Mexican Lasagna

Ingredients:
2 pkgs Flour Tortillas
3 to 4 Chicken Breast boiled and shredded
2 cans of Cream of Chicken Soup

1/4 cup milk

1 cup sour cream

1 cup salsa

2 tsp chili powder

4 Cups of Mexican Style Shredded Cheese or monterey jack

chopped onion, green chilies, or jalapeno (optional)

Spray a 9X13 baking dish.
Boil chicken, drain water and shred. Add Cream of Chicken Soup and remaining ingredients

Layer 1: Tortillas (cut into bite sized pieces)
Layer 2: Chicken Mixture
Layer 3: Cheese
REPEAT topping with a layer of tortillas (if you have any left over). sprinkle cheese on top

Bake covered at 350 for about 45 min. Remove foil the last 5 min.

Garlic Pasta

6 garlic cloves, minced

1/4 tsp red pepper flakes

6 tbsp olive oil

Salt and Pepper to taste

1 lb penne pasta (or butterfly)

1/2 cup chopped fresh basil, or 1 tbsp. dried

4 tbsp of lemon juice

1/2 cup grated Parmesan cheese

Bring 4 quarts water to a boil in a large pot. Meanwhile, combine garlic, pepper flakes and oil in a small microwave-safe bowl and microwave until garlic is golden and fragrant, about 1 minute.

Add 1 tbsp salt and the pasta to boiling water and cook until tender but still slightly firm. Reserve 1/4 cup cooking water. Drain pasta and return to the pot. Stir in basil, lemon juice, Parmesan and remaining garlic mixture, adding reserved pasta water as needed. Season with salt and pepper. Serve w/steamed broccoli.