Thai Peanut Chicken

 

Ingredients

• 4 (4 ounce) skinless, boneless chicken breast halves, cut into 1 1/2-inch pieces
• 4 teaspoons minced garlic
• 2 tablespoons lime juice
• 2 tablespoons finely chopped fresh cilantro leaves
• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 2 medium red, yellow or orange bell peppers, cut into 2-inch-long strips
• 1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
• 1 cup milk or water
• 1/4 cup creamy peanut butter
• Hot cooked rice

Directions

1. Stir the chicken, garlic, lime juice and 1 tablespoon cilantro in a medium bowl.
2. Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat. Add the chicken mixture and cook until the chicken is well browned, stirring often. Remove the chicken mixture from the skillet.
3. Heat the remaining oil in the skillet over medium heat. Add the onion and peppers and cook until they're tender-crisp, stirring occasionally.
4. Stir the soup, milk and peanut butter in the skillet and heat to a boil. Return the chicken the skillet. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through, stirring occasionally. Serve the chicken mixture with the rice and sprinkle with the remaining cilantro.

Footnotes 

Recipe Tips:

• For Thai Chicken: Substitute 1 cup coconut milk for the milk and add 1 tablespoon green or red curry paste with the peanut butter.

Nutritional Information

Amount Per Serving  Calories: 501 | Total Fat: 22.5g | Cholesterol: 66mg

BBQ Chicken Pizza II

Ingredients

• 1 (12 inch) pre-baked pizza crust
• 1/2 cup barbecue sauce
• 1/2 cup diced grilled chicken
• 1/4 cup chopped red bell pepper
• 1/4 cup chopped green bell pepper
• 1/4 cup chopped red onion
• 1 cup shredded Monterey Jack cheese

Directions

1. Preheat oven to 450 degrees F (230 degrees C).
2. Place pizza crust on cookie sheet. Spread with barbecue sauce. Scatter chicken over top. Sprinkle evenly with red pepper, green pepper and onion. Cover with cheese.
3. Bake in preheated oven for 10 to 12 minutes, or until cheese is melted.

Nutritional Information

Amount Per Serving  Calories: 493 | Total Fat: 16g | Cholesterol: 48mg

Crawfish Chowder

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Ingredients

• 1/4 cup butter
• 1/2 bunch green onions, chopped
• 1/2 cup butter
• 2 pounds frozen crawfish, cleaned
• 2 (10.75 ounce) cans condensed cream of potato soup
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (15.25 ounce) can whole kernel corn, drained
• 4 ounces cream cheese, softened
• 2 cups half-and-half cream
• 1/2 teaspoon cayenne pepper

Directions

1. Melt 1/4 cup of butter in a large skillet over medium heat. Saute green onions in butter until tender. Remove from pan, and set aside. In the same skillet, melt 1/2 cup of butter, and saute the crawfish for 5 minutes; set aside.
2. In a large pot over medium heat, combine potato soup, mushroom soup, corn, and cream cheese. Mix well, and bring to a slow boil. Stir in half-and-half, sauteed green onions, and crawfish. Season with cayenne pepper. Bring to a low boil, and simmer 5 minutes to blend flavors.

Nutritional Information

Amount Per Serving  Calories: 405 | Total Fat: 29g | Cholesterol: 170mg

Spanish Chicken and Chorizo

 

Ingredients

• 8 (2 ounce) skinless boneless chicken thighs, cut into 2-inch pieces
• 2 tablespoons paprika
• 1 tablespoon olive oil
• 1/2 pound chorizo sausage, sliced
• 3 cloves garlic, minced
• 1/3 cup dry white wine
• 1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
• 1 teaspoon chopped fresh thyme leaves
• Hot cooked rice

Directions

1. Season the chicken with the paprika.
2. Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring occasionally. Add the sausage and cook until it's well browned, stirring occasionally.
3. Add the garlic to the skillet and cook and stir for 1 minute. Stir in the wine, soup and thyme and heat to a boil. Reduce the heat to low. Cook until the chicken is cooked through, stirring occasionally. Serve the chicken mixture with the rice.

Nutritional Information

Amount Per Serving  Calories: 901 | Total Fat: 38.7g | Cholesterol: 124mg

Bow Ties with Sausage, Tomatoes and Cream

Ingredients

• 1 (12 ounce) package bow tie pasta
• 2 tablespoons olive oil
• 1 pound sweet Italian sausage, casings removed and crumbled
• 1/2 teaspoon red pepper flakes
• 1/2 cup diced onion
• 3 cloves garlic, minced
• 1 (28 ounce) can Italian-style plum tomatoes, drained and coarsely chopped
• 1 1/2 cups heavy cream
• 1/2 teaspoon salt
• 3 tablespoons minced fresh parsley

Directions

1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
2. Heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion and garlic, and cook until onion is tender. Stir in tomatoes, cream, and salt. Simmer until mixture thickens, 8 to 10 minutes.
3. Stir cooked pasta into sauce, and heat through. Sprinkle with parsley.

Nutritional Information

Amount Per Serving  Calories: 656 | Total Fat: 42.2g | Cholesterol: 111mg

Chicken Enchiladas II

 

Ingredients

• 1 tablespoon butter
• 1/2 cup chopped green onions
• 1/2 teaspoon garlic powder
• 1 (4 ounce) can diced green chiles
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/2 cup sour cream
• 1 1/2 cups cubed cooked chicken breast meat
• 1 cup shredded Cheddar cheese, divided
• 6 (12 inch) flour tortillas
• 1/4 cup milk

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
2. In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.
3. Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
4. In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.

Nutritional Information

Amount Per Serving  Calories: 619 | Total Fat: 27.1g | Cholesterol: 60mg

Jenn's Chicken Parmesano Supreme

 

Ingredients

• 4 skinless, boneless chicken breast halves - lightly pounded to an even thickness
• salt and ground black pepper to taste
• 3 tablespoons all-purpose flour
• 1 egg, beaten
• 1 cup bread crumbs
• 1/4 cup vegetable oil
• 1 1/2 cups pasta sauce
• 4 tablespoons Caesar salad dressing
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

Directions

1. Season the chicken with salt and pepper. Dredge each piece of chicken in the flour, dip in the beaten egg, and then coat with the bread crumbs, assuring each piece is evenly coated.
2. Heat the oil in a skillet over medium-high heat. Cook the chicken in the hot oil until no longer pink inside, 3 to 5 minutes per side.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Pour half of the pasta sauce into a glass baking dish. Lay the chicken into the sauce; pour the remaining pasta sauce on top of the chicken pieces. Spread one tablespoon of Caesar dressing on each piece of chicken. Sprinkle the mozzarella and Parmesan cheeses over the chicken.
5. Bake in the preheated oven until heated through and the cheese is melted, about 15 minutes.

Nutritional Information

Amount Per Serving  Calories: 671 | Total Fat: 36g | Cholesterol: 158mg