Today was cold!!! (not as cold as those really northern states but I’m a Texas girl living in Kansas!) Between the cold, my sore throat and Hunter’s new braces – soup of some sort was on the menu!!! This “chili” was perfect!!!
2 T olive oil
1 package diced, cooked chicken breasts (we get this at Dillons)
1/2 c onion chopped
1 spoonful minced garlic (I’m lazy and buy it in the jar!)
2 cans chicken broth
1 red bell pepper, chopped
1-2 t chili powder
1 t ground cumin
1/4 t salt
1 can Great Northern beans (I never rinse or drain my beans!)
1 can chopped green chilies
1 small carton fat-free Greek yogurt
1/4 c chopped cilantro (or to taste – I love cilantro)
In Dutch oven, heat oil over medium heat. Stir in chicken (mine was still frozen), onions and garlic. Add remaining ingredients except yogurt and cilantro. Mix and let simmer (I let mine simmer about 1 hour – I think soup or chili can never simmer too long!!!). Turn off heat and stir in yogurt and cilantro.
(adapted from Taste of Home Holiday & Celebrations 2009)
8 oz uncooked linguine (I just guessed at amount)
4 boneless skinless chicken breast halves (I used 12 boneless, skinless chicken tenderloins)
1/4 t salt
1/4 t pepper
2 T olive oil
2 T butter
1/2 c white wine or chicken broth (I used chicken stock)
1 c green grapes, halved
2 T minced fresh tarragon
Cook linguine according to package directions. Meanwhile, sprinkle chicken with salt and pepper. In a large skillet over medium heat, cook chicken in oil and butter for 5-8 minutes on each side or until juices run clear. Remove and keep warm.
Add wine or broth to skillet; stir to loosen brown bits. Bring to a boil; cook until liquid is reduced by half. Stir in cream; cook and stir until thickened. Add the grapes, tarragon and chicken; heat through. Drain linguine and serve with chicken mixture. (I mixed the linguine into the skillet after draining.)
I’m not great at photographing food (or really anything) but this was really good!!!
Start by brining your chicken – it’s a little extra work but so worth it when you are biting into moist, white chicken meat!!!! I just put my chicken in a large bowl and mixed about 3/4 c salt with cold water. Cover the chicken with water. Put bowl in refrigerator. Today I only had it in the brine about 3 or 4 hours. Make sure you rinse the chicken REALLY well before you cook so that it isn’t a just salt block!!!!
Preheat oven to 400. (I used an electric roaster – but you still preheat!) Season the chicken with salt & pepper. In a small bowl, mix the juice of half the lemon, thyme, rosemary and garlic. Place the bay leaf and the lemon half inside the chicken. Pour juice mixture into the cavity. Rub 1 T of the butter all over the chicken. Squeeze other half of lemon juice on top. Put lemon half and 2nd T of butter inside chicken. Pour a little chicken stock over bird.
Roast until temperature of chicken is at least 165 (some people say 180 – your call) and the juices of the chicken run clear. Let chicken rest about 10-15 minutes before carving.
2 6-oz skinless, boneless chicken breasts halves, cut into thin slices (I used diced)
1/8 t salt
1 t olive oil
2/3 c vertically sliced red onion (I chopped mine)
1/4 c sliced ripe olives (I used a can of sliced black olives)
1 t chopped fresh oregano
1/4 t black pepper
1 c (4-oz) crumbled feta (I used feta with basil & dried tomatoes)
Cook pasta according to package directions.
Sprinkle chicken with salt. Heat oil in large skillet over medium-high heat. Add chicken; saute 2 minutes. Add onion; cook 2 minutes, stirring frequently. Stir in cooked pasta, olives, oregano and pepper; cook 2 minutes or until heated through. Remove from heat and stir in cheese.