Creamy Chicken Bow-Tie & Vegetables
3 cups bow-tie pasta (farfalle), uncooked
1 lb. Boneless skinless chicken breats, cut into bite-size pieces
2 cloves garlic, minced
1 lb. Frozen mixed carrots, broccoli & cauliflower, thawed
¾ c. fat-free reduced-sodium chicken broth
½ cup chive & onion cream cheese
¼ cup grated parmesan
Cook pasta by package directions. Heat large nonstick skillet on medium-high heat. Add chicken and garlic; cook 4 minutes, stirring occasionally. Stir in vegetables; cook 3 additional minutes or until chicken is done and vegetables are heated through, stirring occasionally. Add broth and cream cheese; cook 2 minutes or until sauce is well blended. Drain pasta, add to sauce and stir to coat. Sprinkle with parmesan.
Cheesy Potato & Egg Skillet
Cheesy Potato & Egg Skillet
1 tablespoon olive oil
1 lb. Baking potatoes, halved and thinly sliced
1 onion, coarsely chopped
1 can (14.5 oz.) italian-style diced tomatoes, undrained
8 eggs, beaten
1 cup shredded cheddar cheese
½ teaspoon dried basil
Heat oil in large nonstick skillet on medium heat. Add potatoes and onions; cover. Cook 16-18 minutes or until vegetables are tender and golden brown, stirring occasionally. Stir in tomatoes. Pour eggs over vegetable mixture – do not stir. Cover; cook 12-14 minutes or until eggs are set. Top with cheese and basil; cook, covered, 2-3 minutes or until cheese is melted.
1 tablespoon olive oil
1 lb. Baking potatoes, halved and thinly sliced
1 onion, coarsely chopped
1 can (14.5 oz.) italian-style diced tomatoes, undrained
8 eggs, beaten
1 cup shredded cheddar cheese
½ teaspoon dried basil
Heat oil in large nonstick skillet on medium heat. Add potatoes and onions; cover. Cook 16-18 minutes or until vegetables are tender and golden brown, stirring occasionally. Stir in tomatoes. Pour eggs over vegetable mixture – do not stir. Cover; cook 12-14 minutes or until eggs are set. Top with cheese and basil; cook, covered, 2-3 minutes or until cheese is melted.
Creamy Chicken Enchilada Soup
Creamy Chicken Enchilada Soup
4 chicken legs
3 cups crushed tortilla chips
½ cup salsa verde
½ cup cheddar cheese
Sour Cream
In a large pot combine chicken legs with enough water to cover. Bring to a boil, cover and simmer about 30 minutes. Strain broth into a large bowl . Shred chicken, discard skin and bones. Return meat and broth to the pot along with 3 cups crushed tortilla chips and ½ cup jarred salsa verde. Bring to a simmer and cook, stirring until thickened, about 5 minutes. Stir in ½ cup shredded cheddar cheese and season with salt. Divide among 4 bowls, sprinkle with more cheese, salsa verde and sour cream.
4 chicken legs
3 cups crushed tortilla chips
½ cup salsa verde
½ cup cheddar cheese
Sour Cream
In a large pot combine chicken legs with enough water to cover. Bring to a boil, cover and simmer about 30 minutes. Strain broth into a large bowl . Shred chicken, discard skin and bones. Return meat and broth to the pot along with 3 cups crushed tortilla chips and ½ cup jarred salsa verde. Bring to a simmer and cook, stirring until thickened, about 5 minutes. Stir in ½ cup shredded cheddar cheese and season with salt. Divide among 4 bowls, sprinkle with more cheese, salsa verde and sour cream.
Sun-Dried Tomato Chicken
Sun-Dried Tomato Chicken
2 slices bacon, chopped
4 small boneless skinless chicken breast halves
¼ cup sun-dried tomato dressing
1 teaspoon dried basil
2 tomatoes, chopped
2 tablespoons grated parmesan
Cook bacon in large skillet until crisp. Remove bacon and drain; discard drippings. Add chicken to skillet and cook on medium-high heat 2 minutes on each side or until browned. Pour dressing over chicken, sprinkle with basil. Cook on low heat 8-10 minutes or until chicken is done, turning after 5 minutes. Transfer chicken to serving platter and cover. Add tomatoes to dressing mixture in skillet and stir. Cook on medium-high heat 3 minutes, stirring occasionally. Stir in bacon and spoon over chicken. Top with cheese.
2 slices bacon, chopped
4 small boneless skinless chicken breast halves
¼ cup sun-dried tomato dressing
1 teaspoon dried basil
2 tomatoes, chopped
2 tablespoons grated parmesan
Cook bacon in large skillet until crisp. Remove bacon and drain; discard drippings. Add chicken to skillet and cook on medium-high heat 2 minutes on each side or until browned. Pour dressing over chicken, sprinkle with basil. Cook on low heat 8-10 minutes or until chicken is done, turning after 5 minutes. Transfer chicken to serving platter and cover. Add tomatoes to dressing mixture in skillet and stir. Cook on medium-high heat 3 minutes, stirring occasionally. Stir in bacon and spoon over chicken. Top with cheese.
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