Chicken
INGREDIENTS:
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
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.
Kraft Kitchens Tips: Substitute 1 lb. uncooked peeled deveined medium shrimp for the chicken. Prepare as directed, reducing cooking time to 2 to 3 min. or until pink. Omit broth. Substitute 1 large tomato, chopped, for the grape tomatoes.
*Found on KraftRecipes.com*
Tags: Chicken, KraftRecipes.com, Pasta
INGREDIENTS:
Sauce:
1 medium cucumber, peeled, seeded and finely chopped
1/4 cup plain yogurt
1/4 cup sour cream
2 Tbsp. chopped fresh parsley
2 tsp. lemon juice
1/4 tsp. ground cumin
Chicken:
4 boneless skinless chicken breasts (about 1 1/4 lb)
1/4 tsp. salt
1/4 tsp. ground cinnamon
2 tsp. vegetable oil
2 Tbsp. water
Fresh parsley, if desired
DIRECTIONS:
In medium bowl, mix all sauce ingredients. Cover; refrigerate until serving time.
Sprinkle both sides of chicken with salt and cinnamon. In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil 10 to 12 minutes, turning occasionally, until golden brown. Reduce heat to low; add water. Cover; cook 2 to 3 minutes longer or until juice of chicken is clear when center of thickest part is cut (165°F).
Serve chicken with yogurt sauce. Garnish with parsley.
To easily seed the cucumber, cut in half lengthwise and run a small spoon down each half to remove seeds.
Try Greek plain yogurt in place of the regular yogurt; the sauce will be a bit thicker.
*Found on Pillsbury.com*
Tags: Chicken, Pillsbury.com
INGREDIENTS:
Crust:
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
Filling:
1/3 cup butter or margarine
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
1 3/4 cups Progresso® chicken broth (from 32-oz carton)
1/2 cup milk
2 1/2 cups shredded cooked chicken or turkey
1 can corn, drained
1 can green beans or pea (your choice), drained
1-3 carrots sliced and steamed (not super soft, b/c it will cook in oven some too)
1 small white potato, peeled, diced and steamed with carrots(optional)
DIRECTIONS:
Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
Steam carrots and potatoes for a few minutes.
In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
Stir in chicken and all mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.
*Found on Pillsbury.com and modified to the way I like it*
Tags: Chicken, Pillsbury.com
INGREDIENTS:
2 medium onions, sliced thin
2 cloves garlic, minced
1 (15 oz) can diced tomatoes
1 (8 oz) can tomato sauce
1 tsp salt
1/4 tsp pepper
2 tsp oregano
1/2 tsp basil
1/2 tsp celery seed
1 bay leaf
1/4 c. white wine
6 boned chicken breasts
Pasta or rice
DIRECTIONS:
Mix together onions, garlic, tomatoes, tomato sauce, salt, pepper, herbs and wine. Place mixture with chicken breasts in crock pot and cook on low 6-8 hours or on high 2 1/2-4 hours. Serve over pasta or rice.
**This meal can be frozen raw in a Ziploc freezer bag. When ready to cook, defrost or place frozen meal in crock pot (if frozen into a shape that will fit).
Makes 6 servings.
*Found in Don’t Panic–Dinner’s in the Freezer*
INGREDIENTS:
1/2 tsp olive oil
2 pounds boneless skinless chicken breasts
2 cups thinly sliced yellow onions
1 Tbsp minced peeled fresh ginger (I’ve used fresh and powder and I think the powder made the taste in the end stronger, so I recommend that)
1 tsp ground cumin
1/2 tsp salt
1/2 tsp ground coriander
1/2 tsp ground cinnamon
1/2 tsp freshly ground black pepper
4 garlic cloves, minced
1 1/2 cups fat free, less sodium chicken broth
1 (15 12/ ounce) can of chickpeas (garbanzo beans) drained and rinsed
1 (7 ounce) package of dried apricots (about 1 1/2 cups) halved (I used these once and not the second time; it’s just as good without them!)
DIRECTIONS:
I recommend getting EVERYTHING ready to add to the pot cause it goes fast – so prepare everything first.
Heat olive oil in a large dutch oven over medium high heat. Add half of chicken to pan; cook 5 minutes, browning on all sides. Remove chicken from pan. Repeat procedure with remaining chicken.
Add onions to pan; sauté for 3 minutes or until tender. Add ginger and next 6 ingredients (through garlic); sauté for 30 seconds or until fragrant. Stir in broth, scraping pan to loosen browned bits. Return chicken to pan; bring to a simmer. Cover, reduce heat, and simmer 1 hour or until chicken is tender.
Remove chicken from pan with a slotted spoon; cool slightly. Cut chicken into bite sized pieces (I generally just shred it with a fork, it’s so tender). Add chicken, chickpeas, and apricots to pan. Cover and simmer 10 minutes or until thoroughly heated.
I make this with couscous. Instead of water for the couscous I use chicken broth and then I cut up a cup or so of seedless grapes (halved) that I add to the couscous right before serving. It is sooooooo good together with the chicken!
*Found in Cooking Light*
Tags: Chicken, Cooking Light