1 pound turkey breast tenderloins, cut into 1/4 inch slices
1 medium onion, chopped
1 tablespoon vegetable oil
1 (14.5 ounce) can chicken broth
1 (10.75 ounce) can condensed cream of celery soup, undiluted
2 cups frozen mixed vegetables
1/2 teaspoon lemon-pepper seasoning
3 cups uncooked extra-wide egg noodles
In a large skillet, cook turkey and onion in oil until turkey is no longer pink, about 6 minutes; drain. Combine the broth, soup, vegetables and lemon-pepper. Add to the skillet; bring to a boil. Stir in noodles. Reduce heat; cover and simmer for 10 minutes or until noodles and vegetables are tender.
1 (16 ounce) package uncooked farfalle (bow tie) pasta
3 tablespoons olive oil
1 tablespoon hot chile paste
1 pound skinless, boneless chicken breast halves – cut into 1 inch pieces
6 tablespoons prepared basil pesto
1/2 cup grated Parmesan cheese
1/2 cup chopped cilantro
Bring a large pot of lightly salted water to a boil. Place farfalle pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
Heat the olive oil in a large skillet over medium heat. Mix in the chile paste and chicken. Cook and stir chicken 10 minutes, or until evenly browned and juices run clear.
Toss the cooked farfalle, pesto, Parmesan cheese, and cilantro into the skillet, and continue cooking just until heated through.
1/2 cup soy sauce
1/4 cup orange juice
2 tablespoons sugar
1 clove garlic, minced
1/2 teaspoon ground ginger
2 tablespoons raisins
4 (8 ounce) skinless, boneless chicken breast halves
To Marinate: Combine soy sauce, orange juice, sugar, garlic, ginger and raisins in a nonporous glass dish or bowl. Mix well, then add chicken and turn to coat. Cover dish or bowl and refrigerate to marinate for 2 to 3 hours, turning once or twice.
Preheat oven to 400 degrees F (200 degrees C).
Place chicken in a 9×13 inch baking dish and pour marinade evenly over all.
Bake in the preheated oven for 45 minutes, basting often.
1 pound skinless, boneless chicken breast halves
1/2 cup pecans
1/3 cup red wine vinegar
1/2 cup white sugar
1 cup vegetable oil
1/2 onion, minced
1 teaspoon ground mustard
1 teaspoon salt
1/4 teaspoon ground white pepper
2 heads Bibb lettuce – rinsed, dried and torn
1 cup sliced fresh strawberries
Preheat the grill for high heat.
Lightly oil the grill grate. Grill chicken 8 minutes on each side, or until juices run clear. Remove from heat, cool, and slice.
Meanwhile, place pecans in a dry skillet over medium-high heat. Cook pecans until fragrant, stirring frequently, about 8 minutes. Remove from heat, and set aside.
In a blender, combine the red wine vinegar, sugar, vegetable oil, onion, mustard, salt, and pepper. Process until smooth.
Arrange lettuce on serving plates. Top with grilled chicken slices, strawberries, and pecans. Drizzle with the dressing to serve.
3 tablespoons butter
2 pounds skinless, boneless chicken breast halves – cut into 1 inch strips
1/2 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground ginger
1/4 teaspoon onion powder
1/8 teaspoon crushed red pepper flakes
2 teaspoons garlic, finely chopped
1/2 cup chicken broth
1 (10 ounce) package frozen chopped spinach
1/3 cup heavy cream
salt to taste
Melt the butter in a large skillet over medium-high heat. Cook and stir the chicken in the butter about 5 minutes, until browned.
Season the chicken with the cumin, coriander, ginger, onion powder, and red pepper flakes. Mix in the garlic. Pour the chicken broth into the skillet, and bring the mixture to a boil.
Stir in the spinach and cook about 5 minutes. Mix in the heavy cream, and cook until heated through. Continue cooking until the chicken is no longer pink and juices run clear. Salt to taste.
12 skinless, boneless chicken breast halves
1 1/4 cups cranberry sauce
1 packet dry onion soup mix
1/2 cup French-style salad dressing
1 teaspoon white sugar
1 pinch ground black pepper
Preheat oven to 325 degrees F (165 degrees C).
Arrange chicken in an 11×17 inch baking dish. In a medium bowl, combine the cranberry sauce, soup mix, salad dressing, sugar and ground black pepper. Mix well and spoon mixture over chicken.
Cover dish and bake at 325 degrees F (165 degrees C) for 1 to 1 1/2 hours, or until chicken is cooked through and juices run clear.
1/2 (8 ounce) package spaghettini
2 tablespoons olive oil
8 roma (plum) tomatoes, halved and sliced
1 teaspoon garlic powder
1/2 teaspoon dried oregano
2 teaspoons dried basil
1 pinch salt
1 teaspoon ground black pepper
1 1/2 teaspoons white sugar
1 tablespoon ketchup
3 tablespoons olive oil
2 skinless, boneless chicken breasts, cut into thin strips
2 garlic cloves, crushed
1 green bell pepper, chopped
1 red bell pepper, chopped
1 red onion, chopped
1 cup sliced fresh mushrooms (optional)
1/4 cup grated Parmesan cheese
Bring a large pot of water to a boil over high heat. Stir in the spaghettini, and return to a boil. Cook the pasta until it has cooked through, but is still firm to the bite, about 6-8 minutes. Drain well and keep warm.
Heat 2 tablespoons oil in a large skillet over medium heat. Stir in the tomatoes; cook until they soften and begin to break down. Stir in the garlic powder, oregano, basil, salt, pepper, sugar, and ketchup. Heat sauce through and reserve.
Heat the remaining 3 tablespoons oil in a separate cast iron skillet over medium heat. Stir in chicken; cook until browned. Stir in crushed garlic cloves; cook for 1 additional minute.
Remove chicken from skillet and reserve. Turn heat to high. Stir the green pepper, red pepper, onion, and mushrooms into the skillet and cook until they begin to soften. Stir in browned chicken. Turn heat to medium and cook until chicken is no longer pink in the center, and the vegetables are cooked through, about 5 minutes.
Toss the chicken and vegetables with the tomato sauce and the hot pasta. Serve sprinkled with Parmesan cheese.
1/3 cup all-purpose flour
salt and pepper to taste
1 tablespoon olive oil
1 tablespoon butter
4 (5 ounce) skinless, boneless chicken breast halves
1/4 cup finely chopped red onion
1/2 cup low-sodium chicken broth
1/2 cup dry white wine
1 tablespoon Dijon mustard
2 tablespoons sour cream
1 tablespoon chopped fresh tarragon
Place the flour in a shallow dish and season lightly with salt and pepper. Heat the olive oil and butter in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper and dredge each in the flour.
Cook the chicken in the hot oil and butter until golden, about 3 minutes. Flip chicken and brown on the other side, 3 additional minutes. Remove chicken from skillet and tent with foil.
Reduce heat to medium. Stir the red onion into the oil and butter that remains in the skillet. Cook until softened, 2 to 3 minutes. Pour the chicken broth into the pan, and simmer while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Pour in the wine and bring back to a simmer. Cook the sauce until reduced by half, about 3 minutes. Return chicken to the pan along with any juices that have accumulated. Simmer chicken in the sauce until it is cooked through and no longer pink in the center, 3 to 4 minutes. Transfer chicken to a warmed platter.
Whisk the mustard and sour cream into the sauce; stir in the tarragon. Spoon sauce over chicken to serve.
1 (6 ounce) package wild rice (such as Uncle Ben’s ?(r))
3 cups water
1 tablespoon vegetable oil
1 pound skinless, boneless chicken breast meat – cut into chunks
1 (14.5 ounce) can French-cut green beans, drained
1 (10.75 ounce) can cream of mushroom soup
1 cup mayonnaise
Preheat an oven to 350 degrees F (175 degrees C).
Bring the wild rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 20 to 25 minutes. Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more.
While the rice cooks, heat the oil in a pan over medium heat. Add the chicken and cook until completely browned on all sides, about 5 minutes. Combine the rice, chicken, green beans, mushroom soup, and mayonnaise in a large baking dish.
Bake in the preheated oven until the chicken is no longer pink in the center, about 45 minutes.
2 tablespoons olive oil
1 (2 inch) piece cinnamon stick
1 whole cardamom pod
1/2 star anise pod
3 whole cloves
2 teaspoons chopped fresh curry leaves
1 tablespoon chopped shallots
4 cloves garlic, chopped
1 slice fresh ginger root, chopped
4 tablespoons curry paste
1/2 cup thick coconut milk
2 cups water
3 pounds skinless, boneless chicken breast halves – cut into 2 inch pieces
2 tablespoons tamarind juice
salt to taste
Heat oil in a large, deep skillet over medium heat. Saute the cinnamon, cardamom, anise, cloves and curry leaves for 2 to 3 minutes, then stir in shallots, garlic and ginger and saute until fragrant. Stir in curry paste and cook for 5 minutes, stirring constantly.
Pour in the coconut milk and water and let simmer for 3 to 4 minutes; add chicken, tamarind juice and salt and simmer, stirring occasionally, for 20 minutes.