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Season chicken liberally with salt and pepper

  • 4 boneless Chicken Breasts, cut into bite size pieces
  • 2 tblsp. Olive Oil
  • 1 lb. Gemelli Pasta
  • 1 can diced tomatoes, prefer S&W w/garlic
  • 1 medium sweet Onion, thinly sliced
  • 2 Garlic cloves, minced
  • 5-6 baby Portabellos or crimini mushrooms, sliced
  • 4-5 Sun-dried Tomatoes, thinly sliced
  • 1/4 tsp. Red Pepper flakes
  • 3/4 cup dry White Wine
  • 3/4 cup Heavy Cream
  • 1 1/2 tsp. McCormick's Pizza Seasoning
  • 5-6 fresh Basil leaves,thinly sliced
  • Salt and Pepper to taste
  • Shaved Parmesean to garnish
0/5 (0 Votes)

By

Saute 1/2 cup onion in a pan with 6 to 7 slices of bacon, diced

  • 6 - 8 boneless chicken breast halves placed in a 9' x 11' pan
  • 1/4 cup ketchup
  • 1/4 cup brown sugar
  • 1/4 cup water
  • 1/4 cup vinegar
  • 2 T. Worcestershire
  • 1 T. crushed oregano
0/5 (0 Votes)

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Wash chicken and pat dry. Cut into ½ -1-inch chunks and put in large bowl

  • 4-6 boneless chicken breast halves
  • 1 can (10 3/4 oz.) cream of chicken or cream of chicken and mushroom soup
  • 8 oz. sliced mushrooms
  • 1 bag (16 oz.) frozen pearl onions
  • Salt and pepper to taste
  • Parsley, chopped for garnish
0/5 (0 Votes)

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Iris Riggs Tolley

  • PINEAPPLE SWEET/SOUR SAUCE:
  • 2 eggs, beaten
  • 2 tablespoons water
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 6 chicken breast halves, skinned and boned
  • 1 cup all-purpose flour
  • 3/4 cup peanut oil
  • -
  • 1 cup pineapple juice
  • 2 tablespoons sugar
  • 1 tablespoon cornstarch
  • 1/4 cup pineapple juice
  • 1 (8 ounce) can crushed pineapple, drained
  • 2 tablespoons cider vinegar
  • 2 teaspoons prepared mustard
0/5 (0 Votes)

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IN medium bowl, combine chicken and garlic salt; toss to coat

  • 1 pound boneless skinless chicken breast halves, cut into 3/4 pieces
  • 1/2 teaspoon garlic salt
  • 1 can diced tomatoes with green chiles 14.5oz, undrained
  • 1 can spicy chili beans 15oz
  • 1 1/2 cups frozen gold and white corn
  • 1/2 cup water
  • 2 cups tortilla chips, broken up
  • 1 cup shredded Mexican cheese blend
0/5 (0 Votes)

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From South Beach cookbook

  • 3 cups chicken broth
  • 2 carrots chopped
  • 2 ribs celery chopped
  • 2 oz. mushrooms, sliced
  • 1 clove garlic, minced
  • 1 tsp chopped fresh thyme leaves
  • 1/4 tsp salt
  • 1 lb boneless chicken breasts, cut to bite sized pieces
  • 2 Tbsp margarine
  • 3 Tbsp whole wheat flour
  • 1 cup 1% milk
  • 1 cup broccoli florets
  • 1 Tbsp chopped parsley
  • 1/4 tsp pepper
0/5 (0 Votes)

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Combine all ingredients in crockpot

  • 1 1/2 pounds chicken breasts -- boned and skinned
  • 14 ounces diced tomatoes -- drained
  • 14 ounces artichoke hearts in water -- drained
  • 1 small onion -- chopped
  • 1/2 cup kalamata olive -- pitted and sliced
  • 1 cup chicken broth
  • 1/4 cup white wine
  • 3 tablespoons quick cooking tapioca
  • 2 teaspoons curry powder
  • 1 tablespoon fresh Italian parsley (or 1 teaspoon dried parsley flakes) -- chopped
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
0/5 (0 Votes)

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In plastic bag, combine flour, salt and pepper, coat chicken

  • 1/2 cup flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 pounds whole chicken , cut up
  • 1 tablespoon vegetable oil
  • 4 large carrots, peeled & sliced 1"
  • 2 celery stalks, sliced 1/2" thick
  • 1 onion, thinly sliced
  • 1 teaspoon dried rosemary
  • 2 cups chicken stock
  • 1 cup frozen peas
  • DUMPLINGS
  • 1 cup flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1 egg, lightly beaten
  • fresh rosemary sprigs
0/5 (0 Votes)

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Cook chicken in water seasoned with 2 t

  • 1 large Fryer
  • 2 t. salt
  • 1 t. pepper
  • 1 bay leaf
  • 1 can cream of chicken soup, 10 1/2 oz.
  • 1 can cream of mushroom soup, 10 1/2 oz.
  • 1 can Rotel tomatoes w/green chilies, 10 1/2 oz.
  • 1/2 c. chicken stock
  • salt and pepper to taste
  • 12 corn tortilas, torn in small pieces
  • 1 onion, finely chopped
  • 3 c. Cheddar cheese, grated
1/5 (1 Votes)

By

From Roger

  • 8 ounces bottled italian dressing
  • 8 boneless, skinless chicken breast halves
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon dill weed
  • 1 pound fresh mushrooms sliced
  • 2 - 6 ounce jars marinated artichoke hearts, drained and sliced
  • 8 ounces sour cream
  • 1- 10 ounce can cream of chicken soup
  • 1/4 cup grated parmesan cheese
1/5 (3 Votes)

By

This is a Pampered Chef - in Season Best recipe collection Spring 2007

  • Garlic Oil - Olive Oil
  • 1 # Chicken Tenders
  • 1 Medium Pineapple, Fresh
  • 1 Each Bell Pepper, Red- Med. Dice
  • 3 Each Green Onion, Med. Dice
  • 1 Head Roman Lettuce, Washed & Trimmed
  • 1 Can Blk Beans, Drained
  • 6 Slices Bacon, Cooked And Diced
  • Dressing For Salad
  • 2 Each Limes, jested
  • 1/3 Cups Reduced Fat Mayo
  • 2 Tbsp Pineapple Preserves
0/5 (0 Votes)

By

-saute onion, celery and green pepper in oil for 5 min over Medium -add garlic, stir for 30 secs -Add all spices ...

  • 1/8 -1/8 cup canola oil
  • 1 -1 Medium Onion Diced
  • 2 -2 Cup Celery Diced
  • 1 -1 Medium Green Pepper Diced
  • 1 -1T Garlic Minced
  • 1 -1 Bay Leaf
  • 1/4 -1/4 t Chipotle Powder
  • 1 -1 t Ground Cumin
  • 1 -1 t salt
  • 1 -1 t pepper
  • 1 -1 T Paprika
  • 1 -1 t Onion Powder
  • 3 -3 15 oz. cans of white beans
  • 1 -1 quart chicken stock
  • 2 -2 17 oz. jars of cherry salsa (I used one hot and one mild and ordered them thru Cherry Republic.com)
  • 1.25 -1.25 lb cooked diced chicken (I used like 1.5 lbs)
  • 1 1/2 -1 1/2 cup Half and Half
  • 1/4 -1/4 cup potato starch (I used corn starch, think it is the same)
0/5 (0 Votes)

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Cherry Chicken Chili Gemelli Pasta with Chicken