Noodles With Asian Peanut Sauce Chicken and Broccoli Slaw

1 lb chicken breast; cut into bite size chunks

salt and pepper

1 tbsp soy sauce

cooking spray

asian peanut sauce

1 bag broccoli slaw

2 tbsp chopped peanuts

1 package fettuccine noodles

1 tbsp vegetable oil

-Season chicken with soy sauce, salt and pepper. Spray a large skillet with cooking spray and fry chicken on medium high heat until cooked completely. Set aside.

-Cook noodles according to the package directions.

-While pasta is cooking put vegetable oil in a skillet on med-high heat. Add the broccoli slaw and saute.

-When pasta is drained add peanuts sauce and mix.

-Add chicken and broccoli slaw and top with chopped peanuts.

Spaghetti Noodles with Chicken and Grape Tomatoes

2 skinless chicken breasts; cut into bit sized chunks

cooking spray

1/2 tsp dried oregano

1/2 tsp dried basil

kosher salt

pepper

spaghetti noodles (8 oz)

2 cups grape tomatoes; cut in half

6 garlic cloves; finely chopped

4 tsp extra virgin olive oil

grated mozzarella

-Season chicken generously with salt, pepper, basil, and oregano.

-Heat skillet on medium high and spray with cooking spray.

-Add chicken and cook thoroughly. Set chicken aside when finished.

-Cook pasta according to package instructions.

-While pasta cooks add EVOO to a skillet and saute the garlic on medium high heat until golden brown (do not burn).

-Add the tomatoes, salt, and pepper and reduce heat to medium low. Saute for about 5 minutes.

-Once pasta is finished and drained add it to the tomatoes. Add the chicken as well.

-Toss and top with grated mozzarella.

Cheesy Chicken Bacon Avocado Quesadillas

4 medium size flour tortilla shells

1 lb chicken breast; cut into bite size chunks seasoned with salt and pepper and cooked

8 strips of bacon; cooked and crumbled

1 avocado; cut into chunks

shredded cheddar cheese

butter

ranch dressing for dipping

-Butter one side of a tortilla and place the buttered side face down in a skillet on medium heat.

-Add cheese, chicken, bacon, and avocado.

-Fold tortilla in half and fry until it is lightly golden. Flip and do other side.

-Serve with a side of Ranch.

Cashew Chicken

4 Chicken breast halves, cut into pieces

1 Teaspoon Sugar

4 Tablespoon Cornstarch, divided

1/2 Teaspoon Salt

1/4 Cup Soy Sauce

1 Teaspoon Vinegar

1 Teaspoon Worcestershire sauce

3 Tablespoon oil

2 Cups Hot Chicken Broth

2 Teaspoon Lemon Juice

1/2 Cup Cashews

Cooked Rice

-In a large bowl combine sugar, 2 tablespoons cornstarch, salt, soy sauce, vinegar, and Worcestershire sauce.

-Dredge the chicken pieces in this mixture and then drain the mixture from the chicken, but save the mixture for later.

-Fry the chicken in the hot oil until it is lightly brown and tender (about 10 minutes).

-Remove the chicken from the oil and drain any excess oil from the pan.

-Add the remaining cornstarch and mixture to the skillet and blend well.

-Add the chicken stock and bring to a boil stirring constantly. Continue cooking until it has thickened up a bit.

-Add the lemon juice and the chicken chunks and reheat (do not boil).

-Add the cashews and mix all together until thoroughly heated.

-Serve over hot rice.

Southwest Egg Rolls

2 cups cooked shredded chicken

1 tablespoon vegetable oil

2 tablespoons minced red bell peppers

2 tablespoons minced green onions

1/3 cup frozen corn

1/4 cup canned black beans, rinsed and drained

2 tablespoons frozen spinach, thawed and drained

1/2 tablespoon dried parsley

1/2 teaspoon chili powder

1/2 teaspoon cumin

1/4 teaspoon salt

1 dash cayenne pepper

3/4 cup shredded monterey jack cheese

5 flour tortillas

-In a large skillet preheat vegetable oil over medium heat.

-Add the red peppers and onion to the pan and saute until tender.

-Add the shredded chicken, black beans, spinach, parsley, cumin, chili powder, salt, and cayenne pepper to the pan. Cook until everything is well mixed and heated.

-Remove the pan from the heat and add the cheese. Stir until it's melted.

-Warm the tortilla shells and spoon approximately one-fifth of the mixture into the center of the tortilla.

-Fold the ends in and then roll the tortilla over the mixture.

-Place the all the egg rolls on a plate and cover them with plastic wrap.

-Place in the freezer for at least 4 hours.

-When it is time to cook them preheat 4-6 cups of oil in a pot to 375 degrees.

-Deep fry the eggrolls in the hot oil for 5-6 minutes and remove to a paper towels.

-Slice each eggroll diagonally lengthwise and serve with avocado dipping sauce (recipe under appetizers and dips).

Garlic Bacon Chicken Farfalle Pasta

16 oz Farfalle pasta

1 cup heavy whipping cream

4 chicken breasts, boneless and skinless

2-3 garlic cloves, chopped

1/2 tablespoon pepper

1/2 cup butter

1 pound bacon, cooked and crumbled or one small bag of the salad bacon bits

1/2 cup shredded Parmesan cheese

Lawry's mesquite marinade with lime juice (enough to coat chicken)

McCormicks Grill Mates Montreal Chicken seasoning

1 Hour Before Serving:

-Cut the chicken into small chunks. Season to your liking with the Lawry's marinade and the Grill Mates seasoning.

-Set in the fridge to marinade for at least 1 hour.

30 Mins. Before Serving:

-Boil pasta according to the directions on the box and drain when finished. Set aside.

-Fry chicken in a medium skillet. Add the chicken to the pasta and set aside.

-In another medium/large skillet melt the butter.

-Once butter is melted add your garlic, pepper, Parmesan cheese, bacon, and whipping cream.

-Whisk together on a medium low heat for about 5 mins.

-Pour mixture over the pasta and chicken.

-Mix thoroughly and serve with a little more Parmesan cheese on top.

Bacon Ranch Cheeseburger Chicken

1/2 pound bacon; cooked and chopped into bits

6 chicken breast thin

2 tablespoons olive oil

2 tablespoons butter

1/4 cup Teriyaki sauce

1/2 cup Ranch dressing

1 cup shredded Cheddar cheese

-Preheat oven to 350 degrees and spray and 9 x 13 baking dish with a non stick butter spray.

-In a large skillet heat oil and butter over medium-high heat.

-Add chicken breast and saute 4 to 5 minutes on each side until it is lightly browned.

-Place browned chicken breasts in the 9 x 13 baking dish.

-Cover chicken with Teriyaki sauce and Ranch.

-Sprinkle with cheese and top with bacon bits.

-Bake for 25 to 35 minutes, or until the chicken is no longer pink and the juices run clear.

Grilled Chicken over Penne Pasta in a Tomato Cream Sauce

1 lb boneless skinless chicken breasts

Montreal Steak Seasoning

1/2 pound Penne pasta

2 tablespoons butter

2 tablespoons olive oil

2 cloves garlic, minced

1/2 cup chicken broth

1 (8 ounce) can tomato sauce

1 cup heavy whipping cream

salt and pepper (to taste)

1 tablespoon parsley flakes

1 tablespoon dried basil

Grilled Chicken:

-Season both sides of the chicken with the Montreal Steak Seasoning.

-Grill chicken breasts until they are fully cooked with no pink middle (you can also cook the chicken breast in a skillet if you don't want to grill).

-Set chicken aside to cool and to allow the juices to redistribute.

-Later slice the chicken into strips.

Pasta:

- Cook pasta according to directions on box.

-While the pasta is cooking begin the sauce (just don't forget about the pasta).

Tomato Cream Sauce:

-In a large skillet, heat 2 tablespoons butter and 2 tablespoons olive oil over medium heat.

-Add the minced garlic and cook, stirring occasionally, until the garlic is tender. DO NOT burn the garlic. This should take about 3 mins.

-Add in the chicken broth and turn the heat up to medium-high. Stirring occasionally you want to let the chicken broth reduce by half. Otherwise the sauce will be too runny.

-Pour in the tomato sauce and the heavy cream and stir until well blended.

-Add salt and pepper to taste (about 1/2 tsp to 1 tsp).

-Add your parsley and basil and stir.

Finale:

-Pour the sauce over your noodles and stir everything together.

-Serve the noodles and sauce mixture on a plate and top with your sliced grilled chicken.

-ENJOY!

Creamy Chicken Enchiladas

1 tbsp butter or margarine

1/2 onion; chopped

1/2 green peppers; chopped

1 (8 oz) pkg cream cheese; cut up in cubes and soften (room temp.)

4 chicken breasts; cooked and shredded

10 flour tortillas

shredded Monterey Jack cheese (use as much as you like)

1 pint whipping cream

-Preheat oven to 350 degrees.

-Spray a 9x13 baking dish with non-stick cooking spray.

-In a large skillet melt the butter over medium heat.

-Add the onions and peppers and saute for a few mins.

-Stir in cream cheese and chicken and cook, stirring constantly until the cream cheese melts.

-Spoon 2-3 table spoons of the chicken mixture down the center of each tortilla.

-Sprinkle some cheese and then roll up the tortilla and place seam side down in the baking dish.

-Sprinkle more cheese over all the tortillas and drizzle with whipping cream.

-Cover with tin foil and bake for 30 mins.

-Remove the foil and cook for another 15 mins. or until top is golden brown.

Honey Mustard Pecan Chicken

This is a really yummy dish if you like nuts.

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon ground red pepper

1/2 teaspoon dried thyme ( I didn't have any thyme and it still tastes really good)

4 Chicken Breasts (I bought the thin cut chicken breast which is 4 breasts cut in half.)

3/4 cup honey, divided

3/4 cup Dijon mustard, divided

2 garlic cloves, minced

1 cup finely chopped pecans 

-Combine the first 4 ingredients and sprinkle evenly over chicken.

-Mix together 1/2 cup honey, 1/2 cup mustard, and garlic.

-Poor mixture over chicken and refrigerate for 2 hours.
-Remove chicken from marinade, discarding marinade. Dredge chicken in pecans (or you can sprinkle them on if you don't want a lot of pecans).

-Place chicken on a lightly greased cookie sheet ( I lined my sheet with aluminum foil for easy clean up).

-Bake at 375 degrees for 40 minutes or until chicken is no longer pink (for the thin cut chicken breasts I only had to cook them for about 15-20 mins.)

-Stir together the remaining 1/4 cup honey and 1/4 cup mustard and serve  sauce with chicken (I didn't do this b/c I thought it had plenty of flavor, but feel free).

Cheesy Chicken and Spinach

This recipe is made up so I don't have exact measurments. You kind of need to just play it by ear, but don't worry it's pretty simple.

4 boneless skinless chicken breast; cut into small chunks

1 package baby spinach

Shredded mozzarella cheese

McCormicks Montreal Chicken seasoning

Badia Complete Seasoning (this might be hard to find so you can use any all season if you want)

-Season the chicken with both of the seasonings.

-In a large pan fry the chicken in a little oil over medium heat until thoroughly cooked.

-Add the spinach on top and cover until the spinach as wilted.

-Stir the spinach with the chicken and add the mozzarella cheese.

-Cover until cheese has melted.

-Mix everything and serve.

Chicken Parmigiana

1/2 cup dry bread crumbs 

1/3 cup grated Parmesan cheese

3/4 teaspoon Italian seasoning

1/2 teaspoon garlic powder

1/2 teaspoon salt

1 egg 

4 boneless skinless chicken breast halves

1 can (26 oz) meatless spaghetti sauce

3/1 cup shredded mozzarella cheese

-In a shallow bowl, combine the bread crumbs, 1/3 cup grated Parmesan cheese, Italian seasoning, garlic powder, and salt. In another bowl beat the egg.

-Dip the chicken in the egg and then cover in bread crumbs.

-Place the chicken in a 13x9 inch baking pan coated with nonstick cooking pray. Bake uncovered at 375 degrees for 10 mins. Turn chicken over and bake for another 10 mins.

-Take chicken out of the oven and pour a spoonful of two of spaghetti sauce over the chicken. Bake for another 5 mins. Sprinkle with mozzarella and bake for another 10 mins or until chicken is no longer pink in the center.

Sweet BBQ Chicken Kabobs

1 lb boneless skinless chicken breasts, cut into 1 1/2 inch pieces

2 cups pineapple chunks

1 red pepper, cut into 1 1/2 inch chunks

1 green pepper, cut into 1 1/2 inch chunks

1/2 cup barbecue sauce

3 tablespoons frozen orange juice concentrate, thawed

-Preheat grill to medium-high heat. Using 8 long wooden skewers (2 side-by-side for each kabob), thread chicken alternately with pineapple and peppers onto skewers to make 4 kabobs.

-Mix barbecue sauce and juice concentrate; brush some of the sauce mixture onto the kabobs.

-Grill 8-10 mins. or until chicken is cooked through, turning and brushing occasionally with the remaining sauce mixture.

NOTE: Soak wooden skewers ini water 30 mins. before using. Wrap ends with foil before grilling to help prevent them from burning. Makes 4 servings, 1 Kabob each.

Chicken Spaghetti

4 chicken breast (cubed and cooked)

1 (8oz) package spaghetti noodles (boiled and drained)

1/3 cup butter or margarine

1 small onion chopped

1 green pepper chopped

1 packaged of sliced mushrooms

1 can diced tomatoes

1 can cream of mushroom soup

1 can cream of chicken soup

1 lb American cheese (cubed or shredded)

-In a large pot saute the mushrooms, peppers, and onion in the butter.

-Add the American cheese and mix until melted ( be careful not to burn the cheese).

-Mix in the cream of mushroom soup, cream of chicken soup, and diced tomatoes.

-Add salt and pepper to taste.

-Stir until thoroughly heated and add the copped chicken and finally the boiled spaghetti noodles.

-Pour the entire mixture into a 9x13 casserole dish and bake at 350 degrees for 45 mins. to 1 hr.

**Recipe by Elizabeth Tanner**

Sesame Chicken

4 chicken breast (cut in chunks)

1/2 cup sesame seeds

1/4 cup soy sauce

3 tablespoons oil

2 tablespoons brown sugar

1 teaspoon red pepper

3 cloves garlic minced

4 green onions chopped

1/2 teaspoon ginger

-Mix everything in a ziplock bag and marinate 1-4 hours (the longer the better)

-Pour chicken and mixture onto a cookie sheet and broil for 5 minutes; turn and broil for another 5 mins.

-Serve over rice

Imperial Chicken and Rice

This is a really great dish. It may sound a little weird, but trust me you have to try it! And for those of you out there that are related to me, you know this dish well so don't give me a hard time because I know it's no where near the way Mama makes it. But lets all admit, no one makes this dish as good as Mama. :)

1 package Vigo yellow rice

4 chicken breast

1 large jar of palmettos (can usually be found in the canned veggie isle)

1 green pepper chopped

All season

1/2 onion chopped

1 can chicken broth

1 can corn

mayo or miracle whip (which ever you prefer)

-In a crock pot pour the can of chicken broth and add the chicken breast, green pepper, palmettos, and onion.

-Cook on low for approx. 6-8 hours 

-Approx. 30-40 mins. before serving, make the rice as instructed on package.

-While the rice is cooking shred the chicken and set aside.

-Add the can of corn to the rice about 3 mins. before the rice is done.

-In a 9x9 pan layer the rice/corn mixture then a layer of mayo or miracle whip and lastly they shredded chicken. Repeat one more time.