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Friday, September 25, 2009

Santa Fe Chicken




                                              Ingredients
1 large onion, chopped
1 tablespoon of butter
1-1/4 cups of chicken broth
1 cup salsa
1 cup uncooked long grain rice
1/8 teaspoon garlic powder
4 boneless chicken breast halves
4 oz. each
3/4 cup shredded cheddar cheese
chopped fresh cilantro, optional

                                          Direction:
In a large skillet, saute onion until tender.
Add broth and salsa; bring to a boil.
Strir in rice and garlic powder.
Place chicken over rice; cover and simmer for 10 minutes,
Turn chicken; cook 10-15 minutes or longer until a meat
thermometer reaches 170
Remove from heat. Sprinkle with cheese; cover and let stand
for 5 minutes.  Garnish with cilantro if desired. 
Make 4 servings.

Monday, September 21, 2009

Spicy Chicken Pasta


This dish taste great and it is a must try.  Got this recipe from Oxygen Magazine.com.
Ingredients
• 3, 5-oz boneless, skinless chicken breasts, cut in strips•
1/2 cup finely diced celery•
1/4 cup finely diced onion•
1 1/2 tsp garlic seasoning•
8-oz can no-salt-added tomato sauce•
1 medium can diced tomatoes•
1/2 package whole wheat pasta•
1/4 cup jalapenos• 3 slices cheese fat-free or low-fat
Instructions:
Fill a large pot halfway with water and add the first 4 ingredients. Bring to a boil. Allow chicken to cook fully and vegetables to soften. When chicken is cooked, remove and cut into smaller pieces, then place back in the pot. Stir in the tomato sauce and diced tomatoes. Lower to medium heat and simmer. Meanwhile, prepare pasta separately according to package directions. When sauce thickens slightly, stir in jalapenos and cooked pasta. For a creamy taste, stir in the cheese slices and allow them to melt. Serve piping hot.

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