ater to a boil; add penne and cook, stirring occasionally, until
Heat oil in large, heavy skillet over moderate heat 2 minutes. Add mushrooms, onion, garlic, marjoram, thyme, and pepper and cook, stirring often, until the juice released from the mushrooms evaporates, about 5 minutes.
Add chicken, alfredo sauce, and wine; adjust heat so mixture bubbles gently, then cook, stirring frequently, about 3 minutes.
Add asparagus, cover and cook just until crisp-tender, 2-3 minutes; no longer or asparagus will become mushy.
Serve over hot fettuccini, with fresh grated parmesan on top.
Put chicken in slow cooker and sprinkle with seasoning salt.
Add the sauce and garlic; mix to coat the chicken with the sauce.
Place the mushrooms on top of the chicken; sprinkle with a little garlic powder, pepper and parsley.
Cook on LOW about 4 hours or until the chicken is done. Add the spinach and cook just until the spinach starts to wilt.
igh heat.
Add half chicken, skin side down, and
he skillet).
Pat the chicken dry with paper towels and season
Stew, then skin and chunk chicken. Mix with remaining ingredients, except enchilada sauce. Spray pan with Pam. Warm tortillas in microwave to make them more flexible, then fill each with desired amount of chicken mixture and roll. Put 1/2 cup enchilada sauce in bottom of 13 x 9 casserole and place rolled tortillas in dish. Cover with remaining sauce; cover with foil and bake for 30 minutes in 350\u00b0 oven. Remove foil and top with more cheese. Bake another 10 minutes. Top with black olives and serve with salsa, sour cream and/or guacamole.
ven to 375\u00b0F Lay chicken breasts, smooth side down, on
to 2 wedges.
Season chicken thighs with salt and pepper.
br>Sprinkle chicken thighs with salt and pepper.
Dredge chicken in flour
kin from meat of each chicken breast. Use a knife if
rom cherries.
Combine juice with wine, sugar, cornstarch, and salt
o 350\u00b0F
cut chicken into 1-inch pieces.
Rub chicken breasts with lemon oil, if using.
Sprinkle both sides with lemon
Bring a large pot of water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain pasta; return to pot.
Place tuna in a skillet over low heat; season with onion powder and salt. Cook until lightly browned, about 5 minutes. Stir tuna into cooked pasta. Add Alfredo sauce; stir until combined. Garnish with grated Parmesan cheese.
Pound chicken breasts with meat tenderizer; Coat both sides of breast with Cajun Spices
lace the chicken in the prepared baking dish, and coat with the
ven to 350o.
Season chicken with salt and pepper. On a
360^F.
Rinse chicken legs, dry, and remove
inutes. Drain.
Season chicken breasts with 1 teaspoon Creole seasoning.
Prepare rice according to package directions. Brown chicken on both sides in an oiled skillet on medium heat (make sure chicken is done). Empty rice in medium saucepan; add pesto and alfredo sauce. Over low heat, gently heat through. Serve rice with crispy chicken. Garnish with cheese, fresh basil and pine nuts, if desired. Serves 4.