​8 ounces penne
3 tablespoons butter
½ cup sliced green onions
3 tablespoons flour
salt and pepper
dash nutmeg
1 cup chicken broth
2 cups half and half
2 ½ cups cooked chicken or turkey, cubed
¼ cup sherry or white wine
¾ cup parmesan cheese, divided
¼ cup slivered almonds
2 tablespoons minced fresh parsley
 
1. Preheat oven to 375 degrees and spray a 9x13 inch baking dish with cooking spray. Cook pasta until slightly underdone; drain thoroughly. Place in prepared dish and set aside.
 
2. In the pasta saucepan, melt butter over medium heat. Add green onions and sauté until softened, about 5 minutes. Stir in flour, salt, pepper and nutmeg; add broth and half and half all at once. Increase heat to medium-high and bring to a gentle boil. Remove from the heat and stir in chicken, sherry, and ½ cup parmesan cheese. Toss to coat.
 
3. Transfer mixture to prepared dish and combine with pasta. Sprinkle with remaining cheese, almonds, and parsley. Cover tightly with foil and bake until bubbly and heated through, about 30 minutes; remove foil and bake another 5 minutes or until cheese is golden. Let stand for 5 minutes before serving.
 
Revised November 2017

​3 large bone-in, skin-on chicken breasts
12 cups water
2 tablespoons powdered chicken base
5 stalks celery, roughly chopped
1 onion, cut into wedges
1 teaspoon seasoned salt
pepper to taste
2 cans (10.75 ounces each) cream of chicken soup
1 pound spaghetti, broken in half
3 cups shredded colby-jack cheese
 
1. In a large stockpot with a lid, cover chicken breasts with water. Bring to a boil over medium-high. Stir in chicken base, celery, onion, seasoned salt and pepper. Reduce to medium-low, cover loosely, and simmer for 25-30 minutes. Remove chicken to a pie plate and set aside. With a slotted spoon, remove vegetables from broth. Reserve to add to casserole or for another use or discard. Carefully remove 2 cups of broth and set aside.
 
2. Preheat oven to 375 and spray a 9x13 inch baking dish with cooking spray. Bring remaining chicken broth in pot to a boil; cook spaghetti in broth until almost cooked through (do not overcook). Meanwhile, remove cooked chicken from bones and dice. Drain spaghetti and return to pot; add diced chicken, reserved chicken broth, cream of chicken soup, and half the cheese. Combine thoroughly and transfer to prepared dish.
3. Sprinkle with remaining cheese, cover with foil and bake for 15 minutes. Remove foil and bake until bubbly, about 10 minutes. Let stand for 10 minutes before serving.

Revised November 2017

​3 large boneless, skinless chicken breasts, halved horizontally
2 tablespoons olive oil
2 tablespoons butter
salt and pepper
½ cup flour
3 cloves garlic, minced
juice of 1 lemon
¾ cup chicken broth
2 tablespoons capers, drained
minced parsley for garnish (optional)
 
1. In a large skillet, heat olive oil and butter over medium-high until hot but not smoking. Meanwhile, stir together salt, pepper, and flour on a plate. Coat chicken pieces with flour mixture and brown gently in skillet, three at a time, without crowding and turning once. Remove to a plate and discard remaining flour.
 
3. Lower heat to medium-low and whisk garlic into skillet; cook, stirring, until softened but not browned, about 1 minute. Add lemon juice, chicken broth, and capers and whisk together until mixture reaches a simmer. Return chicken to skillet and turn to coat; simmer until chicken is heated through. Garnish with minced parsley if desired before serving.
 
Revised November 2017

​4 boneless, skinless chicken breasts, halved horizontally
8 thin slices Swiss cheese
8 thin slices ham
¼ cup flour
½ teaspoon ground mustard
salt and pepper
3 tablespoons butter
½ cup dry white wine
½ cup chicken broth
½ cup half and half
 
1. Rinse chicken breast halves and pat dry. Place a cheese and ham slice on each breast and roll up tightly. Secure with toothpicks. Tuck in or trim any overhanging cheese or ham. In a shallow dish, stir together flour, mustard, salt and pepper; dredge breast rolls to coat thoroughly, shaking off excess.
 
2. In a large covered skillet, warm butter over medium heat and sauté chicken, turning, until browned on all sides. Add wine and broth; bring to a boil, then reduce heat to medium-low, cover, and cook for 20 minutes, turning chicken and spooning liquid over, until chicken is no longer pink.
 
3. Transfer chicken to a plate and remove toothpicks; tent with foil to keep warm. Blend the cornstarch with the half and half in a small bowl; slowly whisk into skillet. Cook, stirring, until thickened, and serve over chicken.
 
Revised November 2017

​1 tablespoon vegetable oil
4 boneless, skinless chicken breasts, cubed
½ cup finely chopped onion
1 clove garlic, minced
1 can (15 ounces) petite diced tomatoes, undrained
1 canned chipotle chile in adobo sauce
1 can (14 ounces) chicken broth
8 ounces rotini or penne
1 can (14 ounces) corn, rinsed and drained
 
1. In a deep covered skillet, heat oil over medium high. Add chicken in a single layer and cook, undisturbed, for 2 minutes. Turn chicken and cook until browned. Reduce heat to medium, add onion and garlic and sauté until softened (don’t allow garlic to brown).
 
2. Meanwhile, pulse tomatoes and chipotle in food processor until smooth. Add to pan and stir to combine; stir in broth and pasta. Bring to a boil, then cover loosely and reduce heat to medium low. Simmer, stirring occasionally, until pasta is nearly done. Add corn and cook until heated through and pasta is al dente.
 
Revised November 2017

​¾ cup soy sauce
¾ cup Italian dressing
½ teaspoon garlic powder
4 bone-in chicken breasts, skin removed
 
1. Combine first three ingredients; reserve ½ cup and place remaining mixture in a large ziptop bag. Add chicken, turn to coat, and refrigerate all day, occasionally rearranging chicken.

2. Preheat oven to 375 degrees and lightly coat a shallow baking dish with cooking spray. Shake chicken pieces to remove excess marinade and place in dish, bone side up, and cover with foil. Bake for 20 minutes, then turn chicken, drizzle with reserved marinade, and bake until no longer pink inside, about 10-20 minutes depending on size.
 
Revised November 2017

4 tablespoons vegetable oil, divided
2 tablespoons lemon juice
1 ½ teaspoons seasoned salt
1 ½ teaspoons oregano
1 ½ teaspoons cumin
1 teaspoon garlic powder
1 teaspoon chili powder
½ teaspoon paprika
½ teaspoon crushed red pepper flakes
1 ½ pounds boneless skinless chicken breast, cut into thin strips
1 small onion, peeled and julienned
1 red bell pepper, seeded and julienned
1 green bell pepper, seeded and julienned
flour tortillas, warmed
shredded cheese
sour cream
guacamole
 
1.  In a large ziptop bag, combine 2 tablespoons oil, lemon juice and seasonings.  Shake well to combine.  Add chicken and turn to coat; refrigerate for 1-4 hours.
 
2.  Heat oil in a large nonstick or cast iron skillet over medium-high.  Sauté chicken and marinade in batches, adding more oil as needed, until cooked through.  Remove from skillet and set aside. 
 
3.  Add onions to pan and sauté until beginning to soften, 2-3 minutes.  Add peppers and cook, stirring often, until vegetables are crisp-tender, 5-6 minutes.  Add chicken and any juices on plate back to skillet and stir to combine and heat through.
 
4.  Fill tortillas with vegetables and chicken and top with cheese, sour cream and guacamole as desired. 
 
Revised November 2017

​10 tablespoons cold butter, divided
½ small onion, finely chopped
3-4 stalks celery, sliced
3-4 large carrots, peeled and sliced
2 ½ cups flour, divided
5 cans (14 ounces) chicken broth
4 cups diced cooked chicken
salt and pepper
2 teaspoons baking powder
1 tablespoon parsley
1 cup milk
 
1. In a large Dutch oven, melt 6 tablespoons butter over medium. Add onion, celery, and carrots and cook until onion is translucent, about 4 minutes. Add ½ cup flour and cook, stirring, 1 minute. Gradually whisk in broth, stirring constantly, then raise heat to medium-high and bring to a boil.  Reduce heat and simmer 5 minutes. Stir in chicken and season with salt and pepper.
 
2. For dumplings, whisk together 2 cups flour, baking powder, generous dash salt, and parsley. Cut in 4 tablespoons butter. Stir in milk. Drop heaping spoonfuls of batter on top of chicken mixture. Cover and simmer until dumplings are cooked through, about 15 minutes.
 
Revised November 2017; revised January 2019

​2 tablespoons olive oil
2 tablespoons butter
3 boneless, skinless chicken breasts
salt and pepper
¾ cup chicken broth
1 cup heavy cream
½ teaspoon garlic powder
¼ teaspoon Italian seasoning
3 cups loosely packed baby spinach, chopped
½ cup oil-packed sun dried tomatoes, drained, julienned
¼ cup shredded parmesan cheese
 
1.  In a large skillet, heat oil and butter over medium-high.  Slice chicken horizontally into 6 cutlets.  Pat chicken dry and sprinkle with salt and pepper. Brown 3 cutlets for 2-3 minutes on each side; remove to a plate and repeat with remaining cutlets. 
 
2.  Deglaze skillet with chicken broth, whisking to incorporate browned bits.  Add cream, garlic powder, and Italian seasoning.  Combine thoroughly and bring to a simmer.  Add spinach and tomatoes and cook until spinach is wilted.  Return chicken to pan and heat through.  Sprinkle with parmesan cheese before serving.
 
Added April 2018

​2 tablespoons olive oil
2 tablespoons butter
3 boneless, skinless chicken breasts
salt and pepper
½ cup white wine
2 tablespoons Dijon mustard
½ cup heavy cream
minced parsley for garnish
 
1.  In a large skillet, heat oil and butter over medium-high.  Slice chicken horizontally into 6 cutlets.  Pat chicken dry and sprinkle with salt and pepper. Brown 3 cutlets for 2-3 minutes on each side; remove to a plate and repeat with remaining cutlets. 


2.  Deglaze skillet with white wine, whisking to incorporate browned bits.  Bring to a simmer and reduce heat slightly; stir occasionally until wine is reduced by half in volume.  Whisk in mustard and cream until smooth and bubbly.  Return chicken to pan and turn to coat; heat through.  Season with additional salt and pepper if needed and sprinkle with parsley before serving. 
 
Added April 2018

​1 tablespoon finely grated fresh ginger
2 tablespoons sesame oil, divided
1 tablespoon honey
1 tablespoon curry powder
1 tablespoon Asian chili-garlic sauce
4 boneless, skinless chicken breasts
1 can (14 ounces) reduced-sodium chicken broth
¼ cup rice vinegar
2/3 cup peanut butter
2 tablespoons reduced-sodium soy sauce
hot cooked rice
2 green onions, sliced
 
1. In a zip top bag, combine ginger, 1 tablespoon sesame oil, honey, curry powder, and chili-garlic sauce. Slice chicken into thin strips, add to bag and shake to coat. Refrigerate for several hours.
 
2. Heat a nonstick skillet over medium-high; when hot, add chicken with marinade and quickly spread in an even layer. Allow to cook undisturbed for 2 minutes to sear, then turn chicken and sear remaining side.
 
3. Push chicken to sides of pan and add remaining sesame oil, broth, vinegar, peanut butter, and soy sauce to center of skillet. Stir well to combine. When sauce ingredients are well combined, stir in chicken to coat and bring to a boil. Reduce heat to medium-low and simmer until sauce is thickened and chicken is cooked through, about 10 minutes.  Serve over rice and garnished with green onion.
 
Revised November 2017

​1 package (12 ounces) refrigerated vegetable stir fry mix
½ cup reduced sodium chicken broth
½ cup reduced sodium soy sauce
1/3 cup honey
4 teaspoons cornstarch
red pepper flakes
1 tablespoon vegetable oil
3 boneless, skinless chicken breasts, cut into thin strips
salt and pepper
4 cloves garlic, minced
hot cooked rice
sliced green onions, for garnish
 
1.  Cook vegetable mix in microwave according to package directions; set aside.  Stir together broth, soy sauce, honey, cornstarch, and red pepper flakes to taste; set aside.
 
2.  Heat oil over medium high in a large skillet.  Season chicken lightly with salt and pepper.  Brown in two batches until cooked through; transfer to plate.
 
3.  Cook garlic in skillet for 30 seconds; stir in chicken and vegetables; heat through.  Add sauce to skillet and cook, stirring, until bubbly and thickened.  Serve with rice, garnished with green onions.
 
Added May 2019

​10 bone-in, skin on chicken thighs
2 cups barbecue sauce
olive oil
salt and pepper
 
1.  Preheat oven to 425 degrees and line a baking sheet with nonstick foil. 
 
2.  Brush chicken with olive oil and season with salt and pepper.  Place skin side down on prepared sheet and bake for 20 minutes. 

3.  Brush with barbecue sauce, turn skin side up, and brush skin side with sauce.  Return to oven for 7 minutes.  Remove, brush with sauce, turn skin side down, brush with sauce and return to oven for another 7 minutes.  Remove, brush again, turn skin side up, brush again, and return to oven until chicken is cooked through and sauce is bubbly and blackened in spots. 
 
Added May 2019