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).

Chocolate Banana Cream Cake

Serves: 12

1 (18.25 ounce) package Devils Food Cake
2 large eggs
2/3 cup Canola Oil
1 3/4 cups milk, divided
1 (1 ounce) package instant vanilla pudding mix
1 (8 ounce) package cream cheese, softened
1 teaspoon imitation banana extract
1 (8 ounce) container frozen whipped topping, thawed
1 (11.75 ounce) jar Hot Fudge Topping
2 large bananas
1 teaspoon lemon juice

1. Heat oven to 350 degrees F. Spray bottom of a 9-inch round springform pan with no-stick cooking spray.
2. Blend cake mix, eggs, oil and 3/4 cup milk in a medium bowl until moistened. Beat with an electric mixer on medium speed for 2 minutes. Spread batter evenly into prepared pan. Bake 38-42 minutes. Cool completely.
3. Blend pudding mix with 1 cup cold milk. In another bowl, beat cream cheese until fluffy. Mix in pudding and banana extract. Blend in whipped topping. Remove 1 cup and reserve. Stir 2/3 cup fudge topping in small bowl until of spreading consistency. Slice bananas 1/4-inch thick. Dip 3 slices in lemon juice. Cover and reserve for garnish.
4. Remove cake from pan. Cut in half horizontally. Cover bottom layer with fudge topping. Top with sliced bananas and remaining 3 cups pudding mixture. Cover with top cake layer. Spread 1 cup reserved pudding onto center of cake. Place 2 tablespoons fudge topping into a corner of a 1-quart resealable bag. Knead. Cut small corner off bag. Drizzle fudge topping over top of cake. Refrigerate at least 1 hour. Garnish with reserved banana slices just before serving.

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.

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.