Tuesday, November 30, 2010

Candied Walnut Salad

This salad Rocks. My. World. I decided I HAD to blog about it after I literally licked the bowl clean during dinner. Yah, it's that good. I love how all the different flavors blend together to make one incredibly delicious salad. And I know that you might be turned off by all the random, expensive ingredients- I know I was at first. But it actually came together for a lot cheaper than I would have thought. So there are no excuses- try it!! You will be so glad you did.

Thanks to http://www.ourbestbites.com/ for this recipe!

Candied Walnut Salad

2 heads of Romaine lettuce (can also do one head of romaine and one bag of spinach)

*Note* I actually only used one head, and thought it was plenty.

3/4 cup craisins

2 crisp apples, diced and tossed in a little bit of Orange Juice (to prevent browning and to add a hint of flavor)

2 oz blue cheese, crumbled finely (can also use feta or Gorgonzola)

1/2 cup chopped walnuts

1/4 cup sugar

1 recipe Honey Red Wine Vinaigrette (see below)

Wash and chop lettuce.

To candy nuts- combine walnuts and sugar in a medium skillet over medium heat. Stir constantly. After a few minutes, the sugar will start to look really fine. After a few more minutes, the sugar will start to liquify (be patient with this! It will work, it just takes time). Be vigilent about scraping all the sugar off the bottom of the pan so that it will coat the walnuts. Once the walnuts start to look golden brown, remove pan from heat. Stir occasionally as they cool. Remove from pan and let cool completely on greased wax paper.

When ready to serve salad, toss all ingredients together. Add dressing to salad and mix together

(it tastes better when it is mixed through then if it is drizzled on top, but the dressing will wilt any leftovers- leftovers weren't a problem at my house, though!)

Honey Red Wine Vinaigrette

1/2 cup red wine vinegar

1/2 cup honey

1-2 cloves of garlic, minced

1 tsp salt

1 tsp pepper

1/2 cup canola oil

Combine all ingredients, except oil, in a blender and blend on high. While blender is running, add oil in a steady stream. Store in refrigerator for 2-3 weeks. Shake well before serving.

Monday, October 11, 2010

Easiest Beef Casserole Ever

Ground Beef Casserole

1# hamburger 1 Tbsp diced onion
1 can veggie soup 2 1/2 C Water
1 can chili 1 Cup Minute Rice

Brown hamburger, drain. Put in casserole dish. Add soup, chili, and onion-- stir. Add rice (uncooked) and water-- stir.

Bake at 350 for 45 minutes, then top with cheese and bake for 5 minutes more.

That's it. I like this because kids like it and it doesn't make an overwhelming amount- good for a small family. Enjoy!

Thursday, September 23, 2010

Yummy fudge sauce

Hot fudge sundaes are probably one of the most amazing foods ever. Store bought fudge has nothing on this yummy sauce :)

Melt in a double boiler
*1/3 c. butter
*2 squares unsweetened chocolate

*1 lg can evaporated milk
*3 c. sugar
*1 T corn syrup
*dash of salt

Stir and cook till it begins to thicken. Pour over a big bowl of vanilla ice cream and enjoy! It stores in the fridge for a while (if it lasts that long)

Enchilada casserole

I was wondering about this recipe because the pork and beans sounded weird but it was so tasty!! It tastes good heated up for leftovers too!

*1 1/2 lbs ground beef
*1 quart tomato juice (I didn't have this much and used less and it was perfect. I wouldn't use the whole quart)
*1 packet of enchilada seasoning mix
*1 can pork and beans (weird I know but trust me on this)
*corn tortillas
*grated cheese

Brown ground beef in a large pan. Add enchilada seasoning mix, pork and beans, and tomato juice. In a 9x13 pan put a layer of corn tortillas. Put meat mixture on top then more tortillas then top with grated cheese. Bake at 350 for about 30 min. Serve with sour cream and salsa.

Best ever apple crisp

Apple crisp is one of my favorite desserts ever!! I love this recipe because it is so easy and tastes so good!! I always eat it for breakfast the morning after I make it :)

*4 cups apples peeled and sliced
*1 t cinnamon
*1/2 c water (i usually do a little less)

Place sliced apples in a 8x8 square pan. Mix water and cinnamon together and pour over apples.


*3/4 c flour
*1 cup sugar
*7 T butter (make sure you use real butter not margarine)

Cut together and sprinkle over the apples and bake at 350 for about an hour. This is the best when it is still warm with vanilla ice cream on it. This topping can be used on any kind of crisp (berries, peaches, etc).

Wednesday, September 1, 2010

Stuffed Pizza Rolls

I got this recipe at Our Best Bites. It's one of those recipes where you think, "Why didn't I think of that?" The recipe is so simple, and yet so delicious.

Stuffed Pizza Rolls (Ranch, Chicken and Bacon style)

1 roll pizza dough (can use refrigerated/frozen or make your own)
1 packet ranch dressing mix
2 TB parmesan cheese
1 TB olive oil or melted butter
Cheddar cheese, cubed (can substitute other cheese)
8 slices bacon, cooked and crumbled
1 cup chicken, cooked and shredded
3/4 cup mayo
3/4 cup milk

Preheat oven to recommended temperature on pizza dough (usually about 400-425).

Take 1 tsp of ranch dressing mix and combine it with 1 1/2 TB parmesan. Set aside. Combine remaining ranch mix with milk and mayo and place in fridge to chill.

Roll out pizza dough into a large square, about 12inches by 8 inches. Use a pizza cutter to cut it into about 24 squares. In each square, place some chicken, bacon, and cheese.

When toppings are placed, pick up each square and wrap the dough around the toppings, forming a ball. Place the completed rolls seam side down in a greased casserole dish. Brush with melted butter or oil and top with parmesan/ranch mixture ( I also added italian seasoning to mine).

The cooking time depends on the type of dough you are using but is usually about 10-20 minutes. Check the rolls after 10. They're done when they are golden brown on top.

Dip rolls in ranch dressing.


You can do this with other pizza ingredients, too. You could do pepperoni and cheese and sprinkle italian seasoning on top of the rolls and dip in marinara. Endless possibilities. Enjoy!

Thursday, August 19, 2010

Cafe Rio style sweet pork salad

I'm sure everyone has their own version of how to make this. I just wanted to post mine because I think it's the best:)

My sister in law, Brittany, introduced me to the best possible way to make sweet pork. Brown sugar and salsa. Yep, that's it! Throw it in the crock pot with some pork and 8 hours later, you have the most delicous pork you'll ever have! It's great on rolls, in tacos or burritos, or on a yummy salad.

Now, about the Cilantro Lime Rice, I swear to you I could eat this every day for the rest of my life. It is THAT yummy! We've eaten it plain for lunch or as a side with a variety of dinners, but it wasn't until I paired it with the pork that I realized how absolutely amazing it truly could be!

Try this! I KNOW you'll like it!

Sweet Pork Brittany Pickett recipe

2c brown sugar
2c picante sauce (this is just a kind of salsa)
3 lb pork roast

Place roast in crockpot. Mix salsa and brown sugar and pour over roast. Cook on low all day (about 8 hours). You will know when the pork is done- it literally falls apart.

*Note: I didn't want to make 3 lbs worth, so I bought bone-in pork chops instead and used enough to make 1.5 lbs so that I could halve the recipe(I think you could find 1.5lb roasts, too). It worked perfectly!

Cilantro Lime Rice

1/4 sweet yellow onion, diced
1-2 cloves of garlic, minced
1 c white rice
2 c water
1 tsp chicken bouillon granules
1 large handful cilantro, chopped
juice and zest of 1 lime

Saute onions in heated oil. Add garlic and rice. Cook 1-2 min. Add water and bouillon and bring to a boil. Cover and reduce heat. Simmer until tender- about 20-25 minutes. Remove from heat and mix with cilantro, lime juice and zest. Delicious!!

Sunday, July 18, 2010

Chicken in a cream basil sauce

I made this for dinner the other night and it was so good!! It was so creamy and delicious and think everybody needs to try it!

*4 boneless chicken breasts (I cut mine into strips)
*1 cup milk
*1 cup chicken broth
*2 cups heavy whipping cream
*1 cup Italian bread crumbs
*1/4 cup butter (I used a little more)
*1/2-1 c Parmesan cheese
*1 t. dried basil
*1/8 t pepper

Place milk and bread crumbs in two separate shallow containers. Dip chicken in milk then cover with bread crumbs. melt butter in a skillet and brown chicken in butter on both sides and cook till chicken is done. Remove chicken and cover with foil to keep it warm.
Add chicken broth to pan and stir to loosen up all the yummy stuff in the pan. Stir in cream, basil, and pepper and bring to a boil. Cook until thickened. Remove from heat and stir in Parmesan cheese.
*I wanted a thicker sauce so I mixed a little bit of cornstarch with water and mixed it in at the end. I served this over pasta noodles and it was super yummy!

Sunday, June 13, 2010


I borrowed this recipe from a friend (Rachel Meyders), sometime ago, and just recently had the time to try it out. It was so yummy and so easy...I wanted to share the wealth! It really does taste like pink lemonade in cupcake form!
First, prepare a box of lemon cake mix...

...and bake according to the directions on the box.


Now, for the really yummy part (that my friend just experimented with until she got right):

  • 3 (large) cups of powdered sugar
  • 3 Tbsp pink lemonade concentrate
  • 1 stick of butter
  • pinch of salt
  • 1 tsp vanilla
  • red food coloring
Finally, frost and enjoy!
My own personal tip: The more frosting the better!

Saturday, June 12, 2010

Pizza Rolls

We made this for dinner tonight and even though it tasted just like normal pizza it was a fun new way to eat it! These don't look super fancy because I had a cute little 2 year old helping but they still tasted yummy! It was a huge hit with our little girl and I'm sure it would be with any little kid!

*2 C. flour
*1 T yeast
*1/4 t salt
*1 C. warm water
*1 T oil

Stir flour, yeast, and salt together in a mixing bowl. Add warm water and oil and beat until smooth. Add more flour till dough pulls away from sides of the bowl. Mix for 5 min and let stand for about 10 min.

Roll out dough into large rectangle and top with cheese and whatever pizza toppings you like. Do not put sauce on the dough or it will be super hard to roll up! Roll up like you would if you were making cinnamon rolls then cut into rolls. Put on greased pan and let raise 10-20 min then bake at 350 for about 10-15 min. Dip into warm pizza sauce and enjoy!

Thursday, June 10, 2010

Green Chile Enchiladas

Another recipe from melskitchencafe.com. These enchiladas were very yummy!


3 cups chicken, cooked and diced

1 pkg cream cheese

2 cans green chiles (I only used one, and thought it was fine)

1 can northern white beans


2 TB butter

1/2 cup onion, diced

2 TB flour

1/3 cup chicken broth

1/4 cup milk

1/4 tsp salt

1/4 tsp pepper

1 can green enchilda sauce

1/2 cup sour cream

2 cups monterey jack cheese

8 medium flour tortillas

handful of chopped fresh cilantro
Mix together all the ingredients for the filling. Set aside.
In a med size skillet, melt butter and saute onion until soft and translucent. Sprinkle flour over top and cook until onions are coated. Slowly add the chicken broth and milk. As you add the liquids, the sauce will become less clumpy. Season with salt and pepper and cook until thick- abou 5 minutes. Add sour cream and enchilada sauce.
Assemble enchiladas by placing 1/4 cup filling in the center of a tortilla and sprinkle with some cheese, then roll up and place seam side down in a 9x13 pan. When all enchiladas are filled and in, pour sauce over top and sprinkle with remaining cheese.
Bake at 350 for 25-30min, or until warmed all the way through and sauce is bubbly. Sprinkle with cilantro.

Wednesday, June 2, 2010

Evil Chicken Dinner

This was super yummy but not very healthy :)

*1 lb Bacon cut into bit size pieces
*1 lb boneless skinless chicken breasts.
*3 T. chili powder
*1 Cup Brown Sugar
*Up to 1/2 Cup water
*cooked white rice

In a large pan cook bacon over med high heat until nearly done. (Do not drain). Stir in chicken and chili powder and cook till chicken and bacon are all the way cooked. Add brown sugar and cook till sugar dissolves and sauce begins to thicken, about 4-5 minutes. Add water if needed to thin the sauce. Serve over hot rice!

**So the recipe says not to drain the grease but I thought it was a little greasy so next time I'm going to drain about 1/2 the grease to see how it turns out.

Monday, May 31, 2010

Catalina Taco Salad

Easy and fun for the family! Trapper and I REALLY liked it. It takes only 20 minutes and it serves up to 6. Not ideal for just two people 'cause it's not that great as leftovers.

1 lb. Ground Beef
1/2 c. Catalina dressing, divided
2 Tbsp. Chili powder
8 cups of torn iceberg lettuce
1 c. broke tortilla chips (we used nacho cheese doritos and it added more flavor)
3/4 c. shredded cheese
1/2 c. chopped red onions (I hate onions, so we omitted that part)
1 tomato, chopped (I recommend using fresh.....ours were a little older and slimier...)
1 avocado, chopped

Brown meat in skillet; drain. Stir in 1/4 c. dressing and chili powder; cook and stir 1 to 2 minutes or until heated through.

Cover platter with lettuce; top with chips, meat mixture, cheese, onions, tomatoes and avocados.

Drizzle with remaining dressing.

Wednesday, April 21, 2010

Chicken Gyros with Tzatziki Sauce

I've been CrAvInG a yummy gyro. I'm totally missing the Grecian Key in Pocatello. So I gave this recipe a try and it turned out pretty good! The softwrap bread was delicious!!!! So soft and perfect. The chicken was really good too. The sauce wasn't what I was hoping- but who can compare to the Grecian Key? It all turned out really good, though. I'm totally adding it to my fave recipes!

Marinade for chicken

4 cloves garlic

Juice of 1 lemon (about 3 Tb)

2 tsp red wine vinegar (I used what I had and it was still great!)

2 TB extra virgin olive oil

2 heaping TB plain yogurt (I used leftover Greek yogurt from the tzatziki sauce)

1 TB dried oregano

salt and pepper

1 1/4 pounds boneless, skinless chicken breasts cubed

Marinade chicken for about an hour in refrigerator

Tzatziki sauce

1 6 oz container Greek yogurt (I used Yoplait)

1/4 shredded cucumber

2 TB red onion, finely chopped

1 tsp dried dill

2 tsp lemon juice

Mix ingredients and let refrigerate for a few hours so the flavors can meld

Soft wrap bread

this is a long recipe so I'll just post the link. Enjoy! http://http//www.melskitchencafe.com/2009/08/soft-wrap-bread.html

Tuesday, April 13, 2010

Cheesy Broccoli and Rice Casserole

I got this recipe from My Kitchen Cafe http://www.melskitchencafe.com/ (I LOVE that website, by the way.) It was absolutely delicious, and tasted healthy and hearty. Greg and Hunter both loved it. I was so pleasantly surprised to see Hunter glady eating broccoli!

2 slices white bread
1/4 cup parmesan cheese
4 TB melted butter
1 garlic clove, minced
Use blender or food processor to make bread crumbs. Set aside.
2 lbs broccoli (about 3-4 medium heads) florets cut in 1 inch pieces, stalks diced
1 onion, chopped
2 TB butter
1 1/4 c rice
4 cups chicken broth
1 1/4 cup half and half
1 tsp salt
2 cups cheddar cheese, shredded
1/2 cup parmesan cheese
1/8 tsp cayenne pepper (I didn't have this so I just used regular pepper)
Cook broccoli florets in a bowl, covered, in microwave for 2-3 min, or until bright green and tender (no need to add water). Set aside.
Melt butter in large pot. Cook stems and onion until soft- about 8-10 minutes. Add rice. Cook til translucent, about 1 min, stirring constantly. Add broth, half and half, and salt and bring to a boil. Reduce heat to medium low and cook for 20-25 min, until rice is tender. Add remaining ingredients.
Pour into a buttered 9x13 in pan. Sprinkl with bread crumbs. Cook in middle rack of preheate 400 oven. Cook for 15 min, until sauce is bubbly and top is golden brown. YUM!

Chex Muddy Buddies

If you have never made this snack, now is the time! This is my new favorite "sweet tooth" snack. Enjoy!


9cups Corn Chex®, Rice Chex®, Wheat Chex® or Chocolate Chex® cereal (or combination)
1cup semisweet chocolate chips
1/2cup peanut butter
1/4cup butter or margarine
1teaspoon vanilla
1 1/2cups powdered sugar

1.Into large bowl, measure cereal; set aside.
2.In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3.Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Super Easy chicken, pea, bacon pasta

This is one of my favorite pastas that is so easy to make and easy for the kids to eat.
*Frozen peas small package (16 oz.)
*3-4 chicken breasts
*turkey bacon (1 package) or you can use your fav. bacon
*whole wheat medium size shells or you can use reg. white shells
*shredded parmesan cheese

Chop up the bacon into bite size pieces -cook on griddle.
Cook chicken breasts in separate pan -only add salt so you don't over power the pasta.
Cook peas in separate pan (at the same time as you are cooking everything else)
Cook pasta according to directions on box
-Everything should be cooking at the same time so when it is all done (about 15 mins.) you can add it all together
When everything is done cooking, add it into the pot of drained pasta and stir. Serve immediately -sprinkle the parmesan cheese over the top of the served pasta.


Weight Watchers Recipe

Baked Macaroni and cheese with Brocolli
POINTS® value | 5
Servings | 8
Preparation Time | 15 min
Cooking Time | 45 min
Level of Difficulty | Moderate
  • 2 spray(s) cooking spray
  • 12 oz uncooked pasta, gemelli or other twisted pasta (about 2 1/2 cups)
  • 1/8 tsp table salt, for pasta cooking water
  • 10 oz broccoli, small florets (about 2 1/2 cups)
  • 1 tsp butter
  • 1/3 cup(s) fresh bread crumbs
  • 3 Tbsp grated Parmesan cheese, divided
  • 2 1/2 cup(s) fat-free skim milk
  • 1/3 cup(s) all-purpose flour
  • 1/2 cup(s) onion(s), diced
  • 1 cup(s) low-fat shredded cheddar cheese, sharp-variety
  • 1 tsp Dijon mustard
  • 1 1/2 tsp table salt
  • 1/2 tsp black pepper, freshly ground

  • Preheat oven to 375ºF. Coat a shallow 2-quart baking dishwith cooking spray.

  • Cook pasta in a large pot of lightly salted boiling wateraccording to package directions, adding broccoli to water 3 minutes before pasta will be done; drain pasta and broccoli and return to pot.

  • Meanwhile, in a large saucepan, melt butter over medium heat; add bread crumbs and cook, stirring often, until light golden, about 2 minutes. Remove from heat and transfer crumbs to a small bowl; stir in 1 tablespoon of Parmesan cheese and set aside.

  • In same saucepan (wipe clean if necessary), whisk together milk and flour until blended; add onion. Bring to a boil over medium-high heat, whisking frequently. Reduce heat to low and simmer until thickened, about 2 minutes.

  • Remove from heat and whisk in cheddar cheese, mustard, salt, pepper and remaining 2 tablespoons of Parmesan cheese. Pour over cooked, drained pasta and broccoli; toss to mix and coat.

  • Transfer to a baking dish and sprinkle top evenly with bread crumbs. Bake until bubbly at edges, about 20 to 25 minutes. Divide into 8 pieces and serve. Yields 1 piece per serving.
This tastes really yummy served with some french bread and a yummy salad.

Tuesday, February 9, 2010

Chicken Tortilla Soup

I was just preparing this for dinner tonight and thought I'd post it! This is really easy and very delicious- just the kind of recipes I love:)


1 cube butter or margarine
1/2 c flour
3 cans chicken broth
1 can cheddar cheese soup
1 can evaporated milk
1 little can of chilies
1 medium size can of mild enchilada sauce
1 can corn, drained
1 can black beans
2-3 chicken breasts, cooked and diced
Sour cream
Tortilla chips

Melt butter in crock pot. Slowly stir in flour- forms a thick paste. Add remaining ingredients. Cook in crock pot on low for 4-5 hours. Serve with cheese, sour cream, and tortilla chips if desired.

(You can also cook the chicken with the rest of the ingredients. Just cook in crock pot all day- about 8-9 hours)

Thursday, February 4, 2010

Easy Chicken Pot Pie

1 bag (1 lb.) frozen vegetables, thawed, drained
1 cup diced cooked chicken
1 can (10 3/4 oz.) condensed cream of chicken soup
1 cup Original Bisquick mix
1/2 cup milk
1 egg

1. HEAT oven 400 degrees F.
In ungreased 2-quart casserole dish mix veggies, chicken, and soup until blended.
2. STIR remaining ingredients in medium bowl with wire whisk of fork until blended. Pour over chicken mixture.
3. BAKE uncovered about 30 mins. or until crust is golden brown.
Yields: 6 servings
This was pretty yummy, but we OD on it, so I am done with it for now. I served it with white rice which the kids really liked. :)

Sunday, January 24, 2010

S'more Cupcakes..

The Batter:: 1 cup room temp butter, 2 cups of sugar, 6 eggs at room temperature, 2 cups of milk, 2 cups of flour, 3 cups of graham cracker crumbs, 2 teaspoons baking powder, 2 teaspoons baking powder, 1/4 teaspoon salt.
1) Beat the butter until well creamed about 30 seconds. Add the sugar and mix for about 3 min.
2) Add the eggs, one at a time, beating for about 30 sec after each one.
3) Put the graham crackers in a plastic bag, food processor, or blender, and crush into small crumbs.
4) Sift together the flour, graham cracker crumbs, baking soda, baking powder, and salt. Add about 1/4th of the powder mixture to the creamed mixture, then add some of the milk. Continue adding in a dry-wet-dry-wet-dry order ending with dry. Continue until just combined.
5) Scoop into cupcake liners and bake for 15-18 min until toothpick comes out clean.
FYI~ Batter will be thick~
Once cooled use a 1/4 teaspoon and scoop a hole into the center of each cupcake.

The Filling: 12 oz bag of chocolate chips, 1/4 cup chocolate syrup, 1/2 cup of milk
Place in a pot and melt all together. Then fill each center with chocolate filling

The Topping: 3 large egg whites, 1 cup plus 2 tablespoons of sugar, 1/4 teaspoon cream of tartar, 1/8 teaspoon salt, 1 tablespoon pure vanilla extract
In a large metal bowl, whisk together 1/3 cup of water, sugar,egg whites, and salt. Set bowl over a pot of simmering water, and mix with electric hand mixer at low speed. Gradually increase speed to high. Beat until stiff peaks form about 5 min.
Remove from heat and add vanilla. Beat for about 2 min until cool
Put a dallop in each cupcake.

These are a delicious treat. They were pretty simple and ultra delicious.

I toasted each with a lighter, it gave it that over the fire taste..

Wednesday, January 20, 2010

Creamy Chicken over Rice (haystack style)

I am finally contributing my first recipe to the blog!

If you have ever had anything called "Hawaiian haystacks", this is sort of a spin on that.

  • 5-6 chicken breasts (frozen or thawed) in crock pot, cover with water.
  • 2 packets of Italian seasoning (dry seasoning packets used to make Italian salad dressing); stir into water.
Turn crock pot on high for 2 hours or so.
Take chicken out and shred after cooked.
Set aside 3/4 of the brothy water from the crock pot.

Add the following to the remaining 1/4 water in the crock pot and whisk:
  • 1 1/2 C. sour cream
  • 1 8 oz pkg. cream cheese
  • 2 cans cream of mushroom

Put shredded chicken back in the crock pot; slowly add brothy water back in until at desired consistency. (I didn't even need to add any water, because it was already liquidy and creamy and wasn't too thick.)

  • Serve over rice.
  • Pineapple chunks
  • Cheese
  • Chow Mein Noodles

Before yesterday, I didn't like to make rice because I can never make it as fluffy as I would like.
I finally bought a rice cooker ($13.88 at Wal-Mart that I can use to steam veggies also) and it made the most beautiful rice ever! I know rice can be pretty healthy and now I might actually make it a little more often!


Tuesday, January 5, 2010

Lemon Cream Pasta with Chicken

Okay, so I kid you not when I say that this pasta is absolutely DIVINE! It may just be the BEST PASTA I HAVE EVER HAD!! It is creamy, cheesy, lemony, and completely delicious. And it was very easy to prepare. This is definitely my new favorite recipe!

Courtesy of mykitchencafe.blogspot.com and allrecipes.com

3 cups cubed Lemon Garlic Chicken (see below)
1 ts garlic powder
1/2 ts black pepper
4 (14.5 oz) cans chicken broth
1/2 c lemon juice
1 (16oz.) pkg rigatoni
2 c heavy cream
2 ts lemon zest
1/2 c parmesan

In large saucepan, season chicken broth with garlic powder and pepper. Bring to a boil and add lemon juice and pasta. Cook over medium heat, stirring occasionally, until all liquid is absorbed, about 25 min.
Stir cooked chicken into cooked pasta, along with cream, parmesan cheese, and lemon zest. Cook on low heat for 5 minutes, stirring constantly. Let stand 5 minutes off heat. Stir well before serving.

Lemon Garlic Chicken

3 Tb lemon juice
3 Tb olive oil
1 ts minced garlic
1 ts salt
1/4 ts pepper
1/2 ts oregano

Mix all ingredients and put in a ziploc bag. Marinade chicken overnight. Or, if cut into small piece, 5-6 hrs. Cook in a frying pan or grill before adding to pasta.