Chicken Bruschetta Pasta by CK

1 lb. boneless skinless chicken breasts, cut into strips

1/3 cup fat-free reduced-sodium chicken broth

1/4 tsp. garlic powder

1 tub (10 oz.) PHILADELPHIA Original Cooking Creme

2 cups grape tomatoes

2 cups hot cooked farfalle (bow-tie pasta)

12 fresh basil leaves, torn

Prepare pasta according to package directions. Cook chicken in large nonstick skillet on medium heat 5 to 6 min. or until done. Stir in broth and garlic powder; cook 3 min. Add cooking creme and tomatoes; cook and stir 3 min. Stir in pasta. Top with basil.

(could substitute de-veined shrimp for chicken)

Irish Soda Bread by BDM

Stir together: 2 1/2 c flour

2 T sugar

1 t baking soda

1 t baking powder

½ t salt

2 t caraway seeds

Cut in 3 T margarine or butter with pastry blender until mixture resembles fine crumbs.

Stir in: 1 egg

¾ c buttermilk

⅓ c raisins

Turn dough onto floured surface. Knead until smooth, 1 to 2 minutes. Shape into round loaf, place on greased cookie sheet. Cut an X about ½ inch deep across top. Bake at 375˚ until golden brown 35 to 45 minutes.