Hot Chicken and Chips Retro

Ingredients

  • 4 cups chopped roasted skinless, boneless chicken breast (about 4 breasts)
  • 1/4 cup chopped green onions 1/4 cup chopped red bell pepper
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 1 (8-ounce) can sliced water chestnuts, drained and chopped
  • 1/2 cup low-fat mayonnaise
  • 1/4 cup reduced-fat sour cream
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Cooking spray
  • 3/4 cup (3 ounces) shredded Swiss cheese
  • 3/4 cup crushed baked potato chips (about 2 ounces)
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Four-Cheese Chicken Fettuccine

Ingredients

  • 8 ounces uncooked fettuccine
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 package (8 ounces) cream cheese, cubed
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 1 cup heavy whipping cream
  • 1/2 cup butter
  • 1/4 teaspoon garlic powder
  • 3/4 cup grated Parmesan cheese
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1/2 cup shredded Swiss cheese
  • 2-1/2 cups cubed cooked chicken
TOPPING:
  • 1/3 cup seasoned bread crumbs
  • 2 tablespoons butter, melted
  • 1 to 2 tablespoons grated Parmesan cheese

Potato, Chicken, and Fresh Pea Salad

Ingredients

  • 1 pound fingerling potatoes, cut crosswise into 1-inch pieces
  • 2 cups fresh sugar snap peas
  • 2 cups chopped skinless, boneless rotisserie chicken breast
  • 1/2 cup finely chopped red bell pepper
  • 1/2 cup finely chopped red onion
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons white wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon minced fresh tarragon
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 garlic clove, minced

Chicken Strips with Blue Cheese Dressing

Ingredients

Chicken:
  • 1/2 cup low-fat buttermilk
  • 1/2 teaspoon hot sauce
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground red pepper
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt 1 pound chicken breast tenders
  • 1 tablespoon canola oil
Dressing:

 

  • 1/2 cup fat-free mayonnaise
  • 1/4 cup (1 ounce) crumbled blue cheese
  • 1 tablespoon red wine vinegar
  • 1 teaspoon bottled minced garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Chicken Pesto with Pasta

Ingredients

  • 1 package (16 ounces) cellentani or spiral pasta
  • 2 cups cubed rotisserie chicken
  • 2 medium tomatoes, chopped
  • 1 container (7 ounces) prepared pesto
  • 1/4 cup pine nuts, toasted

Directions

  1. In a Dutch oven, cook pasta according to package directions; drain and return to pan. Stir in chicken, tomatoes and pesto; heat through.
  2. Sprinkle with pine nuts.

Three-Cheese Chicken Penne Florentine

Ingredients

  • 1 teaspoon olive oil
  • Cooking spray
  • 3 cups thinly sliced mushrooms
  • 1 cup chopped onion
  • 1 cup chopped red bell pepper
  • 3 cups chopped fresh spinach
  • 1 tablespoon chopped fresh oregano
  • 1/4 teaspoon freshly ground black pepper
  • 1 (16-ounce) carton 2% low-fat cottage cheese
  • 4 cups hot cooked penne (about 8 ounces uncooked tube-shaped pasta)
  • 2 cups shredded roasted skinless, boneless chicken breas
  • t 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese, divided
  • 1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
  • 1/2 cup 2% reduced-fat milk
  • 1 (10 3/4-ounce) can condensed reduced-fat, reduced-sod

Quick Chicken Parmesan

Ingredients

  • 12 ounces frozen grilled chicken breast strips (about 3 cups)
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (6 ounces) tomato paste
  • 2 tablespoons dry red wine or chicken broth
  • 1 tablespoon olive oil
  • 1-1/2 teaspoons Italian seasoning
  • 1 garlic clove, minced
  • 1/2 teaspoon sugar
  • 1/3 cup shredded Parmesan cheese
  • 1/3 cup shredded part-skim mozzarella cheese
  • Hot cooked pasta