Chicken and Figs in Puff Pastry

Ingredients:
4 pieces boneless skinless chicken breast, pounded slightly thin
Salt and freshly ground black pepper
2 to 3 sprigs fresh finely chopped rosemary
1 Tbsp. extra-virgin olive oil
2 sheets puff pastry (Pepperidge Farms)
8 slices Italian Fontina cheese, slices should be 2 to 3 inches square and 1/2 inch thick
1 jar fig preserves (sold at Meijer's)
1 egg mixed with 1 Tbsp. water, for egg wash

Season the chicken with salt, pepper and rosemary. Cut each piece of chicken in in half, giving you 8 equal portions. Heat the oil in a nonstick skillet over medium-high heat. Lightly brown the chicken on both sides, 5 minutes total. Remove from heat.
Line a baking sheet with parchment paper. Cut pastry sheets into 8 equal pieces. Place a piece of cheese on each pastry square and top with spoonfuls of fig preserves and the chicken pieces. Brush outer edge of pastry with egg wash, pinch and seal the dough up and over the meat and cheese, crimp to seal. Flip the pastry packets over and brush the tops with remaining egg wash. Refrigerate for 4 hours or overnight.
Preheat oven to 400 degrees F. Bake for 12 to 15 minutes, or until golden brown. Serve with a spring mix salad for a nice lunch or add rice pilaf for an elegant dinner.

Creamy Chicken and Noodle Casserole

I came across this recipe one day while trying to decide what I could do with leftover chicken and a box of Rotini pasta. I altered it a bit to suit my tastes and I love to make this dish on a cold day, it is creamy and full of flavor. Many thanks to Stephanie for this keeper.

Ingredients:
8 oz. Rotini pasta, cooked and drained
1/2 cup butter
1/2 cup flour
1 can chicken broth
1 cup milk
2 cups cooked chicken, cut up
1/2 cup frozen peas
4 Tbsp. Parmesan cheese
1/4 tsp. salt
1/4 tsp. pepper

Preheat oven to 350 degrees. Melt butter in a large saucepan over medium heat; whisk in flour and stir for 1 minute. Gradually add broth, milk, salt and pepper; stirring constantly until sauce thickens. Remove from heat and stir in chicken and peas. Combine chicken mixture with noodles in a greased 2 quart casserole dish. Sprinkle with Parmesan cheese. Cover and bake for 25 minutes or until bubbly.