here are two recipes from the kraft food and family magazine

tomato and bacon presto pasta
prep time 10 min - total 30 min

cook eight slices chopped bacon in skillet for 5 or 10 min until bacon is crisp, stirring occasionally.
drain off fat and stir in 1/2 cup cherry tomatoes

add 1 tub (8 oz.) of chive and onion cream cheese spread, 1 cup milk and 1/2 cup grated romano cheese. mix well. cook until hot and bubbbly

stir in 6 cups hot cooked penne pasta
makes eight servings.

if you want a red blush to the sauce stir in one 14.5 oz can of stewed tomatoes with the sauce
ingredients.


bruschetta bake
prep trime 10 min - total 40 min

1 can (14.5 oz) diced tomatoes, undrained
2 cloves garlic, minced
1 pkg (6 0z.) stove top stuffing mix for chicken
1 1/2 lb. boneless skinless chicken breasts, cut into bite sized pieces
1 tsp dried basil leaves
1 cup shredded mozzerella cheese

preheat oven to 400 deg. place tomatoes with liquid in medium bowl. add garlic and stuffing mix and 1/2 cup water, stir just until stuffing mix is moistened. set aside.

place chicken in 13 x 9 in. baking dish, sprinkle with basil and cheese. top with stuffing mixture.

bake 30 min or until chicken is cooked through.
makes 6 servings.