Here are a few recipes my family loves. They turn out great every time!!
Creamy One-Pot Pasta w/ Chicken
4 lg. garlic cloves
1 jar (7oz) sun-dried tomatoes in oil
3 cans chicken broth
1 lb. uncooked pene pasta
1 head broccoli (2 cups sm. florets)
2 med. carrots, peeled
4oz reduced-fat cream cheese
1/4 t. salt
1/2 coarsely ground black pepper
2 grilled chicken breasts, cut into bite size pieces
Grated fresh Parmesan cheese and snipped basil (optional)
Heat 1 t. oil from sun-dried tomatoes in a large pot over medium heat. Press garlic into pot and cook 2-3 mins. or until garlic is brown, stirring occasionally. Remove from heat; add broth. Return to burner; increase heat to high. Cover and bring to a boil. Add pasta; cover and simmer vigorously 8-10 mins. or until pasta is almost cooked but still firm, stirring occasionally.
Meanwhile cut broccoli into small florets. Cut carrots in half lengthwise, thinly slice crosswise on a bias. Drain tomatoes; pat dry and slice into thin strips. Cut cream cheese into cubes.
Add vegetable, cream cheese, salt and pepper to pasta; stir until cream cheese is melted and fully incorporated. Reduce heat to medium; cover and cook an additional 2-4 minutes or until vegetables are tender. Stir in warm grilled chicken. If desired, top with Parmesan cheese and basil.
**Note: I don't care for sun-dried tomatoes so I omitted them and used EVOO in place of the oil.
Chicken, Broccoli & Rice Casserole
2 cups uncooked rice
2 cans chicken broth
1 cup cooked chicken, chopped
1 cup broccoli flourets
1 can cream of chicken OR cream of mushroom soup
1 cup milk
2 T. butter
1 - 2 cups cheddar cheese
Preheat oven to 350*
In a medium sauce pan, cook rice according to directions in chicken broth. Meanwhile chop broccoli and steam (I steam it for a few minutes in the microwave) in a large bowl. Mix in chicken, cream of soup and milk. Add hot cooked rice and melt in butter. Pour mixture into a baking dish and top with cheese. Bake 30 - 35 minutes, or until cheese is melted. Serves 4
Black Bean, Corn and Turkey Chili
1 tablespoon vegetable oil
1 pound ground turkey
1 med onion, chopped
1 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano leaves, crushed
1/2 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 3/4 cups chicken broth
1 cup Pace Chunky Salsa
1 tablespoon sugar
1 (15 ounce) can black beans, rinsed and drained
1 (16 ounce) can whole kernel corn, drained
Heat the oil in a 4-quart saucepan over medium-high heat. Add the turkey, onion, chili powder, cumin, oregano, black pepper and garlic powder. Cook until turkey is well browned, stirring frequently to break up meat.
Stir the broth, salsa, sugar, beans and corn into the saucepan. Heat to a boil. Reduce the heat to low.
Cover and cook for 30 minutes. Stir the chili occasionally while cooking.
Serve with sour cream, shredded cheese and tortilla chips.