Ingredients

• 1 lb Deli chicken tenders
• ¼ cup fresh chives, coarsely chopped
• 8 oz fresh whole baby portabellas, quartered
• 1 tablespoon canola oil
• 16 oz egg noodles
• ¾ cup light honey mustard dressing
• 1 jar (or can) chicken gravy (12–14.5 oz)
• ¾ cup half-and-half

Prep

• Bring water to a boil for pasta.
• Chop chives; cut mushrooms.

Steps

1. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add mushrooms; cook 2–3 minutes or until tender.
2. Cook pasta following package instructions.
3. Reduce heat on mushrooms to medium; stir in dressing, gravy, and half-and-half. Reduce heat to low; cook and stir 3–4 minutes or until sauce thickens.
4. Heat chicken following package instructions.
5. Drain pasta; stir pasta and chives into mushroom mixture. Cut chicken into bite-size pieces; arrange over pasta and serve. (Makes 6 servings.)

Ingredients

• 1 (7 oz) package microwaveable semisweet (or milk) dipping chocolate
• 4 (0.75 oz) crunchy granola bars
• 1 cup mini marshmallows

Steps

1. Melt chocolate following package instructions.
2. Arrange granola bars on serving plate; top each with 1 tablespoon chocolate, then cover with marshmallows.
3. Drizzle with remaining chocolate. Serve immediately or chill until ready to serve.