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Creamy chicken, veggies and pasta star in this one-dish meal that you can make ahead up to 24 hours in advance. Or freeze it uncooked until you need it. In place of the canned green beans, you can substitute 16 ounces of mixed veggies, frozen or thawed. If frozen, you'll need to extend the cooking time by about 15 minutes.
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This recipe is by Melissa Clark and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Fish sauce, lime juice, garlic, and sugar make a dressing for a salad featuring shrimp, chicken, grapefruit, and coconut. If pomelo is available in your area, use it in place of the grapefruit.
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All the ingredients and flavor of barbeque chicken are cooked together in a slow cooker creating easy barbeque chicken soup!
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A chicken saute with mild Spanish onion, mushrooms and vibrant orange bell pepper smartly seasoned with cilantro, garlic and just a pinch of chili flakes. Sour cream and hamburger relish combine for a sauce with zing.
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Cleaning up after this scrumptious meal is a cinch with all the cooking in just one saucepot.
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This is a crunchy chicken and rice salad with an East Indian influence.
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This delicious chicken and tortellini pesto dinner is cooked in one pan and features a creamy cheese sauce with tomatoes and spinach.
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Lightly breaded chicken breasts are bathed in a creamy tarragon and whole grain mustard sauce.
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Fresh tomatoes, red onions, cilantro and lime juice pair up with diced avocados atop salad greens, crowned with wasabi-orange glazed chicken strips.
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Moist roasted chicken gets the royal treatment with caramelized onions, balsamic vinegar and creamy risotto. You may choose to roast your own chicken or purchase a rotisserie chicken from a grocery store. A little grated cheese such as Parmesan or Pecorino Romano before serving is also a nice touch.
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No need for alarm: the vinegar tenderizes the chicken while imparting an uncommon tang.
Ingredients: bone, garlic salt, cider vinegar