Thinly sliced chicken breast (We did 2, but the beauty of this recipe is you can make this for 1 or for as many people as you need).
3 tablespoons finely chopped or grated fresh ginger 1 shallot or 1/4 cup onion 1 serrano chile, stem and seeds removed, finely minced 1 teaspoon oil 6 ounces water 3 tablespoons crunchy peanut butter 1 1/2 cups frozen Wild Blueberries 1 teaspoon cornstarch 1/2 teaspoon salt 4 single chicken breasts or 1 pound
thinly sliced chicken breast salt and pepper 1 tablespoon of olive oil skewers
For a change from red meat, chargrill
some thinly sliced chicken breast instead.
I added
thinly sliced chicken breast strips to this recipe because my husband is not keen on vegetarian meals.
Just brown
thinly sliced chicken breast pieces for a few minutes and set them aside, then continue with the rest of the recipe.
5 stars based on 36 votes Share on TwitterShare on FacebookShare on Pinterest In this family - friendly Indian dish,
thinly sliced chicken breasts are sautéed with curry powder and simmered in an aromatic, slightly sweet curry sauce thickened with Greek yogurt.
BJ's Wholesale Clubs sell large packages of
thinly sliced chicken breasts making dinner preparations so easy!
Thinly slice each chicken breast across the grain.
Dinner 6:00 - I cooked up a couple of
thinly sliced chicken breasts, red pepper, zucchini, and mushrooms with marsala sauce... super quick, easy and tasty -LCB- recipe to come -RCB-.
Very
thinly slice the chicken breasts, pat them dry, and toss them in a medium bowl with the cornstarch and salt and pepper.
Ingredients: 2 limes, zested and juiced 2 tablespoons olive oil 1 teaspoon honey 1/2 cup fresh cilantro leaves, finely chopped 4 thinly sliced boneless skinless chicken breasts (If you can't find
thinly sliced chicken breasts, don't panic.
It all begins with
thinly sliced chicken breasts.
Not exact matches
romaine lettuce, chopped fresh or frozen corn kernels black beans red onion,
thinly sliced cheddar, grated tomato, chopped cilantro, chopped black olives,
sliced (optional) tortilla chips, crushed (optional)
chicken breast barbecue sauce
* what was different: no saffron, no cilantro, added 1 cubed
chicken breast and 1 cubed green bell pepper (both enhanced the stew imho), and had
thinly sliced lemon wedges instead of the recommended preserved lemons.
Boneless
chicken breasts topped with gooey Swiss cheese on a bed of
thinly sliced onions thanks to your crock - pot.
Slow - Cooker French Onion
Chicken Print Prep time 15 mins Cook time 3 hours Total time 3 hours 15 mins Boneless chicken breasts are topped with gooey Swiss cheese on a bed of thinly sliced onions in this crock - pot French onion chicken
Chicken Print Prep time 15 mins Cook time 3 hours Total time 3 hours 15 mins Boneless
chicken breasts are topped with gooey Swiss cheese on a bed of thinly sliced onions in this crock - pot French onion chicken
chicken breasts are topped with gooey Swiss cheese on a bed of
thinly sliced onions in this crock - pot French onion
chicken chicken recipe.
2 anchovy fillets 1 garlic clove, finely minced 2 tablespoons olive oil 1/4 cup plain nonfat Greek yogurt 2 tablespoons Dijon mustard 1 tablespoon balsamic vinegar 1 teaspoon lemon juice 1/2 teaspoon freshly ground black pepper 1/8 teaspoon kosher salt 5 cups chopped kale 1 (14 - ounce) can hearts of palm, rinsed and
thinly cut crosswise 1 apple, cored and
thinly sliced 1/2 cup roasted chickpeas 1/4 cup grated Parmesan cheese 12 ounces grilled or baked
chicken breast,
sliced
5 tablespoons Tessemae's Zesty Ranch 3 teaspoons almond butter 2 bunches Tuscan kale, ribs & stems removed, leaves chopped (about 4 cups) 1/2 cup toasted chopped pecans 1 small zucchini, trimmed and
thinly sliced lengthwise on a mandolin 2 cups cauliflower florets,
thinly sliced on a mandolin 1 cup red and yellow grape tomatoes, halved 1 cup trimmed baby arugula 2 cups cooked
sliced chicken breast and / or thighs
3 tablespoons extra virgin olive oil, divided 1/4 cup shallots,
sliced thinly 1 cup seasonal wild mushrooms,
sliced (I used white and baby portobello) 1 1/2 cups frozen pearl onions 1 cup baby carrots 2 cups
chicken stock 1/4 teaspoon fresh rosemary, chopped 1/4 teaspoon fresh oregano, chopped 1 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 4 cups cooked pasta 1/4 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 4 4 - ounce boneless, skinless
chicken breasts
After you grill a couple portobello caps,
slice them
thinly at an extreme angle to make wide
slices that fit perfectly on top of grilled
chicken breasts that have been rubbed with stone ground mustard (the kind with the whole mustard seeds in it).
4 large
chicken breast halves, with skin and ribs Salt and freshly ground black pepper 2 tablespoons olive oil, divided 3 leeks, white parts only,
thinly sliced 2 large carrots,
sliced 1 / 4 - inch thick 1 pound white or cremini mushrooms,
sliced 1 / 2 - inch thick 3 garlic cloves, chopped 1 bay leaf 1 tablespoon fresh thyme or 1 teaspoon dried thyme 1 cup dry white wine 2 to 3 cups
chicken stock
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!
Ingredients - 2 tablespoons of cooking oil - 1 small onion, chopped - 1 red bell pepper, chopped - 3 cloves of garlic, minced - 1 teaspoon of grated fresh ginger - 2 lemongrass stalks,
thinly sliced (white parts only)- 1 pound boneless skinless
chicken breast, diced small - 1 teaspoon honey - 2 teaspoons of soy sauce - 2 tablespoons hoisin sauce - 1/2 teaspoon rice vinegar - 1 head of lettuce leaves, something easy for wrapping.
2 tablespoons salt 1 bay leaf 1 teaspoon cumin 1 teaspoon garlic powder 1 teaspoon black pepper 2 pounds boneless, skinless
chicken breasts 2 Packages of La Tortilla Factory Hand Made Style Tortillas, White Corn, Grande 1 cup Canola oil 1/2 yellow onion, diced 1 (8 - ounce) package shredded light Cheddar cheese 1 bunch green onions,
thinly sliced 1 (56 - ounce) can
sliced black olives (optional) 1/2 bunch cilantro, chopped (optional) Garnish ideas: guacamole, sour cream
Lemon - Pepper over Garlicky Spinach One large, or two small
chicken breast (s)(about 12 oz) lemon - pepper seasoning 8 ounces cremini mushrooms,
sliced 1 large shallot, chopped 3 garlic cloves,
thinly sliced 2 small tomatoes, seeded and chopped 1/2 cup white wine 1/2 tablespoon lemon juice 1 bunch spinach, washed salt & pepper
1 garlic clove, minced 1 teaspoon za'atar spice mix Salt and freshly ground pepper 1 large boneless, skinless
chicken breast, trimmed 1 tablespoon olive oil 2 pita breads or lavash 1 small tomato, chopped
Thinly sliced romaine lettuce
thinly sliced, boneless
chicken breast (if you can't find
thinly cut, simply use a meat mallet to smash the
chicken breast)
As I am not a fan of
chicken thighs I used
chicken breasts sliced thinly length wise and let it marinate in the fridge for about an hour.
2 pounds boneless, skinless
chicken breasts 1 can diced tomatoes (14.5 oz) 1 can tomato sauce (14.5 oz) 1 onion
thinly sliced 4 - 6 garlic cloves, whole 1/2 cup balsamic vinegar 12 pitted kalamata olives palmful Italian herb mix (thyme, basil, rosemary, oregano) 1 package whole wheat spaghetti
For the topping: 7) 1 skinless, boneless
chicken breast 8) 1 large onion,
sliced thinly 9) 1/2 cup — 3/4 cup tomato sauce 10) 1/2 cup of freshly grated mozzarella cheese 11) 1/2 cup of chopped fresh parsley (for garnish)
4 large boneless skinless
chicken breasts, cut in half crosswise 1 cup mayonnaise 1/4 cup finely chopped sun - dried tomatoes packed in oil (pat dry with paper towels) 1/2 cup finely chopped fresh basil 5
slices prosciutto,
thinly sliced, finely chopped 1/2 cup chopped artichoke hearts (packed in water) 1 tablespoon finely minced garlic 3/4 cup freshly grated Parmesan cheese 12 sheets Filo dough, defrosted 8 tablespoons unsalted butter, melted Coarsely ground black pepper Maldon Sea Salt, coarse sea salt or Kosher salt
Chicken with Oyster Mushrooms, Portobellos, & Napa Cabbage (adapted from Every Grain of Rice by Fuchsia Dunlop) 3 skinless chicken breasts (~ 1.5 lbs without the bone), thinly sliced ~ 1 lb mushrooms (we used 2 big portobellos and 3 big oyster mushrooms), thinly sliced 1 small head garlic (about 6 large cloves), thinly sliced about the same quantity ginger, thinly sliced 1 napa cabbage (a bit on the small side), cored, quartered, and sliced into ~ 1/4 ″ thick pieces safflower oil (or any other neutral oil with a high smoke point) 2 scallions, green part only, thinly sliced 1 tsp salt more salt and freshly ground black pepper to taste for the marinade 1 tsp salt 4 tsp Shaoxing rice wine (plus more for deglazing the wok, later on) 4 tsp corn starch 1/2 tsp ground black pepper 1/2 tsp ground Sichuan pep
Chicken with Oyster Mushrooms, Portobellos, & Napa Cabbage (adapted from Every Grain of Rice by Fuchsia Dunlop) 3 skinless
chicken breasts (~ 1.5 lbs without the bone), thinly sliced ~ 1 lb mushrooms (we used 2 big portobellos and 3 big oyster mushrooms), thinly sliced 1 small head garlic (about 6 large cloves), thinly sliced about the same quantity ginger, thinly sliced 1 napa cabbage (a bit on the small side), cored, quartered, and sliced into ~ 1/4 ″ thick pieces safflower oil (or any other neutral oil with a high smoke point) 2 scallions, green part only, thinly sliced 1 tsp salt more salt and freshly ground black pepper to taste for the marinade 1 tsp salt 4 tsp Shaoxing rice wine (plus more for deglazing the wok, later on) 4 tsp corn starch 1/2 tsp ground black pepper 1/2 tsp ground Sichuan pep
chicken breasts (~ 1.5 lbs without the bone),
thinly sliced ~ 1 lb mushrooms (we used 2 big portobellos and 3 big oyster mushrooms),
thinly sliced 1 small head garlic (about 6 large cloves),
thinly sliced about the same quantity ginger,
thinly sliced 1 napa cabbage (a bit on the small side), cored, quartered, and
sliced into ~ 1/4 ″ thick pieces safflower oil (or any other neutral oil with a high smoke point) 2 scallions, green part only,
thinly sliced 1 tsp salt more salt and freshly ground black pepper to taste for the marinade 1 tsp salt 4 tsp Shaoxing rice wine (plus more for deglazing the wok, later on) 4 tsp corn starch 1/2 tsp ground black pepper 1/2 tsp ground Sichuan peppercorn
Ingredients 2 tablespoons unsalted butter 1 pound boneless, skinless
chicken breasts (about 2 - 3) Sea salt Paprika 1 clove garlic,
thinly sliced 1 pint assorted cherry tomatoes (I used mostly orange) 1 teaspoon sugar 1/4 cup
chicken stock 1 tablespoon fresh basil 1/4 pound fresh mozzarella
Ingredients 2
chicken breasts, cut in half horizontally then cut again into chunks * 1 egg, beaten 1 1/4 cups panko bread crumbs heaping 1/4 tsp onion powder heaping 1/4 tsp garlic powder heaping 1/4 tsp paprika salt and freshly ground pepper 3 Tbsp vegetable or canola oil, divided, plus more if needed (alternatively you can reduce the oild to 1 Tbsp and oven bake the
chicken) Slider buns Buffalo sauce Ranch dressing Blue Cheese crumbles
Thinly sliced red onion
Thai Coconut
Chicken Soup Recipe By Melissa Bridge Ingredients — 1 cup coconut milk — 3 cups chicken broth — 1 stalk lemongrass, cut into 3 - inch pieces and crushed with the back of a cleaver — 1 1 - inch piece ginger root or galangal, crushed with the back of a cleaver — 1/2 pound boneless chicken breasts, sliced thinly — 2 tablespoons fish sauce — 2 red chili peppers &mdash
Chicken Soup Recipe By Melissa Bridge Ingredients — 1 cup coconut milk — 3 cups
chicken broth — 1 stalk lemongrass, cut into 3 - inch pieces and crushed with the back of a cleaver — 1 1 - inch piece ginger root or galangal, crushed with the back of a cleaver — 1/2 pound boneless chicken breasts, sliced thinly — 2 tablespoons fish sauce — 2 red chili peppers &mdash
chicken broth — 1 stalk lemongrass, cut into 3 - inch pieces and crushed with the back of a cleaver — 1 1 - inch piece ginger root or galangal, crushed with the back of a cleaver — 1/2 pound boneless
chicken breasts, sliced thinly — 2 tablespoons fish sauce — 2 red chili peppers &mdash
chicken breasts,
sliced thinly — 2 tablespoons fish sauce — 2 red chili peppers — juice
1 and 1/2 to 2 pounds boneless, skinless
chicken breasts, cut into small cubes 1/2 cup coconut oil for frying, plus extra 1 tablespoon coconut oil 2 cloves garlic, minced 1 onion,
thinly sliced 2 long red chillies, trimmed, deseeded if desired, and roughly chopped
1 teaspoon vegetable oil 1 pound
chicken breasts, bone - in, skin - on, trimmed of excess fat and skin salt and pepper 4 tablespoons (1 stick) unsalted butter 8 ounces button mushrooms,
thinly sliced 2 large shallots, finely chopped 4 cloves minced garlic 1/4 cup all - purpose flour 3 1/2 cups milk 1/4 teaspoon freshly ground black pepper 1/4 teaspoon freshly grated nutmeg 4 ounces spinach, stemmed, washed,
sliced into 1/4 - inch ribbons 3 ounces (1 1/2 cups) grated Parmesan, divided fresh lasagna noodles (if homemade, use 1 egg + 2/3 cup (3.2 ounces) flour, kneaded and rolled to the next - to - thinnest setting on a pasta roller, blanched as described here)
1L Organic free range
chicken broth (no sugar added / low sodium) 1L filtered water 2 brown onions, peeled and
sliced 2 cloves garlic 1 x 10 cm piece ginger, finely
sliced or grated with a microplane 2 free range
chicken breasts,
thinly sliced himalayan pink salt and freshly ground pepper, to taste 2 large zucchini, spiralised into noodles (or 1 packet bean thread / glass noodles, soaked in water for 15 minutes)
But here I chose to make mine with
chicken breasts,
thinly sliced, or butterflied.
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)
ingredients GRILLED
CHICKEN SANDWICH ON A PRETZEL BUN 4 boneless, skinless chicken breasts 2 tablespoons olive oil 8 slices swiss cheese 4 pretzel rolls (split, toasted) 1/4 cup Heinz Mayonnaise 1 recipe caramelized onions (recipe below) 1/2 head romaine (cored, shredded) 1/2 head radicchio (cored, shredded) Kosher salt and freshly ground black pepper (to taste) CARAMELIZED ONIONS: 2 tablespoons unsalted butter 2 onions (peeled, thinly
CHICKEN SANDWICH ON A PRETZEL BUN 4 boneless, skinless
chicken breasts 2 tablespoons olive oil 8 slices swiss cheese 4 pretzel rolls (split, toasted) 1/4 cup Heinz Mayonnaise 1 recipe caramelized onions (recipe below) 1/2 head romaine (cored, shredded) 1/2 head radicchio (cored, shredded) Kosher salt and freshly ground black pepper (to taste) CARAMELIZED ONIONS: 2 tablespoons unsalted butter 2 onions (peeled, thinly
chicken breasts 2 tablespoons olive oil 8
slices swiss cheese 4 pretzel rolls (split, toasted) 1/4 cup Heinz Mayonnaise 1 recipe caramelized onions (recipe below) 1/2 head romaine (cored, shredded) 1/2 head radicchio (cored, shredded) Kosher salt and freshly ground black pepper (to taste) CARAMELIZED ONIONS: 2 tablespoons unsalted butter 2 onions (peeled,
thinly sliced)
peaches, peeled and diced 1 cup cherry tomatoes, halved 8 basil leaves,
thinly sliced 1 tablespoon fresh lemon juice 1 pound ground
chicken breast 3 ounces goat cheese, crumbled 1 clove garlic, grated or finely minced 1/4 teaspoon kosher salt 1/2 teaspoon crushed red pepper Romaine or butter lettuce leaves (for serving)
This recipe could be the hero of the table, although it would also make a tasty starter with large chunks of goats» curd dolloped on top, or even some
thinly sliced smoked
chicken breast (fillet).
3 cloves garlic, peeled 1 pound boneless skinless
chicken breast, tenders removed 1/4 cup cold water 4 tablespoons red wine vinegar, divided 2 teaspoons Italian Seasoning herb mix 1 teaspoon salt, divided 1/2 loaf hearty farm bread cut into thick
slices 1/4 cup best quality extra-virgin olive oil plus more for oiling grill rack 1 teaspoon Dijon mustard 1 large
slicing tomato, such as beefsteak, cut into 1 - inch chunks 1/2 small red onion,
thinly sliced 4 ounces Cabot Extra Sharp Cheddar or Cabot White Oak Cheddar, cut into cubes 1/2 cup pitted calamata olives 1/2 cup chopped fresh basil
Thinly (very thinly) sliced chicken breast is stir - fried with fresh veggies (I chose broccoli, carrot, mushrooms, and red pepper), fresh pineapple (use canned in a pinch but fresh,
Thinly (very
thinly) sliced chicken breast is stir - fried with fresh veggies (I chose broccoli, carrot, mushrooms, and red pepper), fresh pineapple (use canned in a pinch but fresh,
thinly)
sliced chicken breast is stir - fried with fresh veggies (I chose broccoli, carrot, mushrooms, and red pepper), fresh pineapple (use canned in a pinch but fresh, yum!)
Top each
chicken breast with 2 - 3 large basil leaves and a few
thinly sliced pieces of fresh buffalo mozzarella.
For the grilled pizzas: * 1 recipe / 1 pound pizza dough, homemade or store bought (I made homemade dough with Colavita's Fine Italian flour; all - purpose or bread flour may be used instead) * 3/4 -1 cup pesto, homemade or store bought (I used Colavita pesto) * approximately 2 cups (or more to taste)
thinly sliced or shredded Italian Fontina cheese, preferably raw milk Fontina Val d'Aosta * 2 grilled
chicken breasts (see above), chopped into bite - size pieces * approximately 12 sun - dried tomatoes,
sliced in half if desired (I used Colavita sun - dried tomatoes) * Freshly ground black pepper
For the Cemitas: 2 large boneless, skinless
chicken breasts Salt and freshly ground black pepper 1 teaspoon cumin 1 ripe Haas avocado Juice of 1 lime 4 cemita rolls or hamburger rolls with sesame seeds Olive oil 1 cup refried beans, warmed (from 1 15 - ounce can) 8 ounces Oaxaca or mozzarella cheese, grated
Sliced ripe tomato Thinly sliced lettuce Fresh cilantro
Sliced ripe tomato
Thinly sliced lettuce Fresh cilantro
sliced lettuce Fresh cilantro leaves
4 whole wheat tortillas Monterey Jack cheese with jalapeño peppers, shredded skinless, boneless rotisserie
chicken breast, chopped firm ripe peaches,
thinly sliced fresh cilantro, chopped chives, chopped
2 lbs
chicken breasts or thighs, trimmed Salt and Pepper 2 Tablespoons canola or vegetable oil, divided 1 Tablespoon butter 2 cups celery, chopped 1 1/2 cups onion, chopped 4 cloves garlic, minced or put through a press 8 oz fresh mushrooms,
thinly sliced (try crimini mushrooms — they're nice and meaty) 1/2 teaspoon dried oregano 1 teaspoon dried basil 1/2 teaspoon ground cumin 1/2 teaspoon crushed red pepper 2 Tablespoons chili powder 1 cup
chicken broth 1 Tablespoon sugar 1 bay leaf 1 medium red bell pepper, chopped (2) 15 oz cans tomato sauce (1) 14 oz can diced tomatoes (1) 16 oz pkg medium pasta shells (or your shape of choice)