Paprika Chicken w/ Sour Cream Gravy

This comes from the Campbell Soup website. And as always I'll double this recipe to have leftovers.
Ingredients:
1/2 cup all-purpose flour
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon ground red pepper
4 skinless, boneless chicken breast halves
1/4 cup butter
1 can Campbell's® Condensed Cream of Chicken Soup
2 green onions, sliced (about 1/4 cup)
1 container (8 ounces) sour cream
Directions:
Stir the flour, paprika, garlic powder, black pepper and red pepper on a plate. Coat the chicken with the paprika mixture. Heat the butter in a 10-inch skillet over medium-high heat. Cook the chicken for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet. Stir the soup and green onions in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Stir in the sour cream.
We had green beans, jello, and rolls. It was a good Sunday meal.

Ranch Pasta with Hamburger

I found this recipe over at "Home Sweet Home" ~ she has a lot of things I want to try! It was great and super fast! It is definitely a new family favorite. I served it with some yummy rolls.

1 pound of ground chuck
1/2 of a large onion, chopped
2 cloves garlic
salt and pepper to taste
1 box of pasta ~ I used those cute new "mini" pastas, the penne ones ~ Rotini, Bowties, or Gemelli would be good choices.
1 cup milk
1 cup sour cream
1 pouch dry ranch dressing mix

In a large pot, bring well salted water to a boil and drop your pasta. Cook according to package directions. Meanwhile, in a large, deep sided skillet over medium heat, brown the meat, onions and garlic and add the S&P. In a medium bowl, combine the milk, sour cream and ranch mix until mixed. When the meat is browned, drain off grease if necessary. Drain the pasta when it is al dente. Combine the meat mixture, pasta and sauce in one of the pans that is large enough to hold it all.