Basil Chicken over Angel Hair

ingredients:

1 (8 ounce) package angel hair pasta

2 teaspoons olive oil

1/2 cup finely chopped onion

1 clove garlic, chopped

2 1/2 cups chopped tomatoes

2 cups boneless chicken breast halves, cooked and cubed

1/4 cup chopped fresh basil

1/2 teaspoon salt

1/8 teaspoon hot pepper sauce

1/4 cup Parmesan cheese

instructions:

In a large pot of salted boiling water, cook angel hair pasta until it is al dente, about 8 to 10 minutes. Drain, and set aside.

In a large skillet, heat oil over medium-high heat. Sauté the onions and garlic. Stir in the tomatoes, chicken, basil, salt and hot pepper sauce. Reduce heat to medium, and cover skillet. Simmer for about 5 minutes, stirring frequently, until mixture is hot and tomatoes are soft.

Toss sauce with hot cooked angel hair pasta to coat. Serve with Parmesan cheese.

from: Dusty S.

Tips: Easy Oven Chicken

using fresh chicken can be difficult when you are cooking for only 1 or 2 people. i would use half of the package for one meal and tend to forget about the other half, not use it soon enough and have to throw it out.

so now i purchase frozen chicken tenders so i always have chicken on hand and no longer have anxiety attacks over wasted, spoiled chicken in my refrigerator.


this is a simple way to take frozen chicken and make the most delicious, moist chicken for all your dishes in about 1 hour (depending on the amount of chicken you need).


preheat your oven to 400 degrees.


determine the style of your dish and the 'marinade' or sauce of choice. for example if i am using this to make chicken for a stir fry i'll use soy sauce or teriyaki sauce. if i am making enchiladas, i'll use my favorite mango peach salsa (pictured). i have also used barbeque sauce and oyster sauce as well. you can really use your imagination!


then simply take a sheet of aluminum foil and your marinade/sauce. pour a little sauce onto the middle of the foil and spread it out if needed. place a few pieces of frozen chicken tenders on the sauce and layer more sauce and chicken as needed. cover the final layer of chicken with more sauce. bring the longer ends of the foil together and roll down toward the chicken. roll up the open side edges, keeping all the sauce and moisture in the foil. place on a baking sheet (in the case any sauce boils out of the foil your oven will stay clean).


Bake for at least 1 hour. Note: up to 4-5 tenders = 1 hour in the oven and serves 1-2 people depending on the dish. add another hour for every 3 pieces added to ensure chicken is cooked thoroughly.


once chicken is done baking (cut into the middle to make sure) place the chicken into a medium size bowl and use a fork to shred the chicken. you can add any left over sauce from the foil to the bowl to add additional flavor.


and there to have it! a simple way to make moist, flavorful chicken without having to watch it. if it cooks longer than it needs too it won't dry out as long as there is enough sauce inside and the foil is tightly wrapped. it is a pretty fool proof way to go! enjoy!

Chicken Calzones

ingredients:
2 Tbsp olive oil
1 small yellow onion, finely chopped
1 lbs boneless, skinless chicken tenders
1 jar marinara sauce
3/4 sliced black olives
3/4 c chopped parsley
1 can refrigerated pizza crust dough

instructions:
1 Tbsp oil in large skillet over medium-high heat. added onions and saute until golden brown and opaque. place chicken in a 5 quart or larger slow cooker. pour in marinara sauce, onions, and olives over chicken. cover and cook on low for 3 to 4 hours or until chicken is fully cooked. stir in parsley 20 minutes before cooking is finished. preheat oven to 450 degrees and lightly coat a baking sheet with cooking spray. on a lightly floured workspace, divide dough into 2 equal portion and flatten into rounds. roll dough until 6" or 7" in diameter. spoon half of the chicken filling onto the bottom half of the round dough. fold dough in half over filling, using a fork to press the edge together tightly. pierce the top of each calzone three times (to release steam). place on baking sheet in lower third of oven and bake for 10 to 15 minutes or until crust is golden brown. cool on baking sheet 5 to 10 minutes before serving. serves 4

Creamy Chicken & Mushroom Pasta

ingredients:
1 Tbsp butter
1/4 white wine (optional)
2 Tbsp quick cooking tapioca
2 lbs boneless, skinless chicken tenderloins
1 lbs assorted mushrooms (shiitake, cremini, and baby portobello)
1/2 tsp sea salt
1/2 ground black pepper
4 oz fat free cream cheese
8 oz dry farfalle pasta

instructions:
coat 5 quart or larger slow cooker with butter and leave excess butter inside. add wine, if using, and tapioca to cooker and stir. add chicken and mushrooms. sprinkle with salt and pepper. cover and cook on low for 7 hours. stir well to combine and cook 1 more hour. in a sauce pan bring water to a boil and add in pasta until cooked. drain water. add cream cheese to the cooker, stir and serve over hot pasta.