Spaghetti in Garlic Gravy with Herbs and Lemon Marinated Chicken and Cherry Tomatoes

Serves: 5-6

500 grams spaghetti pasta (cooked al dente)
1 pound chicken breast fillets (skinless and boneless, sliced into 1 inch chunks)

For the chicken marinade:

2 teaspoons fresh thyme, chopped
2 teaspoons fresh rosemary, chopped (if using dried, use half of the amount)
Zest of 1 lemon
Juice of half a lemon
2 Tablespoons extra virgin olive oil
1 teaspoon coarse salt (not table salt)
½ teaspoon fresh cracked black pepper
2 Tablespoons extra virgin olive oil (to sauté the marinated chicken)

1. Add all the marinade ingredients into the chicken and marinate for 20 minutes (if making this dish in pronto) or over night (if making this dish the next day...much better).
2. Saute the marinated chicken in extra virgin olive oil until cooked (about 4-5 minutes) then set aside.

For the garlic gravy:

1/2 stick (1/4 cup) unsalted butter
2 Tablespoons extra virgin olive oil
4 large cloves garlic, finely minced
2 Tablespoons all-purpose flour
2 ½ cups chicken stock
1 Tablespoon fresh basil, chopped
salt and pepper to taste
1/4 cup parsley, chopped (to sprinkle/finish the pasta)
1/2 cup grated parmesan cheese
2 cups whole cherry tomatoes

1. Place sauté pan over medium heat and add butter and olive oil.
2. Saute garlic until fragrant and soft.
3. Add the flour and cook for a minute.
4. Add chicken stock and simmer gravy until thickened then add the chopped basil.
5. Season with salt and pepper.

Putting it all together:

1. Add the sauteed chicken in the gravy then toss the cooked spaghetti into this sauce.
2. Add the cherry tomatoes and finish the dish with the chopped parsley and grated parmesan cheese (serve extra on the side).

Pasta with Pea Pesto

Serves: 6

2 cups fresh or frozen peas , blanched in boiling water for 30 seconds and shocked in cold water
1/2 cup grated Parmesan
1/2 cup pine nuts
2 medium garlic cloves
1/4 cup extra-virgin olive oil
1/4 tsp. salt

6 boneless, skinless chicken breasts (about 2 1/4 pounds)
1/2 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. pepper
1 tsp. olive oil

8 ounces whole wheat pasta , such as penne or fusilli

1. For the pesto, combine the peas, Parmesan, pine nuts, garlic, olive oil, 2 tablespoons water and salt in a food processor. Blend until the ingredients are combined and form a thick sauce.
2. Season the chicken breasts with garlic powder, salt and pepper. Heat the oil in a skillet over medium heat. Brown the chicken on each side until cooked through, approximately 5 to 6 minutes per side. Cut into 1-inch cubes.
3. Meanwhile, cook pasta according to package directions. Toss together the pasta, pesto and chicken and serve immediately.

Chicken and Swiss

Cook Time: 45 minutes

6 chicken breasts, boneless

1-can cream of chicken soup

8 ounces sour cream

6 slices of swiss cheese

2 cups seasoned croutons, crushed

1. Wash and pat dry the chicken pieces.
2. Place chicken pieces, side by side, in bottom of baking dish.
3. Place pieces of swiss cheese over chicken, so all of chicken is covered.
4. Combine soup and sour cream. Pour over chicken and cheese.
5. Sprinkle crushed croutons on top.
6. Bake at 350 degrees for 45 minutes. (If using chicken with bones, cook an additional 15 minutes.)

Editor's note: Shredded swiss cheese works great too.

Serve with potatoes and use the sauce from the chicken as gravy on top.

BBQ Chicken Pizza

Prep Time: 10 minutes
Cook Time: 11 minutes
Ready In: 21 minutes
Serves: 4

1/2 pound chicken cutlets
1 tablespoon vegetable oil
Salt and pepper
1 (13.8-ounce) can refrigerated pizza dough (recommended: Pillsbury)
1 cup BBQ sauce
2 cups shredded mozzarella cheese
1 cup green apple, sliced
1/4 cup real bacon bits
2 green onions, sliced

1. Set up grill for direct cooking over medium-high heat. Oil grate when ready to start cooking.
2. Brush chicken with vegetable oil, season with salt and pepper. Place chicken on the grill and cook until done, about 2 minutes per side. When done, slice into 1-inch pieces, reserve.
3. Spray a perforated disposable cookie sheet with nonstick cooking spray. Carefully remove pizza dough from can. Unroll dough and place on cookie sheet on the grill. Let cook 2 minutes and turn pizza over.
4. Spread BBQ sauce over pizza leaving a 1-inch border. Next, top with mozzarella cheese, diced apples, chicken, and bacon pieces.
5. Cover with grill lid and cook 5 minutes until cheese is melted and bubbly.
6. Serve hot, topped with green onions.

Cook Sandra Lee's Note: Cooking indoors: Preheat oven to 425 degrees F. Lightly spray baking sheet with cooking spray; set aside. Carefully unroll dough and place on prepared baking sheet. Press out dough with clean hands to form 13 by 9-inch rectangle. Use oven mitts to place baking sheet in preheated oven. Bake in for 7 minutes or until crust just begins to brown. Use oven mitts to remove crust from oven and top as directed. Use oven mitts to return to oven for 8 to 10 minutes or until golden brown and cheese is melted and has begun to bubble.

Chicken Pasta

Prep Time: 15 Minutes
Cook Time: 45 Minutes
Ready In: 1 Hour
Serves: 6

1 (16 ounce) package radiatore pasta
1/2 pound bacon
4 boneless, skinless chicken breast halves, cut into bite-sized pieces
3/4 cup white wine
2 large tomatoes, cut into bite size pieces
1 teaspoon dried Italian seasoning

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Set bacon aside to drain on paper towels.
3. Drain all but 1 tablespoon bacon grease, then saute chicken until no longer pink, and juices run clear.
4. Break bacon into pieces, and return to skillet. Stir in wine and tomatoes. Sprinkle with Italian seasoning. Simmer until tomatoes are cooked, about 20 minutes.
5. Serve sauce over cooked pasta.

Easy Chicken Parmesan

Prep Time: 5 Minutes
Cook Time: 35 Minutes
Ready In: 40 Minutes
Servings: 6

1 (700 ml) jar pasta sauce
6 tablespoons grated parmesan cheese, divided
6 small boneless skinless chicken breasts
1 1/2 cups mozzarella shredded cheese

1. Heat oven to 375 degrees F.
2. Pour sauce into 13x9-inch baking dish. Stir in 1/4 cup Parmesan. Add chicken; turn to evenly coat both sides with sauce. Cover pan with tinfoil.
3. Bake 30 minutes or until chicken is done (170 degrees F).
4. Top with remaining cheeses; bake 5 minutes (without tinfoil) or until mozzarella is melted.

Bacon-Roasted Chicken with Potatoes

Prep Time: 20 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 20 Minutes
Servings: 6

6 chicken thighs
6 chicken drumsticks
12 slices center-cut bacon
salt and black pepper to taste
1 onion, coarsely chopped
1 1/2 pounds baby Dutch yellow potatoes

Seasoning Mix:
2 tablespoons dried chives
2 tablespoons dried basil
1 tablespoon garlic powder
1 tablespoon adobo seasoning
1 tablespoon ground black pepper

1. Preheat oven to 400 degrees F (200 degrees C).
2. Wrap each chicken piece in a slice of bacon, trying to cover as much of the chicken as possible. Place the wrapped chicken pieces in a 9x13 inch baking dish, season with salt and pepper, and sprinkle the onion over the chicken. Push potatoes down into the spaces between the chicken pieces and around the edge of the dish.
3. Combine the chives, basil, garlic powder, adobo seasoning, and black pepper in a small bowl, and sprinkle the seasoning to taste over the chicken and potatoes.
4. Bake in the preheated oven for 1 hour, until the bacon is crisp and brown and the potatoes are tender. Sprinkle with salt, if desired, and serve hot.

Roast Chicken Pita Pockets

Prep Time: 15 Minutes
Cook Time: 10 Minutes
Ready In: 25 Minutes
Serves: 3

2 honey-roasted skinless, boneless chicken breast halves
1 white pita bread
2 cups shredded lettuce
1 large onion, chopped
1/2 cup shredded Cheddar cheese
1/2 cup mayonnaise
1/2 cup ketchup
1/2 cup chili sauce
1 dash hot pepper sauce
1 teaspoon lemon juice
1/4 teaspoon ground black pepper

1. Preheat oven to 250 degrees F (120 degrees C).
2. Heat pita breads in preheated oven for about 5 minutes, or until slightly browned.
3. Meanwhile, in a large bowl combine the chicken, lettuce, onion, cheese, mayonnaise, ketchup, chili sauce, hot pepper sauce, lemon juice and ground black pepper. Mix well. (Note: If making this for kids, you may want to exclude chili sauce and hot pepper sauce.)
4. Slice hot pita breads around the edges to form pockets; fill bread pockets with chicken mixture. Serve hot.

Sweet and Spicy Picante Chicken

Prep Time: 5 Minutes
Cook Time: 20 Minutes
Ready In: 25 Minutes
Servings: 4

4 skinless, boneless chicken breast halves
1 1/2 cups Picante Sauce or Thick & Chunky Salsa
3 tablespoons packed light brown sugar
1 tablespoon Dijon-style mustard
3 cups hot cooked regular long-grain white rice

1. Place the chicken into a 2 quart shallow baking dish. Stir the picante sauce, brown sugar and mustard in a small bowl. Pour the picante sauce mixture over the chicken.
2. Bake at 400 degrees F for 20 minutes or until the chicken is cooked through. Serve with the rice.

Marinated Ranch Broiled Chicken

Prep Time: 5 Minutes
Cook Time: 15 Minutes
Ready In: 1 Hour 20 Minutes
Servings: 2

2 skinless, boneless chicken breast halves
1 (1 ounce) package dry Ranch-style dressing mix
2 tablespoons olive oil
1 tablespoon red wine vinegar

1. Combine the dressing mix, oil and vinegar in a large, resealable plastic bag and mix together. Add chicken to bag, seal and shake to coat; work mixture into the meat.
2. Refrigerate to marinate for at least 1 hour, or overnight if possible.
3. Preheat oven to Broil/Grill.
4. Remove chicken from bag, discarding any remaining marinade, and broil for 10 to 15 minutes or until cooked through and no longer pink inside.

Golden Chicken with Noodles

Prep Time: 5 Minutes
Cook Time: 8 Hours
Ready In: 8 Hours 5 Minutes
Servings: 8

2 (10.75 ounce) cans cream of chicken soup
1/2 cup water
1/4 cup lemon juice
1 tablespoon Dijon-style mustard
1 1/2 teaspoons garlic powder
8 large carrots, thickly sliced
8 skinless, boneless chicken breast halves
4 cups hot cooked egg noodles
Chopped fresh parsley

1. Stir the soup, water, lemon juice, mustard, garlic powder and carrots in a 3 1/2-quart slow cooker. Add the chicken and turn to coat.
2. Cover and cook on LOW for 7 to 8 hours* or until the chicken is cooked through. Serve with the noodles. Sprinkle with the parsley.

*Or on HIGH for 4 to 5 hours.

Chili Chicken

Prep Time: 10 Minutes
Ready In: 1 Hour 30 Minutes
Cook Time: 20 Minutes
Serves: 12

2 tablespoons honey
5 tablespoons sweet chili sauce
3 tablespoons soy sauce
12 chicken drumsticks, skin removed

1. In a large bowl, mix together the honey, sweet chili sauce and soy sauce. Set aside a small dish of the marinade for basting. Place chicken drumsticks into the bowl. Cover and refrigerate at least 1 hour.
2. Preheat an outdoor grill for medium-high heat.
3. Lightly oil the grill grate. Arrange drumsticks on the grill. Cook for 10 minutes per side, or until juices run clear. Baste frequently with the reserved sauce during the last 5 minutes.

Cheese Ravioli with Three Pepper Topping

Prep Time: 15 Minutes
Ready In: 35 Minutes
Cook Time: 20 Minutes
Servings: 6

1 pound cheese ravioli
3 tablespoons olive oil
1 small onion, diced
1 green bell pepper, thinly sliced
1/2 red bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
2 cups chicken broth, divided
1/4 teaspoon crushed red pepper flakes

1. Bring a large pot of lightly salted water to a boil. Cook ravioli in boiling water for 8 to 10 minutes, or until done; drain.
2. Heat olive oil in large skillet over medium heat. Saute onion and bell peppers until tender. Add one cup of the broth, season with pepper flakes, and simmer 5 minutes. Stir in remaining broth, and cook until most of broth has evaporated. Spoon pepper mixture over ravioli.

Delicious Baked Chicken

Serves: 4

4 bone-in chicken breast halves, with skin
1 tablespoon olive oil
1 pinch garlic powder
salt and pepper to taste
3/4 cup Worcestershire sauce

1. Preheat oven to 350 degrees F (175 degrees C).
2. Rub each chicken breast with olive oil, then place in a lightly greased 9x13 inch baking dish.
3. Season with garlic powder, salt and pepper to taste.
4. Pour Worcestershire sauce over each breast.
5. Cover dish with aluminum foil and bake in the preheated oven for 45 minutes.
6. Check chicken and remove cover if desired. Bake for another 15 minutes.

Chicken Flautas

Serves: 36

4 skinless, boneless chicken breast halves - cooked and shredded
1 (8 ounce) jar picante sauce
1/4 teaspoon ground cumin
8 ounces shredded Monterey Jack cheese
8 ounces shredded Cheddar cheese
6 (6 inch) corn tortillas
1 tablespoon vegetable oil

1. Preheat oven to 350 degrees F.
2. In a medium bowl combine the shredded chicken, picante sauce and ground cumin. Mix together.
3. In a small skillet heat vegetable oil over medium high heat. Place a corn tortilla in the oil for 1 to 2 seconds on either side to soften. Repeat with all of the tortillas (if possible, have someone help you do this). Place tortillas on paper towel to soak up some of the oil.
4. Put 1 tablespoon of the chicken mixture in the center of a tortilla and sprinkle some cheese on top. Roll up tortilla and place on a lightly greased cookie sheet, seam side down. Repeat with all of the tortillas until chicken mixture is gone. If there is any cheese left over, sprinkle it over the rolled tortillas.
5. Bake tortillas in the preheated oven for 15 to 25 minutes or until tortillas are a little crispy and golden brown.