Preheat oven to 350 degrees F. In a large saucepan combine broth, undrained tomatoes and orzo. Bring to boiling. Stir in Grilled & Ready(R) Southwestern Chicken Strips. Transfer mixture to a 2-quart baking dish.
Bake, covered, for 25 to 30 minutes or until pasta is tender. Uncover and sprinkle with cheese during last 5 minutes of baking. Let stand, covered, for 10 minutes before serving.
CHICKEN RECIPE: In a large bowl, combine
killet with lid.
Add chicken breasts. Return broth to a
microwavable bowl, microwave the chicken until it is hot (it
dd oil, onion, garlic and chicken. Saute 3 minutes.
Stir
ll marinade ingredients together, except chicken, to a food processor and
Place 1/2 cup Southwestern Seasoning in a large Ziploc heavy-duty plastic bag.
Lightly beat egg white in a shallow dish; dip chicken into egg white, turning to coat.
Add chicken to bag; seal bag and shake to coat.
Place chicken on a 15 x 10 x 1-inch jelly-roll pan coated with cooking spray.
Lightly coat chicken with cooking spray.
Bake at 400\u00b0 for 45 minutes or until done. Yields 4 servings.
Rub chicken with olive oil and fajita seasoning. Grill over lot heat until done. Set aside and keep warm.
While the chicken is grilling, prepare and combine the remaining salad ingredients, except the dressing.
Slice chicken 1/4\" thick, against the grain, and add to salad. Toss with dressing to taste.
Serve immediately.
Preheat oven to 400 degrees.
Cook chicken (grilling is preferable) and cube.
Chop onion and slice tomatoes.
Roll pizza crust onto cookie sheet as directed on can.
Combine pizza sauce with chipotle and adobo sauce.
(Add more than one tablespoon if you like your food spicy).
Spoon pizza sauce onto crust.
Top with cheese, onion, chicken and tomatoes.
Cook for 15-20 minutes or until the crust is golden brown and the cheese is completely melted.
eans.
Pile on the chicken slices.
Pour in tomatoes
nd fragrant.
Add the chicken broth, potatoes, oregano, poultry seasoning
In large bowl, combine rice, chicken, beans, corn, tomatoes, cilantro, cumin
br>Take one tortilla, spread chicken and a small amount of
Flatten chicken breasts into an even thickness (about 1/2 inch); set aside.
Combine the oil, vinegar, cilantro, chili powder, garlic powder, Italian seasoning, cumin, salt and pepper.
Place chicken in a resealable plastic bag; add marinade. Refrigerate 1-2 hours.
Remove the chicken; discard marinade. Grill 4-6 minutes per side or until no longer pink.
In a saucepan, combine the chicken, Southwest vegetable mix, chicken broth, tomato sauce, tomatoes, taco seasoning, and cilantro.
Bring to a boil over medium heat.
Reduce heat to low; simmer for 5 minutes or until heated through.
Serve with wonton strips, cheese, and sour cream, if desired.
Drain and rinse the beans and place in a 6 quart crock pot.
Add the chicken, corn, and tomatoes with their juices to the beans.
Add the remainder of the ingredients and stir.
Cover and cook on low for 6 hours or more.
We like this better the second day, and really don't think it can be overcooked!
Serve the soup in large bowls and top with cheese, sour cream, and/or chips, if desired.
Spray large sauce pan with cooking spray.
Heat pan for about 1/2 minute, then add chicken and cook until browned, stirring often.
Add onion, garlic and cumin and cook until onion is tender.
Add broth, salsa, beans and corn.
Heat to a boil.
Cover and cook over low heat 20 minutes.
edium mixing bowl, stir together chicken or turkey, corn, and drained
ixing bowl, toss together the chicken, celery, scallions and herbs. Set
n a bowl. Many Vietnamese Chicken recipes usually require a short