Rotini with Chicken, Asparagus & Tomatoes

posted by Nessa (from myrecipes.com)

Ingredients

• 8 ounces uncooked rotini (corkscrew pasta)
• Cooking spray
• 1 pound skinless, boneless chicken breast, cut into 1/4-inch strips
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup (1-inch) slices asparagus
• 2 cups cherry tomatoes, halved
• 2 garlic cloves, minced
• 2 tablespoons chopped fresh basil
• 2 tablespoons balsamic vinegar
• 1 tablespoon extra-virgin olive oil
• 1/4 cup (1 ounce) crumbled goat cheese

Preparation

• 1. Cook pasta according to package directions, omitting salt and fat.
• 2. While pasta cooks, heat a large nonstick skillet over medium-high heat; coat with cooking spray. Sprinkle chicken with salt and pepper. Add chicken and asparagus to pan; sauté 5 minutes. Add tomatoes and garlic to pan; sauté 1 minute. Remove from heat. Stir in pasta, basil, vinegar, and oil to chicken mixture in pan. Top with cheese.
• Serve with: Spinach Salad with Balsamic Vinaigrette

Honey Lime Chicken

from myrecipes.com (posted by Nessa)

Ingredients

• 1/4 cup extra-virgin olive oil
• 1/4 cup lime juice, plus the zest of 2 limes
• 2 tablespoons mild honey
• 1 teaspoon kosher salt
• 1 teaspoon pepper
• 1/2 teaspoon cayenne

Preparation

• Whisk all ingredients together. Put chicken in a nonreactive baking dish and pour marinade over, turning to coat. If you like a stickier glaze, mix 2 more tbsp. honey with 1 more tbsp. lime juice and brush onto chicken during last 5 minutes of cooking.

Pesto and Mushroom Sauce Chicken

Posted by Barbara

Chicken breasts wrapped around pesto/ricotta/parmesan with a milk/white wine/mushroom soup sauce in a crock pot.

Directions:

You pound the chicken breasts flat, then wrap a mixture of the cheese & pesto inside and secure with a toothpick. The sauce is just half a can of mushroom soup whisked with 1/2 cup white wine and 1/2 cup of milk, poured on top of the wrapped up chicken breasts. Cook in the crock pot on high for 4 hours.

***Could make your own mushroom soup by sauteing mushrooms and onions in a little butter and adding chicken broth***

Chicken Cashew Red Pepper Stir-fry

From myrecipes.com (posted by Nessa)

Ingredients

• 3 3/4 teaspoons cornstarch, divided
• 2 tablespoons low-sodium soy sauce, divided
• 2 teaspoons dry sherry
• 1 teaspoon rice wine vinegar
• 3/4 teaspoon sugar
• 1/2 teaspoon hot pepper sauce (such as Tabasco)
• 1 pound chicken breast tenders, cut lengthwise into thin strips
• 1/2 cup coarsely chopped unsalted cashews
• 2 tablespoons canola oil
• 2 cups julienne-cut red bell pepper (about 1 large)
• 1 teaspoon minced garlic
• 1/2 teaspoon minced peeled fresh ginger
• 3 tablespoons thinly sliced green onions

Preparation

• 1. Combine 1 teaspoon cornstarch, 1 tablespoon soy sauce, and next 4 ingredients (through hot pepper sauce) in a small bowl; stir with a whisk.
• 2. Combine remaining 2 3/4 teaspoons cornstarch, remaining 1 tablespoon soy sauce, and chicken in a medium bowl; toss well to coat.
• 3. Heat a large nonstick skillet over medium-high heat. Add cashews to pan; cook 3 minutes or until lightly toasted, stirring frequently. Remove from pan.
• 4. Add oil to pan, swirling to coat. Add chicken mixture to pan; sauté 2 minutes or until lightly browned. Remove chicken from pan; place in a bowl. Add bell pepper to pan; sauté 2 minutes, stirring occasionally. Add garlic and ginger; cook 30 seconds. Add chicken and cornstarch mixture to pan; cook 1 minute or until sauce is slightly thick. Sprinkle with cashews and green onions.
• Quick rice pilaf: Cook 1 (10-ounce) package frozen white rice (such as Birds Eye SteamFresh) according to package directions. Combine cooked rice, 2 tablespoons drained chopped water chestnuts, 1/2 teaspoon crushed red pepper, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.

Chicken Breast with Lime Sauce

So I figure I should probably start adding a weekly collection

of the recommended recipes you girls are posting on our page,

since we're getting so many! Yay! That's a great problem to have!

Keep them coming and we should have a pretty good list going soon!

From allrecipes.com (posted by Nessa)

Ingredients

• 4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
• 1 egg, beaten
• 2/3 cup dry bread crumbs
• 2 tablespoons olive oil
• 1 lime, juiced
• 6 tablespoons butter
• 1 teaspoon minced fresh chives
• 1/2 teaspoon dried dill weed

Directions

1. Coat chicken breasts with egg, and dip in bread crumbs. Place on a wire rack, and allow to dry for about 10 minutes.
2. Heat olive oil in a large skillet over medium heat. Place chicken into the skillet, and fry for 3 to 5 minutes on each side. Remove to a platter, and keep warm.
3. Drain grease from the skillet, and squeeze in lime juice. Cook over low heat until it boils. Add butter, and stir until melted. Season with chives and dill. Spoon sauce over chicken, and serve immediately.