{Artichoke Blue Cheese Chicken Fettuccine}

1 package (12 oz.) fettuccine
1 can (14 oz.) water packed artichoke hearts, rinsed, drained, & chopped
2 C. sliced fresh mushrooms
2 C. cooked cubed chicken (I took mine off of a rotisserie from Costco)
1-1/2 C. Alfredo sauce
1/4 C crumbled blue cheese

Cook fettuccine according to package directions. Meanwhile, in large nonstick skillet coated with cooking spray, saute artichokes & mushrooms until tender. Stir in cooked chicken & Alfredo sauce. Bring to a boil. Reduce heat; simmer, uncovered for 4-5 min or until heated through stirring occasionally. Drain fettuccine; add to artichoke mixture; toss to coat. Sprinkle with blue cheese. 6 servings

(This is what I made my GB [Gorgeous Boyfriend] for dinner on Valentines day. We entertained two other couples and everyone really enjoyed this meal. I originally found this on the TOH [Taste of Home] website. It did not include the chicken or as many mushrooms. And it was SO simple--- easy prep, easy clean-up. The only thing that I think might make it better is a really good home-made Alfredo sauce recipe. If anyone knows of one I'd love to get my hands on it. )

{Chicken Parmesan Bundles}

4 oz. (1/2 of 8-oz. pkg.) cream cheese, softened
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1-1/4 C. shredded Mozzarella cheese, divided
6 Tbs. grated Parmesan cheese, divided
6 small boneless skinless chicken breast halves, pounded to 1/4-inch thickness
1 egg
10 Ritz crackers, crushed
1-1/2 C. spaghetti sauce, heated

Preheat oven to 375F. Mix cream cheese, spinach, 1 C. of the mozzarella cheese and 3 Tbs. of the Parmesan cheese until well blended; spread evenly onto chicken breasts. Starting at one of the short ends of each breast, roll up chicken tightly, completely enclosing filling. Secure with wooden toothpicks, if desired. Set aside.

Beat egg in shallow bowl. Mix remaining 3 Tbs. Parmesan cheese and the cracker crumbs in pie plate. Dip chicken bundles in egg, then roll in crumb mixture. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.

Bake 30 min. or until chicken is cooked through (165F). Serve topped with the spaghetti sauce and remaining 1/4 C. mozzarella cheese.

(I found this recipe in the Fall 2007 Taste of Home School Brand Name Cookbook magazine that I received at Just For Her womens fair last fall. It is a FAVORITE!)