Chicken Enchilada Pasta

CHICKEN ENCHILADA PASTA

2-3 chicken breasts, cooked & shredded

2 tbsp. olive oil

2 garlic cloves, minced

1 medium onion, diced

1 red pepper, diced

1 {4 oz.} can diced green chiles

1/2 tsp. salt

2 tsp. chili powder

1 tsp. cumin

2 {10 oz.} cans green chili enchilada sauce

2/3 cups red enchilada sauce

2 cups shredded cheese

1 cup sour cream

Penne pasta

Optional toppings

Avocado

Green Onions

Black Olives

Tomatoes

Sour Cream

Cook chicken, drain, and shred. Meanwhile boil pasta according to package and chop the veggies. Heat the olive oil in a deep skillet and cook onions for about 3-5 minutes. Add garlic & red pepper and cook for another 3-5 minutes. Add cooked chicken, green chiles, cumin, chili powder, salt, & enchilada sauces. Let sauce simmer for about 8-10 minutes. Add cheese and stir until the cheese is melted and heated through. Now toss in the sour cream, but whatever you do, DO NOT bring to a boil! Cook on low heat or the sour cream will curdle. Stir until sour cream is well mixed and heated through. Drain pasta & return to pot. Pour sauce over pasta and mix well. Serve and garnish with avocado, tomato, green onion, and a dollop of sour cream.

This recipe comes from http://pearls-handcuffs-happyhour.blogspot.com/2010/11/five-starsand-then-some.html

Crockpot Chicken Tikka Masala

Ingredients:
6 chicken breasts cut up
2 cups heavy whipping cream
12 oz tomato paste
1/2 cube butter
1 Tbsp paprika
1 Tbsp curry powder hot
1 Tbsp garam masala
1 tsp salt
1 tsp ginger
1 tsp black pepper
4-6 cloves minced garlic

Combine all ingredients in crockpot and put on low for 6-8 hours. Make a side of rice and naan. Can garnish with cilantro if desired.



Naan (to go with the chicken tikka masala)

Ingredients
1 package active dry yeast
1 cup warm water
1/4 cup white sugar
3 Tbsp milk
1 egg, beaten
2 tsp salt
4 1/2 cups bread flour
2 tsp minced garlic (optional)
1/4 cup butter, melted

In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let rise 1 hour, until the dough has doubled in volume. Punch down dough, and knead in garlic if desired. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes. During second rising preheat grill. At grill side, roll one ball of dough out into a thin circle. Lightly butter dough. Place dough on grill and cook for 2 or 3 minutes, or until puffy and lightly browned. Turn over, cook until browned, another 2-3 minutes. Remove from grill, and continue process until all the naan has been prepared.

Black Beans and Rice with Chicken and Apple Salsa

Black Beans and Rice with Chicken and Apple Salsa
Adapted from Bon Appetit, January 2012 
 
(I stole it from Our Best Bites)
-Kimberly Pueblo

1 cup chopped peeled Granny Smith apple
1/4 cup chopped cilantro, divided
1/3 cup finely chopped red onion, divided
2 limes
1/3 cup finely chopped green bell pepper
1-2 tablespoons olive oil
3 garlic cloves, finely minced
1 teaspoon chili powder
3/4 teaspoons coriander
1/2 teaspoon cumin
1 13.5 ounce can chicken broth
2 15-ounce cans black beans, drained and rinsed
kosher salt and freshly ground black pepper
4 cups cooked brown or white rice
1 rotisserie chicken, or 4 grilled chicken breasts
4-6 lime wedges

Combine apple, cilantro, 2 tablespoons onion, and the juice from half a lime.  Sprinkle with a little kosher salt and black pepper.  Set aside.

Combine remaining onion, bell pepper, and oil in a large skillet.  Cook over medium heat, stirring often, until completely softened, 6-7 minutes.  Add garlic and next 3 ingredients; stir constantly for 2 minutes.  Stir in broth and beans; bring to a boil.  Reduce heat to medium; simmer briskly, mashing some of hte beans with the back of a spoon and stirring often, until sauce is thickened, 8-10 minutes (or longer if needed).  Season with salt and pepper to taste and a big squeeze of lime juice.  Divide rice and beans among plates.  Top with some chicken and apple salsa.  Garnish with additional cilantro and lime wedges.  Serves 4-6.

Bourbon Chicken (without the Bourbon)

Bourbon Chicken (without the Bourbon)

Time: 30-40 minutes

Yield: 5 servings

Courtesy of Jamie Cooks It Up!

5 chicken breasts

2 T oil

1 t garlic

1/4 C apple or pineapple juice

1/3 C brown sugar

2 T ketchup

1 T apple cider vinegar

1/2 C water

1/3 C soy sauce

pinch red pepper flakes

1 T cornstarch 

1. Cut your chicken into small 1-2 inch pieces with some kitchen scissors. 
2. Heat up a large skillet over medium high heat. Once it is hot, pour 2 T Olive Oil into it. 
3. Add your chicken pieces to the pan and let them cook for about 10 minutes, stirring occasionally. 
4. The chicken will start to get a bit juicy and bubbly. Put the lid on the pan, slightly tilted and drain the juices out into the sink. Return the pan to the stove top and continue cooking over medium high heat. 
5. Into a medium sized mixing bowl combine 1 t garlic, 1/4 C apple or pineapple juice, 1/3 C brown sugar, 2 T ketchup, 1 T apple cider vinegar, 1/2 C water, 1/3 C soy sauce, a pinch of red pepper flakes and 1 T cornstarch. Whisk it all together until the cornstarch is dissolved and all ingredients are well combined. 
6. When your chicken has a nice brown sear on some of the pieces...
pour the sauce into the pan. Stir it around to cover all the chicken pieces. 
7. Reduce the heat to a low simmer and cover the pan with the lid at an angle to allow some of the steam to escape. Let this baby simmer away for about 20 minutes, stirring a couple of times during the cooking period. 
8. Serve over white or brown rice. 


-I haven't actually made this; trying new foods is not smart for me in my current (pregnant and ill) state, but it sure looks good! 
Kimberly Pueblo