SKILLET CHICKEN NOODLE CASSEROLE

From "Cooks Illustrated The Best 30-Minute Recipe"

INGREDIENTS
5 oz white mushrooms, sliced
1small onion, minced
1 3/4 cups chicken broth
1/2  cup heavy cream
1 1/2 cups of dry egg noodles
½  cup frozen peas
1 1/2 cups of left over chicken
1 tbsp parsley, minced
10 Ritz crackers, coarsely crushed

DIRECTIONS
1. Saute mushrooms, onion and salt. Add broth, cream and noodles. Cook until noodles are cooked and sauce has thickened. Add peas, chicken and parsley; season and sprinkle crumbs on top. bake at 475F for 8 minutes.

Pasta with Tomato Cream Sauce

Pasta with Tomato Cream Sauce
Ingredients
15 Oz. Marinara Sauce
 Salt And Pepper, to taste
½ cup Heavy Cream
 Grated Parmesan Or Romano Cheese, To Taste
Salt and pepper to taste
 Fresh Basil, Chopped
3/4 pound Fettuccine
Preparation Instructions
Cook pasta according to package directions. Drain, reserving ½ cup of pasta water.
Heat  marinara over medium heat.
Remove from heat and stir in cream. Add cheese to taste, then check seasonings. Stir in pasta and chopped basil and serve immediately. (Thin with pasta water before adding basil if needed.)