Lemon Spaghetti with Chicken

Ingredients:
16 oz. Spaghetti, Thin Spaghetti or Linguine, uncooked
4 tbsp. margarine
16 oz. boneless, skinless chicken breast, cut into bite-size pieces
2 14-oz. cans low-sodium chicken broth
1 cup water
1 cup freshly squeezed lemon juice
2 tbsp. honey
2 tsp. finely grated lemon peel
4 tbsp. chopped fresh rosemary or 1 1/2 tsp. dried rosemary
Salt and freshly ground black pepper to taste

Method:
Melt margarine in a large, heavy saucepan over medium heat. Add chicken and brown until cooked through, about 4-5 minutes. Remove chicken from pan.
Add remaining ingredients to pan, except spaghetti. Bring mixture to a boil and add spaghetti. Reduce heat, cover and simmer for about 10 minutes, stirring occasionally. Meanwhile, cut chicken into 2 x 1/4-inch strips. Add to the spaghetti mixture. Cover and simmer 5 minutes, stirring occassionally. Serve immediately.

Source: ilovepasta.org

Chicken Noodle Casserole

Ingredients:
8 oz. Wide Egg Noodles, uncooked
1/2 cup non-fat sour cream
1 cup low-sodium chicken broth
4 tbsp. grated Parmesan cheese, divided
1/2 cup egg substitute
2 tbsp. Dijon mustard
1 1/2 cups chopped broccoli, blanched and drained
1 1/2 cups skinless, boneless chicken breast, cooked
2 tbsp. bread crumbs

Method:
Prepare egg noodles according to package directions; drain. Heat oven to 350-o F. Whisk the sour cream, chicken broth, 2 tablespoons of the Parmesan cheese, eggs and mustard in a bowl until blended. Add noodles, broccoli and chicken and toss well. Transfer the mixture to a 9 x 12-inch baking dish.
Stir the remaining 2 tablespoons of grated cheese and bread crumbs in a small bowl and sprinkle over casserole. Bake uncovered until bubbling around the edges and the top is golden brown, about 35 minutes. Let stand 5 minutes before serving.

Source: ilovepasta.org

Chicken Cheese Lasagna

Ingredients:
1/2 cup butter or margarine
2 cloves garlic, crushed
1/2 cup flour
1 tsp salt
2 cups milk
2 cups chicken broth
2 cups Mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated
1 medium onion, chopped
1 tsp basil
1/2 tsp oregano
1/2 tsp pepper
8 ounces lasagna noodles, cooked
2 cups cream-style cottage cheese
2 cups chickens, cooked, cut up
2 (10 ounce) packages spinach, chopped, thawed and well drained
1/2 cup Parmesan cheese, grated

Method:
Heat margarine in 2 qt saucepan over low heat until melted.
Add garlic. stir in flour and salt. cook, stirring constantly until bubbly.
Remove from heat and stir in milk and broth.
Heat to boiling, stirring constantly.
Stir in mozzarella, 1/2 cup parmesan, onion, basil, oregano and pepper.
Cook over low heat stirring constantly until cheese is melted.
Spread 1/4 of sauce in ungreased 13×9? dish and top with 3 or 4 noodles, overlapping if necessary. Spread 1/2 of cottage cheese over noodles.
Repeat with 1/4 of cheese sauce, 1/2 of chicken, 1/2 of spinach, and another layer of noodes.
Then remaining cottage cheese, 1/4 of cheese sauce, remaining chicken and spinach, and remaining noodles.
Cover with remaining cheese sauce and 1/2 cup parmesan. Cook uncovered at 350 20-30 minutes until nice and bubbly.
Let stand 10-15 minutes before cutting.

Source: allpastarecipes.com