Slow-Cooker Chicken and Pasta Soup

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Serves 4

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Ingredients:

  • carrots, quartered lengthwise and cut into 1-inch pieces
  • 4 long strips lemon zest
  • 4 sprigs fresh dill, plus 2 to 3 tablespoons chopped
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • 4 skinless, boneless chicken breasts (1 1/2 to 2 pounds)
  • 4 cups low-sodium chicken broth
  • 1 cup small pasta, such as pastina
  • 1 cup frozen peas, thawed
  • 1/2 bunch fresh spinach, stemmed
  • Freshly ground pepper
  • 4 ounces feta cheese
  • Lemon wedges and crusty bread, for serving (optional)
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Directions:
  1. Combine the carrots, lemon zest, dill sprigs, olive oil and 1/2 teaspoon salt in a 5-to-6-quart slow cooker. Season the chicken with salt and add to the cooker. Add the broth and 4 cups water, cover and cook on low, about 8 hours
  2. About 20 minutes before serving, add the pasta to the slow cooker, cover and cook until tender, about 15 minutes.
  3. Stir the chopped dill, peas and spinach into the soup and cover until the spinach wilts, about 2 minutes. Stir to break up the chicken and season with salt and pepper. Ladle into bowls and crumble the feta on top. Serve with lemon and bread, if desired.

Per serving: Calories 609; Fat 15 g (Saturated 4 g); Cholesterol 109 mg; Sodium 967 mg; Carbohydrate 60 g; Fiber 7 g; Protein 61 g

Chicken Sorrento

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Serves 4

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Ingredients:

  • tablespoon vegetable oil 
  • pound skinless, boneless chicken breast halves 
  • jar (24 ounces) Prego® Veggie Smart® Chunky & Savory Italian Sauce 
  • tablespoons balsamic vinegar 
  • tablespoons chopped fresh basil leaves 
  • cups penne pasta, cooked and drained (about 4 1/2 cups) 
  • 1/4 cup grated Parmesan cheese 
Directions:
  1. Heat the oil in a 10-inch skillet over medium-high heat.  Add the chicken and cook for 10 minutes or until well browned on both sides.  Remove the chicken from the skillet. 
  2. Stir the sauce and vinegar in the skillet and cook for 2 minutes, stirring often.  Stir in the basil.  Return the chicken to the skillet.  Reduce the heat to low.  Cover and cook for 5 minutes or until the chicken is cooked through.
  3. Slice the chicken.  Serve the chicken and sauce over the penne.  Sprinkle with the cheese.

Limehouse Chicken

Serves 6

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Ingredients:

  • 6 boneless, skinless chicken thighs
  • 1 lime, zested and juiced
  • 1/3 cup all-purpose flour
  • 1 1/2 teaspoons salt
  • 1 tablespoon paprika
  • 1/4 cup vegetable oil
  • 2 tablespoons brown sugar
  • 1/2 cup chicken broth
  • 1/2 cup white wine
  • 2 sprigs fresh mint, chopped

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Directions:

  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Combine the flour, salt and paprika in a large plastic bag. Sprinkle lime juice over the chicken thighs, then place them in the bag. Shake pieces around until completely coated.
  3. Heat the oil in a large skillet over medium-high heat. Add chicken and cook just until browned on each side. Transfer to a baking dish. Mix together the brown sugar and lime zest; sprinkle over the chicken. Pour the chicken broth and white wine into the pan. Sprinkle mint over the top.
  4. Bake uncovered for 45 minutes in the preheated oven. Chicken should be cooked through and juices will run clear.

Thai Red Curry

Serves 6

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Ingredients:

  • oil
  • 3-4 tbsp red curry paste
  • 400ml coconut milk , plus 250ml milk
  • 2 large potatoes , peeled and cubed
  • 300g butternut squash , cubed
  • 150g green beans
  • 12 button mushrooms , halved
  • 250g cherry tomatoes
  • 4 boneless and skinless chicken thighs , cut into cubes or 200g raw peeled prawns
  • handful coriander
  • fish sauce

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Directions:

  1. Heat 1 tbsp oil in a wok or large saucepan and fry 3-4 tbsp curry paste (depending on how hot you want the curry to be) for a minute until fragrant. Add the coconut milk and milk, stir well and bring to a simmer.
  2. Add the potato and butternut squash and cook for about 10 minutes until it is almost tender, add the rest of the veg and thin the sauce with a little water if you need to. Simmer for 5 minutes.
  3. For the veggies, transfer half the curry to another pan. For the non-veggies, add the chicken or prawns to the remaining half. Simmer for 3-5 minutes until the chicken or prawns are cooked through and season with fish sauce.
  4. Serve both curries with the coriander sprinkled over and steamed jasmine rice.

Sweet, Sticky, and Spicy Chicken

Serves 4

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Ingredients:

  • 1 tablespoon brown sugar
  • 2 tablespoons honey
  • 1/4 cup soy sauce
  • 2 teaspoons chopped fresh ginger root
  • 2 teaspoons chopped garlic
  • 2 tablespoons hot sauce
  • salt and pepper to taste
  • 4 skinless, boneless chicken breast halves - cut into 1/2 inch strips
  • 1 tablespoon vegetable oil

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Directions:

  1. Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
  2. Lightly salt and pepper the chicken strips.
  3. Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, about 1 minute per side. Pour the sauce over the chicken. Simmer uncovered until the sauce thickens, 8 to 10 minutes.

Butter Chicken

Serves 4

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Ingredients:

  • 2 eggs, beaten
  • 1 cup crushed buttery round cracker crumbs
  • 1/2 teaspoon garlic salt
  • ground black pepper to taste
  • 4 skinless, boneless chicken breast halves
  • 1/2 cup butter, cut into pieces

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Directions:

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Place eggs and cracker crumbs in two separate shallow bowls. Mix cracker crumbs with garlic salt and pepper. Dip chicken in the eggs, then dredge in the crumb mixture to coat.
  3. Arrange coated chicken in a 9x13 inch baking dish. Place pieces of butter around the chicken.
  4. Bake in the preheated oven for 40 minutes, or until chicken is no longer pink and juices run clear.

Nutritional Information: Calories: 448 | Total Fat: 31.2g | Cholesterol: 235mg