Chicken Puttanesca with Angel Hair Pasta

Ingredients

  • 8 ounces uncooked angel hair pasta
  • 2 teaspoons olive oil
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/2 teaspoon salt
  • 2 cups tomato-basil pasta sauce (such as Muir Glen Organic)
  • 1/4 cup pitted and coarsely chopped kalamata olives
  • 1 tablespoon capers
  • 1/4 teaspoon crushed red pepper
  • 1/4 cup (1 ounce) preshredded Parmesan cheese
  • Chopped fresh basil or basil sprigs (optional)
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Chicken Breasts with Tomatoes and Olives

Ingredients

  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1 cup multicolored cherry or grape tomatoes, halved
  • 3 tablespoons oil and vinegar dressing, divided
  • 20 olives, halved
  • 1/2 cup (2 ounces) crumbled feta cheese

Directions

  1. Prepare grill to medium-high heat. Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper.
  2. Place chicken on grill rack coated with cooking spray, and grill for 6 minutes on each side or until chicken is done. Keep warm. Combine tomatoes, 1 1/2 tablespoons dressing, and olives in a medium skillet over medium heat, and cook for 2 minutes or until tomatoes soften slightly and mixture is thoroughly heated, stirring occasionally.
  3. Brush chicken with remaining 1 1/2 tablespoons dressing.
  4. Cut each chicken breast half into 3/4-inch slices.
  5. Top each chicken breast half with 1/4 cup tomato mixture. Sprinkle each serving with 2 tablespoons cheese and torn basil leaves, if desired.

Chicken and Cashews

Ingredients

  • 3 tablespoons low-sodium soy sauce, divided
  • 2 tablespoons dry sherry
  • 4 teaspoons cornstarch, divided
  • 1 pound skinless, boneless chicken breast, cut into bite-sized piece
  • s 1/2 cup fat-free, less-sodium chicken broth
  • 2 tablespoons oyster sauce
  • 1 tablespoon honey
  • 2 teaspoons sesame oil, divided
  • 3/4 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped red bell pepper
  • 1 tablespoon grated peeled fresh ginger
  • 2 garlic cloves, minced
  • 1/2 cup chopped green onions (about 3 green onions)
  • 1/4 cup chopped unsalted dry-roasted cashews

Sesame-Lime Chicken Salad

Ingredients

  • ¼ cup canola oil
  • 3 tablespoons fresh lime juice
  • 1 teaspoon sugar
  • ½ teaspoon toasted sesame oil
  • ½ red chili pepper (such as jalapeño or serrano), sliced
  • Kosher salt and black pepper
  • 1 small head romaine lettuce, leaves torn into bite-size pieces (about 6 cups)
  • 2 carrots, grated
  • 4 cups shredded chicken (from 1 2 to 2 ½ pound bird)
  • 1 tablespoon toasted sesame seeds
  • 1 cup crispy Chinese noodles
  • ¼ cup fresh cilantro leaves

Spanish Chicken and Rice

Ingredients

  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into 2½-inch pieces
  • kosher salt and pepper
  • 1 medium onion, sliced
  • 1 green bell pepper, sliced
  • 2 cloves garlic, finely chopped
  • 1 cup dry white wine (such as Sauvignon Blanc)
  • 1 28-ounce can diced tomatoes, with juice
  • 1 cup long-grain white rice
  • 1 cup frozen peas
  • ¼ cup fresh flat-leaf parsley, roughly chopped
  • ¼ cup pimiento-stuffed Spanish olives, chopped (optional)

Arroz con Pollo With Apples

Ingredients

  • 2 large tart unpeeled apples, such as Granny Smith
  • 8 boneless, skinless chicken thighs
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 6 tablespoons olive oil
  • 1 green pepper, coarsely chopped
  • 1 yellow pepper, coarsely chopped
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 14.5-ounce can diced tomatoes
  • 1 tablespoon paprika
  • ¼ teaspoon red pepper flakes
  • 1 cup long-grain converted rice
  • 2 cups chicken broth
  • ¼ teaspoon fresh flat-leaf parsley, chopped

Chicken Stir-Fry

Ingredients

  • 1 cup long-grain white rice
  • 1 1/2 tablespoons sesame oil
  • 1 16-ounce bag shredded cabbage or coleslaw mix
  • 2 carrots, grated
  • 1 8-ounce can sliced water chestnuts, drained
  • 1 2- to 2 1/2-pound rotisserie chicken, meat shredded
  • 2 1/2 tablespoons low-sodium soy sauce
  • 1/2 cup peanuts, roughly chopped
  • 1/4 cup teriyaki sauce (optional)