Chicken Enchilada Pasta

Can't wait to try this, it looks really good!!

2-3 chicken breasts, cooked and cubed or shredded
2 tablespoons olive oil
2 garlic cloves, finely minced
1 medium onion, diced
1 red pepper, diced
4-ounce can diced green chilies
1/2 teaspoon salt
2 teaspoons chili powder
1 teaspoon cumin
2 (10-oz) can green chili enchilada sauce (I used mild)
2/3 cup red enchilada sauce (I used mild)
1 can large black olives, cut in half
1 cup sour cream
1 1/2 cups shredded cheese (I used sharp cheddar)
16-20 oz. penne pasta (Depending on how "saucy" you want the pasta)

Bring a large pot of water to a boil. Cook the pasta until tender. While the pasta is cooking, heat the oil in a large nonstick skillet and add the onion. Cook for 2-3 minutes until onion is translucent. Add the garlic and red pepper and cook for another 2 minutes, until pepper is barely tender. Add the cooked chicken, green chilies, spices, enchilada sauces and olives. Let the sauce simmer for about 8-10 minutes. Add the sour cream and cheese and heat through, until the cheese is melted (but don't boil!). Pour the sauce over the hot pasta. Garnish with extra sour cream, cheese, diced tomatoes, green onions or crushed tortilla chips.

Chicken & Dumpblings

1-½ pound Chicken Tenders, Diced
1 Tablespoon Olive Oil
2 Tablespoons Butter
1 cup Potato (or 1 Whole Potato Peeled And Diced)
1 whole Yellow Onion, Chopped
Salt And Pepper (to Taste)
1 teaspoon Poultry Seasoning
2 whole Chicken Bouillon Cubes
4 Tablespoons Flour
1 quart Chicken Broth
½ cups Whole Milk
1 cup Frozen Peas & Carrots
1 package Biscuit Mix (individual Bags Of Bisquick Or Jiffy)
½ cups Warm Water
2 teaspoons Dried Parsley

Place a large pot on the stove over medium-high heat. Add oil, butter, vegetables (not including the frozen peas and carrots) and cook for 5 minutes, stirring frequently. Season the mixture with salt, pepper, poultry seasoning and bouillon cubes. Add flour to the pan and cook for 2 minutes. Stir broth and milk into the pot and bring to a boil. Add chicken to the broth and stir, then add frozen peas and carrots into the pot.
Place biscuit mix in a bowl. Combine with 1/2 cup warm water and parsley. Drop tablespoonfuls of prepared mix into the pot, spacing dumplings evenly. Cover the pot tightly and reduce heat to medium-low. Steam dumplings for 8 to 10 minutes. Remove the cover and stir chicken and dumplings to thicken sauce a bit. Remove the chicken and dumplings from the heat and serve.

Mexican Chicken Tortilla Soup

2 1/2 c. milk
1 can cream of chicken soup
1 can corn
1 14.5 oz. can diced tomatoes
1 4 oz. can green chilies
1/2 c. chopped onion
3 cloves garlic, minced
1 t. dried oregano
1/2 t. ground red pepper (more=spicier)
Dash of chili powder
1 1/2 c. cooked chicken, cut up (I like rotisserie)
1 c. cheddar cheese

Cooking oil
Flour tortillas

For tortilla strips:
Heat oil in a skillet or pan
Tear the tortillas into small-ish strips
Fry in hot oil until lightly browned.
Drain on towel or paper.

For soup:
Saute onion in large saucepan. Add garlic for last minute.
Add milk and soup. Stir together until mixed well.
Add corn, tomatoes, chili peppers, oregano, ground red pepper, and chili powder.
Bring to a boil, reduce heat, and simmer uncovered for 5 minutes.
Add chicken and cheese, heat and stir until cheese is melted and chicken is heated through.
Serve with crispy tortilla strips on (and in) soup.

Chicken Florentine Pasta

1/2 cup Italian salad dressing
1 tsp. dried Italian seasoning mix
6 boneless, skinless chicken breasts
16 ounce jar alfredo sauce (I ususally make my own)
10 ounce package frozen chopped spinach,
2 Tbsp. olive oil
12 oz. cooked farfalle (mini cause I like it)
Crumbled Bacon
1/2 cup grated Parmesan cheese

Mix dressing and Italian seasoning in large glass bowl. Add chicken breasts, turning to coat, and cover. Refrigerate 30 minutes. Heat oil in large nonstick skillet over medium heat. Remove chicken from marinade, and cook chicken in oil 7-10 minutes, turning once, until thoroughly cooked. Shred Chicken or cut into chunks. Add alfredo sauce mixture. Cook until bubbly. Serve over cooked and drained farfalle and spinach and sprinkle with Parmesan cheese and bacon. Serves 6

The last 2 minutes of pasta cooking add the frozen spinach so they cook together, then you can drain together and add the sauce and stuff. Serve with breadsticks! YUM-O

Arroz con pollo

2 roasting chickens(cut into
pieces)
2 tsp dry oregano
1/2 tsp pepper
salt
1/2 cup oil
1 green pepper
2 cups chopped onion
1 clove garlic(crushed)
1 bay leaf
1/4 tsp crushed red pepper
1 tsp crushed saffron threads
1/2 cup chopped bacon(cooked)
1-1 lb 12 oz tomatoes
1 -13 3/4 oz can chicken broth
1 can red kidney beans
1/2 cup green olives(sliced)
1-4 oz can pimientos
2 cups raw white rice

Wash pieces of chicken under cold water. Drain well. Wipe dry with a paper towel. Combine oregano, pepper, & 2 tsp salt. Sprinkle chicken all over with mixture. Rub in well. Let stand 10 min. In a heavy 6-quart Dutch oven heat oil over medium heat. Brown chicken a few pieces at a time. Brown all the chicken on all sides. About 30 min for all. Preheat oven to 350 degrees. Wash green peppers, remove seeds & ribs. Cut into strips. To drippings in Dutch oven add onion, garlic, green peppers, bay leaf & red pepper. Sauté, stirring over medium heat until tender, about 5 min. Add saffron, 2 tsp salt, & rice to pan. Cook, stirring until rice is slightly browned, about 10 min. Add tomatoes & chicken broth. Arrange chicken over rice mixture. Bring just to boiling. Bake in oven for 1 hour. Remove from oven add 1/2 cup water. Do not stir. Sprinkle bacon, olives, & pimientos. Bake covered 20 min. Remove from oven. Let stand another 20 min covered. Serve.

White Chicken Chili

1 lb cubed chicken
1/2 medium onion
1/2 t garlic powder
2 cans Great Northern Beans, drained and rinsed
1 can chicken broth
1 can chopped green chilies
1 t salt
1 t oregano
1 t cumin
1/2 t pepper
1/4 t cayenne pepper
1 c sour cream
1/2 c heavy cream (may substitute evaporated milk or whole milk)

Saute chicken, onion, and garlic powder in 1 tablespoon olive oil. Salt and pepper to taste. In a a large stock pot bring beans, broth, chilies, salt, oregano, cumin, pepper, and cayenne to a boil. Let simmer 30 minutes.

Add chicken mixture, sour cream, and whipping cream. Heat through, but do not boil. Serve immediately.

I apologize for the picture, sometimes it's hard to make soup look good without covering it in cheese, but I wanted you to see what it looked like.

BBQ Chicken Pizza

PIZZA DOUGH 2 CRUSTS
INGREDIENTS:
6 cups all-purpose flour
2 (.25 ounce) packages active dry yeast
1/4 cup vegetable oil
2 teaspoons salt
2 tablespoons white sugar
2 to 2 1/2 cups warm water (110 degrees F/45 degrees C)

DIRECTIONS
Combine flour, salt, sugar, and yeast in a large bowl. Mix in oil and warm water. Knead for a few minutes with mixing hook.

Dough is ready to use or Oil pizza pan, knead slightly, cover with cloth, Let rise for 1 to 2 hours or until double in size.

Spread out on a large pizza pan. Top as desired.
Bake at on a lower rack 425* degrees 13 TO 17 minutes.

BBQ CHICKEN PIZZA:
· Sweet Baby Ray’s BBQ Sauce – appx. 1 cup per pizza. This is my favorite barbecue sauce, and it really makes a difference. You should try it:)
· Garlic salt grinder sprinkle
· 5 slices bacon, cut into 1” squares, fried and drained. I usually use the leaner pre-cooked bacon and cook in the microwave.
· 5 chicken tenders, cut into 1” squares, fried with garlic salt and pepper
· ¼ red onion sliced very thin
· Grated cheddar/jack cheese
· Black olive slices
· Red bell pepper, thin slices

Chicken Cord en Bleu

I made this for dinner on Sunday. My kids love this, and it is so easy. All you do is pound out a chicken breast with a meat cleaver, make sure you put saran wrap over it so you don't have juice splattering everywhere, until it is thin. Next, you layer a slice of ham and cheese, we use provolone cause I don't care for Swiss in a lot of things, roll it up and secure it with a toothpick. After that roll it in a beaten egg and then roll it in Italian bread crumbs (Progresso) that is mixed with some Parmesan cheese. Bake it a 350° for 30-40 minutes. I usually serve ours with green beans and Rice-A-Roni fried rice.



Ingredients:

• 4 Chicken breasts, thawed
  
• 4 slices of ham ( I use honey ham)
• 4 slices of cheese
• 3 eggs, beaten
• About 1 cup Italian Bread Crumbs
• 1/4 cup Parmesan cheese
• toothpicks

Serves 4