Mojo de Ajo Chicken Fajitas

The Rick Bayless recipe for Mojo de Ajo serves as a flavorful base for these chicken fajitas. I sauteed 3 colors of pepper, red onion, and chicken breast with Mojo de Ajo, a garlic and lime olive oil.

Mojo de Ajo Chicken Fajitas
Serves 4

2 tablespoons Mojo de Ajo
1 large chicken breast, sliced
1/2 of a green pepper, sliced
1/2 of a yellow pepper, sliced
1/2 of a red pepper, sliced
1/2 of a red onion, sliced
Flour tortillas
Guacamole, salsa, sour cream, and cheese for serving

1. Heat large pan over medium head. Add Mojo de Ajo.
2. Add onions, peppers, and chicken. Saute until peppers are soft and chicken is cooked through, about 10-15 minutes.
3. Meanwhile, heat tortillas and prepare toppings.
4. Serve chicken and peppers with tortillas, guacamole, salsa, sour cream, and cheese.

Baked Chicken Tenders and Onion Rings

Chicken tenders and onion rings are both traditionally deep fried. This version makes the most of two tablespoons of vegetable oil for chicken tenders and onion rings that are crispy, but much less fattening.

Baked Chicken Tenders and Onion Rings
Serves 2

2 chicken breasts
1 medium onion
2 egg
4 tablespoons milk, divided
1/2 cup bread crumbs, divided
1/2 cup corn meal, divided
2 teaspoons red pepper, divided
2 teaspoons chili powder, divided
2 teaspoons oregano, divided
Salt and pepper
2 tablespoons vegetable oil
Barbecue sauce, for serving

1. Cut chicken breast into strips.
2. Whisk together 1 egg and 2 tablespoons milk in bowl. Season with salt and pepper.
3. Stir together 1/4 cup bread crumbs, 1/ 4 cup corn meal, 1 teaspoon red pepper, 1 teaspoon chili powder, 1 teaspoon oregano, salt, and pepper in another bowl.
4. Add vegetable oil to large baking dish. Spread oil to coat entire bottom of dish.
5. Take each chicken strip. First dredge in egg mixture. Then put in bread crumb mixture and roll to coat all sides of chicken strip. Place chicken strip on baking dish. Repeat with remaining strips.
6. Slice onion into large rings.
7. Prepare 2 more bowls, similar to chicken tenders. In one bowl, whisk together remaining egg, milk, salt, and pepper. In other bowl, stir together remaining bread crumbs, corn meal, red pepper, chili powder, oregano, salt, and pepper.

8. Dredge each onion ring into egg mixture and then coat with bread crumb mixture.
9. Place onion rings on same pan as chicken strips.
10. Bake at 375 for 10 minutes. Remove from oven and flip over chicken strips and onion rings.
11. Bake 10 minutes more.
12. Serve with barbecue sauce.

Murgh Makhani (Indian Butter Chicken)

I know this is called butter chicken, but my version only calls for a tablespoon of butter. A dash of half and half and a cup of non fat yogurt give this dish it's creaminess. In true Cooking Flexitairan fashion, this dish can be prepared with the chicken in only half the sauce or without chicken at all. I served this murgh makhani with aloo mutter and basmati rice.

Murgh Makhani
Serves 4

1 1/2 tablespoons olive oil, divided
1/4 of an onion, diced
1 garlic clove, minced
1 chicken breast, cut into pieces
1 tablespoon lemon juice
1 cup frozen peas
2 teaspoons chili powder
1 teaspoon ginger
1 teaspoon cumin
1 teaspoon turmeric
1/2 teaspoon red pepper
1 tablespoon butter
1 cup tomato sauce
2 tablespoons half and half
1 cup non fat plain yogurt
Salt and pepper

1. Heat olive oil over medium heat in large saucepan. Add onions and saute until translucent, about 5 minutes.
2. Add garlic and saute 1 minutes. Be careful not to burn garlic.
3. Add chili powder, ginger, cumin, turmeric, and red pepper and saute one minute more.
4. Add lemon juice and butter and saute one minute.
5. Add tomato sauce and bring to a simmer.
6. Reduce heat to low. Add half and half and yogurt. Cook until thickened, about 15 minutes.
7. Meanwhile, heat 1/2 tablespoon olive oil over medium heat. Add chicken and cook until browned on both sides, about 10 minutes.
8. Add several tablespoons of sauce to chicken and cook through, about 5 minutes more.
9. Meanwhile, add peas to sauce and cook about 10 minutes.
10. Add chicken to peas and sauce and cook 5 minutes more.
11. Add salt and pepper to taste and serve.

Green Chili and Chicken Quesadillas

Keep canned green chilies on hand for an easy way to dress up dinner. These mild chilies go well with Monterey Jack cheese because neither flavor overpowers the other. For another fun way to use canned green chilies, try my Green Chili Enchiladas with Tropical Sauce.

Green Chili and Chicken Quesadillas
Makes 4 Quesadillas

1 cup shredded cooked chicken
1 cup shredded Monterey Jack cheese
1/4 cup diced white onion
1 can green chilies
8 corn tortillas
Salsa for serving


1. Top tortilla with 1/4 of chicken, cheese, onions, and chilies. Top with another tortilla. Repeat 4 times.
2. Cook each quesadilla on dry non-stick skillet. If you don't have a non-stick skillet, add 1 teaspoon of olive oil to pan for each quesadilla. Cook until lightly browned and cheese is melted, about 5-10 minutes. Flip and cook 2 minutes more.
3. Remove from each and cut each quesadilla into four equal wedges.
4. Serve quesadillas with salsa.

Chicken Mediterranean Plate

I recently checked out the new Chicago Loop lunch spot Roti. The style reminds me a lot of Chipotle. You pick your base--sandwich, salad, or Mediterranean plate--and then pick everything that goes in it from plenty of delicious options. I'd highly recommend Roti's falafel. This experience got me thinking about making my own Mediterranean plate at home. The chicken can easily be removed from this dish to make a vegetarian plate.

Chicken Mediterranean Plate
Serves 4

2 cups cooked rice
Hummus
Tzatziki (see recipe below)
Pita chips
1 yellow pepper
1 red pepper
1/2 of a red onion
2 chicken breasts
1 lemon
1 tablespoon olive oil
1 teaspoon oregano
1/4 teaspoon red pepper
Salt and pepper

1. Cut peppers and onion into large chunks. Set aside.
2. On separate cutting board, cut chicken into large chunks.
3. Whisk together, juice form one lemon, olive oil, oregano, red pepper, salt, and pepper.
4. Mix half of lemon marinade with chicken. Place on baking dish and broil for 10 minutes, stirring occasionally.
5. Meanwhile, mix other half of lemon marinade with vegetables. Add to chicken mixture and broil for 10 minutes more.
6. Serve chicken and vegetables with hummus, tzatziki, rice, and pita chips.


Tzatziki 
Serves 4

1 8 oz container of 2% Greek yogurt
1 small cucumber
1 tablespoon lemon juice
1 garlic clove, crushed
Salt and pepper

1. Cut off ends of cucumber. With a cheese grater, shred cucumber, including peal.
2. Combine cucumber, yogurt, lemon juice, garlic clove, salt, and pepper. Refrigerate until ready to serve.

White Chicken Chili

My mom likes to make this White Chicken Chili in the Crockpot for a crowd. This version is made on the stove. Serve with cornbread.

White Chicken Chili
Serves 4

1/4 cup onions, diced
1 garlic clove, minced
1 tablespoon olive oil
1 can chicken broth
1 can great northern beans
1 cup corn
1 cup diced chicken (can be leftover cooked chicken or raw)
1 tablespoon cumin
1 tablespoon red pepper
1 lime
1/4 cup sour cream
4 ounces white cheddar cheese, shredded
Cilantro

1. Heat large pan over medium heat. Add olive oil. Saute onions in olive oil until translucent.
2. Add garlic and saute one minute.
3. Add chicken broth, beans, corn, and chicken. Bring to a low boil.
4. Simmer, uncovered, about 30 minutes. Chili should get thick.
5. Add cumin, red pepper, and juice of one lime.
6. Serve topped with sour cream, cheddar cheese, and cilantro.

Chicken Egg Rolls and Vegetable Fried Rice

Cooking Asian food has never been a strength of mine. Whether I'm trying Indian, Thai, or Chinese, what I make never tastes quite the same as a restaurant. Even though I typically avoid too many shortcuts when cooking, I've found that a high quality bottled sauce works so much better for Asian food than anything I could create on my own. In these recipes, I used House of Tsang stir fry sauce. The result was the best Chinese dinner I've ever made!

Chicken Egg Rolls
Makes 6 egg rolls

1 cup of bagged stir fry vegetables (combination of broccoli, cabbage, carrots, snow peas, etc.)
1 cup cooked chicken breast
2 tablespoons diced red onion
1 tablespoon and 1/2 cup vegetable oil
2 tablespoons House of Tsang stir fry sauce (or your favorite sauce)
6 large wanton wrappers

1. Finely dice vegetables.
2. Finely dice chicken and keep separate from vegetables.
3. Heat 1 tablespoon vegetable oil over medium heat. Add vegetables and cook 2-3 minutes.
4. Add chicken and cook 2 minutes more. Stir in stir fry sauce.
5. Remove chicken and vegetable mixture from heat.
6. Place 1/6 of mixture on one end of wanton wrapper. Fold sides and roll into a cigar shape. Wet finger with water and rub to seal edge. Repeat with remaining wanton wrappers.
7. Heat 1/2 cup oil over medium heat in pan. Add wantons seam side down. Cook until browned and then turn, about 3 minutes per side.
8. Remove from heat, drain on paper towel. Serve with sweet and sour sauce and cucumber salad.


Sweet and Sour Sauce
Serves 2

3 tablespoons sugar
1 tablespoon rice wine vinegar
2 tablespoons water
1 tablespoon soy sauce
1 tablespoon ketchup
1 teaspoon cornstarch

1. Whisk all ingredients together in small sauce pan.
2. Cook at medium heat 5 minutes.

Vegetable Fried Rice
Serves 4

2 cups cooked rice
1 carrot, pealed and diced
1/4 cup corn, fresh or frozen
1/4 cup peas, fresh or frozen
1/4 cup broccoli, fresh or frozen, cut into small pieces
1 egg
3 tablespoons of vegetable oil, divided
1/4 cup House of Tsang stir fry sauce (or your favorite sauce)

1. Heat 1 tablespoon of oil over medium heat in large pan or wok. Add egg and stir until cooked. Remove from heat and put egg to the side.
2. Wipe out pan. Add 1 tablespoon oil and bring back to medium heat. Add carrots and cook 5 minutes. Add other vegetables and cook until just cooked through, 3-5 minutes. Add rice and remaining tablespoon of oil. Cook about 5 minutes, stirring frequently.
3. Add stir fry sauce and stir to combine. Stir in egg and serve.

Citrus Chicken with Peppers and Onions

I marinated this chicken overnight to bring out the flavor. I served this with a Corn Salad with Jalapeno Dressing and black beans.

Citrus Chicken with Peppers and Onions
Serves 4

2 large chicken breasts
1 orange
1 lime
2 talespoons finely diced red onion
1 garlic clove, pressed
1 teaspoon cumin
1/2 teaspoon red pepper
2 tablespoon olive oil, divided
1/2 of a red onion, sliced
1 red or yellow pepper, sliced
Cooked rice, for serving

1. For marinade, combine juice of one orange and one lime with diced red onion, garlic, cumin, red pepper, and 1 tablespoon olive oil. Add chicken and let marinate at least 1 hour or overnight.
2. Heat remaining olive oil on grill pan or other pan over medium heat.
3. Add chicken, onion, and pepper. Cook until chicken is browned on one side, 5 to 10 minutes. Flip chicken.
4. Continue cooking chicken until cooked all the way through and both sides are browned.
5. Remove chicken from heat and cut up.
6. Top rice with sliced chicken, peppers, and onions.

Barbeque Chipotle Chicken Pizza

Since I don't like my food really spicy, a can of chipotle chili peppers lasts me a while. That's why I've been posting chipotle recipes all week! Chipotle's have a smoky spicy flavor that enhances many dishes. Here I added chipotles to barbeque chicken pizza and used pepper jack cheese for an extra kick.

Basic Pizza Dough

1 (.25 ounce) package active dry yeast
1 cup warm water
2 teaspoons white sugar
2 cups flour
1 tablespoon olive oil
1 teaspoon salt
1/4 cup corn meal


1. Mix yeast, water, and sugar together. Let stand about 10 minutes, until mixture has bubbles.
2. In a food processor fitted with a dough hook, mix yeast mixture with all other ingredients until just combined.
3. Put dough in a bowl, cover with a towel, and let rise until dough doubles in size, about 30 minutes.
4. Sprinkle corn meal on surface. Roll out dough until desired shape.

Barbeque Chipotle Chicken Pizza
Serves 4

Basic pizza dough
1 cup shredded cooked chicken (I used a store bought roasted chicken)
Chipotles in adobo
1/2 cup barbeque sauce
1/2 of a red pepper, diced
1/2 of a yellow pepper, diced

1/2 of a red onion, diced
1 cup pepper jack cheese, shredded

1. Mince two chipotle peppers. Add one to the barbeque sauce, along with two tablespoons adobo. Set other chipotle aside.
2. Top rolled out dough with chipotle barbeque sauce. Sprinkle cheese on top.
3. Top pizza with chicken, peppers, onions, and reserved minced chipotle.
4. Cook at 350 degrees for about 20 minutes.

Chipotle Chicken Fajita Burrito

This recipe was inspired by Chipotle's Chicken Fajita Burrito, but it ended up tasting nothing like it. As far as I can tell, nothing on Chipotle's menu actually has chipotles. This recipe is a much healthier burrito using real chipotles for flavor. For the chicken, I bought a whole roasted chicken and shredded the breast meat.

Chipotle Chicken Fajita Burrito
Serves 2

2 burrito size flour tortillas
1 cup shredded cooked chicken breast, warmed
1 corn on the cob
1 avocado
1 small tomato
1/2 of a red pepper
1/2 of a yellow pepper
1/4 of a red onion
Canned chipotles in adobo sauce
1/2 cup cheddar cheese, shredded
1 lime
Head lettuce
Salt

1. Cut peppers and red onion into fajita-style strips.
2. Dice 1 chipotle pepper, or more if you like spicier burritos.
3. Heat 1 teaspoon olive oil over medium heat. Add peppers, onions, and chipotle.

4. Meanwhile, cut corn off cob. Add another diced chipotle pepper and one tablespoon adobo sauce. Add juice of half of the lime.
5. Mash avocado. Dice tomato and add to avocado. Season with salt and other half of lime.
6. Dice some head lettuce.
7. Heat tortilla on a dry skillet or over an open flame.
8. To tortilla, add half of chicken, corn mixture, avocado mixture, fajita peppers and onions, cheese, and lettuce.
9. Fold over ends of tortilla and roll into a burrito.
10. Repeat with other tortilla.
11. Serve with watermelon, if desired.

Grilled Honey-Chipotle Wings and Vegetables

Trying to cook for meat eaters and vegetarians at the same time? Using a grill lets you take care of the meat on one side and the vegetables on the other. Wings cook up quickly, so watch these carefully as you grill.

 

Grilled Honey Chipotle Wings
Serves 4

8 chicken wings
1 chipotle in adobo, diced
2 tablespoons adobo sauce
2 tablespoons honey
1 tablespoon oil
Salt and pepper
Cilantro

1. Using a sharp knife, cut wing at the elbow join. Next cut off wing tip.

• Note: Working with raw chicken wings isn't for those of us who hate handling meat. I ended up asking my husband to do this part!

2. Combine honey, chipotle, adobo, honey, and olive oil. Add salt and pepper to taste.

• Note: If you are looking for spicier wings, dice up more chipotles. My recipe has medium heat.

3. Mix chicken wings in honey-chipotle sauce.
4. Grill over medium heat, about 5 minutes on each side. Reserve remaining honey-chipotle sauce.
5. Boil remaining sauce about 2 minutes.

• Note: Since the sauce previously contained raw chicken, boiling is necessary to kill any bacteria. 

6. Top chicken wings with remaining sauce and cilantro.



Grilled Honey Chipotle Vegetables
Serves 4

1 chipotle in adobo, diced
2 tablespoons adobo sauce
2 tablespoons honey
1 tablespoon oil
1 yellow pepper
1 red pepper
1 large sweet potato
1 red onion
Salt and pepper
Cilantro

1. Cut vegetables into large pieces. Pieces need to be large so that won't fall between the grill grates.
2. Combine honey, chipotle, adobo, honey, and olive oil. Add salt and pepper to taste.
4. Mix vegetables with honey-chipotle sauce.
5. Grill over medium heat, about 5-10 minutes on each side. Reserve remaining honey-chipotle sauce.
6. Top vegetables with honey-chipotle sauce and cilantro. Serve with chicken wings.

Grilled Sherry Chicken

It's been a bit too cold out to start grilling so I'm still using my grill pan inside. The pan creates beautiful grill marks and makes cooking chicken easy. Marinate this chicken for several hours, if you can.

Grilled Sherry Chicken
Serves 2

2 chicken breasts
2 tablespoons sherry
2 tablespoon olive oil, divided
1 tablespoon soy sauce
1 teaspoon garlic powder
1 teaspoon ginger
1 tablespoon brown sugar
Salt and pepper

1. Combine sherry, 1 tablespoon olive oil, soy sauce, garlic powder, ginger, brown sugar, salt, and pepper.
2. Marinate chicken in sherry mixture for at least 2 hours.
3. Heat grill pan over medium high heat. Add remaining tablespoon of olive oil.
4. Grill chicken until browned, about 10 minutes on each side.

Chicken and Avocado Tostadas with Peach Margaritas

Here's another recipe taking advantage of a store bought rotisserie chicken. This recipe can easily be modified to be vegetarian. Substitute the chicken with refried black beans.

This goes great with a fruity peach margarita. Using frozen peaches makes it easy to make these drinks while the tostadas are in the oven. I don't think these drinks need sugar, but you may want yours a little sweeter. **Warning, I like my margaritas strong!

Chicken and Avocado Tostadas
Serves 2

4 tostadas, available in most stores near the taco shells
1 small store bought rotisserie chicken
1 small tomato, diced
4 ounces cheddar cheese, shredded
1 lime
1 avocado
Some fresh cilantro
Salt and red pepper to taste
Refried black beans and rice (for serving)

1. Shred part of the rotisserie chicken using a fork. (For ideas on using the rest of it, click here.
2.  Top each tostada with cheese and chicken. Bake at 350 degrees about 10 minutes.
3. Make pico de gallo salsa. Combine tomatoes, juice of one lime, salt, and cilantro.
4. Remove tostadas from oven. Top with pico de gallo and avocado. Serve with refried black beans and rice.

Peach Margaritas
Makes 1 pitcher
1 cup fresh or frozen peaches
1/2 cup tequilla
1/2 cup triple sec
Juice from 2 limes
Ice

1. Put peaches in blender. Fill rest of blender up with ice.
2. Add other ingredients and puree at highest setting.

Yogurt Chicken and Carrots

This chicken dish is best marinated for several hours before cooking. I served this with Yellow Pepper and Basil Naan Flatbread, Fried Chickpeas, and rice.

Yogurt Chicken and Carrots
Serves 2

1 chicken breast, cut into pieces
1 white onion, cut into pieces
4 carrots, cut into pieces
1 6 ounce container of 2% Greek yogurt
1 lemon, juiced
1 tablespoon olive oil
1 teaspoon Worcester sauce
1/4 teaspoon red pepper flakes
Salt and pepper

1. Combine all ingredients. Marinate for at least one hour.
2. Bake at 375 degrees for 30 minutes, or until chicken is fully cooked.
3. Serve with rice.

Roasted Balsamic Chicken and Vegetables on a Bed of Polenta

My husband recently ordered braised beef short ribs and vegetables that was served on a bed of polenta at Chicago restaurant Piccolo Songo. I'm not a fan of beef short ribs, but was interested in trying chicken and vegetables served on top of polenta. The combination is delicious! I served this with a side of roasted cherry tomatoes for an elegant meal.

Roasted Balsamic Chicken and Vegetables
Serves 2
 

1 boneless, skinless chicken breast, cut into large pieces
1 red pepper, cut into large pieces
4 carrots, cut into large pieces
1 white onion, cut into large pieces
1 cup fingerling potatoes, cut into large pieces
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 teaspoon oregano
Salt and pepper
Fresh chives for garnish

 

1. Combine chicken, vegetables, olive oil, balsamic vinegar, oregano, salt, and pepper.
2. Roast in 400 degree oven for 30 minutes.
3. Serve on a bed of soft polenta, topped with chives

Soft Polenta
Serves 2
1/2 cup quick cooking polenta
1 and 1/2 cup chicken broth
2 ounces shredded Parmesan cheese

1. Bring chicken broth to a boil.
2. Add polenta and stir constantly for five minutes. Remove from heat.
3. Add Parmesan cheese.

Roasted Cherry Tomatoes
Serves 2

1 pint cherry tomatoes
1 teaspoon olive oil
1 garlic clove, crushed
Salt and pepper
Fresh basil, diced

1. Combine all ingredients.
2. Roast at 400 degrees for 20 minutes.
3. Remove from oven and top with fresh basil.

Chicken and Zucchini Kabobs

Kabobs work well for households with both vegetarians and meat eaters. It's easy to prepare a skewer with only vegetables for the vegetarians and one with meat for the meat-eaters. Before serving this to a vegetarian dinner guest, check to see if the guest would prefer the vegetable kabobs be cooked on a separate pan.

Since I cooked this in the middle of a snowstorm, these kabobs were broiled. Kabobs are also fantastic on the grill.

Chicken and Zucchini Kabobs
Serves 2

1 large chicken breast
1 zucchini
1 onion
2 tablespoons olive oil
1 lemon
1 teaspoon red pepper flakes
1 teaspoon garlic powder
Salt and pepper to taste
Rice, for serving

1. Cut chicken, zucchini, and onion into large chunks.
2. Alternating, thread chicken, zucchini, and onions onto 2 skewers. (If using wooden skewers, soak for 30 minutes first.)
3. Mix olive oil, juice of lemon, and spices. Drizzle over chicken and vegetables.
4. Broil on high for about 15 minutes, or until veggies are slightly charred and chicken is cooked through. Turn skewers occasionally.
5. Serve on top of rice.

Barbecue Chicken Sandwich with Chipotle Oven Fries

I love using my slower cooker to prepare chicken dishes. I don't have to do much handling of raw meat and I can be confident that the chicken is cooked through, but not dried out. This easy chicken recipe can be prepared in the morning or afternoon to be ready in time for dinner. The sandwich pairs wonderfully with crispy chipotle oven fries.

Barbecue Chicken Sandwich
Serves 4
2 pieces chicken breast (fresh or frozen)
1/2 of an onion, sliced
1 cup of barbecue sauce
4 buns

1. Place chicken and onions in slow cooker. Top with enough barbecue sauce to cover chicken.

2. Cook on high for 3-4 hours or on low 5-6 hours.
3. About 1 hour before you're ready to eat, remove fully cooked breasts. Shred meat using a fork and return to slow cooker. Cook for 1 more hour.
4. Serve on buns with oven fries.

Chipotle Oven Fries
Serves 4
2 large potatoes
2 tablespoons olive oil
1 teaspoon chipotle chili powder

1. Slice potatoes into thick wedges.
2. Combine with olive oil and chipotle chili powder.

I use my hands to mix the potatoes to ensure all potatoes are coated in olive oil and spices.

3. Cook for about 20 minutes at 450 degrees. Stir twice during cooking.

Cooking with Rotisserie Chicken

Rotisserie chicken is fabulous for weeknight cooking. One rotisserie chicken will typically make us three meals and a few snacks. If handling raw meat isn't your favorite thing (it sure isn't for me!) this is a fully cooked, easy to use option.

Chicken Quesadillas with Guacamole
Makes 4 Quesadillas

1 cup shredded cooked chicken
1 cup shredded cheddar cheese
1/4 cup diced red onion
1/4 cup diced yellow pepper
8 corn tortillas
1cup shredded iceberg lettuce
1 avocado
1 lime
Store bought salsa

1. Top tortilla with 1/4 of chicken, cheese, onions, and pepper. Squeeze lime juice on quesadilla and top with another tortilla. Repeat 4 times.
2. Cook each quesadilla on dry non-stick skillet. If you don't have a non-stick skillet, add 1 teaspoon of olive oil to pan for each quesadilla. Cook until lightly browned and cheese is melted, about 5-10 minutes. Flip and cook 2 minutes more.
3. Remove from each and cut each quesadilla into four equal wedges.
4. Meanwhile, coarsely mash avocado. Add remaining lime juice and salt to taste.
5. Serve quesadillas with guacamole, lettuce, and store bought salsa.

Chicken Noodle Soup
Makes 4 servings

1 cup shredded cooked chicken
1 can chicken broth
1/2 onion, diced
3 pealed and diced carrots
1/2 cup frozen peas
1 cup rotini pasta
1 tablespoon olive oil
2 bay leaves
Black pepper to taste

1. In large pot, heat olive oil over medium heat. Add onions and carrots, saute until onions are translucent, about 10 minutes.
2. Add chicken broth, chicken, peas, bay leaves, and black pepper. Bring to a boil.
3. Add pasta and cook 10 minutes more.
4. Remove bay leaves and serve with crusty bread.

Creamy Pasta--Chicken Optional

When I'm trying to make a meal for my meat-loving husband, but I'm just not in the mood for meat, pasta with chicken is a great option. The chicken is easily prepared on a skillet and can be tossed on individual servings. That way, I can add chicken to his dish and keep mine vegetarian.

Creamy Goat Cheese Tomato Penne with Chicken
1 can diced tomatoes
2 cups penne pasta
1 chicken breast
2 oz goat cheese
1/2 of an onion, diced
2 tablespoons butter, divided
Salt and pepper

1. Boil pot of water and cook pasta according to package directions.
2. Meanwhile, melt 1 tablespoon each into 2 skillets
3. In the first skillet, add chicken breast. Cover with salt and pepper.
4. Cook chicken in butter until golden brown and cooked through.
5. In second skillet, add onion and saute until translucent.
6. Add tomatoes, salt, and pepper to onions. Cook until chicken and pasta are done, about 10 minutes.
7. Add goat cheese to sauce and remove from heat.
8. Toss pasta with sauce. Top with chicken.