Chicken and Bacon Pasta with Spinach and Tomatoes in Garlic Cream Sauce

RECIPE from Julia's Album.com

DOUBLE the RECIPE for some tasty LEFT-OVERS!

• INGREDIENTS:

• 2 tablespoons olive oil
• 1 pound chicken (chicken breast or tenders)
• 1 teaspoon paprika
• 1 teaspoon Italian seasoning (thyme, oregano, basil - combined)
• 5 medium tomatoes, chopped in large cubes
• 1 cup cooked spinach
• 5 garlic cloves, minced
• 1 tablespoon crushed red pepper
• 6 bacon strips, COOKED, DRAINED OF FAT, AND CHOPPED
• 1 and 1/3 cups half and half
• 1 and 1/3 cups Parmesan cheese, shredded
• 10 oz penne pasta 
• 1/2 cup Parmesan cheese, grated, for serving
• (optional - saute and add in onions and mushrooms)

      

   DIRECTIONS:

1. In a large skillet, on high heat, heat 2 tablespoons of olive oil until hot. Add chicken and cook on one side on high heat for 1 minute. While it cooks, sprinkle the uncooked sides of the chicken with paprika and Italian seasoning. Flip the chicken over, and cook on the other side for 1 minute on high heat. Reduce heat to medium, flip chicken over again and cook, covered, for several minutes until no longer pink in the center. Remove chicken from the pan and keep chicken warm.
2. To the same pan (but without chicken), add chopped tomatoes, spinach, garlic, crushed red pepper, 1/3 of the chicken (sliced into small strips) and half the bacon (already cooked and drained of fat). Mix everything.
3. Add half and half and bring to boil. Only after half and half starts boiling, add grated Parmesan cheese - immediately reduce to simmer and stir, while simmering, until the cheese melts and makes the sauce creamy, only about 1 minute (at most 2 minutes). Then, immediately remove from heat. Season with more crushed red pepper and salt, if needed.
4. In the mean time bring a large pot of water to boil, add pasta and cook it according to instructions. Drain the pasta, rinse with cold water and drain again.
5. Add pasta to the skillet with the sauce. Add remaining half of bacon (cooked and drained of fat). Season with more salt if necessary. Slice the remaining 2/3 of chicken into thin strips. To serve, top the pasta with chicken strips and grated Parmesan cheese.

CHICKEN FAJITA QUESADILLAS

INGREDIENTS:

• 3 Chicken Breasts
• 2 Tbsp. Taco Seasoning
• 2 Tbsp. Vegetable Oil
• 1 Onion, sliced
• 4 Cloves Garlic, sliced
• 3 Bell Peppers, sliced
• 1 Lime, juiced
• 8 Tortillas
• 2 Tbsp. Butter
• 2 Cups Mexican Cheese Blend

Directions:

1. Slice the chicken breasts into strips, about an inch apart, and coat with taco seasoning. In a large skillet, heat 1 Tbsp. vegetable oil and cook chicken until no longer pink and slightly charred. Remove cooked chicken from the skillet.

2. Heat another Tbsp. oil, add onion and garlic and cook for a couple minutes until it’s slightly translucent. Add the peppers, and cook slightly, then mix in the cooked chicken. Remove from heat and set aside.

3. In a clean pan, melt a bit of butter. Add a tortilla and move it around until it’s buttery. Add cheese, then fajita mixture, then more cheese, then top with another tortilla and pat it down.

4. Flip the quesadilla over and cook the other side until it’s golden. Remove from pan and cut into quarters. Repeat these steps with the remaining tortillas.

*Serve with sour cream, guacamole and salsa....yum!

from tasty.com

GUMBO-LAYA STEW

Gumbo-laya” Stew with Spicy Sausage, Chicken and Shrimp with Okra over Fragrant Garlic Rice

(Serves about 6-8)

INGREDIENTS:

2 tablespoons olive oil
1 pound spicy andouille (or smoked) sausage, sliced
8 chicken tenderloins (or 2 skinless/boneless chicken breasts), cut into bite-size pieces
• Salt
• Pepper
3 celery stalks, finely diced
1 large onion, finely diced
1 large bell pepper, finely diced
2 bay leaves
½ teaspoon Creole seasoning
¼ teaspoon cayenne pepper
3 cloves garlic, finely chopped
1 tablespoon, heaping, tomato paste
½ pound okra, sliced into ¼ – ½” thick slices
1 (28 oz) can organic diced tomatoes with juice
2 cups chicken stock, hot
½ pound peeled and cleaned, medium size shrimp (raw)
1 tablespoon flat-leaf parsley, chopped
1 tablespoon cilantro, chopped

• Fragrant Garlic Rice (recipe below)

DIRECTIONS:

- Place a large pot or Dutch oven over medium-high heat, and add the olive oil; once the oil is hot, add the sliced sausage in, and allow it to caramelize and brown for a few minutes; once well browned, remove the sausage from the pot, and set it aside for a moment; 

- Next, add the chicken pieces into the pot along with a sprinkle or two of salt and pepper, and allow them to brown in the oil/sausage drippings for about 2-3 minutes; remove the chicken pieces from the pot, and set aside for a moment;

- Next, add in the diced celery, onion and bell pepper, and caramelize it for about 2-3 minutes in the oil, then add in the bay leaves, the Creole seasoning, the cayenne pepper, ½ teaspoon of salt and ½ teaspoon of black pepper, and stir to combine; next, add in the garlic and stir, and once it becomes aromatic, add in the tomato paste, and cook for about 1 minute to cook out the “raw” tomato flavor:

- Next, add in the sliced okra, the diced tomatoes with juice, the hot chicken stock, and the browned sausage and chicken, and stir to combine, and allow the stew to simmer gently on low/medium-low, uncovered, for 20 minutes; 

- After 20 minutes, add in the shrimp (you can season it with a sprinkle of salt/pepper if you wish), and simmer for only 2 minutes more as to not overcook the shrimp; finish by stirring in the chopped parsley and cilantro, and serve over the Fragrant Garlic Rice, with some additional spice/heat options like hot sauce, red pepper flakes or cayenne pepper, if desired.

Fragrant Garlic Rice ingredients:

1 tablespoon olive oil
2 large cloves garlic, pressed through garlic press
2 cups jasmine rice
1 teaspoon sea salt
¼ teaspoon cracked black pepper
3 cups water

Preparation:
-Place a medium pot over medium-high heat, and add in the olive oil; once hot, add in the pressed garlic, and stir to combine; once the garlic becomes fragrant, add in the rice, the salt and the pepper and stir, and allow the rice to “toast” in the garlic oil for about 2 minutes; next, add in the water, stir, and simmer the rice, covered, for about 20 minutes, or until tender; turn off the heat, and after 5 minutes, fluff with fork and serve.

SLOW COOKER ROOT BEER CHICKEN WINGS

INGREDIENTS:

3 lbs of wings
2 tsp of salt
2 tsp of pepper
1 cup of bbq sauce (maybe not sweet as the root beer is)
16.9 fl oz of root beer
more bbq sauce
brown sugar

DIRECTIONS:

Season chicken wings with salt and pepper. 
Spray your slow cooker pot with cooking spray, add chicken wings, bbq sauce and root beer. 
Cover, cook on low for 4 hours. 
Remove wings from slow cooker, place on parchment lined tray. 
Brush more bbq sauce onto wings, sprinkle some brown sugar. 
Put under broiler for 8 -10 minutes. Enjoy!

SLOW COOKER CHICKEN FAJITAS

INGREDIENTS:

- 1 Red Bell Pepper / sliced
- 1 Yellow Bell Pepper / sliced
- 1 Green Bell Pepper / sliced
- 1 Yellow Onion / sliced
- 2 lbs Boneless Skinless Chicken Breasts / cut in half
- 2 Tbsp. Taco Seasoning* 
- 4 Cloves Garlic / diced
- 1 Lime
- 1 10 oz Can Diced Tomatoes With Green Chiles / drained

For serving: (optional) 
Flour Tortillas
Cheese
Sour Cream 
Guacamole 

*To make your own Taco Seasoning at home: (or use pre-made taco seasoning mix) 
- 1 Tbsp. Chili Powder
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/4 tsp Cayenne Pepper
- 1/3 tsp Oregano
- 1/2 tsp Paprika
- 1 1/2 tsp Ground Cumin
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 tsp Corn Starch 

DIRECTIONS:

1) Add half of the sliced peppers and onions to your slow cooker. 

2) Next, layer the chicken and coat all sides with taco seasoning. Top with garlic, tomatoes (be sure to drain) and the juice from one lime. 

3) Add the remaining peppers and onions, cover, and cook on HIGH for 3-4 hours. 

4) Remove chicken and cut/shred into slices (chicken left longer will tend to shred more - cook to your preference). 

5) Return the sliced chicken to the slow cooker to marinate in the juices for about 10 more minutes (on LOW) until ready to serve. If you find that there is too much liquid, you can remove till there is a desired amount before serving. 

6) Assemble Fajitas to your liking - we recommend topping with cheese, sour cream, and guacamole! Enjoy!

Another great one from TASTY - http://www.buzzfeed.com/tasty

HONEY DIJON CHICKEN

OVEN - 400 degrees

INGREDIENTS:

2 tablespoons olive oil, divided
3 tablespoons honey
1 tablespoon Dijon mustard
3 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
½ tsp Kosher salt plus more to taste
¼ tsp freshly ground black pepper, to taste

16 ounces baby red potatoes, halved
4 boneless,skinless chicken breasts,5-6 oz each, pounded to even thickness if necessary so that they cook evenly
20 ounces broccoli florets

DIRECTIONS:

1. Whisk together 1 Tbsp of the olive oil with the honey, Dijon, garlic, oregano, basil, salt, and pepper.

2. Reserve half of the sauce for later, then marinate the chicken in the rest of the sauce for an hour.

3. Preheat the oven to 400F.

4. Toss the potatoes with the second Tbsp of olive oil and a pinch of salt. Place them on a foil-lined half sheet pan and lay the chicken breasts on top. Add the broccoli to the pan, then drizzle the reserved sauce over top.

5. Bake 35 minutes or until the chicken is cooked through and the potatoes are tender.
*If you prefer your broccoli to still have some crispness to it, don’t add the broccoli to the pan until 15 minutes into the cooking time.

FROM: - www.tiphero.com

ONE POT COCONUT CHICKEN AND RICE

ONE POT COCONUT CHICKEN AND RICE

INGREDIENTS

Author: One Lovely Life, adapted from Tyler Florence

Serves: 4 servings

• 1 lb. boneless, skinless chicken thighs, patted dry
• 1 medium onion, diced or grated
• 1 inch piece fresh ginger, peeled and minced
• 1 (15oz) can coconut milk
• 1½ cups chicken broth
• 1½ cups white rice, uncooked
• ½ cup unsweetened, finely shredded coconut
• 2 green onions, diced
• 2 limes
• cilantro for garnish
• salt and pepper, to taste
• olive oil

DIRECTIONS 

1. Heat a drizzle of olive oil in an oven-safe Dutch oven or pan. Sprinkle salt and pepper over chicken and brown the chicken in oil for 3-4 minutes per side. Remove from the pan. Add onion, and ginger to the pan. Heat until tender and translucent.
2. Pour coconut milk and broth into the pan and stir to scrape up any browned bits. Add rice and stir to coat. Nestle the chicken into the rice mixture and sprinkle with coconut.
3. Bake at 400 degrees for 20-25 minutes, or till rice is tender and chicken is cooked through. Sprinkle green onion and cilantro over all, then squeeze lime juice over everything.
4. Serve with broccoli or green beans.

CHICKEN ZUCCHINI POPPERS

INGREDIENTS:

1 lb. ground chicken breast
2 Cups grated zucchini (leave peel on)
2-3 green onions, sliced
3-4 TBSP cilantro, minced
1 Clove garlic, minced
1 TSP salt
1/2 TSP pepper

DIRECTIONS:

1. Mix ground chicken and remaining ingredients in large mixing bowl.

2. Grab a frying pan or skillet and grease with olive oil. From the bowl spoon out 8-10 nugget sized pieces onto the skillet.

3. Over medium heat cook the chicken poppers for five minutes on each side.

4. You can eat plain or serve with your favorite dip or sauce.

**********************************************

CITRUS AVOCADO DIP OR DRESSING

INGREDIENTS

• 2 ripe avocados, peeled and pitted
• ¼ cup orange juice 
• zest and juice of 1 lime
• 1 Tbsp cilantro (if desired)
• salt and pepper, to taste

DIRECTIONS:

1. Place all ingredients in a blender or food processor and puree until very smooth. You may have to scrape down the sides a few times, but it should get very smooth, light, and airy. Taste and add additional salt or pepper, as needed.
2. To use as a salad dressing, add 1 tablespoon of water at a time to the dressing and whisk or blend to incorporate well, until you've got it as thin as you like.
3. This will keep 3-4 days in the refrigerator, or can be frozen for 1-2 months in an airtight container. To use, simply thaw in your refrigerator or a bowl of cold water. Whisk to bring everything back together and serve cold!

SPAGHETTI SQUASH CHICKEN PARMESAN

INGREDIENTS:

Large Spaghetti Squash 

2 Boneless Skinless Chicken Breasts /cut into strips

2 Eggs /beaten

Flour

Italian Style Breadcrumbs 

Marinara Sauce

Shredded Mozzarella Cheese

Grated Parmesan Cheese

Italian Seasoning

Salt

Pepper

Oil for frying


DIRECTIONS:

With a sharp knife, slice the squash in half. (If the squash is too tough - 

puncture in several places forming a dotted line around the squash. Microwave 

for 3-5 minutes to soften. Allow to cool before cutting in half - following the 

dotted line). Scoop out the seeds - brush with oil, salt, and pepper, - and roast 

face down in a preheated oven at 375˚F (190˚C) for 35-40 minutes (until a fork

can easily pierce the skin). 

Meanwhile, slice the chicken breasts into strips. Place flour, beaten egg, and

breadcrumbs into three separate bowls. Coat each strip with flour, then egg,

and then roll in bread crumbs. 

Heat a well-oiled skillet over medium/high heat. Fry the chicken strips (in

batches if necessary) until golden brown on all sides and cooked through. 

Set aside on paper towels. 

Once the squash has finished roasting - remove from the oven and let it set for

a few minutes before turing over and pulling at it with a fork. Shred the inside of

each squash, being careful not to poke through the skin. Pour marinara sauce

over shredded squash. Top with chicken strips, then more marinara, and finish

with mozzarella and parmesan cheese, and a pinch of Italian seasoning. Return

to the oven to bake for 10-15 minutes until the cheese has melted. Enjoy!

recipe from Tasty - http://bzfd.it/1lSjRA9

VIETNAMESE CHICKEN PHở Gà

Serves 8

BROTH

2 yellow onions, about 1 pound total, unpeeled 

Chubby 4-inch section fresh ginger, unpeeled 

1 chicken, 4 pounds, excess fat and tail removed  

3 pounds chicken backs, necks, or other bony chicken parts 

5 quarts water 

1 1/2 tablespoons salt 

3 tablespoons fish sauce 

1-inch chunk rock sugar* (about 1 ounce) 

2 tablespoons coriander seeds, toasted in a dry skillet for about 1 minute until fragrant 

4 whole cloves 

1 small or 1/2 large bunch cilantro (bound stems about 1 inch in diameter)

BOWLS

1 1/2–2 pounds small flat rice noodles (bánh phở), dried or fresh 

Cooked chicken, at room temperature 

1 yellow onion, sliced paper-thin, soaked in cold water for 30 minutes and drained 

3 or 4 scallions, green part only, thinly sliced 

1/3 cup chopped fresh cilantro, leafy tops only 

Black pepper

Optional garnishes 

3 cups bean sprouts (about 1/2 pound) 

10 to 12 sprigs mint (húng) 10 to 12 sprigs Thai basil* (húng quế) 

12 to 15 fresh culantro* (ngò gai) leaves 

2 or 3 Thai or serrano chiles, thinly sliced 

2 or 3 limes, cut into wedges

MAKE THE PHO BROTH:

1. Place the onions and ginger directly on the cooking grate of a medium-hot charcoal or gas grill (as pictured, to the right) or a gas stove with a medium flame, or on a medium-hot burner of an electric stove. Let the skin burn (if you’re working indoors, turn on the exhaust fan and open a window), using tongs to rotate onion and ginger occasionally and to grab and discard any flyaway onion skin.

After 15 minutes, the onions and ginger will have softened slightly and become sweetly fragrant. There may even be some bubbling. You do not have to blacken the entire surface. When amply charred, remove from the heat and let cool.

2. RINSE the cooled onions under warm running water, rubbing off the charred skin. Trim off and discard the blackened root and stem ends. Use a vegetable peeler, paring knife, or the edge of a teaspoon to remove the ginger skin. Hold it under warm water to wash off any blackened bits. Halve the ginger lengthwise and bruise lightly with the broad side of a cleaver or chef’s knife.  Set the onions and ginger aside.

3.RINSE the chicken under cool water. Detach each wing by bending it back and cutting it off at the shoulder joint. Add the wings and neck, if included, to the chicken parts. If the heart, gizzard, and liver have been included, discard them or save for another use. (Some cooks like to simmer the heart and gizzard in water and slice them for adding to the noodle bowls.) Set the wingless chicken aside.

4. Remove and discard any loose pieces of fat from the chicken parts. Wielding a heavy cleaver designed for chopping bones, whack the bones to break them partway or all the way through, making the cuts at 1- to 2-inch intervals, depending on the size of the part. This exposes the marrow, which enriches the broth. :)

5. To achieve a clear broth, you must first parboil and rinse the chicken parts. Put them in a stockpot (about 12-quart capacity) and add cold water just to cover.BRING to a BOIL over high heat and boil vigorously for 2 to 3 minutes to release the impurities. Dump the chicken parts and water into the sink (make sure it is clean), and then rinse the parts with water to wash off any clinging residue. Quickly scrub the stockpot clean and return the chicken parts to the pot. Put the chicken into the pot, breast side up.

6. Pour in the water and snuggle the chicken in between the parts so that it is covered with water. Bring to a boil over high heat and then lower the heat to a gentle simmer. Use a ladle or large, shallow spoon to skim off any scum that rises to the top. Add the onions, ginger, salt, fish sauce, rock sugar, coriander seeds, cloves, and cilantro and cook, uncovered, for 25 minutes, adjusting the heat if needed to maintain a gentle simmer.

At this point, the chicken is cooked; its flesh should feel firm yet still yield a bit to the touch. Use a pair of tongs to grab the chicken and transfer it to a large bowl. Flush the chicken with cold water and drain well, then it set aside for 15 to 20 minutes until it is cool enough to handle. Meanwhile, keep the broth at a steady simmer.

7. When chicken can be handled, use a knife to remove each breast half and the whole legs (thigh and drumstick). Don’t cut these pieces further, or they’ll lose their succulence. Set aside on a plate to cool completely, then cover with plastic wrap and refrigerate; bring to room temperature before assembling the bowls.

8. Return the leftover carcass to the stockpot and adjust the heat to simmer the broth gently for another 11/2 hours. Avoid a hard boil, or the broth will turn cloudy.

9. Strain the broth through a fine-mesh sieve (or a coarse-mesh sieve lined with cheesecloth) positioned over a pot. Discard the solids. Use a ladle to skim as much fat from the top of the broth as you like. (To make this task easier, you can cool the broth, refrigerate overnight, lift off the solidified fat, and then reheat before continuing.) Taste and adjust the flavor with additional salt, fish sauce, and rock sugar. There should be about 4 quarts (16 cups) broth.

ASSEMBLE the PHO BOWLS:

10. If using dried noodles, cover them with hot tap water and let soak for 15 to 20 minutes, or until they are pliable and opaque. Drain in a colander. If using fresh rice noodles, untangle them, place in a colander, and rinse briefly under cold running water.

11. Cut the cooked chicken into slices about 1/4 inch thick, cutting the meat off the bone as necessary. If you don’t want to eat the skin, discard it first. Set the chicken aside. Ready the yellow onion, scallions, cilantro, and pepper for adding to the bowls. Arrange the garnishes on a plate and put on the table.

12. To ensure good timing, bring the broth to a simmer over medium heat as you are assembling the bowls. (For an extra treat, drop in any unused white scallion sections and let them poach in the broth. Add the poached white scallion sections (called hành chần) to a few lucky bowls when ladling out the broth.) At the same time, fill a large pot with water and bring to a rolling boil.

For each bowl, place a portion of the noodles on a vertical-handle strainer (or mesh sieve) and dunk the noodles in the boiling water. As soon as they have collapsed and lost their stiffness (10 to 20 seconds), pull the strainer from the water, letting the water drain back into the pot. Empty the noodles into a bowl. If you like, once you have finished blanching the noodles, you can blanch the bean sprouts for 30 seconds. They should wilt slightly but retain some crunch. Drain and add to the garnishes.

13. Top each bowl of noodles with chicken, arranging the slices flat. Place a mound of yellow onion in the center and then shower some scallion and cilantro on top. Finish with a sprinkle of pepper.

14. Raise the heat and bring the broth to a rolling boil. Do a final tasting and make any last-minute flavor adjustments. Ladle about 2 cups broth into each bowl, distributing the hot liquid evenly to warm all the ingredients. Serve immediately with the garnishes.

- See more at: http://www.vietworldkitchen.com/blog/2007/06/chicken_pho_noo.html#sthash.J6xQVthM.dpuf

SWEET and SOUR CHICKEN AUNT LINDA'S

INGREDIENTS:

1 can jellied cranberry
1 small bottle light Catalina Dressing
2 lbs. boneless/skinless chicken (cubed)
1 packet dry onion soup mix
1 1/2 cup white or brown rice (before cooking)

DIRECTIONS:

COMBINE all ingredients (except rice) in a casserole dish;
COVER and REFRIGERATE
BAKE at 350 degrees for 1 hour, while cooking the rice.

SERVE over rice with a green vegetable

SERVES 4-6

ONE PAN BALSAMIC CHICKEN and VEGGIES

INGREDIENTS:
1/4 cup + 2 Tbsp Italian salad dressing
 3 Tbsp balsamic vinegar
1 1/2 Tbsp honey 1/8 tsp crushed red pepper flakes (more or less to taste)
1 1/4 lbs chicken breast tenderloins
2 Tbsp olive oil Salt and freshly ground black pepper
1 lb fresh asparagus, trimmed of tough ends, chopped into 2-inch pieces (look for thinner stalks. Green beans are another good option)
1 1/2 cups matchstick carrots
1 cup grape tomatoes, halved


DIRECTIONS:
1) In a mixing bowl whisk together salad dressing, balsamic vinegar, honey and red pepper flakes, set aside.
2) Heat olive oil in a 12-inch skillet over medium-high heat. Season chicken with salt and pepper to taste, then place chicken evenly in skillet. Cook about 6 - 7 minutes, rotating once halfway through cooking, until chicken has cooked through (meanwhile, chop asparagus and tomatoes).
3) Add half the dressing mixture to skillet and rotate chicken to evenly coat. Transfer chicken to a large plate or a serving platter while leaving sauce in skillet.
4) Add asparagus and carrots to skillet, season with salt and pepper to taste and cook, stirring frequently, until crisp tender, about 4 minutes. Transfer veggies to plate or platter with chicken.
5) Add remaining dressing mixture to skillet and cook, stirring constantly, until thickened, about 1 minute. Add tomatoes to chicken and veggies and drizzle dressing mixture in pan over top (or return chicken and veggies to pan and toss to coat).

JANET'S EASY-PEASY HOMEMADE CHICKEN SOUP (with a little help from Trader Joe's)

INGREDIENTS

minced onion (1-2 cups)
chopped carrots and celery (1-2 cups total)
Olive oil
grilled chicken tenders - cut into small soup-size pieces
2 - 32 oz. containers of Chicken Stock

2-3 cups brown rice (already made)

DIRECTIONS:

In a big soup pot -
Saute the onions, carrots and celery in the olive oil until tender
ADD in the chicken tenders
STIR
ADD the 2 containers of Chicken Stock
ADD in (already cooked) brown rice

SEASON with salt and pepper, Mrs. Dash, seasonings of your choice

OPTIONAL:
Feel free to add in a package of frozen chopped spinach, or chop up a zucchini, or other green vegetable of your choice.

Keep cooking on low for a couple of hours for flavors to mingle together nicely

SERVE in your favorite soup bowl and ENJOY!

You can make this soup in less than 15 minutes with all of these ingredients which can be purchased at Trader Joe's  (the chicken already grilled, e.g.) They even have already cut up celery, carrots, and onions if you want to make things even quicker! And, I think they even have an already cooked brown rice that you can use, though I cook up a batch weekly and just add it in to my pot of "Soup of the Week" (in the cold weather season!).

EASY-PEASY!

Of course, you can make you own chicken broth easily enough, too. After finishing with a roasted chicken you can always take the carcass and put it into a soup pot - covered with water. Add salt and pepper, bring to a boil. (you can also add carrots, celery and onions for flavoring) Keep cooking it until the meat is falling off the bone and the room smells nice!
POUR through a strainer and separate all the broth from the bones, skin, meat, veggies, etc.
Put the broth in freezer container for future use (or pour into an ice cube tray to get small servings to add to meals), or use it right away as a base to make your own soup - if chicken - add in new pieces, not the "tired" roasted/boiled pieces!" Same with carrots, onion, celery...cut and saute fresh ones for the soup.

COUSIN MARGARET'S CHICKEN LASAGNA PRIMAVERA

OVEN - 350 degrees

INGREDIENTS:
1 lb boneless, skinless chicken breasts or thighs
3 T olive oil
1 tsp salt
1 large onion, diced
3/4 lb mushrooms, sliced
1/2 C butter or margarine
4 C shredded zucchini
3 C shredded carrot
1/2 C all-purpose flour
2 C chicken broth
3/4 C milk
2 tsp Tabasco Sauce (I used 3 and it was good - not over-spicy!)
1/8 tsp ground nutmeg
2 C ricotta cheese
8 oz feta cheese, crumbled
9 pre-cooked lasagna noodles
2 C shredded Monterey Jack cheese

DIRECTIONS:
CUT chicken into thin strips/chunks. 
HEAT 1 TBSP oil in large skillet over medium heat. ADD chicken w/half of salt; cook until browned and tender, stirring frequently. Remove to bowl.
Over medium heat, heat remaining oil in same skillet and SAUTE onion and mushrooms; add to chicken.
HEAT 2 T butter in same skillet over medium heat; add zucchini. Cook 3-5 mins until tender and liquid has evaporated, stirring frequently. Remove to bowl. REPEAT procedure w/carrots and remove to another bowl.
MELT remaining butter. 
STIR in flour and cook 2 mins. 
Gradually INCORPORATE (whisk) chicken broth and milk, stirring until mixture thickens. 
ADD Tabasco sauce, nutmeg (and remaining salt - I didn't, since Tabasco is salty)

Preheat oven to 350. 

In a medium bowl, STIR together ricotta and feta cheeses.
In a large baking dish, spread 1/4 of sauce, top w/3 noodles. 
COVER noodles completely w/ 1/2 of zucchini, 1/2 of carrots, 1/2 of feta cheese mixture, 1/2 of chicken mixture and 1/3 of Jack cheese. 
REPEAT for a 2nd layer.
Make final layer w/remaining noodles, sauce, and Jack cheese. 
COVER dish w/foil and bake 30 minutes. 
Remove foil and bake 10 mins. 
Let cool slightly (about 10 mins). 
8 servings.

MARGARET and her dogs in Colorado