Cheesy Enchiladas

I tried this recipie from the back of a green enchilada sauce can. Not bad!

Chicken
8 oz. cream cheese
1 can of green enchilada sauce
cheese

Cook up some chicken. Cut it up in strips.
Cut up cream cheese and cook with chicken until soft.
Roll up in flour tortillas.
Put in 9x13 pan and pour green enchilada sauce over enchiladas.
Cook for 20 min. in 350
You can add green chilies when you add cream cheese to chicken.

Country Pasta

8 oz. uncooked rigatoni (I used penne and it was wonderful)
8 slices bacon, cut in 1 inch pieces (I used real bacon pieces from Costco)
2 c. broccoli flowerets
1/2 tsp. minced garlic
2 c. shredded Mozzarella cheese
1/4 c. Parmesan cheese (I used real Parmesean)
pinch of cayenne pepper
1/4 c. chopped parsley (I used much less)

Cook rigatoni according to package directions, drain. Meanwhile, in 10 inch skillet, cook bacon over medium high heat until brown. Reduce heat to medium. Add broccoli and garlic. Cook, stirring occasionally, until broccoli is crispy-tender. Add rigatoni and remaining ingredients, except parsley. Continue cooking, stirring occasionally, until cheese is melted. Sprinkle with parsley.

Notes: Since I used bacon pieces I just cooked my pasta, and while it was cooking I steamed my broccoli. When they were both done I added everything together. Really easy and delicious!

Doesn't this look good. I want to try it.