Chicken Pasta

Good and easy.

8 oz egg noodles, cooked
1/4 cup butter or margarine
1/4 cup flour
1 tbsp dry chicken stock powder
1 tsp parsley
1/2 tsp paprika
1/4 tsp salt
1 large can of evaporated milk
3/4 cup milk
2 cups cooked chopped chicken
2 tbsp Parmesan cheese

Melt the butter; add the dry ingredients cook for 1 minute. Slowly add the milks stirring to make a smooth sauce. Stir in the cheese. Combine the sauce, noodles and chicken. Bake, uncovered, in a 3 quart casserole for 30 to 40 minutes at 350 degrees F.

Spaghetti Carbonara

1 lb spaghetti cooked in salted water
5 strips bacon, diced
1/2 cup diced onion
4 cloves garlic, minced
3/4 cup fresh Parmesan
3 eggs, lightly beaten
1/4 cup dry white wine
1/2 tsp pepper

Saute bacon and onion until crisp, adding the garlic during the last few minutes of cooking. Add cheese and wine to beaten eggs. Drain spaghetti, add everything else and stir until eggs are cooked.

Broccoli Pasta

4 cups broccoli florets
2 cloves garlic, minced
1 tbsp vegetable oil
1/4 cup chicken stock
1 1/2 cups cooked egg noodles
Parmesan to sprinkle

Saute the first 4 ingredients together for 5 minutes. Add pasta and stir until heated through. Remove from heat and sprinkle with Parmesan.