Buffalo Chicken Pasta

RECIPE COURTESY OF https://lentzedlife.wordpress.com/2013/02/10/freezer-for-matt-buffalo-chicken-pasta-bake/.

1 16 oz. box Penne pasta, cooked and drained

3 boneless, skinless chicken breasts; cubed and cooked

1/2-1 C. Buffalo Hot Sauce

3/4 -1+ C. Ranch dressing (or Blue Cheese)

1-2 C. Shredded cheese (Colby Jack or Cheddar)

1. Preheat oven to 350* and prepare a deep baking dish.

2. Mix together hot sauce and ranch.  In separate bowl, mix chicken, pasta and cheese.  Pour sauce over all and mix well.

3. Pour everything into prepared baking dish, sprinkle with cheese (if desired) and bake for 20-25 min.

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Easy Chicken Fajitas

Recipe Courtesy of Spend with Pennies.

Serves: 4 servings

Ingredients
  • 3 chicken breasts
  • 1 medium onion
  • 1 lime
  • 3 bell peppers, red, yellow, green or orange
  • 3 tablespoons olive oil, divided
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon onion powder
  • ½ teaspoon black pepper
  • ½ teaspoon cumin
  • salt to taste
Instructions
  1. Cut onion into slivers & slice peppers.
  2. In a separate bowl, combine 1 tablespoon olive oil, juice of ½ lime, chili powder, paprika, onion powder, pepper, cumin and salt. Cut chicken into strips and toss with the spice mixture.
  3. Preheat 1 tablespoon olive oil over medium high. Add ½ of the chicken and cook until just cooked, about 3-5 minutes. Remove from pan and set aside. Repeat with remaining chicken.
  4. Set chicken aside and add 1 tablespoon oil to the pan. Drain onions well and cook 2 minutes. Add in sliced peppers and cook an additional 2 minutes or just until hot. Add chicken back to the pan and stir to combine.
  5. Squeeze additional lime overtop and serve over tortillas.

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Slow Cooker Clean Eating White Chicken Chili

Recipe courtesy of Clean Eating Recipes.

Serves: 8

INGREDIENTS

 INSTRUCTIONS

  1. Place the chicken thighs, beans, chilies, onion, garlic, cumin, chili powder, pepper, salt, chicken broth, and coconut milk in a crock pot. Cook on high for 5-6 hours, or until chicken is very tender.
  2. Remove the chicken and place in a bowl. Lightly shred with a fork.
  3. Place the arrowroot starch in a small bowl and slowly whisk in the ½ C. water to make a smooth, lump-free mixture. Stir the mixture into the chili in the crock pot.
  4. Add the chicken back into the chili and stir to distribute. Let cook for another 30 minutes. Soup should thicken up.
  5. Add the cilantro to the soup just before serving and check the seasonings, adding more salt or pepper if desired. If you want the soup to be a little thinner, add more chicken broth or coconut milk until desired consistency is achieved.
  6. Top with a squeeze of lime juice.