Tex-Mex Baked Spaghetti Squash

Ingredients

• 1 (3-ounce) cooked Chicken Breast, cut into chunks
• 1 medium Spaghetti Squash (about 4 cups cooked)
• 1 tablespoon Olive Oil
• 1 cup Kidney Beans, drained and rinsed
• 1 cup fresh Salsa
• 3 tablespoons fresh Coriander, chopped
• 1/2 cup Shredded Cheddar Cheese
• Sea Salt & Pepper
• 1 tablespoon Chili Flakes, optional

Directions

Preheat your oven to 425°F and line your baking sheet with parchment.

Cut the squash in half, rub with inside with olive oil and sprinkle sea salt & pepper. Place face down on the baking sheet & bake for about 25-30 minutes. The edges on the inside should be a bit browned and shreds should form easily with a fork.

Meanwhile, toss the chili flakes with the cheeses and stir the fresh coriander into the salsa.

When the squash is ready, take it out and let it stand for 5 minutes. Turn the oven to the broiler setting. Fully shred the squash, leaving the shell intact. You will be stuffing it!

Transfer the spaghetti squash to a mixing bowl. Stir in the salsa, followed by the beans and chicken. Split the mixture in half and stuff each squash shell. Top with the shredded cheese.

Place them back on the same baking sheet & broil until bubbly and browned. About 3-4 minutes.

Nutrition Information

Serves: 2 | Serving Size: 1/2 spaghetti squash

Per serving: Calories: 459; Total Fat: 19g; Saturated Fat: 8g; Monounsaturated Fat: 8g; Cholesterol: 65mg; Sodium: 316mg; Total Carbohydrate: 46g; Dietary Fiber: 7g; Sugars: 4g; Protein: 29g

Nutrition Bonus: Potassium: 657mg; Vitamin A: 27%; Vitamin C: 38%; Calcium 34%; Iron: 22%

CHICKEN, BACON & AVOCADO CHOPPED SALAD

INGREDIENTS:

Salad Ingredients:
2 boneless, skinless chicken breasts
salt and pepper
1 Tbsp. olive oil
8 cups chopped Romaine lettuce
8 slices bacon, cooked and diced
4 ounces blue cheese, crumbled
2 avocados, pitted and diced
2 roma tomatoes, diced
1/4 cup garlic vinaigrette (see recipe below)
1/4 cup chopped green onions

Garlic Herb Vinaigrette Ingredients:
1/2 cup apple cider vinegar
3 garlic cloves, minced
1 Tbsp. Dijon mustard (optional)
pinch of salt and freshly-cracked black pepper
1 Tbsp. dried Italian seasonings
1 1/2 cups extra virgin olive oil

DIRECTIONS:

To Make The Salad:
Season chicken breasts on both sides with salt and pepper. Heat oil in a large skillet over medium-high heat and add chicken. Cook for 3 minutes per side, or until the chicken is cooked through and no longer pink inside. (Cooking time wil vary depending on the thickness of the chicken.) Remove chicken and let rest for at least 10 minutes. Dice chicken into small pieces.

Add the diced chicken, lettuce, bacon, blue cheese, avocados and tomatoes to a large bowl, and toss until combined. Drizzle or toss with garlic vinaigrette and serve immediately.

To Make The Vinaigrette:
Whisk all ingredients together until combined.

Chicken Stuffed Shells

Ingredients:

1- 12 oz box of stuffed shells
1-tablespoon of vegetable oil
1-onion, chopped
4-skinless, boneless chicken breast, chopped into small pieces or shredded 
2-boxes of Stuffing, any flavor
1-cup mayonnaise
2-10 3/4 oz can of condensed cream of chicken soup

Preheat oven to 350 degrees. Bring large pot of water to boil to cook shells. Cook according to package directions; drain. Set aside. 


In the meantime, in a large skillet, heat oil. Add onion and cook 2 to 3 minutes. Add chicken breast pieces and stir-fry until cooked through, about 10 minutes. Remove from heat. 


Prepare stuffing according to package directions. In a large bowl, mix prepared stuffing with cooked chicken and onion mixture. Stir in mayonnaise. Use a large spoon to generously fill the cooked pasta shells with the stuffing mixture. 

After stuffing the individual shells, arrange them on a cookie sheet lined with wax paper, and freeze. Store the frozen stuffed shells in a resealable freezer bag.

To serves arrange stuffed shells in two lightly greased 9-by-13-inch baking pans. In a bowl, combine cream of chicken soup with 2 soup cans of water. Pour the mixture over the shells. Cover the pans with aluminum foil and bake for 45 minutes until heated through and bubbly.

Farmhouse Chicken

Creamy and flavorful chicken breast chunks topped with stuffing and baked

Yield: 4 servings

Ingredients: 

4 tablespoons butter
4 tablespoons flour
2 cup milk
2 boneless, skinless chicken breasts, cubed
4 celery ribs, chopped
1 small onion, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
12 ounce package of stuffing mix

Instructions: 

1. Saute onion, and prepare stuffing mix according to package directions and set aside.

2. In a medium sauce pan, melt butter and then add flour. Stir until bubbly, then cook one minute. Slowly add in milk, stirring continually to avoid lumps.

3. Add chicken, celery, onion, salt and pepper. Cook and stir for 5-10 minutes, until chicken is done and celery is starting to get tender.

4. Pour mixture into an 8x8-inch casserole dish. Top with stuffing. Bake, uncovered, at 350 degrees for 30-35 minutes.

Additional Notes: 

Optional: Add a few sprinkles of herbs in the sauce. For more vegetables, try adding some cooked carrots as well.

This recipe and photo were submitted by guest chef Nicole Seitler.

Preparation Time: 

30 minutes

Cooking Time: 

30-35 minutes

Hawaiian Chicken, Thai Peanut Chicken, Chicken Lettuce Wraps, Philly Cheesesteak

Hawaiian Chicken

IN THE BAG:
4 boneless, skinless chicken breasts
1 (20 oz) can pineapple slices, drained and juice
green bell pepper, seeded and chopped
3 tbsp soy sauce
2 tbsp brown sugar
Juice of one lemon
1/2 tsp ground ginger
1/2 tsp salt, 1/2 tsp pepper.

TO COOK: Let defrost completely in the fridge (24 hours). Add 1/2  cup of water (or stock) and the contents of the bag to the crockpot. Then cook on high for 3-4 hours or low for 6-8 hours. Ten minutes before serving, add cornstarch to thicken the sauce.

TO SERVE- Serve over  brown or  white rice. Optional: serve with fresh pineapple or another canned of sliced pineapple to give it some crunch. 

Thai Peanut Chicken

IN THE BAG:
4 boneless, skinless chicken breasts
1 red pepper, diced
1 white onion, chopped
1/2 cup creamy peanut butter
1 lime, juiced
1/4 cup soy sauce
1/2 tablespoon cumin. 

TO COOK:  Let defrost completely in the fridge (24 hours). Add 1/2  cup stock and the contents of the bag to the crockpot. Then cook on high for 3-4 hours or low for 6-8 hours.

 TO SERVE: Serve over brown or white rice or thai noodles. Serve with red thai peppers (optional for some spice!)  crushed peanuts  and fresh cilantro.

Chicken Lettuce Wraps

IN THE BAG:
4 chicken breasts
1 medium yellow onion
1 can water chestnuts
1 carrot
1.5 cups mushrooms
2 cloves garlic- all veggies diced
4 TBS soy sauce.
3 TBS brown sugar
1 TBS rice vinegar

TO COOK: Let defrost completely in the fridge (24 hours). Add contents of the bag to the crockpot. Then cook on high for 3-4 hours or low for 6-8 hours. (mine didn’t need any extra liquid, but if you feel it needs it- add 1/2 cup stock)

TO SERVE: Serve with white rice in lettuce leaves.  Garnish with any combination of the following toppings: toasted ramen or can of rice noodles, special dipping sauce (recipe in the original recipe above) , green onions, crushed peanuts, sriracha, soy sauce.

Philly Cheesesteak

IN THE BAG:
2 pounds steak
chopped mushrooms
green peppers
onions
parsley and cheese

TO COOK: . Let defrost completely in the fridge (24 hours). Add contents of the  bag to the crockpot. Cook on low for 4 hours or until steak is cooked through, but still slightly pink.

TO SERVE: Right before eating, remove the steak and slice thin. Place steak on rolls, and pour the cheese and veggies over the meat.  Tip: add an extra slice of provolone cheese to each sandwich and melt slightly in the oven to make it extra tasty.

There you have it! A new set of freezer meals that everyone will love! Also, for your convenience, here is a handy dandy shopping list that combines all the ingredients from these four recipes into one list! Please note that the shopping list includes all the ingredients for one of each recipe.  If you would like to double or triple the recipes to make 8 or even 12 meals, please adjust the list accordingly. 

TEXAS CHOWDER, Chicken Cacciatore, Chicken Broccoli Alfredo, Honey Rosemary Chicken

TEXAS CHOWDER (triple or quadruple this recipe, prep it first and cook it while you prep the rest of the meals)

INGREDIENTS
1 Chicken breast, cooked and diced
3 cups chicken stock
4 Yukon Gold potatoes
2-3 strips bacon
½ stick of butter
2 carrots, diced
2 celery stalks, diced
1 diced onion
1 tsp minced garlic
½ cup flour
3 cups frozen yellow corn
2 cups milk
salt and pepper to taste

DIRECTIONS In a large pot, bring stock to a boil. Place the whole chicken breast in the stock and boil until cooked. Remove from pot and reserve the stock.

Peel potatoes and boil in a separate pot until almost finished. Cut into large chunks. Set aside.

Dice the celery, carrots and onions.
In a large skillet, cook 2-3 strips bacon until crispy. Remove from pan and set aside. Drain most of the bacon fat from the skillet, but keep 2-3 Tablespoons. Melt the butter in the same skillet. Over medium heat, sauté the carrots and celery until almost tender. Add the onion and the garlic and keep sautéing until tender. Add the flour and stir until lightly browned.

Add the corn to the stock and bring to a boil. Mix in the vegetable mixture, the chicken and the bacon. Keep simmering for roughly 20 minutes. Near the end, add the milk and the potatoes.

Salt and pepper to taste.

Can freeze once cool.

Chicken Cacciatore

IN THE BAG-
1 lb boneless, skinless chicken breasts or thighs
1 jar of spaghetti sauce
1 chopped zucchini
1 chopped green pepper, 1 chopped onion.

TO COOK- Thaw in fridge for 24 hours. Cook on low for 6-8 hours or high for 4 hours.

TO SERVE- Garnish with parmesan cheese, serve with noodles.

Chicken Broccoli Alfredo

IN THE BAG-
1 1/2 lbs. boneless, skinless chicken breasts
1 bag frozen broccoli
2 jars light alfredo sauce
1 green pepper, chopped
1 can sliced mushrooms, drained.

TO COOK- Thaw in fridge for 24 hours. Cook on low for 6-8 hours or on high for 4 hours.

TO SERVE- Serve over cooked alfredo noodles (perhaps with a side of broccoli?).

Honey Rosemary Chicken

IN THE BAG-
2 lbs boneless, skinless chicken breasts or thighs, cut into bite sized pieces
1/3 c balsamic vinegar
1/3 c honey
1/3 c olive oil
3 T chopped fresh rosemary
1 t salt.

Let marinate for several hours in the refrigerator before freezing.

TO COOK- Let defrost completely in the fridge (24 hours). Add 1 cup of water and the contents of the bag to the crockpot. Then cook on high for 3-4 hours or low for 6-8 hours. Ten minutes before serving, add cornstarch to thicken the sauce.

TO SERVE- Serve over couscous (or rice). Be generous with the sauce as you ladle- it’s fabulous.

And, of course, to make this little adventure a little easier, the shopping list for these freezer crockpot recipes is ready for you (the shopping list provides enough for one batch of each recipe- to make more meals at once, multiply accordingly). Enjoy!

Santa Fe Chicken

IN THE BAG-
2 lbs. boneless, skinless chicken breasts or thighs
1 chopped red pepper
½  onion, chopped
1/2 t cumin
2 T cilantro (optional).

TO COOK- Add the contents of the bag plus 1 can of black beans, 1 can of corn and 1 medium sized jar of salsa to a crockpot. Cook on high for 3-4 hours or on high for 6-8 hours.

TO SERVE- Serve over rice.

Lime Salsa Chicken

IN THE BAG-
Juice from one lime
1/4 cup chopped cilantro (optional)
One 1.25-oz. package taco seasoning
2 jalapeno peppers, finely chopped (optional)
3 lbs. boneless chicken breasts or thighs
1 chopped red pepper
1/2 onion, chopped

TO COOK- In a slow cooker, mix together the contents of the bag and one 24-ounce jar of salsa (I used mango salsa, but use whatever kind of salsa you like). Cook on high for 3-4 hours or on low for 6-8 hours.

TO SERVE- Serve in corn tortillas with rice.

Coconut Curry Chicken

IN THE BAG-
3 pounds boneless, skinless chicken thighs
2 lbs. of chopped butternut squash
2 medium onions,chopped
8 minced garlic cloves
1 oz fresh ginger
2 T curry powder
1 t ground coriander
1 t ground cumin
coarse salt

TO COOK- Add the contents of the bag and a can of coconut milk to a slow cooker and cook on low all day. 25 minutes before serving, add another can of coconut milk and a bag of frozen peas.

TO SERVE- Garnish with chopped cashews and cilantro (except if you’re us and you hate cilantro- then just garnish with cashews).

Honey Rosemary Chicken

IN THE BAG- 2 lbs boneless, skinless chicken breasts or thighs, cut into bite sized pieces, 1/3 c balsamic vinegar, 1/3 c honey, 1/3 c olive oil, 3 T chopped fresh rosemary, 1 t salt. Let marinate for several hours in the refrigerator before freezing.

TO COOK- Let defrost completely in the fridge. Add 1 cup of water and the contents of the bag to the crockpot. Then cook on high for 3-4 hours or low for 6-8 hours. Ten minutes before serving, add cornstarch to thicken the sauce.

TO SERVE- Serve over couscous (or rice). Be generous with the sauce as you ladle- it’s fabulous.

Pineapple Pork, Teriyaki Honey Chicken, Lemon Chicken, Beef Broccoli

Prep these Freezer Meals Together - see shopping list below.

Pineapple Pork 

IN THE BAG- 1.5 lbs cubed Pork Loin or Tenderloin,1/2 cup apple juice, 1/2 a red pepper, chopped, 1/2 onion, chopped, 2 Tablespoons brown sugar,1 teaspoon Italian seasoning, 1/2 teaspoon kosher salt, 1/2 teaspoons black pepper, 3 Tablespoons corn starch. Mix well and freeze.
TO COOK- Thaw in the fridge. Place in slow cooker. Add one 20 oz can of crushed pineapple. Cook on HIGH for 4-6 hours or LOW 7-9 hours.

TO SERVE- Serve with rice or couscous.

Teriyaki Honey ChickenIN THE BAG- Place 4 pieces boneless, skinless chicken breasts (or chicken thighs), 1/2 of a red pepper, chopped, 1/2 cup honey, 1/2 cup soy sauce, 1/4 cup water, 2 t ground ginger, 2 t minced garlic in a gallon bag.

TO COOK- Thaw. Bake at 350ºF covered 20-30 minutes. Uncover and bake 20-30 minutes longer, or until juices run clear.

TO SERVE- Serve with rice and vegetables.

Lemon Chicken IN THE BAG- Add 6 boneless skinless chicken breasts, 5 tablespoons lemon pepper seasoning, 2 tablespoons melted butter, 1 sliced lemon, 1 teaspoon parsley to a gallon sized freezer bag.

TO COOK- Place in crock pot, remove the lemon rinds and cook on low for 8-10 hours.

TO SERVE- Pair with rice, quinoa or potatoes.

Beef BroccoliIN THE BAG- Whisk together 1/4 cups beef broth, 1 tablespoon cornstarch, 2 tablespoons white wine, 2 tablespoons apple cider vinegar. 2 tablespoons soy sauce, 2 teaspoons olive oil, 2 teaspoons minced garlic, 1/2 teaspoons crushed red pepper flakes. Add mixture plus one and a half pounds chuck steak, cut into strips, to a gallon sized freezer bag. Freeze cooked 2 cups brown rice and 1 cup broccoli florets in their own separate bags.

TO COOK- Thaw beef/marinade bag and rice, but not broccoli. Cook beef mixture in crock pot for 6-8 hours on low or 4-5 hours on high. Add frozen broccoli for the last hour of cooking.

TO SERVE- Serve over warm brown rice and garnish with sesame seeds.

Cilantro Lime Chicken

1 1/2 pounds of chicken breast
juice from 2 limes
1 bunch fresh cilantro, chopped

1 (16 oz) bag frozen corn
2 minced garlic cloves
1/2 red onion, chopped
1 can black beans, drained and rinsed
1 tsp cumin 

salt and pepper to taste

Place all ingredients in a resealable gallon-sized freezer bag. Mix together and zip bag closed.

When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on LOW for 8 hours (or HIGH for 4 hours). 

Serve with tortillas and your favorite toppings (sour cream, guacamole, salsa, and cheese).

Roasted Eggplant & Feta Dip

Ingredients

1 medium eggplant, (about 1 pound)
2 tablespoons lemon juice
1/4 cup extra-virgin olive oil
1/2 cup crumbled feta cheese, preferably Greek
1/2 cup finely chopped red onion
1 small red bell pepper, finely chopped
1 small chile pepper, such as jalapeño, seeded and minced (optional)
2 tablespoons chopped fresh basil
1 tablespoon finely chopped flat-leaf parsley
1/4 teaspoon cayenne pepper, or to taste
1/4 teaspoon salt
Pinch of sugar, (optional)

Method:
1. Position oven rack about 6 inches from the heat source; preheat broiler.
2. Line a baking pan with foil. Place eggplant in the pan and poke a few holes all over it to vent steam.
3. Broil the eggplant, turning with tongs every 5 minutes, until the skin is charred and a knife inserted into the dense flesh near the stem goes in easily, 14 to 18 minutes.
4. Transfer to a cutting board until cool enough to handle.
5. Put lemon juice in a medium bowl. Cut the eggplant in half lengthwise and scrape the flesh into the bowl, tossing with the lemon juice to help prevent discoloring.
6. Add oil and stir with a fork until the oil is absorbed. (It should be a little chunky.)
7. Stir in feta, onion, bell pepper, chile pepper (if using), basil, parsley, cayenne and salt. Taste and add sugar if needed.

Out-of-season eggplant or eggplant that has been heavily watered often has an abundance of seeds, which make the vegetable bitter. Be sure to taste the dip before you serve it; if it's a touch bitter, you can remedy that with a little sugar. Serve with toasted pita crisps or as a sandwich spread.


*You can also use this as a topping for chicken breasts - spoon dip over the raw boneless/skinless chicken breasts and bake for 30-45 minutes at 350 degrees.

Zucchini Chicken Nuggets

The addition of mild-tasting zucchini to this kid classic is a welcome surprise. The zucchini lends a slight moistness, without altering the chicken flavor. Served with a spoonful of homemade ranch dressing, this is a quick, easy meal that is sure to please everyone at your family dinner table.

1 1/2 c. zucchini, grated
1 lb. ground chicken
1 egg
1 tsp. onion salt
2 c. crushed corn flakes or bread crumbs

Method:
1. In a large bowl, mix together the zucchini, chicken, egg, and onion salt until well combined.
2. Form 1-2 tablespoons of the chicken mixture into small balls, then press flat (until about 1/2 inch thick), and coat in bread crumbs.
3. Transfer to a lightly greased cookie sheet. Once all nuggets have been formed and breaded, spray a light layer of nonstick cooking spray over the nuggets.
4. Cook in an oven preheated to 400 degrees for 13-15 minutes, or just until nuggets have cooked thoroughly.

Texas Chicken Rub

Ingredients

Chicken

Rub

• 5 tablespoons paprika
• 2 1/2 tablespoons salt
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 4 teaspoons black pepper
• 4 teaspoons dried parsley
• 2 teaspoons cayenne pepper
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon dried oregano
• 1/4 teaspoon hot chili powder
• Grated lemon zest

Method

1. Preheat oven to 350 degrees.
2. Prepare chicken and ensure the chicken is clean and dry.  ( I like to pat it dry with paper towel to ensure the rub will adhere better).
3. Take some of the rub and massage it all over the chicken, pressing firmly to allow it to penetrate the skin.  Transfer it to a tupperware dish or a ziploc bag and let it rest in the fridge.

4. Place chicken on cookie sheet and bake at 350 for about 45 – 60 minutes.


Zesty Tip: When I make rubs, I make them in large batches and store it in jars for future use.  This saves a lot of time and adds variety to your dinner.  As I have mentioned before… variety is the spice of life.

Green Chili Chicken and Lime Soup

2 Tablespoons extra virgin olive oil
1 onion, chopped
4 cloves fresh or roasted garlic, minced (I used a jar of roasted garlic, it was phenomenal!)
80 oz chicken broth, 2 1/2 cartons of the 32 oz
10 oz can rotel tomatoes, mild
7 oz can diced green chilies
4 medium boneless skinless chicken breasts; cooked, shredded and lightly seasoned with salt and pepper
2 1/2 Cups cooked rice of choice, I used basmati
1/4 Cup fresh lime juice
1 1/2 teaspoons ground cumin

Pinches of Kosher salt, fresh cracked black pepper and Lawry’s Garlic Salt with Parsley to taste
1 bunch of fresh cilantro, chopped
Fresh diced avocados, drizzled with lime juice
1 Cup shredded cheddar cheese
Tortilla chips

1. Place oil into a large dutch oven over medium heat. Saute onion for 5 minutes then add in garlic; cook for 1 minute. Stir in chicken broth, tomtoes, green chilies, chicken breast, rice, lime juice and seasonings. Cook for 5 minutes; taste and season according to your liking. Right before serving add chopped cilantro.

2. Serve soup with fresh diced avocado, shredded cheese and crushed chips if desired. If you can handle the heat, squeeze some Siracha over top, yum!!

10-12 servings

Crockpot Green Chili Chicken and Rice with Blue Corn Chip Crumbles

3-4 large boneless skinless chicken breasts, thawed
2 cans 98% fat free Cream of Chicken soup
4 0z can chopped green chilies
1 teaspoon cumin
1/2 teaspoon Kosher salt
1/4 teaspoon fresh cracked black pepper
1/4 teaspoon Lawry’s garlic salt with parsley

6 Cups steamed rice of choice
Blue Corn Tortilla Chips, crumbled for garnish

1. Place chicken, soup, cumin, salt, pepper and garlic salt into crockpot on low. Let cook for 6-8 hours or until chicken is fork tender and falls apart easily. With 2 forks, shred chicken in the sauce and season with additional seasonings if desired. Spoon over bowls of rice then garnish with crumbled tortilla chips.

4 servings

Homemade Chicken, Ranch and Rice Soup

Ingredients:
2 Tablespoons extra virgin olive oil
1 medium onion, finely chopped
2 large carrots, peeled and sliced
3 stalks of celery, chopped
3 Tablespoons fresh minced garlic
2 large boneless skinless chicken breasts
1 Cup dry rice, steamed….comes out to about 3 Cups cooked
64 oz chicken broth
1 Tablespoon dry Ranch Dressing seasoning
1/2 teaspoon kosher salt
1/4 teaspoon fresh cracked black pepper
2 Tablespoons Dijon Mustard
1 teaspoon hot sauce, like Tabasco (optional)

Method:
1. Heat oil into a large dutch oven over medium heat. When hot, saute onion, carrots and celery for 7-10 minutes or until softened slightly.
2.Stir in garlic and cook for 1 minute.
3. Stir in chicken breast and rice then pour in chicken broth.
4. Stir, then season with ranch seasoning, salt, pepper and add in Dijon and hot sauce.
5. Reduce heat to low and simmer until serving. Taste and season accordingly.

8 servings

Mexi-Chicken Campanelle Dinner

1 lb campanelle pasta
1/4 teaspoon McCormick Gourmet Ancho Chile Pepper
1/4 teaspoon McCormick Gourmet Garlic Powder
1/4 teaspoon McCormick Gourmet Sicilian Sea Salt
1/4 teaspoon McCormick Gourmet Coarse Grind Black Pepper
1 1/2 lbs (fryer) chicken breast with rib meat
2 tablespoons extra virgin olive oil
2 tablespoons extra virgin olive oil
1 cup finely chopped white onion
1 tablespoon minced garlic
1 cup finely chopped sweet peppers
1 1/2 cups Salsa Verde, mild
1 cup petite diced tomatoes from can
1/2 cup heavy cream
1/4 cup fresh chopped cilantro

1. Preheat oven to 350 degrees F.
2. Cook pasta according to package directions, drain and run under cold water to stop cooking.
3. Place ancho pepper, garlic powder, salt and pepper into a small bowl, stirring to combine. Sprinkle over both sides of chicken, then rub. Heat 2 tablespoons oil in Dutch oven or large pot over medium heat. Add chicken cooking until browned on both sides, about 6 minutes each side. Place pot in oven and continue cooking for 25 minutes.
4. While chicken is cooking heat 2 tablespoons oil in another Dutch oven or medium pot over medium heat. Add onions, garlic and sweet peppers, cooking and stirring until tender, about 5 minutes. Add salsa, tomatoes, cream and cilantro, stirring to combine. Add cooled pasta back to original large pot and pour sauce over top, stirring to combine. Reduce heat to low, stirring often.
5. When chicken is cooked through, remove and let rest for 5 minutes. Cut into slices. Spoon pasta in serving bowls and top with slices of chicken breast. Garnish with a sprig of cilantro if desired.

Makes 4 to 6 servings
from http://picky-palate.com/ - check out their pictures.

Chicken Noodle Soup

6 cups water
4 chicken breasts
1 tsp salt
1 onion
1 cup of thinly sliced carrots
2 TBS. Wyler's chicken bouillon granules
1/2 cup finely diced celery-(I don't always add celery) it's good either way
2/3's bag of "Country Pasta" Homemade Style Egg Pasta (or homemade noodles)

In a large stock pot combine water, chicken and salt. Boil until chicken is cooked completely through. Remove the cooked chicken onto a plate to cool. Keep the broth. Cover the chicken with plastic wrap so it doesn't dry out. Refrigerate. At this point I like to strain the broth to get a nice clear broth for the soup and put it back into the stock pot.

Peel onion and chop into chunks. Combine 1/2 c. of water and onion in a food processor. Puree for 30 seconds, add to the chicken broth. Add carrots, chicken granules and celery. Bring to a boil, then add either homemade noodles or I use about 2/3's bag of the "Country Pasta" Homemade Style Egg Pasta. Cook the noodles until done, 15-20 minutes. While the pasta is cooking, cut the chicken breasts into small bite-sized chunks. I like to break and tear it into chunks. If you need to add more liquid to the soup, either add a can of Swanson's chicken broth or water and season with more of the Wylers chicken bouillon granules to taste. Add bouillon granules and pepper to taste.