YUMMYFOODY04

Ingredients 8 oz fettuccine 1/2 lb chicken, cut into pieces 1 tbsp olive oil 1 garlic cloves, finely chopped 16 oz jar roasted peppers 1/2 cup Half&Half (or heavy cream) 1/4 cup chopped fresh parsley salt and pepper grated Parmesan cheese to garnish Instructions   Prep the ingredients: 1) Bring a large pot of water to a boil and cook fettuccine according to the package instructions. Drain, rinse with cold water and set aside. 2) Meanwhile, chop half of the peppers into small pieces. Place the remaining peppers (with the liquid from the jar) into a food processor or bullet blender and process until smooth. Add olive oil to a large, non-stick pan and cook the chicken for 5 minutes on medium heat. Season with some salt and pepper. Add garlic and cook for about 30 seconds. Add chopped and blended peppers and Half&Half. Cook, stirring occasionally for about 10 minutes, until the sauce starts to thicken. Add fettuccine and parsle...

Ingredients Cajun Seasoning 1 teaspoon paprika 1/4 teaspoon cayenne pepper 1/4 teaspoon oregano 1/4 teaspoon thyme 1/4 teaspoon salt Chicken 2 bell peppers , small, thinly sliced (or use mini sweet peppers) 4 chicken breasts , small 4 cloves garlic , minced 6 oz cream cheese , cold, refrigerated, and sliced into 8 slices 1/2 cup cheddar cheese , shredded Instructions How to make Cajun chicken seasoning Combine all seasoning ingredients in a small bowl. Mix to combine. Cajun chicken Preheat oven to 375 F. Place thinly sliced bell peppers on the bottom of the casserole dish. Place chicken breasts on top (so that the peppers will cook underneath the chicken). Generously sprinkle Cajun seasoning all over the chicken breasts. You don't have to use all the seasoning.     Top with minced garlic.  Top each chicken breast with 2 slices of cream cheese. Top with shredded cheddar cheese. Bake the chicke...

Ingredients  1 1/2 pounds boneless skinless chicken 3 cups chicken broth 1/2 cup buffalo wing sauce ((1/4 cup now, 1/4 cup later)) 1 tablespoon ranch dressing mix (( packet kind)) 1/2 teaspoon garlic powder 1/4 teaspoon celery salt 1/4 teaspoon salt 1/8 teaspoon pepper 8 ounces cream cheese 1 cup shredded sharp cheddar 1 tablespoon corn starch + 1 tablespoon water 16 ounces linguine noodles Chopped cilantro for garnish (optional) Instructions Place chicken, broth, 1/4 cup buffalo sauce, and seasonings in crock Top with cream cheese and shredded cheese  Cover and cook on high for 4 hours or low for 8 When chicken is fully cooked remove to separate bowl and shred with two forks Add remaining 1/4 cup buffalo sauce to chicken and toss to coat Set aside chicken Whisk together corn starch and water and add to crock Use a whisk and stir until cheese and cream cheese is all combined and smooth Break noodles in half and ...

INGREDIENTS 1/2 cup panko or gluten-free breadcrumbs 1/2 cup rolled oats 1 (15-ounce) can garbanzo beans (do not drain) 1 teaspoon kosher salt 1/2 teaspoon garlic powder (no salt) 1/2 teaspoon onion powder (no salt) INSTRUCTIONS Arrange a rack in the middle of the oven and heat to 375°F. Place the panko on a rimmed baking sheet and bake until toasted and golden-brown, about 5 minutes. Transfer to a bowl and set aside to cool while preparing the nuggets. Line the baking sheet with parchment paper. Place the oats in a food processor fitted with the blade attachment and process into a fine flour. Transfer to a large bowl and reserve the food processor. Drain the chickpeas over a bowl or measuring cup, then save the chickpeas and 1/4 cup of the liquid. Place the chickpeas into the food processor; add the salt, garlic, and onion powder; and pulse until crumbly. Keep mixture in the food processor. Whisk 1/4 cup of the chickpea liquid in a small mixing b...

INGREDIENTS 1 lb chicken breasts thinly sliced 8 oz fresh spinach 1 cup Monterey Jack cheese grated CREAMY SAUCE 1/2 cup mayo 1/2 cup parmesan cheese grated 1/2 cup sour cream 1/2 tsp ground black pepper 1 tsp garlic salt INSTRUCTIONS Preheat oven to 500°F. Lightly spray a 13 by 9-inch baking pan with cooking spray. Pack the fresh spinach onto the bottom of the baking dish and top with uncooked chicken breasts. Spread the creamy sauce mixture evenly over the top and sprinkle 1 cup of grated cheese over the top. Bake in the preheated oven for 18-20 minutes or until spinach shrinks and chicken breasts cook thoroughly. Read Full Recipe ---> Click Here

INGREDIENTS: 1/3 cup honey mustard dressing 1/3 cup teriyaki sauce 1/3 cup hot sauce 4 to 6 boneless skinless chicken breasts INSTRUCTIONS: Whisk together honey mustard dressing, teriyaki sauce, and hot sauce. Place chicken in a gallon size ziplock bag. Pour marinade over chicken. Seal bag and toss to coat. Refrigerate chicken 1 hour to overnight. Prepare grill. Remove chicken from marinade and place on grill. Cook until internal temperate reaches 165ºF, approximately 12 to 15 minutes. Read Full Recipe ---> Click Here

Ingredients FOR THE CHICKEN BREASTS 4 (1 pound) boneless, skinless chicken breasts 4 cups lukewarm water about 90 to 105 degrees Fahrenheit 1/4 cup salt 1 tablespoon olive oil CHICKEN SEASONING BLEND 1/4 teaspoon salt, (optional - chicken will have absorbed some of the salt from the salted water) 1/4 teaspoon fresh ground pepper 1/2 teaspoon smoked or sweet paprika 1/8 teaspoon cayenne pepper 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon dried thyme 1/2 teaspoon dried basil 1/2 teaspoon dried rosemary 1/4 teaspoon dried parsley fresh chopped parsley, for garnish  Instructions Preheat oven to 425F. Place chicken breasts in a large bowl and set aside. In a large measuring cup or a mixing bowl combine lukewarm water and salt; stir and pour over chicken breasts. Set aside for 20 to 30 minutes. You can also also cover the bowl and refrigerate for 2 hours. In the meantime, prepare the Chicken ...