Cajun Chicken Pasta

1 (8 ounce) package penne pasta, cooked and drained
4 boneless skinless chicken breasts, cut into strips
4 teaspoons Cajun seasoning
4 Tablespoons butter
16 slices red bell pepper
16 slices green bell pepper
1/2 purple onion
6 large mushrooms, sliced
2 cups heavy cream
1/2 teaspoon dried basil
1/2 teaspoon lemon pepper seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
Grated Parmesan cheese, optional

1. Cook pasta, drain.
2. Place chicken and Cajun seasoning in a resealable plastic bag; shake to coat. In a large skillet over medium heat, saute chicken in butter until almost tender (about 5 to 7 minutes). Add onion towards the end to soften and saute.
3. Add the red bell pepper, green bell pepper, and mushrooms. Saute and stir for 2 to 3 minutes. Reduce heat.
4. Add cream and remaining seasonings; heat through. Add pasta and toss; heat through. Sprinkle with Parmesan cheese if desired.

* This was a delicious pasta dish and very easy to make. I omitted the mushrooms since I am not a big fan of them. I used 2 fresh chicken breasts as well as some pre cooked frozen fajita chicken strips that I had on hand and they both worked great! The pasta has a very light flavor but we loved the kick the Cajun chicken gives this dish. It's not a diet dish by any means but my husband says this recipe is definitely a keeper!

From Allrecipes.com

Breadsticks & Pizza Dough

1 1/2 cups warm water
1 Tablespoon sugar
1 Tablespoon yeast
1/2 teaspoon salt
3-4 1/2 cups flour

1. In a large bowl, combine water, sugar, and yeast. Let stand for 10 minutes or until yeast is bubbly.
2. Add salt and stir. Add 1 1/2 c. flour and mix well. Gradually add more flour (usually between 3-4 cups, depending on your elevation and your humidity) until dough starts to pull away from the sides of the bowl and it barely sticks to your finger.
4. Spray a glass or metal bowl with cooking spray and place dough in the bowl.
5. Cover and allow to rise for 45 minutes or until doubled in bulk.
6. Remove from bowl and place on a lightly-floured surface.

For Pizza: Roll out and bake with toppings.

For Breadsticks:
1. Spray a baking sheet with cooking spray. Roll into a rectangle and cut into 12 strips with a pizza cutter.
2. Roll out each piece of dough into a snake and then drape over your forefinger and twist the dough. Place on baking sheet and repeat with remaining 11 pieces of dough. Try to space them evenly, but it's okay if they're close.
3. Cover pan and allow dough to rise for another 30 minutes.
4. When there's about 15 minutes to go, preheat your oven to 425.
5. Rub butter and garlic salt and Parmesan cheese.
6. Bake for 10-12 minutes.

* I used this recipe to make pizza crust. It was an easy and quick recipe and it turned out yummy. I rolled my dough into a rectangle and made one very large pizza on a cookie sheet. Next time I make this pizza dough, I am going to bake the crust a little bit before baking it with all the toppings on it. The center didn't cook quite as much as we would have liked but it was still yummy! Some Italian seasonings on the crust would be good too!

From Our Best Bites

Favorite Fruit Dip

8oz package cream cheese, room temperature
3/4 cup brown sugar
1/2 teaspoon vanilla

Beat the cream cheese and brown sugar together until smooth. Add vanilla and blend in.

Makes about 2 cups of fruit dip. Great with strawberries, grapes, apples, bananas, and watermelon.

* This is one of my favorite fruit dips! I have made it with normal and low fat cream cheese and it tastes great both ways! It's super easy and always a hit!

From Kim Sharp