Balsamic Chicken Pasta Salad

This yummy, light pasta has a lot of deep flavors from the smoky bacon to the fresh basil and the fruity balsamic vinegar. You can prepare it ahead of time, just don't pour on the dressing until right before serving. As a side note: It makes much more dressing than the pasta actually needs but to divide it you would have to get down to a 1/16 of a tsp which just felt silly so I left it where it was and I am warning you now not to just dump it all on the pasta.

Serves: 4
Start-to-Finish: 45 minutes
Recipe By: Terry McCarty

Ingredients:

3 cups uncooked bow tie pasta
2 cups cubed, cooked chicken breast
1 cup chopped tomatoes (about 1 tomato)
1/4 cup chopped red onion
4 bacon strips, cooked and crumbled
1/8 cup crumbled Feta cheese
1/4 cup minced fresh basil
1/4 cup olive oil
1/8 cup balsamic vinegar
1 TBSP brown sugar
1/2 tsp minced garlic
1/8 tsp salt
1/8 tsp pepper

Directions:

1. Start a pot of water boiling for the pasta.
2. I don't know about you, but I rarely have precooked chopped chicken or crumbled bacon strips in my fridge, so your next step is to cook the chicken and bacon.
3. Meanwhile, chop tomatoes, red onion, and basil.
4. When your pot of water boils, cook pasta according to package directions.
5. Drain and rinse pasta in cold water; transfer to a large bowl.
6. Combine the pasta, chicken, bacon, tomatoes, red onion, and basil.
7. In a small bowl, whisk the olive oil, balsamic vinegar, brown sugar, garlic, salt and pepper.
8. Drizzle dressing (to taste) over pasta salad and toss to coat.
9. Sprinkle with Feta cheese and serve.

Tomatillo Chicken

This was my first recipe using tomatillos, to be frank, it was not what I expected. I thought tomatillos would be more like green tomatoes... they are not. And maybe it was just the ones I bought so I can't speak for all tomatillos. But they were sticky on the outside and smelly on the inside and textually they were much more fruit-like than the tomato. I thought the strange smell would be in the food after I cooked it. Gratefully, it wasn't there. It came out mild and flavorful and very delicious with a tangy-ness to it I really liked. I would definitely make this recipe again but I would do so with much different expectations and much more confidence that I am not making and smelly, sticky mess in my kitchen for nothing; because I know how good the end results are.

Serves: 4 servings
Start-to-Finish: 30 minutes
Recipe By: Audrey Kinne

Ingredients:

4 boneless, skinless chicken breast halves
4 slices provolone cheese
1 medium onion, chopped
1 TBSP olive oil
6 tomatillos, husks removed, chopped (time process is time consuming and sticky)
1/4 cup lime juice
6 pickled jalapeno slices, chopped
1 garlic clove, minced
1/4 cup minced fresh cilantro
1 tsp ground cumin
1/2 tsp salt
1/4 tsp pepper
Hot cooked rice

Directions:

1. Prepare all your vegetables and ingredients by washing, cutting, and measuring. (I recommend this as the first step because the recipe moves fast once you start cooking and the prep work takes some time.)
2. Set your oven to broil and adjust your oven racks so the top rack is 8-10 inches from the heat.
3. Line a baking sheet with foil and lightly spray with cooking spray.
4. Broil the chicken on the baking sheet for 4 - 7 minutes on each side or until a meat thermometer reads 170°F.
5. Top each chicken breast with a slice of cheese and cook 1 minute more.
6.  Meanwhile, in a large skillet, saute onion in olive oil until tender.
7.  Add tomatillos, lime juice, jalapenos, and garlic and cook 3 minutes longer.
8.  Stir in cilantro, cumin, salt, and pepper.
9. Serve tomatillo mixture and chicken with rice.

Chicken Avocado Casserole

Toasted almonds and creamy avocado with a rich gravy sauce and chicken. I served this dish over angel hair pasta. So GOOD!

Start to Finish: 45 minutes
Servings: 4
Recipe By: Morton's Kosher Salt with modifications by Amber Brunson

Ingredients:

3 TBSP butter, divided
1/2 TBSP olive oil
4 skinless, boneless chicken breast halves
1/8 cup flour
1/2 cup whipping cream
1/2 cup chicken broth
1/4 tsp Kosher salt
1/8 tsp ground black pepper
1/4 cup grated Parmesan cheese
1 dashes hot pepper sauce (optional)
1/4 tsp dried rosemary, crushed
1/4 tsp dried basil
½ cup chopped almonds, toasted
1 or 2 avocados

Directions:

1. Preheat over to 350° F.
2. Melt one TBSP of butter in large skillet.
3. Add olive oil and swirl together with the butter.
4. Add chicken and sauté until chicken pieces are browned and juices run clear. (Turn pieces while sautéing for nice even color.)
5. Place chicken breasts in 8x8 baking dish and set aside.
6. Melt remaining 2 TBSP butter until foamy.
7. Stir in flour, and cook for three minutes, stirring constantly.
8. Slowly add whipping cream, chicken broth, Kosher salt, black pepper, Parmesan cheese, hot pepper sauce (optional), and herbs.
9. Continue stirring and cooking until smooth and thickened.
10. Pour the sauce over the chicken.
11. Bake uncovered for 10 minutes.
12. Meanwhile, toast almonds.
13. Sprinkle almonds over chicken and sauce, bake an additional 5 minutes.
14. Peel and slice avocados lengthwise and place over chicken before serving.

Triple Mango Chicken

The flavors from the mango add a delicious tropical sweetness that is tempured by the eathy flavors from the zucchini. It is wonderful and savory but best of all it really only takes 20 minutes start to finish to get this meal on the table.  I was so happy and impressed with the results we licked the pan clean the first time I made it and put it for the menu for the following week to serve double. At only 274 calories per serving this is a delicious dinner option you can feel good about, the only problem is ... it's hard to stop at just one serving.

Serves: 4 servings
Start-to-Finish: 20 minutes
Recipe By: Better Homes and Gardens Magazine

Ingredients:

1 TBSP olive oil
4 skinless, boneless chicken breast halves
1 mango, seeded, peeled and cubed
1/2 cup mango-blend fruit drink or mango nectar
1/4 cup mango chutney
2 medium zucchini, thinly sliced lengthwise

Directions:

1.  In a large skillet heat oil over medium-high heat.
2.  Add chicken to the pan and cook 6 minutes until one side gets golden edges; turn.
3.  Add mango cubes, mango drink, and mango chutney.
4.  Cook 6 minutes or until chicken is no longer pink, stirring occasionally.
5.  Meanwhile, slice zucchini and place in microwave-safe bowl with 1/4 cup of water.
6.  Cover with vented plastic wrap.
7.  Microwave on 100 percent power (high) for 3 minutes, stirring once; drain.
8.  To serve, place chicken on top zucchini. Season with salt and crushed red pepper.

Skillet Coconut Chicken

This dish has a lot of different ingredients, textures, and flavors but they all come together to make an exotic and delicious dinner. Coconut milk is a common ingredient in Indian cuisine and can be found in the ethnic food aisle of most grocery stores. The coconut sauce is creamy and mild with bits of nuts and fruits while the chicken is spicy and flavorful. This dish is easiest if you prep everything beforehand (this includes measuring spices and chopping ingredients). Then just added them to the pan as you go.

Serves: 4 people
Start to Finish: 30 minutes
Recipe By: Better Homes and Gardens Magazine

Ingredients:

4 skinless, boneless chicken breast halves
1/2 tsp salt
1/2 tsp pepper
1 TBSP butter
1 (14-oz) can unsweetened coconut milk
1/3 cup cold water
1 TBSP cornstarch
1/2 cup almonds, chopped
1/2 cup dried apricots, chopped
1 tsp grated lemon peel
2 TBSP lemon juice
1/4 tsp salt
1/8 tsp cayenne pepper
1/4 cup golden raisins
1 green onions, thinly bias sliced
hot cooked rice

Directions:

1. Coarsely chop dried apricots and almonds and thinly slice green onions.
2. Grate peel and squeeze juice from lemon.
3. In a small bowl combine water and cornstarch.
4. In a large Ziploc baggie combine 1/2 tsp salt, 1/2 tsp pepper, and chicken until evenly and thoroughly coated.
5. In a large skillet, cook chicken in hot butter for 12 minutes or until chicken is no longer pink, turning once.
6. Meanwhile, start cooking your rice according to packing directions.
7. Remove chicken from skillet; cover and keep warm.
8. For sauce, add coconut milk to skillet, stirring to scrape up any browned bits.
9. Bring to a simmer.
10. Add cornstarch mixture to skillet, stirring constantly.
11. Cook and stir until thickened.
12. Stir in almonds, apricots, lemon peel, lemon juice, 1/4 teaspoon salt, and cayenne pepper.
13. Serve chicken with hot cooked rice and coconut sauce.
14. Sprinkle with raisins and green onions.

Angel Pasta with Chicken

I love Alfredo sauce and pasta. It is so rich and creamy! Unfortunately, that rich creaminess is exactly what makes it unhealthy for you. I found this spin on Alfredo Pasta called Angel Pasta that gives you all the rich creaminess but less calories and fat content. In a 1 cup serving there are 460 calories and 17 grams of fat. It is made in the slow cooker which helps create a more complex flavor in an otherwise simple dish. If you like mushrooms, this is a great recipe to sneak them in the sauce.
Serves: 4
Start to Finish: 4 hours (slow cooker)
Recipe By: Kraft Foods Magazine

Ingredients:

4 oz. "Philadelphia 1/3 Less Fat" cream cheese, softened (half of an 8-oz. package)
1 (10-oz) can reduced-fat cream of mushroom soup
1/4 cup low-sodium chicken broth
1/4 cup Kraft Light Tuscan House Italian Dressing (any light Italian dressing will work, so use what you have on hand)
1 1/2 lb. boneless, skinless chicken breast
1/2 lb. uncooked angel hair pasta
2 TBSP chopped, fresh parsley

Directions:

1. Cut-up chicken into bite size pieces and place in the bottom of your slow cooker.
2. Beat cream cheese, soup, broth, and dressing with whisk until blended.
3. Pour over chicken in slow cooker.
4. Cook on LOW 4 hours (or on HIGH 3 hours).
5. Meanwhile, cook pasta according to package directions (about 15 min. before chicken is done).
6. Chop parsley.
7. Serve pasta topped with chicken sauce and parsley.

Chicken Stuffed Green Peppers

This is one of the best recipes in my arsenal; definitely in my top ten. It has wonderful flavor, sophisticated presentation, and loads of healthy vegetables. This recipe can easily be made into a vegetarian dish if you replace the chicken broth with vegetable broth and the shredded chicken with fresh chopped mushrooms. The flavor combination of the wild rice, thyme, and zucchini is fantastic! If you need a "wow" recipe that looks and tastes like it requires lots of culinary talent, this is your dish. It does take some time to put together (1 1/2 hours) but none of the steps are hard so plan ahead and enjoy.

Serves: 4 people
Start-to-finish: 1 hour 30 minutes
Recipe By: Shelley Armstrong

Ingredients:

4 large green peppers (you want them to be similar sizes)
1/3 cup chopped onion
1 garlic clove, minced
2 TBSP butter
3 cups diced cooked chicken (I like to use a large can of cooked chicken or a precooked little rotisserie chicken)
2 cups chicken broth
1 (6-oz) pkg long grain brown and wild rice blend
1/3 cup sliced celery
1/4 cup finely chopped carrots
1/4 tsp dried basil
1/4 tsp dried thyme
1 (14-oz) can diced tomatoes, undrained
1/2 cup chopped zucchini
1/4 cup grated Parmesan cheese

Directions:

1. Cut tops off peppers and remove seeds and insides.
2. In a large pot, cook peppers in boiling water for 3 min.
3. Drain and rinse in cold water.
4. Place upside down on paper towels; set aside.
5. In a large saucepan, saute the onion and garlic in butter until tender.
6. Add the chicken, broth, rice with contents of seasoning packet, celery, carrot, basil and thyme; bring to a boil.
7. Reduce heat; cover and simmer for 25 min or until the rice is almost tender.
8. Remove from the heat; stir in the tomatoes and zucchini.
9. Spoon rice mixture into the peppers; place in a greased 2-qt. baking dish. (You can spoon any remaining rice mixture around peppers.)
10. Cover and bake at 350° for 25 min.
11. Uncover and sprinkle with Parmesan cheese; bake 5 min longer.

Southern Sunday Chicken

Think southern fried chicken and gravy but with less fat. This is also a good meal to sneak extra vegetables into. I added celery, onions and carrots, but you could also put in peas or corn; whatever your little ones will eat. The gravy has a great way of "hiding" the veggies to make them easier to go down. The recipe suggests serving the chicken and gravy with steamed rice or noodles but I think it would be awesome to try it over a baked potato to keep with the whole southern feel of the dish.

Serves: 4
Start-to-Finish: 45 minutes
Recipe By:

Ingredients:

1/2 cup flour
1 tsp salt
1 tsp paprika
1/3 tsp dried thyme
1/4 tsp celery seed
1/4 tsp pepper
1/8 tsp garlic powder
1 lb. boneless skinless chicken breast
2 tsp butter
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped carrots
1 (14.5-oz) can chicken broth
3 TBSP flour
1 cup evaporated milk
salt for seasoning
Hot cooked noodles or rice

Directions:

1. In a large resealable bag, combine the first seven ingredients.
2. Cut chicken into pieces; place in the bag and shake to coat.
3. In a large nonstick skillet, melt butter.
4. Brown chicken on all sides; remove and keep warm. (About 10 minutes.)
5. Chopped onion, carrots, and celery.
6. Add onion, carrots, and celery to the pan; cook until tender.(About 5 minutes.)
7. Return chicken to the pan; add broth.
8. Cover and simmer for 15 minutes.
9. In a small bowl, whisk flour and evaporated milk until smooth.
10. Add to pan; cook and stir for 2 minutes or until thickened and bubbly. (Watch carefully, it can get really thick. If it gets too thick for your liking add more chicken broth to thin it out.)
11. (Before serving, taste the sauce and season with salt. The gravy has great flavor but it is really mild so it needs salt to bring it out.)
12. Serve over hot cooked noodles or rice.

Green Bean Chicken

This is a super easy recipe that only has six ingredients. It is a wonderful last-minute option if you need to get dinner on the table in less than a half hour. Another plus for convenience is that all the ingredients, except the chicken, are things that can be stored in your pantry. Pick up the items for this recipe next time you are at the grocery store and you will always have a back-up dinner on hand.


Serves: 4
Start to Finish: 30 minutes
Recipe By: Amber Brunson

Ingredients:

1 lb. chicken, cut into 1-inch pieces
1 TBSP olive oil
2 (14.5-oz) cans whole green beans, drained (if you have fresh asparagus on hand it would make a great substitute)
2 (14.5-oz) cans cream of asparagus soup
Salt and pepper to taste
2-3 cups of uncooked rice

Directions:

1. Cut up chicken into 1-inch pieces.
2. Heat olive oil in large pan over medium-high heat.
3. Cook chicken in olive oil until golden brown.
4. Meanwhile, start steaming your rice.
5. Stir in cream of asparagus soup and green beans and heat through.
6. Season with salt and pepper to taste.
7. Serve over steamed rice.

Chicken alla Cacciatore

The caccia in cacciatore means "hunt". So the name of this dish loosely translates into hunter's-style chicken. Vegetables are used to flavor the chicken and the crock-pot method makes the meat tender. You can also include olives or mushrooms to this recipe. This dish has a delicious sauce but it tends to be thin so it is best complimented by an angel hair pasta or rice. These combinations will allow you to enjoy the sauce without be overpowered by noodles.

Serves: 4
Start to Finish: 7 1/2 hours (30 minutes prep time + 7 hours in slow cooker)
Recipe By: Sandra Lee Semi-Homemade (with adjustments to suit my tastes)

Ingredients:

2 breast of chicken, diced
1 (20-oz) can petite diced tomatoes
1 cup sliced carrots (fresh or frozen, whatever you have on hand)
1 cup sliced celery (approx. 2 celery ribs)
1 (10 oz) can cream of chicken soup
1 (10 oz) can reduced-sodium chicken broth
1 TBSP poultry seasoning
1 box angel hair pasta

Directions:

1. Slice the carrots and celery.
2. Add carrots celery and tomatoes into the bottom of the slow cooker.
3. Top with chicken breasts.
4. In a bowl, stir together soup broth and seasonings.
5. Pour mixture over chicken.
6. Cook for 6-8 hours on low heat.
7. Meanwhile, prepare noodles according to package directions.
8. Serve chicken and vegetables over hot noodles.