Pesto Farfalle & Chicken Salad

Pesto Farfalle & Chicken Salad 
Sarah Drown & Ryan Baltz - Dallas, TX 

One of my mom’s yummy recipes (Mrs. Drown).


Serves 8. 

Ingredients
Basil Pesto (For a quickie version of this you can use store bought pesto)
1 Cup fresh basil leaves
1 Cup fresh spinach
2 Tbsp minced garlic
¼ Cup pine nuts
½ Cup grated Romano Cheese
½ tsp salt
¼ tsp pepper
½ Cup Olive Oil
½ Cup Vegetable Oil  

Pasta Salad
1 Pound Farfalle (Bowtie) Pasta
2 Tbsp Olive Oil
1 large sweet Onion, thinly sliced
2 Pounds boneless, skinless Chicken Breasts (grilled or broiled)
1 Cup dried cranberries or cherries 

Cooking Instructions
For Basil Pesto
In food processor, place basil, spinach, pine nuts, cheese, salt & pepper. Pulse to chop basil & spinach. Add olive & vegetable oils slowly. Pesto should be creamy in texture. (Makes about 2 Cups of Pesto)
For Salad
Cook Pasta & then set aside. Heat olive oil in pan & sauté onion until golden. Add to pasta. Cut cooked chicken breasts into 1-inch pieces & then add to pasta along with cranberries. Gently stir in basil pesto.

Asian Chicken Noodles

Asian Chicken Noodles
Kayley Meinzer - Lehi, UT

Ingredients
1 package spaghetti noodles cooked
2 cooked chicken breasts chopped
2 cups cooked and shelled edemame beans (any veggies will work but these are my favortie)
Kraft toasted asian sesame dressing (the light one is just as good)




Cooking Instructions
Mix together and enjoy!

Risotto with chicken, parmesan, and peas

Risotto with chicken, parmesan, and peas
Stacey Brewster - Salt Lake City, UT

Recipe courtesy of William Sanoma... OK, so it's not Pasta, but it's Italian, and it's one of my favorites! :)

Ingredients
6 cups chicken stock
2 tablespoons unsalted butter
1 small yellow onion, finely chopped
1 ½ cups Arborio rice
¾ cup crisp dry white wine such as Sauvignon Blanc or Pinot Grigio
2 cups bite-sized pieces roasted chicken
1 cup cooked fresh or frozen peas
2/3 cup grated parmesan cheese plus extra for sprinkling
Salt and freshly ground pepper
Chopped fresh flat-leaf Italian parsley for garnish

Directions
In a saucepan over high heat, bring the stock to a boil. Reduce the heat to very low to keep the stock hot.
In a Dutch oven or large, heavy saucepan over medium heat, melt the butter. Add the onion and cook, stirring often, until softened, about 3 minutes. Add the rice and cook, stirring often, until the rice turns opaque, 2-3 minutes. Do not allow the rice to brown.
Add the wine and cook, stirring constantly, until it is almost completely absorbed. Stir in enough hot stock (about a ladleful) to cover the rice barely. Continue to cook, stirring almost constantly, until nearly all the liquid is absorbed. Repeat, each time adding more stock to cover the rice barely and stirring until almost absorbed, until the rice gains are tender barely and stirring until almost absorbed, until the rice grains are tender but still slightly firm at the center, 20-25 minutes. (If all of the stock is used before the rice is tender, add hot water.) During the last 3 minutes, stir in the chicken and peas to heat through. When the rice is just cooked, make a final addition of about 2/3 cup stock (or hot water) to give the risotto a creamy consistency.
Remove from the heat and stir in the cheese. Season to taste with salt and pepper. Spoon into shallow soup bowls, sprinkle with cheese and parsley, and serve immediately. 

Cream of Chicken Soup

Cream of Chicken Soup

Kari Baltz - Washington, DC

Ingredients

1 rotisserie chicken or 3-4 chicken breasts cooked and cut in pieces- set aside

2 cans of cream of chicken soup

32 oz of chicken broth

1 can mushrooms

Instructions

Combine above ingredients except chicken in saucepan.

In separate pan cook ½ pkg of egg noodles.  Drain noodles then add to other ingredients.  Add chicken.  Add 1 cup of sour cream.

Chile-Chicken Pasole

Chile-Chicken Pasole
Amanda  Starley - New Jersey

Ingredients
1 Pound Boneless, skinless chicken breast (diced)
1 teaspoon dried thyme
2 Tablespoons vegetable oil
1 large white onion (diced)
1 jalapeno pepper (diced) with or without seeds depending on your spice level
2 garlic cloves (diced)
4 4.5 oz cans whole green chiles (drained)
1 cup fresh cilantro
4 cups chicken broth
2 15 oz can hominy (drained)
salt and pepper to taste
1 avocado
1 cup tortilla chips

Instructions
Season the chicken with 1/2 teaspoon thyme and salt and pepper to taste, set aside. Heat the oil in a large saucepan over medium heat. Add onion, garlic and jalapeno and cook until soft. Scoop it into a blender and add the cilantro, remaining thyme and chiles. Return to saucepan over medium heat, stirring, until the sauce thickens (approx. 5 minutes). Add broth, hominy and chicken to the saucepan. Cover and simmer until the chicken is tender (approx. 10 minutes).

Serving
Garnish with avocado and tortilla chips.

Vicki's Chicken & Dumplings

Vicki's Chicken & Dumplings
 Annie MacDonald - London, England

One of my best friends is an excellent cook and used to make this
recipe when we were roommates in Prague. Perfect for a cold winter's
day!

Serves: 10 or so

Ingredients
-5 chicken breasts
-6 cups chicken broth
- 1-3 Tbs. flour
- 1 large white onion
- bag baby carrots, cut into chunks
- 2 large russet potatoes, cut into 1 inch chunks
- 1 package button mushrooms, sliced (optional)
- salt & pepper
- 1 1/2 recipe for biscuits on the side of the Bisquick box, made with
a little parsley mixed in
- 5 celery stalks, chopped.

Cooking instructions
-Cut chicken into larger bite size chunks
-Chop onion and heat 3 tbs. olive oil in a very large dutch oven or
pot. Cook onion over med-high heat for 2 min. Add chicken, cook for a
few minutes until it is no longer pink. Sprinkle the flour over it and
mix well.
-Add carrots, celery, potatoes and mushrooms. Mix well with chicken
and onions. Cook and stir for a few minutes.
-Add broth and a few cups of water - make enough liquid to cover the
solids by a few inches. Bring to a boil. Reduce heat a little and cook
for about 5 minutes.
-Plop large spoonfuls of dough into pot and let them set. Flip them
and set on the other side. Cover slightly and cook for 10-15 minutes,
until the dumplings are set.

Chicken Tortilla Soup

Chicken Tortilla SoupSonja Booker - Salt Lake City, UT

Serves 2-3 as main dish or 4-6 as side dish
 

Ingredients
(part 1)
1/4 C.  Onions finely chopped
1 Garlic Clove minced
2 T. Vegetable Oil or Olive Oil
1 Can (aprx. 2 cups) Chicken Broth
2 T. Red Bell Pepper chopped
1 1/2 tsp. Chili Pepper Flakes (I use 1/2 tsp. spicy pepper flakes and 1 tsp. Chili Pepper/Powder)
1/2 tsp. Dried Basil Leaves
1/4 tsp. Salt
1/4 tsp. Pepper
7.5 oz. (1/2 can) Tomato Puree
1 C. Cooked Chicken Breasts shredded or cubed (I use leftover rotisserie chicken - it's easy and great!)
(optional for heartier soup) 1/2 can Black Beans

(part 2)
1/4 C. Vegetable Oil
2-4 Corn Tortillas cut into 1/4" strips (I use a pizza slicer to make it way easy) (Amount of tortillas depends on desired servings)

(part 3 - Garnishes)
Avocado cubed or sliced
Monterrey Jack Cheese
Sour Cream

Directions
Heat oil in soup pan.  Saute onion and garlic until tender.  Stir in broth, bell pepper, chili powder/flakes, basil, salt, pepper, and tomato puree.  Heat to boiling; reduce heat.  Simmer uncovered 30 minutes, adding black beans if desired.  Meanwhile, heat oil in skillet.  Cook tortilla strips in oil until light golden brown.  Drain oil and place strip on paper towel to absorb excess oil.  

Serving

Divide chicken among bowls and top with soup and garnishes.

Salsa Chicken

Salsa Chicken

Molly Retzer - Park City, UT
Delicious and sooooo easy and quick!
 

Ingredients

3 Chicken breast frozen or fresh

1 large jar salsa  (try cilantro lime)

Tortillas

Cheese

Sour Cream

Guacamole

Lettuce

Instructions

Combine chicken and salsa ingredients and cook on low for 6-8 hours or high for 3-4 hours. Mix chicken until is shreds easily with a fork. Place chicken mixture inside a tortilla and top with all your favorite taco toppings!

Enjoy!

Roasted Italian Chicken with Zucchini and Pasta

Roasted Italian Chicken with Zucchini and Pasta
Meghann Bezdikian - Philadelphia, PA


Ingredients
3 pounds of chicken (or less if you don't want to make too much)
2 to 3 tablespoons of Italian seasoning (any brand or you can just use a blend of oregano, salt, pepper, and garlic)
1 can tomato sauce
1/2 cup dry white wine or water
4 cups diced zucchini (or less if you don't want to make too much)

Instructions
1. Place Chicken in slow cooker
2. Mix seasoning, tomato sauce and wine until blended and pour over chicken.
3. Cook for 8 hours on low or 4 hours on high.
4. Remove Chicken and Veggies to a platter.
5. Stir sauce before serving and spoon over Chicken and Veggies
Serving
Serve over hot cooked pasta, if desired.

Slow Cooker Chicken with Rosemary, Apples and Onions

Slow Cooker Chicken with Rosemary, Apples and Onions
Lisa Ricketts - Plano, TX

Ingredients
2 apples, peeled, cored and sliced (grany smith or pink lady are very flavorful)
2 pounds cut up chicken pieces (with bone, to keep it extra moist), with or without skin
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons chopped fresh rosemary leaves (feel free to add or try any other herbs: thyme, basil...)
1 cup reduced-sodium chicken broth
1/2 cup cream of celery soup
2 cups cooked rice (white or brown) or mashed potatoes

Directions

Arrange onion and apple slices in bottom of slow cooker. Place chicken pieces on top and season all over with salt and black pepper. Sprinkle rosemary over chicken.

In a medium bowl, whisk together chicken broth and soup. Pour mixture over chicken.

Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

Serving
Serve chicken, sauce, apples, and onions over rice or mashed potatoes. Top with fresh herbs.

Chicken Ala Bean

Chicken Ala Bean

Katrina Sandgren - Lehi, UT

I like this recipe because everything comes from a bottle or a can so it is great for food storage and just having something available when you may not have fresh ingredients for something else. Plus it is really healthy: low calorie and high in fiber and my kids love it. If we feel like splurging on the calories we top with cheese and sour cream. We also like to eat it with tortilla chips, that is the kids favorite part.

Serves about 8

Ingredients

1 - 12.5 oz can of chicken (can use 2 cans if you like a lot of meat, but I prefer 1)

2 - cans of black beans, drained

1 - large can of salt, drained

2 - 16 oz bottles of salsa (however spicy you like)

    You can also buy the 64 oz jug for a better price and then just add 4 cups of salsa

Instructions

Combine all together in crockpot, breaking up chicken chunks (I find it easier to put the chicken in first and break up before adding other items). Cook until heated through, e.i 1-2 hrs on high or 3-4 hrs on medium.

Serving

Serve with sour cream,  shredded cheese and tortilla chips.

White Bean Chili

White Bean Chili

Jessica Yoo - Colorado Springs, CO

Ingredients
3 cans Great Northern Beans

1 can green chilies or jalapenos 

1/2 cup onion chopped

1 cup Anaheim Pepper or Green Bell pepper chopped

2 cans chicken broth

1/2 tsp. Oregano

2-3 Chicken breast cooked and sliced

Salt/pepper to taste (I usually use garlic salt) 

Instructions

Saute onion and peppers in some olive oil, Add chicken broth and remaining ingredients in a large dutch oven or crock pot and simmer for 3 hours.

Serving

Serve with sour cream and shredded cheese. And if you like, chopped cilantro.

Luau Chicken

Luau Chicken
Heidi Smith - Lehi, UT

*This recipe can be used with pork chops also


Ingredients
4 -6 boneless, skinless chicken breast
1 8 oz. can crushed pineapple
1 16 oz bottle bar b q sauce
4-6 cups rice, cooked

Instructions
Place meat in greased slow cooker.  Combine pineapple and bar b q sauce.  Pour over meat and cook on high 3-4 hours or low 6-8 hours.

Serving
Serve over rice.

Creamy Italian Chicken

Creamy Italian Chicken
Sherry Baltz - Park City, UT

Serves 4

Ingredients
4 Chicken Breasts
4 oz. Light Cream Cheese
1 pkg. Italian Dressing (Dry seasoning package)
3/4 c. Water

Instructions
Cook for 6 - 8 hours on low

Serving
Serve over rice

Enchilada Chicken

Enchilada Chicken

Kay Quealy - Salt Lake City, UT

Here is my favorite crock-pot recipe, but it makes a lot so perhaps best for a crowd.

Ingredients

10 to 12 boneless chicken breasts

salt and pepper

1 package (Shillings) powdered enchilada sauce

1 6-ounce can tomato paste

1/2 C water OR 3/4 C white wine

2 C grated Jack cheese, to be added later

1/2 C sour cream, for garnish

1/4 C sliced green onions, for garnish

1 small can sliced ripe black olives, for garnish

Instructions

Mix the enchilada sauce, tomato paste and water or wine for sauce, set aside.  (I often make double of the sauce so we have plenty.)

Salt and pepper each chicken breast as you layer chicken and sauce into the crock pot.

HINT: put a layer of sauce down first.

Cook on low (200 degrees) for about 6 hours.

Remove the chicken to a plate while turning the heat to high and adding the Jack cheese.

Put the chicken back into the sauce.

Serving

Serve over white rice with the garnishes of sour cream, green onions and olives.

(Served this way the rice will need that extra sauce I suggested.)