Creamy Chicken & Leek Parcels Recipe

Ingredients

• 40g butter
• 1 leek, white stem finely sliced
• 1 ½ teaspoon minced garlic
• 600 grams chicken breast fillets
• 3 Tablespoon cornflour
• 1 ½ cups chicken stock
• ½ cup cream
• 4 sheets puff pastry
• 1 egg, lightly beaten

Instructions

1. In a large frying pan add butter & melt over high heat. Add leek & garlic & cook for 3 mins or until leek softens.
2. Roughly dice chicken (into pieces approx 1cm) and add to pan. Cook over high heat until chicken is browned.
3. Mix cornflour & stock together and add to chicken mixture. Add cream. Reduce heat to medium & stir for a few minutes or until sauce thickens.
4. Set aside to allow mixture to cool. To speed up the process, refrigerate mixture or spread out onto a tray.
5. Preheat oven to 200ºC.
6. Cut each sheet of pastry in half (giving you 2 large rectangles). Spoon some mixture onto one half of each piece. Fold the pastry over to enclose the filling and pinch edges to seal. I usually fold over the edges to stop mixture from running out. Cut a slit in the top of each one.
7. Place pastry squares onto lined oven trays and brush the top with beaten egg. Bake in preheated oven for 15 mins or until golden.

Recipe source: beafunmum

CAJUN LIME CHICKEN AVOCADO CORN SALAD RECIPE

Ingredients

Blackened Chicken:

• 1/2 lb chicken breast boneless, skinless, thinly sliced
• 1 tbsp olive oil extra virgin
• 1/8 tsp salt or to taste
• black pepper to taste
• 1/4 tsp smoked paprika or regular
• 1/8 tsp onion powder
• 1/4 tsp garlic powder
• 1/8 tsp ground cumin
• 1/8 tsp chili powder
• 1/8 tsp oregano
• 1/2 lime juiced

Cilantro Lime Juice Dressing:

• 3 tbsp lime juice
• 2 tbsp olive oil extra virgin
• 1 tbsp cilantro freshly chopped (or parsley)
• 1/4 tsp salt or to taste
• 1/8 tsp pepper or to taste
• 1/4 tsp crushed red pepper flakes or to taste, optional

Salad:

• 1 english cucumber cut lengthwise and then into slices
• 1 cup cherry tomatoes halved
• 1/4 medium red onion sliced thin
• 1 ear of corn cooked
• 1 medium avocado pitted, peeled, diced

Instructions

Chicken:

1. Preheat a nonstick griddle pan over medium heat with 1 tablespoon of olive oil. Be sure to brush the olive oil to coat the entire pan.
2. Remove chicken from package. Rinse and pat dry.
3. Combine all seasonings and 1 tablespoon of olive oil into a mixing bowl (or Ziploc bag).
4. Add the chicken breast and toss to coat.
5. Once the grill pan is heated, at the chicken breast and cook on each side approximately 3-4 minutes, flipping once. Time will be dependent on the thickness of the chicken breast.
6. Remove from pan to a plate and allow to cool.

Cilantro Lime Juice Dressing:

1. While the chicken is cooking, combine all ingredients for the dressing into a small mixing bowl. Whisk to thoroughly combine.

Salad:

1. Once the chicken has cooled, cut each breast into small cubes. Combine in a large bowl with salad ingredients: cucumber, tomatoes, red onion, corn, and avocados.
2. Drizzle dressing over the top. Toss to fully combine.

Recipe source: withpeanutbutterontop

Chicken Loretta Recipe

Ingredients

• 10 skinless boneless chicken thighs (any chicken can be used)
• mayonnaise
• Italian style bread crumbs (I've used regular Italian style, plain Panko, & Progresso Italian Panko)
• parmesan cheese
• oregano
• basil
• paprika
• salt & pepper

Instructions

1. Preheat oven to 350 degrees.
2. Spray large baking dish with cooking spray.
3. Trim each chicken thigh of all fat as best as you can with kitchen sheers. The fat inside the creases is fine and will melt away.
4. Put all chicken thighs into baking dish and it's okay if they are snug.
5. Brush mayonnaise on the top of each thigh so there is a thin coating like it shows in image above.
6. Sprinkle on a thin layer of bread crumbs on top of chicken thighs.
7. Sprinkle on a thin layer of parmesan cheese on top of chicken thighs.
8. Season the top only with a little oregano, basil, paprika, and salt & pepper.
9. Bake for 45 minutes at 350 degrees (uncovered).
10. Serve hot or cold!
11. Enjoy!

Recipe source: redheadcandecorate

CHICKEN WITH CREAMY GARLIC SAUCE RECIPE FOR DINNER

INGREDIENTS

• 4 boneless skinless chicken breasts
• ½ cup half-and-half -OR- light cream
• 1 - 1½ cups Italian flavor bread crumbs
• 2 tbs olive oil (divided)
• Sauce:
• 2 tbs butter
• 2 tbs finely minced garlic
• 2 tbs flour
• ½ cup chicken stock
• 1 cup cream (heavy cream preferred)
• ¼ cup grated Parmesan cheese
• 2 oz softened cream cheese
• 1 tsp salt
• ¼ tsp white pepper

INSTRUCTIONS

1. Using a meat mallet (smooth side), pound each breast between sheets of plastic wrap or wax paper to ¼-inch thickness. This will give you a pretty large piece of chicken, so what I do is cut each pounded-down breast in half lengthwise.
2. Heat a large skillet over medium heat; add 1 tbs of the olive oil.
3. Dip each piece of chicken in the cream, letting excess cream drip off, then dredge in the Italian bread crumbs. You will probably have to cook the chicken in 2 batches.
4. Place chicken in hot skillet, browning well on each side, about 5 minutes each side, until chicken tests done (175 degrees F or juices run clear when you cut.
5. Add remaining 1 tbs of oil and repeat browning with remaining chicken.
6. Place chicken on a platter, cover and keep warm in a 200 degree F oven.
7. Wipe out the skillet, if desired.
8. Melt the butter over medium heat and add the garlic.
9. Cook garlic until it becomes fragrant--about 3-5 minutes--don't let it brown!
10. Add the flour and blend it well into the butter/garlic. Let this cook about 1 minute.
11. Slowly add the chicken stock stirring constantly until there are no lumps.
12. Slowly blend in the cream then add the salt and pepper. Cook for about 5 minutes.
13. Add the Parmesan and cream cheese and stir until the cream cheese melts and blends into the sauce.
14. Pour sauce over chicken and serve immediately.

Recipe source: bakeatmidnite

Salsa Verde Chicken Pasta Recipe

Ingredients:

• 1 pound boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 cups low-sodium chicken broth
• 1 cup salsa verde
• 1 cup heavy whipping cream
• 3 cups uncooked penne pasta
• salt and pepper to taste (about 1/2 teaspoon each)
• 1 1/2 cups pepper jack cheese, shredded

Directions:

1. Cut the chicken into bite-size pieces (about 1-inch cubes). Season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. When the oil is very hot, add the chicken in a single layer. Cook for 5 minutes, until golden brown, flipping once halfway through. Remove to a plate and set aside.
2. Add the broth, salsa verde, cream, uncooked pasta, salt, and pepper to the skillet. Stir to combine and bring to a boil. Cover, then reduce heat to low and simmer for 15 minutes.
3. Turn off the heat, then add the chicken and 1 cup of cheese to the skillet. Stir until smooth and creamy. Top with remaining 1/2 cup cheese and broil in the oven until golden brown and bubbly, about 3 minutes. Serve and enjoy!! :)

Recipe source: kevinandamanda

Chicken & Chorizo Rice Pot Recipe

Ingredients

• 1 tbsp oil
• 8 chicken
•  pieces or 1 whole chicken, jointed
• 1 large onion chopped
• 1 red pepper, deseeded and chopped into large chunks
• 3 garlic cloves, crushed
• 225g chorizo skinned and sliced
• 1 tbsp tomato purée
• 1 tbsp thyme leaf, chopped
• 150ml white wine
• 850ml chicken stock
• 400g long grain rice
• 2 tbsp chopped parsley

Method

1. Heat the oil in a large flameproof casserole dish and brown the chicken pieces on all sides – you may have to do this in batches. Remove from the dish and put to one side.
2. Lower the heat, add the onion and pepper, and gently cook for 10 mins until softened. Add the garlic and chorizo, and cook for a further 2 mins until the chorizo has released some of its oils into the dish. Stir in the tomato purée and cook for 1 min more.
3. Return the chicken pieces to the dish along with the thyme, white wine and stock. Bring the liquid to a boil, cover the dish with a tight-fitting lid and lower the heat. Cook for 30 mins.
4. Tip in the rice and stir everything together. Cover, set over a low heat and cook for a further 15 mins, or until the rice is cooked and has absorbed most of the cooking liquid. Remove from the heat and leave the dish to sit for 10 mins to absorb any remaining liquid. Season to taste and scatter with parsley to serve.

Recipe source: bbcgoodfood

Grilled Chili Lime Chicken Fajita Salad Recipe

Ingredients

Marinade/Dressing:

• 3 tablespoons olive oil
• 100 ml (just over 1/3 cup) freshly squeezed lime juice
• 2 tablespoons cilantro, chopped
• 2 cloves garlic, crushed
• 1 teaspoon brown sugar
• 3/4 teaspoon red chili flakes, (or red pepper flakes -- adjust to your preference of spice)
• 1/2 teaspoon ground Cumin
• 1 teaspoon salt

Salad:

• 4 chicken thigh fillets, skin removed (no bone)
• 1/2 yellow bell pepper, deseeded and sliced
• 1/2 red bell pepper, deseeded and sliced
• 1/2 an onion, sliced
• 5 cups Romaine, (or cos) lettuce leaves, washed and dried
• 2 avocados, sliced
• Extra cilantro leaves to garnish
• Sour cream, (optional) to serve

Instructions

1. Whisk marinade ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as a dressing.
2. Heat about one teaspoon of oil in a grill pan or skillet over medium-high heat and grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.
3. Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry pepper and onion strips until cooked to your liking.
4. Slice chicken into strips and prepare salad with leaves, avocado slices, peppers, onion strips and chicken. Drizzle with remaining marinade/dressing and serve with (optional) extra cilantro leaves and sour cream.

Recipe source: cafedelites

ALOHA CHICKEN RECIPE

INGREDIENTS

• 4 boneless skinless chicken breast halves (4 ounces each)
• 1 tablespoon all-purpose flour
• 1 tablespoon vegetable oil
• 1 can (16 oz) pineapple chunks
• 1.5 teaspoon cornstarch
• 1 Tablespoon honey
• 2 Tablespoons soy sauce, teriyaki sauce, or coconut aminos
• 1/2 teaspoon pepper
• 2-3 cups cooked rice

INSTRUCTIONS

1. Follow cooking instructions for your rice to prepare while you are making the chicken.
2. Cut the chicken into strips. Put the flour into a gallon bag and add the chicken. Shake to coat.
3. Brown the chicken with the oil over medium heat in a skillet. Cook for 3-5 minutes each side or until cooked through and juices are clear. Set the chicken aside.
4. While the chicken is cooking, drain the pineapple juice and reserve 1/4 cup. (You can discard the remaining juice or save it for another use.)
5. Combine the cornstarch and 1/4 cup pineapple juice in a small bowl. Add to the skillet after you’ve removed the chicken. Add the honey, soy sauce, and pepper; stir well.
6. Increase the heat to medium-high and cook and stir. Bring to a boil; cook and stir for another 30-60 seconds or until the juice mixture is thickened.
7. Reduce the heat to medium and add the pineapple and chicken, heating through.
8. Serve over rice.

Recipe source: livingwellmom

CHICKEN WITH BACON MUSTARD SAUCE RECIPE

Ingredients

• 1/3 cup Dijon mustard
• 1/4 teaspoon paprika
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 8 strips bacon uncooked, chopped
• 1 cup onion chopped
• 1 tablespoon olive oil
• 2 lb chicken breasts , boneless, skinless
• 1 1/2 cups chicken broth

Instructions

1. Combine Dijon mustard, paprika, salt and pepper in a small bowl, to make a paste. Spread the paste evenly on both sides of chicken breasts. Set aside.
2. In a large skillet, cook chopped bacon on medium-high heat just until it starts to brown. Remove to a plate, leaving bacon fat in a skillet. To the same skillet, add chopped onion and cook in bacon fat until softened. Remove to the same plate, with bacon.
3. Add 1 tablespoon olive oil to the same, now empty, hot skillet. Cook chicken breast (with mustard paste on it), on medium heat, about 1.5 minutes on each side. The chicken will not be done as you will continue cooking it in the next step. Remove chicken to a plate.
4. To the same skillet, add 1 and 1/2 cups chicken broth, bring to boil, scraping the bottom of the pan. Add back bacon and onions, mix well. Add back the chicken breast, reduce the heat to low-medium and cook for about 15-20 minutes, turning chicken once, until chicken breast is fully cooked and no longer pink in the center.

Recipe source: juliasalbum

Chicken Diavolo Pasta Recipe

INGREDIENTS

• 12 ounces bow tie pasta cooked and drained
• 1 lb. fresh boneless skinless chicken breasts cut into bite-sized pieces.
• 2 tbsp olive oil
• 1/2 tsp Cayenne Pepper adjust to your personal preference.
• 1/2 tsp crushed red pepper flakes adjust to your personal preference.
• 2 tsp minced garlic
• 1/4 cup unsalted butter
• 1 1/2 cups heavy cream
• 1 1/2 cups Parmesan cheese
• 2 cups Fresh Baby Spinach chopped or torn with stems removed.
• 6 ounces sun-dried tomatoes chopped
• optional:  Salt and pepper to taste
• Chicken Diavolo Pasta

INSTRUCTIONS

1. First, cut the chicken into bite-sized pieces. Then, chop the spinach and sun-dried tomatoes. While you are making the Chicken Diavolo, boil your pasta according to the package instructions and drain when finished. Note: Make sure you add salt to your pasta water.
2. In a large saute pan, over medium heat, add the olive oil and cayenne pepper. Swirl to combine. Cook the chicken in the spicy oil until fully cooked, about 8 minutes but times may vary.
3. Once the chicken is fully cooked, reduce the heat to medium-low and add the butter and garlic to the pan. Cook for about 1 to 2 minutes, or until butter is completely melted. Add the heavy cream and crushed red pepper flakes the pan and simmer for 5 minutes.
4. Reduce heat to low, then add the parmesan cheese to the pan and whisk quickly to combine, just heating through. Finally, stir in the spinach and sun-dried tomatoes and drained pasta. Serve hot and enjoy!

Recipe source: sumofyum

CHICKEN TETRAZZINI RECIPE

INGREDIENTS

• 16 oz linguini cooked
• 1/2 cup butter softened
• 4 chicken breasts cooked and diced
• 2 cans cream of chicken soup
• 2 cups sour cream
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 cup chicken broth
• 2 tbsp Parmesan cheese grated
• 2 cups Mozzarella cheese shredded

INSTRUCTIONS

1. Cook noodles according to box instructions. Set aside.
2. In a medium bowl, combine ½ cup butter, cooked chicken, soup, sour cream, salt, pepper and chicken broth. Mix well and then add in cooked noodles.
3. Spray a 9x13 pan and pour in noodle mixture. Sprinkle cheeses on top. Bake at 350 for 40-45 minutes. 

Recipe source: lilluna

BOURBON CHICKEN RECIPE

INGREDIENTS

• 2 lbs boneless skinless chicken thighs cut into 1 inch pieces
• 1 tablespoon olive oil
• salt and pepper to taste
• 1 teaspoon minced garlic
• 1/4 cup bourbon apple juice can be substituted
• 1/4 cup brown sugar
• 2 tablespoons ketchup
• 1 teaspoon apple cider vinegar
• 1/2 cup water
• 1/3 cup low sodium soy sauce
• 1 tablespoon cornstarch
• 2 tablespoons sliced green onions optional

INSTRUCTIONS

1. Heat the oil in a large pan over medium high heat. Season the chicken with salt and pepper to taste.
2. Place the chicken in the pan and cook for 4-5 minutes on each side or until golden brown and cooked through. Add the garlic to the pan and cook for 30 seconds.
3. While the chicken is cooking. In a medium bowl whisk together the bourbon, brown sugar, ketchup, apple cider vinegar, water, soy sauce and cornstarch.
4. Pour the sauce mixture over the chicken and bring to a boil. Turn the heat down to low and simmer for 3-5 minutes or until sauce has thickened.
5. Sprinkle with green onions and serve immediately, over rice if desired.

Recipe source: dinneratthezoo

Ritz Chicken Casserole Recipe

Ingredients

• 1 10.5 oz can condensed cream of chicken with herbs soup
• 1 cup sour cream
• ½ cup sliced green onion
• 1 family-size store-bought cooked rotisserie chicken de-boned and shredded (3 cups )
• 2 sleeves Ritz crackers crushed
• 1/2 cup (1 stick) salted butter melted

Instructions

1. Preheat oven to 350f degrees.
2. Spray a 2.5 quart baking dish (or a 9x9 square baking dish) with no-stick cooking spray.
3. In a large bowl, mix together the soup, sour cream and green onion.
4. Then stir in chicken. Spread mixture into the prepared dish.
5. In that same bowl, combine crushed crackers with melted butter.
6. Sprinkle the cracker mixture over the casserole.
7. Bake for about 25-30 minutes until the cracker topping is golden brown and the casserole is bubbly.

Recipe source: thecountrycook

RANCH CHICKEN PASTA SALAD RECIPE

Ingredients

• 2 chicken breasted prepared
• One package 16 oz. of tri-colored pasta
• One package 1 oz. of ranch dressing mix
• 1/2 cup of mayonnaise
• 1 cup frozen green peas

Instructions

1. Prepare chicken and cut into bit size pieces
2. Prepare pasta according to directions
3. In a small bowl combine at least half package of ranch dressing mix (this is really a matter of personal choice you might like more Ranch flavor or less Ranch flavor than I do) with mayonnaise
4. Once pasta is cooked allow it to cool for a few minutes before combining with chicken, mayonnaise and frozen peas in a medium bowl. Stir until all ingredients are well mixed.
5. Cover bowl and allow to chill at least 3 hours (overnight is best)

Recipe source: newsouthcharm

One Skillet Chicken with lemon Garlic Cream Sauce

Say hello to your new favorite one skillet chicken dinner that’s topped with a lemon garlic butter cream sauce! I used thin chicken breasts, but this recipe would be delicious with boneless chicken thighs too!

INGREDIENTS

• 4 boneless skinless chicken breasts (or thighs)
• salt and pepper
• 1 cup chicken broth
• 2 tablespoons lemon juice
• 1 tablespoon minced garlic
• ½ teaspoon red pepper flakes (or more to taste)
• 1 tablespoon olive oil
• ⅓ cup finely diced shallots (or red onions)
• 2 tablespoons salted butter
• ¼ cup heavy cream
• 2 tablespoons chopped parsley or basil

INSTRUCTIONS

1. Using a mallet, pound down the chicken breasts/thighs into ½ inch thickness. Sprinkle a pinch of salt and pepper on both sides of the chicken.
2. In a 2 cup measuring cup or a small bowl, combine the chicken broth, lemon juice, garlic, and red pepper flakes.
3. Position a rack in the lower third of the oven and preheat the oven to 375ºF.
4. Heat the olive oil in a large oven-safe skillet over medium high heat. Add the chicken and allow to brown on both sides for 2-3 minutes per side. Don’t worry if the chicken isn’t cooked completely, we’ll finish it in the oven. Remove the chicken to a plate.
   
   Please visit One Skillet Chicken with lemon Garlic Cream Sauce for full instructions.

SKILLET PINEAPPLE BBQ CHICKEN RECIPE

INGREDIENTS

• 1 Tbsp cooking oil 
• 6 boneless skinless chicken thighs* (about 2.3 lbs.) 
• Pinch Salt and pepper
• 20 oz. can Pineapple slices in juice
• 1/2 cup BBQ sauce 
• 1 jalapeño (optional), sliced thinly
• 2 green onions, sliced 

INSTRUCTIONS

1. Heat a large skillet over medium. Once hot add the cooking oil and swirl to coat the surface. While waiting for the skillet to heat, season both sides of the chicken thighs with a pinch of salt and pepper.
2. Once the skillet is hot and the oil is shimmering, add the chicken thighs and cook until golden brown on each side and cooked through. Remove the cooked chicken to a clean plate.
3. While the chicken is cooking, drain and reserve the juice from the canned pineapple slices.
4. After removing the chicken from the skillet, turn the heat down to low and add about 1/2 cup of the reserved pineapple juice. Stir to dissolve and loosen the browned chicken bits from the bottom of the skillet. Once everything has been loosened from the skillet, add the BBQ sauce and stir until a thick sauce forms. Taste the sauce and add salt if needed. If your sauce gets too thick, simply add another splash of the reserved pineapple juice.
5. Add the cooked chicken thighs and pineapple slices to the skillet, dredging both sides in the pineapple BBQ sauce.  Spoon any excess sauce over the chicken.
6. Adjust your oven's rack so that the skillet will be about 6 inches from the broiler unit and turn the broiler on to high. Transfer the skillet to the oven and broil for about 5 minutes, or just until the BBQ sauce caramelizes on the edges of the chicken and pineapple. If you don't have an oven safe skillet** you can transfer the chicken, pineapple, and ALL of the sauce to a casserole dish for broiling, or skip the broiling step and enjoy as is.
7. After broiling, sprinkle the sliced jalapeño and green onion over top, and then serve.

Recipe source: budgetbytes

OVEN FRIED CHICKEN RECIPE

Ingredients

• 3-4 chicken breasts about 1lb, cut in strips (I get about 3 out of one breast)
• 4-5 tbsp melted butter
• 3/4 cup flour
• 1/2 cup Panko breadcrumbs
• 1/2 tsp salt
• 1 tbsp seasoning salt I use Lawry's
• 1/2 tsp pepper
• 2 tsp paprika

Instructions

1. Preheat oven to 425 degrees F. Place a large piece of parchment paper on the rimmed baking sheet (10x15x1") and brush butter over top (there will be a little extra butter, but you need it to crisp up the coating!)
2. *NOTE: If you're working with fresh chicken breasts, you will want to soak them for 15-30 minutes in milk or buttermilk before coating. This will help the coating to stick. I use frozen, thawed chicken breasts so they are already very moist on the outside.
3. Combine all ingredients besides chicken and butter in a large paper or ziploc bag. Add the chicken and shake to coat. 
4. OPTIONAL: For extra crispiness, do a double coat -- simply dunk coated chicken in a little bit of buttermilk, and coat once again in the flour mixture. You would need extra coating mixture for this step
5. Place your chicken on the prepared baking sheet, leaving a space between each strip. Bake 10 minutes, flip gently with a pair of tongs, and bake another 10 minutes.
6. Be sure to check to make sure your chicken is cooked (165 degrees F), as the thickness can greatly affect baking time. You want it to be done but not overdone and dry. Bake another 4-5 minutes if needed.
7. Remove to a plate lined with paper towel to soak up any excess grease. Serve immediately. To keep warm until serving, place on a wire rack on a baking sheet in a 225 degree F oven.

Recipe source: thereciperebel

Baked Paprika Parmesan Chicken Recipe

Ingredients

• 4 skinless boneless chicken breasts, trimmed
• 1/2 cup Parmesan cheese, grated (Fresh is better but use pregrated if necessary)
• 2 teaspoons paprika
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
• 2 eggs, beaten
• 1/4 cup butter, melted

Instructions

1. Preheat oven to 400°F.
2. Set up 2 medium sized bowls.
3. Beat 2 eggs in first bowl.
4. Mix flour, parmesan, paprika, garlic powder, salt, and pepper in a second bowl.
5. Place a wire rack on a large baking sheet and brush the rack with oil.
6. Dip chicken, 1 breast at a time, in egg mixture, then in parmesan/paprika mixture,
7. turning to evenly coat both sides of each breast with each ingredient.
8. Place on prepared baking sheet, in a single layer.
9. Pour the melted butter evenly over the chicken.
10. Bake for about 40-45 minutes in the preheated oven, until the cheese has browned, and the chicken has cooked.
11. You can also finish them off under the broiler for a minute or two to get them extra browned on top.
12. Serve with a veggie like these delicious fresh broccoli that I steamed.
13. Season with a dash of fresh parsley, if desired.

Recipe source: sugarapron

TRIPLE CHEDDAR CHICKEN PASTA RECIPE

INGREDIENTS

FOR THE CHICKEN

• 2-3 boneless, skinless chicken breasts cut into 1 in pieces
• 1 TB fresh thyme
• olive oil
• salt and pepper

FOR THE PASTA

• 1 lb fusili pasta or rotini
• 2 TB butter
• 2 TB flour
• 2 tsp minced garlic
• 2 c milk
• 1 c shredded triple cheddar cheese
• 2 TB fresh thyme
• 1 TB oregano
• 1/4 c grated Parmesan cheese

INSTRUCTIONS

1. Cook pasta as directed on box to al dente.
2. While pasta is cooking, add oil to a pan and add chicken pieces. Sprinkle on thyme, salt and pepper and cook until chicken is cooked through.
3. In a separate pan, add butter and melt on medium heat. Once melted, add flour and whisk together. Add garlic and cook for a few minutes, followed by the milk. Cook until the sauce thickens and then add cheese and stir to melt.
4. Then, add chicken pieces and pasta to the sauce and mix until well combined. Sprinkle on thyme and oregano. Top with grated Parmesan cheese and serve warm. ENJOY!

Recipe source: lilluna

Tomato Spinach Chicken Spaghetti Recipe

Ingredients

• 1/4 cup sun-dried tomatoes chopped, drained of oil
• 2 tablespoons olive oil drained from sun-dried tomatoes
• 1/2 lb chicken boneless and skinless (preferably, boneless skinless thighs), chopped
• 1/4 teaspoon salt
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon salt
• 4 roma tomatoes chopped
• 1/4 cup fresh basil leaves chopped
• 8 oz spinach fresh
• 3 garlic cloves chopped
• 8 oz spaghetti pasta
• 3 tablespoons olive oil (use high quality olive oil or oil from the sun-dried tomatoes jar)

Instructions

1. Add chopped sun-dried tomatoes and 2 tablespoons of olive oil, drained from sun-dried tomatoes, to a large skillet, on medium-low heat. Add chopped chicken (I used boneless skinless chicken thighs and prefer to use them, but you can use chopped chicken breast, as well), red pepper flakes, and salt over all of the ingredients in the skillet, and cook on medium heat until chicken is cooked through and no longer pink, about 5 minutes.
2. Add chopped tomatoes, chopped fresh basil leaves, fresh spinach, and chopped garlic to the skillet with chicken, cook on medium heat about 3- 5 minutes until spinach wilts just a little, and tomatoes release some of their juices. Remove from heat. Taste, and add more salt to taste, if needed. Cover with lid and keep off heat.
3. Cook pasta according to package instructions, until al dente. Drain, and add cooked and drained pasta to the skillet with the chicken and vegetables. Reheat on low heat, mix everything well, add more seasonings (salt and pepper), if desired. Remove from heat.
4. At this point, when the pasta and vegetables are off heat, you can add more high quality olive oil, which is really tasty. Or you can add more olive oil from the jar from the sun-dried tomatoes.

Recipe source: juliasalbum