Chicken

If you love Chicken, today's post is sure to please. Check out these six recipes, including Chicken Bacon Ranch Casserole and Quick White Chicken Chili. Enjoy!

BARBECUE-CHEDDAR CHICKEN PASTA

This is from a Publix email. Servings: 6; Active Time: 15 minutes; Total Time: 6 hours, 16 minutes

To view this online, go to https://ww4.publix.com/recipes-planning/aprons-simple-meals/barbecue-cheddar-chicken-pasta-with-simple-watermelon-ice-cream. It comes with another recipe (Simple Watermelon Ice Cream).

Ingredients

1 small red onion, coarsely chopped

1 medium green bell pepper, coarsely chopped

1 block sharp cheddar cheese (6–8 oz), shredded

1 Deli smoked (or oven-roasted) chicken, shredded

4 slices thick-cut bacon

1 (14.5-oz) can diced tomatoes with garlic, undrained

2 cups no-salt-added chicken stock (or broth)

1/2 cup bold and spicy barbecue sauce

9 oz fresh linguine (or fettucine) pasta

3 oz presliced green onions

Directions

Chop red onion and pepper. Shred cheese (about 2 cups).

Shred chicken (2 cups).

Cut bacon into 1/2-inch pieces, then place in large sauté pan on medium (wash hands); cook bacon 5–6 minutes, stirring occasionally, until crisp. Remove bacon from pan; drain, reserving 2 tablespoons bacon drippings in pan.

Return pan to heat, then add red onions and peppers; cook 4–5 minutes, stirring occasionally, or until lightly browned. Add tomatoes, stock, and barbecue sauce; stir to combine and bring to a simmer.

Stir in chicken, pasta, and 1 cup cheese; cook and stir 2–3 minutes or until pasta is tender, cheese has melted, and sauce has thickened. Divide mixture among serving plates; top evenly with reserved bacon pieces, remaining 1 cup cheese, and green onions. Serve.

Aprons Advice

Complete your meal with fresh salad blend, steamed vegetables, crusty bread, and lemonade.

SWEET AND SOUR CHICKEN WITH VEGETABLES

This is from Everyday Diabetic Recipes, and begins, "Looking for a veggie-packed all-in-one chicken dish? This is it! This skillet meal takes no time to whip together. And, with its great color and nutrition plus authentic Asian flavor, it's sure to be a hit."

Cook Time: 12 minutes; Serves: 6; Serving Size: 4 ounces chicken strips and 3/4 cup veggies

To view this online, go to https://www.everydaydiabeticrecipes.com/Chicken/Sweet-and-Sour-Chicken-with-Vegetables-103208.

Ingredients

2 tablespoons canola oil

1-1/2 pound boneless, skinless chicken breasts, cut into thin strips

1 (20-ounce) can pineapple chunks in syrup, drained and liquid reserved

1 (8-ounce) can sliced water chestnuts, drained

1 cup fresh broccoli florets

1 medium-sized red bell pepper, cut into 3/4-inch chunks

2 tablespoons low-sodium soy sauce

1 tablespoon white vinegar

1 tablespoon ketchup

2 tablespoons cornstarch

1 tablespoon sugar

1 cup fresh snow peas, trimmed

Directions

In a large skillet or wok, heat oil over high heat. Add chicken and stir-fry for 4 to 5 minutes, or until no pink remains.

Add pineapple chunks, water chestnuts, broccoli, and red pepper. Stir-fry for 3 to 4 minutes, or until the vegetables are crisp-tender.

In a small bowl, combine the reserved pineapple liquid, the soy sauce, vinegar, ketchup, cornstarch, and sugar; mix well. Stir into skillet or wok and cook 3 minutes. Add snow peas and cook 1 minute, or until sauce has thickened. Serve immediately.

CHICKEN STIR-FRY

This is from Everyday Diabetic Recipes, and begins, "Make a fabulous diabetic-friendly stir-fry with chicken, fresh vegetables, and low-sodium soy sauce! Our Chicken Stir-Fry is a weeknight winner, since it cooks up in just about 15 minutes. You'll love how flavorful this dinner dish is!"

Cook Time: 15 minutes; Serves: 4; Serving Size: 6 ounces chicken strips and 1/2 cup vegetables

To view this online, go to https://www.everydaydiabeticrecipes.com/Chicken/Chicken-Stir-Fry.

Ingredients

1 tablespoon canola oil, divided

1-1/2 pound boneless, skinless, chicken breasts, cut into 1/2-inch strips

4 cloves garlic, minced

8 ounces fresh asparagus, ends trimmed and cut into 2-inch pieces

1/2 red bell pepper, cut into 1/4-inch slices

1 tablespoon grated fresh ginger

1/2 cup low sodium, fat-free chicken broth

2 tablespoons reduced sodium soy sauce

2 tablespoons water

1/2 teaspoon black pepper

2 teaspoons cornstarch

Directions

In a large skillet over medium-high heat, heat 2 teaspoons oil until hot. Cook chicken and garlic 5 to 6 minutes, or until chicken is no longer pink in center. Remove chicken to a plate. Add remaining 1 teaspoon oil to skillet and cook asparagus, bell pepper, and ginger 3 to 4 minutes or until crisp-tender.

In a small bowl, combine chicken broth, soy sauce, water, and black pepper. Whisk cornstarch into mixture until smooth.

Stir mixture into vegetables and cook 1 minute or until thickened. Add chicken to skillet and cook 2 to 3 minutes or until heated through. Serve immediately.

CHICKEN BACON RANCH CASSEROLE

This is from the Pillsbury emailing list. It begins, "Level up your casserole game in the easiest way with a yummy Chicken Bacon Ranch Casserole. Simple, hearty and guaranteed to please, this creamy chicken pasta dish will have the whole family asking for seconds. Prep your casserole in just 20 minutes, then let your oven do all the heavy lifting—this chicken bacon ranch pasta bake is the definition of comfort food!"

Prep Time: 20 minutes; Total Time: 45; Makes 6 servings

To view this online, click here.

Ingredients

1 lb penne pasta, cooked and drained

2 cups shredded cooked chicken

1 jar (15 oz) Alfredo pasta sauce

1/2 cup ranch dressing

6 slices chopped cooked bacon

2 cups shredded mozzarella cheese (8 oz)

Chopped parsley, if desired

Directions

Heat oven to 350°F. Grease or spray 13x9-inch pan.

In large bowl, place 1 lb cooked and drained penne pasta, 2 cups shredded cooked chicken, 1 jar (15 oz) Alfredo pasta sauce and 1/2 cup ranch dressing. Stir to combine. Pour mixture in pan; spread evenly.

Sprinkle 6 slices chopped cooked bacon evenly over top, then sprinkle with 2 cups shredded mozzarella cheese (8 oz).

Bake 15 to 20 minutes or until hot and bubbly. Let stand 5 minutes before serving. Sprinkle with chopped parsley.

Tips from the Pillsbury Kitchens

tip 1

Don't skimp on the optional sprinkle of chopped parsley. It adds bright color and a fresh taste to your bacon ranch chicken bake.

Tip 2

If you don't have any leftover chicken, pick up a rotisserie chicken at your grocery store. A 2-lb bird will provide about 3 cups of meat.

Tip 3

To add a more distinct cheesy flavor to your chicken bacon casserole, use cheddar cheese instead of the mozzarella.

Tip 4

You can use any short pasta, including fusilli or rotini, in this Chicken Bacon Ranch Casserole recipe. The short noodles make the casserole easy to scoop up and serve.

ONE-POT CAJUN CHICKEN PASTA

This is from the Food Network. Active Time: 30 minutes; Total Time: 30 minutes; Yield: 4 to 6 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/one-pot-cajun-chicken-pasta-8051436.

Ingredients

2 tablespoons olive oil

1 pound boneless, skinless chicken thighs (about 4), cut into 1-inch pieces

2-1/2 teaspoons Cajun seasoning

2 medium green bell peppers, stemmed, seeded and cut into 1/4-inch strips

1 small yellow onion, thinly sliced

2 cloves garlic, chopped

12 ounces smooth penne (see Cook's Note)

4 cups low-sodium chicken broth

One 14.5-ounce can diced tomatoes

6 ounces cream cheese, cubed, at room temperature

Kosher salt

4 scallions, sliced, for serving

Directions

Heat the oil in large wide pot over medium-high heat. Add the chicken and Cajun seasoning and cook, stirring occasionally, until the chicken just starts to change color and the spices are toasted, about 2 minutes.

Add the peppers and onions and cook until they just begin to release some of their juices, 3 to 4 minutes. Stir in the garlic and cook until softened, 1 minute.

Add the pasta, chicken broth and tomatoes and bring to a boil over medium-high heat. When it boils, continue to cook, stirring occasionally, until the pasta is al dente and the sauce is thickened and reduced by about half, about 15 minutes.

Remove from the heat and add the cream cheese and 1-1/2 teaspoons kosher salt. Stir until the cream cheese is combined and melted. Don't worry if the sauce looks runny, it will thicken as it sits. Top with sliced scallions.

Cook’s Note

The success of this recipe depends upon the specific pasta shape suggested, so we do not recommend substitutions.

QUICK WHITE CHICKEN CHILI

This is from Southern Living, and begins, "Comforting quick white chicken chili is ready in just 30 minutes, start to finish."

The recipe also begins, "Two store-bought shortcuts make this comforting soup a cinch to make. One is ​​the chili seasoning mix, which not only thickens the soup, but adds heat and a smoky-earthy flavor from the cumin included in it. The other hero ingredient is shredded rotisserie chicken, one of our regular go-tos for effortless weeknight meals.

"Meanwhile, the canned green chiles impart a mild kick, and come in a close third for ingredient MVP too. All said and done, you truly cannot tell that this soup is semi-homemade."

Active Time: 30 minutes; Total Time: 30 minutes; Servings: 8

To view this online, go to https://www.southernliving.com/quick-white-chicken-chili-8712863.

Ingredients

2 Tbsp. olive oil

1 large sweet onion, chopped (about 2 cups)

2 garlic cloves, finely chopped (2 tsp.)

4 cups shredded rotisserie chicken (from 2 rotisserie chickens)

2 (14 1/2-oz.) cans chicken broth

2 (4-oz.) cans chopped green chiles

1 (1 1/4-oz.) pkg. white chicken chili seasoning mix

3 (15 1/2-oz.) cans white beans (such as navy beans), drained, rinsed, and divided

Toppings: Sour cream, shredded Monterey Jack cheese, fresh cilantro leaves, and chopped avocado

Ingredients

Heat olive oil in a large Dutch oven over medium-high. Add onion and garlic; cook, stirring often, until onion softens, about 4 minutes.

Stir in chicken, broth, chiles, seasoning mix, and 2 cans of the beans. Coarsely mash remaining 1 can beans; stir into chicken mixture.

Bring to a boil over high. Cover and reduce heat to low; simmer, stirring occasionally, until mixture thickens slightly and flavors meld, about 10 minutes. Serve with desired toppings.