While the pasta is cooking,
dice the chicken breast into bite sized chunks, and chop the tomatoes and basil.
Not exact matches
boneless / skinless
chicken breast, sliced Canola or vegetable oil 1/2 medium onion,
diced 1 red bell pepper, cut
into strips 3 cloves garlic, minced 1/2 cup chopped pineapple *
You'll Need — 1 tablespoon olive oil — 1 pound boneless skinless
chicken breast, cut
into bite - size pieces — 2 cloves garlic, minced — One 14-1/2 - ounce can
diced tomatoes — 14 ounces spaghetti sauce — 2 ounces (1/4 of 8 - ounce package) cream cheese — One 9 - ounce package fresh spinach leaves, chopped — 1-1/2 cups multigrain penne pasta, cooked according to package directions (or your preferred type of penne pasta)-- 1 cup shredded mozzarella cheese — 2 tablespoons grated Parmesan cheese
Chicken and Dumplings 4 skinless, boneless chicken breast halves 2 tablespoons butter 2 (10.75 ounce) cans condensed cream of chicken soup 1 onion, finely diced 2 (10 ounce) packages refrigerated biscuit dough, torn into
Chicken and Dumplings 4 skinless, boneless
chicken breast halves 2 tablespoons butter 2 (10.75 ounce) cans condensed cream of chicken soup 1 onion, finely diced 2 (10 ounce) packages refrigerated biscuit dough, torn into
chicken breast halves 2 tablespoons butter 2 (10.75 ounce) cans condensed cream of
chicken soup 1 onion, finely diced 2 (10 ounce) packages refrigerated biscuit dough, torn into
chicken soup 1 onion, finely
diced 2 (10 ounce) packages refrigerated biscuit dough, torn
into pieces
Step 2:
Dice boneless, skinless chicken breast into bite - sized pieces and carefully dice 1/2 of a small on
Dice boneless, skinless
chicken breast into bite - sized pieces and carefully
dice 1/2 of a small on
dice 1/2 of a small onion.
Latin Flare Burger Yields: 6 large burgers Ingredients for the patty: 2 pounds ground
chicken breast 1 large Vidalia onion, minced
into meat 1/2 cup cornmeal 1 tbsp adobo seasoning 2 tbsp Montreal seasoning 2 jalapenos peppers, seeded and
diced 1 cup of corn 1 tbsp hot sauce Directions: Preheat grill 350 degrees.
organic brown rice spaghetti pasta Filtered water, enough to boil pasta 2 TBL organic, grassfed butter or pure coconut oil 1 pound pasture - raised, organic
chicken breasts, cut
into 1/2» chunks 1 large organic onion,
diced 1 medium organic red bell pepper,
diced 3 - 4 ribs organic celery,
diced 1/2 cup mushrooms,
diced 2 - 3 cloves organic garlic, minced 1 TBL arrowroot powder (or non-GMO cornstarch) 1 tsp (or more, to taste) unrefined sea salt Freshly ground black pepper, to taste 1/8 tsp ground white pepper Dash cayenne powder 1 1/2 cups organic, grassfed cream 2 cups shredded organic cheddar (or similar style) cheese 2 - 3 TBL ground raw milk parmesan (optional)
Ingredients -2 tablespoons oil - 2 1/2 tablespoons of curry powder - 1/4 teaspoon of cayenne powder - 1 medium onion, thinly sliced - 4 garlic cloves, minced - 4
chicken breasts, cut
into bite size cubes - 1 can of tomato sauce (14 oz)- 1 can
diced tomatoes (14 oz)- I use fire roasted with green chilies!
Olive oil 3 large organic
chicken breasts (cut
into 3 or 4 pieces each) 1 large piece of ham (leftover)-- about 3/4 lb 1 medium sized yellow onion,
diced 2 potatoes, peeled and
diced 1 cup of kale, washed and the hard stem removed — chopped 3 large carrots, peeled and
diced 2 cloves of garlic, minced 1 cup of white wine 1 cup of
chicken broth (I used low sodium) Salt and pepper
1 1/2 lb organic
chicken breast, cut
into chunks 1 red organic pepper,
diced 1 yellow organic pepper,
diced 1 orange organic pepper,
diced 9 oz snow peas 1 tbsp ginger, minced 1/3 cup raw cashews 1 tsp pepper flakes, optional 2 tbsp olive oil 2 cups uncooked brown rice
While the pasta is cooking,
dice 3 to 4 boneless skinless
chicken breasts into bite size pieces.
1 medium savoy cabbage (organic) Butter for pan 1 tbspoon coconut oil (or olive oil) 1 onion finely chopped (organic) 2 carrots cut
into small pieces (organic) 1 clove garlic 300g
chicken breast (organic) 1 bay leaf 1 sprig of lemon thyme (organic) 1/2 tspoon Rabelais spice (or cumin and nutmeg) 200 gr
diced tomato (organic) 1 egg (organic)
1 Pound Cooked
Chicken Breast Meat, Cut
Into Strips 2 Tablespoons Hot Buffalo Wing Sauce (Plus Additional For Assembly) Salt & Pepper Dash Cayenne Pepper 4 Whole Wheat Tortillas 1 Celery Stalk, Cut
Into Matchsticks 1 1/2 Cups Baby Spinach 1 Large Tomato, Cut
Into Dice Sauce: 1/4 Cup Crumbled Blue Cheese 1/4 Cup Low Fat Olive Oil Mayonnaise 3 Tablespoons Fat Free Greek Yogurt Sat & Pepper
1 Tablespoon Olive Oil 1 Pound Boneless, Skinless
Chicken Thighs Cut
Into 1 1/2 Inch Pieces 1 Pound Boneless, Skinless
Chicken Breasts Cut
Into 1 1/2 Inch Pieces 1 Medium Onion, Peeled &
Diced 1 Sweet Red Bell Pepper, Seeded &
Diced 3 Cloves Garlic, Peeled & Minced 1 (14 Ounce) Cans Chopped Tomatoes 1/3 Cup Spicy Wing Sauce (Like Frank's) 2 Tablespoons Worcestershire Sauce 2 Tablespoons Mustard 1 Tablespoon Dark Brown Sugar Salt & Pepper 6 Whole Wheat Hamburger Buns Sauce: 1/2 Cup Fat Free Greek Yogurt 1/2 Cup Light Olive Oil Mayonnaise 1/3 Cup Blue Cheese Crumbles Salt & Pepper
Ingredients 1 - lb rigatoni Garlic powder Italian seasoning Salt and pepper 1 pound boneless skinless
chicken breast, sliced in half or pounded thin 3 Tbsp olive oil 4 slices bacon, chopped 1 medium onion, chopped 2 cloves garlic,
diced 6 - ounces mushrooms, cut
into quarters 1/2 cup
chicken stock 1/2 cup apple juice 1 14.5 - ounce can
diced tomatoes 1/4 -1 / 2 tsp crushed red pepper flakes 15 fresh basil leaves, julienned Salt and pepper to taste 1/2 cup heavy cream * Parmesan cheese
virgin coconut oil or extra virgin olive oil 1 yellow onion,
diced 1 inch piece ginger, grated 2 garlic cloves, minced 2 cups cubed butternut squash 1/2 head cauliflower, cut in florets 6 cups
chicken broth 1 lb
chicken breast,
diced 1/2 bunch kale, torn
into small pieces salt and pepper
Ingredients: 1 tbsp virgin coconut oil 2 cloves garlic, minced 1 onion, cut
into crescents 1/2 tbsp turmeric 1/2 tbsp cumin 1 tbsp coriander 1/2 tsp onion powder 1 small butternut squash, peeled and
diced small 2 stalks celery, chopped 4 green onions, chopped 2 cups kale, torn and roughly chopped 1 cup water 1 tsp salt 2
chicken breasts, cooked and cut
into pieces 1 can full fat coconut milk
ingredients RICE JOLLOF WITH
CHICKEN: 2 tablespoons olive oil 1 chicken (broken down into 8 pieces, breasts cut in half crosswise) 1 1/2 teaspoons curry powder 1 teaspoon cayenne pepper 1/2 small onion (peeled, roughly chopped) 1 clove garlic (peeled) 1 cup canned plum tomatoes with their juices (whole) 1 scotch bonnet (stem and seeds removed, roughly chopped) 2 small red bell peppers (stems and seeds removed, roughly chopped) 2 cups chicken stock 2 cups rice 2 bay leaves 2 teaspoons thyme leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley leaves (to garnish) CHAKALAKA: 2 tablespoons olive oil 1 large red onion (peeled, diced) 1 jalapeno pepper (thinly sliced into rings, optional to remove seeds) 2 cloves garlic (peeled, minced) 1/4 teaspoon curry powder 1/4 teaspoon turmeric 1/4 teaspoon paprika 1 red bell pepper (stemmed, seeded, thinly sliced into strips) 1 yellow bell pepper (stemmed, seeded, thinly sliced into strips) 3 carrots (peeled, grated) 1 15 - ounce can vegetarian baked beans (TK BUSH»S) 1 cup frozen peas (thawed) Kosher salt and freshly ground black pepper (to
CHICKEN: 2 tablespoons olive oil 1
chicken (broken down into 8 pieces, breasts cut in half crosswise) 1 1/2 teaspoons curry powder 1 teaspoon cayenne pepper 1/2 small onion (peeled, roughly chopped) 1 clove garlic (peeled) 1 cup canned plum tomatoes with their juices (whole) 1 scotch bonnet (stem and seeds removed, roughly chopped) 2 small red bell peppers (stems and seeds removed, roughly chopped) 2 cups chicken stock 2 cups rice 2 bay leaves 2 teaspoons thyme leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley leaves (to garnish) CHAKALAKA: 2 tablespoons olive oil 1 large red onion (peeled, diced) 1 jalapeno pepper (thinly sliced into rings, optional to remove seeds) 2 cloves garlic (peeled, minced) 1/4 teaspoon curry powder 1/4 teaspoon turmeric 1/4 teaspoon paprika 1 red bell pepper (stemmed, seeded, thinly sliced into strips) 1 yellow bell pepper (stemmed, seeded, thinly sliced into strips) 3 carrots (peeled, grated) 1 15 - ounce can vegetarian baked beans (TK BUSH»S) 1 cup frozen peas (thawed) Kosher salt and freshly ground black pepper (to
chicken (broken down
into 8 pieces,
breasts cut in half crosswise) 1 1/2 teaspoons curry powder 1 teaspoon cayenne pepper 1/2 small onion (peeled, roughly chopped) 1 clove garlic (peeled) 1 cup canned plum tomatoes with their juices (whole) 1 scotch bonnet (stem and seeds removed, roughly chopped) 2 small red bell peppers (stems and seeds removed, roughly chopped) 2 cups
chicken stock 2 cups rice 2 bay leaves 2 teaspoons thyme leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley leaves (to garnish) CHAKALAKA: 2 tablespoons olive oil 1 large red onion (peeled, diced) 1 jalapeno pepper (thinly sliced into rings, optional to remove seeds) 2 cloves garlic (peeled, minced) 1/4 teaspoon curry powder 1/4 teaspoon turmeric 1/4 teaspoon paprika 1 red bell pepper (stemmed, seeded, thinly sliced into strips) 1 yellow bell pepper (stemmed, seeded, thinly sliced into strips) 3 carrots (peeled, grated) 1 15 - ounce can vegetarian baked beans (TK BUSH»S) 1 cup frozen peas (thawed) Kosher salt and freshly ground black pepper (to
chicken stock 2 cups rice 2 bay leaves 2 teaspoons thyme leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley leaves (to garnish) CHAKALAKA: 2 tablespoons olive oil 1 large red onion (peeled,
diced) 1 jalapeno pepper (thinly sliced
into rings, optional to remove seeds) 2 cloves garlic (peeled, minced) 1/4 teaspoon curry powder 1/4 teaspoon turmeric 1/4 teaspoon paprika 1 red bell pepper (stemmed, seeded, thinly sliced
into strips) 1 yellow bell pepper (stemmed, seeded, thinly sliced
into strips) 3 carrots (peeled, grated) 1 15 - ounce can vegetarian baked beans (TK BUSH»S) 1 cup frozen peas (thawed) Kosher salt and freshly ground black pepper (to taste)
1 Tablespoon vegetable oil 2 medium onions, cut
into medium
dice 1 whole
chicken (about 4 pounds),
breast removed and split; remaining
chicken cut
into 2 - inch pieces Salt 2 bay leaves 1 large carrot, peeled and sliced 1/4 inch thick 1/2 teaspoon dried thyme leaves 2 cups (3 ounces) hearty egg noodles (or 1/4 -1 / 3 cup dry stars pasta) Ground black pepper 1/4 cup mined fresh parsley leaves
Easy One - Pot Buffalo
Chicken Pasta Ingredients 1/4 cup flour 1/4 tsp paprika 1/4 tsp garlic powder 1/4 tsp salt 1/8 tsp cayenne pepper 1/8 tsp black pepper 1 lb boneless, skinless chicken breast, cut into bite - sized chunks 1 tbsp olive oil 1/2 red onion, diced 1 celery stalked, diced and divided 2 cups water 2 cups reduced sodium chicken broth 12 oz whole - wheat pasta 1/3 -1 / 2 cup Buffalo hot sauce * 1/2 cup plain Greek yogurt 4 oz Marbled Cheddar or Cheddar cheese, shredded Blue cheese crumbles, ranch dressing, additional hot sauce for
Chicken Pasta Ingredients 1/4 cup flour 1/4 tsp paprika 1/4 tsp garlic powder 1/4 tsp salt 1/8 tsp cayenne pepper 1/8 tsp black pepper 1 lb boneless, skinless
chicken breast, cut into bite - sized chunks 1 tbsp olive oil 1/2 red onion, diced 1 celery stalked, diced and divided 2 cups water 2 cups reduced sodium chicken broth 12 oz whole - wheat pasta 1/3 -1 / 2 cup Buffalo hot sauce * 1/2 cup plain Greek yogurt 4 oz Marbled Cheddar or Cheddar cheese, shredded Blue cheese crumbles, ranch dressing, additional hot sauce for
chicken breast, cut
into bite - sized chunks 1 tbsp olive oil 1/2 red onion,
diced 1 celery stalked,
diced and divided 2 cups water 2 cups reduced sodium
chicken broth 12 oz whole - wheat pasta 1/3 -1 / 2 cup Buffalo hot sauce * 1/2 cup plain Greek yogurt 4 oz Marbled Cheddar or Cheddar cheese, shredded Blue cheese crumbles, ranch dressing, additional hot sauce for
chicken broth 12 oz whole - wheat pasta 1/3 -1 / 2 cup Buffalo hot sauce * 1/2 cup plain Greek yogurt 4 oz Marbled Cheddar or Cheddar cheese, shredded Blue cheese crumbles, ranch dressing, additional hot sauce for serving
Spicy
chicken nasi goreng 3 medium eggs 3 tbsp vegetable oil 6 shallots, finely sliced 3 tbsp medium - hot curry paste 2 skinless
chicken breasts, sliced
into strips 300g freshly cooked basmati rice 200g small cooked and peeled prawns 1/2 cucumber, peeled and
diced Handful of fresh coriander, roughly chopped Prawn crackers, to serveKecap manis (a thick sweet Indonesian soy sauce), to serve 1.
One of our favorite things to do is to take 3
chicken breasts (
diced), a few carrots (
diced and peeled), a
diced onion and some other veggies and toss the whole lot
into the pot.
3 medium eggs 3 tbsp vegetable oil 6 shallots, finely sliced 3 tbsp medium - hot curry paste 2 skinless
chicken breasts, sliced
into strips 300g freshly cooked basmati rice 200g small cooked and peeled prawns 1/2 cucumber, peeled and
diced Handful of fresh coriander, roughly chopped Prawn crackers, to serveKecap manis (a thick sweet Indonesian soy sauce), to serve 1.
3
chicken breasts, chopped
into small thumbnail - sized pieces 1 cup pre-cooked frozen shrimp 2 cups uncooked long - grain white rice 4 cups
chicken stock 1/4 cup butter 1/2 large onion,
diced 1/2 medium green bell pepper, chopped 1/2 medium red bell pepper, chopped 2 medium jalapenos,
diced 2 stalks celery, chopped 2 cloves garlic, minced 1 (28 ounce) can whole peeled tomatoes 1 (6 ounce) can tomato paste 2 tsp Worcestershire sauce 3 tsp salt 3 tbsp black pepper 1 tbsp white pepper 2 tsp onion powder 2 tsp garlic powder 2 tsp dried oregano 1 tbsp dried thyme 2 tsp dried basil 3 tbsp crushed red chile pepper 5 tbsp smoked paprika 2 bay leaves 4 tbsp of Intensity Academy Hot Cubed Hot Sauce
Pin It Ingredients: 1 pound boneless, skinless
chicken breasts, but
into strips 1 (15 oz) can
diced tomatoes 1 (4 oz) can
diced green chilies 1 medium onion, chopped 1 large green bell pepper, chopped (or a mixture of red... Continue Reading →
Mojito
Chicken from Envious Edibles 1/2 onion, diced 2 cloves of garlic, diced 2 chicken breasts, cut into bite sized pieces 1 jar of Trader Joe's Mojito Simmer Sauce 1 can of corn, drained (I used 8 oz frozen corn) 1 can of black beans, drained 1 tablespoon of Caribbean seasoning (I used 1 tbsp of Jamaican Jerk Seasoning) 1/3 cup of Bacardi 151 Rum (or any rum of your choice)(I used Jamaican Appleton Estate) 1 pinch of crush red red pepper (I omitted this) Salt and pepper chicken, sprinkle with Caribbean seasoning, crush red red pepper and cook until brown in small amount of oli
Chicken from Envious Edibles 1/2 onion,
diced 2 cloves of garlic,
diced 2
chicken breasts, cut into bite sized pieces 1 jar of Trader Joe's Mojito Simmer Sauce 1 can of corn, drained (I used 8 oz frozen corn) 1 can of black beans, drained 1 tablespoon of Caribbean seasoning (I used 1 tbsp of Jamaican Jerk Seasoning) 1/3 cup of Bacardi 151 Rum (or any rum of your choice)(I used Jamaican Appleton Estate) 1 pinch of crush red red pepper (I omitted this) Salt and pepper chicken, sprinkle with Caribbean seasoning, crush red red pepper and cook until brown in small amount of oli
chicken breasts, cut
into bite sized pieces 1 jar of Trader Joe's Mojito Simmer Sauce 1 can of corn, drained (I used 8 oz frozen corn) 1 can of black beans, drained 1 tablespoon of Caribbean seasoning (I used 1 tbsp of Jamaican Jerk Seasoning) 1/3 cup of Bacardi 151 Rum (or any rum of your choice)(I used Jamaican Appleton Estate) 1 pinch of crush red red pepper (I omitted this) Salt and pepper
chicken, sprinkle with Caribbean seasoning, crush red red pepper and cook until brown in small amount of oli
chicken, sprinkle with Caribbean seasoning, crush red red pepper and cook until brown in small amount of olive oil.
Ingredients 2 potatoes, washed, peeled and cubed 1/2 leek sliced
into rings 1/2 onion
diced 1 litre of
chicken stock 2
chicken breast, skin off, cooked whole 2 ripe tomatoes, chopped and deseeded 1 carrot cubed 1/4 celery sliced 1 small zucchini
diced 2 tbsp of fresh chopped parsley Fresh ground black pepper Spray olive oil
Ingredients 1
chicken breast skin off 1 spray olive oil 1/2 finely sliced leek 1/2 tin
chicken soup 1 carrot
diced into small cubes 1 cup peas 1 sheet light puff pastry 1 egg yolk beaten for pastry
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Chicken & Bok Choy Soup Recipe type: Soup Serves: 4 servings Ingredients 1 yellow onion, diced 2 cloves garlic, minced 6 cups water 4 teaspoons chicken broth 4 carrots, sliced 8 large bok choy ribs with leaves, finely chopped 4 stalks broccolini, chopped into 2 - inch pieces 2 boneless, skinless chicken breasts, cut into 1/2 - inch cubes Instructions Spritz the bottom of large pot with olive oil spray and saute onion Re
Chicken & Bok Choy Soup Recipe type: Soup Serves: 4 servings Ingredients 1 yellow onion,
diced 2 cloves garlic, minced 6 cups water 4 teaspoons
chicken broth 4 carrots, sliced 8 large bok choy ribs with leaves, finely chopped 4 stalks broccolini, chopped into 2 - inch pieces 2 boneless, skinless chicken breasts, cut into 1/2 - inch cubes Instructions Spritz the bottom of large pot with olive oil spray and saute onion Re
chicken broth 4 carrots, sliced 8 large bok choy ribs with leaves, finely chopped 4 stalks broccolini, chopped
into 2 - inch pieces 2 boneless, skinless
chicken breasts, cut into 1/2 - inch cubes Instructions Spritz the bottom of large pot with olive oil spray and saute onion Re
chicken breasts, cut
into 1/2 - inch cubes Instructions Spritz the bottom of large pot with olive oil spray and saute onion Read More
Serves: 4 Ingredients 1 lb
chicken breast, cut
into pieces 3 Cups, frozen Thai style vegetables 1 onion,
diced 3 cloves -LSB-...]
1 smashed clove garlic 2 cups of water 1
diced red onion 2 cubes of
chicken bouillon 1 cup quinoa, uncooked 2
chicken breasts, cooked and cut
into small pieces (Leave out the
chicken if you don't want to eat one.
Salad Ingredients: 2 cups of romaine lettuce, chopped 1/2 cup of roasted corn 2 boneless skinless
chicken breasts, grilled and sliced
into strips 1/2 avocado,
diced 1/2 cup of black beans, drained and rinsed 1/2 cup of cherry tomatoes, halved
Ingredients 3 onions, peeled and
diced Olive oil 1 3/4 lbs skinless turkey
breast, preferably free - range or organic, cut
into 1/2 - inch slices 1 1/4 quarts
chicken broth, preferably organic 1/2 lb small white or crimini mushrooms, thinly sliced 2/3 cup heavy cream A small bunch of fresh flat - leaf parsley 1 lemon 1/2 clove garlic, peeled