Saute chicken, red peppers, onions, jalapeno peppers and garlic in oil for 5 minutes. Add chili powder, cumin, coriander, Cook 3 minutes. Stir in beans, tomatoes and beer. Bring to boil. Simmer 15 minutes uncovered, stirring frequently. Reduce heat to low.
Stir in cheddar cheese product until it is melted and chili is heated through.
Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.
Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.
In skillet, sauté onion and garlic over medium-low heat for 5 minutes; add artichokes and roasted red peppers, sauté for 5 more minutes
In a medium size bowl, beat cream cheese, milk and garlic powder with mixer until well blended. Then stir in basil and Parmesan cheese. Split mixture in half, reserving half for later. Combine half the creamy mixture with the artichoke mixture, the chicken and half the mozzarella cheese.
Spread half of the reserved creamy mixture in bottom of 13X9 baking dish. Cover with 3 noodles and 1/3 of chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining creamy mixture and remaining cheese.
Bake 25 minutes or until heated through; let stand 5 minutes before serving. Enjoy!