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INGREDIENTS 2-3 boneless skinless chicken breasts, diced into bite sized pieces 1 tsp Italian seasoning 1/2 tsp garlic powder 1 medium yellow onion, minced 3 cloves garlic, minced 16 oz dried short-cut pasta (I used rigatoni) 24 oz jar of your favorite marinara sauce (I used Newman's Own) water to fill empty marinara sauce jar 1 cup mozzarella cheese 1/2 cup parmesan cheese salt and pepper, to taste additional dried Italian seasoning, optional fresh parsley and/or basil, minced for garnish INSTRUCTIONS To a large pot or skillet (I used my dutch oven), add a drizzle of olive oil and heat over MED-HIGH heat.  Add chicken, season with salt, pepper, Italian seasoning and garlic powder.  Cook about 5 minutes, until chicken is most of the way cooked through.  Remove to a plate.Add onion and garlic to the pot and cook about 2-3 minutes, until soft.  Pour in mar...

Ingredients 1 1/2 lbs chicken thighs boneless, skinless 1 cup soy sauce 1 cup brown sugar packed 1 cup pinapple juice 4 cloves garlic chopped 1 tbsp ginger fresh, minced Instructions Place chicken thighs in gallon-sized Ziploc bag, set aside. Combine remaining ingredients in medium-sized mixing bowl and mix until sugar dissolves. Pour marinade over chicken, press air out of bag, and seal tightly. Refrigerate overnight (or at least 4 hours). Heat grill to medium heat. Remove chicken from bag and set aside. Do NOT discard marinade. In a medium saucepan, bring marinade to a simmer and simmer for 5-10 minutes. Place chicken on grill and brush some of the hot marinade over the top (do not place brush back in marinade after brushing the chicken). Continue to grill chicken until done (165 degrees internal temp). Place cooked chicken in a baking dish and pour remaining hot teriyaki marinade over the top. Serve immed...

Ingredients 2 large skinless boneless chicken breasts pounded to 1-inch thickness (or 4 boneless and skinless chicken thigh fillets) Salt and pepper, to season 1/2 teaspoon paprika (sweet or smokey) 1/2 teaspoon dried parsley 1 tablespoon oil, divided (use olive or canola oil) 2 tablespoons butter 1 small yellow onion chopped 6 cloves garlic finely diced 1/3 cup white wine OPTIONAL (use chicken broth instead if you wish) 9 oz (250g) jarred sun dried tomato strips in oil (reserve 2 tablespoons of oil and drain the rest) 3 level tablespoons flour 2 cups chicken broth 3 cups milk OR light cream* or half and half, divided 2 teaspoons dried Italian herbs 10 ounces (300g) elbow macaroni uncooked (3 cups!) 3 cups baby spinach leaves 1 cup fresh grated Parmesan cheese 3/4 cup mozzarella cheese...

INGREDIENTS FRIED CHICKEN: 2 lbs bone-in chicken 6 cups water 1/4 cup salt 1 tsp  granulated garlic 1 tsp  onion powder 1 tsp  paprika 4 tbsp all purpose flour 2 tbsp cornstarch 2 eggs salt and pepper to taste HONEY BUTTER SAUCE: 4 tbsp butter 1/4 cup honey 2 garlic cloves pinch of red crushed pepper 2-3 dried red chilies optional salt to taste INSTRUCTIONS In a large bowl, combine the water and salt. Place the chicken in the bowl and refrigerate for a minimum of one hour. Using a paper towel, pat dry the chicken and let it come to room temperature. In a large bowl, combine the all-purpose flour, cornstarch, granulated garlic, onion powder, paprika, eggs, a pinch of salt, and pepper to taste. Place the chicken in the flour-egg mixture and let it sit for about 20 minutes. Preheat the oven to 375 degrees F. Fr...

Ingredients 1� lbs. boneless skinless raw chicken breasts 28 oz. can Red Enchilada Sauce I use El Pato Brand Add these items at the end: 10 corn tortillas I used an entire 11.7 ounce bag 3 cups grated cheddar cheese divided 3.8 oz. can black olives divided Instructions Put the chicken breasts and the enchilada sauce in your slow cooker. Cook on HIGH for 4 hours or LOW for 8 hours. Shred the chicken with 2 forks right in the slow cooker. Cut the tortillas in to strips, add to chicken and sauce. Stir. Add 1 cup of cheese and half the olives into the sauce and chicken mixture. Stir again. Flatten the mixture. Add the rest of the cheese and the olives on top. Cook on low for about 40 � 60 minutes longer. Top with sour cream (optional) Base Recipe adapted from this SITE

Ingredients 4 bone-in skin-on chicken thighs 5 chicken drumsticks 1 tablespoon oil 14 oz. can coconut milk (400 ml) 1/2 to 2/3 cup low sodium soy sauce (115-155 ml, We DO NOT recommend using light soy sauce for this dish, as it is too salty) 1/4-1/3 cup distilled white or cane vinegar (60-80 ml) 2 teaspoons sugar 1 teaspoon black peppercorns (or 1/2 teaspoon ground black pepper) 2 bay leaves 4 cloves garlic (smashed) 1 dried red chili (optional) 2 tablespoons cilantro (chopped, optional) Instructions Rinse the chicken pieces and thoroughly pat dry with paper towels. Heat a large skillet or Dutch oven over medium high heat and add the oil. Brown the chicken on all sides until crisp. Add in the coconut milk, soy sauce, vinegar, sugar, pepper/peppercorns, bay leaves, garlic, and chili. Bring to a simmer and reduce the heat to low. Co...

INGREDIENTS 1/2 cup butter 8 ounces button mushrooms sliced 1 green pepper chopped 1 small onion chopped 1/2 cup flour 1 1/2 cups low sodium chicken broth 1 cup milk 1/2 teaspoon salt 1/4 teaspoon fresh ground black pepper 1/2 teaspoon onion powder 1/2 teaspoon dry ground mustard 3�4 cups chopped rotisserie chicken 1/2 cup heavy cream 1 cup frozen peas 1 jar (8 ounce) pimentos well drained. INSTRUCTIONS Melt butter over medium high heat in a heavy stockpot or dutch oven.  Add mushrooms and cook until golden brown. Add green pepper and onion; cook for 2-3 minutes or until starting to soften.  Turn the heat to medium and sprinkle in the flour while continuing to stir. Continue to stir and cook for 1-2 minutes.  Slowly pour in the chicken broth while stirring to combine.  Mix in the milk, salt, pepper, onion powder, and ground mustard.  Simmer gently for 10 minutes. Stir in the chicken, cream, peas an...