'Real Mom Kitchen: Keepin' it real in the Kitchen:' A cookbook for real moms with little time

In a stockpot, boil base ingredients except noodles for one hour

When chicken is tender, remove from broth, cut into 1-inch pieces, and set aside. If the liquid has reduced too much, you can add some more water at this point

Add two cups of uncooked noodles and continue to boil for 20 minutes. Make the cream sauce while this cooks

To make the cream sauce:

1. Melt butter in large saucepan
2. Whisk in flour, stirring constantly
3. Gradually add milk, stirring constantly until thickened
4. Add salt and pepper

Add cream sauce to base mixture. If the soup is too thin after adding the cream mixture, continue cooking until it reached desired thickness.

Note: Once your cream sauce has thickened, do not allow it to reach a boil because it may separate. Also if cream sauce has a strong white sauce flavor, add ½-1 teaspoon lemon juice.

Serves 6-8

— "Real Mom Kitchen: Keepin' it Real in the Kitchen," by Laura Powell

Red and White Baked Pasta

4 cups penne pasta

1 (15 ounce) jar Alfredo sauce

1 (24 ounce) jar marinara sauce

2 cups mozzarella cheese, shredded

1 cup Parmesan cheese, shredded

1. Preheat oven to 350 degrees
2. Cook and drain pasta according to package directions
3. In a large bowl, combine the two sauces and cheese. Stir until well combined
4. Mix in the cooked pasta and place mixture into a 9-by-13 baking dish
5. Bake uncovered for 20-25 minutes until bubbly
6. Sprinkle with Parmesan cheese and bake for another five minutes

Serves 6-8.

— "Real Mom Kitchen: Keepin' it Real in the Kitchen," by Laura Powell