When you need quick, easy, and tasty meals, turn to chicken or turkey and pasta.  A much healthier alternative for your family than the fast food outlets and what family doesn't name both ingredients as family favorites?  Turkey and Macaroni Casserole is ready in minutes and this one dish has pasta, vegetables, meat, and dairy.  Add a bagged salad and you are set!  The Quick and Easy Chicken Pasta is so easy to prepare it will only take a few minutes.  Steam some broccoli or add a salad and you have another quick meal.  If you prefer a light entree salad, try the Rotini Chicken Salad.

1 pkg (14-oz) macaroni and cheese dinner mix
1 pkg (10-oz) frozen mixed vegetables
1 lb bulk turkey sausage
1/2 small onion, chopped
3/4 cup milk
1/4 cup butter
1 pkg (3-oz) cream cheese, cut-up

Cook macaroni from mix in a large amount of boiling salted water for 5 minutes. Add frozen vegetables. Cook for 5 minutes longer. Drain the mixture and return to the saucepan.

Meanwhile, in a medium skillet, cook turkey sausage and chopped onion until the sausage is cooked through and the onion is tender. Drain, if needed.

To the hot macaroni-vegetable mixture, add the cheese sauce from the boxed mix, milk, butter, and the cream cheese. Stir until the butter and cream cheese have melted. Stir in the turkey-onion mixture and heat through.

Yield: 4 servings

1 lb boneless skinless chicken, cubed
salt to taste
black pepper to taste
2 to 3 tablespoons flour for coating
2 tbsp canola oil
1 can or jar of Chunky Italian Ready Sauce
Your favorite hot cooked pasta for 4

Put the flour, salt, and pepper into a bag. Add chicken cubes and shake until all chicken is coated.

Heat the oil in a large skillet over medium-high heat. Brown the chicken well on all sides until no longer pink. Add the sauce to the skillet and simmer until heated through. Serve over your favorite pasta.

3 cups rotini pasta, cooked and drained
2 cups broccoli florets
1 1/2 cups Ranch dressing
1 pkg (6-oz) deli-style honey roasted chicken breast
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup slivered red onion

Combine all ingredients in a large bowl. Toss well to coat. Refrigerate until serving time.

Yield: 10 cups