Herbed Chicken Kabobs

Another one from Campbell's cookbook with no online match.

Herbed Chicken Kabobs
1 pouch onion soup mix
1/2 cup water
2 tablespoons vegetable oil
1/2 teaspoon dried thyme leaves, crushed
1/4 teaspoon pepper
1/8 teaspoon garlic powder
1 pound skinless, boneless chicken breasts, cut into 1 inch pieces
1 green pepper, cut into 1 inch squares
1 sweet red pepper, cut into 1 inch squares

In glass bowl, combine first 6 ingredients. Add chicken; toss.  Cover; chill at least 1 hour.

Remove chicken; reserve marinade.  On four 10 inch skewers, thread chicken and peppers.

Grill kabobs directly above medium coals, uncovered, 15 minutes or until chicken is no longer pink, turning often and brushing with marinade.  Garnish with lemon and fresh chervil.

4 servings
Prep: 15 minutes
Marinade: 1 hour
Cook: 15 minutes

Harvest Chicken Skillet

I got this one out of a Campbell's Soup cookbook...no recipe online, though.

Harvest Chicken Skillet
2 tablespoons vegetable oil
4 skinless, boneless chicken breast halves
1 can (10 3/4 oz) Campbell's condensed Golden Corn Soup (I couldn't find this so I substituted 1 can cream of chicken soup and 1/2 can corn)
1/4 cup milk
3/4 teaspoon garlic powder
1/8 teaspoon pepper
1 1/2 cups chopped tomato
1 tablespoon chopped fresh parsley
4 cups hot cooked rice

In skillet over medium-high heat, in hot oil, cook chicken 10 minutes or until browned on both sides.  Remove.  Pour off fat.

In skillet, heat soup, milk, garlic, and pepper to boiling.  Add chicken.  Cover; cook over low heat 5 minutes or until chicken is no longer pink, stirring often.  Stir in tomato and parsley.  Heat.  Serve with rice.  Garnish with fresh parsley.

4 servings
Prep: 10 minutes
Cook: 20 minutes

Sausage with Peppers and Pasta

 

Click the picture to go to Kraft website

Sausage with Peppers and Pasta

What You Need

3 cups rigatoni pasta, uncooked

1 lb. Italian sausage links, sliced

1 each green, red and yellow yellow pepper, coarsely chopped

1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained

1-1/2 cups KRAFT Shredded Italian* Low-Moisture Mozzarella-Parmesan Cheese Blend

1/4 cup KRAFT Shredded Parmesan Cheese

Make It

COOK pasta as directed on package, omitting salt. Meanwhile, cook sausage in large skillet on medium heat 10 min., stirring frequently. Stir in peppers; cook and stir 7 min. or until sausage is done and peppers are crisp-tender. Stir in tomatoes; cook 2 min. or until heated through, stirring occasionally.
DRAIN pasta. Add to sausage mixture with shredded cheese blend; mix well.
TOP with Parmesan.