Lemony Chicken Pasta Salad

Prep Time: 30 minutes
Serves: 8 to 10

1 pound acini de pepe pasta, uncooked
2 cubes Knorr(R) chicken bouillon (or 4 regular cubes)
2 c cooked chicken, chopped*
1 c red onion, chopped
1 c green bell pepper, chopped
1 c red bell pepper, chopped
1 c mayonnaise
1/4 c fresh lemon juice

Cook acini di pepe in water with bouillon according to package directions.  Drain and rinse with cold water when done cooking.

Add pasta and remaining ingredients to large bowl and mix well.

Note: It can get a little dry when refrigerated.  Instead of adding extra mayonnaise, I prefer to mix in a little bit of milk until it's the desired consistency.

*I use the leftovers from a rotisserie chicken.

Corn Chowder

Prep Time: 30 minutes
Serves: 8

Jonathon made this chowder for dinner yesterday.   It was delicious!  He used this recipe and changed it to this:

2 Tbsp butter
1 Tbsp olive oil
1/3 c. dried onion flakes
1 Tbsp. dried minced garlic
1 tsp. dried crushed thyme
1/4 c. all-purpose flour
6 c. water
3 cubes Knorr chicken bouillon (or 6 regular-size cubes)
2 cups heavy cream (or 2 c. evaporated milk)
1/4 c. dried diced potatoes
2 c. freeze-dried corn
Salt
Freshly ground black pepper
2 Tbsp. dried parsley flakes

Heat butter and olive oil in soup pot over medium heat.  Add onion, garlic, and thyme and cook for about 2 minutes.  Dust the vegetables with flour and stir to coat everything well.  Add water, chicken bouillon, and potatoes; bring to a boil over high heat.  Add heavy cream and boil for 7 minutes; add corn, salt, pepper, and parsley; simmer until all the vegetables are soft, about 10 to 12 minutes.  Ladle soup into bowls and serve.

Optional toppings:
2 c. cooked, chopped chicken
1/4 c. cooked, crumbled bacon
Shredded sharp cheddar cheese

We ate this with homemade bread and cooked green peas.  Yum!