Chicken Recipies
Fiesta Chicken
Ingredients:
2 tsps. oil
3/4 lb. boneless skinless chicken breast halves, cut into thin strips
1 lb. pasta accents garlic
3/4 cup salasa
1 Tbsp. cilantro (optional), chopped
Instructions:
Heat oil in a heavy nonstick pan over medium high heat. Cook chicken 4 minutes, stirring frequently, or until no longer pink. Stir in vegetables and pasta and salsa. Reduce heat to medium, cover pan and simmer 7-9 minutes, or until vegetables are crisp-tender, stirring occasionally. Stir in cilantro and serve with additional salsa, if desired.
Chicken And Bean Salad
Ingredients:
2 cups cooked chicken, shredded
1 can cannellini beans
1/4 cup green onions, sliced
1/3 cup miracle whip salad dressing
1 tablespoon soy sauce
1 teaspoon freshly grated ginger
2 teaspoons rice vinegar
1/4 teaspoon dijon mustard
2 garlic cloves, minced
1/2 red onion, sliced thinly
1/8 teaspoon cayenne pepper (pinch)
lettuce leaves
Instructions:
Combine chicken, beans, onions, in a salad bowl. In a small bowl or blender, combine ginger, soy sauce, vinegar, mustard, garlic, and mayonnaise; blend. Toss with chicken mixture and serve over lettuce leaves.
Chicken Fettuccine
Ingredients:
1 stick butter
2 lbs boneless, skinless chicken breast
1 cup half and half or cream
1/3 cup Parmesan cheese
1/4 cup green onions, chopped
2 cloves garlic, minced
1 T lemon juice
Instructions:
Melt butter in skillet and saute chicken which has been cut into 2 inch chunks. When chicken begins to take on color, add garlic and green onions. Add remaining ingredients except lemon juice, cover and simmer over low heat until mixture thickens and chicken is tender. Serve over cooked and drained fettuccine. Sprinkle with Sprinkle with lemon juice and additional Parmesan cheese if desired.
Ingredients:
2 tsps. oil
3/4 lb. boneless skinless chicken breast halves, cut into thin strips
1 lb. pasta accents garlic
3/4 cup salasa
1 Tbsp. cilantro (optional), chopped
Instructions:
Heat oil in a heavy nonstick pan over medium high heat. Cook chicken 4 minutes, stirring frequently, or until no longer pink. Stir in vegetables and pasta and salsa. Reduce heat to medium, cover pan and simmer 7-9 minutes, or until vegetables are crisp-tender, stirring occasionally. Stir in cilantro and serve with additional salsa, if desired.
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Chicken And Bean Salad
Ingredients:
2 cups cooked chicken, shredded
1 can cannellini beans
1/4 cup green onions, sliced
1/3 cup miracle whip salad dressing
1 tablespoon soy sauce
1 teaspoon freshly grated ginger
2 teaspoons rice vinegar
1/4 teaspoon dijon mustard
2 garlic cloves, minced
1/2 red onion, sliced thinly
1/8 teaspoon cayenne pepper (pinch)
lettuce leaves
Instructions:
Combine chicken, beans, onions, in a salad bowl. In a small bowl or blender, combine ginger, soy sauce, vinegar, mustard, garlic, and mayonnaise; blend. Toss with chicken mixture and serve over lettuce leaves.
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Chicken Fettuccine
Ingredients:
1 stick butter
2 lbs boneless, skinless chicken breast
1 cup half and half or cream
1/3 cup Parmesan cheese
1/4 cup green onions, chopped
2 cloves garlic, minced
1 T lemon juice
Instructions:
Melt butter in skillet and saute chicken which has been cut into 2 inch chunks. When chicken begins to take on color, add garlic and green onions. Add remaining ingredients except lemon juice, cover and simmer over low heat until mixture thickens and chicken is tender. Serve over cooked and drained fettuccine. Sprinkle with Sprinkle with lemon juice and additional Parmesan cheese if desired.
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