Chicken Parmesan Garlic Pasta

 3 chicken breast 

1 block of cream cheese 

1 12 ounce bottle of Parmesan Garlic Sauce (Buffalo Wild Wings)

Heavy whipping cream (pour into BWW bottle and shake to remove excess sauce)

Slow cook in crockpot until chicken is tender, shred chicken. 

Cook 1 bag of Penne Rigatoni noodles and cover with mixture. 

Serve with fresh parmesan cheese and Breadsticks.

Recipe from Allison and Ryan Andrew

Chicken Taco

 5 to 6 chicken breast (good sized)

Cover with taco seasoning (Lots)

2 cans pinto beans (I used black and northern)

2 cans diced tomatoes 

1 can diced green chilies 

3 fresh limes (2TBS juice from bottle per lime)

Cook in crockpot until chicken can easily be shredded then continue to cook on low for flavor to cook in.

Serve on White Corn Tortillas, add any desired toppings.

Chicken Gnocchi

Ingredients:

3-4 boneless skinless chicken breasts - cooked and diced

1 stalk of celery - chopped (1/4 cup)

1/3 white onion - chopped (1/3 cup)

2 teaspoons minced garlic

1/2 cup shredded carrots

1 tablespoon olive oil

4 cups chicken broth

1 teaspoon thyme

16 ounces potato gnocchi 

2 cups half and half - For even  more cream richness, swap one     cup of the half and half for heavy cream.

1 cup fresh spinach - roughly chopped 

Instruction:

Heat olive oil in a large pot over medium heat. Add celery, onions, garlic, and carrots and saute for 2-3 minutes until onions are translucent.

Add chicken, chicken broth, and thyme, bring to a boil, then gently stir in gnocchi. Boil for 3-4 minutes longer before reducing heat to a simmer and cooking for 10 minutes.

Stir in half and half and spinach and cook another 1-2 minutes until spinach is tender. Taste, add salt and pepper if needed, and serve.

Easy Chicken Enchiladas

 10 soft taco shells

2 cups cooked, shredded chicken

2 cups shredded Monterey Jack cheese)

3 Tbsp. butter

3 Tbsp. flour

2 cups chicken broth

1 cup sour cream ( or Greek yogurt)

1 (4 oz) can diced green chillies (these are not hot)

1. Preheat oven to 350 degrees. Grease a 9x13 pan
2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
4. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
5. Pour over enchiladas and top with remaining cheese.
6. Bake 22 min and then under high broil for 3 min to brown the cheese.

Chicken-Bacon-Ranch Pasta Salad

INGREDIENTS

1 lb. noodles 

1 tbsp. olive oil

2 lb. boneless skinless chicken breasts

 salt

 Lawry’s Seasoned Pepper
McCormick Montreal steak seasoning

1/2 c. 6-8  slices cooked bacon, crumbled

1/2 c. ranch dressing

1/2 - 1 cup - Italian blend cheese shredded (mozzarella and provolone)

2 tbsp. freshly chopped chives

DIRECTIONS 

1. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and transfer to large bowl. 
2. Meanwhile, in a large skillet over medium-high heat, heat oil. Season chicken with salt and pepper and cook until golden and cooked through, (We cook chicken on a George Forman, and.add McCormick Montreal steak seasoning to chicken) 8 minutes per side. Let rest 10 minutes, then cut into small pieces. 
3. To bowl, add pasta, chicken, bacon, and ranch and toss until combined. Season with salt and pepper. 
4. Garnish with chives before serving. 

Chicken Noodle Soup

14 cups water plus 7 Bouillon cubes
(or chicken broth)

3-4 cans Cream of Chicken Soup
5 stalks of Celery
6 carrots
3/4 tsp thyme
2 whole bay leaves (remove before adding noodles)
1 42oz (2lb 10oz) Rotisserie chicken breast
meat from Costco.




Combine above ingredients and cook until tender. Add noodles, may need to add extra broth or water as noodles will soak up juices.


1 16oz. pkg homemade noodles