Basalmic Chicken Pasta

Sorry, no pics for this recipe because my two year old accidentally deleted them! But, this is delicious and easy to make.

1 lb. pasta of choice (I use penne because it's easier for my little guy to eat)
4 chicken breast cubed
1 carton of cherry tomatoes
2/3 cup olive oil
2/3 to 1 cup Balsamic vinegar
2 cups minced fresh basil
1 tsp garlic
1 tsp red pepper flakes (optional)
2 tbl capers (optional)
Parmesan cheese

Prepare pasta according to package directions and set aside. Meanwhile toss chicken, tomatoes, and all other ingredients except Parmesan cheese together in a big bowl. Spread the mixture onto a cookie sheet, or baking sheet with a 1 inch lip. Broil for 7-10 minutes or until chicken is cooked through. Toss the mixture with the pasta! Use a rubber scraper to get every bit of the yummy seasoning from the baking sheet. Sprinkle with Parmesan cheese and serve!

I also add yellow squash, mushrooms, zucchini, and eggplant to mine. I saute the veggies with a little olive oil and garlic and then add them to the mix before broiling!

From the kitchen of Megan

Chicken Tetrazzini

This is a combination of ideas from several recipes found at allrecipes.com.

Chicken Tetrazzini

Ingredients:

8 oz. spaghetti noodles (substitute other pasta if desired)
1/2-1 lb chicken
1 can cream of mushroom soup
1 can cream of chicken soup (or two cans cream of mushroom)
salt and pepper to taste
1-2 cups shredded cheddar

Directions:

Preheat oven to 350 degrees.

1. Break spaghetti in half. Cook according to package directions.

2. Cube chicken and brown on stovetop. Season as desired. I used a little olive oil and fresh garlic.

3. Drain spaghetti. Combine noodles, chicken, and both cans of soup into a cassarole dish. If you want it to be a little more juicy, add 1/4 cup water.

4. Top with shredded cheddar.

5. Bake at 350 degrees for 20-25 minutes, until cheese is bubbly and slightly browned.

from the kitchen and imagination of laura w.

Angel Hair Pasta

I got this recipe from a ward cookbook. It is originally from the kitchen of Wendy Neeley.
Super yummy!

1/2 cup olive oil
1/3 cup sliced green onions
2 T chopped basil
1/4 t pepper
1 t salt
2 cloves garlic
3 large tomatoes peeled and diced (or 1 large can)
1/2 lb angel hair pasta
2 cups cooked chopped chicken (optional)
parmesan cheese

Cook pasta according to directions. While the pasta is cooking begin cooking the sauce. Add oil to a sauce pan and heat to a medium temperature. Add garlic and green onions. Cook for 1 minute then add basil, salt, pepper, tomatoes and chicken. Cook until everything is hot, then mix with pasta. Serve immediately. Top with parmesan cheese.

From the kitchen of Kelly.

Bok Choy Stir Fry

Sorry, no pictures of this recipe, but it is super delicious! This is the actual recipe, http://allrecipes.com/Recipe/Chicken-Stir-Fry/Detail.aspx, but I changed it a little for our needs.

4 boneless skinless chicken breast halves
3 tablespoons Cornstarch
2 tablespoons Soy Sauce
1/2 teaspoon Ground Ginger
1/4 teaspoon Garlic Powder
2 to 3 Bok Choy (also called Chinese Cabbage)
1 clove garlic, minced
1 cup sliced carrots
1 small onion, diced
1/2 green pepper, diced
1/2 red pepper, diced
1/2 cup water
1 teaspoon chicken bouillon or 1 bouillon cube crushed
3 tablespoons olive oil
2 tablespoons sesame oil (optional)


Cut the chicken into 1/2 inch strips and toss with cornstarch in a resealable bag; add soy sauce, ground ginger, and garlic powder to bag and refrigerate for 30 mins. In a large pan or wok heat 2 tablespoons of olive oil and 1 tablespoon sesame oil, brown chicken until no pink shows. Take chicken out and set aside, but keep warm. Add last tablespoon of olive oil and sesame oil and add vegetables and minced garlic to pan and cook until crisp and tender, about 4-5 mins. Add chicken back into pan and add 1/4 cup water and chicken bouillon. Cook until water and bouillon combine and thicken.

Even my 2 year old loved this stir fry!

From the kitchen of Megan

Slow Cooker Chicken Pot Pie

Add into your crock pot:
4 peeled and diced potatoes
3 peeled and sliced carrots
2 diced stalks of celery
1/2 diced onion
1 cup frozen peas
1-2 chicken breasts (I added mine in pieces and shredded them when it was done, but you could dice them if you prefer that.)

Make a gravy on your stove:

Measure 1 can chicken broth and enough milk to make 4 cups liquid total.

Melt 4 TB butter in the pan
Add 6 TB flour and stir
Slowly add liquid while stirring
Keep stirring and wait for it to boil and thicken.
Add spices to taste. I add plenty of thyme and sage, garlic salt, and pepper.
If your gravy is not thick enough for you, add a mixture of corn starch and water.

Add the gravy into the crock pot and cook on high 4-5 hours. If you prefer not to make the gravy, you could add cream of chicken soup mixed with milk.

Pour over biscuits to serve.

Asian Chicken Salad

1 bag spinach
12 oz cooked bowtie pasta
3 cups cooked shredded chicken
1 bunch green onions
1/4 cup roasted and salted sunflower seeds

Dressing:
1/2 cup olive oil
1/3 cup soy sauce
1/3 cup white vinegar
4 T sugar
1/4 tsp pepper

Prepare ingredients and dressing. Combine pasta, chicken, and green onions. Let it soak all day (at least 3 hours). Then add sunflower seeds and spinach. Toss and serve.

Hawaiian Chicken

4-6 Chicken Breasts
Flour
Salt
Cooking Oil
1 can (15 1/2 oz. ) Pineapple chunks--I think I use a 20 oz.
1/2 c. honey
2 Tbsp. cornstarch
3/4 c. cider vinegar
1 Tbsp. soy sauce
1/4 tsp. ginger
1 chicken bouillon cube(sometimes I use 2)
1 green pepper, cut in 1/4 inch strips

Roll chicken pieces in flour and sprinkle with salt. Brown in oil.(Don't fully cook the chicken) Drain pineapple, reserve pineapple chunks, and pour juice into measuring cup.
Add honey, cornstarch, vinegar, soy sauce, ginger, and bouillon cube into a saucepan and bring to a boil. Cook 2 minutes, stirring constantly.

Pour over chicken pieces in a 2-quart baking dish. Bake uncovered at 350 degrees for 20 minutes.

Add pineapple chunks and green pepper; bake 5 minutes longer. Serve with cooked rice.


Makes 4-6 servings.

From the kitchen of Kym Allen(who got it from the LionHouse Classics Cookbook)

White Chili

1 large onion chopped
2 cloves garlic
2 tsp olive oil
4 cups cooked chicken, chopped
3 cans white beans (Caneli's or Great Northern)
4 cups chicken broth
1 can diced green chiles
2 tsp cumin
3 Tbsp lime juice
chopped cilantro

Saute onions and garlic in olive oil until onions are clear. Then add all remaining ingredients. Cook on medium heat for about an hour.
Optional: Garnish with tortilla chips and cheese

From the Kitchen of Kelly

Chicken Enchiladas

My husband's favorite dinner is chicken enchiladas. This recipe is really easy and yummy to make!

2 cups boiled chicken, cubed
3 cans Cream of Chicken Soup
1 pckg. of cream cheese
1 can green chilies
1 16 oz. container of Sour cream
1 pckg. plain tortillas
2 cups grated cheddar cheese


Mix chicken, 2 cans of cream of chicken soup, cream cheese, sour cream, and green chilies together. Separate mixture into tortillas. Place filled tortillas in a 9x13 pan. Add the last can of cream of chicken soup to left over filling and pour over enchiladas. Cover with grated cheese and bake at 350 for 40 minutes. For the last five minutes of baking time, turn your oven to the broiler and allow the cheese to brown just a little on top and enjoy!


From the Kitchen of: Megan

Tiny Spicy Chicken

This is my MIL's recipe and it is the best tiny spicy chicken. I love Mandarin Garden's tiny spicy chicken, but I think this is even better!

Chicken:
2 1/2 lbs Chicken, cut into small chunks
2 teaspoons garlic powder
2 beaten eggs
1 cup corn starch
1/4 cup oil
1/4 cup water

Mix water and eggs together, in separate dish mix garlic powder and corn starch. Dip chicken pieces in the egg mixture and then into the corn starch mixture. Brown chicken in oil until browned on both sides and move to cookie sheet.

Sauce:
1/2 cup sugar
1/2 cup vinegar
1/4 pineapple juice
1 to 1 1/4 teaspoons tabasco sauce
3 tablespoons ketchup
1 teaspoon soy sauce
1/2 teaspoon salt

Mix together and pour over browned chicken. Bake the chicken at 350 for 45 minutes. Half way through baking turn the chicken over and enjoy!