk to add at a time to keep the gravy from getting lumpy.  If you do get lumps you can smash them out with the spatula.

One pound of sausage makes about a half-full skillet of gravy, depending on how much extra fat you’ve added to the mix.

Ingredients:

• 4 chicken leg/thigh pieces
• Spike seasoning (Frontier brand, sold in health food stores)
• Olive oil

Directions:

Place chicken in baking dish.  Spray with olive oil and sprinkle with spike seasoning until pieces are good and covered.  Add about ¾ cup water to the baking dish and cover with aluminum foil.  Bake at 350 for 45 minutes.  Remove aluminum foil and bake for an additional 15 minutes.  (*cooking times may vary so be sure to check internal temperature of chicken before serving.)

Serve with your favorite vegetable and/or salad.

Ingredients

• 2 medium onions, sliced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Chicken breasts, cubed
• 1 (28 ounce) can crushed tomatoes
• 1 (8 ounce) can tomato sauce
• 2 medium green peppers, sliced
• 2 jars sliced or button mushrooms
• 4 bay leaves (to be removed before serving)
• 1 tsp oregano
• 1 tsp basil
• ¼ tsp black pepper
• 1 tsp salt
• ¼ cup dry white wine

Directions:

In a large skillet, sauté onions and garlic in oil over medium heat until onions are translucent.  In a mixing bowl combine onions, garlic, green peppers, mushrooms, bay leaves, oregano, basil, salt, pepper, and cans of sauce.  In skillet, brown chicken and then add mixture from bowl.

Simmer over medium heat, covered, for about ½ hour.  Uncover, add wine and simmer about another ½ hour.  Serve over pasta.