Paremsan Chicken

Ingredients:
Chicken Breasts
Plain Yogurt or Sour Cream (I'd estimate about 1/2 c for 2 breasts)
Grated Parmesan Cheese
Plain Bread Crumbs
Salt
Pepper
Italian Seasoning
2 Tbs Butter
(Sorry I don't have exact measurements. I kinda just estimate according to how many breasts I'm cooking)

Sauce:
10 oz can Cream of Chicken
1/2 c. Sour Cream
1/4 Milk

Directions:

1. Preheat oven to 350° F (176° C)

2. Put yogurt/sour cream, cheese, and bread crumbs into three separate bowls

3. Season bread crumbs with pepper, salt and sea

soning to your taste and stir in

4. Cut the butter into smaller bits and place on bottom of pan

4. Coat chicken in yogurt/sour cream

5. Coat chicken in parmesan cheese

6. Coat chicken in bread crumbs

7. Cook for 45-50 min or until chicken is cooked through

*Start sauce about 5 min before chicken is done

1. On med-high heat, mix cream of chicken, sour cream, and milk together in a small sauce pan

2. Add more milk if you want a thinner sauce

Kielbasa Bow Tie Pasta

 *Note: In this picture I had run out of bow tie pasta so there are some mini shells mixed in

Ingredients:

8 oz. uncooked bow tie pasta
2 Tbs. Butter
1 lb. fully cooked kielbasa, sliced and cut into quarters (I like kielbasa that has peppers in it to give it some kick)
2 tsps. minced garlic
1-1/2 c. milk
1 Tbs. cornstarch
1-1/2 c. snow peas (optional)
1 c. shredded cheddar cheese (I usually add more because I like it CHEESY)

Instructions:

1. Cook pasta according to package directions
2. Meanwhile, in a large skillet, saute garlic and sausage in butter
3. Combine milk and cornstarch until smooth
4. Gradually add milk to skillet
5. Bring to a boil. Stir for 2 minutes or until thickened
6. Drain pasta and add to sausage mixture
7. Add cheese and snow peas, cook until cheese is melted

Yield: 4 servings