#1251 - Crockpot Chicken and Ramen

(by Shirley McNevich)

6 boneless/skinless chicken breasts OR skinless chicken thighs
16 oz. baby carrots (washed and cut into coin shaped pieces)
1/2 cup chopped celery
1 - 8oz. can sliced bamboo shoots (drained)
1 - 8oz. can sliced water chestnuts (drained)
2 - 3oz. ramen noodles (chicken flavor)
32oz. chicken broth
1 cup sugar snap peas
2 green onions (chopped)
salt and pepper to taste

Salt and pepper each chicken breast--add carrots, celery, bamboo shoots, water chestnuts, ONE of the ramen noodles seasoning packets, chicken breasts, and chicken broth to the crockpot--put the lid on, turn heat to low and cook 7-8 hours. When ready to serve use tongs to remove the chicken breasts and cut them into bite sized pieces and return them to the crockpot--stir. Break both ramen noodles packages using your hands and put the broken noodles into the crockpot--stir. Add the sugar snap peas and the chopped green onions--turn crockpot heat on high, stir and cook ten minutes or until noodles are done (with lid on the crockpot). Add second seasoning pack if you wish.

#842 - Ham and Pea Pasta

(by Shirley McNevich)

1 - 12oz. box bowtie pasta (cooked according to package directions)
1lb. fresh or frozen sugar snap peas
1 chopped onion
1/4 to 1/2 tsp. pepper
1/4 lb. sliced deli ham (cut into strips)
1 cup heavy cream
1/3 cup grated Parmesan cheese

Cook bowtie pasta according to box directions--add the peas during the last 2 minutes of pasta cooking time. When pasta/pea mixture is done, drain but reserve 1/2 cup of the pasta water. Use the same pot you cooked the pasta/peas in and spray it with Pam. Add chopped onion to the greased pot and cook over low heat/stir until softened. Add ham strips and cook until lightly browned. Add cream--stir and cook until thickened (3-5 minutes). Add Parmesan cheese, cooked pasta/peas, pepper and reserved pasta water--stir and heat thoroughly until creamy and hot enough for serving.