Cheesy Tortellini Bake

So, it has been slow on here- I think with the heat there hasn't been many people cooking. I made a yummy dish tonight that I would like to share. I got the recipe from the person who cooked the meals at girls camp when I went as a leader this year. It is way easy and very creamy and yummy. I forgot to take a picture until it was too late, but it looks just like a lasagna dish when it comes out of the oven. It tastes similar to lasagna, but creamy and so much faster and easier to make!!!

Ingredients:

1 20 oz pkg Tortellini
1/2 pound ground beef
1/2 pound ground ital. saus.
4 oz. cream cheese (I use light)
1 reg. jar of your favorite spaghetti sauce
2 cups shredded mozzarella cheese
Parmesan cheese (shaker can)

Directions:

-Preheat oven to 350.

1) Brown beef/sausage and drain. Put back in pan and add sauce- simmer on low.

2) While browning meat, boil tortellini according to pkg directions. Drain.

3) Put tortellini back in pan. Dice cream cheese and put in pan with tortellini and stir until cheese is mostly melted and spread evenly among tortellini (if you really want it thick and creamy, throw in the whole bar- but it will be thick!)

4) Layer in square baking dish lasagna style- sauce, tortellini, sauce, mozz cheese, parm cheese, tortellini, sauce, mozz cheese, parm cheese.

5) Bake uncovered for approx. 20 min. or until heated through and cheese is melted.

Enjoy!!!

Fettuccine Alfredo- LOWER FAT!!!

I love the creaminess and richness of a good alfredo sauce- but my waistline does not. In a search for healthier recipes, I bought the book by Rocco Dispirito titiled "Now eat this!" (author of "Eat This, Not That".) When I saw an alfredo recipe, I was excited but skeptical- the fat in alfredo is what makes it yummy! But, I gave it a try and it was so so so good! Just as creamy and flavorful as the full fat original- surprisingly! I will never make the high fat version again! Here is the recipe!

8 oz whole-wheat fettuccine
1 TBSP butter
3 garlic cloves, minced
2 tsp. cornstarch
pinch of ground nutmeg
3/4 cup low fat, low sodium chicken broth
3/4 cup grated Parmigiano-Reggiano cheese
(I just used the shaker can of Parmesan)
3/4 cup plain Greek Yogurt
black pepper

Prepare Fettuccine as directed on box

While pasta is cooking, melt the butter in a large nonstick saute pan over medium heat. Add the garlic and cook until fragrant- just a minute or two.

Meanwhile, combine the cornstarch and nutmeg in a small bowl. Whisk in the chicken broth until smooth. Pour the mixture into the saute pan with the butter and garlic. Raise the heat and bring the sauce to a simmer, whisking occasionally until thickened slightly. Whisk in 1/2 cup of the cheese until melted. Remove the pan from the heat and whisk in the yogurt until the sauce is smooth. Season as desired with pepper.

**Note- I added a touch of skim milk at this point to thin it a bit because it was very thick and creamy! You may or may not need to- depends on your preference.

Serve over fettuccine. I also included strips of grilled chicken and broccoli! Yum! Even one of my 3-year-olds who NEVER eats pasta of any kind (except mac and cheese) gobbled it up!

Enjoy!

Nutrition info:

336 calories and 10.4 grams of fat (compared to the high fat restaurant version, according to the author, is 1,220 calories and 75 grams of fat! Ouch!)

Chicken Enchilada Pasta.....

Another GREAT Recipe from My Kitchen Cafe!  She needs to write a cookbook!!  My hubby LOVED this.  It makes a lot, so next time I am going to freeze half of it!  Enjoy!

2-3 chicken breasts, cooked and cubed or shredded
2 tablespoons olive oil
2 garlic cloves, finely minced
1 medium onion, diced
1 red pepper, diced
4-ounce can diced green chilies
1/2 teaspoon salt
2 teaspoons chili powder
1 teaspoon cumin
2 (10-oz) cans green chili enchilada sauce
2/3 cup red enchilada sauce
1 can large black olives, cut in half
1 cup sour cream
1 1/2 cups shredded cheese
16-20 oz. penne pasta (Depending on how "saucy" you want the pasta)

Bring a large pot of water to a boil. Cook the pasta until tender. While the pasta is cooking, heat the oil in a large nonstick skillet and add the onion. Cook for 2-3 minutes until onion is translucent. Add the garlic and red pepper and cook for another 2 minutes, until pepper is barely tender. Add the cooked chicken, green chilies, spices, enchilada sauces and olives. Let the sauce simmer for about 8-10 minutes. Add the sour cream and cheese and heat through, until the cheese is melted (but don't boil!). Pour the sauce over the hot pasta. Garnish with extra sour cream, cheese, diced tomatoes, green onions or crushed tortilla chips.

Alfredo Sauce....

My sister in Law Nicole had this recipe posted on her blog, I'm not much for shrimp in a pasta but I decided to make just the sauce. I Loved this sauce. I have tried making a few alfredo sauces and they are always way to heavy for me. I have made this a few times now and even my non-alfredo loving husband enjoys this! Thanks for the recipe, Nicole!!

Alfredo Sauce:
1 cup butter
3/4 pint heavy cream
salt and pepper to taste
1 dash garlic salt
3/4 cup grated Romano cheese
1/2 cup grated Parmesan cheese

Directions:
In a large pan put heavy whipping cream in and then add your butter and let your butter melt into the cream. Do this over low heat. Then add salt, pepper and garlic salt.
Stir in your cheeses over medium heat. Let the sauce thicken.

Creamy One-Pot Pasta

This is actually a recipe from one of my Pampered Chef cookbooks. It was very easy and really good and also lower in fat. Makes for a simple but yummy weeknight dinner. I forgot to buy the can of sun-dried tomatoes, so I used regular petite diced tomatoes and drained the can. I sauteed the garlic in a tsp of olive oil. I also didn't have fresh basil, so I sprinkled on some dry basil and it was good! I made it a meal by adding 3 sliced chicken breasts that I had grilled and seasoned. You can leave chicken out and have a meatless meal or a hearty side.

4 large garlic cloves, thinly sliced or minced
1 jar (7oz) sun-dried tomatoes in oil, undrained
3 cans (14 1/2 oz each) chicken broth (5 1/4 cups)
1 lb uncooked penne pasta
1 head broccoli (or 2 cups small florets)
2 medium carrots, peeled
4 oz. reduced fat cream cheese (neufchatel)
1/4 tsp salt
1/2 tsp black pepper
grated fresh parmesan cheese and snipped fresh basil (optional)

Place garlic and 1 TBSP oil from sun dried tomatoes into an 8qt stockpot. Cook garlic over medium heat 2-3 minutes or until garlic is golden brown, stirring occasionally. Remove from heat; add broth. Return to burner, increase heat to high. Cover and bring to a boil. Stir in pasta; cover and simmer vigorously 8-10 minutes or until pasta is almost cooked but still firm. Stir occasionally. DO NOT DRAIN!

Meanwhile, cut broccoli into small florets and place into a bowl. Slice carrots and add to bowl. Drain sun-dried tomatoes; pat dry with a paper towel. Slice tomatoes into thin strips. Add to bowl with carrots and broccoli.

Cut cream cheese into cubes. Add vegis, cream cheese, salt and black pepper to stockpot. Stir until cream cheese is melted and fully incorporated. Reduce heat to medium; cover and cook an additional 2-4 minutes or until vegis are tender. If desired, top with grated parmesan cheese and snipped fresh basil.

6 servings: each serving contains 410 calories, 11 grams total fat, 5 grams fiber.

Deep Dish Lasagna- Revisited....

A while ago, Nicole posted this recipe. She made it for my family and it was so good. So, I finally made it myself and it was just as good as I remember. I love all the different seasonings that go into it!! Enjoy!

Deep Dish Lasagne
ALL RECIPES

12 uncooked lasagna noodles (I used oven-ready)
1 pound sweet Italian sausage
2/3 cup chopped onions
1/2 tablespoon minced garlic
2/3 cup chopped fresh parsley, divided
3 (6 ounce) cans tomato paste
1 (15 ounce) can tomato sauce
2 cups water
1 1/2 teaspoons Italian seasoning
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried basil leaves
1 pound part-skim ricotta cheese (I used 1 lb cottage cheese)
1 (10 ounce) package chopped spinach, thawed and squeeze dried
1/2 cup grated Parmesan cheese
3 eggs
2 teaspoons garlic salt
1/4 teaspoon ground black pepper
3 cups shredded mozzarella cheese

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente; drain.
In skillet over medium heat, brown the sausage with the onions, garlic and 1/2 the parsley; drain. Add tomato paste, tomato sauce, water, Italian seasoning, oregano, and basil; mix well. Simmer, covered, for 5 minutes; stirring occasionally.
In a bowl, combine remaining parsley and Ricotta, spinach, Parmesan, eggs, garlic salt, and pepper; mix well.
In lightly greased 9x13 inch baking dish, spread 2 cups sauce mix. Begin layering with 4 noodles, 1/2 cheese mix, 1/3 remaining sauce, and 1 cup mozzarella. Repeat this layer again and the last layer will be noodles, sauce and mozzarella cheese.
Bake covered in a preheated oven at for 45 minutes. Bake uncovered an additional 10 minutes. Let cool 10 minutes before serving.

**This makes a lot so I halved everything and there was still plenty for leftovers the next night!

Easy Cheesy Manicotti- Revisited....

When we first started this blog, Katie posted her easy cheesy manicotti recipe. We love this recipe at our house. First, it is SO easy. Second, it tastes yummy. Third, its great when having company over (especially when its two young men in shirts and ties and name tags). So, here it is again. Katie's manicotti, I just wanted everyone be reunited with its goodness! Thanks Katie for a great recipe!!!

1 pkg manicotti noodles
1 jar spaghetti sauce
1 pkg shredded cheddar (8oz)
1 pkg shredded mozzarella (8oz)
1 pkg shredded parmesan (6oz)
2 eggs
Parsley flakes

Combine cheeses and a tablespoon or so of parsley flakes. Mix in eggs until all the cheese sticks together. Stuff uncooked manicotti noodles and place in a 9x13 pan. Cover with spaghetti sauce. Fill sauce jar with water. Pour over noodles until they're completely covered (you may not use all the water). Cover with foil and bake at 350 for one hour
***I have found that I need to cook mine an additional 15 minutes to thoroughly cook the pasta...Enjoy!

Taco Stuffed Shells......

Taco Stuffed Shells
The Blog Chef

Ingredients:
1lb ground beef
1 package taco seasoning
1 4 once package cream cheese
12 large pasta shells
1 cup salsa
1 cup taco sauce
1 cup cheddar cheese (shredded)
1 cup Monterey jack cheese (shredded)
1 ½ cups tortilla chips (crushed)
3 green onions (chopped)
1 cup sour cream


Step 1: In a fry pan cook ground beef and add taco seasoning and prepare according to package directions. Add cream cheese cover and simmer until cheese is melted. Blend well. Set aside and allow to fully cool. While burger is cooking cook the pasta shells, drain and toss well with butter.
Step 2: Pour salsa in the bottom of a 9 x 13 inch baking dish.
Step 3: Stuff each shell with the meat mixture. Place the stuffed shells in the baking dish and cover the tops of the shells with taco sauce.
Step 4: Cover and bake in the oven at 350 degrees for 30 minutes.
Step 5: After 30 minutes, uncover, and sprinkle crushed chips and shredded cheddar and Monterey jack cheeses on top. Cook for about 15 more minutes. Serve with sour cream, additional salsa, black olives or whatever you think goes good with tacos!

We really enjoyed these!!! They were so yummy. The only thing that I am going to change next time is to put the chips on after everything is cooked. Baking it with the chips on it gave the chips a weird crispiness...next time I will add the cheese's and bake and then put the chips on when serving.

I put olives on it and sour cream after cooking and they were so good!!!

Mini Farfalle with Tomatoes and Corn

This was fun, easy, and very tasty! I love the tiny little pastas!

1 box Barilla Piccolini Mini Farfalle

2 cans (14.5 oz each) diced tomatoes with green peppers and garlic

1 can corn (drained)

1 cup Parmesan cheese

4 basil leaves, chopped

salt and pepper to taste

Put tomatoes and corn in skillet and heat on medium while pasta cooks according to directions on box. Season tomatoes and corn with salt and pepper. Drain pasta after cooking and add to tomato/corn mixture in skillet. Stir in cheese and basil just before serving. (I also added 1/4 cup shredded mozzarella to it).

You could add cooked chicken very easily, too!
I found the recipe on the back of the box, and modified it for us- so this is our version.

Creamy Ranch Chicken.....

I found this recipe on Stephanie's Kitchen
I made this tonight for my sister and my hubby and I. We really liked it, plus it was quick and easy! I served it with corn, garlic bread, and topped it with parmesan cheese!! I stole this pic from Stephanie's blog because it looked much prettier!!


Creamy Ranch Chicken
adapted from Better Homes and Garden's Quick and Easy Recipes
start to finish: 20 minutes
serves about 4


6 slices bacon
4 skinless, boneless chicken breast halves, cut into bite size pieces
2 tablespoons flour
2 tablespoons ranch dry salad dressing mix
1 1/4 cups milk
3 cups dried medium noodles- I used bowties, Stephanie used egg noodles
1 tablespoon finely shredded Parmesan cheese


1. Start your water for your pasta. Cook noodles according to package directions.
2. Cut bacon into narrow strips. In a large skillet, cook bacon over medium heat until crisp. Drain bacon on paper towels; discard all but 2 tablespoons drippings.
3. In the same skillet, cook chicken in reserved drippings until no longer pink, turning to brown evenly. Sprinkle flour and salad dressing mix over chicken; stir well to coat the chicken. Stir in milk. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in bacon.
4. Serve the chicken over the noodles. Sprinkle with Parmesan cheese. Enjoy!

Stuffed Shells....

1 pound Italian Sausage
1 large onion, chopped
1 (10 ounce) package frozen, chopped spinach, cooked and well drained
1 (8 ounce) package cream cheese, softened
1 egg, beaten
2 cups shredded mozzarella cheese, divided
2 cups shredded cheddar cheese
1 cup cottage cheese
1/4 cup grated parmaesan cheese
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon cinnamon
20 jumbo shell noodles, cooked and drained
Prego

Preheat oven to 350 degrees

In a skillet, brown sausage and onion over medium heat, crumbling sausage as it cooks. Drain grease.

Transfer sausage mixture into a large bowl. Stir in spinach, cream cheese, and egg. Add 1 cup mozzarella, cheddar, cottage cheese, parmesan, salt, pepper, and cinnamon. Mix well.

Stuff pasta shells with sausage and cheese mixture. Arrange shells in a greased 9x13x2 inch baking dish.

Pour prego evenly over shells. (I use about 2 tablespoons per shell... I don't measure just put as much as you want.)

Cover and bake shells in preheated oven for 40 minutes.

Uncover shells and sprinkle with remaining mozzarella. Return baking dish to the oven and bake until cheese melts. Let cool 5 minutes and serve.
**We really liked these...They are kind of heavy though, so next time I may leave out the cream cheese.**
***** I made these again and added half of the cream cheese and they were AMAZING!***

Angel Hair Pasta with Chicken

I got this from allrecipes.com. It is light tasting- no heavy sauce, not much sauce at all really. A very quick and easy weeknight dinner. You probably have the ingredients on hand and cooks up very fast- less than 30 minutes to dinner! I will write the recipe as written and then add a note on the few variances I did. Serves about 6.

Ingredients

2 Tbsp olive oil, divided
2-3 boneless skinless chicken breasts, cubed
1 pkg angel hair pasta
1 carrot, sliced thin
1 pkg frozen broccoli florets, thawed
2 cloves garlic, minced
2/3 cup chicken broth
1 tsp dried basil
1/4 cup Parmesan cheese

1) Heat 1 tbsp of the olive oil over medium heat. Add chicken and saute 5-7 min, until cooked through. Drain on paper towels.
2) Boil pasta and drain- set aside.
3)While pasta is cooking, heat 2nd tbsp oil over medium heat in same skillet used for chicken. Stir fry carrots in oil for 4 minutes. Add the broccoli and garlic and cook for another 2 minutes. Stir in the broth, basil and cheese. Return chicken to skillet, reduce heat to low and simmer 4 min.
4) Place drained pasta in a large bowl. Top with chicken/vegi mix and serve immediately.

I followed as is, but I marinated the chicken cubes in a tomato vinagarette for a few hours before cooking and did not use the 1st tbsp of olive oil for this reason- just cooking spray. I also just used a little extra broth, basil and cheese. The cheese I used was a shredded Italian cheese mix I had in the fridge. Also, before putting the chicken on the pasta, I tossed the pasta with a little olive oil and parsley. Goes great with garlic bread and maybe a salad. It was very good- my husband liked it too! An easy, light, fast summer dish! Enjoy!

The Best Lasagne Ever!!

This is the Pioneer Womans recipe. She calls it "The best lasagne ever", I have to agree, it is pretty dang good. But, even more, its easy. I made this last night, and my hottie hubby stated "this is really tasty", I asked him to rate it and this one got a 9 out of 10. Its a keeper! Enjoy.

Sauce
1 1/2 lbs. ground beef
1 lb. Jimmy Dean hot breakfast sausage
2 cloves minced garlic
2 14.5 oz cans whole tomatos
2 6 oz cans tomato paste
2 tablespoons dried parsley
2 tablespoons dried basil
1 teaspoons salt

Cheese Mixture
3 cups lowfat cottage cheese
2 eggs beaten
1/2 cup parmesan cheese
2 tablespoons dried parsley
1 teaspoon salt

Other Ingredients
lasagne noodles (I used oven ready)
1 lb. sliced mozzarella cheese

Brown beef, sausage, and garlic until browned. Drain half of the fat. Add tomatos,paste,parsley,basil, and salt. Mix and simmer uncovered 45 minutes, stirring occasionally.

Meanwhile mix the cottage cheese and eggs together. Add parmesan, parsley, and salt. Mix well.

In a 9x13 pan. Layer 4 lasagne noodles. Top with half of cottage cheese mixture. Top with 1/2 lb. mozzarella. Evenly spread a little less than half of sause mixture over mozzarella. Layer 4 more noodles, the rest of the cottage cheese mixture, the rest of the mozzarella and then the rest of the sauce. Sprinkle with parmesan cheese.

Bake at 350 degrees for 30 minutes or until hot and bubbly.

****If any questions, the pioneer woman website shows pictures step by step!
****the pioneer woman used regualar noodles. I used oven ready, I cooked it for 40
minutes to make sure they were cooked through!

Penne a la Betsy!

I LOVE the Pioneer Woman website. She is so funny and has the most beautiful pictures of her and her "little punks". On the website, is a section for photography, recipes, and 'confessions of a Pioneer woman'. Its awesome and all of her recipes look so delicious, plus she does step by step photos of cooking her recipes. I made this recipe tonight and it was a hit. On a scale of 1-10, Cameron gave it an 8...which is good in my books.

• 1 pound of extra large shrimp. It should already be peeled and deveined.


• butter


• olive oil


• 1 small onion (diced)


• 2 cloves minced garlic


• 8 oz can of tomato sauce


• 1 cup heavy whipping cream


• 1/2 cup low sodium chicken broth


• parsley


• basil


• salt


• pepper


• 3/4 lb. penne pasta

Rincse shrimp under cool water. Heat about a tablespoon of butter and olive oil in a skillet. Add the raw shrimp and cook for a couple of minutes. Remove and let cool.

Cook penne. While penne is cooking. Heat 2 tablespoons butter in skillet. Add 2 tablespoons olive oil. Add garlic and onion and begin cooking stirring occasionally.

Take the cooked shrimp and pull off their tails and cut into bite sized pieces. Set aside.

Add chicken broth to garlic mixture. Then add tomato sauce and stir well. Now add heavy cream.

Add shrimp, 1 tablespoon parsley and 1 tablespoon basil to mixture. Stir well. Add cooked noodles, mix and Enjoy!!!

****the pioneer woman used fresh herbs, I used dry and it was still delicious.

****I bought pre cooked frozen shrimp so I skipped the first step and just thawed my shrimp.

Pasta Chicken Salad with Sun-Dried Tomatoes, Spinach and Bacon

Thanks to the food blog My Kitchen Cafe, I have another great recipe. The reason I enjoyed this recipe is that it was 1)super easy 2)very light but filling 3)TASTY!!!!

Chicken Salad with Sun-Dried Tomatoes, Spinach and Bacon

5 strips bacon, fried and chopped into bite-sized pieces
3-4 green onions, chopped
1 lb tube pasta (I used Cellentani), cooked, drained and cooled to room temperature
1 lb chicken, cooked and shredded (I used ½ of a rotisserie chicken)
4 cups fresh spinach leaves, torn into bite-sized pieces
1/2 cup sun-dried tomatoes, chopped (I used oil-packed, if using dry, plump them in hot water before using)
1/2 cup mayonnaise
4 tablespoons balsamic vinegar

Place the mayonnaise and balsamic vinegar in a small bowl. Whisk well. In a large bowl, combine pasta, bacon, green onions, shredded chicken, spinach leaves and sun-dried tomatoes. Toss lightly. Add about ½ to ¾ of the mayonnaise and vinegar mixture. Toss to combine. Add more dressing if the salad seems dry.

****We thought it needed a little somethin' somethin' so we put parmesan cheese on it and it was exactly what it needed! I served it with garlic bread. I also let it chill for about 1/2 hour before serving.

Chow Mein

YUMMY!!!! YUMMY!!!

3 chicken breasts- cut in bite size pieces
4 tablespoons soy sauce
1 tablespoons minced garlic
6 tablespoons cornstarch
1 bag frozen stir fry vegetable mix
2 pkgs chow mein noodles (fresh in produce section)

Place chicken pieces in a bowl with soy sauce, 3 tablespoons water, and garlic. Let marinate for 1 hour. After marinating add cornstarch and mix until there is no liquid left.

Stir fry chicken in 2 tablespoons oil. In separate pan, stir fry veggies. Cook noodles according to package. Combine veggies and noodles and add the sauce that comes with the package of noodles. (this package sauce is dried and calls for 1/2 cup water per package...don't forget) When mixed, add chicken and enjoy!!


***This is a pic of the noodles I used. I found them in the produce section at Super Walmart***

Pizza Casserole...

My mother has been making this dinner for as long as I can remember. With 5 picky kids it worked out great. There is no real recipe for it, just put as much as you want. Now that I cook it for Cameron and I, I add a few more ingredients--anything you would put on a pizza is tasty in this!

• Penne noodles
• Italian sausage
• Pepperoni
• Prego
• Mozzarella

Boil the noodles and cook the sausage. When both are done, combine noodles, sausage, pepperoni, and prego- mix well. Put in a baking dish. Put shredded mozzarella on top. Cook at 350 for about 45 minutes (or until cheese is melted and casserole is heated through)

I usually saute onion with the sausage. I also add olives and sometimes some peppers. Its super easy and is great with garlic bread.

Sweet Spaghetti....

This is my sister Koris recipe. Her family LOVES this. I love it as well but don't get to fix it very often. Cameron doesn't love it, but his reasoning is "spaghetti shouldn't be messed with". This is even better the second day!

1 box (11 oz) thin spaghetti
2 lbs ground beef, salted and browned
4 cups tomato juice
1 small can tomato paste
3/4 cup brown sugar
grated cheddar cheese

Put cooked spaghetti in 13x9 inch pan. Put cooked ground beef on top. Mix juice, paste and brown sugar and pour over all. Top with cheese. Bake at 350 degrees for 45 minutes!

Variation on Spaghetti

When I was in college I ate spaghetti--a lot! One of my friends taught me an easy and yummy way to change up your spaghetti a little. Just add a little cream cheese (about 4 oz... just to your liking) and stir it up in your hot spaghetti with sauce until it's melted. It's so super easy and makes a good, creamy, spaghetti sauce!

Speedy Chicken Stir Fry.....

I got this recipe off of another recipe blog, but it is originally from the Kraft Food recipes website. I made it tonight and totally enjoyed it! I bought Cameron some California Rolls to eat with his. This is the kind of stir fry that is tasty both cold and hot! Enjoy!

• 8 oz. angel hair pasta (capellini),
• uncooked2 cups small broccoli florets
• 1 lb. boneless skinless chicken breasts, cut into thin strips
• 1/2 cup KRAFT Asian Toasted Sesame Dressing
• 2 Tbsp. soy sauce
• 1/4 tsp. each: ground ginger, garlic powder, crushed red pepper
• 1/3 cup Dry Roasted Peanuts

Cook pasta as directed on package, adding broccoli to the boiling water for the last 3 min. of the pasta cooking time. Meanwhile, spray large nonstick skillet with cooking spray; heat on medium-high heat. Add chicken; cook 6 to 8 min. or until cooked through, stirring occasionally. Stir in dressing, soy sauce, ginger, garlic and crushed red pepper; cook 1 min., stirring occasionally. Drain pasta mixture; place in large bowl. Add chicken mixture; mix lightly. Spoon evenly into four serving bowls; sprinkle with the peanuts.