Herb Roasted Chicken Breast

INGREDIENTS

3 bone-in chicken breasts, skin removed

2 tablespoons olive oil

5-6 garlic cloves, minced

1 teaspoon salt

1/2 teaspoon pepper

1 teaspoon basil

1 teaspoon thyme

1 teaspoon rosemary

DIRECTIONS

1. Preheat oven to 400 degrees. Place chicken breasts in a large baking dish.

2. In a small bowl mix olive oil, garlic, salt, pepper, basil, thyme and rosemary. Rub evenly over the chicken breasts.

3. Roast chicken for 45 minutes or until thoroughly cooked.

Mexican Pasta Skillet

I get home from the gym last night around 7:00 only to find the chicken breasts I planned on cooking for dinner were not fully defrosted. Frustrated not knowing what to make for dinner I decide to check my email. Makes total sense right? Well good thing I did because Shannon had emailed me a recipe she saw that made her think of me. Hmm...I kind of have all of those ingredients. Less than a half an hour later dinner was on the table!

INGREDIENTS
1 pound cooked chicken, cut into 1" chunks
1 tablespoon olive oil
2 cups salsa
8 ounces tomato sauce
1 1/2 cups water
2 cups uncooked elbow macaroni
1 cup frozen corn
1 cup pepperjack cheese, shredded

DIRECTIONS
1. In a large skillet heat, add olive oil and chicken. Cook about 2 minutes stirring constantly.
2. Stir in salsa, tomato sauce and water. Heat to boiling. Stir in macaroni and corn. Reduce heat; cover and simmer 12 to 15 minutes, stirring occasionally, until macaroni is tender.
3. Sprinkle with cheese. Cover and let stand 1 to 2 minutes or until cheese is melted.

White Chicken Pizza

INGREDIENTS
1 prepared pizza crust
½ cup Alfredo sauce
olive oil
garlic powder
rosemary
1 cup cooked chicken, cut into 1 inch pieces
1 1/2 cups mozzarella cheese, shredded
1 1/2 cups cheddar cheese, shredded
½ cup roasted red bell peppers, chopped
¼ red onion, chopped

DIRECTIONS
1. Preheat oven to 425 degrees. Roll out pizza dough and place onto a pizza stone or baking sheet. Brush crust with olive oil, then lightly season with garlic powder and rosemary. Bake for 8 minutes or until the crust just begins to brown.
2. Remove the crust from the oven. Spread Alfredo sauce over the pizza. Top with half of the cheese, then chicken, bell peppers, onions then remaining half of cheese.
3. Return to the pizza to the oven and cook for 10 minutes, or until the crust is golden brown and the cheese is melted.

Spicy Pesto Chicken Pasta

INGREDIENTS
16 ounces bow tie pasta
3 tablespoons olive oil
2 teaspoons hot chile paste
1 pound boneless skinless chicken breast, cut into 1 inch pieces
6 tablespoons basil pesto
1/2 cup grated Parmesan cheese
1/2 cup chopped cilantro

DIRECTIONS
1. Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
2. Heat the olive oil in a large skillet over medium heat. Mix in the chile paste and chicken. Cook and stir chicken 10 minutes, or until evenly browned and juices run clear
3. Toss the cooked pasta, pesto, Parmesan cheese, and cilantro into the skillet, and continue cooking just until heated through.

Egg drop chicken noodle soup

*6 cups water
*2 lbs chicken bone in
* 2 cups low-sodium chicken broth
* 3 tablespoons low-sodium soy sauce
* 8 garlic cloves, smashed
* 1- 1/2 teaspoons ground ginger
* 4 ounces noodles
* 2 tablespoons cornstarch
* 2 eggs, lightly beaten
*1 tsp pepper

In large pot add 6 cups of water, chicken , and pepper, Bring to a boil. Boil for 1 hour and remove chicken. You have now made chicken broth. Add in garlic, ginger and soy sauce. Boil for 10 minutes. Shred chicken and discard bones. Using a slotted spoon remove the garlic cloves. Add in noodles and boil for 4-6 minutes. Combine corn starch and 2 tbsp cold water in bowl. Stir corn starch into soup and add chicken. Boil for 10 minutes. Beat eggs in separate bowl turn off heat and slowly pour them in while stirring the pot in a circular motion.
Serve immediately.

*Notes. I did not have regular noodles I used little round ones I bought for making Brandon home made spaghettiO's.
* If your water boils down too much you can use the 2 cups of premade chicken stock to add more broth back into your soup.
*If you don't have an hour to boil the chicken, you can start this recipe with 5 cups of low sodium chicken broth and used pre cooked shredded chicken, making this meal in about 30 minutes.