Chicken Lo Mein

I got this recipe off the Kraft Foods website and my family enjoyed it. Quick and easy!
INGREDIENTS:
1/2 lb. Whole Wheat spaghetti, uncooked
1/4 cup KRAFT Asian Toasted Sesame Dressing (I used Light)
1 lb. boneless skinless chicken breasts, cut into strips
2 cloves garlic, minced
1 pkg. (16 oz.) frozen bell pepper and onion strips, thawed, drained (I used a fresh sliced red pepper)
1/2 cup fat-free reduced-sodium chicken broth
1 Tbsp. peanut butter
1/4 cup lite soy sauce
2 Tbsp. chopped cilantro
2 Tbsp. chopped Peanuts
DIRECTIONS:
COOK spaghetti in large saucepan as directed on package.

MEANWHILE, heat dressing in large nonstick skillet on medium-high heat. Add chicken and garlic; stir-fry 3 min. or until chicken is no longer pink. Add peppers, onions, broth and peanut butter; stir-fry an additional 3 to 4 min. or until chicken is cooked through.

DRAIN spaghetti; return to pan. Add chicken mixture and soy sauce; mix well. Spoon onto serving platter; sprinkle with cilantro and peanuts.

Zesty Slowcooker BBQ Chicken

I got this off www.allrecipes.com
INGREDIENTS (Nutrition)
6 frozen skinless, boneless chicken breast halves
1 (12 ounce) bottle barbeque sauce
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 tablespoons Worcestershire sauce

DIRECTIONS
Place chicken in a slow cooker. In a bowl, mix the barbeque sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.

Aloha Chicken

Ingredients:

4 boneless skinless chicken breast halves (1lb)

1 tablespoon all-purpose flour 1 tablespoon vegetable oil

2 cans (8oz) unsweetened pineapple chunks

1 teaspoon cornstarch

1 tablespoon honey

1 tablespoon light teriyaki sauce or light soy sauce

1/8 teaspoon pepper

Hot cooked rice

Instructions:

Flatten chicken to 1/4 inch thickness. Place flour in a re-sealable plastic bag; add chicken and shake to coat. In a skillet over medium heat, brown chicken in oil for 3-5 mins on each side or until juices run clear. Remove and keep warm. Drain pineapple, reserving 1/4 cup juice. (discard remaining juice) In a small bowl combine cornstarch, and reserved juice until smooth. Add to skillet. Stir in honey, teriyaki sauce and pepper. Boil for 30 seconds or until thickened. Add pineapple and chicken; heat through. Serve over rice (Makes 4 servings)

**We like things saucy and often double the sauce.

Crockpot Angel Chicken

This was declared my husbands favorite crockpot meal thus far, the boys and I love it too!

Crockpot Angel Chicken

Ingredients:
4 boneless chicken breasts
1/2 cup butter
1 package dry Italian salad dressing mix
1 can Campbell's cream of mushroom soup
1/2 cup white wine (cooking wine or regular drinking wine)
4oz onion & chive cream cheese
pkg. angel hair pasta (cook according to box directions)

Instructions:
Place chicken in crock pot. In sauce pan melt butter. Stir in Italian salad dressing mix, soup, cream cheese & wine. Pour over chicken. Cook on low for 4-5 hours. Pour over Cooked angel hair pasta or any kind of noodle you desire. Rice would work too, but our favorite is the Angle hair pasta.

*There is enough sauce for 4-6 chicken breasts but I typically prepare just 2 for my family.

Fettuccini Alfredo with Chicken and Broccoli

INGREDIENTS:
Fettuccine noodles
1 lb. boneless skinless chicken breasts, cut into pieces
1 can chicken broth (14.5 oz)
6 oz. cream cheese (I use reduced fat)
6 Tbs. flour
4 Tbs. grated Parmesan Cheese
1 clove garlic
1/4 tsp. pepper

DIRECTIONS:
1. Cook pasta as directed on pasta.
2. Steam broccoli in double boiler.
3. In a large skillet over medium-high heat, cook chicken and garlic until done.
4. Remove chicken. Mix broth and flour in skillet. Add cream cheese, Parmesan cheese and pepper. Stir constantly until mixture thickens.
5. Chop broccoli. Add broccoli and chicken to cheese mixture. Pour over pasta, toss to coat.
6. Serve with crusty bread and a salad.

Chicken Stir Fry

This is one of our favorite stir fry recipes. Because I am often short on time, I use a bag of frozen stir fry veggies but know it would be even better with fresh! This turns out to be the perfect portion for our family of four.

Ingredients:

2 chicken breasts, diced

1-2 Tbs. oil

1 bag frozen stir fry vegetables

1 Tbs. melted butter

1 cup apple juice or cider

2 Tbs. Dijon mustard

1 Tbs. corn starch

1 Tbs. brown sugar

salt, pepper and paprika to taste

Directions:

1. In a large skillet, season and cook chicken pieces until done.

2. Put chicken in a bowl, cover with foil and set aside. While the chicken is cooking combine butter, apple juice, mustard, corn starch and brown sugar.

3. Stir fry the veggies in the oil until crisp-tender.

4. Add chicken and sauce. Simmer until thickened.

Serve over steamed rice.