Ravioli Balsamico

I am a huge fan Sandra Lee from the Food Network. This recipe comes from her TV show, Semi-Homemade with Sandra Lee. Hope you will enjoy.

• 14 oz. refrigerated Ravioli, four cheese
• 1 1/4 cups light Balsamic vinaigrette
• 1/4 cup julienne cut sun-dried tomatoes, chopped
• 1/2 cup chopped Walnuts
• 2 Tbsp butter, cold

In a large pot of boiling salted water, cook ravioli according to package directions. Meanwhile, in a large skillet, over medium-high heat, bring vinaigrette to a boil. Add sun-dried tomatoes and walnuts. Reduce heat and simmer for 2 to 3 minutes. Whisk in butter until sauce is smooth and shiny.

Drain pasta. Add to balsamic sauce and heat through.

4 servings

Source: Sandra Lee Semi-Homemade 20-minute Meals 2

Lemon Chicken Lasagna

• Nonstick cooking spray
• 1 16-oz. jar roasted garlic alfredo sauce
• 1 Tbsp. drained capers
• 6 no-boil lasagna noodles
• 1/2 of a 15-oz. container ricotta cheese
• 6 oz. fontina cheese or mozarella shredded (1 1/2 cups)
• 1-1/2 tsp. finely shredded lemon peel
• 1/4 cup finely shredded Parmesan cheese
• 1 9-oz. pkg. refrigerated or frozen cooked chicken breast strips (thawed, if frozen)

Directions
Preheat oven to 350°F. Lightly coat a 2-quart square baking dish with cooking spray; set aside. In a saucepan combine alfredo sauce and capers. Bring to boiling over medium heat, stirring occasionally. Spoon 1/3 cup of sauce mixture into prepared dish. Top with 2 lasagna noodles. In a bowl stir together ricotta, 1 cup of the fontina cheese, and 1 teaspoon of the lemon peel. Spoon half the cheese mixture over noodles. Sprinkle with 2 tablespoons Parmesan. Top with half the chicken. Spoon half the remaining sauce over chicken layer. Top with 2 more noodles, remaining ricotta mixture, and remaining chicken. Add 2 more noodles, remaining sauce, and sprinkle with remaining fontina and Parmesan. Cover with foil. Bake for 40 minutes. Let stand, covered, on wire rack for 20 minutes before serving. Sprinkle with remaining lemon peel.
6 servings.
Source: http://www.chickenrecipequeen.com/

Smarter Fettuccine Alfredo

• 1/2 lb. fettuccine, uncooked
• 1-1/4 cups fat-free reduced-sodium chicken broth
• 4 tsp. flour
• 1/3 cup PHILADELPHIA 1/3 Less Fat than Cream Cheese
• 3 Tbsp. KRAFT Grated Parmesan Cheese, divided
• 1/4 tsp. ground nutmeg
• 1/8 tsp. pepper
• 2 Tbsp. chopped fresh parsley

Cook pasta as directed on package.
Meanwhile, beat broth and flour in medium saucepan with whisk until well blended. Add reduced-fat cream cheese, 2 Tbsp. Parmesan, nutmeg and pepper; cook 2 min. or until mixture comes to boil and thickens, stirring constantly.
Drain pasta; place in large bowl. Add sauce; toss to coat. Sprinkle with remaining Parmesan and parsley.
4 servings
Source: http://www.kraftfoods.com/