Verde Chicken Stew

This recipe is fairly close to my Salsa Verde Pork Chili and it's just as tasty!  I think I have ate something Verde at least 3 times a week for the last couple weeks.  I love making a big pot of soup or stew and freezing individual portions for lunches.  This ones freezes great and is a great way to stay warm during these cold nights!

Ingredients:

• 1 1/2 pounds boneless skinless chicken thighs
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup Salsa Verde
• 2 cups chicken broth
• 1/2 cup sour cream
• 1 can green chilies
• 1/8 teaspoon Turmeric
• 1/8 teaspoon Pepper
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Cumin

Directions:

1. Place chicken thighs in the bottom of a lightly greased crockpot.
2. Season chicken with turmeric, pepper, garlic powder and cumin.
3. Top with onions, chilies, salsa verde and chicken broth.
4. Cook on low for 6-8 hours.
5. Remove chicken and shred.
6. Stir sour cream into broth and add in shredded chicken.
7. Let cook for an additional 15 minutes and serve.

Creamy Rigatoni Bake

As I have mentioned before, my little one does not tolerate milk well.  However, yogurt and sour cream are a go!  I am starting to get creative in making delicious cream sauces without milk.  I must say that I am really not missing it at all.  He can have cheese so I usually just substitute the milk for chicken broth mixed with sour cream or Greek yogurt.  I don't even think my husband has noticed.

Ingredients:

• 1 box Rigatoni
• 2 cooked chicken breasts, shredded or diced
• 1 12 oz frozen bag of green beans
• 1/2 onion, diced
• 4 garlic cloves, minced
• 2 cups chicken broth
• 4 oz cream cheese
• 1/2 cup sour cream
• 1 cup Parmesan cheese
• mozzarella cheese for garnish
• 8 slices provolone cheese
• 1 egg, whisked
• 1 tablespoon butter
• 2 tablespoons olive oil
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• salt, pepper, and red pepper flakes to taste

Directions:

1. Boil Rigatoni according to package directions and return to pot with one tablespoon olive oil and chicken.
2. Heat butter and 1 tablespoon olive oil in a medium saute pan.
3. Cook onions and garlic in butter until translucent.  Add to pot with noodles.
4. In the same skillet melt cream cheese over low heat and whisk in sour cream and chicken broth.
5. When sauce is smooth add all seasonings and whisk in Parmesan cheese until smooth.
6. Pour sauce over noodles and stir.
7. Slowly stirl in whisked egg and green beans.
8. In a grease 9by13 baking dish add 1/2 of the pasta mixture and top with provolone cheese.
9. Add the remaining pasta and top with mozzarella cheese.
10. Bake at 350 degrees covered for 20 minutes and uncovered for 10 minutes.

 

Cookers Note:  This also makes for a fantastic freezer meal.  You can freeze in a large 9by13 or in two 8by8 dishes.  Freeze after step 9 and thaw completely before cooking and follow step 10 above.

Crockpot Chicken Chili

I rarely go shopping without a meal plan however, this week I did.  I randomly went shopping on a Sunday and was no way prepared for it. Shopping is always reserved for Monday mornings, no LINES!  Without a list I really just picked up some of my basic items.  I came home with chicken and really had no idea what to make with it.  I then realized I had bought a can of Cannellini beans for my lunch salads and decided to make a chicken chili.  This was so good and you don't have to cook anything before hand.  Definitely a keeper and I will double the batch next time for a freezer meal.  I also think corn and a can of green chilies would be AMAZING!

Ingredients:

• 2 chicken breasts, uncooked
• 1 can black beans, drained and rinsed
• 1 can Cannellini beans, drained and rinsed
• 1 can diced tomatoes, drained and rinsed
• 2 cups chicken broth
• 1/2 yellow onion, diced
• 1/2 cup sour cream, you can always substitute for plain Greek yogurt!
• 1 clove garlic, minced
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon mustard powder
• 1/2 teaspoon garlic powder
• 1 1/2 tablespoon chili powder, more to taste
• salt and pepper, to taste
• Cholula, to taste
• Avocado, sour cream and green onions for garnish

Directions:

1. Place chicken in a lightly oiled crockpot.
2. Cover chicken with all remaining ingredients, except the sour cream and garnish toppings.
3. Cook chicken on low for 6 hours or high for 3 hours.
4. Remove chicken and shred.
5. Add shredded chicken back to crock with sour cream and stir.
6. Cook on low for an additional 1/2 hour and serve!

To Freeze:
 Leftovers: Freeze cooled leftovers in a ziploc bag.  Thaw when ready to serve and heat in pan. 
Freezer Meal:  Add all ingredients except sour cream and garnish toppings in a large freezer ziploc bag.  When ready to make thaw and empty bag into crockpot and cook with directions above.

Crockpot Mesquite Chicken

 

Recipe adapted from Food, Family & Finds Smothered Chicken Legs

 

Ingredients:

• 8 chicken legs
• 2 cans petite diced tomatoes
• 2 cups baby carrots
• 1 sweet onion, sliced
• 4 medium yellow potatoes
• 2 packets Mesquite chicken seasoning
• 1/2 cup vegetable oil
• pepper, to taste

 

Directions:

 

In a large Ziploc bag add oil, Mesquite seasoning and chicken, shake until completely coated.

 

In a lightly greased crockpot layer tomatoes, onions, chicken and potatoes.

 

Sprinkle with salt and pepper.

 

Cook on low for 6-8 hours and serve. 



Hot N Spicy Chicken

If at first you don't succeed, try, try again.  I tried making this a couple weeks ago and it was quite delicious however, it was not what I was going for.  My husband and I both really enjoyed this and it was so close to the restaurant we love. 

 

Ingredients:

•  2 thinly sliced chicken breasts, lightly pounded and sliced
• 1 broccoli floret, lightly diced
• 2 carrots, sliced on an angle
• 1/2  head green cabbage, lightly diced
• 1/2 cup chicken broth
• 1/4 cup hoison
• 1 tablespoon sriracha
• 1 tablespoon fish sauce
• 1/4 teaspoon Cayenne
• 1/2 teaspoon cornstarch
• 1 tablespoon vegetable oil

Directions:  Preheat oven to 350 degrees.  Place chicken strips onto lightly greased foil lined cookie sheet and bake for 8-10 minutes, or until cooked through.  Meanwhile, whisk all ingredients except vegetables until smooth.  Heat oil in a large wok over medium heat and add carrots for around 2 minutes, followed by remaining vegetables and sauce.  Stir together, add chicken and cover for about 3 minutes and serve over rice.

Sweet and Spicy Chicken with Vegetables

My husband and I eat regularly at a local Vietnamese restaurant and he always order the Hot and Spicy Chicken.  This was my first attempt and although it wasn't the same, it was still really delicious.  This was sweet with a little kick so, I couldn't classify it as "hot and spicy" chicken!

Ingredients:

• 3 thinly sliced chicken breasts, lightly pounded flat and sliced
• 1 head broccoli, lightly chopped
• 3 carrots, peeled and sliced on an angle
• 2 scallions, chopped
• 1 cup chicken broth
• 1 tablespoon fish sauce
• 1 tablespoon hoison
• 1 tablespoon sriracha
• 1 tablespoon white sugar
• 2 tablespoons brown sugar
• 1 teaspoon cornstarch
• 2 tablespoons vegetable oil
• 1/2 teaspoon ground red pepper flakes

Directions:  In a medium bowl whisk together broth, fish sauce, hoison, sriracha, sugars, cornstarch and pepper flakes.  In a large skillet heat oil and add chicken.  Cook for about 2 minutes on each side and add carrots for an additional minutes.  Add broccoli, top with sauce and simmer for about 3-5 minutes and serve over rice. 

Oriental Chicken Chopped Salad

This is such a light and refreshing salad which is perfect for warm and sunny days.  My husband and I both really enjoyed it and I will be making this many times this summer.  The dressing is perfectly creamy and delicious and the chicken has the perfect hint of sesame.  Definitely one of my new favorite salads.

 

Ingredients for Salad:

• 3 chicken thinly sliced chicken breasts
• 1 bag American style salad, chopped
• 1 1/2 cups thinly shredded cabbage
• 2 cans mandarin oranges, drained
• 1 1/2 cups crisp chow mein noodles
• 1 tablespoon olive oil
• slivered almonds for garnish

Ingredients for Dressing:

• 1 cup mayonnaise
• 1/3 cup rice vinegar
• 1/8-1/4 teaspoon sesame oil, start with 1/8 and taste
• 1 teaspoon Dijon mustard

Directions:  In a large skillet saute chicken with 1 tablespoon sesame oil, around 3 minutes on each side.  Set aside and dice when cooled.  Add all ingredients in a large salad bowl, leaving a little extra oranges and noodles for garnish and toss.  Add all dressing ingredients into a mason jar and shake until well blended.  Pour desired amount over salad, toss, top with garnishes and serve.

Orange Chicken Stir Fry

Have I mentioned how much I love the commercials with fast and easy recipes??  Well, the other day I saw a Swanson Chicken Broth commercial with a similar recipe to this one.  Guess what? I just so happened to have a jar of Orange Marmalade in the pantry so, I decided to give it a whirl.  I adapted from my own Chicken Teriyaki Yakisoba recipe and created another WINNER.  Did anyone notice the picture for the Chicken Teriyaki Yakisoba is almost identical to this one?  This reassures the fact that I need new dishes and napkins. 

Ingredients: 

• 1 large chicken breast, lightly flattened and diced
• 1 1/2 cups fresh stir fry vegetables
• 1/3 cup soy sauce
• 1/3 cup orange marmalade
• 1 tablespoon sugar
• 1 teaspoon cornstarch
• 1/4 cup apple cider vinegar
• 1/2 teaspoon ginger, freshly grated
• 1 tablespoon vegetable oil
• Sriracha, to taste

Directions:  In a large bowl whisk together soy sauce, marmalade, sugar, ginger and sriracha.  In a separate bowl whisk together cornstarch and apple cider vinegar.  Heat oil in a large skillet and saute chicken for around 5 minutes, or until just about done.  Add marmalade sauce and vegetables to chicken.  Stir to coat evenly.  Slowly stir in vinegar and cornstarch mixture, cover and cook for another 5 minutes.  Stir and serve over rice.

Chicken with Mushroom Cream Sauce

Recipe adapted from Julia Child's supremes de volaille aux champignons!

 

Like many of you, I am a pinterest-aholic!  Yes, I did just type that...  I have been dying to try a Julia Child's recipe, and when this recipe popped on my screen I knew it was fate!  Side note, does anyone else think Julia Stiles when saying Julia Childs??  Anyway, this recipe was absolutely AMAZING, I mean lick the plate delicious.  I only strayed away from the original recipe because this food blogger does not own a dutch oven!! 

Ingredients:

• 2 chicken breast, lightly pounded flat
• 1 package sliced mushrooms
• 1 lemon, juiced
• 1/2 cup heavy cream
• 1 tablespoon flour
• 1/2 teaspoon dry parsley
• 1/4 cup beef bouillon broth
• 2 tablespoons sherry
• 1/4 teaspoon paprika
• pepper, to taste

Directions:  Preheat oven to 350 degrees.  Place chicken in a lightly greased casserole dish and top with mushrooms.  Pour in lemon juice and beef bouillon broth, cover and bake for 35-40 minutes, basting at the half way mark.  In a skillet add the liquid and mushrooms from chicken dish with sherry.  Bring to a simmer and slowly add in heavy cream, flour, parsley, paprika, and pepper.  Bring broth back to a simmer, stirring constantly and add chicken for a minutes, coating completely. 

Chicken Noodle Soup

 

Once again The Pioneer Woman did not disappoint!  I was watching her show the other morning and she made this glorious looking Chicken and Noodles.  Not only did it look delicious, she solved my one issue with homemade chicken noodle soup, the noodles.  Why have I never seen frozen home style egg noodles?  No joke, every time I make chicken noodles soup I always say, "this would be so much better with flat thin noodles."  I definitely strayed from the original recipe but, without her, this recipe never would have come to life!

 

Ingredients:

1 whole chicken, cut in pieces

2 16oz bags frozen egg noodles

3 cloves garlic

3 carrots, diced

3 celery stalks, chopped

1 sweet onion,  1/2 diced, other 1/2 whole

1 teaspoon Salt

1/4 teaspoon paprika

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon cayenne pepper

1/4 teaspoon curry powder

1/2 teaspoon turmeric

1/4 teaspoon pepper, more to taste

1 teaspoon dried parsley

2 tablespoons flour

1/4 cup heavy cream

 
Directions:  In a large pot add chicken and sprinkle with salt and pepper.  Cover with garlic cloves and 1/2 whole onion.  Cover with 8 quarts water, bring to a boil, then reduce heat to low.  Let simmer for 30 minutes and remove chicken,set aside and remove garlic cloves and onion.  Stir vegetables and seasoning into the broth and boil for around 10 minutes.  Meanwhile, shred the chicken and mix 1 tablespoon flour with heavy cream.  Stir in noodles, chicken and flour mixture.  Raise heat and cook for an additional 15 minutes and serve.

Cajun Chicken Spaghetti

A while back I made Cajun Shrimp Pasta and I have been craving it ever since.  However, I was to lazy to head out to the store so I recreated it with ingredients I had on hand.  The chicken was amazing all by itself and the cream sauce is delightful.  My husband and I both loved it and will definitely indulge in it again.

 

Ingredients:

• 1/2 box thin spaghetti
• 2 chicken breasts, cubed
• 1 1/4 cup chicken broth
• 1/2 cup heavy cream
• 1 cup mozzarella cheese, shredded
• 2 1/2 teaspoons Cajun seasoning
• 1 tablespoon butter
• 1 tablespoon flour
• 1/4 teaspoon pepper
• 1/4 teaspoon paprika
• 1 tablespoon olive oil
•  Tabasco, to taste

 

Directions: Cook spaghetti according to package directions.  In a large bowl add chicken, 2 teaspoons Cajun seasoning, paprika and pepper.  Stir chicken until all pieces are completely coated.  In a large skillet over medium heat add olive oil and saute chicken while slowly adding 1/4 cup chicken broth.  When chicken is cooked through set aside.  In skillet melt butter and stir in flour, forming a roux.  Slowly whisk in remaining chicken broth and heavy cream.  Bring to a boil and remove from heat.  Whisk in cheese and add Tabasco.  Toss in spaghetti and top with chicken!



Salsa Verde Enchiladas with Avocado Cream Sauce

 I have been seeing lots of pins for Avocado Cream Sauce Enchiladas and they all look amazing.  I had a jar of salsa Verde on hand so I created my own version and they were absolutely divine.  The cream sauce was amazing and would be fantastic as a dip on its own.  Everyone loved them and I will be making this again for sure!

Ingredients:

• 6-10 tortillas, ( I used 6 medium flour tortillas)
• 2 cups monterey jack cheese, shredded
• 1 lb chicken thighs
• 1 16 oz jar salsa verde
• 1 cup chicken broth
• 1/2 cup sour cream
• 1 tablespoon butter
• 1 tablespoon flour
• 1 large avocado
• 1/2 cup cilantro. sliced
• 1/8 teaspoon cumin
• 1/8 teaspoon garlic powder
• 1/8 teaspoon cayenne pepper

Directions:  Place chicken and 3/4 can salsa in lightly greased crockpot, cook on high for about 4 hours and shred.  Preheat oven to 350 degrees.  In a medium sauce pan melt butter over medium/high heat and add flour forming a roux.  Stir in chicken broth and bring to a boil.  Remove from heat and add sour cream, cumin, garlic powder, and cayenne.  Add avocado, cilantro, remaining salsa, and cream sauce into a food processor and blend until creamy.  Pour enough cream sauce to coat the bottom of a lightly greased 9x13 pan.  Spoon about 1/4 cup chicken into each tortilla and sprinkle with a little cheese, roll up and place in baking dish.  Cover enchiladas with cream sauce,  top with remaining cheese and bake for 30 minutes.

Chicken Pad Thai

I love Pad Thai with all my heart!  It is sweet, spicy and DELICIOUS.  My husband and I always order it and it never changes; his chicken star 4, mine chicken star 2!!  Did I mention that he always douses it with additional siracha?  I was impressed with this recipe and really enjoyed it.  It was not quite the same as the restaurants, but each restaurant varies in flavor anyways.  I will definitely be making this again and I will post any updates with recipe changes. 

Ingredients for Sauce:

• 1/4 cup white vinegar
• 1/3 cup fish sauce
• 1 tablespoon white sugar
• 1 tablespoon brown sugar
• 1 tablespoon peanut butter
• 1 tablespoon hoison
• 1/2-1 tablespoon siracha

Ingredients for Pad Thai:

• 1 box Pad Thai Noodles
• 2 thin chicken breasts, thinly sliced strips (slightly freeze before slicing strips)
• 3 tablespoon vegetable oil
• 1 clove garlic, minced
• 1/4 teaspoon crushed red pepper
• 3 stems green onions, diced
• 1 cup tofu, diced
• 2 eggs
• peanuts, crushed
• lime wedges

Directions:  Bake chicken for 10 minutes at 350 degrees and boil noodles according to package directions.  Simmer all sauce ingredients in a small saucepan until thoroughly mixed and set aside.  Heat oil in wok or large skillet and add onions, garlic and red pepper.  Mix in tofu and noodles.   Add in eggs and thoroughly mix until cooked.  Add chicken and 1/2 the sauce and stir everything together.  Give it a taste and add more sauce if needed.  Top with peanuts, additional green onions and lime. 

Creamy Chicken Alfredo Rigatoni

Whenever I make any kind of cream sauce pasta my husbands only critique is, this needs more sauce.  I can deal with that.  This recipe is so rich, creamy and heavy!!  For all of you out there who love lots of sauce, this is for you. 

 

Ingredients:

• 1 box Rigatoni
• 3 chicken thinly sliced chicken breasts, slightly pounded flat
• 1 quart heavy cream
• 3 cups Parmesan cheese
• 4 tablespoons butter
• 3 tablespoons flour
• 3 garlic cloves, minced
• Italian seasoning, to taste
• salt and pepper, to taste

Directions:  Boil noodles according to package directions.  In a large skillet melt one tablespoon butter with one clove minced garlic.  Saute chicken in butter about 3 minutes on each side adding your desired amount of seasonings to each side and set aside.  In the same skillet melt the remaining butter with garlic and slowly stir in flour to form a roux.  Slowly stir in heavy cream and cheese and bring to a slight simmer and remove from heat.  Taste the sauce and add any extra salt, pepper, and Italian seasonings at this time.  Pour sauce over noodles and serve with chicken on top!

Rasberry BBQ Chicken

I was having a really hard time finding an attractive way to take this picture, this was the best I could manage.  I am addicted to pork tenderloin with fruit preserves, so I decided to change it up a bit with chicken.  My husband and I both really enjoyed this and I can not wait to try it this summer on the grill.

Ingredients:
4 chicken breasts, thinly sliced
1/4 cup BBQ sauce, your favorite
1 cup seedless raspberry preserves
1 tablespoon balsamic vinegar
1 tablespoon mustard powder

Directions:  Preheat oven to 350 degrees.  Place chicken breasts in a greased casserole dish  In a medium sauce pan heat the remaining ingredients over medium heat for about two minutes.  Pour over chicken and bake for 20-30 minutes, until no longer pink inside.  Let sit for 5 minutes before serving.

Chicken Teriyaki Yakisoba

I came across this recipe for baked teriyaki chicken and I immediately started to crave yakisoba.  Why not combine the two?  I absolutely love yakisoba and its always the first thing I order when trying a new teriyaki joint.  This came together so fast and was a huge hit with the hubby.

 

Ingredients:
Teriyaki Chicken

• 2 chicken breasts
• 1 tablespooncornstarch
• 1 tablespoon cold water
• 1/2 cup sugar
• 1/2 cup soy sauce
• 1/4 cup apple cider vinegar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon fresh ground ginger
• 1/4 teaspoon pepper
• 1/4 teaspoon red pepper flakes (optional)

 

Yakisoba Noodles

• 1 package yakisoba noodles
• 1 14oz bag frozen stir fry vegetables
• 1 tablespoon sesame oil

 

Directions:  Preheat oven to 350 degrees.  In a small saucepan add all teriyaki chicken ingredients except the chicken. Bring to a boil over low heat until sauce thickens, stirring frequently.  Place chicken breasts in a greased casserole dish and pour sauce over.  Bake for 20 minutes covered, flip chicken, and bake for another 15 minutes covered.  Cut cooked chicken into strips and place back in sauce.  In a large skillet add sesame oil and saute frozen vegetables until soft, add noodles, and chicken with sauce.  Toss everything together and serve.

 

Creamy Italian Chicken

I came across this recipe on pinterest a while back, and have made it several times.  However, I have switched to baking it because the crock would dry out the chicken a little to much.  I have made pasta with just the sauce several times and either way it is extremely delicious!

Ingredients:

• 1 package chicken breasts (4 breasts)
• 1 PHILADELPHIA Italian cheese and Herb Cooking Creme
• 1 can cream of mushroom soup
• 1/4 teaspoon paprika
• pepper, to taste

Directions:  Pre heat oven to 350 degrees.  In a medium bowl mix together cooking creme, soup, pepper, and paprika until well blended.  Place chicken breasts into a greased casserole dish and cover with sauce.  Bake covered for 45-50 minutes.  Serve over rice or noodles.

Stuffing Stuffed Chicken with Cranberry Glaze

Have you ever woken up really excited about getting to eat your leftovers?  Yeah, neither have I until now.  It was seriously 10 in the morning and I was debating whether it was alright to eat now or wait until actual lunch time.  This is like a one dish thanksgiving.  To make it even easier you can totally skip stuffing the chicken and just serving the stuffing on the side but, I had lots of fun pounding at the chicken. 

 

Ingredients:

• 3-4 chicken breasts, pounded flat
• 1 can whole berry cranberry sauce
• 1/4 cup brown sugar
• 1/4 cup fresh squeezed orange juice (regular orange juice will work)
• 1 box stuffing mix
• 1 1/2 cups water
• 1 celery stalk, diced
• 1/2 small sweet onion, diced
• 1 clove garlic, minced
• 1 tablespoon butter

Directions:  Pre heat oven to 350 degrees.  In a medium pot melt butter and add onion, celery, and garlic until onions are soft.  Add water and bring to a boil reduce heat and stir in stuffing.  Place aside to cool.  In a medium size bowl mix together cranberry sauce, sugar, and orange juice.  Place two chicken breasts in a gallon sized Ziploc bag and pound with roller until 1/4 of an inch thick and repeat with remaining breasts.  Lay chicken breasts flat, top with stuffing and roll together.  Use toothpicks if needed to keep together.  Place chicken into a lightly greased baking dish and top with cranberry sauce.  Bake covered for 20 minutes and uncovered for another 20 minutes.

 

 
Before Baking

After Baking

 

Chicken Pot Pie

The last time I had pot pie was at KFC.  Everyone always talks about how good they are so I decided I would try and to my surprise they were tasty.  I have never had the urge to make one myself because I remember them taking so long to make.  I think it seems like a long time because it smells so good while baking and you just really want to eat it.  My husband has never been a fan of pot pies because he doesn't like crust but he thought the filling was delicious.

 

Ingredients:

• 1 package refrigerated pie crust
• 2 chicken breasts, cooked and cubed
• 2 small russet potatoes, peeled and cubed
• 1 egg white
• 1 cup chicken broth
• 1 cup milk
• 1 clove garlic, minced
• 1 small sweet onion, diced
• 1/2 cup celery, diced
• 3/4 cup carrots, cut in half circles
• 1/2 cup cheddar cheese
• 3 tablespoons butter
• 2 tablespoons flour
• pinch of paprika
• salt and pepper, to taste

 

Directions:  In a large skillet melt butter and saute onions, garlic, carrots, and celery until soft.  Sprinkle vegetables with flour and stir until coated evenly.  Slowly add broth and milk while stirring constantly.  Add potatoes to mixture and let simmer for about 10 minutes to slightly cook potatoes.  Stir in cheese and chicken.  In a pie pan lay one piece of crust and fill with filling.  Lay remaining crust over the top and pinch sides together.  Brush crust with egg white and sprinkle with paprika.  Make 4 slits on the top and bake for 1 hour.  Let sit for 10 minutes before serving.

 

 (Preparing the filling)

(Ready to bake)

(Ready to cool)

(Ready to serve)

Green Chili Chicken Spaghetti

I was away this weekend in Portland and I never got around to making my weekly meal plan.  I have been so lazy and haven't even ventured out to the grocery store.  Time to raid the pantry and freezer this week for my meals.

Ingredients:

• 1 lb uncooked chicken, cubed
• 1 can green chilies
• 1/2 package spaghetti
• 3 tablespoons butter
• 1 cup chicken broth
• 1/4 cup sherry
• 1 cup Parmesan cheese
• 1/3 cup Greek yogurt
• 1/2 teaspoon minced garlic
• 1 teaspoon cornstarch
• salt and pepper, to taste

Directions:  Boil noodles according to package.  In a large skillet melt 2 tablespoons butter and cook chicken until no longer pink adding the green chilies for the last minute.  Remove chicken from skillet and set aside.  Bring broth, sherry, remaining butter and garlic to a simmer and whisk in cornstarch and cheese until melted.  Stir in chicken and yogurt until creamy then add noddles and toss together.  Top with pepper and more cheese if you like.